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Nov Dec 2015 Vol.21
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contents
beer TASTING
Editor’s Letter
4 6
Something big is brewing
FLY FISHING
News
Avondale's world class bubbly, Johnnie Walker's joyful campaign, 250 years of Hennessy Cognac and walking on the biodynamic side with Waterkloof wines.
12 14 16
Tinus Talks
Using your sixth sense
Fundi
Melvyn Minnaar on tasting for TOPS at SPAR
Wine faithfuls Brands to trust
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22 28 32 38
Road tripping
The Hemel-en-Aarde valley
Zero beer
Taste without consequence
Patriotic cocktails State of the nations
On the fly
Fishing for more than compliments
42 43 44 46
In bathing mode
A timeline of costumes
DIY
Ultra simple Christmas trees
Entertainment
Books, CDs and DVDs
Thingamajigs
Desirable doodads
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Road tripping
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One of two copies of The Banting Baker
contents
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Thingamajigs
TOPS nosh
Silwood Kitchen’s latest menus
Book giveaway The Banting Baker by Catherine Speedie
Man met ’n pan
Emile Joubert se perfekte braaibroodjie
Blogspot
A present from Teresa Ulyate
Web presence Design and health
Taking responsibility Water safety in summer
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Highlights of Next Issue and Competition winners
The Grocery List
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Loopdop
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recipes
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NOT SUCH SMALL BEER… EDITORIAL - Fiona McDonald
Small beer, as an expression, means something that is unimportant.
The
shayne@integratedmedia.co.za
team
Editor Fiona Mc Donald fiona@integratedmedia.co.za Art Director Megan Merifield megan@integratedmedia.co.za Advertising Eloise Meyer
origin of the
eloise@integratedmedia.co.za
expression comes
Editorial Assistant Molly Fitz-Patrick molly@integratedmedia.co.za
from the days when small beer or small ale
PR & Promotions Ashlee Attwood
usually contained very little alcohol and
ash@integratedmedia.co.za
was weak. Manual labourers, so Wikipedia
Photography Ashlee Attwood & Thinkstock.com
reliably informs us via the Internet, used to
Contributors Clifford Roberts, Melvyn Minnaar, Teresa Ulyate, Ashlee Attwood, Mohun Schulz, Emile Joubert, Tinus van Niekerk and Gerrit Rautenbach Head Office | Cape Town Tel: 021 685 0285
slake their thirsts by downing pints and pints of small beer daily, up to five litres a head. But the recent headlines in the business pages has been anything but small beer. Quite the contrary: the world’s largest brewer, AB InBev, made a takeover bid for SABMiller that had people gasping over their pints. It’s seriously BIG beer – after all, they offered $100 billion for our home-grown brewing giant! The amount of money offered is staggering when converted to South African rands. It runs into trillions! In fact, the really shocking thing is that the offer is larger than South Africa’s annual national budget.Analysts believe the reason AB InBev offered a 40% premium on the current SABMiller share price was because of the latter company’s strength in Africa. News24 reported that up to one third of SABMiller’s profits come from Africa – and this continent is the fastest growing beer market in the world. Prior to accepting the offer in principle, SABMiller’s board initially rejected the bid stating that even at $100 billion, it undervalued the company. “SABMiller is the crown jewel of the global brewing industry,” SABMiller chairman Jan du Plessis said in a statement, “(it is) uniquely positioned to
4
Publisher Shayne Dowling
www.topsatspar.co.za Nov Dec 2015 Vol.21
Suite WB03 Tannery Park
continue to generate decades of
23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701
standalone future volume and value
Printing | Paarl Media Cape
growth for all SABMiller shareholders from
Published by | Integrated Media for TOPS at SPAR
highly attractive markets.”
TOPS at SPAR | Jess Nicholson Group Promotions & Advertising Manager - Liquor
With the company active in 17 different countries in Africa – as well as with substantial interests in China as well as South America – SABMiller has come a long way
STOCKISTS SPAR Good Living items are available
in 120 years. Its origins stem back to the
at your nearest SPAR outlets. www.spar.co.za,
Witwatersrand gold rush in 1886 with thirsty miners among their earliest enthusiastic consumers of Charles Glass’ brews. Should South Africa’s competition commission not place any obstacles in the path of this deal, it would become the third-largest corporate takeover ever – and would also mean that one in every three beers drunk worldwide would be from this newly merged brewing giant. Plato said “he was a wise man who invented beer”. And an even wiser one who invested in SAB shares many years ago… Enjoy the festive season!
Cheers, Fiona
FIONA MCDONALD is a trained
journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.
www.spree.co.za & www.yuppiechef.com COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 11th December 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.
Grab life by the
APPLES
Savanna’s got apples. Have you? www.savannacider.com
NEWS
NEWS
Joy and Johnnie Walker
In life, we’re taught that success is attained after hard work, tenacity, grinding through blood, sweat and tears and overcoming adversity. delighted to announce our first South African JoyWalker, Benny Masekwameng, a top chef, beloved media personality and Master Chef SA Judge.” Masekwameng’s love for cooking stems from his childhood when his mother ran an informal catering business. The executive chef at Mondo Vino restaurant at Montecasino attributes all his achievements from his passion, dedication and love for But Johnnie Walker whisky’s new campaign turns that concept on its
“I am lucky in life that I have found
head – saying that success doesn’t
success in a field that I am passionate
have to be an uphill slog. The formula
about,” Masekwameng said at the
to success is enjoying what you do and
launch. “This love has led me to
taking joy from it. Love what you do
embrace all the wins, whether big or
and success will follow.
small. I am excited that Johnnie
The new campaign, Joy Will Take You
Walker has invited me to share my story
Further, was locally introduced at an
and I hope to inspire others to
exclusive event in Johannesburg.
embrace their own journey of success
Johnnie Walker revealed that global
and experience the joy that comes
research indicates that those who
with it.”
embrace joy in their journeys progress the furthest. “As a brand with a 200-year
Positive psychology expert and life coach Justin Cohen said: “The obsession with the destination has
legacy, Johnnie Walker is about
given way to a joyful appreciation of
progress and the journey that one
the journey. As a positive psychology
embarks on to achieve success,” said
expert, I’m thrilled to have the
Gavin Krenski, brandhouse Marketing
opportunity to share the science on
and Innovation Director. “The Joy Will
how joy truly does take us further and
Take You Further campaign embraces
what we can do to create more of it in
stories of those who have achieved
our lives.”
remarkable things as a result of their
6
his work.
“When you take one of the most
positive outlook in life. As a result we
iconic lines in branding –
have identified individuals, both locally
‘Keep Walking’ – and bring this
and globally, who have embodied this
perspective of ‘walk with joy’ to it, you
philosophy of joyful progress, our
realize that there has been a seismic
JoyWalkers. At this stage we are
shift in the zeitgeist.”
www.topsatspar.co.za Nov Dec 2015 Vol.21
Clear conscience & head
Robertson producer, Van Loveren, has just released a range of alcohol-free bubblies which are certain to make the season that little bit more festive.
Whether it be simple pre-dinner drinks with friends or a celebration – Van Loveren’s alcohol-free sparklers are certain to light up the occasion and keep you company throughout the night. Now you can join in the festivities by popping a Papillon, no matter the occasion – a wedding, baptism, birthday party, an important milestone or just because it fits the moment – and do so completely alcohol free. The Papillon alcohol-free Sparkling Blush is made with red muscadel grape juice and has fruity flavours of berries and candyfloss. Ideal as an aperitif, it is just as excellent with food and especially with desserts, fruit and chocolate. The Papillon alcohol-free Sparkling White is a white, muscadel driven effervescent. On the palate you’ll discover delicious notes of sun-kissed grapes. It’s fruity and sweet, and is particularly tasty with fruit and desserts. Book a guided tour through the cellar to see where Papillon and the Van Loveren wines are made. Cellar tours take place on weekdays only. To book, phone 023 615 1505 or send email to tastings@ vanloveren.co.za.
G! A M ow n
L n l i n e . co . z a A T G I le o m a g
D vI a i lacbh ee rs A w. ww
Access Cheers mag on the move - on your mobile, tablet or laptop. Swiftly browse through the latest recipes, articles, tastings or enter the most recent competitions. And there's more...
NEWS
NEWS Scottish Leader soars in SA
Circle of Life biodynamic walks
For a different kind of walk, Waterkloof Estate, the sustainable wine farm on the outskirts of Somerset West, invites nature lovers and eco enthusiasts to lace up for its new, monthly Circle of Life Biodynamic Walks and learn about its green philosophy. The hour long walks guided, and unearth a biodynamic
Since unveiling its new look and
bastion’s way of life on the
enhanced blends last December, Scottish Leader has seen double digit
crest of the Schapenberg,
volume growth in South Africa,
where it works in harmony
the second biggest market for the
with nature to produce its
brand globally. This is in spite of the
pure, untamed wines.
decline of the Scottish whisky
The aim of these walks is to
category in the country.
show visitors how it is really
As part of the campaign, Scottish
done and explain the
Leader has commissioned graffiti artist
philosophy behind the
Prefix to create 3D street artwork at the
concept of biodynamic and
V&A Waterfront in Cape Town, and at Newtown Junction in Johannesburg. These will remain visible until the end of the festive season. The brand is launching an Instagram page, @ScottishLeaderWhisky, and will be engaging with three popular South African ‘instagrammers’, Ockie Fourie (@theworldsyoungestman), Craig Howes (@craighowes) and Thabiso Tshabalala (@the_analogue_guy). The three will be taking pictures in their unique, personal style but keeping with the ‘a new perspective’ brand theme, using the hashtag #NewPerspective. Scottish Leader will also be giving away R50 000 worth of consumer prizes on its Twitter platform, @ScottishLeader. The prizes range from Apple Mini iPads and iPhones to Persol sunglasses and Fossil watches. The hashtag for this digital drive will be #FollowTheLeader. Scottish Leader Original is available from leading South African liquor outlets.
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www.topsatspar.co.za Nov Dec 2015 Vol.21
organic farming. Christiaan Loots is the driving force behind Waterkloof’s cutting edge biodynamic endeavours and environmentally responsible farming methods. It took him and his green brigade 10 years to transform the once depleted, conventionally farmed land into the healthy, sustainable life-force it is today. The walks will be on offer until the end of April 2016 and cost R100 per person. Pre-bookings are essential and a maximum of 12 guests per walk is allowed. It starts at 10am and don’t forget to wear sunscreen, hat and comfortable walking shoes! Or extend your Winelands walking experience and treat yourself to a relaxed wine tasting and Waterkloof Platter after a morning spent amidst fynbos and vines at R250 per person. For more information on these walks or pre-bookings contact Waterkloof Estate at 021 858 1292; email zandri@waterkloofwines.co.za or visit www.waterkloofwines.co.za. Also engage with the estate on Facebook and Twitter @WaterkloofWines.
Tropical tones
The new Zonnebloem Limited Edition Sauvignon Blanc’s special defining characteristic is its strong granadilla
flavour. This tropical attribute comes from the grapes of a single vineyard block outside Stellenbosch which has always displayed this characteristic. So much so that it has become known as the Granadilla Block! This wine is only made in exceptional years and 2015 vintage is the first time it’s made from the grapes of a single vineyard block. The wine can be drunk now or cellared for five to eight years. It is best served with green Thai dishes, tomato-based food, fish and other seafood, and poultry.
What's happening
HTTP://WWW.BELVEDEREVODKA.COM
NEWS
Spectral spirit He’s still licensed to kill – and thrill! Movie theatres throughout the republic will be packed from the end of November when the latest episode in the long-running James Bond series hits local screens. Since 1962 there have been 23 different movies with many experts rating the most recent few – a remake of Casino Royal, Quantum of Solace and Skyfall, all starring Daniel Craig, as the most tense, taut and darkly exciting of all. A cryptic message from Bond’s past sends him on a trail to uncover a sinister organization. While M battles political forces to keep the secret service alive, Bond peels back the layers of deceit to reveal the terrible truth behind SPECTRE. Bond of course made the vodka martini – “shaken, not stirred” – famous and luxury vodka maker Belvedere has latched onto this, releasing two custom-made limited editions to celebrate the release of the 24th film in the franchise, Spectre. In an unprecedented move, Belvedere has replaced the iconic Belvedere Palace with the famous MI6 headquarters. Belvedere’s signature blue palette will be switched for a distinctive green, mirroring the secret spy agency’s ink of choice, creating a truly memorable collector’s edition of 100 bottles. A 007 twist will also be applied to Belvedere’s iconic Silver Saber bottles, known for their cutting edge, metallic aesthetic and illuminating technology. Belvedere Vodka president, Charles Gibb said: “James Bond is recognized as the most admired and influential tastemaker in the world. We’re delighted that Belvedere will be partnering with SPECTRE, our largest global partnership to date.” Dwight Caines, president of Theatrical Marketing for Sony Pictures, said: “James Bond’s cool attitude and stylish sophistication have always gone hand-in-hand with his choice of vodka martini. Belvedere is a perfect match.”
Belvedere 007 SPECTRE Bottle The limited edition Belvedere 007 SPECTRE Bottle features the iconic James Bond gun barrel. A closer look reveals the mark of the SPECTRE organization and a recipe for the timeless Shaken Not Stirred 007 martini.
About the bottle designs... Belvedere 007 Silver Saber Bottle The 1.75L limited edition Belvedere 007 Silver Saber Bottle features elegant lines and a polished metallic finish. Etched by laser, the iconic 007 mark illuminates in an homage to the cutting edge style celebrated by Belvedere and Bond.
Belvedere MI6 Bottle The Belvedere MI6 Bottle replaced the iconic Belvedere Palace with the famous MI6 headquarters and switches the signature blue palette for a distinctive green, mirroring the secret spy agency's ink of choice. Only 100 collector's edition Belvedere MI6 Bottles were produced. *Not available for purchase.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
HTTP://WWW.BELVEDEREVODKA.COM
Excellent choice, Mr. Bond.
9
NEWS
NEWS
Hennessy’s 250! Africa is home to 165 000 dollar millionaires. Is it any wonder then why the continent has become the focus of business for so many luxury brands? MD: Africa/Middle East at Moët
enjoyed, let alone the type of
Hennessy,Pascal Asin says to be a
spirits,” said Asin.
successful international luxury brand
With the Hennessy family
one needs to adopt a business model
involved in the business over eight
specifically adapted to the consumers’
generations, it’s a Maison that
needs, wants and concerns.
prides itself on its lineage, time-
“The luxury consumer in Africa is
tested processes and ability to
hungry for experiences that resonate
adapt – much like the approach of
with them on a very personal level.”
Hennessy’s founder in 1765.
Hennessy helped create and capture
Asin said Richard Hennessy’s
nnessy’s ehind He tions is b ira sp a l in a a tains. to suit loc al Asin m Adapting frica Pasc A in e d a l dec successfu
these moments: “The typical African
philosophy and practice of adopting
consumer is the young aspirational
and adapting to the environment still
man who, at the end of his day or
rang true for the brand today: “Richard
week, wants to enjoy Hennessy with his
was Irish by birth but, when he moved
friends and colleagues to celebrate
to France, he took on the authentic
their journey to success."
ways of Cognac to create the world’s
Hennessy celebrates 250 years and
most superior cognac. It’s this mind-set
its Never Stop. Never Settle campaign is
African market in the early 1990s,
that has made Hennessy a success
a celebration of the relentless African
whisky and traditional brandy were the
around the world and, more recently,
spirit. “Succeeding in Africa doesn’t
most popular spirits and Cognac as a
in Africa.”
happen overnight – the African
When Hennessy first explored the
liquor category was non-existent.
Asin has supervised the Hennessy
welcomes it as their own. ”
consumer intrinsically knows it and we
brand growth in Africa for over a
understand it. It’s the African
commercial dilemma of having an
decade: “It’s more than just a business
consumers and our local partners who
almost non-existent market, but one
model – it’s about transmitting the
are continuously pushing the limits that
where consumers weren’t even willing
legacy of an iconic brand in such a
are driving us forward to continue our
to waver on the label of spirits they
way that the local market adopts and
legacy for another 250 years.”
“We were not only faced with the
World beating bubbly
Avondale, one of South Africa’s leading organic and biodynamic wine farms, is delighted to announce they are the winners of three top awards at the second Champagne & Sparkling Wine World Championships.
Set up and organised by the world’s leading authority on Champagne, Tom Stevenson, the competition has attracted some of the most prestigious names in wine from around the world, making Avondale’s success even more exciting and noteworthy. The Paarl-based winery won not only Best South African Sparkling Wine overall, but also walked off with the trophies for Best Blanc de Blanc MCC and Best Organic MCC, making them triple-winners and the most successful South African sparkling wine in this competition to date. The competition is judged by Tom Stevenson along with Essi Avellan MW and Dr Tony Jordan, and is the first and only terroir-driven competition judged exclusively by internationally renowned Champagne and sparkling wine experts. Open to effervescing wines of every style produced anywhere on the planet, all wines are judged blind and evaluated strictly within the context of their origin and style.
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NEWS
Bragging rights for brandy A trio of South African potstill brandies were awarded top honours by international benchmarking competition, Concours Mondial de Bruxelles.
From the House of Van Ryn’s in Stellenbosch, a gold medal for the Van Ryn’s Fine Cask Reserve 15 year old, and a silver for the Van Ryn’s Distiller’s Reserve 12 year old, while the Robertson-based Klipdrift Distillery also proved its mettle with Klipdrift Black Gold claiming a silver medal. This brandy has components of potstill brandies which have been aged up to 21 years, resulting in a multifaceted brandy which continues to earn Klipdrift international acclaim. First established in 1994, this year’s Concours Mondial de Bruxelles was held in Guiyang, capital of South West China’s Guizhoi province and attracted nearly 1 400 spirits from 43 countries, vying for recognition at one of the world’s most authoritative spirit competitions. The Concours Mondial exists to provide consumers with wines and spirits and has earned its reputation by selecting renowned judges of proven expertise. “South Africans can rightfully be proud of our fine potstill brandies which continue to shine on a global stage. This award comes just in time to select one which suits your tastebuds and raise a brandy balloon on Heritage Day in honour of generations of brandy makers and their traditions,” said Distell brandy ambassador Nick Holdcroft.
TINUS TALKS - Tinus van Niekerk
SIXTH SENSE It’s well documented that the tongue picks up five basic flavours – salty, sweet, bitter, sour and umami. Now there’s a sixth…
D
NIEKERK
TOPS at SPAR’s wine offering.
industries. Scientists divide all people into three categories: supertasters, medium tasters and non-tasters. Supertasters have a much denser distribution of taste buds wine lovers. One person’s acute sense of
than medium and non-tasters,
o you know that if you invite 10
taste may mean nothing to another –
experiencing food richer and tastier than
friends for lunch it’s likely three
making expert recommendations
other people. Approximately 25% of
will be unable to appreciate the broccoli,
irrelevant to those consumers not born with
people are known to be “supertasters,”
Brussels sprouts and rocket, cappuccino or
the ability to discern small and subtle
50% are medium tasters, and 25% are
the dark chocolate fondant dessert? Why?
differences in tastes.
non-tasters.
Because they are non-tasters, not able to
There are thousands of taste buds
The four basic tastes of sour, sweet, salty
taste bitterness. And did you know that the
located on the human tongue – and on
and bitter have been known for
flavours in fatty foods and the mouth-feel
the top, bottom and sides of the mouth,
centuries. Then a fifth basic taste – umami,
of fruit-fat in a truly excellent wine are
with as many as 100 taste receptors found
described as savoury – found in foods such
genuine? In our flavour world fattiness
on each taste bud. Experiencing flavours
as meat and truffles, was identified.
has indeed arrived as a unique sixth
depends on how the chemicals in the wine
Recently scientists identified a sixth primary
primary taste.
interact with the tongue receptors and the
taste by discovering that receptors in our
blending together of the basic tastes. One
mouths recognize fat as a unique and
aroma and taste. Listening to some
way of testing tasting is to sample the
independent sensation, contributing to the
elaborate descriptions during wine tastings
odourless chemical propylthiouracil
mouthfeel and associated creaminess.
can be intimidating, even amusing. It’s
(known as PROP). It’s used to measure a
because the interpretation of a smell is
reaction to bitterness. Acute tasters will find
manipulated correctly by reproducing and
highly dependent on the context in which
PROP extremely bitter, while those with
introducing acceptable substitutes, it will
it was first experienced and its subsequent
“normal” tasting abilities will find it slightly
allow for taste to be enhanced. Imagine
associations. Which also makes it
bitter or tasteless.
what it’ll mean for flavour when it can be
We don’t all occupy the same worlds of
meaningless to other wine drinkers, proving
Fundamental differences in tasting
Fat is rather unappealing but if
sprinkled on any dish, from salads to
ability are attributed to genetic and
poultry, fish and beef. Not only will it affect
biological factors, and enhanced by
how the food tastes but how it feels – and
be useless for many consumers; not all
training and experience through careers
that could change the way we drink.
wines are created equal, neither are all
within the wine, food and perfume
nothing in recommending wines. In fact, the ratings of wine experts may
12
Wine consultant TINUS VAN
has been instrumental in tweaking
www.topsatspar.co.za Nov Dec 2015 Vol.21
TOPS FUNDI - Melvyn Minnaar
WINE 101 Have you ever wondered what lies behind the selection of TOPS at SPAR’s Fundi range? One of the fundis, Melvyn Minnaar spells it out here.
It
PAR’s PS at S left, TO m ro F . action dock, eil Pen team in edes. aar, N Fundi n e in stian E h ri T M : h n C y d lv n e a Above ith n, M rie Sm obinso , Sama Mark R iekerk N n a Tinus v
was a pretty hot day out there in the winelands. But we, the
TOPS at SPAR ‘wine fundis’, had the comfort of air-conditioning inside the conference room. At least the
MELVYN MINNAAR is an experienced art critic as well as taster and veteran
mouthed, blue tongued, page after
wine writer.
page of notes and scores, and hopefully
temperature, the water bottles at hand and dry crackers would ease the tasting journey about to begin. Soon, in ‘flights’ of six to 12 glasses, 75 to 90 different wines would be presented blind to the six of us. We would have no clue about any and every wine. Only what our eyes, noses and mouths picked up, would matter. In a double-blind tasting like this, the colour in the glass may or may not be the first marker; at least one could see whether the wine is white, red or a bubbly. But this colour scrutiny business doesn’t really help much. A nifty nose and a tenacious tongue are the hard-working tools in this exquisite endeavour. Wine evaluation, like this, is both a heady pleasure and a sobering challenge. It tests memory, experience, and perhaps most importantly, one’s sensual perception.
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www.topsatspar.co.za Nov Dec 2015 Vol.21
So there we sat, a few hours later, red
a job well done. A selection, monitored Everything I’ve tasted, drunk, enjoyed or disliked in a wineglass
by the auditors, had been made. Afterwards, observing the line-up of
before, come into play in this game to
the chosen – their labels now fully
find the winners.
exposed – we shared a sense of
Soon, in ‘flights’ of six to 12 glasses, 75 to 90 different wines would be presented blind to the six of us. We would have no clue about any and every wine. Only what our eyes, noses and mouths picked up, would matter.
accomplishment. We six had more or less agreed on the best; real tasting team work. When it was all tied up, I checked my notes and scores against the afternoon’s list. How did I fare scoring blind? Did I miss out on a wine that ought to have done better? Personal reward is the small satisfaction of getting some of it right. Tasting wine remains a wondrous journey. A couple of months later, I’m in my TOPS at SPAR. A customer takes from the shelf one of the bottles we gave the nod to that hot day. Suddenly the taste, vaguely lodged in my memory, trips my mind. What a thrill.
WINE
Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
RESPECT, TRUST AND LOYALTY
are concepts which many aspire to but which few achieve. In the ever more crowded field of wine, there’s still space for belief in products that have never let the market down and which continue to inspire confidence. Fiona McDonald reports.
Tried & trusted
Old faithfuls
E
very 35 to 120 minutes it erupts – for a full 90 seconds to five
white side. The fantastic thing about Nederburg is that you know what you’re getting. It’ll be a decent drop, drinkable to the last and it won’t cost you a fortune,
minutes. And it hasn’t wavered in more
even if it’s on a restaurant wine list with
than 150 years, attaining its full height of
the attendant mark-up.
30 to 60 metres every time. Little wonder that this geyser is called Old Faithful. This closely studied and monitored
Nederburg has more to offer than these ‘staatmakers’: be a bit adventurous and try some of the wines from their other
cone geyser can be found in
ranges like the Heritage Heroes where
Yellowstone national park in Wyoming,
some interesting and unusual grapes are
America and was given that name in
used in a deliciously non-threatening way.
1870 because it was such a
Who wouldn’t want to taste a bottle
dependable natural phenomenon.
called Beautiful Lady with its semi-sweet,
As a consumer there is nothing worse
grapey flavours? It might be a different
than walking into a local supermarket or
story if the consumer was faced with a
liquor store and facing an overwhelming
bottle labelled Gewürztraminer! Many
selection of wines, many of which you
don’t even know how to pronounce it,
have never heard of, let alone ever
let alone know what it’s supposed to
tasted! So what are the Old Faithful
taste like…
wines that are tried and trusted, wines
Also in the Distell stable are similar
that you can depend on come rain or
examples of reds that can be found
shine, braai or the boss for dinner?
almost anywhere – Chateau
Nederburg has to top the list. It’s
Libertas, the wine that’s been around
been around as a brand since the 1940s
for nearly 80 years, Tassenberg and
and is the biggest brand of South
then the whole Zonnebloem range
Africa’s largest wine producer, Distell.
of Shiraz, Cabernet Sauvignon, Pinotage,
Whether you are in a steakhouse in
Laureat and more, as well as other Cape
Bloemfontein or B&B in Nieu-Bethesda,
Legends products.
Spur in Scottburgh or tavern in Soshanguve you are bound to find a bottle of Nederburg wine – and it’ll probably be Nederburg Baronne or Edelrood if it’s red or Lyric or Stein on the
Nov Dec 2015 Vol.21 www.topsatspar.co.za
17
WINE
Graça first reached the market in 1993 and celebrated its 30th birthday in fitting fashion at the Strandloper near Langebaan in November 2013. It was a wine consciously made to appeal to a broad range of tastes, loosely modelled on a Portuguese Vinho Verde. Catchy advertising and marketing made it a hit. (Who can forget the all singing-dancingsharing-eating wine or those adverts with crabs and crayfish?) It’s a white that ticks all the boxes – ample fruit, good refreshing acidity, lovely body and enough interest to be able to partner a snoek off the braai, a mussel potjie or a Caesar salad in
Two other wine producers who are 100% Old Faithfuls are the family-owned and run Simonsig and Backsberg, both of which were among the founders of the Stellenbosch Wine Route way back in the 1970s. The Malan family of Simonsig have farmed their vineyards for multiple generations. It was established in the
The Malan family of Simonsig have farmed their vineyards for multiple generations.
1950s with their first own label bottling
chops to a big roast sirloin. Its range has
having taken place in 1968. Patriarch
grown over the years and they now offer
Frans Malan was a pioneer, not only of
a huge variety of wines, running the
the wine route concept in South Africa,
gamut from bubbly to Viognier, Pinotage,
but also of ageing wines in small barrels.
Chardonnay, Cabernet Sauvignon and a
Johan Malan still heads up the
white blend containing interesting grapes
winemaking team while Francois farms
such as Roussanne. Backsberg even
the vineyards with an eagle eye.
produces kosher wine!
Paarl producer Backsberg is fondly
If it’s hot and you want a crisp white
remembered for its Dry Red, a blended
which is really going to hit the spot, it has
red wine that used to go well with
to be one of two things: Graça or
everything – from braaied ribbetjies and
Du Toitskloof Sauvignon Blanc.
an upmarket restaurant! And in our current era of things being all hipster and retro, there’s something seriously cool and funky about drinking Graça! Sauvignon Blanc is a massive hit – and they don’t get much bigger or more
Old faithfuls
enjoyable than Du Toitskloof. Or offer
led them down the path to
better value too. This winery near
more “serious” wines – and that
Rawsonville at the foot of the Du Toitskloof
wine is Alto. It’s a wine farm
mountains which tower majestically
which has only ever had five
between Worcester and Paarl used to be
winemakers in a century –
a co-operative cellar, with 12 members. It
starting with Manie Malan,
moved with the times, transitioning from a
succeeded by Piet du Toit
co-op to a modern winery and changing
who handed over the reins to his
its line-up from sweet hanepoot jerepigo
Springbok rugby player son Hempies.
and muscadels to more consumer friendly
Then it was the quiet and unassuming
dry wine styles. It was also helped by the
Schalk van der Westhuizen who took
input of British supermarket wine buyers
charge before handing over the
who snapped up the winery’s bulk
responsibility to his son, Bertho,
offerings for the export market, sharing
in May 2015.
their knowledge on what the drinking public wanted and adapting accordingly. And on the slopes of the Helderberg
We are fortunate in South Africa to have reliability and dependability in such good supply on our wine shelves. Reach
outside Stellenbosch is the wine brand
out with confidence next time you visit
which many a wine enthusiast will admit,
your local TOPS at SPAR.
In our current era of things being all hipster and retro, there’s something seriously cool and funky about drinking Graça
Nov Dec 2015 Vol.21 www.topsatspar.co.za
19
ADVERTORIAL
Tonight, take a solitary moment to celebrate your uniqueness. Sit back and reflect on your personal path to success….
The Balvenie DoubleWood 12 Year Old A single malt that gets its distinctive characteristics of sweet sherry notes, layered with honey and vanilla, from being matured in two wood types. A
We live in a busy world, leading busy lives; with dreams to realise and goals to achieve, friends to make and friends to keep. We’re connected to everyone and everything around us. As this excitement and achievement happens all around us and to us, we slowly start to feel a void, for something lost in the noise – a quiet moment to ourselves. So tonight, do something that feels real, that’s about you. Be yourself, by yourself. It’s not about what you need but what you deserve. It’s about putting the rush of the world aside – and there’s no better way than to create an everyday single malt moment.
smooth, mellow taste with beautifully combined flavours of nutty sweetness, cinnamon, spiciness and delicate hints of sherry for a long and warming finish.
The Balvenie Caribbean Cask 14 Year Old An exciting new expression, matured
Glenfiddich 12 Year Old
sweet heather honey and vanilla
in traditional oak
The world’s most-awarded single malt
fudge combined with rich, dark fruits –
whisky casks for
Scotch whisky is creamy with a long,
this silky smooth malt reveals satisfying
14 years and
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finished in casks that previously held
it is distinctively fresh and fruity with a hint of
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creamy toffee on the nose with a taste
cream, malt and oaky flavours.
Glenfiddich
Glenfiddich 14 Year Old Rich Oak
Every batch of this
A single malt Scotch whisky with an
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original finish; 14 years in fine, virgin
individually
The Balvenie DoubleWood
American and Spanish oak casks
numbered and
17 Year Old
combined with precision timing and
watched over
The DoubleWood 17 Year Old is an elder
handling to bring a rich and sweet vanilla
carefully. It’s the
sibling full of spicy character. But it is
taste with an exquisite silky texture.
result of 18 years
distinctly different, with deeper notes of
18 Year Old
that’s rounded with vanilla and sweet oak, developing a fruity character over time with a lingering softness.
of careful attention and many more of
vanilla, hints of green apple, creamy
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whisky-craft knowledge and experience.
toffee and striking richness and
This golden whisky with a red hue draws
A rich delivery of luxurious dried fruit,
complexity. Tastes of sherbet spice,
inspiration from the sherry bodegas of
candy peel and dates, it is a warming,
toasted almonds and cinnamon, layered
Spain and Portugal. A complex aroma of
rewarding and distinguished single malt.
with rich creamy toffee notes.
Not for Sale to Persons Under the Age of 18.
Edward Snell
Tonight, enjoy the almost forgotten art
desert-sunset coloured single malt that
The Balvenie PortWood Aged
of writing a letter to someone special.
will get you lost among the subtle hints of
21 Years
Take the time to put paper to pen, and
lemon and lime dancing with deep notes
A marriage of rare Balvenie is transferred
enjoy the rewards…..
of honey. A bold taste, filled with purpose
to port casks. It leads us to a perfume of fruity and ripe raisin notes, backed by a nutty dryness. Refined with remarkable character it’s creamy and silky with fruit, honey and spice taking you gently to a long, nutty finish. Tonight, put down your phone and pick up a book. Delve back into the literary exploits of your youth. You’ll find something more than just a book…
as it touches your lips, with a rewarding,
Bruichladdich The Classic Laddie Matured by the shores of Lochindaal in American oak casks, it’s as smooth as pebbles in a pool. Its sunlight colour hints at a nose of freshly cut wild buttercups, daisies and cherry blossoms, with a pop on the tongue and the fresh feel of an Atlantic breeze.
Port Charlotte
Major’s Reserve
An elegance of spirit
Named for James
accompanies this
Grant himself, this
gently matured
soft, slightly dry single
single malt. Rich, with
malt whisky has a creamy fruity taste with a nutty finish. Experience a rich, smooth and fruity single malt with a hint of spice to it.
Glen Grant 10 Year Old Awarded the best 10-year-old expression in the world for three consecutive years, it’s a younger single malt that can stand for itself. Medium and dry on the nose, it has an intense palate with a long, soft and nutty finish. Like its age, it is a gentle, elegant Speyside Single Malt with a hint
white apricot. Working with the very finest American and French oak to explore that most esoteric relationship between spirit and wood, Black Art is master distiller, Jim McEwan’s personal voyage into the heart of Bruichladdich.
Bruichladdich Octomore Bruichladdich
Glen Grant The
accomplished finish of grilled peach and
a depth of character and the smouldering heat of peat fires, it’s like feeling in control while riding the perfect storm. The nose gives an anticipation that leads graciously to waves of the smoothest, warmest, smokiest flood of flavours. A long-living and heart-warming finish that touches the very soul.
Bruichladdich Black Art 1990
A young, defiant single malt that makes no excuses for its experimental nature. It’s a whisky of pride and passion that brings a sense of sea spray on your face with black peppercorn and water mint. Old flavours of toasted rye bread and walnuts crash with fresh lime and poached apple for a finish of warmth and spirit.
So whatever you do to create your quiet moment… there’s only one thing you still need to turn it into the occasion it should be. One more thing to let you take control and set that time aside… Tonight, drink a Single Malt.
Made with mystery and curiosity for the sake of it, the composition of casks a mystery to all bar its creator. It’s a
of hazelnut.
Glen Grant 16 Year Old Matured for 16 years, an intense, smooth bouquet of rich orchard fruits from the Glen Grant gardens. It’s soft and fresh with an intensely fruity, long and lingering finish. A solid single malt that is both clean and crisp with a rich fruity feel.
Not for Sale to Persons Under the Age of 18.
ROAD TRIPPING
Celestial 22
www.topsatspar.co.za Nov Dec 2015 Vol.21
Hemel-en-Aarde valley
terroir
For a magical hideaway with exceptional wines, look no further than the Hemel-en-Aarde Valley, writes Clifford Roberts. Nov Dec 2015 Vol.21 www.topsatspar.co.za
23
ROAD TRIPPING
Ataraxia wines can be found in a small building reminiscent of an old chapel. The wines, too, are heavenly.
It's
hard not to feel a tinge of excitement. If you
don’t know about the Hemel-en-Aarde valley, you could easily miss the turn-off in the excitement of approaching whale viewing central: Hermanus just down the road. It’s the bane of those wineries no doubt eager for feet through the cellar door, but at the same
pinotage. Even more of us have found our way here as the number of wine farms
time you can’t help feeling that elation
has grown with the reputation of its soils and climates for producing great wine.
which comes with discovery every time
Now, the imminent completion of a four year-long road upgrade to the R320
you successfully find the pass. It’s been this way for centuries, and has in part shaped the history of this narrow causeway between the Babilonstoring and Kleinriviersberg
on tarmac, will make it even easier. Still, the Hermanus honey-pot is sure to stay the main attraction, leaving the true gem of this magical valley to those in the know. It’s an overcast day when I take the turn-off past the Hemel-en-Aarde Wine
mountains. In its early years you came
Village complex to meander upwards, first through the Eucalyptus forest with
to these misty climes to hide away or
steep inclines on either side. Then, the rise becomes more gradual and the trees
be hidden, hence the establishment of
give way to vineyards.
a leper colony here in the 1820s. It didn’t last. The lepers were moved
This part of the Hermanus Wine Route is officially designated under the Walker Bay wine district and comprises three wards – Hemel-en-Aarde valley and Upper
to Robben Island and gradually more
Hemel-en-Aarde valley, both established in 2006; and, Hemel-en-Aarde ridge,
people made the discovery of this rural
which came about in June 2009.
byway. At one point, farmers realised
24
that will mean you can travel the length of the valley, and all the way to Caledon
Lining the road and its gravel branches are South African wine champions,
the valley’s potential for vineyards and
among them Hermanuspietersfontein, La Vierge, Newton Johnson and Ataraxia,
especially its suitability for amongst
thanks to the pioneering work of regional pioneers like Hamilton Russell Vineyards.
others pinot noir, chardonnay and
The other top producers like Stellenbosch-based Tokara have vineyards here while
www.topsatspar.co.za Nov Dec 2015 Vol.21
Hemel-en-Aarde valley
Creation tasting room
The Hemel–en-Aarde valley is renowned for its chardonnay and pinot noir wines with pioneering producers Hamilton Russell Vineyards and Bouchard Finlayson having focussed on these Burgundian grapes. Subsequent producers such as Ataraxia, Sumaridge and Newton Johnson, for example, have also enjoyed
Rolling vineyards as far as the eye can see took over from sheep pastures at Creation Wines – and the tasting room and winery are usually abuzz with activity.
it is also home to a massive vine
Hemel-en-Aarde valley, we provide
“library” of the Bosman Family
details of those producers with cellar
Vineyards and Lelienfontein Vine
door experiences.”
Growers of Wellington. Only some of the producers are open
The reason for the occasional difference between maps comes down
to visitors, and a few others by
to definition. For example, some maps
appointment only. You may encounter
might exclude producers who fall
the names of places such as
outside the legislated boundary of a
Ashbourne wine estate, Jakobs
particular wine ward. In other cases,
Vineyards, Mount Babylon and Seven
producers are categorised according
Springs Vineyards, but they’re not
to the nature of their operations, such
openly accessible to the public.
as the source of their grapes.
“It can get quite confusing when
Our first – and furthest – stop is the
success and cemented
visitors see the name of a farm on some
hilltop tasting room at Creation where
the area's reputation for
maps, but can’t gain access,” says
Carolyn Martin joins us for the newly-
producing some of the
Frieda Lloyd of the Hermanus Wine
launched tapas and wine pairing
Route. “Our official map tries to avoid
menu. She shows us pictures of the
that. For the general visitor to the
former sheep farm when she and Swiss
country’s best examples.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
25
Stop & go
ROAD TRIPPING
Travellers along the 20km stretch of road with wine farms in the Hemel-enAarde Valley can visit 13 producers: ATARAXIA (www.ataraxiawines.co.za) BOUCHARD FINLAYSON
(www.bouchardfinlayson.co.za) CREATION (www.creationwines.com) The formidably dynamic duo of Carolyn and JC Martin who have laboured on making Creation wines a force to be reckoned with.
DOMAINE DES DIEUX (www.domainedesdieux.co.za) HAMILTON RUSSELL VINEYARDS
husband Jean-Claude bought it in the
view and chardonnay from Sumaridge;
early 2000s. They set about establishing
browse the multiple award-winning
vineyards. The winery and new tasting
wines and unusual barrel art at
room was completed in 2010.
Bouchard Finlayson, one of the two
From the table, Carolyn points out each vineyard across the valley responsible for the wine in our glasses.
sip bubbly at La Vierge. Of course, the valley’s not just about
Far away, a handful of workers tending
wine and there are numerous
the budding vines disappear as they’re
comfortable and secluded options for
enveloped in a grey curtain of rain.
accommodation to fit most budgets. It
The vineyards here get above
would be surprising in such beautiful
average rainfall as a result of the
surroundings had there not been a big
mountains, and cool breezes thanks to
focus on conservation and making the
proximity to the sea. But the geography
most of the environment. Creation, for
of the valley floor means a dearth of
example, offers a guided fynbos and
microclimates too, Carolyn points out.
vineyard walk. Elsewhere, you can hike,
They take advantage of it by farming
explore the treetops on a zipline and
some 11 different grape varieties.
ride horses.
The increasing popularity of the
Just before sunset we find ourselves
HERMANUSPIETERSFONTEIN (www.hpf1855.co.za) LA VIERGE PRIVATE CELLAR (www.lavierge.co.za) NEWTON JOHNSON (www.newtonjohnson.com) RESTLESS RIVER (BY APPT ONLY; www.restlessriver.com) SOUTHERN RIGHT (028 312 3595) SPOOKFONTEIN (www.spookfontein.co.za) SUMARIDGE (www.sumaridge.co.za) WHALEHAVEN (www.bottegafamilywine.co.za)
By the time we arrive at our cottage at High Season Farm, dinner is waiting
valley shows up in Creation’s visitor
on the wall of the De Bos dam, still at
– a picnic basket delivered by The
numbers – 45 000 last year and growth
this time of the day. Its mirror surface
Eatery restaurant. First however, we
this year to March, is up one third on
dramatically reflects both hemel en
pause on the wide veranda to watch
the previous period.
aarde – heaven and earth, the name
the last light drain from the sky above
believed to have been given by early
the peaks.
Soon, we’re back on the road, stopping to take in the magnificent
26
pioneering wineries in the valley; and
(028 312 3595)
www.topsatspar.co.za Nov Dec 2015 Vol.21
Moravian missionaries who settled here.
Our discovery is complete.
BEER
Zero intoxication Ever wanted to have both a clear head and a clear conscience? Fiona McDonald reports on one potential plan to achieve this.
T
he bombardment has already begun: the seasonal adverts about being responsible on the roads, especially those
about not drinking and driving. But what to do? It is the “festive” season after all… The obvious thing is to take responsibility for your own actions and to consider the options available for getting home safely after a party or social gathering: using the TOPS at SPAR Driva app, a taxi or Uber or similar services such as Goodfellas or Nite Owls. The other option available is to go the non-alcoholic route. The one factor that seems to be the biggest issue for beer drinkers is that of flavour. How often have you not heard someone pronouncing that alcohol-free beers just don’t taste good or even remotely like beer. Well, the truth of the matter is that just as the selection has
improved over the past few years, so has the taste. From cell phone providers to insurance companies and beyond, customer satisfaction and added value is what people are after. The added value or benefit to an alcohol-free beer – other than the lack of intoxication – is that they are invariably much lighter in calories than their 4 or 5% counterparts! For example, in one bottle of Erdinger Weissbier alkoholfrei there are just 82 calories compared with a normal beer’s 150. Locally, the most commonly found zero beers are Becks, Bavaria and Erdinger Weissbier. Bavaria has even extended the range to include a variety of fruit flavours – peach, lemon, raspberry, apple, pineapple and pomegranate. But fruity flavoured beer with no alcohol might just be a step too far for purists!
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www.topsatspar.co.za Nov Dec 2015 Vol.21
Alcohol-free
the tastings
Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
Erdinger Weissbier alkoholfrei
Golden brown, rich and appealing appearance. Lovely fine head. Smells wheaty, hoppy and malty – very much like a beer would. Rich, rounded, deep malty, barley flavour. Concentrated and feels ‘strong’… like a normal beer.
Editors Choice
Bavaria Premium Original 0%
Appealing pale gold colour. Noticeably large bubble while in the glass. The aroma is like maltabella porridge, vying with toast and baked wheat for supremacy. The taste is very gentle: mild wheat toast and very gentle beer flavours. There’s an almost ‘sweet’ edge to this brew.
Becks Blue non-alcoholic Typical golden amber hue – looks like a beer should. Nice head with a fine bubble to it. It smells of baked bread, yeast, toast and even a hint of citrus. Good depth of flavour, refreshing, light and gentle but with a definite twist of
Clausthaler Classic Premium non-alcoholic Pale yellow gold colour. The lightest looking of the four beers tasted. Bold malty nose, with oats and cereal prominent. It was initially malty and then somehow ‘flattens out’ in the mouth, becoming almost soda waterish. And at the end, there’s a bit of noticeable caramel and yeasty cereal notes.
bitterness to it. Almost like a real beer.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
29
SPIRITS
Flying the f lag
Say the word ‘Mexico’ and the stereotypical image is of a man with a droopy moustache wearing a sombrero and poncho. What’s he drinking ? Tequila or margarita naturally. And if it was a Frenchman with a beret, striped blue and white shirt and baguette over one shoulder ? Champagne, of course! What is it about country stereotypes and the associated liquor ? Cheers looks at a few iconic country cocktails.
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www.topsatspar.co.za Nov Dec 2015 Vol.21
Mixed drinks
Stereotypical associations of France might include a black beret, neckerchief and a baguette. And to accompany that one would think that an aniseed-flavoured, milky pastis might do. But since France gave the world the sparkling wine filled with millions of bubbles, why not the classic Champagne cocktail – Kir Royale?
Kir Royale
180ml Champagne (or similar sparkling wine or Méthode Cap Classique) 15ml crème de cassis 1 lemon twist for garnish
Pour the crème de cassis into the bottom of a Champagne flute, followed by the Champagne (or similar sparkling wine or Méthode Cap Classique). Garnish with the lemon twist.
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
Nov Dec 2015 Vol.21 www.topsatspar.co.za
33
SPIRITS The Cuban flag now flutters on a flagpole in Washington while ‘our man in Havana’
Mexican cuisine is fiery, using chillies for
reports that the Stars and Stripes is doing
every meal from breakfast to dinner. But
the same there. Diplomatic relations
the desire for strong flavours extends to
might have soured between John
their drinks too – and nothing is more
Fitzgerald Kennedy and Fidel Castro but the enjoyment of Cuba’s iconic Mojito
Mexican than a tequila-laden Margarita.
cocktail certainly didn’t even dip a bit.
Margarita
Mojito
Ice cubes 90ml tequila
10 fresh mint leaves
60ml freshly squeezed lime juice
½ lime, cut into 4 wedges
30ml simple syrup (see below)
2 Tblsp white sugar
½ to 1 tsp orange liqueur
1 cup ice cubes
(triple sec or Cointreau)
45ml white rum
1 Tblsp lime-salt (see below)
½ cup soda water Place the mint leaves and 1 lime wedge into a sturdy glass. Use a muddler (or wooden spoon) to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to pound out as much lime juice as possible. Don’t strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Raffles hotel in Singapore is the
Simple Syrup:
home of this cocktail developed
1 cup sugar
in 1915 by barman Ngiam Tong
1 cup water
Boon. There’s a virtual daily
Place both in a small saucepan and
parade as thousands of tourists
heat, stirring, until the sugar has dissolved.
visit the Long Bar every year just
This could also be done in the
to say they’ve experienced the
microwave.
authentic Singapore Sling.
Singapore Sling 30ml gin 15ml Cointreau 30ml pineapple juice 1/2 a lime, juiced 1 dash grenadine 1 splash of soda water A cherry, pineapple triangle, and orange slice for garnish Fill a cocktail shaker with ice, and add gin, Cointreau, pineapple juice, lime juice, and grenadine. Shake until well chilled, about 30 seconds. Strain into a tall glass filled with ice and top with soda water. Garnish with fruit slices and enjoy.
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www.topsatspar.co.za Nov Dec 2015 Vol.21
Lime-salt: Zest of one lime, blended with 2 Tblsp salt Prepare your lime, salt and sugar; place it on a saucer. Wet the rim of your margarita glasses and dip them in the lime salt mixture, giving them time to dry. Fill a cocktail shaker with ice. Add tequila, lime juice, simple syrup and orange liqueur. Place the lid on the shaker and vigorously mix until the mixer shows condensation on the outside – usually about 30 seconds. Strain the margarita into the prepared glasses.
Mixed drinks
The Italians are great lovers… of strong flavours and appetites. They enjoy digestifs made with herbs which many other nationalities find bitter. Fernet Branca and Campari are two obvious examples. The Negroni cocktail, believed to have been developed by Count Negroni in Florence in 1919, had its heyday, slipped out of favour and is now once more in vogue with its typically bitter, gin-laced nuances of flavour.
Negroni 30ml gin 30ml Campari 30ml red vermouth 1 orange twist In a cocktail shaker filled with ice, combine gin, Campari, and vermouth. Shake until chilled – about 30 seconds. Serve in a cocktail glass with the orange zest twist, or in a rocks glass over ice.
What do the pock of balls meeting the tennis racquet strings at Wimbledon, the thundering of thoroughbred horse hooves on the turf at Royal Ascot and the splash and dip of rowing boats oars at the Henley boat regatta have in common? All the Hooray Henrys and Horsey Henriettas enjoying a mint, strawberry and cucumber-laden Pimm’s summer cups, of course!
Pimm's cup 1 shot Pimm’s No. 1 1 slice each of orange, lemon, apple, and cucumber 1 strawberry, sliced 1 spear English cucumber 1 sprig mint 1 lemon, juiced 1/4 teaspoon grated ginger 1 splash soda water/ginger ale or ginger beer In a cocktail shaker, combine Pimm’s, lemon juice, and sugar. Fill the remainder of the shaker with ice, cover, and shake for 20 seconds. Fill tall pilsner glass with ice, and strain the shaken mixture into the glass. Add the orange, lemon, apple, cucumber, strawberry, and mint and push into the drink. Top with ginger ale. Fill remainder of cup with ginger beer and garnish with cucumber spear. Nov Dec 2015 Vol.21 www.topsatspar.co.za
35
SPIRITS
Football fans from the world over flocked in 2014 while
Long Island Iced Tea
2016 will see thousands of Olympic athletes descend on Brazil. It’s the country with the world’s longest river, equatorial rain forests, the
30ml vodka
Corcovado statue and home
30ml tequila
to the samba, carnival and
30ml rum
bikinis galore on the
30ml gin
Copacabana. There's just one
30ml triple sec
taste of Brazil and
45ml sweet & sour mix
that's the Caipirinha,
1 splash cola
made with the country's signature sugarcane based
Mix ingredients together
spirit - cachaça.
Caipirinha 30ml cachaça 1 tsp sugar 2 lime wedges Soda water (optional) In the bottom of a glass, muddle the lime wedges and sugar until well mixed, about 20 seconds. Add ice, cachaça, and soda water. Give it a quick stir, and enjoy to the samba rhythm.
Frank Sinatra eulogised New York in song, stating that if you could make it there – you’d make it anywhere. And there’s more than one cocktail associated with the United States of America’s most prominent city – but the most well known of all are the Manhattan and Long Island Iced Tea.
Manhattan 22ml sweet vermouth
75ml Bourbon whiskey 1 dash Angostura bitters 1 maraschino cherry 1 twist orange peel Combine the vermouth, Bourbon whiskey, and bitters with 2 - 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.
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over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with a slice or twist of lemon.
140BBDO_811550_C
OUR NEW PIONEERING LOOK TODAY.
INTERNATIONALLY AWARDED. PROUDLY MADE IN SOUTH AFRICA.
Not for Sale to Persons Under the Age of 18.
LEISURE
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www.topsatspar.co.za Nov Dec 2015 Vol.21
Angling
P
oetic – almost balletic – beauty. That’s what there is in the perfect cast, delivering
a hand-crafted fly at the end of a line onto the surface of the water. And it’s quite remarkable just how difficult it can be to tempt a fish – either a brown or rainbow trout, a salmon, steelhead or even yellowfish – to succumb to the lure.
Reeling in a woolly bugger
It sounds vaguely naughty, but any fly fisherman will tell you that trout love woolly buggers – and nymphs, hoppers or even a Duckworth’s Dargle Delight or DDD. You’ll find them in the equipment kit of fly fishermen from Dullstroom, Underberg, Rhodes or the Smalblaar river.
The battle between man and prey is a primordial one. It stretches back thousands of years to when man wore the skins of the animals he had trapped or hunted – and his very survival and existence depended on his ability to feed himself and his family or tribe. It’s easy enough to pop down to your local SPAR and stock up on steaks, chops, charcoal and salads nowadays but there’s still something to be said for preparing to do battle and outwit a wily fish. As a rule, most keen fly fishermen devoutly follow the catch and release policy, ensuring not only the survival of the fish but the continued sport for his fellow angling enthusiast.
BUT WHAT IS IT ABOUT FLY FISHING THAT APPEALS TO SO MANY MEN AND WOMEN? That it’s a skill goes without saying. As beautiful as it can be watching an adept angler casting, it can be equally amusing watching an inept one! Late one night, around the braai fire in Himeville, a hamlet in the KwaZulu-Natal Drakensberg, a fly fishing friend had all his mates in stitches recounting some of his early misadventures. Nov Dec 2015 Vol.21 www.topsatspar.co.za
39
LEISURE
Trout f ishing havens
Two tales stood out – the first one involved him catching a swallow! Or rather, the swallow finding the fly that he had tied onto the end of his line more appealing than the fish did… It swooped on the fake insect while he was casting and tried to make off with
good day. So what are the basics? Well, fly fishing isn’t restricted to fresh water streams or dams. Saltwater fly fishing is becoming increasingly popular because of the challenge and fight which game fish such as Garrick, elf or kingfish offer in the waters off the South African coast. Firstly, there’s the rod. It’s flexible and comes in various lengths and rigidity. Personal choice and the type of fish you’re after dictates whether you go with a seven, six or even three
it, only to find itself tethered to his
weight rod. In days of yore they were
fishing rod. He carefully unhooked it
made of bamboo but science has got
and sent it off without harm.
in on the act and the well-equipped
On another occasion he hooked far more than he bargained. While fishing at a syndicate dam in Underberg, he
fisherman now appreciates the benefits of graphite. The reel and line are important too.
walked around the banks of a well-
When you’re starting out, your local
stocked dam, all alone on a beautiful
fishing expert will ask you a bunch of
summer’s day. Some cattle and horses
questions about where you’re likely to
grazed nearby. He was so intent on his
fish and what prey you intend going
fishing that he hadn’t realised how
after to determine your level of ability.
curious the horses were about him,
Listen to the experts when they
moving ever closer… until he hooked
recommend an offset or centre drag
one of them squarely on the rump on
reel. They aren’t going to try and fleece
his back cast!
you. It’s worth their while to sell you
Speak to any fly fisherman and they will tell you it’s not just about catching a fish. Fly fishing is about being in
40
Dullstroom, Mpumalanga Rhodes and Maclear, Eastern Cape Underberg and Himeville, Drakensberg, KwaZulu-Natal Du Toitskloof mountain streams, the Holsloot & Molenaars rivers, Western Cape
doesn’t catch a fish, he’s had a really
good basic equipment which you will upgrade as your skill level improves. It’s also worth having a few lessons and
nature, reflecting and mulling over any
putting in a few hours of casting practice
problems there may be at work or
on the lawn, the local rugby or soccer
home while quiet and soulful, invariably
pitch or a similar open area. The better
surrounded by some of the most
you are at delivering the fly accurately,
beautiful scenery there is – and just
the more successful you will be. One fly
generally destressing. Even if an angler
fisherman I know started off with an A4
www.topsatspar.co.za Nov Dec 2015 Vol.21
Angling
– because that’s what the fish will feed on. Match a fly to what the trout likes and that’s half the battle won. In a recent newsletter on his website, local fly fishing guru Tom Sutcliffe shared a snippet from Dave Walker of Rhodes in the Eastern Cape. Walker estimated the contribution that fly fishing had made to the local economy: “Day permit sales since inception in 1991 to June 2015
piece of paper a few metres away as he practised, moving it further and further away. Initially he concentrated on ensuring that his casting arm wasn’t thrashing all over the place but was sticking to moving between the 10 o’clock and 2 o’clock positions while his left hand stripped line off the reel to feed it out on the next cast.
It’s also worth having a few lessons and putting in a few hours of casting practice on the lawn
amounted to almost R1.1 million of which more than R800 000 was disbursed to riparian members, the balance being used to administer the organisation,” Walker wrote. “Based on the number of permits sold, extrapolated accommodation and local spend figures plus the value of the permit sales amounted to a contribution to the local economy over the period of almost R18 million!”
Next up are the line and flies. The
Fly fishing is gentle enough to appeal
choice lies between floating or sinking
good, it serves a practical purpose with
line – and which one you use depends
the many pockets accommodating
to women too. There’s no need to cut
on whether the fish are rising up to
fly boxes, a pair of scissors for snipping
up stinky sardines or pilchards, flies are
the surface to take caddis flies or
line once you’ve reattached your fly to
much cleaner! And the dexterity and
similar insects, or are deeper down in
the line and things like polarised
skill required, as well as the intellectual
cooler water.
sunglasses, chapstick and sunscreen.
battle in trying to outwit a fish, tempting
It goes without saying that a broad
it out of a deep pool or the shadow of
50 different flies. Just a few tried and
brimmed hat is a must in our sunny
an overhanging rock is what appeals
trusted ones, like woolly buggers or
climes – especially if you’re saltwater
to so many people.
replica caddis flies, will do. Similar to
fishing. And the waders keep you dry
floating or sinking line, you get wet and
while walking in streams or dams as you
there’s the pleasure of watching the
dry flies with the latter floating on the
net your prey once they’ve given up
trout gather its strength as you gently
water surface as an insect would.
the fight.
hold its silvery body in the water, the
It’s also not necessary to have 30 or
Other important pieces of kit include a
Observation is one of the keenest
And after a successful battle of wills,
movement of its gills… and a lightning
waistcoat, hat and waders. The
skills of the successful fly fisherman. They
fast flip of the tail as it swims off into
waistcoat is not just to make you look
note what sort of insects are around
open water, free again. Nov Dec 2015 Vol.21 www.topsatspar.co.za
41
FASHION Bathing style
SWIMWEAR
Ancient Roman murals depict active women wearing something that resembled a modern bikini covering their breasts and hips – but historically swimming was usually a nude pursuit. It was during the Victorian era (1837 – 1901) that modesty dictated everything in fashion – colours, dresses, suits and even home furnishings! Because public or outdoor swimming was discouraged until the 18th century, there was no need for costumes – and when people did swim, men and women usually did so separately. But British decency laws were introduced in 1870 which made bathing costumes necessary.
FASHION DICTATES THAT EVERY SEASON THERE ARE NEW STYLES FOR BOTH MEN AND WOMEN. THE DECADES HAVE SEEN HEMLINES GO UP AND DOWN, SWIMSUITS BECOME MORE FORMFITTING OR EVEN LONGER AND BAGGIER. HERE’S A BIT OF A HISTORICAL TIMELINE: 1858 Woman's 18th century – long dresses of flannel or wool which would not become see-through when wet. bathing suit They even had weights sewn into the hems! 19th century – a woollen knee length gown covered a set of leggings to the ankles, but during the second half of the 19th century the leggings became knee-length and the top hip-length.
In
1907 Australian ‘underwater ballerina’ Annette Kellerman was
arrested for public indecency in Boston because she swam in a costume which revealed her arms, neck and legs – a fashion popular in London at the time, taking its cue from men’s diminishing bathing suits. However, it captured the public imagination and women took to wearing more formfitting, shorter suits.
Annette Kellerman in her one-piece bathing suit
American 1920s woman's bathing suit
It was in the 1930s that men went bare chested for the first time and it became the norm by the Micheline 1940s, which was coincidentally the same decade that Frenchman, Louis Réard, unveiled the bikini Bernardini modeling the first in Paris in 1946. (And it was called the bikini because the first nuclear test at the Bikini Atoll in July had bikini in 1946 for taken place five days earlier.) Iconic bikini moments include Brigitte Bardot posing in one at the Cannes film festival in 1953, instant sex symbol status was accorded to Raquel Welch in a deer skin Louis Reard bikini and actress Ursula Andress emerging from the surf in the 1962 James Bond movie, Dr No.
Modern fabrics such as nylon, elastane and even neoprene have revolutionised swimming costumes, particularly in the competitive arena in the last two decades. Ironically, full-length Speedo skin suits were banned from competition in 2009. They were inspired by the properties of sharkskin and harnessed high-tech fluid dynamics and cutting-edge science.
Ursula Andress in Dr No.
Michael Phelps of the United States and Eamon Sullivan of Australia at the start of the 4x100 relay event at the 2008 Summer Olympics, Beijing. Both are wearing LZR Racer swimsuits SOURCES: Wikipedia; www.preceden.com/timelines/72038-the-evolution-of-the-bathing-suit. www.niwdenapolis.com/2007/03/history-of-mens-swimwear.html www.glamoursurf.com/swimwear_timeline.html
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SIMPLICITY
DIY - Keeping it simple
3
Christmas decorations seem to appear in shopping malls earlier and earlier every year! Do you go natural or opt for a plastic, foldable version in green, white or even gold? Ashlee Attwood has come up with these ideas for simple, easy to do ‘alternative’ trees which won’t cost the earth to make and decoration can be as minimalistic or over the top as you want.
2
OPTION THREE: Somewhat different, but also the most fun and versatile. You can style this tree according to your own creativity. You could make this tree double as an advent calendar, using the days of December or old family photos or even old Christmas
1
cards. You’ll need pegs, prestik, brown paper (or photos or cards), a market pen and a tree topper.
OPTION TWO: A more “traditional” style tree, using actual decorations. It’s fun and also
OPTION ONE:
great if you still want that ‘decorating
This is the ultimate in simplicity,
the tree’ experience.
requiring only a few pieces of string,
Again, you’ll need Christmas tree
some prestik or similar sticky
decorations, prestik, a jumbo streamer
substance and a tree topper. (Up to
roll and a tree topper of your choice.
you whether you put an angel or a
Method: Measure your pieces of
glitzy star made from glitter foam
streamer, longest at the bottom, then
paper as we did. Anything goes…)
the one to be placed horizontally on
Method: Decide how tall you
Method: Mark out your tree using a pencil, making sure to start long at the bottom and smaller as you go. Stick your pegs to the wall, again using prestik. Decide what you want to peg (brown paper as illustrated with days of December), peg them on, add your topper and you’re finished. There you have it, easy no-fuss trees for a modern and fun Christmas. And they’re handy if you’re low on space and don’t have room to fit a tree and presents in your home.
the wall a bit shorter and so on. It’s up
want your tree to be and measure
to you to decide how many levels you
out appropriate lengths of string,
want – or how full you want your tree
starting from the floor or skirting
to look.Choose your decorations
board. Then cut about five pieces
and attach them to the wall,
of the string, all the same length,
in as random or organised a fashion
and prestik them to the wall. Add
as you’d decorate a real tree.
your choice of tree topper (also
Don’t forget the
prestiked on), and voila!
prezzies underneath! Nov Dec 2015 Vol.21 www.topsatspar.co.za
43
ENTERTAINMENT
Designer beats Rodriguez and Kathy Reichs share a page – along with Motörhead and the boxoffice record setting Jurassic World.
MUSIC FILMS
MOTÖRHEAD - BAD MAGIC
SAINT LAURENT
After 22 Motörhead albums, it’s safe to say that Lemmy
YSL – the three letters
Kilmister has seen it all. So it makes sense that he plays the
recognised the world
titular role in a cover of “Sympathy For the Devil” with faithful accuracy. His inimitable whisky-soaked growl takes no
over for fashion designer Yves Saint
prisoners on opening salvo 'Victory Or Die', and is backed up by searing classic-
Laurent – are to be
rock riffs on 'Fire Storm Hotel'. But it’s on the ripping “Till the End” where he gets
found on garments, bags and even
particularly real about his life as a metal icon, gruffly pledging “All I know is who I am/I’ll never let you down”.
THE WEEKND – BEAUTY BEHIND THE MADNESS Abel Tesfaye has transitioned expertly from shadowy R&B trailblazer to full-blown pop presence. In the wake of his deeply influential trilogy of 2011 full-lengths and his addictive contributions to 2014’s Fifty Shades of Grey soundtrack— “Earned it” and “Where You Belong”—the Weeknd mastermind unveils another gorgeous collection of electrifying melody and brooding atmosphere. Beauty Behind the Madness features the Michael Jackson-like vocal moves of ”Can’t Feel My Face,” the hypnotic thump of “The Hills,” and the psychedelic serenading of “Often”.
FOALS – WHAT WENT DOWN If you want intensity and pulse, this one’s for you. On the back of their international chart success of 2013’s Holy Fire, Foals
perfume. This DVD focuses on the acclaimed designer’s life, during the peak of his career, from 1967 to 1976. Saint Laurent was responsible for creating numerous trends, like the tuxedo suit for women in 1966. His glory years are highlighted as well as the struggle that came along with them, including his past in the military and his connection with fashion house Dior.The stress and anxiety from having to create so many fashion shows per year finds the designer turning to alcohol, cigarettes and drugs, resulting in deteriorating health and breakdowns as he enters a very dark time in his life.
officially embrace that album’s rich, atmospheric post-punk revivalism. The majority of the record avoids any prior levels of
ENTOURAGE
intricacy, opting instead for intense airiness in the form of passionate, danceable
Vincent Chase (Adrian
ruminations. Above all, the album is driving; even at relatively sleepier moments,
Grenier) and the boys
drums kick in as if on cue and set any lost momentum back on track (“Give It
are back. Following the
All”). Vocalist Yannis Philippakis pushes his voice harder than ever before here,
conclusion of the hit TV
both in terms of range and strain, and his ability to at times resonate like Ian Curtis and soar like Bono is no small feat.
44
www.topsatspar.co.za Nov Dec 2015 Vol.21
series in 2011, we catch up with Eric (Kevin Connolly), Turtle
the paper
CD's, DVD's & Books
CORNER SPEAKING IN BONES – KATHY REICHS For every case Temperance Brennan has solved, there remain innumerable unidentified bodies in her lab. Information on some of these is available online, where amateur sleuths sometimes take a stab at solving cases. One day, Tempe gets a call
FILMS cont...
from Hazel “Lucky” Strike, a web sleuth who believes she’s successfully connected a body in Tempe’s lab to a missing persons report on an
(Jerry Ferrara) and Johnny Drama
18-year-old named Cora Teague. Since the bones
(Kevin Dillon). Following a failed marriage Vince
do seem to match Cora’s medical records, Tempe looks into the case,
decides that he wants to star in a new
returning to the spot where the bones were originally found. What seems at
blockbuster, and in addition to that he
first to be an isolated tragedy takes on a more sinister cast as Tempe
tells newly appointed studio head Ari
uncovers two more sets of bones nearby. When she then learns that the area
Gold (Jeremy Piven) he wants to make
is known as a viewing point for a famous unexplained light phenomenon with
his directorial debut.
significance for a local cult, Tempe’s suspicions turn to murder by ritual
When the movie goes over budget,
sacrifice – a theory thrown into question when Hazel herself turns up dead.
Ari must secure more money from his Thornton) and his son, Travis McCredle
SUGAR MAN – CRAIG BARTHOLOMEW STRYDOM & STEPHEN ‘SUGAR’ SEGERMAN
(Haley Joel Osment) – but they don’t
The amazing story of the American musician who
want to invest anymore without first
was famous in South Africa and Australia, but
seeing the movie.
unknown anywhere else... until the Oscar-winning
backers, Larsen McCredle (Billy Bob
documentary.
JURASSIC WORLD
Like many South Africans in the 70s and 80s,
It took 10 years to even
Stephen ‘Sugar’ Segerman and Craig Bartholomew
reach the point where
Strydom were obsessed with the music of
filming began – and the
Rodriguez, but the man himself was a mystery.
movie set new box offce
After years of searching in a pre-internet age, they found the singer living
opening weekend
in Detroit.
records. Claire (Bryce Dallas Howard) is
In 2006, Swedish filmmaker Malik Bendjelloul stumbled on this remarkable
one of a team of scientists who have
tale in the Guardian newspaper. He began his four-year-long quest to make
created a genetically modified new
the Oscar-winning documentary, Searching for Sugar Man.
type of dinosaur for Jurassic World, a fully functioning dinosaur theme park as originally envisioned by John Hammond.
Sugar Man: The Life, Death and Resurrection of Sixto Rodriguez outlines three separate journeys and the obstacles and triumphs that each presented. The book is packed with information not included in the film, about
However, not everyone agrees that this
Rodriguez’s background, relationships and political activities, his tours
is a good idea. Owen (Chris Pratt), who
to Australia, and the recognition that has finally come to him after the
works at the theme park, soon finds out
film’s success.
his misgivings were correct…
DISCLAIMER All books featured here are distributed by Penguin Books SA. Nov Dec 2015 Vol.21 www.topsatspar.co.za
45
G AT W W
R
O
SPA
Plastic fantastic: Nothing beats plastic for convenience – especially at this time of the year when items for the oďŹƒce party, holiday picnic or braai are needed. SPAR Good Living has just what you're looking for!
5
.Z A
O G O D LI V
IN
S P A R. C
2
Call the TOPS HOTLINE 0860 313 141
4
3
W.
1
THINGAMAJIGS
Available at TOPS at SPAR and SPAR stores
6
1 10 piece plastic forks 2 10 piece plastic spoons 3 Plastic table cloth (137cm x 274cm) 4 10 piece plastic knives 5 8 piece plastic cups 6 8 piece plastic platters 7 8 piece plastic dinner plates 8 8 piece plastic side plates 9 8 piece plastic party bowls All these SPAR Good Living items are available in both black or white.
7 46
www.topsatspar.co.za Nov Dec 2015 Vol.21
8
9
thingamajigs
useful items
14
10 11 12 13
10 Avanti Pasta Machine R499 — www.yuppiechef.com 11 Eva Solo Orchid Pot R799 — www.yuppiechef.com 12 Hexagon Frame Sunglasses (AVANTGARDE) R199 — www.spree.co.za 12 Leather Skinny Belt Brown (EDIT) R135 — www.spree.co.za 14 Krups Ice Cream & Sorbet Maker (1.6 Litre) R799 — www.yuppiechef.com
Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
SEE PAGE 4 FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
47
Easy living
TOP NOSH - Silwood Kitchen
It’s summertime and the living is supposed to be easy. Silwood Kitchen’s Mohun Schulz supplied a few recipes for light, healthy fare. Salads are simple and easy to prepare. They’re quick, healthy and refreshing. And at this time of year when everyone is winding down after 12 months of hard grind, easy and simple is good! The story goes that Italian
restauranteur Caesar Cardini invented the dish when his kitchen ran out of every other ingredient! Whatever the truth, the salad is here to stay and is a staple with its delicious garlic and anchovy dressing working superbly with croutons and Parmesan cheese. South African Christmases are generally hot and sunny, making roast turkey and rich, heavy boiled fruity puddings diffcult to digest. Try something different on Christmas day by serving up an ice-cream dessert that still offers up some tradition in its use of dried fruits.
Grilled Asparagus and Avocado Caesar Salad
INGREDIENTS: 1 – 2 cos lettuces 1 avocado, sliced and seasoned 8-12 anchovy fillets, drained 40g Parmesan cheese, shaved or grated Grilled Asparagus: 50ml oil 200g thin asparagus 1 clove garlic, peeled and bruised Croutons: 4 slices white bread, cut into cubes or triangles (sourdough bread is delicious) 20ml oil 15ml finely grated Parmesan cheese 1 clove garlic, crushed Dressing: 1 egg, boiled for 1 minute 1 clove garlic crushed Juice of 1 lime 2 anchovy fillets 5 ml mustard powder 2½ml Worcestershire sauce 150ml sunflower oil Salt and freshly ground black pepper
METHOD: Croutons: Toss bread cubes in olive oil, Parmesan cheese and garlic. Spread on a baking sheet and bake until light golden in colour. Asparagus: Gently peel the asparagus spears and snip off the base. Brush the spears with garlic flavoured olive oil and grill on a grill pan until just cooked through and lightly charred on the outside. (If the asparagus are fat, blanche for 30 seconds then refresh before grilling.) Dressing: Place the egg into a food processor or blender with the garlic, lime juice, two anchovy fillets, mustard and Worcestershire sauce. Blend until smooth; then, with the motor still running, gradually drizzle in the oil. The dressing should be a slightly thickened emulsion sauce. Season with salt and black pepper to taste. Just before serving, toss the leaves in the dressing, then arrange neatly on a platter. Sprinkle the remaining anchovy, asparagus, avocado, Parmesan and croutons over the salad and serve immediately.
VARIATIONS:
Chicken Caesar (sprinkle 150g sliced cooked chicken over leaves) Bacon Caesar (leave out anchovies altogether, sprinkle 100g crispy bacon over leaves and use 23g in the dressing) Nov Dec 2015 Vol.21 www.topsatspar.co.za
51
TOP NOSH - Silwood Kitchen
Mediterranean Stuffed Squid Serves 6
INGREDIENTS:
10ml paprika
:Stuffing:
30 squid tubes, cleaned
a little chilli
1 onion, chopped
pinch sumac (optional)
oil
Mediterranean Pesto:
1 clove garlic, crushed
200g spinach
1 red pepper, roasted, skinned and
5ml sugar or honey
125ml cooked rice
seeds removed
30ml lime or lemon juice
40g feta or cream cheese, crumbled
1 tomato, peeled, seeds removed
65ml extra virgin olive oil
2 lemons
and chopped
chopped parsley, marjoram, basil
Pinch smoked paprika
chopped
Garnish:
Maldon salt
1 tomato, peeled, seeds
cracked black pepper
removed and cubed
15ml flaked almonds, roasted and
Basil
chopped
METHOD Mediterranean Pesto: Make a paste by blending all the ingredients for the pesto together, except the nuts. Remove from the blender and stir in the nuts. Season well. :Stuffing: Sweat the onions in the oil until soft. Wash spinach and wilt in a pan for 2 minutes, squeeze dry and chop finely. Mix the spinach, onion, rice and cheese together. Add enough pesto to bind the mixture. Pipe the mixture into cleaned squid tubes – but be careful not to over fill as the stuffing will expand. Secure the open end with toothpicks. Place snugly in an ovenproof dish. Squeeze a little fresh lemon juice over the top and drizzle with olive oil. Season and bake at 160°C until the squid is just cooked through, which should take approximately 20 minutes. Garnish: Just before serving, sprinkle with cubed tomato and torn basil leaves.
These delicious recipes were prepared and cooked by chef MOHUN www.silwood.co.za
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www.topsatspar.co.za Nov Dec 2015 Vol.21
SCHULZ, a second year
student at Silwood Kitchen in Cape Town.
TOP NOSH - Silwood Kitchen
Silwood’s Frozen Christmas Pudding This is the perfect Christmas pudding for a hot South African Christmas. Serves 8
INGREDIENTS: 90g raisins 60g sultanas 60g currants 30g mixed citrus peel 65g mixed glacé fruits, chopped 10 fresh or glacé cherries, halved and pips removed 65ml brandy 1 litre vanilla ice cream 65ml cream 200g almond praline or peanut brittle 50g chocolate finely chopped Garnish: Fresh cherries Holly or mint leaves Specialized equipment: 1½ litre pudding bowl
METHOD: Pudding: Line a 1½ litre pudding bowl with cling film and place in the freezer. Mix the raisins, sultanas, currants, mixed citrus peel and glacé fruits together. Add the brandy and allow to stand for 3-4 hours or preferably overnight. Remove the ice-cream from the freezer, add the cream and beat to just soften. Quickly fold all the ingredients into the ice cream, then pack the mixture into the frozen mould. Cover and return to the freezer for 4-6 hours. To serve: Turn onto a serving dish. Decorate with fresh cherries and holly as desired.
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
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Call the TOPS HOTLINE 0860 313 141
BOOK GIVEAWAY
DECADENTLY DELICIOUS Many a sound eating plan (aka ‘diet’) has fallen apart at the seams when sweet treats were removed… But Catherine Speedie’s new book, The Banting Baker, makes allowances for one of life’s most primal comforts.
E
veryone knows someone who
dedicated to the world of Paleo
is half the man or woman they
and Banting goodies, has put those
used to be… What we thought we knew about the food pyramid has
The Banting Baker illustrates that
been turned upside down by the
the low carb highway is not about
very obvious evidence of people
deprivation but about substitution.
shedding excess kilograms while
Once the head is wrapped around
following the Low Carb High Fat
the basics and the pantry is
(LCHF) or Banting diet.
stocked with the right ingredients,
People are waking up to what
it’s possible to discover that
Salmon and Egg Pots (Serves 6)
INGREDIENTS: 7 free-range or pastured eggs
the body is naturally ‘wired’ for in
sublimely satisfying goodies are just
1 cup spinach, Swiss chard or kale,
terms of optimal sustenance and
a sense of adventure away.
chopped
body weight. It’s about realising
The Banting Baker, published by
1 cup cherry/Rosa tomatoes, halved
that along the trajectory of
Jacana Media has recipes for
6 slices smoked salmon/salmon trout
commercial and industrial
breakfast, snacks, breads, wraps,
¼ cup feta cheese, crumbled
‘progress’ we’ve lost sight of our
pizza as well as sweet treats.
¼ cup almond meal
humanness.
Indulge in Blueberry and Almond
½ tsp finely chopped garlic
Muffns, Baked Berry Pancakes with
A few basil leaves, snipped into fine
That basic biology means that giving up sweet treats and baked
Mascarpone, Banting Coconut
goods such as a moistly delicious
Macaroons, Cheesecake Swirl
carrot cake, associated with
Brownies and ‘Top-deck’ Bliss Bars.
comfort, pleasure, reward and good times, is fiendishly diffcult. Author Claire Speedie, the owner
Speedie incorporates flavours from all over the world into her cooking, believing strongly that
of Gingko, an organic and ‘clean
food must be delicious and
food’-oriented restaurant, bakery
nutritious if it is to be fulfilling on
and catering business and the
all levels.
creator of Primal Chow, a brand
56
little pleasures back on the table.
www.topsatspar.co.za Nov Dec 2015 Vol.21
strips 1 tsp salt Grinding of black pepper Pinch of cayenne pepper Flat-leaf parsley or coriander, chopped
METHOD: Preheat oven to 350째F/180째C. Grease large muffn ttn or small ramektns. In a medtum-stzed bowl, crack open the eggs and mtx well wtth a fork or whtsk. Add tn the rest of the tngredtents and mtx well. Feel free to use up leftover btts of grtlled salmon, bacon or mtnce tn place of the salmon trout. Spoon mtxture tnto the tndtvtdual contatners and top wtth a sprtnkltng of parsley or cortander. Bake for 20 mtnutes, unttl the
Salmon and egg pots
The Banting Baker
mtddle of the muffn ts rm to the touch. These wtll store refrtgerated tn an atrttght contatner for up to ve days.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
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BOOK GIVEAWAY
Seeded Burger Buns (Makes 4 buns)
INGREDIENTS: 2 free-range or pastured egg whites 2 whole free-range or pastured eggs 1 cup mixed seeds (pumpkin, sunflower, flax and sesame) 4 Tblsp almond meal 4 Tblsp psyllium husk 1 tsp baking powder Pinch of salt Little olive oil (approximately 30ml)
METHOD: Preheat oven to 350째F/180째C. Grease a large muffn tin or nglish muffn pan well ..eat the 2 egg whites until frothy. Mix all other ingredients together well and then fold in the whipped egg whites. Divide the mixture into four muffn or nglish muffn portions. .ake for 30 minutes and allow to cool before removing from tin.Make sure your burger patties are made from free range, grass-fed meat. A flattened, free-range chicken breast is another nice option, as is a piece of grilled salmon. Garnish your burgers with loads of rocket, a herbed mayo and even some pickles if you enjoy these.
58
www.topsatspar.co.za Nov Dec 2015 Vol.21
Seeded Burger Buns
The Banting Baker
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 11th December 2015. The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.
win
Stand a chance to receive one of two copies of The Banting Baker book SEE T&C’S ON PG 4
Double your chance of winning! Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
59
BOOK GIVEAWAY
Cheesecake Swirl Brownies (Makes 16 brownies)
INGREDIENTS:
3 Tblsp heavy cream
Brownie batter:
2 Tblsp strong brewed coffee, at room
1½ cups almond meal
temperature (or extra coconut milk or cream)
½ cup coconut flour
½ cup unsalted butter, melted
½ cup plus 1 Tblsp Unsweetened cocoa powder (or raw cacao
Cheesecake batter
powder)
250g cream cheese at room temperature
2 tsp baking powder
4 Tblsp butter at room temperature
1 tsp baking soda
1 tsp vanilla extract
4 Tblsp erythritol/xylitol granules
½ cup erythritol/xylitol granules
5 large free-range or pastured eggs
2 large free-range or pastured eggs
2 tsp vanilla extract
METHOD: Preheat oven to 350°F/180°C. Grease a 20x20-cm pan with butter or coconut oil. For the brownie batter, place dry ingredients in a medium bowl and blend well with a whisk. Add the remaining ingredients and mix with a wooden spoon so that the mixture is smooth. For cheesecake batter, beat the cream cheese and butter together until smooth. Add vanilla and sweetener and beat well. Add the two eggs and beat until well combined. Spread half the brownie batter into the bottom of the prepared pan. Next, carefully pour on the cream cheese mixture and spread to cover the chocolate. Then drop heaped tablespoons of the reserved brownie batter over the top of cream cheese. Use a knife to cut through the chocolate just into the cream cheese layer to swirl and ‘marbleise’ the batter. Bake for 30-odd minutes, depending on how moist you like your brownies. Do not overbake or you’ll dry them out! Allow to cool in the pan, then slice into squares. Store in the fridge.
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
60
www.topsatspar.co.za Nov Dec 2015 Vol.21
The Banting Baker
Cheesecake Swirl Brownies Nov Dec 2015 Vol.21 www.topsatspar.co.za
61
DAAGLIKSE BROODJIES
TUISNYWERHEID
My oupa John Farrell het ek nooit geken nie, en van hom weet ek min.
Tim Noakes en Banting se Moses. Brood is die lewe. En dit sal die lewe bly. Ek kan nie eers die volgende tik sonder om die toebroodjies met die ander hand te maak nie, só groot is my broodlus.
Behalwe dat hy op ’n ryp ouderdom besluit het om van Dublin, Ierland na Suid-Afrika te emigreer waar hy homself in die Vrystaat gevestig het. Volgens wat my ma onthou, het oupa John elke dag afgesluit met ’n bottel van daardie Guinnessswartbier, en die volgende toebroodjie:
EMILE JOUBERT is a PR practitioner by profession but a food & wine enthusiast by desire. Check out his blog: www.winegoggle.co.za
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
OUPA JOHN SE GUINNESS-MAAT
Bruinbrood, dik gebotter Sterk Cheddarkaas, skywe gesny Dun skywe ui Slaaiblaar
Miskien is dit in die gene, maar hierdie toebroodjie is my gunsteling en getuig dat ek oupa John se aangeleerde smaak geërf het. Die sleutel tot hierdie broodjie se genot is ’n sterk Cheddar – met ander woorde, die pakkie moet sê die kaas is minstens 6 maande verouder. Dit sorg dat die ui nie als oordonder nie. Die sterk kaas-en-ui kombinasie is nie vir sissies nie, maar die bruinbrood en slaaiblaar gee die toebroodjie ’n titsel finesse en verfrissing. Saam met die donker, ryk Guinness-bier kan jy die krag deur jou are voel spoel.
62
www.topsatspar.co.za Nov Dec 2015 Vol.21
Emile Joubert
PA SE HANGOOR-VERLOSSER
My dogter Nina het begin kla oor haar pa se gehawende voorkoms en lusteloosheid wanneer iets totaal buite sy beheer
ROG IS REG
tot ’n babelas gelei het. Nadat sy my oor die simptome gepols het (hol kol op maag, hoofpyn, oneweredige
My modieuse vriende meen eet net
hartkloppings en ’n drang na die musiek van Jurie Els) het
rogbrood want hulle is glo allergies vir
Nina vir my die volgende toebroodjie ontwerp:
koring. Twak – die ouens weet rog is, wel, koel! Cameron Diaz, Jack Parow of
Twee snye volgraanbrood – geen botter
Johnny Depp sal tog nie erken hulle eet
1 eetlepel Mayonnaise
wit Sasko nie. Rog is reg.
½ teelepel sterk Engelse mosterd 1 opgekerfde hoenderborsie, gebraai (koud)
Hier’s ‘n lekker rog.
Skyfies cheddarkaas, sterk
2 snye rogbrood, gebotter aan een kant
Skywe avokadopeer
Bovril of Marmite
Sout en peper
½ avokadopeer, fyngedruk
Blaarslaai
Pastrami/Silverside/Ham Mosterd
Meng mayonnaise en mosterd saam met hoender en roer
goed deur. Pak kaas op een sny brood, gevolg deur die
Smeer een van die gebotterde kante
hoender, gevolg deur die avokado peer. Voeg sout en peper
met Bovril of Marmite. Pak die skywe vleis bo-op. Smeer met mosterd. Top op met
by. Plak blaarslaai bo-op en plaas die ander sny brood daarop. Behalwe vir die ryk geurkombinasie, sorg hierdie broodjie
die avokado peer. Maak toe met ander
dat alle inwendige en geestelike kwale wat deur jou babelas
sny rogbrood.
veroorsaak is, verdryf word. Een uur nadat ek vir die eerste
En smul met styl, ou maat, met styl.
keer hierdie verlossende stuk voedsel ingejaag het, het ek my eerste Franz Ferdinand-CD gekoop.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
63
BLOGSPOT
TRADITIONS The festive season is just weeks away – as is a bit of a break and time to relax with family and friends. And what would life be without a bit of indulgence?
S
ummer holidays: sunshine, relaxation, friends and family
and lots of delicious food. These are all part of the traditions at this time of year.
TERESA ULYATE is a multi-tasking working mom who juggles a job, children and a blog – Cupcakesandcouscous.blogspot.com
In my home, the holidays centre around quality family time. Christmas festivities are a highlight on our calendar
this version I have ditched the usual
and with a young family of my own I
digestive biscuits and marshmallows in
love that we’re creating our own new
favour of some appropriately festive-
traditions to build onto the old.
hued ingredients. I am sure Santa
One of my own new customs is to
would love a block or two under the
make edible gifts for friends and family. So far it has gone down a treat. Perhaps
light but satisfying salad for you to
dropping “not-so-subtle” hints as early
nibble on at your next lazy summer
as September as to what they might like
lunch. After all, life is not about
to find in their edible parcels.
stressing about what to eat. Pat yourself on the back for eating
nervous breakdown-inducing day
healthily, and then have that piece of
running around a crammed shopping
Rocky Road, it is all about balance
mall or a day spent creating and
after all… Happy holidays!
packaging delicious munchables for my loved ones I am sure you can guess which one I prefer. This Rocky Road recipe is a firm
Call the TOPS HOTLINE 0860 313 141
favourite on my edible gifts list and in www.topsatspar.co.za Nov Dec 2015 Vol.21
Serves 4
Something else I’m also sharing is a
too much because my friends start
Given the choice between a manic,
64
tree this year!
SUMMER CHICKEN GOUJON SALAD
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
INGREDIENTS: 150g cherry tomatoes Olive oil for drizzling 500g cubed butternut Salt Pepper 70g breadcrumbs 30g finely grated parmesan cheese 2 chicken breast fillets 30g flour 1 large egg, lightly beaten 20g flaked almonds 150g mixed leaves Balsamic vinegar
Festive treats
Festive rocky road
METHOD:
1. Preheat your oven to 200째C and
Makes 25 squares
place whole cherry tomatoes on a small baking tray. Drizzle with some olive oil and roast for 10 minutes, until soft and the skins are cracking.
2. Turn the oven down to 190째C. Place the butternut cubes on a tray and drizzle with olive oil. Season with salt and pepper and cover the tray with foil. Roast the butternut for 35-40 minutes until tender. Remove from the oven and set aside.
3. Combine the breadcrumbs,
parmesan cheese and a good grinding of salt and pepper in a small bowl. Cut the chicken fillets into thin strips approximately 5cm long. Toss the strips in the flour to coat evenly. Then gently toss
INGREDIENTS:
the dusted the chicken strips in the egg
150g shortbread biscuits
ensuring that they are completely
120g cream caramels / soft toffees
coated.
100g pistachio nuts, shelled
4. Dip the chicken pieces into the
70g dried cranberries
breadcrumb mixture to coat, (I find it
120g butter, cubed
easiest to coat them individually).
270g dark chocolate, broken into
Arrange the crumbed chicken pieces in
small blocks
a single layer on a baking tray and
3 Tbsp golden syrup
drizzle with olive oil. Bake the goujons at
Icing sugar for dusting
190째C for 15 minutes. Turn the goujons over and bake for a further 5-10 minutes or until cooked through.
5. Place the flaked almonds in a small, dry saucepan over a medium heat. Stir regularly until the almonds are golden
METHOD:
1. Line a 20cm square cake tin with plastic wrap, this is going to help you lift the rocky road out later.
2. Place the shortbread biscuits in
and toasted (this will just take a few
a small freezer bag and use a rolling
minutes), then set aside.
pin to gently crush them into smaller
6. To assemble the salad: arrange the mixed leaves on a large platter. Arrange the goujons, roasted butternut and tomatoes on top. Sprinkle with toasted
pieces. Cut the cream caramels in half so that each piece is about the size of a mini marshmallow. Place the biscuits and toffees
almonds and drizzle with balsamic
into a small bowl with the
vinegar, or your favourite dressing.
pistachios and cranberries.
3. Place the butter, dark chocolate and syrup in a small saucepan and stir over a low heat until the butter and chocolate have melted and the mixture is smooth. Remove from the heat and add the biscuit mixture. Stir well until everything is completely coated in chocolate.
4. Tip the contents of the saucepan into your prepared tin. Be sure to scrape all the syrup from the bottom of the saucepan and use to fill any small gaps. Press the mixture down gently. Cover the tin and refrigerate for a few hours until the rocky road has set.
5. Carefully lift the rocky road out of the tin and discard the plastic. Cut into 25 squares (a little goes a long way) and pile onto a plate. Dust with icing sugar just before serving. Store in an airtight container in the fridge.
Nov Dec 2015 Vol.21 www.topsatspar.co.za
65
SOCIAL MEDIA Featured blog
HEALTHY DESIGN The nature of design is that when it’s good it simply slots into your lifestyle without you even being aware of its functionality or form. A local designer takes it a step further as Ashlee Attwood reports.
C
laire Molly
Q: NAME FIVE THINGS YOU’RE OBSESSED WITH RIGHT NOW? CM:1) Mila, my French bulldog. We’re getting another in a few weeks (Harper) – and I can't wait! 2) My daily green juice, it's serious power! I high power blend all my greens and thus don't lose the fibre from a juice machine. 3) My healthy chocolate brownie recipe.
received her
Bachelor of Arts Degree after years
of study in the oak-tree lined avenues of
healthy recipes for the blog. The
4) Pilates and boxing – both amazing.
combination of design and nutrition is
5) My health coaching course through
my ultimate happiness.
IIN in New York. It’s incredible, I've never loved studying so much!
Stellenbosch before going on to study interior design at Design Time. She calls
Q: WHAT’S YOUR DESIGN PHILOSOPHY?
herself the ‘healthy designer’ –
CM: It would definitely be the
wellbeing and design is part of her very
healing powers of minimalism. It's my
nature and personal philosophy.
all-time cure.
Her blog – www.clairemolly.com – effortlessly merges these two elements;
Q: YOUR INSPIRATION COMES FROM...?
resulting in a balance between cool,
CM: I’m currently studying to be a health
minimalist design and healthy, interesting
coach through the Institute of
recipes and ideas. Her current venture is
Integrative Nutrition in New York. It
health coaching, through New York-
constantly motivates me to find balance
based Institute for Integrative Nutrition.
in all things. The idea that health can be delicious, keeps me inspired to design
Q: WHERE AND HOW DID IT ALL
and create beautiful combinations.
START FOR YOU?
66
CM: Cape Town. After working in the
Q: YOUR TIPS FOR LIVING A HEALTHY,
interior design industry for nearly a year,
MINIMALIST LIFESTYLE ARE?
I lost myself completely. The pressure
CM: For me primary nutrition is key; your
and stress had such an impact on my
relationships, career, spirituality and
health. I took a few months to
physical exercise are the fundamental
recharge, reflect and cure my anxiety
elements to health. What we eat is
through a healthier lifestyle. I'm
secondary. If we find the balance and
currently doing freelance design for
happiness in primary nutrition,
retail stores and constantly creating
secondary will follow.
www.topsatspar.co.za Nov Dec 2015 Vol.21
www.clairemolly.com
clairemollyj @clairemj24 @clairemolly_ clairemollyjack
RESPONSIBILITY
Troubled waters
In a swim-loving country with hundreds of cases of drowning reported annually, it’s never a waste of time to freshen up your knowledge of safe behaviour writes Clifford Roberts.
I'm
in trouble. The thought creeps up on me and I push it away. I try to rationalise my position: I’m a strong swimmer with a wetsuit on – I’ve
Instructors go into schools and
got this. I’m about 100m offshore, in choppy seas but the current is now against
teach children basic water safety and
me. I dive to the bottom to try and get under it, but I’m just losing energy and
peer rescue, as well as who to call
going backwards. I pause to catch my breath, bobbing in the waves and take
(10177 from a cell or landline) for help.
stock of the situation. The others are nowhere to be seen; probably out of the
“Our rescue crews regularly respond to
water by now. The beach is deserted.
a child in difficulty and find that two
The stark terror of that realisation caught me by surprise.
children have drowned,” Ingram says.
Fortunately for me, the current curves around the bay. I make it to the point
“This is because one child gets into
where a rocky outcrop is the last post before open ocean. Ashore, I promise
difficulty and another goes to help – but
myself never to do that again.
does not know how to. We give basic
Every summer, when I return to water, that particularly chilling memory returns
guidance – never get into water to help
and here it is again, just writing this. Every day now is just a little warmer. It’s time to
someone unless you are trained, rather
exchange the jerseys for t-shirts, slops and cozzies. It’s also time to remember stuff
throw them something that floats, use a
we leave behind every autumn – our thoughts around water safety.
stick or pool net to help them out, etc.”
For a country with so much coastline – 3 500km of it, thousands of domestic and
The NSRI is also involved in teaching
municipal swimming pools and much sunshine, you’d think we’d have accurate
basic bystander or Hands On CPR
statistics on things like cases of drowning. At least there seems to be consensus on
(Cardio Pulmonary Resuscitation).
this: there’s a clash of data sources so no reliable figures exist. Assume the objective is to reduce the amount of people who get into trouble in
“It would be great if every child who passes through our school system
water. But if you only count the bodies in the mortuaries, you’re excluding
knows how to do this … which is one of
non-fatal cases where people are saved and those cases that go unreported
our focus areas: getting the education
– like mine. All are linked to this wide, grey margin of danger that could be shrunk
department to teach school children
with better education and greater awareness.
how to do CPR,” Ingram says.
NSRI communications manager Andrew Ingram says: “The statistics that we
Data around drowning or near-
have had access to are not comprehensive – they are mostly from sample data.
drownings is compiled by, amongst
From these, we estimate that there are 2 000 fatal drownings each year in South
others, Lifesaving South Africa (LSA), the
Africa. Of them, we believe that 600 are children.
national authority on water safety and
“There are no stats for non-fatal drowning (any injury caused by hypoxia from being
68
The NSRI’s WaterWise Academy
voluntary lifeguard services, the SAPS
in or under water) but we believe that this figure is 10 times the fatal drowning figure
and the Medical Research Council
– so there are thought to be 20 000 non-fatal drownings in South Africa each year.”
(MRC). While the definitions may differ,
www.topsatspar.co.za Nov Dec 2015 Vol.21
Swim safety
all agree the problem is serious. And it’s not just a South African issue.
Of course, the sea,
A regular gathering, the Life Saving
rivers and farm dams
Federation World Conference on
are not the only water
Drowning Prevention gathers world
hazard as the view from the
experts, research, systems and
window of a plane flying over any
information in an attempt to reduce
middle class suburb will reveal.
“death and injury in all aquatic
Swimming pools are regulated not
environments worldwide”. This year, it
only to ensure minimum
takes place in Penang, Malaysia in
construction standards are met,
November.
but also public safety.
The 2015 meeting will focus on the
“Municipal plans are required for all
To keep yourself safe, swim near a
World Health Organisation’s first global
swimming pools irrespective of whether
lifeguard and never swim alone. Don’t
report on drowning, which reveals that
they’re built or made of fibre-glass,”
dive headfirst into water. If you get into
“drowning claims the lives of 372 000
says Hannes Jacobs of Marcus Smit
trouble conserve your energy, don’t
people each year and is among the 10
Jacobs Architects in Somerset West.
panic and call out for help. At the
leading causes of death for children
“The municipality demands that certain
seaside, make sure you understand the
and young people in every region.
safety aspects are adhered to.”
currents and dangerous areas; remember too, there are other potential
“Globally, over half of all drowning
“These include that the pool is not
deaths are among those aged under
publically accessible. Basically, your
dangers like sharks. Check the strength
25 years.
property must be enclosed and
of the current even at rivers and
include a gate that shuts
remember that river conditions can
in low- and middle-income countries,
automatically. If you want to step up
change rapidly after heavy rains.
with nations in the African, South-East
security, there are also solutions such
Always keep an eye on the changing
Asia and Western Pacific regions
as automatic PVC swimming pool
weather. Never swim after drinking
having the highest rates.”
covers that roll up and can be stored
alcohol. Parents of small children should
out of sight.”
always be aware of hazards considering
“More than 90% of drowning occurs
Alarmingly, a 2007 research paper on South African conditions presented at the
Obviously, the greatest way to be
a small child who can easily come to
same conference then based its claim on
safer around water is to learn to swim,
mortality statistics that drowning was the
but this doesn’t guarantee safety and in
second highest cause of accidental
fact sometimes will encourage brazen
user, learn CPR and acquaint yourself with
death – after road accidents – among
behaviour. An over-confident swimmer
the emergency telephone numbers. It
children up to the ages of 14 years.
might take bigger risks – like I did.
might just save someone’s life.
harm even in a bucket of water. Take it from me: if you’re a regular water
Nov Dec 2015 Vol.21 www.topsatspar.co.za
69
NEXT ISSUE & WINNERS
BROUGHT TO YOU BY www.topsatspar.co.za
What to look out for next issue Smelling sweet The art of fragrance
Step-by-step The perfect Eggs Benedict
CHENIN BLANC South Africa’s tasty heritage
Congratulations to last issue's winners SMIRNOFF
Each of these lucky winners will receive 1 of 2 exclusive Smirnoff Double Black hampers worth more than R3 000 1. Roslyn Kinnear, East London.
2. Desere Myburgh Erasmus, Mpumalanga
'COOKING WITH GAS' winners: Esther Smith, Randfontein.
Hendrick Mongalo, Katlehong
70
www.topsatspar.co.za Nov Dec 2015 Vol.21
GROCERY LIST
in the basket Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
Your complete list of ingredients for all the recipes in this issue. AVAILABLE FROM TOPS AT SPAR
3 lemons
140g cocoa powder
3 tsp vanilla extract
2 oranges
(or raw cacao powder)
30ml strong brewed coffee
1 small pineapple
3 tsp baking powder
14 anchovy fillets
1 apple
1 tsp baking soda
1 bottle Bovril of Marmite
Méthode Cap Classique)
1 small cucumber
185g erythritol/xylitol granules
1 bottle whole grain mustard
15ml crème de cassis
1 red pepper
290g sugar
5 ml mustard powder
75ml white rum
1 – 2 cos lettuces
35g flaked almonds
15ml mayonnaise
15ml Cointreau
1 strawberry
100g pistachio nuts
½ tsp English mustard
1 dash grenadine
1 maraschino cherry
70g dried cranberries
2½ml Worcestershire sauce
120ml tequila
2 packets mixed leaves
250ml mixed seeds (pumpkin,
30ml lime or lemon juice
½ to 1 tsp orange liqueur
450g spinach, Swiss chard
sunflower, flax and sesame)
220ml oil
(triple sec or Cointreau)
or kale.
150g shortbread biscuits
65ml extra virgin olive oil
30ml Campari
1 bunch coriander
120g cream caramels
55ml vermouth
1 bunch of parsley
or soft toffees
1 shot Pimm’s No. 1
1 bunch of marjoram
270g dark chocolate
85g parmesan cheese
30ml cachaça
1 bunch of basil
50g chocolate
105g feta cheese
75ml Bourbon whiskey
1 bunch of mint
200g almond praline or
250g cream cheese
30ml vodka
6 cloves garlic
90ml gin
2 onions
30ml triple sec
1 stick ginger
Liquor 65ml brandy 180ml Champagne (or similar sparkling wine or
45ml sweet & sour mix 1 dash Angostura bitters 1 can of cola 2ℓsoda water AVAILABLE FROM SPAR Fresh Fruit/Veg/Herbs/Spices 400g cherry tomatoes 2 tomatoes 500g butternut 3 avocados 200g thin asparagus 5 limes
Dairy
peanut brittle
1 block strong cheddar
90g raisins
cheese
60g sultanas
18 large eggs
60g currants
180g butter
30g mixed citrus peel
125g unsalted butter
5ml smoked paprika
65g mixed glacé fruits
110ml cream
10ml paprika
10 fresh or glacé cherries
1ℓvanilla ice cream
1 tsp chilli
1 loaf brown bread
5ml sumac (optional)
1 loaf rye bread
Dried Spices/Herbs/Stock
Meat/Fish/Poultry
1 loaf whole grain bread
5 chicken breast fillets
1 loaf white bread
1 packet Pastrami/
70g breadcrumbs
125ml rice
Silverside/Ham
30g flour
1 pkt Maldon salt
100g bacon
Baking/Dry goods
30 squid tubes
500g almond meal 60g psyllium husk 125g coconut flour
Cans/Jars/Bottles 45ml golden syrup
6 slices smoked salmon/salmon trout
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
Nov Dec 2015 Vol.21 www.topsatspar.co.za
71
LOOPDOP - Gerrit Rautenbach
AAI, AAI DIE BRONKHORSTBAAI... Dis lang jare terug, ek is seker 10, dalk 11jaar oud en die lewe is lekkerder as treinry en kondensmelk. Gelyktydig. Want daar is ’n fees by Bronkhorstbaai. En ek is by die fees.
BRONCO TOPS AT SPAR
Address: 29 Lanham Street, Bronkhorstspruit Tel: (013) 932 1161, Fax: (013) 932 0525 Business Hours: TOPS at SPAR Mon-Fri: 08h30 - 19h00, Sat: 08h00 - 18h00 Sun: 09h00 - 14h00
V
anoggend het ek die agteruitrydonkiereisies vir seuns onder 12
gewen. Die gedagte was om verkeerdom op ’n donkie te sit. ’n Touleier hou jou donkie vas. Merke, gereed en die
dag spring. En vanaand gaan hulle ’n
4x4-bande nie en dis daar waar hy die
afsetter skiet ’n skoot. Daar gaat jy! Of
nagsprong doen.
pad byster raak. En ek die donkie
nie... Afhangende van jou donkie.
byster raak.Gat-oor-kop. My kop oor
Afhangende hoe ver jy van die afsetter
wat mangels sal gaarmaak gegee. Ek
donkie se gat. Reguit hospitaal toe. Al
se pistool af is.
het ’n goeie dosis daarvan in my hand.
waaraan ek kon dink voor my kop die
Onthou, ek sit gatkant om op die
grond klap, is dat ek Willie se
tuisgemaak. Daar waar niemand wou
donkie. Dis reg, ek tel Ta se stert op en
nagsprong gaan mis.
wees nie, want dis die langste pad om
smeer die bloedrooi brandrissiesous
die ou grondbaan. Maar ook die verste
aan sy agterent. Eers tril hy net sy
Willie in die hospitaal kom kuier. Ek het
weg van die afsetter.
boude. Dan volg so ligte vibrasie soos
gedog ek lyk effe sleg van die val,
’n V8 wat aanskakel. Die volgende
maar Willie was self gekrap van kop tot
binnebaan se donkie sy rug krom, gooi
oomblik grou hy mote in die klipharde
tone, vol pleisters en verbande.
sy ruiter en snol bosse toe. Een uit, nog
grond soos ’n El Camino-bakkie in die
Blykbaar het hy die pad byster geraak
vier om te gaan. Donkie nommer twee
rooi. Al wat ek kan doen, is om donkie
met die nagsprong en in die boer langs
tjorts die baan vol, knyp sy oë toe en
se stert met albei hande vas te gryp.
Bronkhorstbaai se rotstuin geland. Reg
vries. Hy gaan nie wen nie. Die ander
Blykbaar werk dit ook as goeie
langs die boer wat daar gestaan en
twee trippel stadig weg.
motivering en daai esel sit oor tweede
braai het.
Ek het myself in die buitebaan
Toe daai skoot klap ruk die
My donkie is nie ’n wonderlike ding nie. Hy’t nie vir die skoot geskrik nie en
rat toe. Met die ongekende spoed van ’n
is dus nie lus vir enige manewales nie.
July-perd neuk donkie se kind soos
Veral nie hardloop wenpaal toe nie.
weerlig by die wenpaal verby. Sonder
Gelukkig had ek ’n geheime wapen.
brieke is hy pylreguit dam toe. Seker
Willie het my vertel en Willie is my held.
om die vlam in sy uitlaatpyp te blus.
Hy weet alles. Willie is die voorspringer van die drie valskermspringers wat elke
72
Elk geval, Willie het my ’n rissiesous
www.topsatspar.co.za Nov Dec 2015 Vol.21
Net voor die water lê daar so plaat los klippe. Ta is nou nie toegerus met
Die volgende oggend het my pa en
“Waar is ek?” het Willie gevra. “Goeie aarde!” sê die boer verward en laat val sy dubbel dop-en-dam. “Oukei, darem nie so ver van teiken af nie,” antwoord Willie. Laat waai Bronkhorstbaai...