ry a t en m i pl m co
Jul|Aug 2014 | 13 brought to you by
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A sticky situation Decoding wine bottle stickers
Dark delight
Heavier winter brews
Going green:
turning old chip oil into biodiesel
win!
• One of THREE unique Glenmorangie discovery hampers worth R1 650 • Copies of Donovan van Staden’s Gourmet Safari • a Noah DVD or NOW 67 CD
Grain whisky in blends
MOCHA-STYLED
coffee cats WINES
Nederburg Auction FABULOUS AT 40
OGILVY CAPE TOWN 62895/E
Who says a beer can’t be flavoured?
New flavoured beer. Not for Sale to Persons Under the Age of 18.
contents 30
4 EDITOR’S LETTER Distant recall
6 NEWS
Sir Alex Ferguson sells off part of his wine collection for millions, Windhoek’s new lager commercial keeps it real, more international kudos for Van Ryn brandy, the country’s cocktail champs compete and so much more...
14 TINUS TALKS
Sweetly sentimental over gateau
16 ROASTED BEANS ’N COCOA Wake up and smell the...wine!
22 BEST-DRESSED BOTTLES
43
The tale of the medal stickers
26 COFFEE, WHISKY AND CREAM Doing it the Irish way
14
38
30 DARK & STRONG Bolder, fuller brews
34 VOTING FOR VALUE Setting your whisky sights a little lower
38 JEREZ, XEREX OR SHERRY
26
Spain’s sherry is all the rage
43 FABULOUS AT 40 Four decades of the Nederburg Auction
16
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 1
win
contents cont...
69 Stand a chance to win a Glenmorangie Hamper to the value of R1 650!
71 GROCERY LIST
Stocking up made simple
48
72 LOOPDOP
Bothaville se trekker
64
48 THINGAMAJIGS
Gewgaws, gadgets and whatnots
50 ENTERTAINMENT
Editor | Fiona Mc Donald fiona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za Advertising | Shayne Dowling shayne@integratedmedia.co.za Jess Nosworthy | jess@integratedmedia.co.za PR & Promotions | Ashley Attwood ash@integratedmedia.co.za Photography | Julia Andrade and Thinkstock.com Contributors | Tinus van Niekerk , Teresa Ulyate Emile Joubert, Gerrit Rautenbach, Clifford Roberts. 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
The movies, CDs and books to try
win
Publisher | Shayne Dowling shayne@integratedmedia.co.za
Published by | Integrated Media for TOPS at SPAR
50 Stand a chance to win a copy of the Noah DVD or NOW That’s what I call music 67 CD!
TOPS at SPAR | Jess Tivers, Group Promotions & Advertising Manager - Liquor
stockists:
52 RESERVATIONS IN THE BUSH
SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets. www.topsatspar.co.za and www.spar.co.za
Raising safari fare to gourmet heights, a new recipe book from Donovan van Staden
Utique: www.utique.co.za Entrepo: (021) 448 7192
COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later
57 TOPS NOSH
Silwood Kitchen’s take on coffee & cake
62 TIS THE SEASON
Blogger Teresa Ulyate shares some recipes
64 WINTER EN WILDSVLEIS
Emile Joubert se braai raad
66 FUEL FROM FAT
SPAR’s local Biofuel connection
68 NEXT ISSUE
What to expect from Issue 14 2 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
than 08 August 2014. The Prize/s is as indicated, no alternatives or cash will be provided. Six months’ supply equates to one case of product per month.
win
a copy of Gourmet Safari
pg52
The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw.
Editorial Fiona McDonald
memories
fiona
You know you’re getting old when you can look back and remember when things started... reparing this issue for print has brought on a wave of nostalgia. The memories started flooding in with
the story about Irish coffee. My preference Those were the days when an invitation
was always for Kahlua coffee ‒ but then
flavour came from wood and yeast ‒
that was when I was in my 20s and hadn’t
and not the grape. Which is 100% correct
was as rare as hen’s teeth ‒ and one really
really cultivated a taste for whisky. The
‒ but is that any reason not to like it? I’ve
had to make an effort with one’s outfit. Just
sweeter edge that Kahlua gave the frothy
always held the view that anything which
like the Rothmans Durban July 20 years ago,
concoction was more to my liking.
opens a door and provides a glimpse of a
a hat for ladies was quite the thing. (I think I
broader enjoyment of wine should be
still have the two that I bought for both
of us was to try and find the ideal mix of
welcomed and embraced. I know of many
events kicking around somewhere ‒ both
coffee, whisky and cream ‒ and he and the
people who have had a little light bulb go
having only been worn once or twice!)
team from Truth coffee bar in Cape Town’s
off in their heads when smelling those
Buitenkant Street really put us through our
wines for the first time. The look of sheer
paces. We must have sampled at least 10
joy on their faces when they said: “I get it...
different versions before settling on the
coffee!” It’s the first step towards a greater
best combination. Not that we drank all the
world of wine. If they can get coffee, with a
Irish Coffees ‒ just sampled them and rated
little bit more practice perhaps they can get
them for flavour.
berries, or cigar box, herbs or any of the
coffee flavour, which sparked off another
on wine. The wine world is full of potential
memory: that of being around when the
and it needs something to trigger that
first ever “coffee-styled” red wine was
interest and desire to learn more.
released by Wellington winery,
And it’s that feeling of adventure and
Diemersfontein, more than a decade ago. It
excitement which I experienced as a young
created a tsunami in wine circles! People
wine writer close on 20 years ago when I
either loved it or hated it. There was no
was invited to my first ever
middle ground… I still hold the position
Nederburg auction. It was a
today that while it’s not necessarily to my
genuine thrill and I will never
taste to drink wine that is reminiscent of
forget that first one in the 90s...
coffee but that it’s a valid style, just as much
I was a reporter on The
as any other style of wine is.
Mercury newspaper and
In the early days of the “coffee-styled”
was flown down to Cape
wines there was a very vocal lobby which
Town and literally wined
said they should be banned; that the
and dined in fine style all weekend.
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Jul|Aug 2014 Vol 13
Cheers, Fiona
pe r f e c t I r i s h ?
es
o tf
e r th
pg2 6
is b
multitude of aromas which are discernible
during this issue.
h w his ke y
Crucial to the exercise was not losing the
Hat’s off to a trip down memory lane
W hic
Yet David Donde’s challenge to a group
Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine ‒ and more recently, about whisky too.
Cheers Magazine.indd 1
2014/06/12 11:46:16 AM
News
news news news news TELLS A STORY
Two issues back Cheers carried a story on the growth of cider’s popularity in South Africa. One of the people quoted in that article was Rudolph du Toit, the national marketing manager of Tells. “Tells has led in innovative packaging,” du Toit said, explaining that the cider named after William Tell, the legendary archer who shot an apple off his son’s head, was until recently only available in PET plastic packaging.
Seeing stars... and stripes Van Ryn’s Collection Reserve brandy has won consistent critical acclaim in both the United Kingdom and Europe ‒ and has now straddled the Atlantic Ocean and begun appealing to palates in the United States. South Africa’s flagship specialty pot still
Now in its 14th year, the competition
distillery clinched a double gold and two
attracted a record number of entries from
gold medals at the 2014 San Francisco
63 countries.
World Spirits Competition. Highest
Du Toit said the product had been incredibly well received. “After a host of local and international tastings we kept meeting the same response: ‘It’s a superb cider, but can’t we buy it in glass?’” he said. “The call from the export market to switch to glass was also a major motivator for us to make the change,” he said, explaining that the glass packaging would be introduced on the local as well as European
Global spokesperson for the
Union and United States markets. “Tells
honours went to the Van Ryn’s 15 Year Old,
Stellenbosch-based Van Ryn’s distillery,
will still be available in PET, but only for
with the 12 Year Old and 20 Year Old also
Rapula Pitsoe, said the results were an
large events and festivals where glass is
winning gold.
important affirmation for the brand in one
All submissions were judged blind by panellists drawn from leading hotels and restaurants, as well as top media houses.
of the world’s biggest and most discerning spirits markets. Since 2004, Van Ryn’s has won the UK-based International Wine & Spirit Competition’s Worldwide Best Brandy title five times, and the International Spirits Challenge Best Brandy Trophy, four times. It is also a regular winner of gold medals at the annual Concours Mondial de Bruxelles.
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Jul|Aug 2014 Vol 13
not allowed.”
what’s happening
news news news news MIXING AND Cape Town hosted the third round of the World Class regional finals ‒ with the global final taking place in London and Glasgow in July and August. The aim of the competition is to find the world’s best barman.
flaringg
Shaking, stirring and straining ‒ contestants in action during the Cape finals. The Mother City’s mixologists spent two days being put through their paces by
knowledge and technique. Contesting the final will be Jeff Lopes
the judges, World Class 2013 global
and Simphiwe Ngcobo, both of
finalist Nick Koumbarakis, SA’s current
Johannesburg’s Michelangelo Hotel;
number one mixologist Travis Kuhn and
Brent Perremore and Assaf Yechile of
Gareth Wainwright.
Cape Town’s Orphanage Cocktail
Possibly the hardest task the
Emporium while Steven Saunders of The
Here’s Simphiwe Ngcobo’s runner-up cocktail:
Casablanca INGREDIENTS: 50ml rum 20ml ginger liqueur 40ml apple juice 1 tsp fresh ginger
contenders faced was the cocktails
Oyster Box and Haroon Haffajee of Harry’s
3 dashes bitters
against the clock which required them to
Cocktail Bar represent KwaZulu-Natal. A
20ml lemon juice
produce five perfect cocktails ‒ in under
wild card entry was granted to Marson
Served on an ice sphere in a brandy balloon
five minutes! Speed and efficiency were
Strydom of Buena Vista Social Café in
with a rum vapour. Garnished with sherried
judged, along with their product
Cape Town.
pears and apples. Jul|Aug 2014 Vol 13
www.topsatspar.co.za 7
News
news news news news
SWEET WINTER WARMER
Muratie’s Ben Prins Cape Vintage 2009 is a
delicious heart-warming winter companion which celebrates the historic Stellenbosch winery’s rich heritage in the form of one of its legendary characters. Prins was the Muratie winemaker from 1957 until 1987 ‒ a “hard-working, no-nonsense kind of man” the Melck family, now owners of the wine farm tell. “He was quiet, contemplative and exceptionally particular, both a perfectionist and a traditionalist ‒ as
BEWARE
the Scorpion!
It’s not often a gin distiller goes tromping into a Venezuelan rainforest to find new ingredients ‒ but that’s exactly what Master Distiller Lesley Gracie did to create a truly unique special edition gin for Hendricks, the Kanaracuni gin.
unique as the wines he made.” He was
The unique botanical ingredient used in the gin is called Scorpion Tail ‒ but the sting in
known affectionately as Barefoot Ben
this tail is that just 560 bottles will be available worldwide!
because he didn’t believe in any ‘unnecessary novelties’ like shoes… The Muratie Cape Vintage Port, which became synonymous with Muratie many
Like an intrepid adventurer of yore, Gracie and global ambassador David Piper trekked into the rainforest in Venezuela with renowned explorer, Charles Brewer-Carias and expert botanist, Francisco Delascio ‒ and her tiny but trusty 10-litre alembic still! Pierce tested a
years ago, was first produced by George
variety of plants, distilling them while in the jungle. The Scorpion Tail delivered the most
Paul Canitz in the 1940’s, more than 70
intriguing result, providing a complex deep green note which is a natural fit with Hendrick’s
years ago. Ben Prins arrived at Muratie in
style of gin. She ultimately prepared 8.4-litres of Scorpion Tail concentrate and transported it
1957, just before GP Canitz died, and the
back to the distillery to tinker with the balance of the resulting blended distillate.
Muratie Cape Vintage Port tradition continued during the 30 years while Ben was at Muratie, and still continues today. The fiery sweet and rich wine is from a single vineyard planted during Prins’ time, in 1965. The traditional Port varieties Tinta Barocca, Tinta Roriz, Tinta Francesa and Souzao are ‒ unusually ‒ all planted in the same block. The tasting notes reflect floral notes of violets and roses along with flavours of ripe black cherries, dark chocolate and sweet spice and fiery alcohol fortification. Perfect as a fireside companion. 8 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
“The flavour profiles complement each other seamlessly producing a finished gin which is recognisable as Hendrick’s but evidently different with deeper floral, spice and green character,” Gracie said. “From start to finish, the creation of such an intriguing one-off concoction has been an incredible experience for me. Here’s hoping there will be many more adventures to come in pursuit of the extraordinary!” she added.
what’s happening
news news news news That’s the The new face of spirit! Drostdy-Hof There’s a special prize
awarded to the best student of the brandy module in the Cape Wine Master’s programme run by the Cape Wine Academy. And this year the person with the best theoretical and practical knowledge was Nina-Mari Bruwer of Robertson. The Mont Blois Wine Estate winemaker, who is married to the manager of the sixth-generation family farm, received top marks for the exam on brandy making as
well as the brandy tasting exam during the course of her certification. “With such erudition and a love for brandy, she has just what’s needed to tell
A firm fixture on the South African wine firmament, Drostdy-Hof took a calculated risk to have more than just a nip and tuck ‒ opting instead for a facelift in revitalising its packaging. The new look branding was showcased to a group of invited guests at Chef Quentin Spickernell’s restaurant in Hout Bay, Quentin at Oakhurst. The idea was to reveal the wine’s new look alongside food which
more South Africans about our exciting,
reflects the brand’s tagline “pure country wines”. Brand manager Louis
internationally acclaimed brandies and
van Brakel explained that the change came in the wake of a new
what makes them so worthy of attention by connoisseurs,” said Cape Wine Academy MD Michelle Grimbeek.
positioning which sees the brand rooted in an unspoiled, wholesome but sophisticated country environment. Naturally, pride of place goes to its place of origin, the historic home in Tulbagh. Spickernell’s meal began with sweet potato and macadamia fritters served with mango, charred corn, coconut, lime and crispy ginger salad, matched with the 2013 vintage of Drostdy-Hof Adelpracht Special Late Harvest. Next up was roast rack of lamb partnered with Drostdy-Hof Pinotage, while fish-eaters were served roast loin of kingklip with a lemon and hazelnut crust and Drostdy-Hof Chardonnay 2013. Dessert was deliciously refreshing rose, pistachio, date and apricot frozen nougat, paired with Drostdy-Hof Natural Sweet Rosé
Marie
Bruwe
r and M
arlene
(non-vintage). Bester
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 9
News
news news news news CROWD SOURCED SCOTCH
In an unusual exercise, The Glenlivet got its loyal customers to decide on a new expression of the popular Scottish whisky ‒ and now it’s in South Africa.
Nadia
No fewer than 37 countries were in on
Barna
rd
the exercise with thousands of votes ultimately cast to choose The Glenlivet Guardian Chapter limited edition single Scottish malt. The quest was begun in September 2013 when three expressions (Exotic, Classic and Revival) were selected for a global tasting tour. The task was for consumers to taste and vote for their favourite. It’s the first time in the distillery’s 190 year history that someone
SEEING RED
Fans of red wine know that Cabernet Sauvignon is considered the king of reds ‒ but they should also be aware that its kissing cousin, Cabernet Franc is now also muscling into the spotlight.
other than the master distiller would decide
Somerset West winery Waterkloof and
even tractors! The vineyards are worked by
which whisky would be bottled.
Oldenburg, a winery in Stellenbosch’s
large white Percheron horses. “This is to
Banhoek, are the two latest producers to
ensure that we harness the best of nature in
release their Cabernets Franc to local
the most natural way when producing our
acclaim. For Waterkloof it’s a first while
unadulterated wines. We aim to express the
Oldenburg has established a good track
terroir in each bottle,” she said.
South African malt lovers were given the chance of having their say at the 2013 FNB Whisky Live festival in Johannesburg, joining other aficionados from London, New York, Mumbai and elsewhere in doing so. Proud South African brand manager for The Glenlivet, Mandla Holomisa, described the Guardians’ Chapter as having the typical fruitiness of The Glenlivet but with added rich, warm spicy notes which are reminiscent of moist fruitcake and candied apple with an orange marmalade tang too.
record for the wine over the past five years. “This silky newcomer encompasses a style
Another winery close to the see is Durbanville Hills which
of Cabernet Franc, rarely found outside the
overlooks Table Bay ‒ and it’s
Left Bank of Bordeaux. It purrs with pure
just released its 2012 Cabernet
elegance, allied with intensity and purity and
Sauvignon.
is an exceptionally versatile food wine,”
Winemaker Wilhelm
“We’re pleased with the enthusiastic
shares Waterkloof proprietor Paul Boutinot.
Coetzee describes the
response we received ‒ especially in
An Englishman of French descent Boutinot
wine as soft and fruity
bought the farm in 2003 for its particular
with blackcurrant, mocha,
location that had absolutely specific
sweet vanilla and hints of
circumstances, which meant it had the
cedar wood on the nose.
potential to make fine wine.
The palate is smooth with
South Africa,” Holomisa said.
Winemaker Nadia Barnard credits not
10 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
silky tannins and dark
only the vineyard’s location on the slopes of
berry fruit flavours.
the Schapenberg just four kilometres from
He suggests it be drunk
the chilly waters of False Bay but also the
with roast lamb, gourmet
biodynamic farming methods. So no
beef burgers or
conventional pesticides or fertilisers ‒ not
mature cheese.
what’s happening
news news news news Wine down in Franschhoek
The normally sleepy town of Franschhoek in the Western Cape comes alive whenever there’s a festival – and true to the town’s Gallic roots, they celebrate every possible occasion they can!
Sweet global glory Nederburg pioneered dessert wines in
South Africa. Former cellarmaster Günter Brözel made the first example of noble late harvest in 1969 – before the style even existed in the country! So it should come as no surprise that Nederburg’s 2011 Winemaster’s Reserve Noble Late Harvest has won an International Wine Challenge trophy in London. The wine is made from grapes affected by so-called noble rot, or botrytis cinerea, an unsightly fungus which partially dries out the grapes, concentrating the sugars in each berry. It’s this concentration which makes the wine so special – and with so little liquid left in the grape to vinify, the resultant wine is quite pricey! It’s not the first time a Nederburg noble late harvest wine has won acclaim. With rich flavours of honey, tangy apricots, raisins and ginger, the 2008, 2009, 2011 and 2012 vintages of the Winemaster’s Reserve Noble Late Harvest were each rated five stars in Platter’s South African Wine Guide. The 2012 vintage was also South Africa’s only trophy winner at the International Sweet Challenge in Australia and a gold medallist at the 2013 International Wine & Spirit Competition (IWSC). Cellar master Razvan Macici, who has earned many leading awards for his dessert and
Franschhoek Uncorked takes place over the
the weekend only. There are art exhibitions,
weekend of 27 and 28 September,
food and wine pairing and a host of other
the title of Diners Club
activities planned.
Winemaker of the Year,
coinciding with the onset of spring – as well as the release of the new vintage wines from local producers. There’s ample opportunity to responsibly
Uncorked Weekend Passes cost R120 a head, available from www.webtickets.co.za.
other wines, including
suggests serving it with fruit-based desserts, liver pâtés and blue cheeses. “It’s terrific on
sample local wines and the various cellars
Visit www.franschhoekuncorked.co.za
its own and even
and wineries join in the festivities by
for further details and a list of
makes a delicious
offering specials on their wines, valid for
participating farms.
substitute for dessert.” Jul|Aug 2014 Vol 13
www.topsatspar.co.za 11
News
news news news news POSITIVELY NEGATIVE
Windhoek Beer has taken a number of different angles for their television advertisements over the years. Who can forget Louis Gossett Jnr ensuring the guys kept it real? In their latest campaign they say no: no to frills and fuss and yes to purity. “Not all beers have the courage and tenacity
Unlike many other beers, Windhoek can really
to keep saying no, but for almost 100 years,
talk about the intrinsic quality of its beer and
Windhoek has done just that. By sticking to
that’s its strength. Windhoek does not need to
our principles, by saying no when it counts,
use gimmicks or smoke and mirrors to
we believe we have continued to produce a
convince people to drink it. This honesty ‒ and
beer Made of the Right Stuff that people
the purity of its ingredients ‒ is refreshing in a
with high standards can say yes to,” says
world full of nonsense.”
Windhoek marketing manager Alan Roberts,
The full-length advert can be viewed on
from Brandhouse Beverages.
the www.purebeersociety.co.za website.
Germans, Hermann Ohlthaver and Carl List quit their banking jobs in order to fulfil their dream of brewing a beer which was uncompromisingly pure and world class. That was in 1920. During World War II when the right ingredients were unobtainable, they stopped production rather than compromise. Chief Creative, Ross Chowles, from The Jupiter Drawing Room Cape Town, says: “With this television commercial, viewers are shown first-hand what Windhoek has always been made of and will continue to be made of: malted barley, hops and water, and nothing else. It’s a simple but bold statement.” As Art Director, Andrew Lang adds, “We wanted to tell a no frills story that takes beer
Meeting your match Talk about profilers and you automatically think of folks working for the FBI who catch criminals... but the House of Johnnie Walker has launched an innovative online whisky profiler that helps match your perfect flavour. Check out the website www.meetyourmatchsa.co.za to see the work done by Johnnie Walker and former South African chef of the year, David Higgs. The Saxon Hotel’s executive chef has used molecular gastronomy along with visual and sound stimuli to create this online whisky profiler. “We understand that every offering from the House of Walker is as distinct as the people who drink it. From the spicy tingle of Red Label to the sweet and honeyed tones of Gold Label Reserve, each one is unique. With this in mind we set about creating Meet your Match to help whisky enthusiasts discover their taste profile and identify their perfect match,” says Brandon Weaver, Johnnie Walker brand manager.
lovers to the heart of why they love Windhoek.
C
M
Y
CM
MY
CY
SHAKE & BAKE The Good Food and Wine Show takes place in
Johannesburg from July 31 to August 3 at the Coca-Cola Dome. This year’s big celebrity draw card is the Cake Boss, Buddy Valastro ‒ all the way from New York. The Good Food and Wine Show has a number of their cooking personalities on hand to meet gastro groupies. The Spice Prince Reza Mahammad will be joined by Masterchef Australia’s larger than life food critic Matt Preston as will local sensation, Siba Mtongana of Siba’s Table renown. Tickets are on sale now on www.computicket.com. Ticket prices from: R125 per adult, R50 per child under 12 and is free for children under three. See www.goodfoodandwineshow.co.za for more information. 12 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
CMY
K
what’s happening
news news news news Hammertime for Fergie
Manchester United football team had a dire season in 2014 but former manager Sir Alex Ferguson scored big in both Hong Kong and London recently. Fergie put up a portion of his wine collection for sale ‒ and raked in $3.8 million (R38 million) for the 257 lots which went under the hammer in Asia! The second auction, held in London in June raised £400 000 (R7.2 million). At the Hong Kong sale hosted by famous
sold for £16 450 (R296 000). Ferguson began collecting wine,
auction house, Christie’s, one bottle,
Sir Ale
x Ferg
uson
that his wine hobby served as a useful distraction from the pressures of being
a methuselah (6ℓ), of 1997 vintage Domain
specifically fine Burgundy, in the 90s after
manager of one of the world’s best football
de la Romanée-Conti was sold for £94 815
being introduced to excellent French wines
clubs. “It gave me a balance in my life that
(R1.7 million) while the top lot in London
during a talent scouting trip to France in
helped me in dealing with the intensity and
was also Romanée-Conti, this time a LandskroonCheersAd_fnl_2014_pths2.pdf 1
LandskroonCheersAd_fnl_2014_pths2.pdf
1
1991.10:13 He said his enjoyment grew, along 2014/06/25 AM 2014/06/25
magnum (1.5ℓ) of the 2002 vintage which
10:13 AM
with his knowledge, as he collected ‒ and
demands as manager of Manchester United,” a Telegraph article stated.
Tinus talks
Pudding in a glass tinus
“A thousand cups of wine do not suffice when true friends meet, but half a sentence is too much when there is no meeting of minds.” ‒ Chinese proverb
t saddens me that there is little
which are the aromas (fruity, flowery,
to sweeties. Just think of how good
appreciation or even recognition of the
grassy, herbaceous, earthy); the taste
a trio of dark chocolates would taste with
fact that South Africa produces some of
impressions (sweet, acidic, spicy, sour,
an older vintage of red muscadel. Trust me,
the world’s best sweet wines ‒ and that’s
bitter, hot, burning); palate weight, body or
it’s a decadent experience!
across the saccharine stratum, from
substance (light, medium, full, heavy); and
muscadels, special and noble late harvests
the flavour intensity and concentration (a
trick which wins friends and fans ‒ and it’s
to ports and jerepikos. Alas, most of the
weak, subtle, moderate, strong mouth feel
ridiculously easy. One of my favourite
time dessert wine is served as an
experience).
sweets I discovered in France: chocolate
afterthought at the table, during a special
The old rule of ‘red wine with red meat’
I’m not afraid to admit that I have a party
gateau. It’s light, easy to prepare and can
event only, or as a “warming up” elixir. The
frequently sees the dinner party host/
be served with ice cream, different creams
worst fact of all is that they are generally
hostess or chef pairing a dry red wine such
and even afternoon tea, but that’s not
readily available and not expensive!
as Shiraz or Cabernet Sauvignon with
usually my choice!
Those of us in the wine fraternity who are
grilled or roast meat because of their fuller
utterly passionate about all different styles
bodies and mouth feel and pertinent
of wine made from the grape agree with
flavours ‒ and the view that the protein in
even the most entry level consumer ‒ that
the meat will tame and balance the tannins
the pairing of food and wine is important.
in the wine. The opposite would be to serve
The first guideline is to ensure that the food
a carefully selected dry wine, or even a red
and wine do not overshadow each other,
muscadel or Cape tawny with lightly seared
but for them to rather complement or
tuna or a slab of foie gras with a mildly
contrast each other. There is absolutely no
sweet red wine sauce.
doubt that there is as much a place for
As an accompaniment to spicy, strong-
Here’s the recipe which is seriously not difficult to master:
Chocolate gateau INGREDIENTS:
100g dark chocolate 100g butter
dessert wines at the table and it needn’t
flavoured dishes, most people would opt
50g cornflower
only be at the end of the meal. The cardinal
for a more neutral wine with a higher or
3 eggs
sin would be for one to mask each other’s
noticeable acidity ‒ like a tangy and tart
5g sugar
unique aromatic and flavour characteristics.
Riesling with a Malay-style curry, for example. The adventurous and innovative
METHOD:
in my opinion, a lack of imagination,
thing to do is to serve such spicy food with
Melt the chocolate and butter together in a
appreciation and understanding of dessert
a natural sweet such as hanepoot, or a
bain-marie. Beat the eggs and sugar
wine, or sweeter wine in general. When
white or pink port style wine. But
together until creamy and light. Then mix
pairing food, we’re essentially
remember to ensure that these sweet
all the ingredients together, before filling
complementing or contrasting four sensory
wines are always served chilled.
a non-stick cake pan. Bake at 180̊C for
The biggest handicap for sweet wines is,
elements ‒ smell, taste, touch and intensity.
Any number of wine farms now offer
The way any dish is prepared, cooked and
chocolate and wine tastings. Naturally,
presented will affect these components
desserts are signature dishes when it comes
14 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
20 minutes.
Et voila!
Tinus van Niekerk
Just think of how good a trio of dark chocolates would taste with an older vintage of red muscadel. Trust me, it’s a decadent experience! A few months ago, I prepared three such gateaux and served them at an occasion in
harvest wine, next time. Our feast ended with everybody
emotions. Why? Because often consumers buy a brand, like wine, for its emotional
the south of France accompanied by Orange
endorsing the Chinese proverb: “A
benefits, as opposed to purchasing a
River Cellars 2002 Red Muscadel, a Boplaas
thousand cups of wine do not suffice when
product for functional reasons.
Cape Tawny (port), a De Wetshof Noble Late
true friends meet, but half a sentence is too
Harvest and a 1963 Quinta do Noval port.
much when there is no meeting of minds.”
This was a heavenly experience with the
During winter time in South Africa
French guests, some winemakers, two chefs
tradition dictates that dessert wine will be
and a few trade people, absolutely besotted
served at any possible opportunity,
with the quality, the richness, etherealness
especially next to the fireplace which
and elegance of the South African wines.
induces many a story to be told. After all
Adding to the atmosphere was music from
everybody loves a good story, and if you
the old masters, great conversation and
want to sell your wines to customers, and
jollity with the decision taken that we should
your ideas to friends, you’ve got to recognize
repeat the experience and include a
the importance of great storytelling. In
Sauternes, France’s famous noble late
essence wine marketing is concerned with
Wine is a lifestyle commodity with a deep well of emotions to draw from. Savouring that port or muscadel will quickly bring home this realization.
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.
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 15
Wine
16 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
coffee & chocolate
cats They do say that imitation is the sincerest form of flattery ‒ but Wellington winery Diemersfontein unwittingly spawned an entirely new category of wine which the public have fallen in love with: coffee-styled wines. So does that make all the wannabe emulators of the original coffee cats rather than copycats? questions Fiona McDonald.
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 17
Wine
And to think it actually happened by
accident during the 2003 harvest at
Wellington’s Diemersfontein… Bertus Fourie was the winemaker at the time, and had a bumper crop of Pinotage to
deal with. He decided to put into action some research he’d conducted during
his Masters in Oenology studies at the University of Stellenbosch a few years earlier – a combination of a specific
commercial yeast for fermenting the
grape juice, with the maturation of the
wine in a stainless steel tank lined with specially toasted oak staves. The result was the turbo-boost of coffee and
chocolate flavours that created an instant sensation.
Speaking about the two styles of
Pinotage that Diemersfontein is
t really set a cat
renowned for, with one being the
among the proverbial
serious, traditionally styled Carpe
pigeons when it was
Diem and the other the cheerful mocha
launched in 2004: Diemersfontein’s
toned example, owner David
2003 Pinotage had a distinct coffee
Sonnenberg is on record as saying that
aroma and flavour that found
immediate praise and enthusiasm
he feels like “the parent of two teenage
among the wine drinking public.
and followers and having been around
protecting the reputation of Pinotage,
critics.
Of course, the purists were all for
South Africa’s unique grape which was
for a decade, it’s even winning over its Instead of the coffee phenomenon
developed in 1926 by Abraham Perold
lasting five minutes, it has instead
The traditionalists felt that Pinotage
red wine category, with numerous
who crossed Pinot Noir with Cinsaut. had a hard enough time trying to win friends and influence people –
particularly foreign wine writers who
criticised it as tasting of rusty nails or burned rubber.
The fact of the matter is that people
loved it because it was a delicious, drinkable style of wine – and they
couldn’t get enough of it. And what
many wrote of as a “flash in the pan”
trend has gained more and more fans 18 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
created its own little niche within the
daughters – one is a classically trained violinist who dresses modestly and pulls the crowds in the exclusive
concert halls; the other, a mini-skirted and occasionally provocative pop star
who wows the younger generation but has fans of all ages.”
Fourie later moved on to the KWV
winemakers creating unique examples
which launched Café Culture in 2007,
Malbec, Tinta Barocca and even
the sparkling sensation, Choc Mousse,
of not just Pinotage, but Merlot, Port-style wines. At one of the
country’s biggest wine shows, the
annual RMB Winex festival held in
Johannesburg, Cape Town and now Polokwane, the Diemersfontein
Pinotage 2009 beat out all comers to be adjudged the wine of the show by popular vote.
and subsequently followed it up with a fizzy, bubbly-style wine made from coffee Pinotage. By the turn of the decade, just three years after the
launch, Café Culture was selling more than 100 000 litres annually.
And after again moving on to yet
greener pastures, Fourie created his
own Barista brand which is going down
coffee & chocolate a storm in the American market – with the brand showing massive growth among the nation of coffee lovers!
But what is it that people love? One
of the explanations given is that the world of wine is still seen as quite snobbish, with people talking a
language that others don’t necessarily understand. To the novice drinker
being able to distinguish raspberries and oak tannins is a stretch too far – which is why these wines work.
Everyone gets coffee! From the nose all
and Dave Hughes, both veteran wine judges, joining in.
The Diemersfontein Pinotage and
Café Culture came out tops, followed by: Boland cappupino ccinotage;
Barista, KWV Choccochino, Schalk Burger Meerkat, Vrede & Lust
Mocholate Malbec, Cathedral Cellar Pinotage (non-coffee flavour), Stellenbosch Hills Polkadraai
Pinotage-Merlot, DGB Rib Shack Red and Doolhof Dark Lady.
Chief KWV winemaker at the time,
the way through to the palate – the
Richard Rowe, said: “What I learnt
cocoa, is quite pronounced. It’s also
pursue coffee flavours. The wine should
flavour of coffee, and even chocolate or seductive…
And that’s what is so exciting: these
wines provide a glimpse through the
from this, is that one shouldn’t only also be smooth and generous. The answer is palatability.”
And after 11 years of coffee-styled
keyhole to the greater, more exciting
wines there’s absolutely no doubt that
It’s when these novice red wine
flavours – and yes, palatability, of this
world of wine appreciation that awaits. drinkers also have an “aha!” moment and get what the fuss about wine is about. There’s many a marketer
working for a wine brand who is in favour of the coffee and chocolate phenomenon because they
acknowledge that it’s not a big leap
from coffee red wines onto other, more traditional red wines. It’s opening the
door to a whole new world of flavour for people who might otherwise have been intimidated by the idea of drinking red wine.
It’s also interesting to note that even
the experts can appreciate that the
wines aren’t as “pop culture” as they might have thought. In a Wineland
the market is loving the delicious style of wine. Long may it last!
Coffee-styled wines: Diemersfontein Pinotage KWV Café Culture Barista KWV Choccochino Shiraz De Krans Tinta Mocha (Tinta Barocca) De Krans Original Espresso Boplaas Tinta Chocolat Boplaas The Chocolate Cape Vintage Port Boland Kelder Cappupinoccinotage Schalk Burger Meerkat Vrede & Lust Mochalate Malbec Stellenbosch Hills Polkadraai Pinotage-Merlot DGB Rib Shack Red Doolhof Dark Lady
report in 2010, Cassie du Plessis
The Grinder Pinotage
KWV with some of their production
Ja-Mocha Pinotage (Simonsvlei)
reported on a tasting conducted at the and marketing team with Pinotage
Chocoholic Pinotage (Darling Cellars) Van Loveren Africa Java Pinotage
Association members Duimpie Bayly Jul|Aug 2014 Vol 13
www.topsatspar.co.za 19
TBWA\HUNT\LASCARIS\DURBAN\34726\LEFT
You may have heard of a “good bottle of wine”, but what about a “good box of wine”? Introducing the Carnival range – an affordable, everyday drinking wine that can stand the sternest test at any dinner table. Crafted to be simply delicious, the Carnival range delights with its fruity notes and great quality. There is a wine for every palate from dry to sweet. Find it at a TOPS at SPAR or SPAR store near you in its striped packaging, reminiscent of days gone by. The next time you want to have some fun, put a cork in it and open a box instead.
For your nearest TOPS store, phone our share call number 0860 31 3141 or visit topsatspar.co.za
Bottle Art
Sticky
medals
They stand out on the shelf – the bottles with stickers attached. Perhaps just one, possibly two. But those which really catch the eye are the ones festooned with medals and awards. Fiona McDonald decodes the sticker scenario. here’s seldom a wine
That’s because the consumer
producer who objects to
appreciates it as a vote of confidence, a
perfection with a sticker or
competition or tasting panel somewhere
sullying his bottle’s
two or three. Speak to any and they will tell you: stickers sell! Those little
adhesive additions to the outside of a
bottle of wine make all the difference
between being noticed on the shelf and being overlooked. 22 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
symbol of recognition. Some
has deemed the contents of a particular
bottle worthy of either a bronze, silver or gold medal. Sometimes it’s a star rating, a commendation or even a trophy. But the person standing in front of a vast
array of wines, not necessarily knowing
what wine to choose for tonight’s dinner party, the weekend’s braai or a last
minute birthday gift appreciates that a
bottle with something that sets it apart
has the edge. Consequently they’re more
likely to place their hand around its neck and walk off to the checkout with it.
SO WHAT DO THE VARIOUS LOCAL AND INTERNATIONAL SYMBOLS OF RECOGNITION MEAN?
The biggest local competition is Veritas with 1 792 entries in 2013. It awards bronze, silver, gold and double gold
medals – or 682, 526, 166 and 68 of each type last year. It’s basically South Africa’s national wine show and draws the most entries. It’s a “for the industry, by the industry” event although a few
international judges participate. It’s
considered an “authoritative quality wine
competitions guideline” and is also the country’s
longest running event, having been started in 1990.
Competing for the title of the most
lable Avai SPAR from TOPS and PAR at S res sto
like – so Sauvignon Blanc, Chenin Blanc, Pinotage and others are all tasted as separate categories.
One notable difference to this is the
authoritative event is the Old Mutual
Platter Guide. It makes the point that it is
he Call t TLINEWINE the erstwhile HO 141 S P TO 0 313 086
with the Oxford Dictionary definition of a
NOT a competition, it is a Guide. And
Trophy Wine Show, an event begun in 2002 by
magazine.
guide being: “a person who advises or
In 2014 it attracted 1 040 entries,
shows the way” or “a directing principle or
awarded 28 trophies, just 37 gold medals,
standard. A book providing information
121 silvers and 469 bronzes. To be
on a subject” it is apt then that the wines
awarded a coveted trophy, a wine must
score an average 98 points out of 100! For gold the threshold is 90 and above, silver is 80-89 and bronze is 70-79.
Show chairman Michael Fridjhon
states in his introduction to Icons 2014, the book containing information on all
the winning wines: “The role of the wine judge is not to replace the consumer’s
responsibility for buying what he or she
likes and wishes to enjoy. It is to offer an assessment of what – in the trained
taster’s opinion – are the qualitative
intrinsics of a youthful bottle, sampled
years before the wine is at its peak. Since show judging is done blind – in other
words, free of the marketing hype and
the influence of a producer’s label – it is as good (or bad) as the quality of the palate which passes judgement.”
He also makes the point that show
judging “can only comment upon what is evident in a young wine: potential”. “We are able to review the comparable merits of what has been submitted… for the
judges’ consideration, to benchmark the wines in a particular class, one against
the other, to identify the finest bottles, at
The role of the wine judge is not to replace the consumer’s responsibility for buying what he or she likes
submitted to Platter are sampled by
experienced tasters – but with sight of the label. In other words, Taster ABC will know that he is tasting a Merlot from
Stellenbosch producer Wonderful Wines, for instance, and will make an assessment of whether it deserves a 1, 2, 3, 4 (or more) Star rating.
Should the taster deem it potentially 5
Star worthy – the highest on the Platter quality scale – he needs another Platter taster to concur with his judgement.
Finally, all potential 5 Star wines are
tasted by the full Platter tasting team –
but this is done blind. So once again, all the Shirazes are tasted alongside each
other, all the Merlots – and so forth. Only when the majority agree that the wine is worthy of 5 Stars, is it awarded that
rating. With the 34th edition of the
Guide published in 2014, just 80 wines
– out of nearly 7 000 South African wines assessed – received the ultimate accolade. So you can see why a producer would
want consumers to see that his wine was rated 5 Stars by Platter!
Other local competitions exist, notably
that time, and in that place.”
the Michelangelo awards which is judged
competitions work – with the wines
Terroir Wine Awards, Classic Wine
And that’s the way that most
judged against their peers, blind. So a
Shiraz, for example, would not be tasted
versus a Cabernet Sauvignon. It’s like for
by an international panel, SA Top 100, Trophy and Winemakers Choice
Diamond Awards. There are also a range of category specific events for Chenin Jul|Aug 2014 Vol 13
www.topsatspar.co.za 23
Bottle Art
Blanc, Sauvignon Blanc, Pinotage, Methode Cap Classique, Port,
Bordeaux-style blends, Muscadel, Cape Blends and Cabernet Sauvignon. The “biggies” when it comes to
international events are the Decanter
World Wine Awards, International Wine & Spirits Competition, International Wine Challenge, Mundus Vini and Concours Mondial de Bruxelles.
The 2014 staging of the Decanter
World Wine Awards attracted in excess
of 14 000 entries from all over the world. In 2013, of 32 international trophies
awarded, four of them went to South
African wines! Wines are all blind tasted by country, category, area and also price
The panel debates the merits of each wine before agreeing on a score or medal that reflects the panel opinion. The International Wine Challenge is
point. So a Chardonnay from Elgin
held in London with a range of
at the same price level. On the final day
the International Wine & Spirit
would be tasted with other Chardonnays of judging, the gold medal winning
South African wines are pitted against each other in order to win regional
category trophies. Once a wine has won a regional trophy it is then lined up
against other countries’ regional trophy winners. So South Africa’s best
Chardonnay would compete against an
international judges tasting the wines while Competition (IWSC) judges the South
African entries in South Africa, using local judges. The IWSC reasoning being that
local judges are well versed in local styles
and more attuned to the unique qualities of a Sauvignon Blanc from Elim versus
one from Stellenbosch, and thus able to
super-jurors, notably Masters of Wine Tim Atkin, Peter McCombie, Sam
Harrop along with competition founder Charles Metcalfe and Oz Clarke. They
have the discretion to overrule the panel and reinstate wines for judging during week two, based on their expert
knowledge and years of experience.
By contrast, Concours Mondial de
Bruxelles, is run according to European
OIV (L’Organisation International de la vigne et du vin – or International
Organisation of Vine and Wine) rules. Wines are tasted blind, one at a time, they are categorised and flighted
according to type but no information is given to the panel. So the only
information provided is that the wine is
white, red, rosé, still, sparkling or sweet. There is no indication of grape variety, country, or style. There is also no
discussion whatsoever, if anything,
silence is encouraged. Tasting notes are not a requirement at this competition with boxes being ticked to arrive at a final score.
To quote Mr Fridjhon again: “The
make an assessment of the differences.
kind of benchmarking exercise the show
Zealand, German, Italian, Austrian or
(IWC) has to be one of the fairest
valid only for a brief moment in time.”
winning Chardonnay to be deemed
checks and balances built into the
American, French, Australian, New any other country’s regional trophy
worthy of the International trophy.
As with Decanter, the International
Wine & Spirit Competition and the
International Wine Challenge judging sessions reach consensus based on
discussion. This means that everyone on the panel scores the wine – and then
defends their position, either pointing out good or bad qualities. The panel
debates the merits of each wine before
agreeing on a score or medal that reflects the panel opinion. 24 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
The International Wine Challenge
competitions in that there are numerous system. During week one, panels don’t score the wines but simply decide
whether they make the quality cut-off
for a medal, a commendation or deserve to be rejected. Week two is then spent
represents is more than a freeze-frame
He writes that it is “a recognised talent
scouting enterprise” – and all the various expert tasters, at a variety of
competitions and panels are the ones
who have sought out the gems worthy of recognition.
That’s what the stickers on bottles
assessing what level of medal – gold,
mean…
one should get. They can also be rejected
(Declaration: The author judges at Decanter
silver or bronze the wines from round at this stage…
During both week one and week two,
wines kicked out go into the safety net of highly experienced and qualified
World Wine Awards, International Wine Challenge, International Wine & Spirit Competition, Concours Mondial de Bruxelles, Classic Wine magazine panels and tastes for the annual Platter wine guide.)
Winter warmer
26 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
Dark delight
The story goes that Sheridan was a head chef in Foynes, County Limerick, in Ireland’s Mid-West province of Munster. In 1942 ‒ when this famous drink first appeared ‒ Foynes port was the first point of arrival for the Pan-Am flying boats from the United States, predating the modern Shannon international airport. t was a chilly, wet and generally wretched winter’s evening when a batch of passengers disembarked from America. To cheer them up and warm them
Sheridan added a tot of Irish whiskey to their coffees. Apparently the passengers
asked if they were drinking Brazilian coffee – to which Sheridan apocryphally replied that it was Irish coffee.
And so the legend was born: and it quickly travelled back Stateside with those
passengers where it became famous at the Buena Vista Café in San Francisco. The American innovation was the floating of the cream atop the coffee, rather than stirring it into the mix.
Cape Town aficionado David Donde of Truth Coffee bar is someone who lives,
eats, breathes, sleeps and dreams coffee! Talking to Donde is like having an
individual masterclass on the topic. He can wax lyrical about origin of the beans –
perhaps why his first Cape Town coffee establishment was called Origin… Or about
green bean roasting, happily explaining the concept of ‘first crack’ and ‘second crack’. And don’t get him started on the topic of milk – because he will tell you all about what happens to the milk proteins if the liquid goes above 85˚C. There’s a reason why the term ‘sweet spot’ exists.
david
Irish coffee
“Cream as rich as an Irish brogue; coffee as strong as a friendly hand; sugar sweet as the tongue of a rogue; and whiskey smooth as the wit of the land.” That was the original recipe for Irish Coffee, according to its ‘inventor’, Joseph Sheridan. Jul|Aug 2014 Vol 13
www.topsatspar.co.za 27
Winter warmer
Some months ago, he decided to rope
in a few folks to see if he could improve on the tried and tested recipe for Irish
African, 3 Ships 5 year old and a bit of ringer – Jack Daniels Honey Liqueur. Even the topping didn’t escape
there’s another which states that Irish
Coffee contains all four essential food
groups: alcohol, caffeine, sugar and fat!
Coffee – and in typical Donde fashion,
without serious scrutiny: single cream –
restaurant critic JP Rossouw and his
double-thick cream – also unshaken
TOP AND TAILS
frothed milk, the kind you’d get on
interesting to see how each variable affected
it was done exhaustively. Along with brother Jacques, wine writer Neil Pendock and I were the tasters.
“The idea is to get to the perfect Irish
Coffee,” said Donde. “As simple as
that.” Except that it turned out to be
anything BUT simple! We should have
known what we were letting ourselves in
for when he briefed us that “the first rule is that the rule book is being thrown out the window!
“This drink that we all think of as Irish
Coffee: how far can we go once we’ve thrown the rule book out?” was his
challenge to the assembled palates. MECHANICS
The task involved quite a few variables – the first step being the coffee. We
settled on three options: an espresso, a double espresso and a bog-standard
Americano. Both forms of espresso had water added to bulk up the volume
sufficiently. The other thing was that the sugar was removed from the equation in
order that the coffee and whisky flavours weren’t masked.
Then there was the whisk(e)y: lined up
where Jameson’s Irish whiskey, an American whiskey in the shape of
Woodford Reserve Bourbon, a smoky,
peaty Scottish malt whisky – Ardbeg, and then a Speyside malt, The Macallan 12 year old. Rounding out the spirit side of things was the South
both unshaken and whipped,
and whipped to thicken, as well as
On a more serious note it was really
a cappuccino.
the overall impression of the drink.
The single cream was too thin to
There once was a head chef named Joe, Whose thought process was anything but slow, When chilly passengers arrived, A warming drink he contrived, And gave us the Irish Coffee we now know! Donde’s direction was for each sample
enjoyment of the whole. The unshaken double-thick cream was good but the
lightly whipped double cream really hit the spot, providing a nice dense
covering to the coffee and also adding a richer, creamier mouthfeel. It was
interesting to see how much harder one had to really pull and suck through the thick cream to get at the coffee/whisky
blend – and that made the appreciation of the mouthful of flavour deeper and richer.
The milk froth was a total non-starter
for two reasons; the first being lack of flavour and texture and the second
because of the physics – the froth slid to
the opposite side of the glass when it was tilted, making it almost impossible to take a mouthful of the coffee, whisky and topping simultaneously.
The whisky was possibly the most
interesting aspect of the tasting. The
overall impression.
muted with the coffee being the hero of
whisky flavour, mouthfeel, body and an The first order of business was to try
the accepted version of Irish Coffee – a
sweetened filter coffee with a tot
Irish (Jameson) whiskey was somewhat
the piece rather than it being a genuine partnership.
On its own Bourbon has delicious,
of Irish whiskey topped off with
slightly sweet, vanilla and fudge flavour
quote that Irish Coffee is the
came through as overtly fruity with a sort
whipped cream. While there’s a
perfectly good drinks: coffee and whiskey –
Jul|Aug 2014 Vol 13
make much of an impression on the
to be assessed in terms of coffee flavour,
ideal way to ruin two
28 www.topsatspar.co.za
My sentiments lie with the latter camp.
– but when blended with the coffee this of tangy and quite hot aftertaste of alcohol burn. One of the tasters
described as a Mustang muscle car “a big
Irish coffee bruiser with a throbbing V8 engine!” Too much…
And as for the peaty, smoky
Ardbeg? The consensus was that you’d have to be insane to attempt blending it with coffee and cream! It was just
too much. Too smoky, too peaty – and
would also be too expensive if trying to sell it in a coffee shop! Neither the coffee nor the malt were done any favours in this pairing.
When tasted on its own, as a whisky,
the 3 Ships 5 year old had a light
smokiness to it. In Irish Coffee it was
less offensive or overt than the Ardbeg
had been but it still didn’t work as well as some of the others.
How to…
Prepare your Irish Coffee glass by pouring in boiling water to heat it. Empty the water out and then add a teaspoon or two of sugar, according to your preference. Pour in black coffee and stir well until the sugar is dissolved. Stir in a tot of whisky. Finally, float the lightly whipped cream on top by pouring it over the back of a slightly warm spoon. Don’t stir the coffee once the cream has been added. The idea is for the warm, sweet coffee and whisky to be drunk through the cream, filling the mouth with all the elements of flavour.
Donde described the Jack Daniels
Honey Liqueur version as the “Jerry
Springer show of the line-up…” Firstly, the honeycomb aroma jumped out of
the glass before the initial sip – and the flavour was of roasted hazelnuts,
slightly sour caramel and coffee nougat. As good as the liqueur was on its own, it was too sweet and nutty with the coffee being overwhelmed. THE VERDICT
For the best coffee flavour a slightly
diluted double espresso is the way to
go. Ironically, it was the Scottish single malt – The Macallan – that performed best in terms of flavour and harmony
with the coffee, perhaps because it is a
gentle, mellower spirit than the others tried. And the whipped double-thick cream is an absolute must.
Perhaps the best coffee quote going
was one attributed to famous American singer and dancer, Josephine Baker: “He was my cream, and I was his coffee. And when you poured us together, it was something!”
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 29
A question of taste
30 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
beer
Just chill, brew We might swear by our brand of beer in summer, but when winter comes we scamper off to the arms of some other darker specimen. Clifford Roberts attempts an explanation.
ver wonder why you have more
talking about a complex organ – the
sugary foods after cutting them out for a
when the weather turns cool?
each comprising clusters of between 50
winemakers when its actually the air
of a hankering for dark beer
No doubt, the question’s come up before – as they do when evenings grow longer
and the pub becomes a safe and friendly refuge from the grey cold outside.
The fact is, beer sales fluctuate across
seasons and many brewers take
advantage of this trend by brewing
“seasonal” beers that carry more appeal
than others at different times of the year. This is especially true of countries that have an even spread of cold and hot
tongue – that has some 9 000 taste buds, and 100 cells. On top of that, our taste is linked to our other senses in ways far more intricately than we realise, and
whisky blender Richard Paterson for
We wince when we see someone
accidentally whack their thumb with a
hammer even though we’ve experienced no physical pain.
Also, new research published this year
condition – can detect over one trillion
We’re talking here of that switch
order a Guinness; or a Heineken fan
tries a Van Hunks Pumpkin Ale. Just
like our choice of food, weather has a lot to do with it.
The answer to the question as to why
our tastes change however is more
complicated than a bar full of opinions might imagine. For starters, we’re
With something apparently so fickle,
sometimes from unexpected sources.
senses feed information to our brains,
what John Milton put so succinctly:
when a Castle Lager drinker chooses to
we fly.
one has to wonder what truly lies behind
in the American Journal of Science says
“Then to the spicy nut-brown ale”.
pressure that dulls our taste buds when
particularly to our sense of smell. Our
months. When it’s hot, we drink one
type of beer, and when it’s cold, we do
while; and, we blame the chefs and
that a humble schnoz – in mint
different smells. Now, consider that most of our body is continuously
shedding and replacing cells, while ageing too.
This microscopic, turbulent
environment is responsible for our taste being both transient and malleable – pregnant women can experience
surprising changes in taste; children
grow out of their so-called sweet teeth; our palates become sensitive to salty or
the insuring of a nose like that of master $1.5m (R26m) or the tongue of coffee taster Gennaro Pelliccia, for £10m (R175m).
Our taste preferences also change
– you might have had a bad experience with peach schnapps as a student, and
still have occasional, stomach churning reminders each time you get the mere sight of a bottle of the stuff; or you’ve
acquired (or, perhaps even lost) the taste for Scotch.
Now, narrowing down our search to
the relation between our senses,
temperature and our brew, scientists in
Belgium recently found that food flavour perception changes when temperature changes: ice-cream tastes sweeter as it warms up; ham, saltier when colder; and, beer, bitter when warmer.
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 31
A question of taste
DO WE THEN PREFER OUR BEER LESS BITTER, EVEN SWEETER, WHEN IT’S COOLER OUT?
Certainly one theory says that our bodies are programmed to seek stimulation at times when we’re less mobile. In cold, wintry
months, we get out less and may be more
moody as a result. We want to nest. Sugar
And remember, most important of all: you might love the light while it’s there most year round, but you don’t need to be afraid of the dark. More specific to our situation, consider the
provides an appealing spike in our emotions
general use of beer in sunny South Africa,
why sugar appeals more to populations in
summer day like an ice-cold, dew-laden
and some studies actually say this is the reason colder climes. This perhaps unconscious desire for a sweet tinge to our drink could well be our internal PT instructor screaming to go for a run, although the alcoholic lullaby usually
where nothing quite hits the spot on a hot brewski. It just doesn’t seem right to order our stock standard lawnmower brew when the temperature is 10 below outside.
Also, conventional wisdom says that cold
drowns him out.
constricts aroma and flavour, as well as our
speak of cinnamon, cloves and nutmeg in
connoisseurs prefer a dash of water at room
The labels of these darker brews often
their flavours, pumpkin and sweetness too.
They’re tinged in colours you might associate with autumn or even toasty embers in the
hearth. And just like we picture ourselves in
that expensive new coat hanging in the shop
physical perceptions – it’s why whisky
temperature, rather than ice in their dram. It makes sense then that full-bodied beers,
which have more flavour and potency, will hold greater appeal for our palates.
There’s a good argument to be made that
window, that beer label surrounds us with
winter, more than any other season,
the cold and nastiness outside. One brewer
in particular. As the season changes, beer
warm and fuzzy things that shelter us from actually refers to his winter brew as
“Christmas cookies in a glass” – it helps that your brain is thinking about the comforts of home before that first sip reaches your lips.
represents a prime opportunity for craft beers drinkers expect to try something different and winter is far less competitive than summer, as beer hunting grounds go.
Of course, we might believe that the
higher alcohol in many of the darker brews
warms us up, which does hold true but only temporarily. In fact, consuming alcohol
clifford
actually increases the risk of acquiring
hypothermia in extreme conditions. Of
course, you’ll have to keep a keener eye on your intake as well, if you intend driving.
So best stay indoors then, where it’s warm,
Award-winning journalist Clifford Roberts loves researching topics such as beer especially the practical side of the subject!
32 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
the beer is plentiful and the conversation cheap. And remember, most important of all: you might love the light while it’s there most year round, but you don’t need to be afraid of the dark.
TJDR (CT) 44292/E
Q U E U E S. R ELY I NG ON HIGHLIGHTS. CONSTANT REFILLS.
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OVERCOOKED STEAKS.
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smart
entry level
“Instead of buying that R150-plus bottle of whisky, they’re looking at a different segment of the whisky market ‒ that of the R100-or-less whisky.”
bottle. But what separates the two price
segments is what’s in the bottle – and the first group of whiskies, while also blended whiskies, have a higher
proportion of grain whisky in them. GRAIN WHISKY Whisky writer Dave Broom had the
and performs a vital function
Whisky: “Grain whisky is conceivably
must have flavour.
following to say in The World Atlas of the most misunderstood of all whisky
within a blend. By law, grain The Scotch Whisky Act of
styles. For the majority of drinkers,
1988 states that it must be
alcohol. Grain whisky? Nothing more
by volume of less than 94.8%, so
column still whisky equals neutral
than Scottish vodka whose existence in a blend is simply to dilute and bulk up the malts, right? No. None of that is
true. Grain has a character of its own
distilled: “at an alcoholic strength that the distillate has an aroma and
Dave Broom had the following to say in The World Atlas of Whisky: “Grain whisky is conceivably the most misunderstood of all whisky styles.”
taste derived from the raw materials used and the methods of its production.”
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 35
smart
entry level
“Instead of buying that R150-plus bottle of whisky, they’re looking at a different segment of the whisky market ‒ that of the R100-or-less whisky.”
bottle. But what separates the two price
segments is what’s in the bottle – and the first group of whiskies, while also blended whiskies, have a higher
proportion of grain whisky in them. GRAIN WHISKY Whisky writer Dave Broom had the
and performs a vital function
Whisky: “Grain whisky is conceivably
must have flavour.
following to say in The World Atlas of the most misunderstood of all whisky
within a blend. By law, grain The Scotch Whisky Act of
styles. For the majority of drinkers,
1988 states that it must be
alcohol. Grain whisky? Nothing more
by volume of less than 94.8%, so
column still whisky equals neutral
than Scottish vodka whose existence in a blend is simply to dilute and bulk up the malts, right? No. None of that is
true. Grain has a character of its own
distilled: “at an alcoholic strength that the distillate has an aroma and
Dave Broom had the following to say in The World Atlas of Whisky: “Grain whisky is conceivably the most misunderstood of all whisky styles.”
taste derived from the raw materials used and the methods of its production.”
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 35
Whisky
“In other words, although grain
can be high in strength, the
regulations say it must have flavour and character.”
Broom’s point of view was echoed
in print by fellow whisky authority,
Charles McLean who wrote the book,
World Whisky. McLean said the advent of whisky blending in the mid-19th
century “proved to be the making of the Scottish whisky industry.”
McLean documents that the first
blends “were produced in about 1853 by Andrew Usher, an Edinburgh
whisky merchant. His Old Vatted
Glenlivet is often cited as the first blend and it achieved rapid popularity.
Charles Mackinlay and WP Lowrie
to instinct and a ‘feel good’ factor’.”
well known whisky houses in the
good factor” as well as a certain
Dewar’s and Buchanans.”
to three of the products in this price
were also early pioneers, as were many industry today, such as Johnnie Walker, Also helping the cause of the swing
towards a preference for blended whisky was the collapse of the French brandy
industry which was brought about by – of all things – a tiny plant louse: phylloxera. This little critter decimated the vineyards of the world in the mid-1800s and since Cognac or brandy was distilled from
wine, there was a massive shortage of the spirit’s raw material.
Not only that, but McLean recounts
that “drinkers rapidly adopted the
lighter, cheaper and more palatable
And there’s definitely a “feel
amount of national pride attached
segment: Knights, Harrier and Two
Keys. All are proudly South African. Knights and Harrier fall under the
Distell umbrella, being produced at the
James Sedgwick distillery in Wellington which is also the brand home of Three
Scotch malt and SA grain. Bursting with
waves in the global whisky fraternity.
South Africa this will be my daily dram.”
Ships whisky which is making definite Two Keys is part of the Edward Snell &
South Africa”.
substantial interest. Firstwatch, for
owned wine and spirit company in
In the 2013 edition of his eponymous
Irish Whiskeys”.
it 87 out of 100: “Bourbony vanillas and
figures in the distilling business,” wrote McLean. “They are responsible for the selection of whiskies for a blend – a
process described by Whyte & Mackay’s Richard Paterson as ‘90% percent down 36 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
That’s fairly substantial praise from one
of the world’s most recognised whisky
Whisky Bible, Jim Murray writes the
“The master blenders are important
attitude and vitality. When next in
Company range, the “largest family-
blends over the then highly variable and strongly flavoured single whiskies and
While the economic conditions might mean a bit of belt tightening, it’s also an opportunity to expose the taste buds to new flavours
following of Knights whisky and scores toffee. A superb bite to this with a
experts! But this array of whisky offers example, is a blend of Canadian and
American rye and grain whiskies – which means that it offers up unique flavours as rye spirit is unlike Scottish malt.
While the economic conditions might
salivating sweet and oily follow-through.
mean a bit of belt tightening, it’s also an
caramel. It now appears to be a 100%
new flavours – with the added bonus of
Wonderfully textured vanilla and South African whisky – a vast
improvement on when it was a blend of
opportunity to expose the taste buds to practising fiscal responsibility at the same time!
Taste of Spain
38 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
Sherry
Social trend
In May, the festival of San Isidro in Spain’s capital city of Madrid was cancelled for the first time in decades ‒ after three matadors came off second best to the fighting bulls in the Las Ventas bullring. All three are reportedly recuperating well from their near fatal injuries... By Fiona McDonald hat is culture? This
sherry in their supermarket wine section
a glug of Fino sherry, and feel your
animal activists after
reason is the food that it does well with
Daily Telegraph in December 2013.
question was posed by Spain’s congress conferred ‘traditional
cultural heritage’ status on the corrida –
or bullfight – in order to protect it from a European ban. Although the practice dates back 4000 years, having been
popularised by the Romans during their
domination of Europe, its legion of fans and supporters are waning noticeably. And yet, if you ask anyone for an
iconic image of Spain it’ll either be a matador with a flowing cape or a
flamenco dancer! Although incredibly hard hit by the continuing economic
recession, Spain is riding the crest of a
wave in terms of patriotic fervour, having won the 2010 World Cup in South Africa as well as Euro 2012.
But there’s another Spanish cultural
tradition that is being celebrated in all the hottest and trendiest circles in
London and New York – that of sherry drinking! Sherry has been deeply
unfashionable as a drink for years. In
South Africa, the appreciation of sherry extends to taking a bottle of “Obies”
(Old Brown Sherry) along on fishing trips to stave off the night chill!
London in particular has adopted
Spanish sherry with massive enthusiasm. Tapas and sherry bars have opened in
the UK capital at a rate of knots while
one national retailer reports that sales of
have increased by 33%. And part of the – little tapas, pinxtos and raciones of
mouth all refreshed,” he reported in the
olives, jamón Ibérico or Serrano and
WHAT AND HOW?
and pulpo. One of the scientific reasons,
fortified wine – meaning that spirit is
cheese, cuttlefish, pimentos, calamares
The basic information is that sherry is a
according to food writer James Ramsden
added to boost the alcoholic strength of
is that the chemical compound which
makes you drool – acetaldehyde – can be found in quite high levels in sherry. “It
washes out your taste canals. That’s why
you can have some olives or jamon, have
the wine. It’s made from white, mainly Palomino, grapes grown near the town of Jerez de la Frontera in the southern
Spanish region of Andalusia. Although most people think sherry should be
sweet – as Old Brown is – in actual fact, it’s generally made in a range of styles,
from crisply bone-dry to rich, treacly and deeply sweet. (See sidebar.)
It’s a hot, dry region and the soils are
quite chalky but it’s the history that’s
fascinating. It was the Phoenicians who
introduced winemaking to Spain in 1100 BC, the Romans who continued it when they controlled Iberia around 200 BC
but the medieval Muslim inhabitants of Sicily, Malta and the Maghreb, the
Moors, who introduced distilling to the
region around 700 AD, ultimately giving the world fortified wine and brandy. It’s also the Moorish name for the town,
Sherish that led to it being called Jerez and the wine style, sherry. In the
mid-1500s sherry was hugely popular in
Great Britain, courtesy of Francis Drake who arrived home with 2 900 barrels of the stuff after sacking Cadiz in 1587! Jul|Aug 2014 Vol 13
www.topsatspar.co.za 39
Taste of Spain
Sherry Styles: FINO
The most subtle of the styles, and the lightest, it’s dry, nutty, tangy and crisp. Having not been exposed to oxygen during its making because of the flor
Having been fortified, it also meant that the wine travelled well, not going off even during long sea voyages.
Wine writer Jamie Goode reports on
his website, www.wineanorak.com that “vineyards are mainly located within a triangle formed by the Sherry towns
Jerez de la Frontera, El Puerto de Santa
Maria and Sanlúcar de Barrameda. The characteristic vineyard soil in the region
layer, fino is delicate and akin to a
oxidation. It’s thicker in the humid coastal towns in the region. In addition, the flor
contributes a distinctive flavour to the wine through metabolizing alcohol to the nutty, appley compound acetaldehyde. To keep the flor healthy, casks are periodically
topped up with fresh wine, to maintain the nutrients that the yeasts need to survive.”
It takes the skill of the winemaker to
is known as albariza. A blinding white
identify which style the different barrels
chalk content, and retains water well. In
complete. Tasting is essential to separate
colour in bright sunlight, it has a high
such a warm, breezy region, evaporation levels are potentially very high, so this characteristic is important.”
white wine. Best chilled.
MANZANILLA Because of the higher humidity on the coast at Sanlúcar de Barrameda, this fino-style sherry benefits from a thicker flor layer and so is typically lighter and fresher than fino. It also displays a distinct salty tang.
AMONTILLADO An old fino which has lost its flor and consequently been exposed to oxygen,
will become once fermentation is
developing deeper, amber colour and
the lighter ones for fino sherry and the
higher in alcohol at 17.5% (the others
richer, deeper ones for oloroso.
complex nutty flavours. It’s also slightly are around 15%). It lasts longer because of the oxygen exposure.
SOLERA SYSTEM
PALO CORTADO
the mercury regularly passes the 40˚C
The ageing of sherry is the most complex
Another example of a fino sherry which
the Atlantic. “Table wines made from
involves a solera system. It’s an intricate
Goode writes that the extreme heat –
mark – is offset by cool winds coming off here wouldn’t be terribly exciting, but the complex process of Sherry production, including the addition of spirit once
fermentation is complete (fortification), results in complex, stable wines.”
Probably the most vitally essential
element to sherry production is the filmy layer of yeasts which forms on top – the
flor. “It forms spontaneously from yeasts that are abundant in the winery
environment when the sherry casks are left
incompletely filled,” Goode writes. “Sherry
butts (as the barrels are known) are made of American oak and usually have a capacity
of 600 litres, but are only filled to 500 litres, leaving a large air space. The growth of the flor protects the developing wine from 40 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
element of its production – because it
system involving many barrels. Picture,
lost its flor ‒ but it’s not as complex and aged as an amontillado but lies somewhere in between the two.
for example, three barrels of wine: one
OLOROSO
barrel is removed to be bottled. It’s then
sherries that don’t have the protection
very old. Some of the volume of this old replaced by a portion of the middle-aged wine in the second barrel. That second barrel is in turn replenished with wine
from the youngest, newest and freshest
barrel. Up to a third of the volume of the barrel can be removed but generally only 10 to 15% is taken out. This ageing and replenishing with “fresher” wine is how the complexity and flavour develops. So the final bottled product is actually a melange of wines from many
different vintages.
Complex, rich and nutty, these are of a film of flor while in barrel. These wines are dry in spite of being quite rich and raisiny in aromas and flavour. They age and last well.
PEDRO XIMÉNEZ Richly sweet and like liquid Christmas cake, PX is made from air-dried grapes. Consequently the sugar level is extremely high. The wine’s fermentation is stopped early by the addition of spirit. It’s typically almost black in colour and sticky.
Four decades Nederburg Auction
Hammertime! The annual Nederburg auction is one of the country’s most sought after social events and an invitation is highly prized. But nowadays few people realise that when ďŹ rst held, it was open to members of the public who brought along their own picnics. Fiona McDonald reports.
Auctioneer, Anthony Barne, MW
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 43
Four decades
Günter Brözel
Carina Gous
44 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
Nederburg Auction alling the Nederburg auction a
in a marquee on the lawns of the Nederburg
Not that there are clowns but
beyond recognition,” Hughes admits. “And
circus would not be far wrong! there is certainly a ring master
and performers and some of the producers
feel the tension of having their wines under the hammer is like a high-wire act… But
veteran of the South African wine fraternity, Dave Hughes, is happy to recount that the auction really is based on a circus.
“When we were planning the first
auction all those years ago we knew we
manor house in Paarl. “It’s changed almost
and details the various wines available.
what a lot of people don’t realise is that the
cellarmaster, Günter Brözel, had made a
was actually a postal auction… And in the
refused to allow! It was the first Edelkeur
first ever auction which preceded the event early days members of the public were able to attend. They didn’t get any of the fancy stuff reserved for the VIPs but they were
encouraged to bring their own grub along and picnic on the lawns!”
As it has been for decades, the auction is
needed to be organised and efficient in
now a ‘by invitation only’ event, restricted
circuses having to move on to a new town
hotel and lodge owners, important local
setting everything up,” he said. And with
virtually every day, packing up and moving on and then setting up in time for the
afternoon matinee meant that they were well-oiled machines.
And to this day, with the 40th
Nederburg auction due to be held in
September, that’s how it’s run – like an efficient, well-oiled machine.
Between 1 500 and 2 000 guests will have
their every need swiftly met, probably
without even realising half of the logistics required to make it appear seamlessly
effortless. As a veteran of many Nederburg auctions I still marvel at the hundreds of
details which are seen to. From the tickets texted to one’s cell phone which are then scanned at the entrance, the parking, the transfer from car to auction hall, the
exhaustively informative catalogue, paddles
online - www.nederburgauction.co.za –
to members of the liquor trade, retailers,
and international Distell clients and guests and, of course, the media. It’s always been
It all started because the Nederburg
sweet wine which the authorities at the time from grapes which had been infected with
botrytis – what is now recognised as noble
late harvest style wines. But back then there was no official designation or approval of that type of wine. Stellenbosch Farmers’
Winery, under which Nederburg then fell and that subsequently merged with
Distiller’s Corporation to form the current Distell, decided to sell this wine – and others – by means of auction.
“It was also a way of exposing the South
intended as a trade event. Members of the
African market to the potential for local
approach their local liquor retailers to bid
the height of apartheid and sanctions.
public are encouraged, however, to
on their behalf. The catalogue is available
wines to age,” said Hughes. It was the 70’s, South Africa didn’t have a very big wine market and it was a predominantly
It all started because unsophisticated one. the Nederburg cellarmaster, Günter Brözel, had made a sweet wine which the authorities at the time refused Bidders for SPAR to allow! in action
and admin support for the bidders, the bubbly which flows continually, the
thousands of plates of food, the coffee stations – and, the ever-present video
screens which constantly update the live bidding action.
Four decades down the line the
Nederburg auction is a far cry from that
1975 auction when there were just 15 wines on offer from five different producers, held
45
Four decades
It’s seen changes over the decades.
Possibly the most notable was the building of a bricks-and-mortar home for the event rather than tents and marquees. “That
happened after we had a helluva storm the
day before the auction one year. It blew all
the tents away! There was a lot of scrabbling
and scrambling and midnight oil burned but we were open for business the next
morning,” Hughes recalled with pride.
The Johan Graue auction hall now also
serves as the home to the popular TV reality
series, Masterchef! The days of seating 1 500 people and providing them with a plated
three-course gourmet meal has made way for a more relaxed two-day event which sees an
Daily Maverick: (The 2013) “Nederburg
really rooting for some diamonds.”
had been predicting the demise of the
a few treasures from Distell’s wine library.
established premium wine event.”
modern wines are some 40- and even
auction confounded the Jeremiahs who
Some of the rare lots which join the
Cape’s longest running and best-
Producers were delighted to attain an
average price-per-litre of R355 which was 91% higher than previously! (R185 in
2012.) Not only that, but most of the wine stayed on local shores rather than being
shipped off abroad as had often happened
auction manager Dalene Steyn took
cognisance of the fact that buyer interest in the event was waning – as were the prices
achieved. With the approval of then Distell CEO Jan Scannell, Steyn invited a local
and international panel to select the wines. There was no instruction other than to set
Nederburg Port showcase the country’s vinous history.
Uiterwyk’s 1974 Cabernet Sauvignon, a
Cabernet Sauvignon and a 1974 Middelvlei
15.4% of everything on offer.
In 2014 there will be 112 wines on offer
wines, 2 005 cases and 12 400 litres. When
significant shake-up in recent history. New
Cabernet Sauvignon and a 1964
Group as the top buyer overall, purchasing
up 63% of all the lots with the SPAR
plates of food.
In 2013 there was probably the most
Cabernet Sauvignon, a Zonnebloem 1964
Zonnebloem 1974 and 1975 Cabernet
in the form of 1 932 cases making up
CHANGE
50-year old wines: a 1964 Lanzerac
previously. South African buyers snapped
army of waiters regularly doing the rounds
with trays of canapés, snacks and scaled down
And diamonds were found – along with
Sauvignon, an Oude Libertas 1975
Pinotage make up the group of exceptional wines sharing the Auction’s birthday.
It is also only fitting that the iconic
12 156 litres of wine, down on 2013’s 134
Edelkeur, which gave rise to this event, is
briefing this year’s tasting panel, selection
different wines: a 1979 made by Brözel, a
convenor Michael van Deventer said “this being the 40th year of the Auction, we’re
most of the wine stayed on local shores rather than being shipped off abroad
well represented in the form of three
1993 and 2006. Adding further sweetness to the event is a 1989 Eminence natural sweet, the last vintage made by the
legendary cellarmaster which is still
gracious and lively, along with a 1990 vintage offering.
(Declaration: Fiona McDonald was a member of the tasting panel invited to select wines for both the 2013 and 2014 Nederburg Auction.)
the bar as high as possible. Wine quality was the only criteria and all submissions were tasted blind.
What resulted was a more than 50%
decrease in the amount of wine on offer,
from 25 444 litres to just 12 426! It was a shockingly bold move and yet produced
the desired result. Sales were double the
anticipated figure – with R4.4 million paid against an estimate of R2.2 million,
whereas the 2012 total (with twice as much wine) was R4.7 million.
Commentators and critics were united in
their praise. Michael Fridjhon wrote in the 46 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
Razvan Macici
Nederburg Auction
Janake Johansson
Mario Santana, SPAR Group
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 47
Available at TOPS at SPAR and SPAR stores
Thingamajigs
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red or white wine glass is ideal for an indulgent Irish Coffee treat
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Jul|Aug 2014 Vol 13
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9 Egg Yolk Egg Cosy R60 & 10 Jacaranda Wood Bowls R90 each, both Quirky Me. 11 Menu POV Candle Holder, Entrepo R799.95. 12 Vintage World Map Gentleman’s Umbrella, Heart and Home 349.98. 13 Entrepo Rosendahl Soft CoffeeTea Glasses ‒ 350ml Set of 2 R299.95. 14 Entrepo Rosendahl Soft Coffee Cup and Saucer ‒ 280ml R149.95. Jul|Augl 2014 Vol 13 www.topsatspar.co.za
49
Entertainment
Local is baie lekker music
South Africans are getting over their cultural cringe and proudly taking ownership of what it means to be a child of the Republic ‒ and that includes celebrating Afrikaner heritage. People can mock but see what happens to a dance floor when ‘Kaptein, span die seile’ or ‘Loslappie’ starts playing! Juanita du Plessis: Nashville ‒ R136
cd’s
Since the start of her illustrious career, it has been a dream of Juanita du Plessis’ to record a full country album in Country Music City Nashville, USA. Her dream is becoming a reality. Juanita has been working for the past year in Nashville and South Africa. Working with some of the best musicians in the mecca of country music, this double album took many hours and heaps of commitment but the end product is bound to surprise even the sceptics. True to the Nashville sound, the album comprises 32 songs, produced by Juanita and engineers, with artists such as Shania Twain, Faith Hill, Alan Jackson and more featuring. Juanita has also included two new Afrikaans country songs: As vandag my laaste dag is and As ons oud is. And keep your eyes peeled for the new music video accompanying the album’s release.
Now That’s What I Call Music! 67 ‒ R149 The biggest and best compilation around returns for another mammoth instalment of Pop hits, Indie treats, Urban anthems and dance floor fillers. The unstoppable Now brand rumbles on with No.1’s from Rihanna, Avril Lavigne and Timbaland, and tracks from Hellogoodbye, Gym Class Heroes, Take That, The Fray, Mutya Buena, Calvin Harris and more.
the PAPER
CORNER One Step Too Far ‒ By Tina Seskis ‒ R170
A body is found hanging on a hook
In the midst of battle, Lord Nicholas
above the canals of Amsterdam’s old
Falcott suddenly jumps 200 years
town, a mobile phone forced into the
An apparently happy marriage.
into the future. Finding himself in
victim’s mouth. In a remote coastal
A beautiful son. A lovely home.
2003, Lord Nicholas forges a new life
village, a doll lies in the ashes of a
Yet, one morning Emily Coleman
as “Nick Davenant” and serves in a
burnt-down house. But the couple
wakes up and walks right out of her
time-travelling secret society known
who died in the fire had no children of
life, taking nothing with her except a
as the Guild. But 10 years after he
their own. Did a little girl escape the
bit of money... not even her name.
jumped, Nick is told he’s being sent
blaze? And, if so, who is she and where
What makes her do it? Has she had a
back to 1815 on a vital mission. While
is she now? Inspector Jaap Rykel
breakdown? Was it to escape her
investigating the Guild’s enemies and
knows that he’s hunting a clever and
dysfunctional family ‒ especially her
hunting for the invaluable Talisman,
brutal murderer. Still grieving from the
flawed twin sister Caroline who always
he’s reunited with his sweetheart,
violent death of his last partner, Rykel
seemed to hate her? How will she
Julia Percy, who’s just started to
must work alongside a junior
survive? And, no matter how hard she
discover time-travelling gifts of her
out-of-town detective with her own
tries, can she ever really say goodbye
own. But a war over the past and the
demons to face, if he has any hope of
to her past? Emily has a secret. No one
fate of the future, as well as desperate
stopping the killer from striking again.
has ever guessed it. Will you?
attempts to find the Talisman and
Their investigation reveals two dark
use it to avert catastrophe, promises
truths: everybody in this city harbours
either to bring Nick and Julia
secrets ‒ and hearing those secrets
together or tear them apart.
comes at a terrible price.
The River of No Return ‒ By Bee Ridgway ‒ R170 50
After the Silence ‒ By Jake Woodhouse ‒ R170)
dvd’s
cd’s, dvd’s & books
The Grand Budapest Hotel ‒ R141
Noah ‒ R119
Ralph Fiennes truly steals the show in The Grand Budapest
Now you can make
Hotel which takes place in a fictional European alpine state known as the Republic of
up your own mind
Zubrowka. It’s 1932 and the country is on the brink of war. Young Zero Moustafa is a lobby
about the film which
boy at the eponymous hotel ‒ a luxurious estate run by M. Gustave H (Fiennes), a fastidious
caused controversy
yet charming and extremely proper man, who spends his days keeping (intimate) company
on its release a few
with the hotel’s richest, oldest, and blondest guests.
months ago. Human
When the elder Madame D ‒ whom Gustave had been a close companion to for
barbarism and
nearly two decades ‒ dies, Zero and his boss find themselves at the centre of a storm
warfare have ravaged the landscape. Noah, a
involving Madame D’s money-grubbing relatives, a priceless painting, and false
peaceful man, just wants to live a righteous
accusations that Gustave is responsible
life with his family. Every night, Noah has
for the death of the late Madame, which
visions of death by water, followed by
land the Grand Budapest Hotel’s
renewed life on Earth.
esteemed concierge in prison. Zero, with
He’s sent word from the Creator that a
help from the bakery girl Agatha who’s
great flood is coming that will destroy the
stolen his heart, seeks to break Gustave
world and all life. When Noah begins to
out of jail and assist his eccentric friend
build a giant ark in order to save himself, his
in proving his innocence.
loved ones and two of every species from the impending flood, he’s approached by an army of men who want to take over the boat
*cd’s and dvd’s available at kalahari.com
in an effort to save themselves.
enter now!
The Last Train to Zona Verde: My Ultimate African Safari ‒ By Paul Theroux ‒ R190
world increasingly removed from both the itineraries of tourists and the hopes of postcolonial independence movements.
“Happy again, back in the kingdom of
Passing the browsing cattle of the great sun
light,” writes Paul Theroux as he sets out on
baked heartland of the savannah, Theroux
a new journey through the continent he
crosses “the Red Line” into a different
knows and loves best. Theroux first came to
Africa: “the improvised, slapped-together
Africa as a 22-year-old Peace Corps
Africa of tumbled fences and cooking fires,
volunteer, and the pull of the vast land
of mud and thatch,” of heat and poverty,
never left him. Now he returns, after 50
and of roadblocks, mobs, and anarchy. After
years on the road, to explore the little
2 500 arduous miles, he comes to the end
travelled territory of western Africa and to
of his journey in more ways than one, a
take stock both of the place and of himself.
decision he chronicles with unsparing
His odyssey takes him northward from Cape
honesty in a chapter called “What Am I
Town. Journeying alone through the
Doing Here?”
greenest continent, Theroux encounters a
To qualify, send in a postcard or e-mail clearly marked Cheers CD/DVD 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, 8th August 2014. The address to send it to is cheers@cheersmag.co.za or Cheers P.O. Box 259, Rondebosch, 7701.
win
Stand a chance of receiving a copy of either the Noah DVD or the NOW That’s what I call music 67 CD! Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.
Vivid, witty, and beautifully evocative.
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. Jul|Aug 2014 Vol 13
www.topsatspar.co.za 51
Recipe book
Fancy bush tucker he name of the company he works for gives you all the
information you need: Sanctuary
Retreats – and as Group Executive Chef,
Being on safari needn’t mean smoky campfire braai fare, as detailed in Struik Lifestyle’s latest book release – Gourmet Safari by Donovan van Staden.
Donovan van Staden harnesses his years of experience to ensure a 5-Star safari experience for all guests.
Sanctuary Retreats have properties in
the Okavango Delta in Botswana, the Masai Mara in Kenya, Bwindi
impenetrable forest in Uganda and
elsewhere – and Van Staden’s day job is to shuttle between the properties,
supervising chef training and ensuring
that culinary standards don’t slip an inch. Spotting elephant, buffalo, lion, rhino or cheetah might be the ultimate goal but much of the enjoyment of a bush or
safari getaway is also about the relaxed repast. And with lodges so far from
civilisation, maintaining standards is always a challenge.
From the biscuits which accompany
guests’ coffee on the pre-dawn drive to spot game feeding and trekking to waterholes, to breakfast, lunch,
WESTPHALIA HAM AND MELON SALAD WITH A BALSAMIC REDUCTION
METHOD: For the balsamic reduction, pour the vinegar into a saucepan and bring to a simmer. Add the sugar and reduce the
afternoon tea, sundowner snacks and
”My take on the traditional Italian Parma
liquid until it reaches a syrup consistency.
ham and melon duo,” writes Donovan.
Chef’s tip: Keep a very close eye on the
compiled a collection of recipes
Serves 1
balsamic mixture while it is reducing.
canapés to dinner, Van Staden has appropriate for every eventuality.
Van Staden admits that it helps that he
loves all aspects of bush life. He unwinds by indulging his hobby of photography, something he took up as a young chef working at Sabi Sands in the Kruger
Park. The evidence of his love of both
food and photography is plain to see in the pages of this beautifully illustrated recipe book, Van Staden’s first. 52 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
It can go from simmer to burnt in the blink
INGREDIENTS: BALSAMIC REDUCTION
of an eye. For the salad, wrap each piece of melon
(MAKES 200ML)
in a slice of ham. Place three slices of ham
750ml balsamic vinegar
in the centre of the plate and arrange a
250g white sugar
small bundle of greens on top. Neatly stack the ham-wrapped melon on top of the
HAM AND MELON SALAD
greens. Drizzle the balsamic reduction
3 slices green melon
around the salad.
6 slices excellent quality Westphalia ham
Chef’s tip: Try to get some height when
Salad greens
plating up as it adds to the presentation.
Pan-seared duck breast with a mushroom and red wine sauce and creamy mashed potatoes Serves 4
INGREDIENTS: DUCK MUSHROOM AND RED WINE SAUCE 4 duck breasts 10 ml cooking oil
Giveaway 500ml beef stock Pinch each of salt and ground black pepper
CREAMY MASHED POTATOES 1.6kg potatoes, washed, peeled and chopped 40g butter 5ml Dijon mustard 125ml thickened cream
40g butter
125ml milk
1 onion, chopped
Salt and ground black pepper
85g button mushrooms, sliced Available GO TO ‘IN THE BASKET’ at TOPS at SPAR and ON PG71 FOR YOUR SPAR stores FULL GROCERY LIST
125ml good red wine
Call the TOPS HOTLINE 0860 313 141
METHOD: For the duck, score the skin of the breasts. (This is to stop the breasts from curling during the cooking process.) Heat the oil in a pan until sizzling hot. Place the duck breasts in the pan, skin side down, and fry until the skin is crispy. This will take about four minutes. Turn the duck breasts over and cook to your liking. Set aside to rest for 10 minutes.
For the sauce, use the same pan in which
moisture. Remove from the heat and mash
you cooked the duck. Add the butter, onion
the potatoes until smooth. Add the butter,
and mushrooms and sauté until the onion is
mustard, cream and milk and use a wooden
soft. Deglaze the pan with the red wine. Add
spoon to combine. Press the mash through
the stock and bring to a simmer. Reduce
a sieve. Season to taste.
until thick enough to coat the back of a spoon. Strain the sauce and season to taste. For the mash, place the potatoes in cold
To plate up, carve the duck breast into even slices of about 1 cm thick. Place a dollop of mashed potato in the centre of
water and bring to a boil over a high heat.
the plate and neatly arrange the duck slices
Boil until tender and then drain the
around the mash. Drizzle the sauce around
potatoes. Return the potatoes to the
the outer edge of the duck breast and
saucepan and cook out some of the
serve immediately. Jul|Aug 2014 Vol 13
www.topsatspar.co.za 53
Recipe book
RED WINE-BRAISED LAMB SHANK WITH OVEN-ROASTED ROOT VEGETABLES
Serves 4
INGREDIENTS: LAMB SHANKS
VEGETABLES 2 large carrots
4 lamb shanks
METHOD:
2 large parsnips
10ml olive oil
For the lamb shanks, marinate them overnight
2 medium red onions
in the olive oil, vinegar, red wine, rosemary and
20ml balsamic vinegar
½ butternut
garlic. Remove the lamb shanks from the
125ml good red wine
15ml olive oil
marinade and reserve the marinade for later.
4 sprigs fresh rosemary
7.5ml chopped fresh mixed herbs
Heat some cooking oil in a large saucepan and
10 cloves garlic, unpeeled
brown the lamb shanks. Add the onions and fry
Cooking oil for frying
until soft. Add the marinade and deglaze the
4 small onions, chopped
saucepan. Add the grated and tinned tomatoes
3 tomatoes, grated
and simmer for about two hours, or until the
1 x 400g tin whole peeled tomatoes
lamb is tender and barely attached to the bone.
Pinch each of salt and ground black pepper
Season to taste. For the vegetables, preheat the oven to 180ËšC. Peel and cut all the vegetables into bite-sized pieces. Toss the vegetables with the olive oil and herbs. Spread the vegetables in an even layer on a baking tray. Roast in the oven until fork-tender. Give the vegetables a good toss every five minutes or so. Serve the shanks and vegetables on a bed of couscous to soak up the sauce.
es l b a t e eg v t o o r d aste o r n e v o h t i w k Red wine-braised lamb shan 54 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
Giveaway
enter now!
dark, rich chocolate cake
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, 8th August 2014. The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.
DARK, RICH CHOCOLATE CAKE
METHOD:
INGREDIENTS:
saucepan and bring to a boil. Add the
Serves 12‒15
250ml water
TO DECORATE
100g butter
200g dark
125ml sunflower oil
chocolate
250g cake flour 25g cocoa powder 5ml baking powder 500g sugar 2 eggs 125ml milk
100ml fresh cream
Preheat the oven to 160̊C. Grease a deep baking tray. Pour the water into a small butter and oil to the water and stir until the
win
Stand a chance of receiving one of two copies of ‘Gourmet Safari’, published by Struik Lifestyle SEE T&C’S ON PG 2
butter has melted completely. Remove from the heat and set aside to cool. In a separate bowl, sift the flour, cocoa powder, baking powder and sugar together. Add the water mixture to the dry ingredients and mix well. Add the eggs and milk and mix. Pour the cake batter into the prepared baking tray and bake for about 1½ hours, or until a test skewer inserted in the centre comes out clean. Remove from the oven and set aside to cool in the pan. To decorate, melt the chocolate in a steel bowl suspended over a saucepan of simmering water and then combine with
Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.
the cream. Pour the chocolate ganache over the cake and smooth out with a spatula. Cut the cake into squares and serve. Jul|Aug 2014 Vol 13
www.topsatspar.co.za 55
TOPS Nosh
Café style
Silwood Kitchen
‘Wake up and smell the coffee!’ might be a commonly used expression to get people to pay a bit of attention to what’s literally under their noses ‒ but in this context, it’s an invitation to revel in all things mocha! Photography by Julia Andrade.
Coffee macaroons Makes approximately 25-30
INGREDIENTS: MACAROONS 180g icing sugar 100g ground almonds 80g egg whites ‒ room temperature Pinch cream of tartar 27g castor sugar Black food colouring
COFFEE BUTTER ICING FILLING: 50g butter 100g sieved icing sugar 40g instant coffee granules
METHOD: MACAROONS Heat the oven to ±140̊C. Line 2-3 baking sheets with silicone baking paper and spray
little extra frothy egg white to slightly soften the mixture. Transfer the batter to a piping
very lightly with Spray and Cook. For the
bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared
macaroons: In a blender, blend the almonds
baking sheets. Leave to rest for 30 minutes out of the fridge ‒ or until the macaroons have
and icing sugar together, then sift and set
developed a skin. (This step is essential as it ensures a crunchy outer shell once baked.)
aside. Beat the egg whites. When frothy add
Bake the macaroons for approximately 20 minutes, turning the oven temperature down to
a pinch of cream of tartar. Add the castor
120̊C after 10 minutes. Immediately slide the silicone baking paper onto the work surface
sugar and beat at high speed until a stiff
and rest for a few minutes before gently peeling the macaroons off the paper.
peak is formed, then add a tiny amount of the colouring. Fold in the almond mixture
BUTTER ICING:
in two batches. Continue the folding until
Cream the butter thoroughly in an electric mixer, gradually beating in the icing sugar,
the mixture closes on the count of 10. At
flavouring, colouring and sufficient liquid to make a spreading consistency. Assemble:
this stage if still too stiff you can add a
Sandwich macaroons together with butter icing Jul|Aug 2014 Vol 13
www.topsatspar.co.za 57
58 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
INGREDIENTS: COFFEE CHIFFON 30ml coffee granules 250ml boiling water 565ml cake flour 375ml sugar 15ml baking powder 5ml salt 125ml sunflower oil 5 egg yolks 250ml egg whites 3ml cream of tartar
COFFEE ICING 45ml coffee granules 10 ml boiling water 200g butter 500g icing sugar, sifted
METHOD: COFFEE CHIFFON Mix the coffee granules into 250ml boiling water, set aside to cool. Sift dry ingredients together three times. Mix together the oil and egg yolks, add to the dry ingredients and enough of the cooled coffee (+/- 220-240ml) to form a smooth batter. Whisk the egg whites and cream of tartar until stiff peak. Pour the yolk mixture over the whites and gently fold the two mixtures together. Pour into an ungreased chiffon pan. Bake at 160̊C for approximately 60-80 minutes until set and cooked through. Hang upside down to cool.
TO ICE: Cut the cake in half. Spread the lower half with coffee icing and reassemble. Cover the cake with coffee icing
COFFEE ICING: Mix coffee granules with the boiling water to form a paste. (Water must be boiling to cook the coffee. Do not add too much water as it will curdle the icing.) Allow to cool. Cream the butter until light and fluffy. Add the sifted icing sugar and cooled coffee paste. Add a few drops of water if the icing is too thick.
jarred
Coffee chiffon
TOPS Nosh
These delicious recipes were prepared and cooked by chef Jarred Deeves , a second year student at the Silwood Kitchen in Cape Town. www.silwood.co.za
Silwood Kitchen 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
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 59
TOPS Nosh
Decadent Chocolate Brownies with Coffee and Hazelnut Ice-Cream Serves 8
BROWNIES INGREDIENTS: 140g butter, plus extra for greasing 4 large eggs 350g castor sugar 140g cake flour 75g cocoa powder 100g pecan nut halves 100g white chocolate, roughly chopped
METHOD: Preheat oven to 170̊C. Completely line a 23cm square cake tin with greaseproof paper and butter generously. Very gently, melt the butter in a saucepan and leave to cool. Using a wooden spoon, beat the eggs with the sugar in a large bowl until creamy and smooth, then stir in the cooled butter. Stir the flour and cocoa powder into a large bowl. Gradually stir in the egg mixture until smooth, then fold in the nuts and white chocolate pieces. Pour into the prepared
FOR THE ICE CREAM
spoon and boil the syrup until it looks thick
cake tin and bake for 30 ‒ 35 minutes until
INGREDIENTS:
and syrupy; when a metal spoon is dipped
risen with a slightly crusty top. Be careful
55g sugar
in, the last drops of syrup will form thin
not to overcook the mixture ‒ it should be
120ml water
threads. Pour this boiling syrup in a steady
gooey in the middle. Cool in the tin for a
2 egg yolks
stream onto the egg yolks, whisking all the
few minutes, then lift the cake out in the
25ml good quality coffee dissolved in 35ml
time. Add the coffee mixture and continue
greaseproof paper and place on a wire rack
boiling water
to whisk until it becomes a thick creamy
to cool. When completely cold, remove the
500ml whipping cream
white mousse. Whip the cream to soft
greaseproof paper and cut into 16 squares
50g hazelnuts, skinned
peak, and fold into the mousse with the chopped hazelnuts, pour into a bowl, cover
60 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
METHOD:
and freeze. After about 1½ hours when the
Put the egg yolks into a bowl and whisk
ice cream is just beginning to set, fold
until light and fluffy. Combine the sugar
mixture again to make sure the hazelnuts
and water in a small heavy bottomed
are equally distributed, freeze again. If you
saucepan, stir over heat until the sugar is
don’t fold the ice cream, the nuts will sink
completely dissolved, then remove the
to the bottom.
Blogspot
Seasonal satisfaction
teresa
Winter has well and truly arrived, and it is time to unpack the scarves and gloves, light a fire and enjoy delicious cold weather dishes that warm from the inside out, writes Teresa Ulyate of Cupcakesandcouscous.blogspot.com.
nspiration for both of these recipes was provided by the arrival of a
typically chilly Cape Town afternoon.
I was craving something warm, spiced
and filling but not too heavy – so the first recipe to come to mind was a thick and
hearty soup. Step one was to get everything
ready, so I grabbed my chopping board and went about throwing some of my favourite
ingredients and flavours into a pot. This was the result – delicious carrot and coriander
soup. Full of flavour and packed with healthy veggies and lentils, it also freezes well so you can store any leftovers for quick weekday
lunches at your office desk. Your colleagues will have menu envy deluxe! It’s easy to
throw together as you don’t even have to
Carrot & coriander soup Makes approximately 1.6 litres
INGREDIENTS: 15ml sunflower oil
cook the lentils – simply open a tin!
1 tsp ground cumin
guava season, thanks to the large guava tree
1 red onion, chopped
At our house, May marks the beginning of
in our back garden. For those without the delights of a guava tree, you’re sure to see them appearing in your local SPAR
supermarket soon. Why not try this lightly spiced guava crumble with its gorgeous
crunchy, golden crumble topping? I’m a fan
of this blend of warm spices that enhance the flavours of the fruit without overpowering
them. And the addition of coconut is subtle
but really complements the fruit nicely. Keep warm and happy cooking!
Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot.com and
1/2 tsp medium curry powder Available at TOPS at SPAR and SPAR stores
3 cloves of garlic, chopped 700g medium carrots, peeled and sliced 400g tin peeled and chopped tomatoes 1 litre vegetable stock 1 tin of lentils, drained (drained weight 244g)
GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST
Call the TOPS HOTLINE 0860 313 141
1/3 cup fresh coriander leaves (no stalks) + extra to garnish salt and pepper to season
METHOD: 1 Heat the sunflower oil in a pot, then add the ground cumin and curry powder and cook gently for 1-2 minutes. 2. Add the red onion and garlic and sauté for 2 minutes. 3. Add the carrots and cook for a further 2 minutes. 4. Stir in the tin of tomatoes, then add the vegetable stock and allow everything to simmer until the carrots are just soft, stirring occasionally. This should take 20-30 minutes. 5. Add the lentils and simmer for a further 5 minutes. 6. Take the pot off the heat and stir in the coriander leaves. Use a stick blender or food processor to blitz the soup to the desired consistency.
holds the bragging rights as the winner of Two
My preference is to blitz mine just until most of the carrot slices are blended in so it still
Oceans’ Simple Snacking Challenge 2013.
has some chunky texture, but you could make it smoother if you like. 7. Season to taste
Cupcakesandcouscous.blogspot. com
62 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
with salt and pepper and serve topped with a few fresh coriander leaves and some crusty bread on the side. If you’re feeling lavish you can also add a swirl of fresh cream.
Hearty fare
Spiced guava & coconut crumble INGREDIENTS:
METHOD:
1kg fresh guavas
1. Preheat your oven to 200̊C . Peel and
80ml (1/3 cup) castor sugar 2 Tbsp water 2 star anise 8 whole cloves
CRUMBLE TOPPING: 75g cake flour 50g brown sugar 20g desiccated coconut 1/2 tsp ground cinnamon 1/4 tsp ground ginger 60g butter, cubed
quarter the guavas, removing the seeds as you go. 2. Place the castor sugar, water, star
the butter cubes have disappeared and the
anise and whole cloves in a pot, then add
mixture starts to clump together. 4. Grease
the guavas. Stir gently over a medium heat
an appropriately sized oven dish ‒ or
to dissolve the sugar. You’ll notice that the
individual ramekins if you prefer. Remove
guavas will start to release some juices.
the whole cloves and star anise from the
Allow to boil for about 5 minutes until the
guava pot, and then tip the fruit and syrup
liquid has reduced. Take the pot off the
into the dish or ramekins. Sprinkle the
heat and put to one side. 3. To make the
crumble mixture over the fruit in an even
crumble place the flour, brown sugar,
layer. 5. Bake in the oven for 30 minutes or
coconut, cinnamon and ginger in a bowl
until the crumble is golden and the syrup is
and mix. Add the butter then, using your
bubbling up the sides of the dish. Serve
fingertips, rub everything together until all
warm with vanilla custard or cream.
Spiced guava & coconut crumble
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 63
Tuisnywerheid
64 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
Emile Joubert
as die wildspot
uid-Afrika is ’n paradys vir iemand wat lief is om wildsvleis gaar te maak en te eet. Ek het al gewoon in jaglustige nasies, soos NoordAmerika en Europa. Daar betaal jagters ’n fortuin om die hele naweek deur ’n modderige woud te kruip agter ’n pieperige voël of ’n verdwaalde springhaas aan. En moenie eers van ’n kalkoen praat nie! En as iemand wel die dag iets geskiet het, word die dier met sulke koorsagtige opgewondenheid by die huis aangebring dat die kok nie weet wat om met die ding te doen nie. Dáár is wild ’n seldsame luukse. In Suid-Afrika is dit ’n gegewe. Die keuses hier is ook wyd. Kaap se kant is springbok die ding. In die Oos-Kaap en Bosveld smul hulle aan koedoe en rooibok. En vlak- of bosvark. En met die winter se kloue tans diep ingeslaan, is dit jagtyd. Wat beteken dat heelwat wildsvleis beskikbaar is – hetsy op winkelrakke of deur die vrygewigheid van ’n jagvriend. Die keuse is wyd, maar ek volstaan by my mening dat springbok die lekkerste vleis is. En spesifiek die dier se slangvormige heel rugstring, gebraai oor die kole.
Ons is mos almal bokke vir sports ‒ en waar twee stokperdjies bymekaar kom, is daar niks beter nie. Jag en braai! Ditsem. MAAK SÓ: Neem jou springbokrugstring van om
mond smelt en die geur van bossies en vleis
en by 1.5 kg en plaas dit in ’n bak. Gooi
agterlaat. Laat die mense hul eie sout en
twee stewige koppies goeie rooi wyn,
peper byvoeg, maar hou hulle in toom.
soos ’n Pinotage of Merlot, op die vleis
Want in wildsvleis proe mens die geur van
uit, asook ’n halwe koppie olyfolie en
die lewe.
een eetlepel oester- of sojasous. Vind
Ek het nou die dag hierdie ding vir my
ook plek vir twee fyngekapte
Franse pelle gebraai. Hulle heet uit
knoffelhuisies. Laat ta nou in daardie
Toulouse, een van daardie land se prima
bak lê vir tot 12 ure. Draai hom net nou
kosstreke. Wel, hulle het iets bevestig wat
en dan om om hom aan die volle
ek nog altyd geweet het: ’n goeie stuk
geurspektrum bloot te stel.
springbok is van die perfekste vleis in die
Wanneer die eetslag wink, maak ’n
wêreld. Die geur is nie wild en vrank nie, en
vuur en sorg dat jy matige tot warm
ondanks die lae vetinhoud is dit smelt-in-
kole het.
die-bek-geurig indien die braaier hom
Braai nou daardie rugstring vir sowat 12 tot 18 minute ‒ afhangende van
medium hou. Bedien met gestowe sagtevrugte soos
hoe gaar jy van hom hou en hoe groot
ons boere dit doen en tradisionele geelrys,
die vleis is. Aangesien jy ’n voortreflike
ja, met rosyntjies.
braaier is, sal jy weet wanneer om die vleis om te draai. Elke 3 tot 4 minute,
Dis immers ons nasionale bok wat hier gebraai word, vir vleis en vaderland.
afhangende van die kole se hitte.
GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST
Smeer die vleis gereeld met die marinade, maar nie vir die laaste drie of vier minute van die braaislag nie. Jy wil jou vleis droog van buite hê wanneer hy opgedis word.
Available at TOPS at SPAR and SPAR stores
Nadat hy afgehaal is, laat die vleis vir
emile
10 minute langs die vuur op ’n houtbord of ander plat voorwerp staan om te “rus”. Dit gee die vleis se sappe
Call the TOPS HOTLINE 0860 313 141
kans om terug te trek vanaf die warm Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.
oppervlak tot die dieper binneste weefsels. Sny nou dun skywe van daardie pienk vleis met sy bruin kors wat in jou Jul|Aug 2014 Vol 13
www.topsatspar.co.za 65
Responsibility
His research led him to businessman
and inveterate inventor Org Nieuwoudt in George who, together with the
University of Stellenbosch’s Energy Research division, had developed a
patent for more efficient and effective conversion of waste oil into biodiesel.
BioGreen’s website – www.biogreen.
FUELLING
conservation
It has been decreed by government that by October 1 2015 at least 5% of all diesel fuel purchased at pumps nationwide will be biofuel derived. SPAR has got a jump on things, having run a portion of its truck fleet on biodiesel since 2010 – resulting in a saving of nearly 250 tons of carbon dioxide emissions since then! Fiona McDonald reports. hile it might seem a
which doesn’t accurately convey the
running successful
De Gouveia and his team have for what
huge leap from
sushi restaurants to
becoming an eco-pioneer producing and promoting the use of biodiesel, for Cape Town businessman and innovator Roy
de Gouveia it wasn’t a big stretch at all.
“I’m living my dream,” he said simply.
“Yes, I could still be running Wakame,
Wasabi and Salushi very successfully but putting everything I have, every drop of
enthusiasm and effort, into BioGreen is just so much more fulfilling.”
Its website states that “BioGreen is a
renewable energy company that prides
commitment and genuine passion that
they do. People pay lip service to ‘making a difference’ but BioGreen truly is!
And to think it all started with De
Gouveia asking one of his restaurant
managers what they were paying for new cooking oil – and what happened to the old, used oil. “I was looking to run my
own diesel bakkie on biofuel and started researching the process.” After being
given three different prices, De Gouveia realised that he needed to go into the matter more deeply.
“I was shocked! There are some deeply
itself on transparency, reliability and the
unscrupulous people out there! One firm
services of the highest grade to the
chemically – and then goes and sells it
determination to deliver the products and market.” That’s typical corporate speak 66 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
buys up old oil, basically cleans it up
into the poorer communities as ‘new’ oil!”
co.za – states that “Biodiesel is made
through a chemical reaction between natural oils and alcohol, followed by
purification. Biodiesel can be made from nearly any naturally occurring vegetable oil or fat. The most frequently used oils by Biogreen Diesel facilities are used cooking oil and poultry fat.”
Some of De Gouveia’s pictures of the
yellow buckets of used oil which arrive at the BioGreen processing facility in
Cape Town are stomach churning! “It’s not a pretty sight and can be quite a
stinky process,” De Gouveia conceded. Local restaurants, hotels, retailers and supermarkets sell the oil to BioGreen which then filters and cleans it,
processes it chemically and produces biodiesel and glycerol and water as a waste product.
“That in itself is a potential negative,”
said De Gouveia. “By 2020 the world
will have six times more glycerol floating around the system than is needed!” Not
that he isn’t “a-man-with-a-plan”… and is developing an organic fertiliser which
goes a long way to solving his by-product conundrum.
The distribution director of SPAR’s
Western Cape and Namibian operations, Solly Engelbrecht, took up the tale. “We were approached by BioGreen in 2010 and saw the merit of what Roy de
Gouveia was proposing. We gave our
stores the opportunity of getting rid of their used oil – something which most
Biodiesel were only too pleased about,” he said.
“It’s unique in that with SPAR it’s a
closed loop system,” De Gouveia said. “We don’t sell biodiesel to them. It’s their oil that we simply process and
provide them with the biodiesel for their truck fleet – obviously for a fee.”
Engelbrecht admits there were a few
“teething problems” especially with the
vehicles being a bit sluggish in the chilly Western Cape winters “but we’ve solved
the issues – it was just a temperature and
heating problem – and now everything is running fine. We’re very happy with the relationship and according to our records, by making a very simple
adjustment, we’ve converted 166 216
litres of used oil and saved 235 tons of CO2 emissions!”
De Gouveia “guesstimates” that the
local market produces between 2 – 2.5
million litres of waste oil monthly. But
with the mandatory requirement of a 5%
FAQS:
WHAT IS THE DIFFERENCE IN EMISSIONS OF BIODIESEL AND MINERAL DIESEL? Using biodiesel instead of mineral diesel significantly reduces unburned hydrocarbons, carbon monoxide, and particulate matter from exhaust emissions. It also virtually eliminates sulphur oxides and sulphates ‒ major contributors to acid rain. Nitrogen oxide emissions may increase slightly, but can be remedied with newer low-emission diesel engines. Roughly 400 litres of biodiesel displaces one ton of carbon emissions.
BIODIESEL AND VEGETABLE OIL. WHAT IS THE DIFFERENCE? Biodiesel is produced through a chemical process called trans-esterification which converts oils and fats of natural origin into fatty acid methyl esters (FAME). Combustion of vegetable oil without conversion to biodiesel will lead to soot accumulation and deposits that may lead to power loss and engine failure.
DO I NEED TO DO ANYTHING TO CHANGE MY DIESEL VEHICLE TO USE BIODIESEL? If your car was made after 1993, the answer is no. If your car was made prior to 1993, the rubber fuel lines will probably have to be replaced. One of the major advantages of using biodiesel is the fact that it can be used in existing diesel engines without negative impacts to operating performance. Biodiesel is the only alternative fuel for heavyweight vehicles that does not require any special injection or storage modifications.
addition to diesel on the South African
CAN BIODIESEL WORK IN MY PETROL ENGINE?
7 million litres of biofuel annually. It’s
DIESEL AND BIODIESEL. CAN I SWAP BETWEEN THEM?
market alone, there is a need to produce potentially a huge growth industry with the positive spin off that used oil is no longer a headache for restaurants and other users.
“Everything we use is South African
– local labour, locally fabricated
equipment, local tanks and even local
No, biodiesel can only run in conventional compression-ignition (diesel) engines!
Yes, you can use biodiesel and diesel fuel interchangeably, as well as blended.
I HEARD THAT MY FUEL FILTERS NEED TO BE CHANGED MORE OFTEN WHEN USING BIODIESEL? Biodiesel is a solvent. It’ll clear many diesel deposits that have accumulated in your fuel tank which may initially cause fuel filter clogging. Continued use of biodiesel will not cause an increase in frequency of filter changes.
intellectual property!” And it doesn’t
FUEL EFFICIENCY OF BIODIESEL VS. DIESEL?
his 3 000 litre a day production to
Virtually the same MPG rating as
stop there: De Gouveia wants to expand include non-waste oils. “We’re looking
at potentially getting a community-based seed oil farming initiative up and
running in the Eastern Cape – which in turn has a spin-off for the economic wellbeing of the community.”
Is it any wonder he turned his back on
slinging sushi for a living?
vehicles running on mineral diesel.
IS BIODIESEL GOOD FOR MY ENGINE? Yes, biodiesel can actually extend the life of your engine. Biodiesel has superior lubricating properties that reduce the wear of vital engine parts.
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 67
what to look out for next issue Yo-ho-ho! And a bottle of...? Rum: Tasted and rated by CHEERS Cellars, cabinets, racks, crates & fridges. The lowdown on liquor storage What’s the buzz on weiss beer? brought to you by
www.topsatspar.co.za
Congratulations to all of last issue’s winners THE HEINEKEN KEG WINNERS & THEIR TOPS AT SPAR STORE:
1. Nhlanhla Mahlangu, Maluleke 2. Phillip David Nkambule, Birch Gate 3. Richard Moodley, Parklane Cellars 4. Rabana Modisaemang, Vosloorus 5. Sanette van Niekerk, Langverwacht 6. Desmond Nel, Ladybrand 7. Sonja Steyn, Christiana 8. Dee Williams, Jeffery’s Bay 9. Nomsa Mnguni, Moloto 10. Debbie van der Bank, Essenwood 11. Wayne Talbot, Nottingham Road 12. Michael Rubin, Jeffrey’s Bay 13. Sasha Reddy, Knowles 14. Siphesihle Zikalala, The Fields 15. Claire Erasmus, The Hill 16. Ismail Badat, Jonathan’s city square 17. Gaynor Ray, Bluff Super Spar 18. Edward Geach, Meyersdal 19. Kamogelo, Karen Park 20. Gillian Oberholzer, Kraaifontein 68 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
BUNNAHABHAIN BUSINESS TRAVEL SET WINNER:
1. Kobus Burger, Pietermaritzburg
JACK RYAN DVD WINNER: 1. Neo Thebe, Ganyesa
SHAKIRA CD WINNER:
1. Elizabeth Nagel, Pretoria
SAVANNAH TO SEA BOOK WINNERS: 1. Natasha Pieters, Durban 2. Tim Walker, Port Elizabeth
enjoy your spoils!
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Go to w th ww. e C fa he ceb er By entering you stand a chance to win one of o yo s Fa ok.c three Glenmorangie Discovery Packs. ur ce om ch bo / Send an email with the subject line Cheers Glenmorangie Hamper Giveaway an ok Che ce pa er containing your name, ID number, physical address (not a P.O. Box please!), name of ge sM a wi of the TOPS at SPAR store at which you made any purchase from and the till nn and g, in do slip number, along with a contact telephone number to qualify for the g! ub SH le AR random draw to cheers@cheersmag.co.za. SEE T&C’S ON PG 2 E
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Not for Sale to Persons Under the Age of 18. Drink Responsibly. Sep|Oct 2013 Vol 08
www.topsatspar.co.za 69
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 30ml whisky 50ml rum 20ml ginger liqueur 3 dashes of bitters bottle of Pinotage/Merlot 2 bottles of good red wine 40ml apple juice 20ml lemon juice
Available from SPAR Dried Spices/Herbs/Stock
1pkt salad greens
250g instant coffee granules
3 tomatoes
20g desiccated coconut
800g medium carrots
100g ground almonds
85g button mushrooms
100g pecan nut halves
1.6kg potatoes
50g hazelnuts, skinned
2 large parsnips
100g white chocolate,
½ butternut
200g dark chocolate
1kg fresh guavas
1kg rice
1 green melon
1pkt raisins
Cans/Jars/Bottles/Cartons
Dairy
150ml olive oil
675ml cream
275ml sunflower oil
250ml milk
10ml tumeric
5ml soya sauce
700g butter
1 tsp ground cumin
770ml balsamic vinegar
14 eggs
2 star anise
5ml Dijon mustard
250ml egg whites
½ tsp ground cinnamon
black food colouring
¼ tsp ground ginger
400g tin peeled & chopped tomatoes
½ tsp medium curry powder
400g tin whole peeled tomatoes
1.5kg game meat
1l vegetable stock
1 tin of lentils
4 lamb shanks
500ml beef stock
4 duck breasts
salt and pepper
Baking/Dry goods Fresh Fruit/Veg/Herbs/Spices
Meat/Fish/Poultry
6 slices of ham
100g brown sugar
23 cloves of garlic
1kg white sugar
3 red onions
780g icing sugar
5 brown onions
400g castor sugar
1 bunch coriander
615g cake flour
5ml ginger
100g cocoa powder
4 sprigs rosemary
20ml baking powder
7.5ml chopped mixed herbs
10ml cream of tartar
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
Jul|Aug 2014 Vol 13
www.topsatspar.co.za 71
Loopdop Gerrit Rautenbach
gerrit
Die trekker van Bothaville Daar’s ’n storie ‒ en dit begin met ’n dominee en ’n Vrystaatse mielieplaas.
Op die punt wat Dominee wil moed
welkomsê-mandjies vol mielies, pampoen,
s jy weet van Bothaville in die Vrystaat, dan weet jy dis die tuiste
uie en ander lekkernye. Maandagoggend het hy besluit dis tyd om
van die Nampo-oesdag, maklik
opgee en die aftog blaas, vlieg die voordeur woes oop. So woes die hortjie-blindings
die grootste mieliefees in die wêreld. Maar
almal eerstehands te leer ken. Met die
kabbel dit uit teen die riffelglas langs die
daar is baie meer wat dié plek op die kaart
gemeentelys op sy pa se ou 200 Mercedes (’n
deur. Eers sien Dominee niks, maar
gesit het. Tog is die storie der stories een
gradueringsgeskenk) se passasiersitplek is hy
wanneer hy sy blik laat sak, staan daar so ’n
waarvan min weet.
daar weg vir sy eerste rondte huisbesoeke. Hy
kordaat mannetjie met bloedrooi hare,
het gereken sy gemeente het ’n groot
kroontjie wild op die voorkop en groot
plaaswyk en hy sal eerste die plase doen.
sproete wat sy blitsblou oë laat uitstaan.
Hier in die vroeë 1960’s het ene jonkheer Hubert Schalk Botha sy studies aan die
Hier teen Woensdagmiddag net na twee,
Universiteit van Pretoria se teologiese fakulteit suksesvol voltooi en is
vat hy die afdraaipad na Dorsfontein. Dis die
gelegitimeer wat hom natuurlik beroepbaar
verste plaas in sy wyk. Met die inry die
gemaak het. Kort voor lank is Hubert se
plaaswerf in, het dinge effe verlate gelyk. Dis
gebede verhoor met dié dat hy beroep
immers ’n Woensdagmiddag; hier behoort
word na die NG kerk op Bothaville.
geboer te word. G’n mens is te sien nie. Dis stil, verklaar hy aan homself nadat hy die
Dominee Botha na Bothaville... Ja, dis ’n teken het Hubert gereken. Onse man van die bediening is met
Dominee skat hom niks ouer as ses nie. “Hallo Boetman, is jou pappa hier?” vra Dominee vriendelik. “Ek het hom met die trekker weggejaag!!” skree Boetman met ’n skor stemmetjie. “Ha ha ha ...” lag Dominee. “En Mamma? Is sy hier?”
Merc se deur agter hom toegemaak het. Net
“Ek het haar met die trekker weggejaag!!”
die Vrystaatse ooswind roer die los mielieblare
“Ouboet? En Ousus?” verneem Dominee glimlaggend.
vreugde en fanfare ontvang en tuis gemaak
heen en weer. ’n Verrimpelde hoender loop en
in sy pastorie met lekker bees- en
kra-aak kra-aak in ’n moedelose stemmetjie,
skaaphappies uit die boerdery-kontrei
maar is ampers te lui om enigsins te skrop. Hy
sowel as ’n mandjie vol groenmielies op die
loop skuil dan maar in die skaduwee van die
stoksielalleen op die plaas?” speel Dominee
koop toe. Hy was oorweldig oor die
trekker wat windskeef voor die skuur staan.
saam.
gasvryheid. Hy het sommer aangevoel dat,
“Nou sê my Boetman, wat doen jy so
“Ek jaaaaaaag met die trekker!!!”
Nietemin stap Dominee voordeur toe. Hy
alhoewel hy ’n stadsklong is, hy gou goed
voel al stowwerig hoewel hy nog kraaknuut
gaan aard in dié boeregemeenskap. Die
lyk in sy donker pak. Ferm klop hy aan die
eerste Sondag se intreepreek het goed
dik ou voordeur en wag.
afgegaan en geëindig met nog ‘n paar
“Ek het hulle met die trekker weggejaag!”
En wag.
Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooiloop and Wegbreek magazines.
72 www.topsatspar.co.za
Jul|Aug 2014 Vol 13
wilmi & nic
Bothaville TOPS at SPAR
Nic Schuman is the Manager & Wilmi von Abo is the Owner at the Bothaville TOPS at SPAR Address: 36 President Street, Bothaville, Free State. Tel: (056) 515 1831 Email: Bothaville2@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.
An award-winning blended brandy, created to celebrate Oude Meester’s Diamond Jubilee 60th anniversary. This luminous amber brandy is noted for its rich chocolate and nutmeg nose, as well as a distinctive apricot and pineapple taste on the palate. The premium taste and smoothness of this brandy is an embodiment of Oude Meester’s relentless pursuit of perfection - which is reflected in the brand’s diamond symbol of exceptional purity.
Not for Sale to Persons Under the Age of 18.