The Month August 2013 by The Month

the month AUGUST 2013

ENJOYED WHERE WINE IS

SPICE UP YOUR LIFE, IN THE WINELANDS!

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IN MY OPINION

about our front page

the month

In the March edition of The Month we toured the astounding Spice Route property, on the outskirts of Paarl. At the time we concluded that: “The Spice Route is more than just a farm – it’s an enterprise like no other in the Winelands. It’s a place where visitors get to interact with artisanal producers as they go about earning their daily bread, transforming raw ingredients into chocolate, beer, wine, grappa, food and glass.” This month we return to what has quickly become a favourite haunt, partly because of the always warm, welcoming atmosphere, and partly because it satisfies some of our most basic needs! Why not pay them a visit before the worst of winter has passed? We know you’ll be glad you did.

Splish Splash... I

don’t often begin with the end, but this month I’m taking that thought to the max. At the end of September, Hermanus puts on one of the best festivals of any kind, anywhere in the world. The Two Oceans Hermanus Whale Festival takes place from the 20th to the 24th of September and if you like wildlife (with an obvious focus on cetaceans), the outdoors, food, wine, people and parties, this is the festival for you. But be warned – you’ll need to book early, particularly if you plan to stay over in Hermanus for the festival, so it pays to start doing your homework now. With that in mind, you may want to jump straight to our jam-packed What’s On? pages this month for a foretaste of what Hermanus has to offer in the form of their Hermanus Times Kalfiefees and the Hermanus Food and Wine Fair, both early in August. I have no doubt you’re in for a whale of a time! If, after reading the What’s On? Pages you’re in need of a breather, and a buzz, take this month’s mag off to Engen Quick Shop’s Corner Bakery and order a coffee. Once you’ve read page, three you’ll know that it’s for a good cause… If you choose to order a second cup, you’ll find a number of hot articles to go with your coffee. We look at

the international growth in attention given to Pinotage, courtesy of Peter May and SA’s leading wine website, Wine.co.za. Will James weighs in with some vinous thoughts of his own as he challenges us to look past the label in search of real value, and Johan Delport chooses our Wine of The Month, the De Meye Shiraz 2010, which will come in handy once the coffee is done. Our Lady Who Lunches, Malu Lambert, gets swept away at Waterkloof, and we bring things back to earth with a hearty Delheim Mushroom Soup recipe before ending the food theme with a delicious Van Ryn’s Apple and Cinnamon Cocktail. I get a bit stressed at the bank, Feiran Griede gets to enjoy life in the Seychelles, Gaya Schatz of Little Bo Babies shares her advice on what to do when the joy of new life is thrust upon you and Craig Adam ties everything together with some clever décor advice and his beautiful print designs. Until next month, enjoy the read!

WHY ADVERTISE IN ‘THE MONTH’? The Team

THE MONTH NOW OFFERS BRAND-SPECIFIC ‘WRAPS’

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The Month offers businesses, areas & nodes brand-specific ‘wraps’ to house The Month’s editorial as well as advertising pages. This unique concept offers businesses the privilege of taking ‘ownership’ of the publication and the ability to distribute copies directly to clients or distribution points of choice.

the month

the month Never a dull momeNt; thaNks to the moNth aNd the WiNelaNds!

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ABOUT JIM WAITE: Jim Waite loves freshly ground coffee. Which is just as well – the Editor tends to grind him…This month Jim reports on an unplanned road trip with said editor, made bearable only because it ended with coffee and was all for a good cause

the month

FEATURE

Zolani Mahola and Kyla-Rose Smith

Create a Stir for HIV JIM WAITE MAKES THE EDITOR’S DAILY GRIND COUNT, THANKS TO THE CORNER BAKERY’S EQUATORIAL COFFEE AND FRESHLYGROUND

“C

an we have a coffee machine?” I asked the Editor, moments before he exploded. “It’s just that these offices are so cold now that they’ve cut the electricity and…” I tried to explain. The explosion, however, was far worse than I could have imagined. You see what followed was an explosion of joy, a friendly hug and a trip by car to the nearest Engen Quick Shop (some 45 minutes away); I am only ever allowed to accompany the Editor if the tab is likely to be mine. With the entire office crew crammed into my jalopy, the Editor wasted no time in sharing his latest insights and news that Engen’s Quick Shop Corner Bakery and the band FreshlyGround have teamed up to raise funds for the Desmond Tutu HIV Foundation. For every cup of freshly-ground Equatorial Coffee bought at the Corner Bakery, R1 will be donated to the Foundation until the end of August. Given that the Editor drinks even more coffee than he does wine, I was going to need a pickme-up more than ever. According to the release the Editor waved about wildly, the HIV Foundation intends to use the funds

raised to “support community-driven development and internationally acclaimed research which aims to both diminish the spread of HIV in South Africa and make the disease more manageable for those affected by it.” Corner Bakery and FreshlyGround hope to raise R750 000.

Back in the country after a successful tour of the US, Zolani Mahola, FreshlyGround’s lead singer and selfconfessed coffee lover, is all for the initiative, especially as it allows Joe Public to be anything but average, simply by enjoying a Cup of Joe! The band previously partnered with Desmond Tutu HIV Foundation in 2002 to encourage responsible use of ARVs and supports a number of safe places where young people affected by HIV and Aids can receive treatment and counselling. Listen to this, said the Editor, quoting Corner Bakery’s marketing manager, Jason Tunguy-Desmarais: “‘Because we know that people are always willing and wanting to ‘do good’, we decided to bring a good cause to them and make it part of their daily lives. That way, they can do what they do every day – enjoy a great cup of coffee – and make a difference at the same time.’ Jim, my boy, with more than 300 Corner Bakeries around, we’ve got some ground to cover if we aim to be part of that difference!” Thank goodness the coffee is all Arabica, but I do hope the Ed isn’t planning to have me contribute too much of the R750 000! For more information, visit www.cornerbakeryonline.net.

THE MONTH

WINE

the month PETER MAY LOOKS AT AN UNLIKELY SOUTH AFRICAN EXPORT…

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AUGUST 2013

sk for a glass of house red in a bar in Kelowna, British Columbia, and you could well be served Pinotage. Such is demand that nearby winery ‘The View’ has an exclusive on-trade bottling, especially screw-capped for ease of opening. The View isn’t alone growing Pinotage in the Okanagan Valley. Further south, almost on the US border, are five acres growing ungrafted on phylloxera-free sandy soils at Stoneboat winery and close by is Lake Breeze Vineyards, who pioneered the variety in Canada in 1996. In the hills above Santa Cruz, in northern California, owner-winemaker Paul Kemp has been methodically going through his Loma Prieta estate vineyard, grafting Pinot Noir over to Pinotage. More than 30 Californian wineries are listed as Pinotage producers by Cellartracker.com, and Loma Prieta is the largest of them all. Kemp buys in as many Pinotage grapes as he can from other growers and pondered long and hard about removing his gold-medal winning Pinot Noir to increase his own Pinotage plantings. Such is demand for Pinotage, however, he simply had to go with it. Loma Prieta offers four vineyardspecific Pinotages. In addition to an estate wine, Kemp sources fruit from Sierra Ridge vineyard in Amador County and from Amorosa and Karma Vineyards in Lodi. Last year he contracted with Karma to increase their Pinotage plantings by another three acres. Loma Prieta Pinotages sell for upwards of $45 a bottle at the winery and to ensure allocations customers sign up to America’s first Pinotage-only wine club which entitles members to regular shipments. On America’s east coast the variety is gaining traction with several growers, and four estates in Virginia, now growing and making Pinotage. It was first planted there 20 years ago where its early ripening and thick mildew resisting skins are welcome qualities in a state that has hot, very humid but short summers with heavy rain storms. Some South Africans would prefer to have exclusivity of Pinotage but it doesn’t make sense to be the only country growing a variety because it implies no-one else considers it worthwhile. In fact, the Cape was the sole commercial producer of Pinotage wine for only five years before New Zealand released their first bottling. The picture is not so bright there now, however. Pinotage was well-suited to the humid conditions of New Zealand’s North Island, but the winemaking focus in the past 20 years has shifted to the South Island where Sauvignon Blanc and Pinot Noir grow well and have gained international reputations. Pinotage is mostly found on the North Island in small wine farms. Majors looking for exports found difficulty in exporting the variety because markets looking for Pinotage associated it completely with South Africa. Spread of the variety round the world subsequently was slow, probably because of trade sanctions, and indeed most Pinotage planted in the northern hemisphere originated from New Zealand nurseries. Currently eight nations, in addition to South Africa, grow and make Pinotage commercially. They are, in alphabetical order: Australia, Brazil, Canada, Israel, New Zealand, Switzerland, United States and Zimbabwe. California, Maryland, Oregon, and Virginia in the USA are commercial growers and producers. Confusingly wineries in some other US States, including Oklahoma and Texas, also make Pinotage but they source the juice from California. There are experimental vineyards in other countries. I’ve had Pinotage from Cyprus and we may expect to see more countries join the Pinotage community, and maybe even France after this year’s announcement by L’Institut Français de la Vigne et du Vin giving legal approval for Pinotage to be planted and used for wine production. They stated that it “makes deep coloured wines, powerful and fruity with aromas of blackberry and plum. Pinotage is well suited to the production of rosé wines.” With global warming we might one day see Pinotage growing at Chateau Latour. This article is taken from Wine.co.za, South Africa’s best source of wine news and information.

the month

WINE

LESS IS NOT ALWAYS MORE WINE WRITER, WILL JAMES, SCRAPES THE BARREL IN SEARCH OF IDENTITY

he supermarket concept, of buying everything under one roof, was first developed almost a hundred years ago, but was only really popularised in SA during the 1980s. At that time many corner shops started to disappear and as the baker and butcher were replaced by soaring blocks of flats, much of our identity seemed to go with them. Today shopping has become such a science that we’re all ‘categorised’ or compartmentalised within some or other demographic for almost everything. Large retailers know where we shop; how much we spend; what brand of clothes we wear and where we spent our most recent holiday. Heck, they even know what wine we buy… Unfortunately many of us are stuck with a similar ‘supermarket’ mind-set. But that seems to be changing. To the delight of many, the artisanal producers of old have started to reappear. Initially the organic and natural movements, with a greater consciousness about ‘being healthy’, ‘eating healthy’ and certainly ‘drinking healthy’, were en vogue. Today we’ve evolved somewhat, regularly seeking out specialised products on the shelves of health shops and delis, while

micro-breweries pop up like wild mushrooms on the forest floor and small-scale coffee roasting matures from being a mere fetish of tattooed twenty-year-olds on skateboards, to a respectable business. The big bad world has become a village again; and we’re prepared to pay top Dollar for all that says ‘village’, rather than ‘city’. Ironically, as we feverishly seek out custom-made products and crave authenticity, we’re constantly on the lookout for the next best thing… Those who delight in the finer things in life appear to have developed a propensity for anything quirky, funky and weird. And the weirder the better, it seems. This latter point, applied to the world of wine, makes for a very complex environment indeed, especially when paired, or juxtaposed, to a desire to embrace the ‘less is more’ philosophy. Consider Australia’s best wine by reputation, Penfolds Grange, which recently scored a perfect 100 points recently in a well-known international review. At $350 or more a bottle, the price screams exclusivity and conjures up thoughts of the very highest levels of personal attention and that ‘village’

approach. But with an annual production of an estimated 15 000 cases (yes, 15 000 cases!) it’s far from artisanal. I’ll admit to enjoying the quirky, funky and weird things in life, even when it comes to wine. But, especially when it comes to wine, I’m a firm believer that the best way to enjoy the glass before you is without any pre-conceived ideas or prejudices. Enjoying wine is not so much about the names and labels that adorn the bottle, or the number or rands spent on getting it to the table, as it is about enjoying something that suites a particular situation. Drinking the most expensive wine in the cellar in the wrong company is sure to turn into a disaster, and the only thing worse is that the wine will take the blame rather than the one who poured it. Allow me to beseech you to embrace the ‘less is more’ approach to enjoying wine, and encourage you to look for the quirky, funky and weird. And as you enjoy the fruits of your labour, worry less about the opinion attached to the label, and more about what the wine has to say to you as you drink it!

GENERATIONS OF ATMOSPHERE DE MEYE SHIRAZ 2010 AUGUST WINE OF THE MONTH

e Meye, the family-owned winery outside Stellenbosch, has been in the Myburgh family for six generations and is one of the standout historic wine farms of the Western Cape. Besides producing grapes for wine under their own label, the Myburghs supply grapes to many other well-known wine producers in the country. With their distinctive De Meye wines, they have built up a loyal following over the years and every glass captures a sense of the atmosphere on the farm and reminds one of the old familyowned wine farms Southern Europe. The 2010 Shiraz is a perfect example of this atmosphere. Elegant and fresh fruity aromas linger with complex spices and savoury oak – it’s all historic estate. The palate is juicy, with lots of weight in the middle, and a soft finish. This is the perfect wine for that special dinner occasion. Given that it sells at R90 per bottle, you may as well indulge and enjoy it at all your dinner parties.

Monneaux Restaurant new winter menu

at the Franschhoek Country House & Villas

Join us for our lovely winter menu next to our cosy fireplace with two courses from R140

curry evenings

Our curry evenings are back! Every Wednesday and Friday starting 3 July. Enjoy a choice of three curries for R110

Tel: +27 (0)21 876 3386 email: info@fch.co.za www.fch.co.za

THE MONTH

FOOD

LADY WHO LUNCHES

the month

Malu Lambert is a freelance food and wine writer. Despite not having the kind of ﬁgure that would suggest it, she LOVES lunch. This column chronicles her pursuit of that love in the Winelands. Follow her on Twitter @MaluLambert

From Paris to Somerset West THE LADY WHO LUNCHES TRAVELS

e’re floating above Waterkloof Estate... Far below us, moving slowly through the vineyards like tiny toys, are the biodynamic farm’s thoroughbred horses that double as tractors. Like a scene from Alice in Wonderland, we’re seated at a beautifully set suspended table, complete with a white starched tablecloth and sparkling silverware. We’re dining in the sky! Well, that’s how it feels anyway, thanks to the glass promontory that the restaurant is housed in; jutting out into mid-air, it’s nothing short of spectacular. From our vantage point we not only have views of the Schapenberg slopes, but also of the hazy town of Strand, and of the ocean beyond. This extends into the wine tasting lounge, with a fireplace at its heart, and the gravitational cellar. It’s the restaurant’s first lunch service after its winter break, and head chef, Gregory Czarnecki already has a new menu on offer. “I visualise a dish, and then my challenge is to replicate it on a plate. Some of them work, some of them don’t,” says the Frenchman of his creative process. He’s been dreaming up new dishes while doing DIY jobs on his home, and today he’s already hit it at full speed - no rest for the culinary gifted. As an amuse bouche, a waiter brings a deconstructed duck samoosa, painstakingly positioned on a square of black slate. The sliver of duck has been cured, to retain its texture, and is paired with Indian spice and a crunch of bubbly pastry. The flavours are familiar yet the techniques are new. As I eat my way through the lunch courses I find that this is a concept that the chef specialises in. The next dish is a Scallop Ceviche paired with grilled cauliflower, citrus marshmallow, lightly cooked mussels and a bright curry sauce. Were it a painting, it would be a cross between a cubist and surrealist work, so artfully and otherworldly has it been plated. And what flavour! The restaurant takes its cues from the wine farm’s biodynamic

principles - with sustainability a main focus in the kitchen. The team of chefs can be found in the mornings before service, plucking produce from the vegetable gardens, or collecting fresh eggs from their brood of happy hens - there are also plans to start their own dairy. The fish is all responsibly sourced too, so instead of the usual kingklip and the like, the fish of the day here is the firm-fleshed ‘Santer’. My main course is served as a fillet with a squid ink sauce and smoked potato, an absolute winner with the Circumstance Viognier. The wines here are something else. Not only is the viticulture biodynamic, the wine-making itself is a natural process, letting the wines develop wildly in open-top fermenters. “I come from a country where the food culture is inspired,” says Gregory. “I’ve spent my whole life eating.” He’s joined us at our table as we tuck into desserts. “As a kid in the morning I would get up, and my mom would’ve started her prep for the day’s lunch, having already been to the farmer’s market. For me it’s so standard.” “I remember often staring at my dad over a mug of hot chocolate on Sunday mornings, and he would already be having a glass of wine with some trotters!” Dessert is an explosion of sweet and savoury, a Langbaken Karoo Blue with speculoos liquid shortbread, pear and foie gras snow, the rich tartness a perfect match for the estate’s straw wine. My lunch partner had ordered the Lemon Meringue 2.0, so named at it is the chef’s unique, deconstructed take on this classic dessert. The dish is a nod to his foodie childhood. “When we would go out to get the baguette at the bakery, my mom would always buy me a lemon meringue,” he says reminiscing. This little anecdote nicely frames his philosophy and style. Gregory Czarnecki is a student of the classics, a child of French food culture, and an exciting chef to watch in the realm of sustainable and regional South African cuisine. To sum it up: he’s a natural talent. Note: The menu is constantly evolving.

GREGORY ON LUNCH I work with complex food, so a lunch at home has to be simple. Also because we have very little time to relax, I don’t want to spend it in the kitchen. A lunch at home could be tomato soup with savoury bread, a rustic mash with venison, and a crème caramel for dessert.

AUGUST 2013

Recipe of The Month

the month

FOOD

MUSHROOM SOUP er in hot wat NTS d IE e D k a E o R s ING ms, h mushroo thinly s e r f g k 1.5 ed atoes, slic pped 400g pot ﬁnely cho , n io n o e g 1 lar k room stoc h s u m e r t 1 li e wine 1 cup whit 50g garlic s ve 2 bay lea r te 250g but am 200ml cre

SERVES

until ck. he butter t in s and sto c li e r o t a g a t d o D p n O a the ns METH té the onio t brown), then add oms, bay leaves u a s ly t h no shro • Lig loured (NB soft, add the mu o c ly t h g li s es are d. he potato t e c n O • is achieve y c . n e e in t w is and white r until a thick cons eam. cr gethe blend with d • Boil to n a g in n easo • Add s

cocktail OF THE MONTH Van Ryn’s Hot Apple Infusion INGREDIENTS

60 ml Van Ryn’s 10 Year Old Vintage brandy 200 ml apple juice One thumb ginger, chopped into chunks Cinnamon stick 1 tsp honey

Serves one

METHOD

Mix the brandy, apple juice, ginger and honey in a latté glass and microwave until piping hot. Remove the ginger and add the cinnamon stick. Allow to brew for a minute and serve.

THE MONTH

TRAVEL

the month

he Editor never joins in with Jim Waite-baiting in the office – something I’ve always put down to a noticeable but reluctant, favouritism. But, as I await my August edition travel assignment, I’m struck by an undeniable similarity in looks between the Editor and the office buffoon and, I surmise, about 30 years difference in age. Bingo! My mind conjures up stories of an illicit affair rocking a small Northern Cape town and vague promises to ‘take care of the boy’, when I’m shaken to consciousness by the Ed’s booming voice – “Griede! You’re going to La Digue!” Assuming this had something to do with my ‘off the record’ chat to the Publisher in a Cape Town Wine Bar the previous week (or paying for it, perhaps), I silently thank him and Google ‘La Digue’. Turns out it’s the third island in the main clump at the heart of the Seychelles archipelago; so I pack ‘summer’, gooi in my “Best of the Beach Boys” CD and head to Cape Town International. Jo’burg, Mahe, a hectic catamaran ride to Praslin and a final short water transfer to La Digue and I’m checking in, chilling out and sipping an ice-cold SeyBrew local lager. There are 115 Seychelles islands, but the big three are Mahe (home to the international airport and the capital, Victoria), Praslin and La Digue. All tick the brochure clichés: crystal clear tropical seas, dazzling sandy beaches, lush green forested slopes, warm azure waters - take it from me, it’s picture-postcard perfect. La Digue only measures 5km long by 3km wide and, with a population of just 2,500 and a year-round tropical climate (with temperatures between 27°C and 31°C), it’s paradise indeed. The travel guide is unusually understated: “La Digue is chunky and different” to the other islands, it says. Mmm... Another, more lyrically, describes the boat ride from Praslin as ‘time travel’, transporting the visitor “back in time, to a slower, friendlier and richer time, a time of community, of an unspoilt environment and of an appreciation of the truly important things in life.” Here there are beaches that grace the world’s finest travel magazines, few roads and fewer cars. Most telling, La Digue-ians refer to Mahe as ‘the Rat Race’! Snorkelling, diving, fishing, trekking and relaxing with the friendly locals is all on the menu – locals

AUGUST 2013

who declare, by the way, that the Seychellois visitor experience, unlike Mauritius, is authentic. It’s a real place with real people, they say, places you can travel to, things to see – not just a resort culture. Yet this is the classic island double-edged sword - the ‘authentic’ experience versus the understandable desire of the resorts to control the experience of the visitor. An island socialist state until very recently, their history hasn’t helped generate a strong work ethic or service-orientated approach to exceeding customer expectations - and when the people are on island time their ‘authenticity’ can easily be misconstrued as apathy. The best way to explore the island (at the La Digue pace) is to hire a bicycle and gently pedal your way around. Bike locks are unheard of - “leave it at the

Dig de

FEIRAN GRIEDE DIS PARADISE OF LA DIGUE SILVER LINING

the month

gging eep

SCOVERS THE ISLAND E, AND ALSO THAT EVERY HAS A CLOUD...

TRAVEL

arrived. Days spent in search of the rare Black Paradise Flycatcher (of which there are only about 100 left) and evenings to the sound of gently lapping water or traditional Creole music are vivid memory-makers indeed. Lazing on Anse Source d’Argent (one of the world’s most photographed beaches) I learn useful Seychellois phrases - as similar to French as Afrikaans is to Dutch. Hello – ‘Bonzour’; How are you? – ‘Ki dir?’; Please - ‘Silvouple’. I picture Jim Waite looking up “How much? You must be kidding!” or “I don’t want to buy it pal – just rent it for an hour!” – but I clear my head with a dip in the absurdly warm, turquoise water and thank my lucky stars the Ed chose me over him. At the airport, sipping on a R75 cappuccino, I notice a ‘Seychelles National Disaster Relief Fund’ donations box and it crosses my mind that what I see as a looming ‘outpricing’ disaster is really our weak currency problem, not theirs. No, the only cloud to the impossibly long Seychelles silver lining is that, with all the resources to compete for the world island visitor, they need to recognise that success is hard won – and if not, their market will be limited to the wealthy Russian and Chinese visitor for whom value for money is, apparently, a secondary consideration. And, as Jim would say, why should they have all the fun?

harbour when you go” – which is refreshing from a South African traveller point of view and, although La Digue is hardly overrun with independent restaurants, there are some wonderful spots to enjoy local fare from the sea. Be warned though - in the last year the general sales tax has been replaced by VAT and it appears most owners have just added “service 10%, VAT 15%” to the bottom of their menus. With the Rand worth about 1.25 Seychelles Rupees, the numbers you see are basically Rands – and those numbers can be pretty big – R300 for a main course isn’t unusual. I contemplate restaurants back home featuring a ‘Seychelles Theme Evening’ where prices are doubled and service halved, but nip the negativity in the bud and enjoy the vibrant sunset with another SeyBrew. Beneath the rustle of coconut palms overhead, exploring the island is heavenly, interrupted by the odd giant tortoise crossing the path or refreshed by coconut-juice shake at the many road-side stalls. Dehusking coconuts, drying the flesh and then milling it to create the once highly-prized coconut oil was the mainstay of the local economy before the tourists

the month

OPINION

! R 8 L U L L A C I’LL THE EDITOR LOOKS FOR CLARITY IN A WORLD OF DIGITAL NOISE

DO YOU SPEAK DOLPHIN? “You should get a Dolphin,” said Jim Waite, looking thoughtfully at my somewhat green splash pool recently. Fool, I thought, you’re thinking whale, surely. Dolphins don’t eat algae… Glad that I hadn’t shared the idea of popping a whale in my pool, I gave Waite a withering look but found myself reaching for the card he had thrust in my direction. The card read: ‘4Pools’ – for all your pool requirements… I wondered if, along with the new pools, new pumps and filters, filter sand, solar panels, maintenance contracts and Dolphin pool cleaners, the good folks at 4Pools would fish the flailing Waite from the shallows once I had finished with him. I’m told the same group responsible for 4Pools also offers a Handyman 4 You service, doing waterproofing, tiling and painting, home repairs, the hanging of mirrors and the installation of geysers, as well as performing ‘a quick clean-up before the new tenants move in’. I won’t mention them to old Jim though, I’d hate for Jim to take that comment about the tenants moving in as hint. Contact: 4Pools: Henry Olivier 073 354 1350 www.4pools.co.za

riting in the NY Times in March 2013, Nick Bilton had the following to say*: “Some people are so rude. Really, who sends an e-mail or text message that just says “Thank you”? Who leaves a voice mail message when you don’t answer, rather than texting you? Who asks for a fact easily found on Google? Don’t these people realize that they’re wasting your time? Voice mail is an impolite way of trying to connect with someone. Think of how long it takes to access your voice mail and listen to one of those long-winded messages. “Hi, this is soand-so….” In text messages, you don’t have to declare who you are, or even say hello. E-mail, too, leaves something to be desired, with subject lines and “hi” and “bye,” because the communication could happen faster by text. And then there are the worst offenders of all: those who leave a voice mail message and then e-mail to tell you they left a voice mail message.” Bilton goes on to share that he likes his mom and dad to text him – not mail or leave messages. His mom, it turns out, now uses Twitter to communicate with him! He also points out that in the late 1870s, when the telephone was invented, “people didn’t know how to greet a caller. Often, there was just silence.

Alexander Graham Bell, the inventor, suggested that people say “Ahoy!” Others proposed, “What is wanted?” Eventually “Hello” won out, and it hastened its use in face-to-face communications.” Oh hello, I didn’t know that! His point though, that not all forms of communication are appropriate all the time – and, more importantly, that some are substantially better suited to very particular situations, is worth some serious meditation. I stood behind a middle-aged woman in a bank queue recently (yes, some of us still do that…) and overheard her sharing a series of texts from a friend, with her husband. From what I could gather the long lost friend was in hospital awaiting some form of serious surgery. She was touching base with as many of her old friends as she could, just in case. As she eventually took up her position at the very front of the queue, the woman abruptly popped the phone into her handbag and looked about. “What happened?” asked her husband, as surprised as me. “I don’t know,” she shrugged, robbing me of almost 20 minutes of emotional investment, “I just told her ‘In a Q. I’ll call u l8r’”! *The Ed has tweaked the text here and there to fit the Publisher’s rather restrictive space requirements and inability to process lesser-known English words…

auG13

Signal Gun, Durbanville Tel: +27.219767343 Fax: +27.866132094 Email: wine@signalgun.com www.signalgun.com @signalgunwines

AUGUST 2013

Signal Gun

Bring this advert to get 10% off your next meal or wine purchase

the month

GO GREEN

6 of the Best

How to survive having a baby IF YOU’VE EVER WONDERED HOW ON EARTH A MOM OF TWINS COPES, HERE’S A LITTLE INSIGHT, COURTESY OF GAYA SCHATZ, MOM OF TWINS AND THE OWNER OF THE LITTLE BO BABIES ONLINE STORE.

“I

was a hot mess mama when my babies were small; clueless, sleep deprived, and a little punch drunk from the conflicting parenting info out there. The standard response I’d get from moms when I asked how they were was ‘Fine!’ But I was definitely not ‘fine’!” Because it didn’t come naturally to me, I had to learn how to survive – and here’s how I did it:

Drink Coﬀee, and lots of it!

Sleep deprivation is used by marble-faced military people with brutal efficiency. If I just knew what they wanted me to confess, I would have… gladly! Coffee will be your constant companion in the early days. If you’re breastfeeding, one cup of coffee a day is fine, so make sure it’s the good stuff. If you’re not breastfeeding then two or three cups of coffee a day is perfect.

Visit Little Bo Babie online at www.littlebobabies.com or follow Gaya on Twitter @littlebobabies Text by Shift ONE’s Candace van Zyl, tweaked by The Month

Turn to Friends and Family

For advice, a shoulder to cry on, or an empathetic sounding board, there’s nothing that comes close to friends and family. They told me that at three months the girls would start sleeping for longer, and that I’d start thinking more clearly; at five months they’d want solids, making the day more manageable; at eight months they’d start crawling and become more mobile and that after a year I’d have a semblance of my ‘old’ life back. The advice didn’t make things easier, but it gave me hope.

3 4

Make Space for ‘Me Time’

It doesn’t need to be a three hour massage and pedicure session (although that would be nice!), so schedule in what you can. And remember, if you don’t plan it, it won’t happen. Try a coffee date with your spouse when the grandparents are visiting; a little nap while baby’s sleeping; new nail polish to make you feel girlie again. And the next time someone asks you how you are, with these helpful hints in one hand, and your baby in the other, you can beam and answer, “Well I’m just fine, thank you.”

Buy a Baby Sleeping Bag

These little gems are worth their weight in gold, giving babies a secure ‘in-thewomb feeling’, helping them settle quickly and sleep deeply.

Have a Sense of Humour

Picture this: Me in über cool oversized sunnies, leopard-print scarf, stylish JJ Cole baby travel bag, and a smear of unnoticed pureed butternut on my branded skinnies… After literally an hour to finish getting dressed that day, thanks to the frequent interruptions to change nappies, feed, wipe, feed again, dress the babies and finally dress myself, I thought I looked like a mommy who had it all together! Until my husband pointed out the offensive tangerine stripe, that is. “At least it isn’t ‘recycled’ butternut!” he said, and I collapsed in laughter as he headed off to find a wet cloth.

FrenCh Winter soiree Fren Dear music lovers, Join us for good food, wine and live music at the 5-star Palmiet Valley estate Date: sunday, 11 august 2013 Venue: the cellar at Palmiet Valley estate, off sonstraal rd, klein Drakenstein, Paarl. gps Co-ordinates: 33 degrees 44 ‘ 00 . 01 “ s and 19 degrees 01 ‘ 19 . 64 e time: arrival & canapés 17h15. Concert starts at 18h15 Price: r250 per person.

Coffee will be your constant companion in the early days. If you’re breastfeeding, one cup of coffee a day is fine

Have a Hands-on Partner

I remember sitting on the floor of the nursery one afternoon, crying in a heap next to my screaming baby. No matter what, I couldn’t soothe her and simply couldn’t take it anymore. Strong, sensitive and ever-so-practical, my husband walked in, looked at my puffy wet face, and picked up our daughter. She stopped crying immediately, of course. Traitor, I thought, but at least it gave me a chance to make a cup of coffee…

ticket price includes: a complimentary glass of Pierre Jourdan Brut ‘MCC’ & canapes on arrival with a sit down dinner and concert performance by stanislav angelov – accordionist, Piet de Beer – violinist, Charles lazar – double bassist and guest artist nick turner on guitar.

Booking is essential

tables of 10 can be reserved Beverages will be for sale

Contact: Misty de Beer on 079 302 15 86 or e-mail :mistydebeer@ gmail.com

THE MONTH

GIRLS’ TRENDS

the month

THE DETAIL’S ON THE FABRIC WE MEET CRAIG ADAM, OF CRAIG ADAM ORIGINAL DESIGNS

raig Adam, the noted fabric print artist, grew up on the farm, Venterstad, where his exposure to the textures of the veld and the beautiful sunsets of the area motivated him to follow a career in a creative field. After qualifying in textile design at the Pretoria Technikon, he started working for Da Gama textiles in the early nineties and was then offered a textile design position at Tinlyns in Durban. It was here that he gathered invaluable experience under the mentorship of Martin Walker for thirteen years, before deciding to pursue his dream of creating his own label. Today Craig Adam Original Designs is testimony of his passion to create the most exquisitely designed prints. Established in 2010, Craig Adam Original Designs features two ranges, including a series of indigenous florals. A third range of geometric designs, intended to enhance any home with exciting, bright and cheerful colours, is currently being planned. All fabric ranges are printed on 100% natural cotton, sourced and woven locally in KZN, and printed locally too. Making it a truly South African product. Craig believes in that by keeping the product local, both his clients and a waning local textile industry stand to benefit. Products in Craig’s current prints, available at ‘The Art of Concepts’ in Cape Town, include scatter cushions, bolster cushions, table runners, napkins, adjustable aprons, beach bags, oven mitts and tablecloths. Visit Craigadam Originaldesigns, or call 082 8843315 for images of more of Craig’s current and previous designs.

DESIGN ADVICE: BY CRAIG ADAM

Nothing says ‘style’ like an appropriate use of beautiful accessories to complement the furniture in a room. Re-design and transform a neutral palette with a splash of colour, or mix retro and modern patterns to create a stylish and sophisticated look, with a twist of fun and eclecticism. When choosing fabric designs for you home, however, remember that the environment and emotion play an important role. Choose patterns that complement your lifestyle, be adventurous with design and colour palettes and, above all, have fun making your home a retreat.

WIN

WITH THE MONTH AND CRAIG ADAM ORIGINAL DESIGNS

Craig Adam, of Craig Adam Original, is giving away three Scatter Cushions with Down Inners in this month’s The Month Readers’ Competition. Simply answer the simple question below correctly to qualify for the chance to stand to win this fabulous prize; worth R 1000!

“What is the easiest decor accessory to change in a room?” Send your name, contact telephone number and where you picked up your copy of this edition of The Month to cusions@themonth.co.za by the 20th of August.

AUGUST 2013

the month

HEALTH

Dr Tracey Garner is a GP in private practice, with a passion for children and families. Her holistic approach to healthcare sees her combining scientiﬁcally proven treatments with good nutrition, exercise and supplements in order to promote health and prevent disease. She has qualiﬁcations in anaesthetics and family medicine and is a member of the Allergan Medical Aesthetic Academy.

FLU FACTS & FALLACIES WE ASK WHETHER CHICKEN SOUP ET AL ARE AS GOOD FOR THE FLU AS THEY ARE FOR THE SOUL…

he moment you get a cold or the flu, everyone else seems to become an expert. Soon ‘boereraad’ and home remedies start being handed out, or even worse frothed, foamed, gargled or steamed down your throat. Which are worth the effort and which are as likely to kill you as they are to help? We asked respected Franschhoek family practitioner, Tracey Garner, to help us sort the good advice from the bad. Chicken soup – Chicken soup has been proven in at least two medical studies to improve the symptoms of the common cold. It helps to thin mucous and clear congestion and even has a mild anti-inflammatory effect. The protein content serves as a building block for new cells and helps the body to recover from viral infections. Feed a cold and starve a flu – The good news is that this is a myth. Not eating is never beneficial to helping the body to get over the flu or a fever. You should try to eat fresh fruit and vegetables and drink lots of water to give your body the vitamins, minerals and hydration it needs to function optimally and overcome the flu. Often a lack of appetite will make eating difficult; try juicing veggies and fruit and sip on them regularly. Hot toddy – A hot toddy is a drink containing some, or all, of the following: honey, ginger, lemon and brandy and is often recommended for the flu. Honey contains elements that boost the immune system and it may help soothe the throat and ease a cough. Ginger and lemon have anti-inflammatory and anti-viral properties and may also help you feel more alert and less congested. Brandy will not heal you, but it may make help you relax and rest, which is vital to overcoming the flu. Sweat it out – A fever helps the body overcome infections by triggering the production of virus fighting Interferon. So, it makes sense to allow a fever, as long as it is not causing discomfort. But ensure that you stay well hydrated and that the fever does not go over 39.5 degrees Celsius. A fever of under 38.5 degrees Celcius does not need to be treated, unless it applies to a baby under three months old. In young babies a fever of over 38 degrees should be evaluated by a doctor. Eat oranges – We all know that oranges contain Vitamin C and studies have shown that taking Vitamin C reduces the duration of a bout of flu and also that it also reduces your chances of getting flu by about 50% when you are exposed to extreme physical stress. At a requirement of about 2000mg a day in order to achieve this protection, and taking into account that the average orange contains 70mg of Vitamin C, you’re like to get arthritis from peeling oranges before they will actually prevent or treat a cold. So there you have it, gran had much of it right, and what she didn’t is unlikely to kill you. Unless you make a meal of those Hot Toddies that is!

WHEN IT COMES TO GOLF, WE’RE IN BUSINESS! Seal the deal with our Businessmen’s Special R445 per person (Includes halfway voucher and shared cart with GPS) Available during office hours, Tuesday to Friday To make a booking please contact The Golf Shop on 021 867 8000 or email them at golf@pearlvalley.co.za

Players must be SAGA affiliated and hand in their business card, offer valid until 27 Sept 2013, terms & conditions apply

www.pearlvalley.co.za • golf@pearlvalley.co.za • tel +27 21 867 8000 • come home to a legend • #PlaythePearl the month advert.indd 1

2013/06/24 12:13 PM

THE MONTH

WHAT’S ON

AUGUST

2013

WHAT’S ON IN THE WINELANDS AUGUST 2013

7 AUG WED / 7 AUG / 7:30AM / BRIDGE HOUSE THEATRE, FRANSCHHOEK / CLEM SUNTER TALK. Join Clem Sunter renowned fu-

the month

turist and scenario planner and Chairman of the Anglo American Chairman’s Fund, for a once in a lifetime talk at Bridge House. Cost: R150.00 – includes a continental breakfast. Contact: Jenny Jones: collegereception@bridgehouse. org.za or 021 874 8100 THURS – SUN / 8 – 12 AUGUST / HERMANUS / KALFIEFEES. Celebrate the arrival

of the Southern Right Whales at the Hermanus Times Kalfiefees. This year’s Kalfiefees (“Calf Festival”) festival takes place from Wednesday 8th to Sunday 12th August in Hermanus, incorporating national Women’s Day. A variety of productions and festivities are planned to suit all ages and tastes. Bring the family, watch the whales and have fun! Contact: 028 316 1687 for more information.

9&10

FRI & SAT/ 9 & 10 AUGUST / HERMANUS / WINE & FOOD FAIR. The Hermanus Wine

25 AUGUST 11 august SUN / 11 AUG / 5:15PM FOR 6:15PM / PALMIET VALLEY ESTATE / FRENCH WINTER SOIREE

To celebrate winter at Palmiet Valley Estate in the heart of the Klein Drakenstein Valley, we will host an unforgettable ‘French Winter Soiree’ which will rekindle your love for cosy winter evenings with good food, wine and fantastic live music. Concert accordionist , Stanislav Angelov, composer & double bassist, Charles Lazar, talented violinist, Piet de Beer together with guest artist, guitarist Nick Turner, will take you on a musical journey through France with an exciting line-up of French music. Chef, Rudi van Dyck, will be preparing a delicious menu of coq au vin followed by a sweet treat of ‘crêpes suzette’. Beverages will be for sale. Bon appetit! Venue: The cellar at Palmiet Valley Estate, off Sonstraal Road, Klein Drakenstein, Paarl. Cost: R250 per person. Includes a complimentary glass of ‘MCC’ & canapĕs on arrival, a concert performance & a sit down dinner (main course & dessert). Contact: Misty de Beer on 079 302 1586 Email:mistydebeer@gmail.com to book.

& Food Fair was nominated as one of the 10 best wine festivals in South Africa! 50 Local wineries from Elgin to Elim will present their wines for tasting, not forgetting delectable fares from various cheese and olive farms amongst others, as well as the famous Sushi of The Harbour Rock. All the wines on tasting will be available for purchasing at the ‘Wine Village’ during the festival at cellar prices. Enjoy more than 200 wines from the various wine estates, olive products, glorious cheese, and loads of speciality food stalls. FRI / 9 AUG / 10AM /RED TABLE RESTAURANT, NEDERBURG, PAARL / CELEBRATING WOMEN @ RED TABLE. Pay homage

to the special women in your life at The Red Table restaurant at Nederburg outside Paarl on Friday, August 9. Located in the historic manor house, the restaurant will serve a special brunch in celebration of Women’s Day. Cost: R195. Bookings: 021 877 5155. Email: theredtable@nederburg.co.za. www.nederburg.co.za

9 AUG

AUGUST 2013

SUNDAY / 25 AUGUST / MOUNTAIN SHADOWS COUNTRY MANOR /12PM FOR 12:30 / WINTER CONCERT: MEMORIA D’ITALIA

Winter Concert “Memoria d’Italia”, will feature: concert accordionist, Stanislav Angelov, talented violinist, Piet de Beer, composer & bassist Charles Lazar, joined by delightful tenor, Nici Chencherle . Mountain Shadows’ chef, Laura Truter, will be preparing a delicious Italian menu of pasta & ciabatta followed by a sweet treat of homemade tiramisu. Buon appetito! Beverages will be for sale and you can try your luck in a “lucky draw”. Booking essential. Venue: Mountain Shadows Country Manor, off Keerweder Road, Klein Drakenstein, Paarl. Cost: R150 per person - children under 13 half-price. Includes a welcome drink, the concert performance & a light meal. Contact: Misty de Beer on 021 862 31 92 Email:functions@mountainshadows.co.za to reserve your place.

17 AUGUST SAT / 17 AUG / 12PM – 5PM / L’ORMARINS ESTATE, FRANSCHHOEK / FRANSCHHOEK WINTER WINES. Participating wineries include, amongst others, La Bri, Morena, Colmant,

WED / 14 AUG / 6PM / LEOPARD’S LEAP / WINTER WARMER CURRY.

Join Vanie Padayachee, The Spice Guru, on a journey of tempering and blending spices while she shares a few of her family secrets and recipes. Using local and seasonal produce you will grind, blend, chop and cut spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita. Cost: R650 per person Space: Limited Location: Leopards Leap Phone: 021 876 8002 Email: cooking@leopardsleap.co.za www.leopards-leap.com/events/ french-inspiration

Môreson, Anthonij Rupert Wines, Franschhoek Cellars, Bellingham, Noble Hill, Leopard’s Leap, La Motte, Solms-Delta and Haut Espoir. As you sample the wines on offer make use of the opportunity to engage with the winemakers, affording you their undivided attention. Car enthusiasts will be spoilt for choice as the Franschhoek Motor Museum offers visitors a unique opportunity to look back at more than 100 years of motoring history. This includes an extraordinary and exciting collection of vehicles, motorcycles, bicycles and memorabilia in the magnificent setting of L’Ormarins. Cost: R180 per person. Tickets: www.webtickets.co.za. Contact: 021 876 2861. Email:office@franschhoek. org.za www.franschhoek.org.za

the month

WHAT’S ON

WHAT’S ON? GREATER CAPE TOWN AREA

8 AUGUST THURS – SUN / 8 AUGUST - 11 AUGUST / OUDTSHOORN / KLEIN KAROO KLASSIQUE. A festival of classical music

and Klein Karoo cuisine, wines and art. Make a date with delicious Klein Karoo cuisine, paired with regional wines and complemented by the classical sounds of a string quartet, a piano duo (piano & cello) two piano recitals, a performance of Lieder, a wind instrument quintet, an organ recital and the performance of an a cappella choir. Klein Karoo potters, painters and other visual artists will exhibit in various venues and there will also be practical painting workshops. Contact: 044 203 8600 for more info Book: Computicket

FRI / 9 AUGUST / 10AM / CAMPS BAY / WOMEN’S DAY SWIM

The Women’s Day Swim forms part of the Cadiz Swim Series a succession of cold sea swims that take place around the Cape Peninsula, leading up to the Cadiz Freedom Swim. All funds raised from Women’s Day Swim will go to the women of the Western Cape Cerebral Palsy Association. Relay teams comprising four swimmers, with at least one woman, will take to the cold Atlantic at Camps Bay. Registration is at 9am - race starts at 10am. Contact: Craig or Shirley: 021

CIRQUE DE LA SYMPHONIE 23 – 25 AUG

FRI – SUN / 23 - 25 AUG / 9AM / HOHENHORT HOTEL, CONSTANTIA / BIG BOTTLE FESTIVAL

FRI – SUN / 23 – 25 AUG / ARTSCAPE OPERA HOUSE, CAPE TOWN / CIRQUE DE LA SYMPHONIE. Cirque de la Symphonie, in collaboration with the

In celebration of South Africa’s finest Big Bottle masterpieces, this weekend-long festival invites you to experience the works of some of South Africa’s leading winemakers and chefs’ de cuisine in their unique concept and execution. The 5-Star Cellars Hohenort Hotel in Constantia welcomes you to fine dining, champagne tasting, champagne breakfast the Big Bottle walk around. Fine Dining: 23 August at 8am Champagne Breakfast: 23 August at 09am and Champagne Tasting at 5:30pm Big Bottle Walk Around: 24 & 25 August from 3pm -9pm. Contact: 021 465 2312 for

Cape Philharmonic Orchestra, presents a new production which is formed to bring the magic of cirque to the concert hall. It is an exciting adaptation of artistic performances widely seen in theatres and arenas. Artists include the most amazing veterans of exceptional cirque programmes throughout the world-aerial flyers, acrobats, contortionists, dancers, jugglers, balancers. Each artist’s performance is professionally choreographed to classical masterpieces and popular contemporary music. Booking: Computicket/Artscape Dial a Seat: 021 421 7695

17 AUGUST

SAT / 17 AUG / 9AM / CAPE TOWN / ARTSCAPE / HIGH SCHOOL DRAMA FESTIVAL. Empowering high school learners by giving them the op-

portunity to shine, Artscape allows their youth to conceptualise, write and perform a short drama, based on a prescribed theme. A total of 16 plays have been selected for this year’s show. This festival started with mini community festivals across the Western Cape and out of some 60 entries, a few are chosen to participate in the main festival at the Artscape Arena. Venue: Artscape Arena, D F Malan Street, Foreshore, Cape Town. Time: 9am. Cost: R40. Book: Computicket. Contact: 021 410 9838 for more info

24-31 SAT / 24 AUG – 31 AUG / 8AM -7PM / RAMSKOP NATURE RESERVE, CLANWILLIAM / WILD FLOWER SHOW. Showcasing the inimitable

TUES / 13 AUG & EVERY TUES / 7:30PM / GARDENS, CAPE TOWN / WUNDERBAR THEATRE / SHORT & SWEET FILM FESTIVAL. A must for any and all short film

lovers. 2013 sees the third season of Cape Town’s favourite short film fandango. Short & Sweet will showcase some of the world’s best short films, animations and music videos. Advisable to arrive early to get your seat and make sure you’re comfortable. Grab a drink from the fully stocked bar and a bag of popcorn to munch on. Ample seating and parking has been provided for. Short & Sweet Showtime: Every Tuesday doors open at 5pm, films start at 7:30pm. Sweet & Sound Matinee: Every Saturday doors open at 1pm, films start at 3pm with live music following thereafter. Venue: Wunderbar Theatre, Hope Street (the Old German Club) Tickets: Available at the door or at Quicket. Entry: R40

23-25

18 august

SUN / 18 AUG / 9AM /CAPE TOWN / ARTSCAPE / YOUTH MUSIC FESTIVAL. Presented by Artscape and the Cape Philharmonic Orchestra

the 42nd Youth Music Festival, featuring the cream of the Western Cape’s classical talent, takes place at The Artscape Theatre this August and will be conducted by Theodore Kuchar. The festival gives talented youngsters the opportunity to perform on a professional stage and aids them in launching their careers. Tickets: R80 per person. Bookings: Computicket. Contact: Debbie Damons: 021 410 9915 or 021 410 9800 for more information

flora exclusive to the Clanwilliam district and Ramskop Nature Reserve while also raising public awareness on conservation issues, the Clanwilliam Wild Flower Show has become a standing tradition for flower fanatics since its inception in 1972. Various exciting activities like music performances, art competitions for kids, hiking trails and trips are on offer throughout the show which promises a memorable experience for the whole family. Entry: R25 for adults, R20 for pensioners and R5 for children. Contact: Clanwilliam Tourism on 027 482-2024. THE FINE PRINT The views expressed in this magazine do not necessarily reflect the opinions of The Month or its affiliates. Having said that, we generate practically all of the material printed in each edition ourselves; please don’t reproduce any part of it without the Editor or Publisher’s permission (we’re generally quite generous – so just ask). The Month subscribes to the South African Press Code and if you feel we’re not living up to that, please call the Press Ombudsman on 011 484 3612. We regard our sources as reliable and verify as much of what we print as we can, but inaccuracies can occur and readers using information in The Month do so at their own risk.

THE MONTH

AUGUST 2013