Cheers 46 January 2020

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C O M P L I M E N TA R Y M A G A Z I N E JAN / FEB 2020 VOL46

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F RO M T H E E D I TO R

cheers TOPS at SPAR Group Promotions & Advertising Manager – Liquor Jess Nicholson Group Advertising Controller – Liquor Nicole Hesom

NEW DECADE. CLEAN SLATE.

O

ne of the last events I attended in 2019 was the launch of the annual Platter Guide to South African wines. It was the 40th edition. It’s still about an inch thick, packed with reviews and ratings of around 8 000 wines – and for those interested in wine, it remains indispensable.

Whether that is what John Platter originally intended when he published the first book 40 years ago is highly unlikely. (Interesting fact: there was only ONE Chardonnay in that book which cost R6.95!)

I have to declare upfront that I am one of the team of 12 tasters who go through the marathon exercise of assessing everything from humble everyday drinking wines to stonkingly good and obviously world-class wines.

And despite that I, too, am impressed anew with every edition that’s published. One of the things which struck me about the 2020 edition was how convincingly Chenin Blanc was the best performing category of white wine.

That first 1980 Platter Guide might have only had one Chardonnay but there are now hundreds of both wooded and unwooded examples in the Guide.

In the index there’s an entire page of Chardonnay.

There’s a page-and-a-half of Chenin Blanc.

25 years ago few people – wine lovers and critics alike – took any serious notice of Chenin Blanc. I distinctly recall being on a Nederburg hosted wine trip when Irina von Holdt, a Cape Wine Master, mentioned to another wine writer that she intended making a “serious Chenin”. He laughed out loud and told her no-one took Chenin seriously. Irina was dubbed the Queen of Steen for her efforts. You see, at that time Steen was the name Chenin Blanc was generally known by locally. It was pretty non-descript, easy-drinking, cheap and cheerful. He was right: no-one took it seriously.

But then something happened ... Irina bottled her first “serious” Chenin in a fetching blue bottle. It was a smash hit, a marketing coup because people were buying it like the proverbial soetkoekies!

(Unfortunately more for the bottle than its contents ...) However, it showed there was a market for it and people were prepared to pay a bit more for Chenin.

Others followed suit with winemakers such as Jeff Grier of Villiera, Francois Naude of L’Avenir, Ken Forrester, Martin Meinert and Jean Daneel showing this grape some love. They ensured that it was picked at optimum ripeness, not too early or too late. They stopped uprooting old vines. They even put the wine into oak – which many other winemakers thought was sacrilegious and a waste of good money.

Now there are more Chenins on the market than you can shake a stick at, South Africa has overtaken France and are (unofficially!) considered the World Champions of this grape variety and furthermore, the best examples command top prices. There is a market which is happy to pay R350 for a super-special wine from 40- or 50-year-old vines, limited in quantity, because they know it’ll reward them with unbelievable drinking pleasure.

The other thing is that because of these top-notch, high-end examples wowing people the world over and helping to burnish South Africa’s winemaking reputation, the quality and standard of Chenin Blanc under R100 has risen too.

“A rising tide floats all ships,” the saying goes.

The improvement – and excitement – provided

by Chenin Blanc has been good not only for the category, but for other wines and the South African industry’s reputation.

Roll on 2020! I feel it’s going to be a great year.

FIONA MCDONALD CHEERS EDITOR

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INTEGRATED MEDIA Publisher Shayne Dowling shayne@integratedmedia.co.za Editor Fiona McDonald fiona@integratedmedia.co.za Art Director Claire Horner studio@integratedmedia.co.za Advertising Shayne Dowling shayne@integratedmedia.co.za PR & Promotions Dee Griffin dee@integratedmedia.co.za Photography iStockphoto.com Contributors Clifford Roberts, Lucy Corne, Emile Joubert, Hector McBeth, David Bowman, Teresa Ulyate, Gerrit Rautenbach, Brad Cartwright Head Office Cape Town Tel: 021 685 0285 Address Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address PO Box 259, Rondebosch, 7701 Printing Novus Print Published by Integrated Media for TOPS at SPAR

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@CheersMag JA N / F E B 2 0 2 0

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JAN / F E B 2 020 VO L4 6

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NO MOCKINGBIRD Tequila powers on

features 18 TASTING: TEQUILA TESTS THE TASTEBUDS

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28 RENAISSANCE GRAPE The rise in popularity of Chenin Blanc

4 THE SCOOP Diners Club Winemaker of the Year, a rare and special brandy from KWV, perfect pinks for summer and more.

32 WHERE’S IT AT? A round-up of the craft beer festivals in 2020

contents

regulars

36 KEEPING IT CORDIAL The latest on bitters, tonics and cordials

FROM THE EDITOR Starting the year with a clean slate

24 PERFECT SERVE The tangy succulence of a fresh, salt-crusted Margarita

38 ORANGE YOU GLAD? Mimosas to Screwdrivers, all bring the juice.

42 HOT BITES The best Old Fashioned in town and nibbly temptations for Valentine’s Day

60 THE LURE OF ZAMBIAN WATERS Fishing and fraternising

46 BLOGSPOT Getting corny with nachos

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50 EMILE JOUBERT’S COLUMN Emile Joubert se braaiwenke

55 THINGAMAJIGS Cool working kit

68 APPS Joox, Spotify & a host of others

56 DIARY NEWS What’s on and where

71 NEXT ISSUE Monochrome simplicity

64 MOVIES, MUSIC & BOOKS The latest movies, music and books

72 LOOPDOP An encounter in Prince Alfred Hamlet

66 BAYWATCH On standby at beaches and around the swimming pool

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Check out Cheers magazine online

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THE SCOOP DECADE FOR ROSEBUD Gabriëlskloof, the winery located on a softly rounded hilltop between Bot River and Caledon in the Overberg, celebrates the 10th release of what its cellar chief calls their “little darling”, the Rosebud Rosé.

“The 2019 Gabriëlskloof Rosebud Rosé continues our recent trend of producing a dry, light and deliciously moreish Provençal-style rosé,” said cellar master Peter-Allan Finlayson.

“We’ve also updated the label to

reflect this new, fresh approach.”

Flirtatious as the ocean breeze that cools the vines, Rosebud is a blended wine with the 2019 vintage comprising equal amounts of Syrah and Viognier.

“Expect luscious fruit on the nose – watermelon, papaya and strawberry,” he said. “The palate is lightweight and summery with a balanced acidity that adds freshness.”

His advice? Enjoy the Rosebud 2019 chilled, within a year or two of vintage.

100 NOT OUT In cricket terms, scoring a 100 runs is quite the sporting achievement. In the sport of wine and spirit rating, 100 pointers – the maximum – are extremely rare. In the modern era, only one South African wine has achieved the full house of 100 points and that was Kanonkop’s Paul Sauer 2015.

However, the KWV’s Centenary, an extremely rare connoisseur brandy (and also the country’s most expensive ever made!) came extremely close to perfection in the 2020 edition of the annual Platter Guide to South African wines, scoring 99/100.

The brandy – of which only 100 bottles were made – is a once off and sells for the eye-watering price of R100 000!

Crafted by KWV master distiller Pieter de Bod and his team, the spirit includes some of the very first brandy made by the KWV in 1926. And there’s also a portion from one barrel which was saved from a terrible fire on the premises in 1942. Making up the rest of the blend are some of the KWV’s rarest brandies, with the average age of these components being 37 years.

The brandy was released as part of the KWV’s centenary celebrations in 2018.

“To be recognised by the esteemed Platter Guide in this fashion is a huge honour,” said KWV CEO Boyce Lloyd. “KWV is exceptionally proud to stand among the Platter’s laureates for our limited-edition Centenary brandy. We were one of the first commercial distillers of South African brandy and we continue our tradition of crafting the finest brandies with pride.”

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SHADES OF SHIRAZ Robertson is known as the valley of roses – and within that valley Zandvliet Estate has established a rock solid reputation for producing quality Shiraz wines.

Zandvliet has decided to add another product to its line-up: a signature rosé ... from Shiraz, of course.

The quality of any wine is determined by the condition of fruit in the vineyard.

For this wine however, Shiraz grapes were specifically farmed to make highquality rosé. Within days of release, it was awarded a Double Gold medal at the Rosé Rocks competition, the dedicated championship for South African rosé wines.

“From the start, we were determined to create a wine that reflected the history of Zandvliet and its long heritage with Shiraz,” said winemaker Jacques Cilliers, who has been with Zandvliet since 2012. “We also wanted it to be a tribute to the unique characters who have shaped its story.

“We like to think of the long romance between Zandvliet and Shiraz having culminated this year in this ‘pink-feet’ rosé,” he said.

Zandvliet Shiraz Rosé is gold-pink in colour and offers rose petals, melon, strawberries and raspberry coulis on the nose. The palate is well rounded though refreshingly vibrant, packed with red fruit flavours and a long, floral finish.

STELLENBOSCH HILLS FLAGSHIP FIZZ Stellenbosch Hills has announced the launch of its first Méthode Cap Classique bubbly to join two other wines in its flagship range.

The maiden vintage bubbly, 2018 Anna Christina is made in limited quantity of 100% Chardonnay from a top-performing Stellenbosch vineyard and is the most recent addition to Sense of Place, Stellenbosch Hills’ standard-bearer range that puts the spotlight on the terroir of its Stellenbosch vineyards. The Sense of Place range also features a 2017 wooded Chenin Blanc titled Kastanjeberg and a Cape Blend, Suikerboschrand 2015.

The wine takes its name from Anna Christina Vlotman, the vivacious eldest daughter of Antonie Vlotman, a Stellenbosch wine pioneer. Vlotman was the first wine farmer of the Vlottenburg area that is home to Stellenbosch Hills. The Vlottenburg Cellar was established in 1945 and changed its name to Stellenbosch Hills in 2003.

“The focus on this single vineyard means only a very small volume could be produced,” said winemaker James Ochse.

“The Chardonnay we used hails from the producer farm whose fruit is reserved exclusively for our top-end wine ranges.”

He said the wine showed crisp acidity with Granny Smith apple tang and citrus notes, along with a tasty nutty yeastiness.

POPPING CORKS FOR TOKARA Family-owned Stellenbosch wine estate Tokara has just released only its second ever Méthode Cap Classique sparkling wine, the effervescent Tokara 2012 Blanc de Blancs.

Although it has only just been released to the buying public, this wine has already raked in more than its fair share of awards, having been a gold medallist at the Amorim Cap Classique Challenge in 2019 and been rated 94 points by respected British Master of Wine Tim Atkin.

This 100% Chardonnay is crafted from cool climate grapes grown on Tokara’s prized Elgin property.

The depth of flavour, elegance and complexity is impressive after spending more than five years on the yeast lees before disgorgement. The fine, consistent mousse interplays with aromas of freshly baked brioche, fresh apples and a hint of lemon blossom typical of Chardonnay. Delicate bubbles convey mouth filling flavours of toasted almonds, freshly buttered toast, notes of lemon and lime preserve and crisp minerality.

And setting the Tokara MCC apart is its unusual Butterfly bottle, specially designed to lend gravitas and sophistication.

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MAKE YOUR OWN RULES THIS SUMMER T R Y T H E H A I G C L U B L E M O N B U S H C O C K TA I L FOR A FRESH TWIST ON A CLASSIC.

INGREDIENTS: 37.5ML HAIG CLUB CLUBMAN SINGLE GRAIN SCOTCH WHISKY 75ML LEMON ICED TEA S O D A W AT E R LEMON WHEEL FOR GARNISH **ABV IS 2.25%

METHOD: COMBINE THE HAIG CLUB CLUBMAN AND LEMON ICED TEA OVER ICE IN A TA L L G L A S S .

T O P O F F W I T H S O D A W AT E R , A N D GARNISH WITH A LEMON WHEEL.

Not For Persons Under The Age Of 18.

JAPANESE HOSPITALITY Those South Africans fortunate enough to visit Japan for the Rugby World Cup last year would have experienced the Japanese concept of Omotenashi – or hospitality. One of the tenets of this philosophy is to pour drinks for guests.

The makers of Roku, a Japanese gin, are keen for South Africa’s legions of gin lovers to sample and enjoy their product. Over the festive season Roku had limited edition gift packs on offer in retail, featuring the beautiful etched bottle of Roku gin, two beautifully crafted ceramic drinking cups as well as a cherry blossom embellished box.

Roku believes their subtle, yet complex flavour profile can be attributed to the seasons and harvesting their botanicals at the precise timing in which they blossom and bloom.

The tasting note for Roku mentions its aromas of cherry blossom and green tea which give the gin a sweet, floral bouquet which then leads to the layered yet smooth palate with signature juniper alongside yuzu citrus. There is also a subtle peppery finish of crisp Japanese Sancho pepper that adds a spicy tail.

The perfect Roku G&T should not contain lemon but six slices or slivers of fresh ginger, one of the elements which goes into its making.

GROWTH OPPORTUNITY In the midst of tales of economic doom and gloom it’s nice to have good news to report. And that good news is a significant investment in a South African wine farm by a French wine business.

There is a new French-South African wine venture located on the slopes of Stellenbosch’s renowned Helderberg mountain. The Pink Valley property incorporates nine hectares of vines, the Pink Valley Restaurant and a winery, the only one in South Africa built and used exclusively for the making of rosé wines.

Pink Valley is owned by Oddo Vins & Domaines, a French wine company belonging to father and daughter Pascal and Lorraine Oddo, with wine ventures in Provence and Sancerre in France, Rioja in Spain and in Sicily, Italy. In investing in Pink Valley, the Oddos partnered with their compatriot and wine investor Bertrand Otto, whose knowledge of the global wine industry and special love of the Cape Winelands was the motivator for them to invest in South Africa.

According to Schalk-Willem Joubert, managing director and 8 w w w .t o p s a t s p a r. c o . z a

winemaker at Pink Valley, the Provençal roots of the Oddo family drove them to the Cape with the view of owning vineyards and making classic rosé wines in a country they deem to be one of the world’s leading wine-producing nations.

“At the heart of the Pink Valley concept lies the continual growth in popularity in Rosé wines world-wide and the Oddo family’s vision of making a unique style of Rosé expressing the terroir through a wine they are familiar with,” said Joubert.

“Internationally Rosé sales are maintaining an upward curve, and along with this there is growing recognition and acceptance of premium-priced, quality rosé wines.”

The first Pink Valley Rosé is from the 2019 vintage and incorporates the grape varieties Grenache, Shiraz, Sangiovese and Cinsault. The wine was made in Pink Valley’s winery equipped for rosé production exclusively, with a capacity for 200 tons of harvested grapes.

Pascal Oddo, owner of Oddo Vins & Domaines that began the Stellenbosch Pink Valley project in 2018, said South Africa was becoming a soughtafter destination for international wine companies.

“The country’s history in vini- and viticulture, the spirit of innovation among the modern wine community and some of the most magnificent terroir-offerings anywhere in the world make South Africa one of the most attractive wine countries for French wine companies such as ourselves to invest in,” said Oddo.

DISARONNO WEARS DIESEL Creativity and originality are brand intrinsic shared by fashion label Diesel as well as alcohol brand Disaronno – so it made perfect sense for the latter to mix up its look for the seventh time, and customise its new Limited Edition offering.

“Disaronno wears Diesel” is a Limited Edition bottle run, with a bold, iconic style that shows Disaronno’s instantly recognisable logo wrapped in an eye-grabbing camouflage denim pattern (denim is Diesel’s signature textile).

Diesel is an internationally recognised house, always on the cutting-edge—not just in terms of its immense product offering, but also in regard to social initiatives, branding efforts, and progressive thinking.

“Every year, the announcement of the Disaronno Limited Edition is an important international occasion, which we always look forward to. This year, the Disaronno bottle, with its unmistakable shape, takes on an unexpected look full of character. It is the perfect blend of Italian style and modernity,” said Augusto Reina, CEO of Illva Saronno Holding.

Through this project, Disaronno supports the OTB Foundation, Diesel’s parent company’s philanthropic arm, fully embracing its motto of “Brave Actions for a Better World.” In Italy and at a global level, the Foundation is involved in social initiatives focusing on three principles: sustainability, innovation and direct social impact.

ZIN GIN The gin scene in South Africa is crazy – and Stellenbosch wine estate Blaauwklippen is adding to the madness!

The wine farm is known for championing the grape Zinfandel and this is what’s providing the inspiration for the bright crimson Zin Gin, the leader of their pack of three new gins.

“Together, Zin Gin, Garden Gin and Farm Gin reflect the key elements that give Blaauwklippen a special place in the history of South African wine and farming, combined with our spirit of innovation that puts a fresh spin on tradition and offers consumers new ways to experience familiar products,” Blaauwklippen marketing manager Johan van Dyk said.

Distilled Zinfandel juice lends the special edition Zin Gin its distinctive deep crimson colour and a fresh flavour, with an exotic, warm and spicy note. Traditional juniper berries combine with cinnamon, coriander, angelica root, grains of paradise, orris root, almonds and lemon result in aromas of pine, blackcurrant, red wine tannin and sweet-spicy cinnamon notes.

The Farm Gin is the flagship – juniper based with 11 botanicals – and is clear and complex. Honeysuckle, herbs and geranium vie with piney juniper notes and zesty grapefruit. Garden Gin is the easy drinking more traditional one of the trio.

Van Dyk said all three gins were made by vapour distillation where the delicate flavours and essential oils of the botanicals are gently and slowly extracted and infused into the spirit as vapour, rather than coming into contact with the liquid, resulting in a refined and elegant gin.

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DIEMERSDAL GOES KIWI New Zealand’s wine industry is built on Sauvignon Blanc. It’s the one grape that the wine drinking world associates with the land of the long white cloud – and Marlborough is the pre-eminent region where it’s made.

South African Sauvignon Blanc specialist Thys Louw of Diemersdal estate in Durbanville visited New Zealand ... and decided to make his own wine there and ship it back to South Africa! Louw is seriously crazy about the grape and makes no fewer than seven individual Sauvignons Blanc ... as well as a Sauvignon Rosé and noble late harvest!

Even though he’s made Sauvignon Blanc for 20 years and was already well acquainted with New Zealand’s signature exuberant style, Louw admits that his eyes were opened when visiting in 2016.

What impressed him and his father Tienie was the meticulous viticulture.

“The vineyard practices, the approach to Sauvignon Blanc in the wineries and the local wine community’s united focus on the variety, it all got under my skin,” he said. It was like an itch that needed

to be scratched. “I began toying with the idea of offering South African consumers a taste of Marlborough’s pungent, expressive Sauvignon Blanc under a Diemersdal label.”

At the beginning of 2019 Louw was back in Marlborough as the South African representative at the annual Marlborough Celebration of Sauvignon Blanc, an international conference focussing on the cultivar. And outside of the formal duties, he teamed-up with well-known local winemaker Ben Glover from Glover Family Vineyards to initiate Project Diemersdal Marlborough Sauvignon Blanc.

“Marlborough has over 20 000 ha of Sauvignon Blanc planted on a diversity of terroir,” he said. But his heart was firmly set on a specific sub-region known as Dillons Point.

Mild summers, cold winters and substantial variation in day and night temperatures make Marlborough an ideal region to ripen Sauvignon Blanc grapes.

So when Louw returned to Durbanville to deal with his farm’s harvest, Ben Glover vinified the grapes he’d sourced from Dillons Point.

Louw says the final results – now bottled and shipped to South Africa – are exactly what he was looking for. “The Dillons Point area of Marlborough is renowned for producing stunning pungent wines of power, finesse and vibrancy. And you find it in our Diemersdal Marlborough Sauvignon Blanc, those characteristic tropical notes of granadilla, gooseberry and kiwi-fruit, all harnessed by a firm, bracing freshness.”

CANNY MOVE It’s becoming a thing – wine in cans, that is. Over the years there has been substantial resistance to wine in a can with consumers believing that the can detracted from the image and quality of the product.

However, Chateau Del Rei bubbly in a can is making people change their minds with two new sparkling wines added to the original sweet Chateau Del Rei. A crisp and refreshing dry and a semi-sweet Rosé have extended the range and covered a lot more bases.

It’s the ideal wine-on-the-go for relaxed picnics, outdoor movie nights and open air concerts or even if you just want a single serve of bubbly and don’t feel like opening up a whole bottle. Lower in alcohol than most other sparkling wines, the convenient bubbly means it’s possible to party all summer long. There is no need to overthink wine jargon or struggle to open corks – simply pop the tab on the can and indulge.

Chateau Del Rei sparkling dry, is invigorating, made in a brut style of predominantly Chenin Blanc grapes, the fresh and fruity sparkler is ideal for sushi, oysters and poached salmon. The vivacious sparkling semi-sweet Rosé is spot-on for summer sipping since it’s a lively blend of Muscat, Chenin Blanc and Pinotage with a seductive rosy complexion.

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WINE CHAMPIONS It’s the crowning glory of a winemaker’s career: being able to claim the Diners Club Winemaker of the Year title. To date, there have been only 38 previous recipients.

Danie Keulder of Nitida was the person who was deemed worthy of the 2019 honour for the 2017 vintage of Nitida Pinot Noir.

Having won R50 000, the ever modest and humble winemaker now cannot make up his mind whether to travel to New Zealand or France to visit Burgundy, the heartland of Pinot Noir.

“It feels pretty good,” he said of his win, “but humbling at the same time.” And true to form he pointed out that making wine is a team effort so paid tribute to all those involved in getting the wine into the bottle – from the vineyard team to the cellar workers.

At the turn of the millennium it was decided to add an additional category and award a prize for emerging talent so the Young Winemaker of the Year was introduced. Entrants need to be under the age of 30 at the time of the awards – and where the main award is confined to a single category of wine which varies from year to year, there’s broader scope with the “junior” category being either red or white wine.

Stellenrust winemaker Herman du Preez won R25 000 as well as a trip to a winemaking destination of his choice by impressing the judges with a very unusual 2018 The Apprentice white Cinsaut.

IRISH MEETS INDIAN PALE ALE New to South Africa is Jameson Caskmates IPA Edition.

The famously triple-distilled Irish whiskey is finished in barrels previously used for Indian Pale Ale beer! Irish Distillers, producers of Jameson whiskey, revealed that this is the next chapter in a story which began in 2013 when Midleton Distillery master distiller Brian Nation and Dave Quinn, a master of whiskey science met Shane Long, the founder and head brewer of Franciscan Well while in a pub in county Cork.

Somehow, the whiskey lads agreed to provide some Jameson whiskey casks to Franciscan so that Long could see their influence on Irish stout. Of course, when the barrels were returned to the Midleton distillery, Quinn refilled them with spirit - and that resulted in the Jameson Caskmates Stout Edition.

Dave Quinn, Master of Whiskey Science in Midleton Distillery, commented: “Without the curiosity and collaboration that took place that night in Cork and the expertise, passion and dedication that followed, we may have missed out on what has become a staple innovation within the Jameson family.”

With the creation of Jameson Caskmates IPA Edition the Midleton Masters have developed the ideal whiskey to enjoy on the rocks, with tonic or alongside your favourite local craft IPA to further reveal the notes of hops and citrus brought by the IPA finish.

“It’s great to see the range growing so that more craft beer and whiskey fans in South Africa can experience Jameson Caskmates, as it was meant to be enjoyed, paired with a fine ale. Whether you’re a Pale Ale fan, Jameson Caskmates is the right companion for your beer,” said Radley Conner, Marketing Manager, Jameson South Africa.

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SPRITZY BUT SEDUCTIVE Calitzdorp is the Klein Karoo town which has made the port-style category of fortified wine its own. But the town’s wine producers do more than just make wines which taste of Christmas cake ...

De Krans, for example, has made a Moscato Perlé since 2012, referencing the popular Italian Moscato d’ Asti style of lightly fizzy, slightly sweet wine. And it’s one of their best sellers with consumers loving its fun and unfussy nature as well as the fact that it’s low in alcohol.

De Krans premium Moscato white offers ripe litchi and honeyed apricot notes, along with its signature floral perfumed notes so indicative of the fragrant Muscat grapes used. It’s got a light fizz and just 7.5% alcohol which means it’s ideal for summertime enjoyment.

The red equivalent is slightly more complex and nuanced because Pinotage fruit is blended with the red Muscat grapes. Bright red berries, spice, blackcurrants and signature Muscat perfume can be found on this example – and that complexity makes it ideal for a range of food pairing options, as does its 8.5% alcohol.

IN CINEMAS FEBRUARY 7 © 2019 WBEI and © & TM DC Comics

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SA EVOLUTION

MEXICO’S FAVOURITE SPIRIT HAS BEEN THROUGH BOOM AND BUST PERIODS – AND IS CURRENTLY GOING THROUGH ANOTHER BOOM. HECTOR MCBETH TAKES A VERY PERSONAL MEANDER DOWN MEMORY LANE WHILE LOOKING AT THE TEQUILA SCENE IN SOUTH AFRICA.

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SPIRITS |

TEQUILA

T

here’s no doubt that growing up in the 1980’s, the tequila ritual would have been witnessed at some point. Picture a casual Saturday braai with family and friends gathered for a few grilled chops or wors rolls. The mood in the entire room altered, becoming anxious as the adults gathered around a square bottle with shooter glasses, a salt shaker and wedges of lemon. (It was the 80’s – limes were definitely not a thing!)

Salt was carefully poured on the left hand, licked off followed swiftly by the shooting of the bright clear spirit and then a rapid bite into the lemon wedge. Without fail, faces were pulled into a variety of different expressions at the hit of salt, spirit and then mouth puckering acidity. Amazingly, the initial look of trepidation, anxiety and in some cases, pure horror, was always followed by relief and possibly even euphoria: “TEQUILA!” For some reason, as a young man this led me to believe that Tequila was a drink to be feared. I could never figure it out: was it the ritual that people enjoyed or what rapidly transformed the anxious anticipation to joy?

Once I started drinking, Tequila was on the ”no go” list. In my mind I had decided it was a fad and probably not worth getting involved in. But as it happens, I eventually took the introductory step with Tequila Slammers. They were a much easier approach to this voodoo drink. Using an old-fashioned tumbler, pour one shot Tequila and one shot ginger ale, swirl the ingredients and slam on the counter releasing the fizz and down the hatch.

The bubbly fizz and sugar were a lot easier to cope with than salt and lemon! After all, we were boisterous young men seeking attention.

Early on in my bartending career, I realised the quickest way to earn some good cash was promoting the first round of Tequila shots. By then, South African consumers were able to choose between silver or gold. The latter was served with an orange slice and brown sugar. Yet there was one regular customer who ordered Margaritas from me – but insisted that we use the orange liqueur Cointreau as the triple sec and nothing else. Furthermore he insisted that we source fresh limes and squeeze them for the drink. None of that lime cordial nonsense for him – and ONLY flaked sea salt for the rim. Consequently, it meant that our bar soon grew a reputation for serving the best Margaritas in town!

The nineties and noughties saw Mexican themed restaurants start to pop up everywhere and Margaritas and Tequila 16 w w w .t o p s a t s p a r. c o . z a

ABOVE: The spiky leaves of the distinctive blue agave cactus protect the cone – or pina – at the heart of the plant; the cone which is ultimately cooked and fermented into the potent white spirit of Mexico.

shots flowed. We also saw Margaritas turned into pink and blue frozen drinks on the back of the Daiquiri momentum. Then in early 2000 disease struck Mexico and wiped out huge amounts of agave cactus plantations. As the average agave plant requires eight years to grow before it can be harvested it had a disastrous impact on Tequila production.

Education on Tequila started seriously for the first time and consumers were taught that there are essentially two types of Tequila.

There was a worldwide Tequila shortage. This opened a window of opportunity for a South African version of agave spirit to flourish. (The word Tequila refers to the delimited geographical region in Mexico and thus cannot be used by anyone outside the region.) It was a short-

lived success, but South Africa still has the potential to produce in excess of one million litres of agave spirit per annum.

This shortage also meant that most Tequila being consumed at the beginning of the millennium was Gold Tequila. The wheel had turned full circle and the market was back to enjoying the spirit as a shot with lemon or lime – but typically the Tequila was stored in a freezer or served in a Margarita straight or frozen.

Once the agave shortage in Mexico dissipated around early 2010, Silver Tequila started making a comeback.

Interestingly, this allowed an opportunity for education – or as the Americans would put it “a teaching moment”: the market start questioning the difference between Gold and Silver.

Education on Tequila started seriously for the first time and consumers were taught that there are essentially two types of Tequila. 100% blue agave Tequila and Mixto which means the Tequila is made using a minimum 51% blue agave then blended with typically a cane spirit.

The terms Blanco, Reposado, Añejo and Xtra Añejo and Mixto start to find their way onto bottles and specialist Tequila bars start to emerge. Mexican themed restaurants that had all but shut down started reopening but were far more about authentic Mexican cuisine and experience than previously. (In an interesting aside, because of the flirtation with all things Mexican, candy skull art really started to show momentum.)

Blanco, Silver, White or Plata is the purest form of Tequila or Mixto that is off the still or rested for four weeks in stainless steel. Gold Tequila is typically a Mixto that has been coloured or blended with a reposado.

Reposado means rested in a wood barrel for a few months.

Añejo means matured in wood for at least one year and Extra Añejo a minimum three years maturation in wood and barrel size a maximum of 600 litres.

As these Tequilas became more widely available, the incredible nuances created by the wood aging enhanced the drinking experience. Consequently, Tequila started being consumed in much the same way a single malt whisky or Cognac would. Whilst there is still a lot of education required, Tequila has over the last decade found itself reflecting on

its 500-plus years of history, authentic production and artisan-style and creating an image to aspire to. So much so that people are quite happy to pay R3 000 for a bottle of Don Julio 1942!

Tequila in South Africa is set to stay.

It is currently the fourth biggest market in the world and strengthening.

Celebrities such as E40, Carlos Santana, AC/DC, Justin Timberlake, P Diddy to name a few certainly have helped Tequila brands grow over the last decade. Then there are those like Sammy Hagar the ex Van Halen and Chicken Foot front man has had two brands: first Cabo Wabo and then a joint project with Adam Levine called Mezquila, which is a blend of Mezcal and Tequila. Arguably the most successful has been that of George Clooney and his Casamingos brand,

launched in 2013 which was then sold to drinks giant Diageo for a cool $1 billion! Is it any wonder that the demand for Tequila is currently outstripping availability?

Back in South Africa, we see new brands appearing all the time. Espolon and Herradura with their extra maturation; Fontaleza with every bottle hand-blown makes each uniquely individual and bespoke. José Cuervo and Olmeca remain the market leaders but have introduced their reposado and aged versions – and been matched step for step by El Jimador.

(A brand, coincidentally, that celebrates the artisanal production by cutting the agave pinas in age old traditional fashion.) Fastgrowing Patron used its coffee infused XO Café version to make its breakthrough into the market but has shown its strength by growing the Blanco market.

Whatever the strategy used, Tequila in South Africa is set to stay. It is currently the fourth biggest market in the world and strengthening. The rituals attached to the consumption of Tequila remain as does the anxiety and the eventual euphoria. As in life, there are many facets to this fascinating spirit which elicit a range of emotions – and makes it a journey worth taking.

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TA S T I N G |

TEQUILA

TALKING

TEQUILA SOUTH AFRICANS LOVE TEQUILA. IT’S WHY THE COUNTRY IS THE FOURTH LARGEST MARKET FOR IT IN THE WORLD – AND GROWING. BUT THE PERCEPTION OF TEQUILA BEING A HARSH, FIERY, WINCE AND GRIMACEINDUCING SPIRIT IS DUE FOR AN UPGRADE, AS THIS TASTING DEMONSTRATED.

TASTER S: HEC TOR MCBE TH, C LIFF ORD ROBER TS, SHAYNE DOWLING, GRANT SAYER S OF THE STOLI GROUP, JAN LAUB SC HER OF DRINKSFEED, JEAN BUC KHAM OF THE GIN BOX AND FI ONA MC DONA LD.

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here were eyebrows raised and a bit of trepidation expressed at the start of the tasting. After all, it’s not every day one gets to sample 16 different Tequilas across the stylistic spectrum.

Spirit aficionado Hector McBeth provided a briefing on the styles ... mixtos/ blanco, 100% agave, reposado and añejo descriptions and definitions, just to refresh the memory.

The 16 spirits were divided into four separate flights with the mixtos/blanco up first. These are essentially either pure agave Tequila straight off the stills or mixed with cane spirit. Flight two comprised the reposados, flight three the 100% agave and flight four had just two añejo.

Jan Laubscher hit the nail on the head when he pointed out that consumers are so used to tasting panels assessing

whisky and brandy – even gin – but Tequila was not given the same attention.

“There’s respect for Single Malt whisky, pot-stilled brandy and even the blended categories of both but Tequila not so much...”

The mindset and appreciation needs to change – and after this particular exercise, all present felt like donning armour and going into battle to promote the cause of this overlooked spirit. Everyone thinks you shoot a glass with salt, lime or lemon to get the party started but there’s a surprising amount of subtle differences between the various producers and brands.

Tasters found themselves expressing disbelief at getting mint, vinegar and even shy floral notes on both the nose and the palate of so many of the spirits on the tasting bench.

“I honestly didn’t expect to find this much diversity,” said Jean Buckham of the The Gin Box. “I’ll be looking at Tequila with a huge amount of respect in future. And also urging friends to line them up and seriously taste them alongside each other to see the differences.”

Hector said people should also start looking at the añejo category because this is where a lot of Tequila producers are focussing their efforts, aging spirit for at least a year in barrels which had previously been used for Bourbon. Being smaller volume American oak barrels, the American white oak imparts a sweet vanilla and caramel spice to the maturing spirit which adds an extra element of appeal.

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TA S T I N G |

TEQUILA

FLIGHT ONE

JOSE CUERVO TRADICIONAL

Subtle floral perfume with almond and marzipan or nuttiness, Fiona found.

That nuttiness as well as a slight vegetal, green note was apparent in the mouth, along with shy violets.

Smooth in texture with a touch of licorice on the aftertaste, Hector said.

JOSE CUERVO ESPECIAL

“It’s got a typical vegetal agave nose,” said Jean.

Good concentration of spirit in the mouth, warm and peppery. Green vine leaves and a light balsamic vinegar note that comes through along with a husky sweetness, said Hector, pointing out that agave syrup is very sweet so consumers shouldn’t be surprised to find it.

OLMECA ALTOS

The Altos kicked off with a bright saline note, Jean said while Hector stated it was the most balanced spirit in the first flight.

“Soft, dry with powdered ginger heat,” he said.

Shayne again appreciated its length of flavour while Clifford noted a gentle smokiness.

EL JIMADOR BLANCO

Noticeably different to the others in this flight – quite minty. Even a hint of aniseed toothpaste, Clifford found. Understated and subtle – not an “in-yourface” spirit, Shayne said, finding it smooth with a lingering finish.

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ESPOLÒN BLANCO

Brisk discussion about this spirit.

“I’d say this is a sipper because you have to think and pay attention to it.” Hector agreed saying he’d found cut green chillies, layers of flavour with some balsamic vinegar and spirit warmth. It had a rich warmth, Jan and Grant noted.

FLIGHT TWO JOSE CUERVO ESPECIAL

Distinct agave vegetal aromas, said Jan. Clifford likened the nose to vegetable stock. Jean found it sweet on the palate with a caramel richness counterbalanced by a vivid spirit note. Fresh ginger bite too.

SICARIO REPOSADO

The locally produced spirit was one which evoked quite a lot of comment. Smoky braai grid, green peach and succulent plants with a big coffee liqueur flavour and aniseed sweetness.

“Unlike anything else on the table,” said Shayne who pronounced himself “pleasantly surprised” by its boldness.

ESPOLÒN REPOSADO

FLIGHT THREE JOSE CUERVO TRADICIONAL REPOSADO

Leafy aroma with warm spices and again cut green chillies, said Hector.

Layered, with a hint of jasmine. Clifford liked the simple, straightforward peppery spiciness of the spirit.

EL JIMADOR REPOSADO

Comments for this one ranged from Cream Soda (Shayne) to mint jelly (Fiona), vanilla cupcake (Jan) and ginger beer (Clifford)! Hector said other than drinking it, he’d be happy to wear it as a cologne! Subtle, rounded and smooth. “Would work exceptionally well in a Margarita,” said Hector.

Walnut, ginger and gentle pear aromas and even flavour. Salted caramel notes with sandalwood was Hector’s note while Shayne found butterscotch and Jean English Toffee.

Creamy but with shy notes of hard candy and a gentle hum of heat.

HERRADURA REPOSADO

Another interesting one with Shayne finding soy sauce and Clifford sweet sawdust. There were notes of Hot Cross Buns – a sort of yeastiness with some raisin and sultana nuances while Jan found a sweet vanilla vibe going on.

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TA S T I N G |

TEQUILA

DON JULIO

Honeyed toffee, syrup and caramel on the nose. “Really rich mouthfeel which heads towards that sweet honeyed note and then the all spice kicks in at the end,” said Hector. An excellent example of a very good 100% agave.

Ideal to sit and sip because it’s so smooth and refined.

OLMECA ALTOS REPOSADO

Bran husk and autumn leaves, Fiona said. Strong vegetal agave character, both Jean and Hector found. Ripe with layers of jasmine, agave, white pepper and dolmades.

KAH

“This is like the Mediterranean,” said Jean. “There’s a salty/ briny, olive tang to it.” Other tasters picked up similar notes – like tomato and pizza, herb notes but with lovely sweet smoothness and spicy kick.

Gentle and contemplative.

FLIGHT FOUR KAH AÑEJO

HERRADURA AÑEJO

Elegant with a grassy note, Clifford found while Jean noted fudgey, tin roof icecream flavour – which Jan experienced as a spicy, ginger cake element. Hector said it was reminiscent of a workshop with sawdust and green fruit. Smooth.

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Salted caramel and coffee boldness. Jan found this spirit quite textural and almost oily on the palate.

Green agave, for Hector, which rolled into freshroasted coffee beans with a smoky kick. “It’s almost got a peated vibe,” he said.

The panel found it difficult to select a favourite in the last flight because both were so good. They decided to call it a draw although the funky painted Kah skull packaging came in for special mention.

SEVEN COLOURS SUNDAYS & SCOTCH

Tommie’s Margherita 50ml Don Julio Reposado 25ml Freshly Squeezed Lime Juice 25ml Agave Nectar METHOD: Shake and strain GLASS: Tumbler with cubed ice GARNISH: Orange Peel

WORTH

Sharing.

Not For Persons Under The Age Of 18.

PERFECT SERVE

MARGARITA:

35 ml Tequila

20 ml Cointreau or Triple Sec or orange liqueur 15ml fresh lime juice

Pour all ingredients into shaker with ice. Shake well and strain into a cocktail glass rimmed with salt.

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VARIATIONS:

The orange liqueur is central to a good margarita, adding its sweetness to counter the spirit of the Tequila and the tang of the lime juice. Generally either Triple Sec or Cointreau are used but Grand Marnier is also an option. Blackberry-flavoured liqueur is another alternative.

Frozen margaritas are essentially a melted alcoholic granita! The ingredients can either be poured over crushed ice or whizzed up in a blender with a few ice blocks.

MARGARITAVILLE ...

IF THERE’S A SPIKE IN TEQUILA SALES WORLDWIDE IN FEBRUARY, IT’S BECAUSE THE 22ND IS INTERNATIONAL MARGARITA DAY ... AND IT’S A SATURDAY!

T

he margarita has been America’s favourite cocktail for decades.

Some experts believe the reason for this is that the ostensibly simple cocktail hits a trifecta of flavour combinations.

Cocktails are frequently sweet – too sweet for some – but then you get those which are both sweet and sour. Introducing the tangy note to a mixed drink balances the sweetness. What the margarita does is take the cocktail into a different dimension by adding a salty element which in turn keeps the consumer coming back for another sip ... and another ...

Whether that’s by design or accident is anyone’s guess. In fact, the origins of the margarita are somewhat opaque with no-one being able to say with any great certainty that it was developed by one person on a specific date. There are many theories ...

For anyone who doesn’t know what a margarita is, Wikipedia defines it as follows: “A margarita is a cocktail consisting of tequila, orange liqueur and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large glasses, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or Champagne coupe.

Cocktail historian David Wondrich, author of Imbibe!, wrote that the margarita is the same drink as the daisy, a cocktail

popular during Prohibition – but with Tequila substituted for brandy. (Margarita is also Spanish for “daisy”.)

As Wikipedia states: “There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita creation myths.”

So what’s the mystery about the drink’s origins?

The origins of the margarita are somewhat opaque with no-one being able to say with any great certainty that it was developed by one person on a specific date. There are many theories ...

In the 1937 Cafe Royal Cocktail Book, there is a drink detailed which has the same ingredients in the same proportions as the margarita – but it appears under the title of The Picador. The most popular story of its origin is linked to Carlos “Danny” Herrera who claimed to have invented it at his Rancho La Gloria restaurant in 1938.

The tale is told that a patron – Marjorie King, a Ziegfield dancer – claimed to be allergic to many spirits but not Tequila. Yet she didn’t want to drink the Tequila neat – so he added some orange liqueur and freshly squeezed lime juice. Hey presto!

The margarita.

Others who claimed to have mixed up the first of America’s favourite cocktails include Francisco “Pancho” Morales, allegedly at Tommy’s Place bar in Juarez, Mexico, in July 1942. And then there was the Dallas socialite Margarita Sames who claimed to have concocted the drink for guests at her Acapulco holiday home in 1948. Hotelier Tommy Hilton was apparently in attendance and “liberated” the idea for his Hilton hotels. But this was disputed because Tequila brand José Cuervo ran an ad campaign for their spirit in 1945 – and used the tagline, “Margarita: It’s more than a girl’s name.”

Ultimately, the best guess is that the margarita evolved from the popular daisy drinks from the 1930s which were a mix of alcohol, citrus juice and grenadine served over shaved ice. There were whiskey daisies, brandy daisies and gin daises – so it’s not too much of a stretch of the imagination to believe that there must have been a Tequila daisy at some point.

Also not too hard to appreciate that the Spanish title for this Mexican-styled daisy drink would be margarita.

Vinepair.com reports that it’s the most popular cocktail in America with something like 18% of all mixed drink sales being margaritas. They have also spawned a host of flavour variants too – from strawberry and raspberry to pineapple, mango, cucumber and mint and even green tea or pomegranate.

But always with the mandatory salted rim, of course.

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A D V E R TO R I A L |

IN THE PINK

PINK IS THE COLOUR OF CANDYFLOSS, MARSHMALLOWS, CHUBBY LITTLE BABY FEET AND OFTEN STEREOTYPICALLY ASSOCIATED WITH GIRLS. AND IN FEBRUARY, WITH VALENTINE’S DAY BEING RUTHLESSLY MARKETED EVERYWHERE YOU LOOK AND SHOP, IT’S THE COLOUR OF ROMANCE.

U

seless and archaic information can be utterly fascinating – if you have a curious mind, that is. There are many expressions we use daily that have interesting origins. Like minding your p’s and q’s which is a way of telling someone to mind their manners or the way they behave. And that came from the days when people in pubs in the United Kingdom would drink on the honour system, not paying after each drink as we generally do nowadays.

They’d have to keep track of how many pints and quarts of beer consumed – or p’s and q’s for short ...

So what about being “in the pink”?

(Not to be confused as something on a spectrum between being in the black or in the red... which many folks are after the recent festive season’s indulgence!)

Well, the website grammarist.com has an interesting take. Being “in the pink” is an English expression which means to be in good health – at the peak of form and in great condition. It apparently dates back to the 1500s when pink referred to a particular flower, the dianthus, rather than the colour pink. In fact, pink was only attached to the colour we associate the word with at the end of the 1700s and early 1800s!

Pinks, the flowers, were thought to be the absolute epitome of great floral design at the time – and consequently, the word or expression was taken to mean the height of excellence, the best it could be.

But pink – the colour – and Valentine’s Day have become inextricably linked and this commercial event celebrates it from hearts and flowers to chocolates and fancy drinks. If you’d like to impress the love of your life with your cocktail skills here are a few suggestions of fun pink drinks. And if you make them using Beefeater’s Pink Gin, you’re already half way to a winning recipe!

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STRAWBERRIES AND COCONUT CREAM 35 ml Beefeater Pink Gin 2 scoops of coconut ice cream 45 ml coconut water 35 ml strawberry puree Top with rosé bubbly TO ASSEMBLE: Add strawberry puree to a highball glass.

Blend Beefeater Pink, coconut ice cream, coconut water until just smooth.

Pour into the glass over the puree.

Top with bubbly.

Take it to the next level by garnishing with dried coconut flakes and/or dehydrated strawberries.

Since February in South Africa is likely to be hot, the Pink Refresher might be an option. It’s a low calorie take on a Collins.

PINK REFRESHER 35 ml Beefeater Pink Gin 25 ml pomegranate juice 20 ml honey syrup (mix honey and water in the ratio 1:1) 15 ml fresh lime juice Topped with sparkling water TO ASSEMBLE: Add Beefeater Pink, pomegranate juice, honey syrup and fresh lime to a cocktail shaker.

Shake and strain into a high ball glass.

Add ice and top with sparkling water.

If you’d like to garnish it, add a twist of lime zest and a few pomegranate seeds.

Drink

WINE |

CHENIN BLANC

THE QUEEN,

STEEN CHENIN BLANC AS A GRAPE VARIETY WAS SORELY NEGLECTED FOR DECADES. NOW IT IS ARGUABLY SOUTH AFRICA’S STRONGEST CALLING CARD IN FOREIGN MARKETS AND LOCAL CONSUMERS CAN’T GET ENOUGH OF IT. FIONA MCDONALD TAKES AN AMBLE THROUGH THE 25 YEAR OLD PROGRESS OF WHAT USED TO BE CALLED STEEN.

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29

WINE |

CHENIN BLANC

I

t was a carthorse, plodding along, used for every possible style of wine – sweet, sparkling, dry, off-dry, blended with other grapes and even distilled to make brandy. Nowadays, Chenin Blanc is something of a show pony, prancing around the international market with a glossy coat, ribbons attached to its halter with its ears and tail up.

But a scant quarter of a century ago, Chenin Blanc was the nowhere grape.

Everybody had it but nobody took it seriously. It was planted because it was reliable. Good old Chenin! Want a grape that will deliver tons of fruit to send to the local co-operative? Chenin. Want something that you can make thousands and thousands of litres of bulk wine with? Chenin. Want to make a sparkling wine but can’t afford to buy Chardonnay? Chenin. Got a surplus of wine left in tanks unsold? It was probably Chenin Blanc which was then destined for the distilling plant to be turned into brandy!

In the early to mid90’s that all changed.

Looking back with the benefit of 20/20

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hindsight, it’s quite remarkable just how rapidly it changed. Take for example the stats from the 2020 edition of the Platter Guide: Of the 124 wines which received the coveted “full house” 5 Star rating, 26 were Chenin Blanc. In contrast, Chardonnay received just 11.

And the producers of those stellar Chenins reads like a “Who’s Who” of the South African wine scene: AA Badenhorst, Alheit, Botanica, David & Nadia, Kleine Zalze, Sadie, Raats, Rall, Stellenrust and Van Loggerenberg to mention a few rock stars!

25 years ago none of them were on the radar. Heck, many of them were still riding their bicycles with training wheels ... THAT’S how quickly the scene has changed! The 1995 edition of the Platter Guide had as its top two Chenins Swartland Co-op and an export label for a British supermarket, Safeway. They were rated 4 Stars and were accompanied by just six 3½ Stars bringing the category tally for that year’s edition to 38. That’s all the dry wine examples listed.

There were plenty of off-dry and sweet bottlings ... 101 to be precise. Yet few of those wines proclaimed Chenin Blanc on their labels. They were generally bottled as Steen or Stein or a generic Blanc or some other made up faux French name.

But then along came a dynamic duo – Irina von Holdt and Ken Forrester. Von Holdt was a Cape Wine Master, who tasted for the Platter Guide and the Wine of the Month Club who believed – passionately – in the future of this humble grape which at one point made up fully one-third of all of the country’s vineyard plantings.

People scoffed when they heard her say – vehemently – that Chenin Blanc was capable of greatness. They tagged her with the title Queen of Steen and generally accompanied that tag with a chuckle, as if to say “what does this crazy woman know?!”

She was smarter than the lot of them and plugged away at her passion project, starting with Blue White – a dry Chenin sold in an eye-catching vivid blue bottle.

It caught the imagination of consumers starved of anything remotely creative or innovative and sold like the proverbial hot cakes!

Here’s the introductory paragraph from the 1995 Platter Guide: If ever there were a variety that needed a fairy godmother to wave a wand and transform her, it’s South Africa’s trusty Chenin Blanc,” says Irina von Holdt, Cape Wine Master. It’s she who’s done the most to magic up a modern revival of this country’s most ubiquitous grape. “Waving a wand” is far too floaty and languid to describe her campaign to dig Chenin out of the sugar bowl and whip it into its rightful place – “on the table with the great white wines of the world”. This is Joan of Arc, not Sugar Plum Fairy stuff, and she rides into battle as acting chair of the Cape’s newly formed Chenin Blanc Association. Not solely a producers’ body, it’s involving all sectors of the industry, plus consumers.

Viticulture, oenology and marketing research, and the training of a specialist tasting panel, narrow-focussed on Chenin, are underway.”

And in that guide it was Von Holdt’s Old Vines Chenin Blanc 1998 and Old Vines Barrel Reserve Chenin Blanc 1998 – the maiden release – which got 4 Stars in the guide.

She had a trusty wingman, a sturdy knight in shining armour aboard a white steed if ever there was one! Ken Forrester, the former restaurateur turned wine farmer.

Here’s his Platter Guide intro from 1995: “When Ken and Teresa Forrester decamped from Johannesburg to a three centuries old farm below the Helderberg in 1993 their first motivation was ‘to have the luxury of space to raise a family’ ... The idea was a quiet

South African consumers responded favourably to this style, having made the move to oaked whites quite comfortably with Chardonnay having set the trend a decade earlier. rural life. But Ken Forrester is too large, energetic and passionate a personality to sit about ruminating. In no time he’s become one of the most effective moversand-shakers in the winelands, challenging the establishment, driving changes – and with partner Martin Meinert, producing arrestingly avant-garde, food-cordial wines which have flown to fame far beyond local restaurants. But Chenin Blanc is his most serious addiction, and while there had been cheeps about rescuing the reputation of this ubiquitous grape in the Cape, when he lent his formidable weight and eloquence to the cause, it really began to roll.”

Between the two of them, and supported by numerous other players in the local wine industry who decided to “give it a go” and try something different, Chenin Blanc took off. Winemakers began experimenting with wood maturation, something they never would have considered Chenin worthy of previously.

Some brave souls even used to ferment a portion of their Chenin in barrel while others left some of the fruit to ripen more, picking slightly later than usual in order to harness the ripe, honeyed apricot and peach flavours which resulted to make a fuller-bodied, richer wine.

South African consumers responded favourably to this style, having made the move to oaked whites quite comfortably with Chardonnay having set the trend a decade earlier.

Interestingly, when we fast forward to the 2020 edition of the Platter Guide, the index lists a full page of individual Chardonnays tasted while Chenin Blanc accounts for just shy of two pages!

South Africa has, like other wine industries, looked to France for guidance.

Because France is the heartland or homeland of the wine world – and always has been. But there’s been a subtle shifting of guard when it comes to Chenin Blanc ... This country’s winemakers would quite naturally taste French Chenins from the Loire region, areas such as Vouvray,

Savennieres and Saumur. The thinking has always been that by tasting the world’s best you have something to strive for, to try and match and better.

And that’s exactly what’s happened!

The tables have turned and South African Chenin Blanc is regarded as amongst the best in the world. Grape growers and wine makers book their tickets to South Africa during harvest time to come and work in local cellars, to see and learn how producers in Paarl, Stellenbosch, the Swartland and beyond work with this particular grape.

There is a spirit of co-operation when it comes to French and South African producers – something which is incredibly rare in the world of wine.

Through bilateral conversations and relationships which have been built up over the past quarter century a first ever Congress of Chenin was held in the Loire, in the town of Angers, in 2019.

In 2021 it is South Africa’s turn to host and already local producers, members of the Chenin Blanc Association which was started all those years ago by a wand-waving fairy godmother and sturdy knights, have put their thinking caps on.

Chenin Blanc is a proudly South African grape making world beating wines and feeling a whole lotta love these days!

HOW WAS CHENIN’S IMAGE OVERHAULED?

The sheer versatility of Chenin Blanc is what did the grape a disservice.

It took number of years but eventually local producers were shown through the efforts of the Chenin Blanc Association and the early pioneers of quality Chenin that the grape is more than capable of being taken seriously.

Early believers in the grape’s potential, other than Forrester and Von Holdt, include Jeff Grier of Villiera, Teddy Hall when winemaker at Kanu, Jean Daneel, David Trafford of De Trafford, Francois Naude of L’Avenir.

As is frequently the case, initial oaking of the wine was perhaps a little enthusiastic.

Similarly, the use of ultra-ripe and even botrytised portions of Chenin went a little too far. But as soon as the enthusiasm was reigned in and the over oaking and ultra-honeyed sweetness was toned down a touch, the wines started getting more and more critical acclaim, at home and overseas.

Factor in the growing use of old vines (vines that have been in the ground for 35 years or more) and additional complexity is the result – again, something that consumers appreciate.

Chenin’s versatility was something of a limiting factor in the past but that has been turned into a positive. Yes, it’s still used for sparkling wine, brandy, sweet wine, dry wine, oaked and unwooded – but that just means that nowadays wine drinkers are spoiled for choice. There’s something at every price point too – super special, single vineyard, reserve and limited bottlings which can cost R300 to R400 bottles or unfussy, gluggable charmers which are on shelf at around R50.

Frequently when faced with Chardonnay, Sauvignon Blanc or Chenin Blanc, the answer is “I’ll have a glass of Chenin please!”

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BEER |

CRAFT

THE EVOLUTION

OF SA CRAFT

BEER – OR ANY ALCOHOL FOR THAT MATTER – CAN BE ENJOYED AT HOME. BUT SOLITAIRE NEEDN’T BE THE ONLY GAME IN TOWN, AS LUCY CORNE WRITES. THE PLEASURE FACTOR GETS RAMPED UP WHEN SUPPED IN CONVIVIAL SURROUNDINGS WITH FRIENDS AND FAMILY – AND OFTEN LIVE MUSIC AND GOOD FOOD.

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A little piece of heaven – blue skies, sunshine, beautiful Free State scenery and hospitality and a surfeit of tasty lagers, ales and more!

F

ive or six years ago, it seemed that barely a weekend went by when there wasn’t a beer festival somewhere in South Africa. On certain Saturdays, there were two or even three events in a single city, leaving you with difficult decisions on where to spend your rands.

Some were all-out events, with impressive beer line-ups, big-name acts on the stage, sought-after tickets and dedicated kids’ areas. Others were what are best described as bandwagonjumpers. It seemed like anyone with a few square metres of space thought they could host a beer festival. Many of them had little more to offer, drinks-wise, than your local craft beer bar. Some failed to ever go ahead, others quietly disappeared after their debut, quickly realising that beer festivals are not exactly a get-richquick scheme.

But the good ones, well, they proved that there is money to be made, as long as there is passion and knowledge and a deep commitment to plenty of hard work. And a handful of festivals have truly flourished. In December, the Cape Town Festival of Beer celebrated its 10th anniversary, growing from a predominantly (and proudly!) SAB event in 2010 to a much-loved, three-day homage to local and imported craft brews.

The Clarens Craft Beer Festival likewise turns 10 in February. It has become the country’s top destination fest, where beer lovers from every province arrive for a weekend of one-off festival ales in the scenically beautiful Eastern Free State. The destination model has been adopted by organisers of the Fools & Fans Beer Festival (April) in pretty little Greyton.

The one-day event turns into a three-day party as revellers plan a weekend around the chilled and cheery festival.

One thing that these successful festivals all have in common though – other than surviving several years in the business – is the drive and passion of their organisers, who spend much of the year planning the next beery party.

The beer industry itself has followed a similar pattern to that of the beer fest calendar. Back in 2012, there were barely 50 microbreweries found across the country. By the end of 2015 there were more than 130. But for every passionate

The Clarens Craft Beer Festival ... has become the country’s top destination fest, where beer lovers from every province arrive for a weekend of one-off festival ales in the scenically beautiful Eastern Free State.

Two of Gauteng’s best-loved events take wildly different approaches.

The grass-roots Purely Pretoria (May) celebrates small and local with bands, food trucks and breweries all from the capital region. A month later, Capital Craft (midJune) opts for a “big is beautiful” approach.

The Pretoria National Botanical Garden is the spectacular venue for this colossal fest featuring 40 brewers, 200 beers, three live music stages and around 10 000 revellers.

homebrewer who decided to turn their hobby into a profession, there was a bandwagon-jumper waiting in the wings, thinking they could tap into the new trend with a couple of recipes found on the internet and a makeshift brewery tucked away in some corner of their farm, restaurant or wine estate.

But brewing good beer is not easy; brewing consistently good beer is tougher still. And producing enough great, JA N / F E B 2 0 2 0

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BEER |

CRAFT

With their origins rooted firmly in the craft movement, these three brewers have successfully diversified into a national presence as well as fixed premises offering hospitality to keen hop fanciers.

consistent beer and actually selling it all, well – that is the trickiest part of all.

The chancers soon saw that their sub-par ales did not cut it. Drinkers voted with their wallets and the industry started to see a notable number of closures. More breweries opened than closed, but the first boom was definitely over and by 2018, growth in the number of breweries in SA had slowed to less than 5% per year.

The bubble had burst, people said. The market was saturated. But craft beer in 2018 accounted for an estimated 1% of the total beer market – hardly saturation point. Could it be then that there was simply a shift in focus? The beer drinker was becoming more educated, more savvy in what made a good beer. Craft was no longer some fly-by-night fad – it

was a bona fide, permanent addition to the South African beer market and drinkers were no longer fooled by any old garage brew just because it said craft on the label.

Perhaps the bubble hadn’t burst at all. Perhaps the market was actually maturing and instead of focussing on quantity (more breweries means a better industry!), the focus shifted to something undeniably more important – better quality beer.

There is more to being a successful microbrewery than making great beer though.

The really tricky bit is selling it and finding the right model to actually make the whole thing profitable. There are two main options open to brewers wanting to make a go of their business in South Africa, and they can be boiled down to a simple mantra: go big or go brewpub.

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Every craft brewer needs a place to showcase their wares, whether it’s a makeshift bar in the corner of the brewery, a snazzy taproom at a different site or on the smallest, cosiest level, a brewpub.

Beer is a volume product. Unlike wine or spirits, the profit margin on a single bottle is low, so the brewer needs to sell a lot of it to make money. Some breweries have successfully taken this route: in the last three years, Darling Brew, Jack Black and Devil’s Peak have all considerably expanded their capacity, investing in larger, better equipment and increasing their distribution around the country. Other, smaller breweries such as Drifter (Cape Town), Mad Giant (Johannesburg) and Cape Town veteran Boston Breweries have likewise opted to expand and to distribute packed beer around South Africa and even beyond our borders.

But there is one thing these breweries all have as well as a distribution network – a tasting space for consumers to visit.

Craft beer is almost as much about the story as it is about the liquid. The whole Slow Food movement leans heavily on a consumer’s desire to meet the producer, to feel a relationship with the end product, to see where and how it was made. Every craft brewer needs a place to showcase their wares, whether it’s a makeshift bar in the corner of the brewery, a snazzy taproom at a different site or on the smallest, cosiest level, a brewpub.

A brewpub combines the actual brewery and the tasting room, offering beer and food and the chance to see where the brewing magic happens. Assuming the brewer masters the restaurant side of the business as well, it can be a winning model, with all of the middle men – distributors, bars, liquor store owners – and their respective cuts of the profits taken out of the equation.

Perhaps one of the most successful brewpubs in South Africa is Aegir Project in Noordhoek, Cape Town.

The premise is fairly simple: choose a location with some foot traffic, brew great beer, add some simple food and a welcoming environment. The result – a perpetually busy pub filled with content faces.

When it comes to South African brewpubs, the biggest problem is location.

Brewers need to be in a light industrial area in order to get the appropriate licence and industrial areas aren’t always ones that people want to bring their families to for a Saturday afternoon excursion.

But brewers are good at adapting or to “maak ’n plan”, and many have proved that if you brew it, the customers will come. Durban’s That Brewing Company helped revive a region of the city that people weren’t exactly flocking to; there are now three microbreweries in gentrified Jo’burg and in Cape Town, Jack Black has become the unlikely local hero with their brewery and tap in a Diep River industrial park.

We currently sit with about 220 breweries and contract brands – those that brew at someone else’s premises. Between them, they’re brewing lagers and pilsners, barrel-aged stouts and wild-fermented Belgianstyle ales. They are following international trends and they are creating local brews that embrace our South African culinary and botanical heritage.

One thing is for sure – South Africa’s craft beer scene is not going away and as long as there is great beer, there will be local festivals to showcase and celebrate it.

Creativity in naming new brews is not the issue... as these labels demonstrate. Consistency is key.

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C O C K TA I L |

BITTERLY CORDIAL F

or a long time, a mixer in the average bar generally referred to big-brand cool drinks. Pizzazz was a bartender who could make drinks like Tom Cruise.

Now, the leading edge of the drinks world has plenty that’s interesting and new.

Think jazzy cordials, mystic tinctures and craft tonic waters.

A place like Cause|Effect in the V&A Waterfront is one of the showcases when it comes to this – the brainchild of Kurt Schlechter, who has been in the business longer than most and remains an eternal student of the field. Of course, schweet décor is still part of this bar experience – there’s muted lighting, raw stone walls, copper and wood. Fynbos shrubbery hangs over the bar and is occasionally plucked for drinks. Alongside backlit brands on the back-bar stand unlabelled bottles of mysterious, slowinfusing concoctions.

The enterprise is the result of observation, says Kurt. “Cape Town has many epicures [people who take particular pleasure in food and drink] and we saw they were getting younger every year. We thought perhaps the time for experiential drinks had come. So, we set about making a space where people could drink better, not necessarily more.”

Those home-grown preparations behind his bar include naartjie bitters and floral tinctures like the blend of hibiscus and

36 w w w .t o p s a t s p a r. c o . z a

THERE’S A SMALL REVOLUTION HAPPENING AT THE BAR, REPORTS CLIFFORD ROBERTS.

artemisia. “We use local wormwood and we chose three to pursue – our Aromatic lion’s tail as bittering agents instead of the (Original), Spiced Orange and the world first popular gentian or angelica root,” he says.

Rooibos Bitters.”

Of course, not everything that’s seems Together they make up the Mutiny new is new, points out Shane Smith portfolio. Selling them isn’t easy, he admits. who co-owns West Coast Distillery in “It is a product we need to push hard and Langebaan with Shaun Bebington. “I think educate South Africans as to the potential South Africans have always been ready for for mixers and cocktails.” developments like craft bitters.

They tweaked the recipe for an Old Fashioned, suggesting Bains Cape In fact, people have never realised Mountain Whisky served with the Orange they’ve been drinking bitters in most Bitters and sugar. “We’ve cocktails they order.” dubbed it the New The distillery, Fashioned,” says Shane. which produces “In recent years They did likewise with the the Caspyn and rock shandy, switching Belladonna Night we’ve seen a growing out the traditional Shade gins, started trend of bartenders recipe to include Mutiny making bitters collaborating with Rooibos Bitters. soon after it was At the other end established in 2017. chefs and similarly of the scale is the Its Rooibos bitters more chefs using granddaddy of bitters, won the trophy for Angostura aromatic which often is still best innovation at synonymous with the the Michelangelo bitters in the category. The story goes International Wine kitchen.” – that Dr Johann Siegert & Spirit Awards this Vanessa Nel, DGB first produced aromatic year. bitters as a medicinal The bitters came tincture designed to about after seeing alleviate stomach ailments. In the 1870’s, the trend in the UK and wanting to create Siegert’s three sons migrated to Trinidad, diversity in the portfolio. among them Don Carlos, who founded “We loved the idea of diving deeper Angostura aromatic bitters and established into the world of mixology,” says Shane. an ingredient made famous in cocktails.

“After some eight months of development,

“In more recent years we’ve seen a growing trend of bartenders collaborating with chefs and similarly more chefs using Angostura aromatic bitters in the kitchen,” points out marketing manager Vanessa Nel at DGB, the company responsible for local distribution.

“Not at all bitter when added to food or drinks, Angostura adds depth of flavour and intensifies the characteristics of other ingredients.

“In addition, one of the trends for 2020 is the comeback of herbals and aperitifs. Bitter and umami flavours are also becoming more popular,” she says.

Into this environment, the company launched Amaro di ANGOSTURA® liqueur although it’s “not yet” available here.

“The focus now is on the Angostura Global Cocktail Challenge (AGCC) 2020 – an event for mixologists, bartenders and lovers of spirits that is part of the brand’s commitment to nurturing talent in the cocktail culture,” says Vanessa.

The SA national leg took place in September and was won by Leighton Rathbone of Orphanage Cocktail Emporium in Cape Town. He’ll soon compete in the Africa and Middle East regional heat, and potentially in the world final in Trinidad and Tobago in February.

In addition to Angostura, Vanessa takes care of a brand in one of South Africa’s exploding mixer categories – Fever-Tree tonic water.

The brand coined the mantra that’s driving much of this mixer revolution: “If three quarters of your drink is the mixer, mix with the best”.

“Generally, both locally and abroad, there is a trend toward simply built drinks of better quality,” she says. “Fever-Tree has seen huge growth with the increase in craft gin. In addition, we are seeing the use of tonics in other spiritbased drinks also on the rise with the likes of rum-and-tonic and tequila-and-tonic drinks coming to the fore.”

According to Fitch & Leedes brand manager James Shaw, a key driver in local mixers now is “flavour profile innovation”.

“Consumer experience and engagement with the brand is extremely important,” he says.

“Consumers, especially millennials and Generation Z, need to satisfy their taste buds and social media needs. Mixers like Fitch & Leedes are Instagramable.

People want to tell their friends what they are drinking, and they want to be on-trend.”

James says unique flavour and colour profiles will continue to be introduced. “Low sugar or sugar-free options will see new growth and so too mocktails in convenient packaging such as cans.

“Young consumers are very aware of social behaviour and want to consume responsibly.”

It’s curious that gin led the tonic revolution: distilling involves a lot more onerous legislation and tax than tonic does. But there you are. Added to Fitch & Leedes in the premium arena are now brands like Swaan from

Swartland-based AA Badenhorst Family Wines and, Barker & Quinn.

October saw the launch of Cederberg Aqua tonic water, which somewhat ironically was born from the drought. As company founder Lieben van der Merwe headed for retirement, the 17-year-old, Citrusdal-based natural water business needed a new boss. Daughter Esmari Schoonwinkel took over the reins. “There was a lot of competition. Approaching Day Zero in Cape Town had led to a dearth of new bottled water companies. We had to find something new,” she says.

They had the PET bottling facility and gin was at an all-time high. After 12 months of product development, the tonic range was born. There are five flavours, including buchu, and all are available sugar-free too.

So, what does the future hold at the coalface? Kurt Schlechter has just returned from an exploratory trip to Berlin – a cutting-edge hub of the drinks scene. His forecast, based on the visit, echoes that of local managers attached to international brands: expect a growing demand for lower alcohol cocktails as well as more curiosity for vermouth cocktails and a return to that great tradition that Italians call apertivo hour, otherwise known as sundowners. Bring on summer.

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C O C K TA I L |

JUST THE JUICE

IT’S PACKED FULL OF VITAMIN C, POTASSIUM, MAGNESIUM AND FOLATE BUT ORANGE JUICE OFFERS MORE THAN SIMPLE TANGY TART FLAVOUR AT THE BREAKFAST TABLE. FIONA MCDONALD LOOKS INTO THE SEGMENTED CITRUS FRUIT AND ITS ROLE IN COCKTAILS.

S

outh Africa owes its historic settler existence to intrepid Portuguese seafarers who navigated their way around Africa finding a route to the spice islands and beyond. But in the age of sail, it was accepted that at least 50% of the crew would be lost during the voyage due to sickness and other privations and health issues.

The disease which caused most of the trauma was scurvy – due to a lack of vitamin C. One month of little or no vitamin C in the diet and the body starts to protest.

A quick and cursory Google search reveals that symptoms of scurvy include debilitating fatigue and loss of energy, weakness and sore arms and legs. When it gets worse and is left untreated there are marked changes to the hair and gums because of the decrease in red blood cells. Some bleeding from the skin may occur and as scurvy progresses, any cuts and wounds don’t heal. Death from infection and bleeding is the final result.

Mercifully, scurvy is rare nowadays because a smart Scottish Royal Navy surgeon, James Lind, proved in 1753 that it could be treated successfully – by adding citrus fruit into the

38 w w w .t o p s a t s p a r. c o . z a

diet. The Royal Navy dragged its heels about implementing it as a standard on-board regime for sailors, waiting until 1795 to issue a fleet-wide edict.

Interestingly, it was still part of the fighting men’s rations during World War II. American soldiers really hated the lemon drops in their ration packs so much so that great effort was made to produce an alternative. Sadly for the soldiers, the first orange juice concentrate in cans was only developed three years after the war ended ...

Nutritionists are divided on the health benefits of orange juice. Yes, it has a high concentration of vitamin C – but it also contains a whacking amount of simple sugars, the equivalent of those contained in carbonated soft drinks. A cup of orange juice – freshly squeezed, not reconstituted from concentrate – contains nearly 21g of sugars and nearly 26g of carbohydrates.

For this reason, some health guidelines have been amended to restrict the amount of orange juice consumed on a daily basis. They also recommend that people eat the whole fruit rather than the juice.

But when was the last time you saw someone drinking an orange juice-based cocktail? (And there are a host of them to choose from ...)

CHEERS contributor Hector McBeth used to tend bar – and is always happy to share his knowledge of drinks, their ingredients and how they developed.

“Take the Screwdriver,” he said. “It’s a classic cocktail and is so simple anyone can mix it up at home – but it’s stuck in the 80’s!” This unfussy mixture of orange juice and vodka apparently got its name from American oil workers stationed in the Persian Gulf. . Because the roughnecks didn’t have too many spoons and kitchen implements around they used whatever was available and stirred the drink with whatever tool was available, generally a screwdriver!

And yet this two ingredient drink is a great basis for building other more popular drinks – such as the Harvey Wallbanger featured in the Perfect Serve slot in the November/December issue of CHEERS. It’s essentially vodka and orange juice with a little bit of Galliano liqueur added.

That simple concoction of orange juice and vodka offers the amateur or home mixologist a host of options with some simple substitutions – among them sloe gin, Southern Comfort or peach schnapps.

But bringing things back to basics, losing all the fancy liqueurs and sly names – as well as the orange juice – a vodka with a slice of fresh orange is known as the Cordless Screwdriver.

Yet there are a host of cocktails with orange juice contributing its special sweet/tart flavour and vitamin C dose – like the Buck’s Fizz, so named because it was first served at London’s Buck’s Club in 1921. Two parts bubbly to one of orange juice. Very similar is the Mimosa, so beloved of Americans. It’s also sparkling wine and orange juice – but in equal measures. (Sometimes, Grand Marnier is added, changing the proportions to all thirds; a third of Grand Marnier liqueur, a third bubbly and a third orange juice.) What about the Tequila Sunrise? Seems entirely appropriate to mention that particular drink since so much of the issue is about the spirit of Mexico ... It’s three parts Tequila to six parts orange juice poured into a glass with ice cubes with the bright flare of one part Grenadine syrup then poured in. The Grenadine sinks to the bottom of the drink, adding its red, flickering flame effect. Remember not to stir ...

The Alabama Slammer sounds so much more extreme than it actually is. Although it sounds like the Tequila Slammer – which IS physical banged down on the bar counter to get the drink to fizz before it’s knocked back, the Alabama version neither fizzes, is slammed nor consumed in one gulp. Served on the rocks, over ice, it’s a mix of Amaretto liqueur, Southern Comfort, sloe gin and orange juice. The tangy orange juice offsets the intense sweetness of both the Southern Comfort and the nutty syrup notes of the Amaretto.

One of the points Hector made is that these sort of cocktails are seldom found in standalone cocktail bars.

“They tend to be made in hotel bars,” he said. Which is perfectly logical since a busy cocktail bar is unlikely to squeeze fresh oranges to order while most hotels have a ready supply.

Fresh orange juice is a staple of the hotel breakfast offering ...

When I sit down at the typewriter, I write. Someone once asked me if I had a fixed routine before I start, like setting up exercises, sharpening pencils or having a drink of orange juice. I said, “No, the only thing I do before I start writing is to make sure that I’m close enough to the typewriter to reach the keys.” – Isaac Asimov

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TBWA\ Hunt \ Lascaris \ Durban\84161

NEXT MONTH |

HOT BITES

CALL ME CUPID

How can you not love someone who seduces you with tasty food? Adding a fresh, fruity pink wine to the mix just ramps up the warm and fuzzy feelings that the annual Valentine festivities bring.

Woo your partner this February with a stunningly seductive combo suggested

by Roodeberg: their classic rosé 2019 partnered with a light yet tasty meal of marinated chicken kebabs and a suitably pink side salad of watermelon and feta cheese.

Fresh and crisp with a lingering fruity finish, the salmon-pink wine will make you fall in love with foodie Elmarie Berry’s delicious ginger and lemon marinated chicken kebabs.

Expect to find subtle strawberry, candy floss and raspberry with hints of rose petals on the nose and palate. It’s already been a hit with wine judges who awarded it a gold medal at the 2019 Michelangelo Awards.

Once you’ve sourced a bottle of Roodeberg pink, get cracking on the preparation of this recipe, courtesy of Elmarie Berry (@ElmarieBerry; www.elmarieberry.com ) GINGER AND LEMON MARINATED CHICKEN KEBABS WITH WATERMELON AND FETA SALAD

Oil the kebabs with olive oil. Cook for about 7 minutes on each side, until the chicken is well done. Season to taste. Serve with yoghurt sauce and watermelon salad.

CHICKEN KEBABS 6 chicken breasts Marinade: 4 tablespoons fresh lemon juice 2 teaspoons fresh ginger, finely grated 3 cloves of garlic, peeled and minced ½ teaspoon chili flakes 60 ml olive oil Instructions: Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for two to 24 hours.

Heat a non-stick griddle pan over medium-high heat.

Arrange the chicken onto the skewers.

WATERMELON SALAD Slice watermelon and add crumbled feta. Top off with pitted olives, avocado, basil and mint with plenty of black pepper and drizzle with olive oil.

Yoghurt sauce 60 ml olive oil 1 cup double thick Greek yoghurt Handful of freshly chopped mint ½ teaspoon chili flakes Salt and pepper Instructions: Mix the double cream yoghurt and olive oil with a whisk until well combined. Add the chopped mint, chili flakes and season with salt and pepper.

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TRENDY OLD-FASHIONEDS

SHORT SMILE 6 0 ml Woodford Reserve Bourbon 7 .5 ml Cinnamon Maple Syrup 7 .5 ml Banana Chip Dry Sherry 2 Dashes Chocolate Bitters 3 Dashes Angostura Bitters

Method: Add ingredients to a mixing glass Add ice to mixing glass and serving glass Stir ingredients Strain into serving glass Garnish with orange zest and a cheeky smile.

Cocktail bars throughout South Africa bid 2019 farewell by participating in the fifth annual Woodford Bourbon Trail campaign – and all were tasked with producing their take on a South African version of the classic Old-Fashioned.

Woodford Reserve is a super-premium, craft bourbon following the traditional method of distillation to produce bourbon of exceptional quality. The art of making fine bourbon first took place at Woodford Reserve in 1780, making the distillery one of Kentucky’s oldest and smallest today.

Woodford is particularly suited to the Old-Fashioned, a classic American bourbon cocktail steeped in history. The recipe is said to have been invented by a bartender in 1881 in Louisville, Kentucky, in honour of a prominent bourbon distiller who brought it to the internationally acclaimed Waldorf-Astoria Hotel in New York City.

Woodford’s version of an Old-Fashioned sees 50ml Woodford Reserve Distillers Select, a teaspoon of brown sugar, two dashes of bitters mingled and stirred together in a glass with a strip of orange zest added for that final flourish.

Mixologist, Alex Fahrenheim of Shucked Oyster Bar in Johannesburg set the “Short Smile” made with tasty maple syrup, chocolate with banana undertones before the judges.

Coco Safar in Cape Town’s Sea Point area is where Marshall Siavash is slinging drinks. His “Peared-up” OldFashioned was infused with pear, walnut oil and topped with a naartjie zest. Durban’s top performer was Lamoure Benton from Chefs Table. An old hand at competition, he created “The Reserved Cowboy”, and his rendition included an unusual mix of mezcal and tonka bean syrup.

NOT BITTER AT SECOND SPOT

Orphanage Cocktail Emporium bartender Leighton Rathbone is not at all bitter at placing second in the Africa and Middle East regional finals of the Angostura Global Cocktail Challenge.

In the regional heat which took place in Cyprus the Capetonian was beaten fair and square by Vasile Dorofeev representing Dubai. “Angostura, Cyprus and her people were incredible hosts. It was a pleasure to compete with the national champions of Dubai, Kenya and Cyprus and to have placed second. But the true prize was the people I met on this journey and the friends I made,” Rathbone said.

Dorofeev said bartending had become a way of life for him and he strongly believed that bartending is something you felt, not just something you did. “The customer experience in a bar is a full 360° experience and no detail should be overlooked!”

Dorofeev is set to compete for the global honours in the Grand Final of the Angostura® Global Cocktail Challenge 2020 in Trinidad and Tobago in February. It’s the opportunity of a lifetime for the finalists with a tour of the Angostura® distillery and museum, visits to local steel bands and the chance to enjoy Carnival Tuesday before moving on to the contest.

The winner of the Grand Final will win the title of the “Global Cocktail Challenge 2020 Champion”, $10 000 and a two-year contract to serve as the Angostura® Global Brand Ambassador, representing Angostura® aromatic bitters, Angostura® orange bitters, Angostura® Rums and Amaro di Angostura®.

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NEXT MONTH |

KEEP IT CHILLED IN SUMMER

Vioolsdrift in the Northern Cape is officially the hottest place in South Africa. A temperature of 50.1°C was registered there on 27 November!

Other than air-conditioning, visiting your local TOPS at SPAR beer fridge or seeking watery refuge in a swimming pool, how is it possible to stay cool?

Rhodes fruit juices have come up with a way to chill as the mercury in the thermometer heads north. They’ve shared recipes for fruity popsicles, slushies and sorbets – all of which are easy enough to whip up at home.

Want to get fancy and raise the stakes? Brighten things up by serving in colourful cones, add sprinkles or sprigs of mint and decorate with fresh fruit and pretty paper straws.

WATERMELON AND PINEAPPLE SLUSH Cubed fresh watermelon and Rhodes 100% pineapple juice make this the taste of summer.

Ingredients 2 cups watermelon cubed and frozen 4 tsp lime juice or lime cordial ¼ tsp vanilla essence 1 00ml Rhodes quality 100% pineapple juice 2 cups of ice cubes

ROCKING THE SHANDY

Method: 1 In a blender, add all the ingredients 2 Blend using the pulse setting 3 When the ice has been crushed, transfer to glasses and serve TROPICAL FRUIT POPSICLES (MAKES 6) Freeze Rhodes fruit juice in popsicle moulds for a refreshing treat that everyone will love.

Ingredients Fresh fruit of choice or try using Rhodes pineapple pieces 1 l (4 cups) Rhodes Quality tropical 100% fruit juice Method: 1 Peel and thinly slice kiwi fruit, guavas, strawberries or Rhodes Quality pineapple pieces and place in the popsicle moulds.

2 Pour in the Rhodes Quality tropical 100% fruit juice. Seal and freeze overnight before serving.

GUAVA SORBET A perfect summer sorbet especially for lazy family Sunday lunches. Try different variations by changing the fruit such as Rhodes Quality pineapple and granadilla pulp to switch things up.

Ingredients 2x 410g cans Rhodes Quality guava halves in syrup 65ml (¼ cup) castor sugar 30-45ml (2-3 Tbsp.) lemon or lime juice 2 egg whites, stiffly beaten

Method: 1 Drain the cans of guavas in syrup and place the fruit in a blender with the sugar and lemon or lime juice and blend until smooth.

2 Push the mixture through a sieve and place in a metal mixing bowl. Fold in the beaten egg whites and place the bowl in the freezer.

3 Stir and break up any ice crystals every 30 minutes or so until the sorbet is too frozen to stir any longer then transfer to a storage container, cover and keep frozen until required.

Apparently Rock Shandies are a South African thing ...

The refreshing non-alcoholic long drink packed with ice which is perfect for slaking a thirst on a long, hot summer’s day or after a game of squash, hockey or golf just wouldn’t be the same without its signature dash of Angostura® bitters.

Golf clubs, country clubs, restaurants and bars all know how to make the rock shandy. Local beverage maker Chill Beverages even has a pre-mixed version in a can under their Country Club brand!

And it’s something you can serve up at home. Here’s the recipe: Lemonade and soda water – sharing the billing 50/50 – are poured into a glass over ice. Between 4 and 6 dashes of bitters are shaken over the top before the drink is stirred. A wedge or slice of lime or lemon is entirely optional. (It’s also acceptable to substitute ginger ale for the lemonade.)

There’s also the Steelworks: Fill a glass three-quarter way with ice and add soda water to the level of the ice. To this, add 30ml cola tonic and top up with ginger beer. Then add 4 dashes of Angostura® aromatic bitters, stir, garnish with a lemon wheel and serve.

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HEARTFELT SHARING IT’S A STROKE OF GENIUS TO FIND AS MANY OF THOSE LITTLE HAND-STAPLED, TYPEWRITTEN OR PRINTED RECIPE BOOKS BY LOCAL WOMEN’S AUXILIARIES, COMMUNITY OR CHURCH GROUPS WITH FAVOURITE RECIPES – INVARIABLY COLLATED TO RAISE FUNDS FOR A PURPOSE. SHARE – A CENTURY OF SOUTH AFRICAN COMMUNITY RECIPES BY ERRIEDA DU TOIT PRESENTS A SNAPSHOT OF THE COUNTRY’S FAVOURITE RECIPES.

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B O O K G I V E AWAY

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“R

ecipes are not solitary. They attract one another and find ways of coming together,” wrote this book’s author Errieda du Toit when describing how she stumbled across a collection of recipes in her mother’s things.

“They congregate everywhere, in envelopes and old letters, in shoeboxes, scrapbooks with family favourites and glossy hardcover books.

“There’s just something about a collection of recipes compiled by a group of ladies to raise funds for the building of a church hall.” And most South African households will have at least one – and that one will invariably have one rock-solid, flop- and idiotproof recipe that you depend upon!

Errieda was gifted a collection of community cookery books by an 80-year-old acquaintance – and described them as “cultural selfies” a snapshot of food culture and an unadulterated glimpse into what ordinary people make and eat at home.

They represent bowling clubs, agricultural groups, Rotarians, church bodies, Women’s Institutes and Christian women’s organisations. In this era of the fancy and glossy, the celebrity chef culture where folks flit around the globe doing TV appearances there’s a definite hankering for the trusted, the nostalgic, the authentic and familiar to provide security and relief from the superficial.

One of the earliest books in this genre was the Paarl Cookery

Book, published in 1918 in aid of the Red Cross Society.

In the foreword by Hannerie Visser, designer and founder of Studio H who was involved in the book, she wrote: “We live in a country with a rich, diverse food culture, where the food of some cultures is better recorded than that of others. I believe in writing down, collecting and taking part in as many South African food stories as possible. An easy way to make this happen is to make sure the simple yet rich culture of community recipe books lives on.

“Thank you, Errieda, for your honouring and recognition of the most ‘modest’ recipes. May we see many more of these little books and in this way celebrate our collective, diverse food landscape and local food memories.”

How can you not love a recipe book which has chapters titled: “What’s for supper tonight?” or “Fool proof: believe you me...”.

And then there’s “Sweet and savoury with a tender heart: butter stained recipes for the baked goods table and tea time”, “What shall I bring? Sociable food for friendly get togethers” and “From the fire to the electric frying pan: yesterday’s dishes; today’s technology”.

Even if you never cook from this book, simply leafing through its pages will make one nostalgic – but that would be sad because there’s so much love and caring behind every one of the recipes.

Go on, give them a try!

WIN

A COPY OF SHARE – A CENTURY OF SOUTH AFRICAN COMMUNITY RECIPES To qualify, send an e-mail or a postcard 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.

ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

ENTRY DEADLINE: 15TH FEBRUARY 2020 See T&C’s on pg 04

TUNA CHIP CASSEROLE

When it comes to casseroles, crunchiness is everything.

Combine this with bubbling cheese and you have a contrast that explains the cult status of this retro dish.

The chips are a successor of the breadcrumb crusts that commonly appeared in the older community cookbooks.

The tuna can also successfully be replaced with smoked haddock. The recipe is adapted from The Byrne Settlers Recipe Book (1979), published on behalf of the Natal Settlers Memorial Home in Durban. In this book, nostalgic recipes such as Yorkshire rarebit and tuna casserole tell the story of a community and the food they cherish.

Serves 4–6 75 g butter 230 g fresh button mushrooms, sliced 80 ml chopped onion 2 tins (170 g each) tuna in oil, drained and flaked 125 g peas Grated rind of 1 lemon 30 g cake flour 625 ml milk (or half milk, half chicken stock) Salt and black pepper 1 Preheat the oven to 180 °C. Grease a shallow casserole dish.

2 Heat half the butter over moderate heat, add the mushrooms and onion and sauté until the onion is soft.

Add the flaked tuna, peas and lemon rind. Transfer to the prepared casserole dish.

3 Melt the remaining butter over moderate heat, add the flour and stir for 2 minutes. Gradually add the milk and stir until smooth and thickened. Taste and season with salt and pepper. Pour the sauce over the tuna mixture.

Topping 125 ml grated cheddar cheese 1 packet (125 g) potato chips, crumbled 1 Combine the cheese and chips and sprinkle over the tuna mixture. Bake for 25 minutes.

Bring it up to date • Replace the chips with 100 g chopped cashew nuts mixed with the crumbs of 3 slices of toast. Season the crumbs with cayenne pepper and 25 g melted butter or olive oil.

• Cut 4 – 6 slices of white bread into cubes, fry in butter and use with the grated cheese as a topping for the fish.

• Fry thinly sliced onion until browned and sprinkle over the tuna mixture.

• Process quinoa in a food processor and mix with breadcrumbs and melted butter.

• Crumble 100 g pretzels or tortilla (nachos) chips, mix with 30 g melted butter, a handful of chopped fresh herbs and 180 ml grated Parmesan cheese, and sprinkle over the casserole before baking.

LIKE us on www.facebook.com/CheersMag to double your chance of winning.

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B O O K G I V E AWAY |

SUMMER FOOD

PARTY CURRY

I chose this recipe from 1940 for its name, because curry deserves to be celebrated with a good party. The generosity with which curry recipes are shared tells us something about this dish’s warm heart. Our country and its people have a very special relationship with curry – from the intensely hot Durban curries and the aromatic BoKaap curries and curried tripe to mild lamb curry with its abundant gravy and yellow rice from my mom’s kitchen.

For fundraising, bulk recipes for bazaar curry and rice appear in church books, and vetkoek with curried mince in school books. Chicken curry, curried fish, curried frikkadels, curried eggs, curried kaiings, curried peaches, curried beans and curried chops – curry binds us together.

Serves 8–10

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250 ml desiccated coconut 500 ml boiling water Oil for frying 1.8 kg lamb chops or leg of lamb (cut the leg of lamb into cubes) 3 large onions, chopped 35–40 ml medium curry powder 1 large apple, peeled and chopped 250 ml sultanas, chopped 250 ml dried apricots, chopped Juice of ½ a lemon 10 ml sugar Salt and pepper to taste 140 ml water 3 potatoes, peeled and quartered

1 Soak the desiccated coconut in the boiling water. Leave to stand for 1 hour, pour through a sieve and retain the coconut milk.

2 Meanwhile, heat the oil in a large saucepan until hot, and fry the meat in batches until browned on all sides.

Add more oil if necessary. Set the meat aside. Fry the onions in the same saucepan over medium heat until soft.

Add the curry powder and stir for 1 minute. Add the meat, the coconut milk and the remaining ingredients, except the potatoes, and cook over low heat for at least 1 hour.

3 Add the potatoes during the last 30 minutes of cooking time. Adjust the seasoning and serve with rice, chutney and tomato and onion sambal.

SAWAS Cookery Book, Paarl, Cape Province, 1940

3 In a mixing bowl, mix the egg yolks with the cornflour to a smooth paste. Pour in the milk and stir well.

4 Place the mosbolletjie slices in the prepared bowl. Spread with the blackberry and apple mixture and pour over the egg mixture. Dot with cubes of butter. Bake for 30 – 35 minutes until done. Serve with custard or ice cream.

Mosbolletjies Makes 1 loaf pan of mosbolletjies 00 g white bread flour or 5 cake flour 100 g sugar 1 sachet (10 g) instant yeast 5 ml salt 25 ml aniseed 100 g butter, melted 300 ml lukewarm water or milk Extra melted butter for brushing

BOLAND BLACKBERRY AND MOSBOLLETJIE BREAD PUDDING

This version of the homely, nostalgic pudding has an oldworld feel that reminds you of lace serviettes and old silver dessertspoons. If you don’t have a blackberry bush, replace with mulberries or blueberries. Raisin bread is a good substitute for the mosbolletjies – just sprinkle with a little aniseed.

Serves 4–6

50 g blackberries (or 4 blueberries or mulberries) 4 apples, peeled, cored and cut into wedges 200 g sugar 2 egg yolks 7 ml cornflour 400 ml milk 3–4 mosbolletjies, cut into 1 cmthick slices 40 g butter, cubed 1 Grease a pudding bowl. Preheat the oven to 160 °C. 2 Cook the blackberries and apple wedges together in their own juices (or add 7.5 ml water if necessary) over moderate heat until soft. Stir in the sugar.

1 Grease a loaf pan measuring 22 x 9 x 6 cm.

2 Combine all the dry ingredients in a large mixing bowl. Add the butter and mix in enough water or milk to form a soft dough.

Knead very well until the dough is smooth and elastic. Cover the bowl and leave the dough to rise until doubled in volume. Divide the dough into 8 – 12 pieces and roll into balls. Arrange them in the prepared pan. Leave to rise again until they fill the pan.

3 Meanwhile preheat the oven to 180 °C. Bake for approximately 30 minutes until done and the crust is nicely browned. Brush with extra melted butter.

Mrs. W. van der Merwe, Calendar of Puddings, WAA Cape Province, 1933

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Emile Joubert is a PR practitioner by profession, but a food and wine enthusiast by desire.

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

FIËSTA-FEES TEQUILA HET WURMS IN – EN MEKSIKAANSE KOS BESTAAN UIT NACHOS, TACOS EN TAMALES. OF HOE?

H

ier aan die suidpunt van Afrika het ons ongelukkig ’n verwronge idee van Meksikaanse kos – net soos die meeste ander lande wat dink dat als brand-sterk moet wees en in ’n wrap toegedraai word voordat jy dit met ’n stewige dop tequila wegsluk.

Meksikaanse kos is lig, geurig en gesond. Maar bowenal vars.

Gesiene dat die land ’n helse lang kuslyn het is seekos volop en heerlik. Een van die lekkerste visbraaie wat hulle doen is die sarandeado – warm kole, gevlekte vis, baie geur.

Diegene wat die deugde van ’n vars vis oor die kole ken sal gaande wees oor hierdie manier wat al die basiese beginsels bevat, maar ietsie anders, ietsie Meksikaans.

Jy benodig: Een heel vis soos geelstert, geelbek of kabeljou. Kop aan.

5 suurlemoene waaruit jy 1½ tot 2 koppies sap kan druk I middelslag brandrissie – verkieslik serrano 2 eetlepels Worcestersous ½ teelepel swart peper ½ teelepel sout Metode 1 Vlek die vis langs die ruggraat af sodat hy mooi oopflap. Of kry jou visverkoper om dit te doen. Sny deur die kop – daar is heerlike vleiserige, vetterige goed in die kop.

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2 In jou voedselverwerker meng jy die rissie met die suurlemoensap.

3 Sit jou vis in ’n oop, vlak houer met genoeg ruimte om die hele vis te hanteer – en sit dit velkant onder. Gooi die suurlemoen- en rissiesap bo-oor die vis, sowel as die Worcestersous, sout en peper.

Laat die vis vir 30 minute in die mengsel lê.

4 Verplaas die vis na jou toeklaprooster en sit oor matig-warm kole. Braai die vleiskant eerste vir 2, 3 minute om kleur te kry. Draai dan so heen-en-weer om vir 20 tot 25 minute – afhangende van hoe warm jou kole is. Bedrup met die mengsel wat in die bak oorgebly het. Die vis is gaar wanneer hy maklik van die graat wegtrek en nie te droog is nie – maar dit weet jy!

As die vis reg is, bring tafel toe en bedien met koolslaai en skywe suurlemoen. *** Oukei, wat sal iets oor Meksiko wees sonder ’n wrap?

Een van die buitelugkok se grootste begeertes, naas ‘n draagbare skottelgoedwasser, is om koel te wees.

Soos om kos te maak wat ook as byderwets en modern gesien kan word.

Dit help ook veral om sulke geregte uit te haal nadat die kinders dreig om ná twee weke se braai en potjiekos jou van kinderverwaarlosing aan te kla.

Dra dus altyd ’n paar wraps saam.

Dis nou sulke ronde plat en eetbare pannekoek-goed. Die Indiërs het roti.

Suid-Afrika circa 2019 het wraps. Jy koop dit by al wat ‘n supermark is, en in hul pakkie verseël hou hulle maande.

Hierin draai jy (“wrap”) kos toe en eet dit met jou hand. Dis maklik, eenvoudig, lekker en wat kan meer hip, cool en happening wees as ’n wrap met modieuse volstruisvleis?

Vat so: (Vir een cool dude) 1 wrap 1 gebraaide volstruissteak (warm of koud) Paar skywe tamatie 1 blaarslaai Paar stukke komkommer Mayonnaise na smaak Maak so: 1 Sit die wrap in ’n warm pan vir so een minuut aan elke kant. Net om hom wakker te maak. Plaas wrap op tafel. Sny die volstruisteak in skywe en pak op die wrap.

Voeg tamatie, komkommer en blaarslaai by.

Ander goed soos kaas, rissies, uie, knoffel, soetrissies, ens, ens kan ook binne-in die wrap geplaas word, aangesien jong mense mos in elk geval maak nes hulle wil.

2 Vou die wrap toe sodat jy ’n pakkie smaak, kleur en geur het. Hap laat dit klap, en hou servette byderhand.

En dis nou ’n wrap.

EMILE JOUBERT

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TUISNYWERHEID

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B LO G S P O T |

T E R E S A U LYA T E

FEAST OF

FLAVOUR CAN YOU IMAGINE LIFE WITHOUT CHOCOLATE? THE WORLD OWES MEXICO A GREAT DEBT FOR INTRODUCING US TO THE DRIED CACAO BEAN AND ITS MULTIPLE USES – WHICH ITS PEOPLE (MAYANS AND AZTECS) KNEW ABOUT 4 000 YEARS AGO!

H

appy New Year to you all! Let’s kick the year off on a deliciously spicy note, shall we? Mexican food is arguably one of the most popular cuisines in the world with so many dishes that we know well and love.

The festive season which has just passed would no doubt have been a little less festive were it not for chocolate, not so?

Someone, somewhere either received a fancy box as a gift, had an advent calendar for the kids or kept the family tradition of Quality Street going – but did you know that the Aztecs believed cacao beans had religious significance? These ancients considered them a gift from the god of wisdom, Quetzalcoatl.

The point I’m trying to make is that people don’t associate Mexico with chocolate: the average man or woman in the street would think about Switzerland or Belgium instead. But there’s more to Mexican food culture than just chocolate ... I for one am a huge fan and when it comes to dinner I’m always up for a Mexican evening. The great news is that you can easily recreate the taste of Mexico in your own home.

Let’s start with an order of crispy nachos topped with spicy beef and melted cheese … yes please!

It’s served with a fresh and chunky salsa, and all your favourite trimmings like guacamole and sour cream of course.

This scrumptious tray bake serves two generously, or a small group of amigos as a side dish.

On the sweet side we have some moreish Mexican hot chocolate cookies. These are usually spiced with chilli or cayenne pepper and cinnamon but I’ve opted to omit the chilli and include plenty of chocolate chips for extra chocolatey deliciousness. The cookies are dusted in cinnamon icing sugar and I can’t guarantee that they’ll last very long in your biscuit tin, they certainly didn’t in mine. Happy feasting!

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SPICY BEEF TRAY BAKE NACHOS Serves 2

For the salsa: 2 tomatoes (about 250 g), diced 1 spring onion, thinly sliced ½ green pepper, diced 5ml (1 tsp) cumin Pinch of salt 2.5 ml (½ tsp) garlic paste juice of ½ a lime For the beef: 10 ml (2 tsp) olive oil 1 small red onion, finely chopped 5 ml (1 tsp) garlic 10 ml (2 tsp) cumin 7.5 ml (1½ tsp) paprika 250 g beef mince 60 ml (1/4 cup) water 15 ml (1 tbsp.) tomato paste Salt and pepper To assemble and serve: 150 g corn chips 250 ml (1 cup) grated cheddar cheese sour cream guacamole 1 Place all of the salsa ingredients in a bowl and mix together. Set aside while you prepare the beef.

2 To make the beef heat the olive oil in a saucepan over a medium heat. Add the onion, garlic, cumin and paprika and cook for 2 minutes. Add the beef mince, water and tomato paste. Season well with salt and pepper, lower the heat and simmer gently until the liquid has evaporated and the mince has cooked through. Set aside to cool slightly.

3 Preheat the oven to 180ºC and lightly grease a baking tray. Layer the corn chips, mince and cheddar cheese on the tray. Bake for 10-15 minutes until the cheese has melted. Serve immediately topped with salsa, sour cream and guacamole.

Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com

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B LO G S P O T |

T E R E S A U LYA T E

MEXICAN CHOCOLATE COOKIES Makes 30

80 ml (1/3 cup) icing sugar 2.5 ml (½ tsp) cinnamon 200 g butter 160 ml (2/3 cup) castor sugar 1 large egg, lightly beaten 5 ml (1 tsp) vanilla extract 375 ml (1½ cups) self-raising flour 60 ml (1/4 cup) cocoa 5 ml (1 tsp) cream of tartar 5 ml (1 tsp) cinnamon Small pinch of salt 100g dark chocolate chips 1 Preheat the oven to 180ºC and line two baking trays with baking paper. Mix the icing sugar and cinnamon until evenly combined, then sift the mixture into a bowl. Set aside.

2 Cream the butter and castor sugar together until creamy.

Add the egg and vanilla extract and mix to combine.

3 Sift in the self-raising flour, cocoa, cream of tartar, cinnamon and salt. Mix until everything is almost combined. Add the chocolate chips and mix again to form a dough.

4 Roll the dough into balls and arrange on the baking trays.

Press the balls down lightly with the palm of your hand. Bake for 12 - 15 minutes then transfer to a cooling rack to cool for a few minutes.

5 Toss the warm cookies in the icing sugar and cinnamon mix.

Set aside to cool completely.

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S PA R G O O D L I V I N G

1 2

BACK

3

TO WORK

4

FACE THE NEW YEAR IN ORGANISED FASHION, FROM COFFEE AND TRAVEL MUGS TO FUNCTIONAL YET PRETTY BAGS FOR ALL SORTS OF WORK RELATED GOODIES.

5 9

8

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5. STEEL DRINKING FLASK BY ISOSTEEL - SILVER | R265 | www.mantality.co.za 6. AEROPRESS COFFEE & ESPRESSO MAKER | R695 | www.mantality.co.za 7. HAPPY HOUR A5 NOTEBOOK | R79 | www.niftygifts.co.za 8. TAKE NOTE! STICKY NOTE KRAFT BOX | R59 | www.niftygifts.co.za 9. “LOOK BUSY” STAPLER | R199 | www.niftygifts.co.za JA N / F E B 2 0 2 0

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NEWS DIARY

DO THE HARVEST STOMP

Renowned Paarl winery Nederburg, one of South Africa’s most trusted and recognisable wine brands, will be hosting the Harvest at Dusk Festival on Saturday, 8 February.

Harvest is the most frenetic period of the winemaking year – and this is a special opportunity for members of the public to feel part of the process, to not just stomp the freshly harvested grapes underfoot but to sip and savour the previous vintage wines as well.

Nederburg’s team of winemakers will be on hand to speak about how the 2020 harvest is shaping up while also giving some advice to participants on how to pick and squash the grapes.

After freshening up, guests can help themselves

WHAT A BREWTIFUL DAY ...

Lovers of the hoppy golden brewed liquid – whether it be pilsner, lager, ale, IPA or weiss – the first Saturday in February is South African National Beer Day. Keep your eyes on local and community media such as newspapers, websites and radio stations for more information on the many small scale events which are happening throughout South Africa. Alternatively, visit the website www.beerday.co.za to find an event near you.

Who knows, you might even be inspired to host an event at home – and add it to the list of tastings and pairings taking place.

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to a bountiful harvest feast on the lawn in front of the historic Nederburg manor house, while popular South African music group, Kaleidoskoop provide the soundtrack for the festivities.

Although the menu is a closely guarded secret, expect family-style table platters, laden with bountiful mezze, meats, salads and vegetables, as well as delectable desserts all of it as fresh as possible.

A selection of Nederburg wines, soft drinks, mineral waters, coffees and teas will be available to purchase.

With the sun still fierce at 16h00 when the gates open guests are advised to bring hats and liberally apply sunscreen. Places are limited and booking is strongly advised. Tickets are R650 for adults and R200 for children between 12 and 18. Reservations to www.webtickets.co.za.

PICNIC AMONGST HISTORIC TREES

Al fresco picnics needn’t be uncomfortable affairs which come with a side order of ants or bees.

Vergelegen, one of the country’s top wine estates as well as one of the most historic, having hosted numerous presidents and even the Queen of England in recent years, has announced that its summer picnic season has begun.

The impeccably maintained property boasts not just a historic manor house, rolling lawns and camphor trees which are hundreds of years old, but a winery, tasting centre, two restaurants and no fewer than 17 beautiful gardens. Little wonder then that it was declared a Provincial Heritage Site in 2019 – the same year it was judged the best wine estate in Africa.

The picnics are served in fine style in a lush forest of camphor trees, which were seeded from the original giant camphors planted three centuries ago by the estate’s former owner Governor Willem Adriaan van der Stel.

Guests reach the picnic site via a world-class rose garden, displaying over 80 rose varieties. “We offer standard, vegetarian or pescatarian, vegan and children’s menus – please specify when booking,” said hospitality manager Sharon Hosking.

Food is served in traditional picnic baskets and guests are seated at tables covered with white tablecloths, and shaded by elegant umbrellas.

With the picnics costing around R310 per person (R115 for children), the offering is not your standard loaf of bread and a cheese selection! The standard menu includes artisanal bread with red wine and truffle-flavoured farm butter, duck liver pâté with thyme butter, and farm style pork pâté layered with forest mushrooms, served with chilli tomato and aubergine chutney, and zucchini pickle.

The starter is gin-cured salmon with roasted beetroot and chive crème fraiche, followed by a selection of cured meats, coronation chicken, spanakopita and a traditional Greek salad. Cheeses are served with homemade biscuits. Dessert is baked yoghurt lemon tart with mixed berry compote, rounded off with filter coffee.

The picnics are available until the end of April and the estate is open Monday to Sunday from 09h30-17h00.

There is an entrance fee of R10 a head. Picnic bookings are essential and can be made by calling 021 847 2131, or by booking online at www.vergelegen.co.za/picnic.html.

FAREWELL TO FEBRUARY

The last weekend in February – which includes a leap year on Saturday, 29 February – is when Spier wine farm in Stellenbosch celebrates the annual grape harvest with music, song, dance and performance.

The family friendly Spier Harvest of the Arts takes place on the lawns of the Spier Werf from late afternoon and into the evening. Those in the know suggest that it’s a good plan to arrive early to enjoy a relaxed picnic and possibly a leisurely wine tasting before all the festivities and performances kick off in the evening.

At the helm of events is director Brett Bailey, a talented man whose theatrical productions saw him awarded France’s Chevalier des Arts et des Lettres (Knight of the Order of Arts and Letters) in 2019.

Numbers are limited to just 400 people because of the space available and tickets at R150 a head (R60 per child under 12) will be sold on a “first come, first served” basis through www.webtickets.co.za.

For more details on performances and timings, visit www.spier.co.za.

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NEXT MONTH |

GAUTENG WINE POP-UP

The winelands heads north for a pop-up at Casalinga in Muldersdrift on Saturday, 29 February when Spier gives up-country winelovers a taste of the Cape.

The Spier pop-up will not only feature the farm’s wines but its seasonal produce including the ethical pasture-raised meat products from Farmer Angus’ pigs, cows and chickens. Just because it’s made as naturally as possible without any additives (Spier is carbon neutral and one of the most eco-friendly wine operations in the country) doesn’t mean it’s not decadent or delicious ... like their deep-friend ice cream which will be available for tasting!

Tickets are R200 a head and include five wine tastings, a complimentary Spier glass and bottle of Spier Signature Chardonnay/Pinot Noir to take home.

The kids are not forgotten with their R100 ticket giving them a grape juice tasting, complimentary Spier glass as well as access to a dedicated play area. The venue is Casalinga, Rocky Ridge Road, Muldersdrift and the event runs from 11h00 to 18h00. Tickets can be obtained from www.webtickets.co.za.

DELHEIM HARVEST FEST

Simonsberg winery Delheim always has one of the best harvest celebrations in the SA winelands. The emphasis is always on good, clean family fun – OK, perhaps not-soclean because picking and then foot treading your own barrel of grapes can be a sticky business!

Saturday 25 January is the date to diarise for this event. Participants can be as energetic or as relaxed and laid back as they choose. Should anyone want to get stuck in and wield a pair of secateurs to pick grapes, they are most welcome to do so – and to stomp the juice from them too. If not, they are equally welcome to chill out with either a bottle of 2019 Delheim Rosé or Sauvignon Blanc which will be received on arrival. (For fans of red the 2017 Shiraz Cabernet Sauvignon is also an option.)

It’s not all fun and games as a portion of all ticket sales will be donated to the Pebbles Project, a non-profit organisation enriching the lives of children and their families in the Winelands farming communities in the Western Cape. Pebbles Project promotes early childhood development and educational as well as social support and has had remarkable success in its less than two decades of operation.

There will be live music, tractor rides and plenty of food and drink provided in true festival-style by various food stalls.

Grape picking kicks off at 10h30 while the lunch feast begins at noon.

Tickets are limited and cost R480 a head (R280 for under 18s) – and R100 of this price goes straight to Pebbles. Ticketholders get four food items, a complimentary bottle of Delheim wine, live music, grape picking and stomping, a tractor ride as well as an exclusive –rather grand – take-home gift as well. Tickets are limited and must be purchased online via Quicket (www.quicket.co.za).

For more information visit www.delheim.com or contact Delheim on info@delheim.com or 021 888 4600.

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Share a taste of summer Now that the decadent festive fare is out the way, it’s time to ring in the New Year with the bright, fresh flavours of this sensational salmon dish. Pair it with a fruity Rosé and you’ve got the makings of a perfect start to 2020.

Great as a light lunch or dinner, it’s a wonderful reason to gather family and friends around the table, once again.

Salmon & Potato Salad INGREDIENTS 400 g baby potatoes 200 g can SPAR Pink Salmon pieces, drained 2 Tbs SPAR Original Mayonnaise 2 Tbs chopped parsley 1 red onion, thinly sliced Zest of 1 lemon Salt to taste SPAR Rainbow Peppercorns METHOD 1. Boil potatoes in salted water until tender.

2. Allow to cool, cut into halves and add the drained pink salmon.

3. Add the mayonnaise, parsley, onion and lemon zest and gently toss until combined.

4. Season with salt and freshly ground peppercorns to taste serves 4

THE PERFECT PAIRING This Rosé, with its delicate pink, luscious nose and upfront fruit and rose petal flavours, is the perfect aromatic pairing with our salmon dish. Excellent on its own or served with salads, fish, poultry, pork and pasta dishes, it’s sure to be your go-to Rosé this Summer.

FISHING |

BAINES OF MY LIFE

THE OLD ADAGE OF “IT’S A TOUGH JOB, BUT SOMEONE HAS TO DO IT,” IS THE JUSTIFICATION BRAD CARTWRIGHT HAS FOR EARNING A CRUST BY TRAVELLING AROUND, BEING FILMED FISHING. AND THERE’S ANOTHER TOO: “HAPPY WIFE, HAPPY LIFE!”

O

nce a year we drag our wives, kicking and screaming from the comfort of their homes, on a film shoot to an exotic and luxurious destination like Seychelles or the islands of Mozambique.

Bear in mind that we are forced to film ourselves fishing for a living, so when we make these magnanimous concessions to our patient and understanding better halves, the warm glow of generosity seeping through our souls is a tangible thing.

The rest of the year we travel as an allmale crew, and more often than not, the only home comfort we have is the warm glow of single malt after a hard day’s work.

It seems we agree on one thing though, and it’s that we all love the lower Zambezi.

It’s been a number of years since we featured Baines River Camp in our television show, and being one of the most luxurious properties available on the entire length of the Zambezi, when they invited us back we knew we couldn’t leave our significant others out of the loop without risking the chilliest of cold shoulders!

So it was that we hopped an early morning Airlink flight to Lusaka and, after a comfortable road transfer, were happily cruising down the river, cold beverage in hand, before the sun hit its zenith.

At over 2500 kilometres, the Zambezi is the fourth longest river in Africa and is in fact the longest east flowing waterway on the continent.

MAIN IMAGE: Nothing beats a sunset in the African bush!

RIGHT HAND PAGE, FROM TOP: Two boats – one for spectators (the wifely support team) and another for participants – like Brad Cartwright.

Orreochromis mossambicus – or the Tilapia provided hours of fun.

Sightings of buffalo are common at Baines.

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Over the years we’ve been fortunate enough to traverse almost its entire length. I, for one, have never tired of it. However, the section between the Kariba Dam wall and the headwaters of Cahora Bassa Dam, the border between Zimbabwe and Zambia, generally known as the lower Zambezi, is probably one of my favourite places on earth.

With the Mana Pools Reserve on the Zimbabwean side and the Lower Zambezi National Park on the opposite bank, you could easily be forgiven for thinking you were in a little piece of paradise with spectacular sunsets..

There are definitely serpents around though. The last time we visited Baines an African rock python – the biggest snake any of us had ever seen – slithered nonchalantly through the camp on his way to the river.

The elephants here are habituated to humans and, without the threat of being hunted, will casually wander into camp for a drink of water from the swimming pool, or to munch a few juicy pods off the trees within spitting distance of your deck chair.

Large herds of buffalo inhabit the islands in the river and the ever present hippo pods splash and grunt contentedly in their watery playground. Crocodiles bask on the sand banks, lulled by the plaintive cries of the fish eagles from their lofty perches.

This area has the largest concentration of leopard on the planet and on an evening game drive it’s almost inevitable to spot one or two of these magnificent cats.

Two big male lions appeared while we were having lunch on the river bank but were (fortunately!) clearly not hungry. They settled in for a siesta in the heat of the day rather than chasing us from our shady spot.

This year, although the water level is low due to a severe drought, the lower Zambezi has recorded a bumper fishing season, with a number of tiger fish over 20 pounds (10 kg) being hooked.

I was fishing with Scott Brown who helped build Baines River Camp 12 years ago and is still part of the management.

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FISHING |

We decided to catch and release as many fish as we could, using a host of different methods. What a blast! Seldom does a plan like this come together so well, and we managed to release six tigers over 10 pounds (the largest being 14 pounds). These and others landed on spinners, strip baits (on circle hooks allowing a clean release), bucktail jigs, poppers and stick baits.

We also spent many happy hours chasing the tilapia (bream) species in the smaller pools on the edge of the river on light tackle, using flies, spinners and worms. A cheeky small croc even tried to steal a fine red breast bream off my fly, a little too close to my feet for comfort.

Luckily its mother wasn’t around ...

Sundowners on the sandbanks are a tradition in this neck of the woods and it’s hard to think of a more pleasant way to end the day than by sipping a cold G&T against the backdrop of the gurgling river and the plethora of game and birdlife preparing for night.

The food at Baines River Camp is a special treat, offered by chefs who clearly take much pride in their work. A nightcap round a hardwood fire, good night’s sleep in an air-conditioned chalet on a bed made up with percale linen, and sweet dreams of monster fish rounds out another idyllic day at this very special place.

Now that we’ve spoilt our wives beyond all recognition, I’m just wondering what on earth we’re going to come up with which can top Baines!

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Top: Wading elephants negotiating the Zambezi shallows.

Left: A cuddle during sundowners.

Below: Who says you have to rough it in the African bush?

A cheese platter and blueberry studded G&T seems perfectly civilized.

E N T E R TA I N M E N T |

EVE RY TH I N G ELSE H AS GON E WRONG BOMBAY BICYCLE CLUB

STRUGGLES,

MUSIC,, MUSIC

PERSONAL AND FICTIONAL SONIC THE HEDGEHOG

top pick

After the successful transition of the Marvel comic franchise characters from newsprint to the movie screen, is it any wonder that a SEGA game involving a blue extra-terrestrial hedgehog would make the same move?

The story goes that Tom Wachowski (played

by James Marsden of 27 Dresses and Cyclops in X-Men fame) is a small town Sherriff in rural Montana who finds this weird blue critter in his shed – and decides to help him out. Sonic is a superfast hedgehog capable of running at incredible speeds but who is under threat after causing an accidental outage of the national power grid. Not only are the government after him but so is the villainous scientist Doctor Robotnik, played with typical overthe-top nuttiness by Jim Carrey. He wants to use Sonic’s power to dominate the globe!

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LES MISERABLES LIKE A BOSS

Two female friends (comedian Tiffany Haddish and Rose Byrne) with very different ideals decide to start a beauty company together. One is more practical, while the other wants to earn her fortune and live a lavish lifestyle.

But they are soon in deep trouble, an ocean of debt which an angel investor (Salma Hayek) offers to make disappear. The movie poster promises: “The world of beauty is about to get ugly” – and it does!

A buyout offer begins to test their friendship.

Suddenly, all of the differences that made them a perfect match put them at war, both professionally and personally. But when their “angel” steals their ideas they band together to exact revenge – with hilarious lines and great comedy along the way.

The winner of the Palme d’Or Jury Prize at the Cannes Film Festival in 2019 this movie is based on the 2005 riots in Paris.

Stéphane (Damien Bonnard) has recently joined the Anti-Crime unit in Montfermeil, in the suburbs of Paris, France, where, Victor Hugo set his famed novel Les Miserables.

Alongside his new colleagues Chris (Alexis Manenti) and Gwada (Djebril Zonga) – both experienced members of the team – he quickly discovers tensions running high between local gangs.

When the trio finds themselves overrun during the course of an arrest, a drone captures the encounter, threatening to expose the reality of everyday life. Inspired by the 2005 Paris riots, and Ladj Ly’s short film of the same name, Les Miserables is a provocative insight into the tensions between neighbourhood residents and police.

From a British band which shocked the music world by splitting up in 2016 at the height of their fame, comes a new album.

The band members sold their instruments and packed it all in. Frontman Jack Steadman went all jazz while bassist Ed Nash joined Toothless, along with drummer Suren de Saram while guitarist Jamie MacColl did a degree in War Studies at King’s College in London as well as a Masters in Philosophy at Cambridge.

“This is an album for anyone who’s ever turned to music in a time of crisis, whether personal or political. It’s about the solace one can get from listening to music or playing music when everything else has gone wrong. It’s about finding kernels of hope and renewal in dire situations.”

Bombay Bicycle Club’s new album Everything Else Has Gone Wrong hits stores this month. It’s the eagerly anticipated follow-up to the British band’s acclaimed Number One charting, Mercury Music Prize nominated fourth album, So Long, See You Tomorrow released back in 2014.

The band will support the album’s release with a series of tour dates in the UK, ending a lengthy period of silence with live shows and new music.

MANIC HALSEY Manic is the upcoming third studio album by American singer Halsey.

Scheduled for release in January, it follows the maiden Badlands from 2015 and 2017’s release, hopeless fountain kingdom.

During a questionand-answer session in August last year, the artist stated that the album is “less dystopian fantasy world” and that it reflects her current worldview.

She’s reported to have said in an interview with Rolling Stone magazine that Manic’s musical genre can’t be pigeonholed because it is “hip-hop, rock, country ... everything! Because it’s so manic. It’s soooooo manic. It’s literally just, like, whatever I felt like making; there was no reason I couldn’t make it.”

Fans watched a stream of Halsey painting the artwork for the album’s cover. The visualizer for “Graveyard”, is a time lapse clip of Halsey creating the painting. Other singles include “Without Me” and “Clementine”.

Halsey continues to push creative boundaries, expanding her influence and impact beyond music.

DISCLAIMER: All books featured here are supplied by Penquin Random House South Africa

WA L L S LOUIS TOMLINSON Louis Tomlinson is the final member of One Direction to release a solo album.

Former bandmates Harry Styles, Zayn and Liam Payne have all had their solo projects snapped up by fans of the former band.

Tomlinson’s debut single was released years ago: Just Hold On charted in 2016 while his other single, “Two Of Us” won him the Teen Choice: Male Artist of the Year award in 2019.

It was dedicated to his late mother who died in 2016.

“I’m really relieved to finally be here,” he said in an interview with Stellar magazine. “Thank you very much everyone for your patience.”

The album is filled with obvious pain – and joy – since he also lost his sister, Félicité, in September 2019 while his son was born in 2016, the same year his mum died. Tomlinson said he wanted to keep it real, super-honest and authentic with the songs being true to who he is. “With One Direction the music had to fit the concept and be relatable to four or five guys in the band.”

In making the album, Tomlinson stated he had spent “so long on this album” as he “couldn’t help but crave a hit single after a career of straight down the middle pop”.

THE GRID NICK COOK

OLIVE, AGAIN ELIZABETH STROUT Olive, Again follows the blunt, contradictory yet deeply loveable Olive Kitteridge as she grows older, navigating the second half of her life as she comes to terms with the changes – sometimes welcome, sometimes not – in her own existence and in those around her.

Olive adjusts to her new life with her second husband, challenges her estranged son and his family to accept him, experiences loss and loneliness, witnesses the triumphs and heartbreaks of her friends and neighbours in the small coastal town of Crosby, Maine – and, finally, opens herself to new lessons about life.

Every day the President of the United States receives threats against his life. Every day his security tells him they’re crackpots, nothing to worry about. Today is different. Today he doesn’t believe them.

Because he’s been dreaming of his own violent death, over and over. It feels so real.

Like someone is inside his head.

The President’s medical advisor, Josh Cain, a military psychologist with his own complications, is summoned to a church tower near the White House to talk down yet another suicidal exMarine. Today is different.

Today the veteran asked for him by name, tells him of a plot against the President – seconds before a sniper’s bullet takes him out. Battles used to be fought man to man, then machine to machine, then in cyberspace. The Grid is a thrilling mix of Homeland and Inception which takes us to the edge of a new kind of battlefield: the human brain …

THREE LITTLE TRUTHS EITHNE SHORTALL

On the idyllic Pine Road, three women are looking for a fresh start ...

Martha was a force of nature, but since moving to Dublin under mysterious circumstances, she can’t seem to find her footing.

Robin was the “it” girl in school. Now she’s back at her parents’ with her four-year-old, vowing that her ex is out of the picture for good.

Edie has the perfect life, but she longs for a baby, the acceptance of her neighbours, and to find out why her dream husband is avoiding their dream future.

The friendships of these women will change their lives forever, revealing the secrets, rivalries and scandals that hide behind every door ...

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RESPONSIBILITY |

THE RESCUERS IT’S BEEN 31 YEARS SINCE DAVID HASSELHOFF AND THE BUXOM PAMELA ANDERSON BOUNDED INTO VIEW, IN SKIMPY RED SWIMSUITS, CLASPING RESCUE TORPEDOES. BUT THE TELEVISION SENSATION THAT BAYWATCH CREATED HIGHLIGHTED THE IMPORTANCE OF WATER SAFETY.

T

wo things will have been guaranteed over the 2019 festive season: the daily tally of road deaths will have been a feature of daily radio and television news broadcasts and at some point a television news reporter will have been filmed at a coastal location, with the beach absolutely packed with South Africans enjoying a cooling dip in the ocean.

Sadly, there will also have been a report of either mass rescues because of the congestion on the beach and in the water – or at least one drowning.

The fact that South Africa’s rate of drowning or water death at 3 per 100 000 is low when contrasted with 13.1 per 100 000 for Africa as a whole, doesn’t make much difference to the fact that it’s still the second leading cause of accidental death for children. Water safety is a problem in South Africa and it’s not only children who are at risk.

Lifeguards, professional and amateur, clad in their red shorts, yellow t-shirts and broad-brimmed sun hats can be found at beaches from Fish Hoek and Clifton to Plett, Jeffrey’s Bay, Scottburgh, Durban and Richards Bay – as well as at local swimming pools throughout the land.

These rescuers are supervisors and are there to ensure the safety of everyone in the water. According to American statistics, lifeguards prevent four to five times as many drownings as actually occur purely because of their vigilance. A shrill whistle blast is one of the sounds that forms part and parcel of a day at the beach. Those

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whistles mean that folks have strayed beyond the safe swimming area and need to be herded back between the beacons.

Those yellow and red flag poles are placed strategically to ensure that bathers aren’t caught in rip currents and swept out to sea.

Nowadays lifeguards have a host of rescue aids at their fingertips: inflatable boats powered by outboard engines, wet bikes, Malibu paddle boards and rescue buoys. But 120 years ago that wasn’t the case. The historic development of lifeguarding makes interesting reading.

that activities began locally after the visit in 1913 of Sir William Henry of the Royal Life Saving Society. KwaZulu-Natal had the first lifesaving clubs which were begun in 1927 but a year later, two belt reels were donated to the Cape lifesavers by the Australian Bondi club. Each reel had 500 yards of line and these first two sets of kit were stationed at Fish Hoek sports club and the False Bay Swimming and Lifesaving club.

In 2002 the Surf Lifesaving Club and South African Surf Lifesaving Union merged to form Lifesaving South Africa, the

The Lifesaving Association of South Africa activities began locally after the visit in 1913 of Sir William Henry of the Royal Life Saving Society.

KwaZulu-Natal had the first lifesaving clubs.

As far back as 1804 a lifebelt was developed, invented by WH Mallison – but it was dismissed by the Royal Navy since it “took up too much room and the navy did not want sailors to swim, in case they decided to desert,” Wikipedia reports.

The Patent Office records that in 1877 a cork lifejacket was invented. And in 1891, the Swimmers Life Saving Society was begun by two members of the Amateur Swimming Association of Great Britain. This was the forerunner of the Royal Life Saving Society.

It’s recorded in the history of the Lifesaving Association of South Africa

umbrella body which oversees all lifesaving clubs, inland and coastal. It plays a vital role in training a new generation of younger lifesavers through the Nipper programme as well as training and certifying both volunteer and professional lifeguards who do duty at pools and beaches during the holiday season.

It was in America that lifeguards became so popular around the turn of the previous century. One man, George Douglas Freeth, became a legend in California as the man who literally walked on water. Having been born in Hawaii in

1883, Freeth grew up swimming and surfing – but he became a sensation in Redondo Beach, California in the early 1900s since no-one had ever seen someone ride the waves on a wooden board!

Freeth was a powerful swimmer responsible for saving many lives, notably those of seven Japanese fishermen prevented from drowning in stormy seas when their boat overturned. Freeth dived off the pier and swam to the aid of the men while his own crews were trying to launch a life boat from the beach, and constantly being driven back by the pounding waves. For his actions he was awarded the Congressional Medal for Heroism.

At a time when swimming was still a novelty, those who took to the water in their bathing suits generally did a leisurely breaststroke or side stroke. Freeth introduced what became known as the Australian front crawl, one of the first strokes children learn to swim nowadays.

Freeth was not only California’s first official lifeguard, he also trained

an entire generation of lifeguards as well as popularising swimming and surfing. Because he accepted payment for his service Freeth was disqualified from swimming at the 1912 Olympics. He died at the young age of 35 in 1919 during the Spanish Flu epidemic.

The big swimming winner at the 1912 Olympics was fellow Hawaiian Duke Kahanamoku who won six gold medals during his career. He is credited with developing the paddle board which is a mainstay of the modern lifesavers toolkit, allowing them to quickly get to swimmers in distress in the surf.

Anyone watching the slowmotion opening sequence of Baywatch (either the original TV series or the modern movie remake with Dwayne Johnson and Zac Efron) couldn’t help but notice the rescue can or rescue tube which they invariably carried.

This device was developed by an American lifeguard in Santa Monica, Pete Peterson in 1935. The original was

an inflatable tube with a strap, line and harness. Peterson updated the device in 1964, using foam rubber rather than an inflatable version.

Row boats and belt reels, the lifesaving tools of years gone by, have been consigned to the scrap heap in terms of practicality but are occasionally still used for lifesaving demonstrations. Inflatables, wet bikes and paddle boards are more efficient but there is still a need for an alert pair of eyes to spot an emergency situation from a lifeguard station or tower on the beach or at the poolside. Heed the whistle when on the beach and stay between the red and yellow beacons and flags.

WATER SAFETY TIPS

Find the flags. Lifesavers will have worked out the safest place for people to swim, away from deeper waters or rip tides. Swim between the beacons.

Read the safety notices posted wherever you’re going to swim – at the pool, tidal pool or beach.

Respect the lifeguard and heed the whistle. If you hear a blast, look up to see who it’s aimed at. If you’ve drifted with the tide, it might be you ...

Assess the conditions. If the surf is pounding, the waves are big and you’re not the most confident or fit swimmer, don’t go into the water.

“If in doubt, don’t go out,” is the Aussie mantra.

If you do get into trouble, try to remain calm and float.

Raise one arm in the air and keep it raised. It’s easier for a lifeguard to spot. If no-one can see you, no-one can save you.

If caught in a rip current, go with the flow. Don’t try and fight it. Currents are circular and what takes you out will bring you back in again. If you’re a strong swimmer and believe you can swim your way out of trouble, swim at right angles to the current rather than directly against it.

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TECHNO BEATS

T E C H N O LO GY |

CONSUMPTION OF MUSIC HAS CHANGED DRAMATICALLY OVER THE YEARS. THREE DECADES AGO MUSICIANS WOULD BE RATED ON THE NUMBER OF ALBUMS SOLD AND TOP 10, TOP 20 AND EVEN TOP 40 CHARTS WOULD BE COMPILED FROM THEM. THESE DAYS IT’S ALL ABOUT THE DOWNLOADS, AS DAVID BOWMAN RECOUNTS.

JOOX MUSIC

A free, easy-to-use music player, JOOX is ideal for any music lover. But it also offers so much more than just the ability to listen to your favourite songs or artists. It’s possible to either stream or download millions of international and local tunes, artists, radio stations, playlists and videos certainly. And it’s also feasible to get the lyrics to enjoy video streaming karaoke with friends!

There’s also exclusive content such as interviews with artists or interesting music documentaries. If having the most up-todate music is your thing, you can pick special playlists or radio broadcasts from JOOX editors to ensure you’re current.

Personalise and customise your playlists and find recommended playlists and music for every occasion. Whether it’s for the gym, a road trip or just chilling at home, JOOX has it covered.

SPOTIFY NEW MUSIC AND PODCASTS

SHAZAM

Remember the party trick of hauling out your phone when someone wanted to know what song was playing in a restaurant – or a TV theme tune?

Shazam was not only one of the first music apps around, it’s now one of the world’s most popular. Apparently more than 100 million people each month use Shazam to identify music, get song lyrics, and now to discover the music that artists discover themselves ...

See what top artists like Drake, Justin Bieber, Ed Sheeran, DJ Khaled are Shazaming.

And if you’ve Shazamed something, the next time a new song by that artist is available, it’ll appear automatically. You can follow new artists with the tap of a button and see what they enjoy. Stay up to date about new singles, albums and videos from your favourite performers.

Spotify is probably one of the most popular and pre-eminent music apps around. Millions of users globally swear it’s the best way to listen to music and podcasts, on mobile devices, tablets or laptops.

With Spotify it’s possible to discover new music, playlists and podcasts which suit your specific genre interests. And it’s free. One of the most popular aspects of this app is the Discover Weekly playlist every Monday. Musical horizons are stretched to accommodate artists, tracks or styles that users might not normally be exposed to.

Another handy feature is the collaborative playlists which can be shared amongst friends. Content can be enjoyed on desktop, PlayStation, speakers or even your TV!

SOUNDCLOUD

GOOGLE PLAY MUSIC

AUDIOMACK

Google Play music gives you millions of songs and thousands of playlists for any occasion and situation. Powered by Google, music is served up based on your geographic location and why you’re listening. The app gets smarter, more accurate and more useful the better it gets to know your tastes.

Subscribe to create playlists, listen offline and get ad-free YouTube music with YouTube Music Premium (where available).

Storage and streaming for up to 50 000 songs from your personal collection is free of charge. With a subscription, up to six family members or friends can join the group.

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With 200 million tracks and growing, Soundcloud is one of the world’s largest music and audio streaming platforms.

Just like the competition there are top artists, chart topping albums and DJ mixes. It’s important to note that there are free and paid for versions of this App – and, like anything else, you get what you paid for!

It’s possible to connect with friends, share playlists and even make contact with some of the artists directly. Based on your likes and listening habits, Soundcloud will recommend similar music for you – which enables you to expand your musical universe.

One of the biggest positives about Audiomack is what it enables – offline. No wifi is necessary to download favourite songs, thus saving your data!

Add the fact that it’s a free music streaming app and it’s a winner all the way.

Music is not the only thing available – there are podcasts, playlists and mixtapes for searching and downloading. If you want more or better content, upgrade and pay for the Premium version.

Part of the human condition is wanting to know what everyone else is listening to – so there’s a trending page which you can browse, sampling new musicians, mixes and access updates.

TBWA\ Hunt \ Lascaris \ Durban\84161

UNDERAGE

DRINKING STARTS LONG BEFORE IT BEGINS. YOU CAN STOP IT.

#MyFirstDrinkStory Adults usually enable our first exposure to alcohol, whether they be parents, aunts and uncles or older siblings. This enablement may be explicit or subtle. Many people don't even realise that they're doing it.

Adults influence underage drinking through: • Conditioning (a drink is an answer to all occasions) • Passive permission (allowing child-sipping) • Doing nothing when you know it's wrong Research indicates that underage drinking may lead to an increased risk of alcohol dependency during adulthood.

When was your first encounter with alcohol?

Share your First Drink Story with us on Twitter and Facebook using the hashtag #MyFirstDrinkStory or leave a story on www.myfirstdrinkstory.co.za

in the next issue of

THE WINES OF THE SWARTLAND

CLASSIC B&W MOVIES

SPIRITS: From Johnnie Black to White Russians

BROUGHT TO YOU BY

W W W .T O P S AT S P A R . C O . Z A

CONGRATULATIONS

to the previous issue’s winner of

SUMMER FOOD:

Lezanne Van Zyl from Hermanus

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LO O P D O P |

DIE PRINSES VAN HAMLET N DIE WONDERLIKE DING VAN REIS IS DAT, AL KAN DINGE PARTYKEER HALSOORKOP SKEEF LOOP, KRY JY DIE KERE WANNEER DIE STERRE NET REG IN LYN LÊ EN JY WEET JY IS NOU OP DIE REGTE OOMBLIK OP DIE REGTE PLEK.

Address: 34 Voortrekker Street, Prince Alfred Hamlet Tel: 023 313 3534 Business Hours: TOPS at SPAR Mon-Fri: 07h00 - 19h00 Sat: 07h00 - 19h00 Sun: 08h00 - 14h00 TOPS Customer Care Tel: 086 031 3141

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et nou die dag moes ek ’n reeks stories in die Bokkeveld gaan haal het. Vir die wat nog nie daar was nie, die Bokkeveld lê in en om Ceres (die Warm Bokkeveld) dan op met die Gydo-pas tot by Op-die-berg (die Koue Bokkeveld). Soortevan.

In die middel van min of meer alles kry jy die dorpie Prince Alfred Hamlet.

In die 1850’s het ene Johannes Goosen die plaas Wagenboomsrivier van George Wolfaardt gekoop. En besluit om ‘n dorp te begin. Dieselfde tyd het Koningin Victoria (wat toe die opperste gesag van die Kaapkolonie was) se seun, Prins Alfred, die Kaap besoek (amper soos Prins Harry wat die Springbokke in hul kleedkamer gaan besoek het na ons die Wêreldbeker gewen het). Johannes was so in verwondering oor die prins dat hy terstond die dorp Prince Alfred Hamlet gedoop het. Al is daar vandag steeds net 1,7% Engelssprekendes ...

In dié klein dorpie kry jy die hotel met dieselfde naam as die dorp. Mense gebruik terme soos hotel, country lodge, gastehuis en inn daarvoor. Vir my is daar net een woord: herberg. Positief ouderwets, eenvoudig en onpretensieus lekker. ’n Tuiskoms vir ’n reisiger.

So sit ek die aand na my rondgeskarrel agter die stories aan in dié herberg se kroeg. Ek luister die locals uit.

Hulle praat meesal vrugteboerdery. Maar daar is ook Hennie wat op kontrak van Gauteng is om te kyk vir die oprig van ‘n windplaas. En een reisiger van Kroasië genaamd Stepjan.

“Nou Stefan, wat doen jy hier?” vra Hennie hom.

“Business.” Dit was die einde van sy Brits en dus styg die 1,7% steeds nie.

Een van die gawe dinge was dat baie van die locals daar was met hul wederhelwe. Die musiek is net so positief ouderwets, eenvoudig en onpretensieus lekker. Enigiets van Neil Diamond, verby

James Taylor, Kristofferson en die ou Bee Gees. Die voggies vloei goed en die gaste raak honger. Een kelnerin val my op. Sy vat vas.

“Dankie Michelle,” sê Hennie hier langs my toe sy sy wegneempakkie mooi toegedraai aflaai. Ek vang haar oog vir ‘n spyskaart en dis net daar waar ‘n man op die oorkantste hoek van die kroegtoonbank sy bier omstamp. In die verbyswiep soontoe sit sy die spyskaart oop voor my neer. Laggend vee sy bier op, swiep kombuis toe met die vuil lappe en op pad terug, kry sy ’n vars bier en skuif dit voor die man in. Met ’n glimlag.

Sonder om uit pas te raak, swiep sy terug na my toe.

So sit ek die aand na my rondgeskarrel agter die stories aan in dié herberg se kroeg. Ek luister die locals uit. Hulle praat meesal vrugteboerdery.

“Eet meneer vark?” vra sy.

“Ja Michelle,” antwoord ek.

“Dis bestes,” oortuig sy my.

“Jy ken jou werk.”

“Dis oor ek bly is ek het werk, meneer.”

“My dogter se naam is ook Michelle.

En ek mis haar vanaand baie.”

“Dis goed as meneer haar mis. Dan as meneer haar weer sien, is dit lekkerder.

En wanneer meneer haar weer sien, sê vir haar ons wat Michelle is, is die duidelikste mense.”

Ek hou van Prince Alfred Hamlet en sy mense. Duidelik.

A DRINKING AND DRIVING AFTERTASTE

TBWA\ Hunt \ Lascaris \ Durban\84161

THAT WON’T GO AWAY D R I N K R E S P O N S I B LY