ry a t en m i pl m co
Mar|Apr 2014 | 11 brought to you by
T
Taste America, drink Bourbon
Wine from the thirsty red soils of the Kalahari: Orange River Wine Cellars
A matter of scale,
Sustainable seafood’s robot register
Having a frothy Beer on Tap
Stomping, snipping singing
&
SOUTH AFRICA’S WINE FESTIVALS
win!
• a copy of Nina Timm’s Easy Cooking • an exclusive Durbanville Hills red wine selection
t
www.topsatspar.co.za
Observer status,
The TOPS at SPAR Fundis in action
OGILVY CAPE TOWN 62895/E
Who says a beer can’t be flavoured?
New flavoured beer. Not for Sale to Persons Under the Age of 18.
contents 62
The blondie Best Choice Anchovy
32
66
16 4 EDITOR’S LETTER
Getting to know you, TOPS style
6 NEWS
TOPS at SPAR’s store of the year, a record-breaking YouTube ad for Bell’s, Barrels & beards, new ARA and CWG heads and more
14 TINUS TALKS
38
Harvest 2014 Update
16 LIQUID ARTERY IN AN ARID LAND
Orange River Cellars’ wines
22 STATE OF GRAÇA Going strong 3 decades on
28 PULLING PINTS Beers on tap
32 STARS & STRIPES
42
Red, white and true blue American Whiskey
22 Mar|Apr 2014 Vol 11
www.topsatspar.co.za 1
contents cont... 36 WATER OF LIFE
win
H2O’s role in whisky
35 WIN - FIVE PRIZES OF
Durbanville Hills’ bespoke red wines up for grabs
40 FESTIVITIES GALORE Wine festivals from the Breede to the Jukskei rivers
42 EXPERT OPINION
Watching the Fundis sip & spit
46 THE WHEELS GO ROUND
57 TOPS NOSH Step-by-step Paella
62 DINNER DIVA Light bites
64 WOODEN IT BE NICE? The key to the perfect braai fire
66 GREEN, ORANGE & RED
Gadgets, goodies and must-have doo-dads
50 ENTERTAINMENT
The latest books, CDs and DVDs
Editor | Fiona Mc Donald fiona@integratedmedia.co.za Art Director | Megan Knox megan@integratedmedia.co.za Advertising | Shayne Dowling shayne@integratedmedia.co.za Riaan Kriel | riaan@integratedmedia.co.za PR & Promotions | Julia Andrade julia@integratedmedia.co.za
Sustainable seafood initiative
Photography | Julia Andrade and Thinkstock.com
70 NEXT ISSUE
Contributors | Tinus van Niekerk , Anél Potgieter, Emile Joubert, Gerrit Rautenbach, Clifford Roberts, David Bristow, Samarie Smith & Dean Jones.
What to expect from Issue 12
71 GROCERY LIST
A handy planning guide
72 LOOPDOP
Head Office | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park 23 Belmont Road, Rondebosch, 7700 Postal Address: PO Box 259, Rondebosch, 7701 Printing | Paarl Media Cape Published by | Integrated Media for TOPS at SPAR
Umdloti’s happy daze! TOPS at SPAR | Jess Tivers, Group Promotions & Advertising Manager - Liquor
Promoting prosperity one bike at a time
48 THINGAMAJIGS
Publisher | Shayne Dowling shayne@integratedmedia.co.za
stockists:
SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets. www.topsatspar.co.za and www.spar.co.za
win
Yuppiechef.com & Mantality.co.za
a copy of Easy Cooking
COMPETITION TERMS & CONDITIONS
pg52
Competition submissions should reach us no later than 11 April 2014. The Prize/s is as indicated, no alternatives or cash will be provided. Six months’ supply equates to one case of product per month.
52 BOOK GIVEAWAY
The decision of Integrated Media will be final and no
Nina Timm’s Easy Cooking
correspondence will be entered into. Under no
64
circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of
48 2 www.topsatspar.co.za
Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Mar|Apr 2014 Vol 11
AMG 10005418CT/E
Ginger Ale
Amarula Gold is a vibrant, versatile, clear golden spirit born from the exotic and uniquely African marula fruit.
Soda
Amarula Gold can be enjoyed neat or over ice but it is also extremely versatile and designed to be mixed – with soda, ginger ale, passion fruit, Appletiser® or any number of exciting options. This 30% ABV non-cream product offers a new, exciting taste experience ve flavour with nuances of marula and hints of spice. It will be – a distinctive om leading retailers from mid-March 2014. available from old is the urban jungle’s answer to the SSpirit piri pi ritt of A fric fr icaa an and Amarula Gold Africa he freedom to Go where tthe he SSpirit pirit takes yyou ou. gives you the
ANY WAY
Appletiser® Ice
THE SPIRIT OF AFRICA ww ww.amaruula ula.com/ggold www w.faacebbook.ccom/amarulaagold
Editorial Fiona McDonald
Nelspruit
fiona
In the latest TOPS at SPAR flyer which was stuffed in my letterbox a week or two ago, there was a drinktionary slogan at the top of one of the pages that had me chuckling: Vino-memo ‒ making a mental note to buy a divine wine again. don’t do that often enough – and
That flyer is sitting on top of a pile of
frequently find myself metaphorically
papers on my desk as I write this, and I
in front of a shelf full of wine
pamphlet, packed with special deals and
scratching my head while standing bottles, hoping and praying that some
distant remembrance will come to me. (It never does, of course!)
have to say that it’s a very handy little
price shakers on everything from beer,
pre-mixed vodka and cranberry cocktails to wine, whisky, gin and vodka.
Its eight pages of useful information
– and probably the most beneficial
Drinktionary
Vino-memo ‒ making a mental note to buy a divine wine again thing about it are the two pages devoted to the Fundi selection of wines. I spent time with the panel of expert tasters,
watching them sip and spit their way through just shy of 100 wines. And I
have to say that watching a wine tasting panel is never going to rank up there with tickets to a World Cup cricket, rugby or soccer final… But it was
interesting because of the rigour of the process which you can read about in this issue (Page 52). This group of
individuals are keenly aware of the
responsibility resting on their shoulders and the TOPS at SPAR customer is
in their mind with every mouthful of wine tasted.
TOPS at SPAR impress me because
you, the consumer, are what drive 4 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
them. Keeping you happy, supplying
you with great products at the best price possible in a convenient location is their
motivation. No-one embodies this more tangibly than Nick de Clerq, the
20-something manager of TOPS at
SPAR The Grove store in Nelspruit. TOPS at SPAR The Grove was
judged the best TOPS at SPAR in the country – and when you speak to de
Clerq it’s obvious why: he eats, breathes and sleeps customer satisfaction. He
reads about a product in Cheers’ news
pages and he’s onto the folks at TOPS at SPAR head office wanting to know
when they can supply it! Staff training
is number one for him and he’s willing to do everything to provide his
employees with as many skills as possible – so that the customer’s
experience is the best it can possibly be. His goal for 2014 is to attend a wine
course to learn more about wine, taking a few members of staff with him – again, so that they can be more
knowledgeable in recommending wines to their regulars.
Well done to the team at TOPS at SPAR
The Grove for a richly deserved honour.
Cheers to that! Fiona
Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine ‒ and more recently, about whisky too.
News
news news news news andries
Fusion, not confusion South African producers frequently show the rest of the brandy-distilling world a
clean pair of heels at international spirit competitions.
THINK PINK
For many folks, Valentine’s Day is just a marketing gimmick. Who likes being
Estate Wines, Andries Burger, has been
roses, chocolates or making reservations at
appointed the new Chairman of the Cape
restaurants just because it’s February 14?
Winemakers Guild, taking over the reins
regardless of what day it is, is Pongrácz Rosé, with two beautiful gift pack options
and the good news is that the popular Brandy Fusion event is once again going ahead in Cape Town and Johannesburg and in May and June respectively. Showcasing the best brandies around ‒ 50 of them! ‒ along with the top distillers in the country, the event is part education and part entertainment. Masterclasses are held every hour and include things like chocolate and brandy pairings or food and brandy matching. The venue for the Cape Town event is the International Convention Centre from 22 to 23 May while the Sandton Convention Centre hosts Brandy Fusion in Johannesburg on 5 and 6 June. Tickets are R195 per person and include 15 beverage coupons, two coffee coupons
Award-winning winemaker of Paul Cluver
pressurised into paying over the odds for
One thing which seduces and woos,
Locals are genuinely spoiled for choice
Burger’s the Guild’s man from Jeff Grier of Villiera Wines. “I see my role as chairman as an extension of the goal of the Cape
to choose from ‒ one is ‘With Love’ while
Winemakers Guild, to guide the Guild in its
the other is ‘Fireworks’.
quest to further knowledge and expertise in
Pongrácz is a delicate, blush pink in colour which suits any occasion ‒ from
ensuring that South African wines are rated amongst the best in the world. It is also
sunset picnics while listening to music at
important that we continue to strive for
Kirstenbosch or the Durban Botanical
improvement in our industry and that we,
Gardens to an intimate dinner for two. It’s a Méthode Cap Classique, made in the
through projects such as the Guild’s Protégé Programme, nurture and create
traditional French Champagne methods, so
leaders for the future,” said Burger,
offers up delicate yeasty notes along with
winemaker at Paul Cluver since 1997.
ample lip-smacking flavour.
Supporting him on the Guild’s Management Committee are new vice chairman Miles Mossop of Tokara, whilst David Finlayson of Edgebaston serves another year as treasurer. Louis Nel of Louis Wines is the Guild’s official Cellarmaster for 2014 with David Nieuwoudt of Cederberg Private Cellar responsible for the Guild’s technical workshops and marketing. The Cape Winemakers Guild comprises
and a 400ml crystal brandy balloon glass.
45 of South Africa’s most respected
Tickets are available from Computicket.
winemakers with the single minded vision
Pre-bookings for the Master
to elevate the standing of the South African
classes are via Facebook
wine industry through their on-going
www.facebook.com/finebrandyfusion.
commitment to transformation and the
Book soon to avoid disappointment.
production of world-class, quality wines.
6 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
what’s happening
M
Y
CM
New Sheriff in town
We’ve all seen the tag lines and footnotes on adverts for alcoholic beverages: ‘not for sale to MY
CY CMY
K
persons under the age of 18’. Yes, it’s required by law but it was initially adopted by alcohol advertisers as a sign of responsibility. ARA, or the Association for the Responsible use of Alcohol, is the organisation whose mission it is to reduce alcohol-related harm by means of combating misuse and abuse of alcohol as well as the promotion of responsible use of such beverages. The new chief executive of ARA is Osborn Mahanjana, former director of corporate affairs at a top pharmaceutical company. “I’m looking forward to the challenges,” Mahanjana said.
“I’ve joined at a time when the alcohol industry is being met with a number of new legislative policies and frameworks which will remain a top priority for us in 2014. In addition, we will continue our work to reduce alcohol-related harm through combating the misuse and abuse of alcohol beverages and promoting their responsible use.” ARA chairman Jeffrey Milliken welcomed Mahanjana, saying he brought a wealth of experience with him, particularly regarding regulatory matters. “In addition, Osborn’s background is not from the alcohol industry meaning he brings a fresh perspective to the issues we deal with.” ARA members includes major alcohol manufacturers such as SAB, wine companies such as Distell, KWV, Douglas Green Bellingham, Pernod-Ricard, E Snell & Co and Brandhouse ‒ along with TOPS at SPAR and other liquor retailers.
charlie
C
osborn
news news news news
few days
marked the beginning of the single malt
before Christmas,
category as we know it today, he pushed the
surrounded by
global development of William Grant & Sons’
his family after a
brands, whilst spearheading the acquisition
brief illness.
of an American import house, the first of its
He was renowned as
the man behind the
Glenfiddich distillery at night.
kind in the industry, moving control of distribution and sale into company hands.
phenomenal growth of
The company’s chief executive, Stella
what was initially a small,
David, said, “Charlie brought an incredible
family-run company in
energy to his life’s work. When one looks at
the Scottish Highlands
the way he always maintained the integrity
into one of the world’s
GONE BUT NOT FORGOTTEN
leading producers of Scotch whisky. Charlie Gordon as he was known to all he
of our Scotch whiskies whilst at the same time innovating new brands such as Hendricks Gin and Reyka Vodka, it is easy
met, was a charming man with a larger
to see why he was so highly regarded
International memorial services were held
than life personality which, coupled with
throughout the world.
in both New York and Scotland to mark the
long-term vision and perceptiveness, took
passing of Charles Gordon, the man who
William Grant & Sons to be the world
New York and Glasgow were a celebration
gave the world Glenfiddich Scotch whisky.
renowned company it is today.
of long and fruitful life and of a man
Gordon, the Life President of William Grant & Sons, died in New York just a
His passion and innovative nature led him to launch Glenfiddich internationally which
“The commemorative services in
who contributed so much to the global spirits industry.” Mar|Apr 2014 Vol 11
www.topsatspar.co.za 7
News
news news news news Whisky lovers all over South Africa are
Stick your neck out
being well served by organisers of the
who doesn’t conform to the norm. He’s a
WHISKY LIVE NEWS Whisky Live festival.
They have added Nelspruit to the list of
Michael Bucholz is one of those winemakers laidback, casual but nonetheless astute character. He’s urging fans of Obikwa
venues and are continuing to innovate,
Chardonnay and Sauvignon Blanc to stick
adding a host of smaller, more intimate
their necks out while enjoying the range of
whisky events throughout the country.
pocket pleasing wines.
These Whisky Live showrooms are going
“Be adventurous,” he says. “With
to be held at Durban’s Sun Coast Casino
refreshing pear and peach notes and an
on April 25 and 26, Emnotweni Casino in
undertone of woody spices, this fruity
Nelspruit on May 16 and 17, and at the
Chardonnay is a flexible wine that can jazz
Cape Sun in Cape Town on 19 and 20 June.
up even the simplest meals.” He personally
As the mailer states: “The idea behind the FNB Whisky Live Showrooms is to
enjoys his wines with a good, old-fashioned toasted sandwich!.
create a platform for master distillers and
“Be a little bit more adventurous in
local whisky legends to engage with
the kitchen during 2014. Why not try the
discerning whisky lovers.” The idea is to have premium whiskies, bespoke mini-tastings, and an intimate environment just like the first ever festival which was held in a small marquee at the V & A Waterfront a decade ago.
Watch the press for details.
Obikwa Chardonnay with a Gouda, ham and apple toastie? Make it in a snackwich toaster or try it out at your next bring & braai.” And with days getting shorter and cooler, he advocates prolonging summer by drinking tangy Obikwa Sauvignon Blanc. “It’ll add a touch of summer to any meal ‒ like pizza.” “Making a caprese pizza is easy and a really quick fix when unexpected guests come knocking. Using a store bought pizza base, just add roasted tomatoes, soft mozzarella cheese and bake for about 10 minutes. To jazz it up, add dollops of basil pesto and fresh basil leaves,” he says. For more information visit www.obikwa.com, join the OBiKWA tribe on Facebook or follow them on Twitter @ObikwaWines.
8 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
news news news news Overland Bottle Store in Klerksdorp. Hilda,
hilda
who has a keen interest in gardening, will be given access to a mentor as part of her prize. The mentor will help her to create the garden of her dreams. The national competition, open to all Windhoek fans living in South Africa, invited consumers to purchase a Windhoek beer and SMS the 12 digit batch code on pack to 32329 or enter online at www.
DREAMS BECOME REALITY
A Klerksdorp woman, Hilda Voges was notified recently that she was the first
Windhoek beer fan to win half a million rand in the Windhoek “The Right Stuff Challenge”
“I never knew it that a single phone call could change one’s life,” “I never knew it that a single phone call could change one’s life,” says Hilda who purchased her winning bottle from the
purebeersociety.com. Their names then went into a draw to stand a chance to be one of two winners kick-start their passion with R500 000 cash. Alan Roberts, Windhoek Marketing Manager said: “We’re delighted that we’ve managed to help Hilda pursue her gardening interest. We hope that this campaign will inspire others to follow their passion.” Previous winners have done just that. In early 2013 Windhoek changed the lives of Adelaide Hlongwane, an unemployed woman from Pretoria who used her prize to start a transport company after buying a Toyota Venture. Hlongwane used her cash to make her ambition to start her own business a reality. Along with her husband, who was unemployed at the time, she started a taxi business. She also bought her parents a
ide adela
house and set aside money for her children’s education. Fellow Pretoria resident Wikus Visser used his winnings to donate to a mission, build a house for his domestic worker as well as indulge his photography hobby by buying some top-of-range equipment ‒ and then publishing a coffee-table book!
juan-pierre
u wik
s
The third winner Juan-Pierre Smit of Cape Town decided to invest in his future, having always dreamt of becoming a lawyer, his winnings allowed him to enrol for a law degree.
COGNAC ROYALTY
Cognac remains a massively aspirational product for South African lovers of all brandy. If you belong to the social group recognised as “swaggers”, this is one to try and lay your hands on: The Rémy Martin 1738 Accord Royal. It’s hailed in the press release as “a majestic experience”, coming as it does from the 300-year-old house of Fine Champagne Cognac, with its ties to French royalty, Rémy Martin. It’s described as “the perfect example of Fine Champagne Cognac.” The Cognac house wants to grow its share of the luxury market in South Africa, particularly in terms of VSOP and XO, so the blend includes 65% Grande Champagne and 35% Petite Champagne grapes and nearly 240 different eaux-de-vie aged in oak barrels from four to 20 years. The name is significant, derived from the year ‒ 1738 ‒ when King Louis XV of France gave Rémy Martin special permission to plant new vines on his land, despite a nationwide ban to that effect. His leniency in this regard was attributed to the provenance and quality of the cognac. Appropriately, the 750ml glass bottle also differs from the norm and is more bulbous with a longer neck. A distinctive lozenge-shaped medallion with the historic number of 1738 is stamped on the shoulder, while the iconic image of the Centaur throwing a javelin appears in gold ink directly below the embossed mark. A parchment-style rectangular label enhances the finish of the copper neck foil and a real cork closure adds to the premium image.
Swaggers can expect to hand over a good few buffaloadorned Randelas for the privilege of being able to brag about this Cognac! Mar|Apr 2014 Vol 11
www.topsatspar.co.za 9
News
news news news news Tugging heart strings
Giving the lie to the old adage that ‘bad news sells’ is the latest Bell’s whisky television advert ‒ The Reader ‒ which became the most viewed South African liquor ad in less than two weeks! Notching up a whopping 900 000 YouTube views, the ad overtook the previous “title holder”, the Amstel ‘Chef’ advert which had clocked up 265 000 views in seven months. As a further compliment the Bell’s clip was picked up by popular international sites such as Buzz Feed, Fast Company, and Adsoftheworld. Bell’s Whisky’s new television ad, initially flighted over the first weekend in February, undoubtedly got people talking. It’s a real tug at the heart strings vignette while being uniquely South African because illiteracy among the older population remains a very real probem in this country.
THE ELDERLY MAN’S MISSION AND GOAL? TO READ HIS SON’S BOOK! “This touching story of perseverance stays true to the values and spirit that the Bell’s brand has become known for,” says Thandeka Ngqumeya, Bell’s Whisky brand manager. “The slogan “Give that man a Bell’s!” is a phrase that has become synonymous with acknowledging exceptional achievement, especially when people go to great lengths to do something for someone else.” Executive creative director at King James, the ad agency tasked with conceptualising the ad, Devin Kennedy said they strove to create a storyline that “would engage and inspire South Africans across the board”. “We don’t normally talk about the good stuff and the great things people do to make life better for themselves and their families, which is why campaigns such as these are such a focus for us. They are opportunities for us to salute all the unsung heroes for their exceptional character,” said Gavin Krenski, marketing and innovations director at Brandhouse, distributors of Bell’s Whisky. “We wanted to tell a story that hadn’t been told before. One that is uplifting and that celebrates the spirit of a true Man of Character. And while we were absolutely thrilled with the end result, we’re blown away by how an ad, which was aimed at a South
jkl
African audience, has captured the imagination of the world,” Kennedy said.
10 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
And if you’d like more
‘behind-the-scenes’ footage:
yZ
X
no f e A bc D
The Reader:
http://youtu.be/VteDp3IK-60
uvw t s r pQ
ghI
M
If you haven’t seen it, follow this link to view it:
http://youtu.be/wkE-cbwhhNA
what’s happening
news news news news HAIRY OR SCARY?
always need to be a little different to get
One of the more oddball traditional in the
attention and so the Barrels & Beards was
South African winelands takes place in Bot
born. One can’t be too ‘fancy pants’ about
River every harvest: all the winemakers
wine,” said chairman of the Bot River wine
hang up their razors for the duration of the
route, Penny Verburg. “It’s there to be
harvest – only to have a beard competition
enjoyed and what better way to celebrate
on Saturday, April 5.
the end of harvest and all the hard work
The Bot River Barrels & Beards is an utterly unique and fun-filled celebration of winemaking. Themed ‘The Good Old Way’, the 2014
that’s gone into it?” The venue is The Old Shed at Anysbos Farm on the Swartrivier Road, off the N2 and starts at 5pm. A shuttle service
event features barrel tastings of the latest
(departing from the Botrivier Hotel) will be
cool-climate, quality wines from this unspoilt
available on the evening in support of
Winelands pocket and a raging beard parade
responsible drinking.
and ‘formal’ judging of the boldest beard in
Seating is limited to 200 guests and
Bot River. Guests will also indulge in a
tickets go fast! They’re R270 a head and
terroir-to-table three-course dinner of
include complimentary barrel tastings of
unique tastes and produce from the area,
the 2014 wines, a souvenir wine glass,
accompanied by foot stomping
dinner, music entertainment and real
entertainment by a lively marimba band and
country hospitality.
the ever-green boereorkes, Die Stoepsitters.
For more information or to book contact
“By virtue of where Bot River is located,
Nicolene Heyns at nicolene@botriverwines.
between Hemel en Aarde and Elgin, we
co.za or call 082 852 6547.
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 11
News
news news news news In the first issue of Cheers magazine published two years ago, we noted that TOPS at SPAR had gone from nowhere to the biggest liquor retail chain in the country in the space of 10 years. It has done so because of the people behind TOPS at SPAR as well as the service their stores provide.
Motivation STORE OF THE YEAR 2013
staff is that of customer care while cashiers and merchandisers then proceed to learn more about up-selling to customers. Still on
eneral Montgomery gained fame
the drawing board, but it’s something he’s
and international renown for his
vowed to action within a year or two, is to
strategic vision during the Battle
improve the wine knowledge of his team.
of Al Alamein, one of the most important of
“I want them to learn more about wine so
the desert campaign during World War II.
that they can relate to our customers and
He once said his definition of leadership
service their needs better.”
was: “The capacity and the will to rally men
The astonishing thing about this is that
and women to a common purpose and
Nick de Clerq doesn’t have the benefit of
character which inspires confidence.”
years and years of experience behind him.
Recently South Africa mourned the
He’s young ‒ just 23 years old ‒ but he’s as
passing of one such inspirational leader and
enthusiastic and energised as a Duracell
man of character: Nelson Mandela. Both
bunny! He’s as proud as punch of the
common people and world leaders alike
recognition which TOPS at SPAR granted
sang his praises loudly. One thing which
the store ‒ but he was quite confident they
shone through strongly was his humility and
were going to win.
his desire to uplift people. He provided inspirational leadership and led by example. On a somewhat more modest scale, the
“I knew that if we actioned everything we needed to and put in place the promotions I’d highlighted, we were in with a good
Group but he’s certainly one of the most dynamic and proficient! “He sets incredibly high standards for
manager of TOPS at SPAR The Grove in
chance,” he said. He’d paid attention to the
himself and for his staff ‒ and it’s
Nelspruit, Nick de Clerq is inspiring and
guidelines provided by SPAR’s Group
commendable. His passion and enthusiasm
uplifting his team. Not only has this shop been
Liquor Executive Mark Robinson (Pictured
has rubbed off on everyone who works
judged the single best TOPS at SPAR in the
with Nick above right).
with him and he really inspires his team
country, but it has won Best of Nelspruit
“I’d encourage all at TOPS at SPAR and the
while also empowering them.
awards for customer service for the past three
SPAR Group to visit this store if they ever
years in a row. And it’s achieved these honours
find themselves in Nelspruit!” Robinson said.
us in the SPAR Group are very proud of.
because De Clerq believes in motivating his
He remarked that Nick de Clerq might be
Winning the Store of the Year is a well
17-strong team of employees, sending them
one of the youngest managers in the SPAR
deserved honour for all the effort he’s put in.”
off on a variety of training courses. “The better the staff are, the better the customer is served,” De Clerq maintains. The most fundamental training course for 12 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
“Nick runs a TOPS at SPAR store that all of
Congratulations to all at TOPS at SPAR The Grove in Nelspruit.
Tinus talks
Pick of the bunch
tinus
With the South African grape harvest kicking into high gear in February all indications at the time of going to press are that 2014 is going to be a good vintage but smaller than the bumper 2013 one. The reason for this was a nice cold winter in the Western Cape, coupled with a higher than average rainfall that resulted in good soil water content and with an initial even bud burst, a very cold and wet September and lower temperatures in October. Budding was somewhat uneven and in the end was up to 10 days later than usual. enerally speaking there was
grape harvest for 2014. As with most
by French vignerons (in France),
some grape rot in some of the
places in the Boland, picking started two
négociants, supermarket and
producing regions, particularly
weeks later than normal also because of
independent traders, journalists and
amongst white grapes, for
colder, windy conditions during the
sommeliers, and were conducted sighted
example Chenin Blanc, but this was less of a
flowering period. But Burger remained
and unsighted depending on the purpose
factor in the unirrigated dry land vineyards.
upbeat about the fruit quality, prouncing
of the occasion. A few times corresponding
Some downy mildew was also noted in
himself happy with the pH readings that
wine styles from Bordeaux, the Côtes du
places. Uneven berry size became evident
stemmed from the cool temperatures
Rhône, Chile, Australia and the United
with the later ripening wine grapes, and
experienced between berry-set and
States were also presented.
interestingly enough larger berries
ripening. One good thing for farmers in
I’ve done similar benchmark tastings for
developed, despite the smaller harvest. In
this region which was hit by late frost in
a number of years but these last occasions
this regard an increase in Chenin Blanc
September 2013 was that the wine grape
turned out to be special. It is becoming
bunch weights of between 18% to 28%
varietals were not yet physiologically far
abundantly clear that the quality
between 2013 and 2014, for respectively
developed, with most damage limited to
improvement of South African wine is
dry land vineyards and vines under
the table and raisin grape farmers.
increasingly acknowledged internationally
irrigation, was measured in certain
Overall 2014 seems to be a vintage
and our wines are making a statement
producing regions. The one good thing was
requiring careful fruit selection and one
wherever wine is seriously served. These
that there was notably less wind damage
where viticulturists needed to be alert and
conclusions do not only apply to the actual
than in previous years.
dedicated with regard to their vineyard
sensory appreciation and enjoyment of the
management practices. 2014 will prove to
wines but especially also recognizing
Manager of Viticultural Services at Orange
be a year testing the mettle of both
and admitting that the improvement
River Cellars, reported a 20% smaller wine
viticulturist and winemaker.
and innovation in viticultural practices
In the Northern Cape, Henning Burger,
and oenology methods are now Tinus van Niekerk is TOPS at SPAR’s wine consultant and has been instrumental in refining the grocery chain’s wine offering. But wine is not the only thing that fascinates this Northern Cape-bred nature lover. He’s as au fait with bush lore, animal behaviour and geology as he is about wine.
14 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
TASTING ABROAD
translating into more acceptable wines
I’ve participated in a number of tastings
than ever before.
in France, Holland and Belgium during the
More specifically the stronger realisation
past six months at which a scrupulous
that good wine originates from the
selection of different types and styles of
vineyard, the importance of diligent pH
South African wines, across all price levels,
management, better wooded white wine,
were assessed. The events were attended
smarter use of lees contact programmes,
Tinus van Niekerk
imaginative blends, softer tannin textures, the emphasis on style and not power, the appropriate bottle ageing of the superior red and white wines before commercial release, and the better balancing of alcohol into the wine’s flavour personality, as well as capturing natural sweet fruit in wine styles, regularly came under discussion. Without exception the regime of preparing and serving wine correctly, regardless of the moment, came under scrutiny, the most interesting of which was the following: Full-bodied white wine showing good structure and prominent mouthfeel should be served cool, not chilled. In fact, the question was asked why South Africans like to present all white wines so highly chilled. The same applies to elegantly wooded white wine. Full-flavoured red and white wine must be served at the same temperature which invariably should be around 17̊C.
It is becoming abundantly clear that the quality improvement of South African wine is increasingly acknowledged internationally
Winery
The fourth element It stretches 350km from end to end with evocative winery names like Grootdrink, Kakamas and Keimoes. Samarie Smith takes a closer look at the winery located in amongst the arid surrounds of the Kalahari.
16 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Orange River Wine Cellars
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 17
Winery
arth, wind and fire are the
Schroder embarked on a project to build
built and aptly named Groblershoop,
– but the fourth is the one
needed water from the Great Gariep to
represented by the four surrounding
three elements known to all which adds life to the dry,
dusty and arid Northern Cape and
makes the vines hang heavy with sweet ripe grapes: the meandering watery artery of the Orange River.
A thriving wine industry is somewhat
unexpected in these surrounds. After all, wisdom would have it that vines need
cool climes – not semi-dessert where the mercury in the thermometer frequently nudges 40-degrees in mid-summer!
The Orange River, also known as the
Great Gariep with its source in Lesotho, ran through this region for centuries on
its way to the Atlantic ocean on the west
coast. Although renowned for its extreme climate, the land offered little hospitality.
It was in 1883 that a missionary called
18 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
the Upington canal to channel much-
battling farmers. That sowed the seed of future success.
Fast forward 80 years. Orange River
Wine Cellars was born on the 23rd of December 1965 with the aim of
Grootdrink, Kakamas and Keimoes, as regions. This conglomeration makes up the pillars of the Orange River Wine Cellars (ORC), the largest winery in sub-Saharan Africa.
producing table grapes. Within a year the
NOWADAYS
was commissioned allowing farmers to
wine cultivars are only suited to cooler
Orange River Scheme Irrigation Canal
ORC has literally crushed the fallacy that
irrigate their vines on a natural gravity-
climates by growing their average annual
feed basis. This cost-effective solution made agriculture more viable and a
decision was made to expand the farming
portfolio to include wine grapes to unlock additional value. In 1968 the first wine grapes were harvested, bringing along with it the discovery of an untapped agricultural gem – wine.
Before long four new wine cellars were
crush of 5 182 tons in 1968, to a healthy 150 000 tons a year to date. With some 17 000 hectares under vine and
approximately 900 grape farmers playing their part, this is no small endeavour. A SENSE OF ORIGIN
The Northern Cape province, with
Upington as its epicentre, is a warm and
Orange River Wine Cellars
Ostriches thrive in the hot, dry country while almost every day delivers a breathtaking sunset over the Orange River. There’s a fresh vista everywhere you look.
welcoming place that’s easy to love. One
majestically along its horizon; a river that
to grape varieties. Various microclimates
hospitality and down-to-earth charm of
rock formations and soft red sand dunes
eddies also contribute to the unique
its people. A welcoming glass of wine served up with a hot-off-the-braai,
fat-dripping skilpadjie (minced liver wrapped in caul fat), followed by
Kalahari biltong-sushi is not unusual. And it’s not unknown for a leg of
snakes through this thirsty land, past which grace the cover photograph of many a coffee table book. And don’t
drop over a meandering 26km course.
marketing manager of ORC. “Both
Augrabies waterfalls offering a 122m
The vinous landscape stretches over
handed over for the return journey. This
distance before the next oasis of green
pleasure in sharing good food, good wine and good company.
Despite their wine successes, visiting a
Blouputs and one can travel quite some seeps into sight. And through it all runs the
rivery artery which cloaks its banks in green, ideal for sundowners on a river cruise.
local winery would’ve been the last thing
INSIDE ORC
and surrounds 10 years ago. That list
quality grapes. The area’s clean, dry air
on a “to-do” list when visiting Upington
Quality wine can only be made from
would have been headed by the Kalahari
nurtures healthy and disease free vines
desert, with oryx and quiver trees poised
“Colombard and Chenin Blanc are the
signature grapes and represent the bulk
350km between Groblershoop and
is the home of real people who take
characteristics of the ORC wines.
forget the awesomely powerful
springbok and a basket full of homemade treasures from local farm stalls to be
along the river banks with its islands and
of our vineyards”, said KoosVisser, the perform well in the alluvial river soils
and under the sunny climate. We get yields of between 35 to 40 tons per hectare from which we make good
Marketing manager Koos Visser spreads the message of Orange River Wine Cellars’ wines as far afield as China and the United States.
planted in a variety of soils, appropriate Mar|Apr 2014 Vol 11
koos
cannot help but be overwhelmed by the
www.topsatspar.co.za 19
Winery
wine.” Those are the sort of yields which would have farmers in Stellenbosch and Paarl gagging on their Chardonnay! As with any business, strategy is
important. “Our business strategy
harnesses a philosophy that values both the industry as well as the people
involved”, said Visser. “ORC is a
co-operative cellar responsible for 900 farmers who supply us grapes. Our
responsibility does not stop at their
produce but extends to our employees
and their families. Our main objective is to unlock value for them and make their farming business sustainable.”
Visser further explained that wine
exports were presently small as they
didn’t undercut prices to the detriment
of their producers. “Every bottle of wine
We have a young and dynamic winemaking team who’re committed to showing what can be done. impact has been dramatic in improving the fruit quality. We also have a young and dynamic winemaking team who’re committed to showing the wine world what can be done.”
“Maintaining prices in a competitive
must be sold at profit.”
market remains one of our greatest
practices has also contributed immensely
away. On the other hand, it is quite a
Investment in their viticultural
of late. “We have six viticulturists
working with our farmers – and their 20 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
temperatures can fluctuate by 25 degrees! Along with frost, floods and predators
forms just another day at the ORC office, but this is nothing serious,” Visser joked.
JEWELS OF THE DESERT – THE FACTS
In the past 12 months many awards have come ORC’s way. The Orange River
Cellars White Muscadel 2012 came out tops against the best muscadel wines
from Spain, France and Portugal and was chosen as one of the top 10
Muscadel wines in the world, winning a gold medal at the annual Muscats du Monde competition in France.
Back on home soil, the same wine was
won gold at the annual SA muscadel Awards with the red Muscadel
prevailing as the overall winner.
“Our standard is good enough for the
challenges where wine is still literally given
public and apparently also good enough
challenge to see a young vine through its
honour. Our climate assures opulent
first winter when night and daytime
for the international judges. It’s a great flavours and great quality,” said Visser.
Orange River Wine Cellars
Opposite: Table grape trellises are set high off the ground in order to keep precious bunches as cool as possible. This page clockwise from above: Intended for uncomplicated enjoyment, Orange River Cellars’ wines have even won a label award competition; Ducks wander the vineyard, feeding on potentially damaging snails; spiky leaved succulents stand in stark contrast agains the red Kalahari soil backdrop.
“The juicy sweetness of the white
Muscadel is like sunshine in your mouth!” After walking away with the top
The past decade has seen a significant shift from quantity to quality.
honours and being crowned the Best
with cheese boards at fun get togethers.
particular emphasis being given to each
the Best Value guide 2014 is also packed
favourite; more intense with a lovely
sparkling, dessert and fortified wines.
received a merit award, the red muscadel
gooseberry and granadilla, they partner
Value Cellar in 2013, the 2014 edition of with ORC wines. The Colombard 2013 2012 and white jerepigo NV both
achieved four stars. The white muscadel
The Chenin Blanc also remains a
bouquet of summer fruits such as braaied fish perfectly.
Primarily noted for its success with
2012, Sweet Hanepoot NV, red jerepigo
aromatic, dry whites, in the past few years
2013, Nouveau natural sweet 2013, Brut
Sauvignon, Ruby Cabernet and Pinotage
NV, Cape Ruby 2012, Natural Rosé
Sparkling 2013 and sparkling rosé were also included.
Traditionally planted as base wine for
brandies, Colombar has certainly found a
home here, producing clean, light-bodied, off-dry wines for everyday drinking. Its
freshness and citrusy aroma pairing well
red varieties like Shiraz, Cabernet
are also gaining traction. The Ruby
Cabernet is ideal with venison, rich in
coffee-mocha aromas with bright red fruit while the Pinotage is more berry and
plum driven and pairs well with pasta.
The past decade has seen a significant
shift from quantity to quality with
category, from dry to semi-sweet,
The beauty is not just in the wines but in ORC’s philosophy of never pretending
to be anything more than just a group of cellars consistently producing the best
wine possible at the best price. It is thus
no surprise that ORC was recognized as the Best Value Winery in South Africa in 2013 and can now proudly hold its
head high as one of the best Muscadel producers in the world.
For further enquiries or planning a visit, contact 054 337 8800 or visit their mobi site open your cellphone http://www.orangeriverwines.mobi Mar|Apr 2014 Vol 11
www.topsatspar.co.za 21
Wine
Graça
Singing,dancing sharing Singing,dancing & sharing
‘What do you call someone who arrives at a braai without a bottle of wine? Persona non- Graça!’ It’s a corny joke but still raises a chuckle from those with fond memories of the wine associated with seafood, fun, friends and good times. Fiona McDonald reviews the growth of one of South Africa’s perennial favourites, Graça, over the past 30 years. ime sure flies when you’re having fun,”
said former brand manager Brian Glass, the man who had the genuine
pleasure of introducing Graça to
legions of South African wine drinking fans. Now
retired and – like a lead character in a romance novel
– sporting distinguished graying temples, Glass shared his memories of launching Graça in 1983.
“It’s a very simple story: We had absolutely no
budget for marketing so we made sure that all our reps basically drank Graça on to the market!” said Glass, only half-joking. One of the anecdotes he
recalled about the squat-bottled, Portuguese Vinho
Verde-styled wine is that he and colleagues roamed the
docks in Cape Town, scrounging discarded fishing nets,
marker buoys and other detritus, along with bag loads of
white sand shovelled off local beaches. “We then distributed
these to the various liquor outlets in order for them to set up marketing displays, complete with plastic lobsters.”
The concept was to have the laughing, singing, sharing, dancing wine
associated with seafood – and it went down a treat. So much so that when
the time came for the “promotional material” to be returned to Stellenbosch Farmers’ Winery (SFW – the creators of Graça) the store owners refused,
making the Graça displays almost permanent because their customers loved the informal vibe!
The point Glass was keen on making was that Graça was a wine with
personality and a vibrant sense of fun, from day one. “It’s something that is
almost lacking in a lot of wines nowadays,” he said. And he’s quite right too. Almost everyone has a Graça story to tell – even if it’s just remembering one of their quirky adverts, such as setting the lobsters free! With production colleagues Colin Frith, Duimpie
Bayly and Wouter Pienaar on the winemaking side,
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 23
Wine
“The plan was to make a wine that everyone could drink ‒ those who preferred dry wine, those who preferred sweeter wine, and even those who preferred red wine.”
anything else around. Following on from the acidic nod to the Vinho Verde
stylistics, it was also decided to include
some Portuguese on the label – so Graça used to be branded Casa do Ouro
(meaning from the House of Gold) and Vinho do Mesa – or wine of the house.
While marketing staff were delighted
Glass and the marketing team worked
was a dry wine, a fruity wine or even an
to leverage South Africa’s strong
was unlike anything else available locally
them to enjoy it.”
founding origins from Vasco da Gama
hand-in-hand on creating a wine that at the time.
“My function was to find something
that people would drink – that didn’t fit into the biggest category at the time,” said Frith. And that category was
Premier Grand Cru. Nowadays that’s
acknowledged as a nefarious construct of a white blend. But Graça’s purpose was also to push the boundaries of
introducing the wine drinking public to
“other grapes” without even knowing it, as well as to solve a production problem
off-dry wine. All we wanted was for
And enjoy it they did. Graça quickly
became a household favourite – after all, it was the wine for sardinos or
langostinos, to enjoy with friendinos… That was the original marketing and
advertising slogan before it became the laughing, singing, dancing and sharing
wine, Glass revealed. The fallout of that
slogan was that he became known in the trade as “Brian Glassino, your friendino from Stellenboschino”!
Virtually every other bottle of wine on
that SFW had.
the market at that stage had a long neck
Semillon but there was lots planted.
make the bottle unique, again unlike
“In those days no-one was using much
Sauvignon Blanc was another one.” It
seems almost ludicrous to think that varietal labelling of wines as Sauvignon Blanc,
Chardonnay or Semillon Blanc wasn’t a feature of the wine world in the 80’s!
“The plan was to make a wine that
everyone could drink – those who
preferred dry wine, those who preferred sweeter wine, and even those who
preferred red wine. The residual sugar
level was around 7g per litre while the acidity which the Semillon and
Sauvignon Blanc contributed, added
freshness and succulence. And it worked incredibly well. It just grew and grew every year.”
One of the reasons for its popularity
was that it was never pigeonholed. “We allowed consumers to decide whether it 24 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
and a conscious decision was taken to
association with Portugal, both in its
and Bartholomew Dias to the influx of
Wine
There are precious few wines on the local market which encapsulate or embody a similar sheer joie de vivre!
Portuguese expats from neighbouring
Mozambique after the 1975 revolution, the Portuguese trade authorities took a dim view of it.
There was a huge court case involving
Graça with many experts called upon to
testify. Portugal wanted SFW to cease and
desist but the Stellenbosch winery was able
dumpy bottle was shrink-wrapped in
much of the legal wrangling took place –
typically quirky artwork, cartoons and
show that that the bottle – over which
either yellow, blue or green sleeves with
was theirs to use. “We were able to prove
graffiti covering it. Each one tells the
that the bottle shape used was that already
story of special times South Africans
in use for Monis Sherry – and was
have shared with Graça - like the
something we’d already been making and
unforgettable 1995 Rugby World Cup
bottling for decades.” But the Portuguese
and the 2010 FIFA World Cup, to
wording was quietly dropped from the
home-grown moments like the
label in a spirit of appeasement.
Lambertsbaai Kreeffees.
Glass recalled that Southern Sun was
Since you can’t keep a good thing
one of the biggest buyers of Graça –
down, Graça spawned other wines - like
hotel chain.”People knew what the wine
and a bambino 375ml edition, which
which created its own problems for the
the strawberry pink, softly sweet Rosé,
cost in their local supermarket or liquor
when launched was sold complete with a
store so took a rather dim view of being
birth certificate! And all the trucks
charged R3 per bottle in the hotel… They
transporting the cases of wine sported
felt they were being ripped off!”
massive “Baby on Board” branding!
Not that it affected sales. Graça
became a sensation, selling one million litres annually – and then two million
litres and peaking at three million litres. “Something all Graça friendinos have
in common is a love for laughter, fun
and good times spent with friends – and that’s really what Graçafication is all about,” says Jackie Olivier, Global
Marketing Manager Premium Wines
for Distell said at the 30th anniversary launch last year.
A range of festive birthday sleeved
bottles of Graça were released into stores in November, accompanied by the
Graçafication social media campaign on Facebook and Twitter. The familiar 26 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
That quirky irreverence and sense of
Memories and milestones Graça was launched in 1983 by
Stellenbosch Farmers’ Winery (SFW). A trendsetter from the start, Graça was the first South African white wine to be made in the Portuguese Vinho Verde style. It went on to become one of SFW’s biggest success stories in the ‘80s. Graça broke the million litre barrier in August 1988 and went on to pass 1.5 million litres in March 1989. It reached the two million litre mark in 1990. (Source: A Magic Blend. SFW 1925 2000, Romi van der Merwe)
fun, along with an oh-so-drinkable wine, is what made Graça the success that it’s been. There are precious few wines on the local market which encapsulate or embody a similar sheer joie de vivre!
Long may the Graçafication continue.
Beer
28 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
draught
Pulling a pint There’s more to ordering a pint of draught at a bar than meets the eye. Shayne Dowling takes a personal look at what goes into this rite of thirsty passage.
t’s a ritual known to almost all bar flies. One which is so common
that we don’t even think about it or consider precisely what goes
into pulling the perfect pint. It all begins with the glass – always clean. In most good pubs it’ll be freshly rinsed right
before the beer is served. Placed under the spigot at just the right angle, the
beautiful amber liquid runs smoothly
into the glass, foaming slightly to form a beautiful head. And with a deft tilt, the
pint is finished off and placed before the thirsty patron, beautiful white froth topping it off. Cheers!
Draught (or, if you’re American, draft)
is naturally associated with beer from a tap – which is correct because for
centuries beer or ale was served directly from a barrel, cask or keg. Its origin is from the old English word ‘dragen’
which meant ‘to carry’. Over time this
morphed into drag and draw and then draught – and the natural association was with serving or drawing a beer. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 29
Beer
dennis
But is there a difference between beer in a bottle or can and the brew dispensed via a pump? The natural person to ask was all round beer guru and evangelist, Denis Da Silva, SAB’s Trade Brewer.
Some brewers claim that draught tastes better than bottle beer. This is because there is less, or no pasteurisation that causes heat damage to the brew. The subsequent influence of pasteurisation is that the beer appears to taste less fresh.The benefit of pasteurised beer is that it has a longer shelf life.So, it’s a balance between freshness and shelf life,. A brewer cannot have both and needs to seek the balance
What are the requirements of a draught beer vs bottled? It depends on whether the beer has been pasteurised or not ‒ and how it’s done. Some brewers won’t pasteurise their beer but then face the
for the target consumer. Compare it to milk.
challenge of microbiological and colloidal
You could have it straight from the cow,
stability of their beers. By some
warm and unpasteurised with little or no
international standards, genuine draught
shelf life, or refrigerated and pasteurised
cannot be pasteurised but brewers can
consequently longer shelf life. The shelf life
with a limited shelf life or even as UHT
sterile filter their beer. That means they
includes colloidal stability (the difference
(ultra-high temperature) pasteurised milk
filter out the beer spoilage micro-organisms
between a beer remaining clear or going
with extra-long shelf life and no need for
that would normally be destroyed using
cloudy) and microbiological stability (where
refrigeration. It’s still milk but they differ in
pasteurising. They then fill their beer
the quality deteriorates over time and
taste due to the pasteurisation techniques.
into sterile containers under sterile
begins to develop off flavours due to
packaging conditions, for example MGD
contamination).
(Miller Genuine Draft) and Castle Draught in bottle.
The flavour stability of the beer will wane
What are the challenges with draught?
over time: it loses its freshness and
Most brewers, large and small ‒ including
drinkability. Fresh beer is always best! To
There are many! Far more so than
craft brewers,will flash pasteurise their
retain flavour stability of draught beers, one
draught beer en route to a clean and
needs experienced and well-qualified
There’s the need for dispensing equipment
sterilised keg. This guarantees the
brewers, backed up with the right
that requires capital and ongoing
appropriate shelf life whilst the keg is not
technology and equipment.
maintenance including regular cleaning. It’s
connected to the tap. Bottle beer is
with bottled or canned beer.
got to be hygienically clean to avoid quality
normally tunnel pasteurised or cabin
Most research I can find seems to
problems. The limited shelf life of the beer
pasteurised which requires more time and
point to draught beer being
once the keg has been connected to a tap
more effective pasteurisation with a 30 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
almost exclusively unpasteurised?
is probably the single biggest challenge.
draught
The more the volume per tap served in an outlet the better it is for beer quality. Storing kegs in a cold room is another, as is the ongoing training of bar staff in handling draught equipment ‒ especially pouring and serving. Bar staff come and go in South Africa and not many see it as a career, so there’s a need for continuous training. Each outlet should have a draught champion who is passionate about draught and the equipment. At Newlands brewery and most of our other SAB breweries in major cities, a weekly Draught Academy is run, where we address these challenges and train bar staff outlets. What is filtering and what difference does it make? The choice of whether to filter or not lies with the brewer. Most will choose to do so as it removes residual yeast from the beer and it’ll be visually more appealing to the consumer. Some are not filtered, for example weiss mit heffe (wheat beers with yeast). Most beer drinkers enjoy this as part of the style of the beer. Filtration’s been around for a long time. In fact, most alcoholic beverages are filtered,
clarity problems later on. The ideal would
Keep the party clean
If you’re aiming for the perfect draught, the first step is to ensure you glasses are spotlessly clean. A FEW TIPS TO REMEMBER: Never wash your glasses in the same water as your food dishes or cutlery. Grease, fat or food residue not only looks terrible but can certainly affect the taste and quality of the beer. Try and dry the glasses upside down on a corrugated tray or board. This allows air to circulate inside the glass. In a bar environment do not use a towel unless you’re positive that it has only been used on glasses. And even this is not ideal as it’s difficult to keep the towels clean and lint free. Store your beer glasses at counter height or lower. Grease, cigarette smoke and cooking odours tend to rise. Save your overhead racks for other glasses ‒ cocktails and liquor based drinks are not affected in the same way as beer.
be to retain these low temperatures throughout the value chain all the way to the consumer; from refrigerated warehouses, delivery to outlets in refrigerated trucks and storage in cold rooms to maintain optimal freshness and drinkability. But one needs to be realistic about costs and environmental impacts. What about propulsion methods ‒ the way the beer gets into the glass. How is it done? It varies from hand and foot driven piston pumps to gas cylinder driven systems. The most common gas used to dispense draught beer is carbon dioxide, CO2, as this is the same gas present in the beer which is produced naturally by the yeast during fermentation. Brewers can mix gases like nitrogen and CO2 for kegs that are stored in cold rooms to avoid carbonation of the beer and to produce a better foam on top of the beer with a tighter foam head and smaller bubbles. Very fine bubbles result in a “cappuccino” like foam which can change the mouthfeel of the beer and make it smoother drinking ‒ like Castle Milk Stout on tap.
including wine. Is the flavour of draught vs bottle Chilling: just how important is
noticeably different?
temperature and how does it affect the end product?
Yes, but you need to be a good or experienced beer taster.
Temperature is important. Once
Consumers would enjoy drinking more
fermentation’s complete, beer is
draught beer as its freshness contributes to
allowed to mature at very low
the drinkability and moreishness of it.
temperatures for final flavour development.
Research has shown that consumers
It is normally chilled again before filtration
intuitively prefer fresh beer to ageing beer
which will result in the precipitation of
and, given the choice, will consume more
compounds that can filtered out to avoid
fresh beer than older beer. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 31
American whiskey
Whiskey ‘n rye It’s a scene almost as iconic as the mesas and buttes of Monument Valley: the saloon doors swinging open and a bottle of whiskey sliding down the counter to yet another dusty, thirsty cowboy. But the story of American whiskey goes back to before the West was settled. Fiona McDonald reports.
n 2009 the stills at Mount
Vernon, George Washington’s estate in Virginia, flowed with
spirit again – more than 200 years
after ceasing production.
Before his death in 1799 George
Washington, the quintessential American
pioneer president, was one of the country’s most successful distillers. His Mount
Vernon spread boasted its own grist mill, still house with 50 mash tuns and five
copper stills – the smallest of which had a
capacity of just under 500ℓ. The distillation was handled by John Anderson, the son of Washington’s Scottish farm overseer,
James Anderson, along with six slaves. According to surprisingly detailed
records which have survived, the recipe for Washington’s Mount Vernon whiskey comprised 60% rye, 35% corn and five
percent barley. In the year of his death, the estate produced 50 000ℓ of whiskey and produced a whopping profit of $7 500, according to Michael Jackson’s book,
32 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Bourbon Whiskey, the definitive world guide.
– and lots of it. Consequently a decision
rebellion is notable for the fact that it
representative of the style of the spirit
domestically produced item – whiskey
government raised its armed forces to
Washington’s whiskey is
that would have been distilled in the late 1700’s. It provides a snapshot of American whiskey’s origins and
was taken to enact the first tax on a
– in 1791. It led to the whiskey rebellion which lasted three years.
Writer and world whiskey expert
development – a tale involving settlers,
Dave Broom presented a lecture on
raw materials available locally.
Live festival. He said farmers realized the
taxation, war, pioneers and using the One of the largest settlements in
America at the time – and still the
largest – New York, was originally called New Amsterdam. That should provide an indication of the predominance of
Dutch settlers who’d based themselves there – along with Germans too. Both
these nationalities had a long tradition of distilling so it was only natural that they would have continued to do so. They blended corn, because it was
grown locally by the indigenous Indian
population and rye, because they knew it and used it to bake their traditional
breads. Barley was less successful as a crop in those early days. REVOLUTION
From 1775 to 1783 the American
colonists fought a war of independence
against the British, aided by the French. (Take note: that’s important and crops
up later!) The American revolution as it came to be known, established the new nation’s independence but it also
financially hamstrung the country.
With taxes on imported items as high
as could be tolerated, Washington and his government needed to raise money
became the first time that the federal
quell the growing opposition which it
did with a 13 000 strong show of force in Monongahela, Pennsylvania.
What many farmers did was to simply
American Whiskey at the 2011 Whisky
up stakes and move elsewhere – in this
benefits of processing their raw material
into areas which were beyond the reach
– corn. Farmers could get 50c for a
bushel of corn but there was a glut of it
and transport was expensive. Getting it to market would cost them more than
the price they could realise. By distilling
case, over the Appalachian mountains of the federal government – such as
Kentucky and Tennessee which remain to this day, the heartland of the
American whiskey distilling tradition.
Because of the financial and logistical
it and making whiskey, it was also easily
support of the French during the
valuable product – worth around two
(before the same French Royal family
transported to market and a more dollars for the same bushel of raw
material. “Makes more sense to distill, doesn’t it?” was Broom’s summation.
By 1794 the opposition to the whiskey
tax had taken on a violent edge and even led to armed insurrection. The whiskey
Tennessee whiskey
American war of independence, in 1785 had their respective heads lopped off in the French Revolution of 1789…) a large county was named after the French Royal family – Bourbon.
Whiskey made in that county was
transported in barrels emblazoned with the area of origin – and that’s how the American spirit became synonymous
“What is the difference between Bourbon and Tennessee whiskey?”
with being called Bourbon.
we asked Dave Hughes. “None!” was his short answer. “Bourbon can be made anywhere in the USA.” “There is no distinct style because most distilleries produce their own individual style.” Some distilleries make a big deal about sour mash, he said. “In fact, all Bourbon is sour mash.” According to law, Tennessee whiskey is straight Bourbon whiskey produced in the state of Tennessee. What does set it apart, however, is the local practice of using the Lincoln County Process ‒ of filtering new make spirit through sugar maple charcoal prior to maturation.
Irish settlers had a profound imfluence
The impact of the influx of Scots and
on American distillation. The Scots began arriving after being forcibly
displaced from the Highlands in the late 1700’s while the Irish potato famine
caused thousands of people to flee to
America around 1840. They brought their skills and knowledge of the
distilling process along with them.
Historic records from 1810 reflect
that there were 2 000 registered
distilleries and that by 1850 this had
grown to 5 000 registered potstills in
Pennsylvania alone. So what happened? Why is it that American whiskey Mar|Apr 2014 Vol 11
www.topsatspar.co.za 33
American whiskey
production slumped so dramatically?
It started in the mid-1800s with the
and two decades ago.”
When it came to American whiskey,
Names and dates: 1783
‒ Samuels family tradition established.
Civil War when many men went off to
Broom said: “Rye gives power, corn the
They’re the oldest Bourbon distilling
halt. Just a few decades after that the
lightness.” Most modern American
commercial amounts. Around 100 years
fight and production almost ground to a temperance movement kicked in and
Prohibition was proclaimed. It lasted
until 1933. During Prohibition most of
the distilleries went out of business – and those that managed to keep their doors
open and the stills flowing were producing limited amounts of medicinal alcohol. The Irish and Scots had stepped into the void
and the market got used to drinking their
whiskies. Other contributory factors were the Depression and World War II. MODERN INFLUENCES
roundness and wheat the delicacy and
whiskies are a blend of all three. American whiskies are unique in that they don’t use
just one yeast strain – as in Scotland. Each
family but before 1840 didn’t produce later in 1943 Bill Samuels Sr. shied away from the family recipe, creating a bourbon that was smoother and less bitter. The result? Maker’s Mark, which
distillery jealously guards its yeasts. That’s
incidentally is one of the few American
American whiskey is created. Four Roses,
distinctive “e” in whiskey, as a mark
where much of the complexity in modern established in 1888, has five different
strains – because it used to be owned by
whiskies to be spelled without the of respect to the family’s Scots/Irish ancestry. The same year ‒
1783 ‒ saw the
Seagrams which also owned four other
first commercial distillery in Kentucky
but the yeast strains were retained… It’s
banks of the Ohio river. Evan Williams
distilleries. The other four shut their doors
begin production in Louisville, on the
now in the Japanese Kirin stable.
bourbon is still one of the main names in
“Strain K provides a spice, while O
bourbon today. Elijah Craig is credited with ageing
Stuart Ramsay wrote the following in his
offers bold fruits. Strain Q is quite floral
book: He noted that there has been a
strain is lightly fruity,” Broom said. It is
that this Baptist minister opened a
different percentages of rye, corn and
Heaven Hill ‒ in 1789.
overview of American whiskey in Jackson’s resurgence in interest in American whiskey since the 1980s. People tired of the mass production and dumbing down of the
product began rediscovering complexity and quality of aged American whiskey
Dave Broom echoed those sentiments in
his Whisky Live lecture in Johannesburg. He said American whiskey is one of the most exciting – and fastest growing –
segments of the international whiskey
market. It’s certainly the most innovative
– and one of the biggest areas of innovation
while F is more herbal and finally the V
by playing around with these strains and wheat that deliciously unique whiskies are being produced in America.
“If you try and wrap your head around
the intricacies of all that you’re bound to end up with a headache,” Broom
conceded. “But what a nice headache! It’s that sort of complexity that makes American whiskey so exciting.”
the spirit ‒ although there’s some dispute about that. Not in dispute is distillery in Georgetown, Kentucky ‒ In
1795 the Beam family
established their distilling tradition. The surname Beam was derived from the German surname Boehm but no-one quite knows when it was Americanised. Jim Beam remains a strong American whiskey brand to this day. Between
1861 and 1865 the
Civil War was fought between the north and the south. A man who’d struck it rich in the California Gold Rush, Major Benjamin Blanton, made the mistake of
is that of yeast strains.
tying his fortune up in Confederate War
rush whiskey. For those of us who drink
fell. Blanton was broke but a few years
“You’ve got to remember that you can’t
and write that’s an immensely frustrating
thing because we want the new stuff to see what’s happening. But whiskey takes 10 or 20 years to be ready – and when it’s experimental, it might work…and it
might not! So what we’re seeing now is
the result of experiments conducted one 34 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Bonds ‒ and losing it all when the south later set himself up in a Kentucky distillery which later became the famous Stagg Distillery which nowadays produces Blanton’s. (Information courtesy of www.cocktails.about.com/od/history/ tp/bourbon )
wi n
Durbanville Hills
Durbanville Hills bespoke red wine box
Five lucky Cheers readers stand the chance to win a bespoke box selection of five Durbanville Hills red wines valued at R900 each!
The scenic view of Table Mountain, Table Bay and the rolling hills from Durbanville Hills Wines’ cellar is more than just a beautiful location. It’s at the very heart of why the wines produced here are rich in character, flavourful and exceptional.
Go to w th ww. e C fa he ceb er o By entering you stand a chance of winning yo s Fa ok.c a Durbanville Hills Box Giveaway ur ce om ch bo /C Send an email with the subject line Cheers Durbanville Hills Box Giveaway an ok he ce pa er containing your name, ID number, physical address (not a P.O. Box please!), name of of ge sM a wi the TOPS at SPAR store at which you made any purchase from and the till slip nn and g, in do number, along with a contact telephone number to qualify for the random g! ub SH le AR draw to cheers@cheersmag.co.za. SEE T&C’S ON PG 2 E
how to enter
Not for Sale to Persons Under the Age of 18. Drink Responsibly. Sep|Oct 2013 Vol 08
www.topsatspar.co.za 35
Water & whisky
the
liquid heart of whisky
A rare resource provides the foundation for the dram. Clifford Roberts unravels some of the mystique around water in whisky.
isge beatha – or Water of Life was the rather
optimistic name early distillers baptised the
production of whisky, in the malting
distillate.
And let’s not forget, the splash or
block of ice accompanying a tot or two,
which experts suggest should be filtered mineral water rather than the
chlorinated stuff from municipal taps. What would Johnnie Walker be
Tamdhu without the River Spey or the without Lochan Doire-Uaine?
Even from early on, distillers
written on the label. The remainder is
emphasised the importance of a water
distilleries so preciously guard. Almost
of water varied widely and contributed
any photograph of a distillery one might encounter will include the rippled
source; that the properties and flavours powerfully to the final dram.
But, as the late Don Paul points out
surface of a glistening pool or stream,
in his book My Whisky Companion,
the Tennessee distillery that makes Jack
purity, clarity and softness” of water in
where it is visible. Some however, like
Daniel’s or the Taiwanese distillery that makes Kavalan single malt, get their
water from natural subterranean wells
while whisky marketing “rests on the
the production processes, others say its effects are nominal.
Glenmorangie chief distiller Dr Bill
– the former from a limestone cave, the
Lumsden says of all flavours in his
from the Shue-Shan Mountains.
Springs contributes maybe only five
latter from a natural reservoir of water Water too is used early in the
36 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Company thought to safeguard their purity, purchasing 650 acres of
surrounding woodland to protect its
future, and ensure that Glenmorangie would always retain its unique, distinctive character.”
Similarly, the Grant family sought to
and promptly bought 1200 acres of land
Highland whisky of Dalwhinnie
derived from springs and lakes that
Glenmorangie that in 1989, the
extracting sugar; and, in cooling the
grist is mixed with hot water as a way of
ingredients.
percentage of alcohol; it’s what is
important are the Tarlogie Springs to
protect the Robbie Dhu spring that
without the water source at Cardhu,
Every bottle of whisky contains a
Glenmorangie’s marketing material: “So
and mashing for example, where malt
amber liquid so widely enjoyed today as whisky. Water is one of its main
much valued, if one is to go by
brand, the water from the Tarlogie
percent. That five percent however is
allowed them to produce Glenfiddich surrounding it.
It’s an easy conclusion to reach that water filtered by nature lends a particular taste unique to its path.
by Clifford Roberts
“Our uniqueness starts with the
water,” Jack Daniel’s master distiller Jeff
Arnett is quoted in Dave Broom’s book,
The World Atlas of Whisky. The whisky
The romantic notion of whisky has
producing states of both Tennessee and
given rise to fantastic legends around just
resulting in plenty of mineral-rich water
In one, Japanese whisky co-founder
Kentucky sit atop a limestone belt,
the water of distilleries.
said to give distinctive taste to brands
Masataka Taketsuru apparently searched
bourbon. Down Under too, limestone
ideal site for his Miyagikyo distillery, at
like Woodford Reserve and Wild Turkey water is used by the Great Southern
distillery in Albany, Western Australia, for making Limeburner’s single malt.
Perhaps unconvinced by the sceptics,
Don Paul himself chooses in a chapter
for three years before coming upon the
the convergence of two rivers. The story
goes that his mind was made up when he finally walked into the stream, scooped up some icy water and drank.
Josie’s spring supplying Speyside’s The
on the topic, to hold in his mind glorious
Glenlivet since 1859 is famous for its
Scotland. With every sip he conjured up
pumps 300 gallons from it – and it has
memories of whisky and, in this case, the heather, misty mountains and
sparkling water that appeared “as if
someone had taken a cloth and polished it up”.
steady flow. Some days the distillery never dried up.
hard vs soft
Distilleries often refer to the qualities of water used in the making of their whisky as being “hard” or “soft”. The hardness of water refers to the amount of dissolved minerals like iron, zinc, magnesium and calcium it contains. Soft waters are generally used in the making of most Scotch whiskies, with exceptions to include Glenmorangie, while hard limestone water is a key ingredient of bourbon.
The Islay distillery of Bruichladdich
gets its water from three sources – the Bruichladdich loch for mashing; the
Bruichladdich burn for condensing; and the Octomore spring for bottling. Lagavulin, on the same island, is
supplied by two lochs at Solum, where the water is dark and peaty.
Water has an interesting part to play in
the spread of the early Canadian whisky tradition. Dave Broom describes in his Atlas, the development of Canadian
whisky as having “delineated by water, following the flow of the St Lawrence River and the lakes that feed it”.
Yet one of the most astounding stories
relating to water in whisky belongs to
the Scandinavian distillery of Braunstein, possibly the only one whose water source is provided by melted icebergs from the Greenland ice cap.
Now there’s a story to share over a wee
dram...
Sources: The World Atlas of Whisky by Dave Broom, published by Mitchell Beazley (2010); My Whisky Companion by Don Paul, published by The Cigar Club of South Africa (2005); www.lochlomonddistillery.com; www.whiskiesofscotland.com; www.jackdaniels.com; www.bladnoch.co.uk; http://nonjatta.blogspot.com.
With every sip he conjured up the heather, misty mountains and sparkling water that appeared “as if someone had taken a cloth and polished it up”. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 37
Party on, Wine times
Wine festivals have bloomed over more than a decade and there’s no sign of it letting up. Cliord Roberts reports. 38 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Harvest 2014
Wine!
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 39
Wine times
Just a sip of the iceberg hen it comes to
This isn’t a list of all wine festivals, not by a long shot. Nonetheless, you had better start with your push-ups.
hand it to the
(www.muratie.co.za) happens on March 1.
Spaniards. The land
that gave us Fernando Torres casts a giant shadow on most other modern attempts,
Muratie Harvest Festival On March 15, there’s the Wellington wine harvest festival (www.harvestfestival.co.za), with a trio of themes ‒ New Fashioned Boere
especially when it comes to wine
Bazaar, Top Chill and Wilder as die Wildtuin.
The Festa della Filoxera, ranking as a
at Solms Delta (www.solms-delta.co.za) was
celebrations and certainly on our shores. pitch-perfect raspberry in the face of a
world awash in also-rans, must be a sight
to behold. Giant phylloxera bugs made of
cardboard and wire, slowly plod down the high street in Catalonia’s San Sadurni
through the smoke of fireworks that light up their brightly coloured thoraxes.
In La Rioja, a northern region of the
Iberian peninsula that’s famous for its
red wine, the good people of Haro erupt with bonhomie around harvest time and
The Cape rural music and wine festival inaugurated at the Franschhoek farm in 2008. The next Oesfees hits the stage on March 22. The inaugural Sizwe Ntsaluba Gobodo Celebration of Bubbles takes place in Sandton on March 29&30 ‒ a showcase of local and international Cap Classique and Champagne producers. RMB Winex (www.winex.co.za), directed by Michael Fridjhon, it runs shows in White River, Mpumalanga March 15 & 16; Polokwane July 24 & 25; Bloemfontein July 31 & August 1; and, in Sandton on October 29 to 31. (www.goodfoodandwineshow.co.za) takes
end, everyone hugs each other in true
Durban October 24-26, and Johannesburg
Mediterranean fashion and goes off in jolly mood to watch a bullfight.
It seems not much has changed since
the ancient Grecians tossed sloppy wine lees at targets as part of jollifications in
honour of Dionysus. If local politicians weren’t such an uptight bunch and
volunteered as said targets, an enterprising soul might easily spark a revival of the game right here. Alas, such hilarity is doomed too for the currency rate of
exchange these days means there’s barely
wine to spare in any case. The name of the game, dear Abba, is sell, sell, sell. 40 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Cape Rural Music & Wine Festival, Solms Delta
The Good Food & Wine Show
literally chuck buckets of the stuff at
each other. Drenched and purple at the
Wellington Wine Harvest Festival
Fran Bast schhoek ille F estiv al
spectacle, you have to
place in Cape Town May 29 to June 1; July 31 ‒ August 3. Robertson Wine Valley marks the 10th anniversary of the Wacky Wine weekend (www.wackywineweekend.com) on June 5-8. The Calitzdorp Port Festival (www.portwinefestival.co.za) in Calitzdorp takes place this year on June 14&15. Celebrating with the French and selling wine at the same time, the Franschhoek Bastille Festival (www.franschhoekbastille.co.za) runs on July 12 & 13. Also marking a decade this year will be Durbanville’s Season of Sauvignon (www.durbanvillewine.co.za). The event
e al rati Mu Festiv est arv
traditionally is held in October.
H
Calit
zdor
From the Free State to Mpumalanga, Gugulethu to Soweto, there’s a whole lot of sippin’ going on.
The Gugulethu event traditionally takes place in the vibrant township in late May while Soweto’s socialites come out in droves in the glorious Spring weather in September to enjoy the Highveld wine showcase.
And you can understand why. Until
recently, an ordinary bloke could only
The official source, Robertson wine route
manager Elizma Botha, says the
organisation doesn’t publish sales figures. Visitor numbers however, went from an
estimated 2 500 people at that first event to a peak of 19 200 during the 2010 Fifa
World Cup. Still, even at slightly reduced numbers and seemingly unperturbed by a rise in cost-of-living, Wacky Winers last These days you can hardly toss a
usual, everyone plays their cards close to
landing on lodgings for rent. The
known soon after the Robertson Wine
Valley Association launched its Wacky Wine Weekend in 2004, following it
with Wine on the River, Robertson Slow, Hands-On Harvest and a doodad in
Gauteng – something was definitely up.
Jacaranda-lined streets without it
doubled since 2003, to 68, while the number of walk-in visitors to the
tourism office went from 205 then, to
around 15 000 last year. Some 24% were ascribed to Wacky Wine alone.
No surprise then that the cash cow
has taken to grazing in all manner of
abbreviated list of South African wine shows
price of petrol headed for who knows
and festivals alongside this article. Online,
you’ll find good advice on how to make the most (survive?) of the coming season.
A short while ago in 2010, a masters
student from Potchefstroom did us all a favour, reviewed the literature and
conducted some research, which was then published for all to see. Elize-Mari
Joubert’s dissertation concluded that the
climes and a good thing too. With the where, we can put off riding bumpers of
the 1% for a while longer. From the Free State to Mpumalanga, Gugulethu to Soweto, there’s a whole lot of sippin’
going on. And we haven’t even touched on those crowded stalls at the ABSA
KKNK arts festival, Cultivaria in Paarl
and the Hermanus Whale Festival either.
Stellenbosch Wine Festival promised a
Wacky Wine Festival – one of the biggest
“bigger, better and bolder” experience
contribution of an estimated R29.9-
clearly hasn’t lost the will to throw a
of its kind - made a “positive economic
million” to the local greater Robertson area. Punters injected R15.4-million by buying accommodation, wine and the like, while
the cost of extra staffing and marketing saw
TOP Sow S as S Life eto W PAR sty le F ine & est iva l
number of guesthouses in the town has
The result is worthy of your pity for the
loyal festival groupie. Just take a look at the
d Goo The Wine & Food ow Sh
year blew a record in cash.
branded wine glass down the town’s
their emaciated chests. But all must have
s
producers toss in their R6-million share.
venture a very inaccurate guess as to how much money wine festivals made. As
rt Fe
Xxxxxx tival
clifford
Of course, two wine events which shouldn’t be overlooked in any festival round-ups are the TOPS at SPAR wine events, held in Gugulethu and Soweto respectively.
p Po
this year. The granddaddy of wine routes party. Still, it’s no Barrel Racing in
Botriver – the closest thing you’re likely to find to some of the bug-lined, wine tossing spectacles up north.
Award-winning journalist Clifford Roberts loves researching topics such as beer ‒ especially the practical side of the subject!
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 41
il P e n d o c k
la
iB
i
ye
N tsi k
Ne
erk
Ti n us v
an
TOPS at SPAR
ek Ni
Ch
S a m ari
e
S
b M a rk R o
n Ee s de
a ar
ia
in n
m
so
n
it h
ri
st
in
M
Tongue testers v M el
yn
Wine can be so frustrating and yet so thrilling. Consumers are frequently baffled by the wonderful variety and array of labels positioned on the shelves, not quite knowing whether delight or horror lies ahead. Fiona McDonald reports on the most recent TOPS at SPAR fundi tasting.
TOPS at SPAR didn’t
can you ever truly trust that person again
chain by not knowing what their
about their honesty and integrity?
they have engendered that most fragile of
to a vinous analogy, TOPS at SPAR is
– trust.
Fundis – the panel of six tasters which
The latest TOPS at SPAR promotional
get to be the country’s biggest liquor retail or will there forever been a level of doubt
flyers which accompanied the quarterly
customers wanted. In just a dozen years
was appropriately headed sip-tippers! And
human emotions among their clientele
“To be trusted is a greater compliment
than to be loved,” wrote Scottish author George MacDonald. And that he was
trusted as a great writer is not in doubt as
Well, to adapt that relationship of trust
encouraging its customers to trust its
weeds through a large array of wines to
JRR Tolkien and WH Auden lauded his
work and influence while GK Chesterton said MacDonald’s books “had made a difference to my whole existence”.
Once any relationship of trust has been
frayed, dented, called into question or
possibly even betrayed, there’s no going
back. It’s like having a cheating partner: 42 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
in TOPS at SPAR drinktionary terms, a
sip-tipper is defined as “an individual who inspires you to drink the best wines”.
Having been the proverbial ‘fly on
select a suitable line-up of wines that can
the wall’ at the selection process
of trying to find a good bottle of wine at
SPAR Group Liquor executive Mark
be trusted, removing the stress and strain
other – more famous – writers cited him as a decent price. an inspiration. Authors such as CS Lewis,
selection that hit store shelves in February
conceptualised and driven by TOPS at Robinson late last year,
The panel weeds through a large array of wines to select a suitable line-up that can be trusted, removing the stress and strain of trying to find a good bottle at a decent price.
Fundis I can attest to the rigour of the tasting.
And monitoring the whole process are
The trusted palates participating were
two independent auditors. Prior to the
wine consultant; Neil Pendock, a
to make certain that the wines poured
Tinus van Niekerk, TOPS at SPAR’s mathematician by profession and a wine
writer and taster by desire; Ntsiki Biyela,
winemaker at Stellekaya in Stellenbosch, and wine writers Melvyn Minnaar,
tasting, they inspect the line-up of wines
firstly securing adequate supplies and
TOPS at SPAR’s selection is
they read out their scores and
interesting to quantify…
All the wines were served blind, at the
ideal tasting temperature – with the
white wines served a few degrees cooler than the reds. They had also been
divided up into categories ahead of the tasting. So, for example, all the
Chardonnays were tasted together,
similarly so were Chenin Blanc or white blends, Pinotage, Shiraz, Cabernet
Sauvignon and other broad classes.
But that’s just one aspect of the process.
producer or range.
– in terms of vintage, grape variety and
The collective experience and knowledge Zalze in November would have been
deciding that the points won the day.
Once the selection has been finalised, the
scrupulously blind – and the tasters
gathered at the tasting bench at Kleine
retired to their corners with the auditors
match up with the list supplied to them
Samarie Smith of Die Burger and former
WINE magazine editor Christian Eedes.
possible fault. Ultimately, they both
certainly do not pull any punches when comments for the auditors. One of the red wines, for example, had its fans as well as detractors. In the pro-corner
some of the panel came out in favour of
TOPS at SPAR crew swing into action,
delivery schedules to ensure that the wines are in all stores by the due date – but also getting their marketing department to
develop the appropriate material, printing up hundreds of thousands of flyers and
also placing adverts in newspapers across the country!
And all of this happens so that Mrs
the wine, trying to land punches against
Jane Bloggs knows that when she wraps
The verbal jabs of those in the other
selection, she can trust that she won’t be
those who disagreed with their opinion.
corner, defending why they believed the wine deserved a lesser score was something to watch. They
cited a lack or fruit, balance
her hand around one of the Fundi
disappointed by what TOPS at SPAR
have placed on the shelf. Trust is indeed a great compliment.
or disharmony or even a
As an aside for those who don’t
necessarily know the distinction between serving wines ‘sighted’ or ‘blind’,
sighted means what it infers – with sight of the label so that the taster knows they are drinking a
Chardonnay from Producer X. It is
often believed that tasters tend to be influenced by their background
knowledge and perceived reputation of
the wine in this sort of scenario. Tasting wines blind – means that all the taster
has to go on when making a judgement is the wine in the glass. No price
information and no area of origin is given so they cannot be prejudiced
against a Chardonnay from Worcester, Elgin or Elim versus one from a more
fancied area such as Stellenbosch, Paarl or Franschhoek.
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 43
World Bicycle Relief
A bicycle made for 3
A bicycle like a diamond David Bristow went ride-about in Zambia with a bunch of Yanks, most of them from the Midwest, and tamed a very rare kind of cycling beast. Photography by David Bristow. frica gets to people in many
different ways, and people get Africa in about as many. I remember a
French journo who couldn’t pack fast
enough to leave. He told a long-winded story about how Scorpion nags
Crocodile to take him across a swollen
river. Crocodile relents and as they
approach the bank Scorpion stings him in the eye. “Owwwwwwww! What was that for,?” cries Crocodile. “That’s
Africa,” shrugs Scorpion and scuttles off. Then there’s me, born here and will
david
delivering a “super bike” around Zambia, I signed in blood.
A call to Professor Google informed
me WBR was based in Chicago and was
site which aims to be the country’s go-to, free, repository of GPS’d MTB tracks.
the love child of FK Day and his wife Leah Missbach Day. FK is, with his
brother Stan, co-founder of the high-
tech bike parts manufacturer SRAM. FK and Leah started WBR after a posttsunami trip to Sri Lanka convinced
46 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
the shear big-heartedness of it. The idea
was simple: a bicycle made with modern technology, super strong materials and
love, which could be a game changer in parts of Africa beset by troubles.
They had first discovered the need for a
They rushed there to give what help they
trip Africa Rides, a two week visit
webmaster of www.dragontrax.co.za, a
something they call a Buffalo Bike, for
and Lesotho for the sheer joy of it. Call
World Bicycle Relief (WBR) and their
experience having ridden and written
So next they went out to Africa where
they and their team developed
tough-as-buffalo-hide bike when in 2005 a
mountain bike clear across South Africa
out about a group calling themselves
“The Spine of the Dragon.” He’s also the
most was a new kind of bicycle.
die here happy. Once I rode my
me Gump [if you like]. So when I found
David Bristow has buckets of MTB
them that what the Third World needed
tsunami had devastated parts of Sri Lanka. could, and found the local Asian-made
bikes could not cope with the heavy work required. And so was born an idea.
“All answers lie in the field,” Dave
Nieswander, the African director of
WBR who set up the project, would
impress on us “buffalo soldiers”. They went to Africa, Kenya specifically, to
develop and field test their baby. Then they chose Zambia as the most fertile
place to roll them out. There are many
ways a bicycle can help to break cycles of
poverty and sickness, not with what Dave referred to as BSOs (bicycle shaped
by David Bristow The Factory
The Milkmen cometh
objects), but one made with high tech and love, one tough like a pachyderm.
For example, they have teamed up
with World Vision/Rapids health care
do-gooders to provide bikes to volunteer
“People who previously had just one cow to feed the family had morphed into prosperous farmers with herds of both cows and Buffalo Bikes.”
care givers who are now able to visit
an aid organization like World Vision
with micro loans. People who previously
the meds vital for their lives. In pre-
or good people in Chicago participate in
morphed into prosperous farmers with
several Aids patients a day and deliver Buffalo days they might visit only one,
and the people were dying rapidly. We
rode about and saw peasant farmers who, a year before had been on death’s door, their families dying of Aids and
starvation. Now they were healthy,
happy and their fields were burgeoning.
We know intuitively the bicycle is the
most efficient machine ever made, and some would add the most satisfying.
WBR has got data from years of field testing, complete with pie charts and
tables. They reckon a bike, even a beast weighing a hefty 23kg, can carry a
person five times further than a person walking, and carry a load 10 times
heavier. That’s a lot of extras in a place
buys them at cost and distributes them,
the annual Wrigley Field 100 miler and raise sponsorship to buy bikes. To date
they have raised millions of dollars and
bought tens of thousands Buffalo Bikes. Several times each year WBR invites
them on an event called Africa Rides to see how the programme rolls, and to hand out bikes they have sponsored.
School pupils and their parents sign a
had just one cow to feed the family had herds of both cows and Buffalo Bikes. Each place we stopped we heard
stories from the local people whose lives had been transformed by the humble bicycle. And we told them ours. We
rode with songs in our hearts and we sang: “We are the Buffalo soldiers,
(Come) from the heart of America …”
Africa got to us all, me the local yokel,
contract, that they will achieve certain
as well as these big-hearted people from
on. First on the list are girls, starting
from Corinne, 10, to Nancy, substantially
attendance levels or the bike is handed with those living furthest away from
school. We visited homes and saw how
this had liberated girls from the grinding drudgery of labour and discrimination
the heart of America. They ranged in age older but game as any young chicken. I reckoned it must be something in the water of Lake Michigan.
Much like a diamond, a Buffalo Bike is
ingrained in traditional societies.
forever. Okay, it may need a replacement
school, to work, or to the local clinic.
small dairy farms. As the sun rose we
they have on the people who own them,
we were greeted like liberators, with lots
loaded with milk urns weighing up to
where most people walk, or ride bikes, to We rode dusty tracks to schools where
of singing, dancing and food. Lots. No Buffalo Bike is ever given away. Either
We rode down tree-lined lanes to see
saw farmers, mounted on Buffalo bikes 90kg, make their ways to the local milk
collection point. They bought their bikes
part or three over time. But the effects
and the many more who depend on them, will indeed last forever.
Story first published in FullSus, a monthly mountainbiking newspaper. www.fullsus.co.za) Mar|Apr 2014 Vol 11
www.topsatspar.co.za 47
W.SPA R.
SP AR
INE 141
LIVING A OD T WW
GO
Available Thingamajigs at TOPS at SPAR and SPAR stores
1
.ZA CO
2 7 3
Clean sweep
SPAR Good Living has all the tools to prevent the dust from settling on a new year!
1 Handy dustpan and brush set, 2 Easy squeeze butterfly mop, 3 Or turn your hand to the twist mop, 4 Soft-bristled flagged broom for fine dust particles, 5 Firmer-bristled floor broom ideal for carpets, 6 Scrubbing brush.
4
7 Smokey Joe Silver Charcoal Braai - R825, Yuppiechef.com
8 8 Kitchen Craft Wall Mounted Crown Bottle Opener - R135, Yuppiechef.com
9
5 6 9 Cobb Meat Thermometer R95, Yuppiechef.com
48 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
useful items 12 Vacu Vin Cocktail Connoisseurs Gift Set - R445, Yuppiechef.com
11 Multi Bar Tool - R450, Yuppiechef.com
10
10 Chef’n Stainless Dual Grinder ‒ R280, Mantality.co.za
11
12
elbaliavA ta SPOT ta dna RAPS serots RAPS
eht llaC ENILTOH SPOT 141 313 0680
SEE CONTENTS PAGE FOR A FULL LIST OF STOCKISTS AND THEIR CONTACT DETAILS.
thinga 13
14 14 Dreamfarm Clongs Tongs - R190, Yuppiechef.com
17
13 Yuppiechef Beer Bread Gift Box - R435, Yuppiechef.com
15
15 Vacu Vin Drink Layering Tool - R95, Yuppiechef.com
16
17 Bodum Pavina Double Wall Small Two Piece Glass Set ‒ R220, Mantality.co.za 16 True Utility® Scarab 5-in-1 Keyring Multi-tool ‒ R120, Mantality.co.za
Mar|Apr 2014 Vol 11 www.topsatspar.co.za
49
Entertainment
Sights & sounds
music
There’s nostalgia in the form of Ole Blue Eyes’ cd as well as new material from the current Queen of contemporary music, Beyoncé. And there’s more in store on the DVD and book front too. Julia Andrade looks at them all.
cd’s
Beyoncé ‒ R149 Beyoncé wasn’t exactly quiet during the first 11 months of 2013 ‒ new songs trickled out regularly and she appeared on albums from the-Dream, Kelly Rowland, and husband Jay-Z. But the December 13 release of her fifth album was a surprise. It contains the elegant ballads “Rocket” and “Heaven” ‒ the low-slung and playfully risqué boogie of “Blow” and a new version of it as well “Bow Down” (titled “Flawless” with a guest appearance from writer Chimamanda Ngozi Adichie). Beyoncé co-wrote and co-produced the majority of the material along with the likes of Hit-Boy, Pharrell, Timbaland, Justin Timberlake, and Miguel.
Mike and the Mechanics: The Singles ‒ R139 Gathering the singles from the Mike Rutherford-led group from their initial beginning to the 2013, Singles: 1986-2013 features their well-known songs “Over My Shoulder,” “The Living Years,” and “Word of Mouth.” This is a concise collection for fans and newcomers alike. With two discs packed with some of their best songs, it’s a must-have!
Frank Sinatra: With Love ‒ R59 Sinatra worked with many talented artists such as George Gershwin, Billy May, Johnny Mercer and Nelson Riddle during his time with the Capitol and Reprise labels ‒ which has been combined in the second release from the new Sinatra Signature Collection as: Sinatra, With Love. Get this CD and you will have ‘the world on a string’ as it were. With 16 classic love songs spanning his 60-year career, including the well known ‘The way you look tonight’ featuring on this disc, what more could you ask for?
the PAPER
CORNER The Tombs: By Clive Cussler and Thomas Perry ‒ R145
big championships and comes only
an usual form of schizophrenia, Viktor reluctantly agrees to take on her therapy in a final attempt to uncover the truth.
Treasure hunters Sam and Remi
fifth, he turns on everyone around
Fargo are contacted by a scientist
him and destroys everything he has
Eat Right for Your Body Type: By Anjum Anand ‒ R170
who thinks he’s found clues to the
ever wanted. Barracuda is the huge
Anjum Anand believes the key to
location of Attila the Hun’s legendary
new sucker punch of a novel from
sustainable, healthy weight-loss does
tomb. But no sooner have the couple
Christos Tsiolkas, author of the
not lie in modern Western science or
arrived in Germany, than the
phenomenal bestseller The Slap.
diet experts but in the Indian system
scientist is kidnapped and his lab ransacked. Racheting up the tension with each new chapter, The Tombs is an exceptionally inventive thriller from the master of adventure.
Barracuda: By Christos Tsiolkas ‒R240
50
But when he melts down at his first
beautiful stranger who suffers from
Therapy: By Sebastian Fitzek ‒ R145 Twelve-year-old Josy has an inexplicable illness. She vanishes without a trace from her doctor’s office during treatment. Four years later, Josy’s father, psychiatrist
of Ayurveda ‒ the oldest and most holistic medical system on the planet. In this groundbreaking diet book, Anjum shows how to work out your body type, the foods you should eat (or avoid) and how to combine them into delicious recipes for every meal.
Daniel Kelly has one chance to escape
Viktor Larenz, has withdrawn
his working-class upbringing. His
himself to an isolated North Sea
Subliminal: By Leonard Mlodinow ‒ R185
astonishing ability in the swimming
island in order to deal with the
In Subliminal Leonard Mlodinow
pool is destined to transform his life.
tragedy. When he is paid a visit by a
reveals the hidden power of our
dvd’s
cd’s, dvd’s & books
Game of Thrones (season 3) ‒ R299 In the third season of the highly acclaimed HBO hit drama
series, the Lannisters are barely holding onto power after a savage naval onslaught from Stannis Baratheon, while
Capitol is still very much in control as President Snow prepares the 75th Annual Hunger Games (The Quarter Quell) ‒ a competition that could change Panem forever.
stirrings in the North threaten to alter the overall balance
Gravity ‒ R119
of power in Westeros. Robb Stark, King in the North, is
Dr. Ryan Stone (Sandra Bullock)
facing major calamity in his efforts to build on his victories
is a brilliant medical engineer
over the Lannisters while beyond the Wall, Mance Rayder
on her first shuttle mission,
(played by Ciarian Hinds) and his huge army of wildlings
with veteran astronaut Matt
continue their inexorable march south. Across the Narrow Sea, Daenerys Targaryen ‒ reunited with her three fast-maturing dragons, attempts to raise an army to sail with her from Essos, in hopes of eventually claiming the Iron Throne.
Kowalsky (George Clooney) in command of his last flight before retiring. But on a seemingly routine spacewalk, disaster strikes. The shuttle is destroyed, leaving Stone and Kowalsky completely alone ‒ tethered to
The Hunger Games: Catching Fire ‒ R119
Katniss Everdeen has returned home safe after winning
nothing but each other and spiralling out into the blackness, they must work together to survive; now adrift in space.
the 74th Annual Hunger Games along with fellow tribute Peeta Mellark. Winning means that they must turn around and leave their family and close friends, embarking on a “Victor’s Tour” of the districts. Along the way Katniss senses that a rebellion is simmering, but the
unconscious and how it shapes our
lives of five young people trying to live and
experience of the world. Almost everything
love in a world on fire. Individuals are
we do ‒ who we marry, who we vote for,
pushed to make terrible choices. And, as
how we handle money, even what we think
the events of this single morning unfold,
we remember about our past ‒ is largely
one woman is at the centre of it all.
driven by the mind’s subliminal process and not by our conscious awareness, as we have long believed.
*cd’s and dvd’s available at kalahari.com
being a student become all consuming.
The Dogs of Littlefield: By Suzanne Berne ‒ R240 Littlefield, Massachusetts, named one of the Ten Best Places to Live in America, is proud
Gabriel’s Redemption: By Sylvain Reynard ‒R145
of its fine schools, its girls’ soccer teams, its leafy streets and quaint village centre. But,
Professor Gabriel Emerson has left his
when sociologist Dr Clarice Watkins arrives
The Shadow of the Crescent Moon: By Fatima Bhutto ‒ R240
position at the University of Toronto to
in Littlefield to study the elements of ‘good
embark on a new life with his beloved
quality of life‘, someone begins poisoning
Fatima Bhutto’s stunning debut begins and
Julianne. Together, he’s confident that they
the town’s dogs. The Dogs of Littlefield is a
ends one rain-swept Friday morning in Mir
can face any challenge. But Julianne’s
wry exploration of the discontent
Ali, a small town in Pakistan’s Tribal Areas
graduate program threatens Gabriel’s plans
concealed behind manicured lawns and
close to the Afghan border. It chronicles the
for their life together as the pressures of
picket fences of darkest suburbia.
DISCLAIMER Please note that prices of all books, cds and dvds are recommended retail prices and are correct at the time of going to press. They are, however, subject to change at the discretion of suppliers, without any prior notice. All books featured here are distributed by Penguin Books SA. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 51
Recipe book
Simple yet tasty
Available GO TO ‘IN THE BASKET’ at TOPS at SPAR and ON PG71 FOR YOUR SPAR stores FULL GROCERY LIST
Call the TOPS HOTLINE 0860 313 141
The South African food blogging scene would have been poorer had Cape Town food enthusiast Nina Timm decided to stick with her chosen profession as a speech therapist. Instead, legions of fellow foodies can now page through her recipe book, Easy Cooking from Nina’s Kitchen, published by Struik Lifestyle. t all started at her mother’s knee. Nina Timm acknowledges that her greatest formative food
influences were her mother and
grandmother, both excellent home cooks who knew that life’s problems could be solved with a favourite meal prepared
with an abundance of love. Following in their footsteps seemed a natural
progression, in spite of her slight career detour via speech correction!
Her emphasis has always been on the
enthusiasm and enjoyment of preparing food for others to sample – the social side of food. It was her husband who nudged
Timm to share her wealth of knowledge with a broader audience, especially since
got the hang of things. Not only that, but she was soon being nominated for higher honours and in 2012 was named Blogger of the Year by Eat In magazine.
Afrikaans radio listeners will also recognise
her two children were confidently
her name from Thursday mornings on RSG
made it easy and she established a
news with an eager audience.
toddling into the world. The internet website – www.my-easy-cooking.com.
“For a computer novice like me, it was
quite a challenge,” she acknowledged, but like baking, through trial and error she
when she happily shares recipes and foodie Anyone who likes fuss-free,
unpretentious and straightforward
delicious food should consider adding this to their recipe book library.
ARTICHOKE, POTATO & CHEESE TART
“Very rich and very tasty”, says Nina. “The cheesy crust goes perfectly with the robust artichoke and potato filling. Really a very filling meal!”
INGREDIENTS:
non-stick cooking spray. Place all the
For the crust:
ingredients in a food processor and pulse
250ml cake flour
until a dough starts to form. Refrigerate the
250ml grated strong mature Cheddar
dough for about 20 minutes. On a lightly
cheese
floured surface, roll out the dough, then
125ml soft butter
press it over the base and sides of the tart
5ml mild mustard powder
dish. Set aside until needed.
For the filling: 30ml cooking oil 2 large onions, peeled and finely chopped 2 large potatoes, peeled and cubed 2.5ml smoked paprika 6 jumbo or extra-large eggs a pinch of salt and pepper 1 x 250g tub plain cream cheese 125ml cream or milk 250g strong Cheddar cheese, grated 180g marinated or roasted and quartered artichokes
52 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
For the filling: Preheat the oven to 180̊C. Heat the oil in a pan and sauté the onions and potatoes with the paprika until soft and lightly browned. Allow to cool slightly. Combine the eggs, salt, pepper, cream cheese, cream or milk and Cheddar cheese and carefully pour into the crust. Evenly spoon the onions and potatoes over the egg mixture and arrange the artichokes on top. Bake for 30‒40 minutes or until the filling feels firm to the touch. Allow to cool slightly on a wire rack. Serve for lunch topped with
METHOD:
shavings of Parmesan cheese alongside a
For the crust: Spray a 25cm tart dish with
fresh rocket salad. Makes 1 medium-sized tart
Giveaway
JACOB’S LADDER BEEF
METHOD:
“This is my brother’s favourite dish when he
Remove and discard most of the fat from
cornflour. Serve the brisket with the gravy
visits my parents, so we all know that we
the brisket. Season the brisket with salt and
and vegetables of your choice, such as
will be eating this beef at some stage
pepper and place in a stainless-steel oven
whole or mashed potatoes, green beans
during the long December holidays.”
dish. Mix the remaining ingredients and
and carrots. Enough for 10-12 people. The
pour over the brisket. Cover the dish with
leftover meat can be used in sandwiches or
INGREDIENTS:
foil or a lid and marinate in the fridge for a
even frittatas.
2kg deboned brisket or 2.5kg brisket
few hours or overnight. Preheat the oven to
on the bone
180̊C. Roast the meat for about 2 hours,
Salt and coarsely ground black pepper
remove the foil or lid as soon as the meat is
1 litre 100% peach juice
tender, and roast uncovered for a
100ml soy sauce
further 10‒15 minutes. Remove
2 onions, peeled and finely chopped
the meat from the dish and allow
250ml good-quality mild chutney
it to rest for at least 10 minutes
A few sprigs of fresh thyme, chopped
before carving into thin slices. If the leftover juices are very watery, boil to reduce or thicken with a little
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 53
Giveaway
enter now!
To qualify, send in a postcard or e-mail clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the random draw. Entry deadline is Friday, 11th April 2014. The address to send it to is cheers@cheersmag.co.za or Cheers P.O. Box 259, Rondebosch, 7701.
EMERGENCY CHOCOLATE AND PEAR DESSERT
“We all have those days in our kitchens and in our lives when we need to take a short cut to get through to the other side!” says Nina. “The ideal is to prepare your meals with care, taking your time, but sometimes there’s no other way than just to look in the food cupboard for inspiration. This dessert is as old as the hills, and was originally made with peaches. I prefer pears, because they are softer and there’s no need to struggle with peaches that try to escape from the dish when you cut them.”
INGREDIENTS: 1 x 410g canned pears (drained) 6 Romany Cream Original Chocolate biscuits 60ml port or sherry 2 egg whites 100ml castor sugar
in an ovenproof dish with the hollows facing upwards. (I always cut a very thin slice off the bottom to create a level base so that they don’t slide around in the dish.) Place a Romany Cream into each hollow and pour a little port or sherry over each biscuit. Bake in the oven for about 10
win
Stand a chance of receiving one of two copies of ‘Easy Cooking’, published by Struik Lifestyle SEE T&C’S ON PG 2
minutes or until the biscuits are soft. Meanwhile, beat the egg whites until soft peaks form, then beat in the castor sugar a tablespoonful at a time. Remove the pears from the oven and drop a dollop of meringue on top of each biscuit. Return to the oven and bake for 5 minutes or until the meringue is golden. Serve with a scoop of vanilla ice cream. Enough for 6 people. Variations: The pears can be replaced with canned peaches. You could also fold 125 ml desiccated coconut into the meringue after it has been beaten. The dessert can be made ahead of time up to the meringue stage. Make
Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.
the meringue as soon as your guests are ready
METHOD:
for dessert and bake until the meringue is
Preheat the oven to 180̊C. Place the pears
golden ‒ baking time is literally just 5 minutes. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 55
TOPS Nosh
fiesta time
Silwood Kitchen
Paella might seem to travellers to be the quintessential Spanish dish ‒ but to a Spaniard, it’s essentially a regional dish from Valencia. Julia Andrade snapped the pics.
he modern origins of this dish can be traced back to the mid-19th century, to the eastern coast of Spain ‒ or Lake Albufera near Valencia. In recent years this city has become famous for hosting the America’s cup sailing competition as well as the Formula 1 Grand Prix. And the term Paella comes from the large, circular shallow pan that this mixed rice dish is cooked in, traditionally made by men over an open fire fuelled by pine branches and cones during fiestas. There are essentially three types of paella ‒ Valencian, seafood and mixed. The true Valencian paella is made of white rice, green vegetables and then various meats which include chicken, duck, rabbit and even snails, along with green beans and seasoning. As the name suggests, seafood paella substitutes seafood such as fish, prawns, mussels and calamari for the meat ‒ and also loses the green veggies. Mixed paella is the dish which doesn’t conform to the previous two descriptions ‒ it can contain prawns as well as chicken and chorizo sausage, for example. All of this food heaven was made possible hundreds of years ago when the old Roman irrigation systems were improved by Moorish farmers ‒ which led to bountiful rice harvests. As a result the folks living in the greater Valencia area began eating more rice, often whipping up casseroles of fish, spices and rice for religious festivals and large family get togethers. This recipe provided by Silwood kitchen serves four.
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 57
paella
TOPS Nosh
step by step
METHOD:
step 1:
If using fresh mussels, remove the beards, scrub and rinse well then ‒ while still wet ‒ place into a saucepan. They should fit snugly in a single layer. Cover and heat on a medium heat for approximately 5 minutes or until the mussels have opened. Discard any that don’t open. If using frozen mussels in their half shell, they’re already cooked so skip this step.
step 2:
Make a sofrito (Spanish flavour base) by sautéing the onions in oil until soft. Add the garlic, tomatoes and paprika and cook over a medium heat until well reduced. Season with salt, pepper and a touch of sugar.
step 3:
Add the chorizo and cook for 2-3 minutes.
step 4:
Then add the rice and red peppers, stir for approximately 1-2 minutes, until the rice is translucent.
INGREDIENTS:
1 chicken breast, cut into bite-sized pieces
step 5:
Add the stock and saffron and bring
1 onion, chopped
100g calamari‒ sliced
30ml oil
100g fish ‒ cut into finger-like strips
2 cloves garlic, crushed
8 prawns ‒peeled and deveined
1 tin chopped Italian tomatoes
1 lemon, cut into wedges
5ml smoked paprika
125ml frozen peas
Salt and freshly ground black pepper
8-10 mussels
sugar
1 orange, segmented
80g chorizo sausage, sliced
8 calamata olives, de-pipped
Season the fish, prawns and calamari with
1 red pepper, cut into diamonds
20ml parsley, chopped
salt, pepper and lemon juice; add to the
a pinch of saffron, soaked in 5ml water
SPECIALISED EQUIPMENT:
750ml light chicken or fish stock
26cm paella pan or
salt and black pepper
casserole dish.
Mar|Apr 2014 Vol 11
step 6:
Season the chicken pieces and add to the rice, simmer for 10 minutes.
step 7:
pan, pushing the pieces into the rice.
1 cup rice
58 www.topsatspar.co.za
to the simmer.
Allow to simmer for another 10 minutes.
continued on pg60
step 4
step 7
Silwood Kitchen
step 5
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 59
TOPS Nosh
step 8
Available GO TO ‘IN THE BASKET’ at TOPS at SPAR and ON PG71 FOR YOUR SPAR stores FULL GROCERY LIST Call the TOPS HOTLINE 0860 313 141
continued from pg58 step 8:
Lastly, add the peas and mussels, cover and allow to heat through on a low heat for 5 minutes. The liquid should have almost evaporated by this stage and the rice should be cooked through.
step 9:
Arrange the orange segments and olives on top, remove from the heat, cover and allow to stand for 5 minutes.
dean
Serve in the pan, garnished with chopped parsley.
60 www.topsatspar.co.za
These delicious recipes were prepared and cooked by chef Dean Jones, a second year student at the Silwood Kitchen in Cape Town. www.silwood.co.za
Mar|Apr 2014 Vol 11
enjoy
Blogspot
Trending topics
anél
For too long we have all looked on the darker side of things. Now is the time to tap into a more modern and lighter style of doing things. Here are a few suggestions by celebrated food blogger Anél Potgieter. on Appetit magazine listed the “Blondie” as one of the food
trends last year and I can only
concur. This is decadence with
a capital D. For too long chocolate
brownies ruled the dessert roost – in all shapes and sizes … yet I dare to
re-introduce the Cinderella cousin … the Blondie!
For dessert snobs, blondies have always
been a pale imitation of their darker
inspiration. But now the fairer-hued bar is coming into its own. In New York,
Stellina sells a Dirty Blondie with peanut butter and toffee. And in San Francisco, Black Jet Baking Co. adds brown butter
and Maldon sea salt to set a new standard
for what the classic un-brownie should be. These are simply so sexy, sassy and
delicious. I added all my favourite stuff … like white chocolate (you can give me
white chocolate anyday and anytime – just LOVE it) along with pistachio nuts. And because I was in an Easter mood, I added
The blondie Prep time:15 mins Cooking time: 35 mins Total time: 50 mins Serves: 6
INGREDIENTS 2 eggs
some marshmallow Easter eggs. This is my
175g demarera sugar (or Muscovado sugar)
moment. Try it!
100g butter ‒ melted
most adorable sweetie thing at the
1tsp vanilla essence 100g flour ½tsp baking powder 50g pistachio nuts 100g white chocolate ‒ cut into very small pieces
As addictions go, zoo biscuits are not the worst in the world. Food blogger Anél Potgieter admits they gave her life meaning and purpose.
BLOG: lifeisazoobiscuit.com TWITTER: @anelp 62 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
3-4 marshmallow easter eggs, cut into small blocks Sprinkle of Maldon salt Garnish: Raspberries Crème Fraiche
METHOD: Preheat the oven to 180̊C. Beat the eggs till foamy. Add the sugar bit by bit. Beat for about 2-3 minutes. Add the vanilla essence and then add melted butter, a little by little while beating. Mix the flour and baking powder and add it to the egg mixture. Fold in with spoon, taking care not to overwork the mixture. Add the pistachio nuts, white chocolate and marshmallow eggs. Line a 20cm x 20cm baking tray with baking paper. Add the dough and sprinkle with a bit of Maldon salt. Bake for 35 minutes at 180̊C. Let it cool before serving with fresh raspberries and a dash of crème fraiche.
lifeisazoobiscuit I just love fresh fish. But I’m “no fuss fish” person. I’m not one for
Prep time: 15 mins
those complicated fish recipes: the simpler, the better. Just baked
Cook time: 30 mins
or grilled with some subtle flavourings of lemon and herbs or
Total time: 45 mins
even cooked whole over the coals. That’s my preference. One of my most memorable meals ever was a fishy one. I had a dreadful case of bronchitis while on a trip to Istanbul in Turkey. As I recall, I was feeling particularly sorry for myself while ambling along the Bosphorus River when I smelt this amazing aroma... A local fishing boat was moored alongside the pier and the fishermen were selling freshly grilled fish on ciabatta bread, with just a squeeze of lemon juice. A bite ... and at that moment I felt so much better and I knew someone loved me. It’s important to source your fish from someone who really
Serves: 2
INGREDIENTS 2 small whole fish
Green - Best Choice, Orange - think Twice, Red - DON’T BUY www.wwfsassi.org.za
2 cloves garlic, sliced Olive oil for drizzling over the
1 bunch of spring onions
fish and at the bottom of the
Olive oil
baking tin
250g cherry tomatoes
¼tsp dried origanum
100g calamata olives
1 lemon, sliced
White pepper for seasoning
Juice of one lemon
Salt for seasoning
Baked Mediterranean fish knows their stuff ‒ and for me, that’s Julie Carter of Ocean Jewels in Cape Town (http://www.oceanjewels.co.za/ 083 582 0829). Check out her website and subscribe to her mailer. She has a
METHOD: Preheat oven to 200̊C. Pat fish dry with kitchen towel. Make small incisions into fish, placing the sliced garlic in the slits and fill the fish
genuine passion for fish and is determined to sell only the
belly with olives, spring onions and sliced lemon. Drizzle with olive
freshest fish possible.
oil and season with origanum, salt and pepper. Add the rest of the
I visited her stall at the Neighbourgoods Market at the Old
ingredients to the pan, drizzle with olive oil and sprinkle with salt.
Biscuit Mill this past Saturday and she recommended I sample
Bake in the over for 20 minutes with foil on. Turn the oven onto grill,
two little Pangas (Pterogymnus Laniarius its Latin name ‒ orange
remove the foil and squeeze the lemon juice over before grilling for
on the sustainable fish list). I decided to combine these Pangas
5-10 minutes. Serve with a fresh salad and bread. Enjoy!
with genuine Mediterranean flavours of olives, origanum, tomatoes and lemon. It’s a dish that reminds me of Turkey ‒ and all the wondrous colours, sights, sounds and smell of the Mediterranean. It makes me feel loved and happy. Call the TOPS HOTLINE 0860 313 141
Available GO TO ‘IN THE BASKET’ at TOPS at SPARPG71 and ON FOR YOUR SPAR stores FULL GROCERY LIST
Mar|Apr 2014 Vol 11
www.topsatspar.co.za 63
Tuis Nywerheid
Voorbereiding is die sleutel tot enige sukses ‒ van ’n rugby wedstryd tot ’n werks geleentheid of ’n troue. Mens moet fiks wees, weet hoe om aan te trek en seker wees die hart is reg vir die man of vrou. En die selfde giet vir ’n braai.
Vat vvlam lam
64 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Emile Joubert WATTLE EN ROOIKRANS indringerboomspesies van Australië, so
wil ek graag net ’n beroep
om jou groengewete leed aan te doen. Dis
braaihout aangepak word,
mens kan soveel brand as wat jy wil sonder
doen op diegene wat na die
ook die hout wat gewoonlik by die garage
land se Grondwet kyk. Kan die doodstraf
gekoop word, en wattle en rooikrans is die
wat nat of klam braaihout aan
die werk, maar jy weet daar’s iets beter om
tog maar nie heringestel word vir mense
houtweergawe van die Kia-motor: dit doen
niksvermoedende braaiers verkoop nie?
die draai.
Blitz staan en rook en siss en sug voordat
mooi gevormde kool wat goeie hitte afgee,
gevoel wat niemand verdien nie. Sak en
groot hoop kole as jy drie sarsies braai het,
Die gesig van ’n hoop hout wat bo ’n pak dit vrek, laat mens met ’n wanhopige as, letterlik.
Droë hout, ’n behulpsame vrou in die
kombuis, sonskyn en ’n glasie koue
Die houtsoorte brand vinnig uit en laat ’n maar verbasend vinnig afkoel. Maak dus ’n sê nou maar eers wors, dan tjops gevolg
MARCO SCHMIDT|WIKIPEDIA.ORG
Altwee houtsoorte is voortspruitend in
oor die onderwerp van
Above: Dichrostachys cinerea Sicklewood (sekelboom) in flower. Below: Wingerdstompies.
deur braaibroodjies.
Chardonnay is die fondamente van ’n
KAMEELDORING EN SEKELBOOM
als in die lewe gaan en soos my buurvrou
hard, aangesien die bome in droeërlandsdele
suksesvolle braai, maar soos dit maar met
Nou praat ons. Hierdie hout is dig gevorm en
altyd sê, is hout nie sommer net hout nie.
in die Noorde en Namibië groei. Die gevolg is
houtvoorstelle mag nie dieselfde wees as
ná ’n halfuur in hopies as verander nie. Dis
byvoorbeeld, kan mens seker ’n koekhou
wees versigtig dat jy nie jou reputasie as
rugbypale,terwyl piesangboom ’n
warm hout te verbrand nie.
mag verseker...
HARDEKOOL
Kaaps, maar hier is meer styl as substansie.
Hy is skaars, maar ons Kapenaars ruil ’n
Wingerdstompe is nogal poreus, so jy gaan
goeie boks wyn vir ’n streepsak of drie
nie die wêreld aan die brand braai nie tensy
hardekool. Dis ’n bielie van die Bosveld-
jy ’n hoop kole so groot soos Leeukop
hout en presies wat die naam sê: deksels
maak, maar dan loop staan en verander als
hard en vrek warm. Drie middelmoot
weer in as.
Ek skryf uit ’n Kaapse oogpunt, so my
’n baie warm vuur en lekker ferm kole wat nie
vir ander landsdele nie. In Pretoria,
perfekte kole vir rooivleis ‒ veral steak ‒ maar
van ’n vuur maak met gebreekte
braaier beskadig deur hoender of vis op die
kookwater stel kole in KwaZulu-Natal
emile
stompies is genoeg om ’n trekos mee te
Acacia, cross section, commonly known as Wattle.
braai en die volgende oggend krap jy net
braai immers sy snoek vir agt minute “want
die as van die kool af dan maak jy koffie
dis hoeveel braaihitte jy uit ’n hoop
soos ’n Italianse barrista. As jy vir die eerste
wingerdstompe kry”. En ja, jy braai lekker
keer met hardekool braai, wees versigtig en
vis, sosaties en dun tjops, maar kwalifiseer
beplan wanneer jy wát gaan braai.
nie as ’n ernstige braaikool nie. Máár, soos dit met die braaikultuur gaan,
Writer and PR guy Emile Joubert was a finalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.
Johann Krige van Kanonkop se wynplaas
WINGERDSTOMPIES
is niks voorskriftelik nie. Braai wat jy wil net
Die oulike kronkel-vorm van die
waarop jy gemaklik voel. Ons is mos
wingerdstompie is tog so oulik en tog so
Braaibroeders. En nie nat agter die ore nie. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 65
Responsibility
66 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
sustainable seafood
saving our seas Mar|Apr 2014 Vol 11
www.topsatspar.co.za 67
Think Twic e
- Ha ke
Responsibility
There’s lots more fish in the sea’ ‒ or so the expression goes ‒ but are there really? Fiona McDonald looks at the South African Sustainable Seafood Initiative ‒ Sassi for short.
having a massively detrimental effect and
once the most bountiful fishing grounds
it’s what has happened to fish stocks the
Vikings sailed and fished there in the first
potentially harming an entire ecosystem, world over.
Wars have been fought over fish –
Sweden and Britain had numerous
steenbras, galjoen or
even 74’s – when was the last time you saw
in the shoals of cod. But it was the advent of
Kingdom – with tasty, flaky cod
invariably the fish that was battered and Atlantic have collapsed in dramatic
fashion and for the past 30 years there’s been both a ban and a concerted effort
to allow the fish to breed and replenish. American author Mark Kurlansky
that is that all of these fish are on the
World, 1997. It’s a fascinating read and
Initiative (Sassi) watchlist, meaning that these fish are in danger.
Sassi uses a traffic light system which is
easy for people to relate to: fish on the
green list are OK, on the orange list are
those that are potentially in danger and on the red list… well, there’s no way you
should ever be offered those in a restaurant because they are severely threatened.
Increasingly, local retailers and restaurants are buying into the sustainable seafood
initiative and only sourcing green list fish. It’s an indictment of us as the human
race that our scientists know more about the surface of the moon than they do about the ocean floor. Elephant and
Kurlansky’s book details how the strides
be the national dish in the United
1970s, over cod. Fish and chips used to
devoted an entire book to cod: Cod: A
South African Sustainable Seafood
stretching back as far as the 16th century. that man made in developing sailing vessels
those in a restaurant or fish shop? It’s been years, right? And the reason for
century – and there’s certainly records
clashes, some as recently as the mid-
deep fried. But cod stocks in the North usselcracker, white
going. There’s historical evidence that
Biography of the Fish That Changed the details how the Grand Banks off the
north-eastern coastline of America were
Increasingly, local retailers and restaurants are buying into the sustainable seafood initiative and only sourcing green list fish. Best Choice Herring
and catching methods hardly made a dent modern industrial methods – trawling,
sonar to locate schools and factory ships –
which saw catches hit 300 000 tons annually by the 1960s. In 1968 records reflect that a
staggering 800 000 tons of cod were caught in one year – but then things started to tail off dramatically. At that point just about
every fish-loving nation in the world was sending vessels to plunder the waters –
Spain, Portugal, America, Canada, Korea, Japan and China.
The cod stocks were deemed to have
collapsed in the 1990s, with stocks
estimated to be just one percent of what they were in 1977.
It’s all too easy to say that we’re not
affected, that cod is not a fish that we ever see in South Africa. But did you know
that even in our waters, our most valuable fish resource – the hake – is under threat?
Hake, Kingklip and even cob/kabeljou are on the orange list nowadays. There are
many in conservation circles who believe
that the abalone or perlemoen is virtually a lost cause due to poaching and that the
authorities, try as hard as they might, are of little use.
Growing up in KwaZulu-Natal, bag
rhino poaching is on the increase with
limits on shad – also known as elf in the
the alleged benefits of their horns. It’s
That was because stocks of this formerly
hundreds of rhino being slaughtered for a cause which has mobilised many campaigns in South Africa and
abroad. But if there’s one example of over utilising a single resource and 68 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Cape – were five fish per angler per day.
plentiful fish were under threat – even 30 years ago! And yet the irony is that
dieticians and nutritionists the world over are emphasising that fish should form a
sustainable seafood greater part of a healthy diet – because all those Omegas and essential fatty acids that fish contain are good for us!
Sassi, which falls under the umbrella of
the World Wildlife Fund (WWF) – an organisation which takes the lead in
conservation of wildlife and endangered species, was formed in 2004. Sassi’s
Don’t buy - Shark Think Twice Abalone
website states it best: “ The ocean provides
their maximum”, Sassi reports.
Formed in late 2004, Sassi aims to be an
easy way for everyone in the chain – from
those whose livelihoods depend on fish, to
restaurateurs and consumers, to understand
that every effort needs to be made to try and halt any further depletion of fish stocks.
SASSI has three primary objectives: to
us with tremendous and often unseen
promote voluntary compliance of the law
acts as a vast highway for commerce, it
consumer demand away from over-
economic, social and cultural benefits; it provides a place for recreation and,
importantly, it supplies food or income
for 2.6 billion people worldwide. Today, however, the ancient tradition of fishing
through education and awareness; to shift exploited species to more sustainable options and also to create awareness around marine conservation issues.
Everyone should take responsibility
has in many cases left in its wake
for being aware of what the status of a
ecosystem whose balance has been
ask your waiter not only what the
dangerously depleted fish stocks and an
Best Choice Anchovy
are either “over exploited or exploited to
sufficiently tipped to jeopardize the
existence of a number of key species.” The United Nations’ Food and
Agricultural Organisation report of 2010
reported that 85% of the world’s fish stocks
fish is. Next time you’re in a restaurant, linefish of the day is – but whether it’s on the green, orange or red list.
Alternatively, use your phone to access the sassi website (www.wwfsassi.co.za) and check for yourself.
Text the name of the fish to the number 079-499-8795 to get an immediate response telling you whether to tuck in, think twice or avoid completely. For more information about SASSI, you can visit the SASSI website at www.wwfsassi.org.za. Or email SASSI at sassi@wwf.org.za. Mar|Apr 2014 Vol 11
www.topsatspar.co.za 69
what to look out for next issue One tequila, two tequila, three tequila ‒ more! The spirit of Mexico Putting cork in it ‒ From the space shuttle to the latest in paint technology How do you like them apples? ‒ Cider grows in popularity brought to you by
www.topsatspar.co.za
Congratulations to last issue’s winners LAMPEDUSA BOOK WINNERS:
1. Vera Grimm (Olivedale, JHB) 2. Magdalene Abrahams (Kuilsriver, Cape Town)
enjoy your spoils! 70 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
Call the TOPS HOTLINE 0860 313 141
Grocery list TOPS at SPAR
Available at TOPS at SPAR and SPAR stores
Your complete list of ingredients for all the recipes in this issue.
Groceries
Available from TOPS at SPAR Liquor 60ml port or sherry
Available from SPAR Dried Spices/Herbs/Stock salt and black pepper 2.5ml dried origanum
1 x 410g canned pears
12-18 prawns
1l 100% peach juice
2 chicken breasts
100ml soy sauce
2kg deboned brisket or
250ml good-quality mild chutney
2.5kg brisket on the bone
5ml vanilla essence
100g chorizo sausage
Baking/Dry goods
7.5ml smoked paprika
1 box of Romany Cream Original
a pinch of saffron
Chocolate biscuits
5ml mild mustard powder
100g white chocolate
5 cups light chicken or fish stock
Fresh Fruit/Veg/Herbs/Spices bunch of thyme 30 ml parsley
3-4 marshmallow easter eggs, 100ml castor sugar 175g demarera sugar
Frozen goods 1 cup frozen peas
For garnishing Raspberries Crème Fraiche
(or Muscovado sugar) 300g flour 2.5ml baking powder
1 bunch of spring onions
2 cups rice
4 cloves garlic
50g pistachio nuts
1 large red pepper 1 orange
Dairy
3 lemons
200g butter
250g cherry tomatoes
125ml cream or milk
5 onions
10 jumbo or extra-large eggs
2 large potatoes
375g grated strong mature
Cans/Jars/Bottles/Cartons Olive oil
Cheddar cheese 1 x 250g tub plain cream cheese
Meat/Fish/Poultry
75ml oil
2 small whole fish (Green SASSI listed)
200g calamata olives
200g fish (Green SASSI listed)
180g marinated or roasted artichoke
12 mussels in the half shell
1 tin chopped Italian tomatoes
200g calamari
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 2014 Vol 11
www.topsatspar.co.za 71
Loopdop Gerrit Rautenbach
En toe ontdek ek Umdloti... gerrit
Mens vergeet nie maklik die eerste keer wat jou hart ’n bietjie vinniger geklop het nie. Gooi warm see water en son by en dis ’n perfekte resep! at die jaartal was maak nie saak
waens wat so in ’n laer getrek gestaan het.
nie, maar in daardie jaar was ek
Ek dink Coert Steynberg het hulle nog
in
nou
gegiet. Ons het gekyk en gehoor en
hedendaagse graad vyf. En daar was ’n
herbeleef hoe die daad gebeur het, maar
geskiedenistoer vanaf my eie persoonlike
ons nou nie laat intimideer deur feite nie.
Laerskool
Ons was net in standerd drie, eintlik.
standerd
Louw
drie.
Geldenhuys
Dis
na
die
bloeddorstige Zoeloeland.
Warm seewater is maar net een van Umdloti se aantrekkings.
Wat daar gebeur het onthou ek min van,
Die volgende oggend het ons almal by
Nee wag, ek moet verduidelik. Zoeloeland
maar ek onthou toe ons terug by die toerbus
Umdloti se getypoel gaan swem. Soos die
was toe lankal nie meer bloeddorstig nie,
kom, het Wilma wat in my klas was en op die
towenaars dit wou hê het Wilma voor my
maar dit was ’n geskiedenistoer wat ons sou
bank voor my in die bus gesit het, net voor
uitgehardloop. So omkyk-omkyk het sy die
gaan wys het waar Andries Pretorius en Piet
my die trappe bestyg. Op daai oomblik woer
wal misgetrap om plonsend in die poel te
Retief en al daai snare baklei het. Sodat ons
een van die outjies van voor af by die bus uit,
beland. Sy het skuimend uit die water
die handboeke beter kon verstaan, sien...
stamp haar wild en sy land reg in my arms
opgekom en haar oë het myne gevang.
Ek weet self nou nie hoe geïnteresseerd
wat ‒ van hoe en waar weet ek nie ‒ reg
Duidelike angs sinjaal dat sy nie kan swem
ek en my beste pel Herman was oor die
gestaan het om haar te vang. Daai sawwe
nie. Ek duik in. Hand om die sawwe lyfie
slagvelde wat moes gedoen word nie, maar
lyfie het my ’n bietjie laat vergeet van
swem ek haar uit.
vir ons was dit een grote avontuur weg van
bloeddorstige riviere en so. Ek het haar hand
Ons sit op die wal met ons voete in die
die huis. Ek en hy het nie veel geweet van
styf gevat. Sy het my so aangekyk en haar
water. Sy vee die seewater uit haar gesig en
Bloedrivier nie, maar ons was bloedbroers.
hand weggeruk.
die trane uit haar oë. Sy laat sak haar hande
“Jy! Jy kan nie my hand vashou nie.”
en dan kruip die een naaste aan my in my
agterbank in die bus gekry. Saam met Pierre
Na ’n draai by Dingaan se Umgungundlovu
rigting.
en James het ons ingeburger vir die
waar die towenaars moes sterf is ons verder
“Jy... Jy mag my hand vashou.”
avontuur van ’n leeftyd. Voor ons het ’n paar
tot by die see. Tot by die skoolkampterrein
Umdloti is vandag nog een van my beste
girls gesit, maar aan hulle het ons ons g’n
by Umdloti. Vir die res van die reis het Herrie
flenter gesteur nie. Ons was die manne en
en trawante se grappies op my dowe ore
die manne was wat getel het.
geval. Want daar was ’n ander towenaar in
Ek en Herrie was betyds en het die
Iewers langs die pad het ons Bloedrivier gaan bekyk. Daar was sulke nagemaakte
my kraal. Ek kon nie verstaan hoe Wilma skielik so mooi geword het nie...
plekke. Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooi Loop and Wegbreek magazines.
72 www.topsatspar.co.za
Mar|Apr 2014 Vol 11
shanta
Umdloti TOPS at SPAR
Shanta Naicker is your Manager at the Umdloti TOPS at SPAR Address: Shop 1, Main Road, Umdloti , KwaZulu-Natal Tel: (031) 568 1088 Fax: (031) 568 1402 Email: umdloti2@retail.spar.co.za Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed. SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.