AT LAST, A FINE WINE SO ENVIRONMENTALLY FRIENDLY THAT IT’S ACTUALLY DOWN TO EARTH Sustainably produced wines not just deliciously unpretentious, but grown with nature in mind to promote sustainable farming practices and conservation of the Cape winelands. As part of our environmental commitment Nedbank supports many sustainable agriculture initiatives in South Africa, especially the production of wines. The annual Nedbank Green Wine Awards celebrates wine farms and wine makers who produce some of South Africa’s most delicious sustainable wines while still conserving part of their land and minimising their agricultural footprint. You too can support this initiative, by buying sustainably produced wines that proudly display the WWF Conservation Champions badge on them.
Nedbank Green Wine Awards. For every kind of friendly. nedbank.co.za
Nedbank Ltd Reg No 1951/000009/06. Authorised financial services and registered credit provider.
CONTENT
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12 34 The delicious festival Delicious Festival of Food, Music and Talent Development.
DELICIOUS FESTIVAL PAST BIG PERFOMERS See which of your favourite artist has been part of the delicious festival
16 38 the history of delicious festival DStv Delicious Festival is a fresh and innovative festival property.
VIP HOSPITALITY AT DELICIOUS Delicious Festival has been offering the best in entertainment past 3 years.
18 42 INTRODUCING THE CHEF Reuben Riffel, J’something, Sarah Graham, Callie-Anne
GET YOUR BRAND INVOLVED Opportunity to activate and position your brand Delicious Festival
PRODUCTION TEAM PUBLISHER Izani Media PUBLISHING EDITOR Lebo Gunguluza CREATIVE DIRECTOR Gomotsegang Mogale EDITORIAL DIRECTOR Lebo Mothibi LAYOUT AND GRAPHICS 5th Republic Media Group ADVERTISING Maleshane Makhale
The Delicious Festival 2016 Magazine is published by Izani Media on behalf of the The Delicious Festival Copyright: Izani Media 2016. No portion of this publication may be reproduced without prior written consent from Izani Media or the authors. The publishers are not responsible for any unsolicited material. The opinions expressed are not necessarily those of Izani Media or the editor.
4 DELICIOUS FESTIVAL | 2016
DISTRIBUTION InTouch Africa Nkululeko Musi DELICIOUS MAGAZINE DIRECTOR Onicka van der Sandt
T
he Delicious Festival has taken over Gauteng, especially the Kyalami Grand Prix Circuit, featuring
some of the best chefs in South Africa and the world. With over 20 000 attendees a day, who love food and music, this magazine is the only way for them to remember the experience, and guide them through weekend life of delicious. My team has gone all out to prepare this great guiding magazine for the DStv Delicious International Food & Music Festival, which unpacks key activities of the festival weekend, great insight into the international performing artists, as well as local and international chefs. We have also provided you with sneak preview of the spots owned by festival partners, so you can understand their continued association and partnership with the DStv Delicious International Food & Music Festival. Izani Media would like to thank the Delicious team for affording a young team of talented black creatives to produce
this great publication and we hope this will be so for a number of years to come. Their trust in Izani is the trust in the capability of a highly talented team under my mentorship and I am grateful for this opportunity that has allowed them to showcase their skills. This is the first issue of the DStv Delicious International Food & Music Festival and hopefully it will go from strength to strength in the coming years as a great read and guide to the festival. This year we focus on the background of the festival and how it was founded to become one of the key events in the South African Calendar. Our cover story is based on this theme, and looks into all the exciting participants from the Chefs to the local and international artists who will be gracing the delicious stage. Our lead story is from the Jacksons, who take us through the journey and give us perspective on what we should expect from them when they perform in South Africa. They will be performing all the hit songs from the Jackson, including some of Michael Jackson’s great hits. They will take us back to a time when their fame was the talk of the world. We will also provide insight from some of the international legendary musicians who will take on to the stage such as Macy Gray and Arrested Development. In this issue we also had the opportunity to look at the history of the DStv Delicious International Food & Music Festival in South Africa, and the road ahead. We also profiled the Chefs that will prepare delicious dishes throughout the weekend. The list of chefs profiled include Reuben Riffel, J’Something from Micasa, Sarah Graham and Callie Anne. Digital communication has created a new revolution in the world and we would like to encourage you to tweet, post on your various social media platforms to get this event trending the whole weekend. This issue gives a great guide as to which artists perform when and where during the Delicious weekend. The Delicious Festival Team has gone out of their way to make this weekend a memorable one. I hope you enjoy all that is in this issue and wish you a delicious weekend.
Lebo Gunguluza, Publisher 2016 | DELICIOUS FESTIVAL 5
G
auteng Tourism Authority (GTA) is proud
of visitors to Gauteng and consequently grow the visitor economy.
to continue its association with the DSTV
The twin objective that we set ourselves in promoting the province’s
Delicious Festival for it serves a useful
tourism products and experiences is to encourage intraprovincial
purpose in advancing our mandate. We
travel to expose Gautengers to many attractions that their province
are encouraged that the festival is growing
has to offer.
in leaps and bounds and fast becoming
We want patrons of events such the Delicious Festival not to end
a premier event in the annual calendar of the Gauteng City
here but to go on and visit the other attractions across the length
Region. It is taking its pride of place in the galaxy of signature
and breadth of our province. The Gauteng City Region offers many
events in the city region that include the Standard Bank Joy of
unique attractions including The Cradle of Humankind Heritage
Jazz held in September and the Gauteng Sansui Summer Cup
Site, Freedom Park, Apartheid Museum, Constitution Hill and the
coming in November.
Dinokeng Game Reserve. But over and above the heritage, history
It through events of this nature that we are able to execute
and nature, we are a lifestyle destination and events are an ideal way
the responsibility of increasing visitation to the Gauteng City
to showcase this element. Though the Delicious Festival focuses on
Region that we have been charged with. GTA recognises the
culinary delights, it offers an opportunity for us to showcase what
role that events play among tourism products and experiences
we have dubbed the #GPLifestyle in its totality. #GPLifestyle is an
that attract visitors to our province. They anchor the lifestyle
eclectic mix of fashion, music, nightlife, adventure and gastronomy
orientation of our promotional drive to attract growing numbers
experiences that define the Gauteng City Region. We are confident that the experience of the festival will be pleasant and turn patrons into brand ambassadors not only of this annual event, but of Gauteng and all that is has to offer. Events such as the Delicious Festival, whose 2016 edition is taking place at the recently refurbished Kyalami Grand Prix Circuit, allow us a platform to showcase the world-class infrastructure that we have in the Gauteng City Region. In addition to the expansive multifunctional venue, is main destination from motorsport enthusiasts from all over the world. It one of the attractions that we pride ourselves with. We delighted to welcome you to the DSTV Delicious Festival and we look forward to welcoming you again in the coming years.
Siphiwe Ngwenya Gauteng Tourism Authority (GTA) 6 DELICIOUS FESTIVAL | 2016
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perfect for the independent traveller, the or yourself. Go where you like and the on to more than 400 attractions, venues
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ABOUT THE DELICIOUS FESTIVAL Delicious Festival of Food, Music and Talent Development By HEATHER DUGMORE
8 DELICIOUS FESTIVAL | 2016
T
he DStv Delicious International Food & Music Festival first took the entertainment and culinary world by storm on it’s debut in Johannesburg in October 2013. Headlining the music was Jamiroquai supported by a host of top South African artists. UK celebrity chefs Aldo Zilli, Ed Baines and John Burton Race showcased their signature dishes at their own popup restaurants. In May 2014 the DStv Delicious International Food & Music Festival returned to Johannesburg, with UK TV chef Rachel Khoo joining her South African counterparts Jenny Morris and Siba Mtongana. Top acts were – jazz-funk pioneers the Brand New Heavies, club favourites Soul II Soul and acid
jazz supremos Incognito. Brand New Heavies and Soul II Soul were back in South Africa in December 2014 when the festival premiered in CapeTown. They were joined on the Cape Town stage by award-winning South African acts Freshly Ground, Mi Casa and The Soil along with modern folk artist Jeremy Loops. MasterChef SA judge Pete Goffe-Wood and acclaimed chef Garth Stroebel tantalised visitors’ taste-buds. Queen of funk Chaka Khan, global dance legend Louie Vega, Drizabone and Shakatak were the headline acts in June 2015, playing to a capacity crowd of 20 000 people in Johannesburg. This event also featured Johannesburg’s biggest gourmet food market. The popular Delicious pop up restaurant was hosted by MasterChef SA Judge Pete
Goffe-Wood. Food Network celebrity chefs Reza Mahammad, Siba Mtongana and Jenny Morris hosted live food demonstrations and exciting cook offs at the Food Network Pavilion.It is South Africa’s biggest food and music extravaganza; and promises to be the not-to-be-missed event on the 2016 events calendar! The DStv Delicious International Food & Music Festival presented by Nedbank, – the music festival for food lovers and the food festival for music lovers – returns to Johannesburg on Saturday 8 October and Sunday 9 October 2016. Festival organisers are promising festival patrons mouth-watering finds in food, street-chefs and delectable trends as well as a music line-up of worldclass entertainment and local acts. 2016 | DELICIOUS FESTIVAL 9
WE’RE RAISING A GLASS TO OUR FOUNDER. Introducing Founder’s Reserve, the latest premium expression from The Glenlivet. The founder of The Glenlivet set the standard in taste and quality in 1824 with whisky of such exceptional quality that it was soon widely acknowledged to be how a malt whisky should taste. It is his vision to craft the definitive smooth Speyside single malt that has directed the purpose of The Glenlivet for almost 200 years since then. Founder’s Reserve is the latest expression in The Glenlivet’s premium range of single malt whiskies and is our tribute to that vision. Founder’s Reserve is a modern classic. The perfectly balanced fruity profile of Founder’s Reserve is unmistakably The Glenlivet: delicate aromas of citrus fruit, notably sweet orange, on the nose, and sweet notes
of zesty oranges and pears with just a hint of candy toffee apples on the palate. But it also has an intense, creamy sweetness from maturation in first fill American oak casks and an unprecedented smoothness that makes Founder’s Reserve just so accessible to non-traditional whisky drinkers. It can be enjoyed straight, on the rocks or as a great mixer in cocktails. And because our founder isn’t around to tell us what he actually thinks of it, all we can do is craft our single malt scotch whisky based on the principles he left behind, and raise a glass of it to him. It all comes back to the original.
FOUNDER’S RESERVE
24 Central, Gwen Lane, Sandton, 2196 info@taboo.co.za tel: 011 783 2200 www.taboo.co.za
Delicious Festival of Food, Music and Talent Development By HEATHER DUGMORE
12 DELICIOUS FESTIVAL | 2016
`I
was fortunate to be selected as an intern at the DSTV Delicious Festival by the Arts & Culture Trust (ACT). In the build up to the Festival I am learning a huge amount about how to organise and market an event of this size, that attracts over 40 000 people,’ says Tshidiso Setshogwe, a musician, filmmaker/producer and the co-founder of His and Hers Jams, an entertainment and events management company, based in Soweto. ‘The reason I applied for the internship is that we are planning to have a food, music and visual arts festival in Soweto in 2017 with the aim of expanding the arts, culture and music platform here.’ Setshogwe says one of the key skills he has learnt is how to optimise use of social media in the marketing of an event, as well as how to monitor the social media response.
SA’S BIGGEST CELEBRATION OF FOOD AND MUSIC ‘Now in its 4th year, the DSTv Delicious International Food and Music Festival presented by Nedbank will take place on the 8th and 9th of October at the Kyalami Grand Prix Circuit in Midrand. This is South Africa’s biggest celebration of food and music. The Festival offers creatives an
incredible platform and all those attending an incredible experience,’ says Nedbank’s Lifestyle Portfolio Sponsorship Manager, Becky Penumlungu. Nedbank is presenting the Delicious Festival and its support of arts and culture in South Africa through its funding of ACT is demonstrated before and during the Festival in several ways: Through the partnership between the Nedbank Arts Affinity, ACT and the Delicious Festival, 20 arts interns were selected from 160 applicants to participate in intensive prefestival workshops on media, marketing and PR, social media, business and sponsorships, financing and contracts, followed by a nineday internship working alongside the festival organisers, Delicious Festival Pty SA and the Massive Management, in preparation for the event. During the Delicious Festival, two dance flash mobs on both days will be choreographed through Vuyani Dance Company. A flash mob is a group of people who suddenly assemble in a public place and, in this case, put on a performance. Vuyani Dance Company is a previous beneficiary of ACT, and has since collaborated with Nedbank on various projects. The Soweto-born founder, creative director and choreographer of Vuyani Dance Company, Gregory Vuyani Maqoma,
started his formal dance training in 1990 at Moving Into Dance Mophatong, another beneficiary of the ACT/ Nedbank Arts Affinity Programme.
EXCITING PARTNERSHIPS “The depth of the relationship that ACT and the Nedbank Arts Affinity has developed within the arts network has led to many exciting partnerships and opportunities that can be leveraged through events like the Delicious Festival,” says the CEO of ACT, Pieter Jacobs. He explains the internship opportunity at the Festival helps to address the vast skills need in arts management: ‘A research project that ACT recently conducted with more than 450 arts practitioners in South Africa indicates that 70% of mid-level and senior arts managers, many at the helm of prominent arts and culture organisations, have not had any formal arts management training. It is therefore vital that more people are exposed to internships and ACT’s arts management short courses.’
YOUNG PEOPLE WORKING IN THE ARTS In selecting the 20 interns for the Delicious Festival, ACT administrator Jessica Glendinning says they looked for young people working in the arts who want to gain the media and marketing skills required in arts management and festival organisation. 2016 | DELICIOUS FESTIVAL 13
‘An intern like Tshidiso Setshogwe totally fits the bill. He and some of the other interns have either organised or are planning to organise their own festivals in their communities or the rural areas. It does not matter if the scale is much smaller than the Delicious Festival because various key elements apply across the board, such as strong organisational skills and astute marketing and media management. They are mentored and guided by the organisers of the Delicious Festival, namely Delicious Festival Pty SA and Massive Management, who have considerable experience and expertise in their team.
ARTS ADMINISTRATION MASTER CLASSES Since 2012 ACT has presented two- and threeday Master Classes in several aspects of arts administration to more than 500 artists and practitioners at no cost. The curricula cover governance, leadership, marketing, and monitoring and evaluation of arts projects. ACT developed the curricula in collaboration with senior lecturers from Wits University and industry experts developed 14 DELICIOUS FESTIVAL | 2016
these curricula with funding from the Embassy of the Kingdom of the Netherlands. ‘Most recently, ACT presented the marketing course in Limpopo, North West and the Northern Cape with a grant from the National Arts Council,’ Jacobs explains. ‘We have also recently signed an agreement with the National Lotteries Commission to present all four courses to 30 arts and culture organisations in the Eastern Cape. As of last year, the classes also include a mentorship aspect to ensure that beneficiaries receive the kind of skills transfer that result in tangible impact.’
produced Green wines.
THE DELICIOUS FESTIVAL LINEUP
At the Festival, Nedbank will have on site ATMs and credit card machines. Nedbank is also encouraging the approximately 70 traders in the food market to register for its Masterpass cashless payment service. All Nedbank clients will be communicated to about this so that they can also register for this service. We look most forward to sharing two days of Delicious with you.
The musical performances at the Delicious Festival include Macy Gray, Arrested Development, De La Soul, Mi Casa, Elements of Life, The Jacksons, Roy Ayers, Lira, Judith Sephuma and Hugh Masekela. The chefs include: Reza Mahammad, Siba Mtongana and Jenny Morris, Callie-Anne, J’Something and Sarah Graham. To complement the taste feast, Nedbank has a Green Wine Garden at the Festival where attendants can taste sustainably
GIVE TO PEOPLE IN NEED ‘There are so many inspiring people involved in the Delicious Festival,’ says Penumlungu, adding that the Nedbank Foundation is also running a Corporate Social Investment project at the Festival where we are encouraging all Festival attendants to bring a canned meal with you, which will be given to people in need.
TICKETS AND CASHLESS PAYMENT
Nelson Mandela Square, Shop 312 Legacy Corner Cnr 5th & Alice Streets, Sandton, Gauteng, South Africa Follow us on
THE HISTORY OF DELICIOUS FESTIVAL
T
he DStv Delicious International Food & Music Festival is a fresh and innovative festival property. The festival is now in its 4th year in South Africa and demonstrating incredible growth in very tough market conditions. With deliberate emphasis on partnership and not just sponsorship, the festival has worked with brands who have contributed to the continued growth and success of the festival. From its genesis in 2013, DStv Delicious Festival has prided itself on balancing the two worlds of culinary excellence, and performances from some of the best musicians around the world. It all started as a simple question: why is there a limited food offering at music festivals? Directors 16 DELICIOUS FESTIVAL | 2016
of Massive Management Lloyd Cornwall and Tom Pearson-Adams, conceptualised Delicious International Food and Music Festival in South Africa. Massive Management joined forces with VWV Productions as they began executing the festival that combines food and music. The first ever DStv Delicious International Food and Music Festival had Jamiroquai light up the stage. The event patrons were treated to a spectacular array of food that tantalised their tastebuds, and added to their musical experience. UK celebrity chefs Aldo Zilli, Ed Baines and John Burton Race showcased their signature dishes at their own popup restaurants. DStv, Castle Milk Stout, and Mitsubishi were the first sponsors to jump on board and support this festival property
- bringing to life a food festival for the music lover and a music festival for the food lover. With the first event being a roaring success, audiences were hungry to experience this magical festival once more. DStv Delicious Festival served up two entire festivals in 2014, in two different cities in South Africa. In May 2014the DStv Delicious International Food & Music Festival returned to Johannesburg, with UK TV chef Rachel Khoo joining her South African counterparts Jenny Morris and Siba Mtongana. Top acts were – jazz-funk pioneers the Brand New Heavies, club favourites Soul II Soul, and acid jazz supremos Incognito. Musical heavyweights Brand New Heavies and Soul II Soul returned to South African soil where they performed at the Cape Town edition of DStv Delicious International Food & Music Festival in December of 2014. With the province’s appreciation for all things artisanal, the crowds were spoilt with MasterChef SA judge Pete Goffe-Wood and acclaimed chef Garth Stroebel tantalising their taste-buds. Award-winning South African acts Freshly Ground, Mi Casa and The Soil along with modern folk artist Jeremy Loops addd to the overall experience at the
festival. Queen of funk Chaka Khan, global dance legend Louie Vega, Drizabone and Shakatak were the headline acts in June 2015, playing to a capacity crowd of 20 000 people in Johannesburg. This event also featured Johannesburg’s biggest gourmet food market. The popular Delicious pop up restaurant was hosted by MasterChef SA Judge Pete Goffe-Wood. Food Network celebrity chefs Reza Mahammad, Siba Mtongana and Jenny Morris hosted live food demonstrations and exciting cook offs at the Food Network Pavilion. With the continued upward trajectory of this event, one can conclude that 2016 will be nothing less than the very best. Hosted at Kyalami Grand Prix Circuit in Midrand, the event will be held over two days with the best lineup the festival has had to date. On Saturday, fans can enjoy Macy Gray, Arrested Development, De La Soul, “Little” Louie Vega with Elements of Life featuring Lisa Fischer, Josh Milan, Anané Vega, Monique Bingham, Adeva, Bucie, Kaylow, Luisito, and Quintero and local act Mi Casa. On Sunday The Jacksons will be joined by “The Godfather of Neo Soul” Roy Ayers, another performance by
Elements of Life and some local home-grown performances by Lira, Judith Sephuma and Hugh Masekela. This coupled with Celebrity Restaurants hosted by Reuben Riffel, J’Something, CallieAnne, and Sarah Graham, and gourmet food hospitality areas Let’s Call It Brunch, and DecaDance Hospitality, event patrons will enjoy excellence beyond anything they have experienced. The street food market will have over 40 food vendors, and the activations terrace will house CMS Taste Activation, Travel Channel and Food Network, BBC, and Nedbank’s Green Wine Garden. For the first time, DStv Delicious Festival will have a kitchen and lifestyle expo. The Delicious Life Expo in collaboration with Makro, will boast some of the best lifestyle brands including Bang & Olufsen, Hisense, and Phillips to name a few. DStv Delicious International Food & Music Festival continues to be the must-do event in every event calendar. It has something for every person, and every family member. The future holds exciting opportunities both locally and internationally. The festival will continue to represent South Africa in the best light as the property rises to new heights. 2016 | DELICIOUS FESTIVAL 17
INTRODUCING THE CHEF
REUBEN RIFFEL Growing up Growing up around the kitchen table with an expansive family that insisted on spending time together and eating well, our Chef de Cuisine Reuben Riffel has grown up experiencing how food can bind people forever. Although luxuries were few and circumstances humble, there was always a great abundance and variety to choose from at the table. His grandmother, mother and aunts would spend hours preparing feasts, always using the freshest fruit and vegetables grown by his grandfather on a small piece of land in the fertile valley of Groendal, Franschhoek. 18 DELICIOUS FESTIVAL | 2016
While the women were toiling away, with a young Reuben stealing his first secrets, many of which can be found in his cooking today.
A young chef in the making After a brief stint in the building trade, Reuben swopped trowels for tea towels and joined the waiting staff at Chamonix. He soon migrated to the kitchen, where under the brilliant, classical chef and hardcore disciplinarian, Christoph Dehosse, he learned the first basics about food preparation and essentially embarked on his own culinary journey.
Much preferring to work behind the scenes than waiting tables, he worked his way up the ladder skipping rungs as he did. His hard work payed off and he soon found himself with responsibilities at the Sunday buffet, where among other duties, he had to ensure that the lamb was cooked and carved to perfection. When his first mentor moved on, the highly creative and eccentric Richard Carstens took over and made the young Reuben his sous chef. Reuben quickly mastered the art of preparing vegetables and sauces and learned the secrets of running a tight kitchen. As he learned, he experimented with different foods and texture combinations. Without warning Richard failed to show up one day and Reuben found himself left to run the kitchen on his own. He graciously stepped up to the plate and the compliments started pouring in from the tables. He was hooked forever. Richard never returned to Chamonix and Reuben simply took over
where he left off.
…And then Reuben’s became a household name. After stints at various restaurants, Reuben was once again reunited with his old mentor, Richard – this time at Monneaux, and continued to experiment with different textures and flavours. This, and a few trips abroad has helped to trust his palate and he learned to cook instinctively and with a feel for what is required from the individual ingredients. While at Monneaux, Reuben was invited to run the kitchen at a restaurant in Cambridge, England. Accompanied by his partner, now wife, Maryké, he jumped at the opportunity. With his skills learned on the building sites with his father, he helped to finish construction on the building before he could take his position as head chef at what became Bruno’s Brasserie. By digging in his heals and insisting on creating “extraordinary” food, Bruno’s attracted a following amongst Cambridge’s upper crust despite its’ less glamourous setting in a lower rent part of town. This experience has not only helped the young chef broaden his horizons through frequent European travels and working with English, Irish and Eastern cuisine, but also helped him appreciate the tastes and flavours that he grew up with. When friends offered him the opportunity to run his own restaurant bearing his own name in his own home town, Reuben and Maryké bid England adieu and returned to Franschhoek. The Reuben’s sign went up, the doors opened and accolades came flowing in from near and far. Reuben seems unaffected by the limelight preferring to create fine yet unpretentious cuisine that evokes memories of the early days growing up in Groendal. 2016 | DELICIOUS FESTIVAL 19
Introducing the Chef
T
J’SOMETHING
HESE days you will find J Something at the intersection of music and food. It’s hardly surprising that the accomplished Mi Casa frontman and vocalist is one of the main attractions at Delicious Festival, both as a musician and a foodie. Mi Casa will be performing and J Something host Something’s Cooking, his first ever pop-up restaurant, and this has thrilled him a great deal. “This is the one festival that makes more sense to me as a person, bringing my two worlds together,” enthuses J Something. “I’m honoured to have my own pop up restaurant next to the likes to Reuben Reiffel and the type of people that are chefs and are qualified and are good at what they do, so I hope that I do it justice.” J Something who has recently taken the food circuit by storm, hosting two television
20 DELICIOUS FESTIVAL | 2016
food shows and cooking for the finest diners at Joburg’s top restaurants, sees this weekend as a rebirth of sorts. “It’s obviously a big thing for me in the food world, it’s like my first big gig. I will be running from the stage to the kitchen,” he laughs. He promises a down to earth menu which he describes as a fusion of his South African persuasions and the Portuguese background. “I’m really looking forward to it. I have prepared a cool menu which is a glorified chisanyama. There will be Portuguese chicken, chakalaka, salads and fresh breads. We’re gonna break bread and have moments around the long table. We will all sit together having a feast, I don’t care who you are. It’s going to be a home away from home type of vibe.” J Something’s parents were in hospitality working in various places including Sun City, Venda and the Eastern Cape. He says he re-
members waking up in hotel rooms and eating more at restaurants than at home, ending up as a foodie was inevitable. His relationship with Delicious Festival goes a long way. “We performed at the first Delicious as Mi Casa and we have been to two more. I got to know the owner because the festival is so me.” He was then invited to him to host the pop up restaurant. J Something looks forward to hosting revellers who want to feast and have a fulfilling experience as food flows. “I can’t wait to meet all the people who appreciate what I do.” Among his latest projects, J Something has recorded a hit single, Heaven in You with the master trumpeter Hugh Masekela, which he describes as one of the most important moments of his career. In addition Mi Casa has collaborated with Ugandan artist Eddie Kenzo for a single titled Movie Star.
SANDTON
Tel 087 940 3880 / 011 884 8888, sandton@signaturerestaurant.co.za Morningside Shopping Centre, Rivonia Rd BROOKLYN
Tel 012 941 1277, brooklyn@signaturerestaurant.co.za 570 Fehrsen Street, Brooklyn Bridge
www.signaturerestaurant.co.za
INTRODUCING THE CHEF
SARAH GRAHAM Name a few things we don’t know about Sarah Graham.
I grew up in Zimbabwe, speak French, have a brown belt in Karate, am desperate to visit India.
Your passion for healthy lifestyle treats and recipes, when did it all begin?
A few years ago, I had a rare stomach issue, which resulted in a fairly dramatic operation. I came out of hospital having lost a lot of weight much too quickly, and with serious blood sugar issues. On some days, several times a day, I would stand up and have to count to at least 10 before the black fog of dizziness would lift and I could see clearly again. This lasted for a good couple of months before I went to see a dietician. To get me back on track and help regulate my blood sugar, the dietician created a healthy eating programme for me, and along with that and a lot of extra reading I learnt a massive amount about good and bad fats, carbohydrates and sugars. The whole experience drastically changed the way that I cook and eat. Ever since, I’ve limited sugar, gluten and refined or processed carbohydrates without even thinking about it, but haven’t stuck to particularly hard and fast rules. Over the last couple of years, I’ve revisited the whole conversation and have been more conscious again of what we’re putting into our bodies as a family. I think a large part of it has been due to having children and striving to feed them well, and in becoming more aware of how much rubbish is out there, and how much rubbish we knowingly or unknowingly put into them on a daily basis. Unless we sit up, take note, educate ourselves and take action, we’ll remain in the quagmire of bad eating and, as a consequence, ill health. We’ll be cheated out of living our best lives and being our best selves. 22 DELICIOUS FESTIVAL | 2016
What makes Sarah Graham the Chef that she is?
I love creating simple, beautiful, healthy food for family and friends - food that is unfussy and belongs around full and happy tables, and that leaves us with empty plates and happy hearts.
From all the other chef books written, recipe books, cooking for TV, celebrity Chefs. What makes you different and unique from the rest?
Growing up on a small wildlife reserve in Zimbabwe means that I love cook and eating simple, humble, close-to-the earth food, and I guess you could say that some of my recipes have a special ‘safari flair’.
The Sarah Graham’s kitchen menu for the DSTV Delicious Festival seems to be named after countries with significant taste buds and distinct menus, what inspired you to compile such a menu?
Even though I generally cook healthier food,
I never compromise on colour, character and flavour.
What is the story behind Bitten and Smitten?
Bitten was a compilation of recipes based on my food blog A Foodie Lives Here which I started in 2010. It’s full of easy to cook recipes, many of them old South African and family favourites. Smitten is an extension of that, with recipes that are a little more playful.
Rob, your husband who also happens to be a resident taster, with recipes of his own. Has built you a roof top vegetable garden. how many “Nays” has he given you on your recipes that you thought were the best?
He’s very honest! Which is a good thing, and he’s also a great cook himself, so I love getting his opinion on things. There is only one real disaster that stands out in my mind :)
If you were not Sarah Graham, which vegetable in your roof top garden would you
be? Which spice in your cupboard would you? Mixing them together would you fry or bake them and which name you give yourself “the dish” ?
Ooh! I’d be a beetroot, and the spice would be cumin, and I’d create some kind of roasted and cumin-spiced beetroot dish (with goats cheese, avocado and quinoa, probably - and I say all of this today but it could change tomorrow). Spiced Roasted Beetroot Salad
If you were not cooking, what would you be doing with your life? Writing, or traveling, or travel writing :)
In comparison with the international food industry, from a scale of 1 to 10 how would you rate South Africa and why? Gosh I think we’re right up there, 9-10. There is so much exciting stuff going on in the food industry in SA, and I am excited and privileged to be part of it all.
2016 | DELICIOUS FESTIVAL 23
INTRODUCING THE CHEF
CALLIE-ANNE Having studied acting for film at the New York Film Academy and being a celebrity chef with your own reality show Callie-Anne Cooks, was it a plan or a coincidence?
I love answering this question, because sometimes I have to pinch myself that’s it’s all real. This has been the biggest dream of mine since I can remember. I worked hard, believed in myself and showed a lot of perseverance. It was not easy, but if you love something enough you can make it happen.
Being born in Zimbabwe, attended high school in South Africa, having co-managed a luxury safari camp in Mozambique with your husband. What would you call a dish that represents these three elements of your life?
Oh wow this is a hard one because there are so many that come to mind. But I think I would call it “An African Journey” and the dish would be something as simple at a kudu carpaccio. These stages in my life all played such a huge part in the #callieannecooks dream. Each one contributing to my life as an African girl with a dream and I wouldn’t change a thing.
What makes Callie-Anne Gavazzi a person she is and a timeless Master Chef she could be?
Dreaming big is the most important. I am always up for a challenge and I believe in what I do. I think confidence also plays a big part in the drive to create wonderful things. I have the biggest love for travel, food, fashion & film. All pieces of a puzzle that make up life. I want to share my passion and love for food with world.
Your career life as a chef has been on our TV screens, what was your breaking experience and making experience?
All in one I would have to say. A leap of faith in believing my vision for a TV show could be reached. As well as the 24 DELICIOUS FESTIVAL | 2016
moment it became a reality. I Don’t think one can really comprehend the feeling of seeing your TV show air for the first time. It was a real life changing moment.
Callie-Anne Cooks restaurant menus at the DSTV Delicious Festival looks traditional, one can reckon with and African. What is the inspiration behind it?
My travels around Africa so far have been a huge inspiration in my menu. I mean our country let alone this continent is a recipe for delicious magic. I am so inspired by our local produce and I am challenged by it everyday, to create something fresh and funky. I think Africa is a food dream come true! And I can’t wait to share the flavours at my restaurant this year!
If you were not cooking, filming and being the best that you are, what would you be doing?
Traveling and most definitely eating. I am a culture vulture and a hungry girl, haha
If you were to manoeuvre you out of trouble. Which recipe would best do the trick for you?
Haha that’s an easy one...my chocolate & peanut butter brownies served with coconut ice-cream. Wins every time!!!
Do you prefer to cook for yourself or being cooked for? I love being cooked for, i really enjoy tasting other people’s food. It’s exciting, I love not knowing what to expect!
Name your top 5 favorite ingredients in Callie-Anne Cooks Kitchen? Olive Oil (good quality) Tomatoes (every shape & size) Lemons Chilies Anchovies
Your view and comment in the food industry in the African continent?
African food has so much potential and we are most definitely a continent to be taken seriously in the culinary world. My travels have really opened my eyes to the magic in the African kitchens & homes. We are something so special and unique and with the diverse cultures all over Africa....it’s a recipe for culinary success! 2016 | DELICIOUS FESTIVAL 25
PROFILE OF INTERNATIONALS
THE JACKSONS How busy are you as a band? Do you constantly travel and perform all over the world? How big is the demand of you?
We’ve been touring the globe off and on for the last 4 years. With a brand that is known globally/worldwide it can keep you busy at times.
What’s your most favorite song to perform, and why?
For me there are a few, I Want You Back, ABC, The Love You Save and I’ll Be There. These are the songs that are responsible for the success of the Jackson Five/Jacksons brand. Our first four records, consecutively went to number one, which has never been done before. These 4 songs brought the Jackson Five international recognition. 26 DELICIOUS FESTIVAL | 2016
hat has the band come to symbolize or mean in black pop culture?
We do not categorize our music, so when you state black pop culture that is targeting a certain demo graphic. Our music appeals to all ages and nationalities. So to target a market with our music is like trying to contain it in a box. I think good music cannot be contained, at least that is what I’ve been told and have experienced. Our music has brought people globally together in harmony and peace for one purpose to have some peace in their life through the music for that moment. It is ‘feel good’ music.
How will you bring the magic of the music you made in the 70s to today’s audiences of old fans and new fans?
The great thing is people love to reminisce, the new young fans love the early songs in the 70’s too, their parents raised them on it. I say that because when I see a kid that is 9, 10, 15 and so-forth singing the songs, they were not born when these songs were released. But they tell me their parents introduced them to our music. Don’t forget in The Jackson Five era the songs were targeted to a young demographic, which happened to reach an older market too. These song are evergreen, they will last forever.
How much has the music industry changed for you and how do you manage to remain relevant and in demand?
Right now the industry is more like it was when we released our first records in the early 70’s. That is because today it is more of a singles market like it was when I Want You back came out. We also try to make our presence felt on the various social media outlets. Check me out on my Instagram account, follow me at : marlondavidjackson5
and on our official Twitter account: @ jacksons.
How have your roles in the band changed as the years went by? Who does what these days? All the brothers work together and try to put on the best show possible. We like to say we come together and try to throw the biggest Jackson party on stage we can. Because we have a party on stage, we have fun.
What is the one thing you cannot travel without?
Me, I can not go anywhere without me. That is the only thing I need and I’m happy. Once I wake up and everything works I’m good. I can deal with the rest but I must wake up first.
How has your fashion/stage presence evolved over the years? What are we going to see when you get on stage in October?
Times have changed and we wear
whatever we want on stage because we come to perform and give a thousand percent.
What has been the most adventurous dish you’ve had on your travels and how did you react to it?
Well, I do not eat beef or pork, any dishes with those ingredients will not work for me. But to answer your question, I was in Ethiopia and I had a dish that was very different but good, I forgot the name but I really enjoyed it. Also the spicy black pepper fish soup I had in Nigeria was ‘Delicious’.
Is there any chance of new material released by the The Jacksons?
Music is a part of us and yes, we just hope our fans globally enjoy it and continue to support us like they have over the last 50 years as we continue to unite people in harmony and peace through our music. We thank you for your support and we do not take it for granted. Please visit us at our official website and join the party: www. TheJacksons.live 2016 | DELICIOUS FESTIVAL 27
L’OPULENCE L Take your palate on a globally inspired journey of taste sensations.
’Opulence – Sandton’s finest meeting place by day and spirited lounge by night. A prestigious dining destination where you can expect luxury, gourmet tapas, exceptional service and the finer things in life. L’Opulence is committed to creating memorable experiences for our guests. L’Opulence first opened its doors on the 9th of July in2015. It was designed to attract and appeal to tastemakers that take active roles in setting the mould for style, the hottest trends, and over all ingenuity within the city. An intimate dining destination, L’Opulence is the perfect setting for meetings, light 28 DELICIOUS FESTIVAL | 2016
lunches, dinners, celebrations and private functions. Their fine wines, whiskeys of the world, champagne and signature cocktails complement their gourmet tapas menu; a perfect balance to the complex and intricately scaled dishes on our menu. They will indulge your senses and take your palate on a globally inspired journey of taste sensations. Their philosophy finds its roots in consistency and quality and attentive service is a guarantee. L’Opulence’s monthly themed events
For Bookings or Enquiries contact info@lopulence.co.za are best defined by their innate elegance, sparkle, eclectic entertainment and delicious food. Their Resident and Guest DJs keep each evening line-up new. Their opulent Thursdays are all about style and for those who seek opulence in their party life styles. Their Food and Wine So Divine series and other lifestyle events are the talk of the town. Decadent by design – L’Opulence is a fusion of elegance and opulence. A venue full of unexpected surprises where there certainly is no limit to luxury.
SANDTON STORE O PE N IN G
S O ON
MACY GRAY
PROFILE OF INTERNATIONALS
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acy Gray parlayed an utterly unique voice and an outlandish sense of style into pop stardom at the turn of the millennium, appealing to audiences of all colors in search of a fresh alternative to mainstream R&B. After an accidental entry into the music industry, she reached the mainstream in grand style with a Top Ten pop hit, platinum certifications, and several Grammy nominations. Although her pop success dried up, she built a sizeable and unpredictable discography for a series of major and independent labels that included gutsy original material and bold covers that paid tribute to Stevie Wonder, Nina Simone, and Metallica. By 2016, she was revisiting career highlights
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with a jazz quartet. Gray was born Natalie McIntyre in Canton, Ohio, and grew up a shy youngster frequently teased about her odd-sounding voice. She studied classical piano but also soaked up the music of soul legends like Stevie Wonder, Marvin Gaye, and Aretha Franklin, as well as old-school hip-hop. At boarding school as a teenager, she was exposed to a variety of white rock & roll as well. She moved to Los Angeles to enroll in USC’s screen writing program, where one day she agreed to write lyrics for a friend’s original songs. A demo session was scheduled to get the songs on tape, and when the singer failed to show up, Gray -- having adopted the full name of an elderly Canton neighbor as her creative alias -- wound
up singing on the recordings, in spite of her distaste for her own voice. One of the songs was never overdubbed with another vocalist, and when the tapes started making the rounds of the local music scene, Gray’s raspy growl attracted attention. She sang jazz and pop standards with a band that played in hotels around Los Angeles, continued work as a demo singer, and also performed at an after-hours club she organized. All the buzz led to a recording contract with Atlantic Records. Gray recorded an album, but the label declined to release it. Devastated by this rejection and the breakup of her marriage, Gray retreated to Canton. However, her demo tape continued to make the rounds, and she returned to L.A. to accept a publishing deal with Zomba. This in turn helped lead to a new record contract with Epic. Released in July 1999, On How Life Is won glowing reviews and great word of mouth, but was initially slow to catch on. That changed early the next year, when Gray received Grammy nominations in the categories of Best New Artist and Best Female R&B Vocal. That
May, “I Try” peaked at number five on the Billboard Hot 100, and the album went triple platinum by the end of the year. “I Try” prompted three 2001 Grammy nominations: Record of the Year, Song of the Year, and Best Female Pop Vocal, the last of which she won. Gray subsequently recorded with Fatboy Slim, the Black Eyed Peas, and Slick Rick, and made her screen acting debut in the Denzel Washington police drama Training Day. By the time she began work on her second album, Gray was developing a reputation for surreal public appearances and interviews, culminating in an August 2001 incident in which she was booed for apparently stumbling over the lyrics to the national anthem. Released the following month, The Id was a determined effort to play up the crazy side of Gray’s image. It entered the Billboard 200 at number 11 and quickly went gold on the strength of lead single “Sweet Baby.” In spite of guest appearances by Erykah Badu and the Red Hot Chili Peppers’ John Frusciante, among others, its sales stalled much sooner than expected. Between releases, Gray appeared as herself in the blockbuster film Spider-Man and also guested on Santana’s
Shaman. In April 2003, her third album, The Trouble with Being Myself, arrived on the shelves and peaked outside the Top 40 -- a commercial disappointment compared to her first two albums. Gray then moved from Epic to Geffen. With a new production team, including will.i.am from Black Eyed Peas and his confederate Ron Fair, Gray returned with a slicker, Tom Joyner-approved version of soul on 2007’s Big, but it didn’t perform much better chart-wise. The Sellout, a 2010 release for Concord, featured some self-composed songs and an appearance from Bobby Brown. Gray then signed to the 429 label for a pair of albums released in 2012: Covered featured renditions of songs by Metallica, My Chemical Romance, and Kanye West, while Talking Book was a song-for-song tribute to Stevie Wonder’s 1972 classic. The Way, a set of original material, was independently released with help from rights management company Kobalt in 2014. The singer, backed by a jazz quartet featuring trumpeter Wallace Roney, then cut Stripped for the Chesky label. That album, Gray’s ninth proper studio album, was released in 2016. 2016 | DELICIOUS FESTIVAL 31
ROY AYERS PROFILE OF INTERNATIONALS
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Vibraphonist and vocalist Roy Ayers is among the best-known and most respected jazz and R&B artists on the scene today. Providing live bookings and downloadable jazz albums and singles through Roy Ayres Ubiquity, Inc., Roy entertains countless fans throughout the country. Roy Edward Ayers, Jr. was born in Los Angeles, California on September 10, 1940. Music has always been in his genes. His mother, Ruby, was a schoolteacher and local piano instructor and his father, Roy Sr., was a sometimes-parking attendant and trombonist. 32 DELICIOUS FESTIVAL | 2016
As it often happens in a household filled with love and appreciation for music, Roy began to demonstrate his musical aptitude by the tender age of five. By then he was playing boogie tunes on the piano. He eventually turned his attention to the guitar and other instruments, including the trumpet, and drums before embracing instrument of choice, the vibraphone. In the 1960’s, Roy was an award-winning jazz vibraphonist but soon transferred into a popular R&B band leader in the 1970’s and 80’s. Today, the dynamic music man is an iconic figure still in great demand
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DELICIOUS FESTIVAL PAST BIG PERFOMERS October 2013: Jamiroquai.
The British funk and acid jazz band is fronted by the maverick Jay Kay. They made an impression with their captivating sound and stage presence.
May 2014: Jazz funk pioneers Brand New Heavies, Soul II Soul and acid jazz supremos Incognito
It was a 90s reunion of the bands that made a lasting impression in the music scene. It was a day of singalongs and merry making to the mellow sounds of these bands.
June 2015: Queen of funk Chaka Khan, Louie Vega, Drizabone and Shakatak played to a capacity crowd of 20 000 Chaka Khan kept the strong crowd on their feet throughout her performance as did Vega, the legend of dance.
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KIDS EXPERIENCE ZONES We love to have fun, everything we do is fun, it’s all about the experience, and no one leaves without one.
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t Nickerbockerdoodlebug we specialise in setting up KIDS EXPERIENCE ZONES for corporate events, sporting events, marathon events and brand activation events. We absolutely love what we do! We’re all a bit nuts here, but wonderful, charming and delightful too! Not only is it our mission to bring the sunshine out of every kids face; we want to engage with kids of all ages and empower them as future decision makers by creating a platform for learning, engaging, coloration and growth. We want 36 DELICIOUS FESTIVAL | 2016
every kid to have access to confidence and dream building through imagination and play. Magic, bubbles, jumping castles and memories that will go on long after the last balloon has popped. We love to have fun, everything we do is fun, it’s all about the experience, and no one leaves without one! “The future belongs to those who believe in the beauty of their dreams.” - Eleanor Roosevelt
O
ver the last three years of DStv Delicious International Food & Music Festival, the event has continued to pride itself in offering the best in entertainment and food to all of its event patrons. In making the event an exceptional experience that leaves all feeling spoilt, DStv Delicious Festival has joined forces with Decadance who offers convenient indulgence for all its VIP ticket holders. The space boasts luxury and comfort, with unlimited beverages and food. Similarly, Let’s Call It Brunch will cater decadent foods to their guests over the course of the event day, with immaculate views over Midrand,
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VIP HOSPITALITY AT DELICIOUS Johannesburg, and music that will keep the audience moving all day through. DStv Delicious Festival’s Hospitality options are the perfect opportunity for corporate to wine and dine their colleagues and clients. Food will be distributed over the course of the day. Guests may enjoy scrumptious dishes delicately made with focus on flavours that will tantalise tastebuds. The bar will boast a variety of high-end beverages which guests may enjoy as they enjoy their food and music. With immaculate views of the stage, guests can lounge and enjoy the very best DStv Delicious International Food & Music Festival has to offer.
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MAKRO AT DELICIOUS Makro brings the best of BIG to the DStv Delicious International Food and Music festival presented by Nedbank.
M
akro is BIG on life and we live this brand philosophy through everything we do. It represents our commitment to consistently strive to do everything we do even bigger and better than before, whether it is bringing our customers bigger value or offering our staff better opportunities to grow themselves.
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As the biggest destination retailer for all things premium and delicious, partnering with the biggest food and music festival in the country is the ideal fit. And what better way to inject even more delicious to the festival than to, among other things, supply all the quality ingredients that the festival restaurants need to create their incredible dishes.
Just as customers are continually delighted by the over 70 000 quality branded products available in Makro stores and online, Delicious festival patrons will experience the best of Makro products across various event elements. Makro brings a taste of our wide offering to the festival. The Delicious Life expo marquee will showcase some of Makro’s latest hi-tech wearables, sound systems and kitchen appliances, to the tastiest coffees and more. Throughout the festival patrons will find the finer touches of Makro in the form of M Brand salt and pepper on the picnic tables and the gaming consoles in the kids zone. Makro is incredibly excited to be bringing Makro’s premium offering to the 2016 DStv Delicious International Food and Music festival.
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At Makro we are BIG on convenience, BIG on savings and with over 70 000 quality branded products from everyday groceries to specialised items, BIG on range. So yes, our stores are BIG but the experience is even BIGGER. Visit our clostest Makro Store today.
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GET YOUR BRAND INVOLVED
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he biggest, best ever & most fabulous DStv Delicious International Food & Music Festival, presented by Nedbank is back for its fourth year. This year’s festival is taking place over two days 8-9 October at the newly revamped Kyalami Grand Prix Circuit. Serving up a main course of Macy Gray, The Jacksons, Arrested Development, De La Soul, Elements of Life, Roy Ayers and so much more. Add to this Jozi’s biggest gourmet food market and celebrity hosted restaurants by Reuben Riffel, J’Something, Sarah Graham and Callie-Ann. The 40 000 high LSM festival patrons that attend this festival are interested in luxury lifestyle brands, kitchen appliances, kitchen design, cooking, recipes, chefs, restaurants, entertainment and travel. If this demographic matches your target market, then our premier event is the prime opportunity to activate and position your brand at.
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GET YOUR TASTEBUDS READY TO BE DELIGHTED AT DSTV DELICIOUS It’s bigger, better and simply Delicious A feast of taste-tantalising food and restaurants that will take visitors on a journey through a whole new world of delicious global cuisines, exposing them to both the latest cooking fashions and all their favourite flavours. Get ready to succumb to temptation at this year’s food extravaganza. This year’s venue is a superb, central location with multiple entrances and exits and loads of parking, making it the perfect venue for an international food and music festival of this stature.
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