RSA R34,90
(incl. VAT) OTHER COUNTRIES:
R34,90 (Excl. tax)
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YOUR GUIDE TO INSPIRED LIVING
Danish design - delivered to you
VILMAR ZAR 24,999.00
NO.9 ZAR 2,499.00
SHOWROOMS Cape Town: 115 Waterkant Street, Cape Town, 8001 | 021 200 5904 | info@sofacompany.co.za Johannesburg: Rooftop, 03 Desmond Street, Kramerville, JHB | 010 590 6336 | info@sofacompany.co.za
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FOOD 30 A VISIT TO PAJAMAS AND JAM EATERY 36 FERMENTED FOODS: GET GUT HEALTHY 47 HERB & WINE PAIRINGS
WINE & DRINK 60 BOUCHARD FINLAYSON WINEMAKER CHRIS ALBRECHT 67 OUR TOP NATURAL WINES 68 SOMMELIER SUPERSTAR LUVO NTEZO 77 THE ORANGE WINE TREND
ART & DÉCOR 12 16 18 20
COVER ARTIST JIMMY LAW DESIGNER BONOLO CHEPAPE CREATIVE WORKSHOPS TO TRY COSY UP YOUR HOME
TRAVEL & WELLNESS 44 12 WAYS TO A HAPPIER, HEALTHIER YOU 49 SPORTING HOLIDAY DESTINATIONS 56 LET’S GO TO THE WINELANDS
REGULARS 04 06 08 10 14 26 28 34 42 52 58 63 64 70 80
ED’S LETTER WHAT’S IN OUR INBOX ED’S PICKS WHAT’S ON ART & DESIGN GT STYLE TRENDS GT KITCHEN ESSENTIALS TAKE A BITE HEALTHY & HAPPY REV RAP GT HOT SPOTS WINE FAQS BOTTOMS UP PANEL REPORTS LAST ROUND
44 ON THE
Cover
Jimmy Law’s Bittersweet
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EDITORIAL DIRECTOR 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 Sam Van Der Westhuizen DIGITAL CONTENT PRODUCER Alex Edwards WINE TASTINGS Alicia Bento TRAFFIC Lesel Haddon ADMINISTRATOR Moxada Govan WINE BUYER/PUBLISHER Natalie Collard REGULAR CONTRIBUTORS Articles—David Biggs & Irina von Holdt, Car Reviews—Stuart Johnston OTHER CONTRIBUTORS Malu Lambert, C&D Heierli, Ryan Scott, Josie Eveleigh and Lorraine Lines (Consultant)
HAVE A QUESTION? HERE’S HOW TO CONTACT US:
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• 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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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. Member
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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.
EDITOR’S LETTER
THINGS GET H A R D B e f o re T h e y G e t E a s y
Cosy up your home on p.20
Have a look at our Father’s Day gift guide on p.8
Get this Nut Tartlet recipe on p.31 Learn to make fermented foods on p.36
T
his month marks my fourth 30-day yoga challenge. Over the last two years I’ve failed one and completed three in total. Can I get a Namaste? Bye-bye wine, farewell my friends, and so long social life…it’s time to yoga. As you can imagine, things get tougher before they get easier during the challenge. Two days in and my body aches, my muscles are sore and I’ve just discovered an unfortunately-placed hole in my most faithful yoga pants. Why, oh, why did I sign up for this again? But before I know it, I’m 27 days in and my downward dogs are getting deeper and I’m pretty much peacocking like a pro. I’ve put in the time and the benefits of the challenge are slowly trickling through my upside-down life. Not just the poses, but other things are becoming easier too … sleeping, working and even switching off. Our cover artist Jimmy Law might tell you a similar tale on page 12. Jimmy says his first year as a full time artist was extremely hard, but things did get easier the more time he put in. Fast forward a few years, and his paintings are in homes all over the world. After finding her feet, up-and-coming designer Bonolo Chepape of LulasClan also gave up the comfort of a monthly pay cheque to follow her dreams. She says if you commit to something you love, over time the rest will fall into place, on p.64. Pajamas and Jam’s trio of mother and daughters initially found it hard to get their local eatery’s name out there. Following a slow start, today the three of them make running the bustling French café look, well, easy. (p.31) Sticking with easy, we share some simple ways to Cosy Up Your Home before it starts to get really cold, on p.20. We’ve also discovered some delicious, yet uncomplicated, Fermented Food Recipes to get you (and your gut) healthy. (p.36) Then … David Biggs shares his thoughts on the latest Orange Wine Trend that’s slowly making its way down to SA. From orange to green, Malu Lambert chooses her Top 5 Natural Wines, on p.67. Lastly, fresh off the Alps, Ryan Scott uncovers some of the best places to go for your next Sporting Holiday, on p.49. Yup, it may be time to take your chosen sport abroad and experience it in a whole new and exciting way. I wonder what a 30-day yoga challenge would be like in the Seychelles? Here’s to hard things getting easier with time. P.S. Oh, and don’t miss all the valuable information on the latest and best wines.
Kari Collard
Read about LulasClan on p.64
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new vintage release orders now open limited production members@vilafonte.com
GT READERS
Feeling the Love Just to let you know that I have been a regular reader of your magazine over the years, and I can’t believe how amazing it is under the new team’s leadership. Stunning is the best description I have! Keep on doing what you are doing. It’s wonderful. —Penny Louw, Cape Town
A Quick Retort
Just wanted to drop a line and say how much I love the Good Taste recipes—my favourite section! THE SPECKLED EGG Cake over Easter was nothing short of spectacular.
I wish to reply to Natalie Zimmelman’s (of the South African Society of Anaesthesiologists) letter ‘HITTING A SORE SPOT’ that was published in your October 2016 issue. Natalie’s assertions are totally inaccurate and I can substantiate this from personal experience. I have a letter on record where I queried why my medical aid did not pay the full amount for which my anaesthesiologist charged me. And their reply? They confirmed he charged me 300 per cent more than my medical aid rate. This was then followed by a direct quote from my medical aid saying: “Almost ALL doctors charge more than the medical aid rates.” Also her comment that specialists give far more care to their patients is absolute poppycock, and patients all around South Africa will tell you the same. Sadly, it seems as if doctors are trying to get as much money from their patients as possible.
—Janet Perry, by email
—Desiree Mansfield, by email
From Our
Inbox
This One Takes the Cake
I Can See Clearly Now In your October issue, Natalie Zimmelman of the South African Society of Anaesthesiologists takes issue with Dr Adrian Forrester’s earlier June article, “DO SA DOCTORS CHARGE TOO MUCH?”.
She says that many of the assertions in the article were incorrect and unsubstantiated by data or case studies. I recently had a cataract operation under local anaesthetic and was surprised that although an anaesthetist was actually in attendance—it was a nurse who initially put anaesthetising drops in my eyes, not the anaesthetist. While the procedure was in progress I was aware of the anaesthetist hovering around; he took my pulse and blood pressure and probably added a few more drops of anaesthetising liquid. The operation took about 25 minutes. The anaesthetist’s bill? R4 600. Is this not grossly excessive? On what basis can these charges be justified? In South Africa, too, where a platinum miner—who risks his life daily underground—slaves half a month to get what an anaesthetist earns in half an hour? —Hubert van Jaarsveld, by email
Some time ago we asked the South African Society of Anaesthesiologists for comment on the above letters but have not yet received any response. —Ed. 6
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Write to Us
& WIN!
Write us a letter on any topic raised in Good Taste and you could win a new Terre de Lumière Fragrance Collection by L’OCCITANE worth R1370! The fresh bursts are like a light breeze, followed by the soothing power of sunlight on the skin, when the gourmand notes unfold in an uplifting moment of pleasure just before the intensity of dusk. THE FRAGRANCE COLLECTION INCLUDES: • Eau de Parfum 50ml • Gentle Shower Gel 250ml • Body Lotion 50ml Send your letter to editor@goodtaste.co.za and stand the chance to WIN!
GT EDITOR’S PICKS
Maca Root Face Wash, R140 from The Body Shop
Messenger Business Case, R5495 from Cellini
GT LOVES: H&M’s home décor range
Supreme B Table Lamp, R1200 from Mono
Lindt EXCELLENCE A Touch of Sea Salt, R39.95 from retailers Intense Eau de Perfume by Bentley, R1140 from Dischem
GT LOVES: Country Road’s men’s winter fashion
FATHER’S DAY
Gif t Gu ide
‘A son’s first HERO and a daughter’s FIRST LOVE’
WITH FATHER’S DAY on the 18th of June, we thought it fitting to fill this issue’s picks with gifts for Dad. So, go on and spoil the big guy with something he’ll really appreciate. Happy Father’s Day to all the Dads!
Ulysse Nardin Grand Marine Deck Tourbillon in Rose Gold, POA from The Diamond Works
Marco Polo Camera Strap, R400 from Stockton Goods
Cotton Textured Scarf, R499 from Country Road
Men’s Leather Marco Wallet, R8050 from Louis Vuitton
Johnnie Walker Blue Label Scotch Whisky, POA from Wine-of-the-Month Club
The Best Things in Life are Free Free, R499 from Exclusive Books
Timberland Cupsole Chukka, R3199 from Superbalist
The Spirit of Gin, R365 from Exclusive Books Weylandts’ GT LOVES: Ella Chair, R8999 from sofacompany.com
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furniture and homeware collections
Fourways : 011-691 7700
Silver Lakes : Umhlanga : 012-809 3519 031-566 6777 Silver Lakes : Umhlanga : Fourways : 011-691 7700 012-809 3519 031-566 6777
Available Colours May Vary. T&C apply.
The Independent Bar, Now-30 June
What’s On What to do in June & July
For a limited time only, Glenfiddich is launching an exclusive luxury bar in Jozi. The Independent Bar is an invite-only experience, available only to those who request an invite via their website. Space is limited to just 50 guests each night and the Independent Bar will be open for 3 months only. The brand promises to offer guests a whisky experience like never before. Ooh, the intrigue! Visit Glenfiddich’s Facebook page for more information or follow them on twitter @GlenfiddichSA. You’ll find the The Independent Bar at 14 Reserve Street, Johannesburg.
Wine-Paired Dinners, 16 & 30 June GT LOVES: The Robertson Wine Valley
Wacky Wine Weekend, 1-4 June
The event of the season is back for its 14th year. Robertson Wine Valley’s Wacky Wine Weekend will showcase more than 40 wine estates, boutique wineries and tourism establishments from the Ashton, Bonnievale, McGregor and Robertson region. Warm up this winter with award-winning wines through tutored tastings by winemakers, cellar tours and wine pairings. Expect to be entertained with live music, outdoor sports, arts and craft stalls, variety of country cuisines and family fun. Buy your tickets through WebTickets. www.robertsonwinevalley.com
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For a night of sophistication and flavour, you’ll be happy to know the Vineyard Hotel’s wine-paired dinner programme for 2017 has begun. Every month two dinners are held, celebrating the wines of South Africa’s most prestigious wine estates. Prior to each dinner, the hotel’s chefs and representatives of the wine estates taste various dishes and ingredients alongside the wines to find the perfect pairing. June’s wineries are Waterkloof Wine Estate (16 June) and Paul Cluver Wines (30 June). Booking is essential: email eat@vineyard.co.za | call 021-6574500 | www.vineyard.co.za/dining/wine/
Father’s Day at The Twelve Apostles Hotel & Spa, 18 June
Good Food and Wine Show, 2-4 June & 28-30 July
June not only brings the cold fronts, but also Father’s Day. So treat your Dad to a heart-warming meal at The Twelve Apostles Hotel & Spa’s Father’s Day Lunch Buffet, in the Atlantic Marquee and Azure, starting at 1pm, at R495 per person. If your father is into craft beer, you can spoil him with the June Craft Beer and Canape Special that offers five beers, paired with five different canapés, available daily between 11am and 6pm, at R225 per person. Here are two experiences guaranteed to get you back into his good books. www.12apostleshotel.com
South Africa’s largest culinary event opens in Cape Town on 2 June at the CTICC, followed by the Joburg show at the Ticketpro Dome from 28 July. The show will dish up the latest foodie trends and South African foodies will have the chance to interact with food personalities, including headline chef, restaurateur and foodie Joao Da Fonseca, popularly known as J’Something. The floor will be divided into nine specific exhibition areas for attendees to explore: Market, Street Food, Gourmet, Baking, Kids, Wellness, Lifestyle, Wine, Beer and Alcohol. Tickets are available online at www.goodfoodandwineshow.co.za.
Bastille Festival, 15 & 16 July
Put on your beret or be festive in blue and red, it’s time for Franschhoek’s Bastille Festival. DSTV are the partners of this year’s festival, and are proud to offer you a taste of Franschhoek’s superb wines and gourmet food. Add the quirky caricature artist who will capture your experience on paper, the popular Porcupine Ridge Barrel Rolling Competition and a dedicated children’s area, and you have all the ingredients for a fun-filled festival. Look out for the exclusive four-day hospitality package, new this year! R280 pp, pre-book through www.webtickets. www.franschhoekbastille.co.za
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A stylish Jimmy between two of his works
Breaking bad with
Artwork: Of Truth and Lies
Jimmy Law
We catch up with this month’s cover artist
I
t’s all motorbike and a beard down to his belt when you first meet South African artist Jimmy Law. Known for his expressive portraits and nudes, you’d never think this big, burly guy is responsible for the beautifully-detailed artworks you see on this page.
Jimmy lives in Somerset West with his Bull Terrier and two Schnauzers. When he’s not painting you’ll find Jimmy riding his Harley-Davidson and restoring classic cars.
To find out more about Jimmy and to purchase his works go to www.jimmylaw.co.za
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Originally from Bloemfontein, after school Jimmy decided to enrol in a threeyear Graphic Design Diploma course at the Technicon of the Orange Free State. After his studies, Jimmy was conscripted for National Service in the South African National Defence Force for one year. Once he was discharged Jimmy moved to Cape Town and found work at a printing company in Woodstock. “This was my first job. I tried my hand at several endeavours, ranging from clothing design to manufacturing surfboards, but none of them were really
successful.” Eventually Jimmy managed to find work as a freelance illustrator in the comic book industry. All the while painting in his spare time. It wasn't until 2008 that Jimmy decided to focus entirely on his painting. “The first year was extremely tough, I made no money. I also took up airbrushing and started spraying motorcycles for extra money—this is where Jimmy’s passion for Harley-Davidson began. At the time, Jimmy was painting in a photo realistic style which he says was very time-consuming and each work took him forever to complete. “I was very accomplished as a realistic painter, technically my work was great, but my work was stagnant. It lacked energy.” “Then in December 2010 I radically changed the approach to my painting style by using only large brushes which
‘When working in my new-found expressive style, it often creates rather bold, energetic and dramatic images’ Artwork: Bittersweet
initiated some remarkable changes and effectively started my career as a serious, full-time artist. When working in my new-found expressive style, it often creates rather bold, energetic and dramatic images.” Jimmy started out painting portraits of Hollywood actors, celebrities and icons, focusing on the ones he loves most. But also actors with a classic look and feel to them, actors like James Dean, Audrey Hepburn and Marilyn Monroe to name but a few. He’s since moved onto doing more personal work, focusing on creating portraits of completely unknown people. “I also use my own models to create more personal work with a deeper message. I feel that it is a lot easier for me to create the look and feel that I want when using my own models.” Jimmy says he constantly challenges himself in his paintings. “While I feel confident in the style that I now work in, I will keep introducing new ways and techniques of pushing this style forward and developing it even further,” says Jimmy.
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WHERE MERMAIDS GO
Mallory Morrison’s underwater photographs
A RT & DE SIGN Lovely things to buy, see and do
GT LOVES: Local lifestyle brand Indigi
Do you feel graceful, perhaps even elegant, when swimming in a pool? This is one of the many beauties of water. Los Angeles-based photographer Mallory Morrison agrees, and is creating beautiful pieces of underwater photography. Originally a dance photographer, Mallory blended her photography skills with her 24 years of dance experience, bringing about a marriage of her two passions. And now her art has moved underwater. Her use of dancers in an underwater environment allows Mallory to ‘challenge the boundaries of people photography—utilising weightlessness to tell stories, which explore the depths of movement and composition’. www.mallorymorrison.com
‘Challenge the boundaries of people photography—utilising weightlessness to tell stories, which explore the depths of movement and composition’ ANOTHER LOCAL SQUEEZE We love décor that is rich in South African style. Indigi is a South African lifestyle brand that is doing a great job at merging contemporary design and local craftsmanship. The collection consists of locally printed textiles, furniture, lighting, décor and accessories that tell a cohesive story infused with African influences, global appeal and longevity. Emphasis is placed on local hand crafting, innovative design, sustainable materials and fair trade principles. There isn’t a better way to do it. All products are made in Cape Town and selected Indigi ranges are available at Out of Africa, Made in SA and Odeon stores. www.indigidesigns.co.za
Indigi merges contemporary design and local craftsmanship
IT’S SO BOHO, BABE Could boho get any better?
Have an important event coming up soon, and just don’t know how to make it special? Go check out The Souk, they are great at creating magical atmospheres for any event, especially in an outdoor setting. Their set-ups are designed for relaxed, nature-inspired weddings, birthday celebrations, or intimate picnic settings for any special occasion. You can hire the set-up and recreate it yourself, rent selected items, or they can design and craft your event, suited to your location. www.thesouk.co.za
TO HAVE AND TO HOLD
BULLET JOURNALLING. WE’RE INTO IT
Here’s a husband and wife team we are grateful for. Fynbos Valley offers a range of gift boxes, handcrafted by husband, Lochner, and filled with beautiful products by local entrepreneurs who are selected by his wife, Iza, to create a luxury, curated gift. They have combined two of their passions, woodwork and gifting, and transformed them into this joint adventure. You can expect products by local entrepreneurs, such as O’live soap, luxury chocolate, Lula & Marula body products, a polaroid photograph by a popular Instagrammer, and others. www.fbvgiftboxes.co.za
Journalling is a daily routine that is said to be a tool for empowerment, growth and life balance. For those of us who love the idea of journalling but just don’t have the time to dedicate to this positive hobby we bring you, bullet journalling. It’s more of a combination of a journal and a planner using a coded system based on bullet points—from your to-do list to your personal goals. This ‘rapid logging’ helps you keep your mind in order, in less time. In a nutshell, here’s what you do: 1. Create an index for your journal, where you include page numbers 2. A future log—include things that aren’t urgent, but possibly coming up soon 3. A monthly log—for appointments and events 4. A daily log—for day-to-day tasks, things you want to remember, books you’ve finished reading, a conversation with a friend, etc.
‘When you get married, you become a team in all areas of your life’ —Iza, FBV Gift Boxes BE MY VALENTINE? Inspired by Katy’s rich African heritage and the colours of India comes the Katy Valentine Collection. And you can see this in her unique pieces, which can be worn everyday. Katy has always had an eye for detail and organic design. Growing up in a home where both parents were artefact traders, collectors and avid adventurers, stood her in good stead as she pursued her passion for jewellery design. The collection includes pieces handcrafted from a fusion of African and Indian elements. Antique trade beads from West Africa and gemstones from Jaipur are complemented by simple lines and translated into brass and sterling silver, with goldplated finishes. Oh, Katy, could this be love? www.web.facebook.com/KatyValentineCollection
A POSY FOR ME, A POSY FOR YOU Let us weave a flowery tale for you. Early every Tuesday, Wednesday and Friday morning—before you’re even dreaming of your first coffee—Petal&Post are out and about sourcing fresh, seasonal flowers from the local markets around Cape Town. They then take the time to create a unique style of posy on each of these days. All this before 9am, which is the time the posy is posted up on their website, Instagram and Facebook pages for you to see … just as your day begins. Orders are placed until noon, or until the posies are sold out. They are then delivered to loved people in and around Cape Town in the afternoon. The price is a flat R225 for a regular size and R450 for a double posy. They come beautifully wrapped and a small card is included. Can someone send us one, please? www.petalandpost.co.za
Want to win a posy for yourself or someone special? Keep an eye on our social media pages for your chance to win one of these beautiful bunches of blooms
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G T D E S I G N E R T O WAT C H
Advice to young designers? ‘Do it because of love, and everything else will follow or fall into place’
WELCOME to the clan We sit down with Bonolo Chepape from LulasClan
TELL US ABOUT THE NAME LULASCLAN? Well, to start, my first name is Bonolo which means ‘easy’ or ‘easy-hearted’. I’ve always loved the translation of the word ‘easy’ in Zulu, which is ‘lula’. ‘Clan’ came from the reference of my love for my Pedi culture and how we are associated with clan names. So, I always wanted a name that could encompass all the elements that suggest the coming together of different people, from different cultural backgrounds, from all walks of life. AND YOUR LATEST RANGE? My first collection Meet the other side of Africa is a collection of bespoke scatter cushions. The collection is a celebration of women who are bright, bold, who aren't shy to embrace who they are: their flaws, imperfections and perfections. I wanted to show how 2D art could be translated into 3D functional objects of beauty. These become not only functional but also conversational, with the people occupying the same space, by having them tell stories.
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ARE THE CHARACTERS BASED ON PEOPLE YOU’VE MET? They are based on fictional and real-life characters, friends and inspiring women I have come across. The message is one that is motivating, inspiring and taps into the different personalities that women have, some are a bit bold and wild like our Mary-Jane cushion and others are soft like our Thando scatter cushion. WHEN DID YOU REALISE YOU WANTED TO GET INTO INTERIOR DESIGN? It was way back in varsity. I would go to class but after I had completed a drawing, painting, advertising poster or creative piece I never felt satisfied. I felt like, “If only it could come alive, if only I could actually touch, feel and walk around it.” That is the beauty of 3D functional art in interior décor. So after completing my BA in graphic design I was working at advertising agencies and would find jobs or briefs that I would work on that had interior décor elements. I enjoyed designing spaces, even in a branding
sense, and I realised that I could blend my two passions, illustration and art, with interior décor to creates story-telling spaces. TELL US ABOUT YOUR DESIGN PROCESS… My process is simple. I start off by drawing on paper, then I scan and work on the artwork digitally. If I’m creating custom designs I like to chat with the client and have a feel of their personality, find out what they like and have them tell me an interesting story. I’d then create something bespoke and unique for that client. I believe every home should be a representation of the owner and it should tell their story, so I try to nail the personality part, because that’s key. YOU WANT TO CELEBRATE WOMEN IN YOUR DESIGNS. TELL US MORE… Watching my mom raise three kids and still take care of a home, yeah, I realised how hard that must have been. But most women do it, and they do a great job. I want to celebrate them… the strong women, who have given birth to us, inspired us and told us to just go for it. WHAT’S NEXT? When cultures collide and barriers in cultural beliefs fall apart we can say that everything comes together to form something new and beautiful. This is the inspiration behind our next collection called The AfrcianWest. This collection takes inspiration from Western stained glass art found in catholic churches and marries these beautiful black lines with African tribal patterns. www.lulasclan.com
love Made with
Q&A with NICOLENE of Antjies Handmade Naturals
1. WHAT INSPIRED YOU TO START MAKING HANDMADE SOAPS? I’ve always wanted to make soap and, believe it or not, cheese! I was actually allergic to most soaps, so this inspired me to start making natural soaps that I could use without any allergic reaction. In addition to this, I wanted a type of work that I could do myself, basically be in charge of my own destiny—and also be able to do this work anywhere I chose.
3. WHAT’S THE BEST PART OF YOUR JOB? When people love my product. It also gives me the opportunity to make a difference in other women’s lives. The salaries I pay help women to support their households.
2. TELL US ABOUT THE COLD SOAP METHOD? Cold process is an elementary method of making soap-the way they used to do it in the old days. The whole process is done by hand. Commercial soap manufacturers use additives to make the soap go further-and they extract the glycerine. Our soaps are made with natural ingredients and no preservatives, and fragranced with pure essential oils.
5. WHAT IS YOUR FAVOURITE ANTJIES PRODUCT? It has to be the Neroli soap because it reminds me of the 4711 Cologne that my grandmother used to use.
4. HOW MANY WOMEN DO YOU EMPLOY? I employ about 40 women across the Western Cape who help produce handmade products for Antjies.
Antjies homemade range includes soaps, bath salts, and a selection of crochet and knitted products. The range is available from Poetry, Wellness Warehouse and CT International & Oliver Tambo International Gift Stores. To purchase or order your own cutomised range call 083 530 4968 or visit:
WWW.ANTJIES.CO.ZA
Flower school, Joburg
Photography Courses, Durban
Cake Decorating Courses, Joburg Make your next social gathering a high tea and wow your friends and family with your newly-learned professional cake decorating skills from Wilton Cake DeCorating. Their courses will help you perfect the art of buttercream, learn how to create beautiful flowers and cake designs, and become the master of fondant and gum paste to help you create that wonderful masterpiece. Visit the website to find out when the next course takes place. www.bakedboutique.co.za/wilton-courses-injohannesburg
Cycads Workshop, Babylonstoren come and admire BaBylonstoren’s newly established cycad garden which includes most south african species including the very rare encephalartos woodii. ask ernst van Jaarsveld and the garden team for the best cycad choices for your garden during his illustrated talk on their cultivation and propagation (from seed and suckers) as well as pests and diseases. Taking place on the 7th of June, lunch will be served at the Greenhouse restaurant and is included in the price of r600pp. www.babylonstoren.com
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If you’ve always been interested in photography but have never done anything about it, here’s your chance. Photogarage operates from Durban and is run by photographer Angela Buckland. Her background, as a freelance professional photographer, an educator and artist for 20 years, is what makes Photogarage unique. Challenging assignments are coupled with different techniques, which works well to build a foundation for taking photographs intuitively. Courses consist of a series of interactive lectures, probing assignments and weekly critiques. The emphasis of courses favour visual intelligence over technique. Groups are small which guarantees individual attention. www.photogarage.co.za
in a relaxed and inspirational environment, with their fresh approach to floristry Dalton anD Bloom have fine-tuned all the usual dos and don’ts when it comes to flowers—in very simple and workable steps. students will be lead through each class with practical and easy-tofollow demonstrations, and leave with arms full of flower arrangements and a bag full of tricks for you to use time and again. www.daltonbloom.com
Creative Workshops
Got the urge to unleash your inner creaTiVe? Maybe it’s time to try your hand at planting cycads, creating your own artwork or arranging some beauTiful blooMs
Wine Jam with Flagstone Wines Together with The Rockwell Hotel and Flagstone Wines, Artjamming brings you Wine Jam , which takes place on the last Wednesday of every month in the Urban Garden of the Rockwell Hotel. Each month guests will create a different themed painting, where artists will guide them through step by step, so no drawing or painting skills are required. All guests will enjoy a complimentary glass of Flagstone wine on arrival as you ease into the class. events@artjamming.co.za
BA BY,
LAYER IT ON: Add an instant dash of homeliness with extra throws, rugs and blankets. Nothing says winter quite like the materials that perfectly depict the season. This winter, experiment with plaid, knit, wool, linen and, of course, sheepskin. As long as you keep the palette neutral, these fabrics can mix easily with most styles and add a great textural touch to sofas, ottomans and stools.
IT’S COLD OUTSIDE A few simple ways to cosy up your home this winter
GT LOVES: Weylandts’ cosy bedroom style
Add extra throws and blankets over couches, chairs and beds for extra warmth
Torch Wire Pendant, R895 from Weylandts Love Sofa Highback, POA from Crema Design
T
he idea of winter has always conjured up beautiful imagery of crackling fires, a good bottle of red and a good book. Add to that a snug blanket, plenty of time for cuddling, some cheese and crackers, and you’ve got a pretty fool-proof plan for winter. Now while we can’t find you a snuggling partner, we can provide help for the rest––a little inspiration for the colder months. Full of rich, warm colours, this Delton Jungle Footrest from sofacompany. com will add depth and warmth to your reading nook
TEXT BY: Josie Eveleigh
IN PURSUIT OF THE PERFECT CHAIR This is the ideal time to consider investing in a new perch spot this winter. There’s a cosy chair somewhere out there with your name on it. If you’ve already found your perfect fit, consider a revamp by recovering it with an ontrend material, purchase a few extra knit blankets or add a new reading light to warm up your space.
Planet Suspension Lamp, POA from Crema Design
Stay warm with Haus’ range of blankets
MIX IT UP If there is ever a time to step away from the norm, it’s now. Pack away the minimal and neutral summer tones and embrace the warmer hues, prints and textures of winter. And, of course, with this you can also prioritise heavier materials such as wool, tweed and cashmere. Handwoven Karakul Rug,, R3500p/sq from Coral and Hive
GT LOVES: Winter fabrics from Haus, Hertex’s new Home Collection
Gold and copper coloured light fixtures add a touch of warmth
Mavromac’s range of winter warmer patterns Decadence Faux Fur Throw, R1599 from David Jones
GT LOVES: Candied Fruits Home Perfume from L’Occitane is a great scent for winter
SHINE ON! Although there’s no denying that candles are pivotal for winter romance, we recommend re-looking the lighting in your home space this winter. A top tip from the pros is to draw light into the corners of the room to help create a more inviting space. Consider purchasing a few quirkier fittings for a fun and cost-effective way to brighten up and instantly modernise your space.
DÉCOR TWEAKS Look to nature’s perfect palette for all the inspiration you’ll need this season. What a great excuse to go for long walks and conquer that winter circulation problem, by collecting a few treasures from the beach or woods that you can use as part of your winter floral display or table centrepiece.
LUXE UP YOUR BOUDOIR With icy and greyer weather, early morning starts prove to be a lot more difficult in winter. Begin your winter makeover by preparing for the idea that you’ll be spending a lot more time than usual in your bedroom. Make it a space you love ‘coming home’ to. A good place to begin is with a linen change—swap out your light comforter for a heavier one, new linens that you layer, or the desired ‘plush’ effect. Then try adding a few new cosy pillows, a shag rug and warm lighting to chase away those winter blues.
GT LOVES: The Scandi-inspired light fittings from Eurolux GT LOVES: Granny Goose’s selection of winter comforters and duvets
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SCATTER CUSHION HEAVEN Some people don’t get it, and it’s become an age-old lovers tiff, but we’ll happily spend an extra minute or two every morning fluffing up our scatter cushion collection. Add some seasonal colour and cushiness to the colder months with an array of pillows to suit your personal décor, with little work and cost from your side, and the added benefit that they guard your beloved couch.
Frieda Knit Cushion, R499 from Country Road
TIP: More throw cushions make for a cosier couch
Opt for throw cushions with diffrent textures and fabrics
FIRE IT UP! It’s no secret that a glowing fire naturally draws people in, so accommodate your friends and family this winter by creating some extra seating around your fireplace. If you don’t want to buy a new outdoor set, consider rearranging your furniture to strategically shift your conversation area a little closer to the heat.
GT LOVES: Staying warm with these sleek and modern wood and gas fires from Infiniti Fires
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SAY GOODBYE TO ICY FEET The worst realisation that winter has hit is a cold floor on bare feet. Instead of wearing socks for the length of winter, fend off those icy toes by making use of area rugs in the well-travelled areas of your home. Take your pick from something sophisticated to something fluffy—and see what works in your home. Choose a rug that can work in multiple areas. This way you can move it around when you feel like a change.
GT LOVES: Vencasa Egyptian Towels from Tempur
Tom Dixon Scented Candles, R1200 from Crema Design
CALLING ALL BOOKWORMS! Winter is the time to pull out the old favourites or find a new book for escapism. The old classics of your home are calling for the perfect place to be properly appreciated—so pick a well-lit corner of your lounge, either naturally lit or with the help of a lamp, and arrange a comfy armchair in the best light. Stack your favourites close by and create your seasonal reading list. If you read on a tablet, consider a spot near an electrical outlet for easy charging.
This Jeeves heated towelrail is a must for bath time
TUB TIME In our book, lengthy bubble baths are one of winter’s best perks. There are very few pitfalls associated with tub time, especially if it’s done properly with an accompanying playlist: red wine and candles to soak away the stresses. If we had to be picky, though, a less-than-fluffy towel does not complete this perfect picture— so make winter a little more bearable and consider installing a heated towel-rail.
1960’s Style Navy Armchair, R9120 from Delos
Loft 3 Level Bookshelf, R2299 from @home
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TURN UP THE TUNES The perfect winter playlist is something nondecorative to consider that also has a bearing on creating the perfect winter mood within your home. Old vinyl LP’s create a certain allure, but go with whatever feels most like home to you. Waking up early to your favourite album as a back-track will be easy like Sunday.
‘To help make your outdoor area
functional again, try adding a few cushions, quilts, knit throws and perhaps a shag rug or Persian carpet to the mix’ Cable HandKnit Throw, R1995 from Weylandts WARM UP YOUR VERANDA Stoeps, patios and cabana areas are great everyday entertaining spaces when the sun is shining, but in winter these areas naturally seem a lot less inviting. For a quick and easy revamp, and to help make your outdoor area functional again, try adding a few cushions, quilts, knit throws and perhaps a shag rug or Persian carpet to the mix. Fairy lights too—we’re all about fairy lights and hurricane lanterns. Lastly, if your budget permits, an outdoor fireplace is the ultimate in creating a winter-friendly area, and there are so many beautiful options to choose from.
Plantation Shutters not only keep the cold out but keep you safe too
LOCK IT IN, SEAL IT UP What about getting your insulation sorted? Windows are one of the main culprits for those pesky breezes. Apart from weatherproofing your windows and doors with readily available sealing strips, your other option to winter-proof your home is to ‘wrap your windows’ to seal out the cold. Layering your home openings with blinds and thicker curtains is a great way to cut through the cold, and also add instant opulence to a room.
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Peach Dawn from Plascon
Stippled Rows Scatter, R395 from Weylandts
Starlight Express from Plascon PICK YOUR PALETTE Your walls need some winter love too and a season change provides us with a perfect excuse to revamp them with a warmer, decorating palette. We consulted Plascon Colour Manager Anne Roselt, who gave us her top two trendy colours to use in a room to emphasise winter cosiness: Take your pick from: Peach Dawn (O4-B2-1) and Starlight Express (Y5-E1-3).
A NEW GENERATION IN HEATING www.infinitifires.co.za
a new generation in heating
GT STYLE TRENDS 18k White and Rose Gold Ring, R336 845 from First Diamonds
The Tree Scarf, POA from www.thelalelascarf.org
YSL Tuxedo Epices Patchouli Fragrance, R3500 from Stuttafords
Burgundy Bomber Jacket, R429 from H&M
Ingrid Sneaker, R1099 from Country Road YSL Rouge Pur Couture Lipstick, R550 from Stuttafords
Mighty Spice Cookbook, R310 from Exclusive Books
GT LOVES: Le Creuset’s spice route colours
Ballito Fabric Range from Hertex
SPICE STYLE TREND
ROUTE Spicy tones, rich hues and bluey-greens are our next go to
Alexander McQueen Sunglasses, POA from SDM Eyewear
Hat, POA from Elizabeth Summer
Supermicra Medium Pouch, R599 from Mimco
Boma Cloth, R225 from Mungo The Flynn, Chair R7599 from sofacompany.com Green Velour Flynn 2-seater, R11299 from sofacompany.com
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Block-patterned Scarf, R149 from H&M
La Paz Turmeric Rug, R8900 from Haus by Hertex
26-28 May | Ticketpro Dome
Complimentary Ticket Admin One THIS TICKET ALLOWS YOU COMPLIMENTARY ACCESS TO THE FIRE AND FEAST FESTIVAL ON FRIDAY 26 MAY 2017 ONLY. THIS TICKET IS VALID FOR ONE PERSON AND ONE DAY ONLY. (VALID 26 MAY 2017 ONLY. T&C’s APPLY)
www.fireandfeast.co.za
GT KITCHEN ESSENTIALS Wall Clock, R2195 from Carrol Boyes
Antique Hanging Lamp Lamp, R7995 from Weylandts
G-10 Pendant, POA from Crema Design
Tea Towel Pack, R249 from Country Road
Cheese Board, R295 from Weylandts
Silk White Aluminium Security Shutters, POA from American Shutters
GT LOVES: Le Creuset’s Cotton White Collection
GREY AND WHITE
Kitchen Aid Stand Mixer, R9990 from Banks
TIP: Roll up your collection of mats and rugs and store them in a basket
Create a cool colour palette with RAW WHITES and SOFT GREYS
Blender, R3399 from Smeg
Master Touch Charcoal Grill, R3999 from Weber
Dual Control 5 Oven, POA from AGA
Ice Cream Scoop, R99 from @home
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We ’ l l A l wa y s H a ve
Pa r i s
Pajamas and Jam’s Recipe for Sweet Success pHOTOGRApHY BY AYEH KHALATBARI
Sandra’s grandfather’s original cash register sits on one of Pajamas and Jam’s decorative tables
Sandra, Natasha and Melissa started Pajamas and Jam in 2011
L
ike a thick slice of their famous cheesecake, you’ll find the Pajamas and Jam Eatery wedged between two warehouses in the industrial area of Somerset West. In this rather unlikely spot sits this special French café run by Sandra and her two daughters, Melissa and Natasha. If it wasn’t for the buzz of South African accents in Pajamas and Jam you’d be forgiven for thinking you were in a Parisian café. The warehouse’s ceiling is lined with chandeliers and industrial light fixtures while the cement floors are covered with Persian rugs and ice-white tables and chairs. The best part? The various antiques that add cosiness to the space. You’ll find stacked vintage suitcases in the roof shafts, shelves of
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vinyl record players, old telephones and sterling silver sewing machines—and rusty bicycles hanging on the corrugated walls. So how did this serene space come about? Well, when her youngest daughter, Melissa, was in grade 11, Sandra asked her what she wanted to do once she finished high school. Expecting her to want to take a gap year or study, the 17-year-old entrepreneur said she wanted to open a French café instead. Sandra, who became rather fond of the idea, started to muse about ways she could help turn her daughter’s idea into a reality. Sandra and her husband already owned an antique warehouse and her eldest daughter had opened up a costume hire shop next door. Between the two
spaces was a large warehouse that was being used for storage. Sandra thought this would be perfect for a little piece of Paris. It wasn’t long before plans were put in motion and Sandra’s son began doing small renovations and her husband took care of the electrics of the warehouse. Soon the mother-daughter trio had a blank canvas to create their dream space. Sandra is also no stranger to working in a shop either—before she could even see over the counter Sandra was helping out in her grandparents’ confectionery. Her grandfather’s original till sits on one of Pajamas and Jam’s display tables. “We all love to cook and bake, so opening a shop seemed like just an extension of what we do at home,” says
You’ll find Pajamas and Jam in the most unlikeliest of places
Pajamas and Jam’s ‘magic’ table of cakes
Nut Tartlets For The FilliNg
200g flour 110g butter 30ml caster sugar 45ml cold water
Natasha. “Cooking doesn’t feel like work to us,” laughs Sandra. And although all three of them love to be in the kitchen, Natasha takes care of the front of house and Melissa is in charge of baking and coming up with new recipes. When asked how they came up with the name, Sandra says, “As a family we’d often spend Sunday mornings eating jam on toast in our pajamas. It’s one of our favourite ways to spend time together.” Pajamas and Jam opened in 2011 and because of its unlikely location business took time to pick up. Today there aren’t enough tables and chairs for the people popping in. Asking her how things changed, Sandra says, “Well, as long as I can get a customer to come in, I know they’ll be back. Every person who visits us will tell a friend or relative—and
that’s how business has expanded. It’s all about word of mouth—and giving them a positive experience to share with someone. Also if a customer comes in next door to sell an antique or return a costume they take a peek and pop in for a cup of tea and slice of cake. Even though they’re an unlikely combination, the three businesses work well together,” she says. Along with locals from the surrounding area, Pajamas and Jam have served folks from just about all over. Their Hummingbird cake is well worth it for the “20 minutes-drive-is-too-long” Cape Town crowd, and Stellenbosch students frequently pop in for something a little more special than what’s on offer at The Dros. The first thing you see as you walk
Preheat the oven to 180°C. Knead the flour and butter until it looks like breadcrumbs, in a mixer fitted with a dough hook. Add the caster sugar and mix. Add water and work everything swiftly together to form a smooth dough shape into a ball, press flat, wrap in cling film and refrigerate for 30 min. Lightly butter the tartlet tins, 6 x 10cm tins needed, cut baking paper and insert in baking tins. Roll out the crust, cut in circles, blind bake for 10 min. Remove from oven. For The crusT:
120g butter, unsalted 140ml caster sugar 3 egg whites 60g flour 200g crushed mixed nuts 15ml caster sugar Gradually beat the butter and sugar until creamy. Add the egg yolks one by one, keep mixing. Add the flour and mix. Take the mixed nuts and add to your smooth dough, mix. Add this nut mixture to the tartlet tins. Sprinkle some caster sugar on top. Bake for 20 min, until ready. Serve with some cream on the side or fresh figs cut in half.
GT LOVES: The wedges of freshly-sliced figs
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Many staff members that started off as cleaners have been upskilled to become bakers or waitresses
Pajamas and Jam’s bunches of eucalyptus leaves last for over a week and can be dried and kept for months
Healing Green Watercress Bowl Serves 1 1 cup quinoa, cooked 1 tbsp sour cream 2 eggs, poached ½ green pepper 7 green beans 2 spring onions handful watercress 1 tbsp pesto 1 cup zucchini pasta sprinkle of Parmesan cheese in is the family’s ‘magic’ table. “We call it our magic table, because one minute it’s packed, the next minute—poof! everything’s gone,” says Sandra. On top of this table you’ll find decorated cakes, muffins, cupcakes, tartlets, as well as homemade marshmallows, Turkish delight discs and pretty much every sweet thing you can imagine. Sandra says they’re lucky if there’s a piece of cake left for them to take home at the end of the day. Along with the most delicious cakes, the eatery has a large selection of freshlyprepared salads, light lunches and a big breakfast menu. They also sell flowers, baskets, olive oils, ceramics and other treasures the family has come across. All their products are bought locally where possible and the family is constantly on the look out for unique offerings for their growing customer base. Pajamas and Jam is one of Somerset West’s best kept secrets and is slowly being discovered by Capetonians—and those visiting, too. This out-of-theordinary local eatery is full of helpful staff and family members moving around, serving food, arranging flowers
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and adjusting fresh figs on top of chocolate tarts. Soft French music floats around happy guests as they forget for a moment they’re in Somerset West, not somewhere far, far away.
Chop the green pepper, spring onions and fry them for 2 min, then add the zucchini pasta for 2 mins. Spread the sour cream in a bowl and add the green veggies, mix in pesto and top with two poached eggs and a sprinkle of Parmesan cheese.
Pajamas and Jam is open Monday-Friday from 7am-4pm and Saturday from 7am1pm. 32 Van Zyl Street, Gants Plaza, Somerset West, Western Cape. 021 854 6408
On average Pajamas and Jam sells three cheesecakes a day
‘As a family we’d often spend Sunday mornings eATing jAM on ToAST in our pajamas’
Dark Chocolate Cheese Cake Makes 1 large cheese cake For the Crust:
2 packets of Tennis biscuits 1 tbsp butter
Youngest daughter, Melissa, takes care of the baking and is always coming up with new recipes
For the Filling:
Cinnamon granola
120g melted dark chocolate 1.6kg cream cheese 2 cups caster sugar 187ml of flour 4 large free-range eggs
Serves 1
For the topping:
1 tin of Caramel Treat 120g dark chocolate 300ml cream For the base:
Crush the Tennis biscuits and mix with the butter. Pour crumbs into a prepared pan and press down to make an even layer using the back of a spoon. You can even go up the sides of the pan too. Place into the fridge.
1 cup granola 1 cup double cream yoghurt 1 tbsp honey 1 tsp chia seeds ½ a pawpaw, cut into bite-size pieces 1 cup of mixed nuts pinch of cinnamon pinch of ginger 1 fresh fig, cut in half Add the granola and mixed nuts to a bowl and top with yoghurt, followed by the rest of the ingredients, serve with a drizzle of honey and arrange as you wish.
For the Filling:
Place the filling ingredients into a mixing bowl, be careful not to over mix. Bake for 180°C. For the topping:
Mix the Caramel Treat, melted chocolate and cream to form a ganache. Spread across the cheesecake.
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‘We believe that every occasion, no matter how big or small, should be memorable. So that means you need cake, obviously’ — Nikki Albertyn and Karmen de Reuck
TAKE A BITE Foodie news and finds
Hungry Like a Wolf Have a party coming up? The SWEET LION HEART is an online-based pâtisserie studio, based in Woodstock, Cape Town, and is known for its colourful and delicious baked creations. They create anything from custom cakes to traditional French confections. Coowners Nikki Albertyn and Karmen de Reuck admit to an “infatuation with pâtisserie” and explain that their business was “born from a love of stealing hearts with sweet, sugary things”. They don’t have a shop front where you can go and look at all their beautiful creations, but all cakes are made to order from an online selection and you can make an appointment to visit them in their kitchen. www.sweetlionheart.com
Not only is popcorn the greatest snack to have while watching movies, but it’s also a healthier alternative for when stress and hunger kick in at the workplace, and for any kids outing and party, of course. GUZZLE & WOLF GOURMET POPCORN have prepared little clouds of delight for us, all in ready-made bags. These are popped to perfection, flavoured with fresh herbs and spices, and boast mostly locallysourced products—including local popping mealies. Flavours to look out for include Coconut & Chia Seeds, Rosemary & Parmesan, Feta & Black Pepper, Marmite-flavour, Salted Caramel, Honey Glaze or Greek Yoghurt. At your local SPAR or delis countrywide from R15 to R30. www.guzzleandwolf.co.za GT LOVES: Guzzle & Wolf ’s smaller snack range
HAND SALAD WITH YOGHURTLEMON DRESSING Serves 10-12 Have fun with your next salad and present it differently, making everyone dig in. Try find Romaine hearts as they are sturdy and will work well; otherwise look for the next best option but stay away from floppy leaves. Whatever you do, don’t double dip.
2 cups plain full-fat yoghurt 1 garlic clove, grated 1 tbsp (or more) lemon juice, freshly squeezed 1 tsp salt 1 tsp freshly-ground black pepper 3 romaine hearts, leaves separated, trimmed
1. Whisk yoghurt, garlic, lemon juice, salt, and pepper in a small bowl; taste and adjust seasoning and lemon juice, if needed. 2. Arrange romaine leaves in a bowl and serve with yoghurt-lemon dressing alongside for dipping.
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Recipe source: www.bonappetit.com. Images: Istock
THE LION’S SHARE
Crêpe Is King Want to impress your guests at breakfast? CRÊPE CAKES are it. And let’s face it, they aren’t as sugary as other cake options. You can also have loads (and we mean loads) of fun creating them and choosing fresh ingredients. Here are some ideas to get you started:
WE HEART HALE & HEARTY
1. For the toppings mix mascarpone, crème fraîche, sugar, and a fresh flavour of your choice, such as lemon zest and lemon juice, or perhaps granadilla pulp. 2. Once your crêpes and the toppings are sorted, you’re ready to layer. Place the first crêpe on a plate, spread a bit of the mascarpone mix on it, sprinkle a pinch of coconut flakes or finely chopped nuts and repeat until the cake is big enough. 3. Decorate with fresh fruit of choice or edible flowers.
Looking for healthy food ideas for a restaurant? Go to HALE & HEARTY, Sydney’s go-to café in Waterloo for healthy and affordable meals, where the food is made up of ingredients that are specifically selected to help you maintain a healthy mind and body. On their menu you will find tasty dishes such as: Acai bowls, gluten-free wraps, baked sweet potato fries, gluten-free, dairy free and vegan pancakes, organic superfood supplements, chia seed puddings, superfood smoothies and much more.
BECAUSE NO ONE LIKES A SOGGY SALAD
Take a look at their mouth-watering food images on Instagram @haleandheartypancakes.
Taking a salad to work for lunch can be a tricky thing—the dressing can turn the greens soggy, and especially so if you leave the salad in the office fridge and only eat it the next day. So using a jar, here’s how to transport your salad, make it last and look cool too: 1. Start with the dressing at the bottom, along with the most non-absorbent ingredients. 2. Layer the heaviest veg or ingredient next, until you reach the lighter ones. 3. End with the most delicate salad greens at the top. 4. Now that you’ve got the layering down: When you’re ready to eat, shake the ingredients into your bowl—this will help with tossing the salad and should end with a nice swirl of dressing. 5. Looking for a good jar? Any wide-mouthed or canning jar will do, the size of the jar depends on how much you want to eat, naturally. 6. And the freshness? Well, the salad can even last a couple days in the fridge, but rather add your soft ingredients or perishable proteins—such as your avo, eggs, chicken breast— on the day.
Rack Them Up Is it impossible for you to cook without herbs and spices? Well, the people at NOMU feel the same way. Not only do they take pride in making an inspired range of herbs, spices and blends but now they have a great storage solution for their Cook’s Collection range. These spice racks can either stand proudly on your kitchen counter or lie flat in your drawer. How’s that for getting organised? www.nomu.co.za/products/spice-racks/
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T he Fine Ar t of
Fermentation How certain foods help our gut—and improve our overall health By Diane Heierli PHOTOGRAPHY BY C&D HEILERLI
Fermented Radish and Fermented Mushrooms p.38
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GT LOVES: How coconut yoghurt helps to reduce blood pressure, strengthen bones and improve gut health
Spiced Probiotic Apples Serves 4
3 red apples, sliced 1 tsp ground cinnamon ¼ tsp ground cloves 1 tsp ginger, grated 1 probiotic capsule 500ml warm filtered water 3 tbsp sugar 1. Mix the cinnamon, cloves, probiotics, water and sugar together and whisk until everything is well mixed. 2. Add the apples to the mixture and place in a sterilised jar. 3. Keep at room temperature for 2-3 days and then refrigerate. 4. Use within two weeks.
Coconut Yoghurt Makes 1kg
1 tsp agar-agar 2 cans coconut milk 3 tbsp coconut sugar 1 probiotic capsule 1. Dissolve the agar-agar in ¼ cup of the coconut milk. 2. Heat the remaining coconut milk over low heat and then add the agar-agar. 3. Boil for 2 min and then remove from the heat. 4. Stir in the coconut sugar and set aside until it reaches about 90°C. 5. Stir in the probiotics. 6. Cover with a lid or a cloth and keep the mixture at 100°C for 5 hours. (We placed it in the oven and just turned the oven light on. The heat from that is enough.) 7. Store the yoghurt in the fridge for up to two weeks.
Coconut Yoghurt and Spiced Probiotic Apples
H
ow often do you question what you eat and why you eat what you do? don’t wait until one day you experience what can only be referred to as the flat tyre of health—that little speed wobble where your body lets you know it’s not entirely happy with the way you’re treating it. i’ve always considered myself fairly welleducated when it comes to understanding nutrition, and what i need from my diet to remain healthy. But up until recently i had no real understanding of the concept of ‘gut health’. to be fair, it’s not really dinner-table talk. the whole topic of gut health seems to be uncharted territory, even when it comes to the medical fraternity. And although the term is bandied about by the food industry, from a scientific point of view it’s still a bit of a mystery as to what exactly gut health is, or how it can be defined or even quantified. what is understood is that there are two closely related variables that determine our gut health: the intestinal microbiota, or ‘gut flora’ within our intestines, and the gut barrier that lines them. if these two variables are exposed
to overuse of antibiotics, diets high in refined and processed foods, and even chronic stress, they can lead to a host of ailments—lovely things such as bloating, gas and iBs—as well as secondary issues related to a compromised immune system and metabolic disorders such as chronic fatigue syndrome and even type 2 diabetes. introducing fermented foods into your diet is one way to make sure you have a good supply of natural probiotics (the good kind of bacteria) essential to maintaining a healthy gut balance. So what exactly iS fermented food? it’s the process by which foods undergo lacto-fermentation. natural bacteria feed on the sugar and starch in food and thereby create lactic acid. this process breaks the food down into a more digestible form—at the same time creating beneficial enzymes, which in turn create better absorption of nutrients. in the good old days we would have had access to a large proportion of naturally occurring probiotics in our diets in the form of yoghurt made from
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raw milk, and things such as pickles and sauerkraut, which originally were made through the process of lacto-fermentation as opposed to the vinegar-based versions we find in supermarkets today. Not even humble grains escaped this method— there was a time when their preparation included the process of fermenting and soaking (as opposed to the highly refined, sugar-laden bleached varieties we now have access to), thus ensuring a much healthier loaf of bread back then.
Fermented Radish Makes 1 jar
2 cups filtered water 1½ tbsp sea salt 2 bunches fresh radishes, washed, trimmed, and cut into ½ cm thick slices 1. Sterilise a jar. 2. Bring water and salt to a boil in a small saucepan over high heat. Remove from heat, stir until salt dissolves, and let cool to room temperature. 3. Place radishes in the jar and cover with cooled brine, leaving ½ cm headspace. 4. Let radishes sit for 3-4 days, until the brine goes slightly cloudy and the radishes taste quite tart. When they’ve reached the level of tang you like, refrigerate. 5. Use within 2 weeks.
How do you incorporate fermented foods into your diet? Start by introducing a few foods like kefir and kombucha. Another that will become a firm favourite is kimchi, a traditional Korean side dish made from fermented cabbage, vegetables and chilli—the perfect accompaniment to soups or stir fries, or simply delicious on its own. Kombucha is also easy to make and can even be carbonated, so that it resembles
Kimchi
Makes 1kg
1. Place the culture starter, water and salt in a bowl and whisk until dissolved. 2. Add all the other ingredients to the culture water and pack them into a sterilised jar tightly. 3. Set on your counter for 4-5 days. 4. Move to your refrigerator after that. 5. Use within 2 weeks.
1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into strips. Place the cabbage and salt in a large bowl. 2. Using your clean hands, massage the salt into the cabbage until it starts to soften a bit, and then add water to cover the cabbage.
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Now that you’ve got the basics, here are some simple and tasty recipes. Your healthy gut and taste buds will thank you later.
The process by which foods undergo lacto-fermentation. Natural bacteria feed on the sugar and starch in food and thereby create lactic acid
¼ tsp culture starter (probiotic capsules) 500ml filtered water 1 tbsp sea salt 200g Portabellini mushrooms a few sprigs fresh thyme a few sprigs fresh marjoram 4 cloves crushed garlic
Makes 1 jar
• Choose suitable glass jars, ones that can withstand the rigours of boiling water. • Add the jars to a large stockpot of boiling water and bring to a rolling boil. • Keep them simmering for 5-10 minutes and add the lids in the last 2 remaining minutes. • Remove the emptied jar from the stockpot with a set of tongs and place in a 120°C oven allowing them to dry thoroughly before introducing your ingredients.
fer·men·ta·tion
1 big head Chinese cabbage ½ cup fine salt 1 litre water 1 tsp ginger, grated 6 cloves of garlic, chopped 1 tsp brown sugar 3 tbsp red chilli flakes 1 big daikon radish, peeled and cut into thin half-moons (If you cannot find daikon radish use the small red ones) 4 spring onions, sliced 1 Granny Smith apple, cut into matchsticks 2 large carrots, peeled and julienned
Fermented Mushrooms
palatable favourites such as ginger beer. To get started you need to remember that fermentation is essentially the marriage between science and art, a balancing act between good and bad bacteria, if you will. For your science project to be a success it is essential to follow a few cardinal rules:
3. Put a plate on top and weigh it down with something heavy, like a jar or heavy pot. Let stand for four hours. 4. Rinse and drain the cabbage. 5. Make the paste by combining the garlic, ginger, sugar, chilli flakes and three tablespoons of water in a small bowl and mix to form a smooth paste. 6. Combine all the ingredients and mix thoroughly. Using your hands, gently work the paste into the vegetables until they are coated. 7. Pack the kimchi into a jar, pressing down on it until the brine rises to cover the vegetables. Leave at least ½cm of headspace. Seal the jar with the lid. 8. Let it ferment at room temperature for 7-14 days. 9. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow. 10. Check it daily and refrigerate when ready. You may eat it right away, but it’s best after a week or two.
Kimchi p.38
DID YOU KNOW? • Loaded with vitamin A, kimchi is great for reducing the risk of heart disease. • Kimchi is thought to promote healthy vision and skin health. • Kimchi is packed with vitamin C, which is essential for repairing wounds.
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Ginger Kombucha Makes 6-8 glasses
1 litre hot water ½ cup white sugar 4 bags black tea or loose leaves 4 bags green tea or loose leaves 1 big piece ginger, fresh 1 cup starter tea (From a previous batch of kombucha or a store bought one. Available at Wellness Warehouse) 1 scoby 1. Combine hot water and sugar in a glass jar. Place the tea leaves or tea bags in the sugar water to steep as well as the ginger. 2. Cool the mixture to 25ºC. 3. Strain the tea and add the starter tea.
4. Pour the tea into a sterilised jar and add the active scoby to the jar. 5. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. 6. Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. 6. Ferment for 3-5 days, checking the kombucha and the scoby periodically. 7. After 3 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. 8. Before proceeding, prepare and cool another pot of starter tea (from this batch) for your next batch of kombucha, as
outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick. 9. Bottling the finished kombucha: Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavouring. Leave about 2cm of head room in each bottle. (Alternatively, infuse the kombucha with flavourings for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha. 10. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
DID YOU KNOW? Kombucha is thought to: • Improve digestion • Reduce joint pain • Cleanse and detoxify the body • Boost the immune system
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Three Ways with Coconut Water Although we think coconut water is super tasty just as it is, some people don’t feel the same way. If you are one of those people who sips on coconut water with long teeth, why not rather use it as an ingredient instead. It’s slightly sweet and even nutty, so will work well in a variety of healthy food options. Here are three to try:
Oh, She Glows Try this green smoothie bowl, it’s said to be full of gut healing ingredients that are good for purifying and detoxify on the inside, which leads to smoother, healthier skin. Make ours a double.
1. PuddinG: Try it in your next chia pudding with some cinnamon and vanilla essence, top with fresh berries, raw nuts, yoghurt, coconut shavings and dark chocolate. 2. POrridGe: It will add a subtle sweetness to your next bowl of oats. Combine one part rolled oats to two parts coconut water. Top with coconut flakes and raw nuts. 3. iCe CreaM: Combine two ripe, frozen bananas and 60ml coconut water until smooth. Top with cacao nibs and voila!
‘The recent explosion of the coconut water category can be explained relatively simply, it meets growing consumer demands for natural, healthy products’ —Pete Evans
HeALTHY & happy Healthy body, healthy mind
Oh, She Glows 1 lime, zest and juice 1 cup coconut milk 1 tbsp protein powder ½ cup of ice, to thicken 3 tbsp coconut yoghurt 1 frozen banana 1 small zucchini ½ medium avocado, no skin 1 tsp Green Superfood Powder 1 probiotic capsule, emptied
So Many Gyms, So Little Time Looking for a gym that works for you? Take a look at what FiTkey has to offer— unlimited classes and all types of fitness, at top fitness studios and gyms for only R595 per month. That’s a great deal of options at a great price. One major bonus is that it’s flexible (just as you will be after joining): there is no annual contract. Your membership gets you access to gym and studio partners anywhere across South Africa. So one day you can be doing yoga just up the road from your house, and the next you’re throwing your weight around at CrossFit in the city. Check out the website to see the gym and studio partners near you. www.fitkey.co.za
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FOr The TOPPinGS: pepitas sunflower seeds shredded coconut blueberries flaked almonds any of your favourite beauty foods… 1. In a blender, add all ingredients except coconut yoghurt. Blend until a smooth, but thick consistency is formed. You may need to blend in some extra ice to thicken. 2. Pour into your favourite breakfast bowl. Swirl in coconut yoghurt and top with seeds, nuts, coconut and your favourite fruit.
Recipe souRce: www.thechalkboardmag.com, images: istock
Recipe source: www.thechalkboardmag.com
Super Boost Your Day HERBIVORE is dedicated to bringing
you healthy, nutritious flavour-craving foods and snacks made with only the good stuff. All their products are raw vegan in formulation, dehydrated at low temperatures to preserve the nutrients and living enzymes in the whole-foods, which help our bodies naturally digest and break down food into energy. Try their SUPER CEREAL products: Made by sprouting nutrient-dense buckwheat and quinoa seeds to “wake them up” and activate their living enzymes, allowing their nutrients to become bioavailable. And if you need another benefit, all packaging is biodegradable and compostable. www.herbivore.co.za
‘I wanted to create a range of products that gave nibbles a good name. I sourced only the very finest leafy organics and smothered them with love and delicious fresh ingredients’ —Chanel Grantham
Healthy Snacking On the Go Our busy lifestyles mean less and less time for balanced meals, with grab-and-go snacks supplementing our diets. Many of these snacks, unfortunately, contain large quantities of hidden sugars, fats and salt, and little nutritional value in terms of vitamins and fibre. So, VITAL HEALTH FOODS has developed rice crisps, bars and bites that contribute to nutritional needs, and are good for those who suffer from sensitivities to gluten and preservatives. The Vital bars and bites contain 12 vitamins, no added sugar or preservatives, and are gluten-free. The air-popped rice crisps are made from wholegrain brown and white rice and are also free of gluten, trans fat, added MSG, preservatives and aspartame. There are a few flavour choices to enjoy—so try them all.
Hold onto Your Gym Towels Do your hands get slippery when you’re doing your yoga hand stands or lifting weights? Well maybe you should get a grip with G-LOVES WORKOUT GLOVES. They are designed to protect you from injury and look pretty darn good too. Made from lightweight, breathable neoprene that contours to your hand, its grip will give you multi surface traction and enhance your performance. The fingers are cropped too, so your movements aren’t hindered and you can even wear your rings while working out. P.S. They will also help protect you from those dreaded gym germs—just make sure you wash them after every use. www.g-loves.co.za goodtaste.co.za
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12Healthier
Steps to a Happier,
YOU
Take control of YOUR HAPPINESS and wellbeing
ARE YOU THE HAPPIEST PERSON YOU KNOW? No? Then are you at least among the happiest people you know? If not, or even if you consider yourself to be pretty content, maybe it’s time to check your HQ—your happiness quotient. After all, who among us, no matter how satisfied they might be, couldn’t be just that little bit more satisfied? You’ll be glad to hear that although recent scientific research says our family history, make-up, and living conditions make up most of our HQ, the other factors that play a key role in our general wellbeing come from the choices we make—and the activities we choose. Here’s a pretty wideranging list of things you can do to up your HQ. Hopefully you need pay attention to only one or two.
1. MAKE REAL CONNECTIONS Relationships are important, they help give our lives meaning and make us realise we have support and love around us. They also help us create a sense of self-worth. Don’t think the lessmeaningful relationships in our lives, such as the ones with neighbours, school teachers, or our favourite deli’s cashier are less important. Building these types of relationships also helps to bring us a sense of community belonging. 2. CARING (AND WE MEAN REALLY CARING) FOR OTHERS Caring about other people comes naturally to most of us, but you’ll be surprised at how essential it is to our own happiness too. Experts suggest caring for others outside our circle of family and friends not only builds a stronger community but makes us happier too. Cook a meal for someone struggling at work, buy a blanket for the homeless person who sleeps in the park. Imagine if everyone did something helpful for someone every day. What a world it would be.
3. GET MOVIN’ It’s a firmly-held belief that exercise can lift us out of feeling blue. So the best thing to do is to find an activity we enjoy the most and make sure to do it regularly. Now this doesn’t mean running a marathon (although that’s good too) but it can be anything from spending time walking outdoors to social tennis groups or yoga. Research shows that being active not only improves overall health, but lifts our moods too, thus helping with our overall happiness. 4. TAKE IT ALL IN Taking time to pause in the midst of our busy lives and just be aware of the good things around us is an important skill to learn, and is significant for our wellbeing. Try set some time aside for taking this much needed time out. Take a couple of deep breaths, appreciate the positive things in life, the relationships we have and put those worries aside. It might be a good idea to add this mindfulness to a morning routine and do it first thing. Take a walk in nature, in South Africa we are truly spoilt for choice
biggest problems with our modern day lifestyles. It leaves us feeling inadequate and constantly wanting more and more. We should rather focus on what we do have—health, family, loved ones—and be thankful. This is what truly matters. 9. GET COOKING Ditch ready-made meals and going out for dinner so often, rather spend time trying new ingredients and making new recipes. Not only will this save you money, contribute towards healthier meals and really knowing what goes into your food, but it will give a sense of accomplishment and unleash a little creativity too. And if you’re making it for a group of your favourite people, even better.
IMAGES: www.unsplashed.com, istock
5. KEEP LEARNING Try to keep your brain active by learning new things all the time. Remember you’re never too old or too busy to keep learning new things. Now, we don’t necessarily mean opening up your high school geography text book, but rather learn any skill that interests you—cook a new meal, learn to play the piano, take up horse-riding, finish that dog-eared copy of War and Peace. Accomplishing these mini-milestones help fill us with a sense of achievement and encourage us to get on to the next one. 6. LEARN TO BOUNCE BACK How do we cope with the tough times—stress, trauma, failure? Sadly, these things are part of life but it’s how we deal with them that is integral to our wellbeing. The good news is that resilience can be learned. We must find the best way to cope with our problems, so we are able to deal with them as and when they crop up. Also, learning from past mistakes can help too. Ask yourself how you could have handled something better, learn from it and let it help you the next time. Also try to not sweat the small stuff. Will this still be important in five years? Then don’t spend more than five minutes letting it bother you.
Take a couple of deep breaths, appreciate the positive things in life
7. BE A PART OF SOMETHING BIGGER Finding meaning and purpose in our lives is not such an easy thing to do. If you haven’t been lucky enough to find this in your career, don’t be discouraged because there are lots of other ways to find it. Many people find meaning through things such as spirituality, nature or supporting a greater cause. Donate blood, plant trees, join a charity fundraiser… Not only are these actions for the greater good, they are also thought to help us relieve stress and anxiety in our own lives. 8. BE GRATEFUL Stop chasing material happiness and the pursuit of having the newest and best of all things—clothes, house, car, the latest technological gadget, etc. This aspirational contest is one of the Put Into Practice Do something for the first time today: Sample sushi, try a new route, read a different newspaper or visit a local place of interest. Learn a new skill, however small: A first aid technique or a new feature on your phone, perhaps. Cook a new meal or use a new word.
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Take it all in and be truly grateful
10. KEEP HYDRATED Water makes up two-thirds of the body and performs a long list of healthy functions such as aiding digestion, carrying nutrients, regulating temperature and detoxifying the body. Making sure your body stays hydrated can have a profound influence on our vitality and energy levels, including mental alertness. Experts suggest drinking between two and three litres per day but the best way to tell if you’re getting enough water? Your (ahem) wiz should be as pale as possible. 11. TAKE A POSITIVE APPROACH Positive emotions (yep, you know the ones like joy, gratitude, contentment, inspiration and pride) don’t just feel good when we experience them but they also help us perform better, broaden our perception and improve our physical health. So although we need to be realistic about life’s ups and downs, it helps to focus on the good aspects of any situation. So when your brand new car breaks down, focus on the fact that you earn enough money to own a car, and how those cup holders have changed your life. 12. GET ENOUGH SLEEP Getting enough shut eye ensures we have enough mental and physical energy for each day. Getting between seven and nine hours of snooze time a night is also linked to many health benefits but the big one for us is reduced risk of chronic disease. One important hot tip: Make sure to shut down your screens about an hour before bedtime and head off to bed a little earlier than normal. Set an alarm, yes on your technologically-advanced smart phone, to remind you.
THE MAGIC OF BAOBAB
Super Powers of a Superfruit • Powerful ANTIOXIDANT VITAMIN C • Richest known source of PLANT-BASED CALCIUM (good news for Vegans!) • Contains MAGNESIUM and POTASSIUM • High in SOLUBLE DIETARY FIBRE • Acts as a PREBIOTIC promoting probiotic cultures and overall digestive health
With its sweet-tart citrus-y taste, Baobab fruit powder adds zest to whatever your imagination comes up with! Add a few tablespoons as a key superfood ingredient in smoothie bowls, vegan mayo, baked in bread, desserts, hot and cold drinks and much more. Naturally wildharvested, minimally processed, nutrient-dense, Baobab is Africa’s very own super-fruit.
UNBELIEVABLY CREAMY BAO-HOT-CHOCOLATE: Takes 10 mins | serves 2
• 2 cups milk use coconut milk • 1 heaped tsp baobab powder or almond milk for a dairy- • 2-3 tsp xylitol or honey (adjust free version to taste) • 3 heaped Tbsp cacao powder • Pinch salt
METHOD:
1. Pour milk into a small saucepan and warm slowly over medium heat. 2. When warm enough to test with your finger without burning yourself, add the rest of the ingredients and whisk until combined. 3. Continue heating until it reaches your desired temperature. 4.Serve with whipped cream or coconut cream. #GetBaobabWise WWW.ECOPRODUCTS.CO.ZA Available to purchse from www.yuppiechef.com, www.faithful-to-nature.co.za and www.wellnesswarehouse.com.
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He rb & Wine
PA I R I N G S RECIPE IDEAS: •Lemon-Sage Chicken Cutlets •Brown Butter and Sage Pasta •Stovetop Brussels Sprouts Hash with Crispy Sage and Walnuts
PAIR WITH: Sauvignon Blanc Syrah
RECIPE IDEAS:
Riesling Pinot Grigio Merlot
Mint
PAIR WITH:
•Roast Chicken with Garlic Sauce •Garlic-Cilantro Naan Bread •Greek Lamb Pita with Tzatziki
Go on, grow your own herbs!
RECIPE IDEAS: •Caprese Salad •Basil Pesto Pasta •BLT Sandwich with Avocado and Basil Mayonnaise
PAIR WITH: Merlot Malbec Cabernet Pinot Noir Syrah Chardonnay
Garlic loves a good Sauvignon Blanc
RECIPE IDEAS:
PAIR WITH:
RECIPE IDEAS: •Lamb Chops Tabbouleh •Green Salad with Mint-Lemon Vinaigrette
Merlot Cabernet Syrah Pinot Grigio Chardonnay Sauvignon Blanc
Fresh herbs can prettyup just about any dish
Rosemary
RECIPE IDEAS: •Crunchy Spring Salad with Dill Dressing •Grilled Carrots with Lemon and Dill •Quinoa Salad with Lemon, Dill and Avocado
PAIR WITH:
Basil
Riesling Merlot Pinot Noir Syrah
Chardonnay Sauvignon Blanc Pinot Noir
•Pot Roast Focaccia Bread •Butternut Baked with Rosemary
Chives
PAIR WITH:
Sage
Pinot Grigio Chardonnay Riesling Pinot Noir
GT LOVES: Basil’s versatility in salads and soups
Garlic
PAIR WITH:
Dill
Bring out the full flavours of these herbs with your favourite wines
RECIPE IDEAS: •Lettuce and Pea Soup with Chives •Crayfish Chowder with Cream and Chives •Green Salad with Sour Cream and Chive Dressing
Did You Know? Rosemary was used to cure anxiety and prevent bad dreams back in the day
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DESTINATIONSEYCHELLES
Pick your Paradise BERJAYA BEAU VALLON BAY RESORT 7 Nights - Breakfast Daily
from
R13 454pps
BERJAYA BEAU VALLON BAY & PARADISE SUN 7 Nights
from
R23 169pps
3 nights breakfast at Berjaya Beau Vallon Bay and 4 nights dinner & breakfast Paradise Sun
PARADISE SUN
7 Nights - Dinner & Breakfast
from
R25 741pps
CONSTANCE EPHELIA RESORT 7 Nights - Dinner & Breakfast
from
R26 389pps IN PROUD PARTNERSHIP WITH
Uniquely Seychelles
WWW.SEYUNIQUE.CO.ZA
+27 (0)11 453 2933 | reservations@seyunique.co.za
Prices include flights from Johannesburg to Mahe Island, Seychelles, together with Mahe/Praslin flights for Praslin hotels. Domestic flights ex Cape Town, Durban, Port Elizabeth and East London are also available. All prices based on lowest season rates and are therefore subject to seasonal surcharges for accommodation and airfare. All prices include current airline taxes, surcharges and levies and are based on current rates of exchange and subject to adjustment for any changes. For full terms and conditions please visit www.seyunique.co.za. E&OE. The above prices are correct at the date of issue - 27 April 2017.
LOcALS’ Tip: There is equipment to hire and the best way to pay is in cash—USD. Best time to go? January, February, June, July and August—the wind gets up to 18 knots
Here are soMe top places in and around africa to get your sweat on:
You C a n
Fresh from riding mountain bikes in the snowy Alps, sporting journalist, Ryan Scott, on where to book your next active holiday
Of course the healthy ritual of sport is a good one, and you should never give up on opportunities to exercise, but could it be time to add a jolt of zing into your chosen sport—by experiencing it in a new and different environment? Whatever way you choose to sweat: kitesurfing, mountain biking, surfing, trail running, diving or yoga, there are so many places to go and experience your sport in a whole new way. While there are so many places to
choose all over the world, sports tourism is flourishing in Africa (and surrounds) and there are teams of people just waiting to help you get involved. Of course you might be keen to go solo and find your own way, but as long as you plan it in advance, every coastline, jungle, and volcanic mountain top can be your playground.
‘As long as you plan it in advance, every coastline, jungle, and volcanic mountain top can be your playground’
Live right on the beach and surf everyday in Mozambique
Expect some hair-raising fast downhills in Kenya
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trail running in Mauritius It’s not the first place that comes to mind when looking to take on some altitude, but with a range of volcanic mountains ringing the whole island, and a highest point of 828m, your hunger for trail running challenges will be more than satiated. The terrain varies from beach to dense jungle and there are extremely well-run events famous for the spectacular scenery. It’s a vibrant running culture and you can choose a race to match your aspirations. Visit www.marathons.ahotu.com/calendar/ mauritius to see when the different runs take place.
LOcALS’ Tip: Don’t over do it on day one, especially running on the beach, which can be quite intense on the calves. And don’t be afraid to experience the jungles and the mountains
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Images: istock, Unsplash and Pexels
Catch me i f
Kiteboarding in ZanZibar Everyone should have a sport to jump into once the wind starts pumping. Kiteboarding is certainly one of the most rewarding disciplines to enjoy once you are familiar with the equipment, and being upside down metres above the water. The azure blues of the bays behind the reefs go on forever at high tide, perfect for pushing your kiteboarding love to the highest level. Zanzibar’s 85km long coastline seems to have a bay for every kilometre. The water is warm and uncrowded, and the locals are friendly. Find a hammock and a cold beverage (easily done) and wait for the wind to blow.
MounTain Biking in kenya Ever thought about cycling to the top of Kilimanjaro, the highest peak on the African continent? Well, it’s been done before. Perhaps leave that to the crazies and take on a less vertical, but rather an extremely adventurous and beautiful, mountain biking tour in Mount Kenya National Park. Enjoy the unique wildlife and soulful scenery— when you are able to lift your eyes from the trail in front of you. There will be times to white knuckle your handle bars and times to contemplate your beautiful surroundings. The terrain varies between hair-raising fast downhill single track options, large rocky valleys with technical volcanic rock sections, and old service roads winding their way through lush green forests. The wild African continent comes alive in Kenya and provides spectacular memory-making opportunities. LocaLS’ TiP: Trying to predict the weather is tricky. Pack many layers and adjust according to what lies before (and above) you. Warm gloves for those high mountain peaks is a must, as is a good helmet, of course
over 150 species of coral and 500 species of fish lie waiting in the blue waters of Reunion
LocaLS’ TiP: Leave the lycra in the cupboard and ditch the need for a coffee-to-go as a precursor to your yoga experience. Pack comfortable breathable cotton outfits and try everything from the Four Seasons to the indian High Commission Yoga sessions yoga in seychelles Leave your expectations at home and detach from your local yoga spot. The many yoga opportunities in the Seychelles are almost all linked to the hotels and retreats. These institutions include getting Zen on their daily schedules as group activities, and some offer private lessons with experienced practitioners. They are often accompanied with other complementary therapies of wellbeing and health, such as healing massages, bath rituals and chakra treatments. Be ready for a new experience of the versatile discipline of yoga, and fall in love with the essence of the spiritual activity all over again. It all seems so much lighter and authentic on a lush tropical island such as Mahe where you can experience everything from Hatha Yoga, Laughing Yoga, Yin Yoga, Power Yoga, and even Stand Up Paddle Yoga. surfing in MozaMBique Tofu in Mozambique offers the quintessential surf holiday where you live on the beach right where you surf every day. When the waves are cooking, share the warm water with manta rays and whale sharks, but not the crowds of fellow surfers you have to deal with back home. There are lots of options to choose from to mix it up each day, though, and guides to take you out and share the precious local knowledge, which is especially helpful when it comes to navigating the point break at Tofinho. Tofu main beach, with no reefs nor intense currents to deal with, is protected from the south west winds and provides a great bay to cater for those still learning to surf.
Diving in reunion islanD The warm waters of the Indian Ocean are a good place to start when booking a scuba diving holiday, and it doesn’t get much better than Reunion Island. Over 150 species of coral and 500 species of fish lie waiting in the bluest waters imaginable. Diving occurs mostly via boat rides in the north west of the island, where the water is calm. Between July and October you can even see whale sharks and dolphins sharing the water with so much other aquatic life. Diving conditions and options cater for all, from the adventure experienced diver to the complete novice, and there is a lot more to enjoy on the island once you are all-dived-out and back on terra firma.
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Packing TiPs You can’t take all your gear with you but you’ll be surprised at how little you actually need. Here are 6 tips on how to pack efficiently: • Pack socks inside shoes, to save space and keep shoes in shape • Roll don’t fold. This applies to all t-shirts, shorts and pants • Strap helmets to carry on luggage, on the outside • Use thin bungee cord (purchased by the metre) to keep loose bits secured and fastened down • Pack a sarong instead of a towel • Don’t take brand new shoes. Blisters will ruin your holiday
Gt motoring
Rev Rap What’s New and Next in Motoring by Stuart JohnSton
‘Audi has pretty much left the winning silhouette alone, merely emphasising certain aspects of the shape’
hoW To Make a CoUPé eVen PreTTier Launched almost a decade ago now, the audi a5 and s5 Coupé was a sure-fire hit, with close-on 10 000 of these styledriven conveyances sold in South Africa since then––a big number for such a niche-model car. Recently introduced is the second-gen A5 and S5, the S version, of course, being the sportier model with go-faster bits in terms of both style and go. Audi has pretty much left the winning
Pricing ranges from R589 000 for the basic 2,0-litre petrol model to R928 000 for the very quick S5 Coupé
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silhouette alone, merely emphasising certain aspects of the shape, such as strengthening the muscularity on the flanks, in what Audi terms its ‘threedimensional wave-shaped shoulder line’. The wheelbase has also been stretched slightly, while short overhangs emphasise its sense of purpose. The new car is offered with three engines, two petrol and one diesel, with outputs ranging from 140 to 185kW. In S5 form, the car becomes altogether more steroidal, with a 260kW V6 petrol engine. Quattro drive, an Audi invention, remains to give the car its unique feel and tenacious road-holding. This Mini sUV sTill PoinTs The Way It was way back in the early 1990s that Toyota introduced its pocket-sized RAV4 here and things have never been quite the same since. Over a quarter of a century on, and the RAV4 still leads its market segment with monthly sales in the region of 500 units. The latest RAV4 offers a choice of a
modestly-powered 110kW diesel motor or a sprightlier 132kW petrol engine, displacing 2,5-litres. This is our choice for this evergreen, which boasts a distinctly modern frontal appearance, impeccable build quality and a nononsense feature specification. Oh, and a 440-litre boot, generous indeed in the mini-SUV marketplace. Pricing is reasonable, if not cheap, for the petrol version (our choice) at R515 600.
The new E-Class sedan enables ultra-sporty driving with a near fool-proof safety net cominG soon: A rAucous sports ute Scheduled for an on-sale date in September 2017, Mercedes-Benz has released comprehensive details of its new mercedes-AmG Glc 63 suv and Coupé Both are fitted with the rudest-sounding V8 money can buy, Merc’s four-litre twin-turbo V8. And it’s available with an optional sports exhaust that enables a rude awakening for the neighbours if you turn it to the ‘sport’ setting in your quiet urban avenue. Apart from a 350kW Sunday punch (375kW in the S versions) the new car is crammed with hi-tech, including the all-new transmission power-allocation system which sees the SUV switch from a
full-time rear-wheel drive machine to an all-wheel-drive road-hugger depending entirely on detected grip levels and driver behaviour, such as steering and throttle inputs. This was introduced recently on the new E-Class sedan, and it enables ultra-sporty driving with a near foolproof safety net. The new AMG sports utility is available in standard form with 19-inch wheels, but you can specify up to 21-inch rims if looks rather than ride comfort are high on your priority list. A sure-fire hit will be the new Panamericana road-race classic grille, hitherto only available on special version of the AMG GT sports. Price will be announced closer to the onsale date in September.
Pricing ranges from R601 900 to R728 800—good value for a quality sports sedan
An AutomAtic thAt chooses GeArs ‘intuitively’ The lexus is model range has been freshened for 2017 in some key areas. The entire front end has been updated with new headlight shapes, larger air intakes on the front bumper and the latest rendition of the classic, understated Lexus grille, punctuated by the subtle ‘L’ logo in the centre. The Lexus IS comes with either a two-litre turbo petrol engine—recently launched and producing an impressive 180kW and 350Nm of torque. This engine option comes in two trim levels, both of which use the excellent eightspeed automatic gearbox fitted with Sport Direct Shift that is said to choose gears ‘intuitively’. The top of the range model is the IS 350 F Sport, distinguished by a diamondmesh grille, and boasting 233kW from its traditional 3,5-litre V6 non-turbo petrol engine. For a Lexus, it’s a surprisingly sporting package.
‘The Lexus IS model range has been freshened for 2017 in some key areas’
A HIGH 5 FOR THE 5 SERIES BMW’s newly-launched 5 Series sedan is pegged as the ‘Business Athlete’ by the Bavarian company and, yes, it does ripple with power in an Armani-style sheetmetal-suit. The new car is arguably the most accomplished of all the players in the large sedan segment, and it adds that typical BMW feel of athleticism in every sensation, from the driver’s seat through to the well-padded steering wheel. Engine options range from a two-litre petrol turbo four-cylinder through two diesel versions to the sonorous-sounding straight six turbo petrol. And this engine, fitted to the 540i, is an audial feast for those who appreciate engineering at its finest. Handling is precise yet comfortable, the new cabin is the most user-friendly in years, and there is a cavernous boot.
Pricing starts at R770 000 for the 520d and tops out at R985 300 for the 540i
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BMW’s newly-launched 5 Series ripples with power in an Armanistyle sheet-metal-suit THE SUPER-MOM MOBILE Suzuki’s Vitara, launched about 18 months ago, recently acquired an automatic gearbox option on the two-wheel-drive variant. This understated but ultra-competent cross-over is ideal for super-moms with plenty to fit into their days. The automatic version features a conventional fuss-free torque-converter gearbox, and like other models in the Vitara range, can be ordered with Urban Pack and Ruck Pack styling kits. The simple, unfussed 1,6-litre non-turbo petrol engine provides surprisingly good fuel economy.
Price for the Auto version is R321 900
A W hole NeW
Adventure The New RAV4 VX
F
rom sleepy suburban streets to twisting country roads the RAV4 VX is created to comfortably get you though life’s little adventures. Whether you’re heading for a surf or to the golf course, this is the SUV for you. And with its new bolder, more masculine design it’s guaranteed to make a statement—no matter where you are. The RAV4 VX is the complete package: from its new safety and security features and upgraded front grille to the hill assistant control and stylish foot-well lighting—with this vehicle you’ll be on the road to a whole new adventure. So whatever road you wish to travel, the RAV4 VX is built to take you there. To book a test drive go to www.toyota.co.za
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“Goin’ to the chapel and we’re Gonna Get ma-a-arried…”
Let’s go to
the winelands Your guide between the grapes
winos that spa
The newly refurbished Lanzerac Spa will have you feeling right at home. Overlooking the towering Jonkershoek Mountains, the spa is set against rows of lush vineyards. The treatment rooms and facilities have been transformed to offer a winelands retreat experience of utter luxury. There are seven therapy rooms and the treatments include the whole gamut from manis and pedis to Rasul chambers complete with sensation showers, as well as an indoor heated
‘Overlooking the towering Jonkershoek Mountains, the spa is set against rows of lush vineyards’
swimming pool, sauna, steam and mist rooms. Add to this the Vitality Corner, which is a dining area offering beverages bursting with antioxidants, as well as wholesome and nutritious food. Here you can soak in the views of the surrounding vineyards and mountains. Top off a day of ultimate relaxation with a tasting of the estate’s superlative wines. 021 883 9444 | 1 Lanzerac Rd, Stellenbosch | www.lanzerac.co.za
There’s no denying the sheer beauty of Bosjes. You’ll find this biblicalinspired venue and farm amidst the Slanghoek and Waaihoek mountain ranges in Ceres. Surrounded by vineyards and fruit trees, the farm produces wine grapes, olives, peaches and proteas. It also plays host to a curved white chapel with glass walls (which is said to be inspired by Psalm 36:7), a restaurant, a guesthouse designed by Liam Mooney, an innovative playground as well as ‘Chapel Gardens’ (created with plants referenced in the Bible). Having opened in March, the farm is for both day visitors as well as overnight guests (for the many weddings we’re sure they’ll be hosting). Visitors can enjoy the spectacular grounds as well as the restaurant, Bosjes Kombuis, which was designed by Coetzee Steyn from Steyn Studio (likewise the chapel). This contemporary space has high ceilings, glass walls, a wooden terrace, mountain views and a historical and nature inspired blue and white tiled mural of the Bosjes Tree of Life created by Lucie de Moyencourt and Michael Chandler. Consultant chef Pete Goffe-Wood has come on board with resident chef Kim Cox to create “a rustic lunch menu with robust flavours”. 023 004 0496 | www.bosjes.co.za | carlen@bosjes.co.za.
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SPOTTED!
Situated in the leafy suburb of Durbanville, the Rust-en-Vrede heritage building is home to an art gallery, eatery, as well as the Clay Museum. They’ve now launched The SPOT Artisan Market too, which takes place on the lawns every last Saturday of the month. At this market find high-quality artisan wares, handmade jewellery and clothing, fresh flowers, craft beverages, ceramics, artworks and delicious food. Whether it’s art, shopping or just a day out you’re looking for, you’re guaranteed something here will hit the right spot. 021 976 4691 | Rust-en-Vrede Gallery Grounds 10 Wellington Rd, Durbanville | 9am-2pm, last Sat of every month THE MED COMES TO THE WINELANDS SEARCHING FOR MUSHROOM MAGIC
“Foraging is searching for a little magic,” says Nora Sperling-Thiel of Delheim Wine Estate in Stellenbosch. Every year Delheim opens its surrounding forests to would-be mushroom foragers. Nora Sperling-Thiel and Gary “The Mushroom Fundi” Goldman are your guides. Both of these experienced foragers lead ‘silent hunts’ and teach you how to identify, forage and clean your very own, handpicked mushrooms. The day begins with a workshop on mushroom identification in the farm’s vat cellar, followed by the mushroom hunt, which culminates in a three-course lunch: think sautéed oysters, pickled Shiitake, foie gras parfait with wild mushroom bonbons to baked Valrhona chocolate and porcini teacups. Wow! After a meal like that, you won’t, er, have mushroom for anything else. 15, 16, 30 June and 1 July | R695pp | www.delheim.com
Gabriëlskloof Wine Estate is using its Mediterranean-like good looks to offer you “something reflective of their wine cousins across the oceans”. Chef Frans Groenewald has created an assortment of Mediterranean tapas-style tasters to go with the estate’s range of wines. Each taster comprises four wines and five small snack-dishes, as well as a Schiacciata Coll’uva—a traditional Tuscan focaccia made with grapes. Bites include chorizo and calamari, pan-fried with red wine; mini-lamb kofta on tzatziki; hummus with fried chickpeas; dolmades; and, a fresh Caprese salad with fior di latte mozzarella, tomatoes and basil pesto. Enjoy the epicurean journey on the winery’s veranda, overlooking the bucolic landscape or in the shaded courtyard. The Mediterranean tasters are available daily, bar Tuesdays and Sundays, until the end of May and the cost is only R250 per couple sharing. 028 284 9865 | info@gabrielskloof.co.za | www.gabrielskloof.co.za
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Gt hotspots
031 035 0105 | 1 Delcairn Centre, 12 Village Road, Kloof
Places to go,
PeoPle to See Our pick of the places you need to be A Place with Soul Joburg The CAfé de Sol brand is a family affair and they’ve just opened their third restaurant, the aptly named, CAfé del Sol TRe. Celebrating a love of Art Deco, the twenties-styled restaurant is designed right down to the tiny details—from the menu and uniforms, glassware and crockery to the cocktails and music—all representing the roaring twenties. Think polished metal, strong geometric shapes, angular patterns, mirrors and bold curves. The menu veers to the retro side of Italian cuisine. Try the Homemade Gnocchi with Roasted Pulled Lamb and Parsnip Chips. Mamma Luciana, daughter Chiara, and son Ryan say the name ‘TRE’ celebrates the power of three: “three members of our family, our third restaurant, and triangular shapes associated with Art Deco”. It sounds like being a third wheel at this eatery can only be a good thing.
have Your Cake Joburg Delightful pastries abound at the bright and welcoming PATAChou PATiSSeRie. This French patisserie, café and bakery deals in all kinds of heavenly baking scents. Sit and enjoy the aromatic atmosphere over coffee and treats; or come for the ample breakfasts and lunches. Don’t miss the too-die-for macaron shakes, the pistachio vanilla shake is a hot—or is that cold?—favourite. 011 268 5702 | 115 7th Avenue, Parktown North | www.patachou.co.za
011 568 1063 | 36 4th Ave, Parkhurst | www.cafedelsol.co.za
Grain expectations Cape Town Literally towering above the V&A Waterfront, The Silo offers some of the most spectacular views of Cape Town a person could ever want to experience. The hotel has been built in the grain elevator portion of the historic grain silo complex, which occupies six floors above what will become the Zeitz Museum of Contemporary Art Africa (MOCAA)—a contemporary art museum in the style of the Tate Modern in London. Apart from enjoying the incredibly luxe accommodation, guests can also visit for a range of dining experiences. Head to the Willaston Bar for after work drinks and bar snacks, The Silo Rooftop for a sunset cocktail or a casual lunch, while The Granary Café offers a more formal dining experience. Forget fine, this is high dining. 021 670 0500 | Silo Square, V&AWaterfront
Going Primal Cape Town You had better check your date enjoys a good steak before booking here—because meat is certainly the focus. Coining a new term this ‘flame-to-plate’ (and another one while they’re at it) ‘meatery’ is all about the main ingredient and its preparation on an open, wood burning fire. There’s a comfortable, contemporary interior as well as that all-important terrace from where to enjoy the Cape Town sights. At its bare bones Primal Eatery is a restaurant for purists who love the taste of meat. Flame on, we say. 021 422 3232 | 50 New Church Street | www.primaleatery.co.za
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TexT by: Malu Lambert
American Beauty durban Beautifully designed with blush pink and rose gold finishings, green jungle plants and a rich, detailed mural adds mystery to 1904 BiSTRo AméRiCAin. There’s a marble bar as well as velvet and leather seating—it’s all so tactile and inviting. As you may have guessed from the name, the menu is American themed, with everything from bagels and chowder to smoked meats and gourmet dogs, Cajun fish and chilli poppers. There’s a darling kiddie’s menu too: with dishes such as riblets and fries or buttermilk pancakes.
It ’s Carnival Time with
C A B F R A NC !
Join us to taste some of SA’s top Cab Franc wines After two successful years The Cabernet Franc Carnival returns to Avontuur Estate in the Western Cape. Luckily, this year fans of this unusual varietal will also get the chance to experience this grape at Wanderers Club in Gauteng. Avontuur Estate, Stellenbosch: Saturday, 20 May, 11h00-17h00 Wanderers Club, Johannesburg: Friday, 2 June, 17h00-21h00 Tickets: R200pp (includes R50 food coupon and a tasting glass) www.plankton.mobi | www.computicket.com
These three exclusive Cab Francs will also be available at the carnival:
For Cab Franc Lovers Wine-of-the-Month Club has put together an exclusive 6-bottle Cab Franc Pack some of which are also available to taste at the Cab Franc Carnival GET THESE
winning
wines
1. Oldenburg Vineyards Cabernet Franc 2014 From the Banhoek Valley this is a wine to savour Fennel and eucalyptus start on the nose and follow through to the palate.
2. Avontuur Estate Cabernet Franc 2014 This wine shows minerality and fynbos qualities—so often found in the Helderberg region’s red wines. Hints of ripe dark plums and rich blackcurrant adds an element of allure.
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3. Hermanuspietersfontein Swartskaap 2013 As the name suggests, ‘black sheep’ makes for a remarkable wine. Upfront ripe red cherries on the nose follow through onto the palate.
FOR MORE event info
FOLLOW US
@Cabfrancarnival www.cvomarketing.co.za
ONLY R1890 ORDER NOW 021 492 4210 orders@wineofthemonth.co.za www.wineofthemonth.co.za
Gt Influencer
The ma n
be h i n d t he
Wine
We chat to Bouchard Finlayson’s winemaker Chris AlBreCht
Chris lives on the Bouchard Finlayson estate with his wife, Mart-Marie, and children, Greg and Iza. When he’s not making wine or spending time on the beach with his family, Chris pursues a passion for spearfishing.
The lasT Time you did someThing for The firsT Time? recently, i went out to sea without taking medication for motion sickness—which i always do. i thought i’d be fine. i wasn’t. BesT way To enjoy a glass of wine? in good company. i find it more rewarding to have the right bottle of wine with the right people, rather than waiting for an event of sufficient importance. lasT Time you Took a risk in winemaking—or in life? i generally avoid risk-taking—apart from playing poker— especially when it comes to work. however, i do view it as essential to always experiment and innovate, as part of continued progression towards excellence. your all-Time BesT wine and food comBo? the successful pairing of food and wine has always fascinated me. i vividly recall a piece of cob with lime dots paired with BF reserve sauvignon Blanc, that i enjoyed about five years ago. where is The BesT place on The farm? On my children’s trampoline, a few strides from the best performing block of Chardonnay, with Mt. Babylon and Galpin Peak competing for domination of the landscape. any new wine Trends you predicT? i hardly keep up with exciting trends, let alone predict any
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thirty SecondS
with Chris
If you weren’t a wInemaker what would you be? Brewing looks great. I
would definitely not be a dentist or baker.
Bouchard Finlayson’s beautiful homestead
If you could bottle anythIng what would It be? Common sense—it’s not so
common nowadays.
favourIte book of all tIme?
Papillon by Henri Charrière. favourIte local artIst or desIgner?
I’ve always loved Pierneef ’s oils, but also find Solly Smook’s work very interesting. descrIbe your wInemakIng In three words, please.
Location, location, location.
new ones. Consistently producing a well-suited style and continuously striving for improvement, I believe, is the best reward in the long run.
Established in 1989, Bouchard Finlayson is located in the internationally-acclaimed wine region of Walker Bay in the Western Cape. The 125-hectare property has only 22 hectares under vine with the rest left wild as a conservancy of indigenous fynbos flora. The winery began as a collaboration between Paul Bouchard, the celebrated Burgundian winemaker, and the award-winning South African talent, Peter Finlayson. Together, they broke the soil, planted the vines and built the cellar that would become world-renowned as Bouchard Finlayson. Today, Bouchard Finlayson is under the ownership of the Tollman family.
What Was it like making Wine in California? California was great fun and I had incredible hosts. However, things are done a little differently in the land where extraction is king. I am also permanently cured of Zinfandel. and franCe? Here tradition reigns supreme—and while they are fortunate to have a well-established road map on great wines, there is less challenge and excitement there. Your ‘desert island’ ChoiCe of Wine? The largest bottle I can find, with a screw cap. Your favourite plaCe to travel? Any place without cellphone reception—the bane of my existence. Mozambique feels worlds apart and always leaves me wanting to return. A country with a sad history, yet friendly people and breathtaking ocean life.
Inside Bouchard Finlayson’s cellar
Best part of Your joB? I enjoy the seasonal cycle of it, with a different focus at different times. The industry is also quite small and is mostly cohesive and interactive.
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Why is some wine so expensive? Will wine make you fat? WHICH WINE GOES BEST WITH SUSHI? Does the glass I drink from really matter? And is older wine definitely better?
Can you tell the difference between SHIRAZ AND SYRAH?
Do you know why you should NEVER EVER ORDER the second cheapest wine in a restaurant?
NOW AVAILABLE IN BOOK STORES OR FROM WINEONAPLATTER .COM
Your w ine
FAQ S
Often, at the end of an evening’s wining and dining there’s a substantial amount of wine left in the bottle. Is it ‘done’ to re-cork this and keep it to drink later and if so, how long will it last and still be drinkable? First of all, don’t bother about what’s ‘done’. You paid for your wine and you’re entitled to drink it however and whenever you like. If you re-seal a white wine and store it in the fridge it should last at least a week, unless it’s a very old wine to begin with, in which case we’d advise you to drink it within a day or two. You can also refrigerate an opened red wine for a week or so, but take it out of the fridge about half an hour before drinking. But who wants to keep good wine anyway? If it is good don’t take a chance. Drink it the next day. If it’s lousy wine you don’t want to keep it anyway. That’s what sink plugs are for. For more tips turn to p.64
Sometimes when we open a red wine we find it very rough and tannic. This is particularly so with some young wines. Would it help to make it smoother if the wine was decanted and left to stand for a few hours before drinking? It could do, but it depends on the wine. Sometimes a wine does soften a bit with decanting and being allowed to stand a while. The act of pouring the wine into a decanter allows some air to mix with the wine and this can give it a softer character. Decanting, however, is not a substitute for ageing. Some robust red wines are intended for long cellaring. Decanting will not speed up this process. On the other hand, sometimes it’s rather pleasant to pair a rough, young robust red with something like a charcoal-grilled rump steak.
Is it ‘done’ to re-cork a wine, and for how long will it last? Just how much alcohol is there in a dish to which wine has been added—and what about brandied puddings? Does decanting soften a rough and tannic red?
In my circle of friends we usually designate one member to be the driver for the evening to make sure we get home safely, or don’t get into trouble with road blocks. Often the meal ends up with an alcohol soaked pudding such as tipsy tart or Cape brandy pudding. Sometimes the cook also adds wine to meat dishes. Would this show up on a breathalyser test? Wine used in cooking would probably not register in a breathalyser test because the heat of the cooking drives off most of the alcohol in the wine. A very well-laced Cape brandy tart, however, could show up on a test, particularly if you had a large helping immediately before setting off. It would in any case be wise to take it easy on boozy puddings because a traffic cop could become very suspicious if you breathed brandy fumes in his face before he’d even asked you to walk in a straight line. In fact, a single normal helping of brandy tart would probably not push you over the limit, but why take a chance?
Do you have a WINE RELATED QUESTION? Write to editor@goodtaste.co.za
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Good Coffee, Good Taste
BOTTOMS UP Wine, beer & drinks
Images: istock
Page through Good Taste while enjoying a flat white at one of these roasteries designed for both editorial and coffee connoisseurs. That’s an order:
Air on the Side of Flavour One of the perks of flying is most certainly when the drinks trolley rolls round. But have you noticed you taste differently when cruising above the clouds? Both cabin pressure and low humidity are said to combine to dull certain flavours while heightening others. While flyers will still get the basic salty, sweet, bitter and sour tastes, more subtle flavours are generally lost in the altitude. For this reason sky-high somms often choose wines that have a fair amount of fruit. Here are some tips to get your palate flight-fit: 1. HYDRATE. Passengers are easily dehydrated and anything tannic further dries out the palate. Flush out your palate with H²0 at regular intervals. 2. THE LIGHTER SIDE OF LIFE. Rather go for wines made from lighter, fruitier cultivars such as cinsault, or pinot noir and avoid young wines aged in new oak. Likewise for white wines. 3. RED WINE WILL INVARIABLY BE SERVED TOO-COLD ON BOARD. Let it warm up a bit in the glass beforehand.
2. Rosetta One for the purists; Rosetta imports single-origin and estate coffees from South and Central America, Africa and Asia. Find this small—and beautifully designed—coffee shop in the Woodstock Exchange. 021 447 4099
Located down an unassuming residential street in Durban’s Glenwood, the Coffee Tree serves a fruity Kenyan blend of coffee from Colombo. The décor is rustic, and the offering simple—a welcome reprieve from the world outside. 031 201 0219
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HERE ARE THREE PAIRINGS TO TRY: 1. Gather your friends for a conversation filled night; fuelled on bubbly and bites with DAINTY BESS PINOT NOIR MCC 2013, paired with light and airy salmon mousse served on rye melba toast. 2. Still rosé wines can be serious. Try the L’AVENIR FAR & NEAR ROSÉ DE PINOTAGE
2015 with a supper of rare roast beef and all the trimmings.
3. Coffee Tree
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PINK PAIRINGS Not sure what to pair with pink wines?
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3. This Italian sparkler is certainly no wallflower. For a dessert with a difference, pair the sweet BOTTEGA IL VINO DELL’AMORE PETALO PINK MANZONI MOSCATO ROSÉ with a rose water panna
cotta topped with raspberries.
www.wineofthemonth.co.za
Disappear into this inner-city Maboneng roastery for peace-and-quiet; and a pick me up of course. It’s clean and contemporary with wooden furniture, and concrete fittings. Coffee is religion here and the baristas take their craft seriously—try brews sourced from Africa, South America, Central America and Asia. 011 334 1000
To order these wines call Wine-of-the-Month Club on 021 492 4092
1.Origin Maboneng
What is Leftover Wine? If this question perplexes you, read no further. If however you do find yourself with the occasional HALF-FULL BOTTLE going undrunk, how long can you actually keep it for? No wine is created equal—or in the same manner. A wine’s age and treatment in the cellar can greatly influence how long it will last with its cork out. Prolong your wine’s life with these simple steps: 1. Recork the wine and put it in the fridge immediately—this limits the wine’s exposure to oxygen, heat, and light: all factors in its deterioration. 2. If you do as above, a bottle of red or white wine can last approximately one week. 3. Sparkling wine will generally go flat after one day, and so it’s a good idea to invest in a sparkling wine sealer, which is designed to keep the bubbles in. 4. Likewise, there are plenty of good vacuum stoppers (closures, which suck the air out of a bottle and keep it out) for still wines on the market. 5. If you know you’re not going to finish the bottle—be prudent and recork after each glass to limit the wine’s exposure to the elements.
Wine Bottle Sizes ‘The size of the bottles means the wines have a lower percentage of air to wine than standard bottles, decreasing the risk of flaws’
When Size Counts Nothing quite breaks the ice like cracking open a magnum at a party. But it’s not just the celebratory nature that makes BIG BOTTLES a good idea. There’s obviously a lot more to go around when pouring glasses for your guests—plus the size of the bottles means the wines have a lower percentage of air to wine than standard bottles, decreasing the risk of flaws. In the larger formats you mostly find sparkling wine and champagne,
but plenty of still wines come in all sizes too. Don’t know your Magnum from your Nebuchadnezzar? Here’s how much you can expect to serve from the vinous behemoths: • Magnum (1.5L): 10 glasses • Double Magnum (3L): 20 glasses • Jeroboam (4.5L): 30 glasses • Imperial (6L): 40 glasses • Salmanazar (9L): 60 glasses • Balthazar (12L): 80 glasses • Nebuchadnezzar (15L): 100 glasses
GT QUICK Q&A Picking Up Stompies Catching up with winemaker JH “Stompie” Meyer. JH MEYER SIGNATURE WINES is a boutique wine producer of handcrafted natural wines. He also produces Mother Rock Wines. “I believe that the word ‘terroir’ should be used in honest terms,” says JH Meyer. “By letting the area and grapes speak for itself in the bottle, rather than having some recipe. I work with a couple different vineyards across the Western Cape; trying to show the honesty and purity in each site. I focus on Pinot Noir as I think it’s the grape that is the hardest to farm, but is surely the most rewarding in a bottle.” WHAT’S THE STRANGEST PLACE YOU’VE HAD A GLASS OF WINE? On the moon ... or maybe it felt like I was on the moon. WHAT’S YOUR FAVOURITE CITY? I’m not really a city guy, but if I have to choose then Barcelona, as I love its awesome vibe and wine culture. WHAT’S A UNIVERSAL TRUTH YOU’VE FOUND ACROSS THE WINE REGIONS OF THE WORLD? That each region is unique in its own right and that as winemakers we should first understand the region before we attempt to make the wine. WHAT MUSIC DO YOU LISTEN TO WHEN YOU’RE MAKING WINE? Everything from Justin Bieber through to Dire Straits. WHAT ARE YOU READING? The Maria Thun Biodynamic Calendar WHAT ELSE DO YOU LIKE TO DRINK OTHER THAN WINE? I like gin—plus rum is my guilty pleasure.
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Our commitment to single vineyard wines... a culmination of cultivar and terroir.
WINE OF ORIGIN
Limietberg
Not for Sale to Persons Under the Age of 18.
GOOD
Just how natural are UNFILTERED AND UNFINED wines? Our wine expert, Malu Lambert, finds out… WANT TO START A FIGHT BETWEEN WINE-LOVERS? Start talking about natural wines. The opposition will say that natural wines too often have faults, which they say mask the expression of terroir and cultivar, while those on the for-side of things have just the opposite impression. Take Tremayne Smith. Previously the assistant winemaker at Mullineux & Leeu before moving to Fable Mountain Vineyards, he also makes his own natural wines under The Blacksmith label. “Natural winemaking for me means respecting the fruit and the land you’re working with,” he says. “My winemaking approach is minimal intervention from vineyard to bottle. That means using the indigenous yeasts present on the skins of the grapes, as well
NATURAL wines to try
SPIOENKOP RIESLING 2016
Sheer purity—this has to be one of the best Rieslings in South Africa. Thanks in part to the high altitude and cool climate of the Elgin estate, this wine is all minerals, slate and limes. Add to that it’s bone dry with an acidity to rival its European counterparts. Naturally fermented, a pure expression of its vineyard.
THE BLACKSMITH VIN NOIR 2015
CAPE ROCK AMNESTY RED BLEND 2015
An intriguing blend of Carignan, Cinsault and Grenache. The grapes went through whole bunch fermentation. There’s plenty of red and black fruit on the nose, stitched together with a floral perfume, leading to a juicy, fruity palate with some spice and a textural acidity.
This aromatic blend—Syrah, Mourvèdre, Grenache, Carignan and Viognier—say the folks from Cape Rock Wines ‘aim to explore our idea of what red wine making was and, what it should be today, to reflect the terroir of the Olifants River region in a fruity, dry, naturally-made red wine.’
MOTHER ROCK, FORCE MAJEURE CHENIN BLANC 2016
A wine to wake you right up from Johan ‘Stompie’ Meyer; one of SA’s most exciting new-wave winemakers. Made from drygrown bush vine Chenin Blanc, this bright wine offers up citrus, pear and naartjie. Golden delicious apples and lemon on the palate lead to a mineral finish.
CRAVEN, FAURE VINEYARD SYRAH 2016
Made from vineyards planted on rocky soils of shale and granite, this Syrah shows fine tannins and purity of fruit. 100 per cent whole-bunch fermented, the alcohol is low for a Syrah, popping in at 12 per cent, though this doesn’t detract from its weight; rather it lends the wine a freshness. Think aromas of fynbos and white pepper, with a palate of pure fruit.
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Naturally
as low sulphur additions and bottling the wines unfiltered and unfined.” Though the term ‘natural wines’ is all the rage at the moment, this style of wine is actually how the first wines were made, oh, 8 000 years ago. Back then there were no wine additives such as packets of yeasts, powdered tannins and so on. These wines were made from crushed grapes that fermented into wine. Tremayne says the biggest misconception about natural wines is that they’re faulty. “The wines are made in a specific style and are normally bottled unfiltered and unfined, so there will be some sediment, and the wines will be a bit cloudy, but the consumers need to understand that is how the wines are made— to showcase the true essence of the fruit and the area where it was grown.” So what are the golden rules of natural winemaking? “Every winemaker has their own set of rules to follow, but top of mine is hygiene,” says Tremayne. “If you’re making natural wines or conventional wines, hygiene in the winery is one of the most important aspects for making great wines. Another golden rule for me is to work with the healthiest fruit. Healthy fruit coupled with a clean cellar translates into minimal intervention winemaking with naturally low sulphurs.” Is this style of winemaking here to stay? Tremayne thinks so. “A lot of the younger generation of winemakers are making some great natural wines in all styles and from some uncommon cultivars,” he enthuses. “It’s still a small market at the moment, but it will grow.”
To order these wines call Wine-of-the-Month Club on 021 492 4092
‘Natural winemaking, for me, means respecting the fruit and the land you’re working with’
Gt profile
Luvo started out as a pool attendant at Steenberg, and is now head sommelier at the One & Only Cape Town
Sommelier
s u Pe r
s tA r
Last year Luvo spent time in Italy, where he fell in love with the entire culture of wine appreciation
A rising star in the world of sommeliers
M
aking a name for himself as the head somm at Cape Town’s One&Only, 30-something Luvo Ntezo was born and raised in Cape Town, and now proudly promotes South African wine to overseas and local guests.
How did you becoMe interested in wine? it was while i was working as a pool attendant at steenberg estate. surrounded by wine, what else would one expect? i got to love the poetic analysis of wine tasting, and how one would hold, look, nose and taste wine—and then come up with amazing descriptions. i later joined the twelve Apostles Hotel & spa where i did various courses, such as the cape wine Academy and wset [wine & spirit education trust]. the latter included a trip to the uK where i shadowed master sommelier eric Zwiebel and honed my own skills of becoming a proficient sommelier. wHAt does tHe future Hold for soMMeliers in sA? south Africa is a globally competitive player in the world of wine, with wines that are outscoring some of the world’s most famous brands. sommeliers are sA wine ambassadors, as they are the link
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‘Not only do somms need to be able to pair wine with a meal but, while they’re at it, they also need to share the story of the wine with the guests’ between producer and restaurant guest. not only do somms need to be able to pair wine with a meal but, while they’re at it, they also need to share the story of the wine with the guests. wHAt wine region did you lAst visit? italy, where i fell in love with their culture of wine appreciation. Piedmont, chianti, bolgheri and Montalcino stood out for me and left great impressions. sA cAn HAng its HAt on… chenin blanc. it’s the most planted grape variety in sA, and we are home to some of the best chenins in the world. the swartland region has played an incredible role in bringing this variety back into life. wHAt wines will you be drinKing tHis winter? shiraz is my favourite winter tipple.
‘Sommeliers need to be outgoing, knowledgeable individuals with an intimate knowledge of global trends’ Luvo lives in Durbanville with his wife Bongi, and son, Junior (9), and daughter, Krjstina (2). When they’re not spending time at home together, the family is visiting wine farms for picnics or road tripping up the Garden Route. Luvo says Wilderness is ‘the most beautiful place in the entire country’.
MAKE TIME TO ENJOY THE FINER THINGS WITH YOUR FATHER
Heritage is important. Appreciate your father this Father’s Day with Bisquit Cognac. It is distilled for longer for the smoothest taste, because we respect the legacy of time.
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Not for Sale to Persons Under the Age of 18.
Ti m e t o p on de r Panel Reports
This month our panel looks at two very different categories— one we love and the other, well, a problem. Here’s what we find. By IrIna Von Holdt (CWM)
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ometimes it’s good to have a long, hard think about things, so let’s make a quick detour into some philosophy— an approach not often considered when tasting wine, but here’s a point to ponder. If you expect the worst, then do you make it happen? Or, if you expect the worst and it turns out to be not so bad, does that make it seem better than it really is? And what about the reverse situation, when you expect the best and are disappointed? Perhaps it depends on your starting point and whether you’re an optimist or a pessimist. Perception is everything in wine tasting—is this wine delicious and do I want to drink it? But do all wines have an intrinsic value, regardless of the way we feel about them? Surely they should appeal to us so that we really want to drink them, regardless of any intrinsic value.
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DID soMeoNe saY CharDoNNaY? Yay! It’s Chardonnay, a big plus category to balance out the category following, the one we dread—Merlot. Chardonnay lifts our spirits; it is after all one of the great wines of the world. But we are very disappointed. This favourite is not delivering at all. It’s like our candy has been taken away. “I was looking for butteriness, lees, lime marmalade and butterscotch, but it wasn’t there,” from Clive looking crestfallen. Equally disappointed is Claude. “We’ve had some really great tastings of Chardonnay, but not tonight.” “Some very poor wines, lacking in varietal character or style. It seems like the winemakers are floundering. And as for those sweet-ish Chardonnays, they’re a nono,” Irina grumbles. “Too many with low alcohols. Excuse me, that’s not how to make good Chardonnay,” says Christine. So we get into specifics and we talk about the unwooded wines. We agree that Chardonnay is better with oak, but the unoaked versions are important— particularly for the export markets in Europe where there is serious concern about conservation and diminishing oak forests.
“But if the wine has to be unwooded then you need to add something special, such as minerality, which comes from lime in the soil. It’s difficult here in SA because we’re short of limy soils. Just a bit of it in Robertson,” says Clive. “Or they could use the muscat clone which is rather nice and has character. General fruitiness is just boring,” from Christine. “Such a big divide between this and the oaked, it’s really meant to be oaked,” sighs Irina. “I’d rather drink a Chenin because Chardonnay only comes into its own with oak,” says Christine firmly. So what of the oaked versions? “They’re so scared to over oak that they’ve swung the other way,” muses Buks. “No, it’s the cost of the barrels, it’s a sign of the times,” says Claude seriously. “No one can afford to go all the way with oak, maybe just 50 per cent oaked,” thinks Colin aloud. “I kept thinking there is something wrong with me,” says Margaret looking worried. There’s that question of perception again. We question our judgement all the time. So we’ve had our candy, our cookies and all our treats taken away and there’s despondency all round. But is it as bad as that? Or are we overreacting because we had expected more? Merlot: It’s Not Us It’s YoU This is always a tasting that, to put it mildly, we do not look forward to. We’ve been disappointed so many times that it will take a lot to change our perception. There is a barrage of criticism, we all seem to want to outdo each other with finding fault: “There are some definitely faulty wines here. Brett (brettanomyces, a spoilage organism) and cardboard flavour. What are the winemakers thinking?” asks Winnie. Clive too, “Where are those minty flavours? Plums? Mulberries? They wasted good oak on some wines that didn’t deserve it.” Winnie returns for more, “Tannic, dust, rust, bitter and yesterday’s coffee granules,
1. BORDEAUX BLEND Rustenberg John X Merriman 2012 2. BEST SHIRAZ Anthonij Rupert Syrah 2009 couldn’t be worse. And terrible acidity.” “Phenolic, tannic and very clumsy,” says Irina. Colin joins in, “There was one really good one, but so many were spoiled by that mule-kick of tannin.” Whew, that’s all very serious, but then we didn’t expect much. But are we making it worse than it really is? Then the mood turns. Slightly. “It’s a tough category. A lot of unripe grapes, but those with berry flavours are quite nice,” says Colin. Claude bubbles to the surface, “Yes, there are a lot of very tannic wines here, but they are not as bad as usual.” Dave too, “Yes, I agree with that. They were not as bad overall as some we’ve had.” Buks adds, “The nose is always better than the palate.” That’s probably meant as praise. In the context of Merlot, that is. Colin chimes in again, “There’s a sameness here. I found them not as bad as some of the Merlot line-ups we’ve had. About one in four had berry flavours.” Clive, however, homes in on something really good. “I’ve found a lot of box wine quaffers here,” he says. Together we decide that’s where Merlot may find a niche—as an ultra-easy quaffer with no pretensions and made in a way that shows the fruitiness for which it is supposedly famous. Trying to make it more serious seems to get winemakers in deep, deep trouble. There is some light in this long dark tunnel, however, the younger wines showing less tannin than the older. Irina tries to be positive, “I have faith in our winemakers, and they all know they have a problem with Merlot’s tannins. They’re working hard at it and it seems to be getting better. I’m an optimist.” Then she spoils it. “Maybe it’s just the older, tannic ones that are still around that we’re tasting tonight.” Colin’s last word, “If you invite me to your house and offer me Merlot, I’ll say ‘Give me a beer please!’” We wonder whether we’ve been too harsh. Are we being negative? Is our perception skewed? And so we decide, very simply—no, the wines are just too poor. It’s not us, it’s the wine.
Advice to wine lovers: If you like ripe, fleshy red wines, with ripe tannins that are nonabrasive, then make for the Shiraz shelves. Remember you get what you pay for. So, starting with the most affordable, you will get juicy, easy-to-drink wines and, if you’re lucky, there will be some recognisable Shiraz character. Further up the scale, you will find well-toned muscular wines with touches of smoke, leather and black pepper, good enough to drink on their own or with meaty dishes.
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1 W I N E TAS T ED BY T H E J U D G I N G PA N EL Bordeaux Blend
WINE-OF-THE MONTH CLUB: Rustenberg John X Merriman 2012 ALSO LIKED: Aaldering Cabernet Sauvignon/Merlot 2012, Clos Malverne Cabernet/Merlot 2013, Compagnies Wijn Cabernet/Merlot 2013 and Vergenoegd Estate Blend 2005. WINES LISTED IN ALPHABETICAL ORDER: Akkerdal Passion 2011, Allée Bleue Cabernet/Merlot 2013, Anthonjij Rupert Optima 2011, Avontuur Baccarat 2010, Bloem Cabernet Sauvignon/ Merlot 2014, Boschkloof Cabernet/ Merlot 2013, Hermanuspietersfontein Klein Boet 2012, Idiom Cabernet/ Merlot/ Petit Verdot 2010, Keet First Verse 2011, L’Avenir Stellenbosch Classic 2013, Rooiberg Roodewyn Cabernet/Merlot 2014, The Winery Of Good Hope Red 2013, Van Biljon Cinq 2012, Virgin Earth High 5 2013 and Welbedacht Cricket Pitch 2010
Dry White Blends
WINE-OF THE- MONTH CLUB: De Morgenzon Maestro White 2014 ALSO LIKED: Bergsig Icarus 2014, Deetlefs Estate De Hageveld 2012, Porcupine Ridge Viognier/ Grenache 2014 and Waterkloof Circle of Life White 2012 WINES LISTED IN ALPHABETICAL ORDER: Allée Bleue Isabeau 2014, Allee Bleue Starlette 2015, Balance Sauvignon Blanc/ Sémillon 2015, Bonnievale Riggton White 2015, Bonnievale Sushi NV, Boschendal Boschen Blanc 2015, Deetlefs Sauvignon Blanc/ Sémillon 2015, Deetlefs Stonecross Sauvignon Blanc/ Sémillon 2013, Dornier Donatus White 2014, Du Toitskloof Tunnel White NV, Grande Provance Chenin Blanc/ Viognier 2014, Kleine Rust White 2015, The Fledge & Co Vagabond 2014, Tokara Director’s Reserve White 2013 and Villiera Down to Earth White 2015
Cabernet Sauvignon
WINE-OF-THE-MONTH CLUB: Lanzerac Cabernet Sauvignon 2013 ALSO LIKED: Ernie Els Proprietor’s Cabernet Sauvignon 2013, Protea Cabernet Sauvignon 2014, Riebeek Cellars Cabernet Sauvignon 2014 and Simonsig Labyrinth Cabernet Sauvignon 2012 WINES LISTED IN ALPHABETICAL ORDER: Avontuur Cabernet Sauvignon 2012, Holden Manz 2011, Journey’s
End Cabernet Sauvignon 2009, Kleine Zalze V.S Cabernet Sauvignon 2012, L’Avenir Provenance Cabernet Sauvignon 2013, Leopard’s Leap Cabernet Sauvignon 2014, Man Family Ou Kalant Cabernet Sauvignon 2014, Mischa Cabernet Sauvignon 2013, Paarl Familes Cabernet Sauvignon 2013, Painted Wolf The Den Cabernet Sauvignon 2013, Robertson Prospect Hill Cabernet Sauvignon 2013, Rustenberg Stellenbosch Cabernet Sauvignon 2013, Saxenburg Private Collection Cabernet Sauvignon 2010, Tokara Cabernet Sauvignon 2012 and Topiary Cabernet Sauvignon 2011
Sauvignon Blanc
WINE-OF-THE MONTH CLUB: La Motte Pierneef Sauvignon Blanc 2014 ALSO LIKED: Klein Constantia KC Sauvignon Blanc 2014, Môreson Sauvignon Blanc 2014 Paul Cluver Sauvignon Blanc 2015 and The Hypocrite Sauvignon Blanc 2015 WINES LISTED IN ALPHABETICAL ORDER: Bergsig Sauvignon Blanc 2015, Brampton Sauvignon Blanc 2015, Franschhoek Cellar Statue de femme Sauvignon Blanc 2015, GlenWood Sauvignon Blanc 2014, Havana Hills Road Sauvignon Blanc 2015, Klein Constantia Metis Sauvignon Blanc 2014, Klein Constantia Sauvignon Blanc 2014, La Motte Sauvignon Blanc 2015, Leopards Leap Sauvignon Blanc 2015, Meinert La Barry Sauvignon Blanc 2014, Neetlingshof Sauvignon Blanc 2015, Rhebokskloof Cellar Selection 2015, The Beachhouse Sauvignon Blanc 2015, Van Zylshof Sauvignon Blanc 2015 and Virgin Earth Peppertree Sauvignon Blanc 2015
Shiraz
WINE-OF-THE-MONTH CLUB: Anthonij Rupert Syrah 2009 ALSO LIKED: Hermanuspietersfontein Skoon Ma 2013, Misha Estate Shiraz 2013, Simonsig Meindol Syrah 2012 and Protea Shiraz 2014 WINES LISTED IN ALPHABETICAL ORDER: Ayama Baboons Back Shiraz 2013, Bonnievale Barrel Select Shiraz 2013, Bonnievale Natural Sweet Shiraz NV, Christina Van Loveren Shiraz 2012, Deetlefs Winery Shiraz 2013, Deetlefs Winery Shiraz 2011, GlenWood Shiraz 2013, Havana Hills Shiraz 2011, Mount Rozier Tobacco Shiraz 2014, Painted Wolf Shiraz 2010, Rijk’s Private Cellar Shiraz 2010, Rijk’s Reservew Shiraz 2010, Rijk’s Touch of Oak Shiraz 2012, Stellenrust Peppergrinder Shiraz 2012 and Vergenoegd Shiraz 2006
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SA’s
Top wine picks
Our panel’s top picks this month and a listing of the club selections RustenbeRg stellenbosch MeRlot 2015 Rich aromas of blackberries, cassis, eucalyptus and dark chocolate follow through to a smooth palate that is both balanced and well-rounded with fine grained tannins. This wine can be enjoyed now or will benefit from maturation in ideal cellar conditions. R83.99 DeMoRgenzon DMz syRah 2014 Rich, berry fruit nose with lots of ripe, red plum and whiffs of white pepper. Some floral notes in the background, including violets, lavender and spring blossoms. Layers of berry fruit with developing spices of pepper, cinnamon, clove and vanilla. Gentle oak integration shows and supports the elegance and roundness at this early age. R139.99 la VieRge anthelia shiRaz 2014 This elegant expression of cool climate Syrah exhibits soft plum, dark cherry and complex spicy notes of pepper, cinnamon, cloves and crushed coriander. The palate is full and lush, broad on entry and rich in dark fruits. R162.00
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
Margaret Fundira
Winnie Bowman
(TASTED OUT OF 20 WINES)
WINE
Best Value Club • Martindale Pinotage 2015 R85.99 • Mont Rochelle Little Rock Rouge 2014 R79.99 • Rustenberg Stellenbosch Merlot 2015 R83.99 • Niel Joubert Rondeberg Cabernet Sauvignon 2014 R82.99 • Flagstone Poetry Chardonnay 2015 R59.99 • Quartet Reserve White 2015 R75.99 • Mulderbosch Steen Op Hout Chenin Blanc 2016 R72.50 • Strydom The Freshman Sauvignon Blanc 2016 R62.99 • Opstal Chardonnay Barrel Dessert 2013 R89.99 • Deetlefs Stonecross Weisser Riesling 2016 R52.99 • Zevenwacht 7even Bouquet 2016 R58.99
BEER MONEY Do you have a spare $30 million lying around? Then you could be the proud owner of the famous GUINNESS BEER CASTLE in Ireland. Originally built as a hunting lodge, the sprawling estate—over 5,000 acres—showcases the opulent lifestyles of the Guinness family. The 27-bedroom, 18-bathroom mansion is surrounded by Irish oak woods and has one of the few remaining 18th-century landscape gardens. Add to that a guest lodge, as well as seven other lodges and cottages throughout the property. Think of how many beers you’d have to sell to buy it.
David Biggs
THIS MONTH'S SELECTIONS
Colin Collard
Claude Felbert
Wine-of-the-Month Club • Doolhof Single Vineyard Collection Pinotage 2014 R159.00 • DeMorgenzon DMZ Syrah 2014 R139.99 • Clos Malverne Cabernet Sauvignon/ Merlot 2014 R125.95 • Waverley Hills Grenache 2015 R109.00 • Flagstone Tributary Chenin Blanc 2016 R89.99 • Rietvallei JMB Chardonnay 2015 R99.99
PJ ‘Buks’ Nel
Christine Rudman
Gregory Mutambe
• Lanner Hill Sauvignon Blanc 2013 R84.99 • Ayama Leopard Spot White 2015 R87.99 • Opstal Chardonnay Barrel Dessert 2013 R89.99 • Deetlefs Stonecross Weisser Riesling 2016 R52.99 • Simonsig Gewürztraminer 2016 R89.99 The Reserve Club • La Vierge Anthelia Shiraz 2014 R162.00 • Eikendal Classique 2014 R285.00 • Mulderbosch Faithful Hound Red 2014 R164.99 • KWV The Mentors Cabernet Franc 2010 R229.00 • Môreson Mercator Chardonnay 2014 R256.99 • Sijnn White 2015 R239.00 The Platinum Club • Raka Five Maidens 2011 R415.00 • DeMorgenzon Reserve Syrah 2014 R409.00 • The High Road Director’s Reserve 2012 R295.00 • Vilafonte Series M 2014 R539.00 • Fram Chenin Blanc 2015 R263.99 • Rustenberg Five Soldiers Chardonnay 2014 R365.00
Clive Torr
Irina Tinashe von Holdt Nyamudoka
For more information call us on 086 111 9463 or visit wineofthemonth.co.za
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. Eagles’ Nest
Shiraz 2013
2. Ernie Els Sauvignon Blanc 2016
3. Waverley Hills Shiraz 2012
The nose showcases aromas of ripe, red berry fruit, crushed red pepper kernels, violets and a little bit of crushed bramble leaf. Drink now but will improve for up to 15 years. Enjoy with lamb, venison, and game bird dishes. Single bottle price R275.99
Explodes on the nose with guava, lime, kiwi fruit and gooseberries. Hints of green pepper and figs offer complexity and a long, soft finish. Drink now or in the next 3 years. Enjoy with tomato-based pastas. Single bottle price R89.99
Violets and sweet plum aromas are rounded off by red pepper and oaky notes. Finishes with white pepper notes on the palate. Enjoy the wine this year, don’t wait. Enjoy with a gourmet burger and chips. Single bottle price R99.99
4. Glenelly Glass Collection Merlot 2014
Intense dark fruit aromas, cherry, cinnamon, cocoa and spicy plum. Tremendous concentration, richness and generous fruit. Fine and well structured tannins. Drink now but will improve with age. Enjoy with grilled meat and steak. Single bottle price R89.99
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5. Gabriëlskloof Syrah 2015 On the nose, signature white pepper with black olive, dried peach and potpourri. The wine has a soft, silky mouthfeel with a long finish. Drink now or over the next 8 years. Enjoy with truffle oil and mushroom risotto. Single bottle price R97.99
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6. Saxenburg Private Collection Pinotage 2014 Savoury, smoked meat flavours and ripe plum fruit are matched by a seamless integration of oak and ripe tannins. Drink now but will improve with age. Enjoy with a selection of game dishes. Single bottle price R169.00
MULLED WINE 4 cups apple cider 1 (750ml) bottle red wine, such as Cabernet Sauvignon ¼ cup honey 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise 4 oranges, peeled, for garnish Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 min. Pour into mugs, add an orange peel to each and serve. RECIPE SOURCE: WWW.FOODNETWORK.COM
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7. Glenelly Glass Collection Syrah 2012
8. Opstal Chardonnay Barrel Dessert 2013
Jasmine, cinnamon and bacon aromatics on the nose. The palate is well-balanced with flavours of white pepper spice, spicy plum and dark berry. Drink now but will improve with age. Enjoy with ribs or a nice spicy sausage. Single bottle price R94.99
A golden dessert wine with flavours of honey, citrus, toffee and butterscotch. Drink now or keep until 2020. Enjoy with mature Cheddar, buttermilk pudding, pear cake and a dollop of vanilla ice cream. Single bottle price R89.99
9. Deetlefs Stonecross Weisser Riesling 2016
10. Sijnn White 2015
Bouquet of floral peach and apricot blossoms, followed by succulent, ripe nectarine and white peach. Drink now or in the next 3 years. Enjoy with a mild Thai green curry, fresh sushi or stir fry. Single bottle price R52.99
Lovely forthcoming nose of peach pit, lemon curd and spiced honey with a little salty herbal character. Drink between 2017 and 2022. Enjoy this wine on its own or with your favourite fish or rich seafood dish. Single bottle price R239.99
ROSÉ SPRITZER
RECIPE SOURCE: WWW.DESIGNLOVEFEST.COM
1 (750ml) bottle of chilled rosé 3 cans of sparkling fruit-flavoured water 2 grapefruits, cut into sections gin if you want to make it extra boozy 2 tbsp fresh grapefruit juice raspberries and cherries, for garnish
Prep your glass by running a piece of grapefruit peel around the rim. Add ice and add your rosé till about halfway, then add the sparkling water, top with 2 tablespoons fresh grapefruit juice and a splash of gin. Garnish with fresh fruit and enjoy!
11. Zevenwacht 7even Pinotage 2015
12. Rainbow’s End Mystical Corner 2015
Chocolate, plum and dark cherry aromas follow through on the palate. A well integrated wine with firm dark chocolate tannin. Drink now and over the next 4 years. Enjoy with grilled yellowtail. Single bottle price R66.99
Youthful dark purple. Aromatic blackcurrant and black cherries. A juicy palate with soft tannins. Drink now. Enjoy with all sorts of soft French cheeses or a hearty oxtail stew. Single bottle price R93.99
13. Glenelly Lady May 2011
14. Lyngrove Platinum Latitude 2014
Tea leaf, roast beef and thyme notes contrast the intense raspberries mélange with a savoury finish. Drink now or enjoy within the next decade. Enjoy with braised beef. Single bottle price R385.00
Hints of blackberry, cedar, cigar box and Herbs de Provence on the nose. Integrated oak with clove and nutmeg. Drink now. Enjoy with slow-cooked lamb shanks. Single bottle price R185.00
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19. Iona Sauvignon Blanc 2016
20. Eikendal Classique 2014
Fragrance of pure white grapefruit, intense tropical fruit, ripe gooseberry and fleshy kiwi fruit overlay Iona’s distinctive herbal and floral undertones. Drink now. Enjoy with your favourites seafood dishes. Single bottle price R139.00
Years of hard work, dedication and an absolute obsession with quality have shaped this wine. Drink now, but if cellared correctly it can easily age well for up to 25 years. Pairs well with rich oxtail bredie. Single bottle price R285.00
21. L’Avenir Provenance Pinotage 2015
22. Bonnievale Pinotage 2016
An alluring, sweet spiciness that is unique to Pinotage. Drink now or within the next 10 years. Enjoy with mild Indian curry or bobotie. Single bottle price R165.00
A medium-to-full-bodied red wine with rich, red berry aromas and a subtle touch of vanilla and mocha. Drink now. Enjoy with chicken dishes, beef, stews or steak. Single bottle price R59.99
15. Lanner Hill Sauvignon Blanc 2013
16. Bonnievale Merlot 2016
Mouth-filling fruit flavours, and the gentle herbaceousness typical of the region. Drink now, but will mature in the bottle. Serve with fish and fowl dishes or with a West Coast sunset, or both. Single bottle price R84.99
A smooth, quaffable red wine, with rich coffee and chocolate aromas. It shows dark fruits combined with wellbalanced oak. Drink now. Enjoy with lamb chops and a selection of red meat. Single bottle price R55.99
17. Faraway Farm Shiraz 2016
18. Ayama The Leopard Spot White 2015
Expect vibrant black cherry and currant flavours with a hint of crushed black pepper and cloves. Drink now or over the next few years. Enjoy with a rich and hearty meaty dish. Single bottle price R55.99
Delicate and complex with peach, apricot, honey and spice aromas. Intense, rounded mouthfeel and a long finish. Drink now or over the next 5 years. Enjoy with Vietnamese cuisine. Single bottle price R87.99
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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
GTWINE TRENDS
We’ve met the redhead and the blonde of the wine world—now let’s meet their auburn sister W R I T T E N BY DAV I D B I G G S | I L LU S T R AT I O N BY C H L O E DA M S T R A
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e are all familiar with the colours of wine. There’s red wine, rosé wine, white wine and blanc de noir (which is often just a snobby way of describing a very pale rosé). But how many readers have heard of orange wine? Wine made of oranges? No it’s made of grapes but has an orange colour and has been around in Europe for centuries. It is now slowly finding its way on to South
African dinner tables. Basically, it’s a white wine made using all the winemaking techniques usually used for red wine production. Putting it simply, red wine gets its colour from the skins of red grapes and the longer the juice is left on the skins the darker the red colour will be. To make a rosé wine the juice is left on the skins for just long enough to allow it to pick up the required amount of pigment.
A blanc de noir is made by removing the juice of red grapes from the skins as soon as it as been pressed, resulting in a white wine made from red grapes. White wine is not usually left for long on the skins and the finest are made from “free-run” juice that has had no skin contact at all. So what is an orange wine? Instead of removing the juice from the skins and seeds of the grapes after crushing, as one normally does when
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making white wine, the winemaker crushes the white grapes and then leaves them to ferment and mature (often in open tanks) complete with skins and pips for a long period—anything from a fortnight to up to a year. During that time the wine picks up tannin from the skins and pips, and also some golden colour from the grape pips. It obviously also absorbs interesting flavours from the skins and pips. The Italians, who often use this technique to add boldness to the usually wimpy Pinot Grigio wine, refer to the colour as “Ramato”, which means auburn. Bear in mind that grape pips are made of wood, and just as wine often picks up a golden colour from being stored in oak barrels, so orange wine gets its colour from the lignin grape seeds. As can be expected, orange wines are far more complex in flavour and aroma than traditional white wines. For a start, there’s more tannin there, because of the wood (pip) and skin contact. The juice has had time to settle down, so it will probably not be as crisply acid as a young white wine. The orange wine has probably been left to ferment with its natural wild yeasts, so it could be toasty and biscuity, like an aged champagne. Many wine lovers have been surprised—and even shocked—by their
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first taste of orange wines. They certainly do taste different from any other style of wine and have a nuttiness from oxidation and a slightly sour taste from the long skin contact. Orange wines have been described as “robust and bold” with a honeyed scent of jackfruit, which is a soft tropical fruit, and suggestions of hazelnut, brazil nut, bruised apple, wood varnish, linseed oil, juniper, sourdough and dried orange rind.
Unlike everyday white wines, orange wines have a grippy tannic character rather like red wine, from the skin contact. First-time tasters claim the flavour is so different that you may wish to taste them sitting down. Whatever your opinion, it’s worth tasting a couple of orange wines if you can find them. Wine is an adventure and orange wine presents a new world to explore.
Local Orange Wines To Try: Most of the local “orange” wines come from the warm Swartland region of the Cape. There are not many available at present, but we are sure there will be others popping up in the next few years. Here are three for you to try: TESTALONGA EL BANDITO: A beautiful, bright golden colour with aromas of wild honey and freshly-baked bread, which contrast its dry, racy texture. You’ll find wafts of pear and orange peel, layers of herbs, fennel, nuts with almost a seaweed saltiness. This wine shows how versatile our Chenin Blanc grapes can be.
SADIE FAMILY WINES PALLADIUS: Eben Sadie’s 2014 has a particularly grand character, offering notes of lemon, orange, peach and the yeasty notes of lees contact. The palate is so rich it feels slightly oily. It certainly makes a big impression, although some connoisseurs claim it lacks some of the finesse of previous vintages. BOSMAN GRENACHE FIDES BLANC: The light-golden nectar made from Grenache Blanc grapes offers green apple, peach and apricot aromas. You’ll find suggestions of ginger and tea on the palate.
To buy these wines call one of Wine-of-the Month Club’s sales consultants on 021 492 4092 or visit www.wineofthemonth.co.za
T H E F L IGH T PAT T E R N
of D ragon s And other theoretical studies...
W
hen I was a university student I elected to study Economics as one of my first-year subjects. It soon became clear to me that studying economics was akin to studying the flight patterns of dragons. It was entirely theoretical because nobody has actually seen a dragon, let alone studied its flying habits. Economics is about drawing pretty graphs that show what would happen in a theoretical world where people and things behave logically. We drew graphs that showed, for example, that as the price of a commodity rose the demand would drop until a point would be reached where any further price increase would make it uneconomical to produce that commodity. In real life there is no commodity which follows such a graph. You can, for instance, increase the price of petrol as high as you like and people will still buy it, although there might be another line on the graph indicating that the level of anger rises as the price goes up. Can you think if any commodity whose demand decreases steadily as the price rises? Maize? People will buy it regardless of price because people need to eat. Cars?
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Strangely there is always a demand for unrealistically expensive cars. If you want to buy a R3-million rand Lamborghini Gallardo you have to put your name on a waiting list. There is no waiting list for a Tata Indica. Watches? The buyers of fancy watches regard big prices as an important part of the deal. The whole point of wearing a Rolex is that people will see you have paid a great price for a watch that tells exactly the same time as
‘Economics is about drawing pretty graphs that show what would happen in a theoretical world where people and things behave logically’ watch that costs R65. Wine? It seems wine sometimes follows the Rolex model when it comes to economics. In almost any wine conversation there will be mention of the legendary Chateau Petrus and somebody might even boast that he actually tasted the 1953 vintage. Everyone else will sigh enviously. One of its claims to fame is that Petrus is astronomically expensive— probably about R10 000 a bottle—but there’s a waiting list. The Lamborghini of wines.
If economic theory was anything close to reality a bottle of Chateau Petrus would provide the same amount of pleasure as 100 bottles of good quality South African Cabernet Sauvignon. This is obviously nonsense. By the time you’re into the 10th bottle of SA Cab you’ll have forgotten what the Petrus tasted like. But you will still have that proud, smug knowledge that you’ve actually tasted it. Maybe that’s what you really paid for. As far as I recall there were no graphs showing how the level of smugness rises with the increase in price. That should be rectified. In the end it all comes down to clever marketing. If you can convince enough people their lives will be enriched by owning an electronic, satellite-linked, gold-plated, remote-controlled corkscrew with digital display you’ll make a fortune. I suspect you’d sell a couple of thousand cases of Tassenberg if you bottled it under a fancy label, put on a R2000 a bottle price tag and told customers there was a six-month waiting list. It might be a worthwhile marketing experiment. Maybe it has already been done. Are you sure that really was a Chateau Petrus?
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