ry a t en m i pl m co
Jan|Feb 2014 | 10 brought to you by
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single malts vs blends
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• You and 3 mates could win a trip to the Zambezi or 11 Local Family Weekends • Book Giveaway: a copy of Lampedusa Pie
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t
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Platters of plenty
Great ideas for easy entertaining
Cocktails
Dashes, twists and jiggers of fun
The legend
of Charles Glass
Wining & dining Making a meal out of the winelands
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New flavoured beer. Not for Sale to Persons Under the Age of 18.
contents
24
28
4 EDITOR’S LETTER Versatile Chenin Blanc
6 NEWS
Limited edition whiskies, Brandy Guild inductees and more
42
12 TINUS TALKS
Meet the Orange River Cellars’ winemaker of the year
14 KLEINE ZALZE
A wine farm with a big reputation
20 WINELANDS EATING
Our suggestions of where to feast
14
24 LETTUCE TAKE STOCK
Cocktails
Kiwi, mint and lime crush
39
Salad options just got a whole lot more interesting
28 WHISKY
Single malts and blends explained
32 SAILS, SMUGGLING, TAM O’ SHANTER & SOPRANOS Cutty Sark’s story
36 SHORT & SHARP
20
Shooters or shots, what’s the difference?
39 COCKTAIL CREATIVITY Chilled for summer
42 THE TALE OF CHARLES GLASS
And how his beer stood the test of time
46 NOW THAT’S WHAT I CALL MUSIC 30 years on, the compilation still rocks
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 1
contents cont...
Publisher | Shayne Dowling shayne@integratedmedia.co.za
48
Editor | Fiona Mc Donald fiona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za
64
48 THINGAMIJIGS Gew-gaws, doo-dads and whatsits
Advertising | Shayne Dowling shayne@integratedmedia.co.za PR & Promotions | Julia Andrade julia@integratedmedia.co.za Photography | Julia Andrade and Thinkstock.com Contributors | Seamus Allardice, Anél Potgieter, Emile Joubert, Gerrit Rautenbach, Clifford Roberts, Tinus van Niekerk, Marcelle van Rooyen.
50 BOOK GIVEAWAY Andrea Burgener’s Lampedusa Pie
e Le Patriqu
53 TOPS NOSH
Vieux
BY PHOTO
Entertaining made easy
ILL
RYAN H
Head Office | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701 Printing | Paarl Media Cape Published by | Integrated Media for TOPS at SPAR
58 DINNER DIVA
Summer salad & memories
TOPS at SPAR | Jess Tivers, Group Promotions & Advertising Manager - Liquor
60 FISHY STORIES
stockists:
Emile Joubert’s tips & tricks
62 TIGHT LINES
58
win
Reeling ‘em in
63 HOOK A TIGER!
Win the fishing trip of a lifetime in TOPS at SPAR’s competition
70 NEXT ISSUE
What to expect from Issue 11
71 GROCERY LIST
A handy planning guide
72 LOOPDOP
Cherry-oh Ficksburg 2 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 14 February 2014. The Prize/s is as indicated, supply equates to one case of product per month. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR,
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Editorial Fiona McDonald
Chenin
fiona
All work and no play makes Jack a very dull boy ‒ or so the saying has it. And there’s no single grape which has been worked harder than Chenin Blanc, having been used for everything from brandy, to bubbly, noble late harvest and dry still wines.
W
e’re incredibly blessed to
residents enjoy towering thunderstorms
sellers. The UK remains the most
As we welcome in 2014, life
full fury is unleashed. Can you imagine
under the Zalze label (the poms couldn’t
live in the country we do.
might be challenging from time to time
but it certainly is never boring! Ours is a land of contrasts – of people, places and weather. The people range from
conservative and God-fearing to ultra-
liberal, creative, arty and permissive. The
which make the earth shudder when the living in a northern country where the sun doesn’t shine as bright, where the nights are long and dark and the
prevailing “colour” of the days is grey rather than blue?
I certainly can’t – but it was interesting
geographic contrasts are massive – from
interviewing the owner of Kleine Zalze
the lush green growth, avocado trees and
a few of his experiences in dealing with
the longitudinal dunes of the Kalahari to
sugarcane of the Lowveld and KwaZuluNatal. The latter province basks in mild
winters but oppressively humid summers while the Western Cape revels in wet
winter weather and occasional snowfalls to dry summers. And on the Highveld
Gin with lime-herb extract
39
pg
wine farm, Kobus Basson. He recounted wine buyers from different countries
during our talk. It was fascinating to hear
what drives the different nationalities and
their taste preferences. And it was equally fascinating to see that Basson has
harnessed his experience in order to tailor make wines for different markets.
Chenin Blanc is arguably Kleine
Zalze’s calling card. They make a range of them: at the pinnacle is the Family
Reserve which was recently awarded the ultimate accolade – a Platter 5 Star
bit…) the farm’s Chenin is available
virtually from John O’ Groats to Land’s End! The interesting thing for me – having tasted all three of them with
Basson – is how the taste profiles of each of those wines differ. The Foot of Africa is crisp, tangy and lip-smackingly
refreshing with a distinctly higher acid which lends it a leaner, narrow profile. By contrast South Africans prefer a
riper, fuller-fruited and more fleshy style of Chenin where you can virtually taste the sunshine in the bottle – so more
sweet, ripe fruit and less acid that the Foot example. And the UK palate
prefers something between the two –
distinctly more acid and less fruity than the South African preference yet not as crisp and lean as the Swedish one.
What a privilege to be able to capture
the diversity that a grape is capable of
Bush Vine Chenin Blanc (3 Stars). The
tastes. Chenin Blanc might be one of our
example (4 Stars in Platter) and the
reasonably priced at less than R50. But
the interesting thing for me is that it’s a great example of what Basson has done to cater to different tastes.
In Sweden Chenin is the hero of their
Foot of Africa bag-in-box range which is one of the country’s single biggest Jan|Feb 2014 Vol 10
wrap their tongues around the Kleine
rating, then there’s the Barrel Fermented
latter is – like all their wines – very
4 www.topsatspar.co.za
important outlet for SA wines – and
and finesse it to accommodate different most planted grapes, but it will seldom be considered dull.
Cheers to that! Fiona Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine ‒ and more recently, about whisky too.
News
news news news news
Restricted spirit
CELEBRATING HARVEST
Ever wanted to get your hands ‒ and feet
One of his greatest achievements, is how
‒ dirty at a winery? Delheim, one of the
master distiller Dennis Malcolm describes
three founder farms of the Stellenbosch
the newly released Glen Grant Limited
Wine Route, is offering families the
Edition, Five Decades, now available in
opportunity to get involved in their 2014
South Africa.
harvest celebration which takes place on
The whisky is a unique multi-vintage blend that is made up of Malcolm’s favourite hand-picked casks from the 60’s, 70’s, 80’s, 90’s and noughties. There were only 12 000 bottles of Five
January 25 and 26. Fun is guaranteed with festivities kicking off at noon each day as the Sperling family throw open the doors of the cellar, welcoming guests with a freshly-baked
Decades made and it represents 50 years
mosbolletjie, as well as a glass of
of knowledge and learning. “It embodies
fermenting grape must.
key successes during my time at the
Activities include a buffet-style lunch laid
distillery and in the whisky industry,” said
out in the vat cellar, guided cellar tours to
Malcolm. “In this way, it’s the best of my
observe the workings of a winery during
best, and I hope whisky lovers savour the
harvest and then a grape stomping contest in
story of the enduring craftsmanship that
which teams have to barrel-roll, grape grab
defines its unique character and taste.”
and ultimately stomp and squash to their
Glen Grant is part of the Campari group
hearts content in order to extract the most
and has a fascinating history, having been
juice. Great prizes are on offer as a reward.
established by two former smugglers ‒ James and John Grant ‒ over 170 years
Other than that there will be live music and lots of wine available.
ago. It was also the first distillery to boast
Tickets are limited to 120 per day and
electric light!
cost R220 per adult (R110 per child under
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Jan|Feb 2014 Vol 10
12, kids under 2 are free) and booking is essential. Contact Juliet du Toit at Delheim Estate on 021 888 4600 or send an email to pr@delheim.com.
what’s happening
news news news news collaborated on a limited edition collection to celebrate the pioneering spirit and entrepreneurship of both founders. While there are a range of gifts ‒ some of them, like the beautifully elegant Traveller’s Trunk costing around R80 000 ‒ are not available in South Africa… but then only 500 were made! The limited edition gift pack is, however, and its specially designed bottle marries the
ICONIC EXCLUSIVITY
world-renowned blue label with Dunhill of London’s signature chassis design and gunmetal finish which has made their leather goods so sought after for decades. The proof of the pudding lies in Johnnie
Just one barrel in every 10 000 is deemed
when it comes to the goods in the Alfred
Walker Blue’s mellow nose, smoothly dry
good enough by the Johnnie Walker
Dunhill collection.
smokiness and rounded raisin, honey and
Master Blender for making Johnnie Walker Blue Label. An equally high standard is set
Both Alfred Dunhill and Johnnie Walker are iconic brands ‒ and they have now
hazelnut flavours with a hint of tobacco leaf and chocolate on the finish.
THREE SHIPS SAILS ON
Hearts & roses
for you and your loved one will be beautiful
Sick and tired of sharing Valentine’s Day
baskets brimming with tasty fare while live
with a few hundred other people in a
instrumental music sets the mood.
crowded restaurant? Durbanville Hills wines
throws, comfy pillows and hand-woven
On arrival there’s bubbly and six oysters
are offering an exclusive alternative that is
while the picnic feast offers an array of
restricted to just 20 couples.
delicious flavours. The cost of this unique
The Durbanville setting is spectacular,
treat is just R450 and is available by
high on a gentle slope, surrounded by green
contacting Hanlie Campher on 021 558
vines and overlooking the cool waters of
1300 or emailing info@durbanvillehills.co.za
Table Bay. And laid out on lush green lawns
to book for the February 14 date.
The proudly South African Three Ships whisky has chalked up yet more international success, this time being awarded a double gold medal at the 2013 New York International Spirits Competition for the Bourbon Cask Finish and the Premium Select 5 year old. The Three Ships whiskies were two of only seven whiskies from around the world to be rewarded with a double gold medal. Whiskies from 37 different nations are entered into the competition and fewer than half of the entries received any form of medal. The Three Ships 5 year old is a blend of grain and malt whiskies aged for at least five years in oak casks. By contrast, the Three Ships Bourbon Cask finish is initially matured for three years before the final blend is finished off for a further six months in barrels which have previously been used for Bourbon.
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 7
News
news news news news Summer refreshment
Sedgwick’s Original Old Brown is one of those sweetly delicious flavours which are as beloved of South Africans as Mrs Balls’ chutney! Who doesn’t love ‘OBies’ rich raisiny taste ‒ especially if it’s a cold night and the fish aren’t biting? To demonstrate that it needn’t only be a winter drink which warms the cockles of the heart but can indeed be refreshing during summer, the clever folks at Sedgwick’s have developed the Sedgwick’s Lane cocktail. (The name of the cocktail refers to the street where Captain James Sedgwick first opened his liquor store in 1853 ‒ and which was known as Sedgwick’s Lane for years.)
The recipe makes a single cocktail but can be scaled up to make a jug.
Ingredients:
Sedgwick’s Lane Method:
50 ml Sedgwick’s Original Old Brown
Simply combine all the ingredients in a
30 ml orange juice
shaker and strain over ice. Bleed some
50ml cranberry juice
grenadine syrup in and garnish with a
2 dashes of bitters
few strawberries and orange slices.
SHAKING IT UP The top 24 cocktail bars in
South Africa have been chosen to participate in a global event ‒ the Diageo Reserve World Class Bartender of the Year 2014 world finals, the world’s most revered mixology competition.
KwaZulu-Natal was represented by the Elangeni and Maharani, Fairmont Hotel, Harvey’s restaurant, Private, Havana Grill, Unity Bar and the Oysterbox Hotel while Johannesburg had The Maslow Hotel, The Michelangelo, Signature Restaurant, OCD, Café della Salute, Mark Anthony at Emperor’s Palace and Elevate. Cape Town supplied a further 10 entries: Asoka, Bascule, Buena Vista, Café Caprice, Casa del Sol, Dear Me (Tjing Tjing), HQ, One&Only, Orphanage and Piano Bar. Diageo’s category development manager Dominic Bothner said the competition sought to “celebrate the craft of mixology, honouring the innovation and talent of the world’s best bartenders”. “It’s all about skill,” he said, “and using the finest ingredients to create unique and priceless drinking experiences.” Along with a stringent qualifying process, the contestants from these fine cocktail establishments will be put through their paces in a selection process to ensure that they have what it takes to compete on the global stage in pursuit of the coveted title of World’s Best Mixologist. The regional finals take place once a month until March in the various centres. Only time will tell who South Africa’s representative will be ‒ but being able to show off their skills on the international stage later in the year is bound to motivate all the contestants.
8 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
what’s happening
news news news news
POPULAR PAIRINGS
consumers opt for.
Stellenbosch’s Devon Valley offers special
matched with a gourmet flat bread topped
Le Roux La Vallée is partnered with dessert
themed pairings for their range of
with salmon and a sparkling beetroot jelly,
indulgences – peanut butter ice cream,
sparkling wines – but there’s a catch: it’s
Parmesan shavings and fresh peppery bite
berry mousse, fresh strawberries and a red
only available on Wednesday afternoons!
from watercress and rocket for R85.
velvet chocolate brownie – all for just R75.
Le Venue at the House of JC Le Roux in
These unique combos are only available
There’s the JC Le Roux La Fleurette bubbly
For fans of the JC Le Roux Brut Cap
spring rolls for R100. If it’s sweet indulgence you crave, the JC
Booking is advised – call 021 865 8222 or
during summer until the end of March.
Classique there are canapés in a basket
visit www.jcleroux.co.za to guarantee a
Prices vary depending on the pairing
– chicken skewers, beef kebabs and Thai
slot between 3 and 6pm.
Vergelegen, the Anglo-American owned
Town-Cape Winelands the members are
showpiece wine estate in Somerset West
Bilbao-Rioja (Spain), San Francisco-Napa
which once belonged to Governor of the Cape
(United States), Bordeaux (France), Mendoza
Willem Adriaan van der Stel, won multiple
(Argentina), Porto (Portugal), Florence (Italy),
categories at the annual Great Wine Capitals
Valparaiso-Casablanca (Chile), Christchurch-
Best of Wine Tourism Awards held in
South Island (New Zealand) and Mainz-
California in November.
Rheinhessen (Germany).
The Helderberg winery won the arts and
VERGELEGEN CLEANS UP
Cape Town Mayor Patricia de Lille said
culture and restaurant categories while also
Vergelegen was a proud example of Cape
coming second in a further four categories:
tourism excellence. “The competition is an
archictecture and landscapes, innovative wine
important benchmark and demonstrates that
tourism experiences, sustainable wine
our offerings are of an absolutely world-class
tourism practices and wine tourism service.
quality. We have the added advantage of
The Great Wine Capitals movement is a
being located in a wine-growing area of
network of the world’s leading wineproducing countries which share international
unrivalled beauty.” Tourist arrivals to South Africa rose by
best practices to advance standards in wine
10.2% year-on-year in 2012 – more than twice
tourism across the world. In addition to Cape
the international average of four percent. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 9
News
suzanne
news news news news
MATERNAL MCC
required by winemaker Suzanne Coetzee
Made in memory of a beloved mother, is
when making this dry pink bubbly from the
what co-owner of Clos Malverne winery
Stellenbosch winery’s Shiraz grapes.
Sophia Pritchard, revealed at the unveiling of
“The way my mother carried herself was
peaceful and reassuring face,” Pritchard said.
their maiden Méthode Cap Classique
fluid and gentle, yet strong and purposeful
bubbly, the Ellie 2011.
and this is gracefully captured in the taste
Classique varietals such as Pinot Noir and
and character of our Ellie 2011. She exuded
Chardonnay, I wanted to create something
benevolent mother,” Pritchard said, “with a
unconditional love and I get that same
extraordinary,” said Coetzee, deciding to go
calm demeanour who raised nine children
loving feeling when I enjoy a flute of this
“the red route”. “We’re delighted with the
with loving care, a guiding hand and all the
full-flavoured, yet refreshingly dry sparkling
refined complexity, earthy fragrance and
patience in the world.” Characteristics
rosé. Each sip takes me back to her smiling,
sensual finesse of the Ellie 2011 Brut Rosé.”
“She was a remarkable woman and
“Instead of using the more obvious Cap
Rooted in Elgin
Boschendal might be one of South Africa’s most historic wine properties but that doesn’t mean it’s stuck in a time warp or bound to convention. Something new from Boschendal is the limited production Appellation Series of wines which have their origins in Elgin’s cool climate vineyards rather than those of the “home farm” between Paarl and Franschhoek. For the first time ever, there is a Pinot Noir in the brand’s lineup. “Pinot Noir is a very difficult grape,” said winemaker Lizelle Gerber, “and we’ve been working on it since 2008. We’ve released this Pinot Noir because we’re happy with the quality ‒ and it also fits perfectly into our new Elgin range of wines.” The other wines in the series are an Elgin Chardonnay and an Elgin Sauvignon Blanc which has already received critical acclaim courtesy of the Michelangelo awards. Just 250 cases of each of these wines were made.
10 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
what’s happening
news news news news Street soirees Stellenbosch is known for its avenues of
‘kuiers’ and these after-work get-togethers
oak trees and well-preserved historic Cape
allow one to bask in a wonderful winelands
Dutch buildings which populate the town
atmosphere and forget about the day’s hassles
centre. Both of these form the backdrop for
and hullabaloos. Stellenbosch has always been
the town’s popular street soirees, held
celebrated for its high quality wines, but these
during the summer months to make the
days we are also known as the Gourmet
most of the lovely long twilights with the
Capital of South Africa,” said Elmarie Rabe of
sun only setting well after 8.30pm.
Stellenbosch Wine Routes. Four of the Top 10
The lower part of Church Street is where all the action takes place with locals,
“Our quaint town really lends itself to street
Eat Out restaurants are from Stellenbosch. The soirees take place on January 15,
tourists and visitors alike mingling with live
February 12 and March 12 ‒ weather
music, wine from local wineries and lots of
permitting ‒ and tickets cost R30.
tasty food provided by restaurants and delis
For more information call 021 886 8275 or
‒ and a soundtrack provided by live music.
visit www.wineroute.co.za.
TASTE HISTORY
Plaisir de Merle marked its 20th anniversary on December 1 2013 ‒ not only that but it was 300 years previously that then Governor of the Cape, Simon van der Stel, granted the land to a French Huguenot, Charles Marais. Coinciding with that event is the release of the 2013 vintage of Plaisir de Merle’s Sauvignon Blanc. Cellarmaster Niel Bester noted that the growing conditions leading up to the 2013 harvest were ideal with ample rain in 2012 and moderate temperatures during ripening. South Africans love the taste of Sauvignon Blanc and this is one which doesn’t disappoint with ample green fig, pineapple, passionfruit and spanspek flavour and lots of crisp acidity to balance the tropical notes.
MOUNTAIN GOLD
The Du Toitskloof mountains rise up above Wellington, the home of the
distillery where Bain’s Cape Mountain whisky is made and matured. It’s also in these mountains that renowned engineer and pass builder Andrew Geddes Bain constructed the Bain’s Kloof pass in 1853, finally connecting Wellington to the nation’s interior. At the New York International Spirits Competition held towards the end of 2013 this uniquely South African whisky was awarded one of only seven double gold medals. Since being introduced to the whisky drinking markets of the world just a few years ago, Bain’s Cape Mountain whisky has garnered a raft of accolades ‒ notably being judged the World’s Best Grain Whisky at the 2013 World Whisky Awards in March. Made from grain rather than the more traditional barley, Bain’s Cape Mountain Whisky is double-matured, spending three years in old Bourbon casks before being aged for a further period in fresh casks. This makes for maximum extraction of flavour from the wood during maturation. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 11
Tinus talks
tinus
Tradition and competition
le AvailabAR P S from PS and TO R at SPA stores
Man is by nature a competitive beast, measuring himself up against others ‒ something humans have done for hundreds of years. e Call th trade commodity, but also widely used
I
OTLINE TOPS H31THE through Athens with the assembly carrying 3 141 FRENCH 0 6 8 0 wine jars and participating in several wine Hundreds of years later the French
during important religious and social
drinking contests.
occasions, as well as a medicinal curative.
One such “competition” was called
Throughout the year festivals were held to
“Kottabos”, with the participants flinging
participants, or “chevaliers”, opposing each
honour Dionysus, the Greek god of wine.
the lees from an empty wine cup towards a
other at a few metres distance with a glass
Every February, Anthesteria was staged
target, normally a beaker of some kind, or
half-filled with wine balanced on the top
during which time the wine jars from the
amphora precariously balanced on some
part of the four fingers of one hand. Then,
previous harvest were opened and enjoyed.
kind of support to ensure that if hit it would
under instruction from a referee, the
This festival also included a procession
topple over. The “athletes” were normally
contestants lift their filled wine glasses from
sprawled supine on cushions at different
the chest area to the top of the head, lower
distances from the target, enjoying wine
it again, take a sip to empty the glass and
and hugely applauded by the ladies.What a
upon a command from the arbiter, throw
way to participate in a symposium...
the glass upwards to the opponent who
Dionysus
n Ancient Greece, wine was not only a
In his works Athenaeus often refers to
12 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
called “La Ponponette.” This involves two
has to catch it. As you can imagine, there’s
wine induced hangovers and the various
many a slip between glass and
remedies while the poet Eubulus opined
opponent’s lips...
that three bowls were the ideal amount
Tinus van Niekerk is TOPS at SPAR’s wine consultant and has been instrumental in refining the grocery chain’s wine offering. But wine is not the only thing that fascinates this Northern Cape-bred nature lover. He’s as au fait with bush lore, animal behaviour and geology as he is about wine.
introduced an equally unusual competition
Nowadays, wine competitions are staged
of wine to consume. In his play penned
in almost all countries where wine is
around 375BCE Eubulus has Dionysus
produced or consumed. Invariably such
saying the following: “Three bowls do I
competitions have to do with assessing the
mix for the temperate: one to health,
perceived quality of the entry wines,
which they empty first, the second to love
submitted in classes or categories per grape
and pleasure, the third to sleep. When
variety or style or vintage. The wines
this bowl is drunk up, wise guests go
receiving accolades are normally promoted
home. The fourth bowl is ours no longer,
and will always mean something for the
but belongs to violence; the fifth to
producer involved or the personality who
uproar, the sixth to drunken revel, the
has crafted the wine.
seventh to black eyes, the eighth is the
Some competitions carry more status
policeman’s, the ninth belongs to
than others but will at least identify wines
biliousness, and the tenth to madness
that, to a lesser or larger degree, are worthy
and hurling the furniture.”
of merit and that in itself will also serve as a
Wise words indeed!
guideline to the consumer.
Tinus van Niekerk
“To award the winemakers and viticulturists of ORC for ingenuity, innovation and dedication in composing, nurturing and producing wines of meritorious quality, handcrafted from the careful cultivation of ideally prepared vineyards.”
The competition wines are tasted within the following categories: Best red cultivar
Best white cultivar Best natural white blended Best natural red blended Best muscadel, either red or white
In 2002 an unusual wine competition was launched by the SPAR Group SA for the winemakers of Orange River Cellars. In the preamble to the work document for this unique competition the following was stated:
Best mature wine, from the last eight vintages Viticulturist of the year Awesome cash prizes and accolades are handed out to the viticulturist of the year, the runner-up champion winemaker, the overall winning Winemaker, and the grand
“To award the winemakers and
champion wine cellar of the year. Not only
viticulturists of ORC for ingenuity, TOPS at SPAR’s Mark Robinson with Rianco van Rooyen of Keimoes.
that, but the winner, the champion
meritorious quality, handcrafted from the
unsighted (blind), under the auspices of an
trip to a wine producing country of his or
careful cultivation of ideally prepared
auditing team, with the winners announced
her choice.
vineyards.” And to create “... an avenue
at a gala dinner the following evening.
innovation and dedication in composing, nurturing and producing wines of
winemaker also gets a sponsored overseas
In 2013 Keimoes wine cellar showed the
through which the production and
The criteria for the judging takes into
other four ORC wineries the proverbial clean
marketing of quality wines can be
account everyday consumer preferences,
pair of heels and swept the table! Rianco van
further enhanced.”
with the emphasis on criteria like easy-
Rooyen won no fewer than six accolades
drinking accessibility, ideal for every day
including the prestigious champion
representing various fields of interest and
enjoyment, fruit expression, varietal
winemaker award sponsored by TOPS at
activity within the wine industry, evaluate
character, all aspects assessed within the
SPAR and handed over by Mark Robinson.
the finally selected wines during a tasting in
context of the wine producing region’s
mid-October. The assessment is done
terroir characteristics.
Every year, seven wine judges,
And he didn’t have to carry any jars, lie on any cushions or lift a glass to his head! Jan|Feb 2014 Vol 10
www.topsatspar.co.za 13
Wine
Great
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Jan|Feb 2014 Vol 10
Kleine Zalze
expectations
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 15
Wine
Unlike other wineries Kleine Zalze’s history doesn’t stretch back generations or hundreds of years – just a scant 17. But Fiona McDonald reports on the remarkable achievements of this less than two decade old operation.
J
ust beyond the outskirts of
landscaped rolling golf course are highly
West, there’s a beautifully maintained
rand prices when changing hands. And
Stellenbosch, on the R44 to Somerset
golf and wine estate development,
De Zalze. The large white homes which flank the beautifully manicured and
my hands so I used to go around with a friend, Jan du Preez selling wine to
Belgian, Dutch and German clients.”
He returned to Stellenbosch and began
quietly but inexorably growing in
Zalze’s success was ultimately built.
reputation and esteem alongside
De Zalze golf estate is the wine farm,
Kleine Zalze, which formed the nexus of The fact that Kleine Zalze now
players both locally and abroad is solely
attributable to the vision of owner Kobus Basson – who is very quick to deny any
level of the foundation on which Kleine Sometimes he had the unpleasant task as a young 20 or 30-something-year-old of having to be involved in the sale and
disposal of distressed wine farms. “It was damn difficult having to sit in someone’s
living room and explain to the umpteenth
generation of farmers why the farm had to be sold – because the business had failed.” The third element of the building
credit and rather deflect it onto his team.
blocks was a trip to Chile he undertook
he maintains, but rather the team and
a few others in 1995. “It was an eye
It’s not about the jockey or the captain, the inherent quality and attention to
detail that has seen Kleine Zalze become one of only two South African brands occupying a Top 20 spot in the allimportant on-trade in the highly
competitive United Kingdom market. Basson admits that his love of wine
Kobus
was fostered by school and varsity mates and good friends – Louis Roos of
Mooiplaas, Johan Malan of Simonsig
and Jan Boland Coetzee of Vriesenhof. Not that he ever envisioned himself
involved in the wine game other than as
a consumer. Growing up in Stellenbosch
and attending Maties, enjoying wine was unavoidable. “I remember having a box of Uitkyk Carlonet under my bed at
koshuis. In those days it probably cost
with Jan Boland Coetzee, Neil Ellis and opener for me. Those guys were all a few steps ahead of their colleagues in that
they knew how the international markets worked and what consumers were
looking for.” This was immediately after the 1994 elections, a time when South Africa was flavour of the moment and most producers were scrambling over themselves to make the most of the
export opportunities that had suddenly
opened up. Coetzee, Ellis and Co. were in Chile to assess the quality of the
competition and to learn how producers like Concha y Toro and Errazuriz had
managed to grow their brands from just a few thousand cases to sales of more than 100 000 annually.
“I couldn’t get over how they were so
me about R3 for the case of 12!” he
focussed on the wine tasting too,” said
spent a year playing and coaching rugby
– real quality stuff – and they were
joked. But on a more serious note, he in Germany after completing his law Jan|Feb 2014 Vol 10
stead. “I obviously had a lot of time on
practicing law – which formed another
commands the respect of industry
16 www.topsatspar.co.za
one of many which stood him in good
sought after and command multi-million
this ambitious development.
Above: Cellarmaster Johan Joubert and winemaker RJ Botha with just a few of their award-winning wines.
degree – and said that the experience was
Basson. “We tasted all this lovely wine spitting it out! I couldn’t! But it taught
Kleine Zalze
Above: Yet another string to Kleine Zalze’s bow, the lodge. Return visitors spend weeks at a time in the beautifully appointed apartments. Left: The gentle afternoon sun plays on healthy vines.
sell, locally and abroad at reasonable prices. He also insisted on his wines being available in pubs, hotels and
restaurants in the UK market rather than getting involved in the off trade. He’d me a lesson because they were genuinely
Kleine Zalze fitted the bill – and one
serious, analysing each wine – and we’d
hour before his option expired Malan
did a lot of wine tasting…”
in as an investor and partner. “One thing
visit four or five wine farms a day. We A speculative phone call from his
brother-in-law Jan Malan actually set the wheels in motion. “He asked if I knew of any places in Stellenbosch
which had a winery because he was
asked whether Basson wanted to come
I knew from my friends and from having worked as a lawyer in and around the wine fraternity is that wine farms can hoover money from your pockets!”
Which is why he was so insistent from
thinking of investing and making his
day one that the business needed to be
farming grapes in Wellington and
steadily Basson and his team worked on
own wine.” (At that stage Malan was supplying the local co-operative and Stellenbosch Farmers’ Winery.)
fundamentally sound. So, quietly and
a plan that saw them ensuring that the
wines they made were wines that would
seen how overseas retail buyers really
screwed producers down on price – and were equally quick to move onto other
producers as drinking patterns changed. It was also one of the reasons that the property and golf estate development
was started – to ensure that there were more eggs in the proverbial basket.
Basson can look back after 17 years of
countless trips overseas to establish
relationships with buyers in Sweden,
Germany, Belgium and the Netherlands. “What a Belgian buyer wants and how
he negotiates is different to a German or a Swede – and that’s something I’d Jan|Feb 2014 Vol 10
www.topsatspar.co.za 17
Wine
Who wouldn’t want to live in the shadow of the Helderberg with a rolling green golf course as the front garden?
Kleine Zalze’s website reveals an impressively long list of awards, trophies and medals. picked up all those years ago with Jan du Preez.” And more than a decade on the
sommeliers in hotels have moved up the
ranks, often in different cities around the
An example of Kleine Zalze’s multi medal haul from one competition.
world – but they’re still loyal to Kleine
year we won both the WINE magazine
for them, selling almost by the container
Hotel group’s main buyer is someone he
Challenge – which was really special
slightly different styles and under
Zalze. Basson recounts that the Hilton met and formed a sound business
relationship with years ago – and the
listings Kleine Zalze has in that chain
stems from that relationship … but also because the wine exceeds expectation.
A visit to Kleine Zalze’s website (www.
kleinezalze.co.za) reveals an impressively long list of awards, trophies and medals.
Such as the International Wine & Spirits Competition award for the best South
African producer and best Chenin Blanc
in 2007, multiple Decanter International Wine Awards regional trophies but for
Basson 2010 was a turning point. “That 18 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Chenin Blanc Challenge and the Shiraz because those were the two grapes that we’d decided to focus on.”
And no-one is more focussed than
load in Sweden and in Britain, albeit in different labels – Foot of Africa in Sweden and Zalze in the UK.
Basson tells the story of being on a
cellar master Johan Joubert. He analyses
sales trip and attending the Springbok
the Kleine Zalze farm but on the many
conversation he discovered that not only
soils and growing conditions not only on other vineyards and farms which they
have contracted exclusively – and which are farmed to their specifications.
Chenin Blanc is a particular passion and Joubert is happy to talk for hours about
rugby game in Wales. In the course of
did the Welsh supporter in the seat next
to him know of his wine, it was his drink of choice whenever travelling through the UK on business!
“That sort of thing blows me away! The
the merits of bush vine versus vertical
fact that he orders Kleine Zalze because
wine style which works incredibly well
means more to me than any award.”
trellising systems, for example. And it’s a
he enjoys the taste and the price is right
Restaurants
frequent Eat Out winner and set the bar high for others to follow ‒ and follow they did. Bertus Basson has been comfortably ensconced on the slopes of the Helderberg sharing “office space” with Hidden Valley wines for a decade. Delaire Graff’s two restaurants have commanding views down the Drakenstein valley from its perch at the top of Helshoogte pass. A stone’s throw
Wine tourism is one of the fastest growing segments of the tourism industry. Holidaymakers and visitors want to enjoy the romance of the lifestyle associated with the Cape’s vineyards and unique Dutch gabled homesteads. And the natural link with wine is food: Fiona McDonald lists a few of the more popular winelands options.
Food for thought N
away across the road at Tokara, Richard Carstens has revitalised the reputation and food offering during his tenure of the past three years. Just as the wine scene has become more and more focussed and dynamic since South Africa’s readmission to the international fold after years as a pariah state, so wine farm owners and marketers have become more savvy. Their intent is quite blatantly to have guests and visitors spend as much time ‒ and money ‒ at their
ostalgia is a wonderful thing: I can
sixth, Overture (on Hidden Valley) in
remember driving around
seventh, Camphors at Vergelegen in eight
Stellenbosch, Paarl and Robertson
and rounding out the top 10 is Pierneef at
farm owner, of a relatively new operation in
in the 1990’s. It was my very pleasant task to
La Motte. Of those five, only the La Motte
the Hemel-en-Aarde valley near Hermanus
have to write a supplement for The Mercury
restaurant, Pierneef is not in Stellenbosch.
told me quietly that on a good weekend he
newspaper’s annual festival, The Wine Week.
One of the first to make the most of the
winery as possible. And that makes perfect sense. One wine
can chalk up wine sales, direct from the
Every day, for a week, I would drive from
scenic beauty and to keep visitors close to the
cellar door, of between R50 000 and
cellar to cellar, interviewing wine makers or
wine farms rather than heading back to town
R75 000! He attributes this directly to the
marketing folks. But come lunch time I’d have
was former restauranteur, Ken Forrester,
fact that his cellar is a destination; people
to head back into the nearest town to find a
formerly of Gatrile’s in Johannesburg.
trek out and settle in to wonderful platters
café or restaurant simply because there were
Together with his brother Alan, he opened 96
of food and make a day of it rather than
few food options in the winelands.
Winery Road, which soon became “the” place
visiting, tasting wine and departing. And
to eat in the winelands of Stellenbosch ‒ and
cellar door sales are always best for any
smack dab in between Stellenbosch, Paarl
it’s still packing them in every lunch and
wine farm ‒ because there’s no transport,
and Franschhoek, but on the whole, pickings
dinner time!
marketing or distribution costs involved.
Boschendal was one of those ‒ and it was
were scarce. Nowadays visitors to the
Everyone thought owner Kobus Basson
Smart thinking and good economy too.
beautiful winelands are spoiled for choice.
and chef Michael Broughton were nuts to
Not only that, but the restaurants on wine
open a fine dining restaurant on a wine
If they want something upmarket in the fine
farms are some of the best in the country.
farm. Yet within the space of a year Terroir
dining mould, there are plenty of places
Tourists and visitors can pick and choose.
restaurant on Kleine Zalze was turning
catering for that. An easy, relaxed bite,
restaurants in the 2013 Eat Out Awards are
people away ‒ including then Minister of
perhaps a baguette or a picnic? That’s
on wine farms. Holding down the number
Finance Trevor Manuel who pitched up one
available too. Even want something ethnic
three spot is Rust en Vrede, with Jordan in
weekend without a reservation! It is a
or traditional? Cosecha at Noble Hill offers a
Proof of this is that five of the Top 10
20 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
winelands
HERE ARE A FEW OF MY PERSONAL HIGHLIGHTS AND FAVOURITES.
taste of the American Southwest with its Tex-Mex fare while Solms-Delta’s Fyndraai restaurant not only provides a peak at the
Venue Key:
remarkable archaeological diggings of the original wine cellar through a suspended glass floor but celebrates true South African food and ingredients in its menu. For food full of freshness and ‘just out the ground’ goodness it doesn’t get any better than Babylonstoren in Paarl, Ate at Spier in Stellenbosch or Fresh at Paul Cluver in Elgin.
Buitenverwachting
There genuinely is something for everyone.
s: Stellenbosch; sw: Somerset West; r: Robertson; f: Franschhoek; c: Constantia; d: Durbanville; e: Elgin; p: Paarl; w: Walker Bay
Special events
Tokara
By this I mean something where you push the proverbial boat out, it’s for anniversaries, significant birthdays, engagements or wedding proposals... Classy, elegant and sophisticated. The list is long and the quality of the food is excellent.
c: Buitenverwachting d: De Grendel f: Pierneef at La Motte f: The Restaurant at Grande Provence s: Terroir at Kleine Zalze s: Overture at Hidden Valley s: Rust en Vrede Waterkloof
Pierneef
Babylonstoren
Fresh
s: Delaire Graff s: Tokara s: Jordan s: Cuvée at Simonsig sw: Camphors at Vergelegen sw: Waterkloof
Lettuces used in the salads would have been plucked from the nearby veggie garden a few hours before hitting your plate! These places offer up genuinely local, often organic and even bio-dynamic, fare.
e: Fresh at Paul Cluver e: The Pool Room at Oak Valley p: Babylonstoren s: Ate at Spier s: Long Table at Haskell/Dombeya s: Guardian Peak Jan|Feb 2014 Vol 10
www.topsatspar.co.za 21
Restaurants
Laidback and casual
Fyndraai
The kind of place where it can get a bit rowdy at times with folks laughing and talking and generally having a good time. The menu is well-priced with a lot of familiar favourites rather than over-designed, artistic little nibbles which please the eye rather than the appetite!
Harvest
c: Catharina’s at Steenberg c: Bistro 1682 at Steenberg c: Simon’s at Groot Constantia c: Jonkershuis at Groot Constantia d: Diemersdal farm eatery d: Hillcrest d: Cassia at Nitida d: Durbanville Hills f: Leopard’s Leap f: La Petite Ferme f: Paulinas at Rickety Bridge f: Country Kitchen at Mont Rochelle f: Maison p: Harvest at Laborie p: Glen Carlou
p: Spice Route p: Goatshed at Fairview r: Café Maude at Bon Courage r: Christina’s at Van Loveren s: 96 Winery Road s: Mulderbosch s: Warwick s: Barouche at Blaauwklippen s: Clos Malverne s: JC Le Roux s: Dornier ‒ Bodega sw: Sophia’s at Morgenster w: Creation w: Sumaridge w: Newton Johnson
Dornier
Newton Johnson
Kid friendly
Brennaisance
There’s a huge black and white jungle gym at Brenaissance which is well located so parents can keep an eye on their kids, while Tokara’s deli has a more organic, gnarled tree climbing frame and a suspended wooden egg tree house for the little ones to explore.
s: Brenaissance s: Deli-cat-essen at Tokara
Ethnic/Traditional
Either traditional in that it offers something traditionally South African, German, American or whatever ‒ but it’s a nice change of pace.
f: Boschendal f: Allée Bleue f: Fyndraai at Solms Delta f: Tasting room tapas at Anthonij Rupert Wines p: Cosecha at Noble Hill 22 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Food
R
o i h c ic d a
af e l k oa
Cos there’s more than iceberg… Eats, Shoots and Leaves was a surprise bestseller a few years ago. The book, written by author Lynne Truss, was about punctuation ‒ and how the correct positioning of a humble comma can change the entire context and meaning of an ostensibly simple sentence. Fiona McDonald looks at the real thing... leaves, that is!
24 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
salad leaves
L
ettuce is so over- and underrated: over-rated in terms of
being ubiquitous and under-
rated because it has so much more to
E
offer than simply being green, crunchy and used alongside tomatoes and
ve ndi
cucumber in a salad.
Do a little bit of internet research –
Google can help tremendously – and
you’ll soon discover, as I did, that to the ancient Egyptians it was like Viagra!
Initially considered a weed, it was later grown purely for seed which was then pressed for oil before eventually being
enjoyed for its edible leaves. And there’s archaeological evidence that it was
loose-leaf and Romaine lettuce. It was
iceberg – is given a bad rap. “It’s capable
inhabitants of the land of the Pharoahs
Columbus introduced the leafy green to
said – and proved it by serving up a
consumed as far back as 2600BCE. The thought it was a sacred plant of Min, the god of reproduction. Traditionally,
lettuce was positioned near his image or
around this time that Christopher the Americas.
ICEBERG
carried during his festivals – as evidenced
Talk to anyone about salad and almost
appear in excavated tombs. And the
mention will be lettuce. And the
by the many pictures and images which Viagra bit? Well, it was believed that
lettuce helped Min “perform the sexual
act untiringly” – or so Wikipedia reports! The plants cultivated at the time
appear to have been quite large – around
30cm tall – and very upright. The Greeks took a fancy to the plants and
subsequently introduced them to the
Romans – and is one of the reasons why we have, to this day, a particularly
Hildegard of Bingen as far back as 1098 while in 1586 one of the first
classifications of lettuce was mentioned by Joachim Camerarius, namely head,
“Historically it was often cooked –
different types of lettuce in the
ever-so-humble yet crisp and crunchy iceberg lettuce. It’s been the “go to”
lettuce for professional and home cooks for decades but chefs the world over are
rejoicing in the variety of leaves that are
now available. In 2010 no less than 23.6 million metric tons of lettuce was consumed!
Eat Out San Pellegrino Chef of the
those who believes that lettuce – and
Some of the earliest mentions were by
gem lettuce salad.
automatic association is with the
Ancient scripts – not just Egyptian
usually in the form of a medicinal herb.
beetroot and char-grilled quartered baby
either in soups – or braised and even
Year David Higgs of Five Hundred at
ones – make reference to lettuce, and
spectacular goat’s cheese, golden
without fail the first ingredient they’ll
upright form of lettuce called Romaine, also known as Cos.
of being used in a variety of ways,” he
The Saxon in Johannesburg is one of
fried.” Higgs delights in the many
refrigerator cabinets of grocery stores. “Iceberg has that lovely texture and
crunch while there are others which have a distinct pepperiness and bite – like
watercress, mizuna or rocket. I love the fact that in Europe when you ask for a
green salad, that’s what you get! It’s just a salad of green leaves, but there’s likely to be a bit of frisée, some cos, possibly lamb’s lettuce and cress along with
iceberg. And what livens it all up is the dressing which is critical to the
Ancient scripts ‒ not just Egyptian ones ‒ make reference to lettuce, and usually in the form of a medicinal herb. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 25
Food
lemon juice.”
Renowned American restaurateur
Alice Waters of Chez Panisse in San
Francisco had the following to say in an interview in 2001: “Iceberg symbolizes all that is wrong with American food
production. It is omnipresent; it doesn’t have a season; it doesn’t have a sense
something that even the most
unadventurous and non-green fingered soul can grow in a pot or window box. The plant likes full sun but too much heat and it bolts – which is gardener
speak for shooting straight upwards! So cooler temperatures are better, along
with fairly loose but nitrogen rich soils. Essentially, the three most common
of place.
types are leaf, head and cos – or
appreciate the qualities of some iceberg
main cultivar groups: Leaf or loose leaf
“It’s not that I don’t like the idea and
lettuce, but what I object to is the way
that commercial farmers have produced it and stored it and sold it to the
American public. And the kinds of
dressings they are encouraged to pour all over it to mask the fact that it can be old and overgrown,” she said. “I know
people cling to a taste, the way that they ate it way back when. Well, way back
commercial farmers took ahold of it and
Romaine lettuce but there are seven
lettuce; Romaine or cos – long straight, upright heads which make it ideal for
sandwiches and Caesar salad; crisphead
– iceberg lettuce basically, with its higher water percentage than other lettuces; butterhead – loosely formed hearts;
Watercr
s
it was a loose head of lettuce with a wonderfully crunchy flavour to it.”
F r i s ee
WHAT IS IT?
Lettuce is a plant of the aster family, a relative of the sunflower apparently – much like the dassie is related to the elephant! The name comes from the
Romans who named it lactuca because
of the milky sap the stem exudes when cut (lac being latin for milk). It’s a
good source of potassium and vitamin A but has also unfortunately grabbed its fair share of headlines over the years been multiple outbreaks of e.coli
infections associated with salad leaves, most recently in Germany in 2011 when 18 people died after eating 26 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
af
e
contaminated salads.
Oak l
for negative associations. There have
ine/Co a m s Ro
es
when was before the war and before big
izuna M le
p
the balance of oil and vinegar or
Lettuce is easily cultivated and is
Pur
enjoyment of the salad because of
salad leaves
Popular leaves Butter lettuce,
a loose somewhat soft leaf with gently shaped edges and a mild flavour.
Rocket or Arugula
‒ A peppery, slightly bitter, thin almost spiky leaf which is frequently used in Mediterranean cooking.
Ro c k et
Radicchio
is a dark red leaf frequently used in Italian dishes and is distinctly bitter. Works well in mixed salads.
summercrisp; stem and oilseed – the
latter two which are cultivated for seed and oil rather than for the leaves.
The final word goes to Chef Higgs:
“Home cooks follow what chefs are
doing – and some of the interesting food trends that are developing are catching on already.” He and fellow celebrated
chef, Margot Janse of Franschhoek’s Le Quartier Francais, recently cooked in
Amsterdam. “We did a deep-fried oyster
on grilled lettuce.” And in America some chefs are not using individual leaves, preferring instead to cut across the
lettuce, making thick discs which then serve as a base for other ingredients.
“It’s more versatile than people think,”
said Higgs, “soups, grilled or pan-fried, blanched and then used as a wrap for meaty fillings… It’s not only a salad ingredient.”
Watercress
is distinct in that it has almost circular small leaves. Another peppery flavoured leaf which works particularly well in that British favourite, the egg mayonnaise and cress sandwich. Also good for soups and stir fries.
Romaine/cos lettuce
has long, narrow and very crisp leaves with a thick rib. It works well as a base for things when presenting salads differently, for example, piling tuna salad on top of the individual leaf. It’s most frequently used in Caesar salads because of its crunchy texture.
Baby gem
‒ is a smaller, compact version of the Cos or Romaine lettuce and has little heads which are frequently served in quarters or halves to retain its crunch and compact shape.
Endive
is identifiable by its elongated shape and pale colour and white stems, along with its distinct bitterness. It lends itself to being cooked or grilled although the raw leaf can also be used as a scoop for cheesy dips, for example.
Frisee
is also known as curly endive and looks distinctly different to other leaves because of its frilly edging. Another slightly bitter leaf.
Oak leaf,
so-called because its shape resembles that of an oak leaf..., comes in both green and red with soft, ruffly leaves and a mild, somewhat sweet taste.
Mache
e h M ac
is also known as lamb’s lettuce or corn salad and is a soft, tender leaf which grows in a rosette shape. Very popular in France for green salads.
Mizuna
is also known as Japanese mustard greens ‒ and as the name intimates, it has a peppery bite to it. In appearance it has long, pointy leaves, a bit like rocket.
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 27
Blends vs. Malts
Whisky
Whisky is known as the water of life. But who knew that ‘water’ could take so many different forms? Fiona McDonald looks at the differences between whisky blends and single malts.
28 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Part III has been made by a producer at a
2010,” wrote Roberts, “£1.1-billion
example, was distilled at the Glenlivet
more than a million cases in 20
single distillery. So Glenlivet, for
distillery in the highlands of Scotland
using only malted barley in its making. And it’s the latter point which is important to remember.
A blended whisky – such as Famous
Grouse or J&B, for example – would
W
your local TOPS at SPAR can be a
revelation. Stacked high on shelves are
a variety of different products. And not just brandies, vodkas, rums and
whiskies – but a whole slew of different
whiskies are not always purely malt
whiskies… that means that they might
cases dramatically.
Essentially, when it comes to
Scottish whisky there are two main categories – and these are blended whiskies and single malts. The
distinction between the two is a simple
one. A single malt whisky is one which
single malt whisky is one which has been made by a producer at a single distillery.
£233.7-million.”
In the latest Sunday Times Top
the number one spot which had in
Peat Cutting
contain a portion of grain whisky. So the whisky was not only made using barley but wheat, corn or maize –
what South Africans would recognise as mielies.
This last aspect is what explains the
because grain whiskies are cheaper to
secondly, why the prices vary, in some
exports in the period worth
years gone by been occupied by Bell’s
provide a little bit of insight into,
between certain types of whisky and
States is the biggest consumer with
a little complication is that blended
large differences in price between
firstly, what the differences are
additional 10 markets. The United
Brand survey Johnnie Walker strode to
labels and types within a single
category. Hopefully this article will
markets and over half a million in an
be a product that is made by blending
whisky from various producers. Adding
alking down the aisles of
was contributed by blends - that’s
whiskies, even between blends –
produce which ultimately makes the final spirit more cost effective. Of
course, there’s always a trade off and in the case of grain whisky it’s in the final
flavour and complexity. Grain whiskies tend to be less smooth and offer less flavour intensity than that found in
Spirit Safe
malt whiskies.
In a recent issue of Whisky
magazine, Clifford Roberts reported
that whisky sales worldwide continued to soar and that the large spirits
companies have invested millions of pounds in new distilleries as well as
recommissioning mothballed plants.
Every year more than a billion bottles of whisky are exported from Scotland – the greater majority of which is blended.
“Of the £1.47-billion in Scotch
exports during the first six months of Jan|Feb 2014 Vol 10
www.topsatspar.co.za 29
Whisky
That investment in time, along with the loss of up to a third of the volume, is one of the reasons forthe high prices that single malts command. Extra Special. Roberts wrote that not
around in, it makes them a huge
making inroads on the local market but
anywhere near these warehouses.
only was the familiar striding man
abroad too where it continues to be the
fire risk too! No smoking is allowed That investment in time, along
global top-selling premium Scotch
with the loss of up to a third of the
is a blend of up to 40 whiskies that
the high prices that single malts
whisky. Johnnie Walker Black Label, contribute to its malty smoothness, fruity sweet vanilla and smoky peat flavours while some 35 whiskies go
into Red label, which is promoted as being popular to mix.
But why is it that single malts
command the prices they do? It’s
because they are from a single distillery and are subject to minimum age
regulations that are stipulated by the Scotch Whisky Association. To be
volume, is one of the reasons for
command. But malts are generally
more complex in flavour and more expressive of not just the place
where the barley was grown, but
where it’s made – specifically of the still it was made in. And that’s
because the height of stills vary, as do the angles of the condensing
pipes and the time taken over each individual distillation.
The length of time and also the
called a single malt whisky the spirit
type of oak barrel the spirit matures
barley, must be distilled using pot stills
While most of the oak casks used
must be made “exclusively from malted at a single distillery, and must be aged for at least three years in oak casks”.
Next time you’re in a TOPS at SPAR
liquor store, pick up a bottle of single malt whisky and have a look at the
label. It will very often contain an age statement – either 10, 12 or 15 year
old – meaning the spirit has spent that
length of time maturing in barrel. And being volatile, there’s a proportion of
in also contributes to each malt.
for maturation come from America, having previously been used for Bourbon maturation, some
producers use barrels which have formerly been used for sherry or Madeira. Glenmorangie, for
example, offer a range of single
malts which specify the kind of oak maturation it’s had.
This mystery and wonderful
the distilled spirit that evaporates from
difference to each and every malt is
called the angel’s share – and not only
drinking them so special because all
the barrel during its maturation. It’s does it make the maturation
warehouses aromatic places to walk 30 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Stills above, Barley below
what sets them apart and makes
those little factors contribute to the final flavour.
Oak Barrels
C
M
Y
CM
MY
CY CMY
K
Whisky
Consistency & constancy I
t was on the 23rd of March, 1923
The Making of a Whisky Brand, writer
James’s Place in London that the
the three parties of Berry Brothers had
in parlour number three at 3 St
idea of a lighter-styled whisky blend
was first mooted. 3 St James’s Place is the home of Berry Bros. & Rudd, the world-famous wine merchants.
And it was precisely because of their
wine background that a lighter-styled whisky was called for. Berry Bros. &
Rudd’s patrons were not only lovers of
fine wine but of whisky too – and many
It’s the first whisky in the world to notch up sales of one million cases ‒ and that was way back in the 60’s. Here’s the story. By Fiona McDonald
of these clients expressed a desire for a
whisky that was not so heavy and which didn’t taint the palate with lingering
flavours when consumed prior to dinner and its accompanying wines.
It was also noted that this was a
product which could conceivably sell
rather well in the thirsty United States, a market that BBR had serviced since 1909, via the Bahamas.
In the fascinating book Cutty Sark,
Marcin Miller states: “Between them, unsurpassed wine experience,
unparalleled knowledge of flavour and an understanding of the United States market as well as the instinct of
hereditary entrepreneurs; they had
commercial confidence through a history
“Cutty’s an Emma Watson or young Isabelle Huppert of a blend. Light, however, doesn’t mean bland..... David Broom
POPULAR CULTURE
For seven seasons New Jersey mobster Tony Soprano was seen drowning his many sorrows by pouring himself a generous measure of Cutty Sark at his Bada Bing Club while Oscar-winning film director Martin Scorcese featured it in his movies Goodfellas and the Robert de Niro classic, Raging Bull. It added to the coolness of those super-slick advertising guys in Mad Men while most recently it was one of the products which added to the authenticity of popular Emmy award-winning television series Boardwalk Empire.
32 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Cutty Sark of innovation. As a result, the firm was in a unique position to realise the
visionary idea of a new style of whisky.”
While some crucial company records
were lost courtesy of German bombing raids during World War II, what
cannot be disputed is that by the 1960s Cutty Sark was a massive worldwide
brand, selling one million cases of its unique blend the world over – in
markets as diverse as South Africa, Hong Kong, Argentina, Brazil, Palestine and Cuba.
But it was also a fact that BBR, fine
wine merchants, were making 90% of turnover and 110% of profit out of
whisky... In 2010 Cutty Sark was sold to the Edrington Group in return for the Glenrothes brand.
TAM O’SHANTER
There’s an old Scottish legend about a farmer, Tam O’Shanter, which Robert Burns based his 1790 poem on. Tam spent most of a market day drinking with his pals before making his way home on his grey mare Meg that night.
“Wi’ tippeny [tuppeny ale/beer] we fear nae evil; “Wi’ usquabe [whisky] we’ll face the devil!” Tam hears noises and sees witches dancing around a bonfire,
THE BLEND:
There’s no doubting the success of the brand. Selling a million cases speaks volumes about the popularity of its
lighter style but also adds tremendous pressure in terms of maintaining not
only quality but consistency of flavour. This is not a product which can vary from year to year.
SO WHAT’S IN THE WHISKY?
In the Cutty Sark book, Dave Broom writes in fascinating fashion
about spending time with blender Kristeen Campbell.
Blending single malts and grain whisky
is relatively easy – many international
brands do it. But to do it across a range of components and in massive volumes while maintaining the same flavour
one of whom, Nannie, is prettier and less wizened than the others. Burns wrote: “Her cutty sark [short petticoat] o’ Paisley harn [cloth], that while a lassie she had worn, In longitude tho’ sorely scanty, It was her best, and she was vauntie [proud].” Caught up in the moment Tam forgot himself and yelled out:
“Weel done, Cutty Sark!” He was rumbled and the witches took chase. The farmer and his horse flew for the River Doon because he knew witches hated water – and as he was almost there Nannie reached out and snatched the tail of his grey mare Meg, pulling it off!
profile as Cutty has done is no mean feat. The malts are of course the building
blocks of Cutty Sark – and most of
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 33
Whisky
as she insists on a proportion of these
differences within each distillery).”
some Bourbon and some European.
the blend’s volume. It’s not neutral –
distilleries or boast strong ties to the
up with a less complex blend,” she told
is add texture. It “allows the malts to
Glenrothes, Tamdhu, Bunnahabhain
when you’re blending it isn’t just along
Highland Park’s gooseneck stills make their own contribution to Cutty Sark’s blend.
them are either from Edrington Group group: so The Macallan, Highland Park, and Glengoyne go into it.
Wooding is important for Campbell
CUTTY SARK – THE VESSEL
malts having spent time in first-fill casks, “If all casks were the same, you’d end
Broom. “You need that variation so the horizontal axis (distillery to
distillery) but vertically (showing the
Grain whisky makes up the bulk of
just there to add volume. What it does pull together,” writes Broom, and
“creates its own complexity”. It doesn’t dilute the malts either.
“In the final vatting, the softness of
In this modern age of instant access to
for its name? Well, the owner was a Scot
sail, equivalent to modern vessels’ speed.
information and people and goods
and wanted to pay homage to his
Cutty Sark famously took on
travelling halfway around the world in a
heritage by adopting the name from one
Thermopylae once, both vessels leaving
matter of hours, it’s hard to conceive of a
of Scottish bard Robbie Burns’ works,
Shanghai on June 18, 1872. Thermopylae
shipment of tea taking almost a year to
Tam O’Shanter. (see sidebar)
made it to Britain faster but Cutty Sark
be transported from China to Britain. But
Cutty Sark’s figurehead was a
had lost its all important rudder in the
that was the case in the late 1800s ‒
meticulous carving of the beautiful witch,
Indian Ocean, just two weeks into the
around the time that one of the most
reaching out for the grey mare’s tail.
voyage. And even with a jury-rigged
famous tea clippers ever was built near
History reveals that while the Cutty Sark
steering mechanism fashioned out of
Glasgow in Scotland.
unfurled her acres of canvas for the first
spare timber and metal scraps she made
time in 1870, the Suez Canal opened in
it home 122 days after setting sail ‒ just
the Thermopylae ‒ but it was the Cutty
1869...providing a faster, shorter route
seven days after her rival docked!
Sark, built at a shipworks on the River
for steam-powered vessels! So the tea
In 1890 Cutty Sark gave up the tea run
Clyde in 1869, which has gone down in
clippers’ days were numbered ‒ even
and began shipping wool instead, taking
history as the most famous. The reason
though it made speeds of 18 knots under
just 67 days to sail from Australia to
The fastest tea clipper at the time was
34 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Cutty Sark 500-litre casks, once used for Sherry, make The Macallan’s flavour in Cutty a unique one.
the malt component comes through, complete with all its grassiness, soft fruits, vanilla and spice. The grain,
however, has added a seamless quality to the flavour and texture,” writes Broom.
And it’s not just a case of whacking
the malt and grain whisky together and reducing it to the required alcohol percentage either. The final Cutty
blend is returned to cask to marry for
at least two months. “Marrying is done to allow the mouthfeel to be retained,” was the final word of Cutty blender, Kristeen Campbell.
Broom writes: “Cutty’s an Emma
Watson or young Isabelle Huppert of a blend. Light, however, doesn’t mean bland. Yes, sherried whisky is
interesting, for sure peatiness is a potent reason for purchase, but delicacy and
subtlety are as well – and are flavours which could well appeal to a new whisky drinker.” Britain ‒ comprehensively beating
headquarters at Greenwich, serving as
Thermopylae in the process. An added
both a memorial to ancient seafarers as
bonus was that she beat the fastest
well as a tourist attraction which 15
steamship of the time too, RMS Britannia!
million people had visited.
She was sold to a Portuguese firm and
Cutty Sark continued to make
renamed the Pequensa Camisola ‒ which
headlines in modern times.
also means small or short shirt. It was
There was a massive fire
under the Portuguese flag that she sailed
in May 2007 which
South African waters too, being dismasted
broke out while she
off the Cape of Good Hope in 1916. She
was undergoing
was re-rigged and sold on before being
renovations. Fortunately
taken back to the United Kingdom in 1922
the vessel wasn’t much
where she served as a sailing training
damaged and she is
vessel in Kent until 1954.
now once again
Being such a historical vessel, she was
open to visitors.
uplifted and dry docked near the maritime
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 35
Shorts
I
n the rock movie Coyote Ugly a thirsty customer sidles up to the bar and asks
“Another!” he barks. It rarely ends well... Where the shooter tradition first
Any one of the stories will make you the centre of attraction around the bar, or see
began, is anyone’s guess. Some say
you banished to party purgatory. You
Lil responds memorably: “Jim, Jack, Johnny
cowboys paid for drinks with
might want to throw in the technical
Red, Johnny Black, and José; all my
ammunition; others claim the small glass
differentiation between shots and
favourite men. You can have it any way you
was used at dinner tables for diners to
shooters, the former being a small
like it, as long as it’s in a shot glass.”
deposit any buckshot they might find
measure of a single spirit and the latter a
lurking in the pheasant, rabbit or
combination drink ‒ a mini-cocktail of
as the Hollywood Western, or so it seems.
partridge they were eating. One version
sorts. And don’t confuse either of these
Ingrained in memory is the saddle-sore
says glasses containing lead shot were
with a tot, which is a measure in South
cowboy, spurs a-jingling, parched after
used to keep quills upright at writing
Africa of 25ml that is regulated by law.
weeks of cattle-wrangling on the trail,
desks and another alleges “shot” is a
But rules are for cocktails. Not all
slamming open the saloon doors in
reference to 19 century glassmaker
shooters have to be consumed in one
pursuit of a hit of firewater. Slam.
Friedrich Otto Schott.
gulp, for example. Sip away, if you wish.
what’s on offer. Leather-clad bartender
Shooters have been around for as long
th
Stand and
36 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Shooters If a menu of drinks was a university
the popularity for the eponymous 80s
grown a distinct air of respectability ‒
cafeteria, shooters would be the group
drink, the era of the peach schnapps-and-
a reputation for savouring, not just
with the motorcycles ‒ hot, sexy and
OJ Fuzzy Navel too. Those were the days of
shooting. Yet shooters in general
dangerous. Like the nicknames of college
the vodka-and-lime Kamikaze and
continue to push the envelope. The ice
rugby players, they have weird and
Sambuca-and-Baileys Slippery Nipple. The
luge involves sliding a drink down a
wonderful names too: Bulldozer, Brain
national service troepies on their off days
carved block of ice into an eager mouth. A
Haemorrhage, Cement Mixer, Papa
were ordering Depth Charges ‒ a shot
variation is called the “bone luge”. Step
Smurf, Lemon Drop, Boilermaker,
glass of schnapps, dropped into a pint of
one: ask the kitchen for a leftover bone
Flatliner, Darth Vader, Squashed Frog,
beer and consumed. Tom Cruise was
from last night’s lamb shank and remove
Hellfire and Toffee Apple.
making women the world over swoon with
the marrow; step two: serve your shot
Sex On The Beach in the movie Cocktail.
down one end and gulp from the other.
Every generation has their favourites, and just like everything else we do, our
That was before the meteoric rise of
It might work for some, but the rest of
choice is dictated by fashion. The new
popular brands like Jägermeister, and
us prefer anything else, as long as it’s in
wave sounds of the B52’s undoubtedly fed
while tequila reigned supreme, it has
a shot glass.
deliver
As drinks go, the party begins and ends with the shooters. Clifford Roberts reports. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 37
Summer entertaining Cocktails
Cocktails
Shaken, stirred, ice cubes a-tinkling... and a berry on top! Turn your hand to these exciting cocktails, extracted from the book “Savour” by M. Hirschowitz, K. Alsfine & E. Sacharowitz and published by Struik Lifestyle.
Watermelon, raspberry & rosewater cocktail INGREDIENTS: 120 g raspberries ¼ watermelon, deseeded and chopped 1 Tbsp rose water 1 measure simple syrup (see below) a slice of watermelon and rose petals for garnishing
METHOD: 1. Purée all the ingredients in a blender and serve over crushed ice, garnish with a slice of watermelon and rose petals. Serves 4‒6 Simple syrup recipe for cocktails 1 cup water ½ cup white sugar METHOD: 1. Place the ingredients in a saucepan and bring to the boil. 2. Reduce the heat and simmer for 5 minutes. 3. Pour into a container and allow to cool before using.
Pineapple vodka
INGREDIENTS: 1 x 750 ml bottle vodka 1 x 300 g tin pineapple chunks in syrup
METHOD: 1. Place the alcohol and pineapple (with the syrup) in a jug. 2. Cover and chill in the fridge overnight. Serves 8‒10 Jan|Feb 2014 Vol 10
www.topsatspar.co.za 39
Summer entertaining
Kiwi, mint and lime crush
INGREDIENTS: 4 kiwi fruits, peeled and diced 4‒6 sprigs mint, washed zest and juice of 1 lime 1 measure simple syrup (see previous page) or 1½ cups clear apple juice METHOD: 1. Purée all the ingredients in a blender, pour into a container and freeze for 20 minutes. 2. Remove from the freezer and break up the ice crystals. Refreeze for approximately 1 hour. Serves 4‒6
Cucumber and peach martini
INGREDIENTS: 1 x small English cucumber, sliced lengthways using a peeler 3 peaches, peeled and cut into 3mm-thick wedges 1 bottle vodka 1 bottle vermouth 3 guavas, peeled and thinly sliced (optional) METHOD: 1. Place two strips of curled cucumber and two peach slices in each martini glass. 2. Liquidise the remaining cucumber and press through a sieve to strain. 3. Make a standard vodka martini: for each glass mix ¼ cup vodka and 1 Tbsp vermouth with ice cubes. Stir well and strain the ice cubes. 4. Mix the vodka martini with the cucumber juice and pour over the cucumber and peaches in the martini glasses. 5. Decorate each with a sliver of guava if desired. Serves 6‒8 40 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Cocktails
Gin with limeherb extract INGREDIENTS: 1 cup finely chopped fresh mint 1 cup finely chopped fresh basil 1 lime, cut into quarters zest and juice of 1 lime 3 cups gin a pinch of sea salt ¼ cup sugar crushed ice for serving
METHOD: 1. Crush the mint and basil in a pestle and mortar. 2. Place the herbs, lime quarters and lime zest in a jug. 3. Add the gin, lime juice and salt, and stir in the sugar. Cover and refrigerate overnight. 4. Remove the lime wedges and zest before serving and pour into shot glasses with crushed ice. Serves 8‒10
Litchi granita INGREDIENTS: 1 litre litchi juice ½ cup chopped fresh basil 1 bottle vodka
METHOD: 1. Pour the litchi juice into a shallow dish and freeze. Remove from the freezer, scrape with a fork to create crushed litchi ice and refreeze. 2. Repeat this process twice more, but instead of refreezing a third time, scoop the crushed litchi ice into a blender and whizz with the chopped basil. 3. Scoop the granita into small glasses and cover each with a tot of vodka. Serves 6‒8
Available at TOPS at SPAR and SPAR stores
Call the GO TO ‘IN THE BASKET’ TOPS HOTLINEON PG71 FOR YOUR 0860 313 141
FULL GROCERY LIST
All images and recipes from “Savour” by M. Hirschowitz, K. Alsfine & E. Sacharowitz (Struik Lifestyle).
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 41
Beer
A man called Charles Embossed on every bottle of Castle Lager is the name of a man most people know very little about. Clifford Roberts re-visits the life and times of Charles Glass.
I
n the definition of greatness, quality often weighs heavier than quantity.
For Charles Glass, it took less than
10 years to get his name immortalised on
the bottle of Castle Lager. Yet it was this
clifford
Lager is testament to enduring diligence, loyalty and patience.
Today, SABMiller, the home of
Jan|Feb 2014 Vol 10
For the cursory investigator, Charles G
from Kent originally and had been in
of our national sports teams, Castle
42 www.topsatspar.co.za
know so little about?
African beer tradition.
establishment of a cornerstone of South
South African ambassador on the shirts
especially the practical side of the subject!
mugs to the memory of someone we
Glass’s story begins with his departure
emblazoned over the years as a true
loves researching topics such as beer ‒
How do we so easily stand and raise our
legend that contributed to the
Enjoyed around the world and
Award-winning journalist Clifford Roberts
Who was this man? How did he do it?
Castle Lager, is an international brewer with more than 200 beer brands, some 70 000 employees and revenue of approximately R236-billion.
from India to South Africa. He hailed
Asia apparently to make beer for British troops. Upon his arrival on the
Witwatersrand via Durban in 1884, we also make the acquaintance of his wife,
Lisa. With the help of financiers, they set up the Glass & Co brewing company
only to sell a few years later having taken the first steps in the creation of the
quintessential South African beer. The
story goes that Glass left for England and later died in his home country in 1919.
history
There are a number of intriguing
angles to this story. It is therefore best
preceded with context because the Glass couple were launching a brewery at one of the most dramatic periods of
transformation in South Africa’s history. Leading up to this point, the Cape
The Glass couple were launching a brewery at one of the most dramatic periods of transformation in South Africa’s history Pretoria appointed capital four years later.
town in South Africa and the only
of colonists, missionaries and Afrikaner
1900 was one of the most dramatic in
while most people lived on farms or in small
communities were also migrating across
Jackie Grobler in Geskiedenis van
Colony had burst its banks with the move farmers migrating northwards. Black the region. In terms of beer, the
colonisers had already set up a brewery in 1655, soon after settling in the Cape.
From there, they gradually spread. The
seeds for Castle Lager were however first sowed upcountry. In 1851, the ZuidAfrikaansche Republiek (ZAR) was
established in the Transvaal region with
The period between 1850 and
South African history, writes historian Suid-Afrika (Tafelberg, 2012). “In 1850, farming was the predominant activity for South Africans, and there was
metropole with more than 10 000 residents, communities. By 1900, some 17% of the total South African population had
urbanised and Johannesburg’s population had grown to more than 100 000.”
Fascinatingly, in 1850 most people used
nothing resembling a healthy monetary
ox wagons to get around on a few bumpy
established and there were stock exchanges,
rolled out and the motor car had made its
system. By 1900, mining had been well banks and 10 000 wage labourers.
“In 1850, Cape Town was the biggest
roads, but by 1900 railway lines had been appearance. The first was apparently a
Benz Voiturette, imported from Germany. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 43
Beer
SOME HISTORIC HIGHLIGHTS FOR CASTLE LAGER
1895 - SAB is founded with £500 000 1896 - Castle Breweries pioneers the first lager brewery in Johannesburg 1900 - SAB opens a brewery in Woodstock, Cape Town
1955 - Castle Lager initiates sports sponsorship in a darts competition 1959 - Canned beer is introduced 1974 - Castle leverages its heritage: Charles Glass becomes a figurehead accompanied by the slogan: ‘The taste that’s stood the test of time’. 1975 - Original dumpy bottle introduced 1990 - Castle achieves annual sales of 20m hectolitres for the first time, becoming SA’s favourite beer. 2000 - The signature of Charles Glass is embossed onto every 340ml bottle of Castle Lager.
Much of this change was brought on by
the discovery of diamonds and then gold.
Kimberley became SA’s first mining town and in 1886 the Witwatersrand exploded into activity with the discovery of the world’s richest gold reef.
By then, Castle Brewery had been up
and running – its castle façade-logo
steadily growing in popularity. It had
been purchased by a former British sailor named Frederick Mead, who had set up a brewery in Natal.
At the time, many of the ingredients
and equipment were imported from the UK, which is also where Mead formed The South African United Breweries.
Drawing fresh investors, a new Castle
Brewery was constructed and, in 1895,
One can only guess that Glass might have regretted the sale of the brewery once he realised the gold boom was no flash-in-the-pan. citizens like Glass, who had settled on the Witwatersrand. Late in 1886, a
correspondent for the Eastern Star
Barberton, my advice would be to get out
above the title: Founder Brew master.
their sins, ever find themselves landed at of it as quickly as the means at their
of people converging on the reef led to conflicting lifestyle and world views.
liquor – which could contribute to the
September, when Castle Lager made
find there a lack of everything – except for health, comfort and entertainment of man.” To this story is added another
a couple of years ago in a book by UCT Beer, Sociability and Masculinity in
South Africa. Her research points out
that Lisa Glass too had a big hand in the brewing at Castle Brewery too.
One can only guess that Glass might
Cultural and political differences led to
have regretted the sale of the brewery once
thousands of uitlanders, specifically British
flash-in-the-pan. A simple search reveals
substantial friction, especially with the 44 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
For many, Castle Lager may even be a
national treasure. Consider the brand’s
professor Anne Kelk Mager entitled
mushrooms” and the diverse backgrounds
in the 1970s and remains there today,
disposal will enable them to do. They will
labels of Castle Lager today.
Of life in the area, Grobler writes that a
As for the Charles Glass legacy – his
name went onto the label of Castle Lager
interesting dimension, highlighted only
shanty town had sprung up “like
return to England, or what became of Lisa.
newspaper reported: “To those who, for
the South African Breweries was
founded. That’s the date that appears on
precious little of his life thereafter and his
he realised the gold boom was no
achievement on Heritage Day, in
history (again) this year. Its aim was to set a new world record for the greatest
number of people preparing and cooking the same meal, at events held
simultaneously at different venues set by a single organisation. Events were
co-ordinated around the country for this jumbo task.
The objected was achieved – as a new
record of 2 353 individuals (and Castle
Lager supporters) braaiing simultaneously, was set. Charles Glass is truly the name that has stood the test of time.
Entertainment
Scene setters
music
The multi-artist compilation discs that make up the NOW series are like extended mixed tapes of the 80’s and capture the musical mood of the time. Julia Andrade looks at the music, movies and books for this issue.
cd’s
Now 65 ‒ R129
Swings Both Ways ‒ Robbie Williams R129.00
NOW 65 is the ultimate heavyweight double-disc set, expressly designed to power
Swings Both Ways, Robbie Williams’
summer 2014, fuelled by 42 of the
second swing album (after 2001’s
world’s biggest hit singles. The 21 tracks per disc range from Katy Perry’s to P!nk, along with Lily Allen, defining what True Love is, while Imagine Dragons Demons confirms why their debut album, Night Visions, is one of the years finest releases. Add Mi Casa’s latest single Jika from J Something and what’s patently obvious is that there’s not one dud amongst the hits here. Other artist include, Ellie Goulding, Bruno Mars, Bastille, Avicii, Lana Del Rey, Cedric Gervais, Robin Thick, John Newman, Selena Gomez, Macklemore & Ryan Lewis, The
Swing When You’re Winning), is more than just another opportunity to don a dapper black suit. With guests including Kelly Clarkson, Michael Bublé, Olly Murs, Lily Allen, and Rufus Wainwright, Williams stretches out on a mix of standards and originals. Among the standards are a predictably witty “I Wan’na Be Like You” with Murs, a warm and playful “Dream a Little Dream” with Allen, and in his best self-deprecating fashion, Robbie’s spin on the Wizard of Oz chestnut “If I Only Had a Brain.”
Parlotones (featuring Khuli Chana), Gangs of Ballets and Danny K to name but a few!
the PAPER
CORNER Mad About You ‒ Sinéad Moriarty, R240
to yet. But he has designed a very
messy when a shoot takes their team
detailed questionnaire to help him
to an isolated hell-hole in the middle
Emma and James Hamilton have weathered lots of storms in their 10 year marriage, but the pressure of
find the perfect woman. When Rosie
of the South African bush. Accidents
Jarman comes to his office, Don
happen and dark secrets are revealed...
moving from Dublin to London for
Project - and duly discounts her on
his new job puts them under stress like never before. So when James starts getting texts from a stranger ‒ texts that show startling insights into their lives ‒ Emma isn’t sure
the grounds that she smokes, drinks, doesn’t eat meat, and is incapable of punctuality. Sometimes, though, you don’t find love: love finds you...
Beautiful Ruins ‒ Jess Walter, R145 The story begins in 1962 on the sun-drenched Italian coastline. A young innkeeper views an apparition, a beautiful woman
Thirty Second World ‒ Emma van der Vliet, R180
approaching him on a boat. She is an
get a grip, but how can she do that when a stranger is set on driving her
Alison seems to have life sorted. But
Gloriously inventive, funny, tender
out of her home and her marriage?
her texts to her best friend Evie tell a
and constantly surprising, Beautiful
much less glamorous story. Beth is
Ruins is a novel full of fabulous and
The Rosie Project ‒ Graeme Simsion, R240
new to the ad industry and desperate
yet very flawed people, all of them
to impress. But the more she succeeds
striving towards another sort of life, a
Meet Don Tillman. Don is getting
at work, the more things seem to be
future that is both delightful and yet,
married. He just doesn’t know who
unravelling at home. Things get really
tantalizingly, seems just out of reach.
what to think. Somehow she has to
46
assumes it’s to apply for the Wife
American starlet and she is dying.
dvd’s
cd’s, dvd’s & books
The World’s End ‒ R116.89
Rush ‒ R146.31
friends reunite when one of them becomes hell bent on
1970s rivalry between Formula
trying the drinking marathon again. Theencore is fomented
One rivals James Hunt and Niki
by mate Gary King, a 40-year old man trapped at the
Lauda. Set against the sexy,
20 years after attempting an epic pub crawl, five childhood
A re-creation of the merciless
cigarette end of his teens, who drags his reluctant pals to
glamorous golden age of
their home town and once again attempts to reach the
Formula 1 racing in the 1970s, the film is based
fabled pub, The World’s End. As they attempt to reconcile
on the true story of a great sporting rivalry
the past and present, they realize the real struggle is for the
between handsome English playboy James Hunt
future, not just theirs but humankind’s. Reaching The World’s
(Chris Hemsworth), and his methodical, brilliant
End is the least of their worries. Due for release in February.
opponent, Austrian driver Niki Lauda (Daniel
NCIS Season 9 ‒ R348.31
Bruhl). The story follows their distinctly different personal styles on and off the track, their loves
The NCIS team is back in action with all 24 suspense-filled
and the astonishing 1976 season in which both
episodes of Season 9. Special Agent Jethro Gibbs (Mark
drivers were willing to risk everything to become
Harmon) continues to lead the team at the Naval Criminal
world champion in a sport with no margin for
Investigative Service as they investigate matters, including
error: if you make a mistake, you die. Expected
national security breaches, a secret society of superheroes,
release is February.
and brutal murders ‒ one of which drops them in the heart of Afghanistan and another which leads them to a long-lost agent. Co-starring Michael Weatherly, Cote de Pablo, Sean Murray, Pauley Perrette, Rocky Carroll, Brian Dietzen and David McCallum.
*cd’s and dvd’s available at kalahari.com
Mr Penumbra’s 24-Hour Bookstore ‒ Robin Sloan, R240
A Delicate Truth ‒ John le Carré, R255
JFK’s Last Hundred Days ‒ Thurston Clarke, R365
Clay Jannon has landed himself a new job
A counter-terror operation is being
This is a gripping account of the last
working the night shift at Mr. Penumbra’s
mounted in Britain’s most precious colony
months of JFK’s life that weaves together
24-Hour Bookstore. But Clay begins to
to capture a high-value jihadist arms-buyer.
his public and private life and addresses the
realize that this store is even more curious
Its authors are an ambitious Foreign Office
most tantalizing mystery of all ‒ not who
than the name suggests. There are only a
Minister and a private defence contractor.
killed him, but who he was when he was
few customers, they come in repeatedly
So delicate is the operation that even the
killed, and where he would have led his
but never buy anything, instead they
Minister’s private secretary, Toby Bell, is not
country and the world. The resulting
borrow impossibly obscure volumes. Clay
cleared for it. Suspecting a disastrous
portrait reveals the essence of this
finds that the store’s secrets extend further
conspiracy, Toby attempts to forestall it, but
charismatic man, his personal
outside the walls of the bookstore than he
is promptly posted overseas. Toby must
transformation and the emergence of a
could have imagined...
choose between his conscience and his
great president.
duty to the Service.
DISCLAIMER Please note that prices of all books, cds and dvds are recommended retail prices and are correct at the time of going to press. They are, however, subject to change at the discretion of suppliers, without any prior notice. All books featured here are distributed by Penguin Books SA. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 47
Thingamajigs
1
2
3
5
4
Bayonet bulb Screw in bulb
Let there be light...
1, 2 & 3: 7w Golfball energy saver bulbs,
bayonet and edison screw fittings . 4 & 5: Reflector energy saver bulbs, 7w small edison and 20w regular screw in.
R.
Jan|Feb 2014 Vol 10
LIVING A OD T W.SPA
48 www.topsatspar.co.za
GO
Call the
23w bayonet andTOPS 23wHOTLINE edison screw in. 141 saver bulbs, 8, 9 & 10: 11, 15 and0860 20w313 energy bayonet caps. 11,12 & 13: 11, 15 and 20w energy saver edison screw bulbs. 14,15 & 16 7w candle energy saver bulbs in bayonet and edison screw in, small and regular.
Available at TOPS at SPAR and SPAR stores
WW
6 & 7: Spiral energy saver bulbs,
11 12 13
10
And let that light shine gently on the planet, as these SPAR Good Living items do. (Remember to recycle them too!)
SP AR
7
9
.ZA CO
6
8
14 15 16
useful items
21 EvaSolo Hanging bird feeder R550, 22 EvaSolo egg tea infuser R165. Items available from Yuppichef.com
elbaliavA ta SPOT ta dna RAPS serots RAPS
22
21
eht llaC ENILTOH SPOT 141 313 0680
SEE CONTENTS PAGE FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.
thinga
23 Brita Maerlla water ďŹ lter R350, 24 EvaSolo Orchid pot R745, 25 AlessiGianni glass jar R295, 26 Cereal & dry goods dispenser R495. Items available from Yuppichef.com
23
24
26 25 Jan|Feb 2014 Vol 10
www.topsatspar.co.za 49
Recipe book
Fiendishly flavoured
The Johannesburg food scene would be so much poorer without Andrea Burgener’s contribution. Over the years she has given thousands of diners hours of pleasure with meals enjoyed at Super Bon Bon, Deluxe and nowadays at The Leopard. Lampedusa Pie is a self-penned WARP-SPEED recipe book which is RICOTTA GNOCCHI described as These are among the most glorious gnocchi “irresistibly quirky” by you’ll ever eat, but with the huge plus that not some but is a single potato need be peeled, cooked or nonetheless gaining mashed. From start to finish, they take about huge traction with 15 minutes. Only the sauce might hold things readers. Much of this up, but actually they don’t need (or want) can be attributed to anything complicated on them. Though they’re much lighter in texture than potato Fine Arts graduate gnocchi, the cheese makes them rich, so a Burgener’s personality starter-sized portion is more than enough. which shines but also because the recipes INGREDIENTS: detail her nostalgic 250 g fresh ricotta (The more expensive, very twist to a food fresh, soft ricotta may need draining in a kitchen cloth lining a colander for a day. If this obsession which has seems out of the question, reconcile yourself covered decades of to adding more flour.) exploring flavour. So 1 egg yolk expect to find African, ¼ to ½ tsp sea salt Italian, Sri Lankan 30g Parmesan or similar cheese, finely grated influenced recipes – 35 to 40g cake flour (plus extra flour – about ½ along with dishes a cup – for dredging, spread over a large plate) which were METHOD: household favourites Mix all the ingredients except for the dredging in the 60’s and 70’s. flour. Shape into small, roughly spherical balls, 50 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
about teaspoon-sized. They look more
appetizing if you can resist rolling them into factory uniformity, and are lighter if handled minimally. Roll them gently through the flour on the plate so that they are lightly but evenly coated. It’s best to roll and coat one ball first and boil it to make sure the ball is holding together. If it breaks up, mix in a little more flour. Bring to the boil a pot of water. Don’t skimp on the cooking water: the flour coating releases starch into the water and the dumplings will become gluey if the starch can’t dissipate. Cook until the gnocchi float to the surface, and remove one by one with a slotted spoon. Serve post-haste with a good sauce – Napolitano, sage and brown butter or crushed walnut, plenty of sea salt, herbs and olive oil. You will know what you prefer to pair them with once you’ve tasted them. Makes 3 Portions
ALMOST ZIMBABWEAN CHICKEN IN PEANUT SAUCE
Chicken and peanut sauce is a combination you’ll find scattered over much of Africa, in dozens of different forms. I adore it. For the last 15 or so years, Kin Malebo in Yeoville has made the best chicken–peanut combination
Giveaway GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST
CAMPARI FLOAT
Available at TOPS at SPAR Evenand for people whose faces crinkle up at SPAR stores
the mention of Campari, who just can’t cope
imaginable, with smoked chicken, dende oil
with the bitterness ‒ and it’s understandable
and ground dried shrimp in the sauce, and
‒ this is an approachable Campari option. I
sticky fufu made from cassava on the side. It’s
guess you would serve this as an after-meal
pretty time-consuming to make this
thing ‒ a pudding really, rather than a
traditional Congolese dish well. Best bet is to
cocktail. It would be brilliant as the end to a
go eat the dish there, in which case ‒ if it’s in
hot-weather lunch or dinner where a solid
the evening, you should make an effort with
sweet course seems unnecessary, perhaps if
your attire or you’ll feel very shabby
the meal has been very heavy or filling. It’s
compared to the staggeringly glamorous
barely a recipe, more an idea and it’s not like
West African clientele, who pull out all the
it can ‘go wrong’, so check out the guideline
stops. For making at home, the following
and then play around as you wish.
Call the TOPS HOTLINE 0860 313 141
slight adaptation of a traditional Zimbabwean chicken‒peanut combination is brilliant. Mieliepap is by far the best accompaniment, though jasmine rice is pretty good too.
1 free-range chicken, jointed, or equivalent chicken pieces 2Tblsp vegetable oil 2 onions, thinly sliced (shallots are often used instead)
Stand a chance of receiving one of two copies of ‘Lampedusa Pie’, published by Book Storm
3 large tomatoes, peeled and finely chopped 1 litre water 1 cup finely ground roasted peanuts, or 3 chillies, finely chopped
To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the random draw. Entry deadline is Friday, 14th February 2014. The address to send it to is cheers@cheersmag.co.za or Cheers P.O. Box 259, Rondebosch, 7701.
win
INGREDIENTS:
peanut butter
enter now!
INGREDIENTS:
Salt to taste
Old-fashioned glass or medium-sized
METHOD:
1 tot Campari
Brown the chicken in the oil on all sides, then
Soda water or lemonade to about halfway
remove from the pot. Sauté the onions till
up the glass (depending on how bitter or
transparent, then add the tomato, water,
sweet you want it)
peanut paste (or peanut butter) and chillies.
Huge scoop vanilla ice cream
SEE T&C’S ON PG 2
tumbler (you don’t want the drink too big)
Return the chicken to the pot (the peanut paste may seem lumpy at first, but will
METHOD:
amalgamate with the sauce after some
Pour in the Campari, then the soda or
cooking). Simmer on a low heat until the
lemonade. Carefully place ice cream on
chicken is tender. If the sauce is still very
top seconds before serving. In fact, it may
watery, take the heat up a bit and carry on
be best to put all the ingredients out and
cooking, while stirring, making sure to work
let everyone assemble their own floats, so
around the pot edges (peanuts burn easily).
they’re at the ready to lap up the foaming
Once the sauce is slightly thickened ‒ still loose
mass that rears up after a few seconds. I
but not watery ‒ add salt to taste, and serve.
suppose drinking this outdoors might be
Serves 4 - 6
advisable. Serves 1
Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 51
TOPS Nosh Silwood Kitchen
Platters
of plenty
There’s such a sense of abundance seeing platters of food arranged on a table. It speaks of bounty and generosity, reminiscent of feasts of a bygone era. And the good thing is that they needn’t take a lot of effort to prepare ‒ and it can be done in advance of your guests’ arrival, leaving you time to sit down and socialise. And when the spread is revealed, the oohs and aahs are worth it! Julia Andrade snapped the pics.
HOMEMADE MARINATED OLIVES Prepare this well in advance of any planned event as the olives need time to be infused with all the flavours. Double or even triple up the recipe and keep a few jars on standby for those impromptu sundowners or patio braais. Serves: 10
INGREDIENTS: 250g good quality Calamata olives 2 bulbs garlic, halved 5 sprigs rosemary 1 bay leaf 3 red chillis, halved 1 lime, cut into quarters Extra virgin olive oil Garnish with freshly ground black pepper
METHOD: Place the olives in a jar with an airtight lid. Add the garlic, herbs, chilli and lime and cover the mixture in extra virgin olive oil. Seal and leave to marinade for at least two weeks. Serve as snack, topped with black pepper. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 53
TOPS Nosh
SMOKED TOMATO ARONCINI INGREDIENTS: (for the smoked tomato sauce) 15 rosa tomatoes 1 clove garlic crushed ½ onion, finely chopped 50ml white wine 15ml white wine vinegar 8ml tomato paste 15ml basil sugar Seasoning 50g smoking chips
INGREDIENTS: (for the risotto) 80ml chopped onion 1 clove garlic, crushed oil 200g Arborio rice 50ml white wine/Verjuice 500ml chicken stock 35g butter 45g Parmesan cheese 100g mozzarella cheese, cut into 5g cubes
BATTER:
Available at TOPS at SPAR and SPAR stores
Smoked Tomato Aroncini
100g cake flour 5 eggs, whisked together 150g breadcrumbs Canola oil for frying
METHOD: To make the smoked tomato sauce, score tomatoes and place in a smoker with smoking chips and smoke for 15 minutes. Sauté the garlic and onion until soft with no
Call the GO TO ‘IN THE BASKET’ TOPS HOTLINE ON PG71 FOR YOUR 0860 313 141
FULL GROCERY LIST
colour. Add tomato paste and sauté for a further two to three minutes. Deglaze the pan with white wine and white wine vinegar. Add the smoked
...
tomatoes, simmer until all the juice has
54 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
...
evaporated and the sauce is the right consistency. Blend the sauce with herbs, sugar and seasoning. For the risotto, sweat the
Silwood Kitchen
Charred peppers with rock salt and goat’s cheese
Serves: 10
onions in 10ml olive oil. When almost soft, add garlic and continue cooking until soft but not coloured. Add rice, turn up the heat, and stir until rice is translucent. Add Verjuice or wine and allow to just evaporate. Add the stock and a pinch of salt; bring to the boil, cover and bake at 180̊C for 15 minutes. Remove from the oven, add the smoked tomato sauce. Add the butter and parmesan and stir well. Adjust seasoning to taste. Spread the mixture out on a baking tray, cover and
INGREDIENTS:
GARNISH:
place in the fridge to cool.
12 green pimiento peppers, halved
200g semi-hard goat’s cheese
Once the risotto is cool, hand
8 red pimiento peppers, halved
30ml extra virgin olive oil
roll into golf-sized balls,
20ml olive oil
securing a cube of cheese in
50g Maldon salt
the middle of the ball.
Freshly ground black pepper to taste
Place the flour, whisked eggs and breadcrumbs in
METHOD:
three separate bowls. Dip
Heat up a griddle pan. Cut the peppers in half and remove
the risotto balls into each
the seeds. Place in a mixing bowl and toss with olive oil.
one starting with the cake
Place the peppers in the pan. (This can also be done over a
flour, moving on to the eggs
gas flame.) Keep on turning the peppers to ensure even
and then, lastly, the
colour and cook until soft.
breadcrumbs. Heat up the canola oil in a heavy-based, deep pot so
Arrange on a platter, and scatter with lots of salt. Add a little bit of freshly ground black pepper. Slice the cheese into shards. Top with the cheese and drizzle with the olive oil.
that the oil is 5cm deep. Once the oil is hot (check by putting a small square of bread into it ‒ it should turn golden brown quite quickly), gently drop the balls into the oil and deep-fry until golden brown. Remove from the oil, using a slotted spoon and drain on kitchen paper. Stack on a platter, garnish and serve. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 55
TOPS Nosh
Asparagus wrapped in Serrano ham Serves: 10
INGREDIENTS: 400g fresh asparagus spears 300g Serrano ham, cut into thin strips Freshly squeezed juice of one lemon Maldon salt, to taste Garnish with 20g micro herbs
METHOD: Place a large pot of salted water over high heat to bring up to the boil. While waiting, trim the base of the spears o at an angle. Once the water is rapidly boiling, blanch the asparagus for one minute and refresh in ice water. Bunch two asparagus spears together and wrap a strip of Serrano ham around the base. Place on a platter and drizzle with the olive oil & lemon juice. Sprinkle with Maldon salt. Garnish with micro herbs and serve.
marcelle
These delicious recipes were prepared and cooked by chef Marcelle van Rooyen, a second year student at the Silwood Kitchen in Cape Town. www.silwood.co.za
56 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Blogspot
Happy daze
anél
Childhood holidays with their memories of long, sunny days at the seaside provided the inspiration for this issue’s recipes from 2013 Eat Out Food Blogger of the year, Anél Potgieter.
M
y dad was the station master
at Wepener in the Free State for many years. One of the
perks of his job was that the SA Railways
would give its employees and their families a free rail ticket once a year. So every year,
my mom, dad, three brothers and I would take the train down to Durbs for our
summer school holidays. It was always an adventure because Durban was such fun!
The sun always shone, the water was warm and the beaches and sand were the best. We sang on the stage at South Beach,
Fresh Salmon Salad
Apart from the salmon and the avocado, all the ingredients for the salad came out of my
trying our best to win prizes, we built
garden. Instead of placing the salmon on top of the salad as it’s usually served, I decided it
sandcastles with my dad and there were the
would be more fun to put the salmon beneath the salad ‒ and I think it looks amazing! It’s
kids – but we made wonderful memories
own discretion and mood or hunger.
inevitable fights and squabbles amongst us
up to you to decide the quantities of salad ingredients you use as this is best left to your I also like my salmon somewhat rare, so I prepared it that way, but what really adds to
during those summers of our youth.
the enjoyment of the dish is the delicious lime and soya dressing.
For the short few days we spent there
Serves: 2 Cooking and preparation time: 30 minutes
we lived on ice cream and sandwiches
INGREDIENTS
during the day, but at night when we were
2 x 200g fresh salmon steaks
all tired and sunburnt and had had a long
1Tblsp Olive oil
soak in a soothing bath, my mom made us fresh fish and salad for supper. The fresh
Avocado ‒ sliced into small blocks Baby tomatoes ‒ halved and then in three Cucumber ‒ cut into ribbons (I use a potato
salmon salad I make nowadays is an ode
peeler for this)
to those happy memories of
Spring onions ‒ finely sliced
summers past – and to my folks
Radishes ‒ sliced thinly
for affording us those once a
Fresh coriander
year seaside adventures.
Chillies Salt and pepper for seasoning Salad dressing
As addictions go,
METHOD 1. Fry your salmon for three minutes with the skin side down ‒ don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it lukewarm, not piping hot. 2. Chop all your salad ingredients and make your dressing by mixing everything together. 3. Now simply place this beautiful piece of fish on a plate. Place the salad on top and put the dressing
zoo biscuits are not the
50ml soya sauce
worst in the world. Food
Juice of one small lime
4. I don’t add any salt, and leave it
sesame oil
to guests to decide how much salt
2tsp grated ginger
they prefer because the dressing is
blogger Anél Potgieter admits they gave her life meaning and purpose.
Train tr
BLOG: lifeisazoobiscuit.com TWITTER: @anelp 58 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
ip to Du
rban
1tsp fish sauce 1Tblsp fresh coriander ‒ chopped 1/2tsp chilli flakes
on the side.
quite salty, courtesy of the soya and fish sauces.
lifeisazoobiscuit
Watermelon sandwich I’d been toying with this tomato, watermelon combination for much of the year but just never got my head wrapped around it. I read that Chef Gabriel Kreuther from the Modern in New York combined the two and the flavours were superb. Eventually I collected my wits and assembled the following dish. This is not a recipe per sé, it’s just a variety of ingredients which you can decide to use ‒ and how much. It’s my watermelon sandwich. The sweet and the savoury elements of this summery ensemble are just too divine. The pine nuts and mint chips in with extra taste and texture. I think it’s perfect, fresh and interesting. INGREDIENTS
METHOD
Watermelon, thinly sliced
1. Place a slice of watermelon as
Ina Paarman’s sundried tomatoes,
the base of your dish.
chopped (not too fine though...)
2. Liberally add the ingredients
Strawberries, thinly sliced
or flavours of your choice.
Feta cheese, sliced or crumbled
3. Top off your sandwich with
Pine nuts, toasted
pine nuts and mint leaves...
Mint leaves, chopped
and that’s it. Easy peasy!
Available at TOPS at SPAR and SPAR stores
Call the GO TO ‘IN THE BASKET’ TOPS HOTLINE ON PG71 FOR YOUR 0860 313 141
FULL GROCERY LIST
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 59
Tuis nywerheid
GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST
Vakansie en vis Call the TOPS HOTLINE 0860 313 141
Daar’s ’n engelse gesegte: “get the basics right”. Doen dit en alles sal daarvan af seepglad verloop. Indien nie? Miskien weet julle die storie al klaar!
KLASSIEKE KONINGSKOS
oopgeflap is. Nou haal jy al die binnegoed Available at TOPS at SPAR and uit en skrop die binnekant mooi skoon. Die SPAR stores vleis hoort ferm te wees en skoon te ruik.
DIE VUUR Daar is een of ander teorie dat mens minstens ’n M.Sc-graad in Vlamwese benodig om kole voor te berei wat reg is vir visbraai. Nog ’n teorie lui dat vis baie hóóg en baie lank gebraai moet word omdat die vleis so delikáát is. Nonsens in albei gevalle. Jy maak goeie hittige kole van hout en jy
OOR DIE KOLE
braai vis teen dieselfde tempo as wat jy
Die vis wat jy gaan braai is heel ‒ tussen
rooivleis braai. Visse is nie sissies nie,
1,5kg en 4kg. Ons praat van snoek,
magtag!
geelstert, witsteenbras en geelbek. Rooisteenbras, kabeljou, rooi stompkop,
DIE BEDRUPSOUS
rooi roman. En verder oos, katonkel en
Veral hier langs die see, is die lys van
omertyd, en hier langs die kus
gespikkelde katonkel. Kabeljou raak
moontlike bedrupsous langer as dié van
deesdae ’n bietjie skaarserig; ek sien dit is
Nataniël se gesigsrome (oggendroetiene).
oraloor Suider-Afrika gaan
nou op SASSI (SA Sustainable Seafood
Soos my kosfilosofie lui: maak net soos dit
Initiative) se oranje lys wat bedoel dat dit
vir jou lekker is. My persoonlike bedrupsous
en onvergeetlike ervarings op te doen.
bietjie onder drang is.
is een derde wit wyn, droog. Een derde
Maar voor jy die boeke wil bestudeer en
die wêreld, so gaan mal.
probeer – soos geposjeerde haringknaters
S
maak ons reg vir die inval. Van
besoekers instroom om die see te geniet Daar is boeke oor seekos geskryf.
allerhande gesofistikeerde truuks wil
Suid-Afrika het van die geurigste visse in Jy het ongeveer 300g vis per persoon
kookolie. Een derde olyfolie. Die sap van twee lemoene. Hierdie resep is gegrond op die smeersel wat Johann Krige van die
nodig, wat ook seker ’n rol gaan speel in die
wynlandgoed Kanonkop ‒ die beste
met ’n suurlemoengrasousie voorberei –
grootte van die vis wat jy nadersleep.
visbraaier wat ek ken ‒ inspan.
vis ordentlik.
VOORBEREIDING
kry eers ’n paar basiese goed reg. Braai ’n
Die eerste stap is om die vis se skubbe af te krap met ’n mes. Iemand het nou die dag vertel van ’n maal by ’n deftige restaurant waar haar vis nog skubbe op gehad het!
emile
Maar die Kaapse plaaslike gunsteling, die snoek, is ’n uitsondering ‒ sy skubbe word afgegooi wanneer hy gevang word. Vir die braaislag waarvan ek praat wil jy die vis oopvlek langs die ruggraat en nie Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column. 60 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
van die pens se kant nie ‒ dis vir iets anders. Sny van die stert langs die vis se ruggraat af tot by die kop. Sny daar skuins af na die vis se ken sodat die hele lyf
Emile Joubert DIE BRAAISLAG
terwyl kabeljou en geelbek tot 18-20 minute
gly jou plaat of bord oor die velkant van die
Sny drie kepe in elk van die vis se twee
kan duur. Dit hang egter van die vis se dikte af.
vis. Neem altwee die rooster se handvatsels, druk teen mekaar en draai die
velkante. Die kepe gaan die geur van jou bedrupsous in die vleis laat intrek en sorg
BEDIENING
vis om. En kyk net daar: vis is op die bord,
dat die vis eweredig gaarbraai aangesien die
Wanneer die vis reg is, swaai die rooster om
reg vir bediening. Haal die bord uit en sit
stertkant dunner is as die middelste deel.
sodat die vleiskant na onder is. Neem die
jou vis voor met skywe suurlemoen,
Smeer die velkant en die vleiskant met jou
plaat of bord waarop jy die vis gaan bedien,
gekookte aartappel en slaai.
bedrupsous. Dit gee geur, maar help ook om
lig die boonste helfte van die rooster op en
te verhoed dat die vis aan die rooster vassit.
En hoe’s daai?
Vis wat vasbrand en in stukke wegval wanneer die rooster oopgemaak word, is rampspoedig, embarrasserend en kan lei tot sielkundige afwykings vir die braaier. Sit die vis in die rooster. Ek maak nie die rooster se klap vas nie, die rede waarvoor sal later duidelik raak. Plaas nou die vleiskant van jou vis oor die vuur. Afhangende van jou kole, hoort die rooster nie hoër as 30cm bo die kole te wees nie. Dit moet siss en drup en braai. Dít is wat hierdie ’n braaigereg maak. Ná twee minute draai jy jou vis sodat die velkant op die hitte is. Bedrup die vleiskant, wat nou wit en selfs bruingebrand by plekke kan wees. Ek draai my vis elke twee minute om en bedrup laat dit klap. Belangrik: visbraaiery moet bestuur word. Met ander woorde, oë op die kole en die vis, gespits vir die geringste indikasie wat tot ’n moontlike ramp kan lei. Aangesien jou rooster se klap los is, kan jy die handvatsel gedurig op en af lig om te verseker dat die vis nie aan die rooster vasbrand nie. Jou vis is net mooi gaar wanneer jy met ’n vurk die vleis van die ruggraat wegtrek. Nie ’n oomblik later nie. Genoemde Johann Krige braai ’n snoek in ses minute. Geelstert maak ek so 12 tot 14,
Green - Best Choice, Orange - think Twice, Red - DON’T BUY Text the name of the fish to the number 079-499-8795 to get an immediate response telling you whether to tuck in, think twice or avoid completely. For more information about SASSI, you can visit the SASSI website at www.wwfsassi.org.za. Or email SASSI at sassi@wwf.org.za. Jan|Feb 2014 Vol 10 www.topsatspar.co.za
61
Leisure pursuit
LY WILDF
rod & reel
Slippery silver scaly aquatic creatures exert a near hypnotic hold over millions of men and women. Pollard Kype looks at the sport of fishing.
WILDFLY
on caught Trout w o b . e more ent Rain ee onc agnific swim fr ith a m w to r d e ta lo as Greg S en rele - and th camera
It’s catching... E
Gareth ta
ming the
very sport has a fan base that
the title rights for South Africa’s premier
game with a beverage or two. In
Trophy Challenge’ and now plays the
celebrates or commiserates the
fact without a relaxing drink, the debate
that inevitably ensues from any match of consequence would fail to animate let alone entertain.
Inhibitions are after all, alcohol’s
hostage. Yet how many sports do you know where one can actually enjoy a
bevvie whilst on the field of play? And in
fishing competition ‘The Corporate
by the fishing bug and they will bear
leading role in Supersport’s top ranking
can be!
TV shows ‘Inside Angling’ and ‘The
that drives South African’s in their
fishtube.tv they have taken ownership of this immensely popular sport.
The Roam Free conservation initiative
future of recreational fishing in South
with an estimated 2.48 million
recreational anglers, according to latest Stellenbosch University research.
At the risk of incurring the wrath of the
catch and release angling to protect the Africa. This is all being driven by the
passionate about their fishing as they are about socializing, the two activities certainly complement each other.
Hence, TOPS at SPAR have secured
62 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
smiles fondly, you too can land that trophy specimen.
Yet, I believe that the real attraction to
sport around the country.
Not that this sport needs any help in
what you might catch, spending the day reason enough.
confess, the pursuit of fish is extremely disease with no known cure.
Although it is a sport that you can enjoy on your own, it’s certainly
more of a team event, as the point isn’t necessarily to outsmart the
fish as it is to out fish your fishing buddies.
Speak to the partner of any
individual who has been bitten
LY
TOPS at SPAR customers are as
sport is without question, but if lady luck
WILDF
And knowing that a good deal of the
ability? Skill at the top echelon of this
with friends in particularly good cheer is
contagious, some might even say it’s a
pervasive fishing is in our country.
participate, regardless of age or athletic
engaging anglers from every facet of the
sport. But when you consider the number every weekend, you start to realize how
droves to water? Is it that anyone can
this gregarious sport is that regardless of
innovative smart phone application,
going viral. As any angler will readily
of actual fishing competitions contested
from the primal urge to hunt what is it
platform www.fishtube.tv and its
rabid angling community, you might argue that it is more of a pastime than a real
This obsession with whatever swims
fishing conservation initiative with
primary supporters of the ‘Roam Free’
sportsmen and women?
Africa in terms of active participation,
witness to how chronic these symptoms
beneath is hard to rationalize, so, aside
is all about promoting the practice of
Fishing is the largest sport in South
r on a fly.
WildFly Fishing Series’. In addition, as
what other outdoor sporting realm is the entire fan base the participating
15lb Tige
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Not for Sale to Persons Under the Age of 18.
Leisure
Wave fixation Surfers have a different language ‒ from describing waves to commenting on one another. But it’s a sport and leisure pursuit that is synonymous with South Africa’s long coastline and which is growing in popularity year on year. Seamus Allardice drops in on the wave riding phenomenon.
ux
Vie e L e u atriq
P
PHOTO
N HILL
BY RYA
Brad Beck
PHOTO BY
64 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
SEAMUS AL
LARDICE
HILL
PHOTO BY RYAN
Kyle Caban o
surfing accounts by Captain James King who,
generally ridden lying down, much like the
completed Captain Cook’s account of the
ridden standing up and could be up to 12
upon returning to England in 1780,
voyages of the HMS Resolution and the
HMS Discovery. King devoted two pages to the strange activity the English sailors witnessed in Hawaii, describing it as
follows (pardon the Georgian English): The Men sometimes 20 or 30 go
without the Swell of the Surf, and lay themselves flat upon an oval piece of
plank about their Size and breadth, they keep their legs close on top of it, and
their Arms are us’d to guide the plank,
thye wait the time of the greatest Swell that sets on Shore, and altogether push forward with their Arms to keep on its top, it sends them in with a most
astonishing Velocity, and the great art is
to guide the plank so as always to keep it in a proper direction on the top of the Swell, and as it alters its direct. If the
Swell drives him close to the rocks before he is overtaken by its break, he is much prais’d. On first seeing this very
dangerous diversion I did not conceive it
suggests that surfing was already centuries
volleyball, the best thing to do at the
plank, & dive under till the Surf is broke, when the piece of plank is sent many
yards by the force of the Surf from the beach. (www.surfingforlife.com)
The oral histories of the Hawaiian
beach is surf. There’s no beach activity to
people at the time of Cook’s arrival
illegitimate offspring: kite surfing and
old by then and, like most other aspects of
stand up paddle boarding…
With that gibe out of the way here’s
why surfing is the sport of kings –
Hawaiian kings to be exact. Surfing was first described in European written
which was kapu for commoners.
Skipping rapidly past the nasty bit in
surfing history where Christian
missionaries banned surfing in the
islands because of its strong cultural ties to the Hawaiian pagan religion, today
surfing is a multi-million dollar global sport and industry. But Hawaii has
always remained the sport’s spiritual
home. And the spiritual home of surfing is the stretch of Oahu’s coastline, from
Waimea Bay to Sunset beach, known to
devotees simply as the North Shore. The roughly six kilometre stretch is where
surf progression truly began and to this day plays host to the final event of the
professional surfing world tour calendar, the annual Billabong Pipe Masters held at the iconic Banzai Pipeline.
Back to the history; arguably its
three Olympic gold medals in the pool in
match surfing, especially not its
beaches. While some prefer to
crafted from Wili-Wili or Hawaiian Balsa,
rocks, but jus before they reach the shore,
S
work on their tan or play beach bats or
meanwhile, rode standing on olo – expertly
modern father is the Hawaiian waterman
if they are very near, they quit their
flee the hinterland and trek to the
feet in length. The ali’i, or royalty
possible but that some of them must be dashed to mummy against the sharp
ummer is when South Africans
modern body board, while the alaia was
Hawaiian life, was governed by a code of
Duke Kahanamoku. Kahanamoku won the 1912 and 1920 Games, and as an
ambassador for swimming travelled the
globe giving demonstrations – which just happened to include surfing. The
introduction of keel fins to the giant
balsa wood boards during the Second
World War revolutionised the sport, as did the introduction of fibreglass as a board building material.
With lighter, stronger and more
kapu, or taboos to you and me. The kapu
controllable boards surfers kept pushing the
surf, confining them to paipo and alaia
Noll, Miki Dora and George Downing
dictated what and where commoners could boards. The paipo boards were short and
boundaries of wave riding. In the 50’s Greg pioneered the big wave scene, riding Jan|Feb 2014 Vol 10
www.topsatspar.co.za 65
LLA MUS A BY SEA O T O H P
ava H h a r Sa
rd
RDICE
Leisure
Surf Spot Guide: GREAT PLACES TO LEARN: Muizenberg ‒ False Bay Big Bay ‒ Tableview King’s Beach ‒ Port Elizabeth Addington Beach ‒ Durban
SPOTS TO WATCH THE PROS: Super Tubes ‒ Jeffries Bay New Pier ‒ Durban
massive waves in Waimea Bay.
too, turning John Whitmore and
lifestyle took root in the growing counter
synonymous with South African surfing.
Simultaneously, in California, the surf rebel establishment movement which followed the economic downturn of the post war
years. Malibu, just north of Los Angeles
quickly became the hub of the American surf scene, with the traditional shaped
longboard still being referred to as a mal
and the shorter easier to handle version is consequently dubbed a mini-mal. THE MOVIES
Hollywood soon latched onto the surf scene and in 1959 Columbia Pictures
released the movie Gidget. Though the
rebel culture still irked the parents of 60’s teens, further box office hits like Bruce
Brown’s Endless Summer in 1966 and the musical success of the Beach Boy’s 1963 album Surfin’ U.S.A. continued to
popularise the sport. In South Africa
Endless Summer had a significant effect 66 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
Kommetjie’s Long Beach into names
But the highlight of the movie was the
discovery of Bruce’s Beauties in St. Francis Bay, which put South African surfing on the global map and set the stage for the
Dungeons ‒ Hout Bay Elands point ‒ Elands Bay
ALL YOU NEED TO KNOW Surf Forecasts: www.wavescape.co.za Surfing Stories: www.zigzag.co.za Surfing Videos: www.dailysurfvideos.com
Gunston 500 and Shaun Tomson.
his Australian counterparts, Rabbit
rebranded the Mr Price Pro and moved
Cairns, Peter Townend and Mark
The Gunston 500, before it was
to Ballito, was the longest running surfing competition in the world. It started in
1969 with a R500 cash prize going to the
winner Gavin Rudolph who was 16 at the time. Initially named the Durban 500,
Gunston took over the naming rights in 1971 and in 1973 the Gunston 500
Bartholomew, Mark Richards, Ian
Warren, made the annual pilgrimage to the North Shore in the early 70’s and
began to push the boundaries of surfing.
Their barrel riding skills allowed them to ride deeper inside the hollow cavern of the breaking waves.
Created by the open ocean swells
introduced South African surfing to a
being rapidly forced upward by the
Tomson. Tomson would go on to win the
relatively deep water, getting into the
precociously talented local, young Shaun Gunston on six consecutive occasions
along with the 1977 world title, on the
fledgling professional tour. Tomson and
impact with shallow reefs rising out of barrel or tube is still the ultimate goal of a surfer on any wave of consequence. As the wave breaks it pitches forward,
surfing
Scott Lefevere PHOTO BY SE
AMUS ALLARD
ICE
her first year on the elite tour in eighth position – with a third place in Rio de
Salie h s o J & s le a ogan E
L
RDICE
AMUS ALLA
PHOTO BY SE
Janeiro, Brazil, her best result of the
year. 2014 could be a big year for South
African pro surfing with both Buitendag and Smith looking to challenge for World Titles.
throwing the lip across into the trough
SURFER GIRLS
water behind which the surfer tries to
making waves though. For years,
On a less competitive front, the surf
Heather Clark carried the flag,
old negative stereotypes. You can now
ahead of the wave, forming a curtain of
It’s not just the South African guys
FEELING IT
ride. It was Tomson’s ability to pump
KwaZulu-Natal’s South Coast lass
lifestyle has by-and-large outgrown the
and weave inside the barrel which
allowed him to take off deeper and later,
where the wave was at its heaviest which soon – and still – set him apart.
Tomson remains the only South African
to have won a world title in the premier division, though current world tour
campaigner, Jordy Smith, has been long
touted as a World Champion in waiting.
The only hurdle Smith faces is waiting for the evergreen 41-year-old Kelly Slater to
call it a day. Slater is the most recognisable
competing on the world tour from 1999 to 2006 against the perennial ladies
champ of the early naughties, Australian Layne Beachley. Clark was followed by
onto the World Championship Tour by East London local Rosanne Hodge.
Hodge has forged a role for herself as a commentator in recent years and the search for a South African World Champion continues.
The rising star of the current crop of
safely list surfing on your curriculum vitae without facing employment
ostracism. And once you’ve experienced the unbridled joy of having the ocean’s power literally at your feet, it’s easy to
understand why people become lifelong
devotees. Nothing matches the feeling of being carried along at improbable speed by the face of a breaking wave, the
exhilaration of avoiding the crashing lip and pushing your limits or just cruising for fun.
action sports star in the world and boasts
young pros is Victoria Bay local, Bianca
both the youngest and oldest World
crazy family. The lanky 20-year-old won
is absolute. Many a surfer will happily
Surfing Championships, qualified for the
greater financial reward, choosing
11 world titles! In the process he’s become Champions – appeared in Baywatch,
performed live with Pearl Jam, and won
three Laureus World Sports Awards in the Action Sport category.
Buitendag. Buitendag comes from a surf the 2011 Billabong ASP World Junior
World Championship Tour at the first
time of competing in 2012 and finished
Once hooked, the lure of the blue curl
forego career moves inland despite
instead to live near the sea and surf: evidence enough of surfing’s allure. Jan|Feb 2014 Vol 10
www.topsatspar.co.za 67
Responsibility
to see when the next train is due, what
growing groundswell of mobile phone
are, restaurant recommendations by
responsible drinking behaviour is being
the shortest route between two points
Phone a friend There are thousands of mobile phone applications ‒ but TOPS at SPAR’s free offering promotes responsible behaviour. Fiona McDonald reports.
T
ravelling abroad in a city like London or New York can be quite disconcerting. Making
eye contact with another person is almost impossible because, almost without fail, fellow commuters’
attention is on a handheld mobile
device. Catching the tube or metro is a fascinating exercise in observing social connectivity and how dependent
people in those cities are on their mobile phones.
And it all comes down to apps – apps
68 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
friends, keeping abreast of the news or
watching TV and listening to the radio. Savvy travellers don’t even print out
use – and believes that its promotion of well received by a younger,
technologically astute market.
The intention of the country’s largest
boarding passes when flying; they just
liquor chain is to be the pioneer brand
barcode scanners at the entrance gates!
safely after a night or day out in which
wave their smart phones over the
Cell phone usage in Africa, and in
South Africa, is high. The latest statistics available indicate that
mobile penetration in South Africa
offering real solutions to getting home alcohol has played a part. Extensive research was undertaken before the project was rolled out.
currently stands at 128%. The number
CONSEQUENCES
nation’s population! A recent report
very aware that drinking and driving is
of active SIM cards outstrips the
Research showed that young adults are
carried in TheMediaOnline stated
wrong, they understand the
that “the mass market is a key
consumer of mobile technology,
mobile content and mobile media.” Furthermore, the report stated that
“inMobi 2013 stats show the average South African mobile web user
consequences and don’t need shock
tactics to modify their behaviour. What
they require is a solution that gels neatly with their lifestyle, existing social networks and habits.
Barriers to more responsible behaviour
consumes 6.2 hours of media daily and
include the fact that taxis in the country’s
this time, which is equal to 114 minutes
while in other towns are virtually
they use their mobile devices for 30% of per day. One thing is clear, for those
who access the web via their handsets, mobile is the preferred device for communication, entertainment, searching, and even shopping.”
TOPS at SPAR has tapped into the
major metropolitan areas are expensive non-existent and public transport
remains problematic – especially at night and over weekends when people want to go out and socialise at clubs, for
example. Amongst this young target
market the use of designated drivers is
Dryver.mobi
already high and friends rely on each
other to take turns providing the service. So how to harness this pre-existing
behaviour? TOPS at SPAR initiated the Dryver mobile app. It’s a simple concept
which formalises the social concepts that young people already display regarding
drinking and driving. Download the free app to a smart phone, ensure your
buttons – reply and call.
Should that request not be successful,
the Dryver app also provides for a
default position, providing a list of local taxi firms in the vicinity. A reference number is provided for the drinking
party to quote and in some cases there
are even discounts on the taxi fare home. It’s a relatively simple concept but
network of friends and contacts are
TOPS at SPAR have thrown their
to join and you’re all good to go.
it extensively on radio and in print. A
aware of your participation and willing Before or during a night out, you set
your status on the app as either
drinking (a little red martini glass icon) or dryving (a green steering wheel) – and your social network or group of friends know what they’re in for. If
they’re the dryver, they can expect a call from you to fetch them and get them
home safely – but the chances are that they’re with you and abstaining! HELP!
Hit the ‘Rescue me’ button and a text is sent to your network of friends. The
message reads something like: “Hi Dave, Rachel needs a Dryver tonight. Be a mate and help her get home safely
tonight. Rachel’s location: Billy the
Bums, Windermere Road, Morningside, Durban.” There are also two option
weight behind promoting it, advertising 5FM radio campaign was tied in to a
game on the TOPS at SPAR facebook page, and offered a great prize –
the new Apple iPhone 5 – to “get
Leanne Mol home safely”. And what radio listeners are not aware of the Robert de Hero advert?
That campaign smartly tied in with the
well-established TOPS at SPAR
Drinktionary campaign of utilising fun
words. Here’s the script for the radio ad:
“Today’s TOPS Drinktionary word is: Robert De Hero.’ A heroic friend who comes to your rescue by getting you home safely.”
“After a couple of cold ones, we could all use a Robert De Hero. So be responsible and download DRYVER ‒ a free mobile app for all you party hoppers and lift swoppers out there.” “Connect with your crew to score a ride home or help a mate who is over the limit. Join the safe party revolution today, visit D-R-Y-V-E-R.mobi “ DRYVER. The social network that gets you home safely. A responsible drinking initiative by TOPS at SPAR.” As simple as that: enough said!
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 69
what to look out for next issue Graça ‒ the story of the laughing, singing, dancing, sharing wine Kalahari comfort ‒ wine from the Northern Cape’s Orange River Tap dancing: looking at pulling pints of beer on tap brought to you by
www.topsatspar.co.za
Congratulations to last issue’s winners THE WINNERS OF THE BELL’S® WHISKY SUMMER HAMPER ARE:
ABUNDANCE BOOK WINNERS:
1. Donneè Couchman ‒ (Camperdown) & 2. Lorna Chaplin - (Mount Edgecombe) 70 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
1. Vanessa Reade (Durban) 2. Rosemary Walker - (Amamzintoti) 3. Kumaren Naidoo ‒ (Chatsworth) 4. Gordon Mitchell ‒ (Umtentweni) 5. Tim Goodricke - (Pietermaritzburg) 6. P. Naicker ‒ (Port Shepstone)
enjoy your spoils!
Call the TOPS HOTLINE 0860 313 141
Grocery list TOPS at SPAR
Available at TOPS at SPAR and SPAR stores
Your complete list of ingredients for all the recipes in this issue.
Groceries
Available from TOPS at SPAR Liquor
120g of raspberries
1 carton of orange juice
10 lemons
1 carton of cranberry juice
4 limes
Baking/Dry goods
2 bottles of dry white wine
4 kiwis
15ml Campari
1½ watermelons
750ml Gin
3 peaches
3 x 750 ml bottles vodka
3 guavas
1 x 750 ml bottle vermouth
1 avocado
50 ml Sedgwick’s Old Brown Sherry
2 cucumbers
2 dashes of bitters
3 large tomatoes
1l Soda water or lemonade
6 eggs
2 punnets of rosa tomatoes
35g butter
12 green pimiento peppers
1 tub vanilla ice cream
8 red pimiento peppers
250g fresh ricotta
400g fresh asparagus spears
200g semi-hard goat’s cheese
4 onions
100g Parmesan cheese
Available from SPAR Dried Spices/Herbs/Stock 1 bay leaf 1 box of chicken stock cubes 1 sachet tomato paste
Cans/Jars/Bottles/Cartons
1 packet sundried tomatoes
50ml white wine/Verjuice
1/2tsp chilli flakes
1 packet Pine nuts
150g breadcrumbs 150g cake flour 200g Arborio rice 250g white sugar
Dairy
100g mozzarella cheese 1 small tub of feta cheese
Meat/Fish/Poultry
1 cup peanuts, or peanut butter
1,5kg to 4kg fresh fish (Green SASSI listed)
1 bottle cooking oil
400g fresh salmon steaks
20g micro herbs
1 bottle Olive Oil
300g Serrano ham
1 bunch of thyme
250g Calamata olives
1 free-range chicken
2 packets mint leaves
15ml white wine vinegar
4 bulbs garlic, halved
1tsp fish sauce
1 bunch of rosemary
1 bottle of sesame oil
3 bunches of basil
50ml soya sauce
1 stick of ginger
30ml rose water
1 bunch of radishes
300g pineapple chunks in syrup
1 bunch of fresh coriander
1 carton of litchi juice
8 chillies
1 carton of apple juice
Fresh Fruit/Veg/Herbs/Spices
Other 50g smoking chips
1 punnet of strawberries
All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.za
Jan|Feb 2014 Vol 10
www.topsatspar.co.za 71
Loopdop
’n Fickse tjokkertjie
Gerrit Rautenbach
gerrit
As ’n mens dink aan Ficksburg, dan dink jy onwillekeurig aan kersies. Dié dorp is altemit die kersiehoofstad van Suid-Afrika. Maar kersies is nie noodwendig altyd die kersie op die koek nie...
E
k wil ’n storie skryf oor Ficksburg en daarom nooi ek my ou, ou vriend en motorfietsmakker Dave Venter vir ’n
braai. Wat lekker is van ’n goeie braaigenoot soos hy is dat elkeen sy eie ding doen, ongeag waar jy braai, dink ek
Dié klein tjokkertjie was gretig om skool
Mens kannie anders as lekker lewe in die Vrystaat nie.
terwyl Dave sy lamsribbetjie skuins opstel
toe te gaan. Hy wou alles weet en het
langs die vuur, vetkant naaste aan die hitte.
gehoor by die skool gaan hulle hom leer.
Hy is ’n spesialis-ribbebraaier, want hy is
Hy’t sommer al voor skool begin skryf, maar
stormwatersloot reguit berg toe. Hy het
gespeen op skaap. So ook krummelpap.
in die skool word dit ’n probleem. Sien, hy
besluit hy gaan liewer by oom Piet Meintjies
Stapelkos. Want sien Dave is gebore en
skryf met die verkeerde hand.
kuier. Oom Piet was die bosbouer, ’n groot
getoë in die Oos-Vrystaatse Ficksburg.
Elke keer as Juffrou hom sien skryf, wiks
Die volgende keer is hy deur die
huisvriend en die tjokkertjie se held. Want
sy hom met die liniaal oor sy linkerkneukels.
saam met oom Piet het hy boom geklim en
ek hom na hy sy glas vol droë witwyn met
En forseer die pen in sy regterhand. Hy’t
slange gevang. Hy’s regoor die 1750m hoë
baie ys in geskink het.
later die linkerblad met sy linkerhand
Imperani-berg en met die bospaadjies langs
geskryf, die pen oorgesit in sy regter en
tot by oom Piet se plek. Hy’t stemme gehoor
besef dis ook die grootste aspersie-
aangegaan. En pak gekry omdat die
en om die huis gehol. Daar het oom Piet
teelaarde in die land. En het jy geweet CR
regterkant so lelik geskryf is.
gestaan en gesels met ’n man wat teen ’n
“Wat kan jy my vertel van Ficksburg?” vra
“Almal weet van die kersies, maar min
Swart, die laaste goewerneur-generaal van
Hy’t goed gatvol geraak en skool was nie
swart Chev aangeleun staan. Die skool moes
die Unie was deur die Britte in Ficksburg se
meer lekker nie. Op ’n dag met kortpouse
geklik het, maar hoe het sy pa geweet waar
tronk gegooi vir verraad? ’n Dag voor hy
slenter hy tot by die straat voor die skool.
om vir hom te kom wag?
tereggestel sou word, is hy vrygespreek.
Daar was ’n stormwatersloot onderdeur die
Toe word hy ons eerste Staatspresident.”
pad. Hy’t seker gemaak niemand kyk nie,
glimlag. “Jy sien, ek sou nooit staats-
Dave staan op en inspekteer sy ribbetjie.
toe skiet hy daarin, kyk anderkant soos ’n
president kon word nie. Ek was te links...”
Dan gaan sit hy weer, vat ’n sluk en kyk ver.
meerkat uit, maak seker niemand is naby
“Maar dan was daar ook ’n ander
nie en sny ’n lyn. En reguit huis toe gesnol.
tjokkertjie wat nooit Staatpresident sou
Net om aan die voor deur Liesbet
word nie.”
teruggesleep te word skool toe.
Dave sit terug, rinkink die ys in sy glas en
Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooi Loop and Wegbreek magazines.
72 www.topsatspar.co.za
Jan|Feb 2014 Vol 10
mark
Ficksburg TOPS at SPAR
Mark Hiener is your Manager at the Ficksburg TOPS at SPAR Address: 43 Voortrekker Street, Ficksburg, Free State Tel: (051) 933 4016 Fax: (051) 933 3603 Email: ficksburg1@retail.spar.co.za Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed. SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.