Cheers - May/June 2015 (Vol. 18)

ry a t en m i l p m o c

May|Jun 2015|18 brought to you by

T

t www.topsatspar.co.za

Hops - Beer’s

essential ingredient

TRAIL running The shoes to choose

An icon of whisky,

The James Sedgwick distillery

Robust reds –

win

There’s nothing like a Durban Curry – and you could win the book!

Shiraz or Cabernet?

Winter heat

Tasting: Southern Comfort, Jaegermeister Spice,

Absolut Vanilia, Captain Morgan Spiced Gold & more

O&M CAPE TOWN 77463/E

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Not for Sale to Persons Under the Age of 18.

contents 4 EDITOR’S LETTER High praise for spirits

6 NEWS

New crop of protégés, wine, winter & wacky and two new hippos

14 TINUS TALKS

28

What do consumers aspire to?

16 WINTER & WINE

Shiraz or Cabernet Sauvignon?

22 22 DISTILLERY OF THE YEAR

The James Sedgwick facility is world class

28 ISLAND STYLE Zanzibar’s archipelago

62

40

34 CHILLI VANILLY Spicy spirits tasted

40 BASICS OF BEER One part Hops ...

44 LEISURE PURSUIT

A grounding in trail running

48 THINGAMAJIGS

Panhandling & other things May|Jun 2015 Vol 18

www.topsatspar.co.za 1

contents cont...

Publisher | Shayne Dowling shayne@integratedmedia.co.za Editor | Fiona Mc Donald fiona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za

44

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, Seamus Allardice, Hector McBeth & Ziyaad Omar.

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

50 BOOKS, DVDS & CDS Diversity on display

52 BOOK GIVEAWAY Durban Curry ‒ so much of flavour!

57 TOPS NOSH Heating things up

62 BLOGSPOT

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

win

a copy of Durban Curry so much of flavour

pg52

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

Something spicy and sweet

COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 12th June 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize

64 EMILE JOUBERT

48

donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever

’n Pot vol smaaklike afval

arising which may be suffered in relation to the Prize

66 RESPONSIBILITY

yourself subject to receiving promotional information.

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and conditions. Prize Draw Rules: The prize draw is

68 NEXT ISSUE

Integrated Media and TOPS at SPAR, SPAR and their

What to look out for in Issue 19

only open to consumers who must be over 18 years of age and resident in South Africa. Employees of respective advertising, media and PR agencies, as well as the family members, consultants, directors,

72 LOOPDOP

So Engels soos Laaiplek...

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May|Jun 2015 Vol 18

associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.

E X P E R I E N C E W O R L D - C L A S S C O C K TA I L S I N T H E CO M F O R T O F YO U R OW N H O M E .

PURCHASE ANY BOTTLE OF CÎROC®, RON ZACAPA®, TANQUERAY® NO. TEN, DON JULIO® OR KETEL ONE®, AND YOU COULD WIN A HOME COCKTAIL EXPERIENCE FOR YOU AND 20 FRIENDS WORTH R 5000.

SIMPLY EMAIL THE FOLLOWING INFORMATION TO CHEERS@CHEERSMAG.CO.ZA, WITH THE SUBJECT LINE “CHEERS CLASSIC MALTS PROMOTION” • NAME • ID NUMBER • TELEPHONE NUMBER • PHYSICAL ADDRESS • NAME OF THE TOPS AT SPAR WHERE YOU MADE YOUR PURCHASE • TILL SLIP NUMBER

T& C A P P LY. Wo r l d C l a ss S o u t h Af r i c a

@ Wo r l d C l a ss

@ Wo r l d C l a ss SA

Editorial Fiona McDonald

High spirits The above phrase means to be happy about something – and when it comes to the South African whisky scene, there’s certainly cause for celebration.

I

t never rains but it pours! Whisky-

Distillery of the Year in Whisky

wise, there’s a lot happening in the

Magazine’s Icons of Whisky awards for

country. Durban enjoyed the Whisky

2015. The sleepy Boland town of

Live Showroom at the Suncoast casino

Wellington is home to the James

in April and, as reported in our News

Sedgwick distillery – and it’s where the

pages, Pretoria gets in on the act in

Three Ships range of whiskies is distilled,

mid-May while it returns to Cape Town

along with stable mates Bain’s, Knights

in June. It’s something of a homecoming

and Harrier whiskies.

in the Mother City as the event takes

When Richard Rushton, Distell’s

place in The Lookout at the V&A

managing director, presented the

Waterfront. I can remember attending

company’s results for the six months to

the first ever – much smaller – Whisky

December 2014, it was minuted that

Live which was held on the precinct of the Waterfront’s Clocktower area!

It’s been a huge success and has done a tremendous job in demystifying the dram and making whisky approachable and enjoyable to a massive number of people. The organisers should be really proud of that achievement alone.

Something else to be proud of is more South African success internationally.

Distell, the parent company of both

James Sedgwick distillery

Re

ad

on pa

BenRiach has a strong South African connection, owned as it is by Intra, a company headquartered in Cape Town R139.9 million was spent on revamping and expanding capacity for whisky and

Three Ships and Bain’s Cape Mountain

cider production. Rushton also hailed

BenRiach has a strong South African

whisky, was given the nod as the

the “impressive performances” of the

connection, owned as it is by Intra, a

company’s South African whiskies.

company headquartered in Cape

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

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May|Jun 2015 Vol 18

ge 22

Having won the category of Rest of the World, the distillery was pitted

Town with Geoff Bell and Wayne Kieswetter at the helm.

against Scotland’s Distillery of the Year

Soweto and Johannesburg’s thirsty

(and eventual overall winner as Global

whisky lovers have to wait until August

Distiller of the Year!) – BenRiach – and

and November respectively for their

the American winner, Four Roses of

chapters of Whisky Live.

Kentucky. In an interesting twist,

Cheers, Fiona

News

news news news news New crop of protégés

The admission of four new members into the Cape Winemakers Guild Protégé programme brings to 17 the number of people currently enrolled in the innovative mentorship scheme to transform the local wine industry.

And the first ever viticulture intern is one of

programme, allowing them to learn

their number. Logan Jooste of Kylemore

the ropes of winemaking from some

outside Stellenbosch is the first candidate

of the best exponents around.

for the two-and-a-half year CWG VinPro Viticulture Protégé programme.

The Cape Winemakers Guild is a

Jooste is joined by Mahalia Matshete

Ricardo C loete, Ro se Kruge Kiara Sco r, Clayton tt, Rudge Christian r van Wy s, k, Mahali Wade Sa a Matshe nder and te, Logan Jo toast the oste ir bright fu tures.

of Vosloorus in the East Rand who is working under Louis Strydom at Ernie Els

highly select group of the country’s best

wines, Clayton Christians of Cloetesville,

winemakers which raises funds by

Stellenbosch, who will spend a year with

means of an auction every year to fund

Etienne le Riche and Kiara Scott who is

worthwhile programmes and individuals,

working with David Nieuwoudt at

redressing the imbalances of the past.

Cederberg Private Cellar. All three have

Guild members mentor and guide the

graduated from Elsenburg Agricultural

protégés through a three year

College’s winemaking course.

The ‘tower of Babel’ peak that gave Babylonstoren its name overlooks the Cape Dutch manor house.

No fewer than nine graduates who have successfully completed the programme are currently plying their trade in the local wine industry. And winners of the Guild bursaries for final year oenology and viticulture students are Elsenburg students, San-Mari Jacobs of Rayton in Pretoria, and Khunjulwa Zililo of Sterkspruit in the Eastern Cape. of the wine cellar as well as the olive oil production plant.

Tastings of Babylonstoren wines are spread throughout the walk as the

It’s not just about wine at Babylonstoren: there are magnificent gardens because of the romantic association with the hanging gardens of Babylon; fruit trees and olive orchards – the produce of which are sold in bottles, jars and fresh in the farm shop and not just

Tasting history There’s a hill on the road between Klapmuts and Simondium. It’s called Babylonstoren – and has given its name to a farm and winery which are fast becoming one of the Western Cape’s prime touristic offerings.

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May|Jun 2015 Vol 18

an award-winning restaurant but a more casual café too.

To truly get a feel for the place it’s advised that visitors do both the garden and cellar tour.

The former starts at 10h00 every morning and booking is essential while the latter takes the form of an hour-long walking tour

guide takes you through the farm’s heritage which stretches back more than three centuries.

“At its inception some 322 years ago, the farm’s main occupation was to supply fresh goods to ships passing the Cape between Europe and the East,” said wine sales and marketing manager Anelle van Tonder. “We’ve had vineyards on the farm since then, but it was only four years ago – upon the completion of our new winery – that wine was first made under the Babylonstoren name.”

The winery is ultra-modern and efficient yet eminently practical. “We love honesty, simplicity, diversity and timelessness, said winemaker Charl Coetzee who said his mission was to “capture the essence of Babylonstoren in a bottle.”

what’s happening

news news news news

Wine, winter & wacky Do we have to spell it out in sign language…W – W – W!

Robertson’s Wacky Wine Weekend, one of South Africa’s most popular participatory wine events, is almost a teenager!

2015 sees the twelfth staging of this event which was recognised with a Klink Tourism Award in 2014 as the best wine route event in the country.

Running from Thursday 4 June until Sunday 7 June, the Wacky Wine Weekend attracts an influx of thousands of enthusiastic festivalgoers who attend the many events offered by participating wineries throughout the Robertson wine valley.

This year’s ‘passport’ is R120 and organisers have emphasised that there is a zero tolerance policy with regard to drink driving. A buddy bus service is

offered and the designated driver programme is promoted throughout.

There are cycle rides and fun runs through the vineyards for the fitness freaks while those in favour of more sedentary pursuits can enjoy leisurely wine tastings while cruising the Breede River. There’s entertainment, music and food galore.

But participants should never lose sight of the fact that wine is what it’s all about.

Use the opportunity to find new wineries and try whatever wines they make. You could discover a new favourite!

For more details visit: www.wackywineweekend.com

A vineyard trail run is so much more fun in a whacky spotty onesie…

Robertson wine valley presents the fun side of wine.

Classique in the Cape

The House of JC Le Roux has revamped its tasting experience and included a stylish, new Méthode Cap Classique lounge for visitors to its headquarters in Stellenbosch’s beautiful Devon Valley.

Tastings at R100 a head are exclusive and include the focussed attention of a private tasting guide who will not only walk guests through the production process but also a tasting of each of the bubblies in the extensive range. An added bonus for those who wish to be

truly ‘hands on’ is the opportunity to learn to do sabrage, the art of opening a bubbly bottle by means of a healthy whack with a sabre or sword!

The new MCC experience is available Monday to Friday at 11h00 and 14h00.

Visit www.webtickets.co.za to book.

May|Jun 2015 Vol 18

www.topsatspar.co.za 7

News

news news news news Scottish Leadership

Young leaders, born between 1980 and 2000 and living in the digital age were the focus of a Tomorrow’s Leaders Convention held in Johannesburg in March.

Making this possible was the partner-

challenges, Scottish Leader was proud

ship between revamped whisky brand

to be part of the 2015 Old Mutual

Scottish Leader, Old Mutual and

Tomorrow’s Leaders Convention,” says

Cape Media.

Taygan Govinden, marketing spokes-

Established in 2006, the Tomorrow’s Leaders Convention is aimed at

person for the brand.

“We are especially proud to share the

advancing young leadership in South

experience and erudition of Scottish

Africa, recognising the potential of the

Leader that has taken the leading

youth and facilitating the development

name in Scotch whisky blends to more

of chosen nominees by exposing them

than 60 countries across the globe. It is

to current thought-leaders and thus

an opportunity to celebrate an impor-

transferring knowledge, skills and ideas.

tant leadership development platform

“In the spirit of celebrating leadership

that helps build and strengthen the

and rising to meet economic and social

future of our country.”

Watch out for Uitkyk Uitkyk is one of those wines which is woven into the very fabric of the modern era of the South African industry.

It’s been produced for more than 50 years having first made its appearance in 1957.

The unusual name, Carlonet, is a conflation of the name of the major grape used in the red wine – Cabernet Sauvignon – and the family who played such an integral part in its history, the Carlowitzes.

Uitkyk is in prime Stellenbosch red wine country, on the slopes of the Simonsberg, a hop, skip and jump away from Kanonkop and was

The Georgian façade of the historic Uitkyk manor house.

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May|Jun 2015 Vol 18

established as far back as 1712. It was the Prussian emigrant – Hans von Carlowitz – who planted vines in 1929 recognising that the soils were ideally suited to vine cultivation.

The smooth, fruity yet powerful wine has always been a blend of Cabernet Sauvignon with Cinsaut adding support and approachability. Bearing

Scottish Leader marketing spokesman Taygan Govinden.

out the predictions of many a pundit that 2009 was a superb vintage, two years ago the 2009 vintage of Uitkyk Carlonet was rewarded with a coveted gold medal at the Decanter World Wine Awards in London.

Estelle Lourens, Uitkyk winemaker, keeping in touch with her vineyards.

The Original was made to be shared any way, any time and anywhere. But, when the weather calls for a double-dare dam dip with your best friends, we’d recommend sharing it with a splash of ginger ale. Sedgwick’s Old Brown – crafted to the original

ninety9cents 6768T/E

blend of J.Sedgwick & Co. since 1916.

Not for Sale to Persons Under the Age of 18.

6768T SOB CHEERS PRINT AD SPLASH 275x210 FA1.indd 1

4/7/15 9:38 AM

News

news news news news Meandering in May

No, it’s got nothing to do with the KwaZulu-Natal Midlands’ Meander – but a Lowveld Meander that takes place in Nelspruit on Sunday, May 17.

The venue is the picturesque Lowveld Botanical Garden in Riverside Park and the idea is for the family to enjoy the scenery with entertainment for the kids and parents alike. There’s live music, food stalls and more. OBiKWA are providing four ‘watering holes’ at strategic points along the two kilometre meander, offering those of legal drinking age a chance to sample and appreciate the great value range of wines.

But it’s not just about fun: over the past two years R30 000 has been raised for local charities – and the 2015 beneficiary is Guardian Angels, a local Nelspruit non-profit organisation which assists the elderly.

Tickets costing R180 and including a goodie bag and wine glass can be purchased from www.quicket.co.za or visit www.facebook.com/ FindItPromotions for more information.

Wine in a bag rather than box at Nelspruit’s Lowveld Meander.

May Feast

The Nuy Valley lies between Worcester and Robertson – and is ideal for growing both olives and wine.

Producers in the valley have joined forces to host the Nuy Valley Feast which takes place on Saturday 9 May. For the fitness enthusiasts, there is a mountain bike ride, fun walk or vineyard trail run – but for those who are only interested in the food and wine, there are both olive oil and wine tastings on offer too.

Reds, whites, the renowned muscadels of Nuy and the Conradie Family Wines are on display, along with the myriad olive products made by Willow Creek estate.

For more details visit www.nuyvalleyfeast.co.za.

Forest foraging “Overnight, very whitely, discreetly, Very quietly our toes, our noses Take hold on the loam, acquire the air.”

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May|Jun 2015 Vol 18

Those are the first few lines of Sylvia Plath’s poem Mushrooms. If you’d like to be able to distinguish a boletus edulis from a porcini or morel, and learn more about fungi then Delheim wine farm on the slopes of Stellenbosch’s Simonsberg is the place to go.

The Sperling family of Delheim have done groundbreaking work in helping people to identify safe, edible mushrooms by means of these popular workshops. The dates for the mushroom workshops – which includes not only lectures from mushroom expert Gary Goldman but

forest foraging walks – are 30 and 31 May and 3 and 4 July.

Numbers are restricted to just 40 per day as Delheim balances sharing their ‘family passion’ and protecting the natural habitat. Tickets are R595 per person and include the choice of either a mushroom foraging basket or a bottle of Delheim wine and two glasses to take home, along with the lecture, foraging expedition and three-course lunch with wine.

Pre-booking is essential and no group bookings are allowed. For more info or to book, call 021 888 4600 or email to info@delheim.com.

FIND YOUR BLACK BOTTLE AT SPAR

It began in 1879. Three Graham brothers – Gordon, Charles and David made a good name for themselves as tea blenders, but for these three entrepreneurs, good would never be good enough. And so they turned their talents to a different drink, entwined in the very fibres of Scotland itself – whisky. The blend they crafted was uniquely delicious, made from the finest grains and single malts.

This reimagined black bottle marks a return to the Grahams’ original vision, with glass of pure blackness, a distinctive golden label, and a blend as delicious as ever.

Serve these perfect cocktails.

Black Bottle Ti-Punch Twist Glass Rocks Garnish ½ a lime Ingredients 1 part Black Bottle Whisky ½ part sugar syrup

Method Add Black Bottle Whisky to glass, squeeze and drop lime half into glass, add sugar syrup, add ice and stir

Black Bottle Pear & Lemonade

To be part of our exclusive future join us on:

www.theblackbar.co.za

Glass Hi-Ball Garnish Lemon wheel & pear slice Ingredients 1 part Black Bottle Whisky 20ml pear liqueur / Eau De Vieux 1 part lemonade

Method Fill glass with ice, add Black Bottle Whisky, add pear liqueur, add lemonade, garnish with lemon wheel & pear slice

Not for Sale to Persons Under the Age of 18.

News

news news news news Two new hippos

The labels of rudely named Fat Bastard wines boast a cute, chubby hippo making a dent as it sits on the top border.

The range has just been boosted with

And the name? The story goes that

the addition of two new hippos – the

when Thierry (Boudinaud) and Guy

juicy, rich and rounded Merlot which

(Anderson) first created the wines the

is packed full of berry flavour and

Chardonnay was left on its lees for

the beautiful salmon pink Pinot Noir

longer than intended – and when

Rosé which manages to be both

tasted it reminded its creators of the

refreshing and succulent as well as

French style of Bâtard-Montrachet.

dry and fruity.

Since French places of origin cannot

The range of wines, made by

be used in South African wine names,

Robertson Winery, already comprises

they decided to use the next best

a Sauvignon Blanc, Chardonnay,

thing which sounded a little similar

Pinot Noir, Pinotage, Shiraz and

and which also gave a clue to the

Cabernet Sauvignon.

hefty bulk of the wine in the bottle.

Fusion of brandy Shine on Sandton Convention Centre is the place for Gautengers to be on Thursday, 4 June and Friday, 5 June for the Fine Brandy Fusion event.

The theme for the 2015 staging of Fine Brandy Fusion is “The spirit of craftsmanship” said SA Brandy Foundation director Christelle Reade-Jahn. “We’re very excited by the programme,” she said.

The focus is on the art of blending by the experts – and the good news is that attendees can learn about it first-hand, tasting the various components and building blocks in a series of master classes.

“Brandy is made around the world, but South African quality is a recognised champion in this arena. In fact, this year Fine Brandy Fusion showcases International Wine & Spirit Challenge (IWSC) winners of the World’s Best Brandy title of the past 20 years and almost all are South African.

“If you enjoy a good time, appreciate quality brandy or want to know more about it, then you simply can’t afford to miss the occasion,” says Reade-Jahn.

It goes without saying that responsible drinking is encouraged and no under-18s may attend. A variety of transport options will be available with Uber taking the lead. There will also be optional breathalysers for patrons to check their 12 www.topsatspar.co.za

May|Jun 2015 Vol 18

blood alcohol levels prior to departure.

Tickets costing R195 are available from Computicket and include a crystal brandy snifter, booklet with 15 tasting tickets, three cocktail and two coffee coupons.

For more details and updates visit www.brandyfusion.co.za or follow @BrandyFusion on Twitter.

Contributing to South Africa’s social transformation is the range of Fairtrade wines, Place in the Sun. A portion of the proceeds made from the sale of these Fairtrade wines are ploughed back into the community and social initiatives for wine farm staff. South Africa is one of the world’s foremost producers of Fairtrade wines – and this range falls under the Zonnebloem umbrella, being made in the same cellar with winemaking input by the same team so quality is beyond question.

With its bright rays on the label, Place in the Sun is both a literal and metaphorical reference to the sun and its empowering properties. Keep an eye out for it. You could contribute to making a difference to a wine farm community’s life simply by buying and enjoying a bottle of wine.

what’s happening

news news news news Prising money from peoples’ pockets in aid of a good cause, the Cape Wine Auction.

Philanthropy in the winelands Winston Churchill wrote: “We make a living by what we get. But we make a life by what we give.”

It was in this spirit that benefactors snapped up highly sought after and exclusive lots at the second annual

Afrasia Bank Cape Wine Auction earlier this year, raising R10.5 million – a new record, more than 50% up on the inaugural event – for education and charitable organisations in the winelands.

The last word in exclusivity and glamour, the two-day affair kicked off with a unique barrel tasting and preview of some of the

wines on offer. The venue for this was the jaw-droppingly beautiful Dylan Lewis Sculpture Garden in Stellenbosch.

The main event was the lunchtime live auction held at Boschendal wine estate’s new venue, The Olive Press. Nearly 400 guests bid briskly with just 37 lots on offer.

The top individual bid was R800 000 paid for The Vrede en Lust Lot, which included eight return Air Seychelles business class tickets from Johannesburg to the Seychelles; a stay in a luxury villa with a private beach on the exclusive Eden Island; a three-day cruise on a brand new Powercat, hosted by a private skipper and chef; and a sterling collection of 60 bottles of Vrede en Lust wines.

Organiser Mike Ratcliffe, CEO of Warwick Wines said he was “overwhelmed and humbled” by the generosity of attendees. “We witnessed another outstanding demonstration of the unity of the South African wine industry and the philanthropic capacity of humankind.”

Striking gold The Stellenbosch Wine Route was pioneered by Simonsig, Spier and Backsberg in the 70s – and is now regarded as one of the most dynamic wine tourism bodies of its kind in the world.

That’s according to Drinks International magazine, one of the most trusted and respected global drinks publications in the world which voted the Stellenbosch American Express® Wine Routes “Best Promotional Body” at the Wine Tourism Awards 2015 – for the second year in a row!

“It is great to see that our innovative wine tourism efforts to promote the region are getting international recognition,” said Annareth Bolton, CEO of the Stellenbosch Wine Routes.

Kleine Zalze wine farm and Terroir restaurant are just two of the many attractions Stellenbosch’s wine route has to offer.

“Research has shown that more and more visitors opt for experiential, multi-dimensional destinations and memorable experiences rather than merely being passive spectators when on leisure or business trips and Stellenbosch certainly has it all and more. More attention, more comfort and more exciting experiences for the whole family.”

Visit the user-friendly StellenBlog

http://blog.wineroute.co.za/ for the latest success stories and attractions through various categories featured on the catchy blog wall. Or contact Stellenbosch 360 at Tel: 021 883 3584 or at their information centre at 36 Market Street. Also make sure to visit the Stellenbosch Wine Routes’ brand new Wine Tourism Visitor Centre at 47 Church Street, where free wi-fi, good coffee and casual wine tastings come standard.

May|Jun 2015 Vol 18

www.topsatspar.co.za 13

Tinus Talks

Consumer wine culture As a consultant to TOPS at SPAR, consumer behaviour is of paramount importance. I often ask myself whether there is a wine culture in South Africa; what the consumer really wants and how good our packaging and presentation is?

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May|June 2015 Vol 18

D

espite everyone’s best wishes,

What is “wine culture?”

I believe South Africa doesn’t

It’s a lifestyle where wine and its

boast a wine culture. In the

enjoyment has evolved as an integral

absence of accurate figures we can

part of life, culture and gastronomy, as

surmise that the per capita consumption

a symbol of fine life and as a cultural

of wine remains low. To have a number

complement to food and all

of successful wine properties and

conviviality. In addition, wine culture

producers – some revered and dating

also describes a community where the

back many decades – and to have

art of viticulture, winemaking and the

winemakers, marketers, reputable chefs

sensible enjoyment of wine has evolved

and also sommeliers around, does not

in association with history, local

mean SA can claim to have developed

tradition and culinary habits.

a wine culture. For that to be the case it

Does the South African wine industry

would require wine to have become

essentially represent itself, surviving

intricately embedded into the fabric of

inclusively? Or does it truly understand

daily life and social cohesion.

the local liquor trade and the pocket

Tinus van Niekerk and taste preferences of the consumer,

followed by the producer and

but are inclined to purchase higher

regardless of gender and age? Wine is

everybody else in the supply chain.

priced wines. Similarly, women are

not made/created/crafted to impress

“Give me a wine that I can sell on

more opinionated about wine style and

the landowner or vigneron, but to please

quality,” is invariably the wine

have stronger preferences for medium-

the consumer, and to comply with both

promoter’s reaction. Too often wine in

bodied and more fruit-defined and

the established and potential wine

SA is offered and marketed in a

expressive wines while men prefer

drinker’s pocket and taste preferences.

compartmentalised fashion with price

aged wine more.

In assessing dozens of wine styles on

being the only determining factor.

offer in supermarkets and wine retailers, one can only lament the monotony and similarity that often earmark low to

In our fast-moving world the available wine types and styles must be

What do we know about premise preferences for

pertinently identifiable in label presentation, shelf-tagging and in-store

medium entry wines. These include

wine enjoyment?

merchandising to ensure wise selection

decidedly rough and alcoholic styles of

Are these home, bar or restaurant

and the easy serving and imaginative

red wine and thin and acidic white

based? Who drinks mostly red wine, or

food pairing of wine. And offering

wines, with poor bouquets often the

white wine and how often – per day,

practical advice to wine producers is

order of the day. The consumer’s

per week or special occasion only?

needed for them to understand what

prerequisites for “enjoying” wine,

Surely specific differences exist in the

packaging is important to the market,

namely for every sip of wine to be

wine consumption patterns and the

including bottle closures and relevant

“fresh, nice, vigorous, fruit expressive

taste preferences of males and females

label information.

and many-faceted” are simply

and between generations. For

absent. It’s sometimes shocking to

example, it’s reported that women

“digital” era when it comes to wine

experience how many wines are

drink less red but more white than men

marketing? And how successful are we

How much are we embracing the

lacking in that magic word “balance”

to discard the image of wine being a

which translates into red wines being

beverage only for special occasions?

astringent and rough with some lip-burn

What about wine becoming the

when tasted, and white wines overly

default drink at parties, for all alfresco

acidic and thin with bitterness often

dishes and picnic baskets?

creeping through. Fruit purity, flavour

All of which can only be achieved if

concentration and complexity are

serving South African wine types and

simply absent in many wines.

styles are conducive with such lifestyle

In the above respect retail reality dictates that successful wine offerings,

It’s sometimes shocking to experience how many wines are lacking in that magic word “balance” which translates into red wines being astringent and rough with some lip-burn when tasted, and white wines overly acidic and thin with bitterness often creeping through. in-store promotions, media marketing and truly savouring wine at the table, demands that from the vine to the bottle a holistic approach must be

notions. Are we even close to answering these questions yet?

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.

May|June 2015 Vol 18 www.topsatspar.co.za

15

wine

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May|Jun 2015 Vol 18

Cabernnet vs Shiraz

Cabernet Sauvignon, the full-bodied, deep and rich red wine, is known as the king of noble grape varieties. Shiraz – also known and labelled as Syrah, its French name – is a youthful yet popular pretender to the throne.

Fiona McDonald reports on these two wine styles.

Kings princes

May|Jun 2015 Vol 18 www.topsatspar.co.za

17

wine

“How

can you

even think about comparing Shiraz and Cabernet Sauvignon? It’s like writing

about the difference between rugby and soccer!” was Stellenzicht cellarmaster Guy Webber’s response when posed the question.

“They’re two very different animals

– and you treat them as such.” Webber conceded that if he had to be pinned

down to ascribe characteristics to the two grape varieties and wine styles, Shiraz would be masculine while

Cabernet Sauvignon would be more

feminine. “And that’s why Cabernet

Information Systems website, in 2013 Shiraz accounted for a total of 10 509 hectares while Cabernet Sauvignon was still top of the pile at 11 658 hectares – or 12% of the national vineyard.

If Cabernet Sauvignon is the king of grapes, then Etienne Le Riche of Le Riche

Wines is the king of making it! Le Riche Cabernet and Cabernet Sauvignon Reserve are critically regarded as some of the best examples available in South Africa.

He concurs with what Jancis Robinson wrote in her book The Guide to Wine

Grapes, that “Cabernet Sauvignon is the perfect vehicle for individual vintage

cabernet

characteristics and winemaking techniques and local physical attributes or terroir”.

Sauvignon also takes longer to get to know…” he quipped with a typical chuckle.

It’s a very valid observation

nonetheless: generally Shiraz (or Syrah)

is more approachable and drinkable at a younger age than Cabernet Sauvignon.

“Cabernet needs a bit more time to show itself.”

In the past decade and a half South

African winemakers have been

enamoured of Shiraz. In 2002 the late Tony Mossop wrote a report on a

category tasting conducted by Wine

Magazine and stated that Shiraz had

experienced “the most rapid increase of

any plantings in any grape over the past 10 years”. The area under Shiraz had

multiplied seven-fold in a decade from

1990 and at the time of writing in 2002 Shiraz comprised a total of seven

percent of all vineyard plantings in the country.

In 2000 the total area under Shiraz

grapes was 5 631 hectares – and it was the third most prolific red wine grape.

According to the SA Wine 18 www.topsatspar.co.za

May|Jun 2015 Vol 18

The classic profile of Cabernet Sauvignon

tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in very hot climates the current flavours can veer towards the over-ripe and “jammy” side. wikipedia.org

Cabernnet vs Shiraz “Cabernet is a classic variety,” Le Riche said, “and it’s one which adapts well

to conditions all over the world.” There’s evidence aplenty of this since

Cabernet is planted in California, Chile and Argentina, Australia and Spain and Italy, to mention just a few.

Furthermore Robinson wrote: “The particular appeal of Cabernet Sauvignon

lies much less in primary fruit aromas than in the much more subtle flavour compounds that evolve over years into a subtle bouquet.”

Echoing the sentiments and thoughts of Webber,

Le Riche said it was a “classy wine – it has gravitas and presence”.

Syrah (also known as Shiraz)

“Coincidentally we’ve just received the first two loads of

Cabernet for the 2015 harvest,” Webber said, “and they look beautiful – easily the best grapes we’ve received in the cellar so far.”

When it comes to vinification the grapes are treated

differently with Shiraz getting more robust handling with

regard to fermentation temperatures as well as oak treatment.

American oak adds an even spicier edge to Shiraz while it’s seldom if ever used on Cabernet. “The type of oak and also whether it’s brand new or previously used barrels varies

between the two grapes – along with the length of time they spend in barrel,” Webber said.

It was the wine boffins of America’s University of California,

is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine.

The style and flavour profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and flavours of blackberry, mint and black pepper notes. In hot climates Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allows the wines produced from the grape to have favourable aging potential. wikipedia.org

Davis’s department of viticulture and oenology who showed by means of DNA typing in 1996 that Cabernet Sauvignon was the result of a crossing of Cabernet Franc and Sauvignon

Blanc. This crossing was believed to have taken place in the 17th century. It also explains why some of the aromas and

flavours associated with this grape include blackcurrant and dark berry fruit as well as some grassy notes – both characteristics of the respective ‘parent’ grapes.

Three years later, scientists once again used

DNA typing to determine the origins of Shiraz.

UC Davis researchers found that it was the love child of two rather obscure grapes – with

Dureza, a grape that has all but disappeared

nowadays, as the original father and Mondeuse Blanche, the mother.

Both Cabernet and Shiraz feature

prominently on wine farms from the

Swartland to Stellenbosch, Robertson, Paarl and even as far afield as Elim – but they

produce markedly different wines. And on the

honours roll of international competitions both May|Jun 2015 Vol 18 www.topsatspar.co.za

19

wine

attain their fair share of gold medals. At the Decanter World Wine Awards , for

So, as the chilly nights take hold,

example, last year Hartenberg’s 2010 Cabernet Sauvignon beat the best in the world

the fire begins to crackle in the grate

Reserve Collection Shiraz 2011 was the International Trophy winner!

bold, somewhat robust, plum and

to claim the International Trophy for that wine style while in 2013 Boschendal’s All South African reds – not just Shiraz and Cabernet – have come in for

increasing international praise for their blend of classic elegance and modern

fruit-driven style. Winemakers are true to the country’s 350 year old winemaking

tradition but merge it effortlessly with the latest techniques, methods and modern

All South African reds – not just Shiraz and Cabernet – have come in for increasing international praise for their blend of classic elegance and modern fruit-driven style.

and you wonder what to drink – a

pepper-spiced Shiraz or a smoother, elegant, refined mouthful of

fruitcake, cedar and black berry

Cabernet Sauvignon – realise that both fit the bill in terms of

enjoyment. Your mood is the one which will dictate which suits the moment.

styles. Gone are the days when Cabernet from South Africa was easy to pick out in a blind tasting because it was green, stalky and lean – or Shiraz was

automatically made in a dikvoet beefy, meaty style and was spotted by means of its “sweaty saddles” or smoked meat aroma!

Cheers columnist and wine blogger Emile Joubert recently wrote an ode to

Cabernet on his winegoggle blog: “If I were going to take one South African wine to a High Noon Vinous Showdown of International Reds, Cabernet Sauvignon will be it. You want to see South African personality in a red wine, well, the

power, muscular grace and assertiveness borne by a fine Cabernet Sauvignon is a finger-print of true expression, a window into what the industry has been doing for the past century and what it still is capable of achieving.”

Webber said it was impossible to compare Cabernet and Shiraz –

like rugby and soccer. Are they really so different? In a rugby team there are bulky forwards who make up the engine room of the team, getting stuck in and doing

the heavy lifting. But there are more streamlined centres, wings and fullbacks too – players with lithe physiques who accelerate effortlessly through gaps and silkily

sidestep the opposition en route to the try-line. And it’s the same in football with defenders and strikers.

Olive Brook Shiraz Cabernet Sauvignon

Overtones of violets, spices, and fruitcake aromas, all supported by generous cherry and plum fruit taste impressions, with all elements in perfect balance. Vigorous, complex and well-structured, supported by firm, ripe tannins; rich and concentrated, revealing multi-layered fruit nuances on an engaging, extended finish.

Call the TOPS HOTLINE 0860 313 141

20 www.topsatspar.co.za

May|Jun 2015 Vol 18

Available at TOPS at SPAR and SPAR stores

Crafted by the

African Sun & Cool Sea Breeze.

140 BBDO_810817_CM

At the tip of Africa where two oceans collide, extraordinary grape growing conditions exist.

Under sunny skies grapes soak up the summer heat and then the fresh ocean breeze cools them.

This ripens and sweetens the grapes, and inspires Two Oceans to craft exceptional wines.

SOUTH AFRICA

www.twooceanswines.co.za

spirit

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May|Jun 2015 Vol 18

whisky

The Boland town of Wellington is better known for dried fruit, chunky chutney and wine than it is for the fine spirits distilled there. Whisky aficionado Hector McBeth takes a closer look at the James Sedgwick distillery.

T

here are three distilleries vying for the coveted title of Whisky Magazine’s

Icons of Whisky Distillery of the Year 2015: Four Roses of Kentucky took

the American honours while Speyside’s BenRiach was the best in Scotland

– and the James Sedgwick distillery in Wellington, South Africa, came out tops in the rest of the world, competing against highly-rated distilleries in Japan, Korea, Sweden and elsewhere.

What makes this performance remarkable is that it is welcome recognition for a

distillery which was still in the planning stages as recently as 1994! Only just into its

third decade in Wellington, the James Sedgwick distillery has a long and distinguished history nonetheless.

Captain James Sedgwick was a seafarer with the British East India Company who

was granted command of his own vessel at the tender age of 22. He later married and decided to settle in the Cape in 1850, opening up a watering hole known as The

Captain’s Room - a good call as the fairest Cape was also known as the Tavern of the Seas among thirsty mariners! Having worked for a trading company for many years,

Sedgwick was quick to spot a commercial opportunity and opened J. Sedgwick & Co. in 1853, supplying liquor products, cigars and tobacco. Sedgwick died in 1872 leaving the company to his three sons – and it was the second Sedgwick generation which

purchased distilleries to ensure the supply of brandy and the fortified wine which is nowadays affectionately simply known as OB’s.

Over the years ownership changed hands a few times with Sedgwick’s eventually

falling under Stellenbosch Farmer’s Winery (SFW) in 1970 – and while brandy had long been part of Sedgwick’s production, whisky was produced for the first time in 1990. SFW and Distillers Corporation later merged in 2001 to form Distell.

Perception is a funny thing. Distell is known in South Africa mainly for brandy and

wine. Yet the world has taken note of Distell’s whisky over the last eight years and has

bestowed more than 30 gold medals on them,including “world best blended whisky”for

Three Ships premium select in 2012 and” best grain whisky”for Bain’s mountain whisky as well as“whisky innovator of the year”.

My mental image of Distell is the Sherman tank of liquor companies: their strategies

are solid and with the path set they rumble forward in a steady uncompromising way,

whisky factory May|Jun 2015 Vol 18 www.topsatspar.co.za

23

spirit

Watts has been allowed to realise more of his dreams and expand the styles of whisky made at the plant.

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May|Jun 2015 Vol 18

whisky

progressing slowly yet surely. ‘Why did the world finally notice them?’ was the question I asked current master blender and distiller Andy Watts. In all the years I have known

Watts, the one thing he’s unequivocal about is that all things have a sense of place and time. He knows we need marketing to create opportunities, sales people to be

knowledgeable and company directors to steer the course and somehow still create a culture of empowerment down the line, but how and where did the modern whisky renaissance begin?

In 1977 Francis Naughton, a maverick Irish-born marketer convinced his employers,

the then SFW, to start the Three Ships brand at the R&B distillery which was

managed by Dave Akker. The distillery was situated on the wonderful songstress Lesley Rae Dowling’s farm in Stellenbosch but when the lease was up in 1989 the distillery was moved to the current Wellington site. The equipment and wood policy at that stage was near nonexistent but the dream and vision to become an internationally recognised whisky producer burned. The original plans drawn up in

early 1994 that hang proudly in Watts’ office today have still not been fully realised, and continue as a work in progress.

As South Africa converted to a new democracy so did the

distillery and with the merger of SFW and Distillers Corp in 2001 a huge step forward was made. One of the most significant

developments was the investment in a serious oaking regime – along with subsequent multi-million rand upgrades to the distillery. And due to the increasing success of the whisky

produced at James Sedgwick distillery, plans are in place to increase capacity once more.

With a new emerging market and a changing demographic

– including a notable increase in women enjoying

whisky, Watts has been allowed to realise more of

his dreams and expand the styles of whisky made at the plant. The whiskies produced from the early

days until now have always included a percentage of

Scottish malt blended with

South African grain.Watts’

ideal was to eventually be able to produce a

100% South African whisky, a dream realised in 2005

with the release of

the Three Ships

Bourbon cask finish

and also in 2009 with the release of Bains, the first ever 100%

South African yellow As the man behind www.whiskyshop.co.za, Hector McBeth literally has whisky running through his veins. He lives, eats, breathes and sleeps whisky…

May|Jun 2015 Vol 18 www.topsatspar.co.za

25

Andy Watts

spirit

Select Watts’ favourite, Harrier is the ‘bread and butter’ brand that pays the bills whilst Knights is slowly taking on an ever growing African market share.

Watts says he is blessed to have been given a world class facility that honours

Watts hopes to release some different small batch whiskies with different finishes.

tradition but is not dictated by it, as well as the freedom to

innovate. His biggest realisation, however, is that the key to

everything is always patience.He is quick to point out that the

final decision is always his bosses - which frees him up to make his workers and colleagues happy.

Walking around the distillery it’s evident that there is a lot of

maize whisky. Watts hopes to have all

pride in the staff as everyone is greeted by name and they are all aware of those who

distillery to be 100% South African and

on Islay and commissioned from Forsyth’s of Scotland, are labelled and named “Oom

the brands currently made at the

believes this could happen as early as

2017. However,quality will always be

came before them. The two pot stills that were based on the stills at Bowmore distillery Piet se pot” paying homage to a previous stalwart employee.

Technology is certainly playing a big part in this Wellington distillery with not

more important than origin he

only computer controls in evidence but fantastic ISO 9001 and 14001 standards

probably always be imported as every

primary concern. Not only that, but the Wellington community is equally proud of

maintains. Although the barley will

bushel produced locally is snapped up by SABMiller…

The distillery produces four brands of

whisky: Harrier (South Africa’s no 5 by volume), Knights, Three Ships (South Africa’s no 7 by volume) and Bain’s

being met as well as a great environmental/green policy and stringent safety of the distillery achievements and recently acknowledged it as the most attractive industrial site in the town.

Social media is adding to the awareness of the small town of Wellington and its

community and perhaps assisting Watts to convince the powers that be that the visions and dreams are perfectly attuned to what the consumer wants.

What are those dreams? It seems producing quality whisky primarily for the South

(South Africa’s fastest growing whisky).

African consumer with a recognition that the rest of Africa holds huge potential. While

each has its distinct place within the

everywhere at once. Watts hopes to release some different small batch whiskies with

All are treated with the same respect and portfolio. With Bain’s being

quintessentially South African and

The Three Ships 5 year old Premium 26 www.topsatspar.co.za

May|Jun 2015 Vol 18

Europe and America will be considered, capacity probably won’t allow them to be

different finishes and is bullish that he may even be able to experiment with other grains.

As I leave the James Sedgwick distillery I can fully appreciate why it was

considered one of Whisky Magazine’s Icons of Whisky for 2015.

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C A S K - M AT U R E D W H I SK Y

INTERNATIONALLY AWARDED. PROUDLY MADE IN SOUTH AFRICA.

Not for Sale to Persons Under the Age of 18.

Island Style

Salt and spices were valid currency just a few hundred years ago – which made the Zanzibar archipelago, just a few miles off Tanzania’s eastern coast – a hub of trade. Former editor of Getaway magazine David Bristow takes a closer look at this Indian Ocean haven.

The So-So Spicy Islands

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May|Jun 2015 Vol 18

zanzibar archipelago

dream destination

Z

anzibar is not, in all likelihood, what or where you think it is. One thing is certain, it is not like it was. It was, but it is no longer a

spice island, in fact it is not even an island at all.

There are, however, some decidedly spicy options both north and south, at places called Pemba but even more so Mafia. It’s a complicated scenario, particularly geographically speaking, so best to just dive right in …

There is not an actual island called Zanzibar. The place we know as such is really called Unguja, the largest island in the Zanzibar archipelago, which in itself consists of three major island groups, namely Zanzibar (wherein lies Unguja), Pemba and Mafia.

In the days when jahazis (ocean-trading dhows) rode the Indian Ocean’s monsoon gyre, they became known collectively as the spice islands, due primarily to the fact that most of the world’s clove supply came from plantations on Unguja and Pemba islands.

In truth they did not originally come from there, they came from Moluccas, which was a name for a place that we now call Indonesia. During the time when the sultans of Oman ruled the Indian Ocean waves from their palaces in Stone Town, or Zanzibar Town on Unguja Island, they imported cloves from the East and created the world’s largest clove plantations there.

They also planted cinnamon, nutmeg and black pepper. By the first half of the 19th century the Zanzibar archipelago was the world’s largest producer of these. However, experiments with African Socialism in the 1970s saw Tanzania spice exports drop by around 80%. Today it is Pemba Island that is Zanzibar’s main clove producer, but it accounts for only a tiny percentage of the world market.

As larger plantations were developed in Indonesia the fortunes of Zanzibar waned and today there are just a few token plantations of clove, vanilla and some other spices, designed May|Jun 2015 Vol 18 www.topsatspar.co.za

29

Island style

diving that is, with a few small hotels giving access to some of the best dive sites in the Indian Ocean. There are shallow reefs, big walls and very deep big blue dropping offs of between 400 and 2 500 fathoms. It’s not the best place for beginner divers, but fantastic for the rest.

nutmeg

Unguja Island and Stone Town (also known as Zanzibar Town), were once an

traditional market

absolute must for adventure travellers, mainly to entertain tourists of the notion

but just about more than any other

that times have not indeed changed.

place in Africa it has over the past 20

Today Unguja exports more seaweed

years become victim of the “Niagara

to Japan than spices to anywhere.

Falls Syndrome” – that is, it has been

Of the three groups, Pemba, close

suffocated by its own success.

to the Kenyan border, is perhaps the least satisfying to visit, mainly because

You could look further south to the very much island group – as well as Tanzania as a treehouse whole – on account of its stricter less known Mafi a group the old Shirazi culture of the place and Muslim code. Except for the scuba of islands that lie the historic ambience of Stone Town. Or you could look further south to the very red colobus off the mouth of the much less known Mafia group of islands monkey Rufiji River. that lie off the mouth of the Rufiji River in it craves independence from the main

the far south of Tanzania.

Once an exotic place of few tourists

ginger

island for around two decades and it

boutique hotels, including the Dhow

remains the best place to stay there, on

Palace and Emerson & Greens, it’s now

Chole Bay – the first marine protected

cluttered with hotels packing just about

area declared in Tanzania in the

every available stretch of coast, as well

mid-1990s – and it remains the only

as pretty much turning Stone Town into

really decent place on Mafia. In recent

a themed tourist experience. There are

years several more, somewhat lesser

even high-rise Club Med type hotels

lodges and backpackers have opened.

packed with voluble packaged Italian

May|Jun 2015 Vol 18

Even better, much better if you like

tourists, some of them not so young

your tropical blues spiced up with a

and some of them not so toplessly

heavy shot of green, is a lodge

attractive. Not a pretty sight or sound.

comprising treehouses built amid

That leaves me to point out that there

30 www.topsatspar.co.za

There has been a lodge on Mafia

and a few lovely riads, or Arabic style

historic ruins and the boughs and

are two types of traveller: tourists and

tentacled roots of massive old trees on

real travellers. Tourists can still have a

a tiny islet called Chole which lies off

great time on Zanzibar-Unguja, taking in

the eastern side of Mafia in Chole Bay.

dream destination For several centuries, until Unguja Island

needs some. There is only one word in

and Stone Town attained ascendency

Swahili – sawa –for a square, a flat

in the region, the Mafia group of islands

plane, parallel, vertical or horizontal.

controlled the trade in precious metals

Mostly though, it is used to mean okay

coming out of the African interior, gold

or alright. So, as you can imagine, the

from Zimbabwe and copper from

building did not proceed without

Zambia and the Congo.

moments of humour.

The lodge, Chole Mjini, is the brainchild and labour of love of Jean and Anne de Villiers, who were living in Stone Town 20 years when Jean bought a dhow and discovered the tourist-free delights of this tiny island paradise.

Except for the islanders who had lived there for more than a millennium building dhows, their fortunes had

Chole will not suit people who like colourful drinks brought to them around

Life here is dictated by wind and tide, and you learn to ebb and flow with it.

chobe actually hated it, but certainly won’t be back. To sum up the kind of place it is, Jean says: “All we need ourselves to make us contented is fresh seafood, fruit and salads, a good mattress with

plummeted. The lodge was built for

sparkling swimming pools, or lying in

fine sheets, different activities every

and by the Chole dhow builders, the

foam baths for hours every evening.

day, ice-cold beer or chilled white

fundis mbao or magicians of wood.

There is no swimming pool at Chole

wine, hot bean coffee or ‘proper’ tea

lodge (although Jean is contemplating

and a hot shower. Our aim is to provide

dhow has no right angles or flat planes,

building one to appease his softer

these simple luxuries to every visitor to

whereas a house, even a treehouse,

guests, they are on holiday after all):

Chole Mjini.”

One problem with that was that a

that is what the Indian Ocean is for. And there are no baths, only liquid-fueled

dhow ride with Kitu Kiblu (everything

“rocket” showers that you have to fire

blue), a second enterprise

up yourself with a box of matches

championed by Chole Lodge, to swim

(which are thoughtfully provided).

with the leviathan whale sharks that

Everything about the lodge is

achiote plant

One of those activities is taking a

congregate around Mafia each

seriously eco friendly as well as

summer. Life here is dictated by wind

community friendly. Food comes mostly

and tide, and you learn to ebb and

from the sea around the lodge (the

flow with it. And if you need more spice

local fishers are allowed to catch in the

than that to make your life worth living,

bay, Tanzania’s first marine park, but by

I suggest a bottle of it.

traditional methods only), and from the village gardens. In turn the lodge helps support a small clinic, school and various development projects.

“Development and support for the people of Chole Island was – and remains – our motivation and the primary purpose of the Chole Mjini Lodge,” declare the De Villiers’.

As for their Trip Advisor entries, guests have either loved the lodge or not

seaweed collecting May|Jun 2015 Vol 18 www.topsatspar.co.za

31

Flavour

Spicy liquids

34 www.topsatspar.co.za

May|Jun 2015 Vol 18

Spirits

The saying goes that variety is the spice of life – and when it comes to matters of taste, there are heaps of options available in liquid form.

Fiona McDonald reports.

S

pirits, be they distilled from grains

Filtration and cleanliness was sometimes

from wine in the case of brandy or

spices came into play, masking some of

such as maize, wheat or barley – or

Cognac – owe a lot of flavour to the

vessels that they are matured in. Whisky

an issue and that’s where the herbs and those ‘off flavours’ or harsh notes.

Nowadays bourbon – and also vodka,

experts have estimated that up to 60 to

for example – are purified by being

attributable to the oak cask in which it’s

(notably Jack Daniel’s) and quartz sand

70% of the flavour of the final product is been aged. And the fact that American whiskey and its Scottish or Irish

counterparts differ markedly in flavour is

because of the use of virgin American oak

barrels in the case of the former and much older European or French oak barrels that have previously housed sherry or even wine or Port.

Vodka, like cane spirit, is generally

regarded as fairly neutral in flavour

– which also makes it a good vehicle for

carrying other flavours. Usually this takes the form of a mixer such as lime, orange

or cranberry juice, cola and the like. That’s one of the reasons why they work so well

as a base for exotic cocktails. Add a hunk

of pineapple, a maraschino cherry, a stick of celery or a jaunty umbrella and voila!

dripped through sugar maple charcoal and birch charcoal in the case of

Russia’s iconic spirit, Stolichnaya vodka. (Stolichnaya also has the

honour of having been a pioneer of

flavourings as well as having been into

But what about actually adding flavour to the spirit? After all, it’s really nothing new.

space as part of a care package for astronauts aboard Soyuz 19.)

But take a stroll down the spirits aisle

of your nearest TOPS at SPAR and you’ll be surprised to see how many different flavour variants are available. And it’s

probably most obvious among the vodkas.

Flavours include citrus, cherry,

blackcurrant, vanilla, caramel, pepper,

basil, cumin, caraway, honey and even garlic! Many of these are not available

locally and only account for small volumes internationally – but they serve a purpose for the on-consumption market as

bartenders love them for cocktails.

Brand names which immediately spring

to mind when vodka is discussed are

Smirnoff, Absolut and Stolichnaya. The first brand is absolutely massive

worldwide while the Swedish brand,

Absolut, lays claim to being the third-

largest vodka brand globally. (And here’s

a bit of “Did You Know” trivia: Absolut is renowned for its simply elegant yet funky adverts based on the iconic bottle which

has gone on to be highly collectable in its own right. The original idea for the ad

campaign – one of the longest running

and most successful in the world, begun in the 1980s – came from ad agency

Satisfaction guaranteed…

But what about actually adding flavour

to the spirit? After all, it’s really nothing

new. The monks of the Middle Ages were past masters at not only brewing beer,

using honey to make mead and distilling spirits but also ramping up the taste of

distilled spirits by adding herbs and spices.

Commercial distilling – so Wikipedia

assures us – was begun around the 14th or 15th century but was fairly basic and lacked the purity of today’s spirits.

May|Jun 2015 Vol 18

www.topsatspar.co.za 35

Flavour

TBWA’s South African art

Southern Comfort.

spirit distilled in Sweden

sometimes flavoured – coffee and chilli

director Geoff Hayes! The

was also not called vodka

until 1958, having previously

being known as Brännvin

– which literally translates as

‘burnt wine’, something we

know in South Africa as

brandewyn or brandy…)

And here’s some more

trivia about Absolut: it

accounts for more than 100

million litres of spirit a year and at least one kilogram of grain is used in the making of each bottle.

Rum is the other distilled product which is highly flavoured in its own right, courtesy of its raw

ingredient – molasses from cane

sugar, but its sweet spicy taste has legions of fans the world over.

Liqueurs too come in a range of

flavours – but are much sweeter because

mango are used, although these are seldom found in South Africa.

Ultimately, if you want to try

something a little different, there’s lots of choice to be had – and a flavour to suit all tastes.

Do it yourself If you’d like to try your hand at flavouring your favourite spirit, try it in small scale first. Take a quarter bottle of vodka or cane, for example, and put it in a glass jar or bottle with a sealable lid.

Strong flavours like lime or

the most recognisable liqueurs is

impart their essence within a

an interesting one… It was

‘developed’ by a bartender, one

cardamom or star anise will day or two. Other, less exuberant spices would need around five days to a week while

M W Heron, the son of Irish immigrants

berries and fruit such as cherries,

Orleans in the late 1800s.

four weeks to get the full impact

who worked as a bartender in New The story goes that Mr Heron’s

customers wanted a drink that was

smoother than whiskey or bourbon. He

for example, will take three to of its taste.

All the above are just a rough guide. It’s important that you

took it upon himself to make something

taste to assess how strong you’d

and spices in bourbon and sweetened it

you’re happy with it, strain the

different and decided to steep fruit peel

with honey before serving it up. The new drink was called Cuffs & Buttons which – after a few glasses his clientele had a problem wrapping their lips around when reordering, so he renamed it

May|Jun 2015 Vol 18

citrus or fruit such as watermelon and

orange zest, chilli, vanilla, clove,

Southern Comfort. And its story is

36 www.topsatspar.co.za

are the two obvious ones but sometimes

honey or some similar sweet syrup is an integral part of its makeup. One of

Tequila is another spirit which is sometimes flavoured – coffee and chilli are the two obvious ones

Tequila is another spirit which is

like the flavour to be. Once solids out and pass the infused spirit through a piece of muslin or cloth before enjoying it.

Spirits

bill

The tasting In the glass

jess

We lined up a selection of six readily available spirit-based drinks to assess how spicy the products were. The results were quite interesting, based on the opinions of the Cheers magazine team ‒ Publisher Shayne Dowling, Editor Fiona McDonald and Jessica-Jane Nosworthy advertising sales rep ‒ assisted by TOPS at SPAR Fundi panellist Melvyn Minnaar, Bill Slater of The Wild Fig and restaurateur Sanjay Daya.

The overall opinion was that the Captain Morgan Spiced Gold rum was something of a surprise. “I could happily sit with that in a glass with just an ice cube or two. It doesn’t need a mixer unless you specifically want a sweet, long drink,” was Shayne’s opinion.

“Some of them were too sweet for me,” said Melvyn, “but I could also see myself sitting with a little glass of one or two of them like the Jaegermeister Spice, late at night while working away on the computer...”

So these products are very much a “horses for courses” proposition. Some are to be enjoyed as long drinks, others as cocktails, or even over ice-cream or whipped up as part of a dessert. But they certainly pack a spicy whallop!

shayne

Absolut Vanilia

melvyn

Bold caramel, butterscotch and creamy vanilla nose- really appealing and heady. “I’d love this over ice-cream,” Melvyn said. “Or as a Dom Pedro,” was Bill’s rejoinder. Very typical vodka spirit or alcohol kick on the dry palate though. “Drink this really cold,” was Shayne’s comment. And not necessarily just as a shooter either. It would sip quite nicely and will certainly add a nice element to a cocktail or mixer.

sanjay

May|Jun 2015 Vol 18

www.topsatspar.co.za 37

Flavour

Jagermeister Spice Not one to mix with Red Bull, was the advice of the panel after nosing and tasting this. It’s a really interesting, tasty mouthful with its distinct herbal overtones but with vibrant star anise, licorice, five spice and cinnamon underpinning it all. “It’s like walking into a spice shop where you’re overwhelmed with a whole range of aromas,” said Sanjay. Melvyn enjoyed the exotic nose but would have preferred a slightly more bitter nuance ‒ but admitted that was a personal preference.

Aftershock There’s just no mistaking the cinnamon. “It’s like Dentyne’s cinnamon chewing gum in liquid form,” said Fiona. “Nice and fresh and minty,” added Jessica-Jane. Bill commented on the alcohol or spirit hit in the mouth and also said the bright reddish pink colour was quite arresting. One or two of the tasters recalled having had this before in the form of a shooter called a pancake, where the Aftershock is topped with a cream liqueur like Cape Velvet Cream or even Amarula. It has its fans but is quite obviously frivolous and fun, not meant to be taken seriously.

King’s Ginger Ironically for a product called King’s Ginger, the tasters picked up lemon peel and lemon leaf on the nose! But it must be said they were tasting blind, with only the glass and no label or bottle to guide them. “It smells just like a freshly-baked lemon poppyseed muffin!” said Sanjay. But in the mouth it is unmistakably ginger. A hot, spicy, sweet ginger preserve bite is beautifully integrated with whisky to make a delicious mouthful. “It’s too sweet for my taste,” said Melvyn which Fiona countered with: “I absolutely love it!” Shayne shocked everyone around the table by picking up on distinct notes of cardamom pods.

38 www.topsatspar.co.za

May|Jun 2015 Vol 18

Spirits

Captain Morgan Spiced Rum “Oooh! This is nice...” was Sanjay’s immediate reaction to one sniff of the tasting glass. “It definitely seems more integrated and complex,” was Melvyn’s comment after one sip. Heaps of spice, maple syrup, molasses and caramel were apparent. Sanjay also liked the texture ‒ as did Jessica-Jane. “It’s well balanced with the integration of flavour and alcohol,” was Bill’s comment.

Fiona found an appealing peppery spice prickle at the back.

CHO L E N PA

ICE

Southern Comfort This Bourbon-based drink is very fragrant with lots of orange peel, clove and vanilla notes immediately obvious on the bouquet.

It’s when it hits the tastebuds that it turns into a ‘love it or hate it’ proposition. This one split the panel with some tasters finding it too sweet while others said the sweetness was necessary to counteract its inevitable dilution with a mixer such as soda or lemonade. “I remember drinking Southern Comfort and 7-Up as a college student,” Bill recalled.

May|Jun 2015 Vol 18

www.topsatspar.co.za 39

Beer

Hops are essential to beer, but difficult to grow – especially in South Africa. Yet, ingenuity fuels the tiny industry that Clifford Roberts recently visited in the Southern Cape.

H

ops are a tiny, but powerful

ingredient in beer. Only about a pin-head of hops dust is

used in a quart, but without it, beer just wouldn’t be beer. Hops give bitterness

and aroma. So, for a brew-loving country

like ours, you’d think hops plantations would be a-dime-a-dozen.

The fact of the matter is that quite

the opposite is true. A recent visit to

the Southern Cape – the only place where hops is commercially grown in South Africa – highlighted once again the

incredible story of South African hops.

The thing is, hops are very particular

about where they grow. It likes freezing winters and long days in summer. Early brewers in continental Europe realised

this once they’d discovered how it could improve beer and started cultivating the plant. It spread to the UK and then crossed the Atlantic to the United

States. By the early 1800s, it was being

distributed to brewers at the southern tip

of Africa by the Ohlssons Cape Brewery.

Growing it here was another story

though. The plant’s favourite conditions exist between the latitudes 40 and 45

degrees; most of the southern areas in 40 www.topsatspar.co.za

May|Jun 2015 Vol 18

hops

Above: Lauren Steytler was appointed GM of SAB Hop Farms in January following the retirement of Laurie Conway. Steytler is a qualified microbiologist with a Masters degree in brewing from the Institute of Brewing and Technology Left: The hops harvest begins in February and lasts for a month.

Below left: Vines are delivered to the SAB Hop Farms kilns, where the hop is separated from the leaves and stalks, and dried.

this band being oceans, which is why hops are predominantly grown in northern parts of the globe.

But this didn’t stop some farmers from

international players sit up and take note.

trying and the region deemed closest to

“The total assets of [SAB Hop Farms]

perfect was amongst the Outeniqua

are about R26m,” says Conway. “Alrode

mountain peaks near George.

[brewery alone] has four packaging lines

“Ideally, we should be further south,

and each one is valued at about R300m.

but that would put us in the middle of

So, if I want to feel small and

the ocean,” says retired SAB Hop Farms

insignificant, I talk about those things,

GM Laurie Conway, a legendary

but they can’t do it without us.”

33-year veteran of the hops industry.

Also, SAB Hop Farms sells its hops to

“We could have gone to Cape Agulhas; the day is slightly longer, but the wind

blows like mad. It’s salty, dusty and the soils are terrible.”

The first commercial hop growing

venture started in 1935, but it was only 40 years later that a significant

anyone. “[The numbers of] Microbrewers Hop Farms Pty (Ltd), a wholly-owned

subsidiary of SA Breweries, and about a

dozen private hop farmers who supply it.

The total farmland covers just over 400ha.

By international standards, South

breakthrough, spurred by raw pioneering

Africa produces a tiny amount of hops

isolation imposed on the country, made

industry is not to be sniffed at for two

spirit or pressure of increased trade

it truly viable. The year 1971 saw the

birth of Southern Brewer, a variety bred

to thrive in local conditions. Since then, several others have been added.

The industry today comprises SAB

– less than 1%. Nonetheless, the local hop reasons: it supplies 70% of SAB’s annual requirements – some 803 tons, used to

make around 2,6 billion litres of beer; and the development of varieties thought to be impossible has made bigger

have gone absolutely mad,” Conway

says. “We have about 140 microbrewer

customers; 10 years ago we probably had about 10.”

Our visit takes us from the company

headquarters near the famous Fancourt

hotel and golf estate, to one of its three

hops farms where harvest is underway. A raised platform on a trailer carrying two men with machetes is pulled by tractor

through lanes of vines, strung 5m from

the ground. Each plant is cut above and below, releasing them to be collected onto a second trailer.

May|Jun 2015 Vol 18 www.topsatspar.co.za

41

Beer

Quick facts: • It takes 150 litres of water to make one litre of beer and the bulk is used in agriculture, which is the reason for SAB’s programmes to ensure effcienccy.

• The Latin name for hops is Humulus lupulus, which roughlc translates to “the wolf of the woods” • Hops can grow up to 15cm in a single dac, making it one of the fastest growers of the plant kingdomy.

Hot air is passed through the hops to reduce its water content and prepare it for milling.

“I always tell people the most boring

job at SAB is driving that tractor,” says

Conway. You have to ride 2km/h for six weeks. The toughest job at SAB is what the land crew are doing now. The hop

vine is quite abrasive; that’s why they’re wearing balaclavas, boots, gloves and

overalls. In addition, it gets hot out here

Once harvested, the hops must be delivered – within hours – to the company’s kiln plant to prevent rot setting in.

• The biggest hops producers are the United States and Germanc, which make up the lion’s share of 50 000ha of internationallc grown hopsy.

to a brew. And, in Conway’s memorable words: “You can’t make beer without hops.”

It’s one reason the story of King

during harvest; up to 33 degrees.”

before it is sent for drying. This process

Wenceslas of Bohemia (now the Czech

might consider it particularly risky when

up to 10 hours in preparation for it to be

might actually be true. Legend has it the

Hops farming isn’t cheap and some

you only have one main customer. Add up the irrigation, vine trellising, soil

preparation and specialised equipment, and you’re up to input costs of around R200 000 per hectare.

The growing season is from mid-

October to harvest, which begins in

February each year and lasts for just over one month.

Once harvested, the hops must be

sees hot air blown through the hops for baled and stored. Each April the hops are milled to a powder and then made into small pellets, which are finally packaged for sale.

Popular with microbrewers are the

half kilo, one kilo and 20kg packs. “They phone us; deposit the money and we post [the hops] to them – it’s a great system,” says Conway.

The bulk makes its way to SAB

delivered – within hours – to the

breweries across the country, where it’s

setting in. Here, various machineries are

water that makes the beer South

company’s kiln plant to prevent rot

linked by conveyors that remove the strawberry-sized hop from the vine 42 www.topsatspar.co.za

May|Jun 2015 Vol 18

added to the mix of malted barley and Africans know and love.

Each variety brings its own character

Republic), beer’s spiritual heartland,

royal took unkindly to illicit trade of his treasured hops - smugglers were beheaded.

Things are friendlier these days, but

hops are still like gold – the small, but powerful cornerstone of a drink that spans the globe.

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

Gearing up

More and more runners are he ading off the tar and into the woods and trails, following their cycling brethren.

One of the things to consider when going off-road is to choose the right shoe. Shoe gu rus Nick Velthuysen and Bennie Stander of Runners Re st share their expertise.

Hitting the trail 44 www.topsatspar.co.za

May|Jun 2015 Vol 18

footwear

G

etting a running pal to recommend a shoe is not a good idea. Stander’s first tip was that everyone’s feet,

legs and running styles differ and what works for your mate isn’t necessarily ideal for you.

The best advice is to visit a reputable running shoe store when looking for a new pair of shoes. Choose one with experienced, trained staff – and set aside an hour or so for the process. If the sales person tries to rush you out of the door with a ‘popular model’ leave and go somewhere else: your feet deserve more than just a popular pair of shoes – they deserve the right shoes.

Expect to be interrogated on your running history, goals, the typical terrain you run, or want to run, any aches or pains that you experience when running, any history of injuries (not just injuries caused by running) and the shoes you’re currently using. With this background, the sales person can start to select a few options for you to try. If you like the feel of the shoe on your foot you should then walk around in them before doing a bit of light jogging or running with them on.

The sales person should monitor your gait and foot strike in the shoes to determine if they’ll work for your unique running style. Stander explains that it’s exceptionally difficult to evaluate a runner’s gait from behind as the feet then go all over the show after leaving the ground. It’s far easier to identify potential issues from in front and side on – so be wary of a sales person who claims to be able to evaluate your style from behind when you’re running on a treadmill.

That’s not to say it’s impossible, an experienced biokineticist or running coach should be able to do so, it’s just somewhat difficult.

Old school The trend in running shoe design at the moment is away from an over designed shoe to a shoe which allows for a more natural stride. Currently the vogue is for minimalist May|Jun 2015 Vol 18 www.topsatspar.co.za

45

Gearing up

shoes, but you needn’t worry if you’ve never run in them: traditional shoes are still readily available. And if you’ve only ever run in a traditional shoe no sales person should try to force you into a minimalist shoe.

What has changed, however, is the arched based approach to shoe selection. The thought process was once that the plantar fascia (the thick band of connective tissue on the base

supination, to the point where it is a

of your foot, connecting your heel bone

problem, is fairly rare and is often

to your toes) required support from a

present from birth or the result of an

running shoe. Thus runners were advised to purchase shoes for their normal arched, high arched or flat footed feet.

The theory was that flat feet required shoes offering support, and high arches needed shoes with better shock absorption. Normal arches? Well, neutral shoes were called for. Although not entirely redundant nowadays, this approach is a little simple and doesn’t take cognisance of all the other

“If you’ve been running trouble free for years in a traditional shoe you’ll be best served staying with that style of shoe.”

structures in your feet, legs and back

reduction is the obvious attraction for

which affect your gait.

most runners but for trail runners, the

Shoes designed to provide arch support are also not without their issues.

ankle injury.

A bit of pronation is completely natural, in fact it’s not common for runners to land with their feet entirely level. Most shoe manufacturers offer shoes to compensate for excessive pronation or supination, but Stander suggests that in extreme cases it’s best to seek medical advice from a physiotherapist or biokineticist rather than attempt to correct your gait with shoes or inserts.

‘feel’ of the trail that minimalist shoes

Trail mix

provide is a major draw card.

It’s essential that you consider the type of

It used to be the overriding principle in

terrain you’ll be running on. If you’ll be

design but most manufacturers now

hitting technical single track and hiking

worry that the arch support affects the

paths then a shoe with aggressive lugs

wearer’s gait and could lead to injuries.

are preferable. But also keep in mind

The thinking now is to rather provide foot strengthening exercises and advise

PRONATED (right foot)

NORMAL (right foot)

SUPINATED (right foot)

that some soles are designed for dry, rocky trails while others are intended to

a neutral shoe that allows the foot to

Pronation vs supination

provide grip on wetter terrain. The soles

move more naturally on impact.

Pronation – If you land on the outer

of shoes intended for soft, wet ground

Again though, don’t get caught up

edge of your foot and your foot rolls

will wear faster than those designed for

in the sales person’s marketing schpiel.

inwards. Another sign is your ankle

drier terrains, especially if you run on the

If you’ve been running trouble free for

bending inwards during footfall.

road with them.

years in a traditional shoe your best

Supination – Also called under-

If you intend spending most of your

option is to stay with that style of shoe,

pronation, supination is when you land

time running on gravel roads grip won’t

or transition slowly through decreasing

on the inner edge of your foot and it

necessarily be your primary concern.

levels of cushioning and support

rolls outwards, forcing your ankle

So you’ll be able to get away with a

towards a minimalist shoe. The weight

outwards during footfall. Excessive

less aggressive tread pattern – and

46 www.topsatspar.co.za

May|Jun 2015 Vol 18

footwear perhaps even a road shoe with a

natural running you would land on the

durable sole. Speak to your local shoe

fore and mid foot. Proponents of natural

guys and see what options they

running argue that you run that way

suggest will suit your needs best.

when running in sport (like tennis, football or rugby) so why not when

Holy soles

you run as a sport? Barefoot shoes are designed to be worn when

Speaking sole, you should

running naturally, but because

consider the flexibility, amount of

changing your running style takes

cushioning and rock protection

time, it’s not a good idea to

offered. Minimalist shoes have less

switch from a traditional running

cushioning than usual and are often more flexible, but with hardy

style and use of traditional

heel and forefoot protective plates

running shoes to barefoot shoes and a natural running style in one go.

(normally made from a harder rubber compound than the rest of the sole) they don’t have to completely compromise trail ‘feel’ for protection.

What will affect the flexibility of the shoe is the presence of a hardy protective plate through the arch of the foot area, or a ridged plastic bar running the length of the sole. These structural support features are great for runners with less foot strength and flexibility, or just to provide a bit more confidence when descending on rocky trails.

Break your shoes in Don’t buy a new pair of shoes and head straight out on the trails for a long run or a race. Ease into them; do a few short runs and feel if you’ve made the right decision.

Bennie Stander is the coach and running shoe expert at Stellenbosch’s trail running specific store, Runners Rest.

Stander is a firm advocate of natural running and has built up a cult following, with physios and runners recommending him as the shoe guru.

Nick Velthuysen is the owner of Runners Rest and a competitive trail runner. Get in touch with them via Twitter at @RunnersRest.

(Article first published in Full Stride. @fullstride)

Some question the need to switch at all, but ultimately you need to make an educated decision for yourself.

Buyer beware We asked Stander what the biggest mistake is when buying a new pair of shoes. His answer was instantaneous and simple: “Don’t buy shoes by colour!” While you do need to look good on the trails buying shoes just because they are pretty and purple or cool and electric blue is a sure-fire recipe for injury.

Price is definitely a factor. Don’t go cheap and nasty. Expect to pay from R1 200 upwards. Your feet will thank you if you save up and get a decent pair of running shoes.

Key words

is lightweight, has a small drop (less than

Ask an expert

DROP – the difference in sole

5mm) and is flexible, chances are it’s

We hope that this article has helped to

cushioning, denoted in mm, between

minimalist. (Think Nike Free road shoes.)

clue you up on the ins and outs of trail

the heel and toe of the shoe.

BAREFOOT SHOES – like the Vibram

running shoes. Ultimately though,

(Traditional running shoe drop ±12mm)

FiveFingers and Merrell Barefoot they

you’re best served by visiting a

MINIMALIST – in the spectrum of running

are shoes which offer only the thinnest

specialist running store and putting

shoes it’s pretty diffcult to tell just where

of soles, providing basic rock and thorn

your faith in the professionals. Ask a

minimalist shoes begin and traditional

protection.

member of your local trail running club

shoes end (so there is definitely

NATURAL RUNNING – rather than landing

for a referral to a sales person who

something for everyone) but if the shoe

on your heel and rolling forward, in

knows his stuff.

May|Jun 2015 Vol 18 www.topsatspar.co.za

47

Available at TOPS at SPAR and SPAR stores

Thingamajigs

A R G O OD SP

A

1

5

W

AR.CO.Z

Call the S HOTLINE 60 313 141

G AT W W

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VIN LI

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48 www.topsatspar.co.za May|Jun 2015 Vol 18

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May|Jun 2015 Vol 18

www.topsatspar.co.za 49

Entertainment

Variety spices up life music

Eclecticism and diversity aptly describe this issue’s book, CD and DVD selections

by Ashlee Attwood. Even within Fall Out Boy’s CD offering there’s a range of pop, rock, electronica and even Indian musical influences on display! Author Clive Cussler draws on his military and marine archaeology background for his latest novel while Cheryl Strayed’s book about her epic 1100 mile hike along the Pacific Coast trail has been turned into a movie starring the actress Reese Witherspoon after hitting the bestseller lists following a pick from Oprah Winfrey’s Book Club.

cd’s

Fall Out Boy – American Beauty / American Psycho Marking their staying power in an era when ‘careers’ come and go in the blink of an eye or the flash in a pan, Fall Out Boy’s sixth album sees the band drawing on a range of influences. “Centuries” is all about cultural staying power, while the poppy “The Kids Aren’t Alright” and the perfect “Favorite Record” advance similar pop-culture themes but with melancholic underscores. While the CD could come across as unhinged, using its collection of rock riffs, hip-hop grooves, Indian music motifs, gang vocals, aged electronic and pop-punk refrains, Patrick Stump’s full-bodied voice and the band’s pure songwriting acumen handily hold the disparities together.

Imagine Dragons – Smoke + Mirrors Digital downloads might be the most current way of measuring the popularity of a band but this Las Vegas quartet still knock it out the park with their multi-Platinum blend of modern rock energy, pop hooks, and R&B-influenced production – and they still mix things up enough to maintain momentum. “I’m So Sorry,” revolves around forceful hard-rock riffs, while the single “Gold” tosses a bit of Latin music influence into the infectious groove. “Dream” moves along on gentle piano chords and frontman Dan Reynolds’ soulful croon. By the time things close with the ethereal “The Fall,” it’s a triumphant album from a band that refuses to be pigeonholed.

Charli XCX – Sucker British musicians are setting the world alight, as evidenced by Sam Smith’s

the PAPER

domination of the Grammy music awards earlier this year. Charli XCX is a 22-year-old ‘songwriting savant’ according to some savvy critics. She’s stepped confidently into 2015 as the most fun girl in any room she enters. She comes into her own with Sucker, a defiantly spiky teenage riot packed into 13 punky gems. It’s a dance party, a mosh pit and a feminist rally – Charli’s definitely in charge.

50

CORNER Wild: A Journey from Lost to Found – Cheryl Strayed

Ever wanted to put your life on hold? That’s exactly what 26-yearold American writer Cheryl Strayed did when she thought she’d lost everything. In the wake of her mother’s rapid death from cancer, her family disbanded and her marriage crumbled.

With nothing to lose, she made the most impulsive decision of her life: to walk 1 100 miles of the west coast of America - from the Mojave Desert, through California and Oregon, and into Washington

state - and to do it alone. She had no experience of long-distance hiking and the journey was nothing more than a line on a map. But it held a promise - a promise of piecing together a life that lay in ruins at her feet.

Then she wrote about her experiences – and found the book on the bestseller lists as well as being turned into a Hollywood movie starring Reese Witherspoon.

All the Bright Places – Jennifer Niven

Theodore Finch is fascinated by

death, and he constantly thinks of ways he might kill himself. But each time, something good – no matter how small – stops him.

Violet Markey lives for the future, counting the days until graduation, when she can escape her Indiana town and her aching grief in the wake of her sister’s recent death.

When Finch and Violet meet on the ledge of the bell tower at school, it’s unclear who saves whom. And when they pair up on a project to discover the “natural wonders” of their state, both Finch and Violet make more important

dvd’s

Mooirivier Expect to

see some of South Africa’s most recognisable actors in this Afrikaans romantic comedy. The plots involving Nadia Beukes, Heinz Winkler, Hykie Berg, Suzzi Swanepoel, Gys de Villiers and others are all interlinked. It tells the tale of different couples who go on a voyage of discovery of what love truly is – not the fairy tale version – but the comical reality of what it really takes to make it conquer in the end.

discoveries: It’s only with Violet that Finch can be himself—a weird, funny, live-out-loud guy who’s not such a freak after all. And it’s only with Finch that Violet can forget to count away the days and start living them. But as Violet’s world grows, Finch’s begins to shrink.

Cemetery Girl – David Bell

Tom and Abby Stuart had everything: a perfect marriage, successful careers, and a beautiful 12-year-old daughter, Caitlin. Then one day Caitlin vanished without a trace. For a while they grasped at every false hope and followed every empty lead, but the tragedy ended up changing their lives, overwhelming them with guilt and dread, and shattering their marriage. Four years later, Caitlin is found alive dirty and dishevelled yet preternaturally calm.

CD’s, DVD’s and books

Jupiter Ascending

From the streets of Chicago to the far-flung galaxies whirling through space, Jupiter Ascending tells the story of Jupiter Jones (Mila Kunis), who was born under a night sky, with signs predicting she was destined for great things. Now grown, Jupiter dreams of the stars but wakes to the cold reality of a job cleaning other people’s houses and an endless run of bad luck. Only when Caine (Channing Tatum), a genetically engineered ex-military hunter, arrives on Earth to track her down does Jupiter begin to glimpse the fate that has been waiting for her all along – her genetic signature marks her as next in line for an extraordinary inheritance that could alter the balance of the cosmos.

She won’t discuss where she was or what happened. Then the police arrest a suspect connected to her disappearance, but Caitlin refuses to testify, leaving the Stuarts with a choice: Let the man who may be responsible for destroying their lives walk away, or take matters into their own hands.

And when Tom decides to try to uncover the truth for himself, he finds that nothing that has happened yet can prepare him for what he’s about to discover.

Mirage - Clive Cussler

In October 1943, a US destroyer sailed out of Philadelphia and supposedly

Are You Here Ben Baker is a man-child who scribbles ideas in a notebook and lives on his couch getting high. His friend since childhood, Steve Dallas, is a moderately successful weather reporter who is living a superficial life. When Ben’s father dies, Steve drives him home and they re-connect with Ben’s successful and driven sister Terry, and their free spirited beautiful step-mother, Angela, who is younger than they are. The reading of the will drives Ben to come up with a new purpose in life, but those around him don’t prove to be very supportive, and they all are forced to re-examine their own lives.

vanished, the result of a Navy experiment with electromagnetic radiation. The story was considered a hoax — but now Juan Cabrillo and his Oregon colleagues aren’t so sure.

There is talk of a new weapon soon to be auctioned, something very dangerous to America’s interests, and the rumours link it to the great inventor Nikola Tesla, who was working with the Navy when he died in 1943. Was he responsible for the experiment? Are his notes in the hands of enemies? As Cabrillo races to find the truth, he discovers there is even more at stake than he could have imagined — but by the time he realises it, he may already be too late.

DISCLAIMER All books featured here are distributed by Penguin Books SA. May|Jun 2015 Vol 18 www.topsatspar.co.za

51

Book Giveaway

E

nter stage left, Erica Platter and her partner in PawPaw Publishing, photographer Clinton

Friedman, the duo behind Durban Curry, So Much of Flavour.

With a surname such as hers, it’s hard not to make the connection with one of the most successful wine books in the world – the annual Platter’s Guide to Wines of South Africa. It’s a publication that she and husband John began

A taste of Durban

In spite of the fact that there are shelves full of books about curry, that fiercely tasty dish so beloved of many South Africans – including former President Nelson Mandela– the definitive work on Durban curry was sorely missing. No longer.

more than 30 years ago while living on a wine farm in Stellenbosch. They subsequently sold the book (now owned

by Diners Club) and semi-retired to Umhlali on KwaZulu-Natal’s north coast.

Only semi-retired, mind, because there’s always the idea of a book brewing in one of the Platters’ fertile minds!

The Platter’s love a good curry – and Durban Curry is Erica’s homage to the people and places where it can be found.

investigative journalist on M-Net’s Carte

Kevin’s Chicken & Prawn Curry

Blanche weekly magazine show. So it’s

INGREDIENTS:

chicken with salt and pepper. Fry in oil

surprising to read in her foreword to

1 Tbsp turmeric powder

until golden brown. Remove chicken,

Durban Curry, So Much of Flavour that

½ tsp chilli powder

set aside. Add prawns to pan, fry until

she found such a dramatic difference

¼ tsp cinnamon powder

semi-cooked. Remove, place with

between the curries of her KwaZulu-

1 tsp ground coriander

chicken. Add onion to same pan, fry

Natal childhood and those of India

¼ cup lemon juice

until translucent. Then add ginger,

when she visited there.

600g cubed chicken breast

garlic and the reserved spice paste.

Salt & pepper

Sauté until fragrant. Mix in tomatoes,

recipes out of chefs at Umhlanga

½ cup oil

cook for 6 minutes on medium heat.

Rocks’ Oyster Box Hotel, the famous

800g prawns, shelled and deveined

Blend in curry leaves. Keep on cooking,

Seabelle, Britannia Hotel, Impulse and

1 large onion, finely sliced

adding some water if necessary, until

so many more. In some cases (such as

1 tsp ginger paste

consistency of a thick curry sauce. Mix

Tony Govender’s mixed veg and fruit

1 tsp garlic paste

in chicken and prawns, cover, simmer

pickle) quantities and measurements

2 tomatoes, pureed or chopped

until the chicken is tender. Add

are utterly absent – because none

½ cup curry leaves, finely sliced

coconut cream, cook another 5

exist! When Govender makes it, he

1 cup coconut cream

minutes, season with salt and pepper.

does so by taste, feel and years of

1 handful fresh coriander, chopped

Stir in and scatter coriander just before

Contributing to the book is Devi Sankaree Govender, the instantly recognisable feisty, ‘take no prisoners’

Devi and Erica cadged and cajoled

experience.

52 www.topsatspar.co.za

METHOD: Mix together all powdered spices, add lemon juice to form a paste. Season

serving. Especially good with rotis.

May|Jun 2015 Vol 18

Kevin Joseph is the executive chef at the Oyster Box Hotel in Umhlanga.

Local flavour

Kevin’s Chicken & Prawn Curry

May|Jun 2015 Vol 18 www.topsatspar.co.za

53

Book Giveaway

Fatima’s Fabulous Beef Curry

54 www.topsatspar.co.za

May|Jun 2015 Vol 18

INGREDIENTS:

METHOD:

2 Tbsp olive oil

Put oil in a large saucepan over

Aromatics: 1 cinnamon stick, 2 bay

moderate heat. Add aromatics and

leaves, ½ tsp fennel seeds

onion. Cook, stirring occasionally, until

1 medium onion, finely chopped

translucent: about 5 minutes. Add

2 cloves garlic, finely minced

garlic, ginger, chillies, thyme and curry

1 Tbsp fresh ginger, minced

leaves. Cook, stirring for 1 minute. Add

2 green chillies, sliced lengthwise

curry powder, coriander and cumin

1 tsp fresh thyme

powders. Cook for one minute. Add

5 curry leaves

meat to pan. Cook, stirring until all

2 Tbsp medium curry powder

spices have combined. Add tomato

1 tsp ground coriander

puree, some chopped coriander, salt

1 tsp ground cumin

to taste. Allow to cook gently for about

400g beef fillet, cubed

15 – 20 minutes on moderate heat.

250ml tomato puree

Lastly add chickpeas, allow to cook

250g chickpeas, cooked

through for 5 minutes. Garnish with

Fresh coriander, chopped

coriander sprigs. Serve with basmati

Salt to taste

rice, roti and sambals.

Local flavour

Traditional Broad Beans Bunny Curry INGREDIENTS: 1 onion, chopped 3 whole green chillies ¼ cup oil 2 tomatoes, chopped ½ tsp each turmeric, dhania, cumin powders 1 tsp good curry or chilli powder 1 tsp crushed ginger-garlic Splash of water Salt to taste 1 cup broad beans boiled until soft

METHOD: Gently fry onions and chillies in oil until softened. Add tomatoes. Cook until moisture has evaporated. Add spices and a splash of water.

Continue cooking until spices have melded with tomato. Add this mixture to beans, with a little more water if necessary. Cook gently until gravy is thick. Serve in a bunny (a quarter loaf of white bread, hollowed out inside.)

enter now!

To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline is Friday 12th June.

The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

win

Stand a chance to receive a copy of the Durban Curry, So much of flavour book SEE T&C’S ON PG 2

Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST

Double your chance of winning!

Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.

Call the TOPS HOTLINE 0860 313 141

May|Jun 2015 Vol 18 www.topsatspar.co.za

55

left strap Silwood Kitchen

Pliny the Elder, that wise Roman, wrote about cloves as early as 100 BCE but the spice trade was already well established by then.

Historians estimate that trade in spices stretches as far back as 2 000 BCE, with its roots to be found in the South and the Middle East. South Africa’s history owes much of its food and cultural tradition to the Malay spice influence and the activities of the Dutch East India Company. But when it comes to spices, there’s nothing like a curry to satisfy the need for heat! Photography by Ashlee Attwood.

Heating things up

Basic meat curry & rice

Serves 4

INGREDIENTS: For Curry:

500g beef/lamb,

30ml sunflower oil

cut into 3cm

1 onion, chopped

cubes

METHOD:

pressure cooker and cook on low

1-2 cloves garlic,

125ml water

Curry: Heat the oil in the saucepan;

pressure for 45 - 60minutes.)

chopped

1 tin chopped

add the onion and sauté for

Uncover, reduce to thicken sauce if

10 ml fresh ginger,

tomatoes

approximately 10 minutes until light

necessary. Adjust seasoning to taste

grated

5 ml tomato paste

golden. Add the garlic, ginger, chilli

with salt and pepper.

Red chilli, seeded

½ cinnamon stick

(to taste), the ground spices and

and chopped

1 curry leaf

cardamom, stirring, for 30 seconds, until

Rice: Place rice, water and salt into a

5ml ground cumin

Salt and pepper

fragrant. Add the meat and allow it to

small saucepan and bring to the boil.

5ml ground

30ml chopped

take on some colour. Add the water,

Turn down to a simmer, cover, and

coriander

fresh coriander

tomatoes, tomato paste, cinnamon

allow to cook for 10 - 15mins until the

stick, curry leaf and a pinch of salt. Mix

rice is tender and all the water has been absorbed.

2½ ml ground turmeric

For Rice:

thoroughly, then reduce the heat and

Seeds from 2

200ml rice

simmer, covered, for 1½-3 hours, until

green cardamom

400ml water

the meat is tender. Stir occasionally.

To serve: Serve curry and rice garnished

pods

Pinch salt

(Alternatively, you could place it in a

with coriander leaves.

May|Jun 2015 Vol 18 www.topsatspar.co.za

57

TOP Nosh

Spring rolls with sweet chilli dipping sauce Yields 24 canapĂŠs

58 www.topsatspar.co.za

May|Jun 2015 Vol 18

Silwood Kitchen INGREDIENTS:

Available GO TO ‘IN THE BASKET’ at TOPS at ON FOR YOUR FULL SPARPG71 and SPAR stores GROCERY LIST

For Spring rolls: 5g glass noodles 15ml oil

Call the TOPS HOTLINE 0860 313 141

1 chicken breast, shredded (optional) 20ml soy sauce 1 oyster mushroom, sliced 150ml cabbage, finely shredded 100ml carrots, finely shredded Pinch Chinese 5-spice 1 clove garlic, crushed 20ml bamboo shoots, drained and finely sliced

leave under a damp kitchen towel

20ml mung bean sprouts

while not using. Place one square on

1 spring onion, thinly sliced on diagonal, including green part Salt and pepper to taste 6 spring roll wrappers 1 egg, beaten For sweet chilli dipping sauce: 180g sugar

METHOD:

the work surface with a corner pointing

For Spring rolls

towards the body, brush opposite

Noodles: Pour boiling water over

corner well with beaten egg. Place

the glass noodles and allow to

25ml filling on the corner closest to you.

stand for five minutes to soften.

Fold the corner point over the filling and

Drain, rinse and cut into short

tuck in tightly. Roll until level with next 2

pieces.

corners, fold in these corners and continue to roll up to form a spring roll.

65ml water Filling: Heat a little oil in a wok and

Repeat process with remaining

stir-fry the chicken briefly until just

wrappers and filling. Cover and store in

5ml salt

cooked, add 10ml soya sauce and

cool place until ready to fry.

3 chillies, deseeded and finely sliced

remove from the wok. Heat a little

1 clove garlic, chopped

more oil and stir-fry the mushroom,

For Sweet chilli sauce

cabbage and carrot for 1-2

Place all the ingredients – except the

minutes. Add a pinch of 5 spice, the

corn flour – in a small saucepan. Stir over

Specialised equipment:

garlic, bamboo shoots, mung bean

a low heat until the sugar has dissolved.

Wok, colander, pastry brush, deep-fat

sprouts and spring onion and stir fry

Simmer mixture for six minutes. Slake the

fryer, absorbent paper

for 30 seconds to heat through. Do

corn flour in 15ml water and add to the

not overcook. Remove from the

mixture. Simmer for one minute to

heat; add the remaining 10ml soya

thicken. Cool.

20ml rice vinegar 50ml red wine vinegar

3ml corn flour

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

sauce. Mix in the chicken and glass noodles and adjust seasoning if

Frying: Deep fry spring rolls at 180°C

necessary. Place the filling in a

till golden, then drain on absorbent

colander to drain off excess liquid

paper.

and allow to cool thoroughly.

To serve: Serve spring rolls with sweet Rolling: Cut each spring roll

chilli dipping sauce, garnished

wrapper into four equal squares,

with coriander.

May|Jun 2015 Vol 18 www.topsatspar.co.za

59

TOP Nosh

Green Thai Chicken Curry with basmati rice INGREDIENTS:

METHOD:

Curry:

Curry: Heat the oil and stir-fry the onion for 1 - 2 minutes, add peppers, if using,

30ml vegetable oil

and the curry paste. Continue stirring for 1 - 2 minutes. Add the coconut

1 onion, sliced, Chinese style

cream, chicken, bamboo shoots and water chestnuts. Stir well and bring to a

1 green pepper, sliced

simmer. Leave until the chicken is cooked through. Add the ginger and adjust

20 - 30ml Thai green curry paste

seasoning with fish sauce, sugar and lime juice.

1 tin coconut milk 450g chicken breast or thigh, finely sliced

Rice: Soak the rice in cold water for 5 minutes then rinse well. Place the rice in

20ml bamboo shoots, sliced (optional)

a small saucepan with the water and salt. Bring to a simmer, cover and allow

20ml water chestnuts, sliced (optional)

to cook for approximately 5 - 6 minutes until the water has

10ml fresh ginger, finely chopped

evaporated and the rice is tender. Remove from the heat

20 - 30ml fish sauce

and fluff with a fork.

15 - 20ml palm sugar or 5 - 10 ml sugar Lime/lemon juice to taste

To serve: Just before

30ml basil or coriander leaves

dishing up, heat the curry and add the basil

Rice:

or coriander leaves.

250ml basmati rice

Serve curry with the

300ml water

rice, garnished with basil

3ml salt

or coriander.

60 www.topsatspar.co.za

May|Jun 2015 Vol 18

Blogspot

The trees have lost all their leaves and are starkly naked and bare while chilly mornings are frosty and nights are cold. The season has changed and the emphasis during these months is on comfort and warmth.

W

ho doesn’t love a gorgeous, warming curry on a cold winter day? Well, I have a

foodie confession. It was only in my

Stoking the fires

Paneer Curry Makes 2

twenties that I really began to appreciate and enjoy this wonderful dish in all its forms and different flavours. These days I could not imagine winter, or in fact any season of the year, without it!

Of course, spices have the ability to elevate any dish to new heights and none of the meals I cook at home would be complete without them.

There is something particularly satisfying though about rummaging around in the spice rack and playing around with different blends and flavours to create a sumptuous curry dish from scratch.

If you are a little uncertain about where to start, then this paneer curry recipe should point you in the right

INGREDIENTS:

1 tsp ground cumin

salt

direction. If you are not able to get your

2 Tbsp sunflower oil

2 tsp garam masala

pepper

hands on some paneer from one of our

1 cup cubed paneer

1/2 tsp turmeric

60ml cream

fantastic local markets it is very easy to

1 onion, finely chopped

1/4 tsp chilli flakes

rice and/or naan bread

make your own. In fact, I would

2 tsp garlic paste

1/4 tsp cinnamon

to serve

encourage you to do so! There are

1 tsp ginger paste

1 x 400g tin tomatoes

many resources on the web to help you

2 tsp ground coriander

250ml water

along. I made my own by boiling milk and lemon juice together, and then

METHOD: 1. Heat 1 tablespoon of

tumeric, chilli flakes and cinnamon to

draining the curds in some cheesecloth

sunflower oil in a large saucepan.

the pan. Stir well and cook for a further

– could not be simpler.

Gently fry the paneer cubes until

minute. 4. Add the tin of tomatoes and

golden on all sides. Set aside on some

water. Season with salt and pepper,

I have you covered in this issue too.

kitchen towel. 2. Heat the remaining

cover and simmer for 20 minutes until

A moist chocolate cake topped with

tablespoon of sunflower oil in the same

thickened. 5. Stir the cream and

cinnamon meringue is sure to help

saucepan. Add the onion, garlic and

paneer into the curry. Check the

chase away any winter blues.

ginger and sauté for 2 minutes. 3. Add

seasoning, heat through and then

the coriander, cumin, garam masala,

serve with rice and/or naan bread.

If you are looking for a sweet fix then

Bon appétit!

62 www.topsatspar.co.za

May|Jun 2015 Vol 18

GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST Call the TOPS HOTLINE 0860 313 141

something spicy Available at TOPS at SPAR and SPAR stores

INGREDIENTS:

1 3/4 cups flour 2 tsp baking powder 1 1/4 cups castor sugar 1 tsp bicarbonate of soda 4 Tbsp cocoa + extra for dusting pinch of salt 1 cup hot water 1/2 cup sunflower oil 1 Tbsp white vinegar 4 large egg whites, room temperature 180g castor sugar 1 tsp ground cinnamon 1/2 tsp vanilla extract METHOD: 1. Preheat your oven to 170°C. Line the base of a 22cm round springform cake tin with baking paper and grease well.

2. Sift the flour, baking powder, castor sugar, bicarb, cocoa and salt into a bowl and mix. 3. Add the hot water, sunflower oil and vinegar and whisk until you have a smooth batter. Pour the batter into your prepared tin. 4. Place the egg whites in a clean bowl and whisk to soft peak stage.

5. Combine the castor sugar and cinnamon. Add 2 tablespoons of cinnamon sugar at a time to the egg whites, beating

Chocolate Meringue Cake

well after each addition. Add the vanilla extract and whisk until all the sugar has dissolved and you have a thick, glossy meringue. 6. Carefully place heaped tablespoons of meringue on top of the cake batter. Use the back of a teaspoon to gently smooth the meringue to cover the top of the cake. 7. Pop the cake in the oven for approximately 1 hour, or until a

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

carefully inserted skewer comes out clean.

Allow to cool completely before removing from the tin. Dust the meringue with cocoa powder just before serving.

May|Jun 2015 Vol 18 www.topsatspar.co.za

63

Tuisnywerheid

Kerrieafval op die kole Mense skrik gewoonlik vir derms en dinge – maar baklei met mekaar om die laaste skilpadjie te eet. Hoe is dit dat afval vreesaanjaend is terwyl lewer en netvet ’n lekkerny is?

A

s diereliefhebber, glo ek

skop. Jy sal verslaaf raak en later

onteenseglik daarin om ons

opbeweeg na die kulinêre hemeltuin

vierbeen-geliefdes met

van vaal-afval en skaapkop.

respek te behandel. Een van die vernaamste vertonings van respek is

potjiekos op die kole kry hy werklik ’n

om te sorg dat alle dele van ’n dier wat

ander dimensie.

sy of haar lewe vir jou kospotte opgeoffer het, geëet word.

Diegene wat dus hul neuse optrek vir

skaapafvalle. Dis is deesdae algemeen verkrygbaar en bestaan gewoonlik uit

binnegoed van ’n skaap of bees, wel,

pens, vier pote en die kop. Die harsing

julle sal nie net nooit in die vreugdes

mag apart wees, oulik toegedraai in

van ’n geurige afvalgereg kan deel nie,

die blaarpens, en die kop is gewoonlik

Om ’n skaap te laat sterf slegs vir die boude en ’n paar tjops grens aan die onetiese.

Daar is niks so heerlik soos ’n pot afval nie. En as die idee jou afskrik, probeer ’n gekerriede afval om mee af te May|Jun 2015 Vol 18

Vir ses mense neem jy twee skoon rou

afval, daardie lekkerste-van-lekker

maar die gewetes hoort ook te pla.

64 www.topsatspar.co.za

Afval is heerlik in die oond, maar as

oopgekap. Indien nie, vra vir die slagter om dit te doen voordat jy op jou tog in die buitelug aan.

(My SPAR in die Paarl verkoop die mooiste, skoonste afvalle ooit!)

Gooi die afvalle net so in jou meneer van ’n pot – ek verkies die platboom.

Bedek die afval met water en een koppie bruin asyn. Gooi drie lourierblare en vier naeltjies by.

Emile Joubert

BESTANDDELE 2 skoon rou skaapafvalle 4 skaap pote 1 skaap kop 250ml bruin asyn 3 lourierblare 4 naeltjies 1 tot 2 eetlepels kerriepoeier een teelepel borrie 2 teelepels sout en ’n paar draaie peper 4 tot 6 middelgrootte aartappels 62.5ml koppie brandewyn OM TE DIEN: rys of stampmielies Ui-en-tamatieslaai en/of beet Mrs Balls pens in repies of blokkies wat lekker in die mond gaan pas. (Die pens brand makliker aan as dit kleiner gesny is, so

gooi jy 4 tot 6 middelgrootte

moet dit nie van die begin van die

aartappels wat in kwarte gesny is in die

Luister mooi

proses doen nie.) Behou in hemelsnaam

pot. Hou net dop dat die aartappels

Nou het jy mos jou vuur langs die pot.

net die sous in die swart pot. Plaas dié

nie al die vloeistof absorbeer nie.

Krap ’n groot hoop kole onder die pot

terug op die vuur, want nou moet ’n

Indien dit gebeur, gooi nog water of

in en sit die deksel op. En luister. Ja,

belangrike besluit geneem word.

droë wit wyn by.

daar kom dit, ná so 10, 15 minute begin

As jy van ’n lang sous (baie en dun

Wanneer die aartappels sag is, gooi vir

die pot prut. Nou is dit kophou. Prut jy

sous) hou, kan jy sommer die afval

jou so ’n kwart koppie brandewyn by,

te vinnig, brand die afval verbasend

terug in die pot ingooi. Hou jy egter van

roer deur, en bedien op rys of

maklik aan weens die suikers en

’n dikker sous, moet jy die vloeistof

stampmielies. ’n Ui-en-tamatieslaai en/of

ensieme in die organe. Té stadig en jy

afkook tot die sous die verlangde

beet is heerlik hiermee saam aangesien

gaan heelnag daar sit.

tekstuur en hoeveelheid bereik het.

dit die lymerigheid perfek afwissel. En ja,

Doen soos verlang.

moenie van die Mrs Balls vergeet nie ...

So, beheer die kole sodat die borrelklanke egalig teenwoordig is en

Wanneer die sous reg is, gooi jy die

Jy kan, as jy wil, ’n paar

nie wegholwarm nie. Ja, ja. Jy mag

afval terug in die pot met 1 tot 2

skaapnektjops saam met afval kook vir

nou en dan die deksel oopmaak net

eetlepels kerriepoeier (afhangende van

’n ryker, vleiserige geur. Ek hou egter

om te tjek, maar teen die regte tempo

jou speserylus) en een teelepel borrie,

van hom nes hy is.

behoort die sous nie weg te kook nie.

asook 2 teelepels sout en ’n paar draaie

Kook hom vir twee ure. Dan haal jy

peper. Roer als goed deur. En sit terug

jou pot van die kole af en maak die

op die kole vir nog 1 tot 1,5 uur. Hoe

deksel oop. Skep die afval in ’n ander

langer hoe beter! Toets totdat die

groot bak, laat dit ’n bietjie afkoel en

verlangde tekstuur bereik is deur nou en

haal die groot bene uit – dis nou die

dan die sjef se voorreg te gebruik en ’n

kopbeen en van daardie groterige

proesel uit die pot te neem.

kneukels in die pote. Sny ook nou die

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

Sowat 30 minute voordat jy wil eet, May|Jun 2015 Vol 18 www.topsatspar.co.za

65

Compassion

Y

ou know the feeling: you’re stuck in traffcc. t’s iimossiily log-jaiied and soie idiot tries

Be kind

forialised in the shame of the weisite wwwc.raknoiinationsc.org and was covered iy MNet’s Carte Blanche

to force his way in front of you, without

mrograiie with anchor Derek Watts

indicating, without even looking to see

endorsing #RAK15c. Lindeque iaintains

if you are watching or even willing to

that the caimaign is mroof that South

give hii a gam! He’s intent on

Africa is full of mossiiility

forcing his way inc. As the red iist of

and alive with ommortunityc.

road rage descends, you go out of

“Ubuntu is alive and kicking in

your way to ensure that car doesn’t get

all of us.”

a gam, inching closer to the iuimer of

That siall act has transforied not just

the car in frontc.

Lindeque’s life, iut hundreds of

Alternate scenario: You’re stuck in

thousands of others as wellc. Feediack

traffc, indicator ilinking on and oo, head swivelling as you try to iake eye-contact with the car alongside, trying desmerately to get into an iimossiily log-jaiied lanec. And soieone heeds your mlight – slows down just a tad and gives you a gamc.

“What an angel! My hero! owe you one,” you think, with homefully a wave of thankful acknowledgeientc. And

arrives froi as far afield as reland,

His one minute YouTube clip has logged 780 000 views – and is still being watched. Not only that but it has inspired hundreds of thousands of people to do the same.

Canada and the United Statesc. But this is nothing newc. t ammears that Lindeque has siimly tammed into a growing groundswell of mositivity which is universalc.

Everyone lives iusy lives – and nowhere is this iore oivious than in soie of the world’s largest cities; New York, London, Tokyo, Muiiai, Shanghai … iut meomle are also cognisant of the

what hammens after that? Frequently,

hoieless guy he encountered at the

fact that a life without ieaning or

you will do exactly the saie – ieing

traffc intersection on the drive hoiec.

murmose is essentially an eimty onec.

kind and giving soieone else a gam…

But he didn’t stop there: he in turn

Did you know that there is one day

challenged others to coiiit a randoi

offcially designated

act of kindness rather than a

Day? This year, it’s November 13 2015,

positive effect.

neknoiinationc. His one iinute YouTuie

according to the weisite

Brent Lindeque is your average South

clim has logged 780 000 views – and is

wwwc.randoiactsofkindnessc.org

African ilokec. And ieing a tymical

still ieing watchedc. Not only that iut it

iloke his iates challenged hii in the

has insmired hundreds of thousands of

Kindness Day is the naie of an

#neknoiination drinking gaie in

meomle to do the saiec.

unoffcial holiday increasingly celeirated

Good behaviour has a

“I had no idea that this would spark a

Feiruary 2014c.

“Last year when was noiinated to down a drink as a dare, thought there iust ie a ietter way to use this

orld indness

Wikimedia remorts that “Randoi Acts of

around the world iy localities or

global frenzy of kindness. It’s incredibly

organisations, or nationwide, in order to

humbling,” said Lindequec.

encourage acts of kindnessc. The original

n his words on his ilog mrofile: “ ’i a

founders of a national Randoi Acts of

mlatfori,” he stated on the

guyc. ’i involvedc. ’i a reielc. tweet

Kindness Day are Megan Singleton, Josh

weisite wwwc.raknoiinationsc.org c.

soietiies and sing in the showerc. ’i

de Jong and Marshall Grayc.”

nstead of having a shooter or

massionate aiout life and thankful ’i

n New Zealand RAK day is

chugging a ieer, Lindeque decided to

alivec. ’i exmloringc. have no idea

celeirated on Semteiier 1 – and

do soiething mositive – randoi, iut

where this life is gonna take ie iut

iegan in 2005c. Again, Wikimedia states

mositivec. He went to a fast food outlet,

know ’i excited!”

“it is not a holiday, rather a national day

iought a sandwich, chocolate and cool drink and handed it to the first 66 www.topsatspar.co.za

May|Jun 2015 Vol 18

One year later in Feiruary 2015 these randoi acts of kindness were

where the entire country is challenged to do soiething kind to a friend or

#RAK15 #RAK15

#RAK15 #RAK15 Caring

stranger for no reason at all.”

In 2010, the results of an interesting

“It is often supposed that individuals in experiments like the one described here

experiment into group dynamics were

selfishly seek to maximise their own

published in the Proceedings of the

payoffs,” wrote Fowler and Christakis.

National Academy of Sciences. Harvard

“The equilibrium prediction is to

University medical sociologist Nicholas

contribute nothing and to pay nothing

Christakis and political scientist James

to punish non-contributors, but the

Fowler of the University of California, San

subjects did not follow this pattern.”

Diego, wrote: “In a game where

According to the researchers, the

RAK Ideas: ♥ Pay for someone’s parking in a shopping centre ♥ If you’re buying coffee and a muffin, randomly pay for a coffee for the person behind you. ♥ Bring doughnuts (or a healthy treat, like cut-up fruit) to work. ♥ Let the person behind you at the

selfishness made more sense than

explanation lies not in calculations of

co-operation, acts of giving were tripled

odds and rewards, but in simple

over the course of the experiment by

behavioural mimicry: Monkey see,

other subjects who are directly or

monkey do, human style. When people

♥ Give your grandparents a call.

indirectly influenced to contribute more.”

are irrationally generous, others follow suit.

♥ Take an animal welfare dog for a walk.

The research was aimed at identifying

This mirrors what Lindeque has

cause-and-effect links. Fowler and

experienced. “I want the

Christakis analysed the results of a

RAKnominations to be even bigger than

so-called public-goods game, in which

last year and touch even more lives. In

people were divided into groups of four,

2014, we touched over one million

given 20 credits each, and asked to

people around the world by inspiring

secretly decide what to keep for

global citizens to take time out of their

themselves and what to contribute to a

day to do something kind for someone

common fund. That fund would be

else. We want to double that.

multiplied by 20%, then divided equally

“Individuals and corporates from

among the group. The best payoff

around the world have started doing their

would come if everyone gave all their

random acts of kindness and nominating

money – but without knowing what

others to do the same. We’ve had large

others were doing, it always made

corporates join the movement, and

sense to keep one’s money and skim

videos shared from Australia, Paris, Miami

from the generosity of others.

Only at the end of each game did players find out what the rest of their group had done. The game was run

and London. It’s exciting to see everyone coming on board and sharing kindness.”

“Go out there, do a random act of kindness and nominate others to do

again and again, each time mixing group

the same.”

members and keeping their identities

Visit www.raknominations.org to see the

anonymous, so that decisions were never

RAKnominations from all over the world

personal. When one person gave, others

as well as nominate friends, family and

in their group tended to be generous

colleagues.

during the next two rounds of play.

When you hear that negative, discouraging voice in your head, remember to leave yourself alone — you deserve kindness too!

Recipients of their largesse became more generous in turn, and so on down the chain. When a punishment round was added – players could spend their own money to reduce the rewards of selfish players – generosity lasted even longer.

♥

supermarket queue with only one or two items go ahead of you. ♥ Donate old or unwanted clothes to a charitable organisation.

♥ Your restaurant doggie bag? Give it to the car guard. ♥ Email or write an old teacher who made a difference in your life. ♥ Say thank you to the cleaner or security guard you walk past every day. ♥ Put sticky notes with positive slogans on the mirrors in restrooms. ♥ Buy a meal for a homeless person. ♥ Tweet or Facebook message a genuine compliment to three people right now. ♥ Smile at someone on the street, just because. ♥ Let someone into your lane. They’re probably in a rush just like you. ♥ While you’re out, compliment a parent on how well-behaved their child is. ♥ Don’t write the angry internet comment you’re thinking of writing. ♥ Cook a meal or do a load of laundry for a friend who just had a baby or is going through a difficult time. ♥ Talk to the shy person who’s sitting by themselves at a party. ♥ Help a mother with her baby stroller. ♥ Help your elderly neighbour take out the trash or mow their lawn. ♥ Give up your seat to someone on the bus or train. ♥ Wash someone’s car. ♥ Dog- or cat-sit for free. ♥ Offer to return a grocery trolley to the store or trolley bay for someone loading groceries in their car. ♥ Have a clean-up party on the beach or at a park.

May|Jun 2015 Vol 18 www.topsatspar.co.za

67

what to look out for next issue Artful blending: making the whole greater than the sum of its parts Winter warmers: Silwood’s take on soups There’s more to Elgin than apples… try wine, mountain biking, flowers and a whole lot more brought to you by

www.topsatspar.co.za

Congratulations to all of last issue’s winners

JOHNNIE WALKER® KING GEORGE VTM PRIZEWINNER.

Asher Jacobson, Sea Point, Cape Town

LOW CARB IS LEKKER BOOK WINNER:

Nonnie Peyper, Middelburg, Mpumalanga

enjoy your spoils!

68 www.topsatspar.co.za

May|Jun 2015 Vol 18

Call the TOPS HOTLINE 0860 313 141

Grocery list TOPS at SPAR

Available at TOPS at SPAR and SPAR stores

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

Groceries

Available from TOPS at SPAR Liquor

4 tomatoes

20ml water chestnuts

Fresh coriander

20 - 30ml fish sauce

7 cloves garlic 40ml fresh ginger

Baking/Dry goods

9 green or red chillies

220g flour

1 tsp fresh thyme

2 tsp baking powder

4 to 6 medium potatoes

430g castor sugar

salt and pepper

1 oyster mushroom

1 tsp bicarbonate of soda

5 tsp ground coriander

150ml shredded cabbage

4 Tbsp cocoa + extra for dusting

3 ½ tsp ground cumin

100ml shredded carrots

2.5 ml vanilla extract

2 tsp garam masala

1 spring onion

rice or samp

7 ½ tsp turmeric

1 green pepper

200ml rice

¼ tsp chilli flakes

30ml basil

250ml Basmati rice

62.5ml brandy

Available from SPAR Dried Spices/Herbs/Stock

5g glass noodles

1 ½ tsp cinnamon 1 ½ cinnamon sticks

Cans/Jars/Bottles

6 spring roll wrappers

1 ½ tsp chilli powder

465ml sunflower oil

180g sugar

½ cup +6 curry leaves

1 x 400g tin tomatoes

3ml corn flour

½ tsp dhania powder

1 tin chopped tomatoes

15 - 20ml palm sugar

5 bay leaves

15 ml white vinegar

½ tsp fennel seeds

1 cup coconut cream

65ml medium curry powder

255ml tomato puree/paste

1 cup paneer

4 cloves

250g chickpeas,

60ml cream

2 green cardamom pods

1 cup broad beans

Pinch Chinese 5-spice

250ml brown vinegar

Dairy

Meat/Fish/Poultry

1 x tin beetroot or tomato & onion salad

5 large eggs

1 x bottle of chutney

1.2 kg cubed chicken breast or thigh

6 onions

20ml soy sauce

800g prawns, shelled and deveined

3 tsp garlic paste

40ml bamboo shoots

400g beef fillet

2 tsp ginger paste

20ml mung bean sprouts

500g beef fillet or lamb

¼ cup lemon juice

20ml rice vinegar

2 x sheeps tripe

lemon or lime juice to taste

50ml red wine vinegar

4 x sheeps feet

20 - 30ml Thai green curry paste

1 tin coconut milk

1 x sheeps head

Fresh Fruit/Veg/Herbs/Spices

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

May |Jun 2015 Vol 18

www.topsatspar.co.za 71

Loopdop Gerrit Rautenbach

Die ou manne van die viswater het kleur – en geur – aan desjare se lewe gegee. Vat nou maar vir oom Nel van Laaiplek se wêreld.

N

verwysing: Dié droë vissies lyk soos

gehelp nie en met die deining hier oor so

boerbokhorings, hulle is net so hard, maar

vyf meter hoog, gooi die see die bakkie

eintlik ... eintlik stink hulle nes ’n ou bok!

heel onderstebo.

Die ander ding van oom Nel was dat, al was hy pal op see, het hy nooit leer swem

’n baadjie of ’n boei naby hom nie. So het

het nie. En hy was altyd uit in so klein ou

hy rondgedobber totdat ’n stroom hom

bakkie-boot. Heel graag stoksielalleen. As

gevat het. Hy het geweet hy gaan met dié

hy dan nou weer aan wal kom en die vis is

iewers uitspoel ...

verwerk het hy altyd vir sy huismense gesê hy moet nou ‘kantoor’ toe vir besigheid.

Daar het hy dalk so gemaak-maak of hy

Dominee hom weer genader.

“Oom Nel, het Oom darem bietjie nagedink oor dinge toe Oom nou so in

het hy die sandjies weggeskop onder die

gevaar verkeer het?”

kaai en sy fles soetes uitgegrou.

“Daar’s ’n boodskap in die bottel,” sou

Bergriviermondin die buitewyke

hy kwytraak en dan diep sluk. Diep onder

van Laaiplek was oom Nel se

die prop sou hy dan huis kry, loop slaap

plek. Kyk, oom Nel was een van die

net om vroeg weer die Weskus se water

baanbrekers van die visbedryf daai kant

aan te vat. Kort-kort so Dominee hom

van die Weskus. Om die waarheid te lieg,

aanspreek oor sy liefde vir die bottel en sy

oom Nel was eintlik al dik daar besig

onliefde vir die erediens.

naam gegee het.

Na hy veilig terug was op Laaiplek het

timmer aan sy bootjie, maar kort voor lank

et so katspoegie anderkant die

voordat die visfabriek aan Laaiplek sy

Oom Nel klou vir dood, want hy het nie

“Ag dominee, my kerk is die oop see,” was elke keer sy verweer. Een keer het selfs

As daar nou een ding was wat oom Nel nog minder as enigiets anders gedoen het, was dit Engels praat. Nooit.

Nie eens ‘yes’ of ‘no’ nie.

“Tja Dominee, al waaraan ek kon dink is

die Engelse kerk se prediker hom

dat ek hoop die stroom vat my nie al die

manne van desjare het ook gereken

aangespreek en as daar nou een ding

pad Engeland toe nie. Want hoe sou ek

niemand kon bokkoms maak soos oom Nel

was wat oom Nel nog minder as enigiets

dan vir hulle kon vertel waar ek vandaan

nie. Vir die wat nie weet nie, bokkoms is

anders gedoen het, was dit Engels praat.

kom?”

gesoute harders wat winddroog gemaak

Nooit. Nie eens ‘yes’ of ‘no’ nie.

Ja, oom Nel het die vis geken. Die

word. As jy vir oom Nel sou vra hoekom

Alhoewel oom Nel nie kon swem nie,

noem hulle dié gedroogde vis dan nou

was hy ’n hele paar keer nogal diep in die

bokkoms sou hy altyd antwoord: “Hokkom

sop as daai Weskussee hom wip. Een so

sal ekke nou wie’t van die naam van

keer het die wind gatkant-omgedraai en

bokkom?” Dan’t hy gelag en jou vertel. In

kort voor lank toe begin oom Nel een na

Hooghollands was ’n bokkom ’n bok – soos

die ander mooi blinklyf-snoeke oorboord

in boerbok. Daar is ’n drievoudige

gooi. Maar helaas het dit nie genoeg

Laaiplek TOPS at SPAR

Adri Meissenheimer is the Manager & Albert Voges is the Supervisor at TOPS at SPAR Address: Laaiplek SPAR Centre, 1 Jameson Street, Laaiplek Tel: (022) 783 0541, Fax: (022) 783 0037 Email: XXxxxxxxxxxx Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 09h00 - 17h00 & Sun: Closed.

72 www.topsatspar.co.za

May|Jun 2015 Vol 18

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

Albert & Adri

Bokkoms is nie Brits nie