Cheers - May/June 2016 (Vol.24) by Cheers Magazine

M CO

LIM

T EN

May Jun 2016 Vol.24

brought to you by

www.topsatspar.co.za

MUSCADEL’S SWEET SEDUCTION PITCH PERFECT

AFTER-DINNER TREATS

camping or glamping?

Revel in dark beer’s rich taste

WIN

A COPY OF THE STORY OF A HOUSE BY LOUIS JANSEN VAN VUUREN AND HARDY OLIVIER

Liqueurs unlimited

THE SPIN ON

Gin

FYNBOS ADDS UNIQUE SA FLAVOUR

ninety9cents 15864T/E

Not for Sale to Persons Under the Age of 18.

DARK BEERS

contents Jumping juniper

PLUS TASTINGS

4 Editor’s Letter The art of indulgence

6 News

Jack Daniel’s turns 150, Amarula’s upskilling initiative, Delheim jazz fondue, TOPS at SPAR’s wine shows and more

MUSCADEL

16 Tinus Talks Sommelier service

18 Muscadel

Heady perfume & rich sweetness guaranteed

22 Ginaissance

Blooming and booming globally

28 Fashion statement

Boots that are made for walking

FISHING

30 Beer

46 DIY

33 Liqueurs

48 Thingamajigs

36 The great outdoors

51 TOPS nosh

Decadently dark, rich and rewarding

Bygones of a lost age?

Camping in 5 Star style vs roughing it

42 Fishing

Knowing your knots & lines

44Entertainment

Plugged in to wiring

A range of goodies & gadgets

Umhlanga’s Pintxada serves up tapas in style

56 Book giveaway

The Story of a House by Louis Jansen van Vuuren and Hardy Olivier

Books, CDs and DVDs

May Jun 2015 Vol.24 www.topsatspar.co.za

STRAPLINE

LIQUEURS

contents

Thingamajigs

www.topsatspar.co.za May Jun 2015 Vol.24

62 Man met ’n pan EmileJoubert en Noakes se moses – koolhidrate!

64 Blogspot

Spicy treats from Teresa Ulyate

66 More than skin deep A beauty blog with a difference…

68 Taking responsibility

Tyres, battery, oil & water – check!

@cheersmag

@CheersMag

www.cheersmag.co.za

70 Competition winners 71 Editor’s choice: Soup is the ultimate comfort food

70 Highlights of Next Issue 72 Loopdop Lekker slaap julle

WIN

One of two copies of The Story of a House

EDITORIAL - Fiona McDonald

INDULGE ME

We know all about austerity these days. Rates hikes means that our belts are being cinched a little tighter as our wallets are lighter and people are thinking twice about rash purchases. But it’s only human to want an indulgent treat every now and then.

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

Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona Mc Donald fiona@integratedmedia.co.za Art Director Megan Merifield megan@integratedmedia.co.za Designer Shannon Flewellen shannon@integratedmedia.co.za Advertising Eloise Meyer eloise@integratedmedia.co.za Editorial Assistant Molly Fitz-Patrick molly@integratedmedia.co.za PR & Promotions Ashlee Attwood ash@integratedmedia.co.za Photography Ashlee Attwood & Thinkstock.com Contributors Tinus van Niekerk, Clifford Roberts, Emile Joubert, Gerrit Rautenbach, Teresa Ulyate.

he plane tree in my front

around for hundreds of years. Rich

garden has systematically shed

Hanepoot – or Muscat – grapes are

Suite WB03 Tannery Park

what give rise to this style of fortified

Postal Address: PO Box 259, Rondebosch, 7701

its shrivelled brown leaves – and many an hour has been spent sweeping up the crunchy detritus. The tree stands nearly naked with its spiky limbs stretched upward.

wine and South Africa truly make some of the world’s best. It’s never going to be like a frosty beer

Head Office | Cape Town Tel: 021 685 0285 23 Belmont Road, Rondebosch, 7700 Printing | Paarl Media Cape Published by | Integrated Media for TOPS at SPAR

STOCKISTS SPAR Good Living items are available

or chilled glass of Sauvignon Blanc that

at your nearest SPAR outlets.

winter silhouette, it needn’t be a lean,

you gulp down in great hearty draughts.

COMPETITION TERMS & CONDITIONS

mean time of year. If anything,

You sip it gently, delicately… savouring

winter’s a time of indulgence. Why

the almost floral, raisined sweetness of it.

else would we end up with a few kilos

Sunshine in a glass indeed.

But while the tree shows its lean

to shed before summer comes

And continuing on the indulgent

Competition submissions should reach us no later than 15th June 2016. 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

around? There’s a practical reason

theme, the recipes extracted from this

Integrated Media, TOPS at SPAR, SPAR or its

and it’s that our bodies require more

month’s featured book giveaway – The

appointed representatives and the prize donors

fuel to keep us warm.

Story of a House – are all sweet. Desserts

Yes it’s a time of blankets, log fires,

and cakes, from delicate raspberry

hearty stews and soups but it’s also

tuiles to an equally indulgent cake

when we get to indulge ourselves in

packed with beetroot, courgettes and

sweet treats. And when it comes to

carrots, surprisingly.

liquid indulgence it really doesn’t get

Doesn’t seem wicked at all, does it?

any sweeter than muscadel. It always saddens me that this is such an overlooked and underappreciated part of South

team

Cheers, Fiona FIONA MCDONALD is a trained journalist who has spent the last

Africa’s wine culture – and yet it’s a

20 years writing about wine – and more

crucial component, having been

recently, about whisky too.

www.topsatspar.co.za May Jun 2016 Vol.24

be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.

KINGJAMES 35850

WIN 1 OF 6 VINTAGE GLOBE BARS AND EXPERIENCE THE JOY OF THE WORLD’S BEST-SELLING WHISKY.

TO ENTER:

BUY a 750 ml Johnnie Walker ® Gold Label Reserve™ = 1 ENTRY Platinum Label™ = 2 ENTRIES Blue Label™ = 3 ENTRIES

Keep your till slip as proof of purchase. SMS costs R1. Terms and Conditions apply. Competition runs from 1 May - 6 June 2016.

SMS the last 4 digits of the barcode and your name to 32197.

NEWS

Wine & Fine Art The Cape coastal town of Hermanus is better know for its whales and wine than for fine art but every year in June it celebrates art in many forms – including music and even culinary arts. The Hermanus FynArts Festival takes place between 10 and 19 June and has a jam packed programme that will appeal to a variety of different tastes and interests. The guest artist at this festival is Louis Jansen van Vuuren. (Check out this issue’s book giveaway on Page 56 for The Story of a House, his home in France.)

Slainte! In the past few years Whisky Live has undergone a transformation with more events held more frequently and in new cities. In the past few years Whisky Live has undergone a transformation with more events held more frequently and in new cities.

For more information call 028 -312 2629 or visit Hermanusfynarts.co.za. Tickets can be booked via web tickets or the Hermanus Tourism Office.

Seriously Cool

complex flavours, finesse and fresh

Waterkloof wines can be found high on a

proof of the potential of unadulterated,

ridge overlooking Strand and Somerset West – looking directly into the teeth of seasonal southerly winds which blow over the cool waters of False Bay.

natural acidity. Our Seriously Cool duo is old-vine Chenin Blanc and Cinsault in South Africa,” Barnard said. “We’re so pleased to see that three vintages on from the wine’s inaugural

This cooling effect, combined with old

release, there is now a momentum

vines, its soils and unadulterated

building behind the revival of Cinsault as

winemaking make for a unique wines –

a 100% varietal wine in South Africa.

and their latest releases, a Cinsault and

Meanwhile the Seriously Cool Chenin

Chenin Blanc, are seriously cool.

Blanc 2015 is testament to the true

This duo of wines from the 2015

quality that can be achieved from this

until 22h00 daily. Expect a range of

vintage has just been released by

Cape workhorse using old vines,

whiskies – from single malt Scotch to

Waterkloof. Both wines hail exclusively

planted in appropriate areas and

blends, Bourbon to Irish – presented

from some of the oldest bush vines in

unencumbered by over-oaking and

by knowledgeable and passionate

the Helderberg ward, which is the

additions of acid in the cellar.”

coolest, most coastal sub-region of

For more information visit

Stellenbosch. Winemaker Nadia

www.waterkloofwines.co.za.

Durban celebrated all things whisky (and whiskey!) in mid-May at Suncoast Casino and it is Pretoria’s turn at the Brooklyn Mall from 2 – 4 June. The events are open from 18h30

whisky experts. Tickets cost R180 and can be booked at www.whiskylive.co.za and include 15 whisky tasting vouchers, a glass and a 500ml Valpre Spring Water. Download the Whizzky app, answer a few questions and get five additional tasting vouchers on the night. Return

Barnard describes both as very special wines that demand special attention. “Fanned by False Bay breezes, these cool pockets of old,

your voucher card on exit and receive

low-yielding vineyards

a 2016 SA Whisky Handbook.

allow for slower

For more information email info@whiskylive.co.za.

ripening periods for the grapes to develop ‘Cinsaut is cool,’says winemaker Nadia Barnard.

www.topsatspar.co.za May Jun 2016 Vol.24

G! A M ow

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

What's happening

A w. ww

Access Cheers mag on the move - on your mobile, tablet or laptop. Swiftly browse through the latest recipes, articles, tastings 7 or enter the most recent competitions. And there's more... May Jun 2016 Vol.24 www.topsatspar.co.za

NEWS

Jack’s 150 years young Lynchburg, Tennessee in the United States is celebrating: Jack Daniel’s is America’s oldest registered distillery –

years later very little has changed in the way it’s made but the brand and the

and is celebrating 150 years of making

whiskey are recognised the world over

their unique Old No. 7 whiskey.

as being a global icon unique in

Throughout 2016 in countries all over the

character and authenticity.

world, special promotions and new

“In a world where change is a

products will mark this notable

constant, it is an incredible

achievement, sharing in the stories of

achievement to be making whiskey in

Jack Daniel’s. South Africa is just one of

the same way, in the same place, after

many where special 150th anniversary

150 years,” said Mark McCallum,

bottles will be found on the shelves of

President of Jack Daniel’s. “I believe the

liquor stores.

endurance and success of Jack Daniel’s is the result of our ability to continue to

For updates and more information, visit

Daniel located his distillery near a good

operate according to Mr. Jack’s lifelong

Facebook at JackDanielsSA, on Twitter

source of limestone water at a cave

motto, ‘Every day we make it, we’ll

@JackDanielsSA and Instagram

spring in Lynchburg, Tennessee. 150

make it the best we can.’

@JackDaniels_SA

It was 1866 when Jasper “Jack”

Eau so nice…

Eau de vie, literally translated, means ‘water of life’ and is usually a clear, colourless fruit brandy which usually has a light, fruity flavour. South African wine producer Anthonij Rupert Wines has introduced not one, but two, uniquely innovative distilled products. The first is a Litchi Eau de Vie and the second is a Sagnac 2007. There’s absolutely no mistaking the source of the first clear white spirit! It is vibrant and expressive with a nose that’s packed full of ripe litchis – but the spirit is not sweet. It’s dry and beautifully rounded and long with no harsh, spirit bite. Like the litchi spirit, the L’Ormarins Sagnac, was distilled at L’Ormarins in Franschhoek. Sourced from only the best grapes, it is a beautiful light brown colour, with prominent aromas of ripe apricot, peach, fudge and caramel – the latter intensified with whiffs of leather and creamy toffee. These flavours carry through onto the palate and the aromatic impact is silky smooth and gently textured. The Sagnac displays depth of flavour, yet with complexity and an unexpected lightness. All these attributes lead to a long, rich finish.

www.topsatspar.co.za May Jun 2016 Vol.24

What' What'ss happening happening

NEWS

Amarula upskills eco-tourism As quietly and unobtrusively as the elephants which feature in their marketing campaigns, Amarula has gone about boosting eco-tourism and combating unemployment through its not-for-profit Amarula Trust. Candidates with the potential to

field guide training project – and most

develop their careers who are currently

recently eight Namibian students

working in entry-level positions at game

underwent a month-long training exercise

lodges and private reserves are chosen

at the Erindi Private Game Reserve and

by their employers for the project, Basson

Wilderness Safaris Damaraland Adventure

explained. When they are promoted

Camp in Namibia.

after undergoing the course, and they

Hardie Basson, who is marketing manager for Amarula's parent company Distell, in Namibia, Botswana,

vacate their positions, they also create employment opportunities for others. The latest Namibian course involved

Photography by Vera Botha

So far 116 students have participated in a

Sheldin Naruseb, a student from the Erindi Private Game Reserve, explains to his fellow students how to analyse elephant dung.

Lesotho and Swaziland, said the building

eight candidates from six game lodges

of rural skills to support eco-tourism was

and private reserves. Students were

covered included arthropods,

critical. “The growth in tourism means

taught about the natural, physical

amphibians, reptiles, birds, mammals,

there is an increasing demand for

environment and ecology, with the

geology and soils. They also learned

qualified field guides to host mostly

accent on climate, biomes and

about astronomy, tracking, how to drive

foreign guests. By facilitating the

diversity. Some of the areas they

a 4x4 and even hosting of guests.

provision of skills, the Amarula Trust is also helping to tackle unemployment. “The Amarula Field Guide Scholarship programme is a very important part of the work of the trust that focuses on promoting social sustainability and conservation. Begun in 2010 in Botswana, the programme was extended in 2011 to

Out in the field. From left to right: Francois du Plessis, Rector Tetuka, Gerhard van Niekerk, Johannes Kapenda, , Karitjangua Day Kasupi, Frederik Witbooi, Reginal Koper and Sheldin Naruseb.

South Africa and, in 2012, to Namibia.”

A celebratory mood after the prize-giving ceremony at the Erindi Private Game Reserve. From left to right: Frederik Witbooi from the Gondwana Fish River Canyon Lodge, Gerhard Beyleveld of Distell (Amarula), Sheldin Naruseb, from the Erindi Private Game Reserve, Stephen Croucamp from the Erindi Private Game Reserve, Karitjangua Day Kasupi from the Wilderness Safaris Hoanib Skeleton Coast Camp, Malcolm Moore of Distell (Amarula), Gerhard van Niekerk from EcoTraining, Francois du Plessis from the Erindi Private Game Reserve, Reginal Koper from the Wilderness Safaris Doro Nawas Camp, Johannes Kapenda from the Wilderness Safaris Serra Cafema Camp and Rector Tetuka from the Gondwana Namushasha River Lodge.

May Jun 2016 Vol.24 www.topsatspar.co.za

NEWS

Stylish yet safe ‘glasses’ It’s a dilemma faced by anyone intending to drink wine – or anything – at a picnic, braai, the beach or a concert: what to drink it out of. The good news is that there is now a safe alternative to glass. Should an accident occur there’s no danger of broken shards threatening anyone barefoot – that’s because the govino ‘glasses’ are made from unbreakable, elegant and reusable BPA-free polymer. This special polymer closely replicates the attributes of crystal, making govino ideal for luxury picnics, pool areas, yachts or concert venues where breakable glass is prohibited or simply not feasible. govino is completely user and environmentally friendly, providing an elegant way to entertain without having to worry about fragile stemware. In addition, the polymer projects the sparkling wine’s aromatics in much the same way as crystal and closely simulates the lip-feel of high quality glassware. Its patented thumb-notch not only provides a secure, ergonomic grip, but allows for easy holding and sipping. These attractive govino glasses can be found at specialist kitchen retailers or online at www.yuppichef.com.

Supporting start ups Three Ships Whisky teamed up with top entrepreneur Vusi Thembekwayo to recognise and reward young entrepreneurial talents. Tembisa resident Lumka Mphande, 27, beat all competitors off to win one-on-one mentorship

Thembekwayo in the final judging. His ultimate goal is to have a fleet of 200 scooters making all sorts of deliveries and helping communities access goods and services.

from Thembekwayo as well as a R100 000 cash injection for his business. Call-centre supervisor Mphande started Bumka Scooter Rentals on the side – and rents out his two wheelers to local businesses and sandwich shops within a 12km radius of Tembisa. “I bought my first motorbike to save on travelling costs. With many businesses utilising motorbikes for deliveries I saw a gap in the market to rent out a few scooters and motorbikes to service the area of Tembisa. My ultimate dream is to offer my hometown, KwaNdebele in Mpumalanga, such a service as the township doesn’t enjoy the same benefits as most of those in Gauteng. I’d like to start something there too that would improve life in the area,” a delighted Mphande said. Mphande and four other finalists were put through their paces at the James Sedgwick distillery in Wellington, making their presentations to Three Ships distiller Andy Watts and

www.topsatspar.co.za May Jun 2016 Vol.24

Andy Watts, (Three Ships master distiller) and Vusi Thembekwayo

What's happening

NEWS

Lucky number 7 Zevenwacht is quite obviously derived from Dutch – and with the Stellenbosch wine farm within sight of Table Mountain and the urban sprawl of the city of Cape Town, aims to keep its wines and image fresh and contemporary. The latest interpretation of the expectations of Zevenwacht sees the number seven prominently tied into the wine range and logo of the 7even lifestyle range. “We keep the wines fresh, fruity and easy to drink for the 7evens range but we also aim to over deliver on quality,” said Jacques Viljoen, Zevenwacht winemaker. “This builds the brand’s reputation and keeps our customers coming back for more.” New labels retain artistic elements expressing the environment in which the grapes are grown and the varietal characteristics to be discovered in each bottle while the new look adds decorative flair to the brand’s signature and brings in a contemporary script keeping the 7even’s range right on trend. Three of the wines in the range: 7even Sauvignon Blanc 2015, 7even Rosé 2015 and 7even Rood 2013 were recently awarded Gold Wine Awards, a consumer judged competition that evaluates wine under R80. Golds are only awarded to wines that offer excellent quality

Wine & dine collaboration

The stylish décor of Grande Provence ’s restaura nt.

Franschhoek is known as the gastronomic capital of South Africa with some of the country’s best restaurants and chefs located in this quaint wine town. Grande Provence has decided to shake loose the shackles of exclusivity and is once again collaborating with some of the country’s best wine producers to host fantastic gourmet wine and dine collaborations. Once a month The Restaurant at Grande Provence features a particular wine style and showcases its best wine, alongside those of notable producers from other regions. Winemaker Karl Lambour and chef Darren Badenhorst tag team with other winemakers to share stories about the making of each dish and accompanying wine. Dates to diarise are: 27 May when the theme is Pinot Noir and Catherine Marshall Wines, Shannon Vineyards and Snow Mountain are featured. On June 24 it will be Cabernet Sauvignon with Le Riche Wines, Teddy Hall Wines and Thelema joining Grande Provence while on July 29 Shiraz is under the spotlight with Oldenburg Vineyards, Lismore Estate and De Trafford Wines. To book for the monthly wine and dine collaboration dinners at R695 per person, call 021 876 8600 or e-mail restaurant@grandeprovence.co.za. For more information visit www.grandeprovence.co.za.

for value.

Scotch skill Crafty. And skilled. That’s what a Master Blender needs to be to create a harmonious expression of whisky from a range of different barrels which have matured for a number of years.

Each barrel is unique and it’s down to the

by an already impressive list of medals

Kinsman said the malt and grain whiskies

and awards. It won gold back-to-back

used in the blend were “specifically

in 2014 and 2015 at the Scotch Whisky

chosen to deliver a

Masters, to go with the gold outstanding

refined and sophisticated

award from the International Wine &

flavour profile”, and

Spirit Competition in 2013.

described as the perfect

Brian Kinsman is Grant’s Master

autumnal whisky

blender to use his experience, knowledge

Blender is the man responsible for this

because of its “fruity

and technical tasting ability to ensure that

whisky. “The intricate mix of aged

and slightly nutty

harmony ensues in the final spirit.

whiskies that goes into Grant’s 18 year

aromas and the lush

old, coupled with the finishing period in

flavours of dark

old, a blend of Scottish single malt and

Port pipes, produces a blend of subtle

honey and

grain whiskies – and it is accompanied

grace and elegance.”

fruit cake”.

New to South Africa is Grant’s 18 year

May Jun 2016 Vol.24 www.topsatspar.co.za

ADVERTORIAL

Tonight, take a solitary moment to celebrate your uniqueness. Sit back and reflect on your personal path to success….

The Balvenie DoubleWood 12 Year Old A single malt that gets its distinctive characteristics of sweet sherry notes, layered with honey and vanilla, from being matured in two wood types. A

We live in a busy world, leading busy lives; with dreams to realise and goals to achieve, friends to make and friends to keep. We’re connected to everyone and everything around us. As this excitement and achievement happens all around us and to us, we slowly start to feel a void, for something lost in the noise – a quiet moment to ourselves. So tonight, do something that feels real, that’s about you. Be yourself, by yourself. It’s not about what you need but what you deserve. It’s about putting the rush of the world aside – and there’s no better way than to create an everyday single malt moment.

smooth, mellow taste with beautifully combined flavours of nutty sweetness, cinnamon, spiciness and delicate hints of sherry for a long and warming finish.

The Balvenie Caribbean Cask 14 Year Old An exciting new expression, matured

Glenfiddich 12 Year Old

sweet heather honey and vanilla

in traditional oak

The world’s most-awarded single malt

fudge combined with rich, dark fruits –

whisky casks for

Scotch whisky is creamy with a long,

this silky smooth malt reveals satisfying

smooth and mellow finish. Golden in colour,

layers of sherry oak, marzipan, cinnamon

finished in casks that previously held

it is distinctively fresh and fruity with a hint of

and ginger.

Caribbean rum. The result is a rich and

pear that develops into butterscotch, cream, malt and oaky flavours.

Glenfiddich 18 Year Old

14 years and

creamy toffee on the nose with a taste that’s rounded with vanilla and sweet oak, developing a fruity character over

Glenfiddich 14 Year Old Rich Oak

Every batch of this

A single malt Scotch whisky with an

expression is

original finish; 14 years in fine, virgin

individually

The Balvenie DoubleWood

American and Spanish oak casks

numbered and

17 Year Old

combined with precision timing and

watched over

The DoubleWood 17 Year Old is an elder

handling to bring a rich and sweet vanilla

carefully. It’s the

sibling full of spicy character. But it is

result of 18 years

distinctly different, with deeper notes of

taste with an exquisite silky texture.

time with a lingering softness.

of careful attention and many more of

vanilla, hints of green apple, creamy

Glenfiddich 15 Year Old

whisky-craft knowledge and experience.

toffee and striking richness and

This golden whisky with a red hue draws

A rich delivery of luxurious dried fruit,

complexity. Tastes of sherbet spice,

inspiration from the sherry bodegas of

candy peel and dates, it is a warming,

toasted almonds and cinnamon, layered

Spain and Portugal. A complex aroma of

rewarding and distinguished single malt.

with rich creamy toffee notes.

Not for Sale to Persons Under the Age of 18.

Edward Snell

Tonight, enjoy the almost forgotten art

desert-sunset coloured single malt that

The Balvenie PortWood Aged

of writing a letter to someone special.

will get you lost among the subtle hints of

21 Years

Take the time to put paper to pen, and

lemon and lime dancing with deep notes

A marriage of rare Balvenie is transferred

enjoy the rewards…..

of honey. A bold taste, filled with purpose

to port casks. It leads us to a perfume of fruity and ripe raisin notes, backed by a nutty dryness. Refined with remarkable character it’s creamy and silky with fruit, honey and spice taking you gently to a long, nutty finish. Tonight, put down your phone and pick up a book. Delve back into the literary exploits of your youth. You’ll find something more than just a book…

as it touches your lips, with a rewarding,

Bruichladdich The Classic Laddie Matured by the shores of Lochindaal in American oak casks, it’s as smooth as pebbles in a pool. Its sunlight colour hints at a nose of freshly cut wild buttercups, daisies and cherry blossoms, with a pop on the tongue and the fresh feel of an Atlantic breeze.

Port Charlotte

Major’s Reserve

An elegance of spirit

Named for James

accompanies this

Grant himself, this

gently matured

soft, slightly dry single

single malt. Rich, with

malt whisky has a creamy fruity taste with a nutty finish. Experience a rich, smooth and fruity single malt with a hint of spice to it.

Glen Grant 10 Year Old Awarded the best 10-year-old expression in the world for three consecutive years, it’s a younger single malt that can stand for itself. Medium and dry on the nose, it has an intense palate with a long, soft and nutty finish. Like its age, it is a gentle, elegant Speyside Single Malt with a hint

white apricot. Working with the very finest American and French oak to explore that most esoteric relationship between spirit and wood, Black Art is master distiller, Jim McEwan’s personal voyage into the heart of Bruichladdich.

Bruichladdich Octomore Bruichladdich

Glen Grant The

accomplished finish of grilled peach and

a depth of character and the smouldering heat of peat fires, it’s like feeling in control while riding the perfect storm. The nose gives an anticipation that leads graciously to waves of the smoothest, warmest, smokiest flood of flavours. A long-living and heart-warming finish that touches the very soul.

Bruichladdich Black Art 1990

A young, defiant single malt that makes no excuses for its experimental nature. It’s a whisky of pride and passion that brings a sense of sea spray on your face with black peppercorn and water mint. Old flavours of toasted rye bread and walnuts crash with fresh lime and poached apple for a finish of warmth and spirit.

So whatever you do to create your quiet moment… there’s only one thing you still need to turn it into the occasion it should be. One more thing to let you take control and set that time aside… Tonight, drink a Single Malt.

Made with mystery and curiosity for the sake of it, the composition of casks a mystery to all bar its creator. It’s a

of hazelnut.

Glen Grant 16 Year Old Matured for 16 years, an intense, smooth bouquet of rich orchard fruits from the Glen Grant gardens. It’s soft and fresh with an intensely fruity, long and lingering finish. A solid single malt that is both clean and crisp with a rich fruity feel.

Not for Sale to Persons Under the Age of 18.

NEWS

At your service

TOPS at SPAR

South Africa is currently one of the hottest

Wine Show

topics among wine cognoscenti the world over, with international experts

Try before you buy: that’s the offer that

praising winemakers for the innovation

the TOPS at SPAR Wine Show is making to

they show.

all its customers … and anyone else who

As a result of this groundswell of interest,

and winemaking, equipping them with

is interested in wine.

the number of entries in the Wines of

the information and context to become

The first of a handful of TOPS at SPAR

South Africa (Wosa) Sommelier Cup

de facto ambassadors.

Wine Shows will be held in Gauteng

finals is heating up. The triennial event is

Wosa CEO Siobhan Thompson says:

open to anyone currently working in the

"Now that the country's reputation for

coast where it will be held in Durban on

restaurant trade in nine of South Africa's

trailblazing, unusual and individualist

2 June and then in Port Elizabeth on the

key growth markets. These are the United

winemaking has captured the wider

4th of August.

States, Canada, Asia, Germany, Sweden,

public imagination, South Africa has

the United Kingdom, the Netherlands,

become a 'hot' category and interest in

added to the Wine Show roster where it

Kenya and Ghana.

competing in the 2016 Sommelier Cup is

will be staged on August 25 while

at an unprecedented high."

Nelspruit rounds off the annual festival on

Finalists will visit the Cape Winelands and Cape Town from September 18 to

"Part of the attraction is undoubtedly

from 12 to 14 May before it moves to the

For the first time Pretoria has been

24 November.

24, hosted by Wosa. But first they will

the opportunity to spend time with a

For more information visit

have to prove their in-depth knowledge

selection of the winemakers who are

www.wineshow.co.za.

of South African wines in a series of initial

shaping this reputation. They're

competition stages held in the

remarkably passionate, visionary but

participating countries.

down-to-earth people who have found

As gatekeepers to consumers, these influencers are an important target group

a voice that is unique and refreshing. "Engaging with such original

for Wosa in building the country's

winemakers and encountering what

winemaking profile amongst international

must count as some of the world's most

winelovers. The idea is to expose finalists

beautiful wine-growing spots will make

firsthand to the best in South African wines

this an experience of a lifetime."

Chardonnay super sixers Chardonnay du Monde is a French wine competition which judges the best Chardonnay wines in the world – and South Africa won six of the just 63 gold medals awarded in the 2016 event which saw 39 countries pit their wines up against each other.

Franschhoek Cellars Our Town Hall unoaked Chardonnay 2015 and Uva Mira The Single Tree 2014. Durbanville Hills cellar master Martin Moore was particularly pleased at his wine’s performance because it was not their premium range wine. “We firmly

Kleine Zalze Vineyard

Australia, New Zealand, Czech

believe award-winning wines shouldn’t be

Selection Chardonnay

Republic, Austria and Chile, with some

exclusive to enjoy on special occasions.

2015 from Stellenbosch

wines having the same scores and

We continuously strive to ensure consistent

made it into the Top

actually making a Top 13…

quality and freshness, no matter the

10, alongside five

The other gold medal winners were:

bottling date, so consumers can be

French wines, and one

Durbanville Hills Chardonnay 2015,

assured the wine they tasted a few

each from Canada,

Môreson Mercator 2013, Robertson

months back is the exact same blend as

Switzerland, Spain,

Winery Constitution Road 2013,

the one they are drinking now.”

www.topsatspar.co.za May Jun 2016 Vol.24

What's happening

NEWS

Key label image

younger vineyards. The wine has perfumed aromas with spicy notes yet is gentle and

Image is key – and for Stellenbosch wine estate Hartenberg, the cellar door

medium bodied with soft sweet tannins. It

handle, lock and key are synonymous

complements game, lamb and beef dishes

with products in one of their ranges.

across the board.

Labels for the Hartenberg Doorkeeper

Grapes for the Sauvignon Blanc 2015 are

Shiraz and Sauvignon Blanc have been

hand picked over a period, ensuring that

revamped with the historic handle, key and

each bunch of grapes is perfectly ripe at

lock far more prominently displayed. That’s

harvest. Gentle treatment in the cellar

because these elements were handmade

ensures the wine is grassy with tropical fruit

when the underground cellar was built and

and white flower aromas. On the palate it

they’re unique to Hartenberg. Furthermore,

begins clean and vibrant, with mid palate

they’re there for any visitors to the estate to

weight and fullness, and finishes long and

see for themselves.

creamy. Best served chilled, it’s perfectly at

Renowned for its affinity with Shiraz with a

home on a summer afternoon or evening

host of different examples, Hartenberg’s

and pairs beautifully with goats cheese or fish

Doorkeeper Shiraz 2013, is a younger, more

and supports lime, coriander, garlic and

modern and upfront example. The fruit is all

gentle chili flavours in these and chicken or

estate grown and includes grapes from

vegetable dishes.

Fond of jazz?

With that in mind, the winery opens up

and combines Emmental, Gruyère and

its tasting room and restaurant

white wine for a hearty ‘blast from the

throughout winter for cheese fondue

past’. The fondue makes its way to the

wine estate Delheim believes jazz is a

and jazz Sundays to ward off any chills.

table with oven fresh bread dippers and

great antidote!

The soulful and funky Sundays start in

vegetable crudités. Guests can also

July and run through until August.

order starters from Delheim’s Garden

The biting winds and frosts of winter can easily cause the blues but Stellenbosch

“At Delheim we embrace the chill

Restaurant menu at an additional cost.

factor to the max this winter. When it is

The cheese fondue & jazz Sundays

chilly outside we invite you to come and

start at 12h30 and cost R200 per

chill with us. These Sunday sessions are

person. A ticket includes a steaming

for friends and families who want to

glass of Glühwein to warm the cockles,

huddle around sizzling fondue pots for a

a shared cheese fondue and the

taste of nostalgia and most importantly

soulful, live music.

have a good time,” said Charlotte Terblanche of Delheim. Resident Chef Bruce von Pressentin

Pre-booking is advised as these events are extremely popular. Contact Delheim at 021 - 888 4607 or

swirls his cheese fondue to an authentic

email restaurant@delheim.com to

Swiss recipe that oozes deliciousness

secure a table. May Jun 2016 Vol.24 www.topsatspar.co.za

TINUS TALKS - Tinus van Niekerk

TASTE & SERVICE Rules of etiquette govern interaction with wait staff – but are open to personal interpretation.

njoying wine at the restaurant

ook g Olive Br hmitt tastin Sc ël ha N ic n, ice. M staurant Ja wines at Re

table connects one with

waiters, the chef and possibly a sommelier, if such a person is around.

sometimes an armada of waiters,

They can either contribute to

pouncing on the table to ask whether

memorable gustatory experiences or

the food is good within moments of

introduce misery and suffering. Encounters of the cuisine kind become even more interesting – and

TINUS VAN NIEKERK.

appearing like lightning again to grab the crockery without asking if one has

challenging – if one has to evaluate

them think he is a hero for having

finished with the meal! Stewards serving

the restaurant and publish the results of

elevated their meal by ‘their’ choices.

food should arrive and appear like

one’s observations.

It is actually quite plain and simple: the

proverbial ghosts, only to be seen when

It is sad but true that the sommelier

sommelier should get you what you want.

sometimes performs as if he or she is the

This is obviously never an easy transaction,

most important person in the establishment,

just as it is challenging when one has to

itself, from announcing and opening the

by dictating to the table the choice of

send back a dish because the fish is

bottle at the table to decanting the

wine, instead of kindly enquiring and

tasteless, or the wine is tainted. The key is,

chosen vintage. Truly annoying is when

advising, and only if requested.

of course, that the host should not act like

that first soupçon (little bit, also called a

a smartass, the sommelier should never be

“suspicion”) of wine is poured into the glass

the sommelier at Restaurant Jan in Nice,

hostile and the chef (who might call you

for the host to decide whether it is

France, where South African born chef

every name imaginable while behind the

acceptable for serving at the table, and

patron Jan Hendrik van der Westhuizen

closed kitchen door) must always ensure

the sommelier or wine steward then pours

was just awarded a Michelin star. Schmitt

that perfection prevails.

a teaspoon quantity only. I never

I recently chatted with Michaël Schmitt,

emphasized that his success as a

The word “sommelier” originates from

they are required for attendance. Serving that wine is of course an art in

understand why so often such a

sommelier is based on not intimidating or

the Provençal word “saumalier” dating to

ridiculously frugal quantity of “tasting” wine

dictating but rather gently guiding and

the beginning of the Renaissance epoch,

is poured. After all one should not have to

making a recommendation within the

meaning the “conductor, driver or

carry around a magnifying glass to check

budgetary constraints, imbibing

caretaker” of a group of animals, such as

whether there indeed is some wine

experience and food curiosity of the

horses or cattle living together. In Latin, the

present in the glass to assess and

guests. Schmitt is right of course, his goal as

word for sommelier is “sagma.”

approve… Give a healthy mouthful for

a sommelier is to make people happy with their wine choices and, in the end, to have

having served the plate, and then TOPS at SPAR Wine consultant

www.topsatspar.co.za May Jun 2016 Vol.24

Perhaps the worst irritation for me is the presence of a single steward, or

me to make my assessment!

WINE

Heavenly nectar

www.topsatspar.co.za May Jun 2016 Vol.24

Sweet Reward

The warm Robertson and Breedekloof areas are where the largest plantings of Muscat grapes can be found.

Ambrosia is, so literature, history and Wikipedia informs us, the food or drink of the Greek gods. But can any beverage be more heavenly, sweeter and delicious than rich, ripe and super-sweet Muscadel, asks Fiona McDonald?

here was an honour roll of the

utilise Muscat in their lightly sparkling sweet wine Asti Spumante as well as Moscato d’Asti. There are a range of different types of Muscat grapes – Muscat d’Alexandrie, Muscat de Frontignan, Muscat de Hambourg – but one thing that is

It’s a grape that has been planted here

common to them all is a heady

for centuries and is an integral part of the

perfumed floral aroma and the rich

2015 Muscats du Monde competition,

national vineyard. Currently, Muscat

sweetness of the grapes.

an annual event held in France to

plantings make up around 3% of the

celebrate wines made from the

national vineyard – roughly 3000

muscadel: it’s simply a natural sweet wine.

aromatic Muscat grape. Featuring

hectares, with the lion’s share in

To be a true muscadel, the super sweet

prominently was South Africa’s own

Robertson and Breedekloof areas,

juice of the Muscat grape is fortified with

Nederburg Private Bin Eminence 2008,

according to the most recent information

grape spirit. It never undergoes a

one of two wines to feature among just

available from South African Wine

traditional fermentation which still or dry

24 gold medals awarded to the best

Industry Information & Systems (Sawis).

wine would. In a nutshell, it’s a fortified

Top 10 wines published at the

wines from 23 different countries. South Africa has long had an affinity with this sweet grape since it revels in both the country’s soils and its abundant warm sunshine. Muscat is deeply entrenched in our vinous history. One of the country’s most famous wines – Klein Constantia’s Vin de Constance

But Vin de Constance is not a

this sweet grape revels in both the country’s soils and abundant sunshine

grape juice with all the natural grapey

Italy puts South Africa to shame with

historic. In the Breedekloof, Rietvallei

flavour and sugar sweetness retained rather than lost to the influence of yeast converting sugar to alcohol. As mentioned, Robertson and the Breedekloof have a lot of Muscat plantings – as well as some of the most

– enjoyed by author Jane Austen,

more than 30 000 hectares devoted to

wine estate celebrates century old

French poet Baudelaire and even

the grape. To place it in perspective,

Muscat de Frontignan vines planted

Napoleon Bonaparte is made from the

that’s about a third of South Africa’s

way back in 1908. The yields off this old

Muscat grape.

entire vineyard! But then the Italians

gnarled vineyard are extremely low but May Jun 2016 Vol.24 www.topsatspar.co.za

WINE

The broad, flat expanse of valley through which the Breede river meanders has long been a source of some of the country’s best muscadel wines.

the concentration and flavour which

At Weltevrede estate near

muscadel and Muscat d’Hambourg

can be tasted in the resultant wine are

Bonnievale, the Jonker family have two

and boast notes of rich cherry and

a tribute to the vineyard’s longevity and

wines celebrating their forebears –

raisins. Ouma se Wyn is made from

the Burger family’s pride in its history and

Oupa se Wyn and Ouma se Wyn. These

Muscat de Frontignan and is sweetly

tie to the land.

Planted in 1926, the vineyard produces small amounts of Oupa se Wyn every year are produced from the only vineyard deemed a conservation worthy

floral and reminiscent of honeyed orange blossom. The KWV also has a fantastic reputation for older muscadels – and at the 2011 Nederburg Auction there was just recognition for an ancient bottle of 1930 KWV which sold for a whopping R6 500, a record for this style of wine. In fact, a former director of the KWV

property by the national monuments

Swepie le Roux is a passionate

council. Planted in 1926, the vineyard

advocate of muscadel and his Domein

produces small amounts of Oupa se

Doornkraal near Oudtshoorn is now

Wyn every year. The vines are both red

farmed by his son, Pieter. Muscadel is still the jewel in the crown of this Klein Karoo

www.topsatspar.co.za May Jun 2016 Vol.24

Sweet Reward

Swepie’s Muscatini

Add a generous pour of chilled white muscadel to a martini glass. Liven it up with a splash of vodka, to your taste and finish it off with a twist of lemon zest. Tjorts!

Not only is muscadel sweet to drink, the grapes are deliciously rich when ripe and make for good eating too!

producer. The 2016 Platter Guide rates

offerings for less than R50. The same is true

Kaptein 4½ stars and describes it as

from another top notch muscadel

follows: “Latest bottling of non-vintage

producer, Nuy winery of Worcester whose

fortified old-vine musdacel is

excellent muscadels also retail for less

extraordinary. Two years in old French oak give tobacco & nut overlay to rich, beautifully balanced fruitcake flavours, with hints of dusty hay and raisins in the complex interplay. A delicious bargain.” And in that last sentence lies something of a problem: muscadel is

this is a product which overdelivers on ﬂavour and is still reasonably priced

invariably well-priced… in fact,

than R50. In fact, a former winemaker

downright cheap. KWV might still have

and cellarmaster Wilhelm Linde was twice

some of their 1930 Red Muscadel

crowned the Diners Club Winemaker of

available at the KWV Wine Emporium, in

the Year, notably in 1988 for a 1985

a special wooden presentation box, for

white muscadel.

sale at R10 000 – or a 1968 White

So this is a product which overdelivers

Muscadel available for R5 500 but these

on flavour and yet is still reasonably

are rare treasures. Muscadel seldom

priced. And with winter being frosty and

breaks the R50 or R60 price barrier.

cold, there’s nothing more rewarding

Orange River Cellars, consistently good producers of muscadel, sell their current

than a small glass of richly sweet sunshine in the form of muscadel! May Jun 2016 Vol.24 www.topsatspar.co.za

Jumping juniper

SPIRIT

Gin has exploded over the past ﬁve years. Fiona McDonald takes a look at this delicate spirit and how South Africa is adding a range of unique new ﬂavours.

wo ingredients – that’s all there are in a gin and tonic. Seems simple, yes? But it’s

a drink which offers so much more than just the taste of two ingredients. There are subtle nuances which come into play – the distinct juniper character, obviously; bitterness from the tonic, definitely – but also spice, citrus, even licorice notes. And that too can change depending on which gin you use to make your favourite cocktail. It’s the very growth in popularity of cocktails that has seen the renaissance of gin. Did you know there are more cocktails with a gin base than there are vodka or whisky-based cocktails? Bartenders and mixologists know that there’s a gin for everyone, depending on the botanicals used in its distillation. The potential is almost limitless. Gin is exciting. The British newspaper, The Daily Telegraph, reported in December 2015 that the market for this versatile white spirit had

www.topsatspar.co.za May Jun 2016 Vol.24

Gin

grown in value terms from £700 million

distillation. So a “double helping” of

when it comes to gin. Located in the

(R15.4 billion) to more than £1 billion (R22

ingredients, if you will – for greater

world’s smallest – but most bio-diverse

billion) in the period between 2010 and

flavour extraction.

– plant kingdoms, the country is blessed

2015. Where shelves used to stock around

Old Buck gin is not a product which

with ample raw material. After all, there

27 ‘old faithful’ regular brands, this has

immediately springs to mind but not

are more species of plants on Table

doubled to more than 50 different labels,

only has it been around for decades, it

mountain than there are in the entire

many of them artisanal and boutique

was, in fact, the first locally produced

United Kingdom.

made. In fact, boutique gins make up one

example. And in 1982 was the largest

And it’s these unique elements of

quarter of the total market in the United

selling gin in the country, a position it

South African fynbos that local distillers

Kingdom which is the market driving much

held for 10 years. Taking its branding

are experimenting with.

of the growth and interest worldwide.

from the original Sedgwick’s logo, Old

Vodka remains the most popular

Buck launched on the local market as

white spirit globally with nearly four times more of the neutral spirit sold but gin is showing the most growth with a 40% increase in sales compared to vodka’s 8%. Vodka’s neutrality is in direct contrast to gin’s personality…

far back as 1928 and was long

Vodka’s neutrality is in direct contrast to gin’s personality…

THE SOUTH AFRICAN SCENE

associated with boxing. Many a local

South Africa stays true to tradition in

champion has raised his gloved fists in

making gin in the London Dry style –

triumph with an Old Buck belt proudly

which is understandable, since that’s

clasped between them!

what customers want. So whether it’s an

As in the United Kingdom, it’s in the

international brand like Tanqueray or

boutique and artisanal end of the

Gordon’s or a South African

market where much of the excitement

commercial gin such as Stretton’s or Old

is being generated – mimicking the

Buck, you can compare ‘like for like’.

craft beer scene somewhat. South

Stretton’s gin, for example, has been

Africa’s biodiversity works in its favour

around for decades. It’s a brand in the E. Snell & Co. portfolio, a family-run business that was begun in 1848. Released earlier this year, responding to this developing gin trend – is the Stretton’s Double Cut. What is Double Cut? Well, as trained distiller and gin aficionado Dave Hughes explained, it contains a higher concentration of the botanicals in the May Jun 2016 Vol.24 www.topsatspar.co.za

SPIRIT

What is gin?

Among the first to do so were the Scott family of Inverroche in Stilbaai, a sleepy seaside village on the Cape’s southeast coast. This distillery with its handmade 1000-litre still – Magnanimous Meg, by name! – has become a tourist attraction in its own right. Interest in their gin is s uch that a second still will join Meg during the course of the year in order to boost production. “We’re maxed out now,” said Lorna Scott, “but the new still – which is being recycled – will allow us to grow our volumes significantly.” And that’s

A neutral spirit that is usually distilled from grain – although in South Africa some producers use wine as the base. It gains its character from a second distillation with botanical elements, specifically juniper berry which provides the distinct aroma and flavour. Other botanicals usually used in gin are cinnamon, coriander, star anise, cardamom, orange/ lemon/lime or grapefruit peel, angelica, nutmeg, orris root, licorice root and almond. Producers distinguish their gins by varying the type and amount of botanicals used.

because the market can’t get enough of Inverroche’s Classic, Verdant and Amber gins. The Verdant and Amber expressions are the two products which celebrate local fynbos.

three gins: Inception which is distilled

amber colour. It’s important to the Scotts to tread

The inclusion of late summer blooms

lightly on the earth which is why Meg is

a beer base and then the unique High

from the veld in and around Stilbaai joins

heated the old-fashioned way – with a

Tea gin in which he infuses rooibos and

the more traditional spices and botanicals

wood fire. And invasive alien vegetation

honeybush.

in Verdant and it’s these flowers which

such as black wattle or Port Jackson is

give it a slight green hue. Amber

used as a fuel source for the copper

gritty, light industrial Salt River area of

incorporates the tannin-rich coastal

alembic still.

Cape Town is the converted warehouse

botanicals from the region, hence it’s lightly earthy nuances with the more

Located nearby in the somewhat

Simon von Witt is the man behind the

which is home to Hope on Hopkins run by

Woodstock gin company – and he too

former lawyers Lucy Beard and Leigh Lisk. Because it was the first distillery to open in

traditional

revels in expressing the flavours of South

juniper and

Africa. An engineering consultant

Cape Town, the duo faced a number of

spice

making liqueurs on the side and selling

regulatory hurdles and so were only

expression – as

them at weekend markets, Von Witt was

licensed to begin distilling in July 2015 –

well as its rich

encouraged to begin experimenting

more than a year after they were

with gin by friends. It’s become a

intending to open their doors. Since then

full-time job and he is upgrading from a

it’s taken off and Hope on Hopkins has

100-litre still to a 400-litre still which will allow him to produce 100-litres of gin

from a wine base, Inception distilled from

www.topsatspar.co.za May Jun 2016 Vol.24

become a popular place for visitors who are accommodated by appointment. Two gleaming stainless steel stills – Mildred and

a day. He,

Maude, 600-litres and 350-litres

too, makes

respectively – occupy the large airy space.

Gin

“It’s interesting to see the demographic

And to say that the interest has

of the people who take the trouble to visit

overwhelmed Blaauwklippen

us,” Beard said. “They’re young adults,

would be an understatement!

young professionals and even varsity

Production is being ramped up

students. They’re very knowledgeable

from 18 000 bottles to 30 000 bottles a

when it comes to gin and everyone is

year to meet demand.

looking for something unique – which is what we offer.” Hope on Hopkins also offer three

Again, there are three versions in the range: an unusual 100% juniper gin, a

products in their range: their take on a

citrus infusion made from citrus

traditonal London dry style, Salt River gin

from the Addo area of the

in which Beard says celebrates South

eastern Cape as well as organic

Africa by using buchu, hand picked

lemons grown on Blaauwklippen

kapokbos (wild rosemary) and citrus

and an African botanicals bottling

from the Cederberg, and a

containing rooibos, buchu, licorice,

Mediterranean gin in which olives, basil,

galangal and almond.

rosemary, thyme and cardamom

“We’re very proud of our

feature. Beard also produced a pink

babies,” said Zeitvogel.

“summer” gin earlier this year using

“Each one is unique.”

pomegranates and has plans for a winter gin which will be heavy on cloves, orange zest, cinnamon, star anise and other spices. “It’s great to experiment and play around with the botanicals,” she said. “Although our juniper is imported from Europe, we try to use natural and 100% organic botanicals – and we’re really lucky to have a fantastic guy who supplies us with buchu and kapokbos which is picked in the wild.” Organic and natural is something which Blaauwklippen cellarmaster Rolf Zeitvogel also strives for when making Triple 3, the latest product from the Stellenbosch wine estate. “We’ve had a still for making eau de vie for the past four years but we started making gin only a year ago.”

Did you know?

The Spaniards are crazy for gin: the Spanish market offers 310 different gins and 30 types of tonic. The latest craze in Spain is the use of bitters with gin. Contrary to popular opinion, having a gin and tonic won’t ward off malaria! The quinine content of modern-day tonic is so low that you would have to drink around 20-litres of tonic water for it to have any effect. There are 81 calories and 21g of sugar in tonic water where a normal fizzy cooldrink is 90 calories and 25g of sugar.

May Jun 2016 Vol.24 www.topsatspar.co.za

the tastings

SPIRIT

It’s all very well having a host of fynbos added to the botanicals in gin making it uniquely South Africa, but what of the original reference points: the iconic London Dry gins which are enjoyed by millions of consumers the world over, day in and day out?

Old Buck

Clean, focussed and pronounced juniper aroma and flavour. Buoyant lemon peel and citrus edge to the palate which harmonises with those bold juniper notes. Pleasant. But as the old advert used to state: “As he walks into the bar, it’s a recommendation. He’s an Old Buck man and he always wins.”

Gordon’s

The recipe for this gin is apparently known only to 12 people in the world – and has been a fiercely protected secret for at least 250 years. It’s one of the originals, having been distilled since 1769, and it remains one of the leading London Dry gins globally. Juniper is one of the seven or eight botanicals – but it is first aged for two years before becoming part of the distillation. Distinct juniper and citrus on the nose and palate, with a light peppery flavour too. At the end there’s an earthy minty/licorice note.

Stretton's

Sweet citrus vibrance to this London Dry-styled spirit distilled in KwaZulu-Natal from sugar cane. Juniper character of course, but some distinct orange zest which even tends towards a marmalade bitterness that’s highlighted with tonic – but deliciously so. Medium-bodied, smooth and surprisingly sophisticated. Punches above its weight.

www.topsatspar.co.za May Jun 2016 Vol.24

Gin

Gilbey’s

The Gilbey brothers, wine importers, began making this gin almost 100 years after Gordon’s was established. First distilled in 1895, it remains freshly resinous and piney from its use of juniper but there is a vibrance added by orange zest and lemon too. It can be quite sharp and bright in the mouth with some tart orange rind, almost marmalade, nuances and spice from coriander. The finish is quite hot with bold citrus flavour. 12 botanicals in the mix here.

Seagram’s

This gin is apparently America’s favourite choice among the London Dry styles. What sets it apart from the others is that it spends a bit of time in cask – three months – in charred oak barrels which explains its slightly yellow/gold colour. The nose is a touch sweet and offers up citrus and juniper in equal parts. That light sweetness comes across in the mouth too – with a spike of pine resin/juniper flavour and that marmalade/ orange rind note as well. There’s an interesting very faint spice earthiness which gives just a nod to the coriander, cassia bark and cardamom which are in the recipe. Lighter and less punchy than some gins.

Beefeater

A triumph of marketing and shamelessly plugging the image of a rugged watchman of the Tower of London… the Beefeater. It was first made by pharmacist James Burrough in 1862 – in London’s Royal Borough of Chelsea. His concept was to create a London Dry gin which was clean and pure. He based his product on pure grain spirit, infusing it not only with juniper and coriander but Seville orange peel, lemon zest, angelica root and seed. Because the botanicals are steeped in the spirit for 24 hours before distillation there is a definition to the gin sometimes not apparent in others. It’s full bodied with prominent juniper and citrus aromas and flavours. Clean, crisp and pure with hints of crushed black pepper spice and distinct orange peel notes.

Tanqueray

The distinctive green bottle was redesigned a few years ago but retains its iconic status. Probably the most juniper of London Dry gins – but that’s because just four botanicals are used. There’s not a lot of mucking about with subtle nuances… just juniper, coriander, angelica root and licorice. Juniper definitely comes through, but with a light floral edge and even citrus brightness that plays off the deeper licorice creamy notes and the spice bite of coriander. Interestingly there’s a charming sweetness to the mid-palate which is incredibly refreshing and succulent.

May Jun 2016 Vol.24 www.topsatspar.co.za

FASHION - FOOTWEAR

Sources: Wikipedia, www.fashion-history.lovetoknow.com

@ work & play

We’ve all heard the expression about pulling yourself up by your bootstraps which exempliﬁes getting out of a sticky or difﬁcult situation by your own efforts . Sturdy laced footwear – boots – have been part of popular culture and been worn by peasants, kings, soldiers and sportsmen alike for thousands of years.

new ‘industrial’ materials such as rubber – meant that the Victorian period saw a huge leap in variety and popularity. Sauro wrote that Queen Victoria was presented with a pair of boots which had a revolutionary elasticised side boot gusset in 1837. Prior to that side or front-lacing boots – either with or without a heel – were the order of the day. Still trendy today because of its ease

Inuit people of the arctic used seal or

of wearing, the slip-on style was

caribou skin which was both waterproof

well-liked. It’s the Chelsea boot and

ancy Sinatra had a hit song

and warm to make basic boots called

had its heyday in the 60s known as the

in 1966 with “These boots

kamiks. Fast forward to the 21st century

Beatle boot – because of John, Ringo,

were made for walking” and cover

and a descendant of the kamik, the

Paul and George with their massive

versions have been done by artists as

mukluk enjoyed a surge in popularity

fashion and music following.

diverse as Jessica Simpson and even

from surfers to skiers.

Megadeth! Boots are one of the most

such as Twiggy, aided by Nancy Sinatra

all about practicality and it’s only in the

it’s only in the past ﬁve or six decades that fashion has trumped form

past five or six decades that fashion has

Boots have also long been associated

often in modern materials such as PVC.

popular and common forms of footwear known to both man and womankind. Throughout history boots have been

And it was in the 60’s that fashion icons

and other movie and pop stars, saw GoGo boots all the rage – frequently white, thigh high, with or without a fold over flap similar to a cavalier boot and

Yet the 70’s saw punks making army

trumped form and purpose with

with power – especially when wealthy

buckles, chunky treads and coloured

nobles could afford expensive materials

boots or Doc Martens their shoe of choice

leather being used.

such as leather, silk and other exotic fabrics

while they shredded their clothes and

to shoe their feet when the poor went

used a lot of safety pins and chains.

Archaeologists and anthropologists have dated some ancient cave art in Spain depicting both men and women

Technology – and the development of

barefoot or wore clogs. Historic costume expert Clare Sauro

As levels rise up the calf, heels change and treads remain slim or

wearing skin or hide boots as being from

wrote on the website Lovetoknow.com

chunky, one thing remains –

around 12 000BCE. Evidence exists that

that practicality gave way to fashion in the

that boots follow form and

ancient Greeks as well as Asians and

19th century. “Women had been wearing

practicality and are as

Arctic cultures did the same. Early boots

masculine-style boots for riding and driving

popular as ever.

took the form of fur or hide leggings

during the 18th century, and by the 1790’s

wrapped and secured with rawhide

their styles had become distinctly feminine

thongs before the practice of stitching

with tight lacing, high heels, and pointed

a leather sole to a separate upper

toes. By 1815 fashion periodicals begin to

section was adopted. Utilising every

suggest boots for walking and daywear;

element of their food sources meant the

boots were widespread by 1830.”

www.topsatspar.co.za May Jun 2016 Vol.24

BEER

Heart of darkness I

With or without food, dark beer is brilliant and deserves more attention, writes Clifford Roberts.

t’s 30°C outside, but brewer

Chocolate Infused extension a

questions easily answered, even at the

Mark Goldsworthy pours his Red

permanent addition to the range. Where

money-end where breweries must figure

Sky Vampire Robust Porter – a beer thick

Castle Milk Stout uses a dark roasted malt

out what beers and what names will sell.

with flavour and ABV of 6% – nonetheless.

and contains 6% ABV, the newbie is a

While legislation for wine and spirits in

We’re sitting in his recently opened tasting

lighter 4,5% ABV, brewed with speciality

most countries generally dictates strict

room in Gordon’s Bay. In spite of tradition

malts and made with real cocoa.

categorisation, there are fewer such

that prescribes dark beer for cold weather,

Chocolate Infused was initially

Goldsworthy says his cola-coloured brew

launched as a limited edition, but

sells well all year-round.

changed that because of a “market

is greater experimentation with things

rush” on the inky beverage. Its ability to

like ingredients and production

made consumers more open-minded

pair well with chocolate dessert means

techniques. Milk stout for example, adds

and eager to experiment, I muse. Or,

there probably isn’t going to be

a chocolate and vanilla extract during

maybe it’s because Goldsworthy’s

subsidence in that flood anytime soon.

filtration for the chocolate Infusion.

Perhaps the boom in micro-brews has

porter, ice-cold from the fridge, is just plain outstanding.

But if you’re drinking stout, it’s

It’s a double-edged sword: the result

Micro breweries often find themselves at

inevitable that your mind may begin to

the cutting edge of innovation because

wonder at some point. You may be

they have the benefit of smaller

greater interest in that hold-all category

thinking: how about other beers in this

economies of scale.

referred to as “dark beer”. Suddenly,

vein? Are all dark beers equal? And

there are more of them on display

where is the line between dark and light

to define styles of beer things can get

behind the bar; more in the fridge of

beer, after all?

tricky – more about that further on.

the liquor store.

Does “tan”

In South Africa, lighter lagers are a

It’s not for nothing that

qualify, or amber

mainstay for most brewers. With our

Castle made its Milk Stout

for that matter?

average temperatures – even in

Either way, this time of year dictates a

These are not

limits imposed on beer makers.

www.topsatspar.co.za May Jun 2016 Vol.24

On the other hand, when you need

Dark Beers winter, lager sells quickly and easily,

suggest that it’s a complete free for all in

As Mark Goldsworthy put it: “Stout is

and pays the bills. But you’ll find dark

the beer world. Style categorisation is

porter on steroids.” Where many porters

beer in a range of styles and at almost

required, for example, at competitions,

are known to offer richer flavour, drier

every brewery.

which reward high production standards

stouts appeal as session beers.

For example, The Dog and Fig

as well as create marketing

Both however, make excellent

brewery near Parys makes Sturdy Stout.

opportunities. One measure that’s used is

companions with food – especially

At Copper Lake Breweries near Lanseria,

the BJCP (Beer Judge Certification

heavy stews and roasts, and thick,

there’s the Dark Lager that’s made

Programme) Beer Styles free mobile

baked puddings; and as ingredients,

from, among others, dark-roasted

phone app, which is updated as new

from marinade for ribs to the making of

chocolate malt and which "pours deep

styles and categories emerge. Although

chocolate cupcakes.

mahogany with a roasty nose”. In

biased towards European and American

Cullinan, the Cockpit Brewhouse’s Black

brews and ciders, it’s still very useful to

Chocolate Infused recommend pairing

Widow Stout is “as black as a moonless

get an idea of the range of beer styles

the beer with sticky toffee pudding, rice

African night”. Gilroy’s Brewery in

and definitions. There’s even a colour

pudding, bread-and-butter pudding or

Muldersdrift has its famous Gilroy Serious

chart. The main list includes dark

chocolate pudding. Castle Milk Stout

Dark Ale, “a beer with flavours in places other beers don't have places”. Nottingham Road Brewery makes Pickled Pig Porter that’s also used for making cheese. Anvil Ale House in Mpumalanga makes Black Anvil Stout,

a beer with ﬂavours in places other beers don't have places

an oatmeal stout weighing in at only 4%

European beers Munich Dunkel and

ABV. Triggerfish Brewery in Strand has its

Schwarzbier; “international” dark lagers;

Empowered Stout of 5,2% ABV.

Czech dark lager; English porter classified

At its most basic, dark beer gets its

and Extra Stout; Belgian Dark Strong Ale;

of its barley or malt. This is the reason

and, American Porter and Stout.

somewhat acrid or burnt flavour. “The difference between a porter

banana; and “beeramisu” dessert with ingredients including mascarpone, coffee, cocoa powder and sponge finger biscuits. That’s if you really need an excuse to go out and buy some.

be either a stout or porter. Historically,

nominal that a brewer can brand the

although its heritage is the subject of

new creation either one,” says Apollo

fierce debate. The story crediting 1700s

Brewing Company brewer and certified

London brewer Ralph Harwood as its

judge Chris Spurdens.

founding father is the subject of fierce debate, although few dispute that it

because brands like Guinness have

got its name as a result of a section of

made it a name that’s more familiar to

blue-collar citizenry, or porters.

Of course, it would be wrong to

ice-cream, a cup of the beer and fresh

beers you’ll encounter in most places will

the latter was an earlier invention

a wider group of consumers,” he adds.

including a smoothie that blends vanilla

In South Africa again, the darkest

and a stout can occasionally be so

“Stout is a more popular choice

promotes various recipes on its website

amongst Brown British Beer; Irish Stout

colour mainly from the levels of roasting

many of the beers also have a

The makers of Castle Milk Stout

Stout is generally leaner in character in spite of many examples that overlap. May Jun 2016 Vol.24 www.topsatspar.co.za

BEER

Chocolate stout cake INGREDIENTS

500ml cake flour 500ml castor sugar Pinch of salt 5ml bicarbonate of soda 125g butter 250ml Castle Milk Stout 125ml sunflower oil 125ml cocoa powder 2 extra-large eggs 125ml plain yoghurt

METHOD

Preheat the oven to 180°C. Sift together the flour, sugar, salt and bicarbonate of soda in a large mixing bowl. Heat the butter, stout, oil and cocoa powder together in a small saucepan. Stir to combine, bring to a boil, then immediately remove from the heat and cool slightly. Pour the liquid into the flour mixture and mix well. Whisk together the eggs and yoghurt, then add to the batter. Pour the mixture into a greased and lined 22cm spring-form cake tin and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and cool in the pan for 5 minutes before turning out on a wire rack.

ICING INGREDIENTS & METHOD Combine 100ml cream and 200g dark chocolate and melt in the microwave on medium power for two minutes. Stir until smooth, then cool until it becomes thick enough to spread on to the top of the cake.

(sourced from The Star’s Angela Day Kitchen – on http://www.castlemilkstout.co.za/crafted-life/recipes/)

Decorate with white chocolate curls if desired.

www.topsatspar.co.za May Jun 2016 Vol.24

Liqueurs

Changing flavours The Greek philosopher Heraclitus wrote that the only thing constant is change. Times change. Fashions change – and tastes change. Which is one of the reasons that liqueurs are not as popular as they once were. But with nostalgia coming back into fashion, could that change too?

reflected popular culture. There’s

find on the typical liqueur trolley back in

octor Zhivago, The

something distinctly nostalgic about

the day? In addition to both Port and

Godfather, The Sound of

watching The Spy Who Loved Me or Guess

Sherry there would have been Cointreau,

Music, Cleopatra, One Flew Over the

Who’s Coming to Dinner. One of the things

Dom Benedictine, Grand Marnier,

Cuckoo’s Nest, The Spy Who Loved me,

one notices in movies such as these – and

Drambuie, a Cognac and whisky, Crème

Guess Who’s Coming to Dinner and

even in contemporary television series

de Menthe, Cassis, Coffee liqueur and

Towering Inferno. All classic movies from

such as Mad Men – is the use of liquor.

something chocolatey like Nachtmusik or

the 60’s and 70’s. Widely different in

Back then, according to the movies,

nutty like Amaretto or Frangelico. Wikipedia reliably informs that

terms of genre – from musicals to

wives met their husbands having mixed up

historical romances, crime thrillers and

a jug of martinis and allowed him to read

liqueurs are a category of alcohol

action movies.

his newspaper with pipe in hand and

“made from a distilled spirit that has

slippers on his feet before dinner. Nostalgic

been flavoured with fruit, cream, herbs,

were set: Cleopatra saw Elizabeth Taylor

but, as with modern-day Hollywood, not

spices, flowers or nuts and bottled with

at her beautiful best in ancient Egypt,

necessary true in its depiction of daily life…

added sugar or other sweetener.

But all reflect the period in which they

Yet one of the things that comes up in

Liqueurs are typically quite

Mark Anthony; Julie Andrews in a dirndl,

restaurant scenes is something wheeled

sweet; they are usually not

twirling around in Alpine meadows singing

to the table at the end of a meal: the

aged for long after the

about lonely goatherds as war played out

liqueur trolley. The bottles would clank

ingredients are mixed, but

throughout Europe and Towering Inferno

musically as it made the rounds, pushed

which invoked fear of fire and skyscrapers

decorously by a waiter in a tuxedo

in thousands in the 70’s.

jacket and bow tie.

duelling verbally with Richard Burton as

It was movies such as the latter which

What would you have expected to May Jun 2016 Vol.24 www.topsatspar.co.za

LIQUEURS

may have resting periods during their

The classics include Grand Marnier

production to allow flavours to marry.”

and Cointreau, both French and both

of thanks, the Prince shared his secret

deliciously orange flavoured and spirity.

recipe to his personal liqueur: “a gift

and have their origins in medicine and

The decadent dessert Crepes Suzette

that the Clan were to treasure down

herbal tinctures used for healing. The

would simply not be the same without

the generations,” the Drambuie

monks of the Middle Ages were past

the obligatory slug of Grand Marnier or

website states.

masters at not only brewing beer, using

Cointreau which is then theatrically

honey to make mead and distilling spirits

flambéed at the table.

They have been around for centuries

but also ramping up the taste of distilled spirits by adding herbs and spices.

Drambuie, so the story goes, was the

MacKinnons on the Isle of Skye. By way

Will drinks trolleys ever come back? Probably not – but it needn’t mean that liqueurs can’t be enjoyed, either on

property of the MacKinnon family of

their own or in cocktail form. After all, it

Scotland for hundreds of years. Bonnie

was George Bernard Shaw who said:

of guises and are making a return to

Prince Charlies was on the run in July

“Progress is impossible without change

fashion because of the growing interest

1746 following defeat at the Battle of

and those who cannot change their

in cocktails and mixed drinks.

Culloden and was given shelter by the

minds cannot change anything.”

Nowadays liqueurs come in a range

Popular liqueurs Amaretto

The nutty flavoured Amaretto has an interesting legend. It takes its name from the Italian word amaro which means ‘bitter” because the bitter almond is used in its making. But the liqueur itself is anything but bitter, it’s rather sweet overall. Some people have conflated the word amaro with amore (or love) and thus created associations of romance. Perhaps one of the reasons that the legend grew is of a Saronno church which commissioned an artist to paint frescoes on its walls. The artist needed a model and asked a young widowed innkeeper to be his inspiration for the Virgin Mary. The tale recounts that they became lovers – and to show her love for the artist she gave him a simple concoction of apricot kernels steeped in brandy to drink…

Coffee liqueurs

There are many coffee flavoured liqueurs but probably the most well known is Kahlua, developed in Mexico in 1936. Coffee liqueurs such as this or Mokambo are used in cocktails such as the Black or White Russian and the well known B52 shooter.

Van der Hum

The distilling of brandy on South African shores during the Dutch occupation of the Cape after 1652 gave rise to the unique liqueur of Van Der Hum. Tangerine and spices are infused with local brandy in this product. Van der Hum is uniquely South African and is tangerine flavoured and spicy with a brandy base.

www.topsatspar.co.za May Jun 2016 Vol.24

Liqueurs

Galliano

Galliano is distinctive because of its long, narrow bottle which is prominent on any bar. It was developed in the late 1800s by a Tuscan distiller, Arturo Vaccari of Livorno. Like Crème de Menthe, neutral spirit is used as the base upon which all the other flavours are built. These include peppermint, cinnamon, vanilla, star anise, musk yarrow, lavender and even juniper berry. It’s a key ingredient in the Harvey Wallbanger cocktail.

Crème de menthe

...or mint cream to give its literal translation – has been made for centuries by steeping mint in grain alcohol and then sweetening the concoction with sugar syrup. It can be green or clear.

Cassis

...or crème de cassis – owes its sweet, rich berry flavour to blackcurrants. It can be enjoyed on its own or in a range of drinks – such as the well-known Kir Royale in which a measure of cassis is placed in a glass before Champagne or sparkling wine is poured in.

Dom Bénédictine

There’s some myth surrounding this product. While many believe it was developed by Bénédictine monks the truth is that Frenchman Alexandre Le Grand invented the herbal mixture himself, assisted by a local pharmacist. Precisely what goes into it remains a closely guarded secret with only three people ever in possession of the secret mix.

Chocolate liqueurs

Chocolate liqueurs such as Nachtmusik have been around for longer than most people realise and are essentially a blending of chocolate extract, sugar syrup, vanilla and then a neutral spirit such as vodka. Popular on their own they can also be used in cocktails, particularly layered shots utilising cream.

May Jun 2016 Vol.24 www.topsatspar.co.za

LEISURE PURSUIT

Pegging out When it’s good, it’s VERY good – and when it’s bad, it’s the stuff of monstrously awful nightmares… Fiona McDonald looks into the merits of camping.

www.topsatspar.co.za May Jun 2016 Vol.24

Natural recreation

enerations of families

tepid crystal-clear waters. It’s all about

lakesides and beaches – to commune

have memories – positive

the drama of packing an entire

with nature, enjoy wild sunrises and

and negative – of camping. The

campsite, soaked to the bone with a

sunsets, food cooked over an open fire

pleasure that some parents derive in

lashing gale and torrential rain beating

while lounging in canvas director’s

spending days and nights beneath

down, of wet tents and driving slippery

chairs. This is the woman who has

canvas and nylon is frequently passed

trails in the dark to make it across the

subsequently bought herself a 4x4 and

The pleasure that some parents derive in spending days and night beneath canvas is frequently passed on to their offspring.

now owns all the gear – tent big enough

border to safety. The drama!

turning on stony Drakensberg ground in

on to their offspring. For some, the thought of being confined to a space a few metres square in a campground with 20 or 40 neighbouring campers close enough to keep you awake with their nightly snoring is like being in one of the circles of hell! Others still swear by getting away from it all, of being self-sufficient among birds and animals or just spectacular scenery. Recollections always fade or become

A case of rose-coloured glasses if ever

to stand in, inflatable mattress, sleeping bags, gas ring, cooking equipment tucked away in sturdy ammo boxes. You name it, she’s got it. Her brother’s plan was cunning. He too had memories of their childhood camping holidays being the stuff of nightmares… cold winters tossing and

the days before campsites had

there was one. The really ironic thing is

electrical connections and ablution

that one of the camping party who fled

blocks were something of a penance to

the tropical tempest is a woman who

visit. He vowed never to repeat them

shared horrendously graphic details of a

hated camping! The depth of her

and swore he’d be more organised.

two week break in Mozambique that

abhorrence for being separated from

After years of trial and experimentation

ended abruptly because a mini tropical

en suite ablutions and the creature

in campsites all over South Africa,

cyclone hit their Vilanculos campsite. A

comforts of room service had virtually

Botswana and Mozambique, he had a

decade later and that story is

no measure.

trailer custom-fitted to his specifications

somewhat selective over time. Just take my Durbanite mates who

nostalgically told: their relish in fondly

I almost don’t recognise her

recounting this “adventure” seldom

nowadays: her super-organised brother

concerns the balmy days they enjoyed

slowly weaned her onto going where

relaxing, swimming and snorkelling in

few other folks venture, mountains,

– and that’s what converted his sister into a camper. To my mind there’s a spectrum of camping. At one end you have the sort May Jun 2016 Vol.24 www.topsatspar.co.za

LEISURE PURSUIT

of hardcore hikers who tromp across

TIPS 

Planning and booking ahead is essential.



Preparation needs to take the form of menu planning to make

mountains, drinking water from streams

provisioning easy. Include a few treats and indulgences for the

and carrying their rations in packs on

family – but hide the stash of biscuits, sweets or chocolate bars

their backs. At the other extreme, there

away! These treats can lift the mood on a rainy day.

are folks who have sleek, long



means the whole family is involved.

caravans equipped with everything that opens and shuts, including a

Make sure there are fun activities – board games and cards



Make lists of what you’re likely to need in terms of equipment

mini-satellite dish which is activated as

and food. Forgotten something this time? Add it to the list so

soon as the campsite is reached so

that the matches/spare batteries/tent pegs/egg cups won’t be

that not a single rugby or cricket match

forgotten next time.

is missed on DStv! The key to maximum enjoyment is



Do a bit of reading about the place you’ll be visiting. Read about the history, the animals or birds or take along a book

striking a balance between these

and binoculars. It makes the experience altogether richer and

creature comforts and relishing the wild

more rewarding.

or natural surrounds. Having been reluctantly dragged off with newly converted camping friend to spend New Year with her brother and family at

Mabibi, way up in northern KwaZulu-

tent while the sides opened out to form

Natal I realised what pleasure can be

a camp kitchen with two-plate gas

room for the next generation of

derived from this leisure pursuit.

burner for those times when making a

campers. And out of the well of the

His 4x4 trailer was a thing of beauty

fire seemed like a chore – like breakfast.

trailer slid storage boxes with all the kit

with a fridge-freezer in the nose cone –

A 100-litre water tank lurked at the base

needed – pots and pans, mugs, plates,

along with batteries to keep everything

of the chassis, meaning clean drinking

cutlery and plenty of groceries. Axes

beautifully chilled and fresh. (The joys of

water was always available and

and mallets, tent pegs, guy ropes,

a cold beverage after a hot day on the

negated many a trip to the ablution

lamps and torches. Not forgotten or

beach can never be underestimated!)

blocks or nearest tap for fetching water

overlooked was camp furniture, tables

The top of the trailer formed the rooftop

for washing up.

and chairs, basins for washing up, a

www.topsatspar.co.za May Jun 2016 Vol.24

Additional awnings provided a side

Natural recreation

clothes drying rack and all the holiday

water for the showers was derived from

Drakensberg, Magaliesberg, Cederberg

equipment: boogie boards, frisbee,

gas but there was no light, so showering

and any number of other mountainous

umbrellas, cooler boxes, fins, masks and

was either by torch or lamp or done

places, or bushveld places where hyenas

snorkels, sunscreen, cricket and beach

before it got dark and the spiders and

lurk while you braai and dainty gazelles

bat sets, swingball…

other critters came out!

graze their way through the camp during

That holiday saw us rise with the dawn

South Africa is blessed with a number of

the day. There’s usually a warthog family in

chorus of birds and vervet monkeys

factors that make camping one of the

close proximity too. And that’s before you

chattering in the forest canopy

most popular forms of rest and relaxation

think of places like the Kalahari or

overhead – and turn in as the embers of

in the country. Firstly, it’s a lot cheaper

neighbouring countries like Mana Pools in

the fire burned low, the level in the bottle

than a hotel or hiring a beach house.

Zimbabwe, Mozambique, Botswana,

of red wine dropped to empty and the

You’re also totally self sufficient and

Namibia’s desert. Dams, rivers and coastal

foliage around rustled with nocturnal

surrounded by your own stuff. Natural

resorts … all are plentiful and well

insect and animal noises. Days took on a

beauty abounds and there are sites in the

equipped with braai facilities, electrical

routine of early morning coffee and rusks

plug points, well-maintained ablutions and

or cereal before lugging all the

in some cases even common

umbrellas, chairs, cooler box, snorkelling

Places to consider:

gear and bats down to the beach.



Cederberg, Western Cape

television, swimming pools and even shops

Midday saw a return to the dune forest



Tietiesbaai at Paternoster,

and laundry facilities. Heck, at Ballito they

Western Cape

even serve afternoon tea and scones!

campsite for a refreshing shower to get the sticky, crusty salt off and a post-lunch



That Mabibi beach break fell

That short break has stuck with me for

the Orange River, Vioolsdrift

years. The snorkelling was spectacular!



Storms River mouth, Tsitsikamma

Seeing an octopus instantly change



Cobham, southern Drakensberg,

colour as it moved over sand and rocks

KZN

or a moray eel lurk in a crevice forms a

nap before heading back to the shore mid-afternoon until dusk.

Fiddlers Creek on the banks of

entertainment rooms with table tennis,

somewhere to the glamping side of things in terms of creature comforts but



Royal Natal, Drakensberg, KZN

memory that’ll never fade. Nor will the

was pulled back into the rustic and rural



Augrabies, Northern Cape

recollection of a kilometres-long walk

by the fact that there was no cell signal,



Tweerivieren, Kalahari

on a moonlit beach in the hopes of

only eight camping sites so congestion



Gariep Dam, Free State

seeing leatherback turtles nesting. How

was not a factor and there was no



Zinkwazi or Mtunzini, KZN

could you not fall in love with an activity

electricity and just one tap per site. Hot

that allows all that? May Jun 2016 Vol.24 www.topsatspar.co.za

TBWA\HUNT\LASCARIS\DURBAN\41837\5

PARTYCIPATION

To the victor, the spoils: A sailfish successfully landed by Jeremy Rochester off Alphonse Island.

Equations & options With years of experience under his fly vest and wader belt, Gareth George ruminates about the decisions a fisherman takes before the first cast.

in school algebra, why on earth would you put it on a spool of fishing line? It’s just plain cruel!

beginning you kind of feel like the Dulux

That you need to have three different

dog staring up at the Sistine chapel. As

lines - and reels... and should know which

quipped “there’s nothing

you are drawn into this confusing realm,

one to throw when, is like asking a

wrong with your fishing that a decade or

frustration can have you relating to Van

polygamist which wife he prefers. There is

two on the water won’t fix”, which at the

Gogh’s self-inflicted ear surgery…

simply no right answer. Add to this the

smart fisherman once

time I mistakenly took as an off-handed

It’s not the repeated fishing stories that

AFTMA rating on rods and line

compliment. On reflection, he turned out

hurt and frequently fall on deaf ears, but

combinations and no-one would blame

to be well short on his prediction, as

the language used to recount them. “I

you if at this stage you decided that a post

deep into my third 10 year stretch I still

took off the Booby, degreased, strapped

graduate degree in molecular biology

don’t consider myself a very good

on an emerger and put it on the spot.” If

might be simpler…

angler. A thought that puts a smile on my

overheard in any seedy nightclub that

face in anticipation of the experiences

could be totally misconstrued!

which lie ahead. We all want to master this art. In the

about and since X was an enigma to me

www.topsatspar.co.za May Jun 2016 Vol.24

You’d have to be a savant to recount the endless stream of flies that are written

And all of this is before the fish even rises to the equation. (And you wonder why fly fishing isn’t for everyone?!) Before stepping up to the water, you

Fishing

morie Great me

s are me

ant to be

shared.

should naturally have mastered

of fish and it’s a recipe that keeps anglers

equipment rigging, which involves as

on the water for hours.

Tailgatin

g and re

living the moments partypic ation at its best.

many knots as an able bodied seaman

Which is precisely when a refreshing

could perfect. But also be able to do so

beverage is key: steadying the nerves at

with a small strand better suited to sewing

the very least, certainly, but usually a

– and the dexterity of someone equipped

sound reason to share the moment with a

fishing, nor will it be there to help you read

with 10 thumbs.

good fishing friend. Because it’s really not

the water. An App won’t lend a hand

about if or what you catch, but an excuse

when the adrenaline surges as a fish strikes

the subtle nuance of fly-casting. Without a

to revel in the time and company spent

unexpectedly. And it can’t snap that that

shadow of a doubt this is the number one

with comrades.

Cheshire grin as you hold your catch aloft.

Once assembled, it’s time to practice

cause of hate crimes against fly fishers.

So when you look at our brave new

fly, with weekly updates and video clips. But the web can’t actually take you

So best leave behind the screen, fill up

Timing, grace and patience is required –

world of instant gratification, where

the cooler box and Partycipate. There’s no

and is why I remain a devout student of

attention spans diminish relative to the

substitute for time on the water.

the sport. Realistically, it’s more often a

speed at which information is sent and

tangled process of grass whipping, and

received, remember that the next fishing

head snapping resulting in a puddle of line

trip is cause to celebrate regardless of

at one’s feet… All this while your guide

ability or performance. However, if you do

effortlessly sails his cast in a perfect loop

want to get one up on your fishing

time after time… until it eventually clicks.

buddies, how does one separate the

If someone makes it to this point, they are patently fiercely determined and will

pearls from the empty shells? Social media has spawned a legion of

no doubt go on to lead a coup d’etat of

‘experts’ dispensing advice without

some far flung government or perhaps

consequence. If there’s one thing the

effect a hostile takeover of a burgeoning

Kardashians have taught us, it’s that there

tech company!

is zero correlation between knowledge

Then the time comes to actually throw a fly at a fish and is where one needs to

and ‘likes’. That’s why, in conjunction with Fishtube

assimilate all this newfound knowledge

(www.fishtube.tv), TOPS at SPAR has

and apply it in an elegantly fluid

created a range of informative tutorials on

movement. Factor in the unpredictability

every type of fishing: from bait and lure to

Who wouldn't smile like a Chesire cat after landing a tiger fish like this one? May Jun 2016 Vol.24 www.topsatspar.co.za

ENTERTAINMENT

Haunting melodies & riffs A thread of nostalgia and reminiscence runs through the music, movies and even the books selected by Ashlee Attwood in this issue.

MUSIC FILMS ENYA – DARK SKY ISLAND In the near decade since 2007’s Christmas-themed And Winter Came, Enya’s influence has made itself heard in a new generation of female artists –from Julia Holter’s classically informed art-pop to the hallucinogenic melodies of Grimes. On

On the morning of May 10, 1996, climbers (Jason Clarke, Josh Brolin) from two expeditions start their

Dark Sky Island, the new age icon returns with a set of lush, synth-lined reveries as

final ascent toward the summit of Mount

melodic and mesmeric as anything she’s recorded since her strangely ubiquitous

Everest, the highest point on Earth. With

1988 debut, Watermark. While its gorgeous title track is layered with her singular

little warning, a violent storm strikes the

brand of yawning vocal harmonies and gossamer strings, “The Loxian Gate” is an

mountain, engulfing the adventurers in

anthem sung in Loxian—a fictional language invented just for her.

TAMAR BRAXTON – CALLING ALL LOVERS If love is a two-way street, the R&B singer directs traffic like a ¤ boss. Calling All Lovers finds Tamar dishing about life and love. When she leans forward and lets out her soul-streaked voice on songs like “Simple Things” and “Circles”, you can feel clouds move and goose pimples erupt. She also brings an encyclopaedia of knowledge; “Catfish” is real talk about social media-created illusions (with a sweet musical nod to SWV’s “Right Here”) and “S.O.N.” feels like a late-night heart-to-heart between besties. Whether you need a comforting shoulder to cry on or motivation to get back in the game, Tamar’s got you.

TRACY CHAPMAN – GREATEST HITS

one of the fiercest blizzards ever encountered by man. Challenged by the harshest conditions imaginable, the teams must endure blistering winds and freezing temperatures in an epic battle to survive against nearly impossible odds.

BROOKLYN Brooklyn follows Eilis Lacey, a young Irish immigrant who arrives in New York in the 1950's. While at first Eilis feels homesick for Ireland, those feelings fade away after she meets

Tracy Chapman’s long-awaited Greatest Hits album brings

and falls in love with Tony, a rugged

together, for the first time, classic tracks from Chapman's

Italian plumber. After a death in her

celebrated career that now spans four decades and includes eight best-selling studio albums. Compiled by Chapman herself, the featured songs have also been newly

family, Eilis is forced to return home to Ireland, where she meets another man with whom she develops feelings. Torn

remastered. Since her eponymous debut in 1988, Chapman has captivated

between her love for both countries and

audiences around the globe with her pure voice, evocative songs and intense

both men, Eilis is forced to come to terms

spirit, and her ear for authenticity infuses these 18 tracks with a visceral and emotional resonance.

EVEREST

www.topsatspar.co.za May Jun 2016 Vol.24

with her feelings and make tough decisions that will affect the rest of her life.

CDs, DVDs & Books

the paper

CORNER

I AM NO ONE – PATRICK FLANERY Jeremy O'Keefe, a middle-aged history Professor, returns to New York after a decade at Oxford, hoping to reconnect with his daughter and rebuild his life. He settles into the rhythm of a too-empty life,

FILMS cont...

evenings alone after teaching students he barely knows. Then a strange encounter with a young man who presumes an acquaintance he doesn't remember and a series of disconcerting events leave him convinced he is being watched. The pale young man keeps

LEGEND

appearing, and then mysterious packages begin to arrive.As his grip on reality

In the 1950's and 1960's,

shifts, Jeremy struggles to know whether he can believe what he is experiencing,

twin brothers Reggie and

or whether he is irrationally obsessed. I Am No One explores the tenuous link

Ronnie Kray were the

between fear and paranoia in our post-Snowden lives; a world of surveillance,

terror of London during a

where our freedoms are inexorably eroded.

THE LIVES OF WOMEN – CHRISTINE DWYER HICKEY

time when many considered the city to be Europe's version

Following a long absence spent in New York, Elaine Nichols

of Las Vegas. Both were violent gangsters,

returns to her childhood home to live with her invalid father

but Reggie was described as the

and his geriatric dog. The house backing on to theirs

"gangster prince of the East End," while

is sold and as she watches the old furniture removed,

Ron was completely different. Named a

she recalls a summer in the 1970s when she was

"one man mob," his violent tendencies were the result of violent paranoid schizophrenia. Follow their rise to legend status as they took over nightclub and underground crime businesses and the events leading up to their 1969 incarceration after Reggie struggled for years to control Ron.

almost 16 and this small out-of-town estate was an enclave for women and children while the men leave every day for the outside world. The women are isolated but hide their loneliness and frustrations under a veneer of suburban respectability. When an American divorcee and her daughter arrive this veneer cracks. The women learn how to socialise, how to drink martinis, how to care less about their wifely and maternal duties. While the women are distracted, Elaine and her friends find their own entry into the adult world. The result is a tragedy that causes her long and guilt-ridden exile.

THE GOOD LIAR – NICHOLAS SEARLE This is a life told back to front. This is a man who has lied all his life. Roy is a conman living in a small English town, about to pull off his final con. He is going to meet and woo a beautiful woman. He will swiftly move in with her and together they will live the seemingly calm life of a retired couple – evenings in front of the television, a little holiday in Berlin. Then he will slip away with her life savings. But who is the man behind the con and what has he had to do to survive this life of lies? And why is this beautiful woman so willing to be his next victim? DISCLAIMER All books featured here are supplied by Penguin. May Jun 2016 Vol.24 www.topsatspar.co.za

DIY - WIRING A PLUG

Make a connection

All appliances, from bedside lamps to fridges, irons, washing machines and television sets, need to be connected to a power source in order to work. And the simple three pin plug is what brings the power source and appliance together. Here is a step-by-step guide: 1. Cut away the external insulation in order to bare the three wires inside: one should be brown (live), another blue (neutral) and the third green or green and yellow (earth).

2. Do the same again with each of these three wires to bare the ends for about half a centimetre, exposing the copper wire strands.

3. Gently twist the copper strands between your fingers until the ends are tight. 4. Open up your plug, either by unscrewing it or snapping it open. Loosen the small screws on each of the three metal pins inside the plug.

6. Ensure the electrical cord is sitting snugly locked into place by the arrestor clips at the base of the plug. Finally, replace the cover of the plug.

5. Insert the twisted copper wires into the holes in the pins. The green/green and yellow wire goes to the central or top pin in order to earth the plug.The blue wire is inserted into the left pin which is usually marked with a blue spot or the letter N for neutral. The brown wire is put into the right pin – marked with either a brown spot of the letter L. Tighten the screws on each pin.

www.topsatspar.co.za May Jun 2016 Vol.24

TAKE NOTE An electrical plug is what connects appliances to the power supply – and if it’s not wired correctly, the consequences can be fatal. Wiring an electrical plug is quite simple – but it’s important that it be done correctly. The consequences of a faulty plug are dire. Short circuits, stray sparks, ﬁre and even electric shock can be the result.

thingamajigs

THINGAMAJIGS

1. Designer Cushions; Hot Lips Cushion Cover - R450, African Aloes Cushion Cover - R450, Thunderbolts and Lightning Cushion Cover (cushion inners not included). Available from www.hellopretty.co.za/handmade-by-me 2. Teepee Tablet recipe stand with measurements. Available in white - R249 from @Home 3. Breville Coffee Machine Cafe Venezia - R3,199. Available from @Home 4. One-off hot water bottle covers - embroidered organic flower and geometric designsl - R150. Available at www.hellopretty.co.za/moth

www.topsatspar.co.za May Jun 2016 Vol.24

SPAR Good Living

Let's go camping...

1 3

4 5

Having fun, getting away from it all in wild places restores the soul. SPAR Good Living products make the enjoyment even more pleasant. 1. Household candles 6 piece (450g) ď&#x203A;&#x17E; available in 5 variants: white, blue, red, yellow and rainbow 2. Aluminium kettle 3.5 litre 3. Aluminium frypan 230mm 4. Aluminium stewpan 250mm (5 litre) with lid 5. Aluminium stewpan set 6 piece 6. Camping Chairs are available in three colourways (black / khaki and dark green).

May Jun 2016 Vol.24 www.topsatspar.co.za

Pintxada

Spanish style Durban firm, Egg Designs, created the bespoke interior – complete with banquettes – for one of the hippest eateries on the East Coast.

The greater Durban area is – sometimes wrongly – regarded as a bit of a gastronomic backwater. But there are those who simply smile and nod and go about their business, setting food trends and proving the ‘experts’ wrong.

ecades before ethnic food became trendy, former

top-class grill house with the emphasis

merchant marine navigator Martin

on meat and seafood with a Latino

Lombaard had begun introducing

touch, mood music and my favourite

Durbanites to foreign flavours he’d come

cigars,” Lombaard said.

to love while backpacking for three years.

They’re still at it, having opened a

External tables allow for al fresco enjoyment too.

Contact details: Pintxada

Favourite foods from Greece, Israel, Italy,

Spanish-themed eatery in Umhlanga,

America and even Austria saw the light of

just a few kilometres north of downtown

day in El Turko, El Guappo and El Cubano.

Durban. Pintxada (pronounced

info@pintxada.co.za

More recently he and partner Jose

Pin-cha-da) celebrates small morsels of

www.pintxada.co.za

Goncalves have harnessed their talents in

tasty bites. In just a few short months it

dishing up perfect steaks and grills at

has gone from being a lunchtime venue

Havana Grill and Little Havana. And it also

to opening in the evenings as well – all

allowed him to indulge his love of Cuba’s

because their clientele can’t get

snack and Pintxo is food on a stick.

best export – cigars!

enough of the food and the place

Pinchos can be very sophisticated,

which revels in its bright, funky design.

often consisting of very elaborate

“I knew we had to attract a larger, and different, market (at Suncoast Casino) – so we created Havana Grill; a

Their Facebook page states: “Not all Spanish food is tapas. Tapa is a

082 6881310 16 Chartwell Drive, Umhlanga

Facebook: www.facebook.com/Pintxada

(and sometimes expensive) fish, seafood or meats. Pinchos are used May Jun 2016 Vol.24 www.topsatspar.co.za

RESTAURANT

as an excuse for socialising. Typically,

frequently, depending on the seasons

a group of friends will go from one

and what’s available but pork is often

tavern to another, drinking and

featured, along with prawns and there’s

eating pinchos.” And hence the

always good non-meat options

name Pintxada – but rest assured, not

available. In fact the veggies which

everything is on a stick…

come in for the highest praise are

“This was the most daring concept

those which are basted with the

Jose and I have put together,”

cooking juices that drip off the

Lombaard said. “It’s the way I like to eat

chickens which slowly revolve in the

– tapas – but it had never been done

specially imported rotisserie…

well in Durban so had a bad reputation.”

“It’s a beautiful piece of kit!” he

Both the food and the design have

says. Made by Rotissol in Paris, a

changed peoples’ perceptions.

company which has been

Chef Dan Evans is the man behind

fabricating rotisseries since 1954,

Lombaard’

kit”, an impo

rted rotisse

the visually appealing rotisserie

the clever food such as seared tuna

cooks chickens, suckling pigs, baby

reviews from folks who really know

served with an unusual twist in the tangy

lambs and whole rib roasts “to

their food!

granadilla added to the soy sauce

perfection!” Lombaard raves.

dressing. What would a Spanish

Rick Stein, Reza Mahomed, Jenny

rie.

“We also imported a MiBrasa charcoal oven from Spain. It cooks

establishment be without calamari –

Morris and Masterchef Australia winner

steaks at 400-degrees – this is the next

and chorizo, but again the East Coast

Brent Owens got a sneak preview of it

grilling/food thing,” he says. And for

sub-tropical style kicks in with strips of

while in the coastal city for the 2015

someone who has always been ahead

pineapple added to the dish.

Good Food & Wine show. Lombaard did

of the curve in predicting trends, time

a trial run of a suckling pig – to rave

will tell whether he’s right or not.

The chalkboard menu changes

Light & bright – the bar area where patrons can keep an eye on the kitchen brigade’s preparation.

s “nice bit of

the apron – and also behind some of

www.topsatspar.co.za May Jun 2016 Vol.24

Pintxada

PORTUGUESE STYLE SAUTEED GAMBAS (SHRIMPS), GARLIC AND CHILLI INGREDIENTS 3 Tblsp extra virgin olive oil 1 medium garlic clove, minced 1 Tblsp lemon juice 2 Tblsp fresh parsley leaves, chopped 1⁄8 tsp salt 700g shrimp, peeled and deveined (21/25 count) 1⁄4 tsp salt 1⁄4 tsp pepper

METHOD Stir in garlic and olive oil, lemon juice, parsley and 1/8 tsp salt until combined. Set aside. Heat one Tblsp olive oil in a pan over high heat until smoking. Toss shrimp, salt and pepper in a bowl. Add half the shrimp to the pan in a single layer and cook for about one minute. Remove pan from heat. Flip the shrimp and let them stand for about 30 seconds. Transfer shrimp to a plate. Repeat with remaining shrimp. After the second batch has stood off the heat, return the first batch to the frying pan along with olive oil mix and toss to combine. Cover and let stand until shrimp are cooked through – roughly one to two minutes. Drizzle olive oil & pan juices over prawns just before serving, with lemon wedges alongside.

May Jun 2016 Vol.24 www.topsatspar.co.za

RESTAURANT

Danâ&#x20AC;&#x2122;s Lemon Posset INGREDIENTS: 300ml double cream 75g castor sugar Juice of 1 or 2 lemon 2 Tblsp very fine, blanched lemon zest 2 raspberries or other fruit

DIRECTIONS: Pour the cream and sugar into a small pan. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream boil for three more minutes, stirring constantly. Remove the pan from heat and pour in the juice of one lemon along with the lemon zest, stirring the mixture thoroughly. It should thicken straight away. Taste the mixture and add a little more lemon juice if itâ&#x20AC;&#x2122;s not thick enough. Allow the mixture to cool for five minutes, before pouring into individual glasses. Cover with cling film and chill in the refrigerator for at least three hours or preferably overnight. Garnish with two beautiful raspberries or whatever fruit is in season and serve alongside a piece of shortbread or two.

www.topsatspar.co.za May Jun 2016 Vol.24

BOOK GIVEAWAY

TALKING WALLS

Artist Louis Jansen van Vuuren and former banker Hardy Olivier restored a French chateau. This is the tale of La Creuzette, its people and especially the seasonal food prepared there.

here’s something charming

Renaud Saint Gal de Pons almost two

about the idea of two

decades ago. This book, The Story of a

Afrikaners falling in love with a walled

House, is dedicated to the Grande

chateau in the Limousin region in

Dame, her family and is a tribute to

France and then painstakingly

the love they have for the property

restoring it to its former glory over the

and its people which they so

course of 15 years – before

generously share.

magnanimously sharing that beauty with a legion of guests.

(Serves 4)

INGREDIENTS 4 punnets (125g each) raspberries 4 large strawberries

beautifully photographed by Hein van

4 kumquats

Tonder and Francois Pistorius, this book

Icing sugar

wide to participate in art classes,

follows Festive France. There are 90

Mint leaves

cooking and writing classes or simply

new recipes in this book which is

to enjoy the beauty of La Creuzette

divided – seasonally – into five. (In

and its surrounds in the bucolic town

addition to spring, summer, autumn

of Boussac. After all, what could

and winter there is a fifth section

And the guests come from far and

possibly be better than having

devoted to the duo’s annual swallow

hands-on art classes with Louis Jansen

swoop to South Africa’s West Coast in

van Vuuren, a renowned artist in his

summer to escape the worst of the

own right who lectured in Cape Town

French winter.)

and Stellenbosch for many years before moving to France? The story goes that La Creuzette was

Published by Quivertree and

Raspberry tuiles with pistachio cream

Ant there’s even a ‘crookbook’ section loaded with all sorts of handy hints and tips for shortcuts which

built in 1850 and yet they’re only the

deliver maximum impact when

second owners of the property, having

entertaining. The book is also available

bought it from Countess Michéle

in Afrikaans.

www.topsatspar.co.za May Jun 2016 Vol.24

FOR THE TUILES: 500g castor sugar 75g almond flakes, lightly toasted 5g (12 ml) flour juice of 2 lemons 75g butter 1 teaspoon (5 ml) red food colourant

FOR THE PISTACHIO CREAM: 2 cups (500ml) milk 2 cups (500ml) cream 6 egg yolks 150g castor sugar 80g cornflour 100g pistachio-nut paste Another 200ml ice-cold cream

The Story of a House

Raspberry tuiles with pistachio cream

METHOD: Make the tuiles: Use a spatula to mix all the ingredients for the tuiles. Place in the fridge. Heat the oven to 160°C and place spoonfuls of the mixture onto a non-stick silicone baking mat. Press the mixture flat with the back of a spoon and bake for 7-10 minutes until all the sugar has caramelised (it mustn’t turn brown or burn). Also don’t bake more than 2 or 3 at a time, as the mixture melts and spreads out. Remove the tuiles from the oven and cut into rectangles while still warm. Make the pistachio cream: Heat the milk and cream in a large saucepan. Beat the egg yolks, sugar and cornflour together in a mixing dish and then beat in the boiling milk-and-cream mixture. Beat it well and again heat it in the saucepan for a few minutes so that the egg and cornflour can cook. Remove from the plate and beat in the pistachio-nut paste. Cool the mixture on ice, stirring continuously. Beat the last 200 ml of cream until stiff and fold it into the cold pistachio mixture. Assemble: Assemble by piping some of the pistachio cream onto a tuile. Place the fruit on the cream, pipe a little more pistachio cream on top and cover with another tuile. Sift icing sugar over and garnish with mint leaves. May Jun 2016 Vol.24 www.topsatspar.co.za

BOOK GIVEAWAY

Spekulaas chocolate cake (Serves 6)

FOR THE CAKE: (you can substitute these with tennis biscuits)

FOR THE CHOCOLATE TRUFFLES: (DECORATION)

30g sugared orange peel

80g dark chocolate (70% cocoa), broken into pieces

400g dark chocolate (70% cocoa), broken into pieces

40ml single cream

200g butter

10g butter

Âź cup (60 ml) dark cocoa powder

dark cocoa powder in which to roll the truffles, and for

60g castor sugar

sifting over

12 spekulaas biscuits

4 egg yolks

METHOD: Make the cake the day before you want to serve it.

Line a rectangular bread tin, about 10 x 23 cm, with clingfilm. Break the spekulaas biscuits into fine pieces (but not too fine) and chop the orange peel into small pieces. Melt the chocolate pieces in a bain-marie and stir in the butter and cocoa. Beat the castor sugar and egg yolks until light and fluffy, and stir with the spekulaas pieces and orange peel into the chocolate mixture. Pour the mixture into the bread tin, cover with clingfilm and refrigerate for 24 hours. Make the truffles on the day you want to serve the cake. Place the chocolate pieces in a mixing bowl. Heat the cream to boiling point, pour it over the chocolate pieces and stir until melted. Stir in the butter and refrigerate for 1Â˝ hours. Shape 4 or 5 truffles of various sizes and roll them in the cocoa. Turn the cake out, decorate it with the truffles, sift the cocoa over and slice with a warm knife.

www.topsatspar.co.za May Jun 2016 Vol.24

The Story of a House

Spekulaas chocolate cake

May Jun 2016 Vol.24 www.topsatspar.co.za

BOOK GIVEAWAY

Belinda’s vegetable cake (Serves 8-10)

INGREDIENTS: 125g beetroot, peeled and coarsely grated 125g courgettes, coarsely grated 250g carrots, coarsely grated 1 can (400g) crushed pineapple, drained 80ml (80g) buttermilk 500g sugar 375ml (375g) canola oil 1 teaspoon (5 ml) vanilla extract 3 large eggs 200g toasted macadamia nuts, coarsely chopped 750g cake flour 1 teaspoon (5 ml) bicarbonate of soda 2 teaspoons (10 ml) baking powder 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) cinnamon ½ teaspoon (2,5 ml) ginger A pinch of ground cloves

FOR THE CREAM-CHEESE ICING: 460g full-fat cream cheese 180g sifted icing sugar

METHOD: Heat the oven to 160°C and line two round cake tins about 20 cm in diameter with baking paper. Mix the vegetables and pineapple with the buttermilk, sugar, oil, vanilla, egg and nuts in a large mixing bowl. Sift the flour and remaining dry ingredients together and stir in the wet ingredients. Divide the mixture between the prepared tins and bake for 30-35 minutes until golden brown, or until a skewer inserted into the centre comes out clean. Let the cakes cool slightly in the tins before you turn them out. If you want a four-layer cake, cut each cake in half horizontally. In the meantime, make the icing by lightly beating the cream cheese. Sift in the icing sugar. Stir it through quickly, but don’t stir too much. Spread the icing between the cake layers and on top of the cake.

www.topsatspar.co.za May Jun 2016 Vol.24

The Story of a House

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 15th June 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 the The Story of a House 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.

Belinda’s vegetable cake May Jun 2016 Vol.24 www.topsatspar.co.za

TUISNYWERHEID

KOOLHIDRATE VS BLOMKOOL Hierdie blad word opgedra aan prof Tim Noakes…

2 huisies knoffel, fyngekap 250 ml droë witwyn 10 eetlepels volroommelk 2 knypies neut Parmasaanse kaas, fyn gerasper

Braai uie en knoffel in die olyfolie tot deurskynend. Gooi die seldery en wortel by en braai vir 3 minute of so. Nou voeg jy die vleis by. Belangrik: moenie die vleis bruin laat braai in die pot nie. Hy moet net-net verkleur, want so word die

sap en geur behou. As die vleis se kleur reg is, sit jy 1 teelepel sout by – of meer rof, ek het tydens die somer

as jy wil. Laat kom nou die wyn en kook

oorlog verklaar teen

die wyn weg. Nou dompel mens die

koolhidrate. Miskien nie met dieselfde

EMILE JOUBERT is a PR practitioner by

melk en neut by. Roer tot melk

fanatiese fundamentalisme soos u nie,

profession but a food & wine enthusiast

weggekook is. Hierdie gee ’n heerlike

maar nogtans het ek brood, pasta, bier en suiker vermy – nes u in u artikels en boeke sê ek moet doen om dunner en gesonder te wees. En ja, my maag is ’n

by desire. Check out his blog: www.winegoggle.co.za

Bolognese

wat ander wat nie hierdie truuk ken nie, beny. Voeg die

duim of wat platter en miskien is my

Hierdie vleis-en-tamatiesous is seker die

tamatie en

bloedsuiker in balans.

bekendste van hul almal, en met goeie

tamatiepasta

rede. ’n Dik geurige vleissous wat aan

by, draai die hitte

kom tot ’n einde. En ek is ná drie

stukke dik pasta klou voed liggaam, siel en

af en kook

maande sat van blomkoolrys, ekstra-dik

gemoed – waarom anders het jou

laaannnnkkk en

jogurt en rou amandels. My liggaam

Italiaanse man die krag om twee keer ’n

staaaaddddiiiiiiiggggg.

hunker na bakke vol koolhidrate,

week na die haarkapper te gaan?

Hoe langer, hoe

Maar nou ja, prof, alle goeie dinge

stomende porsies sagte warm pasta – spaghetti, linguine, tagliatelle – om die

TREK DIE VOLGENDE BESTANDDELE

honger wat u dieet gebring het te stil.

NADER:

Ek maak dus die volgende pasta-

1 middelslag ui

geregte vir myself en die ander wat nes

500 gram maer maalvleis (van bees)

ek voel.

2 blikke Italiaanse tamaties, opgekap

Dis als gemaak vir 6 mense, dit wil sê

1 eetlepel tamatiepasta

vir 500 gram van daardie perfekte

4 eetlepel olyfolie

pasta wat jy gekook het.

1 groot wortel, fyngekap 1 stingel seldery, fyngekap

soet geur aan die vleis, daardie geur

www.topsatspar.co.za May Jun 2016 Vol.24

Emile Joubert

beter. Minstens 3 uur, maar 5 as jy kan. Bedien op jou gunsteling pasta, maar penne, tagliatelle en fusilli is heerlik. Swart peper en Parmasaanse kaas rond die prentjie af, eksê.

Carbonara

Braai die spek stadig in die olyfolie

Meng als goed saam totdat die sous

Al prof Noakes se gunsteling Banting-

totdat dit aptytlik verkleur, maar nie

die pasta goed bedek het. Die hitte

goeters is hier: eier, kaas, room, spek.

bruin en hard raak nie. In ’n bakkie klits

van die pasta maak die eier gaar.

Ongelukkig, prof, is die pasta saam

jy nou die eiergele, room en die helfte

Die laaste stap is om die res van die

met die Carbonara

van die kaas saam. Span die sout- en

Parmasaanse kaas by te gooi. Laat

ononderhandelbaar.

peperpotte in totdat jy dink daar is

elkeen vir hom of haarself uit die

genoeg geure by.

bak opskep.

TREK NADER:

Kook nou jou pasta – penne of

300 gram spek in repies so lank soos

Gesien die potensieel gevaarlike

spaghetti is goed. Sodra dit gaar en

cholesterol- en koolhidraat-inhoud van

die water afgegooi is, plaas jy die

hierdie gereg, word aanbeveel dat

1 eetlepel olyfolie

pasta in een groot bak. Nou gooi jy

goeie hoeveelhede rooiwyn saam met

6 eiergele

jou gebraaide spek oor die pasta,

die kos bedien word om die are skoon

asook die eier-room-kaas-mengsel.

te spoel.

’n vuurhoutjie gesny

200ml room 200 gram Parmasaanse kaas, fyn gerasper

May Jun 2016 Vol.24 www.topsatspar.co.za

BLOGSPOT

WARMING UP Memories are as much about food as they are about places and people.

MUSHROOM SOUP WITH GOAT'S CHEESE & THYME TOASTS Serves 4 (makes approximately 1 litre)

INGREDIENTS:

n a previous life I did a three year

1 Tbsp olive oil

stint in the United Kingdom and

1 tsp crushed garlic

whilst there I was lucky enough to have

1 small red onion, chopped

the opportunity to go on some skiing

300g portabellini mushrooms, sliced

trips. Or was I? Learning to ski the first time was terrifying! The second time was

TERESA ULYATE is a multi-tasking working mom who juggles a job,

300g brown mushrooms, sliced 2 Tbsp flour

slightly better but still not great… and

children and a blog –

2 tsp finely chopped thyme

needless to say there was no third time!

Cupcakesandcouscous.blogspot.com

1 tsp finely chopped rosemary

Much to my chagrin, my dear husband

1/2 tsp nutmeg

took to it straight away and still pines for

bottom before me! Perspective eh?

Salt

the snowy slopes. But as for me,

Well, at least it provided much hilarity for

Pepper

although grateful for the experience, I

our travel group that evening.

1/2 cup marsala wine (or sherry)

prefer to have my feet on solid, far less

Forget skiing, I would far rather be

2 cups vegetable stock

tucked up in the nearest chalet

1 cup cream

enjoying some tasty winter dishes. Such

For the toasts:

was (only just) getting the hang of things

as these warming recipes – an earthy

3 Tbsp olive oil

and decided I would tackle a

mushroom soup made with nutty

2 tsp finely chopped thyme

beginner’s slope on my own. There I was

portabellini mushrooms, and rich and

Salt and pepper

whizzing down the hill, zig zagging and

scrumptious ginger puds smothered in a

1 mini French baguette (enough for 8 slices)

feeling that at any moment I could

toffee sauce. Yes please!

80g soft goat's cheese such as chevin

icy ground. I recall one particular ski day when I

crash and do the obligatory face plant

in the snow or become part of the forest

METHOD:

scenery which was rapidly followed by

1. Heat the olive oil in a pot over a

sheer relief as I made it to the bottom

medium heat. Add the garlic and onion

unscathed. Unknown to me, my

and sauté for 5 minutes.

husband had recorded a video of the

2. Add the sliced mushrooms, then add

spectacle and when we watched the

the flour, thyme, rosemary and nutmeg.

footage that evening my actual speed

Toss the mushrooms to coat them in the

would have seen a snail reach the

dry ingredients. Cook for 5 minutes to

www.topsatspar.co.za Mar Apr 2016 Vol.23

Teresa Ulyate

MUSHROOM SOUP WITH GOAT'S CHEESE & THYME TOASTS cont... soften the mushrooms and season with salt and pepper. 3. Stir in the marsala wine or sherry, then add the vegetable stock. Stir well and leave to simmer for 10 minutes. 4. Pour the soup into a food processor or use a stick blender to blitz until smooth. Return the soup to the pot, add the cream and simmer gently to heat through. Check the seasoning before serving. 5. To make the toasts, preheat your oven to 160째C. Combine the olive oil, thyme and a pinch of salt and pepper in a small bowl. Cut 8 slices of French baguette. Brush both sides of each slice with the oil. Place the slices on a baking tray and bake for 5-10 minutes until crispy. Top each slice with some cheese and brush with a little extra oil. Pop under the grill for a few minutes until the chevin starts to brown.

To serve: ladle the hot soup into warm bowls. Place the cheese toasts on top of the soup (2 per bowl) or serve them on the side.

GINGER & TOFFEE PUDDINGS Makes 4

METHOD:

Pour the hot syrup over the top. Allow to

1. Preheat your oven to 180째C and

stand for five minutes before serving.

grease the ramekins. 2. Sift the flour, ginger and baking powder into a mixing bowl. Stir in the treacle sugar.

INGREDIENTS:

3. Melt the butter. Add to the dry

150g flour

ingredients with the egg and milk. Mix

1.5 tsp ground ginger

until just combined into a batter.

1.5 tsp baking powder

4. Divide the batter between the four

75g treacle sugar

ramekins. Arrange the ramekins on a

80g butter

baking tray and bake for 25 minutes, or

1 large egg

until an inserted skewer comes out clean.

100ml milk

5. While the puddings are baking

4 x 200ml ramekins

prepare the toffee sauce. Combine all of

For the toffee sauce:

the sauce ingredients in a small pot over

1/4 cup cream

a low heat. Stir to dissolve the sugar.

1/4 cup light brown sugar

Allow to boil gently for three minutes.

40g butter

6. Remove the puddings from the oven

1/2 tsp vanilla extract

and prick all over with a thin skewer. Mar Apr 2016 Vol.23 www.topsatspar.co.za

SOCIAL MEDIA - Featured blog

THERAPEUTIC Trained beauty therapist TOUCH Chantelle Bester has won over legions of fans with her blog Not another poppie – so much so that it was adjudged runner-up in the 2015 African Blog Awards’ Health and Beauty category.

topics like travel, decor, DIY and even some personal posts.” And you have to appreciate good, old fashioned honest advice from someone who admits “If life on earth depended on me blow drying my hair, we would all be screwed. I have the hand-version of two left feet…” So her recommendations are practical. Take, for example, what she said about flying overseas: “I really enjoy watching people on longer-distance flights. Some get on looking like they’re about to walk into a board meeting/fashion show and

nyone who can poke fun at her chosen profession and

write great lines such as “I don’t own a single pair of stilettos, because I can’t walk

others legitimately get on in their pyjamas. the chemistry and variety of other subjects which are required for qualification. Five years ago, while writing beauty

“I’m all for comfort myself, so it’s one of the few occasions where I have no issues wearing leggings as pants, paired with flops

in the damn things” and “if you’ll excuse

features for a website, she realised she

and a loose top. I then swop the flops for a

me, I have to go paint my nails – because,

wanted to “be a little more opinionated

pair of socks as soon as I settle into my seat

you know, deep down I’m pretty shallow”

than traditionally acceptable. I'm pretty

and start wishing the time away. I don’t

deserves a second look.

opinionated which means I'm not

bother with makeup as it’s bound to look

everyone's cup of tea, but my readers like

rubbish by the time you land anyway, but I

archive of blog posts reveals someone

it when I'm brutally honest – especially

do like having a little bag of tricks in my

who takes her blogging seriously – albeit in

about product reviews. There are enough

hand luggage to make myself look and

a light-hearted way. Bester’s writing is

beauty blogs with over-styled pictures and

feel better when I set foot on the ground

chatty and engaging, frequently funny but

pasted press releases.” As she states in her

again.” And then she details what those

there’s also a serious intent. As she writes in

disclaimer: “The greater majority of the

products are – and why they’re useful.

her explanation of what a “poppie” is: “In

products and treatments I write about are

broad terms, poppie is an Afrikaans word

sent to me by cosmetic brands and their

for a (generally) attractive, but superficial

PR companies, and I do not pay for these

(and thus unintelligent) girl. This is normally

products. I am under no obligation to

paired with a healthy dose of pretence.

review or feature all products I am sent.”

And even a cursory trawl through her

So, pretty much a bimbo.” She then swiftly debunks the myth and

my blog is growing with me: I now include

Telling it like it is has seen her quit hands-on beauty therapy to become the

bursts the bubble of preconceived notions

brand manager for an aromatherapy

that beauty therapists are vacuous

company. Her blog has morphed from

empty-headed bimbettes by pointing out

purely beauty products to include a

the anatomy and physiology knowledge,

variety of useful tips. “As I'm growing up,

www.topsatspar.co.za May Jun 2016 Vol.24

Unpretentious, unfussy and just really cool advice.

www.notanotherpoppie.com notanotherpoppie@gmail.com @not_a_poppie @not_a_poppie Not Another Poppie Not Another Poppie notanotherpoppie.com

RESPONSIBILITY

Car smarts It makes sense to ensure that your car is in the best shape possible. Simple maintenance can prevent small problems from becoming larger problems which could cost you in the long term. Fiona McDonald reports

ust how often do you take the

Facebook and Twitter could bring

kindly petrol pump attendant’s

about very real revolutionary and

offer of checking your engine oil level and tyre pressure when you stop at

instantaneous communication. Servicing a car was something that

the local garage to fill up with petrol?

could be done in the home garage. A

And when was the last time you

visit to your local parts shop for a few

popped the hood on your car?

essentials and anyone was capable of

Confession time: I don’t do it often enough. My conscience got the better of me as I started writing this so I went out to my car to practice what I preach. It was humbling when I couldn’t find the safety latch on the bonnet and had to resort to looking it

swopping out a few spark plugs, changing an air, oil and fuel filter if

Servicing a car was something that could be done in the home garage.

up in the instruction manual! Nonetheless, I checked my oil levels, brake fluid and even radiator and

even changing a fan belt was a

windscreen wiper reservoir. Those are

breeze. But with the engineering on

the basics right? And it’s simple

cars having moved on substantially

enough for anyone to do.

and much of the diagnostics or fault

I admit to having been born before

finding now being done by laptop

the internet, when things were a lot

computer rather than a seasoned

simpler and the fax machine was a

mechanic’s ear for a ping or rattle,

radical innovation that revolutionised

how much can and should still be

‘instantaneous’ communication. Little

conducted at home?

did we know back then that

you had the right equipment. Heck,

www.topsatspar.co.za May Jun 2016 Vol.24

Checking the oil, brake fluid and

On the road

Do you have some safety equipment in your car – such as an emergency triangle to place in the road to alert other motorists to a car pulled over, jumper cables and possibly a tow rope? It’s also a good idea to have a high-visibility vest as an additional safety item should you need to pull Industrial Research) has found that 20%

over to change a tyre. In France, for

of all accidents involving minibuses are

example, the law requires this.

because of tyre failure! Over and under inflation both cause

The final advice is not as frivolous as it might at first seem: keep your car

uneven wear on the tyre and makes it

washed and clean. Giving it a good

susceptible to damage and abrasion.

wash with proper car shampoo and

Do a visual check and have a feel for

polishing it too, keeps the paintwork in

any smooth spots by running your hand

good condition. And vacuuming the

over the tyre surface. If you find any,

interior and ensuring that the seats are

consider replacing your tyres. And

clean and dust free is a bonus when it

while you’re at it, check the pressure in

comes time to either sell or trade in

your spare tyre, as well as the wheel

the vehicle.

alignment. A car that pulls or drifts to the left or right means your suspension and steering, and consequently coolant is seriously simple. If you have

handling, are not true. Fixing that will

a pressure gauge, you can check the

make for a smoother ride.

amount of air in your tyres. But with

Check your wiper blades. It’s easy

many a tyre filled with nitrogen

enough to replace the rubber

nowadays, it requires a special trip to

component after getting a spare set

your friendly tyre shop for a potential

at a parts shop.

top up. Nitrogen resists temperature

Check your battery. If it’s a

fluctuations and consequently

maintenance free battery, it’s

maintains a more even pressure.

designed not to be opened by the likes

One thing you can keep an eye on is

of you and I. Take it along to a battery

the tread depth. The legal minimum in

supplier for a free check which will only

South Africa is 1mm but it’s vital to note

take a few minutes. If anything needs

that the condition of the tyre sidewall is

topping up, they have the right tools

as important as the running surface –

and the proper fluids. You can ensure

the part that makes contact with the

that there’s no corrosion of the

road. The CSIR (Council for Scientific

connecting leads though. May Jun 2016 Vol.24 www.topsatspar.co.za

NEXT ISSUE & WINNERS

BROUGHT TO YOU BY www.topsatspar.co.za

What to look out for next issue Klein Karoo & Calitzdorp’s Port connection

What deﬁnes CRAFT BEER? Catching ZZzzzzzs: the importance of sleep

Congratulations to last issue's winners 'My ideal Nederburg moment' winner: This lucky person has won Nederburg wine to the value of R6000 Donavan Kisten, Durban

'My Kind of Wine' winners: Arinda van der Linde, East London Suzanne Aherin, Greytown

www.topsatspar.co.za May Jun 2016 Vol.24

Comfort Food

Ed's Choice

Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

ometimes all you want is to batten down the hatches and shut the world out. Winter has that sort of effect on me – and when it does, the food that I turn to needs to be as comfortable as the pair of sloppy tracksuit pants and woolly pantoffels I’ll wear while seated next to a ﬁre: soup! So our columnist Teresa Ulyate’s recipe for mushroom soup is the perfect winter warmer. It’s a recipe which doesn’t require a great deal of time, special equipment or much cooking skill – and yet what it delivers in terms of ﬂavour and that all important ‘feel good factor’ is huge. Stock up on the necessary ingredients and whip this together for the family or friends – or enjoy it on your own.

M USH ROOM SOU P W I T H GOAT 'S CH EES E & T H YM E T OAS T S Serves 4 (makes approximately 1 litre)

INGREDIENTS: 1 tsp crushed garlic

METHOD: 1. Heat the olive oil in a pot over a medium heat. Add the garlic and

1 small red onion, chopped

onion and sauté for 5 minutes.

1 Tbsp olive oil

300g portabellini mushrooms, sliced

2. Add the sliced mushrooms, then add the flour, thyme, rosemary and

300g brown mushrooms, sliced

nutmeg. Toss the mushrooms to coat them in the dry ingredients. Cook

2 Tbsp flour

for 5 minutes to soften the mushrooms and season with salt and pepper.

2 tsp finely chopped thyme

3. Stir in the marsala wine or sherry, then add the vegetable stock.

1 tsp finely chopped rosemary

Stir well and leave to simmer for 10 minutes.

1/2 tsp nutmeg

4. Pour the soup into a food processor or use a stick blender to blitz

salt

until smooth. Return the soup to the pot, add the cream and simmer

pepper

gently to heat through. Check the seasoning before serving.

1/2 cup marsala wine (or sherry)

5. To make the toasts, preheat your oven to 160°C. Combine the olive

2 cups vegetable stock

oil, thyme and a pinch of salt and pepper in a small bowl. Cut 8 slices

1 cup cream

of French baguette. Brush both sides of each slice with the oil. Place

For the toasts: 3 Tbsp olive oil

the slices on a baking tray and bake for 5-10 minutes until crispy. Top

2 tsp finely chopped thyme

each slice with some goat's cheese and brush with a little extra oil.

salt and pepper

Pop under the grill for a few minutes until the chevin starts to brown.

1 mini French baguette (enough for 8 slices)

To serve: ladle the hot soup into warm bowls. Place the cheese toasts

80g soft goat's cheese such as chevin

on top of the soup (2 per bowl) or serve them on the side.

GROCERY LIST (Available from Spar) Olive oil (45ml) Garlic Herbs – thyme and rosemary Nutmeg

Salt

Red onion

Pepper

Mushrooms (300g)

Vegetable stock (500ml)

- portabellini and brown

Flour Cream Soft goat's cheese (eg. chevin)

French baguette

(Available from TOPS at SPAR) Marsala wine or sherry

All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.za May Jun 2016 Vol.24 www.topsatspar.co.za

LOOPDOP - Gerrit Rautenbach

DIE MIDDEL VAN MY ONTHOU ... Nou die dag gaan kuier ek in Middelburg, die ene in die Oos-Kaap, vir Pieter Kahts, ’n ou armypel wat saam met my kursus gedoen het. Na lang jare het ons weer die drade opgetel. En dit is goed ...

TOPS AT SPAR

Tel: 013 245 1046, Fax: 013 245 1895 Email: kanonkopspar@telkomsa.net Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 19h00 Sat: 08h00 - 17h00

so half rustig begin raak. Ouboet Frans het die boeke in oom Ben se boekrak

ot laatnag het ons oor ’n glasie

hoe gaan dit met oom Walter wat die

uitgetrek: Die dood op my hakke deur

(of twee) almal wat saam op

plek oppas en oom Appels met sy

Chris Steenkamp.

kursus was in 1SAI, Bloemfontein

boot. Kokosneut-Coppertone en

uitgepluis. Ook het ek vir Hendrina

Zoom-roomyse op die strand. Thermos-

maar Google het die outeur verskaf!) Die

her-ontmoet. Her sê ek, want die eerste

tee met lekker baie suiker en

voorblad wys ’n man met ’n mes wat ’n

keer was toe ons uitgeklaar het van ons

soetkoekies onder ’n blommende

vrou in ’n groen rok by sulke trappies in ’n

kursus. Hulle was toe al saam. Is steeds

sonsambreel. Meeue met skreeue oor

huis opjaag. Net sulke trappies wat

saam. En dit is goed ...

’n visbraai. En dit was goed ...

opgegaan na die slaapgedeelte van

Later die nag lê ek in die gastekamer

deurgekyk. Ek, soos ’n gatvlieg, het oor sy skouer geloer. Hy het ’n boek

Daai jare het mens nie in een sessie

(Die titel onthou ek nog al die jare,

oom Ben-hulle se huis.

van hulle groot mooi ou huis op

afgery see toe nie, jy’t oorgeslaap. In

Kalkfontein en dink aan alles en ook oor

die Drostdy-hotel in Graaff-Reinet.

Ma ligte-uitgeroep het. Ons was in ’n

Middelburg. In die middel tussen

Desjare was die Drostdy maar net ’n

kermisbed in die sitkamer en in die

Johannesburg en Kaapstad; tussen

gewone lekker hotel. Deesdae is dit iets

donker het Frans gelê en vertel van die

Bloemfontein en Port Elizabeth en in die

ysliks mooi. Hoe ook al, ek was seker so

boek. Dat dit ’n ware verhaal was en

middel tussen Colesberg en Graaff-

ses of sewe dié jaar wat die hotel

afgespeel het in hierdie huis waarin ons

Reinet. Net daar gly my gedagtes al

volbespreek was die spesifieke aand

gelê het. Die vrou is op daai trappies

verder agteruit. En dit is goed ...

wat ons daar moes aandoen. Pa (en

net hier bokant ons vermoor. En spook

heel waarskynlik meer Ma) besluit ons

nog al die jare verwoed. En dit was nie

ons – dis nou Pa, Ma, broer en

sal dan die familie-ding doen. Oom Ben

goed nie ...

ekselwers – Desembers die langpad

en tant Annie bly mos op die buurdorp

Wel, al wat ek verder kan byvoeg is

van Johannesburg af Buffelsbaai toe

Middelburg. En oom Ben en onse ouma

dat laas nag, hier op Kalkfontein by my

gevat. Hier van my voorlaaste

Hester was mos halfbroer en-suster.

vriend Pieter Kahts, was die eerste nag

Elke jaar, van my kleinste tyd af, het

eksamenvraestel al proe ek net seesout; ruik ek goukambos. Wonder ek

KANONKOP

Address: 93 Njala Street, Middelburg

www.topsatspar.co.za May Jun 2016 Vol.24

Na aandete van karoolam, rys, vleis, ertappels en boerpampoen het almal

Broer Frans het die boek begin lees tot

ooit wat ek deurgeslaap het in Middelburg. En dit is goed ...

CMY

T THA K R T WO ELY L NE E SAF A I SOC HOM Y THE TS YOU UB O YO GE HT T G U O BR

TBWA\HUNT\LASCARIS\DURBAN 40880

ister Reg In Log

LOOKING FOR A SAFE RIDE HOME AFTER THE PARTY? Then be responsible and download DRYVER â&#x20AC;&#x201C; 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.