Good Taste Magazine March 2017

GOOD TASTE GOODTASTE.CO.ZA

WIN 1 OF 5

APRIL 2017

Best WINES from SA's Top Judges

NUTRiBULLETS Worth R2000 Each

The Hygge Trend Why We Need to Embrace this Danish Way of Life

TON Y

gum AFRICA’S OWN FRIDA

Easter EasyTreats

RSA R34,90

(incl. VAT) OTHER COUNTRIES:

R34,90 (Excl. tax)

WINE

FOOD

STYLE

T R AV E L

ART&DESIGN

DÉCOR

WELLNESS

34 76

42

WELLNESS

FOOD 47 EASY EASTER TREATS 58 POKE BOWL RECIPES 64 HOW TO MAKE RED WINE SALT

WINE & DRINK 76 COOL CLIMATE WINES 95 PETER-ALLAN FINLAYSON OF CRYSTALLUM WINES 88 BEST WINES FROM SA’S TOP JUDGES

TRAVEL 72

GET AWAY TO THE WORLD’S BEST BEACHES 68 WHY IT’S TIME TO TAKE A CRUISE

ART & DÉCOR 20 TONY GUM: AFRICA’S OWN FRIDA 34 INSIDE A ROBERTSON FARMHOUSE 32 WALLPAPER 101

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24 HOW TO HYGGE 28 WHY YOU NEED A GOOD NIGHT’S SLEEP 54 NUTRITIONIST, BLOGGER AND AUTHOR JESSICA SEPEL 56 WIN A NUTRiBULLET!

REGULARS 06 08 10 12 16 30 42 66 18 44 52 80 74 82 88 96

ED’S LETTER WHAT’S IN OUR INBOX EDITOR’S PICKS WHAT’S ON GT LUXURY ACCESSORIES GT STYLE TRENDS GT KITCHEN ESSENTIALS GT HOT SPOTS ART & DESIGN TAKE A BITE HEALTHY & HAPPY BOTTOMS UP REV RAP WINE FAQS PANEL REPORTS LAST ROUND

STAND THE CHANCE TO WIN 1 OF 5 NUTRiBULLETS WORTH R2000 EACH

ON THE

Cover

Tony Gum’s Free Da Gum, see p.20

㄀ ⴀ 㐀 䨀唀一䔀 ㈀ ㄀㜀

圀䄀䌀䬀夀圀䤀一䔀圀䔀䔀䬀䔀一䐀⸀䌀伀䴀 䔀嘀䔀一吀匀䀀刀伀䈀䔀刀吀匀伀一圀䤀一䔀嘀䄀䰀䰀䔀夀⸀䌀伀䴀 簀 ㈀㌀ 㘀㈀㘀 ㌀㄀㘀㜀

Origin: Stellenbosch, Stellenbosch, Stellenbosch South Africa’s best varietal: Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon Great wine: You decide, you decide, you decide

Elegant

BOrdEAux-StylE

1

st

out of 20 tasted

from Stellenbosch

BlEndS

w w w. t h e h i g h ro a d . c o. z a

Not for Sale to Persons Under the Age of 18.

GOOD TASTE 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, Carrie Hampton, Wida Foster, Tyler Naumann, C&D Heierli, Ilse van der Merwe, Tasha Seccombe, Lorraine Lines (Consultant) and Cathi Trevor

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.

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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

So LoNg

Sweet Summer

A

s we put this issue to bed (which often means a few late nights and very early mornings) we couldn't help but notice the nights were getting a little longer and the mornings a little darker. And, that sadly, means we’re on the tail end of summer.

But what a summer it’s been. Long lazy days on the beach, and hot summer nights in the city. Although you, like me, may love the salt in your hair and the sand between your toes, you’re probably okay with summer leaving us—because even though she’s gone, she’ll be back before we know it.

The end of summer also means Easter is just around the corner. And, since putting up a big spread can be a little stressful, we decided to include some Easy Easter Treats (p.47) for hardworking hosts like yourself. These recipes are quick and uncomplicated and will help spread a little holiday cheer at your family feast.

Speaking of families, we had the pleasure of meeting Henk and Monica of Paul René in Robertson this month. This loving couple welcomed us into their home as if we’d known them for years. Together, they told tell us how they fell in love and what a happy home means to them, on p.34.

From the rolling hills of Robertson to some seriously white sandy shores, we head to the best beaches around the world.

If you can’t cope with the cold, we hope this keeps you going, or gives you some ideas of where to book your next winter break on p.72.

Unlike sun chasers, some winemakers prefer cooler climates when it comes to the business of making wines.

Colder conditions mean their wines taste a little different.

Read what Malu Lambert discovers about these comeback wines on p.76.

Coming in from the cold, and getting you geared up for winter, we head indoors where things are a little cosier. Here, Dave Biggs tells us how to Hygge (pronounced hue-gah)— and what we can learn from this dreamy Danish way of life. (p.24) Lastly, we chat to Cape Town-based artist Tony Gum on p.20. At just 21, Tony is creating quite a stir on the South African art and fashion scene with her unique style.

Remember, she was our cover girl first.

gT LovES: The speckled egg splatter on this soft sponge cake

All this and more. Not forgetting, of course, valuable information on the latest and greatest wines.

Kari Collard 6

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GT READERS

Write to Us

From Our

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Street Style

You know I always thought street art was something hormonal teenagers did on the side of their neighbours’ wall. However, after reading your profile on Ricky Lee Gordon in your last issue I changed my uneducated tune. I looked up other SA muralists and saw that they’re creating some really beautiful artworks in cities all over South Africa. Their art speaks to the community and addresses social and political issues we all can relate to. And, best of all, everyone can see them—out in the open.

THE FRAGRANCE COLLECTION INCLUDES: • Eau de Parfum 50ml • Gentle Shower Gel 250ml • Body Lotion 50ml

Can I be Friends with Dave Biggs?

The first thing I do when I get my copy of Good Taste is turn to the back and read Dave’s column. I don’t know how he comes up with these amazing tales and anecdotes. He can turn the most ordinary subject into something personal and entertaining. I can just imagine the stories he must tell over a glass of chardonnay or with a pair of braai tongs in his hand. Can Mr Biggs come to my next braai? I’ll invite everyone I know.

—Stefan, Gauteng

Stop it, We’re Blushing!

Congratulations on the brand new facelift of Good Taste!

I have read Good Taste for 15 years and was most impressed when I received my December copy––it’s fresh, vibrant, upto-date and appealing to all readers. I love the paper, the colours and the beautiful way the mag is laid out and presented.

You have brought a breath of fresh air and much excitement! I look forward to the future issues.

—Saffron Miller, Cape Town

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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.

—A Street Art Lover, Pretoria

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ONE OF15 WIN CL E M E N G O L D G I NS STAND A CHANCE TO

ClemenGold, SA’s leading mandarin, recently joined the gin revolution with the launch of CLEMENGOLD GIN. Nine botanicals–with sundried ClemenGold peels taking the flavour lead–are used when distilling this handcrafted gin. ClemenGold and orange peel, cinnamon, honey, ground almond, juniper berries, angelica and orris root, and coriander are macerated and vapour-infused to bring gin aficionados this smooth Classic Cape Dry style gin with subtle hints of citrus.

ClemenGold is a wonderfully sweet and aromatic soft citrus fruit that is sun-ripened and handpicked by selected mandarin growers from across the world. The essence of sunshine that this fruit imparts to this cosmopolitan gin is headily aromatic. We like to think of it as ‘citrus at its best’.

Contact details:

Send a mail to:

www.citrusgin.co.za

orders@citrusgin.co.za

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GT EDITOR’S PICKS

GT LOVES: Your Weekly Edit notebooks from Blush Paper Company

Cosmos Sling Bag, R450 from Design Store

Jimmy Choo Eau de Parfum 100ml, R1295 from Zando Edin Blanket, R1799 from Country Road

kari Loves

Panthère de Cartier Watch,, POA from Cartier

THIS MONTH’S INSPIRATION

FOR THIS ISSUE my picks are inspired by the slow change in season. I like to think a change in season is a new beginning of sorts. It stirs up a little shift in our souls.

Facial Cleansing Powder, R250 from Skin Creamery

The Turing 13" Tablet Case, R2290 from Wolf & Maiden

What we’ve loved most about this issue—although we’ve recently rebranded—is watching how we, too, are still slowly changing, making minor adjustments and fine tuning as we go. Creating, what we think is, something new and fresh for you.

Ella Printed Scarf, R225 from Old Khaki

The Flynn, Chair R7599 from sofacompany.com

Fair Quinoa Vodka, R499

The Spirit of Gin, R365 from Exclusive Books

‘I like to think a change in season is a new beginning of sorts. It stirs up a little shift in our souls’

KURO-BÕ 100% Natural Water Filter, R235 from Wellness Warehouse

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GT LOVES: The Meadow Dress from Hunter Lane

G t w h at ’ s o n

6 & 7 April

The 8th FNB Mpumalanga Wine Show

The winelands comes to the Lowveld, where wine-lovers have a chance to engage with winemakers or their representatives while tasting more than 250 of South Africa’s best wines—on their own turf. If you’re in Joburg, why not pop down to the sunshine province for the weekend. You won’t leave empty handed, all wines are available for sampling and purchase via Shop@Show.

www.mpumalangawineshow.co.za

28-30 April

The Cheese Festival

What’s On What To Do In April

Book your ticket to the South African Cheese Festival and discover an amazing selection of the best cheeses, cheese products, delicious preserves, fine wines and gourmet food. This year festival-goers will be treated to live music from the always fun Kurt Darren and SA pop trio BlackByrd. The annual festival takes place at Sandringham in Stellenbosch and tickets are available at any Computicket outlet, Shoprite or Checkers store at R160pp per day.

www.cheesefestival.co.za

24-30 April Afrikaburn Festival Afrikaburn is back in the dusty Karoo for seven days of art, music, performance and creative expression.

This other-worldly affair calls on free spirits to gather and create a temporary city based on the radical; radical art, radical self-expression, radical self-reliance and, above all else, the radical sense of unity that exists between the ‘Burners’. This year’s theme is ‘Play’, as play offers people a magical doorway that connects places, dimensions, or points in time. www.afrikaburn.com

14 April

Outland Festival

Get out of the city and head on down to KZN’s new Easter music festival—just 90 minutes from Durban and 4 hours from Joburg. There will be 3 days of top SA music talent and plenty of activities such as motorbikes, horse riding, mountain bike trails, comedy bar and pool bar.

Expect hosted nights by New School Productions, The Balcony Crew, Kinky Disco and Fun In The Sun. www.sierraresort.co.za

GT loves: The harvest season in SA

29-30 April

Elgin Cool Wine & Country Food The end of harvest season is coming up and the Elgin Wine Valley know how to celebrate it. The occasion will take place at various estates in the Valley. Each participating winery will have their own unique program, allowing visitors to tailor-make their own wine tasting experience. You can look forward to sampling wines fresh from the harvest as well as award-winning vintages.

www.ecwcf.elginwine.co.za

From April Le Franschhoek Wine & Food Pairing Dinners Don’t miss the Wine and Food Pairing Dinners served in the formal Dish restaurant at beautiful Le Franschhoek. Each dinner consists of a 6-course meal where the executive chef, Emile Fortuin, together with the winemaker, explain why he has chosen the specific dish to be paired with the specific wine. A fun-filled and social event where guests can listen to the soothing sounds of a pianist throughout the evening.

Why not spend the night for a real spoil. Prices start at R595pp and the Couples Package (includes accommodation, dinner and breakfast) costs R2995 per couple.

27-30 April

Decorex Cape Town If this is your year for renovating or sprucing up those rooms you just haven’t paid any attention to, then make sure to diarise Decorex Cape Town. It’s Africa’s largest décor, design and lifestyle exhibition which highlights top designers and design trends in décor, lifestyle and food.

And there’s a great artisanal market too, with everything from craft beers and colourful collections of unique, handmade lifestyle goods.

www.reedexpoafrica.co.za/decorex/

From April Nobu Champagne Dinner Series

Nobu’s newly appointed Head Chef, Harold Hurtada, and a number of the best Champagne Houses are joining forces this year to launch the exclusive Nobu Champagne Dinner Series. Nobu General Manager, Carl Heinz Habel, and his team have personally selected the finest Champagne houses, one to be showcased each night in the series. Each evening also promises a delicious 5-course menu throwing back to signature Asian and South American flavours, paired perfectly with each glass. R2200pp.

Email restaurant.reservations@ oneandonlycapetown.com

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GT PROMOTION

22 & 23 April

Pinotage

& Biltong

ANYONE? P Celebrate two of South Africa’s locallyproduced delights on the 22nd & 23rd April

Tickets are R200pp, which include a branded crystal wine glass and a pairing card for the Pinotage and biltong pairings.

On the 14th & 15th of October Gauteng will also get a chance to share in the fun at Leriba Hotel in Centurion.

Tickets are R250pp. Get tickets at www.plankton.mobi or www.computicket.com.

air two of South Africa’s best-loved delicacies and you get one of the most delicious foodie combinations around. At the Pinotage and Biltong Festival a wide range of biltong products will be paired with South Africa’s best Pinotage wines from top producers. Guests can experiment with interesting new flavours from Boschendal’s The Werf Butchery and Dad’s Choice Biltong and Braai paired with red Pinotage, Pinotage rosé, Pinotage bubbly, Pinotage blends and even a white Pinotage.

This family-friendly festival takes place at L’Avenir Wine Estate in Stellenbosch and offers live music as well as light meals served by food trucks. Sit back and relax with casual seating under the trees next to the dam, or on the lawns in front of the cellar. Little ones will be taken care of while the charity beneficiary, Anna Foundation, will be there to entertain them and raise funds for their various worthy causes.

G e t Your O w n

Pinotage Pack The Wine-of-the-Month Club has put together a special Pinotage Pack with the top six Pinotages from the event. This pack will be on sale from early April. To order, call 021 492 4092 or email cheers@wineofthemonth.co.za. This limited pack includes: 1. L’Avenir Glenrosé 2015: Plenty of floral aromas combined with a lingering and a refreshing aftertaste due to the natural acidity and minerality minerality.

3. Lanzerac Pinotage 2014: Smoky-soft top notes combine with black plums and cherries, hints of polish and leather.

Juicy, well-integrated tannins support a spicy, meaty core with a refreshing acidity and long smooth finish.

5. Perdeberg Sparkling Rosé 2014: Turkish delight and ripe, jammy plums leap from the glass. The palate is introduced to rich, ripe watermelon with a splash of lime.

Q & A with the

PINOTAGE

ASSOCIATION We sat down with Etienne Louw, a member of the Pinotage Association Executive Committee and winemaker at Altydgedacht Wine Estate.

WHAT DO YOU THINK ABOUT ALL THE NEW STYLES NOW COMING TO THE FORE, FOR PINOTAGE? I feel that the more uses 2. W True To Terroir Low Alcohol Pinotage 2015: A bright, ruby red Pinotage with elegant flavours of ripe plum and fruitcake.

Hints of vanilla and dark chocolate carry through on the palate with subtle oak.

and diversity of styles there are, the better it is for the varietal. Pinotage Rosé especially is a brilliant use of the grape, as the red fruit just lends itself to a “pink” wine. The Cape Blend concept is promoted by the Pinotage Association.

This is where a minimum of 30 per cent and a maximum of 70 per cent of Pinotage is required for a wine to enter the annual Absa-sponsored competition for Cape Blends.

WHAT DO YOU THINK ABOUT THE NEW STYLES BEING OFFERED TO THE MARKET? 4. Overhex Survivor Offspring 2015: A beautifully structured, accessible blend of Syrah, Pinotage and Cabernet Sauvignon. The wine rewards with aromas and flavours of rich dark berries supported by supple tannins.

6. Mellasat White Pinotage 2016: A dry white wine, made from 100 percent Pinotage grapes, showing pineapple, dried mango and pear on the nose, these follows through to the palate.

Only R798 per pack

Pinotage is the only commercially viable South African varietal at the moment.

You will find the stalwart supporters of the grape, as well as newcomers, are constantly trying to stay on top of trends, continually innovating and developing new styles. This all helps to make Pinotage more accessible to a wider wine drinking public.

WHY DO YOU LOVE PINOTAGE? At Altydgedacht I have quite an oldfashioned cellar and am therefore quite dependent on the quality of the grapes coming in from the vineyards—as I don’t like to mess too much with what I get from the earth. My little pocket of land produces wonderful Pinotage, which is full of the typical characteristics you would expect from this varietal in the Durbanville wine region. It’s therefore a no-brainer to craft a wonderful wine from the “raw” material. But from all over South Africa the Pinotages made these days are drinkable and often delicious. I believe you can do anything with Pinotage and the incredible variety of styles you’ll see at the Pinotage and Biltong Festival just proves my point.

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GT LUXURY ACCESSORIES Iconic Swan Double Necklace, R1690 from Swarovski

Swiss Quartz Chronograph Watch, R15 950 from Michel Herbelin

Givenchy Plain Bow Cut Cross Body Bag, R29 500 from Luminance

Black Onyx Ring, POA from Charles Greig Giorgio Armani Sunglasses, R3790 from Sunglasses Hut

Gucci Watch, POA from Picot & Moss

BLACK BEAUTY You can have any colour you like, as long as it’s black

Black Three Bar Cufflinks R965 from Simon Carter

Square Cut Black Diamond Ring, R18 250 from Black Betty

Armani Necklace, R6795 from D’ore Ultra Black Classique Ballpoint Pen, POA from Mont Blanc

Ring Around Clutch, R1699 from Mimco Black Orchid by Tom Ford, R2195 from Red Square

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Glam Rock Smartphone Cover, R1390 from from Swarovski

GT LOVES: How you can make shadows with flash lights

THE SHADOW STORIES Do you struggle to keep the kids interested in the same books night after night? Well, why not try something that will keep them intrigued, and involved. MOTION SILHOUETTE is just the book. It’s an interactive Japanese children’s book by Megumi Kajiwara and Tathuhiko Nijima that includes pop-up silhouettes in between pages. As a light source is directed toward either side, a different moving image is projected on the page to help tell the story. They have other books too, and each one is made to order by hand.

Quick, get the torches out! www.silhouettebooks.jp

A RT & DE SIGN Lovely things to buy, see and do

“It felt like a natural progression for us to evolve from fabrics into homeware … I noticed a need for fairly priced, beautifully curated pieces in the South African market…” — Katrin Herrmann-van Dyk HERTEX, WE’RE INTO IT Living stylishly is now made easy thanks to HAUS, a brand new and finely-curated homeware collection from the Hertex brand. Sophisticated and contemporary, this range is suited for everyday, inspired living. Expertly selected under the eye of Hertex Creative Director and Head Homeware Buyer Katrin Herrmann-van Dyk, Haus offers a complete homeware package of throws, blankets, scatter cushions and rugs, plus occasional furniture and tableware. Haus will be available at selected Hertex showrooms nationwide from the beginning of April. www.hertex.co.za

STAMPS SHOULD HAVE WINGS

GT LOVES: Haus’ printed ceramics designs

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Are you someone who considers stamps as works of art? Or has it been so long since you received a letter that you can’t remember what a pretty stamp looks like? Ain’t that a shame, as those tiny bits of paper can be rather arty. Diana Beltran Herrera’s latest works shows us this is true. The Colombian-born artist makes STAMPS HONOURING BIRDLIFE from different ecosystems—inspired by Diana’s travels. Each stamp is a three-dimensional paper sculpture and, although they don’t function as actual stamps, they “transport us somewhere else entirely, which is what stamps are meant to do, after all”.

GT ART&DESIGN

WHERE HER HEART LIES We love to hear a story of someone who finds their passion and makes a success at it. CAROLINE TOMLINSON is a fashion illustrator who has done just that. She worked in London as a designer for 15 years before realising illustration was where her heart belonged. Now it’s her sole focus, and she collaborates with brands and leading photographers, directors and designers on a broad range of projects. She has created portraits of some of the world’s leading fashion designers and style icons.

What would her dream collaboration be? Working with fashion designer JW Anderson, and doing some big windows displays for Selfridges or Saks. Caroline divides her time between Cape Town, where she lives and works during the summer months, and her first home, London. She exhibits locally and internationally and a selection of galleries sell her work. Follow her Instagram account (@carolinetomlinsonillustrator) for a look at her real time sketches as she travels the world. www.carolinetomlinson.com London Fashion Week

IMAGES: El Alto by Peter Granser (Edition Taube, www.editiontaube.de)

Girl in Hat

BOLIVIA TAKES POINTERS FROM BOKAAP There’s no denying colour brings a smile to peoples’ faces, and that a bright, cheery building will make passers-by much happier than a grey, drab one. And so, we think the city of El Alto in Bolivia must be one of the happiest places on earth.

Since 2005, self-taught Bolivian architect FREDDY MAMANI SILVESTRE has created over 60 housing projects that are so colourful they border on psychedelic. In fact, they’ve been referred to as “spaceship architecture”.

Mamani is known as the “King of Andean Architecture”, and he has built dozens of houses boasting bright colours and patterned motifs that originate in indigenous art and architecture. www.architizer.com/blog/freddy-mamanisilvestre/

WANDERING DRIFT WOOD FOR YOUR WALLS Imagine travelling across the oceans, carried by currents, wind and waves.

Bleached by the sun and soaked by the salty sea. Polished by sand, stones and rocks. And then stranded. Well you can own a beautiful item that has experienced all this. DRIFT by Hejmonti offers magnetic driftwood boards that are found at beaches, photographed, documented, cleaned and dried, and then the exact geographic coordinates of each discovery site are burnt into the wood. Metallic items such as keys, knives and tools will stick to the magnetic boards. They travel wrapped in a canvas bag accompanied by a logbook containing information about the site and photograph of discovery, and mounting instructions. And shipped worldwide, where this is possible. www.hejmonti.com

Golden Hair

INVITE AMANDA-JAYNE ROUND Tired of your regular vanilla candle with its artificial aromas? Try AMANDA-JAYNE CANDLES for something a little more heartfelt. Amanda-Jaynes are made in Cape Town, hand poured in small batches, using natural oils, a premium 100 per cent soy wax and an eco cotton wick. Each scent is made up of a unique arrangement of oils, carefully combined to give you some of the nicest smelling rooms around. www.amandajaynecandles.com

”With my architecture I want the world to know that Bolivia has its own identity.”

—Freddy Mamani Silvestre

GT LOVES: El Alto’s beautiful bright buildings

by Peter Granser

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The Coolest Girl i n C a pe Tow n At just 21, artist Tony Gum is making big waves in the art world

To n y i n f ro n t o f X h o s a Wo m a n f ro m h e r B l a c k Coca-Cola Series

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‘I ’m a n ar t i s t in l e ar ning , an d I ’m a l so a n obse r ve r wa it ing for the r ight mome nt to pounc e’

r

ising star, Tony Gum talks about what inspires her, her latest body of work and what else she has in store for us...

mother, from Tony’s Black Coca-Cola Series

When did you first realise you Were artistic? i’ve always enjoyed working with my hands, and i grew up in a creative household. during primary school i’d make elaborate and detailed cards for my family–the effort i put into perfecting each card made me realise my body was full of artistic bones. hoW does the creative process start for you? i consider my instagram account to be a mood board or a sneak peek at where my creative headspace is—so that’s where i generally start. i’ll begin by posting images of what currently catches my eye and complement those images with my original imagery. then i’ll go back to the drawing board and see how things unfold from there… tell us about the cola series?

Black Coca-Cola started off as a blog post but became something much bigger. at the time i was just updating my blog, but the post quickly started receiving a lot of traffic from positive feedback via social media. i realised this was an opportunity to continue the series and address the issue of the lack of representation of black female bodies and celebrate individuality in culture. it was a way for me to marry the first and third worlds—while still preserving african traditions. you’ve fused strong Western brands (such as coca-cola) With african culture. What makes you think they mix? george ritzer states, “commodities are no longer defined by their use, but rather by what they signify.” i’ve come to understand and accept that western

Spilt milk from milked in africa series brands will always be a part of our narrative as africans. We need to learn, teach, preserve and archive african heritage. in other words, acknowledge western brands, yet embrace african heritage. that is what will distinguish us from the rest of the world. tell us about Free da Gum? i remember coming across this striking beauty who had the most beautiful unibrow i’d ever seen. once i had discovered who she was (frida kahlo), the artworks she had done and the type of ‘radical’ woman she was gracefully proud to be, i was hooked. When entering the art world, i knew i needed some point of reference—and naturally i was yearning for a female artist of colour who took self-portraits. immediately my mind redirected me to frida, who said, “i paint myself because i know myself best.” do you have a favourite piece you’ve created? it has to be milked in africa. this is about the conversation between africa being seen solely as a commodity (and not being remunerated for its services

Free da Gum III

Tony was born in Langa but spent most of her childhood in the Cape Town suburb of Pinelands. She is currently studying film at CPuT, and when she’s not creating artworks she spends time with the people she loves. To find out more about Tony and to buy her artworks go to www.tonygum.blogspot.co.za.

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‘I e njo y the pa c e of thi s c it y – it k e e ps me s ane’ and resources) versus Africa openly giving—but not truly understanding the value it holds around these services and resources.

You'rE A ThIrd YEAr FIlM sTudENT—whAT oNE FIlMMAkEr INspIrEs You ThE MosT? I enjoy wes Anderson’s use of colour and composition—it’s unique. one can tell the man probably has oCd. he has his niche; it’s very noticeable and he lives by it. I admire that. The Grand Budapest Hotel is my favourite wes Anderson film.

Pin Up from the Black Coca-Cola Series

TEll us ABouT how You ArE INvolvEd IN lAlElA? lalela is an initiative that provides educational arts to youths at risk, to help spark creative thinking and awaken the entrepreneurial spirit. Their programmes, which I help run, aim to mould the mindset of young students and create a more certain future for themselves and their communities.

Tw o M i n u t e s WiTh Ton y What motivates you?

Before, I was motivated to prove to my parents and grandmother that what I was doing would eventually make sense. Now, I’m motivated by my dreams.

What do you want people to feel when they look at your work?

I’d like the audience to see themselves.

If not, I’d love for them to relate and be inspired.

To n y ’s n e x t s o l o e x h i b i t i o n takes place in April at the C h r i s t o p h e r Mo l l e r G a l l e r y i n C a p e To w n

Besides the food, weather and views. I enjoy the pace of this city—it keeps me sane.

Words to live by?

‘And those who were seen dancing were thought to be insane by those who could not hear the music.’

—Friedrich Nietzsche

What’s your favourite travel destination?

New York, for the human encounters, and the Eastern Cape for the scenery.

‘A s a n A r t i s t I f e l t a d e e p u r g e to unpack my heritage and u n d e r s t a n d t h e wh i s p e r s o f my ancestors par ticularly the women that made me. This s e r i e s w a s a ra t h e r p e r s o n a l o n e wh i c h w a s a d a u n t i n g a n d enriching experience’

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What’s your favourite fashion staple?

An A-line skirt that hugs the waist with grace and ends at the calves.

What’s next?

My solo exhibition at the Christopher Moller Gallery in Cape Town, on the 27th of April 2017.

Styled Tony Gum images (Tony with flowers and Tony with Vase) by: Noxolo Mafu

What do you love about Cape Town?

Well, Hello There,

hygge [hue-gah] W hy this Da nish Way of life is spreading across the Wor lD

by david biggs

I

hygge

[hue-gah]

or igin - nor way, De nmark

1. L i fe moment s br i m m i ng w it h happiness, comfor t, loved ones, favourite t hings, beautif u l places 2. Savouring t he present moment 3. T he good l ife

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f you find your days a little ordinary and lacking sparkle, maybe it’s time to introduce some hygge into your life.

Hygge is a Danish word (pronounced hue-gah) for turning ordinary events into special moments; making everyday events more meaningful or special. It also means something like cosiness.

It’s easiest to explain by giving examples.

A friend drops in unexpectedly during a busy morning and you offer her a cup of tea. She gratefully accepts. Now there are two ways you can do this. The ordinary way is to rustle up a couple of mugs from the cupboard, drop a tea bag into each and fill them from the kettle. You might even break open a box of Lemon Creams and offer her one.

Nothing the matter with that, really, except it’s a little too ordinary.

The hygge way is to drop whatever you’re doing, sit your friend down and appear moments later with a tea tray, covered with a red and white gingham cloth and bearing a tea-pot with matching milk jug, sugar bowl and delicate cups and saucers, and the Lemon

Creams on a plate.

Suddenly it’s a special occasion. You’ve added a touch of hygge.

Even in a busy coffee shop it’s possible to add a little hygge. The artistic swirl of coffee on top of the cappuccino froth helps to make it special. It shows the barista has taken pride in his work.

In Denmark the winters are long and dark and it’s a time of fireside friendships and warming glasses of schnapps and candlelight. Wall-to-wall hygge!

The Danes pull out all the hygge stops at Christmas time, when the red and white of the Danish flag blends cosily with the colours of Christmas. It’s a time when a million small acts of hygge add up to the warmth and friendship of the season. It’s a time of glowing fireplaces and cheerful candles casting a warm rosiness on the faces of friends gathered to share good times.

That’s hygge.

Hygge is also the act of dressing properly to go to the theatre or ballet. It makes the occasion a little more elegant for the others who are there. Sure, there’s no rule preventing you from rolling up in

jeans and flip-flops (and alas, many do), but that shows you do not regard it as a special occasion, so you make it a little less special for others.

An important part of hygge is being aware that the moment is special.

In an ideal world every moment should be special, to be experienced to the full, savoured, considered and remembered.

In the mundane world of the modern city too many moments are allowed to slip by unnoticed and instantly forgotten.

We are granted only so many moments of life to live. We can slip past them unthinkingly or we can make a point of experiencing them to the full.

In real life we do not have the benefit of a “time overdraft” or “extra time for injury”. When the Great Referee in the Sky blows His final whistle, that’s it.

Game over.

The Danes seem aware of this, which is why they place so much emphasis on hygge.

It could also be why so many international studies have found the Danes to be the happiest nation on earth.

‘We are granted only so many moments of life to live. We can slip past them unthinkingly or we can make a point of experiencing them to the full’

P.S. When it comes to taking things easy, the Finns have a different word. It’s Kalsarikannit (pronounced cal-sar-y-cuhneet), and is defined as “the feeling you get when you are going to get drunk at home alone in your underwear with no intention of going out”.

That’s cool, maybe, but certainly not hygge.

GT LOVES: Cosy sleeping with Granny Goose

1 . AT M O S P H E R E

Turn down the lights

4 . EQ UALIT Y

3. PLEASURE

2. PRESENCE

“We” over “Me”. Share the tasks and the airtime.

Coffee, chocolate, cookies, cakes, candy. Gimme Gimme Gimme!

Be here now.

Turn off your phone.

5 . G R AT I T U D E

6. HARMONY

7. C O M F O R T

Take it in. This might be as good as it gets.

It’s not a competition. We already like you. There is no need to brag about your achievements.

Get comfy. Take a break.

It’s all about relaxation.

1 0 . S H E LT E R

9. TOG ETH ERN ESS

8. TRUCE

This is your tribe. This is a place of peace and security.

Build relationships and narratives. “Do you remember the time we...?”

No dramas. Lets discuss politics another day.

HOW TO HYGGE LIKE YOU MEAN IT:

4. GO CAMPING: Although it may be a little chilly this time of year,

Here are 6 ways and places to help get your hygge on:

spending some quality time in a tent will provide you with a few hygge opportunities—including a closeness and connection with people, and being in nature.

WHERE TO GO: Bushbuck Camp in Sedgefield and Mountain Sanctuary Park in Rustenburg.

1. EXERCISE BY CANDLELIGHT: Hygge is all about the candlelight, right? Get your glow on by finding candlelit yoga or meditation classes. Quite a few studios in and around South Africa offer classes by candlelight. If not, why not suggest it to them?

WHERE TO GO: YogaWithin in Cape Town and Hot Pod Yoga in Joburg.

2. GET A GOOD CUP OF COFFEE: Apparently Danes are one of

Europe’s biggest coffee drinkers. If you’re not a coffee fan then opt for another warm drink such as a Chai latte, hot chocolate or Horlix. Hot drinks are all pretty hygge.

WHERE TO GO: Up Yours in Cape Town and Origin Coffee Roasting in Maboneng.

3. COSY UP WITH SOFT FINISHES: Treat yourself to some new

cushions and a blanket, preferably made from natural materials.

A comfortable and cosy sleeping environment has a rather big hygge factor.

WHERE TO GO: Granny Goose, showrooms in Cape Town, Joburg and PE.

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5. LEARN A CRAFT: Knitting is oh-so hygge, and its slow and

repetitive rhythm is calming for many a folk. This kind of pastime will help keep you focused but in a very relaxed and laid-back way. But if knitting needles aren’t your bag then there are plenty of other hygge pastimes to learn such as painting, scrapbooking or quilting.

WHERE TO GO: Bright Day in Cape Town and Just Darling in Joburg.

6. EATING OUT: If you get cabin fever staying indoors and prefer to go out—try to choose somehwere with a relaxed atmosphere that has plush couches and comfy chairs. A place where you can get cosy and really chat and connect with your friends or loved ones.

Soft tunes and lots of candles are right up there on the hygge scale.

WHERE TO GO: Kloof Street House in Cape Town and The Eatery in Joburg.

IMAGES: Norsu Interiors, Styling by Michelle Halford (The Design Chaser); Photography: Lisa Cohen Photography, www.norsu.com.au; Granny Goose Image, istock, Hygee manifesto taken from The Little Book of Hygee

T H E H YG G E M A N I F E S TO

Gt wellness

W h i l e yo u W e r e

Sleeping

DiD You Know?

Your mattress is the most influential factor in determining whether your back and body are supported at night. As sleeping well is essential for your health and wellbeing, it is important to invest in a good quality mattress

Why a good night’s sleep is more crucial than ever

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GT LOVES: Tempur’s selection of mattresses, pillows and bed bases

wHat iS HealtHy Sleep?

How can we tell if we are sleeping well?

Here are a few things that will help you know if you are getting a good night’s rest: • You fall asleep with 15-20 minutes of getting into bed.

• You regularly sleep between seven and nine hours every night.

• You don’t have long periods of lying

awake, but rather have continuous sleep.

• You wake up feeling refreshed.

• You generally feel alert and productive during the day.

• You don’t show signs of disturbed sleeping, for example pauses in breath, restlessness or other strange behaviours.

If these don’t describe your sleep patterns, it’s probably time to make some changes in your sleep routine.

Words by shannon Latimer

How Sleep HelpS witH efficiency Sleep helps your brain work properly, it’s important for optimal learning and memory function. While you're sleeping, your brain is preparing for the next day. It's forming new pathways to help you learn and remember information. Studies show that a good night's sleep improves learning, helps you pay attention, make decisions and be creative.

Many studies suggest that the quantity and quality of sleep has a profound impact on learning and memory in two specific ways. First, if you haven’t had enough sleep you can’t focus your attention properly, so learning efficiently goes out the window. Second, sleep itself helps with the consolidation of memory, which is essential for learning new information.

This consolidation takes place during sleep through the strengthening of the neural connections that form our memories.

So looking to get ahead, or pass your next course? Then go hit the hay.

IMAGES: Norsu Interiors, Styling by Michelle Halford (The Design Chaser); Photography: Lisa Cohen Photography, www.norsu.com.au; Stock Images

5 REASONS TO GET MORE SLEEP: A couple reasons to step away from the telly or mobile device, turn off the lights and go to bed a bit earlier: 1. A better time between the sheets, because you’re not ‘too tired’.

2. Sleep loss can lead to a lower pain threshold.

3. You’ll be less cranky, and in a better mood.

4. Sleep keeps the hormone leptin in control, which helps with weight control.

5. Clearer thinking leads to good decision making and problem solving.

HELP YOUR BODY RECOVER While sleeping well is no guarantee of good health, it does help to maintain many vital functions. One of the most important of these functions may be to provide cells and tissues with the opportunity to recover from the wear and tear of daily life. Major restorative functions in the body such as tissue repair, muscle growth, and protein synthesis occur almost exclusively during sleep.

CAN MARY’S LITTLE LAMBS HELP? Counting sheep is not used as a serious solution for insomnia, but perhaps you should try it yourself next time you’re tossing and turning. The idea is that it makes you bored while occupying our brain with something simple, repetitive and rhythmic.

THE HIDDEN COSTS: Experts and researchers report a lack of sleep can lead to obesity, diabetes, cardiovascular disease and hypertension, poor immune function and the common cold.

5 TIPS TO A GOOD NIGHT’S SLEEP 1. CREATE A REGULAR SLEEP SCHEDULE A regular routine will keep your biological clock balanced, and this in turn will have a positive effect on your sleep. So, what to do? Try go to bed at the same time every night, and wake up at the same time. Yes, sadly, that means on the weekends too.

2. EXERCISE DURING THE DAY Cardio is a great way to improve the quality of your sleep. But, just make sure it’s not too close to bed time. Exercise can keep your body temperature elevated for up to four hours afterwards—and this won’t help you catch some zzz’s.

3. CUT CAFFEINE IN THE AFTERNOON We know caffeine, as delicious as it is, is a stimulant. But did you know it stays in your system for about eight hours!

We’re talking coffee, tea and, of course, cola-type drinks. So, these products can prevent you from entering deep sleep, or will have you up counting the cracks in the ceiling most of the night. Maybe it’s time to pass on that flat white after dinner—or at the very least, make it a decaf.

4. TAKE TIME TO WIND DOWN It’s important to take some time to help your body move from its active state to

a calm sleep-ready state. A good plan is to set aside the last 45 minutes to an hour of your day for getting your body ready for sleep. Try prepping things for the next day ahead, take your time with your bedtime routine and relax in bed for about 20 minutes with no screen time— rather try a good book or some deep breathing exercises.

5. DESTRESS For a lot of people, stress is what keeps them awake at night. When we become still our mind wanders towards all the things we are worried about. If this is the case for you, keep a notebook next to your bed, jot down the things you are worried about and tell yourself you will deal with it in the morning.

Another good trick is meditation or mindful observation, where you make sure to focus on a positive object so you can retrain your brain’s thoughts and worries.

Tip: Keep a notebook next to your bed to jot down the things you are worried about

“I love sleep. My life has the tendency to fall apart when I’m awake, you know?”

—Ernest Hemingway

‘Sleep is the best meditation’ —Dalai Lama

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GT STYLE TRENDS Armadillo & Co Pinwheel Rug, POA from Coral and Hive

Botanical Garden (R557.00/m) & Leaf Plain Colour Green (R1035.00/m) from Mavromac

Zig Chair, R5750 from www.g-i-h.co.za

GT LOVES: Mavromac’s

Greenwood Outdoor Collection

Madame Luna Scented Candles, R280 from Poetry

Tertia Any Year Planner, R399 from Poetry

Rosemary Whistling Tea Kettle, R1500 from Le Creuset

Gree ne r y TR END

Refresh and revitalize with touches of green

Marc Jacobs Decadence Eau De Perfume 50ml, R1460 from Edgars

Sea Foam and Urchin Eyeshadow, R230 Bodyography

Eau de Toilette Verbena, R890 from L’Occitane

Las Palmas Salad Servers (R175) and Salad Bowl (R450) from Haus Velour Dark Green Harper 3 Seater, R15 899 from sofacompany.com

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GT dÉcor

‘If you love something, it will work. That’s the only real rule’ —Bunny Williams

room makeover Seven tips for finding the right wallpaper pattern

W

allpaper can add depth, texture, colour and pattern to any space—and even change the entire look of a room. However, given the cost and the need for professional installation (a definite must) wallpaper can be quite a commitment. But don’t shy away. Here are seven tips to help you make the right choice.

1. Pin or collect lots of images. fill your Pinterest feed or keep a notebook with images of wallpaper you love. then take a look at the collection of images—does a pattern or style keep coming through? if you can name a few themes throughout the images it will help narrow down your search for the perfect paper.

2. go With your Preferred style. don't go with a wallpaper pattern that doesn't reflect the décor style you’ve incorporated throughout your home. although wallpaper can be a bit of a bolder style statement—be aware of going too bold. it’s a safe bet to stick to what you know and love. Plus, avoid passing fads and get a pattern that

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you can grow old with … you want your wallpaper to be around for years, right?

3. get a samPle and live With it. even more important than sampling paint, getting a wallpaper sample is a necessity. stick it to the wall in the room where you want to hang it, and really live with it for a while. Placing this ‘tester’ wallpaper in your home will allow you to see how it fits in with the rest of your home’s finishes and fabrics. also take note of how the pattern or print looks at different times of day.

4. KnoW What you Want.

What are you hoping wallpaper will do for your space? add depth, texture, warmth, shine? also ask yourself how you’d like your wallpaper to make you feel. if, for example, you’re wallpapering your home office you may want a pattern that makes you feel rather calm. doing your tax return might not be all that bad if you have beautiful wallpaper to stare at blankly.

5. exPlore all of your oPtions. nowadays wallpaper goes far beyond traditional prints … you have options

such as grass cloth, cork and Japanese silk, as well as textured papers that mimic marble, wood and stone. so don't forget to look at every option that’s available to you. for example, if you’d like to add warmth and coziness to a room something like a richly textured wallpaper could be just the thing you're after.

6. avoid Pattern fatigue.

Wallpapering rooms and areas where you spend the least amount of time is your best bet—think stairs, studies and guest bathrooms and formal dining rooms—these are all good contenders for wallpaper. if you have to see the same pattern all day, everyday you might find yourself getting a little overwhelmed.

7. get Professional advice. lastly, and perhaps most importantly, contact a professional wallpaper company before buying anything. make an appointment and sit down with a qualified salesperson—show them your ideas, take pictures of your space and discuss what you can spend. a pro will give you advice and help you make an informed decision.

GT PROMOTION

MAVROMAC & The Gatehouse GLOBAL COLLECTIONS OF FABRICS, F U R N I T U R E & WA L L PA PER

M

AVROMAC & GATEHOUSE is a distinguished lifestyle brand. An exclusive one stop dÊcor haven favoured throughout the design industry. After success in both the pilot showroom in Jhb and the popular showroom in CPT, Durban became the next chapter. Mavromac & Gatehouse’s repertoire consists of exclusively designed & well selected furniture and accessories, together with prestigious collections of high-end fabrics and wallcoverings. Their in-house upholstery division has been created to enable clients to select from a large range of furniture styles. Together with one of their experienced team, complimentary fabrics may be selected from either their in-house brand, Mavromac South, or from any of the leading luxury brands they continue to represent: Colefax & Fowler, de Le Cuona, Pierre Frey and Rubelli to name a few. The added value that comes with all of these services under one roof, permits this brand to continue leading in terms of high-end style and quality at competitive prices.

www.mavromacandthegatehouse.co.za

Love lives

HERE

Cape Karoo meets French farm house in wine country MoniCa and HenK Van nieKerK have lived on the Wonderfontein farm for the past six years. after spending a good few years by the sea, the couple decided it was time to move from Bloubergstand to Monica’s family farm in the sleepy town of robertson.

Their leather couch is the only piece of furniture that they bought brand new and it was designed ‘exTra deep’ by resonance to ensure there was enough space for both them and their dogs

Henk and Monica met through a mutual friend but Henk says he had to work hard to win Monica’s heart. “He always somehow ‘arranged’ to meet the mutual friend in my flat to go canoeing together, and then there were the extended periods when he had to ‘wait’ for our friend in my flat,” laughs Monica. “i don’t know how he did it.”

So after lots of ‘waiting’ and many shared avo toasties, Monica slowly fell for Henk’s boy-next-door charm. “To have a good time,” Monica says, “all Henk needs is a bottle of wine on the beach. i thought, if that’s all it took, life with him would be good.” “come look at my swing!” Paul, their three year old, comes bounding in followed by Gina the Pointer and a slightly

less sprightly 15-year-old dalmatian called Suzy. The whole family (including the dogs) follows Paul’s bouncing blonde locks as he shows us his treehouse (built by Monica) and his giant round swing (also made by Monica) under the willow tree.

The swing accommodates all three family

members comfortably, including Monica’s big baby bump.

When Henk and Monica built their dream “French inspired karoo farmhouse” in 2011, they started with a blank canvas.

Monica took inspiration from her parent’s 1800s Georgian-style home, right next to

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home, right next to them on the farm.

The double storey, open plan, fourbedroom home has high ceilings and long wooden floors. The space is clean and uncluttered but still has a warm and welcoming feel. Every window and door is kept open and leads onto another part of the house. Light and fresh air fills each room. “To me, the most important thing is the happiness of the people in the house,” says Monica.

The couple say the wooden floors were their most indulgent home décor purchase. The floor planking—‘Wormy Chestnut’—was imported by BestWood Flooring from Australia. They chose these floors because they particularly liked the imperfections in the wood—the markings also help to disguise frequent muddy foot and paw-prints.

After living with a small kitchen in Blouberg, Monica couldn’t wait to design her big, dream kitchen. With the help of

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Victor Hugo’s Kitchen Designs, Monica created a modern space with a large and high kitchen table at the heart. Henk had the table made out of pecan wood from a tree that he had to cut down on their farm. It is the centre of the house. “Our kitchen table doubles up as our dining room table and it’s also where Henk prepares food during the winter months.

“This is our only large inside table and it works for our style of living,” says Monica.

Tucked under the kitchen table you’ll find old chairs that Monica came across in a local antique store. She refurbished them and covered them in beautiful brown, worn, honey-coloured leather.

Most nights you’ll find someone (usually Henk) perched on a stool sipping a glass of wine while chatting to Monica as she cooks. Their most precious kitchen possession? The old SMEG cooker. “It’s actually twice as old as the house, and

‘THE FLOOr pLAnKInG— ‘Wormy Chestnut’—was imported by BestWood Flooring from Australia’

Monica loves her Hansgrohe taps

‘I’m a DuLux gIrL. I must say over the years it’s my all time favourite paint. I have done paint techniques for many years and it never disappoints’

still works like a bomb,” says Henk.

Monica’s grandmother was an artist, so creativity runs thick through her blood. Back in Blouberg, Monica had to paint in her kitchen—as she didn’t have much space. “I always dreamed of having a private space to work. I wanted a room where I never had to pack up and could just carry on where I left off.

My art studio is my favourite room in the house,” she says. Her creativity isn’t confined to her art studio; most of their furniture is either made or refurbished by her. From re-upholstering her grandfather’s old rocking chairs in the lounge to designing, printing and making the grizzly bear pillows on her son’s bed, most things seem to have Monica’s hands behind them.

When Henk isn’t busy making his Paul René MCC, he also enjoys furniture design and re-purposing wood from the farm. “Our coffee tables are blue gum logs from alien trees that we cut down, and our new bar counter will be from the timber of an oak tree that fell over two winters ago,” he says.

Light and fresh air fills each room

‘She looks after the important stuff first.

For the rest, we take it easy’

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5 MINUTES WITH HENK: WHAT KITCHEN ESSENTIALS CAN’T YOU LIVE WITHOUT? Butter and good olive oil—and I always have lamb in the freezer.

WHAT DO YOU DO DURING YOUR DOWNTIME? We put a lot of energy into our veggie garden. We have rosa tomatoes, aubergines, peppers, spinach, butternut, squash, baby marrow, watermelon and melon. In winter we plant enough peas to last our whole family for a year!

TELL US MORE ABOUT YOUR MCC? The days of only drinking bubbly at weddings are long gone. Sparkling wine is the perfect everyday drink when you come home from work. Our grapes are all handpicked and passed into the press, crate by crate. Our Chardonnay is planted in rich limestone soils and our Pinot Noir grapes are planted on a southerly slope in ripped shale rock.

AND THE PAUL RENÉ MCC LABEL? I’m responsible for what goes into the bottle and Monica is responsible for the outside. She lovingly designed all the labels, logos and packaging.

Each year Paul René has a bubbly festival at the beginning of November. To find out more about the festival and their famous MCC go to www.paulrenemcc.co.za.

Photography by: Ayeh Khalatbari

To get Henk’s homemade bread recipe visit www.goodtatse.co.za

Henk was also involved in the designing of the house. “Well, sort of,” Henk laughs. “The two areas that had my input are the outside stoep and the outdoor braai area.” The large stoep area wraps around most of the house and is covered with couches and standalone chairs. The chairs are full of bright cushions with bold blue mats underfoot. You can tell this is where the family spends most of their time. This is where they share many happy meals with friends and family. And this is where we sit down, as guests, to a real farm lunch overlooking the long rows of vineyards. The two of them lay out the most delicious spread of meats, cheeses, and fresh salad from their veggie garden, and the softest homemade bread made by Henk in a potjie pot.

Henk and Monica are an incredible couple. It’s not often you see a couple so in love after 15 years together. Sitting with them, all you feel is love. “She is the best mom ever,” says Henk. “She looks after the important stuff first. For the rest, we take it easy.”

BEST WAY TO SPEND A WEEKEND? We just bought a motorhome. Camping is our thing now. There are so many places around Robertson to explore for the weekend. If there’s a wave, it’s even better.

GT KITCHEN ESSENTIALS

Sarah Jane Copper Pendant Light Fitting, R1499 from Wechsler Marble Mugs, R49 each from @home S&P Marble Dinnerware, R109 each from @home

GT LOVES: Caesarstone’s lifetime guarantee

Marble & Metal Inset Utensil Holder, R645 from Weylandts Eros Table, R1800 from Haus

COPPER

Flatware set, R1600 from Haus

& Marble

Copper Grid Love Print, R100 - R650 from Simply Home

Kit out your kitchen with cool marbles and warm coppers Tray Hexagonal Marble, R399 from @home

Dualit Classic Copper Finish Kettle, R4199 from Banks

Vintage Copper Tea Infuser, R99 from @home

Kitchen Craft Wine Cooler, R678 from Banks

GT LOVES: Italtile’s Alsacia range

Copper Tap, POA from www.smeg.com

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take a

BITE Foodie News and Finds

TWO TICKETS TO THE AVO SHOW Avo-lovers the world over are shrieking with delight at the news that an avo café opened last month in Amsterdam. THE AVOCADO SHOW is a café dedicated to this little green gem, and we can understand why! Patrons can expect an all avo menu, yes, all the dishes will in some way, shape or form contain this creamy fruit-everything from the messy avocado bun to avocado chocolate smoothies.

So, if you’re jet setting off to Amsterdam, look them up for breakfast, lunch, dinner or even a late night avo snack, in the trendy De Pijp neighbourhood. If you aren’t lucky enough to travel there in person, visit them on their Instagram page @theavocadoshow.

The Netherlands isn’t the only avo mad country though, casual pop-up avo bars have been seen in the US too.

PAUL FINALLY COMES TO JOZI! The famous French patisserie has finally opened its doors with a 180-seater flagship store right here in Melrose Arch.

Established in 1889 in the city of Croix, the famous French patisserie was started

by Charlemagne Mayot. PAUL Melrose Arch embodies the French art de vivre (art of living), combining a chic blend of bakery-patisserie-café-restaurant, full table service, and a signature display counter for on-the-go orders. Our favourite part? Skilled artisan bakers make craft breads and pastries right slap bang in front of you. The spot offers an extensive indulgent range of breakfasts, brunches, lunches, afternoon teas and dinners. Explore the world of PAUL’s on Instagram (@PAULSouthAfrica).

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ON OUR BOOKSHELF The debut cookbook EVERYTHING I WANT TO EAT from Jessica Koslow—award-winning chef of LA’s popular restaurant Sqirl— features more than 100 fresh, marketdriven, healthy, and flavourful recipes.

Jessica and her restaurant, Sqirl, are all about food that surprises and engages all senses. In Everything I Want to Eat, she shares health-conscious, delicious recipes, all of which always use real foods that also happen to be suitable for vegetarians, vegans, or any other diet that sits down at your dinner table.

Jessica provides notes and thought bubbles throughout that show how just about any dish can be modified for specific tastes and dietary needs.

G T TA K E A B I T E MINIMAL IN MOSCOW New to Moscow’s Garden Ring is DIZENGOFF 99, a café restaurant inspired by Tel-Aviv culture. Strange name, right? It comes from the 70s iconic Israeli film Dizengoff 99, and it reflects the modern spirit of the capital. The café décor is very minimal, with stripped walls and wooden furnishings. The space was conceived

by Harry Nuriev and Dmitry Vorontsov of Crosby Studio, and they compensated for the interior’s simplicity with a bold, painted exterior.

As in Tel Aviv’s café, breakfast is served from morning till evening and you’ll be tasting specialities such as swakshuka or hummus, freshly baked bread, cookedany-way-you-like eggs, tahini, and much more. Who’s up for a trip to Russia?

THREE COOKIE HACKS 1. Turn hardened brown sugar soft in seconds. Break up the sugar as much as you can and put it into a bowl and cover with a damp paper towel. Place in the microwave for 30 seconds, then remove and mash with a fork. You may have to do this once or twice. It won’t stay soft very long, so bake with it once it’s ready.

2. Get butter and eggs up to room temp quickly. For butter, fill a glass with hot water and let it sit for a minute. Then throw out the water and place the warm glass over your butter, making a mini sauna for the butter. After a minute or two it should have softened.

For eggs, place them in a bowl with warm water, leaving them in the water for a minute or two. That should do it.

3. When you’re out of eggs…

If you’re going dairy-free or have just forgotten to pick up some eggs from the shop, try this as a substitute: Whisk 2 tbsp water with 1 tsp oil and 2 tsp baking powder.

EVER HAD THE URGE TO LICK A FLOWER? Now here’s a beautiful and delicious treat that is going to be hard to say no to, gelato shaped into roses. A flower you can lick! The concept comes from AMORINO, a Parisborn chain of gelato shops or boutiques, as they like to say. To make the roses, Amorino employees fill cones with a tall, skinny scoop of gelato. Then, using a flat ice cream scoop, they scrape petals from a full tub of gelato and wrap them around the original scoop.

And instead of a cherry on top, you can get a tiny, gelato-filled macaroon. That doesn’t sound too tricky. But apparently it takes three weeks of training to get it right. Can you believe these have been available since 2002? The trend started in Europe back then and they were also popular in New York in 2011, but now Sydney’s caught onto the fad. You’ve got Instagram to thank for their renewed popularity, can you think of a more photogenic foodie treat? Take a look at @icreamygelato.

WHEN OMELETTE MET PANCAKE The age old question of whether to have a sweet or savoury breakfast has now become easier to answer, thanks to the CROMLET. Yes, you guessed it, it’s a mix between a crêpe and an omelette. And it really is a simple, healthy meal that can be made in a flash. ¼ cup chickpea flour ¼ cup water (or nut milk) veggies of choice 2 eggs ground turmeric coriander cumin pinch salt and pepper good glug olive or coconut oil yogurt, to top honey, to top toasted nuts or seeds, to garnish 1. Whisk together chickpea flour and water.

2. Let it sit for 15 minutes or more to hydrate.

3. Sauté whatever vegetables you have, such as greens and mushrooms.

4. Beat eggs into the batter, and season with ground turmeric, coriander, and cumin, plus some salt and pepper.

5. Warm up your pan over medium-high heat and add a glug of oil.

6. Pour in the batter (all of it) and let it spread to the sides and cook for several minutes until nearly set. Flip it confidently—it’s a big pancake—then let it brown on the other side for a few more minutes.

7. When the pancake is evenly bronzed, plate it and top off the vegetables with yogurt, honey, olive oil, and pepper, plus a crunchy garnish such as toasted nuts or seeds.

RECIPE CREDIT: WWW.BONAPPETIT.COM

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RECIPES BY DIANE HEIERLI PHOTOGRAPHY C&D HEIERLI FOOD ASSISTANT MARELI ERASMUS

Speckled Egg Cake p.48

Treats

EASY EASTER

Simple recipes to get you into the Easter holiday spirit

colouring and, holding the paintbrush with one hand, gently flick the bristles with your index finger to splatter colouring onto the sides of the cake. First practice on to your wax paper.

6. Decorate with Easter eggs and fresh flowers.

Speckled egg cake Makes 12 slices

For the cake: 1½ cups cake flour, sifted 1½ tsp baking powder ¼ tsp salt ½ cup unsalted butter 1 cup sugar 2 large free-range eggs ½ tsp vanilla extract ½ cup full cream milk For the icing: 250g butter 500g icing sugar blue food colouring 2 tbsp milk For the cake decor: fresh flowers speckled eggs easter eggs black gel food colouring

Hot croSS BunS Makes 12 buns

For the cake: 1. Heat the oven to 180°C and lightly coat 2 x 20cm cake tins with butter.

2. Sift the cake flour, baking powder, and salt into a large mixing bowl.

3. Beat the butter using an electric mixer–– set on a low speed and then add the sugar. Cream till light and fluffy. Beat in the eggs one at a time.

4. Add the vanilla and milk, and beat on medium-high, just until blended. Be careful not to over-beat.

5. Pour into the prepared tins and bake until a wooden skewer––inserted in the centre––comes out clean. This should be about 30-35 min or so.

6. Place cake on a wire rack until cooled.

For the icing: 1. Beat the butter, icing sugar and milk until light and fluffy.

2. Add colouring until the desired shade of blue, one drop at a time.

3. Assemble the cake by filling each layer with blue buttercream and placing them on top of one another.

4. Cover the cake completely with buttercream and smooth the sides with a hot palate knife.

5. Pour some black colouring into a bowl and cover your work area with wax paper.

Lightly dip your new paintbrush into the

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200ml milk 55g unsalted butter 2 x 7g sachet dried yeast 55g caster sugar 455g strong bread flour, plus extra for dusting 1 tsp sea salt 1 tsp mixed spice 1 tsp cinnamon ½ tsp nutmeg 1 tsp ground ginger 1 large free-range egg 2 tbsp plain flour 55g raisins 30g dried cranberries runny honey, to glaze Making the dough: 1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm—you should be able to dip your finger in without scalding it.

2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes (or until melted) then set aside.

3. Transfer the warmed milk mixture to a medium bowl, stir in the yeast and 10g of sugar. Set aside.

4. Sift the flour into a large bowl and then add the salt, spices, and the rest of the sugar.

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture.

6. In a separate bowl, beat the egg, then add.

7. Using a fork, mix well until you have a rough dough, then transfer to a flour dusted surface and knead for around 10 mins, or until soft and springy.

8. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

9. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and knead into the dough for 1-2 mins.

Baking: 1. Preheat the oven to 190°C and grease and line a large baking tray.

2. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray. Cover with the tea towel and leave in a warm place for a further 30 mins, or until doubled in size.

3. Place the plain flour and 2 tablespoons water in a bowl and mix to a thick paste.

4. Gently pat down the risen buns then use the batter to trace a cross with a piping bag or spoon.

5. Place the buns into the preheated oven for 20-25 mins, or until golden brown.

6. Transfer to a wire cooling rack, brush over a little honey and leave to cool.

eaSter SlaB Serves 4

2x 80g dark chocolate slabs 1x 80g white chocolate slab 50g speckled eggs 10 small meringues 4 coloured easter eggs 1. Line a baking tray with baking paper and set aside.

2. Melt the dark chocolate in a bain-marie over a pot of hot water until completely melted.

3. Pour the dark chocolate over the baking paper and swirl the baking tray around until the chocolate is spread out evenly over the whole sheet.

4. Now melt the white chocolate and pour it onto the dark chocolate. Use a skewer to drag the white chocolate into the dark chocolate to make swirls.

5. Sprinkle all the toppings onto the slab and place in the fridge to set.

6. Break into pieces and serve.

'Easter is the only time when it’s safe to put all your eggs in one basket’ ––Evan Esar

Easter Slab p.48

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Hot Cross Buns p.48

goodtaste.co.za

| NOVEMBER 2016 |

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MINI PAVLOVAS

Makes 6 mini pavlovas 4 egg whites 375g caster sugar 1 drop red food colouring FILLING: 250ml cream 100g fresh blueberries 1. Preheat the oven to 120°C and line a baking tray with baking parchment.

2. Beat the egg whites until stiff peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

3. Add the one drop of food colouring and gently fold through the mixture. Make sure that you don’t mix it too much so that you keep the swirl effect with the colouring.

4. Place spoonfuls of meringue mixture onto the baking paper and make a small well in each meringue nest.

5. Place in the oven for 1-1 ½ hours until completely dried.

6. Remove and cool down.

7. Beat the cream till soft peaks form and fill each nest with cream and fresh blueberries just before serving.

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G t h e a lt h

A State of Complete Harmony Nourish’d in Cape Town is a café and juicery (yes, that’s a thing) that believes the natural order of things is a group of repetitive rhythmic processes that affect our health, physical strength and spiritual balance.

Nourish’d tries their hardest to supply organic, locally-sourced, environmentally-friendly, seasonal produce where possible—sourced from South African farmers they trust. The café offers goodies carefully created for their neighbourhood friends, sourced with the intention to provide the very best with the utmost love. www.nourishd.co.za

GT LOVES: Honey Love Juice by Nourish’d

HealtHy & happy

A Smoothie to Energise

healthy

Grab a smoothie after your work out, it’s a healthy treat you can look forward to while your muscles are working away.

body,

healthy

mind

Acai-Peanut Protein Shake This recipe is adapted from the ‘AcAi ANd PB smoothie’ from the juice bar at the Complete Body gym in NYC. Instead of strawberries, you can use one banana or a cup of any other fresh or frozen fruit you like.

100ml packet frozen unsweetened acai purée (Faithful to Nature sells the powder form) 1 cup almond milk 1 cup frozen strawberries 1 /3 cup vanilla whey protein powder 2 tbsp natural peanut butter Blend acai, almond milk, strawberries, protein powder, and peanut butter in a blender until smooth. Serve immediately.

Looking and Moving Pretty “Women don’t just want a pink version of a man’s running vest,” says the athleisure brand movePretty. This Stellenboschbased brand understands that women want to feel appreciated and beautiful— even when they are active. Founded by Olympic South African Triathlete Mari Rabie and fashion designer Annelie Kotze, the MovePretty range varies from active wear such as the ‘ms leggy’, to athleisure wear such as the ‘big city life’ pants. Other quirky names in the range include ‘zepants’ running shorts, also ideal for pilates; the ‘gotyour-back’ crop top, with pretty back detail and new peaks for an urban sportsluxe look. Clothing is available online and at regular pop-up events. www.movepretty.co.za and #prettymoves on social media.

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‘If you train five hours per day, you don’t want to think about comfort—it should be a given’—Mari Rabie

RECIPE SOURCE: Adam Rapoport, www.bonappetit.com

Makes 1

G T H E A LT H

Stars to Get Us Motivated We are all inspired by what we see. So For SUP yoga let’s take a look at a couple of FITNESS lessons in Durban STARS that are inspiring loads of check out: Surf. Sup. Yoga, followers on Instagram. Here are www.surfsupyoga.co.za. In a few of the top female athletes Posing and Johannesburg try Yogaworks at showing off their workouts, Floating Emmerentia Dam, strength and healthy food If you think www.yogaworks.co.za. In Cape choices. you are pretty Town go to BiancaJade Yoga, 1. @MASSY.ARIAS is a certified good at yoga, www.supyogacpt.com. maybe it’s time personal trainer and has a massive to up the ante. following of 2,1 million. She is Perhaps it’s time to try popular for advice on how to properly build strength and confidence, and SUP YOGA . Yes, that’s right, known for her empowering captions and yoga on a Stand Up Paddling board. can-do attitude.

It will tone your core, build your stability and provide you with a fun learning space. Because the platform is unstable it gives you a far better workout, you have to engage your core more in order to balance and not fall in the water. It will also help you refine your technique, so if you generally put more weight on your one side when you are, say, doing downward dog, your board will let you know, and you will need to readjust. The SUP community is growing quickly, @Blogilates making it easier for you to find a place that’s convenient.

2. @BLOGILATES features Cassey Ho, a body-positive certified fitness instructor and pilates queen loved by more than 1,3 million people. You’ll see many pilates poses posted, peppered with healthy foods and cute animals.

3. @AMANDABISK is an exercise physiologist, yoga instructor and CrossFit coach. She posts pics of herself getting sweaty in many different places, and has a following of 638,000.

4. @CHRISTMASABBOTT is a weightlifter with more than 391,000 followers. She is also a CrossFit competitor and Olympic lifter, and regularly posts photos and videos of herself lifting crazy heavy weights. @ChristmasAbbott

Super Fruit that Falls from the Trees Baobab powder is the dry pulp of baobab fruit, and is considered a super fruit. It’s eaten to boost health and vitality. ECOPRODUCTS makes an organic baobab fruit powder that can be used as a health supplement and food ingredient. It is rich in vitamin C, calcium and magnesium. It is also an antioxidant, has prebiotic properties and is a natural source of dietary fibres, minerals and organic acids.

That’s all good to know, but how do we use it? Just add it to a few of your favourite dishes, such as a bowl of yoghurt or in smoothies, it adds flavour to cheese cake or even sorbet. Also nice in a glass of milk, or just by the spoonful. Whatever you’re into. www.ecoproducts.co.za

Foods that Will Make You Happier Put these in your shopping basket next time you’re feeling blue: BANANAS: Not only are these full of potassium, but tryptophan too, a brain chemical that helps to regulate mood.

Bananas are also a good source of B vitamin folate, low levels of this vitamin has been linked to depression.

BERRIES: Certain flavours in berries have a chemical similar to valproic acid, which is a prescription mood-stabilising drug.

Also, the flavonoid anthocyanidin found

in berries is said to reduce inflammation, which has been associated with increased rates of depression.

SALMON: All the omega-3 fatty acids in salmon are said to improve your mood and fight depression.

QUINOA: Quinoa has a little flavanoid called quercetin, which has been shown to have anti-depressant effects.

DARK CHOCOLATE: Choc-full of antioxidants, dark chocolate has been found to reduce the stress hormone cortisol.

GT Loves: Gather and Feast’s Grazing Board recipe. www.gatherandfeast.com.au

Gt Influencer

Liv ing The H e a lt H y

Nutritionist, blogger and cookbook author, Jessica sepel is taking Australia (and the world) by storm

life Jessica Sepel was born in Johannesburg but moved to AustrAliA with her family when she was 12 years old

Dream escape?

Anywhere in the Maldives—and one of my favourite places is the health retreat, Como Shambhala Estate in Bali.

Number oNe health tip?

Healthy living is a lifestyle, not a short term phase or fad. We have to change our mindsets from weight obsessed to health conscious. A healthy weight is the result of a healthy life.

Favourite holiDay DestiNatioN? Cape Town, South Africa—although it feels more like a second home than a holiday.

I also love Thailand which is a little closer to home.

Favourite bottle oF wiNe? I love a really good glass of organic red wine. I also can’t say no to a French rosé. best spot For suNset?

Koh Samui, Thailand. holiDay esseNtials?

Swimmers and a few nice outfits

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for special occasions. Plus I don’t go anywhere without my probiotics and lots of healthy snacks for the trip. morNiNg routiNe? When I wake up I make a conscious effort to not look at my phone or email until after my morning routine. I meditate for 10 minutes which I find so important—my focus is on gratitude and manifesting a good life. I then prepare a warm lemon water or my Metaboost drink. aND aFter the lemoN water?

I love to work out before my day begins so I’ll take a walk outside or head to yoga.

Then it’s breakfast time. I usually prepare a healthy breakfast at home—either eggs, a protein smoothie or on a cold day I love a bowl of porridge. And when I’m feeling creative, I’ll work on a new breakfast recipe.

Favourite restauraNt? I love Lox, Stock & Barrel in Bondi—they have incredible food. The eggplant and halloumi dish is a must-try.

‘Yoga is one of the best ways to de-stress, relax and loosen up after a long day’ —Jessica sepel

exercise oF choice?

I love yoga. It’s so amazing and has totally transformed my mental and physical state. best natural beauty Fix? My grandma’s secret tip for glowing, clear skin was a face mask made of organic mashed strawberries—true story!

Recipe

AL M O N D & H E R B - Stuffed Mushrooms

• 4 large portobello mushrooms, wiped clean, stems removed • 3 tablespoons olive oil • Himalayan pink rock salt and ground pepper • 1 cup slivered almonds • 2 large handfuls of basil leaves • 2 large handfuls of flat-leaf parsley leaves • chilli flakes (optional) • basil leaves, to garnish 1. Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.

2. Place the mushrooms on the prepared tray and drizzle with half the olive oil.

Season with salt.

3. Pulse the almonds, basil, parsley, remaining oil and a good pinch of salt in a food processor until it forms a rough crumb.

4. Fill the mushrooms with the stuffing and sprinkle with chilli flakes, if desired.

5. Bake for 20–25 minutes or until the mushrooms are cooked and the stuffing is golden. Garnish with basil leaves.

Serve and enjoy.

Favourite recipe at the moment?

I’m loving my Cauliflower Parmigiana from Living the Healthy Life and my super easy One Pan Japanese-inspired Salmon.

What are you drinking right noW? My one coffee a day—a piccolo.

Quote you like to live by?

‘Take care of your body. It’s the only place you have to live.’ —Jim Rohn. health trend you predict?

Gut health. We’re seeing so much fascinating research coming out about the link between our microflora and our overall health. I predict a big focus on probiotics, prebiotics and fermented foods too.

Jessica openly speaks about her struggles with food and diet, and how after studying nutrition her relationship with food slowly began to change. Jessica documented her healing journey with food through her blog www.jessicasepel.com.

Her blog quickly gained a strong following and ultimately lead to her publishing her two books The Healthy Life, Living the Healthy Life and The JSHealth Program, designed to help women quit diets, find a balanced weight and live the healthy life.

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GT COMPETITION

WIN 1 OF 5 NutriBullet 600w

Nutrition Extractors VALU ED AT R 20 0 0

*PER UNIT

TO ENTER GO TO WWW.GOODTASTE/ WIN.CO.ZA With its patented blade design and unique cyclonic action, the revolutionary NutriBullet nutrition extractor breaks down even the toughest ingredients like carrots, nuts and ice into their most digestible, nutrition-enhancing state.

Being a nutrition extractor or super blender, there is no part of the fruit or vegetable that gets lost ––notably including the pulp.

The NutriBullet is incredibly easy to use and clean, and will transform your daily diet and your health.

For more information on NutriBullet and to place an order, including free delivery to your door, visit www.nutribullet.co.za or CALL 0861 777 997. Also available from leading appliance retailers.

Facebook: NutriBulletSouthAfrica Instagram: Nutribullet_SA Twitter: @NutribulletSA #NutriBullet and #NutriBlast

The winners will receive one NutriBullet nutrition extractor 600W. The unit used in the competition material is for visual purposes only and may vary from the actual unit (in terms of colour) winners will receive – dependent on availability at the time. The prize is not transferable for cash. The winners will be randomly drawn and contacted telephonically or by email. COMPETITION CLOSES ON THE 30TH OF JUNE 2017.

B O E W K L S O

RECIPES BY ILSE VAN DER MERWE OF WWW.THEFOODFOX.COM IMAGES BY TASHA SECCOMBE

DID YOU KNOW? Poke, meaning ‘cut up’, is an age-old traditional Hawaiian way of eating and serving food. It originated as a way of serving cubed raw fish—sometimes marinated and sometimes served on hot rice.

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Marinated Tofu & Chicken Poke Bowl p.60

GT Loves: This as a veggie option too—just don’t include the chicken and use a vegetable stock instead

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Spicy Tuna poke Bowl Serves 4

250ml jasmine/sushi rice about 400g best quality tuna steak, fresh 5-10ml harissa dried spice blend 45ml soy sauce 5ml sesame oil 1 large (or 2 small) avocado, peeled and diced 4 small radishes, finely shaved 1/2 cup fresh broad beans, skinned 1 bunch spring onion, finely sliced pickled ginger, shredded, to serve poppy seeds, for sprinkling soy sauce, to serve

1. Cook the noodles in salted water until just tender (check packet, about 3-5 minutes).

Drain water off and add the noodles to the hot chicken stock in a small pot. Set aside.

2. Cut the tofu into 1x1cm cubes and place in a bowl. Add the harissa and soy sauce and mix to coat all over. Get all the other ingredients ready to serve.

3. Spoon the warm noodles into 4 bowls (fill them about halfway) and top with some of the chicken broth. Arrange the chicken, cabbage, carrot, bean sprouts and chillies.

4. Serve immediately, with extra soy sauce.

SalMon poke Bowl

Serves 4 1. Cook the rice according to packet instructions. While cooking, prepare the other ingredients.

2. Cut the tuna into 1x1cm cubes and place in a bowl. Add the harissa, soy sauce and sesame oil and mix to coat all over. Get all the other ingredients ready to serve.

3. When the rice is cooked, spoon into 4 bowls (fill them about halfway). Arrange the tuna, avo, radishes, broad beans, spring onion and ginger on top of the rice in each bowl and sprinkle the avo with poppy seeds.

4. Serve immediately, with extra soy sauce.

Tip: Buy small portions of tuna or salmon

sashimi from your local sushi bar—you’re only going to use a small amount and this way you’ll know it is fresh, trimmed, skinless and boneless.

MarinaTed Tofu & chicken poke Bowl Serves 4

300g noodles (ramen or soba) 500ml chicken stock/broth, hot 300g tofu 5-10ml harissa dried spice blend 45ml soy sauce 2 chicken breasts, cooked and sliced 1 cup red cabbage, shredded 1 cup carrot, shredded 1/2 cup bean sprouts 1/2 red onion, finely sliced 2 small red chillies, finely sliced soy sauce, to serve

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250ml jasmine/sushi rice about 400g best quality salmon steak, fresh, pin boned and skinless half a cucumber, finely sliced in rounds, triangles or cubes a few nori/seaweed sheets, cut up or shredded 1 large (or 2 small) avocado, peeled and sliced pickled ginger, stacked with overlays and rolled into rose shapes black sesame seeds, for sprinkling soy sauce, to serve 1. Cook the rice according to packet instructions. While cooking, prepare the other ingredients.

2. When the rice is cooked, spoon into 4 bowls (fill them about halfway). Arrange the salmon, cucumber, seaweed, avo and ginger roses in each bowl and sprinkle the salmon with sesame seeds.

3. Serve immediately, with extra soy sauce.

STicky coconuT rice pudding poke BowlS Serves 4

1 cup jasmine rice 2 cups water a pinch of salt 1 can coconut milk 160ml caster sugar 5ml lime zest, finely grated, plus more for garnish 5ml vanilla extract

1 cup fresh mango, finely diced pulp of 2-3 passion fruits black sesame seeds, for sprinkling (optional) 1. Place the rice, water and salt in a saucepan and bring to a boil. Reduce the heat to low and cook, partly covered, for 15 min until tender.

2. Add the coconut milk, sugar and zest and bring to a simmer. Cook for about 20 min, stirring often, until most of the coconut milk has been absorbed and the mixture has the consistency of a thick, but still runny, risotto.

Remove from the heat, stir in the vanilla and set aside for 15 min.

3. To serve, stir the rice again, then spoon into small dessert bowls (we’ve used small coconut shells), then top with fresh mango, a drizzle of passion fruit pulp, some lime zest strips and sesame seeds. Serve warm, not too hot.

hoT Tropical poke Bowl Serves 4

250ml jasmine/sushi rice 10ml vegetable oil about 400g smoked pork steaks, cut into fine strips 30ml sweet BBQ sauce 15ml sriracha sauce (or hot peri-peri sauce) 1 cup pineapple, diced 1 cup papaya, diced 1/2 cup cashew nuts 1 bunch spring onion, finely sliced a small bunch of coriander, fresh, roughly chopped, to serve soy sauce mixed with sriracha (50/50), to serve 1. Cook the rice according to packet instructions. While cooking, prepare the other ingredients.

2. Heat the oil in a large frying pan. Add the pork strips and fry until cooked. Add the BBQ sauce and sriracha and continue to fry until it becomes sticky and dark. Remove and set aside.

3. When the rice is cooked, spoon into 4 bowls (fill them about halfway). Arrange the pork, pineapple, papaya, cashew nuts, spring onion and coriander on top.

4. Serve immediately, drizzled with the soy/ sriracha mix.

Salmon Poke Bowl p.60

Look familiar?

Looking at the simplicity and strong Japanese elements, it might remind many of us of a familiar favourite: deconstructed sushi.

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Just the way you like it: as they’ve gained popularity all over the world, poke bowls now have fewer rules. although cubed raw fish is still the most popular way of serving poke, you’ll also find some recipes containing cooked prawns, shredded chicken, Mexican-style crispy tortillas and even Korean BBQ sauces. If you’re serving it in a bowl and it contains cut-up ingredients you might be able to call just about anything poke.

Hot Tropical Poke Bowl p.60

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GT Loves: How this takes us straight back to the beaches of Thailand

Sticky Coconut Rice Pudding Poke Bowl p.60

goodtaste.co.za

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RED WINE salt Makes: 1½ cups

Prep time : 40 min

Dry time: 120 min

Total time: 1hr 20min

INGREDIENTS

1 cup red wine 1½ cups course salt 1. Gently heat the red wine on the stove top to a mild simmer and reduce to roughly ¼ cup.

2. Grind the salt gently in a pestle and mortar to reach a medium course consistency.

3. Place salt in a medium bowl.

4. Remove the wine from the stove and add 3-4 tablespoons of wine, one tablespoon at a time, to the salt, stirring after each addition. Make sure the salt does not get too wet.

5. Spread the salt evenly on a baking sheet or serving plate and allow to dry at room temperature for at least two hours.

6. Gently mix salt with a fork and store in an airtight container until needed.

Tip: If you have added too much wine to the salt, just keep adding salt until the liquid has been absorbed.

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Photography & Recipe by Wida Foster

METHOD

Gt hotspots

Places to go,

PeoPle to See Our pick of the places you need to be

Hairway to Heaven Joburg Bar Ber Blacksheep is a first of its kind in Joburg, this new barber-slash-bar in Rosebank offers neat haircuts as well as real shaves—done with classic cut-throat tools, hot towels and fat brushes. Enjoy a tipple while you’re being groomed to the nines—coffee or draught beer come complimentary with your cut, while there’s also whisky, infused gin, martini cocktails and mocktails to choose from. Wait your turn while relaxing on the leather-studded couches, armchairs or barstools, enjoying the prohibition era ambience; from the chequered tiles to apothecary jars in a dark-wood cabinet.

Drown Them Here Cape Town The Sorrows Bar is the project of carpenter and shop-fitter, James Louw. The handy woodworker has used the bar as an opportunity to showcase his considerable skill. Light French oak is complemented by white marble, there’s an intricate and detailed bar, and pressed ceilings, hung with a chandelier. The menu is separated into two menu factions: victuals and libations (that’s food and drinks to the layman), and offer a wide range of both. It’s an elegant and whimsical space to relax in—and will make you smile whether you’re feeling sorrowful or not.

021 422 3655 | 16 Kloof Nek Road | www.thesorrows.co.za

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011 037 3660 | Corner Bolton Road and Jan Smuts Avenue Parkwood | @barberblacksheepsa on Facebook

087 625 0630 | Shop 2, Roeland Street | www.raptorroom.co.za Of All the Burger Joints Durban Burger bar success story, Hudsons the Burger Joint, has landed in Durban.

Hudsons in Umhlanga has all the bells and whistles of its Cape Town and Joburg counterparts. Come and try their famed burgers, award-wining wine list, delicious cocktails, craft beers and, of course, the vibe, vibe, vibe.

031 561 1662 | Chartwell Dr & Lighthouse Rd | Umhlanga | www.theburgerjoint.co.za

‘A new barber-slash-bar in Rosebank’

RapToR RooM phoTos by: Jonathan Ferreira.

031 561 5346 | 11 Mcausland Crescent Umhlanga Rocks | www.lifesavours.co.za

For The Dino Dorks Cape Town All those girls and boys that loved playing with dino toys in their youth will love The Raptor Room. Wallpapered in a pink and green Jurassic-style print, the tables all have dinosaur table pieces, among many other reptile-inspired art pieces amid the lava lamps. This prehistoric diner is open for brunch, lunch, and dinner. The menu is small and fun with dishes such as the ‘You Gatstby kidding me’, a take on the classic Gatsby, expect a ‘wood-fired Portuguese loaf, Jurassic Pork, spiced cauliflower atchar with hand cut chips and all the trimmings’. They also specialise in delicious ice cream floats, try Lola—made with Raptor Room Cherry Cola and vanilla and Cape cherry ice cream. This little hidey-hole promises you’ll have a roaring good time.

TexT by: Malu Lambert,

Beer Saves Lives Durban A contemporary pub and restaurant in the heart of beachy suburb Umhlanga, Life Savours has a large craft beer list as well as beer-friendly menu—from pizza and burgers to flame-grilled chicken wings and ribs.

Sa i l Away

WITH ME 12 Reasons Why 2017 is the Year to Cruise

BY SHANNON LATIMER

T

here may still be a lot of seasoned travellers who think cruising is not as authentic, or as rich a travel experience, as exploring on land. This is just not true.

Cruise lines are expanding their fleets, extending their itineraries and adding hard-to-reach destinations. So CRUISING IS BECOMING MORE POPULAR and, dare we say it, cool. Move over pensioners.

The simple possibilities of cruising— seeing multiple places, meeting different people of different cultures (both on and off board), unpacking once, and connectivity—are just a few things that make it a very desired way to explore the world. Here are our TOP 12 REASONS to go cruising this year.

‘Cruise lines are expanding their fleets, extending their itineraries and adding hardto-reach destinations’

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Bea deles re con Vidis Andit volu ptass untGendel mi, sim us dolo rem pelesti

1. IT’S VIP TREATMENT ALL THE WAY The VIP treatment is not only for travellers on smaller cruise lines that are known for personal attention and luxurious surroundings. Now it’s common place for the bigger cruise lines to offer packages that include perks such as first-in-line spa appointments, opulent cabins and exclusive, private shore excursions.

2. RiveR CRuises ARe on the CARds Cruise lines are now accessing rivers globally, not just in Europe. You’ll find interesting itineraries offered by smaller ships that sail along the Amazon, Mekong, Ganges, Chobe … to name just a few. Think aqua expeditions and even viewing elephants from the deck.

3. the Kids ARen’t FoRgotten On and off the ship, your kids will be taken care of. From fun daily activities and educational workshops to excursions tailor-made for them. And there’s always someone around to look after them when you need a much-deserved glass of wine.

4. CRuising to CubA With travel restrictions to Cuba coming to an end, it is fast becoming a very popular destination. One of the best ways to get to, and explore Cuba is by cruise ship. Travelling by ship is quicker—you can bypass poor roads—and easier, as you can avoid the many irritating logistical issues that come with travelling there on land, such as limited hotel options and expensive Wi-Fi. 5. FoR the Whole FAmily Cruising is a great way to enjoy a multi-generational holiday, not only because there is something to keep each generation occupied, from grannies to little ones, but also because it’s the kind of holiday where you can get much needed space from those you love, when you need it. (We all get this, hey, crazy uncle Tom?) 6. see Remote islAnds Finding ways to get to small, remote islands is not easy to do when travelling by yourself, but the cruise ships have it all sorted out. Explore colourful reefs, secluded coves and volcano isles. Where there’s an island, there’s a charter.

7. design Won’t be FAR AWAy Cruise ships these days are all about luxury, and many of them are decked out in contemporary décor and design.

Visualise glass-backed infinity pools, elegant spas, spacious cabins with private balconies… They are more like luxury resorts than the old-style cruise ships we used to know of yore.

8. teChnology And Fitness Reign High-speed Internet is becoming a norm on cruise ships, so you can stay connected with those unfortunate enough not to join you. Food and fitness is another priority. On the ship you can set exercise goals and a dining plan with the staff, and you can leave in better shape than you arrived—as well as being well rested and well travelled.

9.AdventuRe tRAvel mAde eAsy Cruising makes it easier to get to those hard-to-reach bucket-list places. The Arctic and Antarctic regions are prime examples. Many cruise lines are now also trying to pioneer adventure travel, and expanding the remote places they can get you to.

10. you don’t hAve to thinK oR PlAn For some of us A-types, a cruise is a great way to relax, stop planning and stop stressing about details, or the next leg of the trip. The itinerary and all the details have been taken care of long in advance.

Someone else has done the work and planning for you—and you can trust it’s been done by an expert.

11. youR ACtivities ARe youR oWn Don’t think that since you’re travelling with loads of other passengers you have to explore the shore with them. You can customise your own itinerary with the ship’s staff, or just wander off by yourself when you hit dry land.

12. best oF All, it’s AFFoRdAble Last, and definitely not least, is affordability. The cruise lines offer great packages that can be tailor-made to suit your budget. From the luxury end, with private balconies, spacious rooms and private excursions, to the simpler side of things, where you have a room that is neat and fitting, and where your on-land time can be your own.

‘Explore colourful reefs, secluded coves and volcanic isles. Where there’s an island there’s a charter’

‘For some of us A-types, a cruise is a great way to relax, and stop stressing about the details’

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W h a t ’s I n

O u r E d ’s T r a v e l B a g

When taking a trip remember to always pack light and smart 1. La Mer Eye Serum, R3100 from Stuttafords. 2. Hold-All Tan Duffel, R4500 from Design Store. 3. Rare Earth Carey Striped Block Tee, R350 from Poetry. 4. Printed Twin Cosmetic Bag, R99 from Country Road.

5. Contrast Brim Sunhat, R499 from Witchery. 6. Sandals, R759 from Green Cross. 7. Gold iPad, R7999 from Digicape 8. Fujifilm Instax Mini 90 Neo Classic Instant Film Camera, R2795 from Orms. 9. Precious BB Cream SPF 30 from L’Occitane. 10. Ray-Ban Aviators, R2090 from Sunglasses Hut. 11. The Old Man and The Sea, R185 from Exclusive Books.

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GT LOVES: This cover illustration by the talented Yeji Yun

The Most Famous C r u i s e L i n e r s i n t h e Wo r l d Above all, Cunard voyages offer both the intimacy of small-ship luxury and bigship experience—but here are five more reasons to travel with Cunard:

To book your trip go to www.whitestar.co.za Representative in South Africa for Cunard

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1. That personal touch: Cunard creates a personalised experience that is second to none when it comes to luxury ocean-going travel. Highly skilled and trained staff and crew are available around the clock to help you enjoy every journey.

2. Unique dining experiences: Dining options onboard Cunard’s cruise liners cover all tastes and requirements—offering a delicious selection of dishes, each made with a unique culinary flair. Health conscious guests are also very well catered for.

3. Luxury accommodation: All levels of accommodation on a Cunard ship are luxurious. However, those who choose Queens Grill Suites or Princess Grill suites find the experience elevated even further. In addition to all the ship’s facilities, Grills guests enjoy access to exclusive spaces such as the Grills private terrace, Grills lounge and the renowned Grills restaurants.

4. Activities for days: Cunard offers a delightful mix of experiences to the passengers, and includes, cinema, libraries, the only Planetarium at sea (Queen Mary 2), theatres with private boxes, several swimming pools, a golf simulator, and even ballroom dancing.

5. Design and decor: Cunard ships are instantly recognisable by their distinctive red funnels and black hulls—this colour scheme has been an integral part of the cruise line since the very earliest days. Along with the beautiful yet functional design of the exterior, the interior of each ship is stylishly decorated with understated art décor influences.

PONANT Yacht Cruises & Expeditions

Discover the treasures of the land by sea on board luxurious yachts that are built on an intimate, human scale.

Bilingual French crew, expertise, attentive service, gastronomy: set sail in a fivestar environment which will give you the privileged feeling of sailing aboard your very own yacht.

As the only French cruise company, PONANT is an ambassador of the “French

Touch” around the world. With bilingual French crew, discreet service, refined cuisine and partners that embody the same spirit of excellence and refinement, we do our utmost to maintain our unique cruising philosophy.

The French Touch means, above all, a bilingual French crew to welcome you and ensure your comfort and well-being throughout your cruise. In an atmosphere

of elegant luxury, you will find fivestar service on board to ensure you enjoy a unique travel experience that is simultaneously authentic and refined.

An essential element of French culture and gastronomy is naturally a priority aboard PONANT ships. Fresh products, carefully selected ingredients, refined dishes: you will appreciate outstanding cuisine prepared by talented chefs sharing their passion for French culinary heritage.

Every day, you will discover fragrant flavors, carefully selected cheeses and wines, delicious specialty breads and pastries from Maison Lenôtre. As of very recently, Maison Taillevent provides its fine selection of vintage wines by the glass, Maison Veuve Clicquot champagne is served at our gala cocktails, and delicious sweets from the Ladurée bakery are on offer during afternoon tea time.

A cruise provides the perfect setting for pampering. PONANT has partnered with the French beauty house SOTHYS Paris™ to offer a series of top-end spa and beauty treatments on board in a space entirely devoted to your well-being.

We have designed unique itineraries that will transport you to new destinations and new experiences all around the world: mooring in the heart of Mediterranean hidden bays, sailing between the majestic glaciers of Antarctica, an expedition to the remote lands of Alaska, or island hopping in the Caribbean.

ponant.com GET 5% OFF for the month of April on the following cruises:

Antarctica DATe: 17th November 2017 Punta Arenas – Ushuaia Asia & Indian Ocean DATe: 22nd September 2017 Bali – Bali Central & South America DATe: 17th October 2017 Colon – Callao

Arctic * Canada and Northern USA * Northern Europe and the Baltic * Asia and Oceania * Mediterranean For more information or to book call your travel agent or Development Promotions *011 463 1170.

Medjumbe Island, Mozambique

Paradise

Fou n d The Top 10 Best Beaches in the World

L

ife’s better at the beach, don’t you think? If you like to follow the sun and escape our mild (come on, let’s be honest) winters, we’ve found the world’s best beaches for you.

MedjuMbe IsLand, MozaMbIque Medjumbe Island is just 1km long and barely 300 metres wide; a dot in the absurdly clear, 28°C aqua-marine waters of the quirimbas archipelago in far northern Mozambique. You can reach this tropical island only as a guest of anantara Medjumbe Island Resort and, boy, is it worth it. also a site for marine biodiversity, it’s an important feeding area for turtles and a nursery for humpback dolphins and whales. after a spot of scuba diving or snorkelling, they’ll set up a lobster barbecue and deliver cold beers and Piña Coladas to you on the beach.

‘For whatever we lose (like a you or a me), it’s always ourselves we find in the sea’—E.E. Cummings

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nungwe beaCh, zanzIbaR, TanzanIa at the far northern end of zanzibar there’s a talcum powder white beach that stretches right around the tip of the island. Persistent locals aren’t shy to offer you boat trips out to the reef for scuba diving and snorkelling, or sunset dhow cruises—because that’s what people come here for. You can always retreat to your resort or beach bungalow, and let their staff make the arrangements for your excursion into the blue waters of the Indian ocean.

PhRa nang beaCh, KRabI, ThaILand This beach puts you right in the middle of those captivating Thailand beach photos, where limestone cliffs and tall craggy islands rise out of aqua-marine waters. If it reminds you of a movie set, you’d be right. The Beach starring a fresh-faced Leonardo diCaprio was filmed in Krabi province. Like Leo, you may very well be steaming up the joint with a sultry average daily temperature of 32°C. To keep your cool in this kind

Phra Nang Beach, Krabi, Thailand

B e ac h (noun)

A place of relaxation, rest and tranquillity of heat, avoid the rainy months from july to november, and pour yourself another daiquiri. anse LazIo, PRasLIn IsLand, seYCheLLes There’s widespread consensus that anse Lazio is the best beach in the seychelles. situated at the tip of Praslin Island, this postcard-perfect scene ticks every single box for a perfect holiday beach; velvety white sands, ridiculously blue water, pretty little fish, leaning palm trees and huge granite boulders washed over by shallow waves. It’s tucked away, but the effort in getting here by bus and a walk, or car, is well worth it. Leave now.

Sipadan iSland, Borneo, MalaySia located off the north-east coast of Sabah, Borneo, this tiny limestone atoll in the South China Sea has a soft sand beach encircling a tiny patch of rainforest at its centre. it may just be the most remote island you’ll ever come across. it lies in the heart of one of the richest marine habitats in the world and is the holy grail of scuba diving with a 600-metre wall of coral, guaranteed shark sightings with turtles close enough to touch. (But don’t.) Make sure you take a moonlight walk around the island—you’ll feel a million miles away. and you will be. pedn Vounder, Cornwall, england little coves filled with tidal sandbars trapping warm seawater into shallow lagoons make the water of pedn Vounder about as warm as you are going to find in england. The beach looks different each day according to how the wind and tides have shaped it, but there’s no doubt of its rugged beauty. There’s a little café and some accommodation nearby, but the beach remains private due to the tricky descent across rocks. if the feelings of carefree abandonment at having reached the beach inspire you to bare all, it’s not unusual or frowned upon here. “what, what?” as Bertie wooster might say. whiTehaVen BeaCh, whiTSunday iSlandS, auSTralia out of all the beaches in australia’s tropical whitsunday islands, whitehaven Beach, with 7km of pure white, squeaky silica sand (so fine it’s never too hot to walk on) and the bluest water ever, is top of the list. it’s a popular day trip from the mainland by yacht, tour boat, seaplane or helicopter. once other tourists have gone home you could camp here and have this place to yourself. But paradise sometimes bites back and at certain times of the

‘Life’s better at the beach’ Sipadan Island, Borneo, Malaysia

Tsarabanjina Island, Madagascar Whitehaven Beach, Whitsunday Islands, Australia year you must wear full-body stinger suits against the stinging jellyfish. not everything can be perfect in paradise, eh, mate?

MduMBi BeaCh, wild CoaST, SouTh afriCa immerse yourself in real africa on the Transkei coast, where mud-rondavels of amaXhosa villages are dotted over the rolling hills. few roads, even fewer people and the curving sandy bay of Mdumbi means you have arrived at one of the most tranquil beaches in the whole of South africa. it also has a rather good surf break too. as the crow flies it’s only about 7km from the laid-back hippie town of Coffee Bay, but due to hills, valleys and river courses, it takes an indirect 50 minutes to get between the two. But, dude, what’s the hurry?

Words by: Carrie Hampton

Anse Lazio, Praslin Island, Seychelles

TSaraBanjina iSland, MadagaSCar This was the Castaway island for the uK series featuring the absolutely fabulous joanna lumley. it’s the perfect isolated paradise island; powder sand, azure waters, coral reefs straight off the beach and lush vegetation. walk the island in an hour or stay within close reach of a cocktail brought to you on the beach from the Constance Tsarabanjina resort. you won’t feel bad for bringing sandy feet into your thatched beach bungalow right on the beach. now that’s a holiday in itself. get there by 90-minute speedboat or helicopter flip from nosy Be. you’ll never want to leave.

Belle Mare, MauriTiuS Considered one of the best beaches on this honeymoon island, Belle Mare beach is one of the best spots for sunbathing and dipping into the clear, warm indian ocean. There are plenty of trés chic resorts a few paces from the sand, which are one-stop shops for all your needs and desires; water sports, deep sea fishing, entertainment, excursions, spa treatments and seafood feasts. with Mauritius just a 5½ hour flight from johannesburg and some bargain allinclusive packages, there’s an umbrella on Belle Mare beach with your name on it.

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GT MOTORING

Time to Switch to a UTILITY VEHICLE? Here’s a line-up of what’s new and popular

BY STUART JOHNSTON

NEW TRITON IS A SMOOTH OPERATOR

RANGER EXTENDS AUTOMATIC APPEAL

The new 2,4-litre diesel engine fitted to the all-new MITSUBISHI TRITON pick-up is one smooth operator, just like the song that made Sade such an iconic entertainment temptress.

Key to the new engine’s smoothness is an unprecedented 15,5:1 compression ratio, which gives the new Triton an almost car-like appeal in the way the engine start-up occurs without the usual diesel clatter.

At 133kW and 430NM of torque, the new engine is also very powerful for a 2,4-litre turbodiesel.

Mitsubishi has targeted the double-cab pick-up market for its new Triton, and at launch in early 2017 the new bakkie was only available as a double-cab. This is in direct contrast to other players in the pick-up market in South Africa, which offer huge line-ups to cater for every

It is true to say that Ford’s line-up of Ranger models has changed the motoring topography in South Africa over the past half-decade. The muscular Ford has become the ‘style’ choice amongst pickup owners, and established something of a cult-appeal as many examples are running around the country with all manner of accessories and personalised touches, indicating a massive pride of ownership.

Ford recently expanded the Ranger appeal in adding six-speed automatic variants to its 118kW 2,2-litre Duratorque TDCI diesel line-up. This brings the total Ranger line-up to an unprecedented 36 model variants. The auto option in the 2,2-litre line-up also extends to the entry-level single-cab pick-ups through the Super-Cab models to the double-cab range.

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market niche.

The Triton has benchmark levels of rear passenger room and is available in both 4x2 and 4x4 configuration, with either manual or automatic transmission.

The style is again distinctive, with a re-worked J-line rear door configuration enabling a shorter wheelbase and a longer overhang at the rear, giving the Triton its trademark ‘fastback’ appearance.

Prices range from R479 900 for the 4x2 manual to R559 900 for the 4x4 DoubleCab automatic.

HILUX MARCHES ON

Toyota’s Hilux range gathers steam for 2017, building on a remarkable success story that has seen this tough-as-teak pick-up achieve market leadership in 2016 once again, a feat it has realised no less than 44 times during the past 47 years.

The sales figures last year reflect the HILUX’S unequalled reputation for toughness, especially in the hard-core utility end of the market where singlecab workhorses are bought purely for utility purposes.

However, in the leisure end of the market, the Hilux has been up against fierce opposition in recent years, and recently the company introduced a ‘widebody’ version of its mid-line SRX range to give it a bit more street cred. Thus the revised SRX range introduced late in 2016 now features a much beefier front end appearance, similar to the pricier Raider models. The changes see new wider front wheel-arches and a wider front bumper, enabling the Hilux to ‘rub fenders’ with its competitors at the shopping mall with much more confidence.

Pricing for the 2,4 GD-6 4X4 SRX model with the wider stance weighs in at R468 800.

Jaguar F-Pace

Pricing of the 2,2 auto models ranges from R321 900 for the Single-Cab Hi Rider XL to R484 900 for the 2,2 Double-Cab XLT Automatic.

AMAROK still offers the most comfortable double-cab pick-up ride, especially over bad dirt roads

AMAROK ENJOYS CAR-LIKE RIDE

If car-like comfort is your thing, but you still want the looks and utility of a double-cab pick-up, you should give VOLKSWAGEN’S AMAROK serious consideration. Introduced over half a decade ago, the Amarok still offers the most comfortable double-cab pick-up ride, especially over bad dirt roads.

Fitted with a two-litre turbodiesel engine producing some 132kW and 420Nm of torque, the 2,0 BTDI 4x2 auto also employs the excellent eight-speed automatic transmission that was initially only available on the 4x4 top model.

This eight-speed automatic ’box is profiled so that it gives the vehicle enough ‘grunt’ at low off road speeds to handle serious inclines, while the top gear is meant as a cruising ratio, to save fuel.

Despite being near the end of its current model cycle, the Amarok remains a good choice for the discerning driver as dynamically it is one of the best. And yet in the commercial field it has been carving a good reputation (in single-cab form) as a surprisingly tough workhorse.

The VW Amarok 2,0 TDI Double-Cab auto sells for R529 200. It’s not cheap, but it offers the best of both worlds if you plan to use your double-cab extensively in the city.

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Newton Johnson is a familyowned wine producer based in the Hemel-en-aarde Valley

Play ing it cool

‘in cool climate wines fruit character tends to take a step back and allow other elements of the wine to shine’

Cool Climate wines are making a comeback

By Malu laMBert

Y Winemaker Richard Kershaw keeps it cool

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ou know how winos sometimes say they can taste ‘sunshine’ in the glass? This isn’t just wine-soaked prose; by tasting alone you can say a lot about the climatic conditions of a vineyard.

The International Cool Climate Wine Symposium takes place every year, in different countries. The conference brings together the world’s leading producers and experts in cool climate viticulture, winemaking, research and promotion. They define cool climates as ‘locations where the weather limits grape ripening and offers the threat of serious damage to the vine in winter … wines that teeter on the cusp of ripeness, where minerality has a chance to shine through and not be overshadowed by ripe fruit’.

They also note that the cooler the climate, the more important the vineyard planning, design, viticulture

management and winemaking need to be.

“Fruit is the protagonist of warm climate wines. It takes centre stage and its flamboyance gives the perception of ripeness,” says Gordon Newton Johnson of Newton Johnson Family Vineyards. “In cool climate wines, on the other hand, fruit character tends to take a step back and allow other elements of the wine to shine. I find cool climate wines more complex and discreet. You can pick out all the intricate details. The wines also give the perception of freshness and linearity.”

South Africa’s cool climate vineyards can be traced like a roadmap through the Overberg, starting in Elgin and stretching into the Hemel-en-Aarde—where we find Gordon—all the way to the tip of Africa.

In Elgin, winemaker and Master of Wine Richard Kershaw specialises in clonal selection and site-specific, cool climate wines. “The Elgin Valley benefits from higher altitude, ocean proximity,

‘As pioneers of viticulture in Elgin, our entire philosophy is built around making wines that reflect the unique natural environment and our distinct sites.’ cloud cover and a large diurnal range,” he says, “It’s similar to Southern Burgundy and the Northern Rhône.”

To further show off just how cool the region is, Richard has released his ‘Deconstructed’ range, which showcases particular examples of individual specific sites, soils and clones from the Elgin region. “I have long championed regionalism and this new range focuses on this concept and the incredible quality of wines from this cool climate region.”

Another factor contributing to the Cape’s cool climate is the South-Easter, which brings with it regular cloud cover that creates a cooling effect, as well as limiting the amount of sun on the vineyards, which in turn creates conditions conducive to slow and even ripening.

You can’t talk about Elgin without mentioning Paul Cluver Wines: the first official wine producer of the region.

Winemaker Andries Burger has worked over 20 vintages here. “Being a cool climate wine region, freshness is an expected characteristic in all our wines,” wrote Andries in his 2016 harvest report.

“As pioneers of viticulture in Elgin, our entire philosophy is built around making wines that reflect the unique natural environment and our distinct sites.”

A little further along, Bot River is celebrated for its cool maritime microclimate, which is influenced by its proximity to a lagoon as well as the Walker Bay coast. This small region is home to many family-owned wineries, which pack plenty of country charm.

One such winery is Beaumont Family Wines. Sebastian Beaumont says Bot River benefits from the influence of the ocean.

“It cools and moderates the region, helped along by plenty of wind. We also have great soils; mostly beautiful Bokkeveld shale.”

Sebastian describes the flavour profile of cool climate wines as: “natural freshness, a spicier herbal flavour spectrum, and more tension; while warmer climate wines tend to have more breadth, upfront fruit and richer flavours.” He says the pH and

structure are quite different too.

For a wine that best expresses the cool climate character of Bot River, Sebastian suggests Beaumont’s Chenin Blanc. Six out of the 10 producers in the region now make a Chenin Blanc.

Back to Gordon Newton Johnson and his estate high up in the Hemel-en-Aarde.

“I think there is a worldwide trend to tone down on big, cumbersome flavours in wine,” says Gordon. “Many wine drinkers want their wines to be appetising, stimulating, a source of energy if you like.

As they fall down the rabbit hole of wine preoccupation, they tend to hone their senses and look for something distinctive.

“The Hemel-en-Aarde is creating its own niche and producing dynamic wines that are quintessential to the valley.”

Cooler doesn’t necessarily mean better, Gordon underscores. “There are grape varieties that are well suited to warm climate winemaking, and it is more at the discretion of the winemaker to produce intriguing wines from their set of circumstances.”

Looking to the future of winemaking in the Hemel-en-Aarde, Gordon says already the wines are completely different from 20 years ago, when he first started making wines in the valley.

“The winemakers are more knowledgeable and have experience of the valley. They have become specialists for the Burgundy varieties grown here. Pinot Noir especially has made massive strides internationally where before we were

Paul Cluver is located in the coolclimate Elgin Valley, just 70km south east of Cape Town

Sebastian Beaumont and Stella of Beaumont Family Wines

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The proximity of the ocean plays an important part in creating cool climate wines

Trizanne Barnard takes a sip

‘I think there are still plenty of potential vineyard pockets to be discovered along our coast and higher lying areas’ hardly mentioned amongst the top wines.

As the vineyards get gradually older, I can see the wines only getting better. Pinot Noir is very expressive of the vineyard site where it is planted and we should start to see even more interesting variations from the vineyards within the valley.”

From the more established to the newer, the wineries in the greater Cape South Coast region have grown from around four in 1992 to well over 60 today. It’s been hailed as one of the fastest growing regions for premium high-end, cool climate wines.

The southernmost tip of Africa is winemaker Trizanne Barnard’s playground. Trizanne sources grapes from vineyards in Elim for her eponymous wine label. “Together with the proximity to the oceans,” she says, “the diverse soils are another important factor. It is believed that Elim is situated on a coastal shelf that formed close to 900 million years ago and was once part of Antarctica.”

She goes on to say that due to the high chill caused by constant winds, there is little excess moisture during the rainy periods, which allows for good dormancy (uncommon in coastal vineyards). “There’s speculation that a huge underground lake exists beneath the coastal shelf. The evidence of this being the occurrence of lots of fresh water

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springs, making irrigation unnecessary once the vineyards have been established.

“The very cool ripening season is ideal for Sauvignon Blanc and Sémillon; and the grapes are proving to develop and become more expressive with every vintage, showing freshness, fullness and balance along with ample persistence

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even early on, with remarkable potential to develop further in the bottle. Syrah is also really showing its true cool climate colours, with beautiful spicy and floral aromas, and structure on the palate to back it up.”

Even though we’ve reached the tip of the continent, Trizanne believes we have even further to go in pursuit of cool climate wines. “I think there are still plenty of potential vineyard pockets to be discovered along our coast and higher lying areas.”

Go on your own voyage of discovery the next time you enjoy a glass of wine. See if you can guess the climatic conditions under which it was grown. Are you tasting sunshine or chilly winds?

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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‘We say it’s made of California because truly, you’re tasting the Bay. You’re tasting the soil and the grapes and all of that comes together really well in this interesting little project we’ve done here,’ says Fog Point vodka maker Carley Shoemaker

GT LOVES: Fog Point’s sleek bottle design

Where Bartenders drink Where do the world’s best bartenders go out for a drink? You’ll find the answer to this question in Where Bartenders drink , and then some. Hot on the heels of bestsellers Where Chefs Eat and Where to Eat Pizza, this guide called on the expertise of 300 drink-makers to share their secrets, which resulted in 750 spots spread across 60 countries. The venues range from late-night establishments and legendary hotel bars to cosy neighbourhood ‘locals’. R537 from Exclusive Books.

BoTToMs up

ethanol in the ether California’s on-going drought got some clever vodka makers looking to the sky for answers. They saw a resource not being used: fog. Partnering with the nonprofit Bay Area Fog Quest, a conservation organisation, Hangar 1 collects fog water for their vodka, foG point which is comprised of 60 per cent fog, while the remaining 40 per cent is grape-based distillate. How’s that for a sustainable water application?

Wine, Beer & Drinks

Where We’re drinkinG: crafters Bar There’s nothing quite like a Jozi sunset, and this rooftop bar in Norwood lets you take it all in, cocktail in-hand. Part of The Factory precinct, crafters is set in a Bedouin-style tent and offers a wide range of drinks from wine and cocktails to beers and craft spirits.

They also host live music nights. www.thefactoryongrant.co.za

Inside Flask open happiness If you ever happen to find yourself in shanghai, track down the vintage Coca-Cola vending machine that hides a secret speakeasy called flask.

Using a colourful sandwich shop, The Press, as a front, Flask is a muted and elegant counterpoint.

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Wine Made art The Dom Pérignon Ltd Edition by Michael Riedel Brut Champagne 2006 will make a more than pretty addition to the wine cellar. Michael Riedel is a GerMan conteMporary artist known for his work with text and objects using existing materials. “For Dom Pérignon, Riedel created a pattern using the letters D&P, assembled and piled upon themselves hundreds of times to create a unique image,” the Champagne house says. “The pattern represents an aggregation of layers, illustrating the years of maturation and the complexity of the wine.”

Three new CrafT BeerS To Try: Another day, another delicious craft brew to try...

yeS, you Can! This just in: you can now mix a cocktail directly in a beer can. What sorcery is this? Well, it’s mixology at its most simple, with no shakers or glasses to clean. Start by making some space in the beer can for the cocktail ingredients (read: have a big sip), then make a BeeriTa by adding a dash of lime juice and 50ml of tequila to the can. Cheers! a green BuD A Belgian-born speciality craft beer, LeoPoLD7, has arrived in South Africa. Made using Belgian brewing techniques, Leopold7 goes one step further by introducing high standards of environmental responsibility and sustainability in its production. This includes reducing waste water in the brewery, reusing yeast, and having bottle labels printed directly onto the bottle without using glues or inks that contain heavy metals. The beer itself is produced using 95 per cent organically-farmed ingredients and is completely free of additives and chemicals. Pass us one! www.leopold7.com

IMAGES:Beerita image www.webstaurantstore.com

GT LOVES: Just how well lager goes with sausage

Sneaky Lager Where sausages and beer meet in beautiful harmony. You’ll find The Sneaky SauSage through the sneaky door, within The House of Machines in Cape Town. Crack open this refreshing unfiltered lager—part of the famed And Union range of beers—and pair with a plethora of sausages! Simply called Unflt Lager, this canned brew offers up aromas of fresh hay and lemon rind with malty citrus and brioche following on the palate. And yes, you’ll have a banger of a time. www.thesneakysausage.com

DeviL’S Peak Brewing ComPany graPefruiT exPreSS iPa: Need more fruit in your diet? This tangy, refreshing beer will be a good start. Light golden in colour, this fresh and clean IPA packs its sweet malt flavour with a hint of grapefruit. www.devilspeakbrewing.co.za

freShLy Lager: Easy on the eye and easy-drinking too, this lager uplifts with its hints of passion fruit and pomegranate. www.freshlysa.co.za

mikkeLLer: Now available on SA shores are the cutting-edge beers from Danish brewery, Mikkeller. Look out for the American Dream (pilsner), Peter, Pale and Mary (pale ale) and Green Gold (IPA). To be fair, with their striking labels, they’d be hard to miss. www.mikkeller.dk/brewery/ goodtaste.co.za

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GT FAQS

YOU R W I N E FAQ S I AM EXPECTING SOME GREEK FRIENDS to stay with me when they are in South Africa on holiday. Naturally I will be introducing them to as many interesting Cape wines as I can. Could you tell me the Greek word for ‘Cheers’ please?

According to Schott’s Food & Drink Miscellany (an excellent little book of food trivia) the modern Greek word for ‘cheers’ is ‘ebiba’!

In Ancient Greece they used to raise a chalice and say ‘hygeia’! which means ‘good health’. That’s the same as the Afrikaans toast, ‘gesondheid’.

I suppose it would depend on the age of your Greek guests. If they’re ancient, try ‘hygeia’!

I RECENTLY SAW A PACKET OF TEA LABELLED ‘Lady Grey’. Is this the same as the Earl Grey tea so many tea drinkers love?

No. Lady Grey was the wife of the second Earl Grey (1764-1845), who liked his tea infused with bergamot oil. Lady Grey added dried orange and lemon peel to her tea, probably after her husband had poured his own cuppa, as her blend also contained bergamot oil.

MY LATE FATHER WAS A TEETOTALLER, but always kept a bottle of brandy in his medicine cupboard ‘ for medicinal purposes’ and never used it.

I have inherited the old bottle, which must have been stored there for at least 50 years.

Is this very valuable after maturing for so many years?

Once brandy is bottled it officially stops ageing. That brandy may have been lying around for half a century, but it is still regarded as three-year-old brandy, or whatever age it has on the label.

The ageing of brandy occurs when it is maturing in barrels. In South Africa at least one third of the brandy must have aged for at least three years in the barrel.

Better brandies are kept in barrels for many more years than that. The age indicated on the label always refers to the youngest component of the blend. A ‘five-year-old’ brandy may, for example, contain some brandy that is 10 years old or more. The art of blending is a rare skill. But once the precious liquor is in the bottle, that’s it. No more ageing.

Lucky brandy!

IS THERE SUCH A THING AS A STANDARD MARTINI? It seems everybody from James Bond to Winston Churchill had a different recipe for this trendy cocktail.

No, there isn’t. Whole books have been written about mixing martinis.

Most (but not all) drinks under the general name of ‘martini’ are a blend of vermouth and gin. Everybody seems to have a favourite recipe. Originally it was equal parts of each, but both vermouth and gin vary enormously from one brand and one style to another. James Bond stirred up a huge controversy when he used vodka instead of gin. There’s even an on-going debate about the relative benefits of shaking and stirring the drink. Shaking makes a colder drink, but the ice melts in the process, so it’s slightly more diluted than a stirred martini.

Our advice is to experiment until you have created your own perfect martini, then proclaim loudly at every opportunity that it is the only way a martini should be served.

Your recipe is as good as Bond’s.

Do you have a WINE RELATED QUESTION you need answered?

Write to editor@goodtaste.co.za

fter a decade in charge of winemaking at Vrede en Lust, Susan Erasmus has an intimate knowledge of the Simondium-based estate’s vineyards, and a clear vision for its wines. This previous Woman Winemaker of the Year winner will tell you that while accolades are appreciated, making delicious wines that captivate consumers’ imagination and hearts is infinitely more important. Her winemaking philosophy is centred around attention to detail – using minimal intervention and maximum creativity to make the natural varietal fruit shine. This mindfulness and personal touch are evident in the wines Susan crafts in collaboration with her equally passionate assistant, Karlin Nel.

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Two of Susan’s latest wines: The EARLY MIST RIESLING and CÔTES DE SAYOYE are available to purchase through Wine-of-the-Month Club. Go to www.wineofthemonth.co.za

Where Sugar Fits In Tasting two delicious categories—sweet wines and Shiraz By

Y

ay! It’s sweeties night––with expectations high we troop in to taste the latest sweet wines. We’re happy with anticipation because it’s always a delicious, smile-inducing, feel-good and fun evening. If there’s something our sunny climate can do well it’s ripen grapes and ripen them well. All of which applies to our second category too because we’re looking at Shiraz. No worries here about ripening those beautiful little black grapes either, which morph into ripe black and red cherry-flavoured wines with distinctive touches of smoke, black pepper and liquorice.

The SweeTeST ThinG A small cloud still lingers over the sweet wine category. Sadly, a number of misinformed people still believe all wines should be dry and tend to look down at

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irina

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holdt

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any wine with the merest hint of sugar. If only they knew just how much sugar goes into so-called Dry Red wines these days.

But that’s another story for another day.

Tonight, though, all is not well with the sweeties; we are disappointed. Yes, there are good wines, and a few very good wines, but they’re almost all at the sweeter end of the scale. But first, a quick tutorial.

We taste from off-dry, through semisweet, Late Harvest and sadly very few, if at all, Special Late Harvest (SLH) to Natural Sweet and Noble Late Harvest styles.

The distinctions are important because they relate to the amount of permissible sugar in the wine. “Dry” permits up to 9 grams per litre, semis up to 20 grams, Late Harvest from 20 grams upwards, but from then on the regulations define rather the degree of ripeness at harvest, in degrees Balling.

In reality it means that at the lower end of the sugar scale it is permissible to add sweetness whereas at the upper end (SLH onwards) the grapes must be ripe and no added sweetness is allowed. All the sugar must come from the grapes, and this is fundamental to quality. Actually, sugar is never allowed at any stage of winemaking in SA, simply because of our ample sunshine, and granulated sugar is never allowed anyway, only sweet reserve—grape juice that has been boiled down to concentrate it to around a massive 900 grams per litre. This is in contrast to Europe where, even in famous wine areas such as Burgundy, in a poor harvest sugar is allowed to be added to the juice before fermentation in a process called chaptalisation. For ‘poor harvest’ read inadequate ripening due to insufficient sunshine.

So back to our tasting. “Character and sunshine must be there,” from our avowed sweet wine lover, Dave, and echoed by Colin, “Too much sugar water, nothing special.”

“Too many thin, watery wines,” from Tinashe.

Christine grumbles too: “Quite a few nice varieties here, but they just didn’t show. This batch is so boring.”

Clive agrees. “Yes, rather disappointed by the rather dry Gewürz. They’re always better when they’re sweet. Below 20 grams the guys are just throwing it all together, and Hanepoot does better as a jerepigo.”

“I don’t think the pétillants (perlé) make the grade and should be excluded,” notes Colin.

“But they get drunk by the gallon!” laughs Buks.

“They’re dumping sweet reserve into indifferent wine and it doesn’t work,” says Irina. “This stuff is made to fill a slot for sweeter wines, which is very dismissive of those who like their wines with a bit of sweetness. I avoid the Late Harvest group like the plague, but love SLH, always have.”

GETTING STUCK INTO SHIRAZ Now here’s a category that gets the panel excited. We all love Shiraz and it seldom disappoints. But here’s the thing––it can be made into an amiable, easy wine for quaffing around the braai, but also into an altogether different animal––firm, muscular, but well fleshed out so that it can hold its own among the great reds of the world. Ever seen a plummy, easy-going Cab? No, we didn’t think so.

On the more serious wines Clive has a lot to say. “Shiraz must be savoury with smoky thatch, leather, black pepper and liquorice,” he says, “and it must have some austerity to make it serious.”

“At this level there’s fantastic typicity,” says Christine.

“And not a single one with tannin problems,” adds Buks.

Christine digs deeper: “There are so many different characters here. Even if we just look at the berry fruit—it’s not just simple berry fruit, it’s either wild, or sweet, or dark berry fruit. I love that.”

On the easy Shirazes Clive says, “Always pleasing, but we don’t need sugar in these.

Sugar’s popping up all over the place. In fact, it’s getting in the way of the real Shiraz flavour.”

“Some nice Dry Reds, but the varietal

WINE TASTED BY THE JUDGING PANEL SHIRAZ WINE-OF-THE MONTH CLUB: Stony Brook Syrah Reserve 2012 ALSO LIKED: DeMorgonzon Reserve Syrah 2012, Klein Zalze Vineyard Selection Shiraz 2012, MAN Family Wines Skaapveld Shiraz 2014, Topiary Shiraz 2011 WINES LISTED IN ALPHABETICAL ORDER: Deetlefs Stonecross Shiraz 2013, False Bay Shiraz 2013, Grande Provence Shiraz 2010, Havana Hills Lime Road Shiraz 2011, Holden Manz Shiraz 2011, Kloovenberg Shiraz 2013, Mia Shiraz 2013, Org de Rac Shiraz 2014, Painted Wolf Pictus Shiraz II 2010, Pandora’s Box NV Shiraz, Red Gold Shiraz 2012, Rijk’s Touch of Oak Shiraz 2011, Simonsig Mr. Borio’s Shiraz 2012, Stonedale Shiraz 2014, Stellekaya Shiraz 2011

CHENIN BLANC WINE-OF THE- MONTH CLUB: Vinum Chenin Blanc 2013 ALSO LIKED: Bergsig Chenin Blanc Reserve 2014, L’Avenir Single Block Chenin Blanc 2014, Simonsig Chenin Blanc 2015, Tormentoso Old Vine Chenin Blanc 2014 WINES LISTED IN ALPHABETICAL ORDER: Anura Chenin Blanc Reserve 2014, Balance Winemaker’s Selections Chenin Blanc 2015, Deetlefs Estate Reserve Chenin Blanc 2014, Eenzaamheid Chenin Blanc 2013, Kanu Chenin Blanc 2014, L’Avenir Far & Near Chenin Blanc 2014, Lanzerac Alma Mater Chenin Blanc 2015, MAN Family Wines Free-Run Steen Chenin Blanc 2015, Mia Chenin Blanc 2015, Oude Denneboom Chenin Blanc 2015, Rickety Bridge Chenin Blanc 2015, StarkCondé Postcard Series Chenin Blanc 2014, Stellenrust Chenin Blanc 2015, The Winery of Good Hope Chenin Blanc 2014, Welbedacht Old Bush Vine B.F Chenin Blanc 2012

UNUSUAL REDS WINE OF THE MONTH CLUB: Rainbow’s End Cabernet Franc 2013 ALSO LIKED: Idiom Sangiovese 2013, Hermanuspietersfontein Swartskaap 2011, Hoopenburg Pinot Noir 2012, Stellenrust Cabernet Franc 2011 WINES LISTED IN ALPHABETICAL ORDER: Bergsig

character disappears,” says Irina on the easy drinkers, and then asks, “Will the real Shiraz please stand up?”

Winnie likes the “fruit purity and tannin management of these nice juicy wines”.

“But don’t make them too ripe,” says Christine. “Saying that, there are a couple of 15 per cent alcohols here, but they hide the alcohol so well. The virus-free clones put on sugar so easily they need to watch it.”

“Yeah, but if it’s a 15 per center then it must be a Reserve,” laughs Clive.

“Oh! Go on, we all know you’re only after the alcohol,” jokes Dave.

At another tasting we did find some faults: volatile acidity (a vinegar-ish whiff),

Touriga Nacional 2011, Creation Pinot Noir 2014, De Grendel Op Die Berg Pinot Noir 2012, Dornier Malbec 2013, Dornier Tempranillo 2013, Glen Carlou Pinot Noir 2013, Havana Hills Sangiovese 2012, Idiom Zinfandel 2012, Kanu Grenache Noir 2014, Landskroon Cinsaut 2012, Leeuwenkuil Cinsaut 2014, Lothian Pinot Noir 2013, Raka Mourvédre 2011, Stellenrust Cinsaut 2012, Tormentoso Mourvédre 2013

CHARDONNAY WINE-OF-THE MONTH CLUB: Bouchard Kaaimansgat LTD Edition Chardonnay 2011 ALSO LIKED: Bouchard Finlayson Missionvale Chardonnay 2013, Saxenburg Private Collection Chardonnay 2012, Stellenbosch Family Wines Chardonnay 2013, Welbedacht Barrel Fermented Chardonnay 2011 WINES LISTED IN ALPHABETICAL ORDER: Avontuur Luna de Miel Chardonnay 2014, Balance Winemaker’s Selection Chardonnay 2015, Clos Malverne Heron’s Nest Chardonnay 2014, Domaine Grier Chardonnay – France 2014, Highlands Road Chardonnay 2014, Joubert-Tradauw BarrelFermented Chardonnay 2013, Ken Forrester Petit Chardonnay 2014, Klawer Chardonnay 2015, Kloovenburg Unwooded Chardonnay 2015, Radford Dale Chardonnay 2014, Rietvallei Natural Unwooded Chardonnay 2015, Robertson Kings River Chardonnay 2013, Rooiberg Chardonnay 2015, Rooiberg Chardonnay Reserve 2014, Zevenwacht Chardonnay 2014

NON BORDEAUX BLEND WINE-OF-THE-MONTH CLUB: Kleine Zalze Vineyards Selection SMV 2013 ALSO LIKED: Ernie Els Proprietor’s Blend 2013, Haskell IV 2010, Rustenberg RM Nicholson 2013, Waverley Hills SMV 2011 WINES LISTED IN ALPHABETICAL ORDER: Akkerdal Kallie’s Dream 2010, Bonnievale Cabernet Sauvignon / Shiraz 2014, Compagnies Wijn Pinotage Shiraz 2013, Du Toitskloof Cabernet Sauvignon / Shiraz 2013, Du Toitskloof Pinotage / Merlot / Ruby Cabernet 2014, Ernie Els Big Easy Red 2014, Hildenbrand The Duo Cuvee Red 2012, Kanonkop Kadette Cape Blend 2013, Rietvallei Shiraz / Petit Verdot / Viognier 2014, Simonsig Cabernet Sauvignon / Shiraz 2014, Simonsig Frans Malan 2011, Stellenrust Picalot 2012, Stellenrust Simplicity 2014, Thelema Mountain Red 2012, Villiera Down To Earth Red 2014

brettanomyces (a bacterial fault), oxidation and occasional bitter tannin on the finish.

By and large, these were outweighed by the sheer pleasure that the variety delivers at all price points.

Advice to wine lovers: If you like ripe, fleshy red wines, with ripe tannins that are non-abrasive, 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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SA’s

Top wine picks

Our panel’s tOP PiCkS this month and a listing of the club selections SolmS Delta amalie 2014 Elegant and complex with initial aromatics ranging from white pear to peach, that opens up to subtle lemony citrus flavours.

The wine has medium body with spicy texture from integrated oak on the palate and rewards with a generous mouthfeel and long finish. Pairs well with Cape seafood paella with citrus and buchu flavours. R169.00 tormentoSo Cabernet Sauvignon 2015 Intensely dark centre with a deep-garnet rim. Inviting nose of toasty spice, tobacco and classic Cabernet cassis. Juicy red winegum flavours on the palate provide a lingering, lengthy finish. this full-bodied wine with its soft tannins pairs well with meaty dishes like beef and venison. R199.99 SteenhuiS Shiraz 2014 Deep ruby; appealing red cherry fruit and salami with snatches of toast and a sprinkle of dry earth. Medium-bodied and dry, shows layers of tangy flavour with gentle tannins. Finishes on a red berry note. Serve with hearty meat and sausage cassoulet, or lamb chops with dukkah rub served with baked potatoes, or a rich creamy moussaka.

R139.00

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

COMING OF AGE Billed by the Italian producers as “the smallest and most powerful barriques ever” the PINOCCHIO BARRIQUE promises to cut out the middle man in producing wooded wines. And by man, we mean barrel. This oak barrique wine bottle promises to oak-age wine and other alcoholic beverages in a minimum of 72 hours. How it works is simple enough: decant whatever libation you like (with at least an alcohol of 12 per cent) into the oak bottle and leave it to develop the typical notes of oak ageing: such as vanilla, coffee and chocolate. The longer you leave it, the more pronounced the flavours will become. Sound like a great way to make cheaper wine taste a bit more expensive? When regaling guests at your next dinner party, just be careful your nose doesn’t grow.

David Biggs

Margaret Fundira

Winnie Bowman

Colin Collard

Claude Felbert

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

Best Value Club • Steenhuis Shiraz 2014 R139.00 • Stellenbosch Family Wines Pinotage 2016 R89.99 • Wellington Merlot 2015 R52.99 • Painted Wolf The Den Pinotage 2014 R69.50 • Barton Chenin Blanc 2014 R69.99 • The Running Duck Sauvignon Blanc Reserve 2016 R74.99 • Martindale Chenin Blanc/ Chardonnay 2015 R61.99 • Groote Post The Old Man’s White Blend 2016 R64.00 • Vrede en Lust Early Mist Riesling 2016 R83.95 • Ken Forrester Petit Semi Sweet 2016 R49.00 • Robertson Beaukett 2016 R48.99

R95.00 • Gabrielskloof Viognier 2015 R105.00 • Ken Forrester Petit Semi Sweet 2016 R49.00 • Robertson Beaukett 2016 R48.99 • Zevenwacht 7even Bouquet 2016 R58.99

Wine-of-the-Month Club • Raka Quinary 2013 R105.95 • Tormentoso Cabernet Sauvignon 2015 R119.99 • De Krans Garden Route Shiraz 2014 R119.00 • Stellenrust Cabernet Franc 2012 R139.99 • Dabar Sauvignon Blanc 2015 R82.99 • Mulderbosch Steen Op Hout Chenin Blanc 2016 R69.95 • Clos Malverne Chardonnay 2015

The Platinum Club • Ernie Els Signature 2013 R719.00 • Hoopenburg Integer SMC 2014 R129.99 • KWV The Mentors Cabernet Franc 2010 R229.00 • Tokara Reserve Collection Syrah 2013 R347.00 • Cape of Good Hope Riebeekrivier Caroline 2013 R229.99 • Môreson Mercator Chardonnay 2014 R256.99

PJ ‘Buks’ Nel

Christine Rudman

Gregory Mutambe

The Reserve Club • The High Road Director’s Reserve 2012 R295.00 • Stony Brook Syrah Reserve 2014 R259.00 • Tormentoso Cabernet Sauvignon 2015 R119.99 • Idiom Sangiovese 2013 R255.00 • Ken Forrester Roussanne 2013 R249.99 • Solms Delta Amalie 2014 R169.00

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. Bonnievale Riggton Red NV

3. Flagstone Word of Mouth Viognier 2016

The nose showcases aromas of ripe red berry fruit, crushed red pepper kernels, violets, and crushed bramble leaf. Drink now but will improve for up to 15 years. Enjoy with dishes such as lamb, venison, and game birds.

Single bottle price R275.99

An easy-drinking red wine with an abundance of sweet fruity flavours. A wine with no harsh tannins. Made to enjoy now or within 3 years.

Enjoy with lighter meat dishes like beef, duck, lamb and roast chicken.

Single bottle price R51.99

You’ll find aromas of watermelon, peach and a hint of floral. Summer fruit is followed by a touch of spiciness on the palate. Drink now. Enjoy with steamed mussels in a masala coconut broth.

Single bottle price R87.99

TROPICAL WHITE WINE SANGRIA 1 bottle sweet white wine 1 cup Malibu rum 3/4 cup pineapple juice ½ cup orange juice fresh pineapple, oranges, strawberries, and kiwi, sliced Combine all ingredients in a large pitcher and chill until ready to serve. The more fruit, the better. Enjoy!

RECIPE SOURCE: LEMON TREE DWELLING

4. De Krans Garden Route Shiraz 2014

5. De Trafford Blueprint Shiraz 2014

6. Nitίda Sauvignon Blanc 2016

Dark fruit nose of blackcurrants and plums, cherry tobacco and fine white pepper. Alluring palate of fresh plums and spice with hints of mulberry and cherry. Drink now and for up to 3 years. Enjoy with steak and creamy pepper.

Single bottle price R119.00

Fresh, dark red berry fruit nose with black and white pepper and herbal notes. Fresh, juicy, but refined, lively palate packed with intense red berry fruit and a spicy, peppery overlay. Drink now. Enjoy with a rack of ribs or slow-roasted pork belly.

Single bottle price R259.99

Cut grass with crisp green peppers on the nose and fresh orange blossom with a fruity core, featuring apricots, litchis, granadilla and limes. Drink now or keep for up to 3 years.

Enjoy with cucumber wrapped sushi rolls.

Single bottle price R91.99

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7. Rijk’s Reserve Chenin Blanc 2011 A concentrated and complex nose of tropical and yellow fruit aromas. The wood spices complement the fruit and add structure to the rich and creamy palate. Drink now and will keep 10 years. Enjoy with shellfish and Thai curry.

Single bottle price R249.99

9. Kanonkop Pinotage 2014 Offers more red fruit flavours in its youth, but after some bottle ageing it will start to show some earthy characteristics. Drink now but can mature for 20 years. Enjoy with spicy Asian-style dishes.

Single bottle price R329.99

8. Stellenbosch Family Wines Pinotage 2013

Red fruit with tinge of dark berry flavours, white pepper and fresh mint on the nose. The raspberry notes follow through onto the palate. Drink now and will age well for up to 6 years.

Enjoy with fillet steak, curry, beef or leg of lamb.

Single bottle price R89.99

10. Uva Mira Sing-a-Wing Sauvignon Blanc 2016 Lemongrass scented with subtle notes of gooseberry.

Lingering green fig, lime zest and blackcurrant. Drink now or by end 2017. Enjoy with rich and creamy seafood dishes.

Single bottle price R299.99

FROZEN GRAPES MARINATED IN WINE 3 cups red grapes, removed from stems 1-2 cups red wine 3 tbsp sugar

Place grapes in a bowl and cover with wine.

Allow to marinate refrigerated for 12+ hours. Drain grapes, toss in sugar and freeze for 2 hours.

RECIPE SOURCE: WWW. JULIEBLANNER.COM

11. Koelenbosch MCC 2011 A delicate, yeasty nose with lime and melon undertones, finishing with butterscotch on the mouth. Drink now or in the next 3 years. Enjoy with bobotie, sushi, peri-peri chicken or strawberries.

Single bottle price R105.00

12. Saxenburg Private Collection Merlot 2011

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Layers of rich, supple berry fruit flavours with hints of mocha chocolate complemented by fine tannins.

Drink now but will keep for 6-10 years. Enjoy with wild mushroom risotto.

Single bottle price R159.99

13. Dabar Sauvignon Blanc 2015

14. L’Ormarins Brut Rosé 2013

A nose of asparagus and green pepper complemented by a green apple finish. Drink now or cellar for another 3 years.

Enjoy with a fresh yellowtail dish.

Single bottle price R82.99

A lime/lemon edge that moves towards cranberry and red fruit aromas followed with peach, pomegranate and cranberry flavours. Drink anytime. Enjoy with roast duck.

Single bottle price R215.99

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19. Hartenberg Cabernet Sauvignon 2014

20. Zevenwacht 7even Bouquet 2016

Cigar box, lead pencil nose with cassis and cherry flavours.

Juicy fruit with an elegant finish. Drink now. Enjoy with grilled ribeye steak, springbok fillet or black mushroom stroganoff.

Single bottle price R189.00

A perfumed nose with lots of fruit, floral and spicy aromas.

Flavours of litchi, lime and yellow fruit. Drink now or within 2 years. Enjoy with fragrant curries or Moroccan inspired dishes.

Single bottle price R58.99

21. Stellekaya Hercules 2012

22. Stellekaya Cabernet Sauvignon 2012

A medium-bodied red wine with rustic characters, dry cherry tomatoes and hints of earthiness with a follow through of cherry flavours.

Drink now or keep for up to 6 years. Enjoy with antipasti.

Single bottle price R115.00

An intense, full-bodied wine with cedar, blackcurrants and hints of cranberries. Well-balanced with sweet fruits and toasty characters.

A slow-roasted lamb shoulder marinated in a red wine vinegar.

Keep for 8-10 years.

Single bottle price R125.00

15. Elgin Vintners Chardonnay 2012

16. Wellington Merlot 2015

Aromas of fresh limes, white pear with hints of butterscotch.

The palate has a smooth entry which is enhanced by the subtlest expression of wood.

Drink now but can keep for 5 years. Enjoy with seafood dishes.

Single bottle price R144.95

Intense flavours of dark berry fruit, spice and plum notes on the nose. Soft ripe tannins on the palate with a balanced finish. Drink now or by the end of 2019. Enjoy with butterroasted chicken.

Single bottle price R52.99

17. Ken Forrester Roussanne 2013

18. Solms Delta Amalie 2014

Elegant, rich, restrained hints of lime blossom, soft on the palate with a gentle structure.

Drink now but with good cellaring it can keep for up to 10 years. Serve with smoked fish or a tangy Caesar salad.

Single bottle price R249.99

Elegant and complex with initial aromatics ranging from white pear to peach, that opens up to subtle lemony citrus flavours. Drink now to 2019.

Enjoy with seafood paella with citrus buchu flavours.

Single bottle price R169.00

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

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

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A selection of highlyrated wines to try.

Order them by calling the Wine Club on 086 111 9463

The ResTauRanT @ Clos MalveRne Shrouded in the misty veils of the Devon Valley, lies Clos Malverne Wine Estate, Restaurant & Spa. The valley is shallow and acts as a natural receptacle for the mists that linger around Stellenbosch in the early morning hours of summer.

Enjoy a languid afternoon Food & Wine Pairing on our wraparound balcony, while gazing out over our prize vineyards and enjoying being at one with nature.

Spend a relaxing afternoon in our Restaurant, taste brilliant wines or treat hrouded inSpa. the misty veils of the Devon yourself at our Day Opening times:lies Clos Malverne Wine Estate, Valley, Tues-Sun: 12h00 - 17h00 Restaurant & 15h00) Spa. The valley is shallow and (Kitchen closes at Open Friday ofreceptacle the month for actsevery as alast natural for the mists that gourmet evening dinner.

The ResTauRanT @ Clos MalveRne

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linger around Stellenbosch in the early morning hours of summer. Enjoy a languid afternoon Food Tel: 021 865 2022 | Devon Valley Road, Devon Valley, Stellenbosch / -33.91117, 18.81350 Email: info@closmalverne.co.za | Web: www.closmalverne.co.za & Wine Pairing on our wraparound balcony, while gazing out over our prize vineyards and enjoying being at one with nature. Spend a relaxing afternoon in our Restaurant, taste brilliant wines or treat yourself at our Day Spa. Opening Times: Tues-Sun: 12h00 - 17h00 (Kitchen closes at 15h00). Open every last Friday of the month for gourmet evening dinner.

Tel: 021 865 2022 | Email: info@closmalverne.co.za www.closmalverne.co.za | -33.91117, 18.81350 Devon Valley Road, Devon Valley, Stellenbosch

Bergsig Touriga NaรงioNal is a

lovely deep red wine with a black berry and floral nose. Intense fruity palate with soft tannins. Enjoy with blue cheese or roast ribs.

Tel:+27(0)23 355 1603 | Fax:+27(0)23 355 1658 email: wine@bergsig.co.za | www.bergsig.co.za Not for Sale to Persons Under the Age of 18.

the

African Pairing

Visit us: www.stellenrust.co.za Email: infor@stellenrust.co.za Tel: 021 880 2283 @stellenrust

GT FIVE MINUTES

CRYSTALLUM wines is a small, family-run and privately-owned winery based in the WALKER BAY region of South Africa

THIS WAY TO

WALKER BAY W E C H AT T O P E T E R - A L L A N F I N L AY S O N O F C R Y S TA L L U M W I N E S

‘SLOW AND STEADY

WINS THE RACE’

THE LAST TIME I DID SOMETHING ADVENTUROUS WAS…

Buy a dress for my wife.

IF YOU WERE A WINE WHAT WOULD YOU BE?

A really ripe Shiraz Shiraz—I’d be left alone.

DREAM TRAVEL DESTINATION?

Mentawais Islands off Sumatra.

FAVOURITE SA RESTAURANT?

Manny’s Kitchen in Bot River. It has the best peri-peri chicken in all the land.

THE LAST THING I COOKED WAS…

Over the weekend I made lamb ribs on the braai.

I FEEL INSPIRED WHEN…

I’m reminded how many great and interesting wines are being produced in South Africa at the moment.

THE BEST WINE I’VE MADE WAS…

That’s not for me to decide. There are wines where I feel I could have done much better, and it’s my job to always look at ways to improve—and therefore to be highly critical of the wines I make. improve THE BEST PLACE TO ENJOY A GLASS OF WINE IS…

With your loved ones of course.

MY FAVOURITE SA ARTIST IS…

It would have to be Jonathan Freemantle.

I GET ACTIVE BY…

Surfing, spearfishing, and, of course, long walks on the beach.

I MAKE WINE BECAUSE…

Initially because it was the easy choice. I didn’t do very well at university and I was just very, very lucky to land up doing something that I love. The love for it only came after a few years of doing it.

BEST LOCAL WEEKEND ESCAPE?

We just love Arniston. It’s not too far but makes you feel as though you’re away.

QUOTE TO LIVE BY?

‘Slow and steady wins the race.’

FAVOURITE BOOK?

My favourite book is The Magus by John Fowles, but right now I am reading Noble Rot magazine.

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Mind Over Matter Why your brain can be such a tease B Y DAv I D B I g g s

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he human brain is an awesome computer with a storage capacity bigger than anything Apple ever thought of. Maybe there’s hidden symbolism in the story of Eve and the apple tree. Was that serpent the first IT man?

The human brain can also be an awful tease at times, particularly when it comes to matters such as wine tasting. This is why judges at serious wine competitions are shut in little cubicles out of sight of each other and certainly out of sight of any labels.

If you look across a room and see somebody making a sour face after tasting a wine, you wonder which wine he or she found so horrible and suddenly you’re no longer tasting in an unbiased way—you’re looking for the bad one.

You can use this trickery in many ways.

I was once asked to present a wine tasting to a group of naval officers and decided to put them to a sneaky test.

I borrowed eight elegant crystal wine decanters, numbered them and filled each one with a different cheap wine from a five-litre box. I then hid the boxes out of sight and set out the decanters on a starched linen table cloth, with expensive wine glasses. As I presented each decanter I gave a detailed and honest description of the contents.

“This one in made from 60 per cent Chardonnay and 40 per cent Chenin Blanc and comes from the Robertson area...” and so on.

The tasters sipped and discussed and appreciated the fine wines and gave them pretty good scores. One of the officers sipped a wine and remarked: “I’ll bet my salary this is Tassenberg. Nobody can fool me with Tassies. It’s my regular drink.”

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‘The human brain can also be an awful tease at times’ The others shushed him and told him to behave. This was a serious tasting.

Of course his was the only correct guess of the evening and there were some quite angry officers and red faces when the boxes were revealed. They muttered about my offering such poor quality wines at a serious tasting, but at the time they were tasting them they had found them excellent.

In Britain they have discovered a simple way of slowing traffic by fooling with motorists’ heads.

They have planted avenues of trees alongside the roads leading into certain villages where speeding cars have been a problem. The trick is the distance between the trees gets shorter and shorter as they get closer to the town.

Approaching motorists sense they’re passing trees faster and faster, so their brains tell them they’re increasing speed and they instinctively slow down.

Apparently it has worked well.

Unfortunately, you can’t fool all of the people all of the time. some years ago I found two wines that had been produced in Zimbabwe and set them out at a party for some friends without saying anything about them.

After a while I noticed half full glasses being abandoned on side tables as guests switched to other drinks rather than suffer the nasty Zim wine.

One of the guests, however, declared it was the best wine he had tasted for a long time and kept refilling his glass.

I need hardly mention he was a Zimbabwean.

I believe Zimbabwean wines have improved considerably since the mid 1990s, when “flying winemakers” from south Africa and Australia helped raise the standards.

But this was long ago. GT