Cheers - Jan/Feb 2016 (Vol.22)

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

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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

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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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TBWA\HUNT\LASCARIS\DURBAN\40880\RHS

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

56

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

Call the TOPS HOTLINE 0860 313 141

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.

60

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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ister g e R In Log

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.