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Searching high & low
Consistency is key Large volume wines
T
t www.topsatspar.co.za
Bourbon Tasting
Brandy
Ruben Riffel & Luke Dale-Roberts taste SA’s best
Champion taste: Carling Black Label
Easter spice
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contents
4 EDITOR’S LETTER Economies of scale
5 NEWS
SA Distiller of the Year, Chivas Extra launched and wine shows head for the Eastern Cape
14 TINUS TALKS
14
Juggling creativity & practicality
16
16 WINE VOLUMES
The big guys vs the little guys
26 22 THE ONCE LIVELY, LUSTY BEER
31
Carling Black Label
26 AMERICAN WHISKEY Testing the tastebuds
31 WORLD BEATING BRANDIES
36
Chefs Reuben Riffel & Luke Dale Roberts go local
36 HAVE GPS, WILL TRAVEL
Grown up treasure hunting Mar|Apr 2015 Vol 17
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contents cont... 40 BOOKS, DVDS & CDS
Aural and optical entertainment
42 BOOK GIVEAWAY
Publisher | Shayne Dowling shayne@integratedmedia.co.za
Low Carb is Lekker!
Editor | Fiona Mc Donald fiona@integratedmedia.co.za
44 THINGAMAJIGS
Art Director | Megan Knox megan@integratedmedia.co.za
Baking cakes made easy
44
48 THE EASTER TRADITION
Symbolism and seasonality debunked
Advertising | Jess Nosworthy jess@integratedmedia.co.za 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, Anna Trapido, Winnie Bowman & Alexandra Terblanche 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
52 SAY CHEESE!
SPAR seal of approval & quality mark
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a copy of Low Carb is LEKKER
57 RICH & REWARDING
Cooking with chocolate
62 BLOGSPOT
pg42
TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor
stockists:
SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets. www.topsatspar.co.za and www.spar.co.za Mr Price Home www.mrphome.com & Utique www.utique.co.za
Autumnal indulgence
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64 EMILE JOUBERT
no alternatives or cash will be provided. The decision
Spanish makes a splash
66 RESPONSIBILITY The Pebbles Project
than 10th April 2015. The Prize/s is as indicated, 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
68 NEXT ISSUE
What to look out for in Issue 18
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69 Win a bottle of
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72 LOOPDOP
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OKLB 4830/02
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WIN 1 OF 3 HAMPERS CONSISTING OF A BOTTLE OF TAILFIRE, 6 SINGLETON GLASSES, SINGLETON WOODEN TRAY, COASTERS AND A GLORIFIER
Purchase a bottle of Singleton Tailfi re ® from your nearest Tops at Spar store and email through the words ‘Vibrant, Fruity and Fresh’, your name, ID number, receipt number, contact number, postal address to cheers@cheersmag.co.za with the subject line ‘New Singleton Tailfire’. Contact your nearest store to check product availability.
Editorial Fiona McDonald
Faithful and true
Re
a
p d on
age 31
There’s something really impressive about walking through a barrel maturation store – be it whisky, brandy or wine. All those oak casks, filled to the brim with precious liquid. And then you start thinking about how many hundreds of thousands of litres are contained in the four walls…
C
raft beers are all the rage,
and want – that same flavour time and
as are artisanal breads made
time again. Wine is a natural product
from stone-ground rye flour or
subject to vintage variation, fluctuating
some such. Why do we think that
yields and any number of different
because something is made in small
inputs. Making a delicious, drinkable
quantities it’s going to be better? There
and good value drop is a heck of a
might be less of it available, particularly
challenge – and South African
when it comes to whisky, brandy or
winemakers do it better now than at
some wines which might drive the price
any point in our winemaking history.
up – but it doesn’t necessarily mean the
Which is a natural link to my next
quality is superior.
point: how good South African brandy
I’ll never forget my early days as a
is. Cape Wine Master Dr Winnie
fledgling wine writer, visiting large
Bowman convinced top chefs Luke
wineries and cricking my neck back to
Dale-Roberts of The Test Kitchen and
look up… and up, trying to see the top
Reuben Riffel of Reuben’s to test their
of a massive 100 000l tank. You could
taste buds against a line-up of South
fill two swimming pools with that
Africa’s best. And our best truly are
amount of wine! And if memory serves
the best – South African brandy has
me correct, in the early days of
triumphed as the best in the world 18
Robertson’s Wacky Wine Festival one
times! That’s a feat unmatched by any
winery used to give participants the
other country – and certainly not by
chance to dive into one of these huge
France.
multi-thousand litre tanks to try and
So consider those two points next
retrieve a treasure on the bottom.
time you’re in TOPS at SPAR: don’t shy
I salute those winemakers who have the pressure of delivering wine to consumers who know what they like – 4 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
away from a big brand wine and give brandy another try.
Cheers, Fiona
Luke Dale-Roberts of The Test Kitchen and Reuben Riffel of Reuben’s test their taste buds against a line-up of South Africa’s best Brandy.
Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.
what’s happening
news news news news World’s best dram is… Japanese!
Jim Murray, the whisky authority behind the eponymous Jim Murray’s Whisky Bible, set the cat amongst the proverbial pigeons by announcing that the best whisky in the world – in his opinion – is Japanese! Murray rated the Yamazaki Single Malt
brought into account the changes
sherry cask 2013 as the best whisky he
which have altered the face of whisky”.
tasted in the course of compiling his
“Where were the blends which
annual guide. This was after wading
offered bewildering layers of depth?
through 4 700 different whiskies, all in the
Where were the malts which took you
interests of comprehensive research.
on hair-standing journeys through dank
According to reports Murray said he believed the Scottish whisky industry
and dingy warehouses?” he asked. Murray scored the Yamazaki 97.5
had “begun to believe their own PR
points out of a possible 100 and
hype” and he believed some had
described it as “near incredible
“taken their eye off the ball and not
genius”.
Two’s up, Eastern Cape style
The Eastern Cape is showing off with a new wine show – but it’ll stage the same event in two different cities, just two days apart. The inaugural FNB Eastern Cape wine
that wine lovers in the two cities will
show opens its doors to the public at
make the most of tasting as many of
Hemingways in East London on
the wines on offer as they can in order
Thursday 12 March before moving
to broaden their flavour palette.
south to the Friendly City, Port Elizabeth
Tickets are R140 a head and are
on Saturday 14 March where the venue
available online at Computicket and at
is the Boardwalk Convention Centre.
the door for the duration of the show.
Arranged by wine authority Michael Fridjhon, the FNB Eastern Cape Wine
The inaugural Eastern Cape Wine Show
Show promises consumers a selection of
is followed a week later by the FNB
about 200 of the best wines the country
Mpumalanga Wine Show, now in its
has to offer – from sensational sparklings
sixth year, in Nelspruit on 20 and 21
and crisp whites to memorable reds and
March. The third FNB Free State Wine
delicious dessert wines.
Show takes place in Bloemfontein on
Organisers anticipate that at least 40 producers will participate and hope
30 and 31 July. For more information see www.outsorceress.co.za Mar|Apr 2015 Vol 17
www.topsatspar.co.za 5
News
news news news news The winemakers of Bot River in the Overberg have developed an interesting custom during harvest season: they don’t shave! It’s a practicality that has taken on new significance with the winemakers now vying from February 1 until the Barrels & Beards weekend celebration on 17 and 18 April to see who can grow the biggest, bushiest whiskery face of all. Needless to say the weekend is a celebration of more than just hirsutism with the wines of the area taking centre stage. Participants from the area include Barton, Beaumont Wines, Benguela Cove, Eerstehoop, Feiteiras, Gabriëlskloof, Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans.
Of barrels and beards…
Luddite Wines is the venue for the blind tasting of the best of Bot River on Saturday 18 April before the post-harvest celebration at Beaumont Wines the same evening. At this annual celebration of good food, wine and company the winemakers flaunt their facial fur and wacky whiskers during an amusing ‘beard parade’ when the boldest beard in Bot River is crowned by esteemed judges – who take their job very seriously. For more information or to book your tickets for one or all of the events contact Nicolene Finlayson at nicolene@botriverwines.co.za or call 082 852 6547.
Reduce, re-purpose & upcycle Anthonij Rupert Wines have revamped their Protea range with the innovative new packaging specifically designed to encourage consumers to find a new use for the bottle. And it won the 2014 WorldStar International Award for Design in the beverages category in Düsseldorf last year. The man behind the concept is
But the first step in the process of
kingdom – the smallest and most
internationally recognised award-
upcycling is to empty the bottle of its
biodiverse in the world – and comprises
winning designer, Mark Eisen, who is
contents… The Protea range celebrates
seven wines: Sauvignon Blanc, Chenin
renowned for his unique definition of
the South African flower which is such
Blanc, Chardonnay, Rosé, Cabernet
modernism, visible in his fashion
an important part of the Cape’s floristic
Sauvignon, Merlot and Shiraz.
collections and a variety of creative special projects. The only limit to upcycling creativity is a self-imposed one when you run out of ideas of how best to use the various Protea bottles! They’d be great for salad dressings and can happily grace the table as water bottles – and could always be repurposed as wine glasses once the neck is sliced off and attached to the base. 6 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
what’s happening
e Carolinn a m Sny
news news news news Distiller of the Year
The internationally renowned Whisky Magazine has announced the results of its annual Icons of Whisky competition for 2015 – and South Africa’s Distell has been awarded the title of Distiller of the Year! Pronouncing herself and the company
heels. This success follows the 2013 award
Kentucky in the United States and
“very proud to have been voted the best
for Bain’s when it was judged the world’s
BenRiach Distillery of Speyside, Scotland,
distiller outside Scotland and America,”
best grain whisky at the 2013 World’s
for overall top honours. Ironically the
Caroline Snyman, director of Distell’s
Whisky Awards, while Three Ships 5 Year
latter distillery also has a local
luxury brands – a portfolio that includes
Old won the title for world’s best blended
connection in that it belongs to Intra,
South African and Scotch whiskies, said
whisky in 2012 at the same event.
a South African-owned company!
global interest in whisky continues to soar.
Whisky Magazine is an international
“There’s a fast-growing appreciation for
publication devoted to the
those offerings originating beyond the
subject of whisky and boasts
traditional producing countries of
a readership stretching from
Scotland and Ireland.”
Taipei, New York, Paris
It was the Three Ships and Bain’s Mountain Whisky ranges which saw the distilling company show Japan, Sweden, Korea and other countries a clean pair of
and Sydney to Brussels and beyond! Distell will be set against the Four Roses Distillery of
On the menu
an intensive 18-month, internationally
Five of the country’s Top 10 restaurants in the 2014 Eat Out awards were on wine farms – Jordan, Overture (Hidden Valley), Rust en Vrede, The Restaurant at Newton Johnson and Terroir on Kleine Zalze.
recognised course.
Franschhoek estate, Grande Provence is extremely proud that executive chef
sharing her expertise as one of the
Darren Badenhorst has been announced as one of Africa’s Top 10 finalists in the
country’s top chefs with her students.
The former Hartford House chef admits that teaching is a “dream come true” and looks forward to
San Pellegrino Young Chef for 2015. The overall winner will be announced in Milan in June. Michel Morand, the former chef patron of top Johannesburg restaurant, Auberge Michel, is once again in business, having opened Bistro Michel.
Darren Badenhorst
The effortlessly elegant but comfortable Bistro is located in the Bluebird shopping centre off Corlett Drive and is open for breakfast, lunch and dinner Monday to Saturday with brunch only on Sundays. And in KwaZulu-Natal, Chef Jackie Cameron has opened her own School of Food & Wine. Located in Hilton in the lush and popular Midlands, Cameron’s school offers Mar|Apr 2015 Vol 17
www.topsatspar.co.za 7
News
news news news news Weintaufe celebration
Eikendal commemorates its Swiss ownership by hosting an annual harvest celebration with a difference – the Weintaufe. Taking place on Sunday 1 March the event is a celebration of Eikendal wines, good food and al fresco family fun at the winery on the R44 between Somerset West and Stellenbosch. At the Weintaufe the spotlight falls on its flagship Chardonnay 2015 as the first wine of the harvest and after the baptism of this newcomer, guests can sample it straight from the barrel under the watchful eye of winemaker Nico Grobler. There’s also golfing action, tractor rides through the vineyards and if you just want to chill alongside the dam, you can do that while listening to the live music too. Tickets are R40 each and are available at the gates on the day, and include a free glass and tasting from the barrel. Children under the
Something extra “Extra, extra – read all about it!” used to be the call from newspaper sellers ducking between vehicles in the rush hour traffic. But the something extra here is the fifth addition to
age of 12 enter free.
the Chivas family of blended whiskies – and their
Gates open at 10am with
first new product to be added in almost 10 years.
the baptism of the new Chardonnay taking place at noon.
Chivas Extra is something special, fitting snugly between the Chivas Regal 12 Year Old and Chivas Regal 18 Year old in the super-premium segment. Marketing director for Pernod Ricard in South Africa, Charl Bassil said Chivas Extra was launched “to satisfy the market’s demand for something more… something extra, creating a unique flavour experience for our market that’s a huge milestone for us.” Master Blender Colin Scott is the man behind the generous and tasteful blend which delivers a rich flavour – much of it attributable to the time the whiskies spent maturing in Olorosso sherry casks. “Chivas Regal is an institution celebrated for its rich and generous blended whiskies and Chivas Extra contains all the makings of a fine Chivas whisky. Chivas Extra is a little more robust than the Chivas 12 Year Old yet more subtle than the 18 Year Old and will definitely appeal and be enjoyed by those who are looking for a nextlevel taste experience,” said Mr Bassil.
Chivas Extra will be available from March 1. 8 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
News
news ne
news
Seasonal sipping
As the days grow shorter and the realisation dawns that winter is just around the corner, the advice from Obikwa cellarmaster Michael Bucholz is to enjoy some sweet memories with the Moscato in the popular range. Made from Muscat grapes which have
Lemon pound cake SERVES 6 (MAKES 1 LOAF)
after each addition. Lower the speed
INGREDIENTS:
and gradually add the flour mixture and
and sweet flavour, Obikwa Moscato is
1½ cups (225g) cake flour
milk, alternating. Scraping down the
fresh and fruity with a hint of pear. It’s
5ml baking powder
sides of the bowl, mix until smooth.
120g butter, softened
Spoon into the prepared loaf tin and
15ml finely grated lemon rind
bake for 60-65 minutes or until cooked
1 cup (250 ml) castor sugar
when tested with a skewer. Allow to
2 eggs
cool in the tin for 10 minutes before
Vietnamese or Korean dishes. But when
½ cup (125 ml) milk
turning out onto a wire rack to cool
it comes to dessert, lemon pound cake
Icing sugar for dusting
completely. Dust with icing sugar.
their own distinctive, heady perfume
best served chilled for a crisp, clean finish Bucholz recommends. Furthermore he suggests pairing it with spicy Asian fare such as Thai,
is his choice. “Lemon can be quite a tricky ingredient with wine, but paired with a
Preheat the oven to 160°C. Line and
well-chilled Obikwa Moscato it creates a
grease an 8.5cm x 26.5cm x 9cm loaf
softer and sweeter taste,” says Bucholz
tin. Sift together the flour and baking
who is not averse to trying something a
powder. Place the butter and lemon
little morezesty with this wine. 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
METHOD:
10 www.topsatspar.co.za
rind in a bowl and mix with an electric mixer until smooth. Gradually add the sugar and mix until pale and creamy. Add the eggs one at the time, beating well
Mar|Apr 2015 Vol 17
what’s happening
news news news The winning team
Golden year for KWV’s Mentors Is it any wonder that South Africa’s KWV
has moved from 35th to 32nd place in the Drinks International list of World’s 50 Most Admired Wine Brands?
C
M
Y
CM
MY
CY
CMY
K
Highlights of a golden year for the large wine producer from Paarl were an International Trophy and gold medal at the prestigious Decanter World Wine awards in London, along with three trophies at the Old Mutual Trophy Wine Show and overall honours from the same competition as Most Successful Producer. But really underlining the resounding success of The Mentors range of wines was the award as Best Producer at the country’s Veritas Awards – for the fourth year in succession, a result of having won three double gold medals and a raft of other medals. These successes were attributable to “a continual stylistic evolution,” said chief winemaker Johann Fourie. “We are delighted that our work is being recognised globally, and we will continue to refine our styles, focusing on vineyards that produce outstanding quality and reflect regionality.” Jan|Feb 2015 Vol 16
www.topsatspar.co.za 11
TBWA\HUNT\LASCARIS\DURBAN\37354
Tinus Talks
Diversity: art or science?
Is it possible for a winemaker to produce equally excellent wines from a range of different grapes, giving each one due consideration and care?
I
different range of varietals? Can a Cabernet Sauvignon, a Syrah, a Chardonnay and a Chenin Blanc be crafted to perfection by the same winemaker during the same harvesting season? Is it possible for one person to simultaneously employ the same energy, attention, dedication and passion in continuously crafting four extraordinary wines from the above
’ve often asked myself how diversity
between cultivars and wineries? Not to
cultivars and for all four of the final
impacts at all levels of winemaking.
mention the existence of non-random
wines to be masterpieces?
After all crafting wine has to do with
“microbial terroir” as a determining
The above questions have nothing to
man’s scientific and artistic endeavours
factor in the regional variation among
do with “accurate winemaking”, that is
to successfully and ingenuously manage
wine grapes which has become a buzz
doing everything correctly, following all
what is provided by nature along the
word in contemporary scientific
the procedures and practices and aptly
route from soil, to plant, to fruit, to wine.
research. And there are differences
utilising what nature provides. Extensive
These are all ever-changing cues and
because distinct regions have unique
ongoing research and cutting edge
variables that have to be considered,
microbes. These variables render wine
technology, from the soils to the cellar,
manipulated and utilised.
unique and interesting, creating points
further supports the winemaker’s efforts
We talk a lot about terroir which
of labyrinthian complexity – and it’s the
to create worthwhile wines, but there
connotes the unique sense of place,
winemaker’s job to capture, embrace
will always be a difference between an
the topography, soils, and
and understand all of it.
exceptional and a worthwhile wine.
microclimate, but what about
Is it then at all possible for any
To complicate things further the
managing the rich community of
vigneron to craft an ideal wine per
ripening time and harvesting periods of
micro-organisms that colonise grapes
single cultivar, during one vintage in
wine grape varietals differ
during fermentation and which will vary
one cellar, and to do so from a
considerably, varying for example from
14 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Tinus van Niekerk Chenin Blanc in January to Petit Verdot
will of necessity not finally dictate,
originality, innovation and ability to deliver
and Cabernet Sauvignon during April.
consciously or not, which wine will
visual flair and sensory style, and they
At Orange River Cellars’ Kakamas
receive the most attention. This also
develop reputations for signature dishes.
facility the harvesting period stretches
relates to the often discussed issue of
Every chef’s kitchen will have a focus and
from the beginning of December until
whether winemaking is an art, a
ride on its strong points. That’s why one
April – five months of little sleep and lots
science or a combination of both.
restaurant and one chef cannot offer and
of sweat for the winemakers! For winemakers working with fruit from inland and/or coastal vineyards stretching from Koekenaap to Stanford, the challenge is even bigger. Sometimes the climatic differences are marked, manifesting in different chemical analyses and resulting in quite contrasting styles of wine for the same grape variety. Blending acumen
To really craft wines of inimitable quality it is surely necessary to understand and embrace the characteristics of the vineyard land
deliver all the best cuisine. Some of us spend “winemaking time” between two countries, quickly discovering that Syrah in South Africa is not Syrah in France. Not only are the soils, climate and general weather conditions different, the fruit characteristics are frequently expressed with surprising variation, often generating distinctively new flavour personalities. For novices to
then becomes the order of the day
such situations Shakespeare’s words from
and testing the vigneron’s imagination,
Hamlet, “Confusion now hath his
experience, marketing knowledge and
masterpiece,” fits the bill. Finally one realises that there is no
intellectual acuity.
recipe for “creating” or crafting a special
Consultancy
wine and that choices are made.
In the world of wine there are also
Specialisation is alas the key word here.
those consultants attending to and
Like the chef, the painter and the musical
advising on different vineyards and
composer the winemaker must accept
wines from numerous cellars in almost
that it is just not possible to think that he/
all wine producing countries of the
she can craft every wine to perfection. It
world. Hopping from one destination to
is good and important to do one’s utmost
another they spend just a few days at a
with every wine. In the end though, reality
winery, rendering opinions and
What about music? Cuisine?
dictates that the best wines are blends of
prescribing viticulture and winemaking
Painting?
scientific balance and acumen with
actions before departing. To really craft
We are aware that Mozart’s music
artistic talent and creativity.
wines of inimitable quality it is surely
represents an archetype of the
necessary to understand and embrace
Classical style, that Bach had a flair for
the characteristics of the vineyard
energetic improvisation, that Ludwig
land, the idiosyncrasies of the region,
von Beethoven was a master of
the appellation and the site?
classical music through which he
Assembling such knowledge and
bridged the Classical and Romantic
insight does not come overnight.
periods, and that Chopin with his
However, even if we ignore time,
independent finger technique
circumstance, technical challenge and
fascinates us through the grace,
the size of the harvest, the question
lightness and sweetness of
remains whether that person’s
his compositions.
preferences, mindset and sentiments
Chefs become known for their
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.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
15
wine
Big and
16 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
beautiful volume brands
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
17
wine
There’s a geyser in Yellowstone national park in Wyoming in the United States. It’s called Ole Faithful because it is one of the most predictable and consistent geographical events on the planet: it erupts every 91 minutes. Fiona McDonald writes about wine reliability.
really good, delicious and well priced
Coca-Colafication of the wine world…
– year after year. After all, that’s the
that’s a helluva challenge to winemakers
C
able to return to a favourite wine time
some cases quite dramatically from one
wine producers too, especially for big
wine to taste the same. What
onsistency is key. Ask any
golfer or Formula 1 driver.
They need to replicate a given
set of circumstances – either a golf swing or a fast lap – time and time again. It’s
wine that consumers love and snap up consumer’s Formula 1 moment – being after time and knowing that it’s not
going to disappoint. That reliability and dependability is the contract that the winemaker has with the consumer.
A case in point is Champagne: the
much the same for the country’s largest
savvy French realised that people want
volume branded wines.
Champagne producers such as Moët et
Why is it that we automatically assume
that small and boutique production is
necessarily superior? When it comes to wine we tend to have the mindset that
big can’t possibly be better. It’s certainly a fact that wines made from single vineyards or in tiny quantities –
frequently just three or four barrels worth – grab both the medals and the headlines because of their scarcity and quality. But there’s a lot to be said for being able to
make hundreds of thousands of litres of 18 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Chandon and Veuve Clicquot do, for example, is to maintain a house style.
That’s why every one of the 26 million bottles of Moët released annually will
taste virtually the same – even if they are separated by five or 10 years. They do this by the use of base wine – and it’s
All well and good for Champagne, but
when the vintage conditions vary, in
harvest season to the next. 2009 was a brilliant vintage, for example, no heat spikes during February, lovely long
ripening period, preceded by a good cold winter with ample rains – the vintage of the century or lifetime many a
winemaker was heard to proclaim. And
then you get years when the wind blows, rain falls, downy mildew or fungus breaks out causing rot among the
grapes… or a dry and warm winter
affects the fruit quality the following
harvest. How can you make wine taste the same when the conditions differ?
And why should boutique production
something the public not only approves
and large volumes be mutually exclusive?
They don’t want it to be slightly more
recently made the point in a column in
of but loves because of its consistency.
fruity one year and drier and crisper or
tangy the next. It’s the McDonalds and
Industry commentator Michael Fridjhon The Daily Maverick that the young turks travelling overseas in the past 20 years
volume brands
have grabbed the headlines but its “their less flamboyant contemporaries working in
Ratcheting up the quality
the high volume wineries, who applied the crucial changes”.
incrementally is something that Orange
transformative effect not only on the brands for which they were responsible, but
doing for the past decade – much of it at
Fridjhon credits the efforts of both Distell and the KWV for having “a major
across the whole industry.
“Today, the current releases of our major wholesalers are easily as good as anything
produced by top-end commercial wineries anywhere in the world,” Fridjhon wrote.
And he’s right. Namaqua winery, for example, crushed 113 000 tons of grapes last year,
making 9.3 million cases of wine. “One of SA’s largest and most successful wineries,”
The current releases of our major wholesalers are easily as good as anything produced by top-end commercial wineries anywhere in the world states the 2015 Platter Guide, “on both local and export fronts, Namaqua operates from two cellars (Vredendal and Spruitdrift) with a host of winemakers. Despite doing their bit to popularise wine with the ubiquitous 5ℓ bag-in-box, it’s not just about mass production here. After investment in hi-tech winemaking equipment comes the
appointment of two new viticulturists, to both up across-the-board quality and explore the potential of some of its 200-member growers’ premium West Coast vineyards.”
And you have to love a winery who openly state on their website: “At Namaqua we
believe that wine is there to be enjoyed, pure and simple – and that you don’t need a
pile of dictionaries, a snooty French waiter and a degree in winemaking to appreciate good wine!”
River Wine Cellars (ORC) has been the behest of one of their most
important customers, The SPAR Group.
Established in 1968, Orange River Wine Cellars vinified 123 000 tons of grapes last year, making 20 million litres of
wine for its own label and a further 30 million litres for private clients.
15 years ago there was one winemaker
per cellar for each of Orange River’s five production facilities. Now there are five cellar managers with two or three
winemakers AND a viticulturist for each winery! ORC marketing manager Koos Visser said they were committed to
expressing their unique location as well as to over deliver in terms of quality.
Visser said the dramatic increase in
quality was a result of the relationship
between the grape growers, investment
in viticulture and winemaking expertise over the years. “This three-way
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
19
wine
partnership has helped the region towards reaching its full potential as a major wine producer, and we sincerely believe the best is yet to come.”
So which are the other big producers that you can rely on, the “go to” guys if you
want a decent drop at a pocket-friendly price?
Douglas Green Bellingham, for example, or Robertson Winery which vinifies
7 700 tons of grapes a year. The KWV has a broad range of wines – of which
Roodeberg, just one wine, accounts for many thousands of litres. Obikwa is just one of Distell’s large volume brands – and there are 11 wines to choose from in that
range alone, from dry to sweet and even sparkling. For that matter, Nederburg at 2.3
against wine coolers and ready-mixed
across a huge number of different wines.
beer. People like the fact that it was
million cases of own label wine is also in the frame but their production is spread
Porcupine Ridge is another wine brand that accounts for hundreds of thousands of
litres – and which delivers on quality and drinking enjoyment.
The bottom line is that big is just as beautiful as boutique: you can source your favourite wine throughout the country because there’s lots of it to go around, Nearly 8 000 tons of grapes are turned into wine at Van Loveren – and a big chunk
of the almost 2.5 million litre production is the hugely successful Four Cousins wine
range. “In 1999 when we started preparing everything there was only one other wine that wasn’t in a 750ml bottle,” said the winemaking “cousin” Bussell Retief.
The Retief cousins make the point that they’re not necessarily competing with
other wines – but are rather in a segment of the market where “we were going up 20 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
drinks like Spin and Breezers – or even sweet. And what’s wrong with sweetness anyway?”
The market for Four Cousins ranges
from cash-strapped students, Boksburg and Benoni book club ladies, folks in
Phoenix, KwaZulu-Natal and then new drinkers in places like Gugulethu and Soweto.
The bottom line is that big is just as
beautiful as boutique: you can source your favourite wine throughout the
country because there’s lots of it to go around, there’s a consistency to the
flavour that you know and love – and it’s more pocket friendly too.
Industria Rd, Upington | Tel: 054 337 8800 | info@orangeriverwines.com | www.orangeriverwines.com|
Orange River Cellars
Beer
22 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Carling Black Label
Beer-lovers can be eyeglazingly obsessed about their brand and few come close to stardom than the beer they nicknamed Zamalek. Clifford Roberts reports.
The Beer of Champions Pop quiz, hotshot. What’s the biggest beer brand in South Africa?
Try again; because if you tell your mates around the braai you’re an afficionado – then you’d better know your brew, bru.
The answer is Carling Black Label
(of course, title of this feature gave it away already) and this is its story, so pay attention.
Carling Black Label arrived on our
shores in 1966 when Carling USA
licensed South African Breweries to
produce the beer. Its genesis however Award-winning journalist Clifford Roberts loves researching topics such as beer - especially the practical side of the subject!
lies in Canada. The brewer re-named one of its beers in honour of a newly
appointed boss, one J Innes Carling. As the age of corporate breweries took
hold, so Carling Black Label grew in border-spanning stature.
By the time South African
Breweries was granted the license to Mar|Apr 2015 Vol 17 www.topsatspar.co.za
23
Beer
But winning awards is not the only thing that makes you popular and there are several events where Carling Black Label is involved brew Black Label, it had an established
“American” image so no surprise that it was launched here as “America’s lusty lively beer”.
It’s a matter of history that Black
Label was positioned as a rugged male offering, using cowboys as a symbol of freedom and the great outdoors.
“The cowboy was a pervasive image of
masculinity of the time,” says a summary of the brew’s history provided by SAB.
“With cinema and newspapers our only
for masculinity in the beer category which has had to evolve overtime.
“At the core, Carling Black Label aims
to recognise and reward the champion that exists in all men.”
So there you have it, champ –
in a nutshell.
YOU’LL KNOW FROM THE LABEL (you have read the
label, haven’t you?) that Carling Black Label is no slouch when it comes to
accolades. Other afficionados (with the paperwork to prove it) have slapped medals on this brew.
It won its first award in 1990 and has
since collected over 30 international
create an image of the cowboy as an
brewing quality and exceptional taste. It
honest, hard worker, a man’s man, one
who put in a honest hard day’s work and one who deserved his beer at the end of the day.”
awards. The awards have mainly been for has even outshone Australian beers on Ozzie home turf – on 15 separate occasions since the late ‘90s.
But winning awards is not the only
Remember the politics of the era.
thing that makes you popular and there
Six in Cape Town was declared a
Label is involved. It is a sponsor of
1966 was the year District
White Group Area by the
government; BJ Vorster succeeded the
assassinated Hendrik Verwoerd as Prime Minister; Rivonia trialists had just been sentenced; the armed struggle got
underway. To all ends and purposes, it resembled the proverbial Wild West.
But over the next few decades, things
began to move in a different direction
for everybody. “As South Africa changed as a country so did the depiction of
masculinity, the cowboy hero no longer had relevance.
“The brand has had to adapt to ensure
it stayed relevant to the South African
man. Masculinity today is more complex Mar|Apr 2015 Vol 17
ago. The brand has always been an icon
real exposure to the outside world, and the rise of the Western genre helped
24 www.topsatspar.co.za
and multidimensional than it was years
are several events where Carling Black Kaizer Chiefs Football Club, Orlando Pirates Football Club, the National
Black Ball association and the FNBSteinhoff Varsity Cup. It is also the
official beer brand for Darling’s Rocking the Daisies Festival, Splashy Fen music fest in KwaZulu-Natal’s Drakensberg foothills and Ramfest in Cape Town.
MAJOR EVENTS THE BRAND IS INVOLVED IN ARE:
BE THE COACH
For the last four years Carling Black
Label has given soccer fans the power to
Carling Black Label consumer and brand? In 2014, 18
million votes were cast for players, with 1.1 million unique interactions.
COACH THE COACHES
This programme was created to
encourage and develop the skills of
aspiring football coaches in South Africa by giving them an accredited coaching be coaches of two of the biggest
rival soccer teams in South
Africa. The fans get to pick their
starting line-up for the Carling
Black Label Cup clash at the FNB
stadium between Kaizer Chiefs and
Orlando Pirates. Fans select their
supports the South African Football
Association in the programme, which
has seen over 172 coaches undertake the SAFA C-licence coaching qualification which is recognised by FIFA.
LEAGUE OF CHAMPIONS
starting line-up using their phones or
The Carling Black Label “League of
the game at the stadium on match day,
participants to feel like champions
the website. Over 92 000 people watch with a further 5 million glued to their
TVs. Campaign participants also get to vote for their substitution during the first half of the match and the player
The campaign was the first of its kind in the world when it was launched in 2011, “and there is still nothing like it”.
qualification. Carling Black Label
voted for comes on in the second half.
Two “coaches” – one from the Kaizer
Champions” is an opportunity for
amongst friends and community. It is essentially a community-based soccer tournament that encourages
participation as players and supporters.
CHAMPION BONUS
Chiefs clan, the other from Orlando
In 2013 Carling Black launched the first
match day. Called the Champion
The campaign rewards Carling Black
Pirates – are chosen to participate on Coaches, they get an experience of a
lifetime – they announce the starting
line-up live on television; spend time with the team the day prior to the
match; lead their teams onto the field on match day and announce the substitute voted in by their fellow coaches.
SAB says the campaign was the first
of its kind in the world when it was
rewards programme in the beer category. Label consumers with guaranteed
bonuses. Participants collect points by entering under-liner codes via mobile phones or on the website and you
redeem points for cash and airtime. On Fridays, you stand a chance to win
further bonuses just by participating throughout the week.
So now you know. And by the way,
launched in 2011, “and there is still
there are probably people who know why
international and local advertising
to do with the official colours of an
nothing like it”. It has won over 37
awards for innovation and creativity. How’s this for a measure of its
popularity and the interaction between
it’s called Zamalek (possibly something
Egyptian soccer club of the same name) – but you simply shouldn’t believe everything you read on Google.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
25
Tasting
T
here’s a lot of confusion surrounding Bourbon and American whiskey. That
consumers love the product is not in doubt with Jack Daniel’s Old No. 7 Tennessee sour mash whiskey being massively popular on these African shores. There’s hardly a bar or watering hole across the Republic that doesn’t stock either a bottle of Jack Daniel’s or Jim Beam. “It’s a question I’m asked all the time whenever I present a whisky tasting,” said local whisky retailer and aficionado Hector Macbeth. “What’s the difference between the various Bourbons?” His explanation in a nutshell is that Bourbon is a style – one of many – of American whiskey. The degree of sour mash varies, as does the use of corn and rye, but what doesn’t is the use of American oak for maturing the distilled spirit. Filtering processes – such as the
American culture permeates many areas of South African life. We haven’t quite started playing American Football in preference to rugby just yet but basketball, for example, is developing a significant following – as is American whiskey. By Fiona McDonald
Tasting the
U A “I think the Americans are realising
sugar maple charcoal used by Jack
that they missed a trick way back
Daniel’s is another differentiation.
when and that consumers are not sure
whiskey is where it’s all happening – and that he was consequently frustrated. “This is a product which needs time in the barrel before we can get to enjoy it so I have to wait anything from five to 10 years to see the results of what distillers are trying!” After having tasted his way through the line-up, local whisky expert Bernard Gutman admitted he’d found it really tough. “I thought it would be quite easy, and it wasn’t!” Gutman said part of the challenging nature of the tasting was “because I’m more familiar with and used to Scottish whiskies and malts but also because the flavours are quite different – and trying to find a way of describing what I was tasting and experiencing was really hard!” (It must be noted that the whiskeys were presented blind, in random order, so the tasters were unaware of which products were in the line-up.) That sentiment had his fellow tasters
what to expect. From the word go
nodding their heads in agreement
assuming that American whiskey is
they should have called it American
Grant Clark, a maritime lawyer and
simpler and easier to understand, but
whiskey – just as there’s an
keen spirit lover; Marsh Middleton,
some have surprising complexity and
appreciation for the difference
another local whisky expert; RGBC’s
richness associated with this use of
between Scottish and Irish whiskies.”
head of marketing Craig Doré and
People make the mistake of
So Bourbon, Tennessee, Kentucky,
Hector Macbeth, along with Cheers
maturation which imparts a notable
rye and other styles of this distilled spirit
magazine publisher Shayne Dowling
vanilla and caramel flavour to the end
fall under the descriptive umbrella of
and myself.
product. And the legal stipulation that
American whiskey. Something else that
barrels can only be used once then
is undisputed is that it’s a very exciting
tasting,” said Clark, “because I knew
sees them shipped off to Scotland and
category of whisky internationally.
there would be a standard profile for
Ireland where these former Bourbon or
Renowned whisky writer Dave Broom
American whiskey and I wanted to see
Tennessee whiskey casks are then used
said at Whisky Live Johannesburg
how people differentiated within the
for single malt ageing.
some years ago that American
narrower spectrum.”
virgin American oak casks for
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Mar|Apr 2015 Vol 17
“I was really looking forward to this
hector bernard craig grant marsh shayne
The Tasting:
Bourbon
Jack Daniels Old No. 7
Boiled sweets, banana, caramel and butterscotch aromas was the consensus, although Macbeth found an intriguing note of red or pre-roasted coffee bean. “It’s interesting because I don’t often get that sort of coffee note on American whiskeys,” he said. Doré noted that the palate was really smooth and textured with sweet dried fruits. “Lots of dried and fresh peach,” Clark said.
Wild Turkey
Lovely maple syrup, charcoal and warming spice nose, Middleton said, with a biscuit, toffee and marshmallow flavour. Both Gutman and Macbeth – who loved the perfumed nature of the aromas – found the alcohol and spirit quite hot and pronounced.
Jim Beam Devil’s Cut
This one provoked much discussion. Atypical licorice/aniseed notes on the palate and aroma that had the tasters shaking their heads. “Unusual but not unpleasant,” said one. Cinnamon, caramel, very pronounced oaky richness and spice. The wood is very noticeable and while dominant for some, others found it interesting. The Angel’s Share is the well documented name for the proportion of spirit that evaporates from the barrel during maturation. The story goes that Devil’s Cut is made from whiskey that has permeated the oak staves of the barrel and which is extracted from the wood once the barrel has been emptied. It’s then blended with other whiskey and the resultant spirit displays pronounced oak character.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
27
Tasting
Jack Daniels Single Barrel
Woody vanilla extract with wheat and layers of flavour, Macbeth found. “This was my favourite in the line-up – so complex and layered with richness and balance.” Lovely spice and good spirit punch, dark molasses and treacle.
Jim Beam white label
The nose on this appeared quite shy with a number of the tasters remarking that it wasn’t as vibrant and forthcoming as some of the others in the line-up. “Caramel cream sweets and butterscotch pudding,” said Clark while Shayne Dowling and Macbeth both found citrus on the nose and palate. There was a slight bit of resin for Macbeth.
Jack Daniels Gentleman Jack
Almonds and marzipan marked the bouquet of this one, Middleton felt while Dowling found traces of smoky, toasted wood. It’s a robust flavoured whiskey with some almost chilli spice and white pepper nuances on the palate. Good complexity and balance of flavours.
Woodford Reserve
Lovely dried fruit and raisins are what Doré and Middleton noted with Clark enjoying the green grape nuances. Dowling noted a leathery dubbin flavour while others picked up on the ripe banana and caramel. Overall smooth, rich and complex.
Tennessee whisky
“What is the difference between bourbon and Tennessee whiskey?” we asked South African whisky expert and trained distiller Dave Hughes. “None!” was his short answer. “Bourbon can be made anywhere in the USA.” “There is no distinct style because most distilleries produce their own individual style.” “Some distilleries make a big deal about sour mash”, he said. “In fact, all bourbon is sour mash.” According to law, Tennessee whiskey is straight bourbon whiskey produced in the state of Tennessee. What does set it apart, however, is the local practice of using the Lincoln County Process of filtering new make spirit through sugar maple charcoal prior to maturation. (Information reproduced from Whisky, February 2012)
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Mar|Apr 2015 Vol 17
Tasting
Names and dates:
1783 – Samuels family tradition
Maker’s Mark
vegetal
Hazelnuts, spices and even a leafy, mossy, element came to the fore on the nose. “This was a whiskey that started out quite simple and then just grew and grew in the mouth,” said Macbeth, noting sweetcorn, buttery biscuit and spice richness. Smoothly textured.
established. They’re the oldest bourbon distilling family but before 1840 didn’t produce commercial amounts. Around 100 years later in 1943 Bill Samuels Sr. shied away from the family recipe, creating a bourbon that was smoother and less bitter. The result? Maker’s Mark, which incidentally is one of the few American whiskies to be spelled without the distinctive “e” in whiskey, as a mark of respect to the family’s Scots/Irish ancestry.
PANEL CHOICE
Knob Creek
Rich fudge and creamy toffee abundance which populated both the bouquet and the palate. This was the panel’s favourite. One of the tasters noted that this was the whiskey that stood out as being most like a Scottish single malt. “Lovely malty notes, elegant and smooth.” Middleton found deep citrus and orange rind flavours along with toasted nuts and spice.
The same year – 1783 – saw the first commercial distillery in Kentucky begin production in Louisville, on the banks of the Ohio River. Evan Williams Bourbon is still one of the main names around today. Elijah Craig is credited with ageing the spirit – although there’s some dispute about that. Not in dispute is that this Baptist minister opened a distillery in Georgetown, Kentucky – Heaven Hill – in 1789. In 1795 the Beam family established their distilling tradition. The surname Beam was derived from the German surname Boehm but no-one quite knows when it was americanised. Jim Beam remains a strong American whiskey brand to this day. (Information courtesy of www.cocktails.about.com/od/ history/tp/bourbon and first published in Whisky magazine February 2012)
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Mar|Apr 2015 Vol 17
World champs
Sunshine spirit South Africa makes some of the best brandies in the world – with trophies and gold medals galore to prove it. Cape Wine Master (and brandy lover) Winnie Bowman introduced two of SA’s top chefs to the golden spirit.
Brandy
The current 2014 IWSC world
champion is the KWV’s 12-year old Barrel Select and the brandies making up the top three positions – or the shortlist for top
honours – were also South African! Van
Ryn’s 15-year Old Fine Cask Reserve was the top performer at the International Spirit Challenge in 2014.
In addition our brandies are frequently
awarded ‘best in class’ status at many
other international spirit competitions
around the globe, including those from the Americas. This is quite a triumph and distinction for the South African brandy industry, in the light that our
brandies compete with over 7 000 entries from all the other brandy-producing
countries around the world. The Van
Ryn 12-year Collection Reserve deserves a special mention, having taken this
trophy home no less than three times!
F
or years now, South African brandies have made the
headlines. And it’s not just with
one category, either. The excellent
quality produced encompasses both the blended and the potstill categories.
Did you know that a South African
brandy has won the World Brandy
award a staggering 18 times in the two most widely recognised spirit
competitions, namely the International Wine & Spirit Competition (IWSC)
and The International Spirit Challenge (ISC)?
And the KWV is particularly proud that
its products have won the IWSC Brandy
trophy no fewer than seven times – a feat unmatched by any other brandy producing country.
Dr Winnie Bowman is a biomedical scientist, physiotherapist, Cape Wine Master and international wine judge. Brandy is a particular passion of hers.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
31
World champs
contained roughly 40 litres. It mattered little to the locals that this brandy was
only raw spirit – not having been matured
in barrel. The brandy was in great demand by the locals and sold out very rapidly. Despite the humble beginnings of
local distillation, there was never really enough produced locally to meet the
demand. As can be expected, the quality
was quite poor, prompting consumers of means to continue to buy the expensive imported European product.
Following the British occupation of the
Cape and the subsequent march northwards of disaffected Boers, the Great Trek saw
AWARDS AND MEDALS ARE FANTASTIC BUT WHAT IS IT ABOUT SOUTH AFRICAN BRANDY THAT SETS IT ABOVE ITS COMPETITORS? IN A WORD, sunshine.
the Cape shores, but reserved only for
– and we have loads of bright, warm
sale to the ever-growing market. This
Brandy is the sunshine soul of the grape
sunshine in South Africa! That sunshine soul is precious, because for every 100
litres of base wine that goes though the
copper stills to produce brandy, only 14
officials of the Dutch East India Company (VOIC). When sold to other interested
brandy on a commercial scale. With the
buy brandy from other visiting ships for
move severely undercut the prices of the
officially imported brandy and as a result, local consumption increased.
The first local distillation of brandy in
dates back to arrival of Jan van Riebeeck Cape. The first sailor to spot land was
the Cape is thought to have taken place
brandy as reward. This was rapidly
anchored off Table Bay in 1672. An
incentivised by the promise of a tot of adopted as a custom for all Dutch ships that arrived safely at the foot of Table
Mountain, having survived the turbulent seas of the Cape of Storms.
Initially, brandy was a regular import to
the Cape from the first arrival of settlers to 32 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
The discovery of diamonds at Kimberly
Mostert, managed to secure permission to
exorbitant. A Free Burgher, Cornelis
of the Dutch East India Company at the
BACKGROUND
small cask of the treasured liquid.
and gold in the then Transvaal really
The history of brandy in South Africa
to sleep for a minimum of 3 years.
supplies. Almost every Boer wagon carried a
parties, the prices were, of course,
The first sailor to spot land was incentivised by the promise of a tot of brandy as reward.
litres makes it to the maturation barrels
brandy as part of their indispensable
on board the Dutch ship ‘De Pijl’,
assistant cook, equipped with a ‘proper’
potstill started with two leaguers (about 1 164 litres) of Cape wine. He double
distilled the wine into three ankers (about 130 litres) of brandy. An anker was a
common size cask on sailing ships and
brought about the first production of local KWV taking control of all brandy
production in 1924, prices were fixed and brandy production was then centralized. With the use of the most modern
methods of distillation, South African
brandy quality was taken to new heights.
Good or bad, many brandy distillers today
credit the KWV for setting precise brandy production guidelines based on those of Cognac, France.
There is a perception that brandy is
only for mixing with cola – and is a
cheap spirit, but consider that at the Nederburg Auction, a special
Charentaise Collection of 10-year
brandies produced by Van Ryn Distillery
was sold for a breathtaking R25 000! The six brandies were double-distilled at Van Ryn’s in the 199-year-old Charentaise copper potstill with the
characteristically-shaped boiler heated traditionally by a wood fire.
Brandy
2014
Coincidentally, 2014 was the year the South African Brandy Foundation celebrated 30 years promoting this liquid gold. There are currently about 40 producers located all along the famous Klein Karoo Route 62 and as far north as Upington in the Northern Cape – with a tally of around 80 brandies.
As part of these celebrations the Brandy Foundation director,
Christelle Read-Jahn and myself invited two über South African chefs to a very rare experience of tasting 65 brandies. Chef of the Year Luke Dale-Roberts (of Test
Kitchen and Pot Luck Club fame) and home-grown treasure Reuben Riffel were
exposed to the wonderful aromas of cinnamon, dark chocolate, toffee, roasted nuts,
orange marmalade, pear drops – not to mention the beautiful array of colours and, of course, heady alcohol!
1st Flight
Before we all dived in, we sat down to three flights – highlighting the diversity, styles and quality of SA
brandies. The first flight, Our Rainbow Blends, contained old SA favourite Klipdrift Export followed by
Die Mas van Kakamas from Upington
SA Artisanal Genius: 100% potstill
Reserve (yes, a blended brandy!) and the
D’Aria Piccolo, Bergerac from
quirky, but so delicious, one-of-a-kind Grundheim Ginger brandy (in a half-jack bottle). The chefs were
impressed, but we had more to offer! trained in Switzerland and worked in Singapore, London and the Phillipines before moving to Cape Town. His restaurant, The Test Kitchen, has been judged Eat Out’s Restaurant of the Year three times.
The next flight demonstrated
with the delightful name of Vêr in die ou Kalahari, Boplaas 15 year old
Luke Dale-Roberts (LEFT) was
2nd Flight
brandies from smaller producers – Worcester (the first label in SA to sport Braille writing),
Whitington Voorkamer, Sydney Back
10-year-old (one of only two brandies in SA produced from all Chenin Blanc
grapes). This flight appealed particularly to Dale-Roberts, who is known for
seeking out smaller, niche products for his restaurants.
Ruben Riffel (RIGHT) is most
recognisable as a Masterchef South Africa judge and has also won acclaim as Eat Out Chef of the Year and his Franschhoek restaurant, Reuben’s, has also been Restaurant of the Year.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
33
World champs
Oude Meester
Billionaire businessman Dr Anton Rupert founded Distillers Corporation – and one of the cornerstones of Distillers’ success was brandy. His wife, Huberta, a renowned patron of the arts, was undyingly loyal to one of her husband’s brands and refused to drink anything other than Oude Meester. Stories abound of restaurants trying to pull the wool over her eyes by serving her other brandies… a lesson they learnt at their peril! Mrs Rupert was fierce in her predilection for the bottle with the immediately recognisable pen sketch of Benjamin Franklin’s profile. It’s the same brand which has recently seen ad campaigns launched by Oscar-winning actor Jamie Foxx and Idris Elba, the British actor who played Nelson Mandela in the long-awaited biopic, Long Walk to Freedom. And in the taverns and shebeens around South Africa it’s what is delivered when you order a “De Klerkie”…
3rd Flight
Our final flight showcased the most
awarded South African brandies and was aptly named South African Stellar Oscars: Boplaas Oxwagon 1880
8-year-old Reserve (the first brandy was distilled on Boplaas in Calitzdorp by
owner Carel Nel’s great-grandfather in 1880), the IWSC World Brandy KWV 12-year Barrel Select,
Elsenburg 13-year old (made by
agricultural students and recipient of a
coveted double gold medal at the 2014 Veritas competition) and finally the Van Ryn’s 15-year Old Fine Cask
It’s hoped that the slew of international
The tasting was a huge success, mainly
fact that South African brandies are
Reserve, IWC World Brandy of 2014. because our chefs did not realise the
magnitude, nor the exceptional quality brandy produced in our country –
conversation immediately turned to
how brandy can be incorporated into their restaurants and menus. Both
Dale-Roberts and Riffel left with smiles on their faces…
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Mar|Apr 2015 Vol 17
awards which serve as testament to the
exceptionally well received globally will further be boosted by the curiosity of
these celebrated chefs to investigate the food matching potential.
So why don’t you try the sunshine soul
of our grapes – experiment, share, enjoy and, above all, always imbibe responsibly.
RIB/10008499CT/E
MATURED IN FRENCH OAK
At leisure
d hide an l a n io t a of intern berts gives the e m a g e Ro at . The ultim ears old. Clifford d geocaching e ost 15 y age call r lm a e h is t k n e se ack o inside tr 36 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Geocaching
H
uman beings love secrets.
Geocachers are guided by an app
Yeah, we say we prefer
that employs the GPS to within metres
“transparency” and
of a cache and then the search begins.
“openness”, but oh, to be the holder of
If you find it, you enter your name in the
privileged information! No small
logbook and log it on your phone app,
wonder geocaching thrives.
which updates your geocaching
Whassat, you say? Well, let me whisper in your ear about hidden swag
profile. The pastime holds all kinds of
and stealth in public places; of secret
attractions, especially if you like the
notes and camouflage. This is no mere
outdoors, interesting and new places,
game, hobby or sport, my friend. It is
technology and that age-old favourite
an international phenomenon! Over six
– the treasure hunt.
million members to the worldwide geocaching “community” there are. Let me decode
FASTFORWARD: I’m in Cape Town; an unnamed street market that’s all hustle-and-bustle. The Geocaching
this further. Little
app on my phone tells me I’m not far
containers have
now; just another 100m, west. Easy
been hidden all
does it, look casual. You’re just another
around the world
tourist. Not.
– places like Antarctica, Kathmandu,
Geocaching was once the domain of
Havana, the V&A Waterfront, Pofadder
a few geeky friends. Today, google the
and probably even a spot near you.
term geocaching (it’s also referred to
They’re waiting to be found by anyone
as “location-based adventure”) and
with a smartphone or a GPS (Global
the search returns almost 22 million hits.
Positioning System) device. The basic
Location-based adventure had its
content of a cache is a logbook, into
genesis about 15 years ago; when
which you register your discovery.
American GPS satellites were Mar|Apr 2015 Vol 17 www.topsatspar.co.za
37
At leisure
Learn the lingo
HERE ARE SOME TERMS YOU’LL COME ACROSS AS A GEOCACHER:
h the
wit tube r a e l c n, a es. hidde o-ordinat y l l u c f e e r Ca cach
BYOP – BRING YOUR OWN PEN/PENCIL. Advice from cache owners to geocachers who must sign the cache logbook. DNF – DID NOT FIND. What geocachers say when they don’t find a cache. EARTHCACHE – A special place geocachers can visit to learn about Earth’s geoscience. HITCHHIKER – An item placed in a cache with instructions to travel to other caches. MUGGLE – A non-geocacher. TFTC – THANKS FOR THE CACHE. An acronym written by geocachers in cache activity logs.
As it happens with popular snowball
Stephan ie Stops mark the cache log in Kw s her details in aZulu-N Valley of atal’s 1000 Hil ls.
and signage. I kneel down, pretending
activities, branches of the pastime
to attend to a wayward shoelace while
essentially de-militarised, making
evolved; it has developed its own
examining the grate of a drain cover.
accurate GPS usage publicly available.
terminology and, new technology has
Nothing. Then I notice the plaque.
This meant that one user could direct
been applied.
another to a virtual pinpoint on a digital
At its most basic you don’t need to
Durbanite Rodney Stops has been a geocacher since 2004 and has
pay a cent, but sites often offer
accumulated 3 500 cache-finds. He
premium membership with additional
has geocached across Britain, half a
website www.geocaching.com – one
benefits. There are also online stores
dozen states in the US and in Australia.
of the first to initiate the hobby. As a
that sell geocaching paraphernalia like
“I don’t follow tourist maps anymore, I
beginner, you start simply by hunting
special commemorative coins and
just visit cache sites because they take
for caches, but soon you’ll be creating
fancy cache containers.
you to amazing places that are often
map and the game was born. Most people get involved through the
These days, you might get the
caches too.
not even listed,” he says. “Caches are
geocaching co-ordinates to a secret
created by locals, who alert others to
sometimes leave trinkets – or “swag”
event; or need to post a picture of your
special places in their neighbourhood.”
– to swop. (Geocaching etiquette
find. The cache may be a game
requires that you always trade with
waypoint in a long line of caches,
participating, he says. It is
something equal or greater in value).
situated around the world. There are
predominantly a way of highlighting
puzzles to solve and caches in series –
beautiful and interesting places. “You
Suddenly a taunting message on the
like those that relate to historical
participate as often as you want,
screen: “Almost there! Start looking
shipwrecks, for example.
whenever you want,” he says. “It’s also
To spice things up, geocachers
FASTFORWARD: 30m…20m…10m.
There are numerous motivations for
around.” The place is busy and hot. I
Of course, caches are not only
amazing for kids by allowing the use of
step into the shade, read the cache
located in rural places; they can be
technology and getting them outdoors.
info – this was the site of a historic
somewhere on a busy street, within a
I’ve seen a six year old girl go for a 2,5
protest march. I case the street corner
city or regular urban neighbourhood.
hour walk along the beach because
for potential hiding places, and anyone who might be watching. 38 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Fastforward: I relax my shoulders and stroll around, casting a glance at pipes
she could handle the device and look for treasure.
Geocaching
ont aterfr ps W A V& Sto Town’s as Rodney e p a C Even aled caches, tes. ce stra n o has c demon
Enthusiasts often gather, having to follow GPS waymarks to find the venue.
“The kids love caches with swag because they love swopping.” Once you’ve downloaded the app
to remove the cap to find the log – a list of geocachers who’ve been here before me. I deduct
and created a username and
from the usernames that they
password, you’re good to go.
include families, groups of
FASTFORWARD: I bend over the
friends and out-of-towners.
plaque; run my hand just below the rim.
Back at the office, I return to
My eyes comb the throng of passersby.
geocaching.com’s online map
No-one’s paying attention. Then I feel it;
and am astounded at the
a small waterproof tube. A little
thousands of secret little post
pressure and the magnet pop loose
boxes just across South
from the base. I resist the urge to open
Africa. They’re on mountain peaks
it there, and return to the refuge of
and shipwrecks, near wine farms and in
shade under the awning. The log-book
the city. Cape Town, Johannesburg
FASTFORWARD: I log my find on the
is ruffled; I add my username and the
and Durban are packed with them.
app, glance around before slipping the
date before closing it up again.
There’s one alongside the Knersvlakte
tube back in its hiding place. Quickly I
and almost everywhere from Cape
head back into the throng of the
minutes I’ve downloaded the app and
Agulhas to Polokwane
market when suddenly there’s a tug at
located a target cache a short drive
and beyond.
my arm; it’s a wizened man whom I
I decided to give it a try. Within PHOTOS BY: DUDLEY STOPS & RODNEY STOPS
X marks the spot – a dramatic backdrop for Dudley Stops’ find.
away. There’s a description of the
There’s ev en a one – deci touch of mystery to phering a this coded clue convenien in a t car mirro r!
There’s a huge geocaching
gather from his stall is a veggie
cache, its size and difficulty. The app’s
community, says Stops, and if you can’t
salesman. “I’ve seen you people come
built-in compass and distance metre
find answers to your questions on the
and go,” he says. “I know about the
lead me to within metres of the cache
website, long time geocachers on the
game and I’m onto you!” he whispers
before I need to start looking. And then
forums and social media sites are
with a grin and a wink. Bust! “Don’t
there it is, squirreled away. Childlike
always eager to help “newbies” along
worry, your secret is safe with me,” he
excitement rushes over me as I fumble
on the road to great adventure.
says before shooing me off. Mar|Apr 2015 Vol 17 www.topsatspar.co.za
39
music
Entertainment
cd’s
Fact and fiction
Instantly recognisable for her beauty and fame is pop icon Beyoncé. Equally recognisable is a man at the geeky end of the spectrum, Stephen Hawking, renowned as one of the greatest minds of modern time. The DVD of his biopic is just one of the exciting new releases to come across the Cheers desk of late.
Beyoncé – Beyoncé: The word bootylicious made it to the Oxford dictionary a few years ago – just one of the things that musical phenomenon Beyoncé gave the modern world. The singer’s fifth studio endeavour is a provocative, unguarded artistic statement—revealing a side previously unknown to fans and cementing her status as a pop visionary. The roster of guest collaborators includes hubby JAY Z, Drake, Frank Ocean, Pharrell Williams, Timbaland, Michelle Williams, Kelly Rowland, Justin Timberlake and more.
Sleater-Kinney – No Cities to Love: The first album in a decade sees this indi trio deliver 32 minutes of pure, lean, honest-to-goodness rock. SleaterKinney’s Corin Tucker is in full command of her howitzer of a voice on standouts like “Surface Envy.” Carrie Brownstein’s haughty punk sneer leads the glorious “A New Wave” until it ecstatically merges with Tucker’s wail in the soaring chorus. Throughout, Janet Weiss’ masterful drumming navigates the songwriting’s hairpin tonal shifts, from the glittering and melodic “Hey Darling” to the turbulent complexity of album closer “Fade.”
the PAPER
Lykke Li – I Never Learn: Swedish-born singer/songwriter Lykke Li has always been most powerful when reducing the tempo. 2010’s Wounded Rhymes featured a mascara-stained ‘60s-influenced charmer called “Sadness is a Blessing”; Li’s third album, I Never Learn, hones this gift for wallowing with a collection of miserablist dream pop. Stacked with Wall of Sound strings, lean songwriting, and confessional drama, Li’s doleful highlights (“No Rest for the Wicked,” “Love Me Like I’m Not Made of Stone,” “Never Gonna Love Again”) are carefully constructed ballads that float along in a melancholy, reverb-washed haze.
40
CORNER At my French Table – Jane Webster
After years of thinking about it, Jane Webster finally bought a dilapidated chateau in France. She and her husband had decided they didn’t want to die wondering what it would be like to live in the country they both loved so much, so they sold their house in Melbourne, took their four young children out of school and moved the whole family to a tiny village in Normandy. This is the magical story of their first year in France: with a new language to learn, new friends to make, and a whole new region – from Deauville to Rouen – to discover. It is also the story of Chateau de Bosgouet and how Jane lovingly
brought this grand but neglected old house back to life. At My French Table is an ode to a beautiful country and the French way of life.
The Last Lullaby – Carin Gerhardsen
Inspector Conny Sjöberg and his police colleagues are perplexed by the brutal killing of a family in their Stockholm apartment. With no clues, the murder inquiry starts with working out how was it possible for the mother, who worked as a cleaner, to afford a multi-million dollar property? Despite a heavily reduced team, with experienced officers ill, injured or mysteriously missing, Sjöberg struggles to keep the investigation on track. But Conny has problems
of his own – from a woman he cannot get out of his head, to a shocking revelation about his own past – all of which threaten to compromise the hunt for this heartless killer...
Vanished –Wil S Hylton
In autumn 1944, a massive American bomber carrying 11 men vanished over the Pacific islands of Palau, leaving a trail of mysteries. According to mission reports from the Army Air Forces, the plane crashed in shallow water—but when investigators went to find it, the wreckage wasn’t there. Witnesses saw the crew parachute to safety, yet the airmen were never seen again. Some of their relatives whispered that they had returned to the United States in secret and lived in hiding. But they never explained why.
dvd’s
Whiplash: Andrew
Neyman is an ambitious young jazz drummer, single-minded in his pursuit to rise to the top of his elite east coast music conservatory. Plagued by the failed writing career of his father, Andrew hungers day and night to become one of the greats. Terence Fletcher, an instructor equally known for his teaching talents as for his terrifying methods, leads the top jazz ensemble in the school. Fletcher discovers Andrew and transfers the aspiring drummer into his band, forever changing the young man’s life. Andrew’s passion to achieve perfection quickly spirals into obsession, as his ruthless teacher continues to push him to the brink of both his ability – and his sanity.
For 60 years, the US government, the children of the missing airmen, and a maverick team of scientists and scuba divers searched the islands for clues. They trolled the water with side-scan sonar, conducted grid searches on the seafloor, crawled through thickets of mangrove and poison trees, and flew over the islands in small planes to shoot infrared photography. With every clue they found, the mystery only deepened. Now, in a spellbinding narrative, Wil S. Hylton weaves together the true story of the missing men, their final mission, the families they left behind, and the real reason their disappearance remained shrouded in secrecy for so long. This is a story of love, loss,
CD’s, DVD’s and books
Horrible Bosses 2:
Fed up with answering to higher-ups, Nick, Dale and Kurt decide to become their own bosses by launching their own business. But a slick investor soon pulls the rug out from under them. Outplayed and desperate, and with no legal recourse, the three would-be entrepreneurs hatch a misguided plan to kidnap the investor’s adult son and ransom him to regain control of their company – with hilarious results.
Birdman: A black comedy that tells the story of an actor (Michael Keaton) – famous for portraying an iconic superhero – as he struggles to mount a Broadway play. In the days leading up to opening night, he battles his ego and attempts to recover his family, his career, and himself.
sacrifice, and faith – of the undying hope among the families of the missing, and the relentless determination of scientists, explorers, archaeologists, and deep-sea divers to solve one of the enduring mysteries of World War II.
Mozart –Paul Johnson
As he’s done in Napoleon, Churchill, Jesus, and Darwin, acclaimed historian and author Paul Johnson here offers a concise, illuminating biography of Mozart. Johnson’s focus is on the music—Mozart’s wondrous output of composition and his uncanny gift for instrumentation. Liszt once said that Mozart composed more bars than a trained
The Theory of Everything: This is the
extraordinary story of one of the world’s greatest living minds, the renowned astrophysicist Stephen Hawking, who falls deeply in love with fellow Cambridge student Jane Wilde. Once a healthy, active young man, Hawking (played by Les Misérables actor Eddie Redmayne) received an earth-shattering diagnosis at the age of 21. With Jane (Felicity Jones) fighting tirelessly by his side, Stephen embarks on his most ambitious scientific work, studying the very thing he now has precious little of – time. Together, they defy impossible odds, breaking new ground in medicine and science, and achieving more than they could ever have dreamed. The film is based on the memoir Travelling to Infinity: My Life with Stephen, by Jane Hawking, and is directed by Academy Award winner James Marsh.
copyist could write in a lifetime. Mozart’s gift and skill with instruments was also remarkable as he mastered all of them except the harp. For example, no sooner had the clarinet been invented and introduced than Mozart began playing and composing for it. In addition to his many insights into Mozart’s music, Johnson also challenges the many myths that have followed Mozart, including those about the composer’s health, wealth, religion, and relationships. Always engaging, Johnson offers readers and music lovers a superb examination of Mozart and his glorious music, which is still performed every day in concert halls and opera houses around the world.
DISCLAIMER All books featured here are distributed by Penguin Books SA.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
41
Recipe book
Healthy alternative
Local shops have run out of cauliflower as the world has gone paleo diet and Banting mad! It’s all about losing kilograms rather than their minds – but local author Inè Reynierse can help.
P
rofessor Tim Noakes could never have imagined the massive impact he would have when he
revealed his own diet journey a few years ago. Children’s author, performer, voice artist and copywriter Inè Reynierse has simplified the schlep of eating the paleo or Banting diet for South Africans by writing Low carb is lekker, published by Struik Lifestyle and available in softcover for R220 from book stores.
Stuffed angelfish INGREDIENTS:
a little more coconut oil. Place the fish
4 Tbsp coconut oil
on the foil and stuff it with the butter,
4–6 yellow patty pans, sliced
cheese, tomato, onion and garlic. Add
2 fresh angelfish (ask your fishmonger to
seasoning. Cover with the overlapping
debone and butterfly them. You want
foil and bake for 20 minutes. Open the
curry and rice – even good old milk
the top fin side attached so you can
foil and test if the fish is ready by
tart! All easy to make, low-carb,
stuff it with all kinds of awesomeness)
inserting a knife. The knife should slip
2 Tbsp butter
right into the thickest part of the fish
1 cup grated Cheddar cheese
and the tip should feel warm to the
1 tomato, thinly sliced
touch. Also check to see if the filling
1 medium onion, sliced
has melted properly. Drizzle the rest of
1 Tbsp crushed garlic
the coconut oil over the fish and grill for
Salt and pepper to taste
2–3 minutes until lightly browned. Layer
Squeeze of lemon
the patty pans on top of the fish and
Here’s a handy manual to reap the benefits of a low-carb lifestyle in an achievable, budget-friendly manner. Think bobotie, mac and cheese and
wheat- and sugar-free family favourites. “Written by a mom for moms who want to feed their loved ones back to health,” is what the publisher’s blurb reads. “Low carb is lekker is also a celebration for fellow South Africans who love the tastes of home without compromising health and wellness.”
add a quick squeeze of lemon. METHOD: Preheat the oven to 180 °C.
Serve immediately.
Heat a little of the coconut oil in a pan on medium–low heat and fry the patty
Yields 4–6 servings (4 servings = 5.3 g
pans slowly until browned on both
carbs per serving, 6 servings = 3.5 g
below. The only thing you’ll lose is a bit
sides. Set aside. Place a large sheet of
carbs per serving).
of weight…
foil in an ovenproof dish and drizzle with
Put it to the test by trying the recipes
42 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
giveaway Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST
enter now!
Call the TOPS HOTLINE 0860 313 141
To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline is Friday, 10th April 2015. The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.
Mousse
Lemon cheesecake:
INGREDIENTS:
2 Tbsp lemon juice
Chocolate: 1 cup fresh cream
2 Tbsp cocoa powder
1 cup fresh cream
2 Tbsp cream cheese 1 Tbsp xylitol 1 tsp vanilla extract
1 Tbsp xylitol
METHOD: Whip all the ingredients
1 tsp vanilla extract
together using an electric mixer until
Berry:
1 cup fresh cream 1⁄2 cup strawberry purée (about 1 cup whole fresh or thawed frozen strawberries, blended) 1 Tbsp xylitol
win
Stand a chance of receiving a copy of the Low Carb is Lekker recipebook SEE T&C’S ON PG 2
fluffy and decadent. Yields 3 servings. Chocolate mousse: 4 g carbs per serving. Berry mousse: 6 g carbs per serving. Granadilla mousse:
1 tsp vanilla extract
5 g carbs per serving.
Granadilla:
4 g carbs per serving.
Lemon cheesecake mousse:
1 cup fresh cream
• These can all be enjoyed as a dessert
Pulp from 2 granadillas
on their own or can be added as
1 Tbsp xylitol
toppings or fillings for cakes, waffles,
1 tsp vanilla extract
scones or brownies.
Double your chance of winning! Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
43
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44 www.topsatspar.co.za Mar|Apr 2015 Vol 17
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www.topsatspar.co.za 45
Easter tradition
Of buns & bunnies… Hot Cross Buns – is it a problem that they are now two a penny? Food anthropologist, chef, author and editor of Rossouw’s Restaurant Guide Anna Trapido investigates the now ubiquitous baked bun.
privation to a close. They are forever
baked into our culinary culture by the English children’s folk song which
H
have traditionally been associated with
defined. No longer only for Easter, even
sweetened, egg enriched, yeast dough confections
studded with currants and topped with a cross. In English speaking, historically
Christian cultures across the world they Easter, specifically Good Friday. They were the pancake’s Lenten opposite
number. The former was tossed together before the start of the religious fast (to
use up household fats) while Hot Cross
Mar|Apr 2015 Vol 17
repast which brought the period of
suggests that “if you have no daughters
ot cross buns are spiced,
48 www.topsatspar.co.za
Buns served as part of a celebratory
give them to your sons. One a penny, two a penny Hot Cross Buns.”
In recent years the song has become
more and more apt. They are indeed two a penny now. The period over which
they are available has got longer and less before the Christmas trees come down what should probably be referred to as
Food History ‘not cross’ buns appear on the
many ancient lunar calendars a cross sign
custom. Attempts were made to ban the
it’s part of a socially destructive, endless
moon. The early Christian church
riots ensued and in 1592 Queen
supermarket shelves. Critics argue that cycle of festive promotions. Christmas oozes into Easter with a detour via
represented the four quarters of the
adopted the cross-marked buns as part
of their missionary moves into previously
sale and consumption of such buns but Elizabeth 1 compromised by passing a
buns of days past. Spring is a seasonal
Attempts were made to ban the sale and consumption of such buns but riots ensued
message and calendar of the Crucifixion.
law permitting bakeries to bake and sell
specific points on the Christian calendar
buns were established as markers of a
decree stated that “no bakers at any time
theirs is not the only religion with a
availability had at least as much to do
Valentine’s Day. We are almost never out of a celebratory food mode.
THE QUESTION IS: DOES OUR MODERN LACK OF BUN BOUNDARIES MATTER?
In some ways one wants to tell those who seek to tie Hot Cross Buns to
to cool down and acknowledge that
finger in this pie. Alan Davidson writes
in the Oxford Companion to Food that
“ancient Egyptians and later the Greeks and Romans offered small round cakes, marked with a cross, to the goddess of the moon.” He continues that Saxons “also ate buns marked with a cross in honour of Eostre, Goddess of light,
Spring and the dawn. Eostre’s name was subsequently transferred to Easter.” In
pagan cultures. Many speculate that the folk song’s focus on giving Hot Cross
Buns to daughters in preference to sons is a reference to the fertility goddess
resurrection which resonates with the
It can be argued that, even once the
Christian holy day, the specificity of bun with what we would perceive as secular power struggles as it did with religion. According to Elizabeth David in
English Bread and Yeast Cookery,
Protestant English monarchs saw Hot Cross Buns as a dangerous Catholic
them, but only on Good Friday. The
or times hereafter make, utter, or sell by retail, within or without their houses, unto any of the Queen’s subjects any spice cakes, buns, except on Friday
before Easter upon pain or forfeiture of
all such spiced bread to the poor.” Those arguing for all year round South African availability protest that they don’t want
to be pawns in a long forgotten, foreign political chess game.
Just because Hot Cross Buns have a
pre-Christian and/or political history doesn’t invalidate the argument of those who want to curtail their
availability. Secular societies need
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
49
Easter tradition
beginnings and endings just as much as religious ones. Being born, never mind being born again, is exhausting and
ought to be special. Calendar linked
activities are an age old human practice. Setting goals for a specific period and then working towards a reward aids
productivity and focus. Not to do so
results in a lack of focus and direction.
In all eras other than our own, buns with crosses on the top have marked the end
of one cycle of life and the beginning of
another. Endlessly eating buns intended to symbolise new beginnings surely
engenders a form of epicurean ADHD?
Those wishing to take Christianity out
of their bun business might argue for a return to the focus on spring as bun binging season – in which case the
In all eras other than our own, buns with crosses on the top have marked the end of one cycle of life and the beginning of another.
Christian calendar doesn’t work for the
served by a spring festival that takes
southern hemisphere spring.
April sees the start of the relative
are the knock-on carbon miles to
whisky, to celebrate the deliciousness of
principle at stake – those who eat Hot
are for Easter and/or spring day.
southern hemisphere where March/
deprivation of autumn/winter and not
the rebirthed plenty of spring/summer. Eco-epicurean principles of eating seasonality would be better
place in spring. It’s not just a bun, there consider. There is a philosophical
Cross Buns in autumn are likely to eat unseasonal, imported strawberries and drink foreign mineral water too…
SHARING IS CARING – AS THEY SAY AT NURSERY SCHOOL.
Just because the word Easter and the
cross-topped bun design are borrowed, in
no way undermines the historical fact that
Jesus of Nazareth was crucified at Passover. Respect for those who believe in the
resurrection of Jesus suggests that Hot
Cross Buns should be available only for a
specified and finite period to mark Christ’s death and his subsequent rise again.
Similar respect for secular seasonality
should see non-Christian South Africans
eating buns on the date of the start of the 50 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
We have preserves, pickles, and indeed
continuous availability. Hot Cross Buns Policing such a policy is all but
impossible but the Elizabethans may have unwittingly provided us with a
compromise solution. Perhaps those who want to bake, sell or eat Hot Cross Buns all year round should be required to
make a donation of such spiced breads to the poor. Or a contribution to an
environmental fund designed to off-set the carbon emissions inherent in their failure to eat seasonally.
Anna Trapido is an awardwinning author, anthropologist, chef and restaurant critic.
Cheese
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Attention to the detailed craft of cheese making, along with respect for the centuries-old artisanal tradition, is what makes this select range of cheeses. Offered exclusively by SPAR under the Marksbury Select brand.
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52 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
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
SPAR English Cheese Range
Stilton sauce for steak
Authenticity INGREDIENTS: 2 lean sirloin or rump steaks 1 tbsp SPAR Olive Oil ½ red onion, peeled and thinly sliced 50 g SPAR Marksbury Select Blue Stilton
Enjoy a wonderful collection of authentic English cheeses, representing the best that English dairies have to offer.
2 tbsp soft cream cheese 1 tbsp semi-skimmed milk 1 tsp English mustard
These cheeses have been sourced from a selection of dairies in Lancashire,
England, and all bear the UK health mark. Marksbury Select Blue Stilton and Mature Cheddar are entitled to the Designation of Origin logo certifying their originality. *All the cheeses in this range are graded on a scale of one to seven, with one being mild and seven being the strongest in flavour.
METHOD: 1. Heat the oil in a pan and cook the steaks with the onion according to your preference – rare: 2½ minutes on each side, medium: 4 minutes on each side, well done: 6 minutes on each side. 2. Once cooked, remove from the pan and keep warm. 3. Combine the SPAR Blue Stilton cheese, soft cream cheese, milk and mustard. Heat gently for 1 minute. 4. Place red onion on the steaks and top with sauce. Serve with SPAR Potato Chips and a side of your choice.
WINE PAIRING:
Olive Brook Prestige Collection Shiraz/Cabernet
Sauvignon. This is an ideal wine for blue cheese because of its mouth feel and flavour structure.
WINE PAIRING:
Olive Brook Quintette. This complex wine, packed with layered fruit properties and great mouth feel on a platform of soft tannins, pairs ideally with the rich, full-flavoured and mellow texture of the Cheddar with its subtle, almost hazelnut taste qualities.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
53
Cheese
Baked camembert with figs and honey SERVES 2
SPAR Soft Cheese Range The renowned cheese maker behind our local soft cheese range, Louis Lourens believes that only the milk from Jersey cows produces the top quality soft cheeses you will find in our Marksbury Select range. These artisanal cheeses have been crafted in the very first carbon neutral cheesery on the African continent. They also have the honour of producing the very first goat’s milk cheeses in South Africa, as far back as 1980.
INGREDIENTS:
METHOD:
1 SPAR Traditional Camembert
1. Place the SPAR Traditional
1 tsp SPAR Honey
Camembert in the middle of the
2 sprigs of thyme or marjoram
foil square. 2. Cut figs into eighths
* 2 fresh or preserved figs
and place on top of cheese.
1 large square of foil
Drizzle with honey and add herbs.
* Preserved watermelon, fresh
3. Wrap foil parcel by folding
grapes or berries can be used
each corner into the middle and
as an alternative.
twisting into an easy carry parcel. 4. Oven: Place in a preheated oven at 180°C for 5 - 10 minutes. Braai: Place next to the coals or on grid for 5 - 10 minutes. Do not heat for too long as cheese will become too runny.
WINE PAIRING:
Olive Brook Prestige Collection Sauvignon Blanc. This pertinently flavour-defined wine provides a perfect pairing, complementing the mushroom flavours of the cheese.
54 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Simple caesar salad
Authenticity SPAR Italian Cheese Range
Our exclusive Italian cheeses have been imported directly from Italy for the finest quality and true, authentic flavour. All three of our cheeses are distinguished by their lengthy ripening
period, ensuring a unique flavour experience. Founded in 1983 in Montecavola di Quattro Castella, our Italian cheese producer is one of the world leaders in the art of Parmigiano Reggiano cheese making. Every person in the operation is responsible for protecting the earth and the environment.
SERVES 2 INGREDIENTS: 1 large egg yolk
5 tbsp SPAR Olive Oil
60g croutons
4 to 5 anchovy fillets
1 cos lettuce,
2 tsp Worcestershire Sauce
torn into pieces
Juice of half a lemon
25g SPAR Parmigiano
1 large clove of garlic, crushed
Reggiano METHOD: Blend together until smooth the garlic, anchovies, lemon juice, Worcestershire sauce and egg yolk, then slowly add the SPAR Olive Oil to make the dressing. Toss the mixture with the lettuce and top with croutons and shavings of SPAR Parmigiano Reggiano.
WINE PAIRING:
Olive Brook Prestige Collection Shiraz/Cabernet Sauvignon. A well structured wine with generous fruit and flavour properties. It pairs perfectly with the defined, complex fruity/nutty taste, savoury flavour and slightly gritty texture of the cheese.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
55
TOP Nosh Silwood Kitchen
There is little in life as deeply satisfying as chocolate. It’s been with us since around 1900BC with the Aztecs believing that cacao seeds were a present from the god of wisdom, Quetzalcoatl. After the Spaniards conquered South America in the 16th century, they returned with the exotic bean – and the drink which was prepared with spices became all the rage among the nobles of the time.Subsequently, we’ve learned that chocolate can be used not only as a sweet treat but also with savoury dishes, such as the Mexican-style mole.
Cocoa rich Chocolate Lollies with variation of hazelnut and Coffee
(Makes: 10 ice pops) INGREDIENTS: 100g granulated sugar 30ml corn flour 30ml unsweetened cocoa powder 600ml full fat milk 5ml vanilla extract
METHOD: Place a saucepan over a medium heat with the sugar, corn flour, cocoa powder and milk. Allow it to come to a gentle simmer and for the mixture to thicken. Remove from the heat and pour into a heatproof bowl. Stir in the butter and vanilla extract.
15g butter
Refrigerate to cool.Once the mixture
Coating:
freeze for at least four hours.Place a
300g dark chocolate 40g toasted hazelnuts, chopped 40g dark chocolate mixed with 5g granulated coffee Specialized equipment: 10x 90 ml pop maker
has cooled, pour it into moulds and glass bowl with chopped chocolate over a medium saucepan of barely simmering water, but ensure that the bowl does not touch the water or the chocolate will seize. To serve: Remove the ice lollies from the freezer, and very quickly dip into the melted chocolate. Sprinkle with chopped toasted hazelnuts, or chocolate and coffee mixture. Mar|Apr 2015 Vol 17 www.topsatspar.co.za
57
TOP Nosh
Mexican Burgers with Mole Sauce (Mole is a chocolate and chilli sauce that goes beautifully with steak too!)
58 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Silwood Kitchen INGREDIENTS: Burger 500g beef mince ½ onion, grated 8ml fresh coriander, finely chopped 1 cloves garlic, crushed 10ml fresh ginger, grated 5ml jalapeño chilli, chopped 25ml chutney 10ml Worcestershire sauce 10ml soya sauce 50ml oats ½ egg, beaten 5ml salt 2ml pepper oil Mole sauce ½ onion, finely chopped 15ml oil
METHOD: Burger: Make the burgers by mixing together the beef mince, onion, fresh coriander, garlic, fresh ginger, jalapeño chilli, chutney, Worcestershire sauce, soya sauce, oats, egg, salt and pepper.
5ml ground cumin
Fry off a teaspoonful of mixture to
5ml cayenne pepper
taste, adjust seasoning with salt and
5ml coriander
pepper if necessary. Divide mixture
5ml ground cinnamon
into four equally weighted portions,
1 clove garlic, crushed
then shape into burger rounds. Chill
30ml jalapeño chillies, chopped 80g tomato, peeled and chopped 100g dark chocolate, chopped pinch salt To serve 4 hamburger rolls
until ready to cook.Fry burgers in a little oil until well browned on each side and cooked through. Keep warm until ready to serve. Mole sauce: Sauté the onions in oil until soft. Add the cumin, coriander, cayenne
1 avocado, peeled and sliced
pepper, cinnamon and garlic,
coriander leaves
stir for 1 minute.Add the tomatoes and jalapeño chilli and stir for 1-2 minutes.Remove from the heat and add the chocolate, stir until melted. Season with salt and serve immediately. To serve: Serve the burgers in a burger roll with the mole sauce, topped with sliced avocado and coriander leaves.
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
59
TOP Nosh
Chocolate
Fondant Pudding INGREDIENTS: 150g dark chocolate 150g butter 2 eggs 2 egg yolks 60g castor sugar 30g + 6g cake flour METHOD: Preheat oven to 180°C. Melt 150g chocolate and 150g butter in glass bowl over a pot of water. Whisk eggs, egg yolks and 60g castor sugar until well combined – but NOT to ribbon stage.Gently fold the egg mixture into the chocolate mixture before folding in the flour.Pour into six well greased ramekins.Bake for 7 – 8 minutes. Remove from the oven and then leave to set for one minute before serving.
These delicious recipes were prepared and cooked by chef Alexandra Terblanche, a second year student at the Silwood Kitchen in Cape Town. www.silwood.co.za
Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST
60 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Call the TOPS HOTLINE 0860 313 141
Blogspot
“All the leaves are brown…” sang The Mamas & the Papas in their worldwide hit California Dreaming, but the changing season turns my thoughts to spices and other nice things.
Autumn fare
W
hile there is no denying that the arrival of summer is highly anticipated at the end
of each year, I have to admit that I rather look forward to autumn. The cool days are a welcome respite from the heat, while the beautiful red and brown leaves dotting the trees and a chance to start enjoying some favourite comfort foods are just a few of the things that I await eagerly! When I think of autumn I’m often reminded of my first trip to New York in October 2009. I don’t know whether it
Pumpkin spice cookies with chocyoghurt drizzle Makes 18 INGREDIENTS:
Set aside. 3. Place the sugar, syrup and
1½ cups (375ml) oats
butter in a small saucepan. Stir over a
½ cup (125ml) cake flour
medium heat until the butter has melted
but whilst exploring the local food shops
¼ cup (60ml) desiccated coconut
and the mixture starts to bubble.
I distinctly remember a recurring theme
1½ tsp (7,5ml) ground cinnamon
Remove from the heat and add to the
1 tsp (5ml) ground ginger
dry ingredients. Mix well until all the
¼ tsp (1,25ml) nutmeg
ingredients are combined. 4. Roll
¼ tsp (1,25ml) cloves
heaped tablespoons of the mixture into
¼ tsp (1,25ml) allspice
balls and arrange on your baking tray,
was the season, or perhaps the fact that Halloween was just around the corner,
- pumpkin! I browsed stores that stocked anything and everything to assist in making, filling, containing and decorating pumpkin
½ tsp (2,5ml) bicarbonate of soda
allowing some space for spreading.
pies, large ranges of pumpkin-flavoured
½ cup (125ml) light brown sugar
Flatten each ball slightly with the palm
treats and baking goodies and of course
2 tbsp (30ml) golden syrup
of your hand. 5. Pop the tray in the
120g butter
oven for 15-18 minutes until the cookies
- jars and jars of pumpkin spice. And so, inspired by our friends from the northern hemisphere, I’ve used these warming spices to put an autumnal twist on one of
have spread slightly and are golden. (I For the drizzle:
like to turn the tray after 10 minutes for
70g white chocolate chips/discs
more even baking.) Transfer the cookies
50ml vanilla yoghurt
to a cooling rack and leave to cool
South Africa’s favourite cookies. I also hope you will enjoy this baby marrow tart, rich and tasty with a gorgeous buttery crust. It’s sure to hit the spot as temperatures slowly start to dip. It is time to fire up those ovens, so happy cooking! 62 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
completely. 6. To prepare the drizzle, METHOD:
place the white chocolate and yoghurt
1. Preheat your oven to 180°C and line
in a small saucepan. Stir over a very low
a baking tray with baking paper.
heat until the chocolate has melted
2. Place the oats, flour, coconut,
and the mixture is smooth. Use a small
cinnamon, ginger, nutmeg, cloves,
piping bag or a spoon to drizzle the
allspice and bicarb in a bowl and mix
melted chocolate over the cookies.
well until everything is blended evenly.
Leave to set.
Teresa Ulyate
Baby marrow, sundried tomato & chevin tart INGREDIENTS: 200g flour
1/4 tsp salt 150g butter, chilled 5 sprigs of thyme,
use rice). Bake the pastry for 10 minutes. Remove the beans and paper, then cook the pastry for a further 5-7 minutes until pale and just cooked. 5. Place the tart tin on a baking tray to make it easier to transfer
ribbons. Heat the butter in a saucepan,
into the oven. Add the baby marrow
then add the spring onions and baby
mixture and spread evenly. Whisk the
marrows. Fry for 5 minutes until
cream and eggs together and pour this
softened. Remove the pan from the
over the filling. Slice the chevin into 10
leaves removed
heat. Roughly chop the sundried
slices and arrange these on top of the
1 large egg yolk
tomatoes and add to the pan with a
tart. 6. Bake the tart for 30-35 minutes
good grinding of black pepper. Mix
until the filling has set and the top of
5 baby marrows
and set aside. 4. Cover the pastry with
the tart has started to turn golden.
(about 200g)
a piece of baking paper and fill the tin
Allow to stand for a few minutes before
with uncooked beans (you can also
slicing and serving.
washed and
1 tbsp cold water
2 tsp butter 2 spring onions, sliced 80g drained marinated
Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST
sundried tomatoes Black pepper 1 cup cream 2 large eggs
Call the TOPS HOTLINE 0860 313 141
100g chevin METHOD: 1. Combine the flour and salt in a bowl. Cube the chilled butter and then rub into the flour until it has all been incorporated. Stir in the thyme leaves. Add the egg yolk and water and mix until the dough comes together. Shape into a disc, cover with plastic wrap and refrigerate for an hour. 2. Preheat your oven to 180°C and grease a 12 x 35cm rectangular tart tin. (You could also use a round tin.) Roll the dough out to a thickness of 5mm and line the tin, gently pushing the dough into the edges and corners. Cut off any excess dough, then place the tin in the fridge for a further 20 minutes. 3. Top and tail the baby marrows and use a vegetable peeler to cut them into thin
Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013. Cupcakesandcouscous.blogspot.com
Mar|Apr 2015 Vol 17 www.topsatspar.co.za
63
Tuisnywerheid
Olé op die Kole
As jy braai, gooi jy net gewoonlik ’n stukkie vleis op die kole. Maar as jy jou wêreldreisigerstatus ’n bietjie wil beklemtoon en ’n indruk wil maak, kan jy paella probeer. ’n Man met ’n pan... BESTANDDELE: ¼ koppie olyfolie 1 ui 3 knoffelhuisies 6 ontbeende hoenderborsies 4 Chorizo-worse
E
k het lank in Spanje gewoon, so punt een is dat ek weet paella Spaans is. Tweedens, hierdie is
die Spanjaarde se eweknie van potjiekos en braaivleis. Hulle is gaande
6 bakhande wit rys
daaroor om die rysgereg in die buitelug
2 blokkies hoenderaftreksel
oor kole voor te berei, wat nogal pret is
2 groen of rooi soetrissies 3 tamaties 4 draadjies saffraan 1 teelepel paprika 1 teelepel borrie ’n paar klein steurgarnale of/en mossels ’n handvol fyngekapte vars pietersielie OM TE DIEN: suurlemoenskyf Tobasco sout en peper
om te aanskou: Die geluid wat ’n Spanjaard maak wat pas sy hand verkool het, is iets werklik besonders. Basies is paella rys gaargemaak
kwart koppie olyfolie in. Wag totdat dit
saam met speserye en ’n klomp lekker
warm raak en voeg een groot gekapte
eetgoed, vanaf slakke tot steurgarnale;
ui en drie gekapte knoffelhuisies by.
haas tot hoender. En die beste paella
Braai tot sag en deurskynend. Voeg ses
word in die buitelug gemaak, en
ontbeende hoenderborsies by wat in
aangesien die gaarmaakproses skaars
hapbare blokke gesny is, asook vier
30 minute is, is dit ’n welkome
Chorizo-worse wat jy in skywe van een
afwisseling tot potjiekos.
sentimeter dik opgekap het. Hierdie is daardie heerlike rooi Portugese worsies
Daar is honderde, honderde
resepte en metodes vir paella, Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.
Mar|Apr 2015 Vol 17
Braai als tot die hoender bruin raak en
maar hier’s myne vir ses mense:
haal dan die vleis en wors uit die pan
Maak vuur, kry kole en neem ’n groot
en hou eenkant.
pan. (Mens kry ’n spesiale paella-pan
Nou gooi jy ses bakhande vol
met twee handvatsels soos op die foto,
gewone wit rys in die warm pan. (Een
maar enige stewige groot pan sal die
hand vir elke persoon.) Roer die rys
ding doen. Dit moet ’n pan wees
deur die olie vir so drie, vier minute. Wat
anders stoom die goed tot ’n pappery.)
– rys in ’n pan vol olie!?
Sit die pan oor die kole en gooi ’n 64 www.topsatspar.co.za
wat deesdae algemeen beskikbaar is.
Ontspan. Jy het mos nou 1½ liter
Emile Joubert
hoenderaftreksel gemaak, of hoe?
Dan volg die belangrikste stap,
proemetode – gooi as jy wil ’n paar
Sommer met twee blokkies in
naamlik jou paella-spesery wat kleur en
klein steurgarnale of/en mossels by.
kookwater. Reg. Gooi genoeg van die
verdere geur aan die gereg gaan gee.
Net soos jy lus is. Hierdie goed soek net
warm aftreksel in die pan om die rys te
Ek gebruik vier draadjies saffraan, ’n
drie, vier minute se kook, dan is dit
bedek. Hy hoort oombliklik te prut. Roer
teelepel paprika en ’n teelepel borrie.
eettyd. Net voor jy opskep, gooi jy ’n
stadig totdat die rys hierdie deel van
Voeg dit by die rys saam met ’n sprinkel
handvol fyngekapte vars pietersielie
die aftreksel geabsorbeer en die korrels
sout, roer goed deur en maak weer toe
by en roer deur.
begin uitsit het. Nou voeg jy die
onder die hoenderaftreksel. Moenie
volgende by: twee opgekapte groen
nou te veel roer nie. As die rys hierdie
suurlemoenskyf, plus sout en peper
of rooi soetrissies en drie tamaties
tweede sarsie vloeistof geabsorbeer
na smaak.
(geskil en opgekap).
het, gooi die gebraaide hoender en worsies terug in die mengsel en meng
Bedien met baie Tabasco en ’n
Olé!
met die rys. Jy hoort nou so 10 minute se kooktyd oor te hê. Voeg aftreksel by as dit baie droog begin raak, maar die storie moenie souserig wees nie en die
Gebruik vis in stede van hoender, spek
korrels moet los bly.
in stede van wors, calamari in plaas
Wanneer die rys byna gaar is – gebruik hiervoor die betroubare
van garnale. Dit is ’n heerlike gereg om mee te eksperimenteer. Mar|Apr 2015 Vol 17 www.topsatspar.co.za
65
Pebbles
Ripples that spread
It’s a powerful logo in stark yellow and black – a print of a child’s small hand set against that of an adult’s larger one. But from humble beginnings the Pebbles Project has made remarkable strides in just 10 years.
W
hen British sisters Sophia and
Lucy, a wine marketing specialist with
crisis. The Five Pillars of Pebbles were
Lucy Warner let friends and
one foot in South Africa and the other
established in 2012. These programmes
colleagues in the South
in the United Kingdom, is a Pebbles
are education, health, community,
African wine fraternity know that they
trustee and the chief organiser of its
nutrition and protection.
intended starting a non-profit
fund-raising parties, many of them
organisation (NPO) aimed at the
abroad where the strength of the
at their recent AGM, held on Warwick
children of workers on wine farms, little
pound delivers big rewards locally.
Wine Estate, that the project’s income
did anyone know what a profound
“10 years ago a group of friends came
had increased exponentially since its
difference they would make.
together to change the world; 10 years
inception, growing from R500 000 in
later, I truly believe we have achieved
2006 to over R5 million in 2014. Since
because they wanted it to grow, like the
so much of what we set out to do,”
launching in 2004 and over the last 10
ripples and waves that emanate and
said Sophia, a special needs teacher.
years, Pebbles has raised R30 million in
grow once a pebble is thrown into a pond.
While on a visit to South Africa, she saw
total. “It’s a healthy organisation that’s
And that’s exactly what has happened in
the devastating impact foetal alcohol
spending its funds properly and
one short decade. The sisters have gone
syndrome (FAS) has had on children in
producing the goods,” Blaine stated.
from very humble beginnings on just five
the winelands – and she never left,
wine farms to an organisation that
making this her home and Pebbles her
over the years but we have had an
employs 42 people, operates in 18
life’s work.
incredibly rewarding journey, and
They called it the Pebbles Project
different communities and provides services to more than 900 children. Sophia Warner, is the founder and director of Pebbles, while her sister, 66 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
The approach is to support a
Pebbles trustee Peter Blaine reported
“We’ve had a few challenging times
every day we see the considerable
community as a whole rather than a
impact of our work on the lives of the
child in isolation, enabling them to help
children and the communities that we
a vulnerable child or a whole family in
care for,” said Sophia.
Responsibility
staunchest ally. This first-class health
Pebbles is training 62 Early Childhood
and came up with some brilliant
clinic provides dental, medical,
Development (ECD) and after school
solutions. A mobile toy library has been
occupational health and wellness
club staff members, and in 2014 also
in operation since 2008 and, after the
services to all of the farm communities
began a nutrition programme, which
2014 AGM, Pebbles launched its Facet
it services.
provides two meals and two snacks
They recognised these challenges
mobile learning centres. Graff
The inaugural AfrAsia Bank Cape
each day for 250 ECD children. “We
Diamond’s Facet Foundation funded
Wine Auction, held in February 2014,
know that a hungry child cannot
two vehicles, large vans which have
raised R7 045 000 for educational
learn,” said Sophia.
been modified into a book, games and
charities in the winelands, of which R1m
DVD library, and a computer lab with
was donated to Pebbles. Some of the
from jungle gyms to outdoor living
computers, printers and internet access,
winners of the recent Standard Bank
areas, and creating a safer working
respectively. “These two mobile facilities
Chenin Top 10 Competition also
environment,” she continued. But that’s
will circulate between the 11 Pebbles
donated their prize money of R20 000
not all this ambitious go-getter has
Project After-School Clubs (ASCs) and
each to Pebbles while UK wine judge
planned: on the cards is a special
will give the children the crucial
and writer Tim Atkin, recently climbed
needs school but she acknowledges
opportunity to improve their literacy and
Mount Ararat raising over £4000 for this
that that’s going to take another
computer skills,” explained Sophia.
vital charity in SA.
decade to get off the ground.
Also in 2014, one of South Africa’s
Creche’s for pre-schoolers, after
“In 2015 we’re upgrading facilities,
The ripples from these pebbles just
largest pharmaceutical companies,
school care and homework assistance,
keep getting bigger…
Cipla, installed the Owethu Clinic at
play facilities and educational
Villiera wine farm, one of the first
materials was where it started but it’s
supporters of Pebbles – and also its
grown immeasurably from there.
(Article based on a column by Lindsaye McGregor, Cape Chatter, published on Wines of South Africa’s website: www.wosa.co.za) Mar|Apr 2015 Vol 17 www.topsatspar.co.za
67
what to look out for next issue Red, red wine. What’s the favourite winter warmer: Shiraz or Cabernet Sauvignon? Spicy delights. Ginger, chilli, cinnamon and other spices in alcohol Run along now… Advice for hitting the trail with takkies on brought to you by
www.topsatspar.co.za
Congratulations to all of last issue’s winners
BUNNAHABHAIN 1ST PRIZEWINNER. - 12,18 AND 25 YEAR OLD BUNNAHABHAIN AND 6 BRANDED GLASSES.
Kim Hook, Sunningdale, KZN
1 Prize st
BUNNAHABHAIN 2ND PRIZEWINNER - 12 YEAR OLD BUNNAHABHAIN AND A GENUINE LEATHER GARY PLAYER HAND LUGGAGE BAG. Leonora Kruger, Randburg, Gauteng
2nd Prize 68 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
SUNDAY TIMES FOOD WEEKLY COOKBOOK 3 BOOK WINNERS:
1. Vera Grimm, Olivedale, Gauteng 2. Pauline Antrobus, Leisure Bay, KZN.
enjoy your spoils!
Johnnie Walker®
wi n
Stand a chance to win a bottle of Johnnie Walker® King George V valued at R5999
TM
Johnnie Walker® King George VTM is a very special edition from Johnnie Walker®, packaged beautifully and made to celebrate the Royal Warrant bestowed upon the company by the monarch. This is made with some of Johnnie Walker’s rarest stocks, including Cardhu, Lochnagar and even Port Ellen. Our Whiskies and our characteristic flavours may well come from the four corners of Scotland but it’s important to understand our liquid’s unique positioning in the wider context of Scotch Whisky in general. We occupy a specific position on the whisky flavour map within which our entire family of whiskies sit.
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Send an email with the subject line Cheers Johnnie Walker® Giveaway containing your name, ID number, physical address (not a P.O. Box please!), name of the TOPS at SPAR store at which you made any purchase from and the till slip number, along with a contact telephone number to qualify for the random draw to cheers@cheersmag.co.za. Participants can only win one competition every 3 issues. SEE T&C’S ON PG 2
Go to www.facebook.com/CheersMag, SHARE the Cheers Facebook page & double your chance of winning!
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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 SPAR Dried Spices/Herbs/Stock
2 fresh or preserved figs
40g toasted hazelnuts 60g croutons
Cans/Jars/Bottles/Cartons/Tins Dairy
12,5ml ground cinnamon
30ml golden syrup
5ml ground ginger
80g sundried tomatoes
635g butter
1,25ml nutmeg
140ml coconut oil
50ml vanilla yoghurt
1,25ml cloves
25ml vanilla extract
12 eggs
1,25ml allspice
125ml strawberry purée
750ml full fat milk
5ml ground cumin
70ml lemon juice
35ml semi-skimmed milk
5ml cayenne pepper
5ml granulated coffee
1l cream
5ml coriander
25ml chutney
140ml cream cheese
4 saffron threads
20ml Worcestershire sauce
100g chevin
5ml paprika
10ml soya sauce
250ml Cheddar cheese
5ml tumeric
5ml English mustard
50g SPAR Marksbury Select
2 chicken stock cubes
5ml honey
Blue Stilton
145ml oil
1 SPAR traditional Camembert
160ml olive oil
25g SPAR Parmigiano Reggiano
Fresh Fruit/Veg/Herbs/Spices 4–6 yellow patty pans
4 to 5 anchovy fillets
Meat/Fish/Poultry
200g baby marrows 2 spring onions
Baking/Dry goods
500g beef mince
6 tomatoes
425ml oats
2 lean sirloin or rump steaks
2 green/red peppers
600g cake flour
6 chicken breast
4 onions
60ml desiccated coconut
4 chorizo sausage
1 red onion
1kg white rice
2 fresh angelfish
10 garlic cloves
2,5ml bicarbonate of soda
1 punnet mussels
10ml fresh ginger
125ml light brown sugar
4 lemons
100g granulated sugar
2 granadillas
320g castor sugar
1 cos lettuce
145ml xylitol
5 sprigs of thyme
30ml corn flour
8ml fresh coriander,
590g dark chocolate
35ml jalapeño chilli
70g white chocolate chips/discs
1 punnet parsley
100ml cocoa powder
2 sprigs of thyme or marjoram
5ml baking powder
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 Mar|Apr 2015 Vol 17 www.topsatspar.co.za
71
Loopdop Gerrit Rautenbach
Harrismith se gas(te) Daai onvergeetlike dae net na jy gematrikuleer het – en ’n ‘road trip’ aanpak met ’n paar pelle...en die manewales wat dan gebeur.
D
it was ons matriekvakansie en ek en my twee beste pelle het my
teerpad kom, het ons elke keer regs
terwyl my twee pelle buite onder die
gedraai na die bekende Suidkuspad.
venster langs my wegkruip. Ek het
Hierdie keer het ons links gedraai. Dit het
nimmereindigend gekookte eiers, brood,
die verskil gemaak, sou M. Scott Peck nou
vrugte et al van die brekfistafel gaan haal
seker wou byvoeg.
en deur die venster aangegee.
Ons is KZN-binneland in op goeie
verder, maar moes nog een keer slaapplek
uitlokkende grondpad links afgedraai.
en kos kry voor ons huis kon kry. Vroegaand
Instinktief het ek die stuur gekrink en
ry ons die duiwel se eie donderstorm in
in ’n stofstreep verdwyn. Nou was ons
Harrismith raak. Daai ruitveertjies wou niks
regtig op ‘the road less travelled’.
meer veeg nie en ons trek af. Die Landy lek
Laatmiddag verby Giant’s Castle op pad
en op ’n punt besluit ons om te hardloop vir
na die Royal Natal National Park het ons
die gebou neffens ons.
by ’n plaashek ingedraai: Groenheuwels – Henry en Nelia Retief. Ons het die Retiefs gevra of ons iewers
oom se ou vodde Land-Rover
Met net genoeg geld vir petrol is ons
teerpaaie, maar by Umzimkhulu het ’n
langs die rivier kan kamp en hulle het
Met die opstyg teen Harrismith Inn se trappe slaat ’n bliksemstraal Harrismith se krag uit. Chaos heers in die restaurant. Almal het kos bestel. Niemand kan niks sien nie.
reggemaak en pad gevat. Met te min geld
ingestem. Net twee voorwaardes: moenie
en te veel moed ...
die plek afbrand nie en moenie rommel los
Ons is mos ’n selfonderhoudende eenheid.
nie. Hulle wou – soos die boere mos maar is
Kort voor lank brand ons gaslampe en
toe en het met vele draaie by groottannie
– allerhande lekkernye en ekstras aanbied,
-stofies in die kombuis. Dié drie vuil bankrot
Auden se plot buite Umtentweni
maar ons het hulle trots verseker ons is ’n
jongmanne is skielik die helde.
aangekom. Ons het daar vir ’n ruk in die
selfonderhoudende eenheid met meer as
bos onder die wilde avokadopere gebly
genoeg. Maar ons líég ...
Met dié ou Landy is ons af Kwazulu-Natal
Selfonderhoudend was ons wel, maar
(wat selfs in die somer steeds help aanvul het aan ons karige kossies). Ons is ’n keer of
daar was basies net mieliemeel en twee
wat na Margate se disko, die Palm Grove,
oorryp avokadopere oor. Kort voor lank staan
waar ek Radar Love van Golden Earing leer
ons kampplek en die pot is op die stoof vir
ken het: I’ve been driving all night/my
pap. Dis daar waar die stofstreep nadersleep.
hands are wet on the wheel/There’s a
“Nelia dring aan julle eet vanaand saam
Dis net daar waar die lig vir ons opgaan.
Daai aand slaap ons knuppeldik en gebad vir die eerste keer in lang weke tussen skitterwit stinkskoon lakens in die Harrismith Inn in. Oppie huis ...
met ons,” verduidelik Henry. Redding...
voice in my head/that drives my heel ... Met hierdie woorde as ons temalied het
Vir drie dae het ons verder op gevoel en
ons die pad gevat. Die vreemde in. Waar
oorryp avo en mieliepap gery. By Little
’n mens uit tannie Auden se plot in die
Switzerland het ek ingeboek vir brekfis
Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooiloop and Wegbreek magazines.
72 www.topsatspar.co.za
Mar|Apr 2015 Vol 17
Patricia & Joanie
Harrismith TOPS at SPAR
Joanie Burbidge is the General manager and Patricia Mahlala is the TOPS at SPAR manager at the Harrismith TOPS at SPAR Address: 42 Hamilton street, Harrismith Tel: (058) 622 3045 Email: harrismith1@retail.spar.co.za Business Hours: TOPS at SPAR Mon - Fri: 07h30 - 19h00, Sat: 07h30 - 18h00 & Sun: Closed.
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