Good Taste Magazine Feb/Mar 2017

GOOD TASTE GOODTASTE.CO.ZA

MARCH 2017

SOUTH AFRICA'S

WIN

Most Wanted

WINES

A family cruise to Portuguese Island in Mozambique

AFRICA’S ADVENTURE TRAVEL DESTINATIONS

VALUED AT R28 000

SA

SUPERFOOD

SMOOTHIE BOWLS

muralist

Beautiful Bars of the World

RICKY LEE GORDON

RSA R34,90

(incl. VAT) OTHER COUNTRIES:

R34,90 (Excl. tax)

WINE

FOOD

STYLE

T R AV E L

ART&DESIGN

DÉCOR

WELLNESS

60

24

28 50

80

10 FOOD

ART, DESIGN & DÉCOR

50 SUPERFOOD SMOOTHIE BOWLS 42 GATHER & FEAST’S Guilt-Free

24 SOUTH AFRICAN MURALIST

Sweet Treats

38

A LOOK INSIDE THE LIFE OF FOOD BLOGGER MIMI THORISSON 56 DELICIOUS MUSHROOM DISHES AND WINE PAIRINGS

WINE & DRINKS 84 60 80 76

CVC: SA’s Most Wanted Wines BEAUTIFUL BARS OF THE WORLD GIN IS IN: All You Need to Know WINE-OF-THE-MONTH CLUB’S WINEMAKER AWARDS

66 15 ADVENTURE TRAVEL DESTINATIONS

In and Around Africa

93 LOCAL WEEKEND BREAKS TO BOOK

OUT & ABOUT

20 WHAT’S ON 64 THINGS TO DO in the

Winelands

95 SA’S NEWEST HOT SPOTS

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THE HISTORY OF WATCHMAKING

LOVE STRUCK 28 17 10

CREATING A SPACE YOU LOVE TO COOK IN FALLING IN LOVE, in Six Words VALENTINE’S DAY Gift Ideas

CARS 74

PERFORMANCE CARS

72

A TRIP TO CLARENS

in the Suzuki Baleno

REGULARS

TRAVEL

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WIN

Ricky Lee Gordon

14

06 08 10 12 18 22 36 40 48 78 82 86 96

EDITOR-IN-CHIEF’S LETTER IN OUR INBOX EDITOR’S PICKS LUXURY ACCESSORIES STYLE TRENDS ART & DESIGN KITCHEN ESSENTIALS TAKE A BITE HEALTHY & HAPPY BOTTOMS UP WINE FAQ PANEL REPORTS LAST ROUND

p.63

WIN A MSC FAMILY CRUISE

to Portuguese Island in Mozambique Worth R28 000!

ON THE

Cover

The Road of Solidarity mural

by Ricky Lee Gordon p.24

GOOD TASTE Editor-in-Chief Colin Collard Editor Kari Collard Art Director Lauren de Sousa General Manager Liza Weschta Designer Chloe Damstra Freelance Designer Astrid Rowe Copy Editor & Writer Shannon Latimer Key Accounts Managers Karen Naumann Renee Bruning Wine Tastings Alicia Bento Traffic Lesel Haddon Administrator Moxada Govan Wine Buyer/Publisher Natalie Collard

The Magic of BAOBAB – Super powerS

Regular Contributors Articles—David Biggs & Irina von Holdt Car Reviews—Stuart Johnston Other Contributors

Malu Lambert, David Biggs, Keri Harvey, Carrie Hampton, Ashley Alexander, Wida Foster, Hilary Prendini Toffoli, Tyler Naumann

Have a question? Here’s how to contact us: • Advertising call 021-709-6400.

• Subscriptions call 021-709-6400 or email subscriptions@goodtaste.co.za.

• Wine delivery or wine orders call 086 111 9463, fax 0866 743 966, or email info@wineoffers.co.za.

• Write to the Editor: Email us on editor@goodtaste.co.za or write to The Editor, Good Taste, P.O. Box 30, Constantia 7848. Send press releases via email to editor@goodtaste.co.za. All contributions are edited for space and style.

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TERMS AND CONDITIONS FOR COMPETITIONS:

The winners will be the first correct entries drawn after the closing date. The judges’ decision is final and no correspondence will be entered into. The prize is not transferable and may not be converted into cash. If the winner has not responded to our announcement, via their contact details provided, within three months of the competition’s closing date, Good Taste will send the prize to the next available winner.

Employees of Converge (Pty) Ltd, Good Taste magazine, their families, their agencies, Good Taste contributors, and any other parties associated with the competition may not enter. Entrants to regular competitions may only win once. Sms entries cost R1.00 each. Competitions are for South African residents only.

of

a

Superfruit

EcoProducts BAOBAB SUPERFRUIT POWDER is an abundant natural source of calcium, vitamin C as well as magnesium, potassium and dietary fibre. In particular, Baobab fruit powder is possibly the richest plant-based source of calcium known, containing 1.5 times the amount of calcium found in almonds. This makes it a great nutritional choice for those who are vegan or dairyintolerant.

OATS AND BERRY ACAI BAOBAB SMOOTHIE BOWL:

(Makes 1 serving) • 2tsp Baobab Superfruit powder • 1/2 cup milk • 1/3 cup traditional oats • 1/2 ripe banana • 1/4 cup frozen blueberries • 1/4 cup frozen raspberries • 1 tablespoon white chia seeds • 1 teaspoon acai powder

• 100g mixed berries • 1 tablespoon pistachios, chopped • 2 teaspoons dried cranberries • 2 teaspoons freeze-dried pomegranate seeds • 1 tablespoon chia seeds

METHOD:

1. Blend milk, oats, banana, frozen berries and acai powder until smooth. Stand for a few minutes to thicken.

2. Spoon into a serving bowl. Arrange berries, pistachio and seeds on top.

Member

Iwca International Wine Clubs Association

Good Taste magazine is published every alternate month by Converge (Pty) Ltd, Capricorn Boulevard South, Capricorn Business Park, Muizenberg, Cape Town, 7945. © Copyright 2017. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited. Liability. While every care is taken in the preparation of this magazine, the publishers cannot be held responsible for the accuracy of the information herein, or any consequence arising from it. The views and opinions expressed in this publication are not necessarily those of Converge (Pty) Ltd, the publication or the publisher.

For more information go to WWW.ECOPRODUCTS.CO.ZA Available to purchse from WWW.YUPPIECHEF.COM and WWW.FAITHFUL-TO-NATURE.CO.ZA.

t f i Sh

Boho beautiful on p.10

THE

A NOTE

Mimi Thorisson on p.38

FROM

THE

EDITOR-IN-CHIEF

W

Pair Villiera wines with mushroom dishes on p.56

hile looking through this issue’s proofs I was inspired by who and what we’ve put on the pages. In particular, the driven individuals we’ve featured— those who, at some point in their lives, experienced a bit of a shift. Once this shift happens they take their talents and passion and turn them into something great.

Take the recipes we’ve included on p.38 from talented Australian food blogger, Ashley Alexander. By the time she was 12, Ashley’s mom was teaching her to cook three-course meals.

Her love for food and fresh produce kept growing over the years but it wasn’t until the encouragement of her family and friends that she decided to shift her focus. It was after this change that she took her love for food and created the Gather & Feast blog.

From Australia to Alexandra Township: this was where South African artist Ricky Lee Gordon painted his first mural across a highway when he was just 16 years old. Ricky says this was a clear turning point for him. And it was after this that he decided he wanted to use his art to help change the world—or at least be a part of the change. (p.24) From big scale art to small scale mastery, in this issue we also uncover the wonderful world of fine watchmaking. At the tender age of 24, Hans Wilsdorf started Rolex in 1905. Back then wristwatches weren’t very precise at measuring time, but Hans foresaw that wristwatches could not only become elegant, but also reliable. It was this shift in thinking that ultimately lead to the production of wristwatches as accessories—and in turn some of the biggest watch brands around today. (p.14) Lastly, yes, February is the time to be a little love struck. So we sprinkled it around this issue. This month we visit the kitchen’s of some of SA’s biggest names in food and design. Here, each of them tell us how to create a space they love to cook in on p.28.

In this month’s Editor’s Picks we also share some of our favourite Valentine’s Day gift ideas (p.10) to help you get something special for your main squeeze. Lastly, and something you’ll love, we asked our contributors to share some of their love stories in just six words on p.17.

If you haven’t already, here’s to making your own shift. And moving towards something great. Oh, and happy Valentine’s Day! All this and more in this issue. Not forgetting valuable information on all the best and latest wines.

Valentine’s Day Gift Ideas on .10

Ricky Lee Gordon’s murals on p.24

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GT READERS

From our

INBOX Inside an Artist’s Life

Just about every wall in my home is covered with art pieces from around the world. Every time I travel to a new city I make sure I buy at least one piece of art. It doesn’t have to be anything fancy—on my last trip I only came home with postcard-size print of David Bowie in my pocket. On top of collecting all kinds of art, I love to follow artists on Instagram. This way I have a little more insight into the people who help decorate my home.

Seeing what inspires them in real time is a wonderful thing, but I also find the everyday, mundane things—like that big bowl of spaghetti they just ordered—quite intriguing. After reading the profile on Hungarian artist, Dániel Taylor, in your November issue I soon followed him on Instagram.

His account is full of fun and makes me want to buy one of his artworks even more. When next I find myself in Hungary, I’ll be sure to try and get my hands on one of his beautiful works—and try that spaghetti too.

—Art Lover, Stilbaai

Google Failed Me, Good Taste Didn’t

We love wine and we know you do too.

Our panel selects the best wine on p.88

I’d like to think I know a thing or two about wine.

However, when I’m sipping a glass surrounded by wine snobs (albeit some of my nearest and dearest friends) I feel as though I’m not quite as knowledgeable as the rest of my Shiraz swirling social circle. While I do Google some of my wine questions, it’s hard to wade through all the rubbish and get to the really helpful stuff. I normally give up in a huff and pour myself a glass of wine. Luckily your regular FAQs are my saving grace. I love how they’re informative, bite-sized answers—without all the waffling. Now all I have to do is work my new-found knowledge into my next wine snob soirée. Thanks, Good Taste!

—Wannabe Wino, Cape Town

A L’OCCITANE PAMPER HAMPER TO THE VALUE OF R1 500!

GT Loves: All things art. Look out for our latest arty finds on p.22

Who Woulda Thunk?

If I could put avocado on everything I would. When avos are out of season so am I. What’s not to love … their creamy, nutty flavour, their natural oils, their vitamins—should I go on? When I read in your last issue that the seeds are the most nutritious part I could have kicked myself for tossing so many over countless avo-loving years. I’ve started grating the seed over my salads and putting them in my smoothies. Now if I could only find something to do with the skins! Keep up the healthy content, for all us health nuts.

Avo great day! Sorry I couldn’t help myself.

—Sarah Allderidge

Write to us and win!

Send an email to kari@goodtaste.co.za

Send us your views on any topic raised in Good Taste, on any subject of interest to our readers, and you could win a L’Occitane Pamper Hamper worth R1 500.

BEST OF PROVENCE PAMPERING PRIZE CONTAINS: Lavender Foaming Bath 100ml: Pour a small amount of lavender foaming bath under running water to produce a rich, generous foam and soak up the relaxing and aromatic scent. Almond Delicious Soap 50g: Gently scrub your body with almond soap and see how sweet almond oil leaves your skin delicately perfumed with the gourmand scent of almonds. Shea Hand Cream 150ml: This super creamy balm

penetrates quickly to protect, nourish and moisturize your hands with no oily traces. Verbena Eau de Toilette 100ml: Verbena Eau De Toilette wraps your body in refreshing and sparkling notes of verbena and citrus fruits, ideal both for men and women.

GT EDITOR’S PICKS Kari Collard i s G o o d Ta s t e ’s newly appointed Editor—here Kari shares her favourite finds

Country Road Packable Rucksack, R649 from Woolworths

Carry On Cocktail Kit, R330 from www.wandpdesign.com

Antjies Hademade Soap, R35 from www.antjies.co.za

Wooden Sunglasses, R1799 from Kraft Eyewear

KARI s e v o L M Y VA L E N T I N E ’ S DAY GIFT GU IDE

A

lthough flowers and chocolates are always appreciated, something a little more personal can go a long, long way.

Valentine’s Day is just another great excuse to show your main squeeze just how much you care. For the last few weeks I’ve been on the hunt for some of the best gift ideas for him and for her. Love birds, you’re welcome.

Surfboard, POA from Bantu Wax

On a side note, we hope you’re enjoying Good Taste’s new look as much as we love creating it. When we began this journey a few months back our main objective was to create a sweet escape for our readers. We want our pages to be the place where you can unwind and immerse yourself in highly curated content. So go on, switch off your phone, turn off that tablet and be inspired by food, wine, art, travel, decór and design.

Feast with Sababa, R200 from Poetry

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MARCH 2017

Durbanville Hills Sparkling Sauvignon Blanc, R75 from Durbanville Hills

Elie Saab Le Parfum L’Eau Couture, R775 from Woolworths

Swim Trunks, R1230 from Leo Joseph

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Shake, R448 from Exclusive Books

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GT LUXURY ACCESSORIES Chopard Happy Diamonds Happy Hearts pendant, R133 110 from Picot & Moss

Dior La D de Dior Satine Rose Gold Watch, R464 000 from Picot & Moss Noir Sunglasses, R4800 from Mui Mui

Tressa Ring, POA from Jenna Clifford

Tiny Sparks Pouch, R300 from Mimco

Chopard Happy Diamonds Happy Hearts Bangle, R 97 580 from from Picot & Moss

ALL THAT

Crystaldust Cuff, R1190 from Swarovski

GLITTERS IS GOLD Frost yourself with these must-have accessories

Stardust Ballpoint Pen, R479 from Swarovski

Iconic Swan Bangle, R2490 from Swarovski Watch, POA from Fossil

Clutch, POA from Accessorize

Love Bracelet, POA from Cartier

Alison Bracelet, POA from Jenna Clifford

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Shimmer Bangle, R2100 from Kate Spade

Love Bracelet, POA from Cartier

HAPPY HEARTS

B O U T IQ U E H A U T E HOR LO G E R I E

For further information contact Architects of Time (011) 669 0790

H A P P Y D IA M ON DS

ILLUSTR ATIONS BY CHLOE DA MSTR A

IT’S A CR AFT THAT HAS BEEN HANDED DOW N ACROSS THE C E N T U R I E S : DAV I D BIGGS LOOKS AT THE WONDERFUL WORLD OF FINE WAT C H M A K I N G

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good watch is no longer about telling the time. For all practical purposes your R100 Chinese quartz watch is just as accurate as that R500 000 handmade Swiss masterpiece you long to own.

Until relatively recently accurate timekeeping was essential to ocean navigators and a great deal of time was spent teaching navigators how to calculate the constant error of the ship’s chronometer. (A good chronometer was assumed to have a constant, built-in error.)

Until the 1700s one of the great scientific problems of the world was the accurate measurement of time. This was solved in 1737 by a lone genius, John Harrison, who designed and built several timepieces so accurate navigators could use them to plot their positions at sea. These complex and accurate chronometers, now in places of honour in the National Maritime Museum in London, are probably not as accurate as the cheap watch on your wrist. At the time they were marvels of precision and earned Harrison several awards.

What then is the magic and mystique that surrounds the making of great watches? Navigators no longer rely on accurate chronometers. They use satellite devices that pinpoint their positions with complete accuracy, like the GPS device in your car that tells you: “Turn left in 200 metres.” If you need to know the time you can probably glance at your smartphone or the top corner of your tablet’s screen.

Nevertheless, hand-crafted watches continue to be a demand in spite of sometimes astronomical prices. Each

of the world’s top watch brands has a story and most of them are the result of generations of precision engineering.

The Rolex is probably the best known of the luxury watch brands and can claim to have changed the whole image of gentlemen’s timepieces. When brothersin-law Alfred Davis and Hans Wilsdorf established the company in London in 1905 wristwatches were considered effeminate and suitable only for ladies.

Men used fob watches on chains across their waistcoats. And pocket watches had

‘Until the 1700s one of the great scientific problems of the world was the accurate measurement of time’ little keys with which to wind them. The brothers-in-law moved their workshop to Switzerland and set about (very successfully) to prove that men could wear wristwatches with pride.

The Omega brand has been in existence for more than 150 years and has been the official timekeeper for more than 20 Olympic Games. It was chosen by NASA as their official timekeeper, and in 1969 it became the first watch to be worn on the moon.

Patek Philippe was founded by a Polish watchmaker, Antoni Patek. The

company invented the first keyless winding mechanism. Until 1944 watches were wound using tiny keys, which were usually attached to the watch chain. Only about 50 000 Patek Philippe watches are produced in a year and they are in great demand. The brand has become known for producing some of the most complicated mechanical watches ever made, as well as some of the most expensive watches ever sold at auction (attracting bids of many millions of dollars).

The TAG Heuer brand goes back to 1869 when Eduard Heuer founded his factory in Switzerland. Heuer patented a device called an “oscillating pinion” which is now used in most accurate mechanical watches. A Heuer stopwatch became the first Swiss timepiece to go into space. Heuer, in cooperation with two other iconic brands, Breitling and Hamilton Watch, introduced the world’s first automatic chronograph watch. Heuer has been the official timekeeper for the Formula 1 racing circuit for some years. (A little piece of trivia you can use in your next pub quiz is that the letters TAG stand for Techniques d’Avant Garde.)

In the early 1980s the Swiss watchmaking industry was dealt a terrible blow when quartz watches were invented. All the generations of precision engineers for which Switzerland was known seemed to be instantly obsolete.

(Incidentally, when Seiko introduce the first digital quartz watches they were almost as expensive as a family car. Like most electronic innovations, however, the prices dropped dramatically as the product became mass-produced.)

The Swiss industry recovered bravely, largely due to the inspiration of Nicolas Hayek, who introduced the

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Timeline

1700s

1905s

‘It takes incredible skill and engineering knowledge to design and build a machine so tiny that it fits on your wrist’ Swatch watch—relatively inexpensive, bold, bright and cheeky and perfectly suited to the modern, casual lifestyle.

It was marketed as a second or even third watch.

With the watch-buying public once again focused on Switzerland the traditional masters returned to the limelight. Their target market was now the people who had reached the peak of their careers and wanted to show discreetly that they had “arrived”. What better way than a discreet lifting of a shirt cuff to reveal a glimpse of a Rolex or Patek Phillipe?

Cynics may sneer that it’s all simply about showing off, but there’s a compelling

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reason for anyone to want to own a great mechanical watch; it represents one of the pinnacles of human achievement. It takes incredible skill and engineering knowledge to design and build a machine so tiny that it fits on your wrist and so complicated it can tell the time accurately to within a few seconds a year.

Like a Stradivarius violin, it is precious not because of what it does, but because of the love and labour that went into its creation. And like a Strad, it’s not necessarily for daily use. It’s like jewellery and art, to satisfy a basic human longing for perfection.

goodtaste.co.za

1969

1980s

A Heuer stopwatch became the first Swiss timepiece to go into space

2017

Gtxxx

I should

“love happened after an injection.”

—Dr Adrian Forrester

have kissed er more

H

“We Where i m m o r ta l u n t i l she died” —David Biggs

“A kiss under tree,then eternity.”

—Malu Lambert

“Cross…

PACIfIed… Kissed…

Blissed…

APPeAsed.”

—Carrie Hampton “I looked at her smiling eyes.”

—Stuart Johnston

“adventurous jump from A dIzzy heIghT.” —Marlene van der Westhuizen

—Pat Basson

“We reached for the same avocado” —Kari Collard

Sixword

WInTer Alone her smile sudden sunshine —Johan Liebenberg

Love

Stories

We asked our contributors —and a few folks who featured in this issue to share their love story in just six words

ClIfTon Beach Bats clinched The deAl. —Hanno De Swart

holdIng h a n d s t h r o u g h fun & sAd —Shannon Latimer

He made

me believe

in eternity —Keri Harvey

“With him, my bad dreams disappeared.“ —Tyler Naumann “Trust in serendipity; true love lasts.”

—Lynette Botha

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GT STYLE TRENDS Sacred 4 by Sixth Floor, R99 from Superbalist

City by Sixth Floor, R99 from Superbalist

Textured Woven Fedora, R250 from Woolworths

Tassel Layered Necklace, R199 from Old Khaki

Print Keyhole Swimsuit, R425 from Woolworths

BOHO BEAUTIFUL

THE STYLISH BOOMERANG TREND THAT KEEPS COMING BACK INTO FASHION

Gucci Flora Perfume, R1300 from www.scents.co.za

GT LOVES: Handkerchief dresses

Macrame Cushion with Wooden Beads, R499 from @home

Macrame Wall Art, R399 from @home

Alida Women’s Leather Tassel Detail Cross Body Bag, R1299 from Old Khaki

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GT LOVES: Dream Catchers from Typo

goodtaste.co.za

Fine Dining Tumbler, R69.95 from Woolworths

WHAT’S ON

1 2 3

What To Do Between January and April

25 February The fresh green lawns of Buitenverwachting Wine Estate is where you’ll find foodies and wine enthusiasts for the eighth annual Constantia Fresh Fine Wine & Food Festival. Over 200 wines will be available for you to swirl, sip and savour, while you nibble on gourmet canapés prepared by some of Constantia’s most talented chefs. Your ticket includes a festival glass, tasting of over 200 wines, as well as the gastronomic extravaganza on offer. Live music will be part of the afternoon’s entertainment.

Avontuur’s Guided Farm Walks

4 February

From 30 January

Get ready for summer festivities at this year’s Franschhoek Summer Wines, at Leopard’s Leap Family Vineyards. The wines included at the fair have been handpicked by the winemakers, to complement hot summer days. Pair your favourites with tasty food from the rotisserie kitchen, as you relax on the veranda or the lawn with views of the valley. Live entertainment tops off the celebrations.

Dress stylishly, in white.

Tickets are R550pp from www.constantiafresh.com/ tickets www.constantiafresh.com

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Franschhoek Summer Wines

Cape Wine Auction

10-11 February

This year’s Cape Wine Auction takes place in Franschhoek.

Prominent wine aficionados from around the globe, hosted

by SA’s winemakers, will be invited to make a serious difference in aid of charity.

The event launches at La Motte Wine Estate on Friday, with the Barrel Auction. The lunchtime auction will take place at Anthonij Rupert Wyne estate on Saturday. The Cape Wine Auction Trust has been established with the aim to raise funds for education in the winelands.

Tickets R180pp www.fch.co.za

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Best known for their premier range of wine and racehorses, Avontuur Wine Estate in Stellenbosch is offering guests the opportunity to experience the estate on a Guided Farm Walk. After a welcome drink you will be taken through the winery’s vineyards and paddocks, as well as historical sites— the walk takes about 3045 minutes. The tour ends with a seasonal speciality tasting. A must for wine and horse lovers!

Priced from R70pp for the self-guided tour to R120pp for the guided tour, pre-booking is essential www.avontuurestate.co.za

Valentine’s Day at the One&Only

February This year One&Only Cape Town is offering a range of romantic experiences and tempting treats. Visit their website below to find out what’s in store this February. Our favourite?

For a truly luxurious experience, couples can enjoy a deluxe picnic in one of the designer daybeds and sip sunset cocktails by the pool.

These lovely daybeds feature plush cushions, voile curtains and opulent accessories and have been designed to allow couples to retreat into complete tranquillity.

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Johannesburg HOMEMAKERS Expo

23-26 February The 2017 Johannesburg HOMEMAKERS Expo celebrates its 24th year with the theme “A Tribute to Your Home”. Here you’ll find inspiration, advice, and thousands of products. Plus, the Expo is packed with specials, deals, competitions and features you’ll struggle to find elsewhere. A highlight this year is the urban Graffiti feature. If you’re thinking about renovating, building, or decorating, make sure to pop into the Ticketpro Dome.

Tickets R180pp

Daybeds R6 500 per couple

Tickets R100pp

www.capewineauction.com

www.oneandonlyresorts.com

www.homemakersonline.co.za

Photography by: courtesy images

Constantia Fresh

7

Soweto Wine & Lifestyle Festival

10-11 February This popular festival is back for its 12th year and promises to be better than ever. The festivities kick off in a new venue, Walter Sisulu Square of Dedication, Kliptown. Here’s your chance to enjoy the best SA wines as the Cape’s winemakers make their way up-country and offer education on wine tasting and pairing to a growing market. There’s more than just wine, of course, you can enjoy tasty food, rub shoulders with A-listers, or hit the dance floor with local music artists on stage.

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Decorex Durban 2017

8

23-26 February

The Royal Moscow Ballet

This four-day expo will take place at the Durban Exhibition Centre, and its theme this year is “Make your space your living dream”. Come along and view global designs that have been localized for the South African market. Visitors can interact with SA’s top designers and view the latest trends all set up in different room settings.

Highlights include the Plascon stand where the 2017 colour palette will be revealed and the Pop Up Night Market on Monday, from 3-8pm.

15-25 February The Royal Moscow Ballet company consists of graduates of the best Russian choreography schools. They have toured successfully around the globe and will be returning to SA, at Emperor’s Palace, in March. The new programme is entitled “Tribute to Great Russia Composer Sergei Rachmaninov, Pyotr Tchaikovsky, Aleksander Borodin”. And, for the first time, the Children Russian Academy of SA will be performing alongside the Russian stars.

Tickets from R150-R500pp

Tickets R85pp from Computicket

Tickets from R200pp from Computicket www.emperorspalace.com

www.decorex.co.za

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www.sowetowinefestival.co.za

Littlegig

28-29 January

Littlegig festival showcases the musicians, DJs, chefs, winemakers, designers and artists who have inspired the event organisers over the past twelve months, to a small group of festival-goers in a 24-hour explosion of creativity. Other festival highlights include a dance floor on a basketball court, a hair and make-up salon, a forest banquet, live bands, wine tastings, chef-and-farmer tasting experiences, a beautiful lake for swimming and a concept store filled with unique festival fashion.

This not-to-be-missed event takes place in a beautiful forest, just 40 minutes outside Cape Town. All tickets are inclusive of food and drink.

Tickets start at R2500 for pre-pitched camping tents and go up to R4500 for glamping options. Day tickets are also available for R1950 www.littlegig.co.za

The Grand White

Absa Cape Epic

Cape Town, 4 March

19-26 March

If you want to see untamed Africa from a mountain bike, then it’s time to sign up for the Absa Cape Epic. It’s a test of endurance, crossing 691km of the Western Cape’s most beautiful and gruelling routes—with an accumulative vertical gain of 15 400m. The event starts at Meerendal Wine Estate and comes to an end at Val de Vie Estate.

And if you’re more of the cheering type, check out the spectator guide on the website, there are rules for you too.

www.Cape-epic.com

Johannesburg, 1 April The Grand White Dinner is a pop-up picnic event at a secret location, which only gets revealed on the morning of the event.

These dinners are a lively social gathering where guests enjoy delicious food, live music, speeches, entertainment and much more from 2-10pm.

Remember to dress in white with a touch of green.

Tickets R400pp from Nutickets www.facebook.com/ TGWSA

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GT ART&DESIGN

‘Traditional craftsmanship combines with unexpected materials—sunglasses are made from cow’s horn and wood—as African resourcefulness puts its stamp on fashion’

GT LOVES: Rowdy’s minimalistic designs

ART AND DESIGN LOVELY

THINGS

TO

BU Y,

SEE

AND

DO

African Essentials After completing their training, fashion designers Ines Cuatrecasas and Marc Oliver were eager to make their mark on the fashion world. A 2008 trip to Rwanda and an introduction to Antoinette, a local dressmaker, ultimately led to Marc and Ines moving to Kigali where they developed their first collection in partnership with Antoinette. A year later, MILLE COLLINES was born and soon grew into full-fledged fashion Atelier. Recently the fashion brand has launched their Essentials Line—an every day range that’s versatile and comfortable.

For more information and stockists go to www.millecollines.es.

‘By making and selling all our goods ourselves, we are able to run an independent company whose sole purpose is to give the best quality product to its customers, at the best price’ It’s In the Bag The frustration of endless searching for an affordable yet beautiful leather bag is felt by many. This was the exact frustration that led Nicolas Meinart to create ROWDY bags. From starting off small,

Finding Her Place in the World

GT LOVES: Bold and detailed prints

Audrey Lisik took art classes at school and university—but that’s where she left her art for a few years. It was only at the age of 24, and being self-taught in watercolour, Audrey started to find her way back to art again. Soon art-lovers started to take notice and wanted to place orders for her print illustrations. Audrey decided to take the plunge and put a hobby that’s close to her heart, out into the world. In 2016 Audrey started STOHNE —a place for all her hand-drawn watercolour illustrations.

Go to www.stohne.co.za.

the Observatory-based brand now has a collection of high quality handcrafted leather bags, totes and backpacks with a strong and minimalistic design.

Order yours at www.rowdybags.com.

Trestle To It Offering a carefully chosen range of high quality furniture that incorporates beautiful design and functionality, TRESTLE South Africa meets many a customary need. All their furniture is locally designed and handcrafted, offering bulk or custom orders for homes and office spaces. www.trestlesouthafrica.co.za

The Casual Explorer Everybody knows the Mother City and her surrounds are filled with natural outdoor beauty. Although our mountains, beaches and forests are easily accessible—there is a fine line between the bustling city and the quieter parts of nature. FRONTIER GOODS was inspired to create a casual outdoor brand which celebrates both of these elements. A unique South African brand for the casual explorer with a range of specialised gifts, clothing and accessories. www.frontiergoods.co.za

‘Clothing and provisions to inspire your next adventure’

Perfect Imperfection Based in Cape Town and owned by Nicki Ellis and Matt Finch, LOVE MILO is a bespoke homeware and décor studio. Together Nicki and Matt work with a wide range of local, talented crafters to put together a range of bespoke, contemporary South African décor. The cherry on top?

Love Milo places a strong emphasis on sustainability, with all their wooden products made using alien trees which are harmful to the natural environment—and all their inks are eco-friendly too. www.lovemilo.com

‘Our designs are all inspired by the harmony between line & form found in nature and are all created using photographs or drawings taken of natural elements’

Waxing Lyrical Looking for extra tools to spruce up items in your home? Come July ANNIE SLOAN (aka the paint pro) will be launching her new Black and White Waxes to accompany her classic Chalk Paint range.

To achieve the perfect industrial-style finish paint with Black Wax, it works wonders on pale woods such as pine or fair oak. The White Wax can be used to create a bleached, coastal feel on top of Chalk Paints and works particularly well on ceiling beams and picture frames. Wax on, wax off. Go to www.anniesloan.com.

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GT ARTIST

INSPIRING EACH OTHER

Muralist Ricky Lee Gordon on the importance of creating outside art

GT ARTIST

Opposite page: Painted for Walk&Talk public art festival in Azores Portugal, this mural is a tribute to the beauty and solidarity of this community

‘We need to inspire each other. Just as music is meant to be heard, art is meant to be seen and felt.’

The Memory of Water painted as part of the Memorie Urbane Urban Art Festival in Italy

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rt activist Ricky Lee Gordon first put brush to wall at the tender age of 16. Growing up in ‘the gated suburbs of South Africa’ he painted his first real mural across the highway of the Alexandra Township. It was a turning point.

“I realised how jaded we were as white South Africans, and how I did not want to be part of that. I wanted to use my art to potentially change the world, or at least a part of it, explore new places and be part of a larger community.”

Ricky is well known for his large-scale murals that can be seen in cities all over the world, including Cape Town, Istanbul, New York, Madagascar, Kathmandu and more.

This self-taught artist was born in Johannesburg in 1984; and it was only recently that he’s had any formal training. In 2016 Ricky accepted a

scholarship for a three-year Atelier programme at the Los Angeles Academy of Figurative Art. His paintings explore the nature of nonduality and Dharma (The Buddhist view of interconnectedness)—focusing on bringing relevant social issues to light.

His achievements in public art have been noted on CNN, Mail & Guardian’s ‘200 Young People in SA Who Make a Difference’ and National Geographic’s list of ‘11 Street Art Greats’ alongside the likes of Banksy.

“I believe colour creates energy, energy creates inspiration and inspiration creates change.

Up until 2010 Ricky used to paint under the pseudonym ‘Freddy Sam’, which is a combination of his two grandfathers’ names. “Freddy Sam was my forever youthful, fearless romantic alter ego who still believes in Peter Pan. It is my intention to explore my community and surroundings using public art as a tool to communicate and connect with people from all walks of life, I want to create artwork that has meaning to the people who see and experience the mural. I am interested in

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GT artist

I Am You | You Are Me: Wild horses run free under the train tracks—this mural was painted for the WAC Big Walls Festival in Chicago

the experience, which then inspires the result. I believe removing the greyness from the soul of the city is the job of artists, musicians and poets.

He once signed a mural, “Inspire ourselves to inspire each other”. This mantra underlines the importance of his art being out in the public rather than hidden in a gallery, private collection or studio. “We need to inspire each other.

Just as music is meant to be heard, art is meant to be seen and felt.”

In 2008, Ricky established /A WORD OF ART—an international art residency and community art outreach dedicated to celebrating new art and emerging young artists. Ricky also started and ran the project Colour Ikamva—a recognized project of World Design Capital Cape Town—that worked to reimagine education through creativity and selfempowerment by transforming the learning environment of schools around Cape Town. In 2013 Ricky closed down his projects to focus completely on his art.

black and white image of Ricky photogRaphed by bRuce hoRack

Every River Flows to the Sea

I Am Because We Are: Nelson Mandela stands 10 stories tall in this giant mural in the east of the city of Johannesburg

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GT PROMOTION

f e e n r e Pi

JH Pierneef ’s painting The Sphinx at Fouriesburg (1928) COLLECTION: Oliewenhuis Art Museum, Bloemfontein

A Tribute to The Man, the Artist, the Heritage

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or the duration of 2017, the La Motte Museum introduces a new exhibition: A TRIBUTE TO THE LIFE AND WORK OF JACOB HENDRIK PIERNEEF (1886-1957). This special exhibition celebrates the artist’s contribution to South African art and enhances La Motte’s permanent heritage collection with selected artworks and personal artefacts from various other collections in South Africa. The comprehensive exhibition contextualises key aspects and periods of Pierneef with an overview of JH Pierneef as the man, the artist and the heritage.

Bust of JH Pierneef, by SA sculptor and friend Coert Steynberg (1902-1982) COLLECTION: DITSONG National Museum of Cultural History BACKGROUND: Tussen twee rante (1930) from Pretoria Art Museum’s collection

What’s the connection?

La Motte’s association with the art of Pierneef dates back to early 2002 with the creation of the estate’s premium Pierneef Wine Collection. The inspiration for the wine packaging design came from the posthumous limited edition of 128 linocut prints by Pierneef. These have been in the possession of La Motte’s owner Hanneli Rupert-Koegelenberg since the 1960s—when Hanneli received it as a gift from her father, the late Dr Anton Rupert.

As copyright still applied to Pierneef when the design was conceptualised, La Motte asked Pierneef’s only child, Marita Bailey, for the right to use his name and incorporate reproductions of the linocut prints onto the wine labels.

Sharing a love and interest in the arts with Hanneli, Marita granted permission and a friendship was born.

Exciting discovery for those who enjoy the finer things in life.

Marita also shared her wish to have her private collection of Pierneef artworks returned to South Africa from the UK and to be available for public viewing.

This led to La Motte acquiring 42 original artworks— in various media, from preliminary and preparatory sketches to executed oil paintings, dating between 1908 and 1955. Pierneef’s oeuvre dates more or less from 1904 to 1957. These works, complemented with personal memorabilia, found their home in the La Motte Museum and as part of the estate’s internationally recognised wine tourism offering, ensures an exciting discovery for those who enjoy the finer things in life.

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The travel palette of JH Pierneef are amongst the memorabilia and artefacts featured in the exhibition COLLECTION: DITSONG National Museum of Cultural History

Exhibition panels showcasing the La Motte and Pierneef association with the Pierneef Wine Collection

A Tribute to the life and work of Jacob Hendrik Pierneef (1886-1957) runs until 3 January 2018.

The La Motte Museum is open from Tuesday to Sunday, 09:00 - 17:00.

For winter hours please check www.la-motte.com. Entrance is free. museum@ la-motte.co.za • 021 876 8850

WWW. LA- MOTTE . COM

Loving Your Kitchen Today’s foodie culture means you take more interest in food now than you used to. So you’re spending more time in your kitchen than ever before. Hilary Prendini Toffoli asks the experts how to create a space you love to cook in.

By Hilary Prendini Toffoli PhotograPhy by ayeH KHalaTBari

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f the numerous kitchen projects of Cape Town interior designer HANNO DE SWARDT, the one he found personally most fulfilling was the kitchen he recently designed for himself and his partner Nico Furstner in their new home in Milnerton. It met all the requirements of a perfect kitchen. Not only is it a place Hanno and Nico enjoy working in, but being integrated with the dining area, it’s a sociable space when friends come to dinner.

“Even when your kitchen and dining area are open plan, you should aim to keep the designated kitchen space

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compact,” he says, “with unobstructe L-shaped.”, says Hanno, with unobstructed access to the three most important working points–fridge, sink and stove. Ideally there should not be much more than about a metre between them, whether this work area is the traditional kitchen triangle, or U or L-shaped.

Countertops should be easy to work on and maintain. “Granite is attractive, durable and well-priced. Wood adds warmth but requires sealing and maintenance. Stainless steel is costeffective and has a modern industrial

feel. Caesarstone quartz comes in a lovely range of colours, has a high performance level on all fronts but requires a larger budget.” For a uniform look he repeats the counter top as a splashback of between 80 and 100 millimetres, with mitred edges.

“An island adds an additional work surface and storage, but should allow enough breathing space and should complement its surroundings in terms of look and feel and circulation.” To improve storage space, he suggests drawers wherever possible, of different sizes and depths.

‘Even when your kitchen and dining area are open plan, you should aim to keep the designated kitchen space compact’—Hanno De Swardt

For task lighting on work surfaces, he incorporates concealed LED light strips in overhead cupboards. “Avoid a forest of downlights. Consider antiglare downlights, dimmable lights for flexibility, or different circuits so you can control areas to be lit.”

Of the numerous flooring options he prefers vinyl, which is water resistant and comes in a variety of styles. While tiling is durable and moisture resistant, grouting needs cleaning, and glassware

or crockery dropped on tiles break.

Wood needs periodic maintenance.

Concrete is durable but hard on the feet and can stain.

His kitchen colour schemes he keeps calm, warm, neutral and earthy. When it comes to indoor braais and pizza ovens he believes they can enhance a large kitchen living space, as long as they complement their surrounding on all fronts—scale, proportions, finish, location.

Hanno has created a sociable space for when friends and family come to dinner

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‘You need an open counter top to work on. Don’t blow your budget on fancy white appliances and have no space to work, prep and to dish up.’

—Ina Paarman

South Africa’s most famous kitchen cook, Ina Paarman regards a functional kitchen as a workshop. “You need open counter space to work on. Don’t blow your budget on fancy white appliances and have no space to work, to prep and to dish up. The classic work triangle is still valid, especially if arranged galley-kitchen style: preparation area, uncluttered with builtin hobs but with a prep sink at hand, a waste bin directly under the counter, the fridge close at hand and oven within easy distance so you can see and smell what’s cooking. Washing-up area is separate or can be where the electrical plugs are.” While her essential kitchen tools are her chopping boards, measuring equipment, knives, mixing bowls and good quality pots and pans, she says it’s nice to also have a food processor, handheld blender and handheld electric beater.

Sunday Times food editor and TV cook HIlary BIller followed the principles set by her late father when designing her kitchen.

“He was an accountant and a frustrated wannabe-designer/chef who taught me so much when he designed our new kitchen in the family home. He said the best kitchens are U-shaped and smaller rather than larger, which means you spend less energy running around looking for things because everything is accessible and easy to clean. The washing-up area should ideally be at one end of the kitchen with lots of working space in-between, and ideally a prep bowl close to the working area. You should allow space for a working counter on either side of the stove. Have accessible plug points around the kitchen, and kitchen counters that are the right height. Don’t store appliances away. Rather keep them handy and accessible. You stand for hours so ensure

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South Africa’s most famous kitchen cook Ina Paarman regards a functional kitchen as a workshop

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A collection of beautiful mix and match jars, gravy boats, glasses and chopping boards fill Marlene Van Der Westhuizen’s pantry

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that the floor is comfortable to stand on and easy to clean. And don’t ever make the mistake of allowing someone with no cooking experience to design your kitchen.”

She says her set of Global knives and Le Creuset pots were her best cookery investments, along with her electric knife sharpener, food processor, mixer, stick blender, and bread and meat slicer.

Having cheffed in the tiny rolling kitchens of Mediterranean yachts, AmAndA Lewis finds it’s no sweat to produce breakfasts and light lunches in the small strip of kitchen behind her family-run deli in Cape Town’s Biscuit Mill, Saucisse Deli. “I always go

for the classic U-shaped kitchen which surrounds the cook on three sides.

Everything within easy reach—your fridge, stove and basin. For me three things are vital in a kitchen. A large wooden chopping board. (Nothing worse than running out of space on your board when prepping for a meal.) A Microplane grater. (Incredibly sharp and they have many uses, my favourite being for prepping garlic.) A sharp Global knife. (Nothing worse than working in a kitchen where there’s no sharp knife.) My advice is to buy equipment where the chefs shop. Many appliances by well-known family brands are expensive and don’t last long. Go to shops like

Banks Kitchen Boutique or Core Catering and get the real deal.”

When mArLene vAn der westhuizen isn’t teaching South Africans to cook in her medieval cottage in France, this author of seven cookbooks, including the award-winning Abundance and Secrets of a French Cooking Class, is giving cookery lessons in her Green Point food studio. She has a compact kitchen. “You don’t want to walk a marathon while preparing a simple dinner. Chopping block/marble slab and basin next to stove. Fridge door opening towards the inside of the kitchen. One doesn’t want to reach around a door to get to the cold stuff. Dustbin within flick distance from

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Some of Groote Post’s oldest copper pots

the chopping block/marble slab.” Her tools are simple. “My KitchenAid mixer gives me pleasure. You shouldn’t spend a fortune on a designer oven/hob. This is a utility item. Buy a solid stove with the largest oven for the least money possible.

Use it until it falls apart and then get a new one. Use the balance of your savings for a real gourmand trip to Europe.

You will never be sorry you invested in experiences rather than ‘stuff’!”

Cape Town’s busy Giggling Gourmet Jenny Morris, a radio and TV presenter and now restaurateur of Yumcious in Green Point, says the mistake amateur cooks tend to make when buying kitchen equipment is to go for aesthetics rather than functionality. Her basic kitchen tools are good quality pots and pans, good quality knives, a good Microplane grater, a granite pestle and mortar, a good food processor and a good scale.

“The Kitchen Triangle concept that was developed in the early 20th century should be everyone’s gauge of how well a kitchen will work in the available space.”

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The hot and cold sections of Nobu’s kitchen at the One&Only Cape Town are the culinary territory of demi chef Freddy Kazadi. Trained in French cuisine in the Democratic Republic of the Congo, he has quickly mastered Nobu’s very different food and flavour combinations, working in what for him is the ideal kitchen space—open and free-flowing with sections in which he can operate comfortably.

Freddy says knives are a cook’s best investment. “The biggest mistake amateur cooks make when buying kitchen tools is to think one good knife can do everything! A knife for chopping is not the same as a knife to cut fish.

I highly recommend investing in and collecting brands such as Global, Brunter, Giesser and Bohler. Amateur cooks imagine that because they are new to

the kitchen they don’t need to invest in expensive equipment until they get more experienced. Buy cheap, buy twice!”

Food and wine writer and former restaurateur Michael olivier also keeps the kitchen space streamlined. “China and glassware don’t belong in a kitchen.

I prefer a central unit on which there’s a sink and a five-plate gas burner—one in the centre for high heat for a wok.

Immediately behind you is your range and ingredients, and the fridge close by to one side.” For him buying cheap supermarket tools is a mistake. “If you buy quality from a professional supplier, you pay more, but they last longer. I’m still using knives I bought in London in 1969.”

Chef DEBBIE MCLAUGHLIN sometimes finds herself feeding 120 people from the small kitchen of the 300-year-old manor house on the West Coast’s Groote Post wine estate, where she has her restaurant Hilda’s Kitchen. “When the manor house was originally built they certainly didn’t have a popular restaurant in mind! Consequently the space is very limited. The pre-service preparation— the mise en place—is so important, and we work to a central area from which all work spaces flow, with separate areas for the cold starters, desserts, etc. in close proximity.” She says her KitchenAid is a great help as are the best quality knives. For her, the best quality flan and baking tins are also essential purchases.

“Amateur cooks attempt to cut costs by buying second-hand or cheap equipment.

Inferior items don’t last and you’ll spend more money replacing them.”

Debbie McLaughlin says thankfully it’s hard to misplace her gigantic kitchen keys to Groote Post’s kitchen

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GT KITCHEN ESSENTIALS

GT LOVES: The sleek style of this retro kitchen

Outdoor Sip Cups, R110 from Woolworths

Tala Original 1960s Style Dry Measuring Cup, R209 from Woolworths

Photography by: Coutesy images

OH SO

RETRO!

GO OLD SCHOOL COOL WITH T H E S E V I N TAG E S T Y L E KITCHEN APPLIANCES & ACCESSORIES

GT LOVES: The innovative features of a AGA Oven

Ceramic Coated Frying Pan, R329 from Woolworths

Pure Cotton Tea Towels, R99.95 from Woolworths

Sweetly Does it Mini Spatulas, R119 for a set of 3, from www.yuppiechef.com

Smeg Retro Stand Mixer, R8399 from www.yuppiechef.com Shaker Tin, R130 from Woolworths

Tala Original Stoneware Mixing Bowl, R299 from www.yuppiechef.com

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‘The house found us— or at least that’s what I like to say’

Happiest

at the Table

A look inside the life of food blogger Mimi Thorisson

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PHOTOGRAPHS COURTESY OF L’OCCITANE AND MIMI THORISSON

ver since she was a little girl Mimi Thorisson has been passionate about food. “My childhood was largely spent scurrying between the restaurants of Hong Kong, where I grew up, and the bistros of Paris and the south of France where we spent our holidays at my French grandmother’s,” says Mimi.

After a life full of adventure and travel, and a career in fashion, media and television, Mimi settled down in Paris with Oddur, her Icelandic photographer husband. The couple has eight children— some together and some from previous marriages. The oldest is 20 and their youngest just a few months old. The self-taught cook and

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‘My childhood was largely spent scurrying between the restaurants of Hong Kong, where I grew up, and the bistros of Paris and the south of France where we spent our holidays at my French grandmother’s’ her husband are also the proud parents of 14 dogs—a furry collection of Fox Terriers, Jack Russells and a chocolatecoloured German Pointer called Gertrud.

After some time living in Paris, the couple felt it was time to find a bigger place to cook, blog, write and live. About four years ago Mimi and Oddur were house-hunting in Bordeaux’s Medoc region. It was here that they came across a 15-bedroom home that was once a hotel and restaurant. Located in the centre of the tiny village of Saint-Yzansde-Médoc, the couple quickly fell in love with the nearly 10 000-square metre home’s history and charm.

Since moving to the country Mimi has done a lot of cooking, and around two years ago she wanted to share what she was doing with friends and perhaps a few others. It was then that Manger, her food blog, was born. The couple’s lovingly

One of the home’s biggest treasures are the original tiles found underneath the plastic floor covering

Mimi cooks with what’s in season

A golden tart topped with ripe sugar-dusted figs

refurbished home serves as the backdrop for many of Mimi’s blog posts as well as her dreamy streams of Instagram images.

And it’s her husband Oddur, behind the camera, capturing how and what Mimi cooks. Mimi says the blog is the story of her family and what she feeds them, but amongst her recipes is a bit of history mixed in for good measure. Mimi also writes about the string of stories that come from her home’s past—as told to her by previous owners and old villagers.

Following the massive success of the

blog, Mimi has since gone on to publish two cookbooks: A Kitchen in France and French Country Cooking. The books are full of Mimi’s delicious recipes and capture what life is really like in rural France. When she’s not writing bestselling cookbooks, Mimi also hosts cooking workshops for fans from around the world. “They come not just to learn to cook, but to relax and take pictures,” she says. “They are also often curious about how to balance life with children and cooking.”

Mimi Thorisson has also recently been appointed as L’Occitane en Provence’s first International Beauty Ambassador.

To find out more on Mimi visit www.mimithorisson.com.

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TAKE A BITE FOODIE

Daniela’s Parisian macaroons are handcrafted from the finest Californian almonds, white and dark couvertures and natural flavours

NEWS

AND

FINDS

Since 2004 The Pasta Factory has been a specialist fresh pasta maker known for their mouth-watering pasta dishes prepared with love. Self-taught chef and owner Juliane and her family Michael, Katharina, Nikolai and Christopher strive to create fresh, authentic and honest products where local, fresh and preservativefree ingredients are the order of the day. THE PASTA FACTORY’S team makes a large variety of popular pasta shapes like tagliatelle, penne, conchiglie and flavours including wholewheat, rye, wasabi, squid ink, egg-free, gluten-free, spinach, butternut and potato gnocchi to name a few. Over the years, additions to the range have been pasta and other sauces, pizza, and ready-made pasta meals. Order yours at www.pastafactory.co.za.

Ever wonder where the name ORYX DESERT SALT comes from? When Samantha Skyring, CEO of Oryx, was creating the brand for desert salt from the Kalahari she drew inspiration from her own experience. In July 2000 she walked 120km over seven days through the Namib Desert where she had several face-to-face encounters with Oryx gazella (gemsbok). After a bit of research into these creatures she discovered they can

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Macaroons are the epitome of luxury: a small, delicate pop of Paris in your mouth. DANIELA’S DELICIOUSLY DECADENT Parisian-style macaroons have a light and airy texture and are made from almond, egg, sugar and air, and weigh less than a gram each. They’re gluten free and are handcrafted from Californian almonds, white and dark couvertures and natural flavours. They are free from additives and preservatives and available in many colours. And with an unmatched range of flavours they are and an authentic taste of Paris. Why not order custom macaroon colours and flavours for your next special occasion—or for a really romantic Valentine’s treat? Available in Cape Town and Durban. www.danielas.co.za

GT Loves: That none of The Pasta Factory products contain artificial colourants or preservatives

Made with Love

Gemsbok Are Doing It

’Roons to Make You Swoon

go for lengthy periods without water, but no more than two months without licking salt. The salt is vital for its survival in the harsh conditions of the Kalahari. Oryx Desert Salt is unrefined desert salt, free from any additives and chemicals and still containing all the essential minerals and trace elements that exist naturally in salt, as nature intended, including magnesium, zinc and potassium. www.oryxdesertsalt.co.za

Dress Your Walls with Food GINA MAHER combines her love of graphic design and interest in painting to produce a wall art collection that will brighten up your kitchen, or any living space for that matter. Using lively colours and precision, she recreates images with an animated aesthetic. She works from her hometown, Connecticut, where she lives with her husband and little girl. Her prints are available from Superbalist.com, from R99.

GT Loves: Ice Cream Cart by Gina Maher, R99 from Superbalist GT Loves: Ice Cream Cone by Gina Maher, R99 from Superbalist

MELISSA’S Must-Haves for Summer

Melissa van Hoogstraten, founder of Melissa’s, shares her must-have products along with simple, delicious ideas for incorporating them into your family meals and entertaining menu:

1. SPICE THINGS UP WITH KASUNDI: This mild, spicy Indian relish is an essential in my kitchen. I make sure I always have a back-up in the pantry so I’m never stuck without it. It’s so versatile and adds a delicious spicy, flavour to a multitude of dishes.

MAKE YOUR OWN KASUNDI NACHOS: Top a bag of Mexican nachos with diced, cooked free-range chicken breast (optional), chopped red onion, red pepper and grated white cheddar.

Place under the grill until cheese is melted and bubbling. Remove from grill and top with sour cream, fresh guacamole and Melissa’s Kasundi.

2. MELISSA’S TEA COLLECTION: As an avid tea-drinker, our new Tea Collection has a special place in my heart. Our seven unique varieties were cultivated in India.

From First Flush to Tulsi, Darjeeling to Orange Pekoe, each variety involves a careful cultivation process to produce the delicate flavours.

MELISSA’S LEMON ICED TEA: Make your own Lemon Ice Tea by steeping 10 Melissa’s Royal Blend tea bags and 200ml Melissa’s Lemon Cordial in boiling water for 30 min.

Refrigerate for 30 min and serve ice cold with sliced lemon and ice.

The Go-To Gift Need a gift that will impress your Valentine, or maybe something to show your mom how much you love her when Mother’s Day rolls around, or even something to put in a stylish Easter hamper? Make sure you look out for BUTLERS CHOCOLATES’ seasonal collections when you’re in a last-minute shopping tizz. And, with over 80 years of chocolate making experience, you know it’s a brand you can trust. You can of course, just enjoy their classic milk, dark and white speciality chocolate assortments. Butlers Chocolates produce toffee, fudge, chocolate filled and solid chocolate bars, and enticing milk chocolate truffles delicately flavoured with famous liquors. But who needs any further enticement to eat chocolate anyway? www.butlerschocolates.com

Woodstock Now Smells of Waffles Cape Town’s Woodstock is known as an up and coming suburb abuzz with art, design and funky startups. Now the trendy sector is filled with the delicious waft of homemade waffles. Follow your nose and you’ll find WOODSTOCK WAFFLES where you can either get these crispy-on-the-outside, fluffy-on-theinside waffles filled with a selection of sweet and savoury ingredients. Our favourite? The Lenon. Made with cheddar, caramelised onion, rocket, pepper, peppadew mix and Papas al Hilo.

Not feeling it? The Marley is filled with thinly sliced apples, Dulce de Leche and crushed Nuttikrust. Named after musical icons, there’s a waffle to suit everyone’s taste buds. Follow them on Instagram @woodstockwaffles_

GT Loves: Truffles as a Valentine’s gift idea

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and Feast

RecIpeS And pHoTogR ApHy By Ashley AlexAnder

A

shley Alexander lives in Melbourne, Australia with her husband Mike.

They spend their days exploring the city; finding beautiful shops, walking on the mountains and in the forests, visiting lovely cafes and restaurants—and Ashley’s all time favourite, wandering through farmers’ markets.

As a self taught cook, Ashley spent a lot of her early years learning in the kitchen. Her mum enjoyed teaching herself as well as her brother and sister.

By the time she was 12, Ashley was preparing three course meals for dinner parties. Well played, Ashely’s mum, well played.

“Mum always taught us to cook using natural and healthy ingredients and instilled in us the value of whole and organic foods. So with my love of food, and after the continual encouragement from my friends and husband, I decided it was time to start a food blog, and with much excitement Gather & Feast was born.”

Buckwheat Blueberry & Ricotta Hotcakes with Maple & Seeds p.45

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Vegan Spelt Baked Doughnuts with Raw Chocolate Glaze p.45

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Vanilla Buckwheat waffles with caramalised Peaches, dark chocolate & Pistachios Makes 6-8 2 cups buckwheat flour ½ tsp baking soda ½ tsp sea salt 1 tsp vanilla powder 3 tbsp coconut sugar 2 cups almond milk 3 eggs 2 tbsp coconut oil, melted 3-4 large peaches, sliced 3 tbsp extra coconut sugar (for caramelising the peaches) 1 tbsp extra coconut oil (for caramelizing the peaches) 100g dark chocolate ¼ cup pistachios, roughly chopped natural yoghurt or coconut yoghurt (unsweetened) Pure maple syrup

Coconut sugar is available from Wellness Warehouse

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1. In a large pan, melt the extra 1 tbsp coconut oil and sprinkle with the 3 tbsp coconut sugar.

2. Place the sliced peaches into the pan over the coconut sugar and cook on medium to high heat until golden brown.

3. Turn the peach slices over and cook for a further few minutes until golden on the other side. Once the peaches are cooked, set aside.

4. Place the buckwheat flour, baking soda, sea salt, vanilla powder and coconut sugar into a large mixing bowl.

5. Then add the almond milk, coconut oil and egg yolks and gently stir to combine.

6. In a medium bowl whisk the egg whites until stiff and then fold into the mixture.

7. Place your waffle pan onto the stove to

heat up. Once hot lightly spray with oil.

8. Place the mixture into the waffle pan.

The amount will vary depending on the size of your waffle pan. my pan takes about ¼ cup each side of the pan.

9. cook for about 2 min on high heat, then turn the waffle pan over and cook for a further few minutes.

10. remove the cooked waffles from the pan then repeat with the remaining mixture.

11. To serve, place the waffles onto a plate, add a generous dollop of natural yogurt, some caramelized peaches, a drizzle of dark chocolate, a glug of pure maple syrup, and sprinkle with pistachios.

Total time: 20 min

Vegan Spelt Baked doughnutS with Raw ChoColate glaze

BuCkwheat BlueBeRRy & RiCotta hotCakeS with Maple & SeedS

1 cup almond milk, or alternative 1 cup coconut oil, melted 1 cup coconut sugar 1½ cups spelt flour 1½ tsp baking powder generous pinch sea salt 1 tbsp vanilla powder 2 chia eggs (2 tbsp chia, 6 tbsp water blended) 1 tsp apple cider vinegar

4 eggs, separated ¾ cup almond milk 1 cup buckwheat flour 1½ tsp baking powder ¼ tsp sea salt 300g fresh ricotta 1 cup fresh blueberries coconut oil for cooking

Makes 12

Toppings melted raw vegan chocolate (or any dark chocolate of your choice) matcha powder raspberry jam cacao nibs rose petals cinnamon coconut sugar 1. Pre-heat your oven to 180°c.

2. mix all the ingredients together in a large mixing bowl.

3. Scoop the dough mixture into a lightly greased doughnut tray.

4. Bake the doughnuts for 12 min.

5. Once cooked, remove the doughnuts from the oven and turn out onto a wire rack to cool.

6. Dip the doughnuts into the melted chocolate and sprinkle with toppings of your choice.

Total time: 25 mins

I don’t know about you, but I get excited by fresh produce and its endless possibilities; the texture, the colour, the variety. The way fresh food should be with all its beautiful imperfections. I love being able to see and talk to the wonderful people who grow the produce I am purchasing, from their hands to mine. There is such beauty and community in food; growing, preparing, cooking it with the best part being eating and sharing it together.

Makes 6-8

For serving pure maple syrup extra blueberries sunflower seeds matcha powder raspberry jam cacao nibs rose petals cinnamon coconut sugar 1. In a large bowl, stir together the egg yolks, almond milk, buckwheat flour, baking powder and sea salt with a whisk.

2. Next add the ricotta and blueberries and gently mix through, but don’t mix too much as we want to keep the ricotta chunks throughout the mixture.

3. In a medium sized bowl, whisk the egg whites until stiff and then fold through the hotcake batter, just enough to make sure the egg whites are mixed through. again don’t mix too much as we want to keep some of the ricotta chunks throughout the mixture.

4. heat a large frying pan over medium heat and add about a tablespoon of coconut oil to the pan.

5. Scoop batter into the pan and cook them for roughly 2 min on the first side.

6. Using a metal spatula, flip the hot cakes over and cook on the other side for another 2 min or so. The hot cakes should be golden brown and just cooked through.

7. repeat with the remaining batter.

8. Serve warm with pure maple syrup, pepitas, sunflower seeds and extra fresh berries.

Total time: 20 min

was inspired by a thought of the multifaceted meaning of to gather and feast. The gathering together of beautiful food, and also the gathering together of friends and loved ones.

peanut ButteR & daRk ChoColate gRanola BaRS Makes 15-20 squares

1 cup rolled oats (for gluten-free & paleo options, replace the cup of oats with a mix of sunflower seeds & flaked coconut) 2 cups mixed nuts & seeds, roughly chopped 1 cup flaked coconut ¾ cup natural peanut butter ¼ cup coconut oil ¼ cup pure raw honey (or maple syrup for vegan option) ½ cup pure maple syrup ½ tbs vanilla powder or extract ¼ tsp flaked sea salt 100g dark chocolate, melted (for drizzling) 1. Pre-heat your oven to 170°c.

2. combine the peanut butter, coconut oil, honey, pure maple syrup and vanilla in a large mixing bowl and stir until smooth.

3. add the oats, nuts and seeds, coconut and sea salt, and mix well.

4. Pour the mixture into a paper lined brownie pan (approx 19cm x 30cm) and place into the oven for 35 mins.

5. Once cooked and golden brown, remove from the oven and set aside to cool.

6. Now place the tin into the fridge to cool and set overnight (or into the freezer for a couple of hours).

7. Once set, cut the slice into bite sized pieces or larger bars (depending on your preference) and drizzle with dark chocolate.

8. Store in the fridge.

Total time: 45 min (plus chilling time)

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Peanut Butter & Dark Chocolate Granola Bars p.45

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G T H E A LT H

A Matcha Made in Heaven The ancient region of Uji, in Japan, is the birthplace of Japanese tea.

This is where South African supplier JUST MATCHA’S matcha green tea powder is grown. Each leaf is delicately hand-picked by skilled teaharvesters. It’s a slow and graceful process that produces the perfect cuppa. They also supply matcha accessories, matcha bamboo whisks, matcha spoons and matcha bowls. What’s so great about matcha? It’s said to be 15 times better for you than regular green tea, has 70 times more antioxidants than orange juice and nine times more beta carotene than spinach. That’s a good start. www.justmatcha.co.za

HEALTHY & HAPPY BODY,

HEALTHY

MIND

A Cookbook for a Busy Family

A Healthy Cocktail

Oh She Glows Every Day is a cookbook filled with delicious, wholesome, and accessible plant-based recipes. Author ANGELA LIDDON is a busy business owner with a young and growing family who understands that people with on-thego lifestyles need super energizing and convenient recipes. This cookbook includes over 100 plant-based and vegan recipes—including a mix of “everyday” and more elaborate holiday or special occasion options. It also offers useful tips that will help you create meals that are kid-, allergy-, and freezerGT friendly. Each recipe will tell Loves: you whether it’s gluten-free, The beautiful nut-free, soy-free, oil-free, full-page grain-free, kid-friendly, and/ photographs or freezer-friendly. www.ohsheglows.com

Unprocessed kombucha has a hint of alcohol in it, so it’ll be perfect in your next cocktail. You’ll also be adding a small health kick to your glass. What exactly are the benefits? The top three: it detoxifies the body with gluconic acid and probiotics, it helps the digestive system with probiotics and strengthens the immune system with antioxidants.

Fizzy Kombucha Cocktail 45ml vodka 15ml ginger liqueur kombucha, to fill

1. Pour the vodka and ginger liqueur into a champagne flute. Fill the rest of the glass with the kombucha.

What’s Not to Luv? We all have a weakness for naughty snack foods—they just taste so darn good. But we also know we need to make healthier choices. This is where LUV SUM comes in.

They’re about loving life and loving food, allowing you to make better snack food choices that taste great for a balanced diet and a balanced way of life. Luv Sum make healthier snack alternatives, delicious treats, afternoon snacks and great pre- and post-gym snacks that give you an energy boost. Established in 2012

by Rhett Hurvitz, Luv Sum products will soon to be available worldwide. www.luvsum.com.au

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GT Loves: Cocktails with a health kick

RECIPE SOURCE: The Thinking Girl's Guide to Drinking

HEALTHY

5

Fitness Trends for the Year

1. WEARABLE TECHNOLOGY. Fitness trackers and smart-watches have become very popular. The accuracy of these devices have only got better and can track anything from distance, provide heart rate readings, GPS routes and even send you reminders. And, of course, they look pretty cool too.

2. GROUP TRAINING. This is a trend that kicked off in 2008 with the worldwide recession—personal trainers can be pretty pricey. This is a great way to keep fit without having to pay for a full gym membership. Some of the most popular group training options here in

South Africa are CrossFit, Roark and 360 Specialised Training.

3. BODY WEIGHT TRAINING. Workouts that involve no equipment are generally easy to learn and can suit all abilities. You can do these exercises anywhere. And the biggest plus, you can do them for free. Not sure what we mean? We’re talking about pushups, pull-ups, squats, lunges and planks—all the classics.

4. YOGA. This ancient practice is great for boosting your mood, improving your sex life and strengthening your whole body. And if you’re bored with the regular Ashtanga, Hatha, and Vinyasa classes, it won’t be hard to find recently reinvented yoga classes such as hot power yoga and SUP yoga.

5. HIIT. High Intensity Interval Training is a great way to burn calories fast. What it means is alternating quick bursts of highintensity exercise with short rest periods. Classes such as pilates, Crossfit, and boot camps offer this type of workout. It’s big bonus: HIIT keeps your metabolism fired up long after you’re done.

Foxy Vegan-friendly Ice Cream Finding dairy free ice cream can be tricky. Well not any more, PHAT FOX offers dairy-free frozen desert that can be ordered online and delivered directly to you. It has a coconut milk base, to which fresh ingredients are added to create their popular flavours, with a little Xylitol to sweeten things up. Although there is no store to pop into, Phat Fox is stocked in selected Spars, Wellness Warehouse and many other fresh food markets around the country. They source as many organic and local products as possible, and use only the best quality ingredients available. Another unique thing about Phat Fox: they supply a dairy-free pea protein ice cream. The protein powder is a French, water soaked yellow pea protein isolate, which is entirely gluten-free and soy-free. And you’ll be happy to know that no preservatives or artificial flavourings are added. www.phatfox.co.za

Blueberry-Chia Seed Jam RECIPE BY NICOLE RUCKER, PHOTOGRAPH BY ALEX LAU

Makes about 1½ cups 3 cups fresh blueberries, or frozen and thawed 2 tsp lemon zest, finely grated ¼ cup fresh lemon juice 3 tbsp pure maple syrup, or more ¼ cup chia seeds 1. Bring blueberries, lemon zest, lemon juice and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst—about 5 minutes.

2. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half—5-10 minutes.

3. Remove jam from heat, taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil then stir in chia seeds. Cook for 1 minute to soften seeds. Let jam cool slightly then transfer to heatproof jars or containers.

4. Cover and let cool completely. Chill until ready to use.

NOTE: Don’t worry if it looks a little runny when it’s hot.

The chia seeds will plump as the jam cools, thickening it considerably. Jam can be made two weeks ahead. Cover and chill, or freeze for up to two months.

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Super Green Smoothie Bowl

SUPER GREEN SMOOTHIE RECIPE AND IMAGE BY ASHLEY ALEXANDER

p.53

Better-For-You

SMOOTHIE BOWLS Ditch the straw, grab a spoon and enjoy these satisfying, nutrient-rich bowls of goodness RECIPES

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PHOTOGR APHY BY WIDA FOSTER ASHLEY ALEXANDER

AND

Blackberry, Blueberry and Chia Smoothie p.53

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Cocoa, Peanut Butter and Hazelnut Smoothie Bowl p.53

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Super Green Smoothie Bowl Serves 1

For the smoothie: 2 cups baby spinach 1 large frozen banana ½ Lebanese cucumber, roughly chopped 1 medjool date, stone removed 5 Brazil nuts (you could also use a tbsp of nut butter instead) 2 tbsp coconut paste (or you could use flaked or shredded coconut) 1 tsp spirulina powder ¼ tsp vanilla powder ½ cup almond milk ¾ cup water ½ cup ice For the topping (optionaL) : fresh raspberries passionfruit kiwifruit blueberries muesli or granola of your choice For the smoothie: 1. add all the smoothie ingredients into a blender and blend until very smooth.

2. Pour into a bowl, and sprinkle over your favourite toppings.

For the topping: Top smoothie with fresh raspberries, passionfruit, kiwi, blueberries and muesli as desired. prep time: 10 min assembly time: 5 min total time: 15 min

noteS: You could also add a little extra ice water and enjoy it as an ice cold smoothie.

BlackBerry, BlueBerry and chia Smoothie Serves 1

For the smoothie: 10-12 frozen blackberries 12-15 frozen blueberries ½ frozen banana, peeled and sliced ¾ cup coconut cream ¼ cup coconut milk 1 tsp chia seeds

For the topping: 6 fresh blackberries 8 fresh blueberries fresh coconut shavings 1 tbsp pumpkin seeds 1 tbsp steel cup oats 1 tsp chia seeds For the smoothie: 1. allow chia to soak in ¼ cup coconut milk for 10 minutes.

2. Blend blackberries, blueberries, banana and coconut cream until smooth.

3. add chia coconut milk to smoothie and combine with spoon.

4. Transfer smoothie to a bowl.

For the topping: Top smoothie with blackberries, blueberries, pumpkin seeds, oats, chia seeds and fresh coconut, as desired. prep time: 15 min assembly time : 5 min total time : 20 min

noteS: replace frozen fruit with fresh

fruit and add 2 to 4 ice cubes to blender. can be sweetened with honey or for a vegan alternative use maple syrup.

cocoa, peanut Butter and hazelnut Smoothie Bowl Serves 1

For the smoothie: 1 ½ frozen bananas, peeled and sliced ¾ cup coconut cream 2 tbsp peanut butter 1 tbsp raw cocoa powder 1 tbsp maple syrup ½ tsp vanilla paste For the topping: 20g dark chocolate, chopped 3 tbsp hazelnuts, roughly chopped ½ tbsp sunflower seeds 2 tsp flax seeds 2 tbsp dehydrated or dried bananas For the smoothie: 1. Blend bananas, coconut cream, peanut butter, cocoa powder, maple syrup and vanilla until smooth.

2. Transfer smoothie to a bowl.

For the topping: Top smoothie with chopped dark chocolate, hazelnuts, sunflower seeds, flax seeds and dried banana, as desired. prep time: 10 min assembly time: 5 min total time: 15 min

noteS: replace frozen fruit with fresh

fruit and add 2 to 4 ice cubes to blender.

Peanut butter can be replaced with almond butter or macadamia butter.

StrawBerry, raSpBerry and Banana Smoothie Serves 1

For the smoothie: 8 -10 frozen strawberries 12 -15 frozen raspberries 1½ frozen bananas, peeled and sliced ½ cup almond milk ½ cup plain yoghurt, or coconut cream for vegan option For the topping: 8 fresh strawberries, thinly sliced 8 fresh raspberries 2 tbsp raw almonds 1 tsp poppy seeds For the smoothie: 1. Blend strawberries, raspberries, banana, almond milk and yoghurt until very smooth.

2. Transfer smoothie to a bowl.

For the topping: Top smoothie with strawberries, raspberries, almonds and poppy seeds, as desired. prep time: 10 min assembly time: 5 min total time: 15 min

noteS:

replace frozen fruit with fresh fruit and add 2 to 4 ice cubes to blender. can be sweetened with honey or for a vegan alternative use maple syrup.

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Strawberry & Banana Smoothie p.53

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Qu i c k MUSHROOM RECIPES Try these easy and delicious mushroom recipes with these wines

PAIR THIS RECIPE WITH...

WWW. MUSHROOMINFO . CO . ZA

WINEMAKER Jeff Grier from Villiera enjoys this easy-to-make dish with a choice between either of these two wines.

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Blue Cheese and Walnut Portobellos 4 fresh Portobello mushrooms, cleaned and trimmed extra-virgin olive oil, to drizzle 100 g blue cheese, crumbled 25 g walnuts or pecans, roughly chopped a few fresh thyme or oregano leaves 1. Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with extra-virgin olive oil and bake for 5 min.

2. Remove from the oven and scatter with remaining ingredients. Bake for 7 min more. Serve immediately with a fresh garden salad.

www.facebook.com/MushroomsSA

VILLIERA’S MONRO BRUT 2010.

VILLIERA’S PRESTIGE CUVEE WITH EXTENDED LEES MATURATION.

Rich, creamy, yeasty nose, with a refreshing flavour on the middle palate developing finesse and complexity on the aftertaste.

PRICE: R200.00

@FreshMushroomsSA

VILLIERA TRADITIONAL BARREL FERMENTED CHENIN BLANC 2016 The wine displays tropical fruit with a hint of pineapple, citrus, vanilla and honey.

The oak plays a supporting role with subtle spice.

PRICE: R118.00

'There is a long way to go in what we can do to reduce our carbon footprint, protect the environment and remain a preferred employer, but we are committed to following this path'

WINEMAKER Nathan Valentine from

Villiera enjoys this simple yet delicious dish with a choice between either of these two wines.

Fish with Citrus Chickpea, Mushroom and Celery Salad 1. Drizzle the fish with olive oil and 3 tbsp extra-virgin olive oil, plus extra for drizzling 4 skin-on fish fillets or 8 sardines, cleaned sea salt 400 g chickpeas, drained and rinsed 100 g button mushrooms, thinly sliced 1 stick fresh celery with leaves, thinly sliced 2 tbsp juice from a fresh orange or lemon

sprinkle with sea salt. Fry in a large, non-stick frying pan over a medium heat for 3-5 min each side (depending on thickness), starting on the skin side. You’ll need to cook these in two batches.

2. Meanwhile, combine chickpeas, mushrooms and celery. Toss with the olive oil and orange juice. Season and serve immediately with the fish.

Last year Nathan completed his first vintage at Domaine Grier in Franceand was appointed winemaker at Villiera soon after.

PAIR THIS RECIPE WITH

...

VILLIERA BUSH VINE BLANC FUMÈ 2016 A new look, a new style. The green pepper, fig and slightly smoky character is complemented by a hint of oak spice. This wine should keep for up to 5 years and typifies the terroir it is grown in.

PRICE: R144.00

GT LOVES: A hearty bowl of deliciousness that’s amped up on flavour without the extra calories

VILLIERA MERLOT 2015

The aroma shows hints of wood spice with attractive dark berry fruit. On the palate the wine is rich and full with juicy soft tannins and good acidity. The wine has a long finish but is drinkable at present.

PRICE: R72.00

WWW.VILLIERA . COM TO ORDER THESE WINES EMAIL ORDERS@VILLIERA.COM @villiera

@villierawines

www.facebook.com/villiera.wines

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A lovely pairing with our flagship Cap Classique, Scintilla or Pinot Noir. All the toppings of salmon, asparagus, broccoli and ginger work well as they complement the citrus flavours of this Chardonnay dominated blend. The toasty, nutty flavours of this well-aged wine pairs perfectly with the earthy notes from the oven roasted mushrooms. —Elunda Basson

WINEMAKER of J.C. le Roux, Elunda Basson, enjoys this fresh and light dish with a choice between either of these two wines.

PAIR THIS RECIPE WITH

Open Sandwich Portobellos 4 large fresh Portobello mushrooms, cleaned and trimmed olive oil for drizzling Option 1: 1 slice country ham 2 slices Brie handful crispy onions Option 2: 1 ribbon smoked salmon 3 blanched asparagus spears 1 soft poached egg Option 3: 1 large slice heirloom tomato

2tsp pesto Option 4: 2 florets Tenderstem broccoli roasted with ginger 2 rashers crispy bacon 1. Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.

2. Layer-up each mushroom with a different topping stack: ham, brie and crispy onions, salmon, asparagus and soft poached egg tomato and pesto, ginger, roast broccoli and bacon

TO ORDER THESE WINES EMAIL INFO@JCLEROUX.CO.ZA

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J.C. LE ROUX PINOT NOIR

J.C. Le Roux Pinot Noir shows good complexity and length. It has a welldeveloped nose with toast, yeast and fruit flavours on the palate with a hint of berries. Exclusively available at The House of J.C. Le Roux or or online at www.vinoteque.co.za PRICE: R138.00

J.C. LE ROUX SCINTILLA 2011

The wine displays a beautiful balance between fresh citrus notes from the Chardonnay and mouthfeel from the Pinot Noir. This vintage will benefit from additional bottle maturation as 2011 was a perfect year for making white wines with longevity and ageing potential.

PRICE: R245.00

WWW. JCLEROUX . CO . ZA @JCLeRoux

...

@houseofjcleroux

Eggs Florentine Portobello Pizza 4 large fresh Portobello mushrooms, cleaned and trimmed olive oil for drizzling 1 ribbon smoked salmon 3 blanched asparagus spears 1 soft poached egg

PAIR THIS RECIPE WITH...

1. Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.

2. Layer-up your “mushroom pizza base” with your toppings.

WINEMAKER JD Rossouw from Franschhoek Cellar enjoys this hearty and healthy dish with a choice between either of these two wines.

JD Rossouw is the young, dynamic and friendly face behind Franschhoek Cellar.

He has an unquenchable appetite for fun and adventure, a trait reflected in his fearless wines.

FRANSCHHOEK CELLAR CHARDONNAY 2015

Radiant pale gold with a youthful green glow. Attractive pineapple and lemon and lime fruit purity. With intensity on both nose and palate with a lively balancing acidity to a fresh finish.

PRICE: R49.00

FRANSCHHOEK CELLAR SHIRAZ 2014

Full-bodied and generous with exuberant mulberry, plum, pepper and spice flavours, balanced by soft, ripe tannins for a finish with length and finesse.

PRICE: R59.00

“Attention to detail is the most important ‘rule’ in my winemaking philosophy.”

WWW. FRANSCHHOEK- CELLAR . CO . ZA TO ORDER THESE WINES EMAIL FHCELLARDOOR@DGB.CO.ZA @franschhoekwine

www.facebook.com/franschhoekcellarwines

@the_franschhoek_cellar

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GT Loves: The textured palm wallpaper behind Marble’s beautiful bar

1. Marble Restaurant, Johannesburg Winner of the Eat Out 2016 Boschendal Style Award, design and drama marry in this new restaurant. A grand woodfired grill from Michigan provides dramatic open-kitchen displays, while retro-influenced décor from top SA designers create a unique and palpably South African interior. Situated in Keyes Art Mile (the growing art and food hub of Rosebank) this unique space is filled with larger-than-life Krisjan Rossouw photographs with a Tretchi-influence, 7 000 hand-painted ceramic wall bricks in flame blue by Mervyn Gers, a ceramic installation by Peter Mthombeni, and a striking Damien Grivas cement wall texture behind the marble bar, with a mid-century feel.

LET’S GO OUT

10 BEST BAR & RESTAURANT INTERIORS AROUND THE WORLD

A beautiful restaurant interior can make your meal tastier and your wine more interesting. Here are some of the world’s most impressive bar and restaurant interiors.

From the sublime to the strange, we list 10 of the best, starting right here in SA. Don’t forget to look up when you visit the Shortmarket Club

2. Shortmarket Club, Cape Town This 2016 Condé Nast Gourmet Restaurant Awards’ Best New Restaurant incorporates vintage retro and contemporary industrial, not trying too hard to be either. Fifties light features and leather banquet seating is juxtaposed with grey concrete floors and exposed air vents. But these take a back seat to the two major design features: beautiful old stained glass doors from Argentina sourced by OnSite Gallery, and the pastel-tinted paper butterfly collection taking up the whole back wall. Copper, dark grey and smoky aubergine hues set a moody scene for the taste sensations created by top chef Luke Dale-Roberts.

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GT BARS

4. Raw, Taipei ‘Food is our religion. That is why the kitchen in The Jane is located at the alter’

3. The Jane, Antwerp, Belgium You’ll find one of Belgium’s trendiest restaurants and bars in an old chapel. Food plays just one part of the experience and the resident DJs, including Head Chef Nick Glasses, are positioned where the organ once stood.

The trance sounds echoing through the double-volume space are as mesmerising as any Gregorian chant. A huge skull art illumination and stained glass windows—the likes of which you’ve never seen in a church before—all collaborate to make this a fully sensory event.

This is where food meets art. The 65-metre long bar is a meld of traditional craftsmanship and the ship-building techniques used in a free-form wooden sculpture assembled piece by piece into spaceage functional art. The artistic and gastronomic tension is the inspiration behind the name RAW, with Chef André Chiang’s dishes providing the muse for colours, tones and minimalism. The borderless interior and inspired lighting cleverly incorporates practicality into a highly designed space.

6. Ozone Bar, Hong Kong

5. H.R. Giger Museum Bar, Gruyères, Switzerland

Breathe a much better class of ozone at 1 608ft above sea level on the, wait for it, 118th floor of the exclusive Ritz Carlton Hotel bar. Only a helicopter flip could give you better views over this city that never sleeps. Ozone Bar shines luminously in blue, with a nightclub-like anonymity that will make you feel invincible at the highest bar in the world. When you’re next in town, try one of their signature cocktails along with exotic Asian tapas, while enjoying sweet DJ beats.

Welcome to the futuristic world of surrealist artist H.R. Giger and his unnerving vision of the genetically modified human form. It is certainly one of the strangest bars in the world, housed within a 400-year-old chateau-turnedart-museum in the picturesque Swiss Alps foothills. Ungodly cathedral-style vertebrae arches reach for vaulted ceilings, making it feel as if you have succumbed to the dangerous allure of an unknown future that is part alien film (for which Giger created sets), part Goth style, with smatterings of biblical themes, housed in a version of Frankenstein’s Castle.

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A beautiful setting to enjoy the legendary flame-grilled chicken

7. Nando’s, Harrogate, England Kudos to South African brand Nando’s for winning Best Fast/Casual Interior Design in the global Restaurant & Bar Design Awards. This brilliant BritishAfrican collaboration, in England’s historic town of Harrogate, is layered with warmth and texture on the bare bones of an original 60s building. Kenyan Maasai chandeliers strung with orange and blue beads and African artworks, patterns and wood cladding, along with Earthcote paint, make this unmistakably Africa abroad.

8. Bar Raval, Canada Which city comes to mind when you think of significant creative design? Barcelona of course! Find it in Bar Raval, in the Little Italy district in Toronto, Canada, where a sculpted mahogany bar flows like treacle that has escaped from a jar on the top shelf and runs down the walls and into any space it can find. It hardens into a super-smooth surface of lattice patterns backlit by windows, there’s a dash of art nouveaux, a hint of Gaudi and some three-dimensional tattoo designs (inspired perhaps by the wellornamented chefs) and is wholly original.

Dandelyan’s stylish interior was done by designer Tom Dixon

9. Pod 39 Rooftop Bar, New York City Where better than a New York city rooftop to be in the hustle and bustle but out of the rush and crush? Pod 39 Rooftop Bar is atop one of Manhattan’s trendy budget Pod hotels. Ivy creeping up columns, arches and gable ends of exposed brick—with nothing but air where walls might have stood—give it the impression of a revived ruin. The herringbone brick flooring however, gives a sense of solidity rarely felt at 17 floors up. Grab a cocktail at dusk and see the Big Apple skyline in relief against the fading light.

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10. The Dandelyan Bar, Mondrian London Hotel, UK

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Dress up for this swanky bar on London’s South Bank, winner of the World’s Best Cocktail Menu 2016. Think jewel pink, purple and emerald green, but in sumptuous velvet, leather and marble.

The atmosphere of this golden-lit Tom Dixon interior is as sophisticated and intoxicating as the ground breaking cocktail menu. Each ingenious concoction comes with instructions as to the best time of the day to drink it. What time is it now?

IMAGES: Bar Raval by Jonathan Friedman, The Jane by Richard Powers, HR Giger Museum, Nando's and courtesy images

GT bARS

GT COMPETITION

WIN

A 3-NIGHT FAMILY CRUISE TO THE PORTUGUESE ISLAND IN MOZAMBIQUE

The most popular cruise destination in southern Africa, Portuguese Island is an uninhabited nature reserve with pristine beaches, dense vegetation, pleasant lagoons and small patches of mangrove

WORTH R28 000 HOW TO ENTER

go to our website www.goodtaste/win.co.za

T

he prize will be a 3-night cruise visiting Portuguese Island in Mozambique for a family of 4 (2 Adults and 2 Children UNDER 18 only) in an Oceanview Cabin. Departing from Durban on the 10th of November 2017, returning to Durban on the 13th of November 2017. Prize winners must be in possession of valid passports for this cruise. The departure date cannot be changed or extended under any circumstances. The cabin cannot be upgraded even at extra cost.

The Prize Includes

The Prize Excludes •R1000.00 per Adult Port, Baggage, Insurance & Service Charges •R 730.00 per Child aged 13 – 17 Port, Baggage, Insurance & Service Charges •R614.00 per Child aged 2 – 12 Port, Baggage, Insurance & Service Charges •Flights to and from Durban •Transfers to and from Durban Harbour •All drinks, optional shore excursions and any items of a personal nature

•Accommodation for a family of 4 (2-Adults and 2 Children UNDER 18) only in an Oceanview Cabin on board the MSC Sinfonia •Range of entertainment including nightly shows and live music •All meals For more information on MSC Cruises and the cruise calendar for all local departures up until April 2018 go to www.msccruises.co.za * T&C’s go to www.goodtaste.co.za

Gtwinelands

what’s happening in the winelands Your guide in-between the grapes

Go NoT-So ClaSSiC Hope@PaulCluver is a community-based performance series, which uses the arts to eradicate poverty. The last concert of the season is on 25 February, with headliners Watershed— one of South Africa’s

top rock bands. The concert takes place in an amphitheatre of trees at the Elgin farm. Tickets from Computicket.

021 844 0605 info@cluver.com www.cluver.com

THE CHEf’S iN What do you get when you combine a spectacular wine estate with an award-winning chef? This time the answer is Chef’s Warehouse at Beau Constantia. Liam Tomlin has opened a branch of his hugely popular restaurant on this boutique wine farm. But wait, it gets even better: Tomlin has installed Ivor Jones (formerly of The Test Kitchen) as head chef. Jones will continue the tradition of contemporary tapas the Cape Town eatery is famed for, but will, of course, put his own creative spin on things. Jones has also been given a hectare of land where he will be planting his own fresh produce for use in the kitchen. All we can say is, “Yes chef!”

HaVE a ViNE TimE

021 794 8632

French chef Christophe Dehosse has taken up the reigns at new restaurant, The Vine Bistro at Glenelly Wine Estate in Stellenbosch. Dehosse is said to pull inspiration “from the bistros of his homeland while also experimenting with African and Mediterranean ingredients”. Enjoy his French-inspired menu with Glenelly’s French-inspired wines. Inside the restaurant you can expect a mix of 19th century chairs, classic Parisian tables, leather banquettes as well as a traditional brass bar. In summer, outside on the terrace is the place to be, enjoying the views of the estate’s vineyards. Bring your game face and challenge your table to a session of pétanque in the nearby court.

cw@beauconstantia.com www.beauconstantia.com

021 809 6444 bistro@glenelly.co.za www.glenellyestate.com REally likE WiNE? If you really, really like wine, well, do we have the show for you. South African personality Dan Nicholl (best known for The Dan Nicholl Show) has an online video programme, Dan Really Likes Wine, that airs online

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every Tuesday. This lighthearted short is broadcast from Dan’s cellar in his home in Johannesburg.

Pour yourself a glass, and sip along with our new friend Dan.

www.danreallylikeswine.com

goodtaste.co.za

GO CLASSIC Music lover and owner of La Motte Wine Estate, Hanneli RupertKoegelenberg is also a celebrated mezzo-soprano.

Inspired by her passion are monthly classical music concerts, which take place in La Motte’s historic cellar. On 18 February come and experience this

for yourself with a concert featuring violin and piano with Annien Shaw and Reese Barkhuizen.

R200 per person, from 7pm - 8pm.

021 876 8000 info@la-motte.co.za www.la-motte.com

THE BEST IN GLASS

IN FIRST GEERS Following his solo exhibition at the Goodman Gallery Cape Town, Delaire Graff Estate acquired works from artist Kendell Geers to add to their collection. “By weaving together the socio-political, the activist, the mystical and the animistic traditions, Kendell Geer’s work asserts a talismanic and totemic identity which radiates strong transformative energies.” Owner Laurence Graff has handpicked every piece at the Stellenbosch estate. The collection features works by artists such as Anton Smit, Deborah Bell, Dylan Lewis, Lionel Smit, Cecil Skotnes, Ndikhumbule Ngqinambi and William Kentridge. www.delaire.co.za

info@delaire.co.za

021 885 8160

Founder of Glenelly Wine Estate, May de Lencquesaing, has an extensive private collection of glass. It has been housed at Glenelly’s museum for a number of years—and now the museum has been redesigned. Situated in the underground of the winery, you’ll be taken on a journey through 2 000 years of glassmaking, with the 160 pieces of the collection each telling a story. The room has been painted in a charcoal grey for the illuminated glasses to take centre stage. You will see Roman pieces, XVIIth and XVIIIth century glasses, but also Daum, Salvador Dali as well as American and South African contemporary artists. Pair your trip to the museum with a tasting in the newly designed tasting room—there are rather nice glasses in there too.

COME PLAY WITH CHARDONNAY On Sunday the 5th of March, Eikendal Vineyards celebrates the end of its harvest with a farm-style carnival that promises fun for the whole family. Cellarmaster Nico Grobler will baptise the newest Chardonnay, after which visitors will be able to sample it straight from the barrel along with Italian food prepared by Cucina di Giovanni.

Add to this, tractor rides, grape stomping and golfing, plus plenty of kid’s entertainment. The party will be supplied, but the party hats are on you.

021 809 6446 tasting@glenelly.co.za www.glenellyestate.com

021 855 1422

info@eikendal.co.za

www.eikendal.com

WHY PICNIC, WHEN YOU CAN CHICNIC? Picture the scene: The shade of old oak trees in Allée Bleue’s walled grassy garden. The table decked with a gingham tablecloth, the wine chilling in an ice bucket, the glassware sparkling.

The picnic contents are in a wicker basket, delicious items, celebrating the fresh produce, including Allée

Bleue’s signature herbs.

The kids run wild—with the help of the jungle gym, jumping castle and trampoline—while you sit back and enjoy the spread, taking in views of vineyards and mountains.

Now that sounds like a chic day out.

021 874 1021 info@alleebleue.com www.alleebleue.co.za

THE FLUTE IS FLEETING When you next visit Graham Beck’s tasting room you’ll quickly notice the absence of champagne flutes. In their place are more wine-specific stemware.

Riedel Ouverture glasses are now used to taste the Graham Beck Brut NV and the Riedel Veritas for the Graham Beck Blanc de Blancs. The Graham

Beck Cuvée Clive is served in the Lehmann Jamesse Prestige Grand. Why the change? Because the slight curves of these glasses apparently help enhance the aromatic appeal of the sparkling wines.

021 874 1258 market@ grahambeckwines.co.za www.grahambeckwines. co.za

wild and Free Top 15 advenTur e Trips in and around africa by

B

Keri Harvey

ored with your usual holiday at the coast?

Tired of doing the same old thing, year after year? If it’s adventure you’re after, there’s plenty on offer both along the coast and in the interior of our evocative continent.

Africa is as diverse as it is ancient—which means we live in a natural playground for active and outdoor lovers alike.

1. Snorkel Lake Malawi In the southern section of the lake, near Mangochi, is an area the locals call The Aquarium. It’s near Mumbo island and so called for its rainbows of cichlid fish. When you snorkel here, you feel like a pied piper of fish as the colourful cichlids follow you in clouds of colour—from neon yellow to iridescent blue, and everything in between, with or without stripes and dots. Passing fishermen also feed the resident fish eagles, which is unusual to see from water level.

GT loves: Travelling by boat

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See the pyramids on camelback 2. Climb inside the pyramids of Giza, Egypt One of the three larger pyramids on the Giza Plateau is usually open to the public, but entrance numbers are limited to keep impact to a minimum. Climbing bent double in the Great Pyramid (also called the pyramid of Khufu or Cheops) is an otherworldly experience and the atmosphere of antiquity is palpable. It was built between 2560-2540BC and is dank, damp and silent inside. Whether you climb inside the Great Pyramid or smaller pyramids of Khafre or Menkaure, it’s an experience you won’t forget, and neither will your thighs the following day.

3. Hike into a volcanic cirque in Reunion

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Climbing the volcanic cirques of Reunion

This Indian Ocean island exists entirely from volcanic rock. It’s actually three volcanic cirques, and not much more: Mafate, Salazie and Cilaos. Cirque Mafate is only accessible on foot, and locals who live in the cirque carry in everything they need to live. It’s quite a hike, but the reward is to step into a time warp and see a way of living that is long forgotten. In Cirque Salazie you can be surrounded by 100 waterfalls and Cirque Cilaos is a wonderland for trekkers and hikers.

4. Go deep sea fishing off Mauritius

4 5 Treking indris

The catch of the day

The continental shelf drops off steeply all the way around Mauritius, which means big game fishing is very accessible.

Much of it takes place off Grand Baie in the north—and fishermen often head directly for Tommy Banks—but launches also happen from Flacq and into the Black River. There are yellowfin tuna, sailfish, wahoo, bonito, sharks and, of course, marlin from October to April. Catch, photo, release is good practice to keep the sport sustainable.

5. Trek indris in Madagascar They are the biggest of the lemur family, piebald black and white and can reach three-foot tall, but indris are arguably also the most beautiful and quirky of the lemurs. They live their entire lives in the treetops of Andasibe-Mantadia National Park, just east of the capital Antananarivo, and jump tree to tree throughout the day. Trekking them in their forest habitat has a primeval thrill to it, as does listening to their night calls.

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6. Do the highest bungee jump in the world at Bloukrans Bridge, South Africa

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Free falling off Bloukrans Bridge

If you absolutely must jump off a bridge and see the world upside down, make it the highest bungee jump on earth. Bloukrans Bridge is it, between Storms River and Nature’s Valley. This is the highest single span bridge in the world and is recognised by the Guinness World Records as the highest commercially operated bridge bungee jump in the world too—at 216m. With a 100 per cent safety record, a few famous names have also taken the leap in faith: Prince Harry, Bobby Skinstad and Thabo Mbeki included. Mohr Keet from George proved age is no obstacle and bungee jumped here at the age of 96.

7. Trek gorillas in Rwanda There are just a handful of endangered mountain gorillas left on earth, and seeing them is a bucket list wildlife experience. They have about 97 per cent the same DNA as we do, and when you look into their chocolaty eyes you can’t help but wonder who is watching whom. Rwanda actively protects their mountain gorillas which live in the Virungas, a chain of volcanoes on the border with Uganda and the DRC. Permits are limited and expensive, and the trekking is tough, but the experience is unforgettable.

8. Kite surf in Wind Town, Langebaan, South Africa Sure it’s often windy at the coast, but Langebaan on the West Coast has reliable year-round pumping winds, blowing mostly on-shore. This translates into nirvana for kite surfers who come from around the world to sail in safety. If kite surfing is on your list of things to do, there are kite surfing schools here too—as not everyone who visits Wind Town is a pro. You can learn as you go.

7 The beautiful gorillas in Rwanda 8 When in Wind Town...

9. Cross the Jebel Sahro in Morocco by 4x4 Rugged and steep doesn’t begin to describe Morocco’s Jebel Sahro mountain range in southern Morocco, between the High Atlas Mountains and the Sahara Desert. It’s a firm favourite with trekkers and 4x4 enthusiasts and its terrain is inhospitable beyond belief. Rocky and craggy, much of the track is along narrow mountain ledges with sheer drop-offs into the abyss.

There’s space to pull off the track at Tizi n’Tichka, one of the highest points on the route at 2 260m, and a breather is certainly welcome here—along with a drink of water. The trip is too rigorous to do anything more than hold on for dear life and keep adrenalin levels topped up.

9 Off the beaten track in Morocco

10

One of the Seven Natural Wonders of the World

10. Swim on the edge of Victoria Falls, Zambia You could say it’s a ‘dip with the devil’, since Devil’s Pool is at the very lip of Victoria Falls. If you go over the edge it’s a 103m free-fall into torrid white waters below. Truth is, a swim in Devil’s Pool is actually quite safe if you follow your guide’s instructions—the experience is not advised unaccompanied.

The pool is a natural rock armchair, but if you are afraid of heights it’s still not a good idea to look over the edge of the falls.

11 The rock-hewn churches of Lalibela 12

A secret paradise in northern Mozambique

11. Visit the subterranean rock-hewn churches of Lalibela, Ethiopia There are over a dozen UNESCO World Heritage Sites in and around the mountain city of Lalibela. Most of the rock-hewn churches are subterranean and hand carved from a monolithic rock, which was then hollowed out for the interior. The churches are works of art and unique architectural feats which draw seekers of the unusual. First you climb down to the base of the church below ground level, then back up into the church again.

Some churches are also in caves in mountains surrounding Lalibela; just about every one is enchanting.

12. Sail in a traditional dhow around Mozambique There’s a secret paradise in northern Mozambique. The water is warm and turquoise, dolphins are plentiful and it’s summer all year round. Doing a sailing safari in a traditional wooden liveaboard East African dhow, sail pointing to the sky, is a serene way to travel the coastline and through the idyllic Quirimbas Archipelago. Much of the Quirimbas is a national park, and stopping to snorkel and kayak en route takes you into an enchanting water world of tropical marine life. It’s as close as you’ll get to being Robinson Crusoe in 2017.

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Reunion Island 13. Climb Dune 45, Sossusvlei, Namibia

Located in the Indian Ocean, east of Madagascar and 175 kilometres southwest of Mauritius, Reunion Island is a region of France and is known for its volcanic, rain forested interior, offshore reefs, beaches and Creole culture. Reunion Island is a mere 4 hours flight from Johannesburg and South African passport holders do not require a visa for entry into Reunion Island, just a valid passport.

Other useful tips when traveling to Reunion: • The currency used on Reunion Island is the euro • French is the official language of Reunion Island, but communicating in English is possible • The average annual temperature on Reunion Island is 24 degrees Celsius • There is no malaria, and no travel vaccines are required • Reunion Island time is two hours ahead of South Africa • All plug points on Reunion Island are two-point – take adaptors with you

For more information follow Reunion Tourism: Facebook – GotoReunionSA Twitter - @ReunionTourisme Instagram - @ReunionTourisme Blog – blog.welcometoreunionisland.com Website – en.reunion.fr

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14. Walk the tangled streets of Stone Town, Zanzibar Even with the best map, you are almost guaranteed to get lost in Stone Town. The charming old town is small and compact, the alleyways are winding and quickly start to look the same.

Before long all the tiny streets look familiar, even if they’re not.

Little shops and elaborately carved wooden doors provide just enough distraction to mess with your internal GPS too. Here you can walk far in a small area without realising it, as it’s such an enchanting world. Luckily, finding your way again is easy as locals are more than willing to help with directions. Just make a note of your residence address and getting back again won’t be a problem.

15. Hike a rock art trail in the Cederberg, South Africa The Sevilla Rock Art trail is like a walk through an open-air art gallery. That’s exactly what it is, actually. In the Cederberg at Traveller’s Rest farm on the Wupperthal road is the 4km selfguided train to see San rock art that’s believed to be about three times older than the Pyramids of Giza. The trail takes two to three hours to see nine rock art sights, and involves a fair bit of rock clambering en route. If you visit a tenth site, the trail becomes a 7km round trip. A self-guide book can be bought at the start of the trail, so you have all the information needed— and do take along drinking water too.

Photography by: Keri Harvey, courtesy images, iStock images, Anel Louw/Kite Kiekies

Visit Reunion Island

You can hot-air balloon over the vast honey-hued sandscape of Sossusvlei, or you can experience it on foot, sand between your toes. Dune 45 is a renowned star dune in Sossusvlei and much-loved by both photographers and adventure seekers for its majestic curves. If you start climbing at first light, you can watch the sunrise from the top. It’s 170m high and composed of 5-million-year-old sand blown there from the Kalahari Desert and Orange River, so you’ll literally be stepping back in time as you hike.

Gt promotion

e l c W ome laren to C

Exploring thiS littlE FrEE StatE tow n in thE Suzuki BalEno

s

By Stua rt JohnSton

T

he thing that strikes you about Clarens, the first time you go there, is the way the little town’s name is spelt. Probably named by some illiterate farm folk, you surmise, who never realised that it should be spelt with a “ce” instead of an “s”.

But the English name “Clarence” has nothing to do with this town’s origins. Instead it was named after a town in Switzerland, Clarens, which was where President Paul Kruger was exiled after England finally bludgeoned the Boers into submission in the AngloBoer War of 1899 to 1902. A conflict that still causes the cheeks of rightthinking Englishmen to redden when contemplating the initial drubbing that England’s mighty cavalry received at the hands of men who were full-time farmers and part-time soldiers at best.

Oom Paul’s connection with the tiny Free State town goes back to an earlier conflict between the Free State and Basotho tribesmen. When some Transvaal burghers were killed in a skirmish at nearby Naauwpoortnek— close to the so-called Titanic Rock that serves as a giant sandstone gateway to Clarens today—Kruger mobilised a commando to defeat the Basotho chief, Moshoeshoe.

A monument was initially erected on a

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farm just outside Clarens to honour the five Transvaal men killed, and in 1912 the fledgling town was named Clarens.

Later this monument was moved to the town square, where it still stands today.

Clarens is an artist’s haven. Depending on when the count is done there are upwards of 20 art galleries to be found in this little hamlet. This little town has somehow managed to retain all its initial charm in terms of architecture and location, despite being acknowledged as a weekend playground for city-dwellers from as far afield as Johannesburg, Durban and Bloemfontein.

In a car like Suzuki’s newly-introduced Baleno, a B-segment hatchback with a C-segment-sized boot, the trip is an easy three-hour road trip from Joburg, if you time your run outside of peak-hour traffic. We took the route that runs off from the N3 at Villiers, because it cuts out all the scrappy industrial bits of the route through Vanderbijlpark.

The trouble with this route that goes via Frankfort, Reitz and Bethlehem is that the road is peppered with potholes, mounds and ridges calculated to unsettle even the most sophisticated of suspension systems on the most modern of cars (which generally tend to be stiffly sprung).

The Baleno, however, was designed

and developed by Suzuki, in India, a country that has more potholes per square kilometre than spicy food joints.

The Suzuki handles the run between Reitz and Bethlehem with aplomb, not once bottoming out despite whacking some of those mini-craters in no-canmiss fashion.

Even more impressive, for this class of car, is that its steering has retained a good amount of feel—and its build quality is first class—well ahead of some other offerings from manufacturers taking advantage of India’s less costly labour rates.

The Baleno comes in two models of trim, the GL and the GLX, and our steed was fitted with the optional trim package consisting of rather chintzy alloy wheels and various aero add-ons.

Our choice would be the standard GLX model, simply because we prefer the tasty standard-fit alloys. And we’d choose the five-speed manual version over the automatic, as it is more efficient than the old school auto. But as a package, the Baleno in any form impresses with classleading boot space, more than adequate rear leg room, and a light body weight that makes it remarkable in the way it handles and performs in overtaking manoeuvres.

It is sobering to think that back in

1865 it probably took Oom Paul and his commando about five days’ hard riding to reach the foothills of the Maluti Mountains from Pretoria. Now, with the Suzuki tried and tested 1,4-litre nonturbo motor employed in all Baleno models, it is possible to average 110km/h (including Joburg extraction) and record a fuel consumption for our outward bound leg of just 5,2 litres/100km. Given a distance of just over 300km, if you allow three and a half hours, you are well in the ballpark.

That made us feel pretty satisfied as we pulled into our guest house for the night, the Golden View Oak on Main, which is actually a full-time residence for its owners when not rented out to holiday makers. It’s located off a quiet service road five minutes’ walk from the town square, and it was far bigger than myself and my girlfriend needed.

We luxuriated for a spell in the zany surrounds of the living area, admiring a collection of crockery wall hangings, and the cool quietness of one of two main bedrooms, which we commandeered. It’s self-catering, which suited us perfectly and all necessary accoutrements were on hand to facilitate a nice meal, a cool drink, and even a de-bugging of the Suzuki’s nose and windscreen in preparation for our photo-shoot as we headed out of town for the Golden Gate Highlands National Park.

The entrance to the park is just a

15-minute drive down the R712. Driving through the park, one is awestruck by the sandstone magnificence of the Maluti Mountains, which serves as the natural border between the Free State and Lesotho. Small wonder that artists and photographers from all over the world have been travelling here for over a century to capture that special take on this natural wonder.

Famous artists who have made Clarens their easel-perching grounds include Johan Smith, whose landscapes could be described as a hallucinatory take on the work of Jacob Hendrik Pierneef, with a graphic edginess that is quite captivating.

Such has been the pull of Clarens amongst artists over the decades that it is possible to go on week-long art retreats here, while if buying rather than rendering is your game, you will be enthralled by the many galleries in the town. Clarens’ permanent population is listed at just over 6 000, yet there are 23 art galleries here, more than any other town or city in South Africa.

Our favourite gallery was the aptlynamed Art and Wine Gallery, so called because it offers up a vast array of paintings and wines for the discerning collector. Famous art-world names on show here include Gregoire Boonzaier, Aviva Maree, the afore-mentioned Pierneef and many others. Interesting that some of the canvasses command prices in the post R500 000 bracket.

‘In a car like Suzuki’s newly-introduced Baleno, a B-segment hatchback with a C-segment-sized boot, the trip is an easy three-hour road trip from Joburg’

Suddenly, the idea of settling in Clarens and hauling out the old oils and brushes seems like an even better idea.

Restaurants and places to stay are in equal abundance in Clarens, as are just about any outdoor activity you care to mention. Mountain-walking, horseriding, trout fishing, hot-air ballooning, quad-riding, swimming in mountain streams, white-water rafting, these are all on offer within easy striking distance of the little town. And Clarens boasts its own brewery too, as well as a respectable number of watering holes strategically placed around the town square.

Music is another attraction at Clarens.

At the weekends some fine music festivals are held in the town at the square. The famous South African blues guitarist Dan Patlansky recently hosted a workshop in Clarens, where aspirant guitarists got to spend time jamming with this legend who has played high profile gigs with some of the finest bluesmen (and women) in the world.

Talking of music, we were particularly impressed with the sound quality of the standard audio system on the Suzuki Baleno. The rolling “Big Sky” countryside of the Eastern Free State with signature groves of poplar trees lends itself to country and blues music, and as we headed back to The Big Smoke we slotted in a couple of old John Hiatt discs and discovered new drumming and base-line licks that had somehow eluded us before.

The boot on the Baleno swallows some 355 litres of luggage, but even loaded up the feisty little 1,4-litre motor provides a pleasing spread of power and torque.

Driving the Baleno, to coin a phrase, pretty much means never having to shift out of fifth gear once you’ve hit the open road.

Despite bombing along back to Joburg at a brisk lick after an all-too-brief sojourn in peaceful Clarens, the Suzuki returned an overall consumption figure for the trip of 5,4 litres/100km. Those are close to diesel consumption figures, and considering this car has a selling price that kicks off at just under R200 000, it is impressive indeed.

Great trip, fine little town. Good to see that Suzuki continues to build understated cars that deliver quality in key areas and give you an overall sense of wellbeing. Pretty much like the little town of Clarens, come to think of it.

GT MOTORING

F LY I N G

HIGH The Changing Face of High Performance Motoring

BY STUART JOHNSTON

A

month or two after this edition of Good Taste arrives in your hands, one of the most breath-taking performance cars will be launched on South African roads. And no, it doesn’t have its engine mounted behind the driver’s head, nor does its styling cause you to drop your glass of Syrah mid-swig.

If you weren’t a car-buff you’d probably confuse the car with any number of common-and-garden mid-sized conveyances emanating from the Baden-Wurttemberg region of Germany.

The MERCEDES-AMG E63 S 4MATIC is a full-sized luxury sedan, capable of carrying four adults and 550 litres of luggage in consummate luxury. Yet, put the hammer down hard and call up the ultimate sports programme on its behavioural dial in the cockpit, and it will accelerate to 100km/h from standstill in some 3,4 seconds. And if you equip it with the AMG Driver’s Pack, it will take you and the fam on to a speed of 300km/h, with such contemptuous ease you’d swear you were tootling along at the national speed limit.

This is the full-sized car that has 450kW at its disposal, more

The Mercedes-AMG E63 S 4MATIC

than a Porsche Turbo or a Ferrari California T. It has brilliant handling thanks to one of the most sophisticated all-wheeldrive systems on the planet, and styling that is just overt enough to raise a few eyebrows. Yours for just over R1,85 million this autumn.

A Jaguar is supposed to be one of two things right? Either a svelte limo-type barge that looks like it’s on its way to 10 Downing Street, or a scalding cat of a sports car, snaking its tail as it eats up the tarmac, causing strong men to weep and dropdead gorgeous women to go weak at the knees.

Well, now you can have a combination of those two, and one that is also adept at swallowing a full family of five.

The Jaguar F-Pace is the British company’s first SUV, and yet it has achieved a sleekness of styling never envisaged for these hitherto lumpy conveyances. Think of a long nose sexy enough for Austin Powers’ needs, and a sloping rear roof line to suit, and then somehow expand that vision to endow it with a massive cargo and people carrying area.

Maserati’s new Levante

The JAGUAR F-PACE is also fitted with a supercharged V6 petrol engine that emits an unholy howl when you squeeze the right-hand-pedal. Truly, a thoroughly modern performance configuration: Grace, pace and plenty of space! It costs R1.3million, if you opt for the ultimate trim and performance pack version.

MASERATI is a company that has built just about every configuration of performance-orientated car you care to name.

Mid-engined supercar, sports racers, Formula One machines, and four-door sedans.

But on sale here in South Africa is the first SUV that this Italian specialist has conceived. Known as the LEVANTE, it comes with air suspension for five ride-height positions, an allwheel-drive system, and a choice of either petrol or diesel V6 turbocharged engines. If an Italian specialist sports car company is building an SUV, then the future of the sports car is definitely undergoing a seismic shift. Pricing starts at R1.6-million.

And talking of performance car revolutions, here’s a nod to the car that changed the way we viewed high-performance motoring over 40 years ago. A couple of months back VOLKSWAGEN launched the CLUB SPORT version of its famous GOLF GTI, the car that revolutionised the industry way back in 1976.

The Club Sport is based on the seventh-generation GTi and it boasts 195kW from its turbocharged four-cylinder engine. It may be a tried and tested formula, but the engine and chassis updates to the Club Sport make it the finest hot hatchback on the market.

It is Good Taste’s performance car choice of the past 12 months, because it is just so accomplished in every department. Pricing for the Club Sport has stayed reasonable, and it currently sells for R544,740.

Jaguar F-Pace

VW’s Club Sport version of its famous Golf GTI

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One of the best views in the house

A decadent dessert to end off the night

All The Winning Wines Towards the end of last year the Wine-ofthe-Month Club celebrated 30 years of service to members. The celebration— which also coincided with the Club’s annual Winemaker aWards—was held at the 12 Apostles Hotel & Spa in Cape Town. The top winemakers, wine farm owners, food bloggers, wine writers and media personalities were treated to a delicious four-course dinner at the award ceremony.

Who Are Consistently Our Best Producers?

Over the last year, the Wine-of-theMonth Club panel tasted nearly 2 000 wines. From these wines, and covering 10 varieties and wine styles, more than 250 Club selections were chosen. There are different selections for the different membership plans, that is, for the Reserve Club, the Wine-of-the-Month Club and the Best Value Club. Then at the end of the year, and to select our

of

serviCe

trophy winners, the top 20 wines from each category are re-tasted blind. The wines do not necessarily have to be Club selections—often the Club cannot buy a wine because of limited availability.

Our Winemaker of the Year is the producer with the most Club selections, deservedly. This year, as in the previous two years, it is once again Johan Malan of Simonsig.

Here are the Wine-of-the-Month Club’s top wines:

12 Apostles Hotel & Spa The award-winning 12 Apostles Hotel & Spa, part of the family-run Red Carnation Hotels collection, is situated on Cape Town’s most scenic route. Poised above the Atlantic Ocean, the 5-star boutique hotel is flanked by the Table Mountain National Park, a World Heritage Site, and the Twelve Apostles Mountain Range. The hotel offers 70 guest rooms, with unique features that include a holistic spa, private cinema, and breathtaking views from the Azure Restaurant and The Leopard Bar.

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Photography by: Withers & Son Photography

Wine- of-the-Month Club Celebr ates 30 Ye a rs a n d th i s Ye a r ’s to p Wi n e M a k e r s

Winners and Runners Up Winemaker of the Year Winner: Johan Malan from Simonsig Runners up: The winemakers of Spier, Flagstone and Stellenrust

Best MCC Winner: Darling Cellars Blanc De Blancs 2014 Runners up: Simonsig Kaapse Vonkel 2010, Charles Fox Vintage Brut Rosé 2012

Best Chardonnay Winner: Stellenrust Barrel Fermented Chardonnay 2014 Runners up: Bouchard Kaaimansgat Limited Edition Chardonnay 2011, Neil Joubert Christine-Marie Chardonnay 2008

Best Sauvignon Blanc Winner: Ormonde Chip Off the Old Block Sauvignon Blanc 2015 Runners up: Anura Reserve Sauvignon

Blanc 2015, Nederburg Young Airhawk Sauvignon Blanc 2013

Runners up: Ernie Els Signature 2012, DeMorgenzon Maestro 2013

Best Chenin Blanc

Best Pinotage

Winner: Ken Forrester The FMC Chenin Blanc 2013 Runners up: Bersig Reserve Chenin Blanc 2014, Rijk’s Reserve Chenin Blanc 2011

Winner: Rijks Private Cellar Pinotage 2012 Runners up: Môreson The Widow Maker Pinotage 2013, Simonsig Red Hill Pinotage 2013

Best Dry White Blend

Best Cabernet Sauvignon

Winner: Alvi’s Drift CVC 2013 Runners up: Porcupine Ridge Viognier/ Grenache 2014, Mulderbosch Faithful Hound White 2014

Winner: Landskroon Paul De Villiers Cabernet Sauvignon 2013 Runners up: Cederberg Cabernet Sauvignon 2014, Flagstone Music Room Cabernet Sauvignon 2013

Best Merlot Winner: Buitenverwachting Merlot 2012 Runners up: Van Loveren Merlot 2015, De Grendel Merlot 2013

Best Bordeaux-Style Blend

Best Shiraz Winner: Saronsberg Provenance Shiraz 2013 Runners up: Cloof Shiraz 2014, Kleine Zalze Vineyard Selection Shiraz 2014

Winner: De Toren Z, 2013

For further information please contact cheers@wineofthemonth.co.za or visit www.wineofthemonth.co.za

Anticlockwise: Tamlin Jethro of WOM accepted on behalf of Landskroon, Colin Collard from Wine-of-the-Month Club, Adri Roux from Ken Forrester Wines, Johan Malan from Simonsig, Neville Dorrington from Rijk's Private Cellar, Dr. Alvi van der Merwe from Alvi's Drift, Pieter Niel Rossouw from Darling Cellars, Adre Rheeder from Ormonde, Brad Paton from Buitenverwachting, Emil Den Dulk Snr from De Toren, Herman Du Preez from Stellenrust and Frikkie van Zyl from Saronsberg goodtaste.co.za

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COCKTAILS OF CONVENIENCE There’s no need to break a sweat shaking up cocktails this summer. The newly launched range of Original Mason’s has taken care of the mixing already. These ready-to-drink wine-based spritzers are made with real fruit juice and natural flavourants and come in four classic cocktail flavours. Cuban Mojito is an infusion of lime and mint flavours, while Moscow Mule combines a kick of fiery ginger with a dash of lime juice. Grand Cosmo is a blend of fresh cranberry, orange and lime, and Piña Colada is a tropical mix of coconut and pineapple. Find Original Mason’s at select TOPS at SPAR stores across the Western Cape.

GT LOVES: Mason’s old school packaging

BOTTOMS UP WINE, BEER & DRINKS

THE MENTORS KWV’s wines and grapes are sourced from the most sought-after viticultural regions of South Africa. KWV’s cellars, one of the largest complexes in the world and featuring the world-famous Cathedral Cellar, continue to produced an award-winning range of products.

KWV The Mentors Sauvignon Blanc 2013 is one of our favourite summertime Sauvignon Blancs. This vintage shows distinctive tropical, floral and orange blossom aromas with undertones of rose water, subtle spice and a touch of lime.

The palate is juicy and crisp with a linear and mineral elegance followed by a zesty and lingering finish. www.kwv-wines.com

Like a modern alchemist turning lead into gold, with this kit you can transform a simple bottle of vodka into an outstanding bottle of delicious homemade gin

GT LOVES: This do-it-yourself gin kit

HOMEMADE GIN FOR THE WIN Fancy yourself a bit of a tinkerer in the tipple department? The Homemade Gin Kit contains everything you need to transform a generic bottle of vodka into your very own gin. Bring the art of creating small-batch gin into your home with this kit, which contains all the equipment as well as the aromatics and botanicals needed to create a gin in 36 hours. Plant a lemon tree and you’ll never have to leave the house again. www.homemadegin.com LABEL OF LOVE: PASERENE MARATHON These labels symbolize winemaker Martin Smith’s story as a travelling winemaker. Having spent a decade in the States, he came home and was winemaker at Vilafonté for seven years. He’s recently left the famed winery to put all of his focus into his own brand of wines. The Paserene series depicts the relationship between a bird and a girl. First up is the Paserene Marathon, which is a red-blend, featuring

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a painting of a swallow, which was printed on an old Heidelberg press and then hand-applied to the bottles. Then comes the Chardonnay, with a linedrawing of the girl on the label. And the third (not yet released) will feature the bird having alighted on the girl’s finger and will be known as “The Union”.

a spirited tequiLa In celebration of the Mexican holiday, Dia de los Muertos (or Day of the Dead), Jose Cuervo tradicional has launched an exclusive, limited edition bottle.

Typically observed on 1 November, the two-day festival of Dia de los Muertos honours deceased friends and family with festivals, elaborately decorated altars along with festive food and drink. The new bottle design features a traditional Day of the Dead skull. And inside, is Jose Cuervo Tradicional, made to the original recipe created by José Antonio de Cuervo himself, which has remained unchanged for over 220 years. Well, happy Day of the Dead to you too!

Turn a regular party into a bubbly party and hire the POP! Mobile Bubbly Bar tuk-tuk for weddings, corporate events and private functions Your one stop pop shop This mobile bubbly bar will bring all the boys—and girls—to the yard. the pop! Mobile Bubbly Bar is a stylish little tuk-tuk that can be hired for weddings, private parties and corporate events. Custom built to serve as a complete mobile bar with fitted glass racks, built-in ice buckets and a service counter. Plus, it’s eco-friendly and only uses a small amount of power to run. The name of the game? To serve local Cap Classique in a variety of ways; from bubbly by the glass and fizzy cocktails to MCC sorbet. What are you waiting for? Pop to it. www.popmobilebar.com

Night owls can look forward to some vibey tunes from 10pm onwards turning the inner city after-work oasis into a fun, atmosphere where you can dance the night away Where We’re drinkinG Seeing as villains always seem to have more fun, it’s a no brainer that they need somewhere cool to hang out. villains old ale house is brought to you by well-known Cape Town restaurateurs, Reg MacDonald (The Village Idiot and Aces ’n Spades), Gavin Hagger (Jerry’s Burger Bar) and Jason Lilley (Jason Bakery and Bardough). This new Cape Town haunt is located on Hout Street and takes the form of an old-style beer house. We love that some of our favourite Cape Town restaurateurs (or is it villains?) have joined forces to bring us this brand new space.

Call 076 070 4474 for more info. the outsider Grape The Wild Vine: A Forgotten Grape and the Untold Story of American Wine is the tale of the little-known American grape, Norton. ‘A rich romp through untold American history,’ the author Todd Kliman traces the history of the grape that ‘rocked the fine-wine world of the nineteenth century’. The narrative begins in the 1820s, and is filled with interesting characters—from Dr. Daniel Norton, whose tinkering in his experimental garden created the hybrid grape to the Jamestown colonists and to Thomas Jefferson himself.

R294 from Exclusive Books

For the Love oF Wine, and art From the Franschhoek estate Normandie Est. 1693 comes an innovative new concept in wine packaging, Clarington. A collection that marries the art of winemaking with the love of art. The creation of the range has been a journey of more than eight years, and encapsulates a number of styles and varieties. Inspired by the natural relationship between art and wine, the Clarington bottle was refined over several years by designer Mark Eisen. The high gloss, organic ink coating, influenced by traditional colour-blocking, is a global patented design and a world first, with each bottle undergoing an intricate five-step process to deliver a vessel that is beautifully designed. Sounds like the perfect wines for, ahem, a block party. www.claringtonwines.com

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HERE’S ALL YOU NEED TO KNOW ABOUT THIS TRENDY WHITE SPIRIT

MADE TO SHAKE: When you stir or shake gin you help the botanicals come to life

Easy Gin Cocktail Recipe Outrage of Modesty in Cape Town is redefining cocktail culture with cocktail tasting menus and innovative mixology.

They share with us a version of one of their cocktails to make at home. ‘Perfume’ is made with distilled jasmine, lavender, lemon pelargonium, juniper and Swartland honey. www.anoutrage.com

SO GIN, IS IT? Of All the Gin Joints…

If you’re a fan, you need to visit these three gin bars:

1. Crazy Like a Fool for Gin Putting the disco back in gin, DADDY COOL offers an interesting selection of gin cocktails in the blinged-out bar that comes complete with mosaic mirrors, white leather couches and sparkling chandeliers. 38 Long Street, Cape Town. www.granddaddy.co.za

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Perfume

40ml gin 15ml lemon juice 5ml Campari 5ml Cointreau 1. Combine all ingredients into shaker.

2. Fill shaker with cubed ice and shake well. Double strain into chilled coupette and garnish with a lemon twist and sprig of fresh jasmine.

Paying Tribute Pienaar & Son is a small craft distillery in the centre of the Cape Town City Bowl making gin and vodka. This gin is made with SOUTH AFRICAN MAIZE and is infused with botanicals that have been selected to pay homage to the Eastern spice trade that influenced Cape Town’s culture and cuisine. They offer distillery tours and tastings by appointment. 1 Roeland Terrace, Cape Town. www.pienaarandson.co.za

2. Shh! It’s a Secret One of Cape Town’s best-kept secrets: THE GIN BAR. It’s hidden in a courtyard.

Along with a range of both international and local gins, the bar offers four ginbased cocktails—categorised as remedies for the ‘head’, ‘heart’, ‘ambition’ and ‘soul’. 64A Wale Street, Cape Town. www.theginbar.co.za 3. They’ve Got Your Number Looking for an interesting spin on the usual gin drink? Head down to WORKSHOP 55 for their range of G&Ts served with different infusions. Add to that the sublime décor: think ‘Miami 1930s glamour’—from the pink Christian Lacroix wallpaper to the resident parrot. 7th Ave, Parktown North, Joburg. www.workshop55.co.za

WINNING

New Gins to Try

Better Still…

Here’s a quick roundup of local gin distilleries to visit.

Enjoy a variety of tastings, distillery tours, cocktails and even courses in gin-making.

Fresh on the market, these are two of our favourite new arrivals in the gin department: Good as Gold From the folks whose business is citrus, comes CLEMENGOLD GIN : a citrus-infused handcrafted gin, which you can sip on neat or enjoy in a cocktail or citrusy G&T. The ClemenGold fruit is actually a clementine, and dried peels of this go into the gin’s botanical mix along with juniper berries, angelica root, coriander, almond, orris root, orange peel, cinnamon and honey. www.citrusgin.co.za

1. Hope on Hopkins, Cape Town The Gin Experience has an introduction to gin plus a distillery tour, where you’ll learn how they make gin. www.hopeonhopkins.co.za

2. Triple Three, Stellenbosch Taste the gins and, if you want to take it further, try the gin and food pairing in the bistro. www.triplethree.co.za

3. New Harbour, Cape Town There are a number of experiences here, from a one-on-one with the distiller to a tasting and tour. www. newharbourdistillery.co.za

4. Inverroche, Stilbaai Pop in and do a quick tasting, or opt for the longer tasting with a knowledgeable host. www.inverroche.co.za

5. Distillery 031, Durban Simply enjoy a bespoke cocktail with a view of the distillery, or go the whole hog with a tour and tasting experience. www.distillery031.com

6. Time Anchor, Maboneng Sample Time Anchor’s range of spirits in the tasting room, including their gin, of course, as well as a selection of craft spirits from around the world. www.timeanchor.co.za

Moving Mountains Jenever Montane gets its name from ‘Jenever’ the traditional Dutch word for JUNIPER. It’s said to be the word used for gins first brought to the Cape over 300 years go. The Montane part is the name for fynbos that grows on Table Mountain. This, along with other Western Cape fynbos and traditional botanicals, goes into creating a gin with a floral, rose-geranium flavour. Oh, and isn’t she pretty? www.jenevermontane.com

TIP: Be Bitter For cocktails, bitters is like what salt is to food. So, add a dash of bitters to your usual G&T to liven it up.

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GT FAQ

YOUR WINE

My grandfather often refers fondly to drinking a “nice dry Steen.” I have tried to find one in the local liquor store without success. Does anybody still produce Steen wine and what was it made of?

For many years South African wine producers thought Steen was a particular grape variety and it was used to produce a crisp dry white wine.

Eventually Steen was identified as being the French grape variety, Chenin Blanc.

Today Chenin Blanc is rapidly gaining popularity as one of the country’s most versatile white grape varieties.

The old name Steen was often confused with the German style of wine called Stein, so the Steen name was dropped in the interests of clarity, and replaced by Chenin Blanc.

Buy your granddad a good bottle nice dry Chenin Blanc.

In Shakespeare’s plays he refers to the Duke of Clarence being “drowned in a butt of Malmsey.” I assume Malmsey is a kind of wine, but (without mentioning Kim Kardashian) what is a butt?

I butt is a large cask with a capacity of 490 litres. There would have been ample space in one to fit the Duke of Clarence.

Another popular barrel size was the Hogshead, which contained about half as much as the Butt, The duke would have had to be well pressed down to fit in one.

Malmsey, for the record, is the sweetest of Madeira wines, a dark brown colour, made from Pinot Gris grapes (which are sometimes known as Malvoisie).

Here at Good Taste we love wine and we know you do too. That’s why we’re giving away 2 Summer wine packs thanks to Durbanville Hills. Head to our website www.goodtaste.co.za for more details on how to WIN.

WIN

I

notice that some South African brandies have an alcohol strength of 43% on the label, while others, usually the more expensive ones, have an alcohol content of only 39%.

Surely the more expensive brandies should have more alcohol in them than the cheaper ones, or am I missing something here?

You’re absolutely right and it’s all part of South Africa’s drinking habits.

Traditionally South African brandy drinkers tend to mix their favourite spirit with cola, ginger ale or soda water, turning it into a long drink.

This makes sense in a country with hot summers requiring long cold drinks. For many years our brandy laws stated that it had to contain at least 43% alcohol.

In recent years, however, the law has changed and our distillers have been producing elegant barrel aged potstill brandies designed to be enjoyed without a mixer, or possibly with just a splash of water or an ice cube. Some of these have won awards for being the best of their kind in the world.

If these were sold at 43% they would be rather too fiery to be enjoyed neat. That little reduction in alcohol leve makes a big difference. It also puts our spirits in line with French Cognacs and other drink.

If you plan to enjoy a cool “Klippies and Coke” on a Saturday afternoon while watching the Springboks get trounced again, go for the one with 43% alcohol content. However, if you want to settle down and sip a fragrant liqueur brandy after a good dinner, select one with the 39% alcohol level.

FAQS

Following an array of successful Sauvignon Blanc vintages, which have accumulated multiple accolades over the years, Durbanville Hills has expanded its range to now include a new Sauvignon Blanc sparkling wine.

The sparkling wine boasts a vibrant and unique floral design, inspired by sunny South African summer days.

Keep an eye on our Facebook page, where you could win a bottle.

DO YOU HAVE A WINE RELATED QUESTION YOU NEED ANSWERED? Write to editor@goodtaste.co.za

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GT WINE

‘Serious South African wine producers hope that the CVC neck collar will become the symbol by which the country’s wines are recognized’

CVC

—SA’s Most Wanted Wines Do you know about the new standard being set for South Africa’s top wines?

B Y DAV I D B I G G S

M

any of the wines on our bottle store shelves are graced with stickers attesting to the awards they have achieved at shows and competitions. Sometimes they tend to confuse rather than inform.

Now there’s a new sticker that trumps them all. The CVC (Cape Vintner Classification) neck collar will be seen only on South Africa’s most respected wines, and the very strictest standards must be attained before it is awarded.

For many years South African wines have been regarded internationally as

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“cheap and cheerful”. This is fine for everyday quaffing wines, but it detracts from the fact that South African winemakers now produce some of the world’s highest quality wines that compete successfully against the products of the world’s most respected cellars.

In order to “raise the bar” and build an awareness of the high quality of our top wines, a small group of leading wine personalities met in 2011 to take a look at the existing Cape Estate Wine Producers’ Association (CEWPA) and see whether it needed upgrading.

The result was the drafting of a whole new set of standards and the formation of a non-profit organization called the Cape Vintner Classification. Extremely stringent standards have to be met before a cellar can qualify for CVC status and so far full membership has been granted to only 24 estates.

To be considered for membership winemakers must have the qualifications and winemaking facilities to pass the standards set by the IPW for “integrity and sustainability”. They must also have been registered as a member of the Biodiversity and Wine Initiative.

Members must have cellar door facilities on the same property as their winemaking facilities. (This will eliminate many garagistes who rent cellar facilities and buy grapes wherever they can.)

The cellar door facility must have a tasting room with staff to serve the public.

The estate must have ethical accreditation based on the International Labour Relations code.

All vineyard blocks from which these wines are made must be registered as single vineyards with the Wine and Spirit Board.

Now for the wines themselves: members will be asked to nominate specific wines for their portfolio and at least five vintages of each wine must be presented for evaluation by an independent panel. If four of the five vintages score at least 80 per cent the wines will quality for Silver Standard.

At least four of the five must attain a score of 90 per cent or more to reach Gold Standard.

An audited statement must show that the wines submitted are sold at a retail price of not less than R200 a bottle.

Members of the evaluation panel must present at least one of the following qualifications: The US Wine Evaluation certificate, Cape Wine Master’s qualification or the Michael Fridjhon Wine Tasting Academy diploma.

Meetings of the CVC are held under the independent chairmanship of respected wine veteran Duimpie Bayly and the committee members are Danie de Wet, Neil Ellis, Johan Krige, Don Tooth, Schalk Burger, Johann Rupert, Jannie Engelbrecht and Gary Baumgarten.

Serious South African wine producers hope that the CVC neck collar will become the symbol by which the country’s wines are recognized.

There will always be a place in the market for “cheap and cheerful”, but it’s time for our wines to reach for greatness.

So which wines made the cut?

Here’s the full list:

CVC SilVer label Almenkerk: • Almenkerk Sauvignon Blanc Anthonij Rupert: • Anthonij Rupert Merlot • Anthonij Rupert Cabernet Sauvignon • Anthonij Rupert Shiraz • Cape of Good Hope Merlot Bartinney: • Bartinney Cabernet Sauvignon Creation: • Creation Syrah/Grenache Delaire Graff: • Delaire Graff Chardonnay Delheim: • Delheim Chardonnay Sur Lie • Delheim Pinotage • Delheim Vera Cruz Shiraz • Delheim Grand Reserve • Delheim Edelspatz Noble Late Harvest De Wetshof: • De Wetshof Chardonnay Bon Vallon • De Wetshof Chardonnay Finesse • De Wetshof Chardonnay Limestone Hill • De Wetshof Chardonnay The Site Diemersdal: • Diemersdal Reserve Sauvignon Blanc • Diemersdal 8 Rows Sauvignon Blanc • Diemersdal MM Louw Sauvignon Blanc • Diemersdal Private Selection (Bordeaux Blend) • Diemersdal MM Louw Bordeaux Blend • Diemersdal Pinotage Reserve Groot Constantia: • Groot Constantia Sauvignon Blanc • Groot Constantia Goeverneurs Reserve White • Groot Constantia Pinotage • Groot Constantia Shiraz • Groot Constantia Goeverneurs Reserve Red • Groot Constantia Grand de Constance Kanonkop: • Kanonkop Cabernet Sauvignon Kleine Zalze: • Family Reserve Shiraz • Family Reserve Cabernet Sauvignon La Motte: • La Motte MCC • La Motte Pierneef Sauvignon Blanc • La Motte Chardonnay • La Motte Pierneef Shiraz-Viognier Morgenster: • Morgenster Tosca • Morgenster Lourensriver Valley Paul Cluver:

• Paul Cluver Riesling • Paul Cluver Gewürztraminer • Paul Cluver Chardonnay • Paul Cluver Seven Flags Pinot Noir SV Rust en Vrede: • Rust en Vrede Estate • Rust en Vrede Estate Vineyards Syrah • Rust en Vrede Estate Vineyards Cabernet Sauvignon • Rust en Vrede Estate Vineyards Merlot Simonsig: • Simonsig Cuvee Royale • Simonsig Merindol Syrah • Simonsig Frans Malan Cape Blend Tokara: • Tokara Directors Reserve Red Vergelegen: • Vergelegen SV Sauvignon Blanc • Vergelegen GVB White Blend • Vergelegen Reserve Chardonnay • Vergelegen Reserve Cabernet Sauvignon CVC Gold label Creation: • Creation Reserve Pinot Noir Delaire Graff: • Delaire Graff Botmaskop • Delair Graff Cabernet Sauvignon Reserve De Wetshof: • De Wetshof Chardonnay Bateleur Kanonkop: • Kanonkop Pinotage • Kanonkop Paul Sauer Morgenster: • Morgenster Nabucco • Morgenster Paul Cluver: • Paul Cluver Riesling Noble Late Harvest Rust en Vrede: • Rust en Vrede 1694 Classification • Rust en Vrede Single Vineyard Syrah • Rust en Vrede Single Vineyard Cabernet Sauvignon Simonsig: • Simonsig Red Hill Pinotage Tokara: • Tokara Directors Reserve White Vergelegen: • Vergelegen GVB Red Blend • Vergelegen Single Vineyard V Waterford: • Waterford EstateThe Jem • Waterford Chardonnay • Waterford Cabernet Sauvignon

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Falling in Love All Over Again...

The

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ats off to the classics. Champagnes, Bordeaux, Burgundies and Ports have thrilled and inspired men and women for centuries and for good reason.

The reason is very clear: they’re so very, very good that we want to drink them again and again. But what made them great in the first place? Of course it’s grapes, where they’re grown, and the hand of man, but then there’s also a certain quality that’s hard to pin down.

Call it magic, call it inspiration or sheer luck, but to be a classic means it’s necessary to keep doing it. For centuries. That’s not easy.

Just so Darn GooD Cap Classique does not have centuries of tradition behind it, now approaching only fifty years in the Cape, but draws heavily on

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our

why

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the traditions in Champagne. So we’ve had a head start.

It must be said from the very outset—if you don’t like bubbly then you need help.

Seriously. You are probably a curmudgeon, a misery and an all-round pain. Who could not respond to those glorious bubbles … that sparkle, that flavour, the poise and style?

So we sit down to one of the most anticipated tastings of the year. Each year— in a rarefied area where there are only two categories—we have only one tasting per year of Cap Classique and Port. We tell our friends that it’s work and so it is, but we also have a great time because the wines are just so darn good.

The panel members agree that the traditional blend of Chardonnay and Pinot

Noir make the best bubby.

Dave: “Well, there must be a reason why they’re used in the area of Champagne. Over the years the French have learned these two grapes make the best bubbly. There are a few wines here made from totally inappropriate grapes and they simply didn’t compare with the traditional ones.”

Clive is thoughtful: “One of the things that must be right is the mousse (the lively, creamy bubbles). If the winemaker gets those tiny, long-lasting bubbles the wine is sure to be good.”

This sets Claude off: “Yes, but several of these give an explosion of foamy bubbles. I’ll bet they go flat in half an hour.”

This is important. Ordinary sparkling wine, which is made by mechanical

carbonation like cool drink, has an explosive bubble, but it disappears very quickly in the mouth and in the glass.

Expert tasters can tell the difference between a proper MCC or champagne and the more ordinary carbonated sparklers simply by the feel and texture of the mousse.

Having said that, modern carbonation is getting rather good and sometimes comes quite close to the real thing in terms of texture and feel.

But there’s also the depth of flavour, complexity and length in a handmade and more expensive wine. A good clue is also the size of the bubbles—the smaller the better.

The longer a wine rests on the lees after the second fermentation in bottle the smaller the bubbles. So watch out for big bubbles, it’s a dead giveaway.

Buks: “Some of the better ones showed long lees character which gives that typical biscuity nose and flavour.” He should know, he makes his own MCC—strictly for himself and some special friends.

Clive remains thoughtful. “I liked some of the blanc de blancs,” he says, “They had a good wheaty colour and nice lees character.”

These are wines made from only white grapes, most usually Chardonnay, but there are now some rather good Chenin MCCs. The last word is from Claude: “There are some really good wines here that can stand comparison with good French champagnes.

We can be very proud of them.”

Well said, because SA is getting recognition in the field of bottle-fermented sparklers that is dominated by champagne.

It’s a labour of love, and expensive, but worth it—even to any curmudgeons out there.

LIKE OPENING A BOX OF CHOCOLATES “Some fabulous Cabs here,” says Dave, ever enthusiastic. But it’s also a category that has two sides, and the other is a little different. Not fabulous, but friendlier and less expensive, made for the difficult financial climate in which we find ourselves.

Cabernet Sauvignon, to give it its full name (there is another, Cabernet Franc, a close relative) is one of the world’s greatest varieties, already recognised in Roman

WINE TASTED BY THE JUDGING PANEL SAUVIGNON BLANC WINE-OF-THE-MONTH CLUB: Zevenwacht Sauvignon Blanc 2014 ALSO LIKED: Villiera Sauvignon Blanc 2015, De Morgenzon DMZ Sauvignon Blanc 2015, Zevenwacht 7even Sauvignon Blanc 2015, Kloovenburg Sauvignon Blanc 2015 WINES LISTED IN ALPHABETICAL ORDER: Blue Crane Sauvignon Blanc 2013, Boplaas Bobbejaanberg Sauvignon Blanc 2015, Boschkloof Sauvignon Blanc 2015, Bouchard Finlayson Sauvignon Blanc 2015, Fryer’s Cove Doring Bay Sauvignon Blanc 2015, Kloovenburg Sauvignon Blanc 2014, Man Family Wines Warrelwind Sauvignon Blanc 2015, Morgenhof Sauvignon Blanc 2014, Red Chair Sauvignon Blanc 2015, Rickety Bridge Sauvignon Blanc 2015, Riebeek Cellars Sauvignon Blanc 2015, Robertson Retreat Sauvignon Blanc 2013, Rooiberg Sauvignon Blanc 2015, Stonedale Sauvignon Blanc 2015, The Fledge Fume Sauvignon Blanc 2014

CABERNET SAUVIGNON WINE-OF-THE-MONTH CLUB: Ernie Els Cabernet Sauvignon 2013 ALSO LIKED: Nitida Cabernet Sauvignon 2013, Lady Anne Barnard Cabernet Sauvignon 2013, The Stellenbosch Res. Ou Hoofgebou Cab 2013, Guardian Peak Frontier Cabernet Sauvignon 2013, WINES LISTED IN ALPHABETICAL ORDER: Christina Van Loveren Cabernet Sauvignon 2013, Deetlefs Cabernet Sauvignon 2011, Deetlefs Elements Cabernet Sauvignon 2012, Kanu Cabernet Sauvignon 2013, Kleine Zalse C.S Cabernet Sauvignon 2013, Morgenster NU Series 1 Cabernet Sauvignon 2012, Pandora’s Box Cabernet Sauvignon NV, Paradyskloof Cabernet Sauvignon 2012, Rudera Cabernet Sauvignon 2012, Simonsig Labyrinth Cabernet Sauvignon 2012, Spier Signature Cabernet Sauvignon 2014, Stellekaya Cabernet Sauvignon 2007, Stellenrust Cabernet Sauvignon 2014, Stellenrust Douwe Steyn Cabernet Sauvignon 2010, Vinum Cabernet Sauvignon 2012

DRY WHITE BLENDS WINE-OF-THE-MONTH CLUB: Nitida Coronation Integration 2013 ALSO LIKED: Barton Sauvignon Blanc/Semillon 2012, Zevenwacht The Tin Mine White 2014, Miss Molly Hoity

times but now the main variety in famous Bordeaux wines. The grape consists of tiny black berries (important for colour, aroma and flavour), and produces wines with great aroma, intense cassis or mulberry fruit, firm tannins and most importantly, great longevity. Apart from that it has another great quality, no matter where it is grown— Bordeaux, Chile, Lebanon or Paarl—it always comes out smelling and tasting like Cabernet.

Now that’s what sets it apart from the rest.

The aroma, in particular, is distinctive and has a freshness and green quality, not of unripe grapes, but more of cedar or pine needles, like the healthy whiff from a spa.

Immediately recognisable, people around the world find it bracing and exciting, and it signals Cabernet.

Tinashe is impressed: “I liked the big wines,” he says. “They are expressive, polished.”

Dave agrees: “Liked them too, and they

Toity 2014, Rickety Bridge The Foundation Stone 2014 WINES LISTED IN ALPHABETICAL ORDER: Allée Bleue Starlette Blanc 2014, Balance Chenin Blanc/Colombar 2015, Bizoe Henrietta 2014, Bouchard Blanc de Mer 2014, Fijndraai Viognier/ Chenin Blanc/Rousanne 2014, Highlands Road Sine Cera 2013, Just Nuisance Chenin Blanc/Semillon 2014, Lodewijkx White 2012, Mariette 2013, Mr Perfect Chenin Blanc/Sauvignon Blanc NV, Painted Wolf Peloton Blanc 2014, Radford Dale Thirst CCV 2015, Rietvallei Esteanna 2014, Waverley Hills Sauvignon Blanc/ Semillon 2014

BORDEAUX BLENDS WINE-OF-THE-MONTH CLUB: DeMorgenzon Maestro Red 2013 ALSO LIKED:De Toren Z 2013, Allée Bleue L’Amour Toujours 2012, Croydon Title Deed Cape Blend 2013, Dombeya Fenix 2009 WINES LISTED IN ALPHABETICAL ORDER: Bella Vino Sultry Red NV, Chantecler Cabernet Sauvignon/Merlot 2013, Dornier Cabernet Sauvignon/Merlot 2012, Eagle’s Cliff Cabernet Sauvignon/Merlot 2014, Havana Hills Lime Road 2013, Hermanuspietersfontein Die Arnoldus 2010, La Motte Millenium 2013, Le Riche “Richesse” 2013, Moreson Mata Mata 2012, Oldenburg Rhodium 2012, Pandora’s Box NV, Rietvallei Esteanna 2012, Stellekaya Orion 2009, Stellenrust Timeless 2012, Villiera Monro 2009

SAUVIGNON BLANC WINE-OF-THE-MONTH CLUB: Buckleberry Sauvignon Blanc 2015 ALSO LIKED: Jean Daneel Sauvignon Blanc 2013, Allée Bleue Sauvignon Blanc 2015, Lismore Sauvignon Blanc 2014, Sterhuis Sauvignon Blanc 2015 WINES LISTED IN ALPHABETICAL ORDER: Aadering Sauvignon Blanc 2014, Bella Nivo Sublime White NV, Clos Malverne Sauvignon Blanc 2014, Deetlefs Estate Sauvignon Blanc 2015, Du Toitskloof Sauvignon Blanc 2015, Hermanuspietersfontein Nr.7 Sauvignon Blanc 2014, Highlands Road Sauvignon Blanc 2014, Jean Daneel Signature Sauvignon Blanc 2014, Leopard’s leap Sauvignon Blanc 2015, Stark-Conde Postcard Series Elgin Sauvignon Blanc 2014, Sutherland Sauvignon Blanc 2014, Thelema Sauvignon Blanc 2014 Tokara Reserve Collection Elgin Sauvignon Blanc 2014, Tokara Sauvignon Blanc 2014, Waterkloof Circumstance 2014

also showed elegance and that’s quite hard to do with big wines.”

“The tannins have been very cleverly managed,” notes Irina. “I didn’t find any awkward tannins in either the serious wines or the more everyday styles, and that’s quite an achievement, too.”

“Shows they’re getting phenolically ripe grapes with no harsh tannins and so the wine needs less time in barrel. Most have that interesting ‘soft cedar’ flavour about them,” says Greg.

Then Clive goes technical: “It’s important to choose the right yeast, some give fruity wines, others drier wines with meaty, savoury flavours, and others give that chocolaty thing.”

So it’s all rather like opening a box of chocolates—take your pick from the darker, drier chocolates, through minty choc and on to liqueur cherries. You choose. GT

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SA’s

Top wine picks

Our a

pa n e l’s

listing

Of

tOp

picks

this

the

club

selectiOns

mOnth

and

Dornier Pinotage 2014 This wine shows black cherry, dark berry and cassis on the nose, with hints of tobacco and nutmeg. The palate shows upfront flavours of ripe plum, vanilla bean, violets and bramble. The wine has a full palate with an elegant freshness and finishes with a complex chalky tannin. ernSt gouwS ColleCtion Devonair the Cabernet Sauvignon 2012 This is Ernst Gouws’ flagship single vineyard Cabernet Sauvignon. Made from the finest selections of fruit from a single vineyard called Devonair, situated on the slopes of Devon Valley in Stellenbosch.

Steenberg Semillon 2015 Aromas of nettle and lime greet you upon first inspection. Notes of orange blossom, naartjie rind, fresh apricot and pithy ruby grapefruit emerge with the first swirl.

Elegantly structured, the wine is subtly unctuous whilst still displaying a nervey, stone-like minerality.

DiD you know?

We have 11 ToP wine experts who blind taste our wine, only to select the best for you

w ne est. 1986

Of-the-mOnth club

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WINENEWS W H AT ’S

NEW

IN

WINE

THIS MONTH'S SELECTIONS (TASTED OUT OF 20 WINES)

Best Value Club

• Robertson Gewürtztraminer 2016 R59.99

• Altydgedacht Chatelaine 2015 R65.95

• Sentinel Chenin Blanc/ Sauvignon Blanc 2016 R89.00

• Lion Hound Sauvignon Blanc 2015 R65.95 • Môreson Miss Molly in my Bed 2014 R84.99

• Van Loveren Special Late Harvest 2016 R56.99

• Org de Rac Merlot 2015 R82.99

• Vrede en Lust Early Mist Riesling 2016 R84.99

• Protea Chenin Blanc 2015 R49.95

HAUTE CABRIÈRE CELLAR RESTAURANT PARTNERS WITH ACCLAIMED CHEFS NIC VAN WYK & WESTLEY MULLER

The von Arnim family of Haute Cabrière estate has partnered with two of the most talented chefs in the winelands to reaffirm the Haute Cabrière Cellar Restaurant’s position as one of the finest in the Cape winelands. Chefs Nic van Wyk and Westley Muller have honed their skills everywhere from fine-dining kitchens to relaxed winelands bistros, and bring decades of shared experience to the Haute kitchen, where they recently launched a new menu of modern classically-inspired dishes that neatly walks the line between inspired Continental cuisine and informal fine dining. For reservations and enquiries e-mail restaurant@cabriere.co.za or call 021 876 3688.

The Reserve Club

• Quartet Chenin Blanc 2015 R82.99

• Bellevue PK Morkel Tumara 2008 R179.99

• Robertson Gewürztraminer 2016 R59.99

• De Trafford Blueprint Shiraz 2014 R259.00

• Terra Del Capo Sangiovese 2013 R84.95

• Eagles’ Nest Shiraz 2013 R275.99

• Van Loveren Special Late Harvest 2016 R56.99

• Reyneke Biodynamic Cornerstone 2013 R175.99

• Vrede en Lust Cotes de Savage 2014 R92.95

• Rijk’s Reserve Chenin Blanc 2011 R249.99

• Yardstick Chardonnay 2013 R99.00

• Steenberg Semillon 2015 R195.00

Wine-of-the-Month Club

The Platinum Club

• Bergsig Touriga Nacional 2012 R138.99

• Ernst Gouws Collection Devonair The Cab Sauv 2012 R359.99

• Celestina Sauvignon Blanc / Semillon 2015 R129.00

• Hilton The Emperor Probus Viognier 2015 R365.00

• Dornier Pinotage 2014 R125.00 • Ernie Els Merlot 2014 R169.00

‘I like the big wines. They are expressive, polished.’

Margaret Fundira

Winnie Bowman

• KWV Dr Charles Niehaus 2014 R319.00

• Flagstone Word of Mouth Viognier 2016 R87.99

• Morgenster Reserve 2008 R509.00

• Nitida Sauvignon Blanc 2016 R91.99

—TI NASHE NYA MU DOK A

David Biggs

• Kaapzicht Steytler Pinotage 2012 R399.99

• Uva Mira Sing a Wing Sauvignon Blanc 2016 R299.99

• Org de Rac Reserve Shiraz 2014 R145.00

Colin Collard

Claude Felbert

PJ ‘Buks’ Nel

Christine Rudman

Gregory Mutambe

Clive Torr

Irina Tinashe von Holdt Nyamudoka

For more information call us on 086 111 9463 or visit wineofthemonth.co.za

BUY WINE ONLINE W W W.W I N E O F T H E M O N T H . C O . Z A

GT WINE

EDITOR’S CHOICE A selection of this month’s favourite wines

Pair this recipe with our

Editor’s Choice

SELEC TIONS

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1. Bonnievale

Chardonnay 2016

2. Fram Chenin Blanc 2015

3. Haskell Anvil Chardonnay 2015

A well rounded white wine with zesty freshness. Citrus and tropical fruit on the palate rounded off with a lingering aftertaste. Drink now or up to 5 years. Ideal companion for salads, seafoods, white meat and creamy dishes.

Single bottle price R59.99

Citrus and pear-drop notes are complemented by an intriguing nuttiness, with elegant citrus on the finish. Drink now.

Enjoy with leg of lamb and other roasted meat dishes.

Also goes well with a selection of cheeses.

Single bottle price R263.99

Aromas of white peach and citrus, with floral, flint and hazelnut influences. Palate is framed by youthful acidity, with harmonious fruit and oak balance. Drink now.

Serve with your favourite strong cheese.

Single bottle price R326.50

4. Idiom SMV 2010

5. Whalehaven Sauvignon Blanc 2015

6. Bellingham Bernard Series Old Vine Chenin Blanc 2015

A rich and full-bodied blend.

Aromas of ripe rasberries, blackcurrants and lavander.

A savoury, mouthfilling wine with notes of crushed biltong and black pepper. Drink now and for the next 2-3 years. Serve with grilled beef and a Béarnaise sauce.

Single bottle price R255.00

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Slightly unusual flavours from dried herbs, dusty hay to gooseberry and asparagus.

Bone-dry with flavours of green fig, canned peas and orange zest. Drink now. Serve with a macaroni cheese made with strong cheddar.

Single bottle price R95.99

goodtaste.co.za

Rambunctious fleshy peach, passion fruit, honey melon, papaya and pineapple fruit aromas layered with whiffs of oatmeal and crushed wheat.

Drink within the next 5 years.

Serve with pan fried fish.

Single bottle price R239.00

RED WINE AND RED ONION MARMALADE • 1 large red onion • 1 tsp of butter • 2 tbsp of brown sugar • 1/3 cup of soy sauce • ½ cup of red wine Thinly slice the onion and sauté in butter over medium heat.

Cook the onions for about 15 min until they are moderately brown. Sprinkle over the brown sugar and cook for about 2 min until dissolved. Add remaining ingredients and stir together.

Cook over a medium-low heat, stirring frequently until the liquid has evaporated (about 10-15 min). Taste and season with salt and pepper if necessary. Serve over artisanal bread or as an extra to any meal.

RECIPE SOURCE: NUTRITIONIST EATS

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7. Iona Solace Syrah 2014

8. Keermont Topside Syrah 2014

Red berry fruit, full of spice, white pepper and floral notes.

Supple, intense palate with fine chalky tannins matched by plenty of fruit. Drink now or in the next few years. Serve with charcuterie and hard cheeses, or a roast chicken.

Single bottle price R255.00

A beautiful bouquet of candied fruit with hints of violets, stems and white pepper. The palate is clean and elegant with a tight acidity and ripe, spicy fruit flavours with floral notes.

Drink until 2026.

Pairs well with red meats.

Single bottle price R456.00

9. Boplaas Potstill Reserved 12 Year Old Brandy

10. Stellar Heaven on Earth Natural Sweet NV

Brimming with ripe stone fruits, honey, herbal and floral notes, and a sublimely smooth mouthfeel and finish.

Drink now. Enjoy as an afterdinner tipple.

Single bottle price R675.00

A fragrant nose of roses, apricots and pine trees.

Flavours held together by wisps of Rooibos. Drink now, will keep for 18 months. Serve as an aperitif, or pour over ice cream.

Single bottle price R95.95

HOME-MADE WINE VINAIGRETTE 2 tbsp of white wine juice of 1 lemon 1 tsp of honey 1 tsp of mustard Âź cup of olive oil salt and pepper to taste

11. Beaumont Hope Marquerite 2015

12. Rietvallei Cabernet Sauvignon 2015

Named after our grandmother, Hope Marguerite, this barrelfermented and matured Chenin is always elegant and complex. Drink now. Serve with and spicy Asian dishes.

Single bottle price R255.00

Red and black fruit flavours infused with cherry and cassis and hints of coffee on the nose.

These flavours follow through onto the palate together with dark chocolate. Pair with red meats and pastas.

Single bottle price R86.99

13. Burger Family Vineyards Cabernet Sauvignon 2015

14. AllĂŠe Bleue Starlette Blanc 2016

Red and black fruit aromas follow through to the palate together with blackcurrant and dark chocolate. Drink now.

Serve with rump steak.

Single bottle price R52.99

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Mix all ingredients together and give it a whisk; and you have a new vinaigrette to add to your next salad. Note: More acidic white wines go well with salads but feel free to try different ones for unique home-made vinaigrettes. RECIPE SOURCE: ORGANIC AUTHORITY

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The bouquet has a subtle fruit aroma, reminiscent of grapefruit and other citrus fruits underpinned by fine, mineral notes. Drink now or by 2018. Serve with fish dishes.

Single bottle price R54.50

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15. Fable Syrah 2014

A powerful yet elegant wine of cranberries, ripe fruit, elderberries and spice with a hint of fynbos. Drink now.

Pairs well with a good piece of steak, a cheese or mushroom burger, a creamy pasta or risotto.

Single bottle price R359.00

19. Burger Family Vineyards Sauvignon Blanc 2016

16. David & Nadia Aristargos 2015 This wine is focused on balance and texture with an intriguing, dense nose that suggests there is much more to come. Complex with real layers. Drink now or keep for 5 - 8 years. Serve with bobotie.

Single bottle price R399.00

17. Steenberg 1682 Pinot Noir MCC

18. Blaauwklippen 8 Year Old Brandy

Fresh and savoury with aromas of wild strawberry sorbet, fynbos, toasted croissant, candy apple and fresh raspberries. Drink now or keep for 2 years. Serve with pavlova with fresh berries.

Single bottle price R195.00

Deep amber colour and whiffs of complex dried fruit, vanilla smoke and white chocolate, balanced by subtle wood spice and nut flavours. Drink now or keep for a few years. Serve with chocolate desserts.

Single bottle price R359.00

20. Steenberg Semillon 2015

This is a crisp and fruity Sauvignon Blanc with nuances of freshly cut grass, lemon zest and passion fruit. Drink now.

Serve with seafood, salads or light meals.

Single bottle price R52.99

Aromas of nettle and lime.

Notes of orange blossom, naartjie rind, fresh apricot and pithy ruby grapefruit. Drink now or keep for 5 years.

Serve with Asian dishes, risottos or pork.

Single bottle price R189.99

21. Eagles’ Nest Shiraz 2013

22. De Wetshof Bateleur Chardonnay 2015

Aromas of ripe red berry fruit, crushed red pepper kernel, violets and savoury, crushed bramble leaf. Drink now, will improve for up to 15 years.

Serve with lamb.

Single bottle price R285.82

Citrus and pear-drop notes are complemented by an intriguing nuttiness, with citrus on the finish. Drink now. Serve with leg of lamb or other roasted meat dishes.

Single bottle price R369.00

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Join our Olive Oil Club today and receive the best local olive oils and olive oil products from around South Africa. You can choose how often you would like to receive them and they’ll be delivered to your door.

Call 086 111 9463 Visit our website www.wineofthemonth.co.za

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A selection of highlyrated wines to try.

Order them by calling the Wine Club on 086 111 9463

GT WEEKEND BREAKS

Broekie-Lace Delight GT LOVES: The use of locallyproduced liquor to create unique cocktails in their EM Bar.

OH, THE PLACES WE’LL GO…

In the sweltering heat of a Robertson summer, THE ROBERTSON SMALL HOTEL is the town’s only 5-star hotel and it is the personification of cool. Its immaculate Victorian broekie-lace exterior leads to serene contemporary interiors. Especially inviting is the long slim pool shaded by palms and white umbrellas, with several bedrooms and the spa suite leading straight onto the pool deck. The brilliant staff are the cherry on top of this charming experience, in this quiet winelands town.

A couple minutes’ walk from the town centre of Robertson.

Nearest town: Cape Town (160km). reservations@herobertsonsmallhotel.com www.therobertsonsmallhotel.com

Five Hidden Gems for a Sweet Escape

No-One Around for Miles In the rusty-red foothills of the Waterberg, just three-and-a-half hours’ drive north of Johannesburg, you can get a dose of big game safari and be back at work on Monday having had a really wild time. NEDILE LODGE in Welgevonden Game Reserve reflects traditional five-star safari in wood, stone and thatch. But what sets it apart is the magnificent view across the top of twenty rolling hills and not a single light in the dark of night.

Look out for their special offers.

Welgevonden Game Reserve, there is a small airstrip but most people self-drive. Nearest town: Vaalwater (30-minute drive) info@nedile.co.za www.nedile.co.za

Trout Fishing on the Crocodile Family time in a six or 10 sleeper stone croft at VERLORENKLOOF ESTATE MOUNTAIN RETREAT in Mpumalanga will do the trick for a short break with long-lasting effects. Leave Pretoria in the morning and after just three hours of driving you could be trout fishing on the Crocodile River, riding a sure-footed pony into the foothills and hiking or mountain biking through five eco-zones.

Stock up with farm-fresh eggs, bread, milk, local trout and home-cooked takeaway meals from their deli and coffee shop.

Mpumalanga. Nearest town: Nelspruit (1-hour drive) info@verlorenkloof.co.za www.verlorenkloof.co.za

Authentic Morocco

It’s so Zen that a weekend at AKASHA MOUNTAIN RETREAT is all you need to restore and rebalance mind and soul. A week would be better, by which time you would have tuned into this pristine biodiversity hotspot and become mesmerised by the fynbos covered hills and valleys across a three-mile body of water. This off-the-grid Cape-Maroc selfcatering house incorporates authentic Moroccan features reflecting the owner’s travels and relaxed style. Hike, bike and bird-watch, or simply do nothing at all.

12km north of Heidelberg. Nearest Airport: George (1.5-hr drive) info@akasharetreat.co.za www.akasharetreat.co.za

Packaged Pleasure If you are in need of romance and pampering, you only have to hear the superlatives spoken about INDIGO FIELDS FARMHOUSE AND SPA in the KZN Midlands to want to go there. From the moment you arrive you are indulged with the kind of attention to detail that only comes from a family-run establishment. Spa treatments are heavenly, but so is the food and ever-flowing champagne. It’s a place you really don’t want to leave.

Natal Midlands. Nearest town: Durban (1-hour 40-minute drive)

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info@indigofields.co.za www.indigofields.co.za

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VOORKAMER BRANDY shares

the limelight with

FRENCH COGNAC I N CAN ADA

JUDGES’ SELECTION

Withington Voorkamer Pot Still Brandy— South Africa

JUDGES’ SELECTION

Hardy XO Rare Champagne Cognac—France

BEST IN CLASS

Torres 30 YO Jaime—Spain

www.withington.co.za | Tel: 022 492 3971

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RECEIVE 50% OFF!

w w w. g o o d t a s t e .c o. z a Contact: lesel@goodtaste.co.za for further details Follow us on @GOODTASTEMAG

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TO GO,

People

to see

DURBAN

Our pick of the hottest NEW spots around SA

Distil Our Beating Heart 031 BAR & RESTAURANT is an urban dream. It is part of Distillery 031, which overlooks a railway line and is decked out in industrial décor. Enjoy cocktails made with the distillery’s range, while also enjoying the view of the distillery and barrel ageing room through wide glass windows. There’s a good menu too, which includes cocktail and food pairing options. Guests are invited to book a distillery tour and tasting, or for something different try the ‘031 Absinthe Experience’, which showcases the traditional “louching” ritual from a hand-blown French glass absinthe fountain. Degas would approve.

43 Station Drive, Berea 087 9414540 www.distillery031.com

JOBURG

PLACES

Music to Cape Town’s Ears…

Talking Shop 44 Stanley is housed in a series of industrial 1930s buildings. Bring your shopping bag for this mix of ownerrun stores and creative workspaces.

Stroll down the shady arcades and find somewhere to relax with a drink under the canopy of trees—in-between all the shopping, of course. The stores are a collection of speciality health and beauty, fashion, furniture, design studios and so on. We’re especially enjoying 44 STANLEY’S late summer night shopping, eating and drinking.

Café Roux in Noordhoek is a local music lover’s institution—and now, with their newly opened branch in the City Bowl, they’re sprinkling some of their magic for Cape Town’s city folk. Every week CAFÉ ROUX hosts South African musicians in an intimate setting. And everyone has a view of the performers.

The 100-seater space offers a tiered seating plan of booth seating on raised platforms. We love the inclusive feeling the audience shares with the performers—just so long as they don’t invite us on stage.

74 Shortmarket Street, Cape Town 061 339 4438 www.caferoux.co.za

44 Stanley Ave, Milpark 011 482 4444 www.44stanley.co.za

It’s a Dog’s Life

The Bay’s Very Own Brew

Escape to this tranquil teahouse—with your beloved pooch in tow. Yes that’s right, MISS GRACE COUNTRY FOOD HOUSE is a pet-friendly restaurant, which is surrounded by lush gardens. Not just for fur-kids, your two-legged ones will enjoy the playground and garden too.

The eatery was named after the family’s French bulldog, Daisy Grace, and the stone building it’s housed in was once the old stable for horses. Before you leave, don’t forget to stock up at the farm stall with homemade jams, preserves, breads and quirky gifts.

You’ll find the URBAN BREWING COMPANY, a craft beer taproom, located right next door to the popular Bay Harbour Market. We love the authentic atmosphere. Find a spot at a wooden table and indulge in an icy pint paired with a giant pretzel. They have an option for you to taste through their range of beers too, which they say are made in the old-fashioned way, using gravity systems.

For their brew they source natural spring water from the Hout Bay mountains.

That’s mighty refreshing to know, don’t you think?

Plot 152, R550 Kliprivier Rd, Eikenhof | 011 948 6001 missgracecountryfoodhouse.co.za

The Art of Coffee Get your art fix and your caffeine fix at the same time. NOBLE COFFEE is a speciality coffee bar based on the first floor in one of Durban’s oldest art galleries, artSpace Durban. They take their coffee seriously, very seriously.

Go talk to them, delve into the art of

31 Harbour Road, Hout Bay 021 791 1130 www.urbanbrewery.co.za

coffee—the baristas have plenty of energy. Even better than the amazing coffee? Their crown-wearing Boston Terrier logo. Bless.

3 Millar Road, Berea 031 312 0793 www.noblecoffee.co.za

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CAPE TOWN

GT HOT SPOTS

Wonderful Water More precious than gold b y Dav i D b i g g s

C

ape Town’s recent drought has reminded many city folk that, while we may enjoy a cool Chardonnay or open a spicy shiraz to go with our boerewors, the most important drink of all is—and will always be—water. in the cities most of us splash the stuff about with hardly a thought as we wash our socks, clean our teeth, bath the dog and water the geraniums. Water is just something that emerges miraculously at the twist of a tap. if it doesn’t come out we get cross and phone the municipality to “kak” on some innocent clerk.

Farm-bred people tend to regard water with more reverence, as they have probably had to suck every precious drop out of the bowels of the earth, store it in tanks and pipe it down into the kitchen and bathroom.

The water on our family sheep farm in the Karoo was pumped into a concrete reservoir on a low hill behind the house, and from there it was led through an ingenious series of buried pipes and valves to the sinks and cisterns.

During the prosperous 1950s, when wool prices were high, my parents added a second storey to the farmhouse. The new “upstairs” had a toilet, bathroom and shower room.

What everybody seemed to have

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ignored was the fact that the upper floor was almost on the same level as the concrete reservoir that held the water.

When the water level dropped below the halfway mark up on the koppie the upstairs taps and shower dried up.

Flushing the toilet produced only a dull “klunk” and no water. This always seemed to happen during the Christmas holidays when the house was full of guests.

‘Water is just something that emerges miraculously at the twist of a tap’ Even when the reservoir was full there were odd features visitors didn’t know about. The water pressure was very low, so we kids quickly learned we could control the temperature of the shower by fiddling with the taps in another part of the house. This was particularly gratifying when an unpopular aunt or uncle was taking a morning shower.

Wait until the victim was well soaped, then turn on the “cold” tap in the bathroom next door. This cut off the supply of cold water to the shower and produced anguished shrieks from the scalded relative. Cut off the hot water

supply and there would be satisfying yelps from the freezing victim.

Our guests soon learned to forsake the shower in favour of the much safer bath.

The underground water in the Karoo is rich in minerals and calcium salts and helps to form strong bones and teeth in growing children—and horses, which is why so many famous thoroughbred horses come from that area. golf legend gary Player has a horse farm there.

We grew up appreciating the farm water and even knew which taps produced the best-tasting water. One particular tap in the garden gave us water that tasted better than any other on the farm. This may have been because of a particular degree of rust in the pipes, or maybe the original pipes had been salvaged from a brewery or distillery.

Recently when a row of tall pine trees had to be cut down as they were threatening to fall on the house, messages came from family members scattered about the earth: “Cut down the trees by all means if you have to, but DON’T touch that tap.”

No brandy ever tasted as good as a dop with a splash of that particular water.

More precious than gold. GT