MP O C
LI M
RY A T EN
Jan Feb 2016 Vol.22
brought to you by
NOT TO BE SNIFFED AT – wine & scent MEGA BEER DEAL, SAB’s proud history TASTED: Chenin Blanc from Fleur du Cap, Neethlingshof, Kleine Zalze, KWV, L’Avenir & De Bos
KARMA CHAMELEON
www.topsatspar.co.za
CHEESE BOARD: Pairing with the TOPS at SPAR’s wine range FRESH OFF THE STILL – new make whisky
WIN
One of two copies of Cape Fusion by Shane Sauvage
Chenin Blanc
O&M CAPE TOWN 87769/E
INTRODUCING T H E S I N G L E M A LT B E E R Not for Sale to Persons Under the Age of 18.
contents 4 6
Chenin Blanc
18
Editor’s Letter
Starting 2016 on a good note
News
TOPS at SPAR Store of the Year, summer cocktails, Delheim’s Grand Reserve relaunched and more.
12
Tinus Talks
Descriptive drivel
60
30
Wine basics
18 22 24
CHEESE & WINE
Steen by any name
Tasted
Chenin Blanc
Beautiful bouquet Scents of smell
62
VIS - VINNING EN VARS
32 34 38
Big deal brewing SABMiller’s beginnings and growth
In a glass
Weird and wonderful
Spirit
Whisky’s first few steps…
Décor & design Patio furniture
42 44 46 49 54
DIY
Coasting on corks
Thingamajigs
Must have goodies & goeters
Entertainment
Books, CDs and DVDs
TOPS nosh
Silwood Kitchen’s step-bystep recipe
Book giveaway Cape Fusion by Shane Sauvage
24
Art of fragrance
Jan Feb 2016 Vol.22 www.topsatspar.co.za
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44
contents
Thingamajigs
62
64 66 68
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www.topsatspar.co.za Jan Feb 2016 Vol.22
Man met ’n pan
Emile Joubert se seekos vir somer
Blogspot
Teresa Ulyate’s summer lollies
Web presence
Technotalk decoded
Taking responsibility Health check 101
22
WINE TASTINGS
@cheersmag
@CheersMag
www.cheersmag.co.za
70
Highlights of Next Issue and Competition winners
The Grocery List
71 72
Loopdop
Wat spook in Klerksdorp?
WIN
One of two copies of Cape Fusion
54
Not for Sale to Persons under the Age of 18. Enjoy Responsibly.
BASIC MAINTENANCE
EDITORIAL - Fiona McDonald
I recall reading an article about Tiger Woods. Apparently his father, a former US Army infantry officer who served in the Vietnam war and retired as a Lieutenant Colonel, literally drilled golf into his son from an early age.
Not
mental checklist to how Tiger approached each shot, from running through things mentally like the slope of the fairway, the yardage to the pin, wind and weather conditions that might affect the flight of the ball, to stance to how he gripped the club. It all became second nature, and was eventually so ingrained he didn’t have to think about it. I had occasion to consider a health SOP. Just like servicing your car every 10 or 15 000 kilometres, it’s important to send yourself in for a check up. The dentist every six months or at least once a year should be non-negotiable. Likewise, for spec wearers like myself, a regular eye test is a must. But what about the “other stuff” we neglect because it’s somewhat icky or unpleasant? Just recently I’ve been brought up short by two friends. The first is one’s father of 80-something who at this late stage in his life went for his first ever PSA test. That’s the blood test which reveals whether anything
4
Art Director Megan Merifield megan@integratedmedia.co.za Advertising Eloise Meyer eloise@integratedmedia.co.za Editorial Assistant Molly Fitz-Patrick molly@integratedmedia.co.za PR & Promotions Ashlee Attwood
Suite WB03 Tannery Park
prostate cancer, his levels were almost off
23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701
the charts – and he was rapidly given a
Printing | Paarl Media Cape
course of radio and chemotherapy.
Published by | Integrated Media for TOPS at SPAR
Likewise a book club friend went for a
TOPS at SPAR | Jess Nicholson Group Promotions & Advertising Manager - Liquor
breast mammogram, something neglected for four years because of the discomfort involved. A lump was found – but the radiographer said it was
STOCKISTS SPAR Good Living items are available
nothing to worry about. “See you in a
at your nearest SPAR outlets.
year!” was his cheery last word... A week later her gynaecologist did her annual checkup, including a breast exam and found a second lump! She’s lucky and her cancer was caught early – so no mastectomy but she’s now undergoing chemotherapy and radiation too. That’s a somewhat grim note to strike, but as you’ll read in our piece on
Poetry and www.spree.co.za COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 12th February 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in
responsibility later in the magazine,
relation to the Prize Draws. By entering these
these sorts of tests and check ups, while
competitions you make yourself subject to
perhaps somewhat unpleasant, are not
receiving promotional information. Entrants are deemed to have accepted these terms and
only necessary but vital. Make that one
conditions. Prize Draw Rules: The prize draw is
of your issues to tackle in 2016.
only open to consumers who must be over 18
Cheers, Fiona
FIONA MCDONALD is a trained journalist who has spent the last
is potentially wrong with a man’s prostate.
20 years writing about wine – and more
Of course, the answer was he had
recently, about whisky too.
www.topsatspar.co.za Jan Feb 2016 Vol.22
fiona@integratedmedia.co.za
Contributors Clifford Roberts, Christine Lundy, Teresa Ulyate, Emile Joubert, Tinus van Niekerk, Hector Macbeth, Gerrit Rautenbach and Tessa Kevitt. Head Office | Cape Town Tel: 021 685 0285
drilling, but he instilled in his two-year-old
military talk. That covered everything – a
Editor Fiona Mc Donald
Photography Ashlee Attwood & Thinkstock.com
halt, ten-hut” kind of
or standard operating procedure, in
shayne@integratedmedia.co.za
team
ash@integratedmedia.co.za
the whole “left, right,
golf progeny a formulaic approach – SOP
Publisher Shayne Dowling
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.
NEWS
NEWS
ppen – e it all ha who mad AR. le p o a e p TOPS t SP The of Bel Air the staff
Store of the Year
honesty that it was difficult to remain
Winner of the TOPS at SPAR store of the year for 2015 was Bel Air in Gauteng. What
modest and humble “This is a prize to
makes the achievement remarkable is that George Skoutellas and his staff have
show off! It meant so much to me and
achieved this accolade from a standing start in just under two years!
to the staff.
“It’s not your conventional liquor store,”
temperature controlled cigar room, as
“Throughout my six years in this
Skoutellas admits. “It’s very different.
well as a walk-in cooler the size of two
particular SPAR I have tried to open
Firstly, the design – the ‘look and feel’
stores.” The walk-in cooler contains an
and own a TOPS at SPAR. When this
– of this store is very modern, stylish,
almost dizzying array of local, imported
opportunity finally arose I knew I had to
and clinical… almost like a boutique
and craft beer, among other things. “All
make it worthwhile by creating a 'First
duty free outlet.”
this, together with the correct
of its Kind' liquor offering in SA. I
merchandising flows, ample cashiers (we
personally feel we’ve surpassed our
Skoutellas snapped up a 403m2 retail
have six till points) and the friendliest
goal – and I benchmark our store
space in November 2013 and converted
staff, I believe is what sets us apart from
amongst the best in South Africa and
into a groundbreaking
any other liquor outlet in the country.”
even offshore.”
Already an established SPAR retailer,
TOPS at SPAR. “We gave the majority of
When asked what the accolade of
Other than the design Skoutellas
the space over to wine, premium spirits
TOPS at SPAR Store of the Year meant
believes what sets this TOPS at SPAR apart
– and included a humidified,
Skoutellas responded with refreshing
is the staff: “My manager plays a huge role in the success of our offering and customer retention. He’s extremely friendly, very presentable, young and ambitious and always keen to please customers. “Customers need to be pampered and when it comes to liquor, I feel this has been overlooked or neglected
George Skoutellas
locally. I believe that there's huge scope for entrepreneurs to tap into this and grow their business.”
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www.topsatspar.co.za Jan Feb 2016 Vol.22
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... 7 Jan Feb 2016 Vol.22 www.topsatspar.co.za
NEWS
NEWS
Celebrating SUMMER
Amarula Cream is a global favourite and ranks number two on the international list of most popular cream liqueurs. But Amarula Gold – the clear spirit of the marula fruit – offers just as much enjoyment. How about trying this refreshing cocktail during the hot summer months? Combine Amarula Gold with cucumber, orange, lemon, berries and mint and top off with a splash of orange juice, a
You’ll also need cucumber slices,
dash of ginger beer and some
lemon slices, orange segments or slices,
lemonade to slake your thirst.
some maraschino cherries or strawberries and a few mint sprigs,
INGREDIENTS:
along with ice cubes and glasses.
1 litre carafe (serves two)
To make the cocktail, fill a carafe
4 shots (100 ml) Amarula Gold
with ice and add the Amarula Gold,
1 shot (25 ml) orange juice
orange juice, ginger beer and
4 shots (100 ml) ginger beer
lemonade. Add cucumber, orange
4 shots (100 ml) lemonade
and lemon slices, the berries and mint sprigs. Stir well and pour.
If you want to scale it up, and ensure
Retro style
Visit www.amarula.com for more
that it makes enough for four people to
fabulous recipes and interesting facts
enjoy, double up the quantities.
about Amarula.
There are times during the hot, hazy days of summer when you are genuinely thirsty for something refreshing and quenching – but which is also non-alcoholic. The newly released range of Country Club products from Chill Beverages fits the bill perfectly. There is nothing run of the mill about new Country Club which is packaged in slim 330ml cans. Available in three retro-cool, time-honoured flavour combinations, Rock Shandy, Lime & Soda and Passion Fruit & Lemonade, Country Club is the perfect accessory. Country Club Rock Shandy is a firm favourite with hints of lemon complemented by the spicy taste of ginger and bitters. If you are after crisp, tangy refreshment, Country Club Lime & Soda will hit the spot. Country Club Passion Fruit & Lemonade tastes like a tropical vacation for the ultimate escape and relaxation.
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www.topsatspar.co.za Jan Feb 2016 Vol.22
What's happening
NEWS Own label success for TOPS at SPAR It’s well known that big, solid oak trees all start off as small acorns… And from humble beginnings TOPS at SPAR’s Olive Brook range now comprises 17 wines that are increasingly being rewarded with industry accolades.
stipulation was that the wines over-deliver on quality within all price bands. “The core focus has always been exceptional quality and true value for money wines,” he said. In September 2013 TOPS at SPAR participated in the local “wine Oscars”, the Veritas awards. No fewer than 10 wines were awarded medals, amongst them double gold for Olive Brook Le Geminus Sauvignon Blanc/Sémillon 2010, as well as In a three year period from 2013 to 2015, the Olive Brook wines have won no fewer
one gold, three silver and four bronze awards. The triumphant results of 2013 were followed up in 2014 with five Veritas
than 29 awards, multiple double golds,
awards, one gold, two silver and two bronze. 2014 saw the competition entries
golds, silver and bronze medals. All of
include the Michelangelo Awards and again the Olive Brook Le
which is because TOPS at SPAR
Geminus Sauvignon Blanc/Sémillon 2010 was awarded grand gold, while the
recognised the merit in catering to their
Olive Brook Mirabilis MCC 2009 (sadly, now sold out) and Olive Brook Pinot Noir/
wine-inclined consumers by providing
Chardonnay 2013 took gold. The blessings continued in 2015 with one
them with a dedicated range, rather
Michelangelo double gold for Olive Brook Optimus Sauvignon Blanc sur lie 2011,
than simply relabelling existing products
and two gold awards, as well as three silver and six bronze Veritas accolades.
under a TOPS at SPAR label. Wine consultant Tinus van Niekerk
Remarkable about the 29 awards for the Olive Brook wines between 2013 and 2015 is that they are for a range of wine styles: wooded and unwooded, low
attributes the Olive Brook success to
alcohol natural sweet, Méthode Cap Classique, Bordeaux style white and red
meticulous attention to detail both in
blends, different price bands – and all are produced in commercial quantities.
the winery and the vineyards, as well as the relationships with specific wine producers they have developed over the years.
Available at TOPS at SPAR and SPAR stores
“All the wines are created and Call the handcrafted fromTOPS the soils through to HOTLINE 0860 313 141
the bottle with the direct participation of the TOPS at SPAR wine specialists,” van Niekerk said. After a few years on the shelf, the more complete portfolio of 13 Olive Brook wines, catering for basically all taste and pocket preferences, was launched in October 2012. The Jan Feb 2016 Vol.22 www.topsatspar.co.za
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NEWS
NEWS
Unfiltered for flavour
For head of the winemaking team at Die Bergkelder, cellarmaster Wim Truter, Fleur du Cap’s two new unfiltered wines reaffirm Fleur du Cap as a proudly South African wine producer: “These wines are the culmination of a long search for just the right vineyards to produce a top quality Pinotage and Chenin Blanc that can stand out as fine examples of what are probably the country’s most significant grape varieties,” Truter said. For the Fleur du Cap team, these wines represent the start of a new journey in
varietal character and a sense of place. The Chenin Blanc is from two gnarled,
Paarl and Darling origins. The Paarl component was fermented in barrel
low-yielding dryland bush vines, aged
whilst the Darling grapes were
30 and 20 years respectively. “The old
fermented in stainless steel tanks. Both
their quest for
bush vines are unirrigated and have
were left to mature in wood for eight
regional
found a natural balance in terms of
months. The result is a wine of great
excellence with
canopy and yield. It’s not always a
complexity and prowess.
the ultimate aim of
question of low yield, but rather the
creating wines
balance in the vine. The wines are quite
“When we tasted the barrels for the
that will stand out
concentrated and rich, but still have
selection we felt that we had to
as exceptional expressions of their
lovely texture and minerality that gives
capture the fruit purity and the essence
particular cultivars. Guided by Annelie
outstanding length, mouthfeel and the
of the two vineyard blocks by rather
Viljoen, the team’s new viticulturist, Fleur
age-ability,” said Truter.
taking the Pinotage out of barrel and
du Cap is focused on seeking out vineyard sites that will best express
The Unfiltered Chenin Blanc 2014 is a richly layered, bold expression of its
And of the Pinotage Truter said:
bottling the wine early. It has thus spent the time in bottle rather than barrel.”
Tourism triumph
Diamond magnate Laurence Graff ploughed millions into redeveloping a wine farm at the top of the Helshoogte pass. Maximising the views of both Stellenbosch, the Simonsberg and the Drakenstein valley, Delaire Graff is now virtually unrecognisable from the more humble wine farm once owned by John and Erica Platter of Platter Guide fame. It was announced late last year that Delaire Graff was also the global winner of the Art & Culture accolade at the Great Wine Capitals Best of Wine Tourism awards. How could it not when its owner is renowned for his art collection? After all, the winery, tasting room and restaurant venues walls are hung with works by Vladimir Tretchikoff, Cecil Skotnes, Deborah Bell, Sidney Kumalo and Fred Schimmel and the beautifully landscaped grounds are dotted with fabulous sculptures by Dylan Lewis and others. “Wine tourists are asking more and tougher questions,” said Wines of South Africa’s communications manager Andre Morgenthal. “Just knowing the tasting notes of your own wine range is just not enough. Participants are judged on general wine knowledge, while things like environmental sustainability, ethics and broader knowledge about the region are now required. The best players are looking at finer details and are being rewarded for that,” he explained. Other South African category winners were Villiera Wines for Sustainable Wine Tourism Practices, La Motte wine estate for Wine Tourism Service, Cavalli wine & stud farm for Architecture & Landscapes, Boschendal Estate for Accommodation and Creation Wines for Innovative Wine Tourism Experiences.
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www.topsatspar.co.za Jan Feb 2016 Vol.22
What' What'ss happening happening
NEWS
Rosé at Rickety Bridge The bridge over the stream is now a sturdy concrete one, but Franschhoek winery Rickety Bridge retains its charm. A day before a chubby cherub starts shooting little love arrows at people, Rickety Bridge is hosting a Rosé festival – on February 13 Often thought of as a pink drink for girls only, Rosé has quietly but firmly become one of the fastest growing wine styles on the global market, steered by an increase in quality and its versatility at the table. The idea is to showcase the diversity, quality and versatility of the quintessential
www.webtickets.co.za as well as at the gate on the day. Should you want to
summertime pink wine. In fact, with so many men enjoying drier styles of pink –
picnic, pre-booking is essential and can
those guys quite secure in their own masculinity – it’s even being called Brosé in
be confirmed at R150 a head with
some circles!
Paulina’s Restaurant. For more info
So from 10h00 to 18h00, Rickety Bridge in Franschhoek is the place to be to enjoy a festival of all things pink. Tickets cost R120 a head and are available from
visit www.ricketybridge.com and www.dnaevents.co.za.
NEWS
The Sperli
ng family
of Delheim
NEWS
Reserved grandeur
With the pace of new wine releases it’s easy to overlook or forget about good old favourites. Delheim’s flagship red blend suffered a double whammy since it skipped four vintages – but the good news is that it’s back.
“The name, Grand Reserve, signifies this
driven but can include a smattering
slopes allow for unhurried and even
red wine’s stature and after more than
of other Bordeaux varieties, should
grape ripening,” said Holder.
three decades, enthusiasts still value the
they add to the superior quality of
wine,” said Delheim’s winemaker and
the end result.
general manager, Reg Holder. Nurtured with minimum treatment
Packed with fruit, the Delheim Grand Reserve 2013 is delicious to drink now
“Cabernet Sauvignon reigns
but would reward cellaring of five to 10
supreme in our latest 2013 release,
years. It’s a stellar choice for the meat
and aged exclusively in small French
which stems from two vineyards
lover and complements well-aged
oak, Delheim Grand Reserve follows
situated on the Vera Cruz property,
rib-eye steak or slow cooked lamb neck
no recipe, but rather a style. The
which Delheim’s patriarch, Spatz
and also works its magic with a duck
wine is always Cabernet Sauvignon
Sperling acquired in 1975. These cool
and wild mushroom risotto.
Special Three Ships South African whisky pioneer, Three Ships has made history again by launching a rare single cask single malt whisky to show what the James Sedgwick distillery in Wellington is capable of. Just 800 bottles of this Three Ships 10 Year Old Single Malt single
had to be right in every aspect and I believe what we have here
cask PX finish – individually numbered and hand bottled – have
was certainly worth the wait.”
been released by master distiller Andy Watts. The spirit was distilled in 2005 and spent eight years and 10 months maturing in American oak barrels before Watts made a
smoke and peat. “Pedro Ximenez is a sweet-style sherry. The
selection and transferred a small amount into casks which had
raisiny richness it imparts to the cask was the perfect finishing
previously been used for Spanish sherry – the highly aromatic and
touch I wanted to complement the smokiness of our single malt
sweet Pedro Ximenez (PX) style of sherry.
with some sweet, nutty flavours. “The end result has not
“Local whisky lovers have long been asking me to produce
12
Watts trialled various casks for some years before selecting the PX for the particular effect it has on whiskies with a presence of
disappointed and the decision to produce only one cask has
something extra special and while cask finishes have been
turned this whisky into a very rare collector’s item.” The Three
produced for many years around the globe, it was time for Three
Ships 10 Year Old Single Malt Single Cask PX finish is complex
Ships to make history for the South African whisky industry,” said
with delicate sweet notes from the sherry cask which lifts the nose
Watts. “Although the challenges presented by different cask
with prunes, dates, figs and fruitcake and combines effortlessly
finishes have occupied us for a number of years, we didn’t want
with the elegant smokiness of the malt. The whisky is powerful and
to release a new whisky just to satisfy the demand. The product
lingering in its taste and finish.
www.topsatspar.co.za Jan Feb 2016 Vol.22
What' What'ss happening happening
NEWS
Summer cocktails
tantalisingly topped off with zesty lime wedges and dashes of bitters. Or there’s the Route 62 Daisy Cup made with fresh lime, lemon, grapefruit and splashed with fynbos liqueur and
Brandy is often thought of as a fireside
naartjie soda, this Oude Molen 100
warmer for cold winter’s nights. The fact
Reserve cocktail is then topped with
of the matter is that brandy really perks
fresh herbs.
up summertime cocktails when paired
There’s a host of new on-trend
with freshly-squeezed fruit juices and tinkling cubes of ice.
cocktail recipes that are fun, fresh and
Based on the strong building blocks of
flavoursome, all displaying the
classic cocktails, the newly introduced
sophisticated characteristics and
Urban Brandy cocktails explore a new
flavours that follow in the spirit of
world of texture and flavour. Like the
brandy itself. For more information on the
Afri-Tiki, for example: an elegant African-inspired cocktail combining
wonderful world of brandy cocktails
Klipdrift Export with rooibos tea and
please visit www.facebook.com/
Amarula, then mixed with the fruity
urbanbrandy and join the movement
flavours of cherry and grapes and
@urbanbrandy.
QEII strikes a sweet note
Chinese President Xi Jinping’s visit to Britain late last year created quite a stir and garnered a heap of headlines worldwide. One of the small but significant news items – for South Africa – was that Queen Elizabeth II chose to serve Klein
Resuscitated in 1986 by then winemaker Ross Gower, Vin de
Constantia’s iconic dessert wine, Vin de Constance, at the
Constance became the first natural sweet Constantia of the
state banquet held at Buckingham Palace.
modern era, and has once again been savoured by princes
Historic records reflect that sweet Constantia wine was favoured by European royalty since at least the 1770s. An
and presidents, kings and connoisseurs. “We are delighted and honoured to hear that Her Majesty
October 1777 inventory for Prussian King Frederick the
chose to serve Vin de Constance on the occasion of President
Great’s cellar at Schloss Sanssouci included 409 bottles of
Xi Jinping’s visit to Great Britain,” says Klein Constantia MD
“Capp Constancia”. In November 1782, Louis XVI and
Hans Astrom.
Marie-Antoinette had considerably more Constantia than
The 2008 vintage was served with Entremet au Chocolate,
Bordeaux or even Burgundy in their cellar at Versailles – a
Mangue et Citron Vert (a dessert of chocolate, mango and
remarkable 2 634 bottles of “Vin du cap de Constance”.
lime) as well as a selection of Fruits de Dessert.
Jan Feb 2016 Vol.22 www.topsatspar.co.za
13
TINUS TALKS - Tinus van Niekerk
DEBUNKING DESCRIPTORS
Each year, we gather together – a group of wine friends, all vignerons having just worked the harvest in France: an Australian, American, two Frenchmen and myself.
I
n September 2015 we assembled in the Côtes du Rhône – having been
Wine consultant TINUS VAN TOPS at SPAR’s wine offering.
appreciation and quality is not about being encyclopedic or sharp in describing a wine’s aroma and flavour characteristics, but rather to talk about marketing people. We presenters were then evaluated
the flavour personality of the wine in the glass. “Give us your thoughts and
set the challenging task of presenting a
on the way we had communicated
experience, and tell us something new
tasting to a group of 40 people in a
with the audience by a committee
about a wine,” was the feedback.
variety of ways.
consisting of representatives of the
There were six wines: a dry rosé, a red
Speak about the harmony of the wine,
guests, including an aroma-chemical
its cohesion, balance, texture and
Côte de Nuits Burgundy, a white
expert, two chefs, a perfumer, a
components; its layers of grace,
Graves Bordeaux, a Loire sauvignon
viticulturist and a wine academic.
elegance, distinction, finesse and
blanc, a syrah/grenache blend from
What a strangely humbling experience!
complexity. To say that there are
the Côtes du Rhône, and a red right
mulberry aromas has no meaning: rather
bank Bordeaux. All wines selling for
SOME OF THE MOST MEANINGFUL
between €30 and €60 (R450 to R900).
FEEDBACK WAS AS FOLLOWS:
The first guy had to assess and present
speak about the wine’s total personality. “We must know what renders a wine
Conveying wine tasting skills means little
good. When is it a “wow!” wine? Are
the same wines – unsighted – based on
and to marvel at one’s own acuity in
you ever surprised by a wine and if it
the assumption that his audience was
identifying and describing aromatics
happens do you speak about it and
knowledgeable and experienced
and flavours is unimportant and a bit
can you explain that?”
about wine; the next session presented
condescending. It was fascinating to
as if talking to a novice audience;
see how many people know that
perspectives on that long day. The
another session where emphasis was
although we recognise odours there is
most interesting element was that the
placed on identifying and describing
no scientific evidence for olfactory
“best” tasting was the “novice” model,
the aromas and flavour properties of
imagery. We cannot imagine fragrances
and the worst one was with the
the same wines; and for the last tasting,
– “so do not come and tell us you
winemaker using many aroma and
the only one unsighted, the audience
remember all these wine aromas…”
taste descriptors for every wine…
had to be approached as sales and
14
NIEKERK
has been instrumental in tweaking
www.topsatspar.co.za Jan Feb 2016 Vol.22
The real challenge of wine
We walked away with valuable
ADVERTORIAL Edward Snell
MOUNT GAY DARK & STORMY Half fill a tall glass with ice 2 tots Mount Gay Rum
Hello sunshine, hello summer, hello good times! All the nasty old memories of winter are slowly being drowned out by sunny days spent on the beach and afternoons lounging around the pool. Oh yes, summer is finally here! And this normally only means one thing, social, social, social! Cue the luxurious braais and cocktail parties that will last long in to the night.
THE BOTANIST & TONIC
Squeeze of fresh lime Top off with Schweppes® ginger ale Garnish slice of lime
CARAMELISED CHILLI PORK BELLY SQUARES Serves 6-8 Prep time: 2 hours INGREDIENTS 800g pork belly, skin scored 30ml sea salt flakes 500g castor sugar 500ml Water 5ml fresh chilli, chopped basil micro herbs for garnish
CHICKEN LIVER ON PUMPERNICKEL Serves 4 Prep time: 20 minutes
Half fill with ice
2 tots The Botanist Gin
INGREDIENTS
Top off with Schweppes®
100g good quality chicken liver pâté
tonic water
50g poppy seeds
Garnish slice of lemon
4 slices pumpernickel bread 50g pomegranate rubies 20g alfalfa sprouts or beetroot sprouts
METHOD Preheat the oven to 220°C. Place the pork belly on a rack in a roasting pan, skin side up. Rub salt into the skin and pour
Remove with a slotted spoon, caramelised chilli sauce and
to 180C and roast for a further
coat each square.
serving plate ready
quenelle and place onto a lined
for assembly.
baking tray. Repeat. Once you have shaped all four of
When ready to serve, carefully place one quenelle per
your quenelles, sprinkle poppy seeds
pumpernickel round. Top each
over half of each. Place in the
round with a few pomegranate
refrigerator to firm slightly.
rubies and sprigs of alfalfa sprouts.
Cut out perfect circles in each
Serve immediately.
When ready to serve, place each caramelised pork belly square onto a bed of black salt
belly to cool then transfer to a
and garnish with basil micro
cutting board and slice into
herbs. Serve whilst still warm.
large bite-sized pieces.
chicken liver pâté, shape into a
place directly into the
for 30 minutes. Reduce the heat
When cooked, allow the pork
using a cookie cutter. Place on a
In a separate pan, fry the pork
just under the rack.
roasting pan with water.
slice of pumpernickel bread
until the mixture caramelises. belly squares until crispy.
1-1.5hours, topping up the
METHOD
chilli to a saucepan and boil
water into the roasting pan to Place in the oven and roast
Take roughly a tablespoon of
For the chilli caramel sauce add the castor sugar, water and
What better way to celebrate the arrival of summer and silly season than with these showstopping opening acts? Make sure you place The Botanist and Mount Gay in your shopping basket when you next shop up a storm for your summer soirée.
TBWA\HUNT\LASCARIS\DURBAN\40880\LHS
It’s about the finer things We often forget the joy that comes with getting the right people together, in the right setting, with the right bottle of wine.
TBWA\HUNT\LASCARIS\DURBAN\40880\RHS
And while we can’t help you find the people or the setting; we can help you find a great wine. Just choose any bottle from the Olive Brook Pinnacle Collection at your nearest TOPS at SPAR or SPAR store. That simple. That good.
Olive Brook is exclusive to TOPS at SPAR & SPAR stores
For your nearest TOPS at SPAR store, phone our share call number 0860 31 3141 or visit topsatspar.co.za
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WINE
What's in
18
www.topsatspar.co.za Jan Feb 2016 Vol.22
Chenin Blanc
It’s been called many things: Steen, Stein, workhorse, Cinderella grape … but the fact remains that Chenin Blanc is one of most versatile and enjoyable of wine styles, Fiona McDonald writes.
a name? R
eality television runs the gamut of the Kardashians, the real
or similar generic labellings. In 2015 the consumer is spoiled for choice with multiple layers of shelf
housewives of wherever and those of
space given over to a wine which
exercise, weight loss, plastic surgery,
proudly proclaims itself Chenin Blanc
cooking and cosmetic dentistry
– because this is a wine style which has
programmes. But perhaps the most
had a significant makeover.
weirdly compulsive viewing are those
It seems somewhat odd to talk about
episodes in which fashion experts take
a wine style receiving a makeover but
Jane Average off the streets, turning
the truth was that Chenin Blanc – in
her from a frumpy housewife into a
South African terms – was a frumpy
stunning swan by means of a top notch
housewife and was desperately in
haircut, flattering new clothes and a
need of love and attention in the form
professional make-up job.
of a new image.
Twenty years ago, as a wine lover
Chenin Blanc at one point comprised
you’d have been hard pressed to find
one third – more than 30% – of all of the
many bottles of wine labelled Chenin
country’s grape plantings. Why?
Blanc on any liquor store or
Because it was so versatile – and its
supermarket shelves. There would have
versatility led not necessarily to its
been a few bottles of Steen and some
being abused, but it being overlooked
Stein, definitely some Grand Vin Blanc
and somewhat taken for granted.
Chenin Blanc still retains its capacity for being a chameleon, capable of making a range of styles – from the rich, ripe, bold and oaky complex white wines to lighter, fresher and more tropical flavoured whites Jan Feb 2016 Vol.22 www.topsatspar.co.za
19
WINE
The fact that Chenin could be grown pretty much anywhere and then used for brandy, dry white wine, sweet white, dessert wine and even bubbly made it the
genuinely raising the bar and forcing
ultimate “go to” grape for any South African wine farmer. Furthermore, it crops
people to reconsider their stance on
well, delivering a good few tons per hectare, it has naturally high acid levels and
Chenin Blanc was former Johannesburg
in South Africa’s sunshine ripens nicely, providing lovely ripe stone-fruit, peach and
restaurateur, Ken Forrester – the man
apricot flavours.
behind Ken Forrester wines in Stellenbosch.
SO WHAT IS CHENIN BLANC AND WHAT’S BEHIND ITS TELEVISION-STYLE MAKEOVER?
Forrester bought a rundown property,
It took a group of Masters of Wine from the United Kingdom to state the obvious:
Scholtzenhof, and rather than ripping up
why weren’t South Africa’s winemakers doing more with the grape? It’s known to
the gnarled old Chenin vines, and
be capable of greatness. After all, Master of Wine and one of the foremost wine
replanting with fresh vine material, he
writers in the world, Jancis Robinson writes in her Guide to Wine Grapes that it is
kept them instead, nursing them back to
one of the classic wine grape varieties. The touchstone for Chenin quality
health. His belief was that these vines
internationally is France’s Loire region where it’s made in a variety of styles – but
were South Africa’s vinous treasure chest,
those are dictated by far less favourable growing conditions.
capable of producing wonderfully
Another Master of Wine and top wine writer Tim Atkin states in his summary of Chenin Blanc: “Chenin is a very versatile grape, at least in the Loire. Its adaptability is only matched by Riesling and (arguably) Chardonnay. But in the
concentrated, top quality wines – even if they weren’t in the first flush of youth. The fact that 15 years later there is a
New World, Chenin is regarded as a workhorse rather than a thoroughbred,
profusion of labels proudly stating
planted because it retains its acidity in hot climates, ripens late and gives reliable
Chenin Blanc (rather than Steen) on
(and usually reliably large) yields in the vineyard.”
every wine shelf, but more importantly
Criticism rankles and a few South African producers – notably new to wine
that old vines and age statements are
farming – took up the challenge. Dubbed the Queen of Steen, Irina von Holdt of
trumpeted on some of those labels is a
Old Vines set out to produce “a serious Chenin” and initially her wine sold like the
tribute to both Forrester’s efforts and of
proverbial hot cakes… but more because of its eye-catching beautiful blue bottle
the Chenin Blanc Association.
than anything else. It spawned a whole slew of imitators who jumped on the bandwagon because consumers loved the container!
20
But the person who is credited with
www.topsatspar.co.za Jan Feb 2016 Vol.22
Stellenrust, for example, produces the 49 Barrel Fermented Chenin Blanc – from
Chenin Blanc
49 year old vines. Just down the road
Even former co-operative wineries
from them in Stellenbosch’s Bottelary
such as Perdeberg offer more than just
area Kaapzicht’s Steytler family have
a single style of Chenin in its line-up.
what is reliably believed to be some of
Chenin Blanc still retains its capacity
the oldest surviving Chenin Blanc vines
for being a chameleon, capable of
– the 1947 Chenin which was awarded 5
making a range of styles – from the rich,
Stars in the 2016 Platter Guide.
ripe, bold and oaky complex white wines
The problem with Chenin was that nobody took it seriously. In partnership with winemaker Martin Meinert,
Chenin Blanc
Forrester started barrel fermenting and
White wine made in a range of styles, from dry to
oak ageing Chenin – and because of
extremely sweet, unwooded and oaked, as well as
the expense involved, charged a
sparkling and even used in brandy production.
serious amount of money for the
AROMAS: tropical fruit, apricot, honey, grass, nectarine, peach and green melon.
resultant wine. Some folks thought they were nuts but there were more who
FLAVOURS: apricot, peach, nectarine, stone fruit, melon,
were happy to cough up a few
with honey on sweeter, riper examples and vanilla, nuts and oak on wooded styles.
hundred rand for a genuinely classy wine which was a good few notches above most other commercial Chenins. Wine farms which rapidly developed
to lighter, fresher and more tropical flavoured whites such as Simonsig’s for
a track record for producing serious
example – but one of the most consistent
Chenins included Kanu, Mulderbosch,
examples of a rich dessert wine remains
makes you want to reach for a bottle
Simonsig, Raats family wines, Jean
Nederburg’s Edelkeur.
and try it immediately – well chilled and
Daneel, De Trafford, Villiera and more recently De Morgenzon. One producer who has gone further
Known for being susceptible to so-called ‘noble rot’, or infection by botrytis cinerea, a fuzzy mould which
than most in exploring what the grape is
grows on bunches, concentrating sugars
capable of is Stellenbosch producer
within the grapes, Chenin offers a
Kleine Zalze; it has no fewer than five
fantastic expression. Richly sweet, the
examples in its range – the pinnacle
Platter guide describes the 4½ Star rated
Family Reserve, Vineyard Selection, Cellar
2014 vintage as follows: “Revered noble
Selection, Zalze selection and Foot of
late harvest from unoaked Chenin;
Africa. The styles range from the latter
noted for fruit intensity and complexity,
which would fall into a cheerful quaffer
light-footed nature. 2014 doesn’t
category to incrementally more
disappoint with exuberant melon and
impressive, richer and profound styles
apricot flavours, fynbos honey nuances.
which include oak ageing and
Extremely long, lifted and focused thanks
fermentation for complexity and intensity.
to a piercing mineral acidity.”
That’s the kind of description which
possibly with a piece of mature cheese or a nice pâté!
Chenin Blanc has come a long way. Like Cinderella, it no longer wears rags and sits in a dusty corner. Instead, it’s dressed in haute couture and is being swung around the dance floor by a handsome prince. Jan Feb 2016 Vol.22 www.topsatspar.co.za
21
chenin the tastings
CHENIN BLANC
Available at TOPS at SPAR and SPAR stores
A group of Cheers magazine staffers gathered informally to taste six wines, three of which were coincidentally unoaked and from the 2015 vintage and three which had received some wood treatment and were a year older. Here are the notes which followed the tasting. Call the TOPS HOTLINE 0860 313 141
Kleine Zalze Cellar Selection Bush Vine Chenin Blanc 2015
Grassy peach and apricot aroma.
Zesty entry with lively, vibrant acidity – notably higher than other wines. Again, apricot and peach fruit flavour. Defined crisp finish.
Fleur du Cap Unfiltered Chenin Blanc 2014
Bold creamy, smoky oak edge to ripe stonefruit and melon aromas. Fuller bodied and deeper, more complex from oak influence. Serious, textured and smooth with oak balanced by the acidity. Tropical fruit – pineapple – joins the peach but supported by creamy wood notes. Really tasty with a long aftertaste.
22
www.topsatspar.co.za Jan Feb 2016 Vol.22
blanc
Tastings
De Bos Sur Lie Chenin Blanc 2015
Riper, fruitier and more honeyed peach nose. Touch of cream too.
On the palate it is broader, richer in style and more creamy due to the lees
contact. Fleshy with honeyed peach richness. Very tasty and quite long on the aftertaste. Overall, a delicious mouthful. And it’s a Fairtrade wine too!
L’Avenir Single Block Chenin Blanc 2014
Flint and gravel element to the citrus and apricot nose, a touch shy. Big bold entry with the oaking quite noticeable. “In your face!” as one taster noted. Ripe apricot, melon and citrus balanced with fresh acidity.
Nederburg 56Hundred Chenin Blanc 2015 Light citrus and stonefruit on the nose. More of the same in the mouth –
nectarine and apricot with a tangy, lemony fresh flavour. Light and refreshing with a clean finish. Pleasant and easy drinking. Versatile too, it would match a variety of different foods.
Panel Choice
Delaire Graff Swartland Reserve Chenin Blanc 2014
Bouquet of appealing lime leaf, tropical fruit and a hint of both citrus and herbs. In the mouth it’s tangy with pineapple, apricot and peach flavours balanced by lively, vibrant acidity and beautifully supported by subtle oak framing. Rich, smooth and round. “I’d happily drink more than one glass of this,” said one panellist.
Jan Feb 2016 Vol.22 www.topsatspar.co.za
23
AROMATICS
DANIE NEL
Copyright © 1992-2014 Michael Edwards
Scent-
In every scent lies a story – and perfume and wine share many subtle attributes, starting with emotion and passion, but also manufacturing and marketing. Christine Lundy takes an aromatic voyage of discovery of the many parallels. 24
www.topsatspar.co.za Jan Feb 2016 Vol.22
S
mells affect us on a deeply
emotional level. Our likes and
Tammy Frazer Master Perfumer
Jean-Baptiste Grenouille in Patrick
Süskind's novel Perfume understands
dislikes are often rooted in experiences
the power of scents and perfumes:
based in childhood. I remember my first
'Odours have a power of persuasion
drive to Stellenbosch, feeling suddenly
stronger than that of words,
immersed by the vineyards – not because
appearances, emotions, or will. The
I saw them, but because I smelt them. That
persuasive power of an odour cannot
took me back to Burgundy, France, where
be fended off, it enters into us like
I grew up. It felt like Proust's "episode of the
breath into our lungs. It fills us up,
madeleine" when biting into a delicious
imbues us totally’. This is why when
sweet génoise triggered in him a flow of
choosing a perfume – or wine – we are
involuntary memory. Until then I wasn’t
influenced by our memory bank.
aware vineyards had a smell.
In perfume and wine, the main driver is
Wine & perfume
sational Idiom Wines and Perfume
Genevieve MCC
to capture its specific mysterious aromas
danger such as a gas leak or rotten
limited to identifying sweetness, acidity,
thereby stimulating the olfactive
food… or spoiled wine, but it is also
bitterness, saltiness, umami and fattiness
connection between it and the
closely linked to parts of the brain that
and the remaining ‘tastes’ are identified
consumer. How often do we want to lose
process emotion and memory. Our
by smell. Which is why it’s not a good
ourselves in a glass, not to forget our
sense of smell is not as acute as that of
idea to taste wine with a blocked nose!
sorrows, but to be immersed in the
animals, but apparently humans are
beautiful aromas? There are, however,
nonetheless able to detect up to
AROMAS VS FRAGRANCES
more reasons why wine estates are
10 000 different odour molecules.
Aromas in wine are quite mysterious
driven to produce their own ‘fragrance’.
Another important fact, especially
and go through a journey of
with wine, is that smell affects our sense
development; evolving with time,
of taste. Researchers say that 80% of the
whereas aromas in fragrances are
The sense of smell has been studied
flavours we taste comes from what we
skilfully ‘blended’ by the master
extensively. It is vital as it can alert us to
smell. Taste buds on our tongues are
parfumer who, through his choice of
IMPORTANCE OF SMELL
Jan Feb 2016 Vol.22 www.topsatspar.co.za
25
AROMATICS Below: La Motte Lavender. Bottom: Aromes de La Motte ethereal oil products.
Idiom Wine - Zinfandel scent
‘fragrance family they prefer’. The
masterpiece for the nose. This
wheel shows the relationship between
composition will mature over time. To a
the different families, namely Fresh,
Whalehaven wines are working on a
certain extent, the winemaker will also
Floral, Oriental and Woody Notes.
new sensory platform; more specifically a
be able to influence the level and
When tasting wine, a professional will
The Bottega family of Idiom and
sensory wheel that will enlighten the way
depth of aromas using different
be able to distinguish various levels of
we perceive aromas in wine. The aroma
winemaking techniques.
subtle aromatics through a series of short
analysis is conducted like a perfumer,
inhalations. In perfume, there are three
which means the descriptors are further
differentiate between thousands of smells;
levels of notes that have been used to
elaborated. It was triggered by their own
however, each individual has their unique
create the fragrance – the head, heart
sensory experience stemming from their
way to describe scents and aromas
and base notes. Lovers of perfume can
skills and interests (founder Alberto
based on their frame of reference and
become as skilful at identifying
Bottega, the father, is a nuclear physicist
experience. In an attempt to provide
components and scents as wine experts.
and Silvana Bottega, one of his
The temptation would be to merge
daughters, a trained parfumer).
The average human can be trained to
wine professionals with a ‘standardised
26
purely based on aromas.
base product, will compose a
lexicon’, Ann C Noble developed the
the two wheels, Ann C Noble’s Aroma
Aroma Wheel in the 1980s.
Wheel and Michael Edwards’
Cape blend prompted the Bottegas to
About the same time, in 1983
Fragrance Wheel, to identify the
capture its scents in a fragrance, the first
Michael Edwards developed the
similarities in aromas in wine and
of its kind and the first in the range: Vin
Fragrance Wheel. His aim was to
fragrance and, more specifically, to
de Parfum ‘Idiom by Tammy’ followed
develop a fragrance classification for
highlight the notes used in perfume
by Viognier and Zinfandel scent. Their
perfume without technical jargon to
inspired by wine. This would enable us
vision was realised by Cape Town-
enable consumers to identify which
to define the notion of terroir further
based, master parfumer Tammy Frazer.
www.topsatspar.co.za Jan Feb 2016 Vol.22
The floral nuances of Idiom’s flagship
Wine & perfume
CHRISTINE LUNDY is French marketer turned lifestyle writer in South Africa
passionate about stories especially if they are culture and wine related! The final product is ‘a unique and seductive night-time fragrance’ says Silvana Bottega, epitomising the nature
Parfum Ginestet: by the French wine merchant Maison Ginestet, three fragrances emulate three major Bordeaux wines: Sauvignonne, Botrytis and Le Boisé.
and heritage of South Africa which are
created by Alienor de Malet Roquefort,
describes her scent as ‘delicate and
also close to Frazer’s heart. An extra
the Ginestet Fragrances, owned by the
vivacious’. “Often people remember
element is added with hand-blown
wine merchant Maison Ginestet, a range
what they taste, not what they smell,”
bottles by renowned local glassblower
of three fragrances: Sauvignonne,
so Essence of Celebration is a fragrant
David Reade. ‘The rare nature of this
Botrytis and Le Boisé. In Pomerol, nine
aide memoire!
scent places it in the category of haute
wine producers have launched ‘Pomerol
parfumerie,’ Silvana added.
Seduction’. In 2010, they commissioned
Franschhoek’s La Motte wine estate,
the perfume house Annick Goutal to
follows a different strategy. The aim was
wine is not new and goes back to the
design four different notes/essences to
not to encapsulate La Motte wines but
1940s. In the 1990s there was a huge
highlight the aromas common to all nine
rather embrace the estate’s natural
commotion in French media around
wines for the 2009 vintage.
diversity by developing a range of body
The concept of linking perfume and
the then 'Champagne' d'Yves Saint
Following the French trend, in South
Arômes de La Motte from
products made from the ethereal oils
Laurent which became 'Yvresse'
Africa, Genevieve Méthode Cap
harvested on the estate such as buchu,
following a lawsuit filed by French
Classique, has created Essence of
Cape chamomile, geranium, lavender,
producers of Champagne who
Celebration. Melissa Nelsen’s view is
bergamot and of grapefruit oil. The
obviously didn't want the haute
that once you have finished your glass
essential oils are made from these plants
couture brand to use their Appellation
of her bubbly you can ‘extend the
grown organically on the estate.
Contrôlée! Something similar
moment’ by wearing this new
happened to Royal Bain de Caron,
fragrance. ‘You can take the bubbly
both – the passion for subtle nuances,
initially called Royal Bain de
home with you,’ she says. She also
notes, ageing and layering can only
Champagne in 1941.
wanted to capture in her fragrance the
remind one of beautiful memories, or
particular aromas of her MCC – she
lead to the making of more.
In Bordeaux there is ‘Eau de St Emilion’,
Whether it be wine or perfume – or
Jan Feb 2016 Vol.22 www.topsatspar.co.za
27
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Tracking the giant
BEER
30
On the cusp of history’s biggest beer merger, Clifford Roberts reviews the history of SABMiller, a company that epitomises the against-all-odds character at the very soul of South Africa.
“H
istory is just one thing after
largest brewer. Brewers were under pressure from
another,” says the famous quote
soaring taxes on the beverage, which gave SAB
from Alan Bennett’s play, The History Boys.
the gap to acquire its two biggest competitors,
Sometimes however, brief “moments” feel
Ohlsson’s and Chandlers Union Breweries.
more than a mere ripple in the steady, linear
Now, the world was changing rapidly,
progression of time with one of them
especially in South Africa where the National
certainly being the announced takeover of
Party had recently won its first election.
SABMiller by AB Inbev.
Statutory segregation became part of the
It’s being ranked amongst the biggest
landscape along with increasing trade
deals of its kind in economic history, but
restrictions and foreign-exchange controls.
there’s more to this back home.
South African companies were forced to find
SABMiller might be an international company
growth in home markets and SAB found itself
and based in London, but in the minds of most
in the retail business with food and furniture
South Africans it’s still the only true local brewer.
in its offering by the 1990s.
The company’s earliest seeds were sown here;
It had to end, of course, and when the end
many of SA’s top executives have passed
of Apartheid arrived, so too did greater
through its doors, including Famous Brands
opportunity. SAB returned its focus to beer
Group CEO Kevin Hedderwick, Adcock Ingram
and looked beyond its borders for growth; the
CEO Kevin Wakeford and Tiger Brands
starting place was developing countries, and
chairman André Parker.
especially central Europe, China and Africa.
And though it has heaps of brands,
In a summary of its history, the company
SABMiller’s Castle Lager still represents the
lists the 1993 acquisition of the Dreher
default, go-to brand whether you’re
brewery in Hungary as the start of “a
homesick and sitting in a bar far from home
game-changing decade”; a period that in
or cheering for the national team from the
the first three years saw SAB buy into six
comfort of your sofa.
countries and 10 breweries.
South African Breweries was born in the
Riding high in 1994, the year SA had its first
1880s, at the height of the gold rush when the
post-Apartheid elections, the company
convergence of people on the
arrived in Tanzania followed by Angola,
Witwatersrand brought opportunity too.
Mozambique and Zambia, and negotiated
Formally established in 1895, the company
joint control of the second-largest brewery in
opened its Castle Brewery, the first lager
mainland China. A year later, the company’s
brewery in Johannesburg, and soon after
centenary, SAB stirred in Poland and
became the first industrial company to list on
acquired a majority share in Lech Brewery
the Johannesburg Stock Exchange. It
and soon after, the Browary Tyskie
opened its Cape Town brewery in
Górny Śląsk SA. It also obtained Romania’s
Woodstock at the turn of the century.
Vultural, Ursus and Pitber breweries.
Years of incremental growth followed, but it was in 1955 that SAB became the country’s
www.topsatspar.co.za Jan Feb 2016 Vol.22
It was in this decade too that SAB under Graham MacKay, moved its primary listing
Context by numbers SABMiller and AB Inbev are the
world’s biggest brewing companies with 10 and 20% marketshare, respectively. Together, they are responsible for one in every three beers consumed worldwide.
Global merger
wasn’t at an end. In 2003, SABMiller acquired a majority interest in Italian brewer Birra Peroni S.p.A and two years later, through a local subsidiary, SABMiller acquired a share of a significant joint
SABMiller has 69 000 employees
venture in India and became the
and an annual production of 324m
country’s second-largest brewer.
hectolitres; over 200 brands; and annual revenue of some US$26,3-billion. AB Inbev has 155 000
That same year it also acquired Colombia’s Bavaria S.A. Its involvement in China took a
employees; annual production of
new step in 2006, when the
459m hectolitres; over 200 brands
company’s joint venture CR Snow
and annual revenue of $47-billion. At around US$106-billion, the deal value exceeds South Africa’s 2015 budget of R1,25-trillion. from Johannesburg to London. Then, while the world was celebrating the new millennium, SAB entered the Indian market with the acquisition of Narang Breweries. A year later, it became the first international brewer in Central America with an acquisition in El Salvador while a pan-African alliance with the Castel group opened further opportunity in new African markets. SAB also acquired the controlling interest in Pilsner Urquell and Radegast, the leading brewers in the Czech Republic while, in Poland, a merger of breweries saw the establishment of its Kompania Piwowarska S.A. By 2001, turnover from the firm’s international operations accounted for 42% of group turnover. Now armed with a solid war chest, it changed focus and did something that had long been anticipated - it entered the mighty American market, stomping ground of brew giants. It began with the acquisition in 2002 of the Miller Brewing Company, the second largest brewer in that country, and the birth of SABMiller. The march across the pond however,
Breweries became the country’s largest brewer by sales volume and by brewing capacity. And, in Europe, it acquired Koninklijke Grolsch N.V. Momentum in Africa continued in 2008 when the group began construction of a new beverage plant in Juba, South Sudan, while across the Atlantic, it combined the Miller Brewing Company with the US business of Molson Coors, to create MillerCoors. In 2010, SABMiller plc acquired Cerveceria Argentina S.A. Isenbeck, the third largest brewer in Argentina; a year later, it concluded an alliance with Anadolu Group and Anadolu Efes that covered Turkey, Russia, the Commonwealth of Independent States (CIS), Central Asia and the Middle East, and received a 24% share in the Anadolu Efes group. At the same time, SABMiller acquired the Foster’s Group in Australia with a new brewery built in Nigeria shortly thereafter. Today, it earns some 29% of its profits in Africa. It has been a dizzying rise for the SA-born brewery now in over 80 countries, and selling more than 140 000 bottles of beer every minute. One historical thing after another, from those days on the Reef to this latest doorway of beer history, the tale can only get even more exhilarating.
LIQUOR
L
Bottling it
iquor has been around almost as long as modern man, and its
popularity has been virtually constant throughout. Despite Prohibition and the efforts of the Temperance League it’s likely to remain that way for centuries to come. It’s more than just booze; alcohol and its production, in its many different guises, is an art form. A good bottle of wine is a labour of love; the same is true of a fine whisky or a draught of craft beer. It’s not hard to get people interested in alcohol. But it is rather more difficult to get people interested in a particular type or brand. One of the ways in which this is done is by adding interest to a liquor, such as the famed worm in a mezcal bottle. It’s now fairly commonplace to find liquors containing interesting ‘things’, things that may just encourage you to favour one bottle over another. Mezcal, also Mexican liquor, differs to tequila because it can be made with many different varieties of agave cactus, a monocot plant, while Tequila may only be made from one – the blue agave. Of course, it’s not really the liquor itself that has made this beverage world-renowned, it’s the worm that can clearly be seen resting at the bottom of the bottle. The worm,
32
www.topsatspar.co.za Jan Feb 2016 Vol.22
Just crafting a well aged single malt whisky or even an India Pale Ale is something of an art form, writes Molly Fitz-Patrick. Making a liquor product even more interesting to consumers by adding a little something extra takes it into a different realm.
Novelty items
or rather, insect larvae, is usually a gusano rojo (red worm) or chinicuil (the
bonnet, made from wine bags is
caterpillar of the Hypopta agavis moth) or, finally, the larva of weevil known as
fastened onto the bottom of the bottle
picudo del agave. This particular weevil actually infests agave plants, the plant
to stop the pear from being burned.
from which Mezcal and tequila are made.
Once plump and fully grown, the fruit is
The worm is believed to have first appeared around the 1940s and 50s,
gently snapped off the branch and then
roundabout when the fiery Mexican spirit gained popularity with American tourists.
carefully cleaned with specially
That’s why many consider the worm in the bottle to be a marketing ploy; while
designed instruments. Finally, the
others say the worm was added to show the alcohol’s purity – the worm remains
delicious aged pear brandy can be
perfectly preserved instead of decomposing. In actual fact, the worm changes
added. They same process is used with
the chemistry of the alcohol, making it heavier in unsaturated compounds, one in
apples, called Eau de Vie de Pomme.
particular being a recognised pheromone. Sadly, however, it only has aphrodisiac effects on other species, not humans...
interesting liquors at your local Although mezcal may be the most
TOPS at SPAR; one of the most familiar
well-known interesting liquor, there is
being Lupini Sambuca Gold, the clear
huge variety on the market, some even
anise-flavoured liquor that glitters with
more impressive and certainly more
gold flakes, instantly making your drinking
palatable. The obvious one is fabled
experience more glamorous and special.
French pear brandy, Eau de Vie de
There is huge variety on the market, some even more impressive and certainly more palatable
You’ll find a good selection of
If you like that flavour, you can also find
Poire or Poire William. It boasts a whole
a traditional aniseed liqueur, Licor de Aniz
pear trapped inside the bottle –
Escarchado. The liquor itself is a pretty
something which has triggered many a
pale yellow, which is greatly enhanced
“how on earth did they get the pear in
by genuine crystallized aniseed stems
the bottle?” thought amongst buyers!
gently suspended in the bottle.
Amazingly, the pear is actually grown
Want something a bit fruitier? Try
inside the bottle. This is achieved by
Pippa Granadilla liqueur and Ginja
securing the bottle onto a budding
Cherry Liqueur. Pippa Granadilla is an
branch of a pear tree, the dominant
attractive deep gold colour, comple-
pear is selected while the smaller ones
mented by delicious granadilla pulp
are pulled away, allowing the bottle to
and seeds. Just add chilled sparkling
easily enclose the branch, with the neck
water for a tasty summer cocktail.
of the bottle facing downwards
Traditional to the island of Madeira,
to prevent any rainwater or
Ginja Cherry liqueur is deep crimson
anything else from getting in.
and contains full, juicy whole cherries.
Because the bottle
Whether or not these additives are
can often act
just a marketing gimmick, they certainly
like a lens,
work. When you’re next in TOPS at
especially in the
SPAR, stroll down the aisle and have a
summer sun, often a little sun
look. You might just be surprised by the message in the bottles. Jan Feb 2016 Vol.22 www.topsatspar.co.za
33
WHISKY
Straight from Whisky, the water of life, is a near magical thing. Whether it’s Scottish, Irish, Swedish, Japanese, American or even Taiwanese or South African, it fascinates its fans. Hector Mc Beth is one such fan and here he writes about the newly distilled spirit. that this is what will define the whisky: this is its birthplace. A good new make spirit will not guarantee a great whisky but it is impossible to create a good whisky from bad new make…
In
To understand what makes this spirit unique and defines its flavour, we need to look at its origins. It’s made up of three straightforward ingredients – cereal, 1819 James Fox patented
yeast and water. The process is simple, take the cereal such as barley, mash or
the spirit safe. It’s a large
malt it so as to extract the starch. This is then converted to sugar with an enzyme.
glass and brass box sealed with a
Next, warm water and yeast is added to make a sort of gruel soup. The yeast
very obvious padlock – and it is one
gets to work on the starchy sugar and begins fermenting – much the same as
of the most fascinating areas in any
making a beer which, in effect, this is! In turn, this is then distilled, in a Coffey or pot
distillery the world over.
still several times.
This is where the master distiller plays god, deciding where to make his cut of the spirit flowing off the still,
DIFFERENT STYLES OF SPIRIT?
what portion to discard and what to
It’s obvious that every producer uses the same process – but it’s in the interpretation,
retain for further ageing.
and their decision and choices of the way they think is best that the differences lie.
Standing beside this safe as the first clear spirit initially trickles and then
As such, the choices they make ultimately define how this spirit will taste. The clear first choice would be the type of cereal: barley and rye both
boldly flows, one gets a full
require malting and as such are known as malts, all other cereals such as corn,
understanding and appreciation for
wheat, millet, spelt, quinoa, buckwheat and oats are known as grains. Barley has
why this is known as the water of life.
a lovely sweet, green cereal note and creamy texture. Rye is spicy whilst corn is
This new make spirit is the very
34
SO HOW AND WHY IS IT THAT DISTILLERIES MANAGE TO PRODUCE SUCH
sweet and lush – just think about the taste of corn chips, for example.
essence of the distillery; its life force,
Wheat is creamier and dough-like whilst oats is porridgy, and the flavours
its first step into what will hopefully
of buckwheat and millet fall somewhere between spicy rye
become a great whisky. Everyone
and soft wheat. When malt is used, the process often involves
involved in the production knows
using peat to dry the barley which, understandably, imparts a smoky,
www.topsatspar.co.za Jan Feb 2016 Vol.22
New make spirit
the still
As the man behind www.whiskyshop.co.za HECTOR MCBETH almost has whisky running through his veins. He lives, eats, breathes, sleeps and tastes whisky. Jan Feb 2016 Vol.22 www.topsatspar.co.za
35
WHISKY
spirit safes
as Velcro that grabs the heavier spirits and holds on whilst the lightest vapours make their way up the neck of the still for condensing and subsequent return from a gaseous to a liquid state. This is where the spirit safe comes in – as the first drops trickle in. The initial spirits are very high in alcohol and rather volatile - they’re known as fore shots. These the master distiller diverts back to the feints receiver and, only when he is happy,
Arran
will he divert the spirit to the spirit receiver. The liquid flowing into the spirit receiver is what is ultimately aged and
Lagavulin
distinctive flavour to the final spirit. Yeast strains are taken very seriously and as the type of yeast used will
Standing beside this safe as the first clear spirit initially trickles and then boldly flows, one gets a full understanding and appreciation for why this is known as the water of life.
produce varying results, it seems the time taken for fermentation is far more influential on the outcome of flavour. So a long, slow fermentation produces a
This run – which again varies from distillery to distillery – typically happens between 75% and 65% ABV (alcohol by volume), with the higher ABV being lighter and more neutral and the low being fuller and richer. This is where the gold is mined – the heart of the run! The rest at the back end is known as the feints and is diverted to the feints receiver. Both the fore shots and feints will be utilized for the next distillation, being given a second chance... So the new make spirit is the heart of the run. Master distillers will often remark that
fruitier, estery style whilst shorter, quicker fermentations produce darker rich notes
the essential part of creating a new spirit
and aldehydes. A further influencer will be whether or not fermentation takes
is not what you put into the receiver, but
place in a wooden vessel or a more modern, commercial stainless steel one.
rather what you leave out…
Water is of course essential for producing spirit, and in spite of what many a
Finally, the word ‘spirit’ conjures up
distillery’s marketing blurb would have you believe, it does not necessarily have
the unseen, the magical and mystical,
any influence on the taste.
a supernatural force that aptly makes
Distillation in copper pot stills has a big effect, with taller stills producing a lighter style while shorter, smaller stills produce a heavier spirit. The copper is best described
36
then bottled as whisky.
www.topsatspar.co.za Jan Feb 2016 Vol.22
this one of the most dynamic drinks in the world.
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2015/07/09 4:18 PM
DECOR
Take a seat
Abundant sunshine is something we South Africans make the mo of by spending time living and entertaining outdoors. So woven wicker and rattan couches, cane furniture, Adirondack chairs and even Monobloc plaic chairs can be found on patios, pool decks and outdoor entertainment areas from Pinetown to Phalaborwa.
adirondack 38
www.topsatspar.co.za Jan Feb 2016 Vol.22
The patio
T
wo million rand – that’s what one
recorded that there were 600 such
collector paid earlier this year for
chairs aboard when she set off for
one of the rarest items of Titanic
America from Southampton before
memorabilia: a deck chair, one of only
colliding with an iceberg. In actual fact, the chair in question is
six recovered from the ill-fated cruise liner which sank on its maiden voyage
more accurately described as a
in 1912.
steamer chair, of the type commonly
Admittedly, the price tag of £100 000 is somewhat inflated by the exchange rate but that’s still a lot of money to pay for a deck chair! This particular chair, identified as a “Nantucket wooden chair” was apparently one of those to be found on the first class deck and later picked up by one of the vessels which rescued Titanic survivors. The Titanic equipment manifest
One of the rarest items of Titanic memorabilia: is a deck chair, only six were recovered from the ill-fated cruise liner.
found on cruise liners of the era rather than a true deck chair. A deck chair, according to Wikipedia, is “a folding chair with a single strip of fabric forming the backrest and seat… It is easily transportable and stackable.” This type of chair which can be found on beaches from Tunisia to the Bahamas was apparently first patented by John Cham as far back as 1855.
Jan Feb 2016 Vol.22 www.topsatspar.co.za
39
DECOR
70% of the world’s rattan is grown in plantations in Indonesia with other countries such as Sri Lanka, the Philippines, Bangladesh and Malaysia also good sources of this type of cane.
cane
adirondack
CANE Malacca cane is rattan and is a type of palm and although similar in appearance to bamboo, it is actually a vine and unlike bamboo, the stems are solid but extremely flexible. It’s this flexibility which makes it ideal for weaving into furniture such as armchairs, couches and tables. Something like 70% of the world’s rattan is grown in plantations in Indonesia with other countries such as Sri Lanka, the Philippines, Bangladesh and Malaysia also good sources of this
Steamer chairs are generally made of teak slats and most often have both
40
harsh salt-laden air. The high resin content and hardness
type of cane. Like the teak used in steamer chairs, rattan is hardy,
arm and foot rests. They are extremely
of teak made it the ideal material for
standing up to weathering well. It’s also
practical since they can both be
these chairs, making them resistant to
lightweight and durable too. Not only
folded and stacked – one of the
rot, insect damage and even sun
that but it takes to paint and stains as
reasons they were used on ships during
exposure. Furthermore, the chair is
well, making it capable of being
the 18 and 1900s. Another reason they
extremely comfortable and reclines to
decorated. Furthermore, it’s also
were popular for shipboard use was
around 45-degrees, allowing for a
possible to strip out the inner core –
that the chair’s joints are all the
relaxed pose, enabling cruise
wicker – and use that for weaving –
mortise and tenon-type – so no metal
passengers to lie back and soak up
both for furniture and items such as
hinges which could corrode in the
the sun while on deck.
baskets or containers.
www.topsatspar.co.za Jan Feb 2016 Vol.22
The patio
ADIRONDACK CHAIRS Needing some chairs to sit on while on holiday in Westport in New York state’s Adirondack mountains in 1903, Thomas Lee came up with this popular outdoor chair which can be found on many a veranda or patio. His version used 11 wooden boards which created the flat-bottomed and backed chair with armrests. Lee showed it to a carpenter friend and gave him permission to make them in order to generate some income. Harry Bunnell subsequently patented the design in 1905 – without his friend’s
monobloc
permission – and the Westport chair
producing affordable plastic furniture
made its appearance.
after the end of World War II. “There
The Adirondack chair has been
was a long evolution from the war,”
improved over the years, notably by
wrote 1000 Chairs co-author Peter Fiell,
Irving Wolpin in 1938 – also patented,
“with different plastics being
and now features a curved back and
developed and different designers
more comfortable contoured seat.
trying to exploit these plastics.” It wasn’t until the late 1960’s that
MONOBLOC
Italian designers had success with the
The ultimate ubiquitous chair that is
right type of plastic and injection
found everywhere – from deepest,
moulding process to create a chair
darkest Africa to Bhutan and even the
with strong enough legs for firm support.
arctic is the plastic Monobloc chair. Washington Post writer Hank Stuever wrote in a 2001 article that “the resin stacking patio chair is the Tupperware container of a lard-rumped universe.” His withering scorn aside, these chairs have the advantage of mass production, portability, durability and cheapness over any other kind of patio furniture. The Smithsonianmag.com reported that famed designers Charles Eames and Eero Saarinen worked hard on
It’s called the Monobloc because it is
"the resin stacking patio chair is the Tupperware container of a lard-rumped universe"
a single construction of polypropylene granules which are heated to 220-degrees and then injected into the mould. Millions of these Monobloc chairs, in a range of designs and colours, are manufactured each year. Italian Vico Magistretti is credited with the design in 1967 which the Allibert Group put into mass production in 1970. And so a patio phenomenon was born! Jan Feb 2016 Vol.22 www.topsatspar.co.za
41
Coasting DIY - Keeping it simple
DIY can be associated with chores and boring maintenance tasks – but it needn’t be. Anyone who has experienced the seduction of operating power tools knows that once the first hole has been drilled, pretty much anything goes! Photographs by Ashlee Attwood
You will need: Available at TOPS at SPAR and SPAR stores
• Four to six pieces of masonite Call the TOPS HOTLINE 0860 313 141
1.
• Contact glue
5cm x 5cm square (your local
• Corks
hardware store or timber
• Felt plugs
merchant may even be willing
• Sharp craft knife
to give you a few free off cuts
•Spirit level
if you ask nicely.) The first thing to do is to cut your wine corks in half, ensuring that you have a
nice flat base to stick to the masonite board. It’s important to make certain that you cut neatly through the middle of the cork. If the corks are cut unevenly you won’t have a level surface – and that can lead to your glass tipping over and spilling your drink!
2.
Before you get down to the business of sticking the corks to the masonite,
decide how you want to configure your coaster. Do you want all the corks oriented the same way, or would you like to have some of them at right angles? It’s entirely up to you – and you can have fun playing with patterns.
3.
And this is where the spirit level comes in: check that the corks are all a
uniform height and that the surface of the coaster is level. Once you’ve verified that and finalised your creative design, apply your contact adhesive to the flat side of the cut cork and then stick it to the board.
4.
The finishing touch is to add little non-slip felt pads to the underneath side of
the coaster to provide stability. It’s as simple as that – wine cork coasters complete!
42
www.topsatspar.co.za Jan Feb 2016 Vol.22
TBWA\HUNT\LASCARIS\DURBAN\40880
THINGAMAJIGS
Summertime – and there are a host of goodies from SPAR Good Living to make it so much easier! From CANSA sanctioned UV-protective umbrellas to water bottles and coolers to maintain the chill.
1
4
1 500ml twist cap water bottle 2 6 piece food saver value pack with lids, availablie in a range of colours
3 26litre cooler box, available in blue, red or lime green 4 23litre foil-lined SPAR Freshline cooler bag 5 256cm beach umbrella, CANSA approved, also available in 204cm, 225cm
2 5 3
44
www.topsatspar.co.za Jan Feb 2016 Vol.22
thingamajigs
Useful items
Available at TOPS at SPAR and SPAR stores
Call the TOPS HOTLINE 0860 313 141
10 12
SEE PAGE 4 FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.
11 14 13 15
16
10 Philippa Glass Jug R250 — Poetry 11 Small Clay Hugo Platter R399 — Poetry 12 Gold Double Strand Necklace Gold (C(INCH)) R89 — www.spree.co.za 13 Plain Crown Watch Black (YOU & I) R279 — www.spree.co.za 14 Lilith Printed 3 Pack Tea Towel R225 — Poetry 15 Estate EW Messenger Bag Dark Brown (Fossil Accessories) R3 999 — www.spree.co.za 16 Cut Out Bangle Gold (C(INCH)) R79 — www.spree.co.za Jan Feb 2016 Vol.22 www.topsatspar.co.za
45
ENTERTAINMENT
Endurance
Elvis Costello switches media by writing a book about his life as a musician while Madonna reflects on her multi-decade singing career with the help of a few collaborative friends
MUSIC
FILMS
THE WOLFPACK A documentary film which won a Grand
FLORENCE AND THE MACHINE – HOW BIG HOW BLUE HOW BEAUTIFUL
Jury prize at the Sundance film
Florence and the Machine’s 2012 MTV Unplugged set was startling. The band’s first LP since that session seems informed by it: Finally, Welch is leaning hard into the classic rock and soul sounds her vocals always flirted with, like Ophelia in a Mondrian miniskirt. Gone are the signature African-goth drums, replaced by a dry, midtempo Motown backbeat dressed in tambourine shimmer and orchestral flourishes.
festival, The Wolfpack looks at the Angulo family. Locked away from society in an apartment on the Lower East Side of Manhattan, the Angulo brothers were home-schooled and learned about the outside world through the films that they watch.
MADONNA – REBEL HEART Rebel Heart is a long, passionate, self-referential meditation on losing love and finding purpose in chilling times. It’s also a chance for the Queen of Pop to floss a bit and reflect on how she painstakingly carved a path others have happily twerked down in the years since her 1983 debut. The über-fit 56-year-old star gleefully enjoys the refreshing, reggae-tinged “Unapologetic B**ch” and the frenetic, Nicki Minaj-assisted track both featuring Diplo’s ear-tingling airhorn blasts.
KACEY MUSGRAVES – PAGEANT MATERIAL Kacey Musgraves’ follow-up to 2013’s Same Trailer Different Park is more calculated and confident, intent on both courting and bending the mainstream with wit and timeless arrangements. It misses some of Trailer’s storytelling wistfulness and formal experiments – but track for track, it’s stronger, an object lesson in Nashville songwriting.
46
www.topsatspar.co.za Jan Feb 2016 Vol.22
Nicknamed the Wolfpack, the brothers spend their childhood re-enacting their favourite films using elaborate homemade props and costumes. With no friends and living on welfare, they fed their curiosity, creativity, and imagination with film, which allowed them to escape from their feelings of isolation and loneliness. Everything changed when one of the brothers escaped, and the power dynamics in the house were transformed. The Wolfpack learned how to integrate into society without disbanding the brotherhood.
CDs, DVDs & Books
the paper
CORNER
UNFAITHFUL MUSIC AND DISAPPEARING INK – ELVIS COSTELLO ‘I asked my dad if he needed “Please, Please Me” any more. He laughed and handed the record to me...” In a career spanning four decades, Elvis Costello (born
FILMS cont... THE D TRAIN
All his life, Dan Landsman (Jack Black) has never been the cool guy. That’s about to change – if he can convince Oliver Lawless (Marsden), the most popular guy from his high school who’s now the face of a national Banana Boat ad campaign, to show up with him to their class reunion. A man on a mission, Dan travels from Pittsburgh to LA and spins a web of lies to recruit Lawless. But he gets more than he bargains for as the unpredictable Lawless proceeds to take over his home, career, and entire life.
THE OVERNIGHT Alex (Adam Scott), Emily (Taylor Schilling), and their son, RJ, have recently moved to Los Angeles’ Eastside from Seattle. Feeling lost in a new city, they are desperate to find their first new friends. After a chance meeting with Kurt (Jason Schwartzman) at the neighbourhood park, they gladly agree to join family pizza night at the home. But as it gets later and the kids go to bed, the family “playdate” becomes increasingly more revealing and bizarre as the couples begin to open up.
Declan MacManus) has made himself a huge reputation through his tunes, lyrics and occasional bad behaviour. Now he’s telling his story. From miming on Top of the Pops, to becoming one of the industry’s elder statesmen, Costello’s memoir – which he’s written himself and will promote assiduously – is a one-man history of British music. A warm, deep and surprisingly funny insight into an amazing life, it is rich with anecdotes about family, musicians and the creation of his famous songs.
DARK CORNERS – RUTH RENDELL When Carl sells a packet of slimming pills to his close friend, Stacey, inadvertently causing her death, he sets in train a sequence of catastrophic events which begins with subterfuge, extends to lies, and culminates in murder. In Rendell’s dark and atmospheric tale of psychological suspense, we encounter mistaken identity, kidnap, blackmail, and a cast of characters who are so real that we come to know them better than we know ourselves. Infused with her distinctive blend of wry humour, acute observation and deep humanity, this is Rendell at her most memorable and best.
CITY ON FIRE – GARTH RISK HALLBERG New York. 1977. Be There When It Explodes. It’s New Year’s Eve, 1976, and New York is a city on the edge. As midnight approaches, a blizzard sets in – and amidst the fireworks, an unmistakable sound rings out across Central Park. Gunshots. Two of them. The search for the shooter will bring together a rich cast of New Yorkers. From the reluctant heirs to one of the city’s greatest fortunes, to a couple of Long Island kids drawn to the punk scene downtown. From the newly arrived and enchanted, to those so sick of the city they want to burn it down. All these lives are connected to one another – and to the life that still clings to that body in the park. Whether they know it or not, they are bound up in the same story – a story where history and revolution, love and art, crime and conspiracy are all packed into a single shell, ready to explode. Then, on July 13th, 1977, the lights go out in New York City. DISCLAIMER All books featured here are distributed by Penguin Books SA. Jan Feb 2016 Vol.22 www.topsatspar.co.za
47
Silwood Kitchen
These delicious recipes were prepared and cooked by chef TESSA
a second year student at Silwood Kitchen in Cape Town. www.silwood.co.za
KEVITT,
Breakfast with style
Eggs and ham are synonymous with breakfast – which, in turn, is the most important meal of the day.
H
owever, to elevate humble ham and eggs into a dish which could comfortably become brunch or even a lunch repast,
requires a bit more effort and the addition of a few choice ingredients. In this recipe that takes the form of truffle oil and prosciutto ham,
both of which raises the dish to gastronomic heights with their respective earthy, fungal and salty flavours. It’s important to note when doing poached eggs such as those required by this recipe, that they should be as fresh as possible.
Jan Feb 2016 Vol.22 www.topsatspar.co.za
49
TOP NOSH
Asparagus wrapped in prosciutto with poached Eggs and truffle dressing Serves 4
INGREDIENTS: Dressing: 10ml freshly squeezed lemon juice 20ml extra virgin olive oil 10ml truffle oil Salt Black pepper Asparagus: 200g fine asparagus Poached egg: 10ml vinegar 4 eggs Salt Black pepper, freshly milled To serve: 8 slices prosciutto ham Garnish: micro herbs Specialized Equipment: Pastry/Silicone brush
50
www.topsatspar.co.za Jan Feb 2016 Vol.22
Silwood Kitchen
METHOD: To make the dressing, mix the lemon juice, olive oil and truffle oil together. Season to taste with salt and pepper.
When preparing the asparagus, it’s best to break or snip 1 – 2cm off the dry end of each stem. This will help it cook more evenly. If the asparagus are not thin, gently peel the stems to ensure even cooking. Blanch the asparagus until it is just tender and then immediately refresh in cold water. This should take no more than 1-2 minutes depending on the thickness of each asparagus spear. Drain and divide the asparagus into four equal portions if you are serving them as individual portions.
Poached Eggs: Fill a medium pot with water to a depth of about 8cm. Add 10ml of vinegar. Bring to the boil and then reduce the heat so that the water only simmers. Gently break the eggs into the simmering water and cook gently for 3-4 minutes,
Jan Feb 2016 Vol.22 www.topsatspar.co.za
51
TOP NOSH
spooning water over the eggs while they cook. The water must not boil or the egg will toughen. Remove the eggs and, like the asparagus, refresh them in cold water. Trim off excess white. Reheat before serving in lightly salted simmering water (without vinegar).
To Serve: Prepare your serving plates for the assembly of the dish. Brush the asparagus with the dressing and then wrap two able Avail PS at at TOR and SPA stores R A SP
the Call OTLINE H 1 TOPS0 313 14 086
52
www.topsatspar.co.za Jan Feb 2016 Vol.22
the o ‘in n t o G et’ o r bask for you list 1 pg7 rocery fu l l g
slices of prosciutto ham around each portion of asparagus. Top each portion with a warmed, poached egg and garnish with some micro herbs.
BOOK GIVEAWAY
MULTISENSORY
Fusion is the joining of two elements to form one single entity, something chef Shane Sauvage does with different food styles at La Pentola restaurants.
It's
almost a series …
creativity with Cape Fusion
The first ‘episode’
the result.
was Edge of Fusion published in 2007, the second In Fusion in
the senses with a variety of
2009 and now this multi-talented
innovative and delicious dishes
chef introduces his third book,
which are perfectly within the
Cape Fusion.
reach of the home cook. It’s a
Afro-Parisian Snoek Paté
multi-sensory experience because
(SERVES 8)
Shane Sauvage learned his trade from the bottom up, bussing tables
Sauvage has not only insisted on
and waiting on customers before
step-by-step food photography
INGREDIENTS:
making his way into the kitchen as
and incredibly atmospheric
500g flaked smoked snoek, skin removed and
a prep chef and finally head chef.
scenic images of the natural
deboned
Over his 30 year career he has
beauty of the area, but in one
100g mild mango atchar, strained, pips
worked with top chefs, done some
memorable chapter on wine
removed
television and opened two
pairing he has gone the whole
150ml fresh cream
successful restaurants – the first, La
interactive route.
250g cream cheese
Pentola, in 1995. He’s always been
Using videography and QR
3 ml salt
about merging and melding
coding which is accessible on
3 ml freshly ground black pepper
flavours and cooking styles,
smartphones, readers can
20ml apricot jam
Mediterranean and French, to try
experience first-hand interaction
salt for seasoning
and produce the most exciting
between Sauvage and the KWV’s
100g finely chopped atchar
food possible.
cellarmaster Johann Fourie. The
5 ml lemon juice
More recently he moved to
54
The intention is to stimulate
idea is for readers to be able to
Hermanus and opened a branch
have a better understanding of
of La Pentola which is catering to
terroir, the grape varieties in various
locals and tourists alike. And this
wines and regionality and the
proximity to Walker Bay and all
influence that can have on
things ocean-inspired stirred his
food and wine pairing.
www.topsatspar.co.za Jan Feb 2016 Vol.22
BOOK GIVEAWAY
MULTISENSORY
Fusion is the joining of two elements to form one single entity, something chef Shane Sauvage does with different food styles at La Pentola restaurants.
It's
almost a series …
creativity with Cape Fusion
The first ‘episode’
the result.
was Edge of Fusion published in 2007, the second In Fusion in
the senses with a variety of
2009 and now this multi-talented
innovative and delicious dishes
chef introduces his third book,
which are perfectly within the
Cape Fusion.
reach of the home cook. It’s a
Afro-Parisian Snoek Paté
multi-sensory experience because
(SERVES 8)
Shane Sauvage learned his trade from the bottom up, bussing tables
Sauvage has not only insisted on
and waiting on customers before
step-by-step food photography
INGREDIENTS:
making his way into the kitchen as
and incredibly atmospheric
500g flaked smoked snoek, skin removed and
a prep chef and finally head chef.
scenic images of the natural
deboned
Over his 30 year career he has
beauty of the area, but in one
100g mild mango atchar, strained, pips
worked with top chefs, done some
memorable chapter on wine
removed
television and opened two
pairing he has gone the whole
150ml fresh cream
successful restaurants – the first, La
interactive route.
250g cream cheese
Pentola, in 1995. He’s always been
Using videography and QR
3 ml salt
about merging and melding
coding which is accessible on
3 ml freshly ground black pepper
flavours and cooking styles,
smartphones, readers can
20ml apricot jam
Mediterranean and French, to try
experience first-hand interaction
salt for seasoning
and produce the most exciting
between Sauvage and the KWV’s
100g finely chopped atchar
food possible.
cellarmaster Johann Fourie. The
5 ml lemon juice
More recently he moved to
54
The intention is to stimulate
idea is for readers to be able to
Hermanus and opened a branch
have a better understanding of
of La Pentola which is catering to
terroir, the grape varieties in various
locals and tourists alike. And this
wines and regionality and the
proximity to Walker Bay and all
influence that can have on
things ocean-inspired stirred his
food and wine pairing.
www.topsatspar.co.za Jan Feb 2016 Vol.22
BOOK GIVEAWAY
Seafood Pasta (SERVES 2)
INGREDIENTS: 25ml olive oil 30g butter 1 clove garlic, cut in half 1 ml freshly ground black pepper 120g calamari rings 60g calamari legs 6 king prawns 8 mussels 60g clam meat 120g line fish, cut into cubes 5 ml fresh thyme, finely chopped 5 ml fresh oregano, finely chopped 5 ml fresh basil, finely chopped 5 ml fresh parsley, finely chopped 80ml dry white wine 30ml sea water/salt to season 250g cooked spaghetti ½ lemon
METHOD: In a large pan on medium to high heat, add olive oil and butter. Add the garlic and black pepper. As the garlic browns, add the calamari rings and legs, and then add the remainder of the seafood. Add half of the herbs. Stir and add the wine. Cover the pan with a lid. Steam until the fish changes colour. Once the fish is white, refresh with sea water. If you do not have sea water, season with salt. Add the spaghetti and the remainder of the herbs. Squeeze the juice of the lemon over the ingredients. Mix the ingredients and serve.
CHEF’S WINE PAIRING Chenin Blanc
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www.topsatspar.co.za Jan Feb 2016 Vol.22
Cape Fusion
Seafood Pasta Jan Feb 2016 Vol.22 www.topsatspar.co.za
57
BOOK GIVEAWAY
Crab-claw Fillet (SERVES 2)
INGREDIENTS:
150ml cream
Crab claw:
5 ml fresh thyme, chopped
25ml olive oil
salt for seasoning
30ml red onion 1 ml black pepper corns,
Fillets:
coarsely ground
2x200g beef fillets
1 whole garlic clove
paprika
small pinch saffron
olive oil
10 crab claws, cleaned
salt for seasoning
30ml brandy
METHOD: Crab claw: In a pan, on a medium heat, add the olive oil, red onion, black pepper, garlic and saffron. Fry until the onions and garlic are golden brown. Add the crab claws. As soon as they start to colour, add the brandy and flame. As soon as the flame dies, add the cream and fresh thyme. Season with salt. Reduce sauce by a third.
Fillets: Season fillets with paprika. Pan fry, grill or braai to preference. Season with salt.
To serve: Place fillet in the centre of the plate, stack crab claws on top of fillet. Drizzle with sauce.
CHEF’S NOTE Serve crab immediately once sauce is ready. Claws will fall apart the longer they stand.
CHEF’S WINE PAIRING Chilled Pinot Noir
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
58
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www.topsatspar.co.za Jan Feb 2016 Vol.22
Cape Fusion
enter now! To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline is Friday 12th February 2016. 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 Cape Fusion 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.
Crab-claw Fillet Jan Feb 2016 Vol.22 www.topsatspar.co.za
59
SPAR
Cheese board
When it comes to cheese, France leads the world with more than 250 different individual types. Just decades ago Cheddar and Gouda were about the only popular cheeses in South Africa. But that has changed and nowadays the variety of options available are vast.
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www.topsatspar.co.za Jan Feb 2016 Vol.22
I
magination is the only limitation when compiling a cheese platter for the final
SPAR’s Marksbury Select cheese range offers wonderful diversity. The renowned
course of a dinner party – or simply for a
Swiss cheese Emmentaler is a great go-to:
drinks party snacking option. The rule of
slightly sweet and nutty, the Marksbury
thumb is to offer up cheeses with
Select version is from the Bavarian region
different flavours and contrasting
and aesthetically beautiful on a platter
textures. The whole point of a platter is
with its characteristic holes. Wine pairing?
about abundance – and that includes
Try Olive Brook Prestige Collection
some of the other non-cheese elements
Sauvignon Blanc as a white wine with this
which complement the board – like
semi-hard cheese.
sweet syrupy preserves, from orange zest
Both Brie and Camembert are classic
and green fig to waatlemoen konfyt.
French washed-rind cheeses – delicate
Alternatively an assortment of SPAR nuts
and soft-textured with wonderfully
– pistachios, almonds, macadamias and
creamy flavour and oozy centres.
cashews – add delicious crunch as well
Medium fat cheeses such as these need
as colour contrast.
something a little astringent to cut
Cheese & Wine pairing
A few handy hints:
• Vary the types of biscuits and breads to accompany the cheeses – sourdough, rye and stoneground breads are readily available, as are a selection of different biscuits. • Include some preserves: green fig, watermelon konfyt and even orange zest in syrup are always popular. • Nuts add a nice textural contrast – almonds, walnuts and pecans. • A few pieces of seasonal fruit – some seedless green grapes or strawberries add a freshness to the platter. • Also, have a few cheese knives available so that more than one guest can make their selections simultaneously. through and clean the palate – so bubbly works well. Fresh fruit would also work well – the bright red pop of Freshline strawberries or vibrant green and purple seedless grapes not only add visual appeal but contribute a fresh textural element to the platter. Try freezing the grapes for something a little different! Fuller flavoured red wines naturally work well with Danish Blue – so the blended red, Olive Brook Prestige Collection Shiraz / Cabernet Sauvignon is a good option. Two final things to remember: firstly, a range of breads and biscuits is advisable – from rye to melba toast to crackers and finally, don’t forget to remove the cheeses from the fridge about an hour before serving so they’ll be at room temperature when the time comes.
VIS – VINNIG EN VARS
TUISNYWERHEID
Hier’s hoe jy ’n blitspot van seekos op die Franse manier reg maak.
D
Geelbek is my gunsteling om
bouillabaisse mee te maak. Maar as hy nie in die omtrek is nie sal
geelstert en kabeljou deug, asook stokvis en koningklip. Jy soek dik stukke vis, sonder grate.
BESTANDELE EN METODE: Vir vyf mense benodig jy 1 kg vars geelbek of die genoemde vis, in
it is verblydend om te sien dat
mootjies gesny (ek los sommer die vel
mense nog gáár vis eet. Want
aan). Plaas die vis in ’n stewige
dit wil voorkom asof soesji die land
swaarboom kastrol.
oorgeneem het. Nou die dag staan ek
Voeg hierby twee blikkies Italiaanse
visstok in die hand, reg om na die rotse
tamaties plus die sap, een baie fyn
te gaan vir ’n dag se hengel, toe vra
gekapte ui, drie baie fyn gekapte
my suster se 9-jarige dogter vir my om asseblief vir haar ’n California Roll te vang. Die kulinêre verval van die nasie is kompleet indien ons niks daaraan
EMILE JOUBERT is a PR practitioner by profession but a food & wine enthusiast by desire. Check out his blog: www.winegoggle.co.za
doen nie.
knoffelhuisies, twee lourierblare en twee eetlepels gedroogde lemoenskil (wat jy sommer vooraf in ’n louwarm oond droog), twee eetlepels vars of gedroogde vinkel, drie eetlepels
Somertyd is vistyd. Visbraai. Visbak.
merkwaardige, delikaat geurige vis en
pietersielie en een fyngekapte rooi
Vispastei maak van oorskiet van
ek dink nie mense besef aldag hoe
rissie. ’n Teelepel sout help ook, asook
die braai.
gelukkig ons is om hom te hê nie. Hy
’n paar draaie van die pepermeul. Dan
Soos met alle seekos is eenvoud die
kan myns insiens sy man teen enige vis
’n halwe koppie water en ’n halwe
koning tot sukses. Maar soms wil ’n man
staan, en ek sluit die gevleuelde salms
koppie olyfolie.
ietwat van ’n vertoning gooi, dan
van die Atlantiese en Stille Oseaan in.
maak ek my eie weergawe van die
Laasgenoemde se voordeel bo die
alles moet gebind word deur die olie.
Franse gereg genaamd bouillabaisse.
geelbek is dat hulle langer hul vars en
Sure breek dit net af.
Let wel, my weergawe.
skoon smaak behou, en dat hul pienk
Soek eers ’n vis.
vleis ook gemaklik op die oog is.
Vir my is die geelbek die koning van eetvisse. Vars geelbek op die kole, pan gebraai, gestoom of geposjeer is ’n
Call the TOPS HOTLINE 0860 313 141
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
Geen wyn of suurlemoen nie, want
Die wonder van hierdie gereg is die eenvoudige kookproses wat sorg dat die vars geur van die geelbek nie verkrag gaan word nie. Roer die hele koue, rou storie goed deur en maak ’n stoofplaat rooiwarm. Of krap die kole oop, of draai die gas aan. Wanneer jy vyfde rat-hitte– soos in warm - het, plaas jy die kastrol met sy deksel op die hitte.
62
www.topsatspar.co.za Jan Feb 2016 Vol.22
Emile Joubert Ná twee of wat minute behoort die kastrol se borrelende inhoud met jou te begin praat. En glo my, ná nog 12 tot 15 minute is jou wêreldklas bouillabaisse reg vir die tafel.
As jy nou rêrig wil, kan jy ná agt, nege minute se borrel van die bouillabaisse ’n paar hande mossels of ringe calamari bysit. Dit sal in die oorblywende drie tot ses minute heerlik gaar kook saam met die res van die gereg. En daar het jy dit – ’n groot pot stomende, perfekgekookte seekos met ’n lekker lang, geurige sous. Sopbakke, vars brood en ’n glas witwyn is al wat verder benodig word. Eet die vis en slurp die sous op met ’n lepel, of trek jou hompe brood daardeur. Soos enige visgereg, is varsheid en eenvoud die sleutels tot sukses.
Text the name of the fish to the number 079-499-8795 to get an immediate response telling you whether to tuck in, think twice or avoid completely. For more information about SASSI, you can visit the SASSI website at www.wwfsassi.org.za. Or email SASSI at sassi@wwf.org.za. Jan Feb 2016 Vol.22 www.topsatspar.co.za
63
BLOGSPOT
FRESH & FRUITY
I
Along with sunshine and heat, summer brings with it an abundance of fruit.
t’s a relief to welcome in 2016. I love the Christmas season but have to
admit that there is a definite feeling of reprieve as we ease into January and the onslaught of Yuletide advertising
TERESA ULYATE is a multi-tasking working mom who juggles a job,
vanishes almost as quickly as it started
children and a blog –
three months ago. The Christmas tree
Cupcakesandcouscous.blogspot.com
may be packed up and sent on its way back to the garage but summer is here
into making jams, so what’s a girl to do
to stay for a while, the perfect reason
with a deluge of strawberries? Make
to enjoy some fresh and fruity treats.
yoghurt pops of course! These two-
In this issue I have chosen two berry
toned treats are a favourite in our
tasty recipes to enjoy while that
house as a delicious snack for kiddies
summer feeling lingers. Each region has
and grown-ups alike and a way to
its own seasonal specialities. What
beat the stick-to-your-seat heat.
would this time of year in KwaZulu-Natal
If you are entertaining this summer and
be without litchis or sweet mangoes in
want to reinforce your domestic
the Lowveld? In the Cape we are spoilt
goddess (or god) status then why not
with some fantastic strawberry farms
give this caramel apple and blueberry
where you can stroll through the fields
pie a try? It’s made with the easiest,
and pick and choose strawbs to your
most foolproof pastry I have ever
INGREDIENTS:
heart’s content while you contemplate
encountered and is just as deliciously
250g fresh strawberries, stalks removed
the year ahead. (Fun fact: did you
warm from the oven as it is cold.
and halved
know that strawberries are in fact not
Go on, enjoy the summer sunshine and
200ml plain yoghurt
berries at all because their seeds are
get fruity!
1 tsp vanilla extract
on the outside and not the inside? But they taste so good so we will just gloss over that technicality…) I’m not much
64
www.topsatspar.co.za Jan Feb 2016 Vol.22
Call the TOPS HOTLINE 0860 313 141
Go to ‘in the basket’ on pg71 for your full grocery list Available at TOPS at SPAR and SPAR stores
STRAWBERRY & PEACH YOGHURT POPS Makes 6
2 tsp honey 3 peaches, peeled and stoned 6 x 100ml lolly moulds
Teresa Ulyate
STRAWBERRY & PEACH YOGHURT POPS METHOD:
1. Place the strawberries, 100ml of the yoghurt, 1/2 tsp vanilla and 1 tsp honey in a food processor (or use a stick blender) and whizz until smooth and combined. Taste and add more honey if you prefer a sweeter lolly.
2. Divide the strawberry mix between the moulds, so that they are each half full. Place in the freezer for 1 hour, or until they are firm to the touch but still soft enough to insert the lolly stick.
3. Cut the peaches into chunks and whizz with the remaining yoghurt, vanilla and honey until combined. Again, you can add additional honey according to taste if you wish. Top up each lolly mould with peach yoghurt, insert the stick and leave to chill in the freezer until firm.
CARAMEL APPLE & BLUEBERRY PIE
4. Take the dough out of the fridge and keep approximately 80g aside. Dust your work surface with flour and roll the rest of the dough into a rough
Makes 1 x 24cm pie
26cm circle. Lift the circle and gently
INGREDIENTS:
push it into your greased dish so that
For the pastry:
the dough goes up the sides. Keep any
125g butter, softened
excess dough/trimmings and add it to
1/2 cup castor sugar
the 80g that you set aside earlier.
1 large egg
5. Spread the dulce de leche over
1/2 tsp vanilla paste (optional)
the base of the pie. Add the apple
250g plain flour
filling in an even layer. Grate the
1 tsp baking powder
remaining dough over the apple filling
Pinch of fine salt
(use a chunky grate).
6. Pop the pie in the oven for 35 – 40
For the filling:
minutes until the pastry is golden. Allow
1/3 cup fresh blueberries
to cool slightly, then use a small piping
4 Tbsp castor sugar
bag or spoon to drizzle dulce de leche
1 Tbsp lemon juice
over the top. (If serving cold you can
4 large apples (about 400g)
wait until the pie is completely cold
100ml dulce de leche / caramel
baking powder and salt and mix to make
topping
a soft dough. Wrap in plastic wrap and
Extra dulce de leche / caramel
refrigerate for an hour.
for drizzling
METHOD:
1. Make the pastry by creaming
2. Preheat your oven to 180°C and
before drizzling.) Serving suggestion: the pie can be served warm or cold with cream,
grease a 24cm pie dish. Combine the
ice-cream or custard, (or on its own).
blueberries, castor sugar and lemon juice
Dust with icing sugar before serving.
in a bowl.
the butter and sugar together in a
3. Peel, core and halve the apples, then
Make ahead tip: The dough can
bowl. Add the egg and vanilla
cut into thin slices. Add these to the
be made the day before and
paste and mix in. Sift in the flour,
blueberry mix and stir.
refrigerated. Jan Feb 2016 Vol.22 www.topsatspar.co.za
65
SOCIAL MEDIA - Featured blog
DEMYSTIFYING “STUFF” Liron Segev is an original. He was blogging way before blogging became “a thing”. His knowledge of the IT world, science, technology, business and strategy has made his blog – www.thetechieguy.com – a multiple award winner… and for good reason.
Tech radio show on CliffCentral for those who want to listen and Podcast.
WHAT’S THE MOST FUN YOU’VE HAD WITH YOUR BLOG? I love the opportunity to travel that the blog has brought me. I am fortunate to travel frequently to international conferences overseas, to be able to report back from there. I’ve been to China, Spain, Netherlands, Germany, UK, started blogging in 2008 that people
USA – but these trips are hard work where
from various companies were having
you have to churn out news. But they’re
the same issues and I could solve them
also fun to meet with international
by writing the answer and referring
bloggers and journalists and just hang out.
Blog and Best Science & technology
them to the web page. I started to see
“Authenticity is key,” Segev states. “All
blog at the SA Blog awards in 2014 (and
people from around the world
items on the site must adhere to our
in 2013 and 2012…) Get the picture?
enjoying the articles and starting to
core values. Posts must do one or more
This guy knows his stuff. So who is the
ask for more content such as ‘How To’,
of these: be newsworthy, be able to
techie guy?
gadget reviews and comments on the
learn from it, be interesting. We will
tech world.
always be honest – no product is 100%
T
he techie guy.com
has
won African Blogger: Best Advice
His name is Liron Segev and he’s an IT
perfect and no product is 100% flawed.
specialist with 14 years’ experience in the social media, research, corporate
IS ANY ONE ELEMENT OF YOUR
We will tell you our experience with it.
strategy, business and system networks
BLOG MORE POPULAR THAN
We are not for sale.”
and corporate infrastructure fields. He’s
OTHERS? LIKE THE GADGET REVIEWS
also in demand for strategy workshops
RATHER THAN NEWS CONTENT, FOR
and research talks.
EXAMPLE. People come to the blog for various
WHAT’S YOUR MOTIVATION AND
reasons – to get a solution for a problem,
HOW DID YOU GET INTO BLOGGING?
to read info about the latest tech news
Technology is complicated but Geeks
or get info before buying their next
make it so complex that only fellow
gadget or phone. Tech such as
Geeks can understand it! This shouldn’t
WhatsApp and Uber that more people
be the case as we all use technology
use tends to spike as they’re more
daily. My mission is to translate the
commonly used.
complex world of technology into simple
66
Today my Blog has extended to
language that anyone can understand.
YouTube Channel as people want to see
As an IT consultant, I realised when I
videos and I also have a one hour Talking
www.topsatspar.co.za Jan Feb 2016 Vol.22
LironTheTechieGuy Liron_Segev thetechieguy
RESPONSIBILITY
Health checks Prevention is better than cure, the saying goes. So what are the health issues that should form part of an annual health risk assessment?
E
a few minutes – can have a devastating effect; paralysis, loss of speech, memory and in extreme cases, death. Up to 80% of strokes can be avoided
up. In addition to an HIV/Aids test,
so know your numbers: check blood
verybody thinks they’re
have your blood pressure tested
pressure, blood sugar and cholesterol
bulletproof when they’re
because that’s an early indicator of
levels annually and try to exercise and
young. “It’ll never happen to me…”
potential stroke risk. Added to that is
eat healthily, keeping your weight
Famous last words! Until you hear about
that the medic measuring blood
down. Quitting smoking is also advised.
people like Bianca Damon, whose story
pressure will also ask a number of
is featured on the Heart & Stroke
screening questions – such as whether
having annual screening tests than
Foundation’s website. Bianca was 19
anyone in your family has ever suffered
men… It’s a broad generalisation but
years old when she suffered a stroke
a stroke, heart attack, cancer or blood
woman are far more relaxed about
and subsequent partial paralysis due to
pressure problems. While inherited
a blood clot in her brain.
genetic traits definitely play a role in
HIV/Aids, tuberculosis, diabetes and
increasing your risk, other – entirely
heart disease remain the most
controllable – factors which increase
common causes of all deaths in South
the risk of stroke, cancer and heart
Africa but worldwide, stroke is the
attack include smoking, weight gain,
second most common. Arming yourself
high cholesterol levels and diabetes.
with information is the first step in
The Heart & Stroke Foundation of SA
Woman appear to be better at
Up to 80% of strokes can be avoided so know your numbers: check blood pressure, blood sugar and cholesterol levels annually
dealing with these potentially life
puts it very well when they say that a
threatening health issues.
stroke is “also known as a brain attack – it
visiting a GP or gynaecologist to have
damages the brain similarly to how a heart
an annual breast examination and pap
tested. Visit a local health clinic,
attack damages the heart”. The brain
smear than men are about checking
hospital or doctor and have a check
needs oxygen and nutrients and cutting
the state of their prostate and colons!
The best advice in all cases is – get
68
that supply off – even for a short period of
www.topsatspar.co.za Jan Feb 2016 Vol.22
Prevention
not a sun worshipper, daily exposure to harmful ultra-violet radiation is a natural consequence. Science has shown that just a handful of sunburn episodes as a child can increase the likelihood of developing skin cancer in later life so it makes sense to visit a dermatologist for a pre-emptive screening check. All it entails is a specialist taking a close look – through a strong lens or magnifying glass – at the skin on your whole body. In a recent insurance company
But you too should keep an eye on any
newsletter it was reported that 30% of all
dry patches of skin or dark freckles
cancer claims among men were for
which might grow or bleed. Be aware
prostate cancer – and a third of all the
of the warning signs and get them
prostate cancer cases reported involved men younger than 55! People are wrong to think that it’s an old man’s disease. Prostate cancer is the second most common form of non-skin cancer in men, with lung cancer the most deadly. It’s been the topic of many a joke among men, but nowadays tests are less invasive than in the past. Screening for prostate cancer is done by means of a blood test, checking for
Just a handful of sunburn episodes as a child can increase the likelihood of developing skin cancer in later life checked out if you’re worried. And what about your children? In
Checklist: Blood pressure Blood sugar Cholesterol HIV/Aids Eye test Skin screening WOMEN: Breast exam, pap smear, bone density MEN: Prostate and colon check
incredibly common – roughly one in four people have it – and it can cause cervical and vaginal cancer in women and penile cancer in men later in life, along with anal cancer, throat cancer and genital warts in both men and women. It’s a simple course of
the prostate-specific antigen or PSA.
addition to vaccinations as babies and
injections which can have major health
Elevated levels could indicate a
regular visits to the dentist, think about
benefits long term.
problem but it’s a red flag which is then
the HPV jab too. Nowadays, the advice
followed up with a physical
from those in the medical profession is
much heartache, pain, suffering and
examination and possible biopsy.
also for teenagers – male and female
expense long term by picking up any
– to have the HPV vaccine before they
abnormal results or indicators of a
skin cancer among men and women.
even have a chance of exposure to
variety of cancers and risk of stroke or
Sunshine abounds and even if you’re
the human papilloma virus (HPV). It’s
heart attack earlier.
South Africa has a high incidence of
All of these check ups could prevent
Jan Feb 2016 Vol.22 www.topsatspar.co.za
69
NEXT ISSUE & WINNERS
BROUGHT TO YOU BY www.topsatspar.co.za
What to look out for next issue
Heard on the grapevine Harvest 2016 decoded
DOING THE CAN-CAN: We taste popular canned drinks What do whisky age statements mean?
Congratulations to last issue's winners
'THE BANTING BAKER' winners: Luyanda Marlon Kama, Kwa-Dwesi. Christopher Roberts, Roodepoort.
70
www.topsatspar.co.za Jan Feb 2016 Vol.22
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 Liquor 80ml dry white wine 60ml gin 60ml rum 30ml brandy 100 ml Amarula Gold 100 ml ginger beer 100 ml lemonade 1ℓtonic water 1ℓginger ale AVAILABLE FROM SPAR Fresh Fruit/Veg/Herbs/Spices 6 lemons 2 limes 50g pomegranate rubies 250g fresh strawberries 3 peaches
1 brown onion
100g mild mango atchar
1 red onion
20ml apricot jam
Dried Spices/Herbs/Stock 30ml sea salt flakes
200ml plain yoghurt
5ml salt
155g butter
100g sesame seeds
5 large eggs
5ml paprika
300ml fresh cream
2.5ml saffron
250g cream cheese
30ml dried marjoram Baking/Dry goods
Meat/Fish/Poultry 8 slices prosciutto ham
50g poppy seeds
800g pork belly
4 slices pumpernickel bread
2 x 200g beef fillets
700g castor sugar
1kg Cape Salmon (geelbek)
250g plain flour
300g mussels
1 tsp baking powder
500g flaked smoked snoek
250g spaghetti
250g calamari 120g calamari rings
½ cup fresh blueberries 4 large apples (about 400g)
Dairy
Cans/Jars/Bottles
3 fresh chillies
10ml vinegar
30g fennel
5ml vanilla extract
10ml thyme
2.5ml vanilla paste (optional)
5ml oregano
10ml honey
5ml basil
100ml dulce de leche/
punnet of basil micro herbs
caramel topping
20g alfalfa sprouts or
220ml olive oil
beetroot sprouts
10ml truffle oil
1 punnet parsley
2 cans Italian tomatoes
5 garlic cloves
25 ml orange juice
200g fine asparagus
100g atchar
60g calamari legs 6 king prawns 60g clam meat 120g line fish 10 crab claws Other 100g chicken liver pâté
All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.za
Jan Feb 2015 Vol.22 www.topsatspar.co.za
71
LOOPDOP - Gerrit Rautenbach
DIE SPOOK VAN NOOITGEDACHT Bose geeste wat skat soek onder ’n sekelmaan is iets wat ’n mens koue rillings gee…
N
FLIMIEDA TOPS AT SPAR
Address: 38 Lautz Avenue, Klerksdorp Tel: (018) 468 6526, Fax: (018) 468 6468
ou kyk, nou die dag had ek mos
Email: flimieda1@retail.spar.co.za
die geleentheid om ’n draai daar
Business Hours: TOPS at SPAR Mon-Fri: 08h30 - 20h00, Sat: 08h30 - 17h00
in Klerksdorp te maak. Dit was een van daai boekpraatjie-geleenthede en in plaas van om in een van die hotelle te slaap, eindig ek toe by ’n gawe gastehuis. So bed-en-brekfisbesigheid. Wel, dié storie het lank voor ons by brekfis uitgekom al sy hoogtepunt
gaan verbykom. Ek sweer...”
bereik. Die manne by wie ek die aand gekuier het, wil absoluut anoniem bly,
die sekelmaan het ek lank gewag die
maar ek gaan steeds die storie vertel
nag. Want ‘n skurk vanouds het ‘n sak vol
laataand na almal gegroet het, is ek
en dus staan hulle van nou af bekend
goud daar begrawe langs die pad en
toe daar weg. Ek het die pad gekry,
as Barney en Cecil. Niks met Barnato
elke donker aand met die sekelmaan
afgedraai en ’n ent van die drie rotse
en Rhodes te doen nie. Natuurlik nie,
kom hy terug en soek sy skat...
stelling ingeneem.
Barnato en Rhodes was nooit eers in Klerksdorp nie. Ons sit toe na die boekpraatjie by die gastehuis en vat ’n ietsie en gesels lekker. Die vuur brand warm, die wyn
So tyd later begin die koelte inkom
harder en dis asof almal meer
en ek wou net waai toe ek dit hoor.
aandagtig luister.
Perdehoewe wat jaag deur die nag.
“Weet jy waar dié Nooitgedacht is?” vra Cecil dan.
My hare rys. Hier gebeur dit nou. Die volgende oomblik is dit asof ’n hele simfonie losbars. Uit die nag kom Koos
glinster koud, die gesels is lekker en die
“ Wel, sover ek weet het Koos du
lag gereeld. Op die agtergrond speel
Plessis se familie daar in die omgewing
musiek. Ek het al Anton Goosen, Karen
van Bronkhorstspruit gebly en die plaas
Zoid, Gert-Vlok Nel en ’n paar ander
is ook daar. En hy het daarom die
Nooitgedacht, so’t die mense my vertel,
gehoor. Ook Bob Dylan en Jim Croce.
song geskryf...”
kan geen man dit waag op ‘n donker
Lekker. Daar is seker so 10 mense in die
“Aikôna, die song gaan oor ’n skat.
Doep se musiek aangesweef: By die spookklippe naby
nag hy begeef hom in die hel.
kring van die spotters. Barney en sy
’n Sak vol goud en Klerksdorp het mos
Maar ek het vasgestaan en gesê ek
vrou is die eienaars van die gastehuis,
groot gegaan met goud in die 1880’s.
gaan, Man-alleen een donker nag.
Cecil is Barney se groot pel al van
Die regte Nooitgedacht is net hier buite
Ek het myself gestaal en my perd laat
laerskool af en die res is sommer net
die dorp op pad Orkney toe.”
haal, maar ek het so iets nooit verwag.
lekker mense. Die volgende oomblik dring ’n lied se woorde tot my deur:
“Ek sê jou wat,” raak Barney deel van
Die volgende oomblik gaan daar
die gesprek, “as ons klaar gekuier het,
karligte aan en Cecil, Barney en
ry uit na die plaas en gaan wag op die
vriende kom bottel in die hand agter
Juliemaand, op die pad na
eerste draai waar die drie rotse is. Kyk,
die drie rotse uitgedans...
Nooitgedacht, waar drie rotse staan teen
dis ’n sekelmaan vanaand, daai spook
Op ‘n donker aand, diep in
72
Skielik kom ek agter die volume is
Die ding het by my bly vassteek en
www.topsatspar.co.za Jan Feb 2016 Vol.22
HAT RK T Y O ET W FEL AL N ME SA I C SO HO THE TS YOU U BY O YO GE HT T BRO
UG
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LOOKING FOR A SAFE RIDE HOME AFTER THE PARTY? Then be responsible and download DRYVER – a free mobile app for party hoppers and lift swoppers. To download DRYVER visit dryver.mobi or scan the QR code on the left with your smart phone. TOPS at SPAR supports responsible drinking.