Cheers - Jan/Feb 2015 (Vol.16) by Cheers Magazine

ary t n e m i l p m o c

Jan|Feb 2015|16 brought to you by

Banting & beer:

Whatâ&#x20AC;&#x2122;s the carb count?

Slap, slop, slide & seek A simple sun sense guide

t www.topsatspar.co.za

Loyiso Mkize: The fine art of the comic book superhero

GIN ON THE RISE:

Adding fynbos flavour

Kitesurfing

101

- Wind beneath your wings

Sizzling

win

The ultimate Bunnahabhain Islay whisky hamper

Summer

Copies of the Sunday Times Weekend Cook Book 3

Fruity, fresh & fun

INTRODUCING

CASTLE LITE

OGILVY CAPE TOWN 72606/E

THE ORIGINAL CASTLE LITE, WITH A DASH OF LIME

UNLOCK EXTRA COLD REFRESHMENT

Not for Sale to Persons Under the Age of 18.

contents 33 18

4 EDITOR’S LETTER

Getting more than bargained for

6 NEWS

Top 10 Sauvignon Blanc, Facelifts for Bell’s & Scottish Leader and harvest festival fun.

14 WINEMAKERS OF THE YEAR

TOPS at SPAR and Diner’s Club

40 16 TINUS TALKS

The ﬁner points of La Pomponette

18 TALKING TOURISM Wine tourism’s worth billions annually

26 JUST THE TONIC Gin’s growth takes on a local ﬂavour

33 COPPER KETTLES

Tips on brandy distilling

36 CUTTING CARBS

The caloriﬁc news on beer & your body Jan|Feb 2015 Vol 16

www.topsatspar.co.za 1

contents cont... Publisher | Shayne Dowling shayne@integratedmedia.co.za Editor | Fiona Mc Donald ﬁona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za Advertising | Shayne Dowling shayne@integratedmedia.co.za Jess Nosworthy | jess@integratedmedia.co.za

66 40 TRADING PUNCHES Great recipes & ideas for summer

44 COMIC RELIEF Artist Loyiso Mkize’s rising star

win

a copy of Sunday Times Food Weekly Cookbook 3

PR & Promotions | Ashlee Attwood ash@integratedmedia.co.za Photography | Ashlee Attwood and Thinkstock.com Contributors | Tinus van Niekerk , Teresa Ulyate Emile Joubert, Gerrit Rautenbach, Cliﬀord Roberts, Norman Macfarlane, Neil Pendock, Julia Chemaly. 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

pg52

TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor

stockists:

48 46 KITESURFING

Whatsits, doodads & cool stuﬀ

50 BOOKS & CDS

Big Blue www.bigblue.co.za and Entrepo www.entrepo.co.za

62 BLOGSPOT

Repentance after indulgence

64 EMILE JOUBERT

Wind & water’s thrills ‒ and spills

48 THINGAMAJIGS

SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets. www.topsatspar.co.za and www.spar.co.za

This little piggy...

66 RESPONSIBILITY

Safe fun in the scorching sun

68 NEXT ISSUE

What to look out for in Issue 17

Great reads & tunes

Sunday Times Cookbook 3 up for grabs

57 RETRO SNACKING From cheese straws to stuﬀed eggs

2 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

Competition submissions should reach us no later than 12th February 2015. 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

win

52 BOOK GIVEAWAY

COMPETITION TERMS & CONDITIONS

69 Win a unique prize of

half a century’s worth of Bunnahabhain whisky

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

72 LOOPDOP Welkom terug

and persons are ineligible for the draw.

Editorial

Clean slate Starting a new year is always somewhat conflicting for me.

Fiona McDonald

pray that the That’s when they too hard wind doesn’t blow flowers are because those little nches of what become the bu ter. grapes months la

he duality of push and pull arises from having a part of me which is sad to see 2014 end, especially

sad that the holidays with big social gatherings with friends and family are over – and that work has to start up again! But there’s also excitement and anticipation of what 2015 will bring – fresh challenges and exciting new things to experience. As the years stack up I have new appreciation for the old adage of time

when the bunches of red grapes

“flying by”: I swear there’s an

change colour, taking on a darker

blues of saying goodbye to last year:

incremental increase in the rapidity

shade and gently ripening, all the while

the anticipation of all the potentially

with which the months pass. I just know

gathering more and more sugar in

good wines to be enjoyed has made

that before I rub the sleep out of my

each berry.

me forget about 2014 and its highlights

eyes it’ll be Easter –then winter – then

Harvest is a whirlwind of activity in the

spring again … and then Christmas

winelands. Drive to Stellenbosch, Paarl,

decorations will appear in shopping

Robertson, Worcester or even

malls in October and the festive season

Groblershoop or Upington way up north

will be upon us. It’s inexorable!

on the banks of the Orange River and

Part of the anticipation of new things

full of grapes – or large trucks laden

kicking off early in January. It’s at this

with carefully picked bins of fruit,

time of the year that I stand in awe of

destined for vinification. Pass near a

what winemakers do. They have to

winery and there’s an aroma of

patiently wait for months for the first

ferment in the air, a vaguely winey

green shoots to appear on the pruned

smell as the grapes are pressed

vines, for leaves and canes to grow

and undergo their alchemical

and the first flowers to appear. That’s

conversion into wine. And to think that if you’re a

blow too hard because those little

winemaker, you only get to do what

flowers are what become the bunches

you do best about 40 times in your life!

of grapes months later.

Harvest only comes around once a

The green clusters develop quite

year so they have to be on top of their

rapidly and then comes the all

game – which is why we salute a few of

important veraison period – the time

them in this issue.

4 www.topsatspar.co.za Jan|Feb 2015 Vol 16

already. Roll on 2015!

Cheers, Fiona

you’ll see tractors pulling along trailers

is, of course, to do with the harvest

when they pray that the wind doesn’t

I’ve also decided to get over the

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.

News

news news news news French flair Bell’s rings Justifiably dubbed the gastronomic capital of in the South Africa, Franschhoek change is adept at celebrating

everything food and wine.

Plastic surgery or cosmetic procedures

Following hot on the heels of their annual Bubbly Festival held in December, is the Franschhoek Summer Wines festival which takes place at Leopard’s Leap on Saturday, 7 February from 12pm to 5pm. Franschhoek winemakers will showcase their top white, rosé or MCC wines at the intimate event. Patrons will be able to relax on the lush green lawns or the shady veranda while listening to local music and enjoying delicious food. Festival goers have been asked to enter into the spirit of things by dressing in white and keeping it cool.

The latest thing to go under the knife is

Tickets at R120 a head are available from www.webtickets.co.za and include a wine glass and a tasting of all the wines on show. For more info contact the Franschhoek Wine Valley offices on 021 876 2861.

Colour palate

Appletiser welcomed in the warm season by releasing its new Colours range of flavours.

Appletiser Colours Pink comprises apple and strawberry while Amber is a blend of apple and peach. “We’ve worked really hard to find the perfect taste combinations to satisfy and excite our consumers. Appletiser Colours combine the original taste everyone has always loved with a burst of flavour that will please even the most sophisticated palates,” says Andrea Shuttleworth, Appletiser marketing manager. South Africans really love their Appletiser, and we’ve been inundated with requests for sneak preview tastings. We’ve had to work pretty hard to keep it all under wraps until the launch date!” Appletiser Colours are available in 1.25 litre bottles and 330ml cans. 6 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

are becoming more commonplace. South Africa’s top spirit brand – and while the product hasn’t altered, Bell’s whisky has been tweaked a little. “It’s been a year filled with milestones for Bell’s as it was recognised as the number one spirit brand in South Africa by the 2014 ICON Brand survey shortly after the success of its latest TV commercial called The Reader, the most viewed liquor advert in the country boasting over 2.3 million views to date,” said Bell’s whisky brand manager Lungie Mnyamana. “Although the Bell’s packaging has changed, the whisky has stayed the same. It is still, and always will be, the Extra Special Scotch people know and love.” The new pack boasts an iconic bell-shaped neck, an updated label that includes gold foiling around the Bell’s logo as well as prominent angular facets that create a more masculine posture and deliver an undeniably contemporary and premium feel.

what’s happening

news news news news Shimmy Beach Club brings back ‘Goldfish Submerged Sundays’ and launches ‘Summer Calling’ campaign Shimmy Beach Club, the premier restaurant venue and club of its kind in South Africa, has revealed sensational new additions for the summer season. Kicking off on 30 November and continuing for nine Sundays Goldfish plays exclusively at the venue, delivering ‘Goldfish Submerged Sundays’. Known as the best Sunday party in Cape Town, ‘Goldfish Submerged Sundays’ are synonymous with sunshine, cocktails and sun kissed 20 and 30-somethings dancing barefoot in the sand to the duo’s banging house beats. The exciting seasonal campaign,‘Summer Calling’ sees 10 weekends filled with great parties on Fridays, Saturdays and Sundays starting at 3pm. Featuring top local and international DJs like Chris Vargas (France); Camilo Franco (Ibiza); Gareth Kenward (SA); Sox (SA); Sammi Morales, Wankelmut, Lexar and many more. (no under 18’s). Book at NuTickets for the legendary ‘Goldfish Submerged Sundays’ parties which return to Shimmy Beach Club this summer.

Visit www.Shimmybeachclub.com for more information or any of the following: @ShimmyBeach or

shimmybeachclub

Savvy choices

Soirees in Stellenbosch

Stellenbosch Street Soirees have become hugely popular with locals and tourists alike, with many folks diarising the dates months in advance. The event, which takes place in Drostdy Street, sees street food of the gourmet kind, live music and of course, lots of local wine. R50 gets you a glass to taste to your heart’s content and the events make the most of the Cape’s long twilights, starting at 6pm and ending after 8pm.

Dates to diarise: 14 January, 11 and 25 February and 11 and 25 March – all weather permitting. More information is available at www.wineroute.co.za or on Twitter - @StellWineRoute.

ANDREW GORMAN

The oak-lined streets of Stellenbosch are periodically blocked off to celebrate the historic town’s wine culture.

Nitida wine farm in Durbanville was the venue for the announcement of the FNB Sauvignon Blanc Top 10, all of which are perfect wines for the South African summer.

At back from left: Bertho van der Westhuizen (Brampton), Pieter de Waal (Hermit on the Hill), Johnny Calitz (Anura), Jacques Viljoen (Zevenwacht), Jacques Erasmus (Spier) Front from left: Riandri Visser (Cape Point Vineyards), Lizelle Gerber (Boschendal), Theunis van Zyl (Du Plevaux), Razvan Macici (Nederburg), Izele van Blerk (KWV)

The Top 10 comprises the following:

Collection 2014; Hermit on the Hill

Anura Reserve unfiltered 2013,

The Infidel 2012; Nederburg Arnold Graue

Boschendal Grand Vin Blanc 2014;

The Young Airhawk 2013,

Brampton 2014; Cape Point Vineyards

Spier 21 Gables 2013, KWV The Mentors

Reserve 2013; Du Plevaux Private

Darling 2013 and Zevenwacht 360˚ 2013. Jan|Feb 2015 Vol 16

www.topsatspar.co.za 7

News

news news news news Lead, others will follow

Lotsa green bottles Earlier this year, Dutch brewing giant Heineken rejected a takeover bid from South Africa’s SABMiller, preferring to “preserve the heritage and identity of Heineken as an independent company,” a statement from the company read. “The Heineken family and Heineken NV’s management are confident that the company will continue to deliver growth and shareholder value.” And the good news is that in spite of the froth generated by the news, the beer remains unchanged. Heineken has in fact launched its Open your City with Heineken campaign. A range of limited-edition Cities bottles are currently on the market, each featuring one of six global cities – and to show there’s no hard feelings towards South Africa, Johannesburg is one of them, along with New York, Rio de Janeiro, London, Amsterdam and Shanghai. Each Heineken City Edition bottle has a unique code under the bottle cap. SMS that code to *120*222# and you could win a bumper, 72 hour action-packed adventure in New York.

Cruising to GOLD

It might seem like a bit of a hometown or local result but the Cruz Premium Vodka Company of New York is delighted that its Cruz Vintage Black scooped a Consumer’s Choice Award along with a gold medal at the Spirits International Prestige awards in California, following on from the gold the handcrafted spirit won at The Vodka Masters in London a year earlier. Its makers claim that Cruz Vintage Black is super-smooth because it is distilled no fewer than five times! In addition it is charcoal filtered three times… And never let it be said that image is not everything: the premium spirit also scores in the looks department with both its name and jet black bottle and colour co-ordinated box shrieking its style. 8 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

Scottish Leader, a popular blended Scotch whisky, has reformulated its Original whisky to suit changing consumer taste with more body and balance.

Burn Stewart’s master distiller Ian MacMillan also announced the introduction of a new – premium – Signature blend. “The core elements of Scottish Leader Original have not been lost in any way. As a team with over 340 years of collective experience, we’ve worked incredibly hard to give it more richness and balance but ensure it is still immediately recognisable as the Scottish Leader people around the world have come to appreciate. With Scottish Leader Signature we’ve amplified the malt influence to give Scotch lovers a new, complex and layered offering. “Both will appeal to experienced blended drinkers and newcomers, whether they enjoy drinking Scotch neat or with a mixer.” The new Signature has a more pronounced island malt influence, and consequently a somewhat more smoky taste profile.

Scottish Leader, one of the world’s favourite blended Scotch whiskies, sold in 60 countries, is revitalising with a new look, an enhanced recipe and the introduction of an additional, very premium Signature blend. After 12 months of extensive global consumer research, what is now positioned as the Scottish Leader Original, has been reformulated with improved body and balance. The blend of top malt and grain whiskies is the recipe by Burn Stewart master distiller, Ian MacMillan, and now has a higher single malt content with a warm, honey sweet and delicately smoky taste and a silky smooth finish. It has also been repackaged to signify the change. The new, sophisticated Scottish Leader Signature has a more pronounced island malt influence than the Original, with a rich, smoky profile. Modern, tall and proud, the bottle now has clean-edged glass chamfers skilfully designed to show-case the rich gold colours of the whisky. The Scottish Leader ethos is expressed in the new soaring eagle brand icon, an inherently Scottish symbol, which conveys success, vision and power - the characteristics of a great leader and the essence of the Scottish Leader brand. The packaging is also influenced by its proud Scottish heritage. With a Celtic typeface and the landscape of Ben Ledi, the highest mountain in the Trossachs, the label reflects its provenance and Highland home. These whiskies were crafted to encourage people to share and celebrate occasions, recognising individual and group successes across all aspects of life. Scottish Leader Original is available in 1 litre, 750 ml and 200 ml, and Signature in 750 ml packaging.

STAND A CHANCE TO WIN YOUR SHARE OF SPAR VOUCHERS! 1ST PRIZE: R5,000 The core elements of Scottish Leader Original have not been lost in any way. As a team with over 340 years of collective experience, we've worked incredibly hard to give it more richness and balance but ensure it is still immediately recognisable as the Scottish Leader people around the world have come to appreciate. With Scottish Leader Signature we’ve amplified the malt influence to give Scotch lovers a new, complex and layered offering. Both will appeal to experienced blended drinkers and newcomers, whether they enjoy drinking Scotch neat or with a mixer.

2ND PRIZE: R3,000 3RD PRIZE: R2,000

PURCHASE ANY OF THE SCOTTISH LEADER ABOVE. SEND YOUR TILL SLIP NUMBER AND CONTACT DETAILS TO CHEERS@CHEERSMAG.CO.ZA COMPETITION ENDS 28 FEBRUARY 2015. SEE CONTENTS PAGE FOR T&C’s.

Not for Sale to Persons Under the Age of 18.

News

news news news news Seeing red

While the season might call for cool and refreshing whites most of the time, there will be some point when your taste buds want to see red for a bit. Two Oceans Wines has added a new wine to its popular range – a 2014 Shiraz. The tasting notes reveal that it’s a “vibrant and complex mix of red berries, cloves and spices with a hint of white pepper and vanilla”. Its makers recommend it with steak, Moroccan lamb, seared tuna or even a bean and lentil stew for vegetarians. Two Oceans paired up with Sarah Graham in preparing a simple snacking solution for easy entertaining:

Spiced guava and glühwein ice cream

Serves 6-8 | Preparation time, 10 minutes | Unattended setting time, 3-4 hours. Created by Sarah Graham

INGREDIENTS: 2 cups Two Oceans Shiraz 2 cinnamon sticks 6 cloves 6 cardamom pods 1 tsp vanilla paste or 1 vanilla pod, halved lengthways 2 star anise 2 tins guavas, in syrup 1 cup (250ml) whipping cream 1 tin condensed milk METHOD: To a medium-sized pot over medium heat add the red wine, spices and guavas (with the syrup) and leave to simmer for 20 to 30 minutes, until the wine has reduced to a syrupy texture. Remove from the heat, pick out the spices and discard, and mash the guavas roughly with a fork or wooden spoon. Remove two to three tablespoons of the purée and set aside for serving. Meanwhile, whip the cream until very light and fluffy, drizzle in the condensed milk and fold gently to combine. Also fold in the guava purée and glühwein syrup. Place in a loaf tin lined with baking paper, or a freezerproof container, and freeze for three to four hours or until set.

Up the Creek The foothills of the

Drakensberg outside Underberg come alive in April as KwaZulu-Natalians flock to Splashy Fen while Gautengers head to OppiKoppi. The last weekend in January sees the wheatfields of Swellendam in the Cape play host to Up the Creek.

2015 marks 25 years of one of South Africa’s favourite outdoor music festivals which is described as “Like Woodstock – just wetter!” That’s because the Creek in question is the aptly named Breede River. And with weddings having been staged to coincide with folks lazing around on

lobster-shaped lilos in the water, is it any wonder that one of the country’s most iconic and beloved outdoor accompaniments – Sedgwick’s Old Brown – will be sharing the moment too? The Sedgwick’s Old Brown river raft is legendary; equipped with bean bags, hammocks and room to chill. There’s even an acoustic stage for musicians to take a turn but if you want to relax, there’s invariably a giant Jenga game going or cards to play. Visit www.upthecreek.co.za for more information and to purchase tickets. 10 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

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news news news news Celebrating harvest

Diarise 31 January and 1 February because that’s when Delheim’s Start of Harvest celebration allows enthusiastic amateurs to take their shoes off and stomp a barrel or two of grapes for themselves!

The fun in the sun starts at noon, both days, when guests are welcomed with a glass of fermenting

grape must and a sweet ‘mosbolletjie’ – a traditional harvest treat – to toast the new vintage. Grapes harvested on the day will also be out for sampling, whilst young and old can get knee-deep in grape juice glee to get a real hands-on experience of winemaking. If you fancy your stomping skills, you can participate in the grape stomping competition – a mushy clash in which teams stomp their hearts out to produce the most juice. Fabulous prizes are up for grabs for the best team, boldest spirit, and best dressed on the day. A long, buffet-style Harvest Table will entice families and friends in the lush picnic area where they can chill out on the grass at the river’s edge and enjoy delicious food to the sounds of a live band. Tickets are limited to 120 adults per day and cost R285 a head (R175 per child under 12; kids under 2 are free) and includes all the activities and food on the day, including a Delheim wine glass, and the grape must and mosbolletjie on arrival. For more information or to book your spot contact Wilma or Liah at Delheim Estate’s restaurant at Tel: 021 888 4607 or 079 7353257, or send an email to restaurant@delheim.com.

Red governor’s brew

Stellenbrau, the craft brewery based in the Eikestad, has followed up the good news of being awarded a gold medal at the Global Craft Beer Awards in Berlin with the release of a unique new beer: Governor’s Red Lager. Billed as a “world first”, the brew – a tribute to the founder of Stellenbosch, Governor Simon van der Stel – is made with indigenous Rooibos and Honeybush. “There has been a real boom in the local craft beer industry,” said Stellenbrau owner Deon Engelbrecht. “From the outset we aimed to distinguish ourselves through consistent quality products and by brewing accessible, interesting and memorable artisanal beers in the classical tradition.” “There are no shortcuts. We use state 12 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

of the art equipment and only the best available ingredients,” he said. “Lager is the world’s most consumed beer and now we are able to offer beer lovers two of the world’s most interesting options of the variety!” According to head brewer, Stephen de Jager, Governor’s Red Lager is infused with Rooibos and Honeybush leaves (not tea) from the beginning of the brewing process so that a complex flavour develops throughout maturation. “This isn’t just beer with Rooibos tea added to it,” De Jager said.

what’s happening

news news news news Pioneering wine

Winemakers are inveterate experimenters, always trying either a new technique, a new area to plant grapes or even a new grape variety.

But when you have a large commercial operation such as Durbanville Hills, it’s sometimes difficult to find a slot for a new wine. Which is why a limited edition range has been created by the crafty team – The Scout. Just 1 600 bottles of each wine have been made, each hand-numbered and exclusive. Cellar master Martin Moore says the Scout range will include different expressions each year, giving him and the winemaking team the chance to experiment with lesser known varietals using innovative techniques, whilst adding their own creative touch. “Part of the enjoyment for us is the chance to work with unusual varietals and to play around with some of Durbanville Hills’ signature cultivars in surprising and unexpected ways. “The 2014 Pinot Gris Sauvignon Blanc is a perfect example of this. Following on the exciting work done internationally with the blending of Pinot Gris and Sauvignon Blanc, we decided to combine some of the abundant Sauvignon Blanc grapes that favour the cool climate area of Durbanville, along with Pinot Gris, to create a new style of wine.” Joining it in this year’s line-up is a Pinot Noir from 2012.

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Personality

It’s often said that wine is made in the vineyard, that winemakers merely shepherd what nature gives them into the bottle. But there are some who do that better than others – and both TOPS at SPAR and Diners Club recognise their ability and skill. Fiona McDonald reports.

Peak performers B

eing hundreds of kilometres

label bottles and bag-in-box ranges

each facility. Orange River Cellars has

away from the hub of South

improve in order to offer their customers

grasped the nettle and invested in

Africa’s winelands means the

better quality. From Orange River

people and their skills. Winning the TOPS

Northern Cape producers have

Cellars’ side they wanted to turn

at SPAR Orange River Cellars winemaker

historically felt more than just a little

around the perception that they were

of the year is a prize not just with huge

unloved and neglected. They grow

only good for bulk and value.

local prestige but it also carries a good

grapes very successfully in vineyards

And so the TOPS at SPAR Orange River

chunk of cash. Yet the single element of

which stretch nearly 400km alongside

Cellars winemaker of the year

the reward that has produced the

the Orange River.

competition was born. Having judged

biggest results is in the opportunity for

on the panel since its inception 13 years

the winning winemaker to work a month-long harvest in France.

More than a decade ago, TOPS at SPAR and Orange River Cellars

ago I find it heart-warming to see the

(ORC) decided to shake things up in a

massive strides that have been taken.

“win-win” situation. Firstly, TOPS at SPAR

The wines now being made have

prize beyond worth for them. For a

wanted to see the quality of what

changed almost immeasurably for the

winemaker at a winery which processes

Orange River supplied for their own

better. The five wineries which comprise

not just hundreds but thousands of tons

Orange River Cellars –

during a protracted harvest period,

Groblershoop, Grootdrink,

being able to see how processes and

Keimoes, Kakamas and

philosophical approaches differ in

Upington – used to have only

France is priceless. Anything other than

one winemaker per winery.

what they do is small scale…

And one viticulturist to serve all of them!

TOPS at SPAR’s Mark Robinson with Rianco van Rooyen 14 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

Former winners tell you that this is a

It’s when they return that the benefit of that investment is felt – and can be

Nowadays

seen in what makes it across the

there are two

judging bench the following year. ORC

winemakers and

winemakers have improved

one viticulturist

dramatically in a short space of time.

dedicated to

Their management of fruit quality is

The cult of personality cannot be excluded from winemaking. As much as winemakers say they aren’t the ones in charge, that Mother Nature is, it cannot be denied that the decisions they make in both the cellar and the vineyard don’t have a distinct bearing on what goes into the bottle.

Table grape trellises are set high oﬀ the ground in order to keep precious bunches as cool as possible.

winemaking vineyard don’t have a distinct bearing on what goes into the bottle. The pinnacle of any winemaker’s career is the annual Diners Club winemaker of the year award. Previous laureates include such great names as Gyles Webb of Thelema, Danie de Wet of De Wetshof, Pieter Ferreira of Graham Beck, Marc Kent of Boekenhoutskloof and Coenie Snyman of Rust en Vrede. All of these wineries are the equivalent of Blue Chip stocks – they are some of the country’s finest and produce excellent wines year after year. It was heartening to hear the 2014 winner, Jacques Erasmus, the white

The winners, Jacques Erasmus & JD Pretorius with Dave Hughes (above) and Margaret Copeland (right).

excellent. Whereas in the past they

winemaker at Stellenbosch’s Spier pay

were perhaps a little too enthusiastic in

tribute to his colleague, viticulturist

their use of oak they have realised that

Johann Smit for his role. “Without good

“less is more” so wood doesn’t

grapes we can’t make good wine,” the

dominate fruit. And in the area of

humble and modest winner said.

blending – both red and white grape

The winning wine was Spier’s Creative

Someone else who shows great maturity and promise despite his relative youth is JD Pretorius,

Block 2, a blend of Sauvignon Blanc and

Steenberg’s cellar chief who walked off

Semillon. Erasmus was quite honest

with the title of Diners Club young

about not thinking that he was going to

winemaker of the year. The prize goes

knock-on effect:

win. “One hopes, of course, but usually

to a winemaker under the age of 30 –

Orange River Cellars has seen their

when it comes to white blends judges

and Pretorius admitted he was a

medal tally at the Veritas and

prefer a wine that’s richer and has also

bundle of nerves, despite having three

Michelangelo awards improve and

had some time in wood.”

of the top five wines.

varieties – has shown amazing progress.

There’s also been a

they were judged the Best Value Wine

But this is where the influence and

“I was so chuffed that the wine the

Cellar overall two years ago, beating

impact of decision making enters:

judges chose was our Steenberg Merlot

out a lot of fancied opponents.

Erasmus revealed that the blend which

2012,” Pretorius said. “Merlot has taken

doesn’t display any overt oak

such a knock over the past few years

whitewash for one cellar – Keimoes –

character on the palate, has, in fact,

– just like Pinotage did – but it’s really

with Rianco van Rooyen winning the

spent a bit of time in barrel.

beginning to make a comeback.”

The 2014 event was a near

prizes for best red, best white, best

“I gave the Semillon a bit of time in

Erasmus and Pretorius have earmarked

oak – new oak, but blonde or

the quieter winter months for their

untoasted. It doesn’t display any oaky

respective visits to California, part of the

excluded from winemaking. As much

flavour but it adds a bit of weight to the

Diners Club prize haul, and both are – just

as winemakers say they aren’t the ones

palate.” Erasmus said he did this

like ORC’s Rianco van Rooyen – delighted

in charge, that Mother Nature is, it

because both Sauvignon Blanc and

at the prospect of learning one or two

cannot be denied that the decisions

Semillon can be taut and lean in terms

things and absorbing some knowledge

they make in both the cellar and the

of flavour profile.

from their foreign counterparts.

muscadel and best blended white. The cult of personality cannot be

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Games wine people play…

No, this does not encourage irresponsible drinking. Quite the opposite: the ancient games of La Pomponnette and Kottabos require skill and concentration. n recent years, friends have taken to

flinging the dregs towards a

was usually accompanied by some music. What a symposium! Makes any other board meeting seem boring by comparison. Poet Eubulus noted that three bowls were the ideal amount of wine to

gathering for “games night”, usually

target – normally a beaker of various

consume while Athenaeus frequently

involving a board game of some sort

kinds or an amphora balanced on

referred to wine induced hangovers

some kind of support to ensure that if

and the various remedies in his works.

hit it would topple over.

In his circa 375 BC play Eubulus has

– Trivial Pursuit or 30 Seconds perhaps.

THE GREEKS

The “athletes” were normally sitting

Dionysus say the following: “Three bowls do I mix for the

However centuries ago the Romans

or lying down in a circle, propped up

and Greeks enjoyed similar pastimes.

against cushions at different distances

temperate: one to health, which they

from the target, enjoying wine whilst

empty first, the second to love and

played in ancient times, especially

hugely applauded by the ladies.

pleasure, the third to sleep. When this

during symposia in Greece between 4

When the lees was thrown from the

bowl is drunk up, wise guests go home.

cup the player also had to call out the

The fourth bowl is ours no longer, but

name of an object of preference, or a

belongs to violence, the fifth to uproar,

person, particularly one who was the

the sixth to drunken revel, the seventh

object of his affection. The merriment

to black eyes, the eighth is the

The most “renowned” wine game

and 5 BC, was called

“Kottabos”. It

usually involved a participant hooking a finger through the ring of a wine cup and then 16 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

“SPIRIT OF THE VINE”, DJ OPPERMAN ET AL, HUMAN & ROUSSEAU, 1968, PP 44-46.

Tinus talks

Tinus van Niekerk policeman’s, the ninth belong to biliousness and the tenth to madness and hurling the furniture.”

THE FRENCH

With the amount of skill and control, not to mention hand-eye co-ordination required you can see why a generous sponsorship of Champagne flutes is required to play La Pomponnette!

Hundreds of years later the French introduced an equally unusual wine tasting game called “La Pomponnette.” This involves two participants, or chevaliers, opposing

De la Pomponnette leve son verreaus dessus De sa tete,”

or, “La Pomponnette cavaliers, raise your glasses higher and

each other with a glass one-third filled

touch the top of your heads.”

with wine, balanced on the stretched-

Each contestant lifts his/her wine glass

out fingers of one hand, palm facing

upwards, then moves it towards the

downward. These are the rules of the

head and balances the glass lightly on

game in a nutshell…

top of the hair.

The two contestants face each other, four metres apart, with the referee to one side. The ref serves the

“Chevaliers

trinquons,” is the next

command; “Cavaliers, toast

contestants with a glass each of

each other.” Each of the two

Champagne, filled to about 4 - 5 cm

competitors lowers his/her wine glass,

La Pomponnette! This is not just for the

ensuring that the glasses are balanced

moves it towards the lips and gets

actual contests, but also to ensure that

on the upper side of the stretched out

ready to swallow the last of the wine

the team members can practice

fingers of one hand, and that the arm/

by tilting the glass backwards.

regularly to become “fit” for the real

hand is kept comfortably sideways across the navel or lower chest area. From that moment onwards – i.e.

“Chevaliers, buvons!”

or “Cavaliers, drink (the bubbles!)”

The entrants now empty

games. Furthermore, if you are interested in selecting a strong team make sure that the candidates hands

when the Champagne flute is

their glasses and lower them down

are scrutinized, thicker fingers and

balanced on the fingers of the

and outward to be in line with the

broader hands just play better. Not to

outstretched hand, balance is key and

navel area again.

mention the ability to concentrate, to

it’s crucial not to drop the glass. If that happens at any stage of the contest, the player is disqualified and forfeits the game.

The referee starts by calling “Chevaliers, la Pomponnette!” “Raise your glass and take a

sip of wine.” The participants need

The referee calls out:

“Chevaliers, le haut, levons le

nerve under pressure…

bien!”, “Cavaliers go upwards, sky high,”

upon which the two

opponents throw their empty Champagne glasses towards each other, with each player catching the glass of the other. If the glass is not caught the contestant missing the catch is out, losing the game. With the amount of skill and control,

to raise their glasses in their own time,

not to mention hand-eye

bringing it to their lips, tilting the glass

co-ordination required you can see

and swallowing a mouthful.

why a generous sponsorship of

Next follows: “Tout chevalier

have steady hands and to hold your

Champagne flutes is required to play

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.

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

KWV

Babylonstoren

Leisure

18 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

wine tourism

Just visiting Why does it take visitors from abroad to remind us how blessed we are to live in such a stunning country? Foreign tourists are often dismayed by how casual we are about the many charms South Africa has on display. Their appreciation and delight is just one of the reasons that tourism – specifically wine tourism – holds such massive economic potential. Fiona McDonald reports.

ourism is worth more to South

Africa’s bottom line than gold. As

incredible as that statement might

be, it’s what Minister of Tourism Derek

Hanekom wrote in the 2013/14 annual report for his department presented to Parliament.

“From January to June 2013, tourism injected

R35.3 billion into the economy,” he wrote.

“This was more than the R32.6 billion that gold exports contributed during the same period.”

The contribution made by wine tourism –

as well as all wine sales – to South Africa’s

gross domestic product (GDP) is R35 billion and wine tourism has been targeted as one of nine key projects identified by the Wine Industry Strategic Exercise initiated by industry leaders in 2014.

What does the South African wine country

have to offer? Jaw dropping vistas at almost

every turn, for one. No less an authority than Jancis Robinson, regarded as the top global wine commentator, has described South

Add in the history – Cape Dutch manor

houses, properties which have been in the

same families for generations, cutting edge viticulture ranging from hi-tech satellite

imagery to traditional biodynamic farming practices which are ultra environmentally friendly, modern architecture and great

restaurants… and that’s before you taste a single drop of increasingly excellent and world-acclaimed wine!

Jancis Robinson has described South Africa’s wine country as “the most dramatically beautiful in the world” Factor in South Africa romping home with

Africa’s wine country as “the most dramatically

four of the seven categories in the 2014

from someone who has travelled the length

and you can see why this area is imbued with

beautiful in the world” – high praise indeed and breadth of almost all wine regions.

Drinks International Wine Tourism Awards near limitless potential. The categories won

Waterford

Leisure

2015

Great Wine Capitals ‘Best of Wine Tourism’

The wine regions of the world are represented by the Great Wine Capitals programme. Members are Mainz-Rheinhessen (Germany), BilbaoRioja (Spain), Bordeaux (France), Porto (Portugal), San Francisco-Napa (United States), Mendoza (Argentina), Valparaiso-Casablanca (Chile) and Cape Town -Cape Winelands for South Africa. Overall honours for South Africa went to Waterford, while

Waterford

the following wine farms won their respective categories: • Accommodation – Babylonstoren • Architecture and Landscapes – Babylonstoren • Art & Culture – Cavalli • Innovative wine tourism experiences – KWV • Sustainable tourism practices – Waterford • Restaurants – Waterkloof • Wine tourism service – Waterford

20 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

wine tourism

were that of food and wine matching (Leopards Leap – and neighbouring La Motte won the same award in

2013), best promotional body went to Robertson won in 2012), best wine

event – Diemersfontein’s ever popular Pinotage on Tap festival and best

innovative tourism experience which went to Spice Route in Paarl.

And why wouldn’t Spice Route have

trounced any other winery in the

world? After all it has not one but two eating options – the restaurant and Barley & Biltong beer garden, a

brewery which is home to the popular Cape Brewing Company, a

glassblowing studio, an artisanal

chocolate maker in DV chocolates and even grappas from renowned producer, Wilderers.

Having featured not just in the

Drinks International awards but also

the Great Wine Capitals and the local Klink wine tourism awards, owner

Charles Back said the awards meant a “great deal” to not just him but the entire Spice Route team.

KWV

Stellenbosch Wine Routes (after

To succeed, wine farms nowadays need to offer more than just a tasting experience. and entrepreneur who is frequently one or two steps ahead of a developing

curve or trend, Back made the point

that to succeed, wine farms nowadays need to offer more than just a tasting experience.

“We need to offer more of an

“Receiving recognition in both

authentic experience that appeals to a

serves as a true testament to the local

Authenticity and responsibility is

international and local competitions

diverse market, young and old.”

talent we have in South Africa. The

something that Minister Hanekom

and international tourists a group of

influential World Tourism Market

vision for Spice Route is to offer local hand-picked artisanal producers.”

Recognised as a savvy businessman

touched on in a speech made at the held in London in November.

“Many travellers are now making

decisions based on fair trade,

community benefits and sustainable

development practices. In response to this, more of our destinations are

implementing sustainable principles

like recycling grey water and reducing energy use. These establishments are

an inspiration to others to follow suit.” South Africa is the world’s largest

producer of Fairtrade wines with more than 60% of the 20 million litres of

Fairtrade wines sold annually coming from these shores. Every bottle of

Fairtrade wine sees 70c going directly into the hands of farm workers.

Hanekom said it had been widely

acknowledged that the tourism sector has massive potential to create jobs. “We aim to increase foreign tourist

arrivals to 15 million, thereby increasing tourism’s contribution to the GDP to

R499 billion, and creating 225 000 jobs by 2020.”

Hanekom said SA was expecting

substantial growth in tourism over the Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Waterkloof

Leisure

next two decades and that the country

opportunity to sing the praises of

must manage the physical footprint of

South Africa’s myriad attractions.

the projected growth responsibly.

Annareth Bolton, CEO of

Leopard’s Leap CEO Hein

Stellenbosch Wine Routes held the

Koegelenberg is one of the country’s

view that wine bodies had a vital role

most positive ambassadors – and is

to play – and just recently it had

hugely bullish about South Africa’s

partnered with Stellenbosch Tourism

almost untapped tourism potential,

to create a dynamic marketing

especially with regard to wine tourism.

campaign, Stellenbosch Experience.

“Not only do we want to encourage

The wine route, the first of its kind

the enjoyment of everyday quality

in South Africa when established in

Leopard’s Leap wine is available, but

fledgling wine tourism, something

living in the 40 countries where

1971, allowed the region to promote

we would also like to invite visitors to in a series of food and wine experiences that will both entertain and educate,” he said.

He sees the Asian market as holding

huge promise and with a large chunk of his time taken up with marketing wine in the East, he uses every 22 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

Waterkloof

our Franschhoek home to participate

which was not formally acknowledged at the time.

“Today we are recognised as the

leader in South African wine tourism

and the country’s foremost wine route in terms of quality wines, tourism

offerings, professionalism, reputation, innovation and community involvement,” said Bolton.

Leisure

Cavalli

One of the newest additions to Stellenbosch is Cavalli, a wine farm, restaurant and horse stud.

premier wine tourism region, but

South Africa is the world’s largest producer of Fairtrade wines with more than 60% of the 20 million litres of Fairtrade wines sold annually coming from these shores.

oriented destination and the value for

marketing had had on the region as a

One of the reasons that Robertson

analysis of the impact of Robertson’s

Her colleague in Stellenbosch

Experience marketing and former CEO of Cape Town Tourism,

Mariette Du Toit-Helmbold, said:

“Experiential tourism, which includes food and wine tourism, is now one

of the biggest driving forces behind choosing travel destinations with destinations like Australia and

New Zealand investing millions in promoting their wine tourism offerings.”

“Stellenbosch is a desirable

destination, not only as South Africa’s especially as an affordable, family-

money that it offers for UK travellers.” was rewarded for its efforts in the

Drinks International awards in 2012 was because of the impact its 24 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

whole. Some years back an economic Wacky Wine Weekend revealed that

direct spend over the three day festival was R15.4 million while an additional

R6 million was contributed to the

region’s economy by local wine farmers in preparation for the event.

What this goes to show is that it’s

not just about foreign tourists… as

most of the 20 000+ festival goers were local! And there’s a multiplier effect in play too. Attendees don’t only spend money visiting the various

participating wine farms but in local restaurants, shops, guest houses and other businesses too.

There’s one resource which should

never be overlooked when it comes to tourism – and that is the human

resource. Be it explaining Solms-

Delta’s interesting slave history, at

Waterkloof’s perch overlooking False

Bay with the Hottentots-Holland or at the specialist bubbly cellar of Graham Beck in Robertson, the welcome will always be warm and friendly.

spirits

Dutch courage

Stroopwafels and genever, a fiery spirit typically distilled from wheat and rye grain and flavoured with botanicals are two contributions of the Dutch to global gastronomy. Neil Pendock chronicles the local gin scene.

gin

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

spirits

Two Angolan gins are on the drawing board: Luanda Dry and Rosella, named after the West African Roselle hibiscus.

t is surely no coincidence that Lucas

Bols, the Dom Pérignon of genever, was born in 1652, the year his

countryman Jan van Riebeeck

established a refuelling station at the southernmost tip of the African

continent. Under Dutch management, South Africa has unsurprisingly had a

relationship with genever going back to the founding of the country whilst

retaining popularity in the Netherlands, where it accounts for one quarter of all spirits sold.

Today SA is one of the top 10 markets

for gin in the world, genever having

being abbreviated to gin when Dutch

King William III took ample supplies

with him on his short voyage across the North Sea to claim the crown of

England back in 1689 and started a gin craze that shows no signs of stopping.

Top of the SA gin pops is Old Buck, a

London dry-style gin with a super-retro critter label. Distilled by Henry Tayler

& Ries, it has traditional aromatics and an ambitious tasting note “gorgeous

South Africa is home to a handful of

distilleries with Inverroche in Stilbaai the most recent and perhaps the most unexpected. Unexpected as the brand sounds more Scottish than Dutch.

21-year-old Rohan Scott makes a trio of

gins from 20 botanicals including fynbos

down streams as offerings. Two Angolan gins are on the drawing board: Luanda

Dry and Rosella, named after the West African Roselle hibiscus.

Roger Jorgensen is another fixture at

F|W|D with his range of rustic spirits,

“amber” in ultra classy bottles.

utilizes Macedonian juniper and African

marketed as “classic”, “verdant” and

Inverroche was the hit of the Sanlam

Food|Wine|Design Fair last November and by the end of the show, 30 extra

cases of gin had been shipped to thirsty new fans up north.

Scott’s latest venture is a $15 million

project to distil gin in Angola flavoured

the International Wine & Spirit

The brand name is Kianda, a water

Competition.

November food and fruit are floated

flowers and cardamom pods. They are

release of clean juniper with cleanliness heightened by some zesty citrus” from

worthy she grants wishes, so every

with baobab bark and nutmeg calabash. nymph who lives in rivers. To the

the most recent of which is a gin which Grains of Paradise (a peppery spice in the ginger family) in its recipe.

KWV make a triple distilled gin from

wine spirit macerated with lemon skins

and juniper berries and hosted Bratislavan barman Rusty Cerven in January. Cerven is the reigning Bols Around The World champion bartender who popped up at the hippest bar in Cape Town, The House of Machines, in January.

SCAN THE QR CODE TO SEE

Rusty Cerven, the Bols Around the World Champion 2013 MIXING HIS DELICIOUS COLUMBUS PUNCH

28 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

spirits

Bartender at the Connaught Bar in

London, Cerven beat 3 000 contenders from 66 countries to win the title and first prize was to choose four cities to

visit. Cape Town was his first stop of

choice with Sydney, Tokyo and Rio de Janeiro also on the itinerary.

Cerven won his crown with a gin

cocktail – a no-brainer in a competition sponsored by a gin company, I’d have thought – and he whipped up his

Amour, gin and Champagne, topped

Today South Africa is one of the top 10 markets for gin in the world

confirms that cocktails are alive and

water helped ward off malaria, but its

winning creation, William’s Punch, for the top knots and trendies at HoM. Bill’s Punch is “a unique blend of

lemon sherbet, rhubarb juice, Parfait with nutmeg and lemon peel” and writhing in Cape Town.

Cocktails are hip and Cerven notes “a

couple of years ago there was boom in

bitter taste made it unpleasant without a large dose of a sweet, botanical gin.

Like Stretton’s, for example, a tropical

speakeasy style bars from the 1930’s

gin distilled in KwaZulu-Natal’s Durban

However, people come back to simplicity,

coriander seeds, cassia bark, orange peel

prohibition era and it still continues.

reviving classic cocktails and making

them as good and authentic as possible.

“I notice also the increasing popularity

of small batch and handcrafted

from sugarcane with juniper berries,

in a nationalist bar in Belfast. He holds

If anyone is going to call you best bar

of distilled spirits, dating back to 1575

Distell commissioned a trendy style

Cape Town Club at its sparkling new

do it as they were the world’s first brand when they would distil corenwijn (corn wine) in a wooden shed in Amsterdam called het lootsje.

Founder Lucas managed to turn Bols

premises in Queen Victoria Street last

into an international brand and greatly

Queen Vicky would hardly be amused as

herbs and spices of the Dutch East India

month to showcase Black Bottle Scotch. she was more of a G&T gal (even if her

gillie Scotsman John Brown was known to tickle her fancy). G&T was the cocktail that powered an empire.

For troops stationed in tropical or

sub-tropical climes, quinine in tonic 30 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

Cerven’s winning cocktail is named

feel and pronounced orange zing.

than a London dry, there is a rich mouth

have had their day and now belong in

bar of their own in the basement of the

planet, consisting of 18 000 recipes.

after King William of Orange and so is

tender in the world, Bols has the cred to

1980’s soap operas.”

largest online cocktail database on the

and angelica root for flavour. Sweeter

production of liquors and spirits. The

dayglo cocktails with the little umbrellas

today) so no wonder Bols owns the

expanded the range of liqueurs. The

Company (VOC) played an important

role in this development and Lucas was a major shareholder in the VOC.

He started producing his first genever

in 1664 when he was 12 years old which is outrageously precocious (and illegal

obviously not the kind of drink to order that ice is the most important element in a cocktail. He uses ice which has been

frozen in brick block shapes and then he hacks a bit off or crushes the block with a mallet. The trick is for the ice to not

melt so fast that the drink gets diluted. No wonder Eskimos have 50 different words for snow.

Neil Pendock is a member of the TOPS at SPAR Fundi tasting team as well as a celebrated wine writer, mathematics guru and art aficionado.

CY CMY

Brandy distilling

The ABC of Alcoholic spirits are the poetry of cold, hard science, says Clifford Roberts who reports on the road to his graduation in brandy distillation.

appreciation to fall on the beauty of stills and the silent,

microscopic symphony that plays out in a maturation cellar.

This is how I came to be at the elegant Van Ryn’s distillery, near

Stellenbosch, to take the twice yearly course in Advanced Brandy Distillation. Among the 14 in our number were a brandy

enthusiast from SARS, an Australian, the course’s first foreigner who was quickly dubbed “SA’s favourite” for his brandy

enthusiasm, a Veritas-acclaimed distiller from Montagu, a Durban restaurant chain owner and a property developer from Pretoria.

First up, SA Brandy Foundation GM Danie Pretorius sets the

’m not sure when my fascination

tone. Let no-one doubt that brandy is the quintessential South

spirits and their capacity for the

sight of the Cape, with Cape wine, on a Dutch ship anchored in

with the mercurial shimmer of

most ravishing flavour complexity first led me to the paraphernalia behind its

making. But it didn’t take long for that

African spirit, he says. Records have the first batch distilled within Table Bay in 1672. Since then, wine and its distilled essence has

become an industry powerhouse on which people thrive. But even though brandy remains the most popular South African spirit,

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Brandy

Marlene Bester, Van Ryn’s Master Distiller

sales have been in serious decline since

2007. “Old-fashioned!” say some at the

bar; “Expensive,” howl others. Of course, not enough people appreciate its

standard of quality, which is maintained

by laws that brandies from other nations sail beneath.

The course, clearly, is one way the

record is being set straight.

Before long, in the Van Ryn’s

boardroom, we’re wading into the deeper waters of brandy production with Van

Ryn’s distillery manager Marlene Bester and Distell’s technical manager for

spirits, Mare-Loe Prinsloo. Good quality wine makes good quality brandy, and in

“Old-fashioned!” say some at the bar; “Expensive,” howl others. Of course, not enough people appreciate its standard of quality, which is maintained by laws that brandies from other nations sail beneath.

South Africa we prefer using colombar

alcohol, which converts to vapour at a

what exactly provides flavour and how

to evaporate. In a copper brandy potstill

and chenin blanc. There’s a discussion on wine is composed and then we’re into distillation itself.

Essentially, the process separates

liquid compounds using heat. Warm up

the bottom of a pot of base wine and the 34 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

lower temperature than water, will begin this vapour rises into a curved, cooled

and narrowing tube and condenses back into liquid, called low wine. For potstill brandy, the low wines are distilled a

second time, which increases the alcohol

content and smoothes the taste. It also brings out a few compounds you don’t want in your brandy, like poisonous methanol, which requires technical

know-how to remove – the jargon talks about keeping “the heart” and recycling “the heads” and “tails”.

Some five litres are needed to make

one litre of this unmatured spirit, which is then put into oak barrels for a

minimum of three years. Now you know why your drink costs as much as it does, and that excludes the taxes.

Maturation is the territory of Distell

wood specialist, Irmi Hoffmann, who

steps in on the afternoon of day two to

explain why French oak is favoured for making good South African brandy. A

microscopic view, projected against the

wall, is unavoidable and fascinating as she explains exactly how wood interacts with

the spirit, changing its colour, smoothing its taste and contributing flavour.

The talk ties in with the noisy business

distilling

A mixed bag The law makes allowance for

There’s newfound respect each time I look down into that flavoursome amber essence of the vine swirling around in my snifter.

three main types of South African brandy, which must be stated on the label: Standard or blended brandy has 43% alcohol volume by volume (v/v), which must consist of a minimum of 30% potstill brandy that is at least three years old, and a maximum of 70% unmatured wine spirit. Examples include Wellington and Klipdrift. Vintage brandy has 38% alcohol v/v with a minimum 30% potstill brandy at least three years old and a maximum 70% wine spirit matured for a minimum of eight years. Examples include Richelieu 10 and Van Ryn’s 10. Potstill brandy has 38% alc v/v where the complete alcohol content must be potstill-made and matured for at least three years. Examples include Flight of the Fish Eagle and Collison’s.

out back that we visit, grateful for the leg-stretch. Men with thick arms and

leather aprons grapple with staves and

the class today: blend a brandy to match

Distell distilleries in Worcester. By far

Klipdrift) at 43%. I quickly realise that

column stills – large pipes resembling

the colour of Uys’s example (a bottle of even with a calculator, at this scale it’s

fairly tricky, never mind translating that to the thousands of litres that pass

through a big distilling plant. Slip-ups aren’t cheap when you’re adding

multiples of zero’s to the equation across a rainbow portfolio of brands.

Later, we set about blind tasting 14

the biggest part of the operation is the coppices of redwoods in a factory,

soaring through multiples of overhead walkways. Heated by a giant, coal-

hungry boiler, they’re more efficient than potstills and produce distillate with more alcohol, but less flavour. The maturation cellar is just as magical – stacked rows

upon rows of weathered barrels – silent,

barrels, repairing them, shaving them

brandies – a remarkable and rare

The spicy smell of distilled vapours and

Cognac (the equivalent of South African

newfound respect each time I look down

of France) and a regular French brandy,

the vine swirling around in my snifter.

and toasting them over an open flame. oak shavings hangs thick in the air. Back in the classroom, Distell

distilleries general manager Wallies Uys gives an introduction to how brandies are blended before setting us loose on

beakers and bottles of varying sizes, and with contents of different alcohol

strengths. There’s demineralised water of course, which is used in all brandies to

achieve the target alcohol. The goal for

opportunity. Among them, there’s a

brandy, but made in the Cognac region as well as brandies from China, India, Italy, Greece and Spain. Echoing the

award-winning performance of South African brandies in international

competitions, the locals emerged as the class favourites too.

On the last day, following our final

exam, Uys is our guide at one of two

but working nonetheless.

Graduation comes too fast, but there’s

into that flavoursome amber essence of

Award-winning journalist Clifford Roberts loves researching topics such as beer - especially the practical side of the subject!

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Lifestyle

Bttr ofor bo y

Scoffing ooi plates oof lesal li tijoyiing l ofto bttres uest ao bt l ngoo txcuest ofor clrbo pol iing lhtl oof l bing rlct. Aes Norman Mcfarlane rt oraes, aht clrbes ii lpcohop mtli ahla ahies ies ioa li o aioi iof Bliaiing...

www.topsatspar.co.za

Jan | Feb 2015 Vol 16

Diet when he wrote his seminal book, The

specifically, has the following to say:

runner in those days, before my knees

quite a bit of beer and that puts on

Lore of Running. I know. I used to be a packed up, and the conventional wisdom was quite simple: eat as much pasta,

“Beer is a no-no for me. I used to drink weight instantly for me because it’s a

highly refined carb and it has maltose.

Now that I am at my correct weight, I

bread, rice, potatoes as you wanted to,

in the liver and in muscle cells, and when

Noakes of today, physically, are very

have achieved significant weight loss,

into that energy source. Many runners

running like the wind, he says.

hat the paleo or Banting low carb high fat (LCHF) diet

advocated by sports scientist

Professor Tim Noakes is contentious is

all too evident, but what is indisputable, is that many people who follow the diet experience increased energy levels, a

reduction in allergic reactions, better sleep patterns, and a general

improvement in overall health.

particularly before a race. It was known as carbo-loading, and the science said that the carbohydrate would be

converted into glycogen, which is stored

you were exercising, your body would tap used to carry sachets of corn syrup,

which were consumed during longer races, to boost energy levels.

And of course, having that beer the

For sportspeople, particularly those

night before – only one mind you – was

horizontally or vertically, running, power

process. It was after the race, that we’d

that require you to propel your body walking, hiking, cycling, mountain biking, rock climbing, swimming,

canoeing, surfing, the list goes on ... at speed, it becomes kind of obvious that

losing weight will improve performance. Prof Noakes, by his own admission,

had it wrong when he recommended a high carbohydrate diet back in the 80s

SO WHAT DOES THAT MEAN FOR YOU, IF YOU’RE AN ACTIVE SPORTSPERSON, BUT ARE FOND OF YOUR TIPPLE?

If you accept that you want to keep your carbohydrate intake under 50 grams per day, how will each class of alcoholic

beverage contribute to that daily total?

also considered part of the carbo-loading happily have two, maybe three or even

can have a glass of wine every now and

then, but I make sure I stick to 50 grams of carbs a day maximum.”

And the Noakes of the 80s and the

different people. He’s lean, fit, agile, and How come? Because he limits his

carbo intake to just 50 grams per day,

which doesn’t leave much room for that post event beer, or for that post event glass of wine, because beer has the

highest carbohydrate content per serving when compared with wine and spirits. Norman Mcfarlane is a keen cook, amateur thespian and Winewriter of the Year.

four beers, in celebration of course, but

also to replenish our carbohydrate stocks. Yeah, right!

Prof Noakes has since publicly

recanted his recommendation of a

high-carbohydrate diet for sportspeople, and on the subject of beer consumption

Beers

Ciders

12.64g of carbohydrate, but a light beer,

higher in carbohydrate content

A standard 340ml can of beer contains contains only 5.81g by comparison. At least one local Lite beer has a

carbohydrate content of only 1.9g per

serving, so if you stick with that one, you

By comparison, ciders are general than beer at between 10g and 30g per serving, once again residual sugar dependent.

have far more leeway. Once you start moving to the heavier beers, like porters, ales and wheat beers,

carbohydrate content can scream up to as high as 25g per serving. That’s

just two beers and you’ve had it for

the day!

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Lifestyle

Wine & bubbly

Red wine has a slightly higher carbohydrate content

range per serving (125ml glass) than white wine, but of

course the residual sugar in the wine is going to make a difference. A bone-dry red wine, under 2g/l residual

sugar, contains between 3.4g and 5.5g per glass, whereas bone-dry white wine, has between 3g and 4.6g per glass.

The best beverage it seems, for he LCHF diet, is either whisky, brandy, Cognac or bourbon with water

The good news, is that dry bubbly tops

out at 4.5g per glass, but once you start

moving towards off-dry whites, like some Rieslings, both local and German, the

stakes change dramatically, with an off-dry coming in at 6.8g and sweet at 11.3g per

glass. Late harvest wines, because of their

massive sugar content are a no-no, with as much as 20g of carbohydrate per glass.

Some of the monsters we produce in South Africa, with residual sugars over 200g/l

would tip you over the edge with a single serving of 100ml.

Spirits

In the end

whisky, bourbon, brandy, Cognac, cane

LCHF diet, is either whisky, brandy,

So where does that leave spirits, like

spirits, gin, vodka and the like? Well, they top out as kings (or queens) of tipple in

the LCHF diet stakes, with carbohydrate

Dessert wines

Dessert wines, like sherries, ports, and muscadels all tend to have pretty high

residual sugar content, so once again, they will quickly tip you over the daily limit. Wine in general it seems is far

preferable to beer, as a post exercise

tipple, but the watch-word is to watch the residual sugar, so reading the back label becomes de rigueur. 38 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

content of between 0g and a whole 0.05g per serving. That all changes when you

The best beverage it seems, for he Cognac or bourbon with

water, because it contributes almost nothing to

carbohydrate intake.

If, on the other hand,

add a mixer, most of which are

your preference lies in

carbohydrate. A standard 340ml can of

or cider, then

frighteningly high in sugar, and therefore cola contains 39g of carbohydrate,

whereas the diet equivalent contains 0g, but as Prof Noakes points out, the

sweeteners that are used to replace the

sugar, are arguably as lethal as the sugar, so proceed with caution.

the realms of wine, beer moderation is key. But

then again, moderation

ought to be the order of

the day, irrespective of what

alcoholic beverage one chooses to drink, not so?

We say NO to compromising and YES to always giving it 100%. Windhoek Light is proud to be sponsoring 13 multisports events (triathlon, mountain biking and trail running) in South Africa in 2015.

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Entertaining

Packing a punch

40 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

mixed drinks

Mixed punches are an easy – and generous – way of ensuring that guests at an engagement, baby shower, kitchen tea or any party or social gathering have something to drink.

rends come and trends go…

and then somehow they return once more, usually after some time has

elapsed! Fashion is probably the greatest

example of that: hemlines go down and then inch back up again and, before you know it, the mini or hotpants are showing off leggy flesh from Durban to Dublin or Denver.

Food and drink are no different. In the sixties

and seventies, either giving or receiving a punch bowl was the thing to do where weddings were concerned. That and fondue sets… But the

good news is that mom and dad’s somewhat

underutilised punch bowls need to be dusted

off again – or else added to the gift registry for young couples tying the knot.

Fruity punch

(non-alcoholic)

INGREDIENTS: 1 can mandarin orange segments Juice and pulp of one pineapple, divided

4½ cups orange juice, divided 6 cups pineapple juice 1½ cups of cranberry juice, divided 4 cups of ginger ale

METHOD: Set out three ice trays. Place the mandarin orange segments in one tray and top off with half a cup of orange juice. In the second tray repeat the same with the crushed pineapple and juice. Fill the third tray with half a cup of the cranberry juice. Freeze for at least 4 hours. To serve, stir 4 cups of orange juice, 6 cups of pineapple juice, 4 cups of cranberry juice and the 4 cups of ginger ale together in a large punch bowl. Add the frozen fruit and juice cubes to add visual appeal and to keep the punch cool without diluting the mixture.

Which merely serves to illustrate that what

former Le Figaro editor, Alphonse Karr, once said holds true: “plus ça change, plus c’est la

même chose” or the more things change, the

more they stay the same.

Retro is trendy – and has been for a few

years. Look at the profusion of vintage

clothing shops that have opened or the stalls

at markets which allow you to browse around for something old but newly fashionable to

wear. Even bicycles have followed the retro trend. Hipsters the world over are proud of

their “fixies”… Once upon a time it was cool to have three gears, then it became five or

seven, then 12. No longer is it cool to brag about the 21 gears available to you for

climbing hills and zooming along flats. Oh no! Just one chain looping around a single back

sprocket is acceptable for cutting edge cycle

Non-alcoholic punch (Great for girly brunches or wedding or baby showers)

INGREDIENTS: 1 litre grapefruit juice 1 litre cranberry or pomegranate juice 1 litre soda or sparkling water Mint to garnish (You can boost this basic punch to become an

alcoholic version by substituting the soda or sparkling water with a bottle of bubbly or sparkling wine.)

METHOD: Mix all the ingredients together in a large jug or punch bowl.

commuters these days.

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Entertaining

Bloody Mary Punch (Or Virgin Mary if the vodka is omitted)

INGREDIENTS: 2 litres tomato juice 3 tbsp freshly squeezed lemon or lime juice 1 tbsp freshly ground pepper 1 tbsp pepper sauce or Tabasco 1 tbsp Worcestershire sauce (optional)

1 cup vodka (optional)

Have you ever noticed that when

people gather for social occasions that

the attentive host is often run off their feet when mixing gin & tonics or

opening yet another bottle of bubbly and pouring it into umpteen flute glasses?

Well, that’s where a punch bowl comes

Celery sticks

in rather handy. It’s mixed up in advance

METHOD:

and, once in possession of a glass, folks

of the party or baby shower or whatever

Mix all the ingredients together in a large jug or punch bowl. Serve over ice cubes with a celery stick for garnish, if desired.

can simply help themselves.

There’s one drawback of punches –

and this is the one that carries the

surgeon-general’s warning: they can be deceptively delicious… Be careful,

Rum punch INGREDIENTS: 1 cup dark rum ½ cup white rum ½ cup Malibu or similar coconut liqueur 1 cup fresh orange juice 1 cup pineapple juice ½ cup grapefruit juice Lime or lemon slices to garnish

METHOD: Mix all the ingredients together in a large jug and serve in tall glasses with lots of ice.

because they usually (pardon the pun!) pack a punch!

It’s a good idea to ask your host or

hostess just how alcoholic or non-

alcoholic the punch is before you go back for a refill for the third or fourth time. Other than being delicious and

thirst-quenching, punches are also an

economical way of making a little booze go a long way. A quarter or half bottle

of vodka, cane, gin, rum or brandy adds

more than enough body to a punch bowl when mixed with a variety of fruit juices or fizzy cooldrinks like lemonade or

ginger ale.

Add there’s also something nice about

having chunks of fruit like pineapple,

orange, apple and mint leaves to nibble on once your drink is finished.

They’re bright, vibrant, super-tasty and

really easy to whip up. Again,

conforming to the easy entertainer’s 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

42 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

mantra of maximum enjoyment with

minimum effort. After all, it’s a party

and as the host you should get a chance to enjoy a good time with your guests, rather than slaving over snacks and drinks.

Profile

Shining star Take note of the name Loyiso Mkize: the boy from Butterworth who has created South Africa’s first superhero comic book character – Kwezi. Like his fictional superhero, he’s going places. Fiona McDonald interviewed him recently.

ther than

Facebook’s Mark Zuckerberg, how

many people can you think of who set themselves a

fearsome goal – and then attained it before their

25th birthday? (And even Zuckerberg didn’t

appreciate the potential of what he’d created in his early days!)

Mkize is one such man. His dream was

to become a member of the team producing South Africa’s top comic – SupaStrikas, a

football-themed comic which is distributed as far afield as Cambodia, Brunei, El

Salvador, Brazil, Poland and Hong Kong.

Not only did he achieve something that he

thought was impossible, but he’s gone on to

It’s a long way from

Butterworth in the

That’s just one

former Transkei but

Mkize remains modest about his success,

contradictions which Loyiso Mkize both

it all. “I’m very blessed to be in the position

gifted artist is beyond doubt – he’s

seeming to be a bit humbled and shy about I am – where I get to not only attain my dream but exceed it. And to have new

avenues of exploration open up for me,” the softly spoken, modest artist said.

Drawing was just something he always

did. It started at an early age. “My dad has kept some of those early drawings from my childhood, along with a few school reports from teachers and the drawing is always something that’s

remarked upon. When other kids were

outside playing, I was inside – drawing!” Mkize praises his parents for their

support and encouragement. “It was never

character in Kwezi.

parents nurtured me by exposing me to

It was fortuitous that Mkize was

chosen to be the face of the Knights

whisky ad and social media campaign two years ago. Remember the phrase

“My name is Loyiso Mkize, you don’t

an issue of not following my passion. My things like the Grahamstown Arts Festival. Becoming an accountant

or a doctor was never on the cards – for them or me!”

And comics were his thing. He

know me yet.”?

loved them – and cites renowned

the twitter handle #followyourself saw

DC Comics’ Grant Morrison, Jim

A targeted social media campaign using the ad notch up 12 000 YouTube views in just 12 days, along with hundreds of

Twitter followers, and was deemed a big success by ad agency OFYT. 44 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

comic artists and writers such as Lee and Frank Quitely as his

influences alongside some of the old masters, preferring Rembrandt to Van Gogh, for example.

embraces and embodies. That he’s a

already established a solid track record

for his portraiture with those of Nelson Mandela and Archbishop Desmond

Tutu the first two that spring to mind.

Yet he’s not one of these arty-farty types who will wax lyrical about intent,

meaning and become all angst ridden

about being commercial. He’s focussed, committed and dedicated and humbly

build a solid reputation as an artist and has now developed his own comic book

example of the exciting

modest about his remarkable

achievements at the tender age of 27.

His parents are again credited with his

work ethic. “If you start something, finish it. That’s what they used to say.” He can talk at length about creativity but

acknowledges that it’s got to be backed up

Qhawekazi

Loyiso Mkize “Graphics taught

me a lot about

Inyanga neenkwenkwezi

aesthetics, about presentation of

concepts and how

to have discussions

with people and not only market the

idea but yourself as

having the luxury of time to sit back and

ponder, giving expression to his thoughts and ideas. His latest series is femalebased, called The Ascending. He’s

completed three works, all of which have already been sold, some abroad. “It’s a

genuine attempt to say something about the strength of women.”

The love of comics comes from his

well.” It was during

childhood when he’d daydream about what

study that he took

powers he’d have, what sort of scenarios

his second year of

along a portfolio of his work to the

SupaStrikas team

and impressed them enough to hire him

an African superhero would be like, what

he’d face. And Mkize is finally giving that

imagination room to run in the form of his self-published comic book series, Kwezi, launched last year.

with hard work and hours in the studio.

– and make that dream come true.

So what is Kwezi?

ideas but you have to have the discipline to

and I’ve learned so much from them.

printed. Kwezi means ‘star’ – and he

while engrossed in painting, frequently

around for 14 years now and are just

“As a creative person it’s easy to dwell on carry it through.” He often loses time

working till two or three in the morning before stepping back and putting his brushes down.

How does he reconcile his ultra-

detailed portraiture with his love of

comics? “Well, the art is a gift. I often amaze myself with what I produce…” There it is again – that frank honesty

which is unexpectedly refreshing from an artist. “I’m literally so close to my work, just centimetres from the canvas, that

when I step back and zoom out and look at what I’ve done I’m amazed!”

Even more surprising is that he really

“They’re an amazing group of people

They’re a solid company that’s been

going from strength to strength. To be part of it is a privilege.”

A startling admission Mkize makes is

that he hated colour – and wasn’t into painting at all. “I used to hate colour!

Hated it... I only wanted to do black and white, graphic-style imagery.” What

“The first two issues have already been literally is the star, descended from an ancient race. It’s about how he’s

wrestling in getting to grips with his

powers as a young man. All he wants is to be famous and get the girls but he

receives guidance from his companions who impress upon him the responsibilities he has.”

Standard superhero stuff… foiling that

changed his mind? A girl, of course. “I

ultimate South African headline grabber,

girlfriend for her birthday – and I actually

exploit. Don’t make the mistake of

decided to do a portrait of my then

blew myself away with the result!” The fact that she is now Mrs Mkize also attests to the success of his birthday gift.

Having only taken up the brush in

the cash-in-transit heist, was his first calling the secondary characters of

Azania and Khoi sidekicks… Mkize will gently say that he prefers them to be

companions as they provide wisdom and

only started painting about five years

2009, Mkize has a solid reputation and

high school he thought he’d follow that

clients from overseas. “I’m blessed

that he’s safe in the hands of a gifted

up and get the space I need to do what I

soon to be on more peoples’ lips.

ago. Having taken technical drawing at

through with aspirations of becoming an architect. That didn’t work out and he

switched to studying graphic design at Cape Town Peninsula University of Technology.

has even attracted commissions and

because that’s enabled me to set myself do best. I’m not under pressure to

produce a certain number of artworks in a specific time frame.” He reflects on

guidance to the exuberant Kwezi.

As Kwezi’s future unfolds, it’s obvious

creator. And Loyiso Mkize’s name is Visit www.loyisomkize.carbonmade.com for more information or to view some of his artwork. Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Leisure

Wind chaser Kitesurfing is the new rage. This might be a good time to trade in your bike and golf clubs, says Clifford Roberts.

mazing how quickly things

the outskirts of East London, has a

creep up on you when you’re

lagoon flat-water and surf to offer along

not looking. Inch by tiny inch,

its magnificent tropical coastline.

the world changes and suddenly we

It was only be a matter of time before

popular media – in Die Another Day

realise that car makers have been

impatience got the better of Gauties

(2002), Pierce Brosnan’s James Bond

replaced by internet giants as the

too, who now take to the water at

escaped certain death and kitesurfed his

world’s biggest companies. It’s like that

“Sterkies” (Sterkfontein Dam) and the

way past icebergs and out of trouble.

with everything; even kitesurfing.

Vaal Dam while marking time before

Richard Branson’s love of kitesurfing hit

heading to the coast for their annual

the front pages in 2009 when he was

post-apartheid elections and now, the

beach holidays. After all, it’s still about

pictured with a naked South African

sight of multi-coloured kites became

the ocean.

model Denni Parkinson clinging to his

Sometime between South Africa’s first

familiar along the beach skyline. Like

Once you’ve got the gear, all you

back. Add to this, the constant updates

desert flowers that bloom at the slightest

need is some good wind, a large

from the frontlines of the sport – its longest,

hint of moisture, you just know the

expanse of water and a launch pad.

highest, most extreme tricks and

dancing fingernails will be out when a breeze picks up.

Kitesurfing has evolved from various

expeditions. Among them was a trip by

human occupations and pre-

Zack Buchan and Ross Walters who

occupations, combining sailing,

kitesurfed 430km from Ponta do Ouro in

being fuelled as early adopters lead

paragliding, gymnastics, windsurfing

Mozambique to Durban in late 2012.

business opportunities – schools, retailers

and surfing into one. One source says

and tourism. SA’s “windy city” Port

the earliest patents relating to the sport

location in 2008 where the 50 knot (92km/h)

Elizabeth is a no-brainer, with the best

were issued in the 1970s.

speed barrier was first offcially broken.

Up and down the coast, the sport is

wind-and-wave spots at Sards, Kings Beach and Bluewater Bay. Chintsa, on

As it gathered momentum, kitesurfing was fuelled by its appearance in

And just up the way, Namibia was the

Local numbers on the sport are hard to come by, but a recent study of adventure tourism across Europe, North America and South America added kitesurfing to the study in 2012 and estimated the overall market at $263 billion, with total average

46 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

based manufacturer Switch Kites estimates that kitesurfers number around 1,5 million globally and are responsible for an industry worth just over $300 million. The sport is organised with various international bodies and even has Olympic aspirations. South Africa is served by the SA Kitesurfing Association (www.saka.co.za).

“The trend worldwide is to get to the waves. “With the kite, you’re catching more waves; you’re self reliant too – you don’t need towing and fitness isn’t such an issue either.” Accessibility and variety are its biggest attractions – after a basic capital outlay that can start from around R6 000, you can push yourself as far as

with foil kites and skis in the mid 90s. “We’d

you can go. “In mountain biking, you’ve

activity these days. It’s where SA’s biggest

go down the beach between Westbrook

got the cost of the bike and ongoing

competition, Red Bull King of the Air, takes

and Umhlanga. In around 1999 when water

maintenance; with golf, you buy your

place and for good reason too. “Millions

kites came out, we used surfboards and

clubs and pay every time you play. With

of Capetonians simply don’t realise that

screwed straps to the boards.

a kite, once you have your equipment,

Cape Town is the hive of the most

they live [with] the French Alps of wind,”

“Those days, you went from A to B and

British kite boarder Lewis Crathern is

people watched you go by, but didn’t

quoted in an online feature for the Mail &

know what you were up to.

Guardian by Sean Christie. When the wind’s right, you’ll find kite surfers at Big Bay, Muizenberg, Strand, Witsand and further up the coast, in and around the Langebaan lagoon.

“We got big air like that, but you had a tumble – we did some damage. Moving to the water was a natural progression.” Chrystal says the sport has gone through

the rest is free,” Chrystal says. Essentially, you require a harness, board and kite. But it’s recommended for newcomers to invest in a flotation jacket, and lessons are a must. “Be careful of cheap equipment,” Chrystal says. “The sport is very size

various phases as it developed since then,

specific; conditions in your region will

creating new and interesting styles as

also determine the type of kite you

earliest steps towards kitesurfing on home

boundaries were pushed. Initially there was

should buy.”

ground were made and it’s also where

a strong alignment with surfing and the

warm waters and beautiful scenery

pursuit of waves, but the focus then shifted

generally set you back around

continue to be a major draw card.

to wind and flight. “Now it has returned to

R30 000.

But it was Durban where some of the

Rob Chrystal, who owns Ocean2Air in

using wind to maximise your wave riding

An all-new kite surfing quiver can

But even if you’re not interested in

Durban, recalls how he and mates Alwin

experience,” he says. The trend to use

getting your feet wet, watching kites

van Breda, Gavin Spowart and Grant

boards with straps is changing again and

bob and weave on a windy day and

“Twiggy” Baker began messing around

new generation boards allow a strapless

the acrobatics of experienced sailors

ride, more akin to surfing.

is a sight to behold. It will certainly

Where it’s happening Kitesurfing relies on accurate weather and tide forecasts. Useful online resources are: Windguru.cz, Windfinder.com, Windreport.co.za, Weathersa.co.za and, SANHO.co.za for local tide tables by the SA Navy hydrographic offce.

have you coming back for more.

ROBBY NAISH | RED BULL CONTENT POOL.

growth from 2009 of 65%. New Zealand-

“With the kite, you’re catching more waves; you’re self reliant too – you don’t need towing and fitness isn’t such an issue either.”

kite surfing

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48 www.topsatspar.co.za Jan|Feb 2015 Vol 16

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Jan|Feb 2015 Vol 16

www.topsatspar.co.za 49

Entertainment

music

Contemporary phenomena

cd’s

Taylor Swift’s latest album became the fastest seller of the year, making the cash tills ring with more than 1.2 million copies handed over in the first week alone. Then it trounced Eminem’s 2002 record-breaker to notch up the best sales in a decade as well as making Swift the first female artist to produce three albums with million-plus first week sales in history. Taylor Swift – 1989: It’s no surprise by now that this talented artist has shaken off her Nashville country roots and is appealing to a much larger audience with her reinvention as a pop artist. The massive success of ‘Shake it Off’ is in large part due to her collaboration with Max Martin, the man responsible for Britney Spears’ success with ‘Baby One More Time’. Blonde, beautiful and ambitious, the 24-year-old Swift has recorded total album sales of 30 million in her brief career – and is now the artist who is setting records which pundits thought would stand permanently after the advent of digital downloads and music sharing. Rolling Stone magazine reported that Swift said 1989 was titled because that year was “a very experimental time in pop music” – as well as the year she came kicking and screaming into the world.

Foo Fighters – Sonic Highways: A creative break in 2012 gave lead singer of the Foo Fighters Dave Grohl the chance to dabble in a bit of filming – and that in turn inspired the group’s new album, Sonic Highways. America’s greatest rock ’n roll cities are referenced in this musical travelogue which also gave rise to an HBO mini-series to accompany the album. There are just eight tracks but one critic summed it up by writing that although this is something of a departure for the Foo

CORNER

the PAPER

Fighters, “(the) album just winds up sounding like nothing else but the Foo Fighters at their biggest, burliest and loudest”.

Eat Less Crap, Lose That Fat – By Sam Pease – R180 Eat Less Crap... is an entertaining collection of embarrassing selfconfessions about food-guzzling that’ll teach readers easy ways to

lose weight. It allows for screw-ups because we’re human after all. Whether you want to lose five, 50, or 500 kilos – losing weight is easy once you have Sam’s secrets. Five years ago Sam Pease was fat and frazzled. None of the popular diets appealed because they preached the same message: give up all the foods you love and exercise for an hour, three times a week. That was never going to work for Sam (who despises gyms and is a carb-junkie), so she had to find

new ways to trim down. She watched weight-loss organisations, spied on slenderellas, followed fatties and developed a diet that allowed her to eat chips, cheese, and carbs. It worked. Within five months she’d lost 28 kilos, without stepping foot in a gym. Five years later she’s still slim (and she’ll never be fat again).

One Mid-Life Crisis and a Speedo – By Darrel BristowBovey – R180 ‘If you don’t choose your midlife crisis, your crisis will choose you.’ When Darrel Bristow-Bovey is about

is a witty, warm, sometimes wise journey into the terrors and absurdities (and finally the grudging, grumpy compensations) of middle age that every man and woman of a certain age will recognise. Running a gauntlet of bucket-lists, prostate examinations and sexual misadventures, Darrel sets himself a task: to follow in the footsteps of Lord Byron and the Greek hero Hercules and swim across the Dardanelles in Turkey. The only problem is that he’s old and lazy and can’t swim very well. This book is funny and insightful, and deals with a universal condition with which everyone can identify: the need to make sense of your life.

arm in Chinese characters, he

Weeping Waters – By Karin Brynard – R235

suddenly realises his midlife crisis is

Inspector Albertus Beeslaar has

already under way, and what follows

left the ruthless city, only to have

to have these words tattooed on his

dvd’s

CD’s, DVD’s and books

Cue escalating tit-for-tat pranks and all

22 Jump Street

hell breaking lose as the situation

Following on from where they left off in the remake of the popular Eighties television series 21 Jump Street (which

escalates beyond rational boundaries – with hilarious results.

introduced the world to Johnny Depp), Jonah Hill as Officer

X-Men: Days of Future Past

Schmidt and Channing Tatum as Officer Jenko are no longer undercover at high school but at college.

The ultimate X-Men

Not only do the two have to crack a case but they have to

ensemble fights a

figure out if they’re capable of dealing with mature

war for the survival

relationships, growing into real men and not just rookie cop screw-ups.

Bad Neighbours

of the species across two time

What would it be like trying to settle down to a life of quiet domesticity in the suburbs – as Kelly and Mac (Seth Rogen and Rose Byrne) are – when Teddy (Zac Efron) and his fraternity brothers party all night, every night?

periods in X-Men: Days of Future Past. The characters from the original X-Men film trilogy join forces with their younger selves from X-Men: First Class in an epic battle that must change the past - to save our future.

his hopes of finding peace and quiet in

hiking tour through the jungles and

the Kalahari shattered by the brutal

mountains of Oaxaca in southern

murder of artist Freddie Swarts and her

Mexico. Eve wanders off the trail, to a

adopted daughter. But Freddie’s

house in the distance with a menacing

journalist sister Sara is not convinced

man in the yard beyond it, throwing

that this was a typical farm attack.

machetes at a human-shaped target.

Amid a spate of stock thefts, Beeslaar

Disturbed by the sight, Eve moves

must solve this high-profile crime, all the

quickly and quietly back to her group,

while training his two rookie partners,

taking care to avoid being seen. As she

Ghaap and Pyl. After more murders, the

creeps along, she finds a broken digital

disturbing puzzle grows increasingly

camera, marked with the name Teresa

sinister, as age-old secrets and hostilities

Hamilton. Later that night, in a rarely

surface, spurring the local inhabitants to

used tourist cabin, she finds a discarded

violent action. No one is above suspicion,

prescription bottle—also with the name

not least the mysterious Bushman farm

Teresa Hamilton. From the camera’s

manager and falconer, Dam.

memory card, Eve discovers Teresa

Don’t Look Back – By Gregg Hurwitz – R170 In Don’t Look Back, Eve Hardaway,

Hamilton took a photo of that same menacing looking man in the woods. Teresa Hamilton has since disappeared. Eve must fight a dangerous foe and

newly single mother of one, is on a trip

survive against incredible odds—if she’s

she’s long dreamed of — a rafting and

to make it back home alive.

Captivated By You – By Sylvia Day – R170 Gideon calls me his angel, but he’s the miracle in my life. My gorgeous, wounded warrior, so determined to slay my demons while refusing to face his own. The vows we’d exchanged should have bound us tighter than blood and flesh. Instead they opened old wounds, exposed pain and insecurities, and lured bitter enemies out of the shadows. I felt him slipping from my grasp, my greatest fears becoming my reality, my love tested in ways I wasn’t sure I was strong enough to bear. At the brightest time in our lives, the darkness of his past encroached and threatened everything we’d worked so hard for. We faced a terrible choice: the familiar safety of the lives we’d had before each other or the fight for a future that suddenly seemed an impossible and hopeless dream...

DISCLAIMER Please note that prices of all books, cds and dvds are recommended retail prices and are correct at the time of going to press. They are, however, subject to change at the discretion of suppliers, without any prior notice. All books featured here are distributed by Penguin Books SA.

Jan|Feb 2015 Vol 16 www.topsatspar.co.za

Recipe book

Column inches The Sunday Times newspaper has one of the best food supplements in the country. The pictures look good enough to eat and the recipes are idiot and flop proof!

Things happen in threes – or so they say. And the good news is that the third collation of selected recipes that have appeared in the newspaper’s pages is now available at local bookstores and online.

The Sunday Times Food Weekly Cookbook 3 has been shepherded into print by accomplished foodie and the

editor of the newspaper’s Food Weekly section, Hilary Biller. Biller, who was The Star’s Angela Day columnist for many years, is adamant that any recipe printed in the supplement has been personally tried and taste tested. It’s also important that the enthusiastic home cook can easily replicate it.

Happening trends, such as the nostalgia for retro food like Avocado Ritz or the return of the Champagne cake, are featured between the covers of this very approachable and relaxed book. They are simultaneously familiar but have been given a new twist, even if it’s just in the way that it’s presented. Overall, a great book to add to your collection.

A twist on the ritz INGREDIENTS: 3 large avocados Finely grated rind and juice of 1 lemon 3 spring onions, very finely chopped Salt and pepper 3ml paprika FOR THE TOPPING: 300g shrimps, cooked (or use crab meat) 85ml (1/3 cup) quality mayonnaise 5ml (1 tsp) curry paste 1 small red chilli, seeded and finely sliced 5ml (1 tsp) fish sauce Black pepper Dash of lime juice Handful fresh coriander, to serve

52 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

METHOD: Halve the avocados and remove the pips. Peel off the skins and chop the flesh into small blocks. Combine with lemon rind and juice, spring onions, seasoning and paprika. Mix gently without mushing. For the topping, combine the shrimps, mayonnaise, curry paste, chilli, fish sauce, black pepper, lime juice and coriander. Spray 6 stainlesssteel cooking rings with cooking spray and place on a serving plate or board. Spoon the avocado mixture into the rings. Top with the shrimp mixture, gently remove the rings and finish off with fresh coriander. Serves 6

Giveaway

Seafood pasta parcels sauce INGREDIENTS: 30ml (2 tbsp) olive oil 1 onion, finely chopped 4 garlic cloves, sliced 3 anchovies 1 fresh red chilli, finely chopped 2 x 400g cans Italian tomatoes, crushed 30ml (2 tbsp) finely chopped fresh basil OTHER INGREDIENTS: 500g spaghetti 45ml (3 tbsp) olive oil 200g calamari tubes 500g fresh mussels, cleaned 500g clams, rinsed 100ml white wine METHOD: For the sauce, heat the oil in a pan and fry the onion until translucent. Stir in the remaining ingredients and

simmer gently for 30 minutes. Meanwhile, cook the bucatini in salted boiling water until al dente. Drain and mix with the sauce. Set aside. Preheat the oven to 180°C. Heat oil in a large pan and stir-fry the calamari for 2 minutes. Add the mussels, clams and wine, cover with a lid and cook for 5 minutes. Discard any mussels that have not opened. Divide the bucatini between 6 sheets of foil or layered sheets of greaseproof paper. Split the seafood mixture evenly between the parcels. Seal each parcel well, place on a baking tray and bake in the oven for 10 minutes. Serve with basil pesto, a drizzle of olive oil and extra chopped chillies if desired. Serves 6

Brandy fruity kebabs INGREDIENTS: 500g mixed dried fruit 375ml (1½ cups) rooibos tea (made with boiling water and 3 tea bags) 125ml (½ cup) brandy 250ml (1 cup) ready-made barbecue marinade 1kg boneless lamb, beef or chicken, cubed 12 wooden skewers, soaked in water for 30 minutes METHOD: Soak the dried fruit overnight in the tea (removing the bags) and brandy. Remove the pips from the prunes, pour the fruit mixture over the meat and leave to marinate for 1 hour. Remove meat from marinade and thread onto kebab sticks, alternating with pieces of dried fruit. Brush with oil and braai, grill or fry in a hot griddle pan for 6-8 minutes per side. Serve with pasta or rice salad. Makes 12

Jan|Feb 2015 Vol 16 www.topsatspar.co.za

Recipe book

Pink champagne cake

This American invention, considered the elite of party cakes in the 1950s and 1960s, is making a coconut-laced comeback.

INGREDIENTS: 330g (2¾ cups) flour 15ml (1 Tbsp) baking powder 5ml (1 tsp) salt 180g butter 300g (1½ cups) sugar 185ml (¾ cup) sparkling wine 6 extra-large egg whites FOR THE COCONUT FILLING: 60g butter 6 large marshmallows, chopped 15ml (1 tbsp) white wine 250ml (1 cup) desiccated coconut ICING: 500g icing sugar, sifted 60ml (¼ cup) corn syrup or liquid glucose 60ml (¼ cup) water Pinch of salt 7.5ml (1½ tsp) vanilla essence A few drops of almond essence 2-3 drops of red food colouring 16 large marshmallows, pink or white, quartered.

Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST

54 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

METHOD: Sift the flour, baking powder and salt together in a bowl and set aside. Using an electric mixer, cream the butter with 200g (1 cup) of the sugar until light and fluffy. Add the flour mixture and sparkling wine alternately, mixing to a smooth batter. In a separate bowl, beat the egg whites until stiff, then gradually beat in the remaining sugar till you have a stiff meringue. Fold half the meringue into the batter, mixing through gently, then carefully fold in the remaining meringue. Spray 2 x 20cm loose-bottomed cake pans with cooking spray and line the bases with greaseproof paper. Divide batter between the pans and bake in a preheated oven at 180°C for 25-30 minutes. Allow to stand for 10 minutes before turning out to cool on a rack. For the filling, combine the butter, marshmallows and wine in the top of a double boiler. Set over simmering water and stir until marshmallows have melted. Remove from heat and stir in coconut. Cool until thick enough to spread and use to sandwich the cakes together. For the icing, place icing sugar, corn syrup and water in the top of a double boiler. Set over simmering water and stir until smooth. Add salt, vanilla and almond essence (go easy, it can be pungent). Stir in food colouring. Spread the warm icing over the cake and decorate with the marshmallow quarters. Serves 8-10

Giveaway

Chai pannacotta with fresh berries & honeycomb

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, 12th February2014. 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 the Sunday Times Food Weekly Cookbook 3 from the Sunday Times SEE T&Câ&#x20AC;&#x2122;S ON PG 2

INGREDIENTS: 10ml (2 tsp) gelatine powder 500ml (2 cups) cream 185ml (Âž cup) castor sugar 2 chai tea bags 1 pinch of ground cinnamon 30ml (2 tbsp) warm water TO SERVE: Punnet of fresh raspberries 1 small Crunchie chocolate bar, crushed

METHOD: Sprinkle gelatine over 45ml (3 Tbsp) water and set aside to gel. Combine cream and castor sugar in a small pan and stir over medium heat until sugar has dissolved and cream is heated through, but is not boiling. Add gelatine and stir to melt. Remove from heat, add tea bags and cinnamon and allow to steep for 3-4 minutes. Remove tea bags. Pour into moulds and chill for at least 4 hours. Serve topped with fresh raspberries and a sprinkling of crushed Crunchie honeycomb.

Double your chance of winning! Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.

Serves 4 (Recipe: Rebecca Lund) Jan|Feb 2015 Vol 16 www.topsatspar.co.za

TOPS Nosh Silwood Kitchen

Hip to be retro

Christmas might be a distant memory but there is still call for socialising and enjoying the company of friends and family on lovely warm summer’s days. Silwood Kitchen’s Julia Chemaly prepared a few recipes for fuss-free entertaining while Ashlee Attwood took the pics.

Bacon & cherry skewers with Gorgonzola

PAIRING NOTES

Serves 8 Serving size 2

The bright fruit and succulence of the 56 Hundred Merlot will

INGREDIENTS:

the ripe sweetness of the cherries.

16 glacé cherries 16 slices black forest ham or streaky bacon 16x 10g creamy gorgonzola slices 16 bamboo cocktail sticks soaked in water (this prevents burning) Micro rocket or herbs to garnish

METHOD: Preheat the oven to 180°C. Remove the stalk from the cherries and wrap in black forest ham. Secure with a soaked

be ideally matched to the savoury notes of the bacon and

bamboo stick and place on a baking tray. Place into the oven and bake for approximately 12 minutes until the bacon is golden and crisp. To serve: place a piece of gorgonzola on a platter and top with the baked, skewered cherry.

These delicious recipes were prepared and cooked by chef Julia Chemaly, a second year student at the Silwood Kitchen in Cape Town. www.silwood.co.za

Garnish with micro greens. Jan|Feb 2015 Vol 16 www.topsatspar.co.za

TOPS Nosh

Caramelised Carrot Soup

(This recipe requires a pressure cooker.) Yield: 1.5 litre of soup Preparation time: 15 minutes Cooking time: 20 minutes

INGREDIENTS: 500g carrots 60g unsalted butter 30g water 3g salt 2.5g bicarbonate of soda 50g onions, chopped 5g garlic, crushed 400g carrot juice 40g unsalted butter Salt to taste

METHOD: Melt the butter in the base of the pressure cooker. Mix together the water, salt and bicarbonate of soda and pour it into the pot with the butter. Add the carrots to the pot and toss them until they are evenly coated with butter. Pressure cook at a gauge pressure of 1 bar for 20 minutes. Start time once full pressure is reached. Depressurise the cooker according to the instructions for your particular cooker.Blend the mixture to a smooth puree and pass through a sieve into a pot.Bring the carrot juice to a simmer in another pot and strain through a fine sieve. Stir the carrot juice into the carrot puree and add water if necessary to thin the soup to desired consistency. Lastly, blend 40g unsalted butter into the hot soup before seasoning and serving. To serve: Serve with a dollop of crĂ¨me fraiche and sprigs of coriander.

PAIRING NOTES

The crisp acidity and vibrant lemon freshness of the 56 Hundred Sauvignon Blanc will match the richness of this dish.

58 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

Caramelised Carrot Soup & Cheese Straws

Silwood Kitchen

Cheese Straws Makes 30

INGREDIENTS: Cheese mixture: 5ml cayenne pepper 5ml mustard powder salt and pepper 120g Parmesan cheese, grated 150g Cheddar cheese, grated Pastry: flour for rolling 500g puff pastry 1 egg beaten

METHOD: 1. Cheese: Mix the cheeses, cayenne pepper and mustard powder together then season well with salt and pepper. 2. Pastry: Divide the pastry into two equal pieces, leave one half in the fridge while working with the other. Roll into a 25x 46cm rectangle. Brush the lower half of the rectangle with the beaten egg and sprinkle over half the cheese mixture. Fold the top half over the bottom half, making a rectangle 25 x 23cm. Lightly roll the rectangle again to form a rectangle 25x40cm. Cover and place in the fridge to firm. Repeat with the remaining pastry. 3. Straws: Remove the chilled pastry from the fridge and trim a centimetre off the edges. Cut the dough into 1 ½ cm-wide strips. You should get 15 strips from each pastry rectangle. Twist the strips loosely and place on silicon lined baking sheets. Cover and refrigerate again to firm. Cheese straws can be frozen at this stage. 4. Bake: Preheat oven to 200°C (190°C fan), place cheese straws in the oven, turn down to 160°C (150°C fan) after 5 minutes. Bake until golden. Remove them from the oven and cool on a wire rack.

PAIRING NOTES

The salty boldness of the cheese and the spices in the cheese straws needs to be compensated and lifted by the tangy acidity of Drostdy Hof’s Sauvignon Blanc.

Jan|Feb 2015 Vol 16 www.topsatspar.co.za

TOPS Nosh

Prawn toasts INGREDIENTS:

Stuffed eggs Serves 8

INGREDIENTS:

farce: 300g prawn meat, deveined and chopped 1 egg white, lightly beaten 10ml corn flour 10ml ginger, grated 3ml garlic, crushed 3ml soy sauce 5ml lemon juice salt and pepper pinch cayenne pepper

(Makes aproximately 20 toasts)

2 spring onions, finely chopped 5-8 slices of white bread Dressing : 100ml mayonnaise (homemade is best) 5ml Worcestershire sauce 5ml tomato paste 2ml Tabasco sauce 125ml sesame seeds oil for deep-frying

4 small hens eggs (50g) 15ml white wine vinegar 100ml canola oil 3ml paprika 2ml cayenne pepper 10ml Dijon mustard 2ml salt 2ml black pepper 2ml Tabasco sauce

METHOD: Place a medium pot of water on to boil. Lower the eggs one at a time into the water and then use a wooden spoon to stir the water in a circular motion. This helps to centralize the yolks and makes for neater presentation. Cook for 10 minutes. Remove from the water and plunge into a bowl of iced water to cool. Cut the eggs in half horizontally and remove the yolk. Place the egg whites on a tray, cover and refrigerate. Meanwhile, place the egg yolks into a food processor along with the white wine vinegar, Dijon mustard, paprika, cayenne pepper, salt, black pepper and Tabasco sauce. Blend into a smooth paste. Once the right consistency is achieved, slowly blend in the oil to result in a creamy, thick smooth mayonnaise-style filling. Place into a piping bag fitted with a star nozzle. To serve: arrange the halved egg whites on a platter and pipe the mixture into the hollowed out centre. Garnish with micro herbs.

METHOD: For the farce: Dry the prawns well then place in a food processor with the egg white and corn flour. Pulse until the mixture is smooth then place in a bowl. Mix in the ginger, garlic soy sauce, lemon juice and spring onion. Season with salt, pepper and cayenne pepper, then fry off a teaspoon to check the seasoning. Remove the crusts from the bread and cut in half diagonally. Top each with a generous spoonful of the prawn mixture. Sesame: Coat the prawn side of each circle with sesame seeds. For the dressing, combine all the ingredients and season to taste. Deep fry: Deep fry the toast in hot oil at 180°C, for 2-3 minutes, turning frequently, until golden. Drain on absorbent paper. Serve warm. Toasts can be reheated in an oven at 180°C (170°C fan) for a few minutes just before serving.

PAIRING NOTES

The bold dryness of JC Le Roux’s Brut MCC will match the 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 14160

www.topsatspar.co.za

Jan|Feb 2015 Vol 16

sweetness of the prawns, the nutty notes of sesame seed and toast as well as the salty seasonings used.

Blogspot

fresh

2015

is here. Happy

New Year to all! A new year

symbolises a fresh start, not to mention the motivation many of us need to get our diets back on track. Sound familiar?

Luckily this need not mean having to nibble miserably on celery sticks and

The festive season is often when we loosen the reins, relax and indulge ourselves – sometimes a little too much!

lettuce leaves feeling deprived and

miserable however. A few family friendly,

flavourful recipes will hopefully inspire you to get started… because healthy doesn’t

have to be boring. These two recipes are also perfect for the summer season.

Quinoa (pronounced keen-wa) is a

super healthy alternative grain. Whilst this might not sound particularly

enticing, after all have you ever heard someone saying “hold the chocolate

cake, I would much prefer a bowl of quinoa”? Thought not!

You might be pleasantly surprised by

this trendy wonder-food if you haven’t

already tried it. If nothing else, you can

give yourself a pat on the back for making

a good food choice. I prepared a flavourful herb paste to stir through the cooked

quinoa, with delicious sundried tomatoes

and green beans to beef it up, and toasted pine nuts for an extra bit of textural

crunch. Serve the quinoa salad on its own for lunch, as a side to roasted chicken

Berry & mint smoothie

pieces, or even roll it up in a wrap.

(Makes 400ml) INGREDIENTS:

METHOD

or easier to prepare, and you can use either

200g mixed frozen berries

Place all the ingredients in a blender

frozen berries or fresh if they are in season.

125ml (1/2 cup) vanilla or plain yoghurt

and whizz together until combined and

Sharp berries, creamy yoghurt and fresh

50g banana, sliced

smooth. Taste and add extra honey if

mint combine beautifully in this drink that

5 fresh mint leaves, washed

you prefer a sweeter smoothie.

will have you feeling good in no time!

2 tsp honey

Serve immediately.

The berry smoothie could not be simpler

62 www.topsatspar.co.za

Jan | Feb 2015 Vol 16

Seasonal snacking Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013.

Rainbow quinoa salad

Cupcakesandcouscous.blogspot.com

Serves 2 as a salad, or 4 as a side dish

INGREDIENTS:

2 tsp crushed garlic

water to the boil. Cut the green beans

Salt

2 tsp lemon juice

into thirds and boil for 6 minutes until

500ml (2 cups) vegetable stock

4 tbsp mint leaves

tender. Drain and set aside. 5. Heat a

250ml (1 cup) tricolour quinoa

Handful of basil leaves, about 10g

griddle pan over a medium heat.

3 tbsp pine nuts

100g fine green beans, topped & tailed

Arrange the baby marrow slices in the

4 tsp olive oil

200g baby marrows, sliced diagonally

pan and griddle for a few minutes on

2 shallots, chopped

60g drained sundried tomatoes in oil

each side until tender. 6. Cut the sundried tomatoes into thin strips. Finally,

METHOD

stir the herb paste through the cooled

1. Place the vegetable stock and a pinch of salt in a medium saucepan and bring

quinoa until well mixed. Stir the green

to the boil. Add the quinoa then reduce the heat, cover and allow to simmer for

beans, baby marrow and sundried

15 minutes or until all the liquid has been absorbed and the quinoa is cooked. Set

tomatoes into the quinoa. Top with

aside to cool. 2. Meanwhile, heat a dry frying pan over a medium heat. Toast the

toasted pine nuts and serve.

pine nuts for a few minutes until golden, then set aside to cool. 3. Use the same frying pan to heat 1 teaspoon of olive oil. Add the chopped shallots and sauté for 3 minutes. Pop the shallots in a food processor with the remaining olive oil, crushed garlic, lemon juice, basil and mint, and blitz to a paste. 4. Bring a small pot of salted Call the TOPS HOTLINE 0860 313 141

Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Tuisnywerheid

Jou wonderlike vark Die karkas van ’n heel geslagte vark laat my aan die ikoniese rockrolprent The Last Waltz, Ernest Hemingway se First 49 Stories en die Namibiese skoonheid Michelle McLean dink: daar is net só baie om van te hou.

ark is die gewildste eetbare

se braaivermoë,” sê Christophe. “En met

soogdier op aarde omdat elke

’n pan oor die kole of gasstoof kan jy met

deel van sy lyf bruikbaar en

vark toor, aangesien jou vleis skoon en

besonder smaaklik is. Ek dink aan

sappig bly met die strook murgsagte vet

geroosterde varkpote met mosterdsous.

aan die buitekant.”

’n Heel goudbruin gebakte varkkop.

Die truuk van lekker eet aan vark, sê

Worsies gestop met vark ingewande.

Christophe, is om vriende te maak met

Varktonge in witwyn ... die lys van

jou slagter. “Vark is ’n persoonlike vleis.

moontlikhede is so lank soos ’n

Kry jou slagter om die nek te ontbeen

Springbokafrigter se verskonings.

en te rol, die tjops te sny namate van

Soos die meeste Fransmanne, deel my sjefpêl Christophe Dehosse van die

Vakuumverpakte varkvleis hou vir

die N1 buite Stellenbosch my liefde vir

weke in jou koelkas, en raak trouens

als wat “oink” maak. Saam eet ons

smaakliker soos die vesels afgebreek

laatnag allerhande vreemde

word. Beste van als, dis die billikste

varklekkernye.

vierpootvleis wat vandag te kry is.

al dink jy nou ook al wát van ’n Fransman Jan | Feb 2015 Vol 16

te maak vir die oond of vuur.”

Klein Joostenberg-varkvleisdeli neffens

“Vir my braai niks so lekker soos vark nie,

64 www.topsatspar.co.za

hoe jy daarvan hou en om jou blad reg

Monsieur Christophe, neem my na jou vleispaleis.

Emile Joubert Varkblad op die Weber

buitekant se vet bedrup self die vleis

kole of jou gasstoof gebruik. Braai die

Christophe die Franse Varkman is van

terwyl dit eweredig gaar word.

varknek in die olie totdat hy bruin is. Die

06h00 tot 18h00 agter Klein

Ná 80 minute in die ketel is hierdie

varknek is gewoonlik deur jou slagter

Joostenberg se kospotte. Kom dit by

stuk vleis byna té mooi om te eet.

met tou gebind of in ’n tou-omhulsel

onthaal – iets wat die jolige kosman

Sappig en net gaar in die binnekant. En

geplaas om toe te sien dat hy nie

gereeld doen – soek hy die maklike

met daardie onweerstaanbare lagie

uitmekaar val nie. Moet egter nie

uitweg. Naamlik: vark in die

crackling buite om.

kommer nie – die tou gaan nie aan die

Weber-braaiketel. “Naas die vark, is die Weber se batteryaangedrewe spit die koswêreld se beste ontdekking,” sê Christophe. “Ek maak my kole aan die weerskante van die Weber en nie onder die vleis nie om indirekte hitte te gee. Die draai van die spit sorg vir die perfekste hitteverspreiding om ’n lekker homp

ek het ter wille van navorsing en deeglike rapportering persoonlik hierdie proses aanskou Verwyder die tou en sny die vleis in

brand slaan nie. Haal die bruingebraaide varknek uit die pot en sit eenkant. Braai nou die ui, knoffel en wortels in die olie en vet totdat die ui deurskynend is. Gooi die meel by en roer deur die groentemengsel. Sit die varknek terug en skink nou die melk in die pot, asook die lourierblare

vleis gaar te maak. Asterix en Obelix

dun skywe. Bedien met gekookte

en soveel sout en peper as wat

was rég, my maat!”

aartappels, slaai en mosterd.

beskaaf vir jou kos-koninkryk klink. Jou

Christophe maak die volgende

maak jy ’n haas van jouself.

Net nie té veel slaai nie, Gert, anders

gereg wat ses tot agt persone

deksel kom dan op die pot, maar jy gaan gereeld moet optjek. Die melk moet net liggies borrel en sorg tog dat

hul vingers sal laat afvreet:

Varknek in Melk

1 Varkskouer, ontbeen (sowat 1.5 kg)

Vark en melk is een van die beste

½ koppie olyfolie

kombinasies sedert die Valiant en die

klonte gevorm het, maar moenie

Vars takkies roosmaryn

inrybioskoop. Dit verleen ’n sagte,

bekommerd raak nie. Roer net deur en

Vars tiemie

soeterige geur aan die vleis. Ek het die

kook vir nog so 30 minute.

Sout en peper

volgende gereg op die gasstoof

die vleis nie vassit aan die bodem nie. Goed. Ná 30 minute gaan die melk

Haal die nek uit. Gooi die

gemaak, en selfs die Fransman het

melkmengsel deur ’n sif sodat die

Nadat jou slagter die skouer ontbeen

goedkeurend geknik toe hy dit op die

klonte en groente in die sif agterbly.

het, moet hy dit vir jou rol – vetkant na

proef stel. (Selfs al was my mes nie teen

Druk hard met die vuis om al die

buite. Dit word dan met tou vasgebind.

sy keel nie, sou hy steeds daarvan

vloeistof uit te kry. Verwyder die tou

Steek die roosmaryn en tiemie tussen

gehou het.)

van die nek, sny die sagte vleis in skywe en dompel die gesifte melkmengsel oor

die toutjies. Smeer die vleis met olyfolie. Sprinkel met sout en peper. Steek die vleis aan jou spitjie, plaas

Vir ses tot agt: 1 ontbeende varknek

oor die Weber se hitte en slaan die

2 eetlepels olyfolie

skakelaar om die battery sy draaiwerk

1 eetlepel meel

te laat doen. Sit die deksel op.

3 huisies knoffel, fyngekap

Nou, ek het ter wille van navorsing en

1 ui, fyngekap

deeglike rapportering persoonlik

2 groot wortels, in blokkies

hierdie proses aanskou, en dit is net so

1½ liter volroom melk

eenvoudig soos wat Christophe sê.

2 lourierblare

Geen stroperige smeersels. Geen druk

Sout en peper

en voel en betas van die vleis nie. Die

Jy kan ’n plaatboompot oor matige

die vark. Uit die mond van die suigeling.

Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

Responsibility

Be sun

smart What could be better than stretching out on the golden sands of the beach in front of Durban’s uShaka marine world and feeling the warm rays of the sun? And that balmy, gentle glow after a day of sun, sand and sea makes one feel fabulous. But more people develop skin cancer from tanning than develop lung cancer from smoking! Jan | Feb 2015 Vol 16

2011 – from $3.6 billion to $8.1 billion.

In the UK alone melanoma rates are five

times higher than they were just 40 years

ago – and each year 100 000 new cases of skin cancer are diagnosed with 2 500

people dying of it. The British Skin

bottom half of the globe.

change but scientists believe that it’s more

tatistically, your chances of

getting skin cancer are much

higher if you live in the southern

hemisphere rather than the northern

hemisphere. Because of the earth’s axis, there’s more direct UV exposure in the

But the medical fraternity are becoming

increasingly worried at the alarming jump in incidence of deadly skin cancers in

Europeans and residents of the United Kingdom. In the United States, skin cancer rates outstrip the combined

incidence of breast, prostate, lung and

colon cancer each year – and it’s estimated that one in five Americans will develop a form of skin cancer in their lives.

Not only that but CBS News in

America reported that the cost of treating 66 www.topsatspar.co.za

melanomas rose 126% between 2007 and

Foundation reports that roughly seven

people a day die from skin cancer. That’s

more than in Australia which records just 1 500 deaths annually!

One theory that has been floated for

this rapid increase is obviously climate

likely that low-cost airlines have more to do with it. Because of cheap flights to

sunny destinations in Spain, Portugal, Italy and Greece, more Britons are

holidaying abroad. And, sadly, they are not sun smart. Their skin is not

accustomed to long hours of sunshine and they also feel the need to get maximum exposure in a short amount of time –

which results in the boiled lobster look

and the attendant pain of a nasty sunburn. Australians are hyper-aware of the

Over exposure

A–B–C–D–E Use ABCDE to look for melanoma where:

A: asymmetry, look for spots that are asymmetrical not round. B: border, look for spots with uneven borders. C: colour, look for spots with an unusual or uneven colour. D: diameter, look for spots that are larger than 6mm. E: Evolving. (Source: www.sunsmart.com.au/skin-cancer)

Prevention tips:

• Seek out the shade, particularly between 11h00 and 15h00. • Don’t get burnt! • Do not use UV sunbeds to tan… • Cover up – with long sleeved shirts and trousers. Wear a broad-brimmed hat and ensure sunglasses have UV protection. • Wear a broad spectrum UVA/UVB sunscreen of factor 15 or higher. If you’re going to be outside for a long time, wear water-resistant, higher factor (30 or 50+) sunscreen. • Apply sunscreen 30 minutes before heading out – and reapply all over every two hours while on the beach or sports field. • Keep babies and newborns out of the sun. Apply sunscreen to them only when they’re six months or older. • Check your skin from head to oe on a monthly basis. • Visit a doctor or dermatologist on an annual basis for a more thorough examination.

dangers. Public health authorities came

countries where days are short and which

“Slip, slop, slap, seek and slide”,

enough sunlight is also a bad thing!

up with a catchy campaign, advocating something we should adopt in South

have long, cold and snowy winters. So not Over the years scientists have

Africa. Slip on clothing rather than

concluded that around 90% of all skin

sunscreen, slap on a hat, seek out shade

specifically ultraviolet radiation. There

walking around in our cozzies, slop on and slide on UV-filtering sunglasses.

But this has been a relatively recent

development over the past decade or so.

Recently it was reported on international

cancers are directly due to sun exposure, are three main types of skin cancer – basal cell carcinoma, squamous cell

carcinoma and the deadly melanoma. Basal cell carcinoma is a slow growing

news channels the world over that

form of skin cancer and is rarely fatal. To the

commentator Richie Benaud was

that is sometimes shiny with a small blood

Australian cricket great and renowned receiving treatment for skin cancer. A clip of Benaud showed the

octogenarian saying how much he rued his days spent on the cricket pitch under the

naked eye, it looks like a raised area of skin vessel running over it. It’s usually painless and eminently treatable. It’s sometimes mistaken for a sore that refuses to heal.

More likely to spread is squamous cell

blazing sun without a hat or any sunscreen.

carcinoma. This form usually looks like a red

protection on their heads,” he said.

ulcer. This too can ulcerate and may bleed. If

“I recommend to everyone they wear

“When I was a kid, we never ever wore a

cap. I wish I had. You live and learn as you

go along,” he added. “Eighty-four-year-olds don’t seem to mend as well as they used to.”

It’s been theorised that it takes as little

as five really bad sun burns in one’s life to more than double the chances of developing skin cancer in later life.

It’s a double edged sword: we need

exposure to sunlight – but too much is

dangerous. Vitamin D is required for the body to have healthy and strong bones

and muscles – and the best source of it is sunlight. Luckily, the southern

scaly lump but it can also look a bit like an

not treated it can develop into a large mass. This is the second most common type of skin cancer and can be dangerous.

The most aggressive and fatal form are

melanomas. Caught early, most

melanomas can be treated by means of surgery but they develop and spread

surprisingly rapidly – and can become

dangerous and even deadly within just six

weeks! If you are even vaguely suspicious about a dark freckle or mole changing or growing, consult your doctor

immediately. Rather be safe than sorry. Warning signs of melanoma are very

hemisphere has abundant sunshine so

dark patches of skin that develop. The

– such as walking from the car or bus stop

more than one colour, it itches and

even the most incidental daily exposure to the office – is enough. Research has also shown that UV exposure from

sunlight is beneficial for moods and

mental health. SAD, or seasonal affective disorder, is a range of symptoms ranging from heavy sleep, fatigue and even

depression that is relatively common in

outline is usually irregular and its often bleeds. It could also look like a mole which has change in colour, size or shape. Doctors apply the ABCDE

principle – A for asymmetrical or oddly

shaped, B for the borders being irregular, C for colour, D for diameter (6mm or more) and E for evolving.

Jan | Feb 2015 Vol 16 www.topsatspar.co.za

what to look out for next issue Big is beautiful - The big brand phenomenon – Obikwa, Namaqua, Robertson and more Action stations - From the Hansa Dusi canoe marathon to Castle cricket and rugby, what it’s all about brought to you by

www.topsatspar.co.za

Congratulations to all of last issue’s winners

THE 8 BOTTLE WINE FRIDGE FILLED WITH WINES FROM THE KWV CLASSIC COLLECTION WINNER: Sean de Haas, Pietermaritzburg

DIE WINDPOMP DVD

SECRETS OF A FRENCH COOKING CLASS BOOK WINNERS: 1. June Cook, Hillcrest 2. Marcelle Clark, Mpumalanga

Dawid Koopman, Grabouw

ELLA HENDERSON : CHAPTER ONE CD WINNER:

Dheshree Lamech, Chasevalley

enjoy your spoils! 68 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

wi n

Bunnahabhain

To stand a chance to win either 1st Prize worth R5 300 or 2nd Prize worth R2 550! Answer these questions: Which region of Scotland is

Bunnahabhain from? And what makes Bunnahabhain diﬀerent from the other 7 world famous distilleries on this island?

1st Prize 2nd Prize PRIZES INCLUDE: 1st Prize - 12,18 and 25 Year Old Bunnahabhain and 6 branded glasses. 2nd Prize - 12 Year Old Bunnahabhain and a genuine leather Gary Player hand luggage bag.

Bunnahabhain’s distinct Islay style

Located on the far northern tip of Scotland’s foremost whisky island ‒ Islay ‒ which boasts seven distilleries, Bunnahabhain (pronounced Bū-na-ha-venn) was founded in 1881. In Gaelic the word Bunnahabhain means ‘mouth of the river’ ‒ entirely appropriate as the Margadale River flows nearby. Still relatively rare, Bunnahabhain’s connoisseur range of single malts is very much to South Africa’s liking with its unique flavour. Most Islay whiskies are renowned for their peaty, smoky notes while Bunnahabhain’s single malts are smoother, lighter and less peaty, due to the distillery’s reliance on both pure natural spring water and unpeated barley in its making. Also setting Bunnahabhain apart is the lack of chill filtering, returning it to a traditional technique and expressing the whisky in its purest form with a full depth of colour, aroma and flavour ‒ as natural as when it comes out of the casks. Judges at the 2014 International Wine & Spirit competition awarded the 25-year-old gold while the same medal went to the 18-year-old at the 2014 San Francisco World Spirits Competition while the 12-year-old was awarded double gold.

Go to w th ww. e C fa he ceb er o yo s Fa ok.c ur ce om ch bo /C By entering you stand a chance of winning a an ok he half a century’s worth of Bunnahabhain whisky ce pa er of ge sM Send an email with the subject line Cheers Bunnahabhain Giveaway containing your name, ID number, a wi nn and g, physical address (not a P.O. Box please!), name of the TOPS at SPAR store at which you made any in do g! ub SH purchase from and the till slip number, along with a contact telephone number to qualify for le AR E the random draw to cheers@cheersmag.co.za. Glass not included. SEE T&C’S ON PG 2

how to enter

Not for Sale to Persons Under the Age of 18. Drink Responsibly.

Call the TOPS HOTLINE 0860 313 141

Grocery list

in the basket

TOPS at SPAR

Available at TOPS at SPAR and SPAR stores

Your complete list of ingredients for all the recipes in this issue.

Groceries

Available from TOPS at SPAR Liquor 125ml brandy 100ml white wine 185ml sparkling wine 15ml white wine 250ml vodka 2l tomato juice 1l soda or sparkling water 1l ginger ale

Available from SPAR Dried Spices/Herbs/Stock 6ml paprika 5ml ground cinnamon 500ml vegetable stock 375ml rooibos tea 2 chai tea bags 2 bay leaves 15ml cayenne pepper 5ml mustard powder

Fresh Fruit/Veg/Herbs/Spices 1 banana 3 lemons 2 limes 1 Punnet of raspberries 1.5kg carrots 1 pineapple 3 large avocados 1 bunch celery 6 sprigs mint leaves 1 punnet basil 1 punnet coriander 1 punnet rosemary 1 punnet thyme 1 punnet of micro rocket or herbs 1 small stick of ginger 13 garlic cloves 3 onions

2 shallots

185ml castor sugar

5 spring onions

60ml corn syrup or liquid glucose

100g fine green beans

7.5ml vanilla essence

200g baby marrows

3ml almond essence

2 small red chillies

3ml red food colouring

Cans/Jars/Bottles/Cartons/Tins 10ml honey 60g sundried tomatoes in oil 1 can mandarin orange segments 10ml Dijon mustard 5ml curry paste 5ml fish sauce 250ml barbecue marinade 3 anchovies 25ml pepper sauce or Tabasco 20ml Worcestershire sauce 3ml soy sauce 15ml white wine vinegar 280ml olive oil 1.5l sunflower or canola oil 185ml mayonnaise 2 x 400g cans crushed tomatoes 5ml tomato paste 500g mixed dried fruit 2 packets marshmallows 1 box of glacé cherries 1.125l orange juice 1.5l pineapple juice 375ml cranberry juice 1l grapefruit juice 1l cranberry or pomegranate juice

Baking/Dry goods 390g flour 15ml baking powder 2.5g bicarbonate of soda 10ml corn flour 300g sugar 250ml desiccated coconut 500g icing sugar

10ml gelatine powder 1 small Crunchie chocolate bar 250ml tricolour quinoa 500g spaghetti 45ml pine nuts 125ml sesame seeds ½ loaf white bread

Dairy 125ml vanilla or plain yoghurt 240g butter 100g unsalted butter 500ml cream 1½l full cream milk 8 extra-large eggs 4 small eggs 16g creamy gorgonzola 120g Parmesan cheese 150g Cheddar cheese

Meat/Fish/Poultry 300g shrimps, or crab meat 1kg boneless lamb, beef or chicken 200g calamari tubes 500g fresh mussels 500g clams 1.5 kg pork shoulder 1 deboned pork neck 16 slices black forest ham or streaky bacon 300g prawn meat

Frozen goods 200g mixed frozen berries 500g puff pastry

All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.za Jan|Feb 2015 Vol 16 www.topsatspar.co.za

Loopdop Gerrit Rautenbach

Welkom terug

Goud: ’n aanloklike metaal wat mans (en vrouens) koorsagtig maak. Hier’s nog ’n storie.

Hier in 1904 kom ’n ene Arthur Megson te hore van hul

wat in die goudbedryf. So het dit aangehou, dag na dag.

prospekteerdery en kom snuffel self.

Week in en week uit. Maar skielik een

Tog kon hy eers genoegsame bewyse

Maandagaand het die delwers en

gelewer het amper 30 jaar later in 1933

prospekteerder gekom en gegaan

om mense te kry om ’n gat te boor en

sonder dat Bernardus uitdop. ’n Week

meer verteenwoordigende

of twee later het van die grootkoppe

goudmonsters te versamel. So het dit

agterdogtig begin raak en ’n

aangehou totdat genoegsame

afvaardiging Vaalfontein toe gestuur.

bewyse ingepalm was en 13 myne so

Daar aangekom was dit duidelik dat

een na die ander begin oopmaak het.

Bernardus fort is. Die huis en plaaswerf

Een van die eerstes was op die plaas

was verlate. Hulle is toe na die ou toe-

ie stad met die naam Welkom

Vaalfontein van ene Bernardus Saayman.

gemaakte myn. Wat toe nie meer

het ontstaan as ´n direkte

Dit was ’n maklike myn om te beginne,

heeltemal toe was nie. Daar sien hulle

gevolg van die ontdekking

want die ingang was ’n natuurlike grot.

hoe lekker ou Bernardus sy sakke

van goud. Die storie wat mees

Nou ja, kort voor lank het Bernardus besef

volgemaak het. Sy grotmyn het aan-

algemeen as die waarheid aanvaar

hy gaan mos nou sy plaas verloor, maar

gesluit by die rif wat regdeur Odendaal-

word is dat die aanvanklike goud

hy het geweet hy gaan darem redelik

rus tot by die Witwatersrand loop.

ontdek is op ´n plaas genaamd

vergoed word daarvoor. Maar sy geluk

Welkom en dat die eerste nedersetting

was in (of dalk nie, hang af hoe jy daarna

het sy sakke en sakke vol goud gemyn;

daar opgespring het. En siedaar,

kyk), want voor die groot goudmagnate

net genoeg om die Krugermiljoene na

Welkom is die naam van die dorp.

geld vir Vaalfontein neergesit het, het die

Sondagskoolkollekte te laat lyk. Die

Welkom in Welkom sê almal altoos.

goud opgedroog. Dus het Bernardus sy

oomblik toe hy reken het hy genoeg,

plaas behou.

het hy opgehou en die res van die rif vir

Maar dit is helaas nie waar die naam

Die mynmense het aanbeweeg en

vandaan kom nie.

Ou Benardus was nie ’n vraat nie. Hy

die goudbase gelos. Daar waar sy

ander myne op die ryker riwwe

mynery gestop het, het hy ’n mooi

Terug gewees het. Kyk, twee Ingilsmanne

oopgemaak. So het tegnologie ook

naambordjie geverf: Welkom Terug.

genaamd Donaldson en Hinds het al in

aanbeweeg en Bernardus het sy oor

1896 snuf in die neus gekry en begin

teen die grond gehou en gereeld

prospekteer dat die biesies bewe. Hulle is

saans ’n doppie of twee in die Kantien

met hul bevindings stil-stil terug Engeland

gaan drink. Daar was min of meer net

toe om dit daar te laat ontleed, maar

mampoer en tuisgebroude whisky te

wat presies dit was, weet niemand tot

kry (want daar was nog nie ’n TOPS nie,

vandag toe nie. Hulle skip het op pad

sien), maar daai voggies was genoeg

gesink. Miskien was hul ‘fonds’ te swaar.

vir Bernardus om te leer wat is presies

Bonus TOPS at SPAR

Nuwe Welkom Tops (Keetmanshoop) TOPS at SPAR

Die plek se naam moes eintlik Welkom

Address: 19 Pretorius Street, Welkom. Tel: 057 352 7289 Email: bonus1@retail.spar.co.za Business Hours: Mon-Fri: 08h00 - 18h00, Sat: 08h00 18h00, Sun: 08h00 - 18h00.

72 www.topsatspar.co.za

Jan|Feb 2015 Vol 16

Address:194B 4th Avenue Keetmanshoop. Tel: 00264 81 416 8038 Business Hours: Mon-Fri: 09h00 - 18h00, Sat: 09h00 - 17h00, NB: Not open on Sundays.

Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooiloop and Wegbreek magazines.

Sylvania TOPS at SPAR

Address:133 Koppie Alleen Road, Welkom. Tel: 057 352 9161 Email: sylvania1@retail.spar.co.za Business Hours: Mon-Fri: 08h00 - 20h00, Sat: 08h00 18h00, Sun: 08h00 - 18h00.