Cheers Sep/Oct 2015 by Cheers Magazine

MP O C

LI M

RY A T EN

Sep Oct 2015 Vol.20

brought to you by

www.topsatspar.co.za

FROTHY FERMENTS Yeast’s role in beer TRENDING GLOBALLY with local & artisanal products

WINE SAVVY

A crisp taste of Spring

TASTING: Fleur du Cap, Diemersdal, Van Loveren, Boschendal, Brampton, Nederburg, Durbanville Hills, Orange River Cellars, Porcupine Ridge & Robertson Winery

WIN

a copy of COOKING WITH GAS by Jean Nel

1 of 2 exclusive Smirnoﬀ Double Black hampers worth more than R3 000

Bier fest

TOPS at SPAR

JO'BURG

9-11, 16 & 17 October

CAPE TOWN

6-8 November

! r u o F lav o Add s

FLYING FISH CHILLED GREEN APPLE HAS ALL THE BITTERNESS OF BEER BREWED OUT, AND APPLE FLAVOUR BREWED IN.

GO ON, TRY IT FOR YOURSELF! Not for Sale to Persons Under the Age of 18.

contents Editor’s Letter

4 6

Tinkering with things

News

Heineken’s new can, Three Ships success, TOPS at SPAR Bierfest, SA brandy crowned best in the world and more

12 14

Tinus Talks

Taﬆing:

18 22 26

10 TOPS Sauvignon Blanc

About the Orange River

Summertime sipping

Sauvignon Blanc explained

Sauvignon Blanc

34 36

Beer bubbles The role of yeast

Tips on trends Chicago’s world convention

Lateﬆ notes

Musical, written & visual

Thingamajigs

Goodies & gadgets

38 40 41 44 •

Sharing & Liking

Facebook, Twitter, Instagram … and more

Eye spy…

Shades of fashion

Handy with a hammer? Do it yourself

Golden globules From fruit to oil – all about olives

44 SA's

Olives

Sep Oct 2015 Vol.20 www.topsatspar.co.za

recipe

WIN

One of two copies of Cooking with Gas

contents

TOPS nosh

Summertime fare from Silwood Kitchen

62 64 66

Book giveaway Cooking with Gas by Jean Nel

Blogspot

Theresa Ulyate’s spring suggestions

Man met ’n pan

Emile Joubert se ietsie aan die kant

Taking responsibility Considerately using your phone

Tips on trends

www.topsatspar.co.za Sep Oct 2015 Vol.20

68 70 71 72

Highlights of Next Issue and Competition winners

World Cup rugby

Be a patriotic fan of the Boks

The Grocery Liﬆ Loopdop Malmesbury se brghei

NOW IN STORE

The Cﾃ山OCﾂｮ word and associated logos are trade marks. ﾂｩDiageo 2015

Not for Sale to Persons Under the Age of 18. Drink Responsibly.

EDITORIAL - Fiona McDonald

FRESHENING THINGS UP

I love this time of year! Everything just seems a little bit brighter, fresher and full of new life. The trees are bursting with green buds, the days are getting longer and there is abundant promise of a lovely hot summer to come.

PR & Promotions Ashlee Attwood ash@integratedmedia.co.za Photography Ashlee Attwood & Thinkstock.com Contributors Tinus van Niekerk , Teresa Ulyate, Emile Joubert, Gerrit Rautenbach, Karen Glanfield, Bernard Mocke, Clifford Roberts, Daisy Knowles and Mohun Schulz Head Office | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701 Printing | Paarl Media Cape Published by | Integrated Media for TOPS at SPAR

outmuscle the most important elements of

and other products. That’s been Cheers

between the covers of this issue. Striking

magazine’s core focus since day one –

a new pose, it was decided to add in a

now more than three years ago – and will

fashion element but in typical Cheers

continue to be the main constituent. One final thing to share is that we have

fashion: it could be fashionable décor

also finally gone digital. Publisher Shayne

or design, or a particular element of

Dowling, Art director and designer

fashion, shoes, bags or jackets.

Megan Merifield and I were adamant that we wanted our site to be the best it

the obvious pun…) we are starting out

could possibly be which is why we

with sunglasses. Iconic eyewear makes

waited so long. The team is now happy

the ultimate fashion statement – from

that everything is in place and this is the

Tom Cruise in Top Gun (and Risky

first issue to have a digital footprint.

Business, the movie that started it all!) to

Check out www.cheersmag.co.za

Jackie O and her oversized examples.

for your electronic fix of Cheers.

woman. DIY is not the sole preserve of those possessed of testosterone. While we can’t be like Riaan the Nutsman or Suzelle (heaven forbid!), we can approach small, www.topsatspar.co.za Sep Oct 2015 Vol.20

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

the magazine – that of wine, spirits, beer

mix. Expect to find a few new things

power tools and be a handyman – or

jess@integratedmedia.co.za

the team at Cheers decided to

And then there’s the ability to use

fiona@integratedmedia.co.za

Advertising Jess Nosworthy

Don’t worry that all this lifestyle stuff will

Keeping an eye on things (and using

Editor Fiona Mc Donald

megan@integratedmedia.co.za

ust as we freshen up our homes,

style it's not simply going to be clothing

shayne@integratedmedia.co.za

team

Art Director Megan Merifield

easy projects with confidence.

freshen up our pages and editorial

Publisher Shayne Dowling

Hope you like it.

Cheers, Fiona

FIONA MCDONALD is a trained

journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.

STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. www.spar.co.za, www.superbalist.com & www.zando.co.za COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 16th October 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.

Real cider refreshment can feel like a thousand frozen high fives. To better understand just how refreshing real cider can be, we decided to ask consumers what it feels like with the promise that it could make them famous. Calling out to consumers with radio ads on national stations, we received thousands of submissions from Hunter’s fans through our website, Facebook and Twitter. We took these words and brought them to life in collaboration with 5 of South Africa’s top designers and artists. Finally we asked consumers to vote for their favourite collab designs on social media. The top voted designs were turned into 3 editions of the Summer Collab cans which will be released over September to November 2015 with the overall winning design being released first. Congrats to Ashveer Arjeeth for his winning words as designed by Studio Muti in collaboration with Hunter’s. Nothing can be more famous than your name and words brought to life on thousands of Hunter’s Summer Collab cans.

The Collab cans are priced with standard 330ml and 440ml packs.

140 BBDO_811212_C

Launching September 2015.

Refreshes like nothing on Earth www.hunters.co.za

NEWS

Braai, Brut and more

Celebrating warmer weather and

sunny days, Le Venue Restaurant at The House of J.C Le Roux in Stellenbosch’s Devon Valley is launching three exciting braai menus in honour of South Africa’s favourite pasttime on National Braai Day, 24 September. Guests will be greeted with a glass of

Roux Pinot Noir, whilst the subtle floral

J.C. Le Roux Brut Cap Classique on the

notes of its blushing counterpart, Pinot

launch day and can choose between

Noir Rosé, is paired with the savoury-

three á la carte menus.

sweetness of a butternut meringue.

For those watching their waistlines

A mojito meringue, full of lime and

and cutting out carbohydrates, there’s

mint flavours, lifts the light, crisp

the Banting braai menu comprising a

character of J.C. Le Roux Brut, whilst a

marinated beef skewer, oven roasted

duo of dried fig coated with fudge

Mediterranean vegetables and

carries the palate from dry to sweet,

coriander yoghurt dip at R98 a head.

much like the sensational La Valleé

Add roosterbrood and potato with

Rosé it is paired with.

chive cream cheese to the menu at

Bookings for the braai menu of the

R110 per person, or go all out and

deluxe pairing at R80 per person are

indulge in a chermoula chicken kebab,

essential. Call 021 865 8200 or email

Toulouse sausage with rustic garlic and

levenue@hsvhospitality.com. Group

parsley accompanied by a chef’s

This specialist bubbly producer has also just launched its new deluxe

accommodated. The Le Venue kitchen

paprika mielie at R135 per person.

tasting experience as well.

closes half an hour prior to closing time.

The summer braai menus are

Sweet and salty flavours wrapped up

Le Venue restaurant is open Monday to

available from Thursday, 24 September

in a chocolate millionaire shortbread

Friday from 09h00 till 16h00, Saturday

and every Monday to Friday at

with fudge meld with the creamy

from 09h00 to 15h00 and Sunday 09h00

Le Venue Restaurant.

character of the full-flavoured J.C. Le

to 15h00.

Sweet treat

When setting off for a road trip along the R62 through the Klein Karoo it’s important to plan the rest stops in order to not only stave off fatigue and stretch the legs but to make some great discoveries. panoramic views of the Nuy valley and

passersby. “It’s not just for folks who’re

the surrounding mountains, but also on

travelling through the Klein Karoo. It’ll

the extensive vineyards of the

be a convenient coffee stop between

Worcester wine region," says Nuy

Robertson and Worcester for farmers or

cellarmaster Christo Pienaar

business people.”

Millions of rands have been spent on

And coffee won’t be the only thing

the development. “But we’ve been

on the menu either as Nuy cellar is well

talking and planning it for years,” said

known for its wonderful award-winning

Pienaar. “We believe it’ll be a great

muscadels and other sweet wines.

soon-to-be-opened Nuy centre

addition to the Worcester wine valley

There is also a restaurant, wine and

between Robertson and Worcester. It’ll

and of Route 62.”

olive boutique – the Nuy valley is home

One to add to the itinerary is the

be hard to miss since it’s strategically located at the turnoff to the Nuy valley. "This centre will not only offer

bookings of up to 10 guests can be

salad in a mason jar and a smoked

www.topsatspar.co.za Sep Oct 2015 Vol.20

Pienaar and the Nuy cellar team are

to the Willow Creek olive farm – and

of the opinion that it’ll soon become a

the all important toilet facilities and a

regular stop for locals as well as visiting

playground for kids.

G! A M ow n

L n l i n e . co . z a A T G I le o m a g

D vI a i lacbh ee rs A w. ww

Access Cheers mag on the move - on your mobile, tablet or laptop. Swiftly browse through the latest recipes, articles, tastings or enter the most recent competitions. And there's more...

NEWS

NEWS TOPS at SPAR Bierfest Durban and the folks on the East Coast get in early to avoid the rush…

experiencing the golden joys of the TOPS at SPAR Bierfest at the Suncoast on 4 &5 September. Elsewhere in the country, people have to wait a little longer before donning their dirndls and lederhosen to participate in the fifth annual festival of all things frosty and fun at the ‘brewhaha’. The Johannesburg event takes place in the more traditional month of October. It is, after all, essentially a Bavarian-inspired Oktoberfest.

Montecasino is the venue on successive weekends: 9 – 11 October and 16 & 17 October. The revelries end off with a bang at the home of beer brewing in South Africa: Newlands

Brewery in Cape Town on 6 - 8 November.

At each event, the world-class TOPS at SPAR Bierfest, in association with Tsogo Sun, Jagermeister, Gearhouse, Dryver, Good Fellas and Jiguja, will be hosted inside a 4 000-seater Bavarian Brauhaus festooned with festival décor direct from München. One innovation for this year’s event is specialty beer brand No. 3 Fransen Street with their three small-batch brands in the form of a delicious Cream Ale, a pert Irish Red Ale and a traditional Krystal Weiss. The event’s Master Brewers will of course again be bringing fans the long-time favourite, limited edition Bavarian-styled Royal Bavaria Oktoberfest Bier. It goes without saying that live oompah music, performed by the sevenpiece German band, would be nothing without great food – German wursts, pickles, pretzels and sauerkraut.

Boldly black Already one of the top selling vodkas globally, Smirnoff has added a new premium product to their range – the Smirnoff Double Black vodka.

Visually as far removed from its

clear or neutral stablemate as can be, the all black bottle makes a statement – as does the supersmooth liquid inside! Smirnoff Double Black vodka has been triple distilled, filtered through charcoal 10 times and then gone through a further filtration process – the double freeze. Chilling the distilled spirit to sub-zero temperatures – twice – and filtering produces the smoothest, yet boldest expression of Smirnoff yet, refined, complex

Book early to avoid disappointment through the official TOPS at SPAR Bierfest website (www.bierfest.co.za) or through the event’s Facebook page, SA Bierfest. THE EVENT IS NOT OPEN TO VISITORS UNDER THE AGE OF 18.

www.topsatspar.co.za Sep Oct 2015 Vol.20

and silky to the taste. Great on its own, one recommendation is to mix it with red Grapetiser and ice in a large tumbler for maximum enjoyment.

NADE

TRY ME

H LE M IT

ST ENJ

ED W OY

LIGHT UP THE MOMENT NEW Smirnoff 速 1818 Pineapple Flavour Also available in 200ml

Not for Sale to Persons Under the Age of 18. Drink Responsibly.

NEWS

NEWS Sleekly unique

There have been a few innovations in the field of canned beverages

over the years – but Heineken® has just launched a new, sleek Cool Can for its world-renowned beverage. “Heineken® prides itself on being at the forefront of innovation and design by always taking things to the next level,” said Tjeerd Veldhuis, the marketing manager for Heineken® South Africa. “Our new sleek Cool Can is slimmer, more stylish and premium, allowing it to stand out visually, both on the shelves and in the hands of our consumer,” he said. Heineken® is the first beer brand in South Africa to be available in a 330ml sleek can and is the first market in the world to launch a sleek can with this design. The Heineken® Cool Can has cold indication around both the iconic red star and on the thermometer on the side of the can that allows consumers to see whether their beer is being served at the optimal temperature. “Heineken® has had cold indicators on their 5 litre draught kegs since 2009, sold in many markets globally. Heineken® is now bringing this technology to their new sleek cans,” explained Veldhuis. Heineken® Cool Can will be sold at the same price as the current 330ml can.

Brandy beats Cognac South Africa’s KWV made history at the 20th annual International Spirit Challenge when, for the first time ever, a brandy beat a French Cognac for top honours. The KWV’s 20-year-old brandy not only received the trophy for Best the prestigious Grand Champion

Lourens Stander and Pieter de Bod collect the KWV trophy from Drinks International publisher Justin Smith.

accolade, outscoring Cognac and

Bod. “Each team member knows how

other global brandies after being

important quality and innovation are in

judged the top scorer of the 9

our process and it is this that has

products which won gold medals at

enabled us to create an extraordinary

the competition.

blend. This Potstill brandy was blended

Brandy in the World but was awarded

Winning an International Spirit

different batches of brandy between 20

achievement in itself, said KWV

and 32 years old. The final blend of six

master distiller Pieter de Bod. “Winning

specially selected different batches

World’s Best Producer is a historic

was matured for an extra 3 months to

moment for KWV and the greatest

mellow to its full character.”

accolade we could achieve as a

The Spirit Challenge is the most

South African producer, beating

respected and influential spirits

international brandy and cognac

competition in the world promoting

producers.” This underlined the

outstanding quality spirits from around

company’s commitment to quality.

the globe. The competition, which this

“This is a real team effort,” said de

last year. We started off with about 30

Challenge gold medal is an

www.topsatspar.co.za Sep Oct 2015 Vol.20

year saw more than 1 000 entries from

70 countries is founded on a rigorous and independent judging process. Judging is undertaken – blind – over seven days by more than 50 experienced industry professionals who assess products according to their age, region and variety. Each product is awarded a score for its aroma, appearance, taste and finish. According to the latest Nielsen figures, while brandy volumes shrunk by 7% in the past year, KWV has grown its share to almost 14%. KWV also received three silver medals for its 15, 12 and 10 –year-old brandies.

What's happening

NEWS Light pink for picnics

Clocking in at an alcohol level of just 9.7% Fleur du Cap’s natural light rosé is a

waistline as well as palate pleasing pink which is ideal for summertime picnics. The natural light rosé is the newest release from Fleur du

Cap and joins the natural light Chenin Blanc. With just a faint blush of pink, the wine is blended from mainly Chenin Blanc with just a drop of Pinotage.

Fleur du Cap launches first Natural Light Rose' Fleur du Cap has extended its off-dry selection with the

wine: “The freshness and acidity of a white wine combined with the structure of a red makes it so versatile.” Botes says the wine has subtle notes of pear and pineapple, with just enough acidity to add a burst of freshness. The dash of Pinotage, just 5%, lends a hint of red berry fruit. Its off-dry style makes the Natural Light Rosé

release of the first blushing Natural Light Rosé – ideal for

perfect for effortless pairing with salads and light pastas.

summer picnics. A partner to the ever popular Fleur du

And with its easy to use screw cap, bliss is just a twist away.

Cap Natural Light Chenin Blanc, this light hearted Rosé

“There are few things in life that are as sweet as enjoying

combines the freshness of a low alcohol Chenin Blanc

good company with a few glasses of natural light rosé. It’s like

with just a hint of Pinotage.

a touch of spring and a great reminder for what’s to come –

It is the rosé’s great versatility that stands out for

summer picnics, swimming and sunshine” said Botes, who

assistant winemaker Elmarie Botes, a member of the

began her career in winemaking as a Cape Winemakers

Fleur du Cap winemaking team who helped craft the

CALL: 021 448 050

7 EMAIL: info@thew ild

Guild Protégé before joining Fleur du Cap in 2013.

ﬁg.co.za ONLINE: www.thewildﬁg.co.za

The Wild Fig is a fully licensed Restaurant and Bar situated on a portion of the Valkenburg Estate, Liesbeek Avenue, Valkenberg Estate, Mowbray. We gladly cater for small conferences and functions of all types including weddings, birthday parties and product launches.

TINUS TALKS - Tinus van Niekerk

DISTINCTIVELY DIFFERENT The contrasts between the winelands of the Northern and Western Cape not only incorporates wine styles but more dramatically in landscape, geo-physical and climatic conditions, the natural environment, and in the idiosyncrasies of the people cultivating the vineyards and nurturing the wines.

is TOPS at SPAR’s wine consultant and has been instrumental in refining the grocery chain’s wine offering.

Known as the “TOPS at SPAR Winemakers Competition for the Winemakers and Viticulturists of Orange River Cellars,” SPAR acknowledges the quality of the ORC wines, and is also – with the involvement of ORC itself – creating an avenue by which these wines are promoted. hectares, cultivated by 800 growers, and

And it’s in September and October

n the Western Cape Winelands the

provides clear evidence of the scale of

when the hard – but pleasant – work is

looming mountains and ocean are never

Orange River Cellars (ORC). That results in

done. A preliminary tasting during

far, while in the Northern Cape the Orange

40 million litres of wine produced annually

September is an evaluative selection after

River exerts its influence on man and nature.

from grapes such as Chenin Blanc,

which the final unsighted, audited tasting,

Colombard, Chardonnay, Sauvignon Blanc,

involving seven judges, is conducted on a

originates in the remote mountains of

Shiraz, Cabernet Sauvignon, Pinotage,

Friday in October. Winners are announced

Lesotho and surges through 2 340km before

Tannat, Ruby Cabernet, red and white

at a black tie dinner the next day. The

it flows into the Atlantic Ocean. En route it

Muscadel. If you were to load a standard

most sought after awards, for which prize

snakes through a rocky landscape to

10 x 6 metre shipping container, each

money is included, are for the Runner-up

plummet, in a torrent of sound and fury, at

holding 2 300 six-bottle cases of wine you’d

Champion Winemaker, Winemaker of the

the Augrabies Falls.

ultimately load 3 800 containers in a year!

Year and Grand Champion Wine Cellar of

The “Great Gariep” as it’s also known,

Derived from the Khoikhoi word

The five ORC wineries are located along

the Year. The champion winemaker also

“aukarabis”, meaning “the water that

a 350km river distance, stretching from

receives a TOPS at SPAR sponsored wine

thunders”, the falls is one of the six largest in

Groblershoop, through to Grootdrink,

related overseas trip.

the world and when in flood, the water

Upington, Keimoes and Kakamas in the

cascades over awesome granite cliffs in 19

west, each rendering fruit uniquely

about Orange River Cellars has become

separate plumes. A majestic and

reflective of its immediate environment. The

increasingly impressive. The bar is raised

magnificent sight.

wines are deeply coloured, fruit expressive,

ever higher each year. Bold viticultural

and balanced. And they are elegant.

practices, combined with innovative

Aeons of geo-physical change have warped the countryside, stripping it of any

In 2001 the SPAR Group SA moved part of

During the past few years everything

winemaking and dynamic management

luxuriance while nature has adapted for

its Private Label wine portfolio to ORC,

introduced an era of achievement. It’s as if

survival in the most ingenious ways. Wherever

resulting in the successful expansion of the

the wine folk inhabiting this thirstland,

man cultivates the soils with the precious

Carnival range. Soon afterwards SPAR

beneath ever-sunlit skies and nightly

water from the Great Gariep, the blessings of

initiated a wine competition, “To award the

starscapes, have embraced the quest to

the harvest are profuse. It’s an ideal terroir for

winemakers and viticulturists of ORC for

achieve distinction. The TOPS at SPAR

quality wine grape production.

ingenuity, innovation and dedication in

Winemakers Competition contributes to

composing, nurturing and producing wines

this vision.

Vineyards paint a broad swathe of vibrant green on the river banks for more than 4 000

TINUS VAN NIEKERK

www.topsatspar.co.za Sep Oct 2015 Vol.20

of meritorious quality.”

www.freshba.co.za | FBA3734

Enter to stand a chance to WIN your tickets to this exclusive event today!

Standard USSD rates apply. For terms and conditions visit www.savannacider.com Competition runs 1 Sep - 31 Oct 2015. Customer contact line 087 943 2655

the wild WINE

It’s the ultimate crisp, lip-smackingly tangy and refreshing white wine. But what is it that makes Sauvignon Blanc a wine so ideally suited to South Africa’s soils, sunshine and summertime drinking? Karen Glanfield reports.

he grape Sauvignon Blanc is a

its popularity to winemakers in

green-skinned variety which

Bordeaux and the Loire Valley.

owes its name to the French word

While South Africa loves Sauvignon

sauvage (“wild”) and blanc (“white”)

Blanc and consumes copious quantities

due to its early origins as an indigenous

of it every year, it is unclear exactly

grape in the south-west of the country.

when the grape variety was introduced

It is something of a phenomenon as

to the Cape. It was certainly planted at

one of the most widely planted wine

Groot Constantia in the late 1880’s and

grapes in the world and owes much of

reportedly performed well there. The first documented varietal Sauvignon Blanc wine on the market was that of Verdun, now Asara, in 1977 with Backsberg and De Wetshof joining in 1980. Spice Route, near Malmesbury, lays claim to the oldest Sauvignon

www.topsatspar.co.za Sep Oct 2015 Vol.20

Sauvignon Blanc

white

Blanc vineyards, planted in 1965, while

Group which runs an annual

Darling, Paarl, Robertson, Durbanville,

those of Durbanville wine farm

competition sponsored by FNB. The

Constantia and Stellenbosch

Bloemendal are believed to have been

competition is intended to inspire and

planted somewhere in the early 1970’s.

recognise excellence among local

TROPICAL AND YELLOW FRUIT

Sauvignon Blanc producers, including

Made in a lively, fresh and fruity style

known locally being one of the largest

their world-class innovation and diverse

for early drinking, these wines

white wine categories. One of its key

wine-making skills.

commonly have no oak influence but

Sauvignon Blanc is exceptionally well

selling points is its straightforward

To recognise the success of

instead boast a fruit explosion on the

appeal – the flavours are rarely hidden

Sauvignon Blanc locally all that’s

palate. Lush, tropical flavours and

away in the background. Also, there is

needed is to look at the variety of styles

aromas of papaya, guava, pineapple,

a particularly close correlation

and areas it’s grown in. Broadly

granadilla, kiwi and green melon

between the perceived flavours and

speaking, there are three flavour profiles

coupled with stonefruit such as

their descriptors. The importance of the

that are recognisable when tasting

apricot, peach and nectarine, and

grape has been acknowledged by the

Sauvignon Blanc. They can be found in

even some citrus elements such as

creation of a Sauvignon Blanc Interest

a range of producing areas such as

grapefruit and lime is present. It’s also Sep Oct 2015 Vol.20 www.topsatspar.co.za

WINE

possible to detect some floral notes of

FLINTY AND MINERAL

best wines nowadays tend to show

orange blossom and geranium. This

Expect to find more austere, lean

evidence of both compounds, and

style is mostly associated with warmer

mineral flavours and aromas such as

are consequently more multi-faceted

climate areas.

gunflint, river pebbles or gravel, steel

and interesting to consumers. These

and smokiness, coupled with earthy

wines are crisp, yet rounded and

SPICY AND HERBACEOUS

undertones of mushroom, damp earth

complex with layers of flavour.

Racy flavours and aromas such as

and the smell of rain falling on a dirt

green pepper, paprika, fresh and

road. Mostly found in temperate

exciting moves currently afoot

canned asparagus, tinned peas, grass,

climate areas and capable of ageing

regarding Sauvignon Blanc is where

nettles, tomato vine, celery and herbs

for a few years.

some producers opt to age a portion

typify this category. This style originates

South African producers are known

But one of the most interesting and

of their Sauvignon Blanc in oak,

mainly in cooler-climate areas with

globally for their practice of

integrating a creamier style of white

onshore breezes cooling the vineyards,

experimentation. Our winemakers are

wine with hints of smoke, spice and

or high-lying vineyards protected from

not scared to focus upon new

vanilla. These used to be labelled as

extreme heat. The secret to these

methods and new tastes which can

Blanc Fumé, which is a marketing

flavours come from aromatic

contribute extra complexity to the

name created to increase the sales of

compounds called pyrazines. They

wine. There’s been much debate over

Sauvignon Blanc in California a number

have a lot of punch up front from the

the years about whether greener

of years ago. Oak influence often

herbal notes and medium-length

(pyrazine-derived) flavours should

lowers the crispness and zest but

lighter zesty finish.

prevail over tropical fruit (thiol-

creates another layer of expression in

derived) flavours or vice versa. The

the wine. Examples of some producers

www.topsatspar.co.za Sep Oct 2015 Vol.20

Sauvignon Blanc

Sauvignon Blanc has the ability to make most foods shine, much as lemon complements many dishes. Acidity also balances out salty and cured foods. Because of this, Sauvignon Blanc is an ideal partner to goats cheese and tomato tartlets or grilled asparagus with lemon, olive oil and feta. Other suggestions include: ceviche, raw and lightly cooked shellfish such as oysters,

KAREN GLANFIELD

mussels, scallops and prawns; dishes that

is a wine writer, educator

contain raw or barely cooked tomato

and tour guide.

such as gazpacho, tomato consommé

which do this include Cape Point,

or tomato vinaigrettes. And Japanese

Steenberg and Nederburg.

dishes such as sushi and sashimi,

As a broad generalisation, most

seafood-based steamed and fried dim

Sauvignon Blanc is grown to ultimately

sum or seafood with south-east Asian

be sold as a single variety wine, but the

flavours such as lime, chilli and coriander

fact of the matter is that it’s often

Who remembers South Africa’s first

or Thai fish cakes also match nicely.

blended – either with Chardonnay or

low-alcohol wine? It was none other

Sauvignons Blanc with herbaceous notes

Chenin Blanc, but more frequently

than Twee Jonge Gezellen Light.

pair well with similar green herbs. If it has

nowadays, with Semillon. Sauvignon

Launched in the early 1980s, it was

parsley, rosemary, basil, coriander or

Blanc and Semillon blends follow the

awarded the SA Heart Foundation seal

mint, chances are Sauvignon Blanc will

template laid down by producers in the

of approval. Because it was lower in

make a great union.

Graves area of France’s Bordeaux

alcohol, it was also lower in kilojoules

region. And by combining these two

and good for the waistline. Today,

warmth of a sunny day makes you think

tangy grapes the resultant blend

there is a wider range of low-alcohol

of Sauvignon Blanc, one is never far out of

commonly has enough body to hold

wines in the marketplace – and many

your reach – because there are all sorts of

up to a little oak treatment as well,

of them are made from Sauvignon

styles and prices to suit your pocket.

adding another element of complexity

Blanc because it’s a grape which

and body.

proudly proclaims its varietal character.

turn for tastings

Chateau Y’quem is probably one of

The obvious standard bearers for this

the most famous noble late harvest

style are Robertson Winery’s Light and

wines in the world, made from botrytis

Extra-Light and Uitkyk’s Flat Roof Manor

infected Sauvignon Blanc grapes – but

Light. Good news for those who

South Africa has some increasingly

actually like wine is that they may be

critically acclaimed local examples –

light but they don’t taste as if they

such as those from Fleur du Cap, De

have been watered down!

Grendel and Simonsig, for example.

And the great news is that when the

In general, the high acidity of Sep Oct 2015 Vol.20 www.topsatspar.co.za

sauvigno the tastings SAUVIGNON BLANC

Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

heers randomly selected 10 popular Sauvignon Blancs

from the shelves of TOPS at SPAR to do a taste test. “Interesting to me that I would happily drink any one of these. On a hot summer’s day, at a picnic or a

Orange River Cellars Sauvignon Blanc 2015 Bold with vibrant lemony simplicity. It’s

tangy, refreshing and approachable. Does everything a Sauvignon Blanc is supposed to do.

braai they would all go down exceptionally easily,” said Fiona McDonald, Cheers Editor. One positive note the panel commented on, almost without exception, was the practical consideration of the closures on the wines. "Screwcaps are fantastic because they can be twisted off in about five seconds flat!" said Karen Glanfield. "The thing about Sauvignon is instant enjoyment and refreshment."And that’s something all these wines offered – zesty, crispness and succulence. Ideal for summertime enjoyment.

Porcupine Ridge Sauvignon Blanc 2015

“Ticks all the boxes,” the tasters agreed about this one. A hint of pineapple and granadilla but with a good grapefruit twist and acid tang. Deliciously succulent and refreshing. Well made and definitely a crowd pleaser.

www.topsatspar.co.za Sep Oct 2015 Vol.20

Taﬆing notes

on blanc Panel Choice

Diemersdal Sauvignon Blanc 2015

A popular favourite with the panel, it impressed with its delicacy and complexity. Floral, herbaceous and citrus vibrance with a flinty nuance too. Tangy and fresh with lots of enjoyment guaranteed. Long and tasty.

Nederburg 5600 Sauvignon Blanc 2015 Green apple vivacity with some lime rind was what Khubeka and

McDonald found. Balanced and juicy with nice body and good length of flavour. Definitely a good food companion.

Van Loveren Sauvignon Blanc 2015

Nomonde Khubeka noted the passionfruit and melon tropical flavours on this wine. “Very accessible and juicy,” she said. Glanfield said this wine was a little sweeter than the others, particularly on the finish.

Robertson Winery Sauvignon Blanc 2015

“A real fruit basket,” Glanfield said of this one. “Kiwi fruit, melon, lemon and lime.” The acidity was not too pronounced or sharp and that made this, in the opinion of the panel, an easy drinker.

Sep Oct 2015 Vol.20 www.topsatspar.co.za

SAUVIGNON BLANC - TaďŹ&#x2020;ing notes

Durbanville Hills Sauvignon Blanc 2014

This wine was a year older than the others in the tasting â&#x20AC;&#x201C; and showed a delicious evolved note of faint honeyed ripeness. Melon and granadilla tang with nice grassy notes and lemon zest. More than enough refreshment and vibrance to it.

Panel Choice

Fleur du Cap Sauvignon Blanc 2015

Tied for top honours. Flint and gravel edge to the aromas, Khubeka found. Grapefruit pithyness and succulence in the mouth with really lively and fresh acidity. Zesty and crisp with a long finish and white pepper tail.

Brampton Sauvignon Blanc 2015

Definitely showing the nettle, green pepper and grassy side of what Sauvignon Blanc can express. The interesting thing for Khubeka, Jessica Nosworthy and also for Karin Visser was the mouthfeel with all noting a creaminess to the palate.

Boschendal Sauvignon Blanc 2015 Fynbos and white pepper were two of

the descriptors used by Nosworthy and Visser. Balancing that was a lively tropical fruit element that was kept in check by the fresh acid highlights.

The tasting panel: Karin Visser, Cape Wine Master student

Nomonde Khubeka, former KWV winemaker

www.topsatspar.co.za Sep Oct 2015 Vol.20

Karen Glanfield, wine educator, wine writer and tour guide

Fiona McDonald, Editor: Cheers magazine

Jessica Nosworthy, Advertising sales; Cheers magazine

yeaﬆ BEER

It’s one of the moﬆ exciting elements of a beer – yeaﬆ is a living thing, and like humans, needs air and nutrients to be fed. Bernard Mocke looks at yeaﬆ in the context of the local craft beer scene.

GETTING CRAFTY

It's

remarkable how similar the word is in different languages: Birrë, bira, bier,biero, bjór and beòir. They all refer to the

same thing - beer! These words sound remarkably similar which is not

surprising, as humans all over the world are alike in their affection for the product. Mankind has been fascinated by this fermented brew for centuries – all alcohol in fact… These similarities explain why craft beer popularity is booming globally. Humans are curious about new things and the rising demand for craft beer in South Africa confirms this. My interest in craft beer comes naturally as I used to be a winemaker with a particular fascination for yeast – the stuff that kick-starts all fermentation. I currently work in the wine and craft beer sector. In the course of my daily working life, I get to meet some remarkable characters. Once, when I was looking around desperately for a spittoon with a mouthful of beer on board, I was asked by a brewer if there was something wrong with his beer! He then proceeded to educate me by stating that in

ﬆ

Use of yeast

the beer world, the equivalent to a wine tasting is a beer drinking. I’ve never lost a mouthful of beer since! A common thread with all these characters is their awareness of other players in the South African beer market and craft brewing’s rightful place in the sun. When a craft brewer told me that the estimated market share of craft beer in

NOW I’D LIKE TO POSE AN IMPORTANT QUESTION: WHAT IS CRAFT BREWING?

It’s one frequently posed to craft

South Africa is 1% of the volume of beer

brewers – and there are as many

produced, I was shocked. Compare this to

definitions as there are reasons to

the 2014 figure of 11% market share by

head off to the pub after work. One

volume in the USA and the predicted 20%

person might state that it is a

market share by 2020!

reflection of the volume of beer produced. Another might say it’s the raw materials used and yet another might cite the brewing methods. For example, at a recent craft beer tasting I asked two brewers for their definitions. One said his brewing process excluded filtering and pasteurisation, while the other said that he always filtered and pasteurised his beer… Armed with the knowledge gained from a fair amount of conversations with craft brewers, I would like to offer my definition of craft brewing: the beer should be of high quality, unique and locally made on a small scale. This distinguishes craft breweries from mega-breweries, because the flexibility of a craft brewing set-up

Sep Oct 2015 Vol.20 www.topsatspar.co.za

BEER

Thes e

Yeast

minis cule org a ingre dient re the on anisms ly livi This m used n i a diﬃcu kes yea n brewin g with. lt ingred ﬆ the mo g. i yeaﬆ Like huma ent to wo ﬆ and t needs o ns, brewi r k xy ng h Treat e r ight te gen, foo wil l d them w mperat d u e of th liver, but el l and th re. eir ba e n sic re eglect an y and y quireme y nt ou w il l pa s y.

www.topsatspar.co.za Sep Oct 2015 Vol.20

Use of yeast

Yeast structure

BUT WHAT IS THE DIFFERENCE BETWEEN ALE & LAGER?

cell membrane

vacuole

While an obvious answer is that lager

cytoplasm

beers are made with bottom

nucleus

fermenting yeasts (species

food granule

Saccharomyces pastorianus) and allows for greater creativity and more

ale beers are made with top

freedom to explore new beer recipes

fermenting yeasts (species

craft brewer has over a mega-brewer is

AND FOR GOOD REASON:

that his beers appeal to consumers with

These miniscule organisms are the only

developing palates, which make them

living ingredient used in brewing.

more adventurous. They’re looking for

This makes yeast the most difficult

beers with personality and individuality.

ingredient to work with. Like humans,

When a new craft beer is launched, it

brewing yeast needs oxygen, food and

will probably be embraced by the craft

the right temperature. Treat them well

community. If not, the brewer can

and they will deliver, but neglect any

temperatures – in the range of 12 to

change the beer recipe or stop making

of their basic requirements and you

16°C. A typical white wine is more

the beer. Small scale brewing gives the

will pay.

delicate, but will have less structure,

and styles. Another advantage that a

brewer more freedom to experiment, as

The function of brewing yeast is the

Saccharomyces cerevisiae), it remains meaningless technical jargon to non-brewers. The difference between ale and lager could rather be explained by drawing parallels between brewing and winemaking. White wine is made by fermenting white grape must at lower

complexity and colour than red

tank sizes are smaller than those of

conversion of fermentable sugars to

wine. Generally one can compare

mega-breweries. Remember, a large

ethanol and aroma production.

lager with white wine, as lager is

brewery has large tanks. Thus, should a

Brewing yeasts produce numerous

fermented at 10 to 15°C and there

new large volume beer not be readily

aroma compounds during fermentation

are similarities in terms of structure,

accepted by the beer-drinking public,

and depending on beer style, the

there are potentially serious financial

brewer will choose a more aroma-

implications.

neutral Lager yeast or an Ale yeast that

The Oxford dictionary describes beer

might contribute vastly to aroma. (Think

complexity and colour. Red wine, on the other hand, is made by fermenting red grape must (and skins) at temperatures closer to room temperature. A typical red

as “An alcoholic drink made from

of a typical Belgian Ale that can be

yeast-fermented malt flavoured with

described as fruity, spicy and

hops.” As with any product, raw

peppery.) Some examples of lager

materials are needed to brew beer and

beers are Pilsner, Bock, Märzen, Dunkel

consumers are well aware that the raw

and Schwarzbier. Examples of ale

compare ale with red wine, as ale is

ingredients used in brewing are

beers are India Pale Ale (IPA), Porter,

fermented at higher temperatures

essentially water, malted barley, hops

Stout and Belgian Ale.

ranging from 15 to 35°C and there

wine is more aromatic, structured, complex and has a much darker colour than white wine as a result of the skin contact. You can thus

and yeast. Of these four ingredients,

are similarities in terms of body,

yeast always gets the most attention,

complexity, aroma and colour.

from brewers and consumers alike. Sep Oct 2015 Vol.20 www.topsatspar.co.za

INDUSTRY VIBE

International convention

If your home bar is your entertainment centre, you’ll know the importance of serving what people want. Cliﬀord Roberts did some trend-spotting at Chicago’s annual BAR drinks show in May.

star of the bar

Sep Oct 2015 Vol.20 www.topsatspar.co.za

INDUSTRY VIBE

hen last did you really check out the bartender at your

local? Not in a creepy or pervy way or to see if he’d short changed you, but

Award-winning journalist

CLIFFORD ROBERTS loves researching topics such as beer - especially the practical side of the subject!

more to see whether he had his finger on the pulse and was doing anything trendy – drinkswise. Why should you care? Because even you, the immovable rock you think you are, are influenced by the vagaries of the many. And in this case, I’m referring to the buzz happening in the US of A that – come hell or high water – eventually spills onto our shores in one form or another. Because popular (American) culture permeates the

Every one of us has a mate who

world, from Beijing to Bogota and even

thinks he’s Tom Cruise in Cocktail, the

Perth, Parys and Pinetown.

1988 movie that had everyone singing the words to the Beach Boys song Kokomo, or Piper Perabo in Coyote Ugly – the 2000 movie which produced the then 17-year-old LeAnn Rimes’ multi-platinum selling ‘Can’t Stop the

“the most comprehensive event for the

Moonlight’.

foodservice industry under one roof”

If that’s not enough motivation, consider this – you’ll want to stock your

bellwethers for South African trends.

bar at home with something that will

Over 63 000 people from more than 100

blow your friends away and make you

countries attended; representatives

the trend-setter you know you’re

from most of our biggest hotel and

dying to be.

restaurant companies were there –

In May, the world’s food and drinks industry turned its eyes on

CLIFFO

BER RD RO

Chicago. The kind of town Frank

www.topsatspar.co.za Sep Oct 2015 Vol.20

from Spur to Col’Cacchio; Protea Hotels to Sun International. While there was plenty on show

Sinatra sang about being his, and

related to food and technology (brace

the kinda town where you’d lose

yourself because tablet menus are the

your blues. The annual trade

next big thing) and equipment, the

show of America’s National

drinks focus on the six hectare

Restaurant Association is regarded as

and one of a handful of international

exhibition floor was provided by the

CLIFFO

BER RD RO

CLIFFO

BER RD RO

International convention

Beverage Alcohol for Restaurants (BAR) display and numerous talks on the latest trends. Formerly known as the International Wine, Spirits & Beer Event, BAR aims to help professionals develop a successful bar programme in foodservice establishments. Two demonstration bars featured influential mixologists and brand punters while

Anything with “diet” written on it, might

visitors browsed and sampled the (mostly American) premium and artisanal liquors

as well be declaring “closing down

and wines. There was High, a hemp vodka from Colorado, orange bitters from

sale” – if the stats are to be believed.

Angostura, Black Forest dry gin Monkey 47 and even the Japanese distillate shochu. On a scale of cool to strange, spiked gels – pre-packed, flavoured jelly laced

According to Annika Stensson, Director of Research Communications with the National Restaurant

with booze – probably represent the dark fringe. As for where everyone else is

Association, most consumer behaviour

headed in their pursuit of fashion, the picture varies depending on who you were

flows from a collection of “umbrella”

listening to although the words artisan, low environmental impact, real, pure and

trends – this year, those trends so far

fresh kept coming up.

have been local sourcing of

In this bizarre world of consumer manipulation, saying a product contains “real” sugar beats the equivalent if it’s referred to as “artificial” and, GMO is the devil.

ingredients; environmental sustainability and so-called “ethnic” flavours. Sep Oct 2015 Vol.20 www.topsatspar.co.za

INDUSTRY VIBE

Meagan's Banana Danza cocktail recipe featured: 2 oz. Casamigos Anejo 1 oz. banana du bresil 3/4oz dry curacao 1/2oz fresh lemon juice 3 dashes chocolate bitters garnish of microplaned chocolate and nasturtium flowers.

www.topsatspar.co.za Sep Oct 2015 Vol.20

International convention

FLOWING FROM THEM, HOT TRENDS FOR ALCOHOL BEING OBSERVED ARE, IN ORDER OF PROMINENCE: ARTISAN SPIRITS: micro distilleries are booming thanks to an easing of federal and state regulations. In a decade their number has gone from less than 20 to over 600. LOCAL BEER, WINE AND SPIRITS, ON-SITE BARREL-AGED DRINKS, REGIONAL SIGNATURE COCKTAILS: our West Coast is famous for bokkoms… imagine one as a garnish and CULINARY COCKTAILS: the kitchen and the bar aren’t that far apart anymore.

brewed with peppers, pepper-infused tequila and an ancho-chili whisky were featured in this year’s BAR event. Finalists in the Star of the Bar mixology competition saw the appearance in drinks of, amongst others, chipotle chilli powder and an allspice simple syrup.

STAR OF THE BAR

WWW.RESTAURANT.ORG

Pardon the pun but spice is hot too, especially in beverages. Several beers

The winner, Meagan Montagano (pictured right) from New York, combined Casamigos Tequila Reposado with Banane du Bresil, dry Curaçao, lemon juice, and chocolate bitters garnished with grated chocolate and nasturtium flowers for her “Banana Danza” cocktail. On the BAR show floor craft cocktail mixers also seem on the rise on the back of consumer preferences for perceived “authenticity” of ingredients and an “old-time” expertise. Think fresh fruit puree, real fruit juice and homemade extracts made from fresh cut herbs; alternative tonic waters like Fever-Tree Hand-Picked Elderflower Tonic Water with real quinine, and pure cane sugar; mixers using black and white tea, chai spices, pineapple, coconut, pomegranate, watermelon, blood orange, lavender and Rainier cherry. Tea in particular was included in numerous show displays, battling it out with the coffee stands. It’s been making a greater appearance and in ways that don’t just involve boiling water. Of course, you’ve probably seen some of these in local bars already. The ease of travel; prominence of international brands within our own borders and the internet ensure that South African bars are on top of it. Veteran mixologists like Kurt Schlechter talk of a revival in classic cocktails; the theatre of bartending as a creative space and the innovation in materials and ingredients. At one recent event, he puts flame to the stave of a brandy barrel and captures the smoke in the cocktail glass before adding the ingredients. Back in Chicago, in a presentation on general menu trends, Nancy Kruse of restaurant consultancy The Kruse Company says megatrends driving the change include the state of the economy and resulting uncertainty. That’s why there’s a harking back to the “good old days” farm-style goodness and home comforts and, is the reason that classic, specially mixed cocktail will go down a treat with your guests. Kruse reinforces what’s on display at the show – it’s all about artisanal simplicity and health.

“Fresh is always the starting point,” she says. Sep Oct 2015 Vol.20 www.topsatspar.co.za

ENTERTAINMENT

seconds From second acts, to second chances and seconds making a diﬀerence, the oﬀerings now available on DVD, on audio disc and on the printed page guarantee hours of enjoyment and entertainment.

MUSIC FILM

HILARY DUFF – BREATHE IN. BREATHE OUT.

Hilary Duff took an extended breather after the release of 2007’s Dignity, pushing pause on her music career to concentrate on film, television and family. Eight years later she’s back with an album whose title suggests a certain measure of

Alan Rickman directs the romantic drama A Little Chaos, casting Kate Winslet in the lead

calm but whose music isn’t quite placid. Picking up the dancey makeover of

role of Sabine de Barra,

Dignity, Duff continues to favour the glossier, melodic segments of pop — often, the

a gifted gardener and landscaper who

album suggests nothing so much as an American spin on Natasha Bedingfield. Yet there are also moments when it’s clear she’s paying attention to recent radio: it opens with one of those moments, with “Sparks” echoing Ellie Goulding while, later on, “Rebel Hearts” thumps to a Mumford & Sons stomp. The appeal of Breathe In. Breathe Out. is how Duff keeps the focus on the song, so everything, even the rhythms, is colouring on cuts of soft, clean contemporary pop. That the album is ever so slightly out of fashion is also endearing, for it suggests Duff sings not because she thinks it will sell but because it’s what she enjoys.

OF MONSTERS AND MEN – BENEATH THE SKIN Of Monsters And Men is back with their highly anticipated album “Beneath The Skin”. After two years of touring, writing music and developing their sound, the award-winning band has returned with a more complex and compelling sound that’s sure to excite their fans and draw in listeners globally.

MUSE – DRONES After experimenting with lush electronic and orchestral arrangements on their previous two albums, Muse’s seventh studio album is a return to basics. It’s a loose concept album based on one woman’s struggle in a dystopian society controlled by robotics and drones. Themes include mind control, revolution, love (or lack thereof), militarisation, governments and more.

A LITTLE CHAOS

www.topsatspar.co.za Sep Oct 2015 Vol.20

is chosen to design a section of the elaborate landscaping for the palace of Versailles being built for Louis XIV (Rickman). The job brings with it gender and class barriers, and she must also contend professionally with controlling royal gardener André Le Notre (Matthias Schoenaerts), who begins to fall for the free-spirited de Barra.

STUCK IN LOVE Three years past his divorce, veteran novelist Bill Borgens (Greg Kinnear) can’t stop obsessing over, let alone spying on, his ex-wife Erica (Academy Award winner Jennifer Connelly), who ignominiously left him for another man. Even as his neighbourwith-benefits, Tricia (Kristen Bell) tries to push him back into the dating pool, he remains blind to anyone else’s charms.

CD's, DVD's & Books

the paper

CORNER QUEEN SUGAR – NATALIE BASZILE

Readers, booksellers, and critics alike are embracing Queen Sugar and cheering for its heroine, Charley Bordelon, an African American woman and single mother struggling to build a new life amid the complexities of the contemporary South. When Charley unexpectedly inherits 800 acres of sugarcane land, she and her 11-year-old daughter say goodbye to smoggy Los Angeles and head to Louisiana. She soon learns, however, that cane farming is always going to be a white man’s business. As the sweltering summer unfolds, Charley struggles to balance the overwhelming challenges of a farm in decline with the demands of family and the startling desires of her own heart.

WAR OF THE ENCYCLOPAEDISTS – CHRISTOPHER ROBINSON & GAVIN KOVITE On a summer night in an arty enclave of Seattle, friends Meanwhile, his fiercely independent collegiate daughter Samantha is publishing her first novel while recoiling at the very thought of first love with a diehard romantic and his teen son Rusty is trying to find his voice, both as a writer and boyfriend. As each situation mounts into a tangled trio of romantic holiday crises, it brings the Borgens to surprising revelations about how endings become beginnings.

THE GAMBLER Jim Bennett (Mark Wahlberg) is a risk taker. Both an English professor and a high-stakes gambler, Bennett bets it all when he borrows from a gangster and offers his own life as collateral. Always one step ahead, Bennett pits his creditor against the operator of a gambling ring and leaves his dysfunctional relationship with his wealthy mother in his wake. He plays both sides, immersing himself in an illicit, underground world while garnering the attention of Frank, a loan shark with a paternal interest in Bennett’s future. As his relationship with a student deepens, Bennett must take the ultimate risk for a second chance...

Mickey Montauk and Halifax Corderoy throw one last blowout party before their lives part ways. They had planned to move together to Boston, but global events have intervened: Montauk has just learnt that his National Guard unit will deploy to Baghdad at the end of the summer. And Corderoy is faced with a moral dilemma: his girlfriend Mani has just been evicted and he must decide whether or not to abandon her when she needs him most. The year that follows will transform them all.

PIRANHA (THE OREGON FILES #10) – CLIVE CUSSLER & BOYD MORRISON In 1902, Mt. Pelée erupted sinking a ship carrying a German scientist on the verge of an astonishing breakthrough. More than a century later, Juan Cabrillo must tackle that scientist’s legacy. Cabrillo and the crew meticulously fake the sinking of the Oregon, but when an unknown adversary tracks them down with near deadly consequences, Cabrillo and his team struggle to retaliate against an enemy who seems to anticipate their every move. Meanwhile an American weapons designer has completed the scientist’s work, and Cabrillo and his crew must stop one man creating the largest empire the world has ever known. DISCLAIMER All books featured here are distributed by Penguin Books SA. Sep Oct 2015 Vol.20 www.topsatspar.co.za

THINGAMAJIGS

To braai or not to braaiâ&#x20AC;Ś is never an issue for any red-blooded South African. Whether over kameelhout coals, mielie stonke or a tshisanyama half oil barrel, our love of grilling meat over a fire means that only the best tools from SPAR Good Living will do the job.

1 2

1 Stainless steel cooking fork 2 Stainless steel meat tenderiser with rubber head 3 Silicone clam shell tongs 18cm 4 Angled kitchen tongs 5 Oven mitt 30cm 6 Short braai tongs 27cm 7 Chrome braai tongs 38cm 8 2 piece pastry and basting brush set 9 Carbon steel mini braai 10 Disposable braai 11 Carbon steel large braai

G AT W W

R www.topsatspar.co.za Sep Oct 2015 Vol.20

SPA

S P A R. C

O G O D LI V

Call the TOPS HOTLINE 0860 313 141

Available at TOPS at SPAR and SPAR stores

.Z A

thingamajigs

useful items

12 ObeyYourBody Dead Sea Salt Tub 450g R189 at Zando.co.za 13 Origami wall clock R499 at Superbalist 14 Stance Pineapple Demon Socks Black R149 at Zando.co.za

15 Standing planter in red or turquoise R149 at Superbalist 16 Hot air popcorn maker R399 at Superbalist Call the 17 Olivia Burton Big Dial Watch Black and TOPS HOTLINE 0860 313 141 Rose Gold-Tone R1499 at Zando.co.za 18 Chalkboard Cruiser portable 3-speed turntable R1499 at Superbalist

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17 18 Available at TOPS at SPAR and SPAR stores

SEE PAGE 4 FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS. Sep Oct 2015 Vol.20 www.topsatspar.co.za

Moﬆ people will agree that the pace of life is hectic. The internet has moﬆ certainly revolutionised communication with us all taking email, websites and things like Wikipedia and a simple Google search for granted. But queﬆions are being asked whether this global information sharing is complicating life inﬆead of simplifying it. How much information and sharing is too much? Fiona McDonald reports.

Interconnectedness

SOCIAL MEDIA

www.topsatspar.co.za Sep Oct 2015 Vol.20

Facebook? Her response was that social media was part of their lives. Her life, she said, revolved around fitness – and her intention was to be inspirational and a positive role model. “If my partner is part of that, that’s going to be reflected in what I post.” As a new mum, many of her recent postings have been about her journey back to fitness after the birth of her child. It’s interesting to read the threads of her Twitter conversations – and those of her followers – to note how what she

he radio in my car was tuned

shares is indeed inspirational and

to a popular weekend

useful. Speaking as a single guy

breakfast show one Sunday morning –

“looking for love” sports reporter Jude

and while driving along I found myself

van Wyk said he agreed with Zulu,

interested by the discussion DJ Thomas

hoping that he one day found a

Msengana was having with his studio

relationship with someone who shared

team and the listeners.

common interests and activities.

“What do you think about couples who live their relationships out on social

Inspirational? Check! Msengana himself is no stranger to

media?” was the question that went

the limelight, as half of a power couple

out over the airwaves. The fascinating

with wife, Idols judge and singer Unathi.

thing was that he kicked the discussion

“I’m often asked to do a photo shoot or

off by calling Leteshego Zulu.

interview at home. Or a magazine calls

Zulu is a biokineticist, personal trainer,

up and wants to do something with us

the runner-up of Survivor SA: Maldives

and our kids,” he shared on radio. “Hell

– as well as the wife of Gugu Zulu, the

no!” was his succinct response. And the

racing driver featured in one of Johnnie

reason? “Home is the one place we

Walker’s recent Gentleman’s Wagers

have to ourselves. That’s ours! It’s for

as detailed in a previous issue of

family.” Obvious then that Msengana

Cheers magazine. He also hosts SABC

fiercely protects his family and their

motoring show Car Torque and was a

space from intrusion and prying eyes.

contestant on Strictly Come Dancing

He firmly believes that there needs to be

South Africa. Both are public figures –

some privacy and boundaries.

and both are active on social media.

One demonstration of how ugly and

Msengana asked why the Zulus put

nasty living your life and relationship in

their relationship in the public sphere by

the public eye as a power couple can

means of posts on Twitter and

be, was played out on Twitter earlier this

Shairng and caring year. When things went wrong for former

it’s not even 10 pm and it’s a

Protea cricket captain Graeme Smith

Tuesday night? What?

and Irish-born singer Morgan Deane, the

The Kirkland

dissolution of their relationship was also

dormitory facebook

unrestricted with Deane frequently

is open on my desktop

taking to Twitter to express her views and

and some of these people have

update her followers on the latest

pretty horrendous facebook pics.

episode. Those tweets in turn became

I almost want to put some of these

the stuff of news stories with media

faces next to pictures of some farm

outlets reporting on the latest volley of

animals and have people vote on

vitriol in what was becoming a sadly

which is more attractive.”

bitter divorce and dispute. What made all this possible was

By August 2008 there were 100 million

“Remember that with great power comes great responsibility.” targets in 13 countries. Just under 100 000 people signed up to put the

Facebook users and it was an internet

theory to the test but just 384 – or 3% –

access to information brought about by

phenomenon. It’s now valued in the

of the emails reached their desired

little packets of information, the digital

region of $230 billion!

target! And of those successes, many

zeroes and ones which make up

Now one of the top 10 most visited

were reached after seven, eight, nine

computer code. The internet has been

websites, Twitter was created by Jack

or even 10 steps rather than the six they

around since the 60s but while initially

Dorsey, Biz Stone, Evan Williams and

were supposed to.

only for military and academic use, it

Noah Glass in early 2006 – and its

was opened up as the World Wide Web

valuation stands at around $30 billion.

steps, the fact remains that we are

in the 1990’s – and nothing has been

September 2011 saw Twitter notch up

connected. Our friends are friends with

the same in the two decades since!

100 million active users monthly, a

other folks – and they all talk, post

number that subsequently doubled just

pictures and document moments in time

networks and interconnectedness. It

two years later. The role that Twitter

which are shared. Five decades ago you

made email possible but perhaps the

played in regime change in North

would have had to take out a photo

biggest manifestations of connections

African countries such as Libya and

album or movie projector for friends and

are Facebook and Twitter. Both are

Egypt was massive with social media

family to see how awesome your seaside

relatively recent developments with

savvy political activists using the service

holiday was. Now it’s snapped on a

Facebook launched in February 2004

to get messages and pictures out.

mobile phone and uploaded within

The net created an explosion of

after having been started as a Harvard

How connected are we really?

Regardless of whether it’s six or 10

seconds. Friends can comment and

networking site by Mark Zuckerberg

Almost a hundred years ago Hungarian

and Eduardo Saverin. Its 2003

author Frigyes Karinthy wrote about

predecessor was something called

social chains in his 1929 short stories,

Comics’ Spiderman movie that is

Facemash which put two photographs

Everything is Different. It’s believed that

frequently trotted out: as his uncle Ben

of Harvard students side-by-side and

this was where the notion of six degrees

lies dying, he tells Peter Parker:

compared them. Naturally that

of separation originated.

“Remember that with great power

provoked controversy – especially with

respond instantly – and they do! There’s a great quote from Marvel

Wikipedia reports that Columbia

comes great responsibility.” Perhaps a

posts such as the following by the

University put this to the test with an

sentiment which everyone should think

teenage Zuckerberg: “I’m a little

experiment in social connectedness in

about before placing pictures or

intoxicated, not gonna lie. So what if

2003. Based on email, they aimed at 18

information in the public sphere. Sep Oct 2015 Vol.20 www.topsatspar.co.za

FASHION Sunglasses

ICONIC EYEWEAR

Jackie O was famous for hiding behind them, Tom Cruise gave a provocative eyebrow lift as he peered over them in Risky Business, the movie that put him on the path to ﬆardom and Rebel Without a Cause’s James Dean became a legend in them.

SO WHAT ARE THE MOST ICONIC SUNGLASSES OF THE PAST 60 YEARS? First to spring to mind has to be Ray-Ban

Aviators, the distinctive teardrop-shaped

lens within its metal frame. Ray-Ban were commissioned by the US Army to produce these sunglasses for pilots during World War II. It was their adoption by movie stars

Ray-Ban Aviators

which popularised them. Just think of Tom Cruise in Top Gun…

Ray-Ban Wayfarer In Hollywood in the 50’s however, it was the Ray-Ban

Wayfarer deemed a

revolutionary style evolution and was rapidly adopted not just by stars such as James Dean, Dean Martin and Steve McQueen but by socialites and even beatniks. Everyone from Marilyn Monroe, to artist Andy Warhol and Bob Dylan had a pair.

John Lennon Teashades

John Lennon was the man behind the glasses known as Teashades – and were designed by the Beatles front man himself. The shape had a modern renaissance a decade or more ago when Woody Harrelson wore them in Natural Born Killers while Lady Gaga enhanced their gender neutral popularity and boosted sales when all her fans and followers followed her fashion of wearing them in 2011.

Audrey Hepburn Cat's-eye

For style and elegance few women could rival Academy Award winner Audrey Hepburn. In her role as Holly Golightly the gentle cat's-eye shaped shades that Hepburn wore in the opening scene were made almost as famous as the little black dress.

On the funkier side, musician Kanye West has

Kanye West Shutter shades Johnny Depp became partial to yellow-hued Ray-Bay

taken to wearing ‘shutter

shades’ – unique

because of their resemblance to a venetian blind.

3138 Shooters,

initially worn by gonzo journalist Hunter S. Thompson, after playing him in

Johnny Depp Ray-Ban 3138 Shooters

the movie Fear and Loathing in Las Vegas.

Oakley wraparounds Sportsmen the world over love their Oakley

wraparound, high-coverage

shades. From Tour de France winning cyclist Chris Froome to athletes, surfers, skiers and beachgoers who rapidly adopted the top-framed glasses with their vibrant neon colours and often metallic finish lenses.

www.topsatspar.co.za Sep Oct 2015 Vol.20

Blooming marvellous

D - I -Y Handy hints

DIY can be associated with chores and boring maintenance tasks – but it needn’t be. Anyone who has experienced the seduction of operating power tools knows that once the firﬆ hole has been drilled, pretty much anything goes!

Doing-It-Yourself needn’t only be about fixing things which need repair. It can be a wonderful creative outlet, imagination and creativity know no bounds. Planning is the key. Know what you want to do and draw up a list of things you’ll need – from the tools involved to the various individual items, even down to the number of screws. It’s a good idea to have that list with you when you visit the local hardware store.

Recycled pallet planter An old wooden shipping pallet can be repurposed into a decorative feature with just the addition of a few garden pots, hose clamps and screws.

You will need: Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

• Small plant pots (size and

• A drill

number is your choice)

• Potting soil

• A wooden shipping pallet

• Plants

• Hose clamps (or cable

• Pencil

ties if the pots are small

• Spirit level

enough)

• Tape measure

Essentially, you’re going to be placing the repurposed pallet planter on its side and at an angle, drilling holes in some of the wooden slats and then attaching pots by means of either cable ties or the hose clamps. And finally potting some pretty flowers or herbs in them. Formulate a plan of how many pots you’re going to use – and the configuration – before you start. Mark out the spots with your pencil carefully, ensuring that the holes are big enough to accommodate the hose clamp or cable ties – and that they’re level. You’ll need two holes for each pot. Remember, preparation is the key: you can’t undrill a hole but you can erase a pencil mark, so think before you commit! Make sure that the holes are roughly the width of the pot. Thread the clamp/cable tie through the holes, fix the empty pot in the loop and then tighten it. Once you’ve completed your pallet, you can then go ahead with potting your plants or herbs and getting ready for a bright display in spring and summer. Sep Oct 2015 Vol.20 www.topsatspar.co.za

OLIVES

green & gold 44

www.topsatspar.co.za Sep Oct 2015 Vol.20

Fruit and oil

South Africa’s production of olives and olive oil might be miniscule in world terms but it’s punching above its weight with local producers winning international awards for quality. Daisy Knowles reports.

recently cleared the fridge and

to note the little stickers of recognition

during this expedition, I discarded

on our home-grown names.

down the sink what I thought to be an

Proudly, South Africa has done, and

Runner-up in the Veritas Young Wine Writer awards,

DAISY KNOWLES works in private

empty jar of liquid. This mixture of olive oil

continues to do, a brilliant job at

and vinegar was not empty after all and

disputing the notion that high quality

a number of little olives cascaded forth

olive oil comes only from countries such

into the plughole. I winced, aghast at the

as Spain and Italy. Over the years, the

consumption of a product increases

notion of olive wastage, collected them

SA Olive association has rightfully

(particularly if there is deemed a health

up in haste, splashing them under water

challenged the perception regarding

benefit attached to it) so are short cuts

and immediately deposited them in a

international labels automatically

to the end result developed. Even at

stew I had simmering on the stove. Be it

denoting supreme quality. We can buy

the detriment to a product’s quality.

plugholes or the floor, the five-second

superb quality olive oil locally and local

rule fails to apply when it comes to olives

is, after all, lekker. Lekker aside, I believe

equipment improved and techniques

in our house…

that we have a duty to support locally

were enhanced so, too, have methods of

grown and locally made products -

chemical refinement, enabling the more

adoration of those small, fleshy,

especially when there are those who

immoral producer to pass off substandard

flavourful morsels of salty goodness. I

are doing their utmost to ‘keep it clean’.

oil as being high quality and justifiably

am far from alone; any self-respecting

With an increase in consumption of

expensive. This is why we as the (often

person has jarfuls of them in the fridge

olive oil over the last number of years

ignorant) consumer need to step forward

and bottles of its liquid counterpart in

(7.5 million litres locally in 2012

with a Shakespearean bow of thanks to

their cupboards. What I find most

according to statistics), there have

the bodies such as SA Olive. These guys ’n

pleasing about this is the number of

naturally arisen instances of corner

girls represent the interests of the South

South African brands featuring on the

cutting. This is nothing new to the

African olive industry and whose seal

labels of these products. The

Italians mind you, where the past has

guarantees that the International Olive

supermarket shelves lay claim to this,

seen the olive oil business being used

Council (IOC) standards are met and

too, and although we still see them

as a farce for tax evasion to cover

upheld. Look out for it.

rubbing shoulders with their

downright shady mafia dealings. As is

international siblings, it’s very pleasing

the familiar scenario, when

This should encapsulate my

investment but her heart is in wine and its attendant lifestyle.

The olive oil industry is no exception. As

South Africa may have had an instance or two of olive oil fraud in the Sep Oct 2015 Vol.20 www.topsatspar.co.za

OLIVES

www.topsatspar.co.za Sep Oct 2015 Vol.20

Fruit and oil

We can buy superb quality olive oil locally and local is, after all, lekker.

Sep Oct 2015 Vol.20 www.topsatspar.co.za

OLIVES

past where sunflower oil and colourant were uncovered in the ingredients, but thanks to the industry’s Fairy Godmother, I reckon we’re safe. Not too long ago, a test commissioned by the IOC revealed that seven South African olive oils, in a pool against 23 international varieties, were not tampered with whilst the imported oils represented those

Extra Virgin – natural, unrefined

immigrant, the hand of the South African olive oil industry was taken in

unscrupulously bottled as extra virgin.

olive oil with a free acidity of

the 1930s and ushered in the right

Perhaps the European Union thought

below 0.8%, no defects and a

direction. He is responsible for importing

they might be able to pull the wool over our eyes given that we are a mere emerging market.

fruity characteristic.

Virgin – natural unrefined olive oil with a free acidity below 2%, with minimal defects.

various olive cultivars to our shores – establishing the first groves in Paarl – and there has been tremendous

Well, no more. Although we are but a

Cold Pressed indicates that

growth in the industry since then. Today

toddler in the olive oil producing stakes

milling temperatures were kept

we boast over 300 olive growers and

compared to the elderly greatGrandmother of the Mediterranean, we have received much praise and recognition at a global level for the quality produced here. Jan van Riebeeck took his brief of

below 30˚C, preventing the destruction of the temperature sensitive vitamins, antioxidants

producers and approximately 6 000 hectares of olive trees, of which the

and flavour compounds.

Western Cape is one of the most

The best by far is therefore

popular areas thanks to its temperate,

Cold Pressed Extra Virgin, with full retention of all the wonderful flavours and health

Mediterranean climate. The Western Cape is also home to a

planting a garden to revictual passing

promoting constituents. However,

number of award winning producers of

ships seriously and the first olive tree

as with wines, good quality olive oil

which Rio Largo, Morgenster, Willow

plantings can be traced back to his Boschenheuval farm in 1661. It would be more than 200 years later though, until a Cape farmer would receive a gold medal for his oil at a show in London for the finest olive oil produced in the British Empire. Thanks to a gentleman by the name

Olive Oil categories

of Ferdinando Costa, an Italian

www.topsatspar.co.za Sep Oct 2015 Vol.20

is defined by its chemical and physical properties as well as its taste and fragrance. The specific cultivar or blend of cultivars used, ripeness of fruit, area of origin and climate influence the aroma, flavour, colour and mouthfeel of oil. (www.saolive.co.za)

Creek, Kloovenburg and Olyfberg are a few of the names. When the likes of Giulio Bertrand, owner of Morgenster in Somerset West, who promptly imported 2 000 olive trees from Italy in the 1970s and planted them on the grounds of his new wine and olive estate, says that South African olive oil is better than anywhere

Fruit and oil

else in the world, then I think we can raise our heads rather high. Maybe that dove

you feel all warm and tingly with pride? In just a few decades, the last two

render something ground – akin to biltong dust – and trust me, you want to

flying with the olive branch in its beak was

perhaps most significantly, South African

sprinkle this over pizzas and pastas. Do it,

en route from the good ol’ Cape.

olive oil has equalled – dare we say

just make it happen. The options are

exceeded – in quality of those

endless and so is our curiosity. Together

compare with the best in the world and

produced by rival nations like Spain,

with enthusiastically competitive pricing,

We’ve always known South Africans are versatile… it seems our olives are too.

Italy and Greece. Unlike these countries,

it is little wonder that South Africa is raising

the SA olive industry is wholly

the flag so high. It seems green and gold

unsubsidised. Those involved on the

has a whole new meaning.

continue to acquire many prestigious

We’ve always known South Africans are

Little surprise, then, that our olive oils

inside of the grove monitor and modulate this industry and are driven by raw passion as much as anything else. Grown locally for oil, you will hear the names Leccino, Coratina, Frantoio, Barouni and Manzanilla, and more commonly: Mission and Kalamata, our beloved table olives. Our very own table olive cultivar is called ‘Nandi’ and can be processed green or black.

The perfect martini INGREDIENTS: 60ml dry gin 30ml dry vermouth Ice Olives or twist of lemon for garnish

METHOD: Place a martini glass in the

awards on the international stage.

versatile… it seems our olives are too.

Morgenster and Willow Creek’s extra

One article I read said that olive farming

virgin olive oils are at the vanguard,

is said to be doubling in size every four

having notched up the top score of 98

to five years. And, whilst we consume

cocktail shaker. Add ice and stir

out of 100 points at the Flos Olei

less olive oil per capita than other

until chilled, about 30 seconds.

competition in Italy last year for the

countries, the rate at which new

former and gold at the New York

trees are being planted makes it a

International Olive Competition for the

sector of agriculture that warrants

latter – where it was up against 671 oils

sitting up and taking note of.

from 25 countries. Both are previous

South African culture is multifaceted.

laureates of the Italian l’orcio dell’olio

Our olive industry is no exception: Party

competition. Another feather in the

snacks. Sophisticated snacks. Martinis.

Morgenster cap is that of Best Blended

Jams and tapenades. Cosmetics and

Olive Oil in the World achieved in Italy

capsules. Even their very own festivals. A

at the L’Extravergine competition in

growing trend for smoked and stuffed

2005. In 2008, that same accolade

(with almost anything you can imagine).

went to Olyfberg. Rio Largo has

Flavoured oils – look out for Willow

attained more Double Golds than you

Creek’s scrummy range. Freeze dried

can shake a stick at. Doesn’t it make

olives. From this variety, you can also

freezer to chill, 10 minutes or longer. Measure the gin and vermouth into a mixing glass or

(And if you’re a James Bond fan, shake it rather than stirring.) Strain into the chilled martini glass. Garnish with an olive on a toothpick or a twist of lemon.

Sep Oct 2015 Vol.20 www.topsatspar.co.za

TOP NOSH Silwood Kitchen

Along with brighter, warmer days comes the desire for food which is not as rich, concentrated and heavy. The focus is on having a beach ready body and exposing some skin to the heat of the summer sunshine. A light, fresh soup which tastes just as good cold as it does warm is a wonderful way to start a meal – or even to have as the centrepiece of a lunch on the patio. Paired with JC Le Roux Le Domaine bubbly, it turns lunch into something special. Salmon is not only less heavy than beef or lamb as a main meal it is also packed with Omega essential fatty acids which are sorely needed for good nutrition and especially beneficial for brain power. The dry JC Le Roux Brut Cap Classique is a natural partner for this dish. And who can resist a little sweet treat to end things off? Apple tarte tatin is a classic French dessert but the students of Cape Town’s Silwood Kitchen have lightened it up by using different summertime fruits and preparing it as an individual portion. And with JC Le Roux’s La Fleurette, it’s a winner.

EASY DOES IT

Minted Pea soup Serves 4

INGREDIENTS:

METHOD:

60g butter

Melt the butter in a pan over a

1 onion, chopped

low heat. Add the onion and

1 medium potato,

potatoes and cook gently until

peeled and

the onions have softened but

chopped

not coloured.

1 litre stock or water

Add the stock or water, turn

350g frozen peas

the heat to medium and bring

20ml fresh mint

to the boil. Simmer until the

125ml milk or cream

potato is cooked through and

Salt and black

easy to mash.

pepper

Add the peas, bring back to

Garnish:

the boil and simmer for a

Micro herbs

further 1 – 2 minutes.

Cream Few extra peas

Blend the soup with the mint in a food processor until smooth. Add the milk or cream and season with salt and pepper to taste. Serve soup hot or chilled garnished with a swirl of lightly whipped cream and a sprinkling of micro herbs and shelled peas.

Pairing NOTES Go to ‘in the basket’ on pg71 for your full grocery liﬆ Available at TOPS at SPAR and SPAR stores

The vibrancy and freshness of the Sauvignon Blanc is complemented by the rounded fruitiness of Muscadel – both of which will add life and enjoyment to this soup.

Call the TOPS HOTLINE 0860 313 141

Sep Oct 2015 Vol.20 www.topsatspar.co.za

TOP NOSH

These delicious recipes were prepared and cooked

by chef MOHUN

SCHULZ, a

second year student at Silwood Kitchen in Cape Town. www.silwood.co.za

www.topsatspar.co.za Sep Oct 2015 Vol.20

Silwood Kitchen

Summer Salmon Serves 4

METHOD:

INGREDIENTS:

4 x 150g Salmon portions, at

Salmon: Place the salmon in a

least 2 cm thick

small oven-proof dish. Mix the

5ml honey

honey, soya sauce, mustard and

30ml soya sauce

sesame seeds together.

5ml Dijon mustard

Pour mixture over salmon and

15ml sesame seeds, toasted

allow to marinate.

Oil

Salad: Make the salad by

Lemon wedges

mixing all the ingredients together then dividing between

Salad:

four plates.

4 handfuls mixed greens (rocket, watercress etc)

Make the salad dressing by whisking the ingredients together.

120g asparagus, trimmed

Preheat the oven to 220Ë&#x161;C.

and blanched 1 red pepper, julienned

Heat a lightly greased non-stick

1 yellow pepper, julienned

pan until very hot. Remove the

4-6 sping onions, sliced

salmon from its marinade and

2 avocados, sliced and

quickly sear for 1 minute on each

seasoned

side. Return to the marinade and

15ml coriander, chopped

then place in the oven for 5-7 minutes until just cooked through.

Salad dressing:

To plate: Dress the salad with

45ml orange juice

the orange dressing, then place

30ml soya sauce

a piece of salmon on top.

20ml rice vinegar

Garnish with coriander leaves.

10ml sesame oil 5-10ml honey 1 clove garlic, crushed 10ml ginger, grated a little chopped chilli Garnish: Coriander leaves

Pairing NOTES

Elegant and rich while notably dry on the palate, this bottle fermented bubbly made from mainly Pinot Noir grapes is ideal for any seafood â&#x20AC;&#x201C; but its vibrant acidity and dryness will match the richness of the salmon.

Sep Oct 2015 Vol.20 www.topsatspar.co.za

TOP NOSH Silwood Kitchen

This French dessert is classically made with apples. If doing the classic, choose golden delicious apples and bake for an extra 10 minutes.

Summer Fruit Tarte Tatin

METHOD: Caramel: Heat the butter and sugar gently on top of the stove and allow it to turn a light golden caramel colour, stirring occasionally. Divide between the individual moulds and allow it to cool. Fruit: Make a small cross incision into the skin of the chosen fruit. Blanch in boiling water for 30-40 seconds.

INGREDIENTS: Caramel: 40g butter 200g sugar 3 nectarines, peaches or 9 apricots

Refresh in iced water and then peel off the skin. Halve the fruit and carefully remove the stones/pips. Place a fruit half in each mould rounded side face down. (If using apricots, place four apricot halves in each mould.)

Juice of ½ lemon

Sprinkle 5ml water and a little lemon juice over each.

300g Puff Pastry

Pastry: Roll out the pastry to 3mm thick and cut out 6 circles,

Specialised equipment: 6 individual moulds or a muffin tin

approximately 2cm wider in diameter than the moulds. Set the circle of pastry on top of the fruit and neatly tuck in around the edges. Place the tarts on a baking tray with sides.

Pairing NOTES

The gentle floral and ripe berry notes of the Muscat-driven La Fluerette means it’ll tango and two-step with the rich caramel and fruit flavours of this tarte tatin.

Preheat the oven to 220°C (210°C fan). Place tarts in the oven and turn the heat down to 200°C (190°C fan). Bake for 10 minutes then lower heat to 160°C (150°C fan) and continue baking for approximately 30-40 minutes or until the pastry is cooked through and the fruit is soft. Let the tart cool for 2-3 minutes in the mould before turning out.

www.topsatspar.co.za Sep Oct 2015 Vol.20

BOOK GIVEAWAY

SIZZLING & SUCCULENT Braai the Beloved Country was Jean Nel’s first foray into paying homage to the South African national obsession with cooking food over fire. His recently published second book, Cooking with Gas, takes this one step further.

ny red-blooded South African – male or female, white or black – regards cooking over fire as

part of their cultural DNA. Call it braaivleis, barbecue or tshisanyama, we celebrate it almost weekly – and most certainly on Heritage Day in September, also National Braai Day. Load shedding too has become part of South African life – and the sales of gas bottles and either hobs or gas braais has soared as a result of people hedging their reliance on intermittent electricity supply.

Stuffed Peppers INGREDIENTS:

until the stock is absorbed. Add

of the reference books were aimed at either an

200g couscous

half of the garlic-infused olive

American or Australian audience. He wanted

350ml boiling vegetable stock

oil, herbs, tomatoes, lemon rind

something that he could identify with – so he

90ml garlic-infused olive oil

and feta cheese. Cut the

wrote what is sure to become a hot ticket gift item

60ml coriander leaves,

peppers in half, remove and

this Christmas, the South African “go to” book for

chopped

discard the seeds and

gas braaiing.

30ml mint leaves, torn

membranes. Brush the outside

10 baby tomatoes, halved

of the peppers with the

boerewors and chops over an open flame of

90ml lemon rind, grated

remaining olive oil. Preheat

either kameeldoringhout or similar favoured wood

250ml feta cheese, crumbled

your gas braai to medium

is still first prize, nothing beats the convenience

Salt and pepper

heat. Braai the peppers cut

and control that a gas braai offers.

4 red peppers

side down for 4–5 minutes. Do

But chef Jean Nel was frustrated that so many

While he concedes that cooking a steak,

This book, Cooking with Gas, published by

leave to stand for 5 minutes, or

not turn the peppers. Remove

Jacana Media, offers uniquely South African tips

METHOD:

from the braai and fill them

and recipes – from the perfect steak and chop to

Put the couscous in a bowl and

with the couscous mixture, then

more adventurous items – and will also arm the

pour over the hot vegetable

return to the braai cut side up

amateur gas braaier with the right techniques.

stock. Cover with cling film and

for a further 8–10 minutes.

www.topsatspar.co.za Sep Oct 2015 Vol.20

Cooking with gas

stuffed peppers

Sep Oct 2015 Vol.20 www.topsatspar.co.za

BOOK GIVEAWAY

Herb Rub Fillet

www.topsatspar.co.za Sep Oct 2015 Vol.20

Cooking with gas

Herb Rub Fillet INGREDIENTS:

as much as possible during this indirect cooking time. Remove from

1 whole beef fillet, 2.5 – 3 kg

the braai, cover with foil and let it

Olive oil

rest for 10 minutes.

8 slices white bread

While it is resting, cut out rounds from

Whisky Mushroom Sauce

each slice of bread. Toast over

(see below)

medium heat on both sides. Cut kitchen string off the fillet and carve

Herb Rub:

INGREDIENTS:

into slices. Serve on toast rounds with the whisky mushroom sauce (see

30ml fresh rosemary, chopped

below), or you can use your

45ml salt

favourite pepper sauce.

15ml white pepper 30ml fresh thyme, chopped

Whisky Mushroom Sauce:

15ml fresh sage, chopped

INGREDIENTS:

15ml cayenne pepper

60ml butter

Soaked kitchen string

1 small onion, thinly sliced

METHOD:

125ml white button mushrooms, sliced

Mix the rub ingredients in a small

250ml beef stock

bowl. You can use dried herbs if you

60ml whisky

want, it actually makes the rub

60ml pouring cream

easier to work with, but I just prefer

30ml lemon juice

fresh herbs. Trim the beef fillet of

15ml finely chopped thyme

excess fat and silver skin. Place it flat

Salt and pepper

on a chopping board with the smoothest side up. Neatly fold the

METHOD:

tail of the fillet to form an even

Place a pan on the grid over a high

thickness. Tie the fillet together with

heat and melt the butter. Add the

soaked kitchen string at 4cm

onions and sauté for 2–3 minutes.

intervals. Season it all over with the

Add the mushrooms and cook for 3

rub. Heat your braai medium to high

minutes. Add the beef stock and

heat. Sear the beef fillet on direct

whisky. Cook for 2–3 minutes. Stir

medium heat for 12 minutes, turning

through the cream, lemon juice and

every 3 minutes. Now close the lid

thyme. Bring to the boil and cook for

and braai indirect for 15–20 minutes

2–3 minutes or until thickened.

for medium rare. Keep the lid closed

Season to taste and set aside.

enter now! To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline is Friday 16th October 2015. The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

win

Stand a chance to receive one of two copies of Cooking with Gas book SEE T&C’S ON PG 4

Double your chance of winning! Go to www.facebook.com/ CheersMag and LIKE the Cheers Facebook page.

Sep Oct 2015 Vol.20 www.topsatspar.co.za

BOOK GIVEAWAY

Lamb Shank Potjie

Cooking with gas

Lamb Shank Potjie INGREDIENTS: 30ml olive oil 4 lamb shanks Salt and pepper 4 garlic cloves, peeled 4 medium-sized carrots, chopped 2 celery sticks, sliced 2 onions, peeled and chopped 1 bottle red wine 250ml water 2 bay leaves 4 black peppercorns 15ml thyme 15ml rosemary

METHOD: Preheat your braai to medium-high heat. Place a cast iron pot onto your gas braai and let it heat up for 5 minutes. Heat the olive oil in the pot. Season the lamb shank with salt and pepper and brown them on all sides in the hot oil. This should take no longer than 5 minutes. Add the garlic cloves, carrots, celery and onion to the pot. Stir meat and vegetables for 2 minutes. Add the red wine and let the wine boil for 3–5 minutes. Add the water, bay leaves, peppercorns and fresh herbs. Turn your gas braai down to low. Cover the cast iron pot with a lid. Turn the gas braai down to a medium heat. Close the braai lid. Cook the lamb shanks in the potjie for 90 minutes or until tender, stirring once when cooking. Transfer the lamb shanks to a dish. Keep warm. Strain the sauce by pressing it through a fine sieve. Boil the liquid over high heat until reduced to 375ml. Spoon the sauce over the lamb shanks and serve.

Go to ‘in the basket’ on pg71 for your full grocery liﬆ Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

Sep Oct 2015 Vol.20 www.topsatspar.co.za

BLOGSPOT

FRESH BEGINNINGS

We have already marked the official onset of Spring on September 1 and in just a few weeks it's National Heritage Day on the 24th – also commonly celebrated as Braai Day by many.

12 cupcake cases 3/4 cup castor sugar 60g butter,

round this time each year I look

room temperature

forward to September 1st. Do

1 Tbsp finely grated lemon

you know which day I mean? Yes, the

zest (about 1 lemon) 1 large egg

That biting morning chill that we

70g pistachios, shelled

became accustomed to over the

1 cup flour

winter months is starting to subside.

2 tsp baking powder

emerge from under our duvets and

play on the word but I couldn’t resist it! I’ve combined a few simple but

pinch of fine salt

50ml fresh lemon juice

tackle the day without several layers of

fantastic flavours to make these brie,

100ml milk

clothing, and our thickest socks. I could

fennel and tomato tarts. This versatile

be imagining things, but I usually find

recipe makes a perfect weeknight

For the icing:

that on this particularly special day the

supper but is great for entertaining too.

seasonal shift into spring is more

And your guests will not be able to

apparent than ever. (And I’m not

resist these light and fluffy lemon

referring to the swift onset of hay fever!)

pistachio cupcakes – zesty and fresh,

The early morning sunshine suddenly

they promise spring happiness with

appears more golden, and the promise

every bite.

of a glorious summer is quite literally in the air. What a lovely feeling! I hope that like me you have plans to fire up the braai this spring, especially as we look forward to Heritage Day on 24 September. However you choose to celebrate South Africa’s wonderful diversity I do hope that it is an enjoyable day.

Call the TOPS HOTLINE 0860 313 141

Around about now my thoughts naturally turn towards lighter fare and I’ve prepared two recipes to help put a spring in your step. An obvious pun and www.topsatspar.co.za Sep Oct 2015 Vol.20

Spring is here, let’s enjoy it! With some delicious food of course.

Go to ‘in the basket’ on pg71 for your full grocery liﬆ Available at TOPS at SPAR and SPAR stores

TERESA ULYATE is the writer of Cupcakesandcouscous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013. Cupcakesandcouscous.blogspot.com

Lemon & pistachio cupcakes

sun is rising a little earlier each day.

Both wonderful signs that it is safe to

INGREDIENTS:

60g butter, room temperature 2 cups icing sugar 1/4 tsp vanilla extract

2 Tbsp fresh lemon juice 1-2 Tbsp milk

30g pistachios, shelled

Seasonal & new

Lemon & pistachio cupcakes cont... Makes 12

METHOD:

1. Preheat your oven to 180°C and

BRIE, FENNEL & TOMATO TARTS

place the cupcake cases in a muffin tray.

2. Cream the castor sugar and butter together until combined and pale. Add the lemon zest and egg and mix everything together.

3. Use a food processor to grind the pistachios finely. Sift the flour, baking powder and salt into the sugar mixture, add the chopped pistachios and mix. Add the lemon juice and milk and mix until the cupcake batter is just combined.

4. Divide the mixture between the cupcake cases and pop the tray in the oven. Bake for 15 minutes or Makes 6 small tarts

squares in total. Arrange the squares on

cupcakes comes out clean. Allow

INGREDIENTS:

the baking tray leaving space in between.

to cool.

400g puff pastry

3. Place the fennel, tomatoes, olive oil

1 small head of fennel, thinly sliced

and garlic in a bowl. Season with a good

butter in a bowl and beat until soft

150g mini Italian tomatoes, halved

pinch of salt and pepper and add the

and pale. Sift in the icing sugar.

10ml olive oil

rosemary. Toss everything together.

Add the vanilla extract and lemon

1/2 tsp crushed garlic

4. Tear the slices of brie into chunks

juice and mix, scraping down the

salt and pepper

and add these to the bowl. Give

sides of the bowl, until the mixture

1/2 tsp finely chopped rosemary

everything another mix.

until a skewer inserted in the

5. To make the icing: Place the

comes together. Add enough milk to give the icing a spreading consistency.

6. Pipe or spread the icing onto the cold cupcakes. Chop the pistachios up finely and sprinkle over the cupcakes to decorate.

125g brie, thinly sliced

5. Divide the tomato mixture

1 large egg

between the 6 squares of pastry. Pile

2 tsp milk

the filling into the middle of each square leaving a 1.5cm border around

METHOD:

1. Preheat your oven to 200°C and line a baking tray with baking paper.

the edges. Whisk the egg and the milk together and brush this around the tomato filling.

2. Unroll the puff pastry and cut in half

6. Pop the tray in the oven for 35

lengthways. Cut each long strip into 3

minutes, or until the tarts have puffed up

equal pieces so that you have 6 pastry

and are golden. Serve immediately. Sep Oct 2015 Vol.20 www.topsatspar.co.za

SMAAKLIK EN VARS

TUISNYWERHEID

Skandinawiese aartappelslaai

In Upington se geweste sê die Kalahari-skaapboere as hulle om die braai vuur saamdrom dat hoender slaai is... Maar mens het meer as net proteïene nodig om ’n gebalanseerde dieet te volg.

Nee, dis nie kroek nie. Aartappels se voedingswaarde word hoog aangeskryf deur alle voedselkundiges – behalwe Tim Noakes, natuurlik. Maar hierdie slaai vanuit die land van Wikings en blondines sal self die grootste Banting-aanhanger in sy blomkoolskommel laat huil.

ente is in die lug, als ruik vars en blomagtig. Mens is sommer lus

om die varsheid in jou kos in te bring om die innerlike te verfris en salwe. Tot die volgende braai. Slaai hoef egter nie net uit groen konynkos te bestaan nie. Vat vas met hierdie stewige slaaie, wat verspot maklik is om voor te berei en

Writer and PR guy EMILE

JOUBERT

was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.

VIR 6

10 tot 12 mediumgrootte aartappels, gaargekook, afgeskil en afgekoel

bewys dat lekker eet en

2 eetlepels kappertjiesaad (capers)

gesond wees wel moontlik is.

fyngekap

Go to ‘in the basket’ on pg71 for your full grocery liﬆ Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

1 ui (verkieslik ’n rooie) fyngekap 250ml mayonnaise 125ml suurroom 2 eetlepels fyngekapte pietersielie Sout en peper

Lensieslaai Koop sommer geblikte lensies by jou plaaslike SPAR.

www.topsatspar.co.za Sep Oct 2015 Vol.20

Emile Joubert

METODE:

stingels word opgekap en ook in slaai gebruik, vreemd soos wat dit mag klink.

Sny die aartappels in aanloklike

Moet egter nie te verward wees nie,

hapgrootte blokkies. Meng die mayonnaise met die suurroom en roer deur die blokkies aartappels. Dit is belangrik dat die aartappels nie té saggekook is nie anders sit jy met ’n koue kapok-mayonnaise gespuis, die gebruik waarvan tot nog toe nie deur die kulinêre wetenskap bepaal kon word nie. Voeg die kappertjiesaad by vir ’n heerlike soutsuur geur, asook die ui. Meng weer deur en rond af met die pietersielie, swartpeper en sout na smaak. Die aartappelslaai is op sy lekkerste as hy net so benede kamertemperatuur bedien word. Maak jy dit te koud, onderdruk jy die geure, en dis iets wat die Skandanawiese meisies beslis nie wil hê nie.

Biltongslaai Hier gaan ons nou.

Die teorie vir hierdie slaai het sy ontstaan aan verskeie teorieë te danke. Die eerste is ’n persoonlike liefde vir klam beesbiltong en ’n wete dat biltong geen verduideliking benodig het oor wat dit presies is nie. Hierdie selfverklarende eienskap word benodig, aangesien daar goed in hierdie slaai is waarmee baie manskokke nie vertroud mag wees nie. Soos kropslaai. Kropslaai is so ’n groen, ronde ding waarvan jy blare wegpeul en dan die blare vir slaai gebruik indien jy nie die konyn daarmee wil vet voer nie. Seldery is nog iets wat nie aan almal bekend mag wees nie. Seldery is ook groen, maar hy is nie rond nie. Hy kom voor in ’n platterige stingel, met blaartjies aan die punte. Die

want behalwe bogenoemde kry hierdie biltongslaai ’n paar meer bekende bestanddele.

OOK VIR 6, NEEM JY DUS:

1 kropslaai, blare gewas en met die hand verskeur in repies 2 van daardie selderygoed se stingels, opgekap in skywe 4 tamaties (ons ken dit – dis die rooi dinge in die braaibroodjie) opgesny 250g bloukaas (2 pakkies) 1 koppie heel pekanneute (sonder dop, Gert) 4 tot 6 bakhande klam beesbiltong – baie dun gesny Franse of Italiaanse slaaisous na smaak

METODE:

Plaas blaarslaai, tamatie, seldery en pekanneute in bak. Krummel bloukaas daaroor en meng goed deur. Maak slaaisous, bedrup oor slaai en meng als weer. Bedek die slaai met jou biltong sodat jou mede-eters nie deur al die groen afgeskrik word nie. Die neute, kaas en biltong gee die slaai ’n heerlike skoon geur – drink dus goeie rooiwyn hiermee saam.

VIR SES MENSE NEEM JY:

METODE:

vergeet om die pitte op te

Wat oorbly is om die water

vang nie. Meng als saam met

van lensies af te gooi en hulle

’n houtlepel en as jy

in ’n bak te sit. O ja, en om die

roketblare het, kap drie

chorizo-worse of salami in

hande vol op en vou deur die

blokkies op te kap. Meng die

lensies. Roket gee ’n heerlike

½ koppie goeie olyfolie

vleis met die lensies, asook die

peperige geur. Rond af met

1 sappige suurlemoen

rissie en die knoffel. Bedrup die

varsgemaalde swartpeper en

olie oor als en druk die

sout. Eet met ’n lepel saam

suurlemoen uit – moenie

met ’n homp vars brood.

4 koppies of 3 blikke gekookte lensies 2 stewige chorizo worsies (salami, indien eersgenoemde nie beskikbaar is nie) 2 brandrissies, ontpit en opgekap 3 huisies knoffel, fyngekap

Roketblare, indien beskikbaar Sout en peper

Sep Oct 2015 Vol.20 www.topsatspar.co.za

RESPONSIBILITY

’allo ’allo? We could potentially never be out of touch – unless your mobile device runs out of charge or loses signal. Cellphones are handy to have but what about the social etiquette of using them, asks Fiona McDonald.

the odds of a car crash due to inattention 23 times more likely! Secondly, if it is absolutely necessary to take a call in a confined space such as a dentist’s waiting room or a lift, talk quietly – don’t shout. Your call is a distraction to everyone else and they don’t want a blow-by-blow account of whatever it is that you’re talking about. You could always ask the person to call you

s someone who remembers the first generation of ‘mobile’ phones being as big as the modern car

somewhere more private if it’s something you absolutely need to discuss. The use of mobile phones on public

battery, I love the fact that they have become miniaturised and

transport has become a big talking

light. Those early phones weighed about 10kg and I often felt sorry

point internationally. In Britain, almost

for the folks who lugged them around: they used to wear a

every train has a few coaches that

somewhat sheepishly proud expression – proud because they were one of the few who had them when it was the ultimate status symbol but sheepish because they knew others did not envy them the schlep of having to carry the darn things! Smart phones are so different nowadays. You can Google search, stay up to date with emails, make payments and book airline tickets, take high

have been designated quiet zones and should you talk on a mobile phone, you could be asked to leave the carriage. There is nothing worse than being stuck on an hour-long train commute having to listen to someone

resolution video and audio as well as photos, update your Facebook and Twitter

else’s inane verbal ramblings. Across

accounts – and you can even (gasp!) make phone calls.

the pond in the United States it is

They have become ubiquitous: almost everyone between the ages of 80 and 10 has a mobile device of some sort. While no-one argues their usefulness, particularly in emergencies or for staying in

deemed socially unacceptable to have long loud phone conversations. And research from Washington-based

touch with work, friends and family, there are still some rules of cellphone

KRC Research shows 50% of transit users

etiquette which people should be reminded of.

think others’ cell phone conversations

Number one is not to talk or text while driving. Smart scientists and academics

back in five or 10 minutes and go

are the most annoying habit on public

have worked out that it caused 23% of car crashes in America in 2011 and that

transport. The Maryland Transit

having your eyes on your phone screen rather than the road for a minimum of five

Administration, for example, says it

seconds means that, at a speed of 100km/h, you’ll travel about the length of a

believes “courtesy is contagious” but

rugby field effectively blind to what’s happening. Not only that but texting makes

people sometimes forget to think

www.topsatspar.co.za Sep Oct 2015 Vol.20

Cellphones

about the comfort of others. So, in an

language but there could be

advisory the agency urged cell phone

children around and their

users to “Please keep calls brief, limited

parents will most probably

in number and made quietly so as not

take offence at your lack

to disturb fellow commuters who are

of consideration. A good

trying to read or rest.”

rule of thumb is to have at least three to four metres of

GOOD POINT:

space between you and anyone else

A little courtesy goes a long way.

while engaged in a public call.

If you’re in a meeting, either switch your

And when watching a movie, watch

phone off or turn the ringer off. If it’s

the movie! Even if you turn the ringer off

vitally important alert your colleagues

and it vibrates, it’s not necessary to take

that you may need to either check a

a look at who might have phoned

text or step out of the meeting to deal

you… the light from your handset in the

with the call. The same ‘ringer off’ rule

gloom of a dark theatre is going to stick

goes for church, movies, theatres,

out like the lighthouse at Cape Point! It’s

classes or lectures and restaurants.

as intrusive and discourteous as actually

Don’t simply answer the phone if it

taking a call while others are trying to

rings when you are physically talking to

watch the movie. Total no-no!

someone. You are basically telling the

Director of Communications & Media

person you are with that they are less

Studies at Tufts University near Boston in

important to you than whoever might be

the United States, Julie Dobrow wrote

at the end of the phone. If necessary,

about her interaction with students after

video, my students laughed.

ask them if it’s alright for you to take the

watching a YouTube clip which has

And then they sighed. They got it. They

call. If consulted, most people will allow

received more than 48 million views, 'I

knew it was all kind of absurd. We

you to do so out of common courtesy.

forgot my phone', cleverly and matter-

talked about it and they agreed that

of-factly depicts the world in which so

the unspoken rules about when you

to be careful of the sort of language you

many young people now live – a world in

talk, when you don’t, when and what

use while on a call in a public place. You

which they sit together and text or talk on

you text and snap photos of are all

their phones but don’t talk to those with

evolving. ‘It’s a brave new world of

It goes without saying that you need

might think it ok to use bad

whom they are sitting, a world in which every experience, even the most intimate, has to

“When I showed this

mobile communication,’ concluded one of my master’s students.” And while we need to evolve with

be documented by a

the technology, some rules about

smartphone photo.”

courtesy and common politeness still

Scan the QR Code to see the YouTube clip - I forgot my phone

apply. Be in control of your phone, don’t let it control you.

Sep Oct 2015 Vol.20 www.topsatspar.co.za

WINNERS & NEXT ISSUE

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What to look out for next issue

Big is beautiful Looking at Big (wine) Brands

ON THE FLY

Salty or fresh, the lure of fly-fishing

Lynn Nagel, Plattekloof Roelien Parkin, Gonubie Mark Barberini, Parktown North Jan H. Hoon, Middelburg Blanche Daniels, Paarl

National identity

'a life digested book' winners: Beatrice Marfleet, Boksburg Zamani Ninela, Clernaville

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Cocktails with geographic ori-Gins

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All times CAT (SA, GMT+2)

September 2015 18

England

Fiji

Twickenham, London