ary t n e m i l p m o c
Sep|Oct 2014|14 brought to you by
T
t www.topsatspar.co.za
win!
Wood & whisky
Sherry, Port or Bourbon casks
• Copies of Emma Dean’s A Homegrown Table
Low-alcohol wine – calorific & terrific?
• A Vrou Soek Boer DVD or The Fault In Our Stars CD
Ginger, more
than just a sushi partner
• A Highland Park whisky gift pack
weiss WHITE OR WHEAT –
the case for weissbier
TASTING PANEL: A rum review
Day by day,
one woman’s braai quest
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
12
34
4 EDITOR’S LETTER Words & meanings
6 NEWS
Magic brewing in Stellenbosch with new Alchemy wines; Glenfiddich release 26 year old single malt; more whisky, wine and world news.
20
12 TINUS TALKS
Raise your glass in a toast
15 LIGHT WINES
39
Kilojoules, calories and flavour
20 AFTER DINNER DRINKS Medicinal aid or a sweet treat?
26 BREWING TRADITION White or wheat explained
30 GINGER JOBS
26
Getting to this root
30
34 WHISKY AGEING Wood’s influential role
39 SPICY RUM
CHEERS tastes and rates a lineup
44 TOPS AT SPAR BIERFEST Sneak preview of October fun
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 1
contents cont...
68 NEXT ISSUE
What to expect from Issue 15
68 COMPETITION WINNERS
win
Who won what
48
48 THINGAMAJIGS
win
Whatnots, gizmos and gadgets
50 Stand a chance to win
a copy of the A Vrou Soek Boer DVD or The Fault In Our Stars CD!
69 A Highland Park whisky gift pack
62 BLOGSPOT
Teresa Ulyate’s tempting treats
64
64 A BRAAI A DAY... Emile Joubert meets a BBQ fanatic
Advertising | Shayne Dowling shayne@integratedmedia.co.za Jess Nosworthy | jess@integratedmedia.co.za PR & Promotions | Ashlee Attwood ash@integratedmedia.co.za Photography | Jess Nosworthy and Thinkstock.com
71 GROCERY LIST
Stocking up made simple
72 LOOPDOP
Heimwee oor inryteaters
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 Published by | Integrated Media for TOPS at SPAR
TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor
Australian Masterchef, Emma Dean
Silwood Kitchen’s take on fresh fare
Editor | Fiona Mc Donald fiona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za
52 BOOK GIVEAWAY 57 TOPS NOSH
Publisher | Shayne Dowling shayne@integratedmedia.co.za
stockists:
SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets. www.topsatspar.co.za and www.spar.co.za
win
KIN (kinshop.co.za), L’Emile et Son (000) 000 0000, Green Elephant Collective (000) 000 0000
pg52
COMPETITION TERMS & CONDITIONS
a copy of A Homegrown Table
Competition submissions should reach us no later than 10 October 2014. The Prize/s is as indicated, no alternatives or cash will be provided. 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.
2 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Editorial Fiona McDonald
fiona
Articulation T
Articulation: n. 1. The action of articulating. Music – clarity in the production of successive notes. Phonetics – the formation of a speech sound by constriction of the air flow in the vocal organs. 2. The state of being jointed. he above description indicates
automatically creates a picture in one’s
oaky toast… I don’t know if those are
two things: firstly, how one word
mind. Oxford’s Concise Dictionary states
accepted rum tasting descriptions, but
can have several quite different
that it’s an adjective, “of, resembling, or
it’s what the spirit evoked for me.
meanings and, secondly, how I love
relating to twilight”. (And I sidetracked
And it reminded me that so much of
words! It’s not often that I’m at a loss
myself for a few minutes looking at the
what we experience when tasting – be
for them…
meanings of other words around
it beer, wine, whisky, gin, brandy or rum
‘crepuscular’. How about this one that
– is personal. What was banana and
attributed to me was: “Words are, of
caused an involuntary spasm and shiver
maple syrup to me might have been
course, the most powerful tool known to
to run up my spine: crepitus – ‘a grating
something entirely different to someone
mankind”. And in researching this
sound or sensation produced by friction
else. But the point is that the next time I
(because the yearbook was lost in one of
between bone and cartilage or the
get bananas and maple syrup, I’ll be
my many moves…) I see either they got
fractured parts of a bone’. Eeuw!)
reminded of one particular rum…
In my high school yearbook, the quote
the quote wrong or I suffered a memory
But back to my point – which is that
lapse, substituting a crucial word! This is
during Cheers magazine’s rum tasting I
one of author Rudyard Kipling’s most
was stumped to try and find the right
famous quotations – and should have
words. I do a lot of wine and whisky
read: “Words are, of course, the most
tasting – and I have my lexicon (‘the
powerful drug known to mankind”.
vocabulary of a person, language, or a
Kipling was addressing the Royal
for both. Tasting is not so much about
was likening the effect that words can
what you are experiencing but how
have on another person to that of a
you describe it – the words you use.
drug. He went on to say: “Not only do
And your brain is the organ that’s vital
words infect, egotise, narcotise and
to the process: it has to provide the
paralyse, but they enter into and colour
words for the association you’re
the minutest cells of the brain…”.
making with what your nose and
For me words have a physical
I found it frustrating casting about trying to find the right word to describe
search out new ones and try to find how
my experience. There was a sense of
they can be used in the correct context.
recognition but remembering
It’s not often one can casually toss the
specifically what it was created a
word ‘crepuscular’ into a sentence – but
problem initially. Banana and maple
its definition is just so beautiful that it
syrup, caramel, butterscotch, spices,
Sep|Oct 2014 Vol 14
Do n, Craig Gutma rd a . rn ld Be cDona wling, Grant M yne Do rk, Sha onald & la D C c t M n Gra Fiona ughes, Dave H
Cheers!
tastebuds are experiencing.
meaning evokes a specific image. I
4 www.topsatspar.co.za
pirate’s chest of words!
branch of knowledge,’ Oxford states…)
College of Surgeons in 1923 and he
sensation when you say them and their
Some new friends to add to my
Rum Tasting, see pg 39 Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.
ré,
News
news news news news A first for KwaMashu
The Ekaya-Multi Arts Centre was the venue for the first ever TOPS at SPAR KwaMashu Wine & Lifestyle festival – and eager novice wine consumers turned out in their hundreds to support the red carpet event.
i Cele and ZamandoesMbambo Lindiw
d son an l o h c i Jess N an Rooyen V Taryn S at SPAR of TOP
kolokou, sa o z M , o ongu M Mlamb Musa Mvemve, Bkhathini s Charlend Muzi Ma a
Quanni v i V r az ise Organ obert Magw R and
Zanele Duma, Smangele Gumede, and Nonhlanhla Sithole
Nothando Nsele, Nomthi Mhlongo and Zomangvane Khanyle
“I’m proud to say that KwaZulu-Natal
Hartenberg, Robertson and Rietvallei.
valuable work experience in the
has finally experienced a TOPS at SPAR
Experts from each producer were on
hospitality sector. The festival also
wine festival and KwaMashu is set to be
hand to lead folks through the tasting
employed several local service
the host for many more in the years to
and appreciation process. All done in a
providers, creating meaningful business
come. Thank you to all whose vision
vibrant, fun – yet responsible – setting.
investment in the community and
and passion made this possible,” said
TOPS at SPAR Groups Liquor Manager
surrounding areas.” Adding lustre to the occasion was the
Sharon Cooper, co-founder and
Mark Robinson said: “TOPS at SPAR is
organiser of the event.
also committed to local investment.
presence of one of the country’s most
Before the festival, Ekaya-Multi Arts
noted house music legends, DJ
wineries attended – among them
Centre students received wine service
Euphonik who was behind the decks on
Meerlust, Simonsig, Cederberg, De
training and were employed for both
launch night.
Grendel, Ernie Els, Rupert & Rothschild,
nights of the event, giving them
Some of the country’s best known
6 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
what’s happening
news news news news
THE PERFECT 10
Stylin in Soweto is the theme of the tenth TOPS at SPAR Soweto Wine & Lifestyle event, presented by Joburg Tourism.
and TOPS at SPAR Group Liquor Manager Mark Robinson. “TOPS at SPAR are heavily invested in the education of responsible drinking and
Once again the event will take place
wine pairings take a lot of effort to
will be promoting this at the festival as
at the University of Johannesburg’s
manage – and local sommeliers and
well as showcasing our wine brands.”
Soweto campus and co-founder
chefs will lead their audiences through
Mnikelo Mangciphu promises the event
the pitfalls to avoid as well as provide
again be headline sponsor.” In
will top all nine that have preceded it.
perfect tips.
celebration of 10 years of Stylin in Soweto,
“Those of you who thought 2013’s
The festival now attracts more than
“We’re immensely proud to once
this year the organisers are collaborating
festival couldn’t be topped should think
10 000 visitors over the course of the
with Elle and Elle Décor in an exclusive
again. This year we are putting our
three nights with more than 100 exhibitors
partnership that promises glamour and
hearts and souls into creating the
showcasing in excess of 900 different
glitz for all visitors in which to luxuriate.
biggest and best TOPS at SPAR Soweto
wines and foods. It’s an exhilarating
Publishing Director Gisèle Wertheim
Wine & Lifestyle Festival yet. Watch this
experience as visitors explore their love of
Aymés, said the magazine was
space, Soweto!”
wine, tasting top labels such as The
“delighted to be media sponsors for the
Chocolate Box, JC Le Roux bubblies,
Soweto Wine and Lifestyle Festival in
banner event which will see thousands
Rupert &Rothschild, Nederburg, Meerlust,
2014. Not only is Soweto the hometown to
of locals flock to the UJ campus over
Olive Brook and 4th Street to name a
many of our readers but, what makes this
the first weekend in September to enjoy
handful of the exhibitors.
event so special to us is that it embodies
Food and wine play a big role in this
all that’s on offer.Robertson’s Herbs &
“This festival is synonymous with the
our values of spirited women leading the
Spices host the Tasting Theatre along with
values of TOPS at SPAR and visitors can
way. We look forward to sharing it with
Nederburg Wines, showing why they
expect to be captivated by the
our readers and enjoying all that our local
have both taken ownership of this and
experience from the minute they walk
winemakers and food connoisseurs have
the Masterchef sphere. Perfect food and
in the venue,” said headline sponsor
to offer in September. See you there!”
The 10th TOPS at SPAR Soweto Wine Festival takes place from 4 to 6 September 2014. For further details or to book tickets go to www.sowetowinefestival.co.za. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 7
News
news news news news World domination
At the conclusion of the 2014 Diageo World Class Bartender of the year competition in London it was announced that the Mother City would be the venue for the 2015 event. American Charles Joly of The Aviary in Chicago beat off 47 of the best mixologists from around the world to be crowned the world’s best bartender. He was praised for his craftsmanship and skill as well as unrivalled creativity and exceptional cocktails. “This journey didn’t start today at the ceremony, the week at the finals, or even last year when I entered the heats,” Joly said, “it started many years ago when I first started working in a local bar. The flavours, the smells, the sounds, the techniques, the history, the theatre – I realised I didn’t want to create just another drink. I make drinks with my heart and it makes me happy to see customers happy. The possibilities open to a bartender are limitless, not just in terms of your career but your creations – the only limit is your imagination.” Voted one of the world’s top travel destinations by the New York Times, the city situated on the scenically magnificent slopes of Table Mountain will see the cream of the crop vie for top honours
Alchemy
to be named the best bartender next year.
with flavour. The vibrant, youthful range is instantly accessible, courtesy of a screw cap closure – and is suited to any and every occasion, from picnics and braais to intimate dinners. The three blends that currently make up the Alchemy range are easy drinking
ultz
Carl Sch
but maintain Hartenberg’s quality reputation. Alchemy White 2014 is a
Alchemy is usually associated with bearded druids and wizards in pointy
blend of Chenin Blanc, Semillon and
hats and flowing robes – but renowned Stellenbosch producer Hartenberg
Sauvignon Blanc, the 2013 Bordeaux-
has adopted this name for a brand new range of blended wines.
style blend mixes Merlot, Malbec and
Cellarmaster and Cape Winemakers
to augment the critically acclaimed
Cabernet Franc while the Rhone blend
Guild member Carl Schultz and his team
classic wines, which are mainly focussed
comprises Syrah, Mourvèdre and
have used their knowledge and skills to
on single varietal expressions.
Grenache.
create the perfect blend of art and science in the range which is intended 8 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Blends allow the winemaking team greater creativity and experimentation
The wines will be available nationwide from September.
what’s happening
news news news news intjes ierre Me ssador, P e of single malts a b m a hisky rang Scotch w Bunnahabhain e th g n ti n prese
Bascule’s Bunnahabhain box
To inaugurate their customised display cabinet housing a showcase of the Bunnahabhain range of premium whiskies, South Africa’s “Mr Whisky”, Pierre Meintjes took a select group of guests through a tasting of the
re Guests a ow shown h ate to evalu of ur lo o c e th a whisky
un-chillfiltered range that is fast building a cult following amongst whisky aficionados. The range of gentle, unpeated single malts is made at the Bunnahabhain Distillery on the northern tip of the Isle of Islay, off the west coast of Scotland. The whiskies are un-chillfiltered for the purest expression of colour, aroma and flavour. Taygan Govinden, the brand’s SA marketing manager, said: “To contrast the unpeated profile of the range, Meintjes gave guests the rare opportunity of tasting a peated single malt, made in very limited quantities at Bunnahabhain. This rare peated Bunnahabhain, named Toiteach, is not available in South Africa, but provided a fascinating comparison.”
Champion steakhouse The Local Grill’s 90-day aged Charolais Sirloin from Karan Beef served with The Wolftrap wine
Scotch whisky ambassador, Pierre Meintjes; Bunnahabhain SA brand manager, Lizanne Mouton; and Bunnahabhain SA marketing manager, Taygan Govinden, in front of the brand’s display cabinet at the Bascule Bar
Meat is meat, and man must eat… goes the popular saying. South Africans love their meat which is why steakhouses are amongst the most popular venues in the country. The Wolftrap wine brand recently
Grill’s expertise in all matters meat,
sponsored the popular Steakhouse of the
consistent service and accurate grilling
Year competition – and attracted a
gave it the edge with The Godfather in
whopping 140 entries. Public votes
Centurion as the worthy runner-up.
counted with a Top Five list then compiled on the basis of popularity. The judges – Pete Goffe-Wood, Reuben Riffel and Arnold Tanzer – then visited them to critique their respective offerings. Cape Town boasted two of the Top Five in HQ and Theo’s of Mouille Point while Centurion weighed in with The Godfather and Johannesburg contributed The Local Grill in Parktown North and Fahrenheit in Edenvale. Bragging rights went to The Local Grill for the second year running. The Local
The Local Grill team left to right: Lance Phiri, Reason Ndlovu, Steve Maresch, Oscar Chatsika and Siphiwe Khumalo Sep|Oct 2014 Vol 14
www.topsatspar.co.za 9
News
news news news news On yer bike! Günter Brözel retired years ago but the legendary Nederburg
cellarmaster’s heritage lives on in the Paarl winery’s Motorcycle
Marvel, a Rhône-style blended
red wine.
Appropriately, it’s part of Nederburg’s Heritage Heroes collection. The wine is a blend of Grenache, Carignan, Shiraz, Mourvèdre and Cinsaut and is silky-smooth in texture but full of vibrant juicy fruit flavour. “(Günter) is an icon in South African winemaking,” said current cellarmaster Razvan Macici, “and has been an inspiration to me and our cellar team.” Something of a maverick and free spirit,
Old Oak
With the country’s oak trees now wearing their springtime garb of bright green new leaves, it was appropriate
Brözel, who led the winemaking team from
that Glenfiddich introduced a new
1956 until 1989, was renowned for zooming
expression to whisky lovers in South
around on his 250cc BSA motorcycle. Being German, he was meticulous and didn’t stand for any mediocrity – something which was ultimately recognised with the highest honour of any winemaker’s career: the title of International Winemaker of the Year from the International Wine & Spirit Competition in 1985.
Africa recently: the 26 year old. Global Brand Ambassador Ian Millar impressed upon guests in both Johannesburg and Cape Town that the “new” whisky was an old one… which had been maturing in cask for 26 years. “What sets this single malt whisky apart is that it has been matured entirely in ex-Bourbon barrels,” he said. “There is no European oak or sherry cask which formed part of this whisky’s maturation – which makes it quite unique. The 18 year old, for example, has 80% American oak and 20% European oak.” Millar said the American oak barrels, used just once to mature Bourbon, imparted a lighter, sweeter vanilla and spice character to the Scotch spirit and also provided a unique, more honest expression of the individual distillery’s style.
10 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
what’s happening
news news news news Durbanville Hills Winery has something for everyone – fun for the kids and food and tastings for parents. They have even ensured that there will be a big screen for the die-hard rugby fans to watch the Currie Cup rugby final live! The restaurant is open from breakfast and picnic baskets can be pre-booked, meaning that all you have to do is arrive
The Hills in summer
and sprawl out on the lawns of the olive
Sauvignon on the weekend of 25 and 26 October.
recommended for breakfast and lunch
Durbanville Wine Valley is once again hosting its Season of Wineries in the Durbanville area pull out all the stops to celebrate the zingy
grove and listen to the live music. Bookings are essential for picnics, the sensory wine tasting and are in the restaurant. For more information or
fresh flavours of the new vintage of Sauvignon Blanc, South Africa’s favourite
to book contact Simone Brown on 021
white wine grape.
558 1300 or info@durbanvillehills.co.za
RESTAURANT NIGHTCLUB BEACH BOOK NOW: 021 200 7778 INFO@SHIMMYBEACHCLUB.CO.ZA WWW.SHIMMYBEACHCLUB.COM
TRADING HOURS MON - SUN: 11AM - 4AM
Tinus talks
a toast! tinus
It’s an ostensibly simple thing – to raise one’s glass and propose a toast, be it to absent friends, King and country or the bride and groom. But do you know where it all started?
I
t is springtime again with all kinds of
such as the Fête de la Fleur, Ban du
with social problems, eliminating an
festivities on the go. In the South
Millésime and Fête des Vendanges are
enemy, silencing the competition,
African world of wine it means
attended by guests from all over the
preventing a relationship from
having our eyes focussed on the
world, special wines are served,
becoming nasty, and so forth. It thus
vineyards to observe how the vines
accompanied by the best cuisine that
became a symbol of friendship for the
have shaken off their winter sleep and
top chefs can dish up. Phenomenal
host to pour wine from a common
what promise they hold for the 2015
wines, sometimes from forgotten
beaker, savour it in front of his guests,
vintage. Quite the opposite in Europe,
vintages, appear on the tables from
and – satisfied that it was good – to
where the vineyard programme is
where passionate wine lovers will find
raise his glass to his friends and invite
gearing up for its zenith – the highpoint
any possible reason to drink to each
them to do likewise.
of harvest in September, with
other’s health and to carry on imbibing
everybody hoping that the 2014
until the early hours of the morning.
vintage will bring new hope after the disappointments of 2013.
True to the words of the investiture
In old Italy, things were initially not so good when wine socialising took place. One of the most notorious games
ceremony, the Commanderie and
allowed participants to drink as much
other similar brotherhoods represent,
wine as possible, stopping at intervals
celebrate and preserve not only wine
to insult each other. To keep things
almost a national pastime to the
but also the cultural values with which it
joyful, each player was allowed to
French and they do so with great
is closely associated: friendship,
carry a knife, and so a good time was
fanfare, festivity and merriment. Two
cheerfulness and loyalty to the land.
probably had by all those who survived
Celebrating wine and its enjoyment is
particular annual highlights are the
One of the most civilised social
a drinking match.
flowering of the vines – Fête de la Fleur
customs that we have is to drink a toast
The word “toast” originates from the
– and the arrival of the harvest. These
to the well-being of someone, whether
Roman practice of dropping a piece of
activities are all initiated by a number
this is a family member, a friend, or an
burnt bread into the wine cup. This was
of wine fraternities of which the
institution. Why the word “toast”? Taken
done to somewhat soften the rough
Commanderie du Bontemps de Médoc
at face value, that’s a roasted slice of
nature of the bad wines the Romans
et des Graves, de Sauternes et Barsac,
bread most commonly found on the
sometimes had to drink. The charcoal
one of France’s oldest and largest wine
breakfast table…
of the toasted bread apparently
associations, is internationally
It is known that the Greeks, as early
reduced the acidity of wine slightly,
as 6 BC, were “toasting” the health of
making it marginally more palatable.
their friends for none other than a
Over time, the Latin “tostus” meaning
Commanderie organises numerous
reason of consideration, specifically to
roasted or parched, came to refer to
meetings, receptions and investiture
assure them that the wine they were
the drink itself. Much later, during the
ceremonies in the various winegrowing
about to drink was not poisoned. Let’s
1700’s, party-goers started toasting the
areas and even far beyond the borders
face it, it was quite common to spike
health of people not present, usually
of Bordeaux. These prestigious events
wine with poison as a means of dealing
focusing on celebrities and especially
renowned and acclaimed. Throughout the year, this
12 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Tinus van Niekerk
beautiful women. Incidentally, this also gave rise to the expression of being “The toast of the town” as the special, absent person (usually female…) who was the object of such toasts. By the 1800’s, the custom of toasting was the proper thing to do. To such an extent that in 1803 a British duke wrote that “every glass during dinner had to be dedicated to someone,” and that to refrain from toasting was considered “sottish and rude, as if no one present was worth drinking to”. You can imagine the merriment that resulted if you had to
One of the most civilised social customs that we have is to drink a toast to the wellbeing of someone, whether this is a family member, a friend, or an institution.
consider how many glasses of wine one
how to politely insult a person – just do
would have had to put away if there
not toast him or her.
were 10 and more guests present!
In South Africa we tend to salute the
Furthermore, to effectively insult a dinner
health of a person by serving a glass of
guest was to omit toasting him or her; it
sparkling wine or Champagne, the
was, as the duke wrote, “a piece of
glorious elixir of Aphrodite. During
direct contempt”. Well, now we know
Napoleonic times mounted cavalry
riders used the blunt side of their sabres to ingeniously break open the neck of a stubborn wine bottle, a procedure called “sabrer la bouteille”, all to ensure that no imbibing opportunity was missed. Fortunately nowadays opening a bottle of sparkles usually poses no problem. Next time when you serve a glass of fizz, also remember that one 750ml bottle contains around 58 million bubbles – so enjoy the experience. 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.
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 13
Consciously healthy Low-alcohol or lite wines
Less than
L
ike paying your TV licence,
following a healthy lifestyle is the right thing to do: eating and
drinking in moderation, consuming the requisite five portions of fruit and
vegetables a day, getting enough exercise
and sleep, drinking enough water… but the truth is that we all fail miserably.
At the end of a day, many a mom opens
the fridge and reaches for a glass of wine.
And a glass of low-alcohol wine is healthier for you isn’t it? After all, it contains fewer
kilojoules – and when you’re watching your weight, you count the calories and watch the kilojoules, right?
There’s no doubt that low-alcohol wines
are big business and according to Wine
Intelligence research conducted in 2012, in the United Kingdom, had grown by 27%
and the value of the sector was £38 million
It’s sad but true that alcohol is packed with calories. That dirty word – carbohydrates – is often to blame, but surely low-alcohol wines are the healthier option? Fiona McDonald researches the issue.
– or R684 million in South African terms.
Around 30 years ago TJ Light from Twee
Jongegezellen in Tulbagh was about the only light or low-alcohol wine available on the
South African market. Fast forward three
decades and consumers are spoiled for choice. TOPS at SPAR have two of their own wines which are low-alcohol, Van Loveren has a
Weigh-Less approved product, Drostdy-Hof has Extra Light… The 2014 edition of the
Platter Wine Guide lists no fewer than 109 light or low-alcohol wines!
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 15
Consciously healthy
Available from SPAR and TOPS at SPAR stores
WHAT IS A LOW-ALCOHOL OR LIGHT WINE?
To legally comply with local regulations, a wine needs to be less than 10% alcohol by volume.
Dave Hughes is a seasoned wine taster
Call the TOPS HOTLINE 0860 313 141
the difference sensorially – but at higher levels such as 14, 15 and 16% it’s far harder to taste the alcohol.”
Hughes warned that there was a
and international wine judge who has
perception that lower alcohol wines are
evaluations of light or low-alcohol wines
that many of the lower alcohol wines on
been involved in a number of sensorial versus those with levels in the more
normal 13 to 14.5% range, and even beyond. This was done at the International Wine & Spirit
Competition some years ago when
alcohol levels, particularly on red wines from the New World – America,
Australia, South Africa, Argentina and Chile – started to reach 15% and 16%!
At low concentrations it appears fairly
easy to discern differences in alcohol,
Hughes said. “When really low, like at six, seven or eight percent, you can tell
16 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
automatically healthier. “Just remember, the market are actually not dry. Many
are sweet or labelled natural sweet. They contain a healthy dollop of residual sugar – and those higher sugars
translate into kilojoules so the wines are not in fact any healthier or better for you if you’re on a diet.”
also On the topic of kilojoules and calories, availablve something new on the market and TOPS in a box at SPAR shelves is from Adoro whose winemaker Ian Naudé said flavour and
quality sets the Flirt and Slim apart – that and the eye-catching, slim-waisted bottle specially imported from China!
Low-alcohol or lite wines
“Yes it’s a gimmick but it immediately
Light white and Fleur du Cap Natural
Because it weighs in at just 8.5%
cellar master Andrea Freeborough, “at
makes an impact on the shelf.”
alcohol, an average glass of Adoro Slim
wine translates into 68.6 calories or 287
kilojoules – whereas an equivalent 120ml glass of a wine at 15% would be 126 calories or 522 kilojoules.
SO HOW DO YOU GET LOWER ALCOHOL WINES?
One way is simply to pick the grapes earlier or less ripe. The lower the
sweetness or sugar level of the grape, the
Light. “The grapes come in early,” said between 17.5 and 18.5 Balling in order to have a lower potential alcohol. The
winemaking team keeps it really simple
and the aim is to make a dry white wine rather than one with sweetness on it.
We’ve made a conscious decision to use Chenin Blanc and Sauvignon Blanc
because low alcohol or light wines can be thin and bland. Both these grapes give
you some varietal character and flavour.” Uitkyk winemaker Estelle Lourens said
lower the potential alcohol in the wine.
she makes Flatroof Manor Sauvignon
level is higher, potentially leading to a
Sauvignon Blanc because of its typically
A drawback of this is that the acidity more tart, acidic and leaner wine.
This is the philosophy followed by
Distell when making Drostdy Hof Extra
Blanc Light the same way – and she chose pungent green pepper and lemon vibrancy. One winery renowned for its vast range
of low alcohol wines – sweet and dry,
We’ve made a conscious decision to use Chenin Blanc and Sauvignon Blanc because low alcohol or light wines can be thin and bland. Both these grapes give you some varietal character and flavour.”
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 17
Consciously healthy
bottle, combibloc and bag-in-box – is
Robertson. “We saw a gap in the market and wanted to exploit its potential,” said winemaker Francois Weich.
Robertson researched low alcohol
winemaking quite extensively, running a
variety of trials and experiments, including
“Consumers preferred the natural wine,
not the wines that had been manipulated
by means of reverse osmosis,” said Weich. Every year, Robertson produces
putting wines that had been de-alcoholised
hundreds of thousands of litres of low
wines that had simply been picked earlier
making Chenin Blanc, Sauvignon Blanc,
by means of reverse osmosis up against and then sweetened up.
alcohol, varietal wines. Their method in Pinotage Rosé and Merlot is also to
undesirable alcohol, water and some
solids. The alcohol, being more volatile,
is distilled off while the water is returned to the rest of the batch of wine, thus
decreasing the overall alcohol level of that batch or tank.
But the use of this technology is
press the grapes early – and then add
controversial and expensive and while it’s
sugar levels. Doing so makes the wine
or 15% to a more acceptable 13.5% or
some juice to the final wine to boost
more palatable, Weich said. “If you do a taste comparison between wines at 9% and 12%, the low alcohol wines lack
useful to take a top end wine from 16%
14.5% it’s not really an option for a wine of around 9%.
The final word goes to Dave Hughes:
body and can be quite thin.”
“In a ‘normal’ glass of wine at 14 or 15%
level is to use spinning cones or reverse
teaspoon of alcohol so you can basically
The other way of reducing the alcohol
osmosis. It essentially de-alcoholises wines by means of filter technology.
When putting a small portion of wine
through the reverse osmotic procedure,
18 www.topsatspar.co.za www.topsatspar.co.zaSep|Oct Sep|Oct 2014 2014 VolVol 14 14
what comes out on the other side are the
alcohol, there will actually be about one lower its percentage and make it
low-alcohol by popping a block or two of ice in the glass!” he said. And there’s lots more flavour that way too!
in
Liqueurs
O
ne doesn’t often associate
brown-robe clad men of God with the sinful delights of
sweet, alcoholic treats. But we should,
because we have ancient monks to thank for liqueurs.
The gentle yet heady whiff of citrus
which announces a small glass of
Cointreau is joined by a gentle sweet,
orange zest and light spirit tang when it
hits your tastebuds. With Amaretto it’s a distinct aroma and flavour of almonds – and with Drambuie, whisky. 20 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Hemlines rise and fall with the fashion of the times. So do hairstyles – and colours. Just look at the current trend towards bushy beards for (hipster) men… But whatever happened to liqueurs being trendy? Fiona McDonald looks at the category.
While their flavours might differ
dramatically, one thing they have in
common is that they are the undisputed classics when it comes to liqueurs. No
self-respecting drinks trolley the world over would be without them. In fact,
there would also have to be Cassis, the
lavendar
cinnamon
vogue?
as long ago as 1896 by the Italian brandy distiller, Arturo Vaccari of Tuscany. The evocatively bright yellow liquid contains star anise, vanilla, lavender, ginger,
juniper and musk yarrow among its many flavourings.
One of Agatha Christie’s most famous
blackcurrant liqueur so closely associated
characters, the slightly effete Belgian
would be represented by the stylishly tall
crème de menthe - something the
with France’s Dijon area while Italy
bottle of Galliano. The bottle shape is
apparently supposed to evoke a Roman
column – perhaps because it was created
detective Hercule Poirot, was partial to fictional creation had in common with famous composer and pianist Sergei
Rachmaninoff. Known for his devilishly
mint
ginger
saffron
Sweet treats
complex “Rach 3”, the technically challenging Third Piano Concerto, Rachmaninoff
As far as the history goes, liqueurs
was a renowned teetotaller - but he was known to sip on a glass of crème de menthe
started off as herbal remedies or
variation of his Rhapsody on a Theme of Paganini. Wikipedia reports that he even
Historic records reflect that in Italy these
to steady his nerves and fingers, particularly before playing the twenty-fourth named it “the crème de menthe variation”!
SO WHAT ARE LIQUEURS, WHAT’S THEIR HISTORY AND WHERE DO THE MONKS COME IN?
The name, as with so much of modern language, is rooted in Latin, from the word
liquifacere, which means “to liquefy”. The broad definition of a liqueur is that it’s an alcoholic beverage from distilled spirit which has then been seasoned or flavoured with either cream, herbs, spices, nuts, fruit or even flowers – usually with the addition of syrup or sugar or some sweetening agent.
medicines – often prepared by monks. herbal elixirs were made as far back as the 1200s. With the great explorers
travelling further afield and returning with exciting new spices, herbs and
flavoured products, so the ingredients
made their way into the herbal infusions the monks made. Ginger was added,
chocolate too. Some were renowned for their anaesthetic or pain relieving Sep|Oct 2014 Vol 14
www.topsatspar.co.za 21
blackcurrants
citrus
almonds
chocolate
Liqueurs
Medici in the mid-1500s.
With the great explorers travelling further afield and returning with exciting new spices, herbs and flavoured products, so the ingredients made their way into the herbal infusions
which typify this monastic liquor
and plants. Benedictine was - as the name suggests - made by Benedictine monks at
Benedictine, both French. Carthusian
Interestingly, every bottle of Benedictine produced to this day (now part of the
properties and women used them in childbirth, for example.
The culture of liqueur drinking was
apparently adopted by the French court after Henry II adopted the practice
following his marriage to Catherine de Two of the most famous examples
tradition are Chartreuse and
monks made the former since 1737, and
it apparently contains 130 herbs, flowers 22 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
the Fécamp Abbey in Normandy until it was razed during the French Revolution.
Bacardi liquor empire) contains the large letters DOM prominently displayed on the label. That stands for Deo Optimo Maximo - or ‘To God, most good, most great’.
Sweet treats
Among the 56 different herbs, roots
and spices Jägermeister contains are citrus peel, juniper berries, ginger,
saffron, anise and liquorice, ginseng and poppy seeds. It was originally intended as an after-dinner drink, to settle the
stomach and promote digestion – hence the term ‘digestif’.
Any dinner party in the 60’s and 70’s
would have ended not with an espresso
or coffee, but the offer of a little liqueur, a sweet alcoholic something to send guests off home – because it was
believed that these digestifs harked back to their medicinal tradition.
Somewhere along the line, liqueurs fell
out of favour in that format. They’re still
cherries
vanilla
cloves
sells - but it’s generally used to make Springboks or Peppermint Crisps,
layered drinks downed as shooters, all of which are lipsmackingly delicious!
In the 90’s it was aniseed-flavoured
Sambuca that was the liqueur shooter du
poppy seeds
as popular as ever. Crème de menthe still
jour, invariably set alight with a coffee bean floating in it. Many is the bar But the tradition was not purely
European: Japan, for example, has Ume – a plum based liqueur which is a staple in almost every home; Voortrekkers all
had a bottle of buchu brandewijn in their wagons – and in America Southern
Comfort was born in the 1800s. Spirit
belong to a bygone age – like those
chronicled by Agatha Christie, the 20’s and 30’s. However, the truth is that
some liqueurs have successfully made the transition into popular culture – and yet we don’t think of them as liqueurs.
Take Jägermeister, for instance. What
historian Chris Morris chronicled the
would a skiing holiday be without at
vanilla bean, lemon, cinnamon stick,
Red Bull) The spirit digestif, with its
recipe for the taste of Mississippi as
cloves, cherries, oranges and Bourbon with honey as the sweetener.
The general perception is that liqueurs
least one Jägerbomb? (Jägermeister and 35% alcohol level, is known as a sure-fire party starter when served ultra-chilled as
a shooter! Yet it didn’t start out that way.
counter that had to hastily be mopped
up and blue flames extinguished when they spilled! That was followed by a
schnapps craze, initially peach but that rapidly migrated to grapefruit or pampelmousse schnapps.
Who doesn’t love a Frangelico in a
glass with crushed ice or a little bit of chocolaty Nachtmusik over vanilla
ice-cream? Or even a Kahlua Dom Pedro or coffee?
So liqueurs are still around, and going
strong – just in a different form, as sweet and deliciously tasty as ever. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 23
Fermenting
Weiss squad
If you’re looking for something completely different, give Weiss beer a try – especially if you’re not keen on the bracing bitterness of lager, says Clifford Roberts.
B
efore tea took over as the
English breakfast drink of
choice, it was beer that had
steadied nerves for the day ahead. But across the pond, so to speak, it was a
different story. The habit has persisted to this day and overcome any attempts at
The most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany.”
Weissbier is believed by some to be
among the oldest styles of beer. The
breakfast is not frowned upon while
days – the first time it was brewed, the
Bavarians in particular are partial to a
little Weissbier at cock-a-doodle-doo.
In South Africa, Weissbier is something
of a niche category. The style is most
prevalent on the craft brew scene and big
in liquor stores where expatriates shop. At
around double the price of run-of-the-mill
name apparently hails from its earliest
colour varied to such an extent from the
traditional dark ales people were used to
that it was referred to by its hue – white, or Weiss beer. These days, the terms Weizen, meaning wheat, and Weiss have become interchangeable.
At its most basic, the beer is
lager, it’s undoubtedly profitable thanks to
traditionally made using at least 50%
certainly won’t become everyone’s favourite
bill comprising barley. Thanks to
growth in premium categories, but thirst quencher in a hurry.
A similar situation exists in the US,
one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the influence of new,
brew-loving immigrants. John Palmer
writes in his book, How To Brew: “After
Sep|Oct 2014 Vol 14
light, tart wheat beer is very refreshing.
temperance. Unsurprisingly perhaps, in Germany the drinking of beer for
26 www.topsatspar.co.za
a hot hard day working in the fields, a
wheat with the remainder of the grain creativity of brewing, that’s just about where the similarities end. Brewers tweak their recipes, adjusting, for
Beer
Bavarians in particular are partial to a little Weissbier at cock-aoodle-doo.
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 27
Fermenting
“After a hot hard day working in the fields, a light, tart wheat beer is very refreshing. example, the levels of hops, to suit their
delicate balance of esters, phenols (fruity
beers are often slightly fruitier and less
and the fermented wheat flavour”.
own particular tastes although Weiss bitter than their cousins.
Hefeweizen or hefe-weissbier is
traditionally an unfiltered wheat beer that is cloudy with yeast, or “hefe” in German, and wheat proteins.
BeerAdvocate, the US-based website
and magazine, points out how German Hefeweizens “are barely touched with
hops, so as to not bring harshness to the 28 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
fusel alcohol and a medicinal by product) It also makes an important
differentiation. “Belgian Witbier or
White Ale is similar in many ways to
unfiltered wheat beers but the addition
has brought vast diversity to the availability of Weissbier. In addition to imported varieties, many local brewers are now
tinkering with their own recipes with some of the brews enjoying a cult following.
Boston Breweries produces Johnny
Gold Weiss, a full-bodied, lightly hopped beer with a touch of sweet fruitiness.
Turbid in the glass, the beer’s name was apparently inspired by the 1930s actor
who played Tarzan, Johnny Weissmuller. Then there’s Steph Weiss, one of the
of unmalted grains like wheat, barley and
early arrivals in South Africa’s craft beer
them apart from the rest.”
wheat beer is more on the amber side of
oats as well as a variety of spices, sets Fortunately for South Africans, the
interest in micro-brewing and craft beer
revolution. The unfiltered Bavarian
the traditional Weiss colour scale with its own full flavour.
Beer Some of the diversity of the
Weiss beer style is displayed by
two beers in the portfolio of CBC
(Cape Brewing Company), the brewery near Paarl formed through a joint
venture between Charles Back and a Swedish brewer. CBC’s Krystal and Amber Weiss beers are distinctly different although both have the
same grain composition – 50/50 barley
and wheat malt – and use the company’s own top fermenting yeast cultures.
Krystal Weiss is typical of beer that is
filtered to bring clarity to the liquid, and
displays a hoppy aroma with some citrus. In contrast, its twin is distinctly fruity, aromatic and cloudy when poured. As
the name suggests, Amber Weiss has a red-brown colour.
A short scout around South African
craft beer will offer rich reward to the Weiss enthusiast.
Copper Lake Breweries in Gauteng
makes a traditional Weiss, with
prominent flavours of banana and spicy fruit. Bananas and cloves are also
prominent in the Brauhaus Am Damm Weizen, produced near Rustenburg.
Moritz Kallmeyer of Drayman’s Brewery and Distillery in Silverton, Pretoria, is
known as a pioneer. This producer of a
Of course, any bartender will tell you that going to the trouble of acquiring a special Weiss, or any beer for that matter, wouldn’t be worth it if you failed to bother with the proper decant. So, here’s some advice: Keep it in the fridge, stored vertical rather than laid down - if the bottle is horizontal, the yeast is likely to shift when the bottle is opened, causing a sudden release of carbon dioxide and too much froth. Before pouring, first rinse your glass well in cold water to get rid of any detergent that may collapse the head. Hold the glass at
Highveld single malt whisky also makes
a slight angle and pour slowly along
Bavarian wheat beer yeast strain.
the bottle; leave a little at the
Robson’s Weiss and another from
to agitate the yeast and pour the
the Alstadt Weiss using the original
the side. Do not completely empty
Specimens from Durban include
bottom. Then, swirl the bottle gently
Standeaven Brewery while down South, near Kommetjie in Cape Town,
Lakeside Brewery makes a hefeweizen
whose aroma shows notes of bubblegum along with the typical banana and spice. There’s even Weiss in Cullinan – at the
Cockpit Brewhouse, which produces the Cockpit Fokker Weiss.
remaining beer into the glass. This ensures that the optimum carbonation is retained along with its flavour. If you’re partial to add a slice of lemon – go ahead, but do so at the risk of killing the head of the beer. It’s up to you.
Now, drink up! Sep|Oct 2014 Vol 14
www.topsatspar.co.za 29
Taste and flavour
root pickled liqueur syrup cocktails powder ground spice 30 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Spice it up
ginger
We all take ginger for granted. It’s time to sit up and pay attention to this Thor of the spice world, reckons Clifford Roberts. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 31
Taste and flavour
verb [ with obj. ]
1 (usu. as adj. gingered) flavour with ginger: 2 (ginger someone/something up) stimulate; enliven: she slapped his hand lightly to ginger him up. Ginger was once a drummer for
Cream, another the former lead singer with the Smashing Pumpkins, an
American star, a chain of budget hotels
in India, the lead protagonist in Chicken Run, a Disney Fairy, an island, a
political group, a hurricane, a software package and even a genuine mummy. And that’s because since the
beginning of the ages, ginger (the
T
humble root grandly known in circles
enjoy and which haven’t killed us, that
re-hydrated, brewed, distilled, bashed,
here are some things in this
world that make one wonder about their first moment of
discovery. Take ginger – the subject for this feature, and why not? We’ve got time. Like all the things that we can
first revelation had to be an interesting
chance meeting – perhaps the knuckles
of jungle-ambler accidentally scraped the exposed rhizome, releasing the pungent
other than these, as Zingiber officinale) has been cultivated and harvested then, in no particular order and not
pulled and thrown. (Google returns
“about 14 700 000” results on how to do the latter.)
No surprise then that its name hails
temper” and that the spice is now used If you remember nothing else
and want to save time, cut this
oldest spices and all the way from across
out and stick on the fridge: Ginger
prawn-and-avo handroll. Maybe you’re
in Asia and spread thanks to the early
sipping it in your hot toddy, trying to banish the flu; or, smelling it in the cookies baking in the oven.
That’s because ginger is quite amazing
– especially for something that looks like a serious under-achieving food. I reckon if parents are going to name their
children after something organic, it has to be good. We’ve encountered enough
Gingers, but how about Potato Smith or Turmeric Dludlu?
32 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
– like tax dodgers, war criminals and exiled dictators, this fella thrives in
humid, partly shady places in the tropics and sub-tropics. It is a multi-billion
dollar industry thanks to the popularity of ginger in food (sweet and savoury) and drinks, medicine and cosmetics
around the world. It’s also consumed as a veggie in some parts.
Get this. The global production of
biggest producer, supplying some 75% of
even in energy drinks.
the oceans – in pink slices alongside your
Nigeria, the Philippines and Thailand
infused, dehydrated, powdered,
sliced, baked, boiled, sautéed, fried,
animal. Quickly enough though, the
And here it is – source of one of the
producers today are India, China, Nepal,
ginger is over 2.02 million tons per year.
from ancient English for “spirited
genie was out of the bottle.
flavour. Among the biggest ginger
exclusively: puréed, skinned, grated,
odour and inviting a nibble. Or a hungry scavenger observed it in the diet of some
stored has a significant effect on its
is an underground stem that originated
As a matter of interest, in China – the the world’s needs – the rhizome is
harvested in November. They are then stored to cure until January.
Japan has been one of the biggest
importers of ginger, for the very reason it’s in that little white bowl beside your chopsticks. The growth of sushi (and
ginger by implication) is the subject of the 2007 book The Sushi Economy: Globalization and the Making of a
Modern Delicacy by Sasha Issenberg.
spice traders. How it is grown, harvested and
ginger toddy
Spice it up
pickled variety for serving with sushi, is harvested young. (And while we’re on
the topic, you’re not supposed to eat gari in your sushi – it’s simply not the done thing.) Moving on, ginger has been
co-opted into a myriad of cross cultural recipes and imbued with powers both
An alcoholic alternative would be to buy
one of the locally available products such as the King’s Ginger – a liqueur
specifically formulated in 1903 for King Edward VII “to stimulate and revivify
His Majesty during morning rides in his new horseless carriage – a Daimler”. Distell’s Oude Meester range of
“miraculous” and proven. When your
liqueurs was launched in 1965 and
to drink? Yip. And when you discovered
have it in their extensive portfolio and
tummy ached, what did Gran give you
it was actually something a little more… substantial; that you were actually
pregnant? You were given more. Popular belief says it helps with nausea, unless of course you’re sensitive to it, in which case ginger may make you nauseous.
Something that has been around as
long as ginger naturally has plenty stories to tell. Amy Stewart describes in her
book, The Drunken Botanist, that the
invention of the Moscow Mule cocktail
in 1941 revitalised ginger beer sales, “but also introduced Americans to vodka,
helping sales of Smirnoff triple in just a few years”. She also highlights ginger ale as the star of many
cocktails; the shandygaff, a mix
of beer and ginger beer; and, the
Dark and Stormy – a combination of two parts rum and three parts ginger beer, served on rocks.
includes a ginger variant. Butlers too like the King’s Ginger website, offer
Award-winning journalist Clifford Roberts loves researching topics such as beer - especially the practical side of the subject!
cocktail recipes as well.
ginger mist INGREDIENTS:
30ml Scotch whisky 15ml peated whisky 15ml freshly squeezed lemon juice 15ml ginger syrup
METHOD: Pour all ingredients into a cocktail shaker with ices cubes. Shake and strain over fresh ice in a whisky tumbler. A small piece of candied or preserved ginger, skewered on a cocktail stick is the perfect garnish.
There’s a potent ginger beer with
5% alcohol called Dragon Fiery Ginger, which is apparently made in Cape Town.
Ginger has also been employed by
South African brandy makers. Dys
Grundlingh of Grundheim, outside
Oudtshoorn, buys bags of fresh ginger
from a local grocer, and macerates it for flavouring spirits and liqueurs. In the same region, Kango ginger brandy is also produced.
Of course, brandy and ginger ale is all
the rage as a custom mix.
pickled gin
sushi ro s e ger
If you’re keen on making your own ginger syrup to add to cocktails, hot drinks or just soda, try this: make a
cifford
Ginger that makes gari, typically the
simple syrup by dissolving sugar in an equal part water over a low heat, then add fresh, chopped ginger. Let it simmer for a while; remove from the heat and cool, before putting it in the fridge to steep overnight. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 33
Whisky
finishing school It can be seen for miles around: the barrels are stacked 10 or more high. It’s the Speyside cooperage and it specialises in wooden barrels, all of which are essential to the flavour of whisky. Fiona McDonald reports.
W
alking into the warehouse
out with chisel and mallet as he forces
reconditioning oak barrels
curved wooden staves.
where the coopers are
is an assault on the eardrums. Initially it
the restraining steel hoops around the
It’s a joy to watch, not only because of
just seems like a loud racket with lots of
the melodic tapping and thunking of
ears pick up the rhythm. Each cooper, or
it’s an uncommon sight nowadays. As a
loud banging taking place… until your
barrel maker, has his own barrel music, a special tune and unique rhythm he taps 34 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
These coopers are genuine craftsmen.
There’s a special skill to raising a barrel – knowing exactly how to position the curved oak staves, the combination of
narrow and broad planks and precisely
how to align the hoops. And, once it’s all shaped, the toasting and charring of the
inside. And it’s this element, along with
the type of wooden barrel used that is so important to the whisky industry.
But whisky consumption is on the rise
mallet on wood and iron but also because
the world over. In April this year, the
result, Speyside cooperage is one of
that exports of Scottish whisky were up
Scotland’s most visited tourist attractions.
Scottish Whisky Association reported from 1.2 billion bottles in 2012 to 1.3
Maturation
arrel g the b of fillin f new make. k s ta ant es o aturation import red litr The all a few hund w years of m with r a fe ady fo spirit, re
billion in 2013. And those exports are
it can be deemed Scotch whisky. Speak to
crocodile skin effect on the inside of the
Scottish whisky industry. And the thirsty
tell you that between 60 and 70% of the
baffle you with a description of the
worth £4.3 billion (R77 billion) to the
South African market accounts for £163
million (R2.93 billion) of that total. Two years ago Diageo announced it would spend a billion pounds on increasing
whisky production to meet the growth in demand. That includes building new distilleries as well as opening up old facilities that had been mothballed.
Crucial to the production of whisky is
any distiller or whisky expert and they’ll flavour of a whisky is derived from the
cask. That’s why the barrels used are so
important. The main decision facing the
master distiller is whether to let the spirit mature in European oak or American – with the distinction generally being
narrowed down even more to ex-Sherry casks or ex-Bourbon casks.
Whisky and its American counterpart,
the ageing and maturation process. Once
bourbon, differ markedly in their use of
spend at least three years in barrel before
quite heavily, creating a blistered
it comes off the stills, the spirit has to
oak. In America, they char the barrels
barrel. A scientist could comfortably
interaction of heat on lignins, tannins and vanillins. What it means is that
American oak tends to impart a sweeter, vanilla flavour to spirit. Bourbon
producers also only ever use a barrel once – and their used barrels tend to then be shipped over to Scotland. Let’s face it,
the canny Scots are renowned for their
thrift, and they reuse the American oak
casks to mature their spirit, also adding a sweeter character to it than that which European oak gives.
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 35
Whisky
Three years ago The
Macallan had to build
additional storage warehouses to accommodate an increase
of two million litres per year. This year it announced a
£100 million expansion of the
Casks which have previously been
used for making Spanish Sherry are
distillery and visitor centre which will only be completed in 2017.
If anyone wants to taste the difference
new Glenfiddich single malt by global
brand ambassador Ian Millar. The spirit is the Glenfiddich 26 year old and what makes it unique is that it has spent its
entire maturation in ex-bourbon casks.
“The Latin name for American white
oak is Quercus Alba – and Alba was also an ancient name for Scotland,” Millar
said. “American oak doesn’t overwhelm whisky as much as European oak or
generally the most sought-after. One
that barrels and finishes can make to a
is Speyside’s Macallan, coincidentally just
Glenmorangie which offers a variety of
of the individual distillery’s style,” Miller
which spends 10 years in American oak
character. If you were to take five
distillery known for its use of sherry oak
a short drive away from the Craigellachie cooperage. Setting this single malt apart from others is the high proportion of
sherry casks (apparently between 70 and 80% of all sherry casks find their way to
The Macallan!) but also the way in which it’s used. The whisky not only spends years (10, 12, 15, 17, 18 or 25 years)
maturing in them, but once the whisky
has been reduced from cask strength to
bottling strength through the addition of water, the final product then has at least
six months marrying in cask – an unusual practice as most distilleries simply bottle as soon as the marriage has taken place.
whisky should look no further than
different finishes. There’s Quinta Ruban with a final two years in old Port pipes.
This two year “finishing school” imparts
subtle notes of Port to the final whisky, a distinct sweet raisin flavour. The
Lasanta, which spends time in barrels previously used for sherry offers up
creamy, orange, ripe apricot sweetness
while the Nectar d’Or is finished off in
old Sauternes casks. Sherry or Burgundy finish, each one imparts a distinctly
different flavour to the final whisky. Cape Town’s Pot Luck Club was
recently the venue for the unveiling of a
(If anyone’s interested in following the journey of a cask from start to finish they should visit The Macallan’s Masters of Photography exhibition by Albert Watson – www.themastersofphotography.com/previous-editions/albert-watson – who snapped the journey from Spain’s forests to the distillery.) 36 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
sherry casks do.
“It also allows for a better expression
said. “It doesn’t mask the unique
different distilleries and put each of their spirit into European oak and American oak – and then compare them after
they’ve spent years maturing, you’d find that the American oak lets the whisky
speak loudest.” Millar was of the opinion that sherry oak dominated, nullifying any individual differences.
Even to a novice whisky drinker, the
differences between a spirit aged in
ex-bourbon and sherry casks is noticeable
with the American one being sweeter and showing more overt vanilla notes.
Ultimately, anyone’s choice of whisky is
a highly personal one but one can walk a long and fascinating road exploring the
different expressions and flavours – all the result of its time on oak finishing school.
t i r i p s d n isla Tasting
rum
There’s something about rum. Perhaps it’s the association with tropical islands, pirates and sailors, buried treasure and other tales that spice up our childhood story time. Fiona McDonald reports on a recent tasting.
C
ocktails just wouldn’t be the same without it. The daiquiri uses it, the mojito and pina colada need it and the Long Island iced tea wouldn’t pack quite as
much of a punch if it were omitted. Rum is probably best summed up in this great quote from spirits writer Dave Broom in his book, Rum, published by Mitchell Beazley in 2003: “Every time I taste rum I am amazed at what a remarkable spirit it is. Never forget that it is there to be enjoyed. It’s a drink which puts a great big stupid grin on our face. Maybe it’s the sugar; maybe it’s the sunshine trapped in the cane. Maybe it is because, when you close your eyes, it takes you to the place of its birth: a distillation of Sep|Oct 2014 Vol 14
www.topsatspar.co.za 39
bernard
dave
Tasting
turquoise seas, pounding surf, and clear skies,
Hughes and Doré. The former has travelled the
of a relaxed pace of living, of a love of life.”
world, tasting and drinking all sorts of products.
There was a palm tree gently waving its
He’s been to the Caribbean and visited many
fronds, there was superfine white sand and on
a distillery as well as having judged rum at the
the water beyond, boats – but it wasn’t quite
International Wine & Spirit Competition for
as idyllic a picture as those words might have
many years. With rum one of the products
you believe. The venue was the Shimmy Beach
making up RGBC’s portfolio, Doré has been
Club, located at the entrance to Cape Town’s
exposed to many previously. “We’re not yet
Victoria & Alfred basin – but it was winter and
seeing the interest in rum that is developing
the skies remained grey and the water was
internationally, but there’s definitely potential,”
choppy and far from sparkling blue.
he said.
craig
Not that it bothered any of the characters
brands are available – the biggest of them
first tasting. They were all metaphorically
being Bacardi, Captain Morgan, Havana Club
licking their lips at the prospect of tasting 13
and Red Heart rum which is tailored specifically
rums and, impressively, everyone successfully resisted the urge to talk like a pirate! Nary an “Aaar!” was heard. South African spirit and wine expert Dave
grant
Hughes, a trained distiller, was leading the tasting. He was joined by maritime lawyer Grant Clark, a spirit lover and the 2007 runner-up in Survivor: Malaysia, fellow whisky aficionado Bernard Gutman, RGBC’s (Really Great Brands Company) head of marketing Craig Doré, Grant McDonald of Mudl magazine, Cheers publisher Shayne Dowling, Jessica-Jane Nosworthy, Cheers
grant
ad rep and myself.
40 www.topsatspar.co.za
Locally, a number of popular international
assembled at Shimmy’s for Cheers magazine’s
”This is quite a unique experience,” Clark said, ”I’ve never been given the opportunity of tasting more than one or two rums at a time.” A sentiment that was echoed by all except Sep|Oct 2014 Vol 14
rum to the South African palate. Rum is not like wine where the soils and weather can have a marked impact on the flavours – but there are appreciable differences in the flavours of Jamaican, Haitian, Cuban, Trinidadian and Guyanan rum, for example. Spirit lovers are discovering rum and falling in love with it all over again. Dave Broom states in his book: “There is no single thing as ‘rum’. There are rums for sipping, others for mixing. Aged rums, overproof rums, pot-still, continuous-still, single-casks, flavoured or spiced. No other spirit has this flavour, depth and breadth of quality.” Rum is made from molasses, the by-product of sugar production. The sticky black syrup is watered down and then fermented using yeast before being
Flight One Bacardi white rum
Jack Tarr blended dark rum Bacardi Gold Havana Club Añejo 7 Años Sailor Jerry spiced rum Bacardi Oakheart
distilled, either in a pot-still or a continuous
Flight Two Inverroche
Ron Zacapa Pyrat XO Reserve Mount Gay Black Barrel Mount Gay Extra Old Kraken black spiced rum Gosling’s Black Seal
still. Then it’s transferred to wooden barrels for ageing – usually used Bourbon barrels. It’s essential that the oak casks are charred as this encourages the flavour and colour development of the rum. Two interesting things to note here: very few rums are not blended and secondly, that the rate of evaporation – the so-called ‘angel’s share’ was and is higher in the Caribbean islands than if the barrels were shipped to the UK for
“The thing to remember is that
maturation, which it used to be. The
white rums are generally low in
rate of evaporation is around 6% in the
flavour and aromatics,” Hughes
hotter islands versus only 2% in the
said. “They’re intended for mixers
cool UK cellars.
or cocktails – but the flavour
“Rum definitely has potential – but everyone thinks of it as a mixer, something you have in a cocktail or
should remind you what it comes from, which is molasses. “That character is amplified in the
with cola,” Doré said. In South Africa,
dark rums which also have the
the reality is that it’s seen as a bit of a
advantage of having spent time in
blue collar drink, generally mixed with
American oak barrels which adds
cola and “something that brings out
another dimension of flavour in the
the hooligan in you!”
vanilla or cream from the charred oak.” Sep|Oct 2014 Vol 14
www.topsatspar.co.za 41
Tasting
Gutman made the point that his takeout after the tasting was that there are proverbial ‘horses for courses’. “If you take a whisky analogy – Johnnie Walker red label is not meant to be drunk neat, the way a black or blue label is. The Walker red carries a mixer really well but you won’t sit next to the fire, late into the night sipping it. The two flights of rum we tasted are like that – some are for mixing and others for sipping.”
The first flight,
between voting with one’s head and
squat, square bottle with a wide neck,
the commercial rums which retail for
one’s heart. Everyone opted for the
stoppered by a fat cork.
below R200 at your local TOPS at SPAR
Mount Gay Extra Old, recognising that
outlet were generally seen as mixing or
it was a seriously refined and elegant
wonderful rums on the market that
cocktail rums, but not that they lacked
spirit – much like a top single malt
would actually be spoiled if they were
flavour. Hughes’s favourite in Flight One
whisky. And barring a few exceptions
mixed. They are smooth, nuanced,
was the Havana Club, describing it as
the panel were enamoured by either
complex and, yes, intellectual enough
the quintessential rum. ”It’s got
the Pyrat XO or the Ron Zacapa.
to quietly sip on their own as you
everything that you look for in a rum.”
Pyrat’s heady citrus aromatics were
ponder their origins and how it was
reminiscent of Southern Comfort or
made – much as you would with a
Panel choice: Sailor Jerry
Cointreau – which Hughes said was
single malt whisky.
The rest of the panel were seduced by
because it was blended from a variety
Sailor Jerry’s spiced charms, with its
of distilleries. Zacapa was more tropical
Panel choice: Mount Gay Extra Old
crème caramel, butterscotch and vanilla
and bright with a spicy entry and a
Deep spicy refined and elegant rum with
ice-cream overtones.
slightly hot, alcoholic feel.
layers of flavour. Heaps of cinnamon,
Both have interesting packaging,
The truth is that there are some
clove, caramel and butterscotch, raisin
Flight Two
Ron Zacapa – a Guatemalan rum
and molasses. Genteel and smooth, it
was an altogether more serious
which has a nifty straw waistband and
keeps on going, lingering long after the
prospect. There was a disconnect
Pyrat which comes in a beautifully
mouthful is gone.
42 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
s e t o n g n i t s
ta
rum
e
Flight On
Panel choice
Havana Club Añejo 7 Años
Jack Tarr
Bacardi Colourless. Light and
light charry note. Hint
spirity nose, slight floral
of toffee and treacle.
note along with hint of
Fairly simple in the
treacle and even
Note of caramel and
slight, spirit sweetness
distant molasses
yet finish is bone dry.
note. Some prune.
hints of nutmeg and
fruity impact with
caramel. Fairly
hints of prune and
powerful in the mouth
with hints of the mouth giving good body. Fairly full
covered quickly by vanilla and a floral note. Not totally dry in the mouth and the
and well rounded body. Long, perfumed finish.
hints of tobacco.
molasses in the
Bacardi Oakheart Initial nose of molasses
cinnamon. Sweet in
with distinct oak and
Banana and
warming alcohol.
in the mouth with
and cinnamon with
Very pale gold. Fair,
light molasses.
mouth with fine
banana. Light and dry
Dark colour. Espresso
Bacardi Gold
“Sweet” nose with
Sailor Jerry Strong vanilla nose
little creamy fudge sweetness makes for
mouth with light nutty
very smooth flow across the palate.
Crisp and fresh finish with aftertaste of
grip. Soft and gentle.
molasses.
o
Flight Tw
Panel choice
Kraken Buttery caramel
Pyrat XO Ron Zacapa Centenario Very attractive Inver Roche Light nose with treacle the main aromatic. Hints of prune and some raisin, fynbos note too. Dry in the mouth with hint of oak and lots more treacle. Clean, short finish
coppery/red colour. Nutty character at start of the nose with citrus, chocolate and an odd, dry herby note. Slight smoke too. Somewhat sweet in the mouth with hints of molasses. Caramel and brown sugar on the finish.
Distinctly citrus nose – Terry’s chocolate orange – with light molasses note. That same expressive citrus and orange rind can be found in the mouth but decidedly smooth and finely textured. Light and refined.
and cinnamon Mount Gay Black Barrel Toffee apple nose with some burnt sugar. Round and sweet in the mouth with tropical fruit and light, toasty oak. Despite sweetness in the mouth a very dry and refreshing finish.
Mount Gay Extra Old Distinctly deeper in aromatics with mature characters and some development. Appealing chocolate, tobacco, toasty nuts, banana , prune and
spice with toffee on the nose. That same buttery spice and caramel comes through in the mouth. Gentle and smooth.
Gosling’s Black Seal Prunes and raisins on the nose with treacle. Slightly mature character. Soft and full in the mouth. Hints of treacle and oak on a long finish.
some spicy oak. Rich and full in the mouth yet refined, well structured and balanced. Rich and full and no doubt it’s an aged rum.
✤ Grateful thanks to Shimmy Beach Club for providing the venue for the rum tasting.
Festivals
Gemütlichkeit
A celebration of golden amber ale and lager, with steins filled to the brim is a dream come true for lovers of beer. Thirsty folk in Durban, Johannesburg and Cape Town have much to look forward to!
B
rewing beer is an age-old tradition. One of ancient Rome’s most
accomplished historians and senators, Publius
Cornelius Tacitus wrote an entire book all about
German customs and
traditions – De Origine et situ Germanorum.
According to the German
Beer Institute’s website, Tacitus
wrote (with some contempt) that Germans were “proficient
imbibers” who sought any excuse or opportunity for a drinking party.
“The germanii,” he wrote, “serve
an extract of barley and rye as a beverage that is somehow
adulterated (presumably he means: fermented) to resemble wine.”
More than 2000 years later, not
much has changed – and the annual
Oktoberfest tradition has spread from Germany to be celebrated with gusto throughout the four corners of the
globe. South Africa is no exception and
once again the TOPS at SPAR Bierfests will be held countrywide – from September to November.
The sun rises earliest on the east coast
of the country – and so it is that Durban
44 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Oktoberfest kicks the festivities off over the
weekend of the 19th to the 21st of September. The venue for the German-style revelries is the
renowned Suncoast complex.
Johannesburg, the continent’s
city of gold and financial hub, does everything bigger and
better – and consequently has
not just one weekend of beer, but two! Montecasino will
reverberate to the sound of oompah
bands, brass instruments and clinking
biersteins on the successive weekends of 17 – 19 October and 24 – 26 October.
Johannesburg does everything bigger and better – and consequently has not just one weekend of beer, but two! And since the sun sets latest on the
southern and western coastline of
Africa rounding off the celebrations is Slaapstad – or Cape Town. The
famous Newlands Brewery precinct is home to the rejoicing festival of
beer from the 14th to the 16th of November.
“TOPS at SPAR is immensely
proud to once again be headline sponsor at the TOPS at SPAR
Bierfest,” said Mark Robinson,
TOPS at SPAR Group Liquor Manager. “This festival is
synonymous with the values
of TOPS at SPAR. Visitors can expect
to be captivated by the experience from
TICKETS
There are four tiers of tickets: the premium offering will set you back R906.30 a head, with the next few options available for R450.30, R195 and R125 each.
All tickets can be booked through the Bierfest website www.bierfest.co.za or through Bierfest’s Facebook page, SABierfest.
the minute they walk into the venue.”
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 45
Festivals
Smart,
, rogram ption p m u s n le co tions. ort op sponsib transp est’s re e rf v phone ti ie a B mobile f altern s SPAR g o a in r S k e P a b TO line num ndbre er, Red isitors a ’s grou S a’s, Ub t SPAR offers v ll a e S F P d O es TOP T m Goo provid ed by o rt fr d a a rt e o m le upp DrinkS Spearh , with s ffordab drink, # RYVER and a detox fe a A n s J app D f U ti ge o ydra o d JIG ly. Reh h a ran sers an it fe ly w a a s s n th as e ll o Brea od Fe t patr et hom m, Go Bierfes and g ra R ly g A R P ib ro s S as spon as SPA ards P drink re n TOPS er Rew e v to ri e s s D s e d a Rh e nate choic ith UBE d by th a Desig rates w ndorse s and e d n e y o ll rr ti ). ia fe ta A c s e AR nd pre be offi Use (th iative l rships a it o e h in b o rt m me le Alc nkSma ponsib t’s #Dri for Res Bierfes n o ti ia c y Asso Industr
#Drink
Robinson reiterated the message that
TOPS at SPAR is “heavily invested in the education of responsible drinking and will be promoting this at the festival”.
As in previous years, no money
will change hands in the brauhaus:
only plastic tokens or ‘crowns’ may be exchanged for beer. And the
beer will once again be specially brewed for the event. South
African Breweries is one of the
Sunflower TOPS at SPAR Bierfest has partnered with The Sunflower Fund in 2014. The objective is to raise awareness of the Fund’s good work as well as educating members of the public about the work it does while also recruiting potential bone marrow stem cell donors to the South African Bone Marrow Registry. Every Sunday of Bierfest, the raised VIP deck area will be transformed into a veritable ‘Sunflower garden’, with special décor and Sunflower Fund initiatives.
So keep an eye out for #Sunflower Sundays.
founding partners and their
Master Brewers will not only have
crafted three limited edition Bavarianstyled beers – the Royal Bavaria
Oktoberfest bier, traditional Krystal
Weiss Protea Edelweiss and the King
Ludwig Munich Dunkel dark ale – but they will also be on hand in the
Brewmaster’s corner, dispensing both wisdom and golden nectar.
Potential patrons need not fear that
there will be a surfeit of porcine meat products; vegetarians are well
catered for as well. Last year, the
roast chickens, pickles and pretzels
almost beat the eisbein and
sauerkraut in the popularity stakes.
It goes without saying that the event is
not open to anyone under the age of 18. 46 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
OKLB/4235K
AMSTEL LITE IS HERE
Available at TOPS at SPAR and SPAR stores
SPAR Good Living cooler boxes come in a range of colours and will keep your picnic or braai goodies safely stored and well cooled with their 26-litre capacity.
2. Sitting pretty takes on new meaning with SPAR Good Living’s range of camping chairs. Available in khaki, green or black they all come with a cup holder and handy storage sleeve.
2
48 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
AR GO O D L
R.CO. ZA
1. Fresh and functional,
A .SP
Sunny skies and warmer weather mean days spent outdoors ‒ and making sure the day out with the family is a success comes down to having the right gear. SPAR Good Living has a range of options to equip you correctly.
W
1
Call the TOPS HOTLINE 0860 313 141
AT W W ING IV
SP
Thingamajigs
useful items
3 Colour mini red & yellow lamps - R795 each, Green Elephant Collective. 4 Thermo Pot ‒ R510, L’Emile et Son. 5 Copper Piping table lamp ‒ R745, Green Elephant Collective. 6 Buffalo leather journals ‒ R160, Wessel Snyman at KIN.
4
6 elbaliavA ta SPOT ta dna RAPS serots RAPS
3
5
thinga
eht llaC ENILTOH SPOT 141 313 0680
SEE CONTENTS PAGE FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.
7
8 9
10
7 iPad tablet sleeve ‒ R365, Wren design at KIN. 8 ‘Brrrrr’ Polar Bear ice tray ‒ R220, L’Emile et Son. 9 Buddy book ends ‒ R335, L’Emile et Son. 10 Wooden Scrabble coaster set ‒ R160, Mocholoco at KIN.
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 49
Entertainment
music
Forever in Blue Jeans
cd’s
Neil Diamond is one of those evergreen artists who spans multiple generations. Sweet Caroline and Cracklin’ Rosie are classics. And as that irritating television show used to state, “but that’s not all…” Neil Diamond: All-Time Greatest Hits – R114 If you’re expecting a collection sequenced chronologically, you’d be disappointed but this compilation has the vast majority of the big hits on a single disc, and that’s been hard to find in Diamond’s catalogue. All-Time Greatest Hits was released on Capitol Records, a label Neil Diamond never recorded for, but Universal -- who owned the recordings Diamond made for both Universal and MCA – selected this as the imprint for 2014’s All-Time Greatest Hits, a generous collection of 23 hits from the ‘60s and ‘70s.
The Fault In Our Stars: Music from the motion picture – R99 As if having Shailene Woodley, Ansel Elgort and Nat Wolff hitting the screen for the much-anticipated movie adaptation of John Green’s best-seller The Fault in Our Stars wasn’t enough to be going on with, your ears are in for a treat from the soundtrack too. The full track list for the film has now landed and with new songs
from Ed Sheeran, Kodaline, Jake Bugg, Charli XCX, Birdy and loads more, it’s set to be the perfect
CORNER
the PAPER
accompaniment to the weep-fest the flick is guaranteed to be.
The Transkei Run: By Michael Taljaard – R200
Margaret of Anjou, finds that instead of enjoying a life of peace and luxury, she must save
It is a painfully hung over Saturday
Wars of The Roses: Stormbird: By Conn Iggulden – R170
morning for two incorrigible
In the middle of the 15th century,
London, sons and fathers battle one
small-town scallywags. Jeremy
a mentally unstable and physically
another, and great men betray their
‘Spikes’ Vorster and his impulsive
feeble young King Henry VI makes
king. It is the beginning of the Wars
but charismatic sidekick, Zachary
a fateful bargain, under the
of the Roses, a bitter fight to
Post, decide to flee their previous
influence of spymaster Derry
become the world’s most powerful
night’s regrets in search of
Brewer, giving up a large swath of
and influential nation.
adventure in the rural Transkei. A
England’s hard-won territory in
run-in with a local taxi gang sets in
France in exchange for 20 years of
motion a series of events that
peace and marriage to a young
unravels a tense and violent
French princess.
misadventure as the two young
But the deal quickly sours. As
her weak-willed husband from multiple threats to his throne. A rebel army attacks the heart of
Is It Really Too Much To Ask? The World According to Clarkson: Vol. 5: By Jeremy Clarkson – R170
rebels are forced to defend
the newly reclaimed French
In a world which simply will not
themselves at all costs. What
territories slide into warfare,
see reason, Jeremy Clarkson
results is a gritty, uniquely South
Henry’s nobles seethe, and
buckles up once again and sets
African undertaking, complete
thousands of his subjects revolt.
off in his ceaseless quest to
with sex, drugs and crawling
Henry’s new queen, the
navigate a path through all the
paranoia.
remarkable and resourceful
silliness and idiocy. And every
dvd’s
CD’s, DVD’s and books
Vrou Soek Boer – R109 A young woman from the city is successful in her
demanding career, although she has a problematic love life. After a confrontation with her boss, she decides to swop the city for the platteland and a bakery that she inherited from an aunt. Her new life in the small town is more than she expected, and involves trading her business suits for an apron. Things get complicated when she must choose between Mr Handsome and Mr Right.
Captain America: The Winter Soldier – R119
Captain America and the Black Widow enlist the help of a new ally, the Falcon. However, they soon find themselves up against an unexpected and formidable enemy—the Winter Soldier.
Non-Stop – R109 During a transatlantic flight from New York City
After the cataclysmic events in New York with The Avengers,
to London, US Air
Marvel’s Captain America: The Winter Soldier finds Steve
Marshal Bill Marks
Rogers, aka Captain America, living quietly in Washington DC
receives a series of
and trying to adjust to the modern world. But when a
cryptic text
S.H.I.E.L.D. colleague comes under attack, Rogers becomes embroiled in a web of intrigue that threatens to put the world
messages demanding that he instruct the
at risk. Joining forces with Natasha Romanoff aka Black Widow, Captain America
government to transfer $150 million into
struggles to expose the ever-widening conspiracy while fighting off assailants sent
an off-shore account. Until he secures
to silence him at every turn. When the full scope of the villainous plot is revealed,
the money, a passenger on his flight will
*cd’s and dvd’s available at kalahari.com
be killed every 20 minutes…
enter now! once in a while, he finds something
contradictions: he loves the world, but
absolutely blooming fantastic along
doesn’t know how to live in it. He’s a
the way.
Luddite addicted to his iPhone, a dentist
Pithy and provocative, this is Clarkson at his best, taking issue with whatever is
with a nicotine habit and an atheist not quite willing to let go of God.
the latest nonsense to disrupt his search
Then someone impersonates him
for brilliance. Why should we be forced
online, and a website, a Facebook
to accept stuff that’s a bit rubbish?
page, and a Twitter account are
Shouldn’t things work? Shouldn’t
created in his name. An outrageous
someone care? I mean, is it really too
violation of his privacy soon becomes
much to ask? It’s a good thing
something more soul-frightening: the
Clarkson, without fear or favour, is still
possibility that the online “Paul” might
doing the asking ...
be a better version. As Paul’s
To Rise Again At A Decent Hour: By Joshua Ferris – R275 Paul O’Rourke is a man of
investigation deepens, he is forced to confront his troubled past and life
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, 10th October 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 the Vrou Soek Boer DVD or The Fault In Our Stars CD Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.
disturbingly split between the real and the virtual.
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. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 51
Recipe book
E
ven when she was flustered and scrabbling about trying to beat the clock as taskmasters Matt, George
and Gary counted down the seconds, there was never any doubt about Emma Dean’s passion for food – or for how her knowledge and proficiency grew over the duration of the Masterchef series. Now it’s captured between the pages of her very own book, one of the prizes she won as the top contestant in the series. Dean grew up on a farm in Victoria, the southern state of Australia, surrounded by sheep, cows and chickens. When asked what her food dream was during the series she said it harked back to her childhood, the farm kitchen table where things were kept simple yet plentiful, hearty and prepared with the utmost integrity of flavour. “I understood from a very early age where my food came from, which really started my interest in it,” she said. And the fact
Masterchef moment
South Africans love watching Australian Masterchef – and it was only a few months ago that the 2013 series finished, won by the bubbly blonde Emma Dean.
e dry . Mix all th mperature te METHOD r m o ro g to , to ethe ilk buttermilk te of soda de Butterm Warm the icarbona b e d th Homema e r fo rm wa s, except our in the ingredient ith well and p Crumpets r. Cover w l. Make a e tt w o a b b e a rg into in a la htServes 8 water. Mix ug ra rm d a , w rm wa and leave in a buttermilk doubled g film and until it has , wel or clin ur to TS ho a N n te IE a a D er e for ris INGRE to e it ir th batt . Leave spongy. St termilk free place light and soda f is 150ml but o re te tu ix na o the m flour the bicarb in size and Now add 225g plain and ck any air. ouring jug a p b lt a k sa c to o n r o e kn tt a to b e th ¼ teaspo r fe non-stick sugar well. Trans s. Heat a on white and stir in 30 minute r fo ½ teaspo e st c a la igh heat. ry ye warm p medium-h n active d leave in a top over a gs in 1 teaspoo ve o st e the egg rin on th rm water ter. Place frying pan ut b ith 150ml wa w s halfway gs f soda fill the ring ur egg rin rbonate o batter to Grease fo h ug ¼ tsp bica no about e — nd pour in on the top da) the pan a bles form ub b mpets. (baking so til ru c un k e g oo flip over th for greasin e sides. C r, nd th te a ut s, up b g p rin nd 1 ts y the or Berry one side a s. Lift awa sh ricotta . Place to 10 minute Honey, fre ney, nd remove ho a s e ith w ut in rm m rve . Serve wa Fry for two Jam, to se crumpets remaining cook the . Berry Jam ricotta or
that her parents grew much of their own fruit and vegetables started that journey. “One of my earliest memories was helping Dad plant pumpkin seeds in the dry, hot, as a template, I spaced the precious seeds 10 hands apart… needless to say, I loved pumpkins when I was little, mainly because I grew them myself.” Having obtained a Masters degree in Environment and Planning and working in town planning, Dean decided to step away from her career trajectory in order to focus on food – particularly foraging, edible weeds and mushrooms. Her first book, A Homegrown Table, published by New Holland and presented in South Africa by Random House Struik Publishers, combines all these elements in 80 recipes, beautifully photographed and simply, yet elegantly, presented. 52 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Homemade Buttermilk Crumpets
central Victorian soil. Using my small hand
giveaway
Farm eggs with W d e k a B ild
M
Spi na
, oms hro us
Baked Farm Eggs with Wild Mushrooms, Spinach and Parmesan Serves 4 INGREDIENTS
esan m r a dP n a ch
METHOD Preheat the oven to 190˚C. In a deep frying pan, heat the butter and sauté the wild mushrooms with the spinach. Pierce the garlic clove with your fork and use the fork to stir in the mushrooms and spinach together, to give a hint of garlic. Cook
2 knobs butter
until wilted and season to taste. Splash in the
250g wild mushrooms
cream. Pour the mixture into individual ovenproof
½ bunch English spinach leaves
pans or ramekins or across the bottom of one
1 clove garlic, to taste
ovenproof dish. Crack the eggs on top. Bake for
Salt and pepper, to taste
10 minutes or until the egg white is cooked and
150g thickened cream
the yolk is still runny. You may have to watch this
4 eggs
carefully so it doesn’t overcook. Once they are
4 large shaves Parmesan
ready, remove the ramekins from the oven and
(about 35g)
add the Parmesan shaves over each egg.
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 53
Mussles My Way
Recipe book
Mussels My Way
METHOD
Serves 2
Heat a wok or a wide pan over medium-low heat. Sauté the shallot and garlic in the olive oil.
INGREDIENTS 1 shallot, peeled and sliced 2 cloves garlic, finely chopped
Add the chilli and sauté for a minute or two and then add the mussels. Turn the heat up and add the white wine. Put a lid on
1 Tblsp olive oil ½ - 1cm long red chilli, deseeded and chopped 1kg mussels 1 cup white wine 2 handfuls flat-leafed parsley, chopped 2 Tblsp butter, to serve Bread
and shake the pan while still on the heat. As soon as the mussels open, remove the pan from the heat – this should take only a few minutes. Take out all the mussels that haven’t opened and discard them. Toss in the parsley
Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST
and butter and serve with freshly baked bread. Call the TOPS HOTLINE 0860 313 141
54 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
giveaway
Honey Thyme Cake
enter now!
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 lucky draw. Entry deadline is Friday, 10th October 2014. The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.
win
Stand a chance of receiving one of two copies of ‘A Homegrown Table’, published by New Holland. SEE T&C’S ON PG 2
ake y Thyme C
Hone NTS INGREDIE r, melted 90g butte
4 eggs or sugar 185g cast mons zest of 2 le m a 60 ml cre sifted ising flour, ra lf90g se TOPPING nds ked almo 2 cups fla r 90g butte r sugar o st a c 90g m 60ml crea y oons hone 2 tablesp fresh ns o o teasp 2 heaped ves thyme lea
and line a METHOD C. Grease gar ven to 180° o e th gs and su t g a e e Prehe an. Beat th p d un ro a g m pale. Usin deep 20 c thick and m bowl until r and crea te ut b , in a large st ze the lemon repared in p ld e fo th , la to ur in spatu e flour. Po e centre. s. Fold in th til firm in th in batche un s e ut in m 40 r fo e ke th almond tin and ba ady, make is nearly re a ke a c e redients in When th all the ing g to ombining rin c b y b nd a g t in a topp medium he a r ve ixture o m ir t St pour the ho saucepan. e heat and th in the ff k o c a rn b ke the boil. Tu Put the ca the cake. f s o rn p tu to g e in topp over th r until the minutes o w the n and allo oven for 10 ve o e th m fro ve o m ove the cool, rem golden. Re tin. Once e th in l o g plate. o in cake to c on a serv and place tin e th m . am cake fro hipped cre ous with w This is fabul
Double your chance of winning! Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 55
TOPS Nosh
Dressed to thrill
Silwood kitchen
The dark days of winter are thankfully behind us – and with longer, sunnier and warmer days comes the desire to sup on lighter, fresher and more colourful fare. Photography by Ashlee Attwood
Prawn, Strawberry Salad
Prawn, Strawberry Salad INGREDIENTS:
Vinaigrette 100ml mild olive oil 20ml red wine vinegar 20ml lime juice ½ lime, zested Salt & Black pepper 60 ml strawberry juice 3ml sugar 14 prawns, cleaned with shell and head removed 100g strawberries , hulled and quartered 30g micro herbs 10 Asparagus tips, blanched (added) 90g wild rocket 1 fennel bulb 50g fresh peas 50g sugar snaps 6 radishes 2 spring onion 3 sticks celery finely cut into ribbons Celery leaves
PAIRING NOTES
La Vallee Rosé is a delicate pink bubbly
made in the traditional Champagne style.
METHOD: Peel, de-vein and remove the heads from the prawns Make the vinaigrette: place the mustard, red wine vinegar, lime
Predominantly Pinot Noir grapes were used
juice and zest in a bowl and slowly add
to make this fresh, light fizz with just a touch
the olive oil. Add the strawberry juice
of sweetness which will work well with both
season with salt, pepper and sugar to
the strawberries and prawns.
taste. The lime juice is also added to taste.
to page 58
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 57
TOPS Nosh
from page 57 On a mandolin, thinly slice 6 radishes
Herbed Chicken Burger
and shave 4 baby fennel bulbs, making
Makes 4
sure to get them as thin as possible Cut
INGREDIENTS:
the celery into 10cm pieces and using a peeler, peel celery ribbons. Place the ribbons in ice water and allow them to curl. Pick the baby yellow celery leaves
600g chicken mince ½ onion, grated 5g of rosemary, finely chopped
Sesame seed Rolls INGREDIENTS:
360ml flour + flour for dusting 3 ½ ml salt 8 ml instant dried yeast 3 ml sugar
from in between the celery stalks.
2 cloves garlic, crushed
160ml lukewarm water
julienne the sugar snaps (keeping them
3cm root ginger, grated
20ml white sesame seeds
length ways) Thinly slice the spring onion on the diagonal as this looks more appealing than rounds.
½ chilli, chopped 30ml tomato paste 30ml chutney 30ml Worcestershire sauce
Pan fry the prawns: Allow the pan to get nice and hot, put 5g of butter and a drop of oil into the pan and quickly fry the prawns, making sure it is cooked on a high heat and that the prawns are not
cool before combining to salad. remove the leaves from the strawberries and thinly slice them. Mix the rocket
METHOD: Mix flour, salt, yeast and sugar together,
20ml soya sauce
add water. Knead for 10 minutes until
100ml oats, to combine
smooth. Cover and allow to double in
8 ml salt 4ml pepper 40ml egg, beaten
over-cooked. Season with salt, black pepper and juice from a lime. Allow to
egg wash
size somewhere warm. Knock back, shape into 4 rolls, brush with egg and top with sesame seeds, allow to double in size again - bake at 200°C for
TO SERVE:
15minutes.
15g wild rocket German style mustard Mature cheddar
leaves (pick the stalks down), micro herbs, pea shoots, nasturtium leaves
METHOD:
and fennel leaves together. Dress with a
Mix together all the ingredients.
drop of dressing just to ensure the leaves
Fry off a tiny piece to taste for
are shiny. Add the celery ribbons, radish
seasoning. Shape into 4 hamburger
slices, shaved fennel, peas, flowers and
patties - brown in oil then put in oven
sugar snaps. Mix together well and
180°C to cook through. Top the burger
place in bowl. Place the strawberries
with wild rocket and a generous dollop
and prawns evenly amongst the leaves.
of mustard.
Do not add with other ingredients as the strawberries will become mushy if very ripe. Drizzle with vinaigrette and serve.
PAIRING NOTES
Nederburg Winemaster’s Reserve Merlot is a richlyberried mouthful which can stand up to and complement the assertive flavours of the burger with its ginger, garlic and chutney elements.
58 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Silwood kitchen
Herbed Chicken Burgers GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST
Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 59
TOPS Nosh
Raspberries , Rose & Coconut crème brulee
minutes or until just firm. Remove the dish from the oven and leave to cool before placing in the refrigerator to set. Just before serving completely cover the top with castor sugar and caramelize the sugar until it just starts to catch.
Rose Ice cream INGREDIENTS:
150g sugar 5 egg yolks 500ml cream 250ml milk 20ml rose syrup 2 gelatine leaves, softened and melted
METHOD: Scald the coconut milk and cream together. Sponge gelatine leaves in water and add to the warm mixture. In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Add
INGREDIENTS:
METHOD:
a small amount of the warm coconut
250 ml cream
Scald the cream, coconut, bruised
mixture to the egg mixture and add the
250ml coconut
lemon grass, cinnamon and ginger. Stir
rose syrup. Cool and churn in an
piece lemon grass
the egg yolks and sugar together.
ice-cream machine. Top the crème
pinch cinnamon
Remove the flavourings and stir the
brulee with raspberries that have been
1cm piece ginger
warm cream carefully and slowly into the
tossed in lime zest and castor sugar, and
8 egg yolks
yolks. Place the mixture over a bain
a scoop of rose ice cream.
90 ml sugar
marie of barely simmering water and stir
Pinch of salt
until the custard is hot to the touch. Pour
Castor sugar or sticky brown sugar
the mixture into a bowl, stand the bowl in
for topping
a bain marie containing warm water and bake the custard at 130°C for 45
TO SERVE: 100g raspberries Zest of 1 lime
PAIRING NOTES
25g castor sugar
La Vallee is a demi-sec, or half-sweet style of sparkling wine, again made like Champagne. It’s sweeter and more tropical style flavours of litchi and pear means it will complement the flavours of this dessert.
60 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Blogspot
seasonal change teresa
Longer days with more sunshine hours tempt folks outdoors, Teresa Ulyate writes. And with fun in the sun must come food. Here are a few of her tips for simple yet easy to prepare fare.
S
ummer’s precursor, Spring, is
just a few weeks away and with
it we can look forward to plenty of sunshine, time outdoors
around the braai and some fresh and
summery flavours! With National Braai
Day just around the corner, I was inspired to make these easy and delicious steak
sarmies topped with homemade tomato and ginger chutney, as well as a creamy,
zesty lemon curd ice cream. Why not try them at your next get together? My
serving suggestion: Best enjoyed in the sunshine with family and friends.
The tomato and ginger chutney and ice
cream should be made ahead of time, but
both are very easy to prepare. The chutney recipe will make more than you need, but pop the leftovers in the fridge and enjoy with crusty bread and cheddar cheese, roasted meat, veggies or just about
anything really! When it comes to steak, I prefer using a thin, tenderised steak in this recipe, but use whatever you prefer. Happy cooking!
Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST Call the TOPS HOTLINE 0860 313 141
Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot. com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013. Cupcakesandcouscous.blogspot.com
62 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
Lemon curd swirl ice cream INGREDIENTS:
500ml cream 1 x 397g tin condensed milk 1 tsp vanilla extract 90ml lemon curd Whip the cream until you have soft
mixture into an ice cream maker and continue as per the manufacturer’s directions. Transfer the mixture into an appropriately sized freezer container. Drop tablespoonfuls of lemon curd (evenly spaced) on top, and use a skewer to swirl through the ice cream. Cover and place in the freezer until completely set.
peaks. Add the condensed milk and
Note: allow the container to stand at
vanilla extract and whisk for a further
room temperature for a few minutes
minute or two to combine. Pour the
before serving.
Sarmies & stuff
Steak sarmies with chunky tomato and ginger chutney Serves 2
INGREDIENTS: FOR THE CHUTNEY (MAKES 1 LITRE): 1kg tomatoes, roughly chopped 500g red onions, halved and thinly sliced 1 tsp (5ml) crushed garlic 2 tsp (10ml) ginger paste 200g white sugar 150ml white vinegar 1/4 tsp chilli flakes 1 tsp (5ml) ginger paste, to add at the end Sterilised jar(s) for storage
FOR THE SARMIES:
1 large ciabatta Olive oil for drizzling 300g steak Salt Pepper 15g rocket, rinsed To make the chutney, place all of the ingredients, except for the final 5ml of ginger paste in a large pot. Bring to the boil while stirring, then reduce the heat and allow to simmer for approximately 1.5 hours until the liquid has reduced and the chutney has thickened. Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool before storing in the fridge.
Cut the ciabatta in half and slice each half lengthways. Open each ciabatta, drizzle the inside with olive oil and place oil side down on the braai grid to char slightly. (If you’re not braaing, you could use a griddle pan.) Drizzle the steaks with some olive oil and season with salt and pepper. Cook the steaks over the braai coals (or in the griddle pan) until done to your liking. Remove from the heat and set aside to rest for a minute or two. Place the rocket on the ciabatta. Once rested, cut the steak into diagonal slices and place these on top of the rocket. Add a generous dollop of tomato chutney and serve immediately. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 63
Tuisnywerheid slicing through a bloody slab of meat, making the fire, waiting for the coals to reach the desired heat for what you are going to braai, and then transforming
Q&A Fire & brimstone Preparing food over fire or glowing coals is elemental. Some would say Paarl resident Lise Beyers has taken it to extremes. Emile Joubert, however, envies her dedication and commitment.
I
f there is somebody who puts their
times, beginning 1 January. And so far
money where their braai is, it’s Lise
she has not missed a single day despite
Beyers. The editor of the Paarl Post,
work commitments, inclement Boland
mother of two and serial meat-lover
weather and visits by vegan friends
makes hyped-up Jan Braai look like a
from foreign shores.
levitating Buddhist vegetarian. Oh yes, and forget Braai Day. To underscore her commitment to the grill, the flame and the meat, Lise has decided to make 2014 Braai Year by, yes, braaiing 365
Q A
Do men take women
braaiiers seriously?
emile
all as holistic, organic and fulfilling as the queue at the salad bar at a Leonard Cohen concert.
Q
What do you think
of gas braais?
Hate them. There is definitely no art to braaiing on gas and due to the lack of wood and smoke, the flavours are bland. My rules for my Braai Year are to make a fire and braai on a grid over coals: no pot, pan, foil or gas. Every day.
Q A
What is the trickiest thing
to braai, and why?
If you don’t know what you are
piece of charcoaled meat. Chicken is probably the one domain where most people go wrong. Too often chicken is
Never. When seeing a woman
chargrilled on the outside and then still
wielding the tongs, men feel obliged to
slimy raw on the inside. Know your heat
offer assistance, Cave Man-speak for
and know your meat. And practice.
leave me alone when I braai.
Q
What makes braaiing,
for you, such a superior way of
Sep|Oct 2014 Vol 14
delicious. And all this over the coals. It is
time everything perfectly to avoid a
help them change their tyre, they
64 www.topsatspar.co.za
a piece of wors into something really
doing, everything is tricky. You have to
interfering. I have a rule: I won’t offer to
Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.
something as simple as a lamb chop or
A
preparing food?
Q A
Favourite braai? Everything I braai I thoroughly
enjoy – but something I love time and again is a butterflied leg of lamb, perfectly braaied until pink in the middle. Then serve with all the
For me it’s a really soothing,
relaxing way of cooking: From lovingly
Mediterranean trimmings such as hummus and tzatziki, as well as my
homemade pita breads – also cooked on the braai. I still believe there is a guide to braaiing written by the Ancient Greeks somewhere… I love their work.
We are into the
second half of the year. Has the Braai-a-Day
A
regimen been hard? Wood: the best
braai wood.
I thought I would throw in
the towel after day 100, mainly due to the limited time I have,
I have just come back from
being a full-time journalist. But now
hunting in Namibia where we keep a
I’ve passed the 200 day mark.
huge fire going made from camel-thorn.
The onlydifficult times really have
This is probably the best braai wood as
been the few days where I knew
the coals remain volcanic for a long
I would have to attend a function
time. But back in the RSA, rooikrans is a
straight after work. Then I’d light
favourite and then if I need to get coals
the fire at 6am and braai
together quickly for the evening braai,
something before going to work.
vine stumps. When using vine stumps,
It is actually perfect – during the
remember red meat is best braaiied on
summer you sit outside
Cabernet Sauvignon and Shiraz stumps,
enjoying the beautiful
while Chardonnay and Sauvignon Blanc
evenings, and now in the
is for chicken or fish.
winter I sit next to a
Q A Q
Lise Beyers is Editor of the Paarl Post, The Voice of Drakenstein, and an unrepentant devotee of the humble braai.
Turn to pg66 for a recipe from Madam Braai
roaring fire.
Do you do braaibroodjies:
with or without chutney?
Without, I don’t have a sweet tooth
You make your own
boerewors. What is the secret
A
lise
Q A
Q
Emile Joubert
to good boerie?
Q
What have
you learned through
A
it all?
There is never an excuse
not to braai. And you can’t have a good braai with substandard meat. That is why the most intimate
Today people have the
relationship that I have, apart
tendency to go ‘lean’. Boerewors must
from the one with my dog,
have 25% fat in it and must not be
is with my butcher.
stuffed in casings that are too thin.
There is never an excuse not to braai. And you can’t have a good braai with substandard meat. Sep|Oct 2014 Vol 14
www.topsatspar.co.za 65
An old favourite when I have a few people around and I want to impress them around the braai is a well marinated deboned leg of lamb.
Marinated leg of lamb Serves 6 to 8
INGREDIENTS: 1 butterflied leg of lamb (+/- 2 kgs) ¾ cup olive oil ½ cup red wine ½ cup balsamic vinegar 3 tbs each: freshly chopped rosemary and thyme 4 anchovies 1 Tbsp Worcester sauce 6 cloves of garlic Freshly ground salt and pepper
METHOD: Place herbs, anchovies and garlic in a pestle and mortar and grind until it forms a paste. Then blend this paste together with the rest of the ingredients until well mixed. Slash the leg of lamb on the fat side a few times with a very sharp knife. Then place it in a large enough plastic bag and pour the marinade over the meat. With clean hands rub the marinade well into the lamb. Refrigerate for at least a few hours but preferably overnight. Now for the braaiing: You are going to need pretty hot coals. This isn’t a lazy braai, because you are going to have to turn the meat regularly and keep basting it with the marinade. After half an hour over the coals, remove the meat from the heat, cover with foil and let it rest for 10 minutes. It should be perfectly medium pink on the inside. I serve the lamb with freshly baked pita breads, hummus, tahini and a simple Greek salad.
Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST Call the TOPS HOTLINE 0860 313 141
66 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
recipe
Tuisnywerheid
what to look out for next issue Rosé-tinted glasses: the case for pink drinks Summer cocktails – serve them with verve Stock standard: cellars, fridges, racks or boxes? brought to you by
www.topsatspar.co.za
Congratulations to all of last issue’s winners
NOAH DVD
GLENMORANGIE DISCOVERY HAMPER WINNERS:
1. Beverley de Beer, Amanzimtoti 2. Anne Ford, Woodstock 3. Douglas Ainslie, Northwold 68 www.topsatspar.co.za
Sep|Oct 2014 Vol 14
GOURMET SAFARI BOOK WINNERS: 1. Sihle Ngubane, Pietermaritzburg 2. Shirley van Rensburg, Roodepoort
S.E. Denton, Deneysville
NOW67CD WINNER:
Heidi Badenhorst, Universitas
enjoy your spoils!
Highland Park Gift Collections
wi n
Stand a chance to win one of three Highland Park gift collections.
1st Winner: Highland Park 12 year old, Highland Park 18 year old & Highland Park Dark Origins (limited release) valued at R 3200 2nd Winner: Highland Park 18 year old - R1359 3rd Winner: Highland Park 12 year old - R500
Dark Origins is the latest whisky to join the historic and much awarded Highland Park range. One of the most isolated distilleries in Scotland, Highland Park was established in 1798 on Orkney, a chain of islands in the Outer Hebrides. Five keystones make Highland Park distinctive: hand-turned malt, Go aromatic peat, cool maturation, use of sherry oak casks and a final cask harmonisation process, making for to ww a rich, smooth and unique whisky, named Best Spirit in the World more than once. th w. e C fa he ceb er By entering you stand a chance to win one of o yo s Fa ok.c three Highland Park Gift Collections. ur ce om ch bo / Send an email with the subject line Cheers Highland Park Giveaway containing your an ok Che ce pa er name, ID number, physical address (not a P.O. Box please!), name of the TOPS at of ge sM a wi SPAR store at which you made any purchase from and the till slip number, nn and g, in do along with a contact telephone number to qualify for the random draw g! ub SH le AR to cheers@cheersmag.co.za. SEE T&C’S ON PG 2 E
how to enter
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
in the basket Available at TOPS at SPAR and SPAR stores
Your complete list of ingredients for all the recipes in this issue.
Groceries
100g raspberries
Liquor
4 sprigs of rosemary
Available from TOPS at SPAR 250ml white wine 125ml red wine 15ml ginger syrup 30ml Scotch whisky 15ml peated whisky
Available from SPAR Dried Spices/Herbs/Stock ¼ tsp chilli flakes ¼ tsp salt ½ - 1 tsp salt pinch cinnamon
Fresh Fruit/Veg/Herbs/Spices 1kg tomatoes 500g red onions 1 brown onion 2 spring onion 1 shallot 50g fresh peas 50g sugar snaps ½ bunch English spinach leaves 1 pack of celery 150g rocket 10 Asparagus tips 6 radishes 250g wild mushrooms 15ml freshly squeezed lemon juice 3 limes
1 fennel bulb 3 sprigs of thyme 30g micro herbs 1 long red chilli 12 garlic cloves 2 handfuls flat-leafed parsley 3 sticks of fresh ginger piece lemon grass 1cm piece ginger
Cans/Jars/Bottles/Cartons 1 x 397g tin condensed milk 1 tsp vanilla extract 90ml lemon curd 15ml ginger paste 150ml white vinegar 20ml red wine vinegar 125ml balsamic vinegar 60 ml strawberry juice 370ml olive oil 1 bottle honey 1 jar of berry jam 30ml tomato paste 30ml chutney 45ml Worcestershire sauce 20ml soya sauce German style mustard 4 anchovies
Baking/Dry goods
250g castor sugar 375g plain flour 90g self-raising flour 15ml active dry yeast ¼ tsp bicarbonate of soda 100ml oats 20ml white sesame seeds 500ml flaked almonds 2 gelatine leaves 20ml rose syrup
Dairy 2l cream 250ml milk 150ml buttermilk 250ml coconut 280g butter 150g thickened cream 24 eggs 35g Parmesan cheese 1 tub fresh ricotta 1 block of mature cheddar
Meat/Fish/Poultry 300g steak 1 butterflied leg of lamb (+/- 2 kgs) 600g chicken mince
2 lemons
1 large ciabatta
1kg mussels
100g strawberries
400g white sugar
14 prawns
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
Sep|Oct 2014 Vol 14
www.topsatspar.co.za 71
Loopdop
gerrit
Sewe vir die prys van een
L
Al wat van inryteaters oorgebly het, is die heimwee en nostalgie...
Gerrit Rautenbach grysklippers wat so lekker onder die bande kraak en die ouens in die geheime bak se lag toesmeer. In die heel agterste ry is die kombi met die gatkant doek toe geparkeer. Met die oopmaak van die geheime kattebak lyk die ses ouens of hulle gestort het. ’n Someraand in
es bly nou al ’n hele klompie jare
Grootmeneer ry Les en gaan staan
Rustenburg koel af tot so 28 – 30 grade
in Sydney, Australië, maar het
dus man-alleen in die ry karre. Die kombi
en die bak was stofdig. Én hul lêplek
besluit om sy 40ste matriek-reünie
was lekker hoog en Les kon so afkyk na
was reg langs die enjin... Maar die
van Ou Hoër in Rustenburg by te woon.
Dawie, die kaartjiesverkoper. Dawie was
biere in die koelboks was yskoud.
Hy kon nie wag om van die ou pelle
in Bergsig wat die vyandskool was. Was
weer te sien nie. Hulle was ’n groep van
lekker om van so hoog af neer te kyk op
het Les ook sommer by sy neef gaan
sewe wat altyd saam aangejaag het.
die vyand. Dawie was kort en het baie
jag in Groblersdal. Hulle word genooi
laag in die klein kaartjiekantoortjie gesit.
vir tee saam met ’n klompie oud-
buitelyne van die Magaliesberge. Soos hy
Groot fout. Dawie het net sy kop geskud. Totaal de donner in na 30 jaar.
Rustenburg inkom, sien hy die ikoniese ou
Die plek was omtrent so breed soos ’n
Rustenburgers. Daar aangekom besef
Maanlig-inry is nie meer nie. Daar is net ’n
tuinstoel. Hy het opgestaan op sy tone
hy hy ken niemand nie. Tot ene Dawie
groot Mall en meenthuise. En ’n leemte...
om oor die rant van die venster te
noem hy was die kaartjiemeester by
bespied of daar nie iemand onder ’n
die Maanlig-inry.
Hy het met die ou Johannesburg-pad gery en besef alles lyk anders. Selfs die
Met heimwee dink hy terug aan die keer wat hy en sy ses pelle sy ma se grys
Met die 30ste reünie 10 jaar tevore
kombers wegkruip nie.
Biegtyd het Les besluit, gelag en
“Een kaartjie asseblief,” het Les
vertel. Groot fout. Dawie het net sy kop
Dit was in die eindeksamen van matriek
gevra. Dis besonders dat Dawie nie
geskud. Totaal de donner in na 30 jaar.
en hulle het die tyd uitgekoop. Want
verdag geraak het oor een skoolseun
binnekort spat hulle vir altyd uitmekaar.
alleen in ’n hele kombi nie. Tevrede
hulle graag 6 x 65c wou gee. Selfs 6 x
met wat hy gesien het, het hy
R65,” sê Les vir homself terwyl hy verbyry.
sakgeld vir ’n kas bier gebruik. Nou, die
teruggesak in sy wit plastiek-tuinstoel en
“Maar die Maanlig is nie meer nie...”
kombi het ’n groot spasie, soos ’n
’n kaartjie van so groot rol afgeskeur.
dubbelkajuit-kombi Maanlig toe gevat het.
Geld was skaars en hulle het al hul
geheime ekstra plat kattebak agterin gehad waarin jy waardevolle dinge kon
“Een... 65 sent asseblief.” Les het ’n hand vol koper oorhandig.
toesluit. Soos ’n kas bier, kampstoele en
Dis ses leë bottels se geld. Met die
ses pelle. Hulle werk met ’n plan.
wegtrek was hy dankbaar vir die
“Ai, as Maanlig nog daar was sou ek
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
Sep|Oct 2014 Vol 14
kinni & nkoketsenf
FORO TOPS at SPAR
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receive a complimentary
le creuset ramekin set
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*
GIFT SET CONTAINS 5 BOTTLES OF WINEMASTER’S RESERVE AND RAMEKIN SET. RAMEKINS VALUED AT R125.
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