Cheers - March/April 2016 (Vol.23) by Cheers Magazine

MP CO

LI M

RY A T EN

Mar Apr 2016 Vol.23

brought to you by

www.topsatspar.co.za

TOPS at SPAR

Partycipation Time

READY TO DRINK Coolers tried & TASTED

CORPORATE CHALLENGE

Where the fly fishing festivities go all out to make Party SAâ&#x20AC;&#x2122;s official 12th language

WHISKY TASTINGS: 10 year old & 12 year old: Does the age statement on a whisky really mean anything?

WIN

One of two copies of My Kind of Wine by John Platter

with a TWIST

Beer

VINEYARD TO TANK Harvest 2016

www.freshba.co.za | FBA

www.savannacider.com

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

contents FUSE BEERS

4 6

Coolers or Alcopops

PLUS TASTINGS

Editor’s Letter

Different perspectives

News

Aged tequila from José Cuervo, Nederburg’s brand nip-n-tuck and Glenmorangie’s rare Royal bottling..

12 16

TOPS at SPAR

Corporate Challenge 2016

Tinus Talks

Significantly empowering people

Harveﬆ Time

Wine harveﬆing

Picking and choosing

Single malt whisky Age statements being abolished and tasting 10- and 12-year olds

30 12

Corporate challenge 2016

Beer

The trend towards flavoured or fusion brews

Coolers or alcopops?

Cheers tastes a variety … with interesting results!

Thingamajigs

42 44

A range of goodies & gadgets

Down to earth Catching the gardening bug

46 48 51

DIY

An Easter basket

Entertainment

Books, CDs and DVDs

Reﬆaurant

Pretoria’s Ritrovo Restaurant

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

contents

Thingamajigs

64 66

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

WHISKY TASTINGS

Book giveaway My Kind of Wine by John Platter

Man met ’n pan

Eiers – geklits, gebak en geroer deur Emile Joubert

Blogspot

Teresa Ulyate’s seasonal comforts

Web presence

How a hobby became a profession

Taking responsibility Food safety is paramount for health

@cheersmag

@CheersMag

www.cheersmag.co.za

Highlights of Next Issue and Competition winners

The Grocery Liﬆ

71 72

Loopdop

Kinder kuiertyd

WIN

One of two copies of My Kind of Wine

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

PERSPECTIVE

One person’s view of a situation differs from another’s. It’s all about how you look at things – and then, what you do about it, that can potentially make a difference.

team

Editor Fiona Mc Donald fiona@integratedmedia.co.za Art Director Megan Merifield megan@integratedmedia.co.za Designer Shannon Flewellen shannon@integratedmedia.co.za Advertising Eloise Meyer eloise@integratedmedia.co.za Editorial Assistant Molly Fitz-Patrick molly@integratedmedia.co.za

writing this issue’s article on

PR & Promotions Ashlee Attwood ash@integratedmedia.co.za

grape harvesting I had a bit

Photography Ashlee Attwood & Thinkstock.com

of time to muse about things – time and

Contributors Clifford Roberts, Teresa Ulyate, Emile Joubert, Tinus van Niekerk, Hector Macbeth, Gerrit Rautenbach and Dave Hughes

frequency being one of them. We always say things like “time is

Head Office | Cape Town Tel: 021 685 0285

precious” and “live every day as if it’s

Suite WB03 Tannery Park

your last” – but do we really take heed

Postal Address: PO Box 259, Rondebosch, 7701

of these trite little observations or merely pay them lip service? That’s what I was thinking about when I considered that winemakers only get to do what they supposedly do best once a year. So, say Joe BloggsWinemaker starts after qualifying at age 22 – and retires at age 65. That means in his professional lifetime he will make wine potentially 40-something times. I say ‘potentially’ because, let’s face it, at some point Joe is going to move up the pecking order and possibly get promoted to a managerial position. Hands-on winemaking will then become a thing of the past. So subtract 10 or 15 odd harvests from the total, taking the tally to around 30 or 35. No doubt in his youth he will be full of vim and vigour and might enthusiastically go and work a few harvests in the northern hemisphere – France, Germany, Spain or Italy around September or October of every year. Perhaps 7 - 10 of those if he’s lucky

Publisher Shayne Dowling shayne@integratedmedia.co.za

23 Belmont Road, Rondebosch, 7700

him flitting abroad every year for a month or so, leaving her alone at home with the dog or kids… That takes it to

Published by | Integrated Media for TOPS at SPAR TOPS at SPAR | Jess Nicholson Group Promotions & Advertising Manager - Liquor

possibly 40-something harvests in total. The Bloggs-Winemaker vinous “legacy” will comprise just 40 vintages. He will have captured a moment in time and preserved it in a bottle. How often do you do what you do – and how many more of those do you have left before retirement, assuming that ill health and tragedy do not befall you? On a personal note, if you have

STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. COMPETITION TERMS & CONDITIONS Competition submissions should reach us no later than 15th April 2016,. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its

children, how many more years are they

appointed representatives and the prize donors

going to be living at home? What is the

be liable to anyone who enters these Prize

amount of time that you spend with

Draws for an indirect or consequential loss howsoever arising which may be suffered in

your family on a weekly basis – and

relation to the Prize Draws. By entering these

what’s the quality of that time?

competitions you make yourself subject to

Makes for some interesting idle musings…

receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is

Cheers, Fiona

only open to consumers who must be over 18

FIONA MCDONALD is a trained

SPAR, SPAR and their respective advertising,

journalist who has spent the last

– until he settles down, gets married and

20 years writing about wine – and more

Mrs Bloggs-Winemaker complains about

recently, about whisky too.

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

Printing | Paarl Media Cape

years of age and resident in South Africa. Employees of Integrated Media and TOPS at media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.

NEWS

Family festivities

Harvest comes around just once a year – and winery Eikendal, located on the R44 between Somerset West and Stellenbosch, likes to share the fun with loyal customers and friends by hosting their annual Weintaufe. Held on the lawns surrounding the

revel in fresh, market style food

cellar, the Weintaufe takes place on

prepared by the resident restaurant,

Sunday, 6 March.

Cucina di Giovanni, famous for its

“What started out as an intimate ceremonial blessing to celebrate the

There are a range of activities

end of the harvest at Eikendal 35 years

planned – tractor rides, grape stomping,

ago, has evolved into a not-to-be-

cheetah viewing and even some golf

missed highlight on the social calendar,

club swinging in addition to enjoy great

attracting a cool crowd each year,”

food and Eikendal wine.

said winemaker Nico Grobler.

Tickets at R50 per person will be

Guests gather on the lawns for the 2015 weintaufe at Eikendal.

Gates open at 10am and guests are urged to arrive early to claim a prime

available at the gates on the day and

spot before the official christening and

cellar gem, guests will be able to

include a free glass and tasting from the

tasting of the new Eikendal Chardonnay

sample it straight from the barrel and

barrel. Under 18’s get enter free of charge.

which will take place at 12h00.

Cheers to Pongrácz!

Méthode Cap Classique is unwavering.”

“remuage” and “degorgement”. Richly

After the official baptism of the new

Is there anything more satisfying than beating the French at their own game?

Basson spoke of the pride Pongrácz

almonds and freshly baked bread, this

Desiderius Pongrácz, the intrepid trailblazer

crafted vintage delights all the senses.

whose passion, vision, intellect and

Africa’s leading Méthode Cap

tenacity broke new ground in the South

Classique (MCC) sparkling wines, did

African vineyard. “We are honoured to

when its top of the range Desiderius

raise a victorious flute to the man whose

2008 was ranked in the Top 10 in the

life’s work made it all possible,” she said.

Monde competition in France. “What a sensational victory for

Bottled in unique fluted glass, Desiderius 2008 encapsulates grace and exceptional character. A blend of

Pongrácz in our 25th year,” said

Chardonnay and Pinot Noir crafted in

winemaker Elunda Basson. “Being the

the classic French tradition, but proudly

only South African bubbly alongside

on South African soil, this vintage cuvée

French Champagne in this world Top 10

spent a minimum of 4 years on the lees

ranking is without doubt proof that our

before the sediment was removed by

dedication to crafting exceptional

the time honoured method of

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

complex with nuances of deciduous fruit,

embodied in the pioneering legacy of

That’s what Pongrácz, one of South

world at the 2015 Effervescents du

delicious Italian fare.

NEWS

Tickled pink

There’s a misconception that deliciously rich port style wines are best enjoyed in winter, next to the fire.

The lightly blush coloured yet vibrantly tasty pink port is available in 375ml and the more traditional 750ml bottles. De Krans cellarmaster Boets Nel also suggests

But renowned Calitzdorp producer De Krans has come up with a range of new ways to enjoy the sweet treat. Their pink port, for example, makes a fantastic summertime thirst quencher when poured over ice and topped off with soda water and a twist of lemon – and is one of the reasons that this wine, first launched in 2008, is growing in popularity and sales.

enjoying it in cocktail form: fill a highball glass with ice, add a shot of gin, a dash of bitters and top it all off with ginger beer. And for fans of iced tea, mix equal parts of De Krans pink port with your favourite chilled tea (rooibos, green or Ceylon) before adding sliced strawberries and a slice or two of orange or lemon.

Words & wine Every year Stellenbosch hosts the Wordfees, a celebration of the Afrikaans language in its many forms. At venues throughout the Boland town there are poetry readings, theatre performances and music concerts – all staged as tributes to the uniquely local language and those who use as their medium of creativity.

Neethlingshof wine estate is hosting a range of Woordfees picnic concerts from 4 – 13 March. Bring along your picnic blankets and chairs and enjoy the lineup of

picnic blankets and chairs to laze on

Gates open an hour before each

musical talent in the warm dusk. Gates

the lawns of the historic Neethlingshof

event and the music will start at 18h30.

open an hour before the 18h30

grounds, whilst enjoying an exciting

Tickets are R100 a head can be bought

performances begin.

line-up of top vocal talent.

through www.computicket.co.za or at

Neethlingshof Wine Estate, located in

any Computicket outlet. Alternatively,

the glorious Stellenbosch Winelands, will

Orchestra, Manouche and Al Bairre,

it’s R120 per person at the gate. All sales

be transformed into a celebration of local

Chris Chameleon, Kitaarkonings: Albert

will be cashless, only debit, credit or the

food, wine and musical productions as

Frost, Madala Kunene, Tony Cox and

Woordfees cash card may be used. As

host of a series of Woordfees Picnic

James Grace, Francois van Coke, Laurie

Neethlingshof wines will be on sale,

Concerts from 4 – 13 March 2016.

Levine en die Radio Kalahari Orkes and

guests are not permitted to bring their

Die Heuwels Fantasties.

own alcohol.

Guests are encouraged to bring

Artists include Valiant Swart, Nomadic

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

What's happening

NEWS

TEQUILA in repose South Africa is the world’s fourth-largest consumer of tequila behind Mexico, the USA and Russia. So the news that one of the original makers of the spirit distilled from the blue agave cactus, Jose Cuervo, has released a new version will be welcomed by locals galore. However, Jose Cuervo Tradicional

and consumer need for authenticity,

Reposado is not intended for swift

coupled with the fact that Jose Cuervo as

dispatch with a squeeze of lime and lick

a brand has a massive consumer

of salt. This is the original tequila, aged in

following. We believe a premium sipping

oak barrels and intended for sipping and

tequila will be well received by South

appreciation.

African tequila aficionados,” Masoka said.

“Tradicional is unlike any other tequila

Jose Cuervo Tradicional Reposado

and due to the fermentation and distillery

(meaning rested) is made from the

Tradicional with a cold beer and with the

methods is produced specifically for

highest quality 100% blue agave spirits,

craft beer trend surging in South Africa

sipping,” said Blue Masoka, brand

double-distilled and matured in white oak

and abroad it was a natural fit to

manager for Jose Cuervo at Edward Snell

barrels, hand-crafted in small batches

develop a signature serve,” Masoka said,

& Co. the local distributors of the brand.

and true to the original 1795 recipe.

recommending that it be enjoyed chilled

“There is a growing trend in craft spirits

“In Mexico it is customary to sip

in a shot glass.

Guarding tradition Piekenierskloof wines pays tribute to both the origin of its grapes as well as history in the label design of its newly released wines. The Pikemen – or Piekeniers – were marched to the Olifants River region from the Cape of Good Hope. These Piekeniers not only kept the peace but provided protection to travellers crossing the mountain pass – a pass which is nowadays known as Piekenierskloof. Wine has been made here since 1957 but has taken its biggest strides since 2007 when it became part of the Charles Back wine portfolio. With Back’s legendary knack for celebrating the unique and different aspects of grape and terroir, Piekenierskloof wine company bottled its first vintages just a few years later. Now available in retail are the Chenin Blanc, Grenache and Grenache Rosé while a white blend will be released in the future, along with a flagship red. Winemaker Jaco Brand said the region’s soils combined with “a spirit of innovation using old bush vines, along with sure-handed attention to detail created wines of a distinct taste”.

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

NEWS

Bagged convenience Porcupine expands Two Oceans wines are hugely popular – whether being

enjoyed at a picnic or braai with mates, around the pool, on acamping weekend or simply straight from the fridge on a spaghetti bolognaise Tuesday!

The good news is that there is now even more reason to enjoy Two Oceans wines since two of the most popular wines come conveniently packaged in 3-litre bag-in-box format: the

made to utilise wines which did not make it into Boekenhoutskloof’s prestige wines, has extended its range to include a Chenin Blanc and Chardonnay.

Cabernet Sauvignon-Merlot blend and the ultimate

Remaining true to its intrinsic as a range

summertime quaffer, the Sauvignon Blanc.

of great value wines, the new Porcupine

Although the brand takes a little geographic licence with regard to where the cold Atlantic and warm Indian oceans meet, the distinctive packaging

and are not only extremely competitively priced but widely South Africa. The Chenin Blanc 2014 offers up lovely

Cape Peninsula. Two Oceans Wines

stone fruit flavours so typical of the grape

select the very best grapes from a

variety while the 2014 Chardonnay is a

number of locations most suited to

little more serious, having been given just

producing healthy, flavourful grapes

a touch of oak to flesh out the structure

for each cultivar within their range.

Royally rare

Ridge wines are sealed under screwcap

available throughout

retains the beautiful design of the

and palate of the wine.

heather, honey, bananas, peaches

a deep-rooted connection

and lime, the bottling epitomises the

to Scotland through my

Prince and Glenmorangie’s

Scottish great-great

Whisky collectors the world over will be

combined passion for single malt and

grandmother and during a

digging deep into their wallets for the

the natural world.”

recent visit to the

privilege of owning one of only

The first two bottles of whisky, adorned

Glemorangie Distillery, was

180 bottles of a rare and unique

with the coat of arms of the Prince’s

delighted to select a rare

House of Grimaldi were auctioned at

single cask to be bottled

The whisky is a collaboration between

the Monte Carlo Whisky Society’s

in aid of the Prince

the Highland whisky producer and

annual festival in December, raising

Albert II of Monaco

Prince Albert II of Monaco, an avid

25 000 Euro (R450 000) for the Prince’s

Foundation, which

whisky connoisseur, who blended the

environmental charity, the Prince

promotes sustainable

spirit with Glenmorangie’s director of

Albert II of Monaco Foundation, and

development and

distillation and whisky creation, Dr Bill

for Glenmorangie’s partner, the Marine

protection of the

Lumsden.

Conservation Society (MCS). The

environment. I am

Dr Lumsden said: “The beautiful, pale

remaining bottles will be used to

delighted that

gold whisky we chose was matured in

support the ongoing work of the Prince

Glenmorangie also

an ex-bourbon cask for 12 years.

Albert II of Monaco Foundation.

shares a similar

Reflecting nature’s gifts in its notes of

Prince Albert II of Monaco said: “I have

commitment.”

bottling of Glenmorangie.

Porcupine Ridge, a wine range initially

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

TBWA\HUNT\LASCARIS\DURBAN\41477

TOPS at SPAR

Braggin

Su – Team s r o t ic 2015 v oils! To the the sp

g right s for la nding Rainbo a troph w Trou y t

thile –

The Pa

arl Me deserv dia team ea ed ac colad rning es

from the The feisty fight ers at w WildFly

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

Corporate Challenge

There are very few sports where a refreshing beverage or satisfying dram, go hand in hand. In fact, Pollard Kype argues, that without a little thirﬆ quenching, one might soon lose all intereﬆ in fishing.

f course, while pursued as an individual, the sport is hardly for

Partycipation Time The lig

ht hea

rted W ildFly antics Choic off the e Awa field a rds en re justl sures that y rewa rded

The 15th staging of this illustrious gathering, the format comprises teams

loners. In this age of catch and release, if

of four enjoying four sessions of fishing

you don’t have a fishing buddy to bear

over two days on the renowned WildFly

themselves diligently. The welcome

witness to your prowess, or a photo to

waters. Each team gets points for

packs alone lull some anglers into a

share amongst friends, what’s the point?

number and size of fish caught and

false sense of achievement, setting the

released, with the top five teams

tone for the day and nights ahead.

The myriad of angling events every year are testament to this. At the head

qualifying – over three legs – for the

of this list is the TOPS at SPAR Corporate

grand final.

Challenge where the fly fishing festivities go all out to make Party SA’s official 12th language. Held over four long weekends in the midst of the Midlands winter, 180 anglers descend on KwaZulu-Natal’s Nottingham Road to challenge both trout and fellow fly fishers alike. The legendarily haunted Notties Hotel

If you don’t have a fishing buddy to bear witness to your prowess, or a photo what’s the point With a new Jeep Wrangler up for

Fishing socialites are hard to distinguish from those anglers who take their art seriously. Both arrive in fine spirits, displaying their weekend’s pink ticket. Yet as the opening night gains momentum, anyone nattering about trout is conspicuous by their absence. The rules are basic: use whatever’s in your arsenal to drive as many wily trout to your net as possible. It’s all about centimeters and what your team

provides the backdrop and an

grabs, as well as a Yamaha ski boat and

notches up in each session. Lady luck

atmosphere second to none, attracting

a multitude of international holidays

touches every fly fisher at some time

entrants from all over South Africa.

from WildFly Travel, teams apply

and what it really boils down to on Mar Apr 2016 Vol.23 www.topsatspar.co.za

TOPS AT SPAR

The heart and soul of the TOPS at SPAR Corporate Challenge

Proof

for those unscrupulous

posit i his aw ve – Dave K ard-w innin idd with g fish

entrants trying to bribe WildFly guides, keeping everyone entertained. As anticipated, the 2015

these trout lakes is who can land the beast, once hooked. Incredibly enough, the story

Travis Hatrill showing his appreciation

All it took was each team member to land a single fish

of a small fish getting away is nearly

in the last session and any one

as rare as that of an honest

But the real attraction lies in the surroundings.

of seven teams could have won it!

surroundings. Gentle, rolling grass-

which separated the rabid fly fishers

Team Suthile by a single fish.

covered hills punctuated by reflections

from fair weather counterparts. Despite

of water in every direction, so

the frigid conditions an impressive tally

stated: “If you could bottle the

reminiscent of English countryside that

of 1 801 trout made it to the net.

enthusiasm and good cheer that the

politician! Stats don’t lie and since inception, over 14 000 trout have been caught and released in these productive still waters But the real attraction lies in the

mounted gentry and baying hounds

And there was no shortage of rewards

The final scores saw team Stealth take Bronze while the Zimmerframes missed out on the title of the 2015 TOPS at SPAR Corporate Challenge Champions to

As event founder Genevieve George

TOPS at SPAR Corporate Challenge

galloping after fox would seem

for these anglers’ efforts. Each team

exemplifies, you would put Prozac right

believable! In these snow-dusted months

earned themselves a WildFly Travel

out of business!’

it can often turn into a winter

fishing holiday (over R500 000 worth of

wonderland with anglers reluctant to

angling adventures) and, as always, the

Corporate Challenge competition on

leave the warmth of Notties pub.

WildFly Choice awards recognized the

the next page (page 27) and stand a

antics off the field with light-hearted

chance to win a free team entry for the

nominations like the Sepp Blatter trophy

2016 festival.

Last year was one as such to remember: four seasons in 48 hours –

final was closely contested.

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

Make sure you enter our TOPS at SPAR

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

TINUS TALKS - Tinus van Niekerk

EMPOWERMENT It’s the biggest initiative of its kind within the South African wine industry: establishing 100 hectares of Chenin Blanc vines close to Augrabies in the Northern Cape in a huge black empowerment agricultural project.

he beneficiaries are the

Wine consultant TINUS VAN

Augrabies Falls Empowerment

has been instrumental in tweaking

Farms Workers Trust, representing the

NIEKERK

TOPS at SPAR’s wine offering.

pilot initiative of the greater Orange River Cellars (ORC) Wine Project and

and general advice are freely

long-established position of trust

will ultimately see 500 hectares under

available from both ORC and the

between the shareholders which

vine. The intention is to leverage the

Northern Cape’s department of

provides a favourable platform for the

empowerment connection and

agriculture, with the former already

development of this project, a

produce Fairtrade wines. The first grapes from this significant enterprise are expected to be harvested in early 2018. Orange River Cellars has done its homework, producing tables and graphs of the demographics of the beneficiaries: 73 of them, 71% of whom “fall within the productive age

The intention is to leverage the empowerment connection and produce Fairtrade wines.

categories of 30 to 49, with a sprinkling

in future. More specifically, the plan for the first stage of the project is to get the vines into the ground, irrigated by means of a drip system. ORC has already guaranteed they will take the crop, providing much needed stability to the project. The nuts and bolts of the deal are

of youth and the wisdom of grey hair

committing to supplying free

well established and documented.

thrown into the mix”, whilst 28

viticulturist services.

Anyone wanting more information on

beneficiaries (38%), are 18 to 35,

Providing a guiding hand and

the agreement is welcome to contact

qualifying them as “youth”. And the

valuable mentorship is local farmer

Eduard Mostert, ORC’s Chief Financial

male to female ratio is 3:1.

Fritz Oosthuizen who donated the land

Officer at 054 337 8800.

Technical support, extension service

situation that can only improve further

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

for this development. There is a

KINGJAMES 33915

W I N A 5 - S TA R JOU R N EY ON T H E LU X U R IOUS BLU E T R A I N PLUS EXCLUSIVE INSTANT PRIZES.

TO ENTER:

BUY a 750ml bottle of Johnnie Walker ® Blue Label ™ .

DIAL *120*170*UNIQUE CODE# and follow the prompts. Please find your unique code on the card inside the pack.

USSD costs 20 cents per 20 seconds. Terms and conditions apply. Competition runs from 1 October 2015 to 31 May 2016.

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

WINE

Anatomy of a harvest Imagine doing what you’re beﬆ at, what you’ve trained for, juﬆ 30 or 40 times in your career. That’s the reality for winemakers, who have to wait patiently for the grapes to ripen and be picked before they hit the cellars. Fiona McDonald looks at grape harveﬆing.

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

Harveﬆ Report

he anticipation is something that,

compact because they have

Cabernet Sauvignon, Malbec, Shiraz,

specialised their plantings. Burgundy has

Petit Verdot, Pinotage and then on to

least, starts growing from before

just two grape types (Pinot Noir and

port grapes such as Tinta Barocca, Tinta

Christmas. It’s a time of year when

Chardonnay) to harvest and

Roriz and Souzao for example.

viticulturists and winemakers pay special

Champagne three (Pinot Noir,

attention to their rows of orderly vines

Chardonnay and Pinot Meunier). By

traditions like the bans de vendange or

which march all over the Cape

contrast there are farms in South Africa

announcement of the harvest, which

landscape. They watch weather

which produce a large range of wines,

have taken root over hundreds of years.

reports like hawks, making sure that

from sparkling wines all the way through

French vignerons know that within 100

winds won’t be too strong, no

to dry white wines, red wines and even

to 110 days of the vine flowering, the

unseasonal rain is expected because it

late harvested dessert wines, taking

fruit will be ready for picking… barring

could cause rot in the fruit or that any

harvest way past the Easter weekend

any untoward weather such as

heat waves are expected.

and into April and even May in some

hailstorms that is! So the wise men of the

in the southern hemisphere at

And then, in early January, it all starts. Suddenly the length and breadth of the winelands, from Elgin to Upington, tractors, trailers and lorries piled high with bunches of fat, ripe grapes start appearing. Unlike Europe where the harvest is a short, defined period lasting just a few

That’s why in Europe there are

local wine organisation don velvet

tractors, trailers and lorries piled high with bunches of fat, ripe grapes start appearing

robes and floppy hats and read the official start date of harvest off an elaborate scroll with much pomp and ceremony. In Champagne, for example, the announcement is usually made in September, other areas like Bordeaux, the Loire, Rhône and

weeks, in South Africa it lasts for months.

cases! We’re talking Chardonnay,

Burgundy, a week or so earlier.

In places like France’s Burgundy or

Sauvignon Blanc, Chenin Blanc,

Naturally, in this day and age of

Champagne, the time is so much more

Semillon on the white side and Merlot,

maximising tourist spend, these events Mar Apr 2016 Vol.23 www.topsatspar.co.za

WINE

have become part of the tourist

early when the sugar levels are

attractions of certain famed wine

relatively low and the acidity of the

frontier but it’s also quite useful to wine

towns, with marching bands and a town

grapes quite high. That’s because it’s

farmers at this time of year! That’s

festival part of the process.

important to the process of making the

because satellites are employed to

bubbly. For late harvested or noble late

monitor the terrestrial heat radiation

more than 350 years old, those traditions

harvest wines, the grapes are left as

within vineyards. Wine farms – for a fee

never took hold. It’s only in the last few

long as possible to ripen and get as

of course – can be fed this information

years that harvest festivals such as

much sugar in the berries as possible –

and then make decisions of which

Robertson’s Hands-On Harvest have

and of course, for noble late, there must

vineyards to pick as a result. It’s another

become popular. The sad truth is that

be the necessary botrytis infection.

tool in the toolkit.

Although South Africa’s wine history is

our wine folk are too darn busy getting

Charles Hopkins of De Grendel in

the grapes into the cellar and turning

viticulturists and farmers wandering

Durbanville has been known to get

them into wine to throw parties and

around their various vineyards, picking

creative with rolls of red and white

have fun! Wine farms such as Delheim,

individual berries, squeezing them and

chevron tape, stringing it around the

Muratie, De Krans, Môreson and Grande

tasting the juice, looking at the pips to

vineyard to demarcate different areas

Provence also offer smaller scale

see if they’re still green or are brown.

within single blocks. The teams of pickers

harvest events.

Furthermore, they test the sugar levels in

might pick six or eight rows of vines at

the grapes. And they don’t just take

the first go – and then return a few days

know when to start picking? It depends

one or two measurements, they do a

later to pick the rest of the block, purely

firstly on the style of wine they want to

host of samples from different spots

because of different ripeness levels in

make, along with the grape variety. For

within the same vineyard – because

the grapes.

sparkling wine or Methóde Cap

even within one block of grapes the

Classique, the grapes are picked quite

vines ripen at different times!

So how do South African winemakers

January and February sees

Space might be considered the final

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

I remember when, as a new transplant to the Western Cape and

Harvest Report

freshly minted Editor of a wine

the stem, cutting it in less than a second

magazine, I wanted to try my hand at

and allowing the bunch to fall directly

harvesting some years ago.

into the plastic crate below. Two or

Stellenbosch’s Jordan winery slapped

three or four bunches and then the

a pair of secateurs in my hand and as

crate would be given a kick with a foot,

the sun rose shortly before 6am, I was

moving it along another 30 or 50 cm to

dropped off with a team of

the next drop zone.

professional harvesters in their

I recall that I managed about one

Sauvignon Blanc vineyard. I soon

vine to their three… They swiftly moved

realised what hard work it is. Within the

on and left me standing alone with a

first hour my hands were sticky from

half empty crate of grapes, feeling

the juice of split berries, bees were

woefully inadequate. The only grape

buzzing around, the crate got heavier,

picking I’ve ever done since then is

my back hurt from bending and

the festival kind – where you pick a token crate of grapes, usually with

The reality is that harvest is hot, exhausting and dirty work

mates in a jovial frame of mind, and then you move on to the grape stomp in a barrel and then a damn fine lunch! All done to get the “harvest experience” which is as far removed from the reality as Hollywood movies

crouching under the vines… I could at least wave a white flag after a few

are from real life! At Jordan I was also able to see

hours and claim that I was needed in

machine harvesting taking place. Ted

the winery to do more research for my

Jordan, father of winemaker Gary, is in

story but the pickers would be

charge. He’s up way before dawn, at

continuing for hours, their earnings for

4am, and fires up his machine which

the day determined by how many

slowly and steadily moves along,

plastic crates of grapes they’d

straddling the vine rows, mechanically

delivered to the waiting tractor trailers.

shaking the vines and ingeniously

The reality is that harvest is hot,

plucking the bunches from the

exhausting and dirty work. As a wine

bearers, before dumping them in a

lover and enthusiast I was being gentle

side bin. Every few rows, the bins are

with the vine, carefully brushing leaves

emptied into a tractor trailer and

aside to hunt for the heavy bunches of

delivered to the winery, as early and

Sauvignon Blanc grapes. The pro-

as cool as possible.

pickers? Not so much! They effciently

And that’s when the real magic starts:

stripped leaves off with one hand while

the transformation of that sweet juice into

the other brought the secateurs up to

the magical beverage called wine. Mar Apr 2016 Vol.23 www.topsatspar.co.za

There’s always a story in Nederburg

Nederburg

Nederburg’s changing South Africa’s conversation about wine, swopping cerebral winespeak for the sheer pleasure of wine. Live it, love it and savour every second of it. That’s the message of Nederburg’s new TV ad. The gorgeously shot commercial shows a dream-like sequence conjured by that firﬆ sip of Nederburg, as it triggers memories, reveries and flights of fancy, telling viewers: “There’s always a ﬆory in Nederburg”.

Stories

are also what sets apart the website, www.nederburg.co.za, where you can

watch intriguing tales of love, passion and a haunted manor house, inspired by the history of the award-winning range. Curious? So is the team behind one of South Africa’s best-loved brands. It’s an insatiable curiosity to know more that drives everyone, from those establishing and looking after the vineyards to the cellar team making the wine. Their pioneering spirit is what keeps them progressing. That progress applies to what goes into the bottle as much as to the packaging itself. Browse the shelves of your local Spar and you’ll immediately notice an intriguingly fresh, new look to Nederburg that tells its own story of pedigree, heritage and daring innovation. Cellar master Andrea Freeborough says there’s another secret to Nederburg’s success as one of South Africa’s top-performing brands and the winner of so many awards locally and internationally. It’s the scrupulous attention to detail from the soil to the bottle. She applies the same detailed approach to entertaining. Her motto: Have everything you need beforehand so you can relax with your guests and enjoy the company, the wine and the food. She keeps a few staples, so she’s never caught by surprise.

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

ADVERTORIAL

make pasta toppings: add fresh garlic and freshly grated ginger, your favourite roast veggies and you have a meal!). • Packets of pasta. • A baguette or two in the freezer that you can defrost at short notice. • Your favourite cheeses. One of these

Andrea’s Pantry

Nederburg The Winemasters reds and

should be a chunk of Parmesan you can grate over pasta. • A selection of cured meats. • Seasonal vegetables (for salads and roasting).

whites (keep the reds away from temperature fluctuations. If you don’t have

With these staples you can prepare a

a cellar, store in a dark cupboard away

quick platter of cold meats and

from the heat of the kitchen. Always have

cheeses when guests arrive

a Nederburg white in the door of the fridge

unannounced. You also have just what

and replace after using!). Favourites

Always with wine!

include Cabernet Sauvignon, Shiraz, Merlot, Sauvignon Blanc and Chardonnay.

you need for a delicious pasta, served with a green salad and crusty bread.

• Olives • Olive oil, lemons, fresh garlic and mustard (to make a salad dressing). • Raw almonds (kept in the freezer for freshness. Toast them in a bowl in the microwave for 1 minute and add freshly ground salt and pepper). • Fresh ginger (grated or cut into fine julienne strips. It adds a whole new dimension to pan-fried fish, to casseroles and sauces). • Cans of tomatoes (to

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

WHISKY

10 year old, 12 year old or 18 year old: does the age statement on a whisky really mean anything? Distiller and whisky enthusiast Dave Hughes shares his wisdom.

Old = good?

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

Age

hen it comes to Johnnie Walker,

used and on some of the world’s

numbers on bottles. It justified higher

consumers are faithful to red,

greatest blended whiskies – like Johnnie

price points and it gave them integrity.

black or blue. It’s about the taste, not

Walker. Working without an age

[The industry] decided to teach people

the age. In the past few years, a few

statement allows the distiller and brand

that age equated to value, so in some

well-known whisky brands have taken to

far more flexibility and freedom in

ways, it’s a situation of our own

releasing non-age statement whiskies:

making up blends. Well aged whiskies

making.”

brands such as Talisker with its Storm

blended with very youthful whiskies can

and Skye and The Macallan with its 1824

be very attractive but if the producer

whisky without an age statement allowed

series which replaced the 10, 12 and 15

wants an age statement it has to be

greater flexibility and creativity – even for

year old products.

that of the youngest component…

single malts. “99% of single malts are

A report in The Spirits Business of 2014

When well-known and established

He went on to say that producing

‘blends’, and that is how the people who

showed that a sample of 2 000 whisky

whiskies are sold without an age

put them together think of it. And people

drinkers, from China to Brazil, believed

statement you have to rely on the

might not like this, but it is a fact – age-

that age was “an important indicator of

integrity of the brand. It’s just not in their

statement whiskies are, largely, rarities.

quality” (90% of respondents) and that

best (commercial!) interests for anyone

Almost 80% of Scotch whisky sold does

older whiskies were “superior” while

to risk their reputations by tampering

not have an age statement.”

“89% said they actively looked for an

with the quality.

age statement when buying whisky”. But with more and more consumers falling in love with whisky it’s becoming increasingly difficult for distilleries to meet demand, particularly for single malts – which is one reason for them ditching ages on their labels.

"whisky drinkers, from China to Brazil, believed that age was “an important indicator of quality”

With Scotch whisky it is absolutely clear: if an age is printed on the label,

Personally, I believe age statements are important. And when it comes to No Age Statement (NAS) whiskies, you need to have confidence and trust in the brand you favour – and again, Diageo’s Johnnie Walker brand delivers precisely that with their colour range. The last word goes to Glenmorangie’s head of whisky creation and distilling, the

Age does not necessarily mean better.

highly respected Bill Lumsden, as quoted

the most youthful whisky in the make-up

While very old can be a great experience

in The Spirits Business: “It will take quite a

of what is in the bottle is the age that

– a taste of history if you will – it might not

number of years for a global acceptance

can be claimed. So if it states that it’s a

necessarily appeal to all palates. There

that age is not important, but if our

10 year old, the youngest whisky must be

are many whisky experts in the world who

Kentucky and Cognac cousins can do it

at least 10 years old. It should also be

believe the best expression of Scotch

without an age statement, then I

borne in mind that Scotch can’t be

whisky is 12 to 15 years.

absolutely don’t see why we can’t.”

called whisky until it’s had a minimum of

Nick Morgan of Diageo was quoted

three years maturation in cask – a legal

on a whisky exchange blog admitting

requirement which doesn’t apply to

that many companies were responsible

most of the whisky produced in the

for the idea of age equalling

world. (South Africa, Ireland, Canada

quality: “When the rush towards

and Japan follow the Scottish regulations

single malts occurred in the late

while in the USA it’s generally two years.)

1970s and early 1980s, the easiest thing

This “No Age Statement” is very widely

turn for tastings

to create a credential was putting Mar Apr 2016 Vol.23 www.topsatspar.co.za

WHISKY

Whisky the tastings

The taﬆers: Whisky expert and retailer Hector McBeth (HM), Cape Wine Maﬆer Dr Winnie Bowman (WB), journaliﬆ Cliﬀord Roberts (CR), Cheers magazine publisher Shayne Dowling (SD) and editor Fiona McDonald (FM). The best advice of the tasting came right at the start when Hector McBeth said in his experience it was advisable to treat whisky like people: it’s very easy to find fault but you can choose to look for the positives in both – which is what we subsequently did while tasting this varied lineup of 10 and 12 year old single malt whiskies.

10 year olds Glen Grant

Gentle entry, well aged with a long finish, is how whisky expert Hector McBeth described this. “I can see why this would appeal to a novice single malt drinker like myself,” said Winnie Bowman, “nothing’s out of place.” Creamy, light heathery notes and some barley too.

Panel Choice

Glenmorangie Light sweetness to this whisky Clifford Roberts noted. “It over delivers and is just so generous.” Shayne Dowling likened it to meeting a friend “you haven’t seen in a while”. Downright delicious, gentle and soft noted Fiona McDonald while McBeth commented on the ethereal white floral nose which is so unique to this particular single malt. The consensus was that this was punching way above its weight.

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

taﬆings

Jura

Salted caramel and marine influences were noted by Roberts – “very different to the others”. McBeth found green, vegetal notes and then some gentle smoky nuances. “It has good bones and a very distinct white pepper finish.” Interesting to note that this bottle is quite unique and has won international awards because it’s designed to ensure it’ll never spill a drop!

Laphroaig

Peat smoke was obvious – even to the whisky novice Bowman! “Very smoky and peaty but well balanced, warm and rich,” said both Dowling and Roberts. McDonald remarked on the distinct roasted marshmallow and ashy campfire notes. “This distillery was the first to use American white oak in maturation,” McBeth said.

Bruichladdich Scottish Barley

“I have a soft spot for Bruichladdich having enjoyed a special visit to Islay years ago,” McDonald admitted. Bowman loved the crème brulée and spicy highlights while McBeth enjoyed the old leather nuance and tasty dryness with oak and sugar cone overtones.

Talisker

Lemon zest, leather and smoke was what Dowling found on this island whisky. “Like polished or wet wood with some green plum too. Full bodied with a nice treacle note,” said McBeth, “and then some mocha/java and even a bit of ginger at the end.” Roberts said a subtle medicinal hint, but not unpleasantly so.

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

WHISKY

12 year olds

Singleton of Dufftown

Soft, heathery, fudge and biscuity typical Speyside notes, McDonald found. Touch of autumn leaf and dried apricot too. Bowman picked up a honeycomb nuance while Dowling found cake mix and raisins. “Lovely long finish,” said McBeth who pointed out that this whisky makes up a big chunk of the Bell’s Special Reserve blend which is why South Africans relate to its flavour profile so much.

Panel Choice

Balvenie Doublewood

There was unanimous purring and “oohing and aahing” over this one. Smooth, creamy with fudge and vanilla, caramel and even sherry flavours from its double wood treatment, having matured in both American and sherry casks. Little wonder it’s been honoured with multiple prestigious awards at the International Wine & Spirits Competion as McBeth informed the panel. “Sweet spices, buttery richness, length and unbelievable balance,” he said.

Bowmore

Distinctive Islay smoky note – almost salmon or mackerel smokiness said McDonald while Bowman admitted struggling with the peaty notes. “It’s quite powerful and almost angular in its structure.” Dowling said there was a mouth coating element to this whisky but also found some lemon zest and green fruits.

Glenfiddich

The creamy texture and soft tropical fruits appealed to both McBeth and Bowman. Dowling said the mouthfeel and

Bruichladdich Port Charlotte Créme caramel, marmalade and bread & butter

made it a huge crowd pleaser. “There’s something almost ‘chocolate box’

pudding were some of the elements found in this peated

like about this – really

Islay example – all against a backdrop of smoky, peat

delicious,” said Roberts.

reek. “Church pews,” said McDonald, “that short of varnished, polished, old oak with a hint of incense and candle wax.” Roberts’ advice with this powerful whisky was to ensure that it was enjoyed with a good cigar.

smoothness of this whisky

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

BEER

Cold T

here’s something happening in those fridges at the end of the shop. Remember the days when your favourite liquor store only stocked four

They don’t look, taﬆe or smell like beer, but f-f-fusion brews are the new deal, reports Cliﬀord Roberts. 30

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

brands of beer? Of course, microbrew arrived and changed all that – except now, it’s getting even stranger. Just when you thought you were starting to know your IPA from porter, and were navigating the myriad of crafty labels lining the shelves like a real hipster someone started messing with the system.

YOU CAN ALMOST HEAR THE PURISTS WEEP. Now, there are beers you won’t even guess started out as hops, barley and water. Has a line been crossed? Should it have another name? Unless you’re a tax

fusion New flavour

collector, one wonders just how important it really is when the stuff is being guzzled by the hectolitre; brands like Castle Lite Lime is flying off the shelves; and,

In the foodie world, fusion became a

Castle Milk Stout Chocolate Infused is winning the brand a whole lot of new

swear word and it’s said, the haven of

friends and influence.

poor restaurants placing novelty above

“That’s a beer,” I say to a mate, pointing at his Flying Fish Green Apple. He doesn’t

flavour. But before its fall, the term rose

believe me until he reads the label. Suddenly, his world is upside down. (He thought he

to prominence in the 1980s on the lips of

was ‘A Cider Man’, but now he’s been caught – shock, horror! – drinking this!) Whatever.

pioneering chefs like Wolfgang Puck

Realise this: for those hobbit-like people who inhabit the steamy, porridgey

who used it to describe the delicious

oat-smelling caverns and call themselves brewers, this must actually be heaven.

results achievable by pairing some

Who wants to make the same thing day in and day out without a little wild

traditional flavours from different parts of

experimentation?

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

BEER

In fact, fusions of flavours have happened since the beginning of trade

Pumpkin Ale boldly states its brew ingredients as being pumpkin, coriander,

and continue today, albeit under new

butternut, cinnamon and nutmeg, others are more coy. If you study the list of

names. Ultimately, it’s about flavour.

ingredients on some labels, you’ll be surprised at how many beers actually do make

With beer, it may seem that we’re just getting started. “Fuse beers” are big

use of a few extra herbs and spices.

also-ran fusion cooks are accused of,

There’s a science to what works and what doesn’t. The relatively young field of neurogastronomy studies how brain processes give rise to flavours.

there is a weird side to fuse beer too.

If anything, you’ll begin to appreciate the art of making Weiss that smells like

and why shouldn’t they be: we’re after an appealing thirst quencher that makes us look good, aren’t we? Just like the “Lego cookery” that

Ever heard of a milk and beer mix drink called Bilk, or beer flavoured like pizza?

bananas but wasn’t made using actual bananas. I’ve already mentioned Castle Milk Stout Chocolate Infused that’s “brewed with

What about beer made from coffee

speciality malts and made with real cocoa”. Further afield there are brews infused

beans digested by elephants; the

with coffee and honey; beers that have been smoked and wood aged; and beers

all-in-one Maple Bacon Coffee Porter;

made with peanut butter and even grapefruit.

or, beer from wasabi? It’s out there and probably getting weirder… Fortunately, they’ll probably never make it into the fridge at your favourite liquor store, but you will find the more

successful varieties like Belgian fruit beers. And while some like the Van Hunks

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

The Japanese love their oyster stouts, which are flavoured with actual oysters. The seasons are an inspiration for beers at American brewer Samuel Adams, which uses fruits, herbs and spices to create lighter beers for summer and heavier beers for winter.

New flavour Of course, there’s more to making and selling a beer than throwing some dried leaves or asparagus into a mash tun. There’s a science to what works and what doesn’t. The relatively young field of

multisensory processing and integration of taste with other sensory inputs (sight, smell, sound, mouthfeel, etc.) in the

neurogastronomy studies how brain processes give rise to flavours. It’s the playground

brain and neural system have also

made famous by people like molecular gastronomy chef Heston Blumenthal.

received increasing attention and an

Then, there’s the cold, hard business side too. “Idea generation is based on the

understanding is emerging of how taste

interrelationships between company, product and consumer,” declares the New

relates to learning, perception, emotion

Zealand Institute of Food Science and Technology in its book, Creating New Foods

and memory [3]. Similarly, the

– The Product Developer’s Guide (1999). “These relationships are constantly

psychology of taste and how taste

changing, and the surrounding environment is also subject to continuous social and

dictates food choice, acceptance,

technological change; understanding the changes that are occurring leads to

and hedonic behaviour are in the

innovative products which fulfil a need.”

process of being uncovered.”

Basically, you have to know you’re going to sell it. As one brewer at a big brand company regularly tells visitors who tour the brewery: “You brew for show and bottle for dough.” Also consider the legal aspects: the South African Association for Food Science &

Or, put this way: there’s more to flavour [and your beer] than meets the tongue. For now, fusion beer is just getting started. If you don’t like it, you can

Technology advises a number of laws could sink your new genius idea for a

always go back to one of those original

flavoured beer, among them the Trade Metrology Act 77 of 1973 (ever heard of it?),

four at your favourite liquor store.

Liquor Products Act, 60 of 1989 (come again?) and the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (there’s a law for that?). And then there’s this, from Ole G Mouritsen’s editorial in “The Science of Taste” published in the academic journal, Flavour (2015): “Notwithstanding the prominent status of physiology of taste and its molecular underpinnings, the

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

READY TO DRINK

Cooler I

t’s been 30-plus years since the first wine coolers were introduced to our

shores – and more than a decade since spirit coolers became increasingly popular. They’re known by those in the liquor trade as RTDs (ready to drink), FAB

(flavoured alcoholic beverage), AFB (alcoholic fruit beverages), FMB (flavoured malt beverage) or PPS (pre-packaged spirits). And at one point – particularly in the United Kingdom – they were called alcopops but that’s now fallen out of favour. As a student in the mid 1980’s no campus party, be it university, technikon or college, or any social gathering for that matter, was complete without bucket loads of Esprit being consumed. Esprit was a fruit-flavoured wine beverage which had an alcohol by volume of 7% – which meant it carried more impact than beer, the other popular beverage for learners of legal drinking age.

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

ALCOPOPS

& coolers J“ y dink jy’s cooler as ekke…” chanted Afrikaans rapper Jack Parow. But what about the real coolers, the wine and spirit kind?

South Africa was following the trend

Crossbow and Savanna had taken

Phillip Retief.

for wine coolers which had taken root in

over. Well, the worm always turns – and

the United States around 1981. Wine

wine coolers are back in fashion,

Robertson, Phillip Retief said when the

coolers were initially defined as

alongside their spirit cooler cousins.

Fiver range was launched in July 2014

alcoholic beverages made from wine

Leading the way back into fashion was

that “this new addition to the Four

and fruit juice. They were generally

Bacardi Breezer. Despite Bacardi being

Cousins brand makes complete

carbonated and sweet. Although lower

synonymous with spirits – and rum

business sense. RTD’s represent one of

in alcohol than straight wine which was

specifically, the Breezer range is actually

the fastest growing categories in the

anywhere from 12.5% to 14.5% at the

a fruity wine-based drink.

liquor market.”

time, wine coolers initially contained 7% alcohol by volume.

And talking of cousins… one wine cooler which has gained a loyal

But then the market – in South Africa and abroad – dipped dramatically. In America the reason was easy to pinpoint: the government hiked taxes on these beverages, quadrupling it in 1991. Some producers in America stopped using wine and substituted

CEO of Van Loveren wines in

Appropriately there are five different flavours in the Fiver range: apple & pear, apple, lime & cucumber,

RTD’s represent one of the fastest growing categories in the liquor market.

beer or malt beverages. One

pomegranate, strawberry & litchi and ginger. (Turn to the tasting to see what Cheers thought of them.) It’s a longstanding cultural cliché that Saffers love a “brannas and coke”. What would a braai or tshisa nyama be without that syrupy mix of

consequence was that the alcohol

following is Fiver, a product extension of

sweet cola and fiery brandy? Klipdrift

levels dropped even further, to around

the extremely popular Four Cousins

states on its website: “Why mix it when

between 4% and 5% for these drinks.

wines from Van Loveren. And yes, there

we’ve already done it for you?

really are four cousins behind the label,

Klipdrift & Cola combines just the right

revolution had happened and where

brothers Hennie and Bussell Retief and

amount of Klipdrift Export with classic

Esprit once ruled, Hunter's, Redd's,

their cousins (also brothers) Neil and

cola, for the most convenient and

But locally by the late 1990’s the cider

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

READY TO DRINK

refreshing taste.” It’s not alone: there are rums mixed

single beverage category enjoyed. In spite of this, the British government

by volume. But in 2008 the Australian

with cola (Captain Morgan) as well as

hiked taxes on RTDs by 65% in 2002

government changed legislation and

bourbon in the shape of Jack Daniels

in an attempt to cut down on the

these premixed drinks were taxed at

and cola, whisky (J&B and soda) and

problem of binge drinking. As the

the same rate as the spirit used in it

even schnapps in the form of Archers

report stated: “RTDs have not been

which has led to a consistent decline in consumption.

and various mixers such as cranberry, peach and lime. As far as vodka is concerned, the original was Smirnoff with its Mule, Ice, Spin and Storm versions of slight citrus flavours mixed with the clear spirit. There is a perception that wine and

One of the countries with a great thirst for RTDs is Australia

“Although RTD/high-strength premixes declined each year since the introduction of the “alcopops tax”, as consumers largely switched to either spirits or cider/perry the category continued to comprise a larger-thanaverage proportion of alcoholic

spirit cooler consumption is the

drinks,” Euromonitor stated in its report.

preserve of young adults, 18 – 24, as

the major cause (of binge drinking)

they begin to refine their alcohol

and all the tax increase has done

preferences. A recent British report

is to cause consumers to switch to

summer’s day, when friends and family

noted that, contrary to popular

other products.”

gather socially, people want

opinion, RTDs and so-called alcopops

One of the countries with a great

The fact remains that on a hot

something that is pleasant and easy to

formed a very small portion of what

thirst for RTDs is Australia, which is

drink, that refreshes too. That’s the

that age group drank – around 8%

consistently among the largest

reason why these beverages, be they

while beer and lager was the largest

consumers in the world according to a

wine or spirit based, are generally

Euromonitor report, but it also notes

sweet, often carbonated and

that market share is declining year-by-

frequently tangy – to refresh and ramp

year. Much like the American and

up the levels of enjoyment.

British examples, RTDs attracted less

tax than spirits on the basis of alcohol

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

ALCOPOPS

alcopops the tastings The Cheers magazine team decided to sit down and taﬆe a rather random selection of premixed drinks. Some were wine coolers, others were spirit based and on the whole, they were really pleasant and enjoyable. But – as with anything else in life – it all comes down to personal taﬆe.

If there’s one ‘take away’ from a tasting exercise such as this, it’s that preconceived notions will trip you up – every time! What one person really enjoyed, someone else didn’t! Some were too sweet, others not sweet enough… Some too pink or brightly coloured. It follows logically that if you really don’t enjoy the taste of strawberries you’re unlikely to enjoy a beverage flavoured with the little red berry… but if you keep an open mind, you might just find something else that appeals. We certainly did! The panel was hardly scientific, the tasting was conducted sighted and the intention was simply to try what’s out there on the market. And the question of ‘would I drink this again?’ was answered with a resoundingly positive yes. Because now that the team – many of whom said they’d never tried any of these – have tasted them, they would happily make a selection of a few for casual quaffing at a braai, pool party or similar social gathering.

4th Street

There are three wine coolers in the range, white, pink or rosé and red. Somewhat sweet peachy, apricot aromas and flavours on the white and pink – but surprisingly tangy and refreshing with a noticeable fun sparkle. “Like winey Grapetiser,” was how one person described it. “This could be a winner with guys and girls,” said another. “A pleasant surprise – I was expecting it to be less tasty.” The red was more distinctly berryish on the nose with a notable sweet grape and red wine note in the mouth. “Put this in a jug and add lots of fruit and it’d be perfect for a pool party or any event where Sangria or punch would be drunk.” Overall, the range impressed the team being full of flavour and not too “winey”.

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

READY TO DRINK

Klipdrift & Cola

A hand’s down favourite – even with those who shy away from drinking brandy! The balance of spirit and cola was superbly judged and the most positive aspect the team noted was that the brandy wasn’t as forceful as anticipated. “That’s really, really nice! Yum, yum!”

Hunter's Extreme Guarana Bold Apple Ale

In terms of flavour it’s a thumb’s up: zippy and tangy lime and citrus acid tartness but then the apple takes over. "The apple comes through but I feel that it could pack more of a punch,” one teamster said.

Fiver

This is from the clever team which gave South Africa the phenomenally successful Four Cousins, the Retief family of Van Loveren in Robertson. There are five flavours in the wine cooler range, each with a different name. Crush: Apple & Pear – the perfect mix of apple and pear flavour, not too sweet, nicely balanced with a tasty tang. Definitely a bit of hanepoot or muscadel wine used as it’s characteristic floral note mingles with the apple and pear. Finishes nice and clean on the palate. Delicious Cool: Apple, lime & cucumber – the cucumber is quite strong on the nose but then the lime element balances it. Really popular among the tasters because it wasn’t as sweet as they thought it would be. Almost tropical fruit flavour. Bold: Pomegranate – We were all stumped and couldn’t think what pomegranate was supposed to smell like… but then the nose is quite shy on this. A little more bland and less dramatic in terms of flavour than the others. Nice and refreshing. Blush: Strawberry & Litchi – if you like sweet strawberries and litchis, this one’s for you. “Really, really like this,” one teamster said straight off the bat. “It reminds me of a carnival and eating too much candyfloss,” said another. And yet it too is well balanced and not too sweet. Nice tangy peach and tropical fruit flavours. Black: Ginger – No mistaking the ginger on this one! It’s like a ginger beer with a wine tang – but the one thing missing was that peppery bite of ginger. Those who liked this felt they could have done with a bit more ginger… “I would happily drink this – in fact it would be rather nice with Asian food.”

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

ALCOPOPS

Hooch

Hooch is a spirit cooler which comes in five flavour variants: Apple, Mango, Ruby Grapefruit, Blackcurrant and Strawberry. First up, the Apple made tasters think of liquefied Fizzer sweets or Apple Sour shooters. “And it tastes the way it smells!” One taster commented that this would undoubtedly be a hit because it was so easy to drink – yet nice and tangy with a crisp freshness. Light and appealing. The Mango was notably more tart with an acidic note. “it’s tasty and like a tropical juice – you’re not aware of the alcohol in it, so it could creep up on you.” Ruby grapefruit is something that fans of grapefruit’s distinctive bitterness will like. It has a vibrant citrus vivacity but underneath and on the aftertaste that bitterness kicks in. Again, tasty and very drinkable. The colour of the Blackcurrant Hooch provoked the most comments when poured into tasting glasses – but most people will simply drink it out the bottle. “Looks like Jannie Verjaar Koeldrank or Kool-Aid!” Another one which tasted like sherbetty fizzers, somewhat confected. And the Strawberry? “It felt a bit like drinking liquid sweeties… I don’t know if I could drink more than one.” And yet others appreciated its gentle strawberry flavour, if not the rather ‘hectic’ colour. “I liked that because it wasn’t too strawberryish. If anything it was a little dilute.”

Smirnoff Double Black Ice green coffee spirit cooler

“This smells more like bubblegum and sweets than coffee,” was one response after trying this. Tangy, toned sweetness, good refreshing tang and a distinct dryness. No lingering flavour just a clean finish. Again, well balanced with alcohol integration.

Southern Comfort Lime & soda spirit cooler

An interesting drink which saw a notable split between tasters. It’s a “love it/ hate it” drink. Those who enjoyed it liked the lime twist, oaky note and distinct Southern Comfort flavour. In the other camp were those who felt it didn’t have enough of that sweet Southern Comfort vibe and that the drink as a whole could have used a bit more concentration.

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

TBWA\HUNT\LASCARIS\DURBAN\41477\LHS

THINGAMAJIGS

The much-loved flavours of the SPAR Filter Coffees are now available as SPAR Coffee Capsules! The individually foil-wrapped capsules keep the superior aromas and flavours of the coffee fresher for longer and are also compatible with Nespresso coffee machines. Choose your favourite from the four specially chosen roasts at selected SPAR stores.

Delicious chococcino yoghurt cupcakes

INGREDIENTS: 125g SPAR Full Fat Margarine 25g SPAR Castor Sugar 3 large SPAR Eggs 180g SPAR Cake Wheat Flour 5ml baking powder 200g SPAR Choc Chip Low Fat Yoghurt 5ml SPAR Espresso Filter Coffee

METHOD: Preheat the oven to 180°C. Cream the margarine and sugar until pale and fluffy. Add the egg yolks one at a time.

COFFEE ICING:

Dissolve the coffee in 10ml warm water and stir into the

To pour over: Use a SPAR Good Living sieve to sieve the

yoghurt. Fold in the cake flour and baking powder

SPAR Icing Sugar and add a touch of warm freshly brewed

alternatively with the yoghurt. In a clean bowl, beat the

black SPAR Filter Coffee to mix to a slightly runny paste.

egg white to stiff peaks and fold into the batter. Line a

SPAR Good Living 12 cup muffin pan with SPAR Good

To spread/pipe: Beat SPAR Full Fat margarine with enough

Living muffin cases and bake for 20 - 30 minutes. Transfer

sieved SPAR Icing Sugar to achieve a stiff consistency, then

onto a cooling rack and ice only once completely cooled.

add a little warm brewed black SPAR Filter Coffee. Mix to

Store in a SPAR Good Living plastic lock container.

acheive a spreadable mixture.

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

thingamajigs

SPAR Good Living

4 Baking can be intimidating: the fear of the flop, of your cake not rising to the occasionâ&#x20AC;Ś but with SPAR Good Living bakeware products providing the necessary support, thereâ&#x20AC;&#x2122;s lots of incentive to try and try again. After all, practice makes perfect! 1 Large non-stick loaf pan 2 12 cup non-stick muffn

pan and 6 cup non-stick jumbo muffn pan 3 550 piece muffn cases and 550 piece designer baking cases 4 Non-stick springform cake pan 5 Non-stick baking tray and non-stick biscuit pan 6 Square cake pan and round sandwich cake pan, both non-stick 7 6 piece plastic biscuit cutter set

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

LEISURE

Green Fingers Mahatma Gandhi said: “To forget how to dig the earth and to tend the soil is to forget ourselves.”

very weekend thousands of South Africans get their hands

dirty, rake up leaves, dig and plant,

smells of beautiful heritage roses,

told the wired 20-something-year-old me

waterwise plants or simply a neat

that I would not only become an avid

swathe of green lawn, is a privilege.

organic vegetable gardener, but also

Britons are obsessed with them –

weed and water. It’s probably one of

gardens but especially those lush lawns.

have wanted to know what they were

the biggest leisure pursuits in the nation

They insist on them looking almost

smoking from their garden! By the time I

– far more than any sport. It’s a hobby

football pitch perfect, using special

was 25, I had travelled down the mighty

which can be pursued whether seven or

mowers with rollers attached which result

Congo River, been inside the crater of a

75, and very often you have someone

in a wonderful orderly geometric striped

live volcano, come eyeball to eyeball

of 75 showing a seven year old how to

or chequered look as the grass is mowed

with a mountain gorilla and touched the

germinate an avocado pip or green

and rolled in different directions.

glacier on the Mountains of the Moon.

beans before planting them in the

South Africa is blessed with the most

garden and watching them grow.

biodiverse plant kingdom in the world –

Nature in all its unbridled glory is a magnificent thing – and to be able to

appropriately called the Cape Floral

surround yourself with the sights and

Kingdom and is not only the smallest but

highest rate of endemism. It’s an oft-quoted statistic that there are more species of plants on Table Mountain than

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

Me – a gardener? No way. But today I can’t imagine my life without a garden.”

and there are only six. Ours is

most biodiverse too and boasts the

write a bestselling book about it, I would

South Africa is blessed with the most biodiverse plant kingdom in the world

there are in the entire United Kingdom.

They’re almost the same words

You’ll have heard of at least one of

spoken by a surfer/golfer buddy. “I

these people – because they’re

don’t see myself sweating up a storm

household names in South Africa:

pushing a lawnmower around if the

Keith Kirsten, Margaret Roberts, the late

south-westerly is blowing and the swell’s

Una van der Spuy and Jane Griffiths. They

coming up nicely.” Guess what? A

are some of the country’s most high-profile

scant 10 years later, Mr “I’m not into

gardeners and they inspire others by their

gardening” had got hooked by rose

green fingered pursuits. On her website

growing! Not only that but he had

(www.janesdeliciousgarden.com)

entered the KwaZulu-Natal champs

Jane Griffiths writes: “If someone had

and, after two attempts, produced the

Gardening

winning bloom. It even got him thinking

the benefits of being

about a potential life changing career

able to slow down

path. He’d worked out the sums: what

and wait. I know my

the land would cost, how much labour

greatest discoveries

would be required, the cost of irrigation

are often the result

systems, water computers, chemicals,

of accidents and

sprays and feeds and could bore you to

to garden is to

death with the calculation of a unit cost

open my heart

per stem – and his potential profit come

to the heavens.

Valentine’s Day! It starts off with a bit of interest and

“The childlike anticipation of rushing out in the morning to see what

satisfaction of walking

soon develops into a passion. As

has popped its green head above

barefoot on the lawn after you’ve just

Griffiths writes, her interest started with

ground is invigorating. Above all, it is

mowed it, smelling that ‘just cut’

a packet of chilli seeds and never

extremely gratifying feeding family and

freshness, is one of life’s simplest

abated. “The chillies were soon joined

friends with wholesome, organic food

pleasures. There is even evidence that

by herbs, tomatoes, lettuces, eggplant

from my garden. I can’t change the

the expression “stopping and smelling

and more. I knew I’d become addicted

planet – but at least I can take care of

the roses” has more than a nugget of

to gardening when I started bringing

the small patch of which I am the

truth as rose perfume contains anti-

back seeds, seedlings or slips from

guardian. Even if you live in the city and

histamines which are beneficial.

wherever I travelled.

only have a small space, you can also

“I started experimenting with vertical gardening to maximise the space. I

create an oasis of this magic.” Gardening is a great stress reliever.

What about the business side? Garden centres and services, landscaping firms, suppliers of pots

might not have the homestead with a

There’s nothing like hacking a hedge

and planters, water features and bird

huge vegetable garden, but the bliss of

with a pair of clippers or digging the

baths, wooden screens, garden

the burst of flavour from the first

soil of a vegetable patch to work out

furniture – all contribute to keeping

tomatoes of the season is the pure taste

a few frustrations. Obviously it’s a

our economy going round merrily. It is

of summer.”

good workout too. It’s been proven

also an activity that parents,

that gardening for 30 minutes, three

grandparents and children can enjoy

because of its no-nonsense and

to four times a week is the equivalent

together. It’s productive: even if you

(pardon the pun) down-to-earth advice

of a gym workout. Not only that, but

only have a window box or single pot,

and frank, easy writing style, it outsold

there is also scientific evidence that

you can grow herbs and liven up your

those of the other more famous

gardening can help prevent not only

cooking. There’s nothing quite as

gardeners in the country.

age-related diseases by keeping

exciting as serving up salad from

folks fit and agile but can also be

lettuce, tomatoes and beans you’ve

easy. However, after much heartbreak

beneficial in the fight against

grown yourself.

and many mistakes, I have accepted

dementia spectrum diseases such

that triumphs make up for losses, that it

as Alzheimers.

And then she wrote a book – and

She says it best: “It has not all been

will never be perfect and I might never finish my ‘to do’ list. Yet, I have tasted

It’s also incredibly rewarding, seeing plants grow and bloom. Even the simple

All that, and sometimes it can take you back to being a child again, digging in the earth, being happy getting dirty without a care in the world… Mar Apr 2016 Vol.23 www.topsatspar.co.za

Gift basket

DIY - Keeping it simple

Children’s Eaﬆer baskets are invariably juﬆ packed full of choccies and other sweet treats. Here are a few suggeﬆions for a more g ‘ rown up’ Eaﬆer basket you can make yourself. Photo by Ashlee Attwood

Easter

is synonymous with gaily

wrapped chocolate eggs – and eggs

good harvest later in the season? And the basket tradition came from

are of course symbolic of fertility and

taking the feast meal which saw the

new life.

end of a period of fasting along to

But did you know that its roots lie in the northern European tradition of celebrating

church to receive a blessing. Fill a basket with Singleton single malt

the first full moon after the Spring equinox

whisky or a bottle of Pongrácz Rosé

when it was time for farmers to begin

bubbly and fill it up with a variety of

planting new crops in anticipation of a

chocolates and candies – like the ever

Pongrácz Rosé bubbly

Sally Williams nougat chocolate egg

popular Lindor chocolate balls, a Sally Williams nougat chocolate egg or a decadent Amarula fudge pack. Want to make it a more masculine themed basket? You could include nuts, biltong, dried wors and pretzels along with a few of the sweeter things. You’re only limited by your own creativity.

Singleton single malt whisky

Chocolate Easter egg

Amarula fudge

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

Lindor chocolate balls selection

ENTERTAINMENT

Wise words

Years after his death, Nat King Cole ﬆill has legions of people who love his music. Shaun Tomson’s catharsis was sparked by the untimely death of his teenage son – but he used it to motivate and inspire. Words have the power to redeem.

MUSIC FILMS

LEON BRIDGES – COMING HOME

RICKI AND THE FLASH

Leon Bridges’ retro-soul debut is so impressively dead-on you

Meryl Streep stars as

might wonder where he parked his time machine. Channelling the buttoned-up charm of Sam Cooke and the mellower side of

Ricki Rendazzo, a guitar

Otis Redding (as well as contemporary throwbacks like Raphael

heroine who made a

Saadiq), Coming Home captures a moment in the early '60s when gospel met blues

world of mistakes as

and blossomed into soul. It was the period-perfect title track that helped Bridges

she followed her

gain an audience beyond his Texas hometown, but the swaying dedication to his

dreams of rock-and-roll stardom.

mother, “Lisa Sawyer”, is every bit as lovely.

NAT KING COLE – STARDUST: THE RARE TELEVISION PERFORMANCES A superb two-disc collection, the 2015 Nat King Cole anthology, Stardust: The Rare Television Performances, brings together some of the legendary artist's more obscure performances from his underappreciated '50s TV programme. Also included is an equally as rare live concert Cole gave in Sydney, Australia in 1963. A musical variety show, The Nat King Cole Show ran from 1956 to 1958 and found Cole performing on his own and with a bevy of name artists, many featured here, including pianist Oscar Peterson, vocalist Betty Hutton, vocalist Billy Eckstine and others.

redemption and a chance to make things right as she faces the music with her family.

AMERICAN ULTRA American Ultra is a fast-paced action comedy about Mike (Jesse Eisenberg), a seemingly hapless and unmotivated stoner whose small-town

THE KOOKS – HELLO, WHAT'S YOUR NAME?

life with his live-in girlfriend, Phoebe

While spending time in New York after they burst onto the

(Kristen Stewart), is suddenly turned

scene in 2008, the band were blown away after hearing a

upside down. Unbeknownst to him,

number of DJs mixing their tracks. Then witnessing clubbers'

Mike is actually a highly trained, lethal

response to a 4/4 beat over their previously more rock

sleeper agent. In the blink of an eye, as

orientated productions, they knew they had to pursue the idea of a club

his secret past comes back to haunt

focused remix album. This is the result, a remix album from the British rock band.

him, Mike is thrust into the middle of a

The Kooks have called on a plethora of stellar artists from across the musical

deadly government operation and is

spectrum for remix duties on Hello, What's Your Name? presenting a fresh take on the band's last album. This offering spans a number of genres and laments The Kooks' reputation as a forward thinking act – every bit as current now as when they first erupted onto the UK pop/rock scene last decade.

Returning home, Ricki gets a shot at

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

forced to summon his inner action-hero in order to survive.

CDs, DVDs & Books

the paper

CORNER THE TRAP – MELANIE RAABE

The Trap by Melanie Raabe is set, and ready to spring. Twelve years ago, Linda’s sister Anna was murdered and her killer never caught, but Linda saw him. Now she’s just seen him again. On TV. He’s a well-known reporter, and Linda – a famous novelist and infamous recluse – knows no one will believe her if she accuses him, so she does the only thing

FILMS cont... ANT-MAN

she can think of: she writes a thriller about a woman who is murdered, her killer never caught. When the book’s published, she agrees to just one media interview. At home. To the one person who knows more about the case than she does. He knows

The next evolution of

what happened that night and she wrote a book about it but, when the doorbell

the Marvel Cinematic

rings, neither of them can be sure how the story will end.

Universe brings a founding member of

NOT WORKING – LISA OWENS

The Avengers to the big

A hilarious, whip-smart, once-in-a-generation debut from an

screen for the first time with Marvel

irresistible new voice. Claire Flannery has quit her job in order

Studios’ “Ant-Man.” Armed with the

to discover her true vocation – only to realise she has no

astonishing ability to shrink in scale but

idea how to go about finding it. Whilst everyone around her

increase in strength, master thief Scott

seems to have their lives entirely under control, Claire finds

Lang must embrace his inner hero and

herself sinking under pressure and wondering where her own

help his mentor, Dr. Hank Pym, protect

life fell apart. “It’s fine,” her grandmother says. “I remember

the secret behind his spectacular

what being your age was like – of course, I had four children under eight then,

Ant-Man suit from a new generation of

but modern life is different, you’ve got an awful lot on.” Funny, sharp, tender

towering threats. Against seemingly

and brilliantly observed, Not Working is the story of a life unravelling in minute

insurmountable obstacles, Pym and

and spectacular ways, and a novel that voices the questions we’ve all been

Lang must plan and pull off a heist that

asking ourselves but never dared to say out loud.

will save the world.

THE CODE: THE POWER OF ‘I WILL’ – SHAUN TOMSON Durban surfer Shaun Tomson has known global success – and also tragedy from the loss of a teenage son. He’s leveraged the highs and lows and written this 12 chapter motivational book. Sometimes all you need to turn hope into action is to write your promises down and say them out loud – to make a promise to no one but yourself. This book is about many things – faith, courage, creativity, determination – but above all it’s about the promises we make to ourselves about the future. These stories will inspire you to believe in yourself and to believe in the power that each and every one of us has to shape our lives through the power of ‘I Will’. DISCLAIMER All books featured here are supplied by Pan MacMillan. Mar Apr 2016 Vol.23 www.topsatspar.co.za

Riﬆorante Ritrovo

Passion is such an overworked word but chef/patron Fortunato Mazzone lives, eats, breathes and sings it! He’s a larger than life personality and exudes warmth, welcome and a desire to feed his diners – like an Italian mama would.

Italian passion

n an unprecedented move, less

the framed certificates and

than six months ago Ritrovo restaurant

reprinted magazine reviews which

in Pretoria, an Italian establishment,

line the passage to the loo but those

was awarded a special Diners Club

are from professional critics and

Diamond Award because it was the

reviewers. Here’s what a few Jane

first ever South African winelist to win

and Joe Bloggs, man/woman-in-

an award for 20 consecutive years.

the-street, notably NOT

Platinum awards, fine dining

professional food critics, wrote on

awards, commendations and

highly respected travel website

plaudits galore by Eat Out, Diner’s

TripAdvisor: “Food was excellent. The wines

Club guides and websites such as

available are excellent. We had

TripAdvisor – none do this place

personal service from the owner

justice. It’s one of those establishments which has to be

and the service was good.” – Nigel,

experienced because it’s more about

Johannesburg

the intangibles than ordering something

“The place was packed. The chef

off the menu. And those intangibles are the owner and chef, Fortunato Mazzone – Forti to one and all – and his father, Giovanni;

owner appeared and sang beautiful United by food and genes, the father and son team of Giovanni and Fortunato Mazzone.

Italian operatic song. Of course the food was outstanding too.” – Kazumi, Japan “What a lovely experience. The food

the wait and kitchen staff, some of

the country’s winemakers when they

was to die for! And when the chef sings...

whom have been working at Ritrovo for

are in that neck of the woods – not just

Priceless experience!” – Rachel, Pretoria

20 years and the feeling of warmth that

because Forti keeps a good cellar, with

pervades a dining experience in this

boxes of local and international wines

establishment. It’s genuine and top-notch

Pretoria restaurant.

perfectly temperature-controlled, but

with uncompromising quality, even when

also because he loves the challenge of

load shedding hits and everything goes

who travel far to return for a plate of

coming up with a dish for one of their

dark. Within a few seconds, candles and

pasta or a special dish which the chef

wines – and will often disappear there

lamps are lit and the warm glow extends

decides they need, as well as to be

and then to whip one up.

throughout the busy restaurant – much

It’s beloved of diplomats and celebs,

serenaded by him. It’s a must visit for

That the food is good is evidenced by

This is not a pastiche of an Italian

like the glow that Forti exudes. Mar Apr 2016 Vol.23 www.topsatspar.co.za

RESTAURANT

Brodetto di Pesce (Chunky Fish Soup) (Serves 2 generously)

INGREDIENTS: Handful of cleaned calamari sliced into chunks or rings 6 nice peeled queen prawns 6 nice mussels deshelled Small fillet of white fish cut into strips Extra virgin olive oil Pinch of black pepper 1 celery stalk finely diced 1 small onion finely diced 1 small carrot finely diced

METHOD:

one bay leaf

In a large frying pan fry the onions, celery and carrots in a generous

Handful fresh chopped parsley 100 ml puree tomatoes (make this from two canned peeled tomatoes) 200 ml basic vegetable stock

slug of oil over a moderate heat until glossy. Add all the fish together and stir-fry for two minutes. Add the white wine, lemon juice and the bay leaf and fry for another minute. Add the tomato puree and the

25ml lemon juice

vegetable stock and simmer for ten minutes. Season to taste. Add a

50 ml dry white wine

handful of parsley at the last second and serve immediately.

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

RiďŹ&#x2020;orante Ritrovo

Dining by candlelight at Ristorante Ritrovo.

Pesce con Porcini e Carciofi al vino bianco sul insalata dâ&#x20AC;&#x2122;estate (Grilled fresh fish with artichoke, white wine and wild mushroom on a summer salad) INGREDIENTS: 2 x 200g fillet of skinned nice white line fish (like snapper) A little flour for patting onto the fish (seasoned with a pinch of salt) Extra virgin olive oil 4 large pickled artichokes and stems 50ml dry white wine 2 large porcini mushrooms thinly sliced Handful of chopped parsley 1 boiled potato broken into little chunks by hand 4 cloves garlic 100 g garlic butter (butter with sliced and crushed garlic, a teaspoon of Worcester sauce, a teaspoon of ketchup and a handful of chopped parsley)

(serves 2)

METHOD:

Place the tomatoes, sliced onion, basil and the dressing into a glass bowl and stir thoroughly to allow to macerate. Slice the pickled artichokes into thin slices with the stems (they are delicious). Add a good glug of oil into a hot pan and flash the artichokes with the sliced porcini and four smashed cloves of garlic with Maldon salt and crushed black pepper to season. Cook for a minute until the mushroom and garlic take colour. Add the wine (step back if you have a gas stove as the alcohol will briefly flame). Add the crumbled potato, fleck the pan with little chunks of the garlic butter and stir through and leave to simmer. Pat the fresh fish in the seasoned flour. Place in a hot grill pan with a drizzle of olive oil. Cook until lightly crusted approximately

For the salad 8 ripe cherry tomatoes cut in half

three minutes per side. To assemble the dish place a large tablespoon of the

1 ripe roma tomato cut in wedges

marinated tomato salad on the centre of a large white plate

Half a Spanish onion thinly sliced

and gently top with the crusted grilled fresh fish and spoon over

Some ripped basil leaves Good glug of extra virgin olive oil 50 ml of gold balsamic (less aggressive than the dark variety)

the artichoke and porcini mixture generously. Drizzle a little of the salad dressing around the edge of the plate and garnish with a little chopped parsley.

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

RESTAURANT

Vanilla & Cinnamon Crème brûlée INGREDIENTS: 8 egg yolks 150g castor sugar 400ml fresh cream 100ml full cream milk 5ml vanilla essence 4 cinnamon quills or ½ tsp ground cinnamon Equipment: 6-8 ramekins or oven-proof cups Oven-proof tray (Serves as Baine Marie for the ramekins) Saucepan Mixing bowl Whisk Sieve Measuring jug

Go to ‘in the basket’ on pg71 for your full grocery liﬆ

Available at TOPS at SPAR and SPAR stores

the boil. Meanwhile, separate the eggs, discard of the whites and have your yolks ready in the mixing bowl. Give these a good whisk to aerate slightly, then add the sugar and whisk until pale & fluffy. The mixture should leave a trail from the whisk (ribbon-stage). Once boiled, allow the cinnamon to infuse the cream whilst it cools somewhat, about 5-10 minutes. Heat the oven to 150˚C. Pass the cream through a sieve into the measuring jug (or any container with a spout). Steadily add the cream to the egg mixture, whisking all the time to avoid curdling. Set the ramekins in the baking tray, fill the tray with water until ½ up the side of the ramekins, then fill ramekins within 1cm of the rim with the custard. Place the tray in the oven and bake until set. (A little shake of the tray should see them slightly wobbly like a firm jelly) Approx. time: 40 - 60mins. The surface of each custard should be firm to the touch; if not, bake a further 10mins. Switch off the oven, allow the custard to set for 30mins, then remove and cool before leaving in the fridge to set completely overnight. To serve: Top each custard with castor sugar, dust away excess, then apply a blowtorch flame to caramelize. Serve with shortbread or biscotti & a delicate dessert wine for a real treat.

Call the TOPS HOTLINE 0860 313 141

METHOD: Put the cream, milk, vanilla & cinnamon in a saucepan and bring to

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

BOOK GIVEAWAY

VINE AUTHOR

The name Platter is synonymous with South African wine, essentially because of the annual wine guide which bears their name. Now here’s a new – and totally different – book by John Platter.

was 1979 when John Platter

In the Author’s Note he

and wife Erica first published

writes: “I have attempted to

their annual guide to the wines of South

moderate the levels of gush.

Africa. Over the years it went on to

But these wines are my kind of

become something of a publishing

wines. They and their back-

phenomenon with thousands of copies

stories grab me. Some are

printed annually. It became the “go to”

humble, a few very grand.

gift for anyone interested in wine

They are grown and made by

because it provided a snapshot in time

old friends and new, colourful people

of what the country’s producers were

refining traditional ideas and

making. In fact, it’s one of the bestselling

sometimes trying zany ones – and why

wine books globally and continues to be

not? And because I lived among them

highly respected because of the

for 20 years, the book is part self-

fascinating, palate-stretching story to

exhaustive nature of its ratings.

indulgent memoir too with all the risks

cover.” But it’s very obvious that it was

– and convenience – of self-

something tackled with relish and love.

exculpatory amnesia.”

His final words as ever are gentle and

But the Platter’s sold the guide after 20 years and retired to the KwaZuluNatal north coast, happily ensconced in

As John writes: “This has been a

moderated: “Wine is a free-style art form.

their new roles as doting grandparents,

anecdotes of wines and people on

Critics come ready-made and aplenty.

cookbook author (Erica’s book, Durban

these pages. Some old and dear friends

Your own palate is the true compass.”

Curry, won a World Gourmand award)

like the Webbs of Thelema and the folks

and more than weekend golfer.

of Newton-Johnson, parents and

John quipped that it was Erica’s

offspring – and the new generation

attempt to keep him off the golf course

of hipster bearded and tattooed

that led to this book which is a very

winemakers of the

personal meander through the

Swartland. And

dramatically changed landscape of

through it all, the

South African wine.

So expect to find beautifully sketched

stories of the wines.

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

My Kind of Wine

Prawn and chilli linguine

Prawn and chilli linguine (SERVES 4)

to Semi-sweet? Certainly not. Ken

METHOD:

suggests a far more adventurous

Boil a pot of water, add the linguine.

match: the key here is the chilli, which is beautifully tamed by this wine. The dish made for us by Tasha Wray of

While it is cooking, fry onions and garlic in olive oil until soft but not brown. Set aside. Put the prawns into the same pan with a little more oil on high and

Being a restaurateur long before he

the Forrester-Meinert “canteen” 96

became a winemaker, and great

Winery Road restaurant, an enduring

and repeat. Add wine. Stir, reduce by

home cook too, Ken Forrester knows

winelands favourite.

half. Add tomatoes and brown sugar. Add chilli to taste. Add cooked onions

better than most which wines go with what dishes. But he would not be Ken if he played it safe. So: what to team with the Forrester Meinert Chenin, the FMC, the top overall scorer in Wine Cellar’s 2015 tastings of “luxury”

singe the outside for one minute. Turn

INGREDIENTS:

and garlic. Simmer. Drain linguine,

2 medium onions, chopped

reserving a little of the water to add to

2 cloves garlic, crushed

the prawns if necessary. Whole process

Olive oil for frying

should take between 6 – 8 minutes.

400g headless peeled prawns

Spiral linguine into a warmed bowl, add

½ glass Chenin blanc

prawns and sauce.

(expensive) whites? An end-of-meal

1 can peeled, chopped tomatoes

dessert, seeing the wine is

1 tsp brown sugar

CHEF’S WINE PAIRING

categorised in most books as Off-dry

Dried or fresh chilli, chopped, to taste

Forrester Meinert Chenin Mar Apr 2016 Vol.23 www.topsatspar.co.za

BOOK GIVEAWAY

Best braaied lamb chops

Winemakers can be touchier about their braai skills than their wines. So we will

doubtless offend multitudes by asserting that the best chops in the Cape are cooked by Thelema’s Gyles Webb. No fancy marinades. (Though have Thelema Cabernet handy for lubrication while tending the fire.) Here’s how.

INGREDIENTS: Lamb chops cut at least 25mm thick, keep some fat Coarse black pepper Salt Rosemary twigs Wingerdstokke for the braai

METHOD: Crunch some coarse black pepper on both sides. We use an old oil drum as a braai and wingerdstokkies for fuel. Make a reasonably big fire and when there are suitable coals scrape some to the side and cook the chops, fat side down, over low heat until the fat is crisp. Some rosemary twigs on the coals add a nice flavour. Then move the chops to higher heat and cook quickly, adding salt to taste. The outside should be well-cooked, and the inside still pink – just a few minutes on each side.

CHEF’S WINE PAIRING Thelema Cabernet

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

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

Best braaied lamb chops

My Kind of Wine

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

BOOK GIVEAWAY

Poached pears with gorgonzola fritters and garlic confit (SERVES 6)

Cheese or pud?

GORGONZOLA FRITTERS INGREDIENTS:

Ending a meal with cheese and fruit, so

Repeat, so cheese balls are double-

150g gorgonzola cheese

crumbed. Set aside. Heat oil, fry balls

far so traditional. But with garlic and red

150g grated mozzarella

until they become nice golden fritters.

wine, too… is this a step too far, this dish

200g flour

from Kerry Kilpin, executive chef of BistroSixteen82 at Steenberg Estate? Gorgonzola fritters with wine-poached pears, kumquats and garlic confit? Absolutely not. She is a shining star at pairing food and wine; spent years learning from the reigning king of this sort of thing,

3 eggs, whisked

POACHED PEARS INGREDIENTS:

Pinch salt

2 pears peeled, cut into 6 slices each

1ℓ sunflower oil

300ml Nebbiolo wine

200g bread crumbs

150g sugar

METHOD:

10g butter

Combine cheeses and a pinch of salt in a food processor to bind. Roll into six

METHOD:

She uses the estate’s Nebbiolo in her

balls. Refrigerate for 30 minutes to set.

Place pears, sugar and wine in a pot.

recipe; it works like a dream. Good

Place flour, eggs and bread crumbs in

Slowly bring to the simmer, poach for

drinking partner, too.

three separate bowls. Dip cheese balls

about 10 minutes or until cooked

Franck Dangereux, at The Food Barn.

in flour, then eggs, lastly bread crumbs.

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

My Kind of Wine

enter now! Poached pears with gorgonzola fritters and garlic confit through but not soft. Cool pear in the

garlic must become very soft but

liquid, before removing. Bring liquid

retain its white colour. Cool.

to the boil, reduce to syrupy consistency (down to about 50ml).

TO SERVE:

Whisk in butter. Cool.

100g baby salad leaves

GARLIC CONFIT INGREDIENTS:

6 preserved kumquats, halved Arrange salad leaves in the centre

12 garlic gloves

plates. Alternate pears, garlic and

100ml sunflower oil

kumquats around the leaves. Place

METHOD:

cheese fritter on top of leaves.

Place garlic cloves in a pot on the

Nebbiolo syrup.

of a large platter or individual

To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. Entry deadline is 15th April 2016. The address to send it to is cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

win

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Drizzle leaves and plate with

stove over very low heat. Allow the garlic to confit (stew, soften) gently in the oil for about 15 minutes. The

CHEFâ&#x20AC;&#x2122;S WINE PAIRING Steenberg Estate Nebbiolo

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

TUISNYWERHEID

BAK, KLITS EN ROER Filosofie is vir sissies. Want wie gee ’n maai om vir die vraag: Het die eier voor die hoender gekom, of andersom? Eet eerder albei skepsels, en moenie met ’n mondvol kos debatteer nie.

Als kom verkieslik in een pan sodat die verskillende geure kan saamsmelt. Jy het nie ’n doktorsgraad in huishoudkunde nodig om hierdie brekfis te maak nie, net ’n vinnige hand en die noulettendheid van ’n hartchirurg met artritis. Maak die pan medium-warm oor gas, kole, wat ook al. Plaas jou varkworsies in die pan en laat hulle stadig gaar word terwyl jy die goedjies elke nou en dan omdraai. As die pan ’n deksel het kan jy dit gerus opsit. Jy het nie botter of olie nodig nie, aangesien die worsie genoeg heerlike vet van sy eie het. Hierdie geurige

EMILE JOUBERT is a PR practitioner by

aarverstoppende vet gaan die res van

profession but a food & wine enthusiast

die gereg geur. En hemels so.

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

Ná sowat 15 minute smelt jy die botter en breek jy jou eiers in die pan. Keer dat die wit die hele pan vol loop want jy het plek nodig vir die res. Sit die

DAAR’S NET EEN VIS EN DIS BREKFIS

spek in, asook die tamaties. Ja, daar is

Ek het net twee keer ’n vegetariër sien

baie in die pan, maar hou die eiers

huil. Die een keer was toe sy Bob Dylan

dop. Die wit moet nie aan die borrel

CD-versameling saam met ’n nuwe

raak nie, anders brand dit bitter. Sodra

pakkie wierook gesteel is. En die ander

die wit begin stol, is dit tyd vir daardie

was tydens ’n kampeertog toe ek op ’n

groot besluite wat ons kulinêre tipes oor

s dit by oggendkos kom, is die

koue-oggend in die Langkloof brekfis

tob. Hoe wil ons ons eiers hê?

eier egter koning. Eiers is

berei het. Die brekfis was, wel, nie

Omgedop? Hard-blou? Slymerig-

veelsydig, heilsaam en geurig. Die

vegetariër-vriendelik nie en het so gelyk:

sagte, romerige geur gee mens moed vir die dag en onderdruk ook die vorige

BESTANDELE EN METODE:

aand se buitenspattighede. Die rykheid

Vir vier:

van die geel en die glibberige eierwit is

1 eetlepel botter

ook uiters heilsaam en gesond, wat die

4 varkworsies

eier essensiële voedsel vir vandag se

8 stukke spek

besige man of vrou maak.

8 eiers 4 tamaties, in die helfte gesny

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

Emile Joubert

loperig? Wat van iewers in die middel? Probeer om nie die eiers om te draai

Moet nou nie onmiddellik aan die klits, roer, krap en sny raak nie. Hou die pan

nie. Skep eerder van die warm vet en

dop en kyk wat maak die eier. Ja, hy

botter oor die eiergeel. Die hitte

begin stol aan die rante van die pan.

hiervan sal hom binne sekondes tot die

Nou neem jy ’n lepel of ’n

volmaakte stadium van gaarheid

bottermes en begin stadig die

tower. Wanneer die eiergeel warm

eier van die eenkant van die

voel as jy die rugkant van jou hand

pan na die ander skraap. Op

daarop plaas, is die eier reg.

hierdie manier breek jy nie

Skep vir die honger troepe en

die sagtheid van die eiers in

herinner jou makers húlle sal as

honderd en tien klontjies op

vergoeding jou rugsak moet dra.

nie, maar hou jy eerder die kos in sagte stukke wat jou

DIE BOER SE LEKKERSTE ROER

meer geur en

Roereiers is ’n ander maklike, smaaklike

voedsaamheid met die

eenpan-ontwaker. Nou, ek weet dit is

eetslag gaan gee. Ná etlike

baie eenvoudig om ’n klomp eiers te

minute is die gereg reg, want

breek, te roer laat dit klap en dan met

jy wil dit nie uitdroog nie en ook

sout en peper voor te sit. Met ’n bietjie

nie slap hou nie.

aandag en moeite raak dit egter

Met die laaste minuut kan jy

sy-sagte koningskos in stede van die

repies gerookte forel, ham of

harde geel krummels wat meer aan ’n

gerasperde kaas bygooi om die geur

ontbyt op die Suid-Afrikaanse Lugdiens

te verdiep. Skep onmiddellik op en

herinner as iets om jou vir nog ’n dag in

voeg sout en peper na smaak by. As

die veld voor te berei.

Asterix só ’n brekfis gehad het, was die Romeinse verval onmiddellik.

BESTANDELE EN METODE: Probeer nou só maak, vir vier mense: 2 eetlepels botter 8 tot 12 eiers

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

4 eetlepels room of Ideal-melk Sout en peper na smaak

Breek die eiers in ’n bak en klits deur saam met die room of melk. Smelt die botter in ’n pan op medium tot lae hitte totdat die botter stadige borreltjies maak. Gooi die eier mengsel in die pan en… WAG! Mar Apr 2016 Vol.23 www.topsatspar.co.za

BLOGSPOT

SEASONAL COMFORT Days are getting shorter and distinctly cooler. What to do foodwise?

s the seasons change I find myself starting to crave spicier food. In

this issue I am sharing two recipes that I would classify as “happy food” –

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

comforting, warming and just generally

children and a blog –

luscious to tuck in to, particularly as

Cupcakesandcouscous.blogspot.com

Makes two generous servings

INGREDIENTS:

temperatures start to dip.

2 tsp vegetable oil

It’s been a long time since I went to a

recipe that I used to make often but has

Mexican restaurant, but fortunately it is

since gone missing, probably a casualty

so easy to replicate those spicy flavours

of moving house a few times. It was so

at home. Nachos is a particular

tasty that I redeveloped it and added a

3/4 tsp chilli powder

favourite of mine, and is a cinch to whip

cream cheese glaze for good measure.

1/2 tsp paprika

up and enjoy at home. My recipe has a

It is definitely worth the elbow grease

healthy and delicious twist in the form of

and ideal for sharing – simply pop it on

an unexpected ingredient — mushrooms!

the table and let everyone devour it.

Great for boosting flavour and the

Happy cooking!

1/2 onion, chopped 1 tsp crushed garlic 1 bay leaf

1/2 tsp cumin 200g beef mince 200g mushrooms, chopped 1 x 400g tin tomatoes 1 cup beef stock Salt and Pepper

nutritional value of the dish, but if you do happen to be serving this meal to

To assemble:

someone who is veggie-averse it is

200g nacho corn chips

unlikely that they will be any the wiser!

90g grated cheddar cheese

On the sweet side of things we have a

Sour cream to serve

cinnamon pull-apart bread. This recipe

Guacamole to serve

takes me right back to my student days – learning the theory behind baking Call the with yeast and spending (what felt TOPS like) HOTLINE 0860 313 141

SPICY MUSHROOM NACHOS

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

For the salsa: 2 tomatoes (about 250g), chopped 1/4 white onion, finely chopped

hours kneading large wads of dough.

1 tsp lime or lemon juice

I had a favourite cinnamon bread

Small handful coriander, chopped

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

Teresa Ulyate

METHOD:

1. Heat the vegetable oil in a large

bay leaf and check the seasoning.

3. Preheat your oven to 180°C.

Pop the nachos in the oven for 10-12 minutes until the cheese has melted

saucepan. Sauté the onion and garlic

Arrange half the nacho chips in a single

for a few minutes. Add the bay leaf,

layer on one large ovenproof platter or

5. To prepare the salsa: combine the

chilli powder, paprika and cumin and

two dinner plates. Spoon half of the

tomato, onion, lime juice and coriander

cook for a further minute.

mushroom mixture over the nachos.

in a bowl. Set aside.

2. Add the beef mince and brown.

Sprinkle half of the cheese over the top.

and is starting to bubble.

6.Take the nachos out of the oven and

Add the mushrooms, tomatoes and

4. Arrange the remaining nachos in a

take straight to the table. Serve with a

beef stock. Season with salt and

layer on top of the cheese. Spoon the

generous dollop of sour cream,

pepper. Simmer for 25-30 minutes until

rest of the mushroom mixture on top,

guacamole and plenty of salsa.

the sauce has thickened. Remove the

and sprinkle with the leftover cheese.

CINNAMON BREAD with CREAM CHEESE GLAZE

2. Add the warm milk and mix until you have a soft dough. Continue to knead the dough for 8-10 minutes (or use the dough hook attachment on

INGREDIENTS:

your mixer) until it is smooth and elastic.

For the dough:

Place the dough in a bowl, cover with

4 cups plain flour

a tea towel and leave to rise in a warm

3 Tbsp castor sugar

place for 1 hour.

1/4 tsp fine salt

3. Line the base of a 23cm round

2 x 7g sachets instant yeast

cake tin with baking paper and grease

60g butter, cubed and at room

the tin well. Combine the castor sugar

temperature

and cinnamon in a small bowl. Punch

second layer on top. Cover lightly with

350ml warm milk

the dough down lightly and halve.

plastic wrap, place on a baking tray

Break each half into 20 small pieces and

and leave to rise for one hour.

To assemble: 200ml castor sugar 2 tsp cinnamon 70g butter For the glaze:

roll the pieces into balls, (you should

5. Preheat your oven to 200°C. Place

now have 40 dough balls).

the baking tray in the oven and bake for

4. Melt the butter. Dip each ball into

25 minutes until golden and baked

the melted butter, and then roll in the

through. If you tap the bread it should

cinnamon sugar mix to coat. Arrange 20

sound hollow. Leave to cool completely.

of the dough balls in the base of the tin

6. Prepare the glaze: place the cream

– I found it easiest to put thirteen balls

cheese in a bowl and whisk until

around the edge, another six on the

smooth. Sift in the icing sugar, add the

inside of that ring and one in the

vanilla extract and mix everything

middle. (Do not worry if there are little

together until you have a smooth

yeast in a bowl. Add the butter and mix

gaps in between the dough balls.)

glaze. Pour over the cooled bread and

or rub in until incorporated.

Arrange the remaining 20 balls in a

serve.

150g smooth cream cheese 1 cup icing sugar 1/4 tsp vanilla extract

METHOD:

1. Combine the flour, sugar, salt and

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

SOCIAL MEDIA - Featured blog

FOOD & PHOTOS Some restaurants and chefs have been known to ban people from taking food selfies… They want folks to eat their food, not whip out their smartphones and take a picture.

blogger – and professional

food photographer and writer –

Hein van Tonder, he sometimes wonders,

“It allows me to discover cuisines that easily rival my love for all things Italian.”

in a “what came first” moment: not the chicken or the egg but the food or the

terrible!” he ruefully concedes. So he

and restaurants.” Beirut dished up

photography and writing?

decided to beef up his skills, attending a

Middle-Eastern flavours galore which

food photography workshop. And his

contrasted dramatically with a visit to

(www.heinstirred.com) is enough to get

photography is such that many visitors

Copenhagen, one of the hottest foodie

anyone drooling and slavering.

to his blog come just to look at the pics!

spots in the world right now.

His blog about food and photography

“For as long as I can remember, I

“It allows me to discover cuisines that

have memories and recollections

career path which I could never have

involving food,” he said while admitting

imagined.” He is in demand as an

that he is at his happiest in the kitchen

accomplished food photographer and

the blog for three years now and

cooking or behind his beloved Nikon

in the past year has contributed work to

started off committing to have a new

D750 photographing something. You’ll

two books. “Both were fun to work on

post every week”. And there is a still a

have seen his work already since

– and seeing your images on the pages

new recipe every Monday…

professionally it’s frequently featured in

of a book is really special.”

the Sunday Times Food Weekly,

Food & Drink category of the African

the Huffington Post Taste, Buzzfeed and

Blogger Awards in 2015, something he

feedfeed.com.

is rightly very proud of. The past year saw him travelling to

enthusiasm came first and professional

indulge his love of food. “My favourite

skills developed later.

pastime is travelling to eat with

“The first few post's photographs were www.topsatspar.co.za Mar Apr 2016 Vol.23

easily rival my love for all things Italian.” His last word is that he’s “been doing

His blog was the runner-up on the

News24.com and even further afield in

The interesting thing is that the

“It also set me on a new and exciting

itineraries built around flavours, meals

www.heinstirred.com heinstirred@gmail.com @heinstirred @heinstirred

NEDERBURG COMPETITION

Answer the question and stand a chance to win wine from Nederburg's The Winemasters collection to the value of R6000

“What is your ideal Nederburg moment?”

How to enter

Go SH to AR ww do E th w.f ub e C ac e le yo hee boo ur rs F k.c ch ac o Send an email to cheers@cheersmag.co.za with the an eb m/ C ce o subject line “Cheers Nederburg Giveaway” containing: h of ok p eer • Your name, contact telephone number & ID number • Physical address s wi nn age Mag (not a P.O. Box please!) • The TOPS at SPAR store at which you made ing & , ANY purchase and the till slip number. SEE T&C’S ON PG 4 !

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

RESPONSIBILITY

How safe are you?

The New Zealand rugby team maintains that it underperformed in the 1995 World Cup final because players suffered the after-effects of food poisoning – caused by mysterious waitress Suzie. But food poisoning is no joke and can be fatal, as Fiona McDonald reports.

n October 2015, 400 people were

175 of them were affected with the

could spread to the sink and

admitted to the Goromu hospital in

most seriously ill 24 hospitalised. A

surrounding surfaces through a process

Assam’s Jorhat district in India, all

salmonella infection from poorly cooked

called aerosolization. If people eat any

suffering from food poisoning after

food was believed to be the cause.

food being prepared on those surfaces,

residents of three villages “had eaten

they could become sick through the

prasad of soaked chickpeas, green

(WHO) and the Centre for Disease

cross-contamination and there's simply

moong dal and fruits at a religious

Control (CDC) reported that there are

no need to wash the chicken because

function” The Hindu reported.

in the region of 76 million cases of

cooking it to a proper temperature will

In Manila in July 2015, Philippine

foodborne illnesses worldwide annually,

kill the bacteria.”

authorities said a batch of poisoned

and that these result in around 325 000

sweets was to blame for the

hospitalisations and 5 000 deaths.

hospitalisation of nearly 2000 children,

That’s startling!

cause more harm than good created

washing chicken “increases the risk that harmful bacteria could spread...

was the turn of school principals to

headlines. Why? Because researchers

That was according to an associate

contract food poisoning at a

had shown that washing chicken

professor of Nutritional Sciences at

conference in Brisbane. A whopping

“increases the risk that harmful bacteria

Drexel University in the United States,

all admitted with extreme stomach cramps, vomiting and diarrhoea. Two months earlier, in Queensland it

The World Health Organisation

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

Just last year the news that washing chicken before cooking it was likely to

Food hygiene

food at the proper temperature and do use safe water and raw materials. The biggest offenders are bacteria: salmonella and campylobacter. Salmonella is a bacteria discovered in

But for these bacterial microbes to affect your system they need to multiply – which happens in warm, moist conditions. So, for example, lightly contaminated food left

the late 1800s by American veterinary

unrefrigerated overnight can be

pathologist, Dr Daniel Salmon. It’s one

extremely infectious by the next

of the major causes of food poisoning

morning. It’s been calculated that a

and results in diarrhoea, fever and

single bacterium, dividing itself in ideal

abdominal cramps lasting between 12

conditions, can become 17 million little

and 72 hours after infection. The illness

bacteria in 12 hours!

tends to run its course within four to

The big thing about food safety thus

seven days – so, many people recover

is to wash fruit and vegetables

without any treatment. But sometimes it

thoroughly – but not to wash chicken!

can affect people more seriously,

And refrigeration or freezing food

resulting in hospitalisation for the

prevents bacteria from multiplying and

after-effects of diarrhoea and

even kills them.

dehydration. It can be particularly dangerous should it affect babies, the

It’s also important that food is properly cooked before being consumed.

elderly or anyone who has an impaired immune system. Treatment takes the Judith Quinlan. (Watch an informative video about it here: http://www.

form of antibiotics. Campylobacter is a nasty little

livescience.com/50919-why-washing-

bacteria that causes food poisoning

chicken-before-cooking-is-unsafe.html)

but the good news is that it’s quite

According to the World Health

vulnerable – especially when food is

Organisation food poisoning is entirely

dried, exposed to oxygen or frozen.

preventable through adopting safer

Interestingly it appears that young

hygiene standards. Their

children are more at risk than older

recommendation for the five key

people but in rare cases it can cause

principles of food hygiene are: Firstly,

arthritis and is associated, the CDC

prevent contaminating food

states “with the development of a rare

with pathogens spreading from people,

disease, Guillain-Barré syndrome that

pets, and pests. Separate raw and

affects the nerves of the body,

cooked foods to prevent

beginning several weeks after the

contaminating the cooked foods.

diarrheal illness… It is estimated that

Cook foods for the appropriate length

one in every 1000 Campylobacter

of time and at the appropriate

illnesses (in the United States) leads to

temperature to kill pathogens. Store

Guillain-Barré syndrome.” Mar Apr 2016 Vol.23 www.topsatspar.co.za

NEXT ISSUE & WINNERS

BROUGHT TO YOU BY www.topsatspar.co.za

What to look out for next issue Winter warmers Dark, hearty ﬆout

GIN’S REVIVAL South African fynbos is key

Whatever happened to the liqueur trolley? Memories of Van Der Hum, Advokaat, Crème de Menthe and Cointreau

Congratulations to last issue's winners

'Cape Fusion' winners: Able Ntlenzi, Gugulethu. Natalia Koen, Parow.

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

GROCERY LIST

in the basket Available at TOPS at SPAR and SPAR stores

Call the TOPS HOTLINE 0860 313 141

Your complete liﬆ of ingredients for all the recipes in this issue. AVAILABLE FROM TOPS AT SPAR Liquor 300ml sparkling wine 2ℓSoda Water 125ml Chenin blanc 300ml Nebbiolo wine 100 ml dry white wine AVAILABLE FROM SPAR Fresh Fruit/Veg/Herbs/Spices 1 orange 1 lemon 2 pears 2 large porcini mushrooms 200g mushrooms 1 potato 8 cherry tomatoes 1 roma tomato 6 tomatoes 6 onions 20 cloves garlic 1 celery stalk 1 small carrot 100g baby salad leaves 2 sprigs basil leaves 1 bunch coriander 1 bunch of rosemary 2 bunches parsley Dried Spices/Herbs/Stock 2 bay leaves

5ml chilli powder

6 preserved kumquats

2.5ml paprika

4 large pickled artichokes

2.5ml cumin

and stems

2 tsp cinnamon

5ml of Worcester sauce

4 cinnamon quills or 1.25ml

5ml of ketchup

ground cinnamon

50 ml of gold balsamic

5ml Dried or fresh chilli 250ml beef stock

31 eggs

vegetable stock

320g butter

8 pieces bacon 200g beef mince least 25mm thick, keep some fat (as many as you need) Handful calamari chunks or rings 400g headless peeled

450ml milk Baking/Dry goods

4 pork sausages

Lamb chops cut at

Dairy

200 ml basic

Meat/Fish/Poultry

120ml cream/Ideal milk

prawns 6 queen prawns

150g white sugar

400ml Cream

1.2kg plain flour

250ml sour cream

200g bread crumbs

150g Gorgonzola

500g castor sugar

90g cheddar cheese

250g icing sugar

150g smooth

5g brown sugar

cream cheese

200g nacho corn chips

1.25ml fine salt

150g grated mozzarella

250ml Guacamole

6 mussels deshelled 4 x 200g fillet of skinned white line fish Other

2 x 7g sachets instant yeast Cans/Jars/Bottles 1 x 400g tin tomatoes 30ml lemon juice 5ml vanilla essence 1.25ml vanilla extract 1 can peeled, chopped tomatoes 100 ml puree tomatoes 1.5l sunflower oil 30ml of extra virgin olive oil

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

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

TOE WAS DIT LEKKER

LOOPDOP - Gerrit Rautenbach

Herinnering van kinderdae en die eerste geheue van Ouma en Oupa.

BAYSVILLAGE TOPS AT SPAR

Address: Baysvillage Centre, Cnr Milner & Waverley Sts, Bloemfontein 9301 Tel: 051 436-0618, Fax: 051 436-0617 Email: baysvillage1@retail.spar.co.za

Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 20h00

k onthou daai kar goed. ’n Volvo

Sat: 09h00 - 20h00

PV544 het die slim mense hom

genoem. Met sy groot boggelrug het ons sommer gepraat van die Bolvo. Spierwit met rooi leersitplekke. Die lekkerste was sy lang deurloopsitplek voor. Jy kon tussen Pa en Ma sit. Maar nie as Ouboet ook wil voor-in karring nie. Dan gooi Pa ons albei terug agtertoe. My eerste onthou met dié kar was die

Ek onthou die bessieheining met

keer af na Oupa en Ouma in

ek geweet het hoe Oupa eintlik gelyk

oranje bessies. ’n Silwergeverfde-

Bloemfontein. Ek was ’n kortkop

het nie, want laaste keer wat ons saam

draadhekkie met ’n drukhandvatsel wat

anderkant twee volle mensejare oud en

was, was daar nog g’n onthou in my

piep. Twee lane rose weerskante van ’n

my onthou was nog nie so goed nie. Tog

kop nie.

sementpaadjie. Trappe op na ’n donker

het ek geweet van Oupa en Ouma, van

So het die Bolvo lustig myle geëet en

stoep. Die dak keer die son ...

Pa se wit Bolvo, maar Bloemfontein was

ek was later deurmekaar. Ek het gedink

’n Man kom uitgeloop op die stoep

nog nie op my radar nie.

ons het tot by die see gery. Sover ek met

en met die trappe af tot in die son. Kort,

my beperkte onthou geweet het, het

bonkig, mooi. Regop blondegrys hare

Johannesburg weg en ek het onder my

Ouma en Oupa nie by die see gebly nie.

en ronderaam bril voor laggende oë. ’n

donskombers met die eentonige uitlaat

Pa verduidelik dat die water nie die see

Wit hemp, das, donkerbruin pakbroek

se kreun in my ore, die reuk van leer in

is nie; net die Vaalrivier. Groter as die see

en breë kruisbande. Oupa ... Hy lyk nes

my neus en die afwagting van ’n groot

sê ek vir jou al het ek ses maande

my kolletjiesman in die dak.

avontuur na die donker dak van die kar

vantevore laas die see gesien, vertel Ma.

gestaar. Totdat die gesus van die enjin

Ai die onthou-ding darem ...

Ons is wintertyd voor sonop uit

en uitlaat gewen het ... Met die wakkerword was die dak nie

het Oupa se gesig daar gesien. Nie dat

Hoe en waar ons in die Rosestad

Hy het sy broekspype so opgewip met sy hande en op sy hurke gaan sit met sy arms oop na ons. Ek is tussen Pa se bene

ingery het, moet jy my nie vra nie, maar

deur en Ouboet snol langs my. Binne-in

meer donker nie. Die binnekant van die

later het ek so tussen Pa en Ma deur die

Oupa se arms in.

ronde bol het so’n vaalwit materiaal

Bolvo se voorruit gekyk toe ons die draai

“Oupa se bulletjies!”

gehad vol gaatjies. Ek het nie geweet

vat ’n stowwerige grondpad in.

“Solank hulle net nie blou is nie,”reageer

waarvoor die duisende gaatjies was

Weerskante van die pad was rye huise.

Pa. Almal lag. Ek verstaan glad nie die

nie, maar dit was lekker speeltyd. Ek het

Hóé Pa geweet het by watter huis om

grappie nie, maar lag saam.

patrone en prentjies gemaak deur

te stop, sal ek nie kan sê nie, maar hy

gaatjies saam te string. Ek kon sweer ek

was wragtig in die kol. Soos altyd.

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

Want ... toe was dit lekker.

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

HAT RK T Y O ET W FEL AL N ME SA I C SO HO THE TS YOU U BY O YO GE HT T BRO

TBWA\HUNT\LASCARIS\DURBAN 40880

ister g e R In Log

LOOKING FOR A SAFE RIDE HOME AFTER THE PARTY? Then be responsible and download DRYVER â&#x20AC;&#x201C; a free mobile app for party hoppers and lift swoppers. To download DRYVER visit dryver.mobi or scan the QR code on the left with your smart phone. TOPS at SPAR supports responsible drinking.