The Month August 2012 by The Month

the month AUGUST 2012

enjoyed where wine is

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WE BRING THE BEST OF THE WINELANDS TO YOU

August 2012

the month THE MONTH

CITIUS, ALTIUS, FORTIUS...

ROOM WITH A VIEW This magnificent view of a quintessential Winelands scene is taken form the sumptuous lodge at Delaire Graff, atop the Helshoogte Pass, overlooking Banhoek. Like this view, everything at the Delaire Graff Estate is breath-taking, without being contrived. The Delaire Graff Estate was established by Simon van der Stel in 1679, because of its strategic location with a commanding view of ships entering the harbour of Cape Town. The lookout point was known as ‘Botman’s Kop’ or ‘Boatman’s Head’ Simon brought a sound knowledge of viticulture to the Cape and thus fostered a tradition that has grown from strength to strength through the centuries. In 1982 John Platter, the well-known wine writer, bought Delaire, then known as Avontuur and, looking at the magnificent view, decided to rename the farm Delaire Estate, meaning “From the Sky”. The estate is now owned by Laurence Graff, Chairman of Graff Diamonds International. Based on source material courtesy of delaire.co.za

The Team

August also marks a day of celebration for women with Women’s Day on the 9th and I’d be remiss if I failed to acknowledge that generation upon generation have taken inspiration from the many influential women who cross our collective path day-by-day. So mothers, girl-friends, sisters, aunts, others and wife* – Happy Women’s Day! Like Olympic athletes lunging for the line or at least exerting themselves to clear the hurdles, those in the print industry continue to have to refine and redefine themselves to stay abreast of the changes in their industry and reader base. As a relatively small team we’re blessed here at The Month to be able to do and try things without having to jump through too many hoops – and I wonder if you’ll notice the slight change to our layout this month? If you do, please let me know what you make of it. We’re obviously planning something, so keep an eye on our website (which has also changed a bit of late) as we prepare for the big reveal. Speaking of changing reader bases, if you’re of the ilk that says that Facebook and Twitter are for the birds, read our A #Fun @CanOfWorms piece and see if it changes things. I’m still not quite sure of the implications personally, so both this month’s contribu-

tors will be called into action again to give us more of their insights and experience.

2 We take a sneak peak at Wakaberry Stellenbosch

I visited Burrata in The Old Biscuit Mill this month and was so impressed with the setup and Neil Grant and his team, that I started making a list of restaurants I’d like to visit before the year is up. In doing my online thing, I came across DiningCity, a great real-time restaurant booking site that now has a dedicated South African arm. More importantly they’ll be hosting the DiningCity Restaurant Week soon with some generous specials – I’ve covered both Burrata and DiningCity in our pages this month.

3 The Editor visits Burrata

Still on the food theme, I chat to Robin Padgett of Emirates Airline about aeroplane food, spend a magical day at Delaire Graff and leave with the recipe of my favourite dish, and reacquaint myself with The Brass Bell in Kalk Bay. We have wine news, of course, with the Wine Ou revisiting my experience of drinking under the influence of the moon, news of Eben Sadie’s ‘Ouwingerdreeks’ and a fabulous competition for a case of De Krans port worth R1200! Sport (sans strapless bras, unlike last month), travel, opinion, fashion and What’s On?s complete the mix and all that’s left for me, as I busy myself soaking up as much of the Winelands experience as I can, is to encourage you to do the same, and to enjoy the read!

August...

he 2012 Olympic Games are finally here, and this year’s iteration has the great tagline: ‘Inspire a generation’. If ever there was a generation worldwide that needed some inspiration, we’re it! It’s not that we aren’t all exposed to inspiration on a daily basis, it’s just that we’ve become so dependent on ‘spectacle’ that the context of The Games is sure to remind us of the many silver linings we have access to.

IN THIS EDITION...

4 What’s the BIG DEAL with Social Media?

7 The Editor takes to the skies, and the city, for some food for thought 8 The White Wine Ou has another look at Wine and the Cosmos

9 We get a sense of Eben Sadie’s ‘Ouwingerdreeks’

12 The Publisher spends time at a place called Onguma 16 Fashion: Inspired by the Fifties

17 The Editor visits Delaire Graff for the Recipe of The Month 18 Pierre van Vuuren on Golf and his iPad Dave Rundle on who’ll win the England vs SA Test

19 The Editor gets saved by The Bell

21 The Publisher says it’s our fault, again! 22 What’s On? and De Krans giveaway

* There was only/still one at the time of writing…

24 Social Scene

BERRY NICE

Editor: Brett Garner 083 260 0453 brett@themonth.co.za Publisher: David Foster Capevest Holdings CC 084 827 3986 david@themonth.co.za Graphic Design & Layout: Nicole Greaves 076 837 8990 design@themonth.co.za WINE Norman McFarlane norman@themonth.co.za Colyn Truter colyn@colyntruter.com Johan Delport winemaker@waverleyhills.co.za Christine wine@vineyardconnection.co.za FASHION Annamé Kleynscheldt annamekleynscheld@gmail.com FINANCE Dave Rundle dave@rundle.co.za GOLF Pierre van Vuuren golf@themonth.co.za

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“Life is too short to be miserable!” say the folks at Wakaberry, opposite The Apprentice in Andringa Street, Stellenbosch. The talk of the town it seems with nearly everyone I know with kids at school, Wakaberry is the new, no-nonsense, uber-fun, place to be for those with a health-conscious sweet tooth. Rather than spill all the beans (and other toppings) on this frozen yoghurt paradise just yet – that’ll happen in September - we thought , instead, that we’d give you a visual taste of the coolest place we’ve been to for ages instead.

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When Dreams Come True The Editor discovers that The Old Biscuit Mill’s latest dining spot is anything but cheesy

“

They import their tomatoes,” exclaimed the Publisher to me recently, “go find out why!” And before I had a chance to ask “Who?” or say “What?” he was gone, leaving his laptop open on a blurb about the new Italian-influenced Burrata, at The Old Biscuit Mill, and an IOU for lunch. Named after an Italian Mozzarella cheese, Burrata is the realisation of a dream of Neil Grant, ex-sommelier at the Rust en Vrede restaurant, and his business partner, Barry Engelbrecht. Engelbrecht is a bit of a pizza nut, with a certification from the ‘Associazione Vera Pizza Napoletana’ that recognises his knowledge of, and dedication to, authentic Neapolitan cooking. Together the two have set about to offer “diverse, yet relaxed top quality Italian food paired with a sophisticated fine wine menu that offers an eclectic selection of wines from South Africa, Italy and France”. Despite Burrata’s infancy, they seem to be doing things right as they’ve already garnered an International Birra Moretti Award for the Best Emerging Italian Restaurant in Africa and the Middle East for 2012. My visit to the restaurant to bend Neil’s ear took place on a typically blustery Cape winter’s day, shortly after the start of the mid-week lunch-time service. Not being a regular to the urban/trendy Old Biscuit Mill, finding parking took a little longer than anticipated and by the time I got to shake Neil’s hand my own was a slab of ice and I was embarrassingly late.

detail and quality service have already set it apart - and he has a sizeable list of regulars to vouch for it. Add the likes of fine-dining starlet, Annemarie Steenkamp, who heads his kitchen after five years at Le Quartier Français, a wine list that offers something for every palate and most wallets, decent stemware and a relaxed but upmarket vibe, and Burrata is sure to attract a ‘good business’ label from both sides of the till.

aloud, the absence of a rolling pin. Neil laughs, it’s a case of chalk and cheese I learn, as he points out that all the dough is prepared by hand, left for as many as five days to ferment and that cooking the airy-based Burrata pizzas takes less than two minutes in his imported, 480⁰C, wood-fired oven. As I joke that my now red face is a result of the heat from the

Mid-way through our chat two pizza chefs start with lunch-time prep and I notice,

Neil Grant and

oven (rather than my ignorance) I watch Annemarie rolling out sheets of pasta which she cuts into strips to make tagliatelle. There’s an established sense about the kitchen and the team that belies Buratta’s youth and it’s clear that Neil and Barry have put many hours into the venture and the people on whom its success rests. With my second coffee done and our time up, I recall that I’d come to ask about the imported tomatoes… Turns out they import a fair number of things, including Neapolitan tomatoes and Caputo Pizzeria double zero flour, but that most of the produce is sourced locally. It’s a way of thinking

kamp

Annemarie Steen

and doing that I think will stand this particular restaurant in very good stead – it’s not just another pizza joint. Instead, Burrata is a welcoming space in which to mix and interact over a plate of uncomplicated Italian-style food and a decent glass of wine, with attentive service and invitation to return; which I will, once the Publisher sorts out that IOU.

Call 021 447 6505, or email info@ burrata.co.za for more information.

Neil’s reception mirrored that of Burrata’s interior - warm and uncomplicated - but Business, only. Within minutes we were seated at a high table close to the entrance, where Neil could keep an eye on the comings and goings of a surprisingly large number of patrons, given the time and the weather, and with coffees in hand. “Why open a restaurant now, of all times?” I fired at Neil as we started to chat about his passion for wine and service and Barry’s love for all food Italian. His simple and honest answer came with little hesitation: there’s never really a good or a bad time to open a business; only good or bad businesses. To Neil, Burrata’s authentic Neapolitanstyle dishes, with characteristically simple, strong flavours and his team’s attention to

August 2012

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FEATURE

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A #Fun @CanOfWorms The Editor takes to the world of Social Media like a duck breast to butter While clicking through the US-based Atlantic Mail (online) I came across an interesting article about research conducted by Matthew Berk in which he analysed in excess of a billion webpages and discovered that more than one in five contains a link to Facebook. One in five! Cancelling my appointments for the morning, I changed TheMonthMagazine’s Facebook cover pic, fired off a handful of Tweets and went in search of some sensible answers to a simple question:

"So what's the big deal with social media and the wine/food industry anyway?"

hile clicking through the US-based Atlantic Mail (online) I came across an interesting article about research conducted by Matthew Berk in which he analysed in excess of a billion webpages and discovered that more than one in five contains a link to Facebook. One in five! Cancelling my appointments for the morning, I changed TheMonthMagazine’s Facebook cover pic, fired off a handful of Tweets and went in search of some sensible answers to a simple question:

You have your Twitter megaphone and your Facebook vuvuzela and you’re shouting at full volume, telling everyone how amazing your products are. Now imagine 20% of the stadium doing the same thing, but promoting their wine, not yours. That’s the online space in South Africa at the moment.

"So what's the big deal with social media and the wine/food industry anyway?"

An excellent example of such help on the local front is winetimes.co.za. They provide a platform for the wine and drinks community from which to broadcast. To bring it into context with the stadium concept, you can see it as a collection of kiosks, scattered all over that mega stadium, from which your brand is actively promoted. It’s a great addition to any existing social media plan and a must if you’re just starting out online.

The first came via Jan Laubscher, the man behind our biggest online advertising partner, 406Media. He writes: South Africa’s wine industry is just starting to find its feet in the daunting world of online media. Everyday Twitter users fire off more than 350 million Tweets globally; 5 million of those come from South Africa. Like the rest of South Africa, the local wine world is moving with the trends and to date 40% of the country’s wineries are signed up to Twitter, although only 13% actively Tweet. Facebook has grown to 845 million profiles, almost half of the world's internet users! Of those, 4.8 million are South African - with 41% representing Johannesburg, 18% Cape Town and 17% Pretoria. That’s a lot of profiles vying for attention, and somewhere in that mix are the profiles of those (Tweeting and nonTweeting) role-players in the wine industry. Websites like spitorswallow.co.za indicate that 47% of local visitors to the Winelands are between the age of 25 and 34, and 57% of Tweets in South Africa come from cell phones. Some will say that this all looks rather promising, but the reality is that the online space is getting more crowded and a lot noisier by the second. Imagine, for example, a football stadium 80 times bigger than the Cape Town Stadium and somewhere in that space is you, trying to sell your wine like a hotdog vendor.

To have any effect you’ll need some help, or at least a strategy plan. And by help I don’t mean someone who can scream on the megaphone on your behalf - I mean outside help.

Impressed by all the big numbers Jan used and mindful of my own need to be in those wine kiosks as far as The Month is concerned, Jan soon had me signing along the dotted line and now you’ll find us on winetimes.co.za and The Month advertisers who sign up for three months or longer get up to 10,000 page impressions on winetimes.co.za or spitorswallow.co.za to accompany their print ad, mahala.

If you’re interested in a print ad with us and want to benefit from the 406 offering, mail exposure@ themonth.co.za, or if you’d like to chat to Jan directly, call 083 257 0191 or email winetimes@406. co.za

he second response was from Linda Harding, owner of The Squashed Tomato, a social media management, consultancy and training business aimed at the South African food and wine industry. She writes: The largest target market that you could dream of is currently using social media – and it simply doesn’t make business sense not to tap into that resource. When considering the benefits of a business social media presence, you need to make a bit of a shift from thinking of things like Facebook and other social media networks as personal friendship platforms, to seeing them as powerful business tools. Truth is, we’re living in a world

where people judge the value, quality and attractiveness of a brand from the number of fans or followers they have on social media sites, as well as what is being said about the brand online. Let’s consider a hypothetical, yet realistic, example. A potential customer is interested in visiting Joe’s Winery. He plans to visit over the weekend and, during his lunch break at work, decides to read up a little ahead of time. Perhaps his wife would like to have a meal there and he would like to find out if they have a restaurant, or perhaps he just wants to check the directions on how to get there. A quick internet search brings up Joe’s Winery’s website, as well as the link to their Facebook page, Twitter account and a few blogs mentioning the name. The website looks fantastic, with professional photographs, a virtual cellar tour and detailed descriptions of the wines. It really entices him to visit. The Facebook page, however, hasn’t been updated for four months and the Twitter account has only 54 followers. He clicks on one of the blog links and finds out that the blogger wasn’t really that impressed with her visit to Joe’s Winery overall. She was, however, very excited about Bob’s Winery, situated near to Joe’s. Bob’s Winery seems to have a very active social presence and, from the sounds of things, customers are very happy with this winery. Despite the great looking website of Joe’s winery, the customer changes his mind and decides to visit Bob’s instead. Without ever experiencing his original choice, the customer has switched to another. This decision is based purely on ‘word of mouth’ and the ‘quality’ of the brand as judged from its social media presence. Conventional marketing methods, such as advertising and sponsorships, are valuable branding considerations but can’t be seen in isolation any longer. Social media provides the dual benefits of instantly controlling and channelling word of mouth, as well as constantly interacting and building relationships with a far larger target market than ever before, and for a fraction of the cost. Now that’s a strategy that makes business sense.

If you’d like some social media advice, feel free to direct your questions to our team at The Month or if you’d like to chat to Linda directly, try 076 225 7553 or @ Squashed_Tom

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Emirate The Editor looks to the skies for a taste of what’s to come

aving spent about as many hours as it’s possible to spend on an international flight, from CT to Seattle via Dubai, a few months back, I have an entirely new outlook on that simple question: “Chicken or Fish?”

I tracked down Robin Padgett, the Vice President of Aircraft Catering for Emirates, via email and asked him about in-flight meals and the heights to which he aims to take things each time his passengers buckle up. Having flown Economy Class with Emirates, I was impressed with the warm flannel towels before take-off, a printed menu describing the meals to be served and, after take-off, a complimentary cocktail service that preceded a four-course meal service with a choice of two or three hot main courses, served on a large tray. The Emirates catering and in-flight teams struck me as passionate and attentive and even my sometimes picky toddler proceeded to gobble everything up.

“What’s food like further forward in the plane?” I asked Robin, and was soon green-eyed for asking. “Emirates has always had an elegant, sophisticated dining style, but with the introduction in First Class of the a la carte, dine on demand meal service on all routes over four and a half hours, our customers are able to choose to eat whatever they want whenever they want, from the menu,” came his reply. Turns out there are up to three appetisers, two soups, five main courses (including low calorie

and healthy options), a variety of salad options, warm savouries, a boutique cheese board, two desserts, and to top it all, sandwiches and fresh fruits. As if that’s not enough to get a gastronomically motivate type like me to take an extension on my bond when next I fly, there’s a traditional welcome service before take-off of Arabic coffee with almond stuffed dates on all flights!

“In our Business Class cabin,” Robin added, “there’s an individual restaurant service style, with no food service trolleys in the cabin, which adds a noticeable level of sophistication. All meals are served on Royal Doulton chinaware, with elegant new Robert Walsh silverware and the finest linen, as in First Class.” There are aperitifs, a choice of three appetisers, three main meal choices - including a regional dish and a low calorie offering. Accompaniments include warm breads, fresh salads and desserts, fresh fruits and an individual cheeseboard selection of five cheeses.

take-off. He started with “Our caterers in Cape Town will start by preparing the ‘mise en place’ for the Emirates flights up to 12 hours before,” and then went on to explain that ‘mise en place’ is a classic description of the numerous fresh ingredients used in the making of the Emirates dishes, which includes spices, herbs, seasonings, vegetables, fish, meat etc. The Cape Town caterer follows some very detailed Emirates recipes and specifications before the completed hot meals are ‘blast chilled’ to

I’ve always been interested in how food is prepped in advance of a flight, and asked Robin about the goings-on in the kitchen ahead of

lower the temperature of the cooked food to less than 5⁰C, extremely quickly. “No Emirates meals supplied from Cape Town are frozen; they are all prepared freshly on a daily basis,” he made a point of concluding.

Having enjoyed ‘Bobotie Chicken’ and ‘Baked Hake topped with Cape Malay sauce’ on my particular flight, I quizzed Robin about the inspiration for the Emirates menu; wondering specifically if any local chefs have an input. His response was as efficient as the cabin crew’s service: “Emirates has an eclectic passenger mix wherever we fly, so route specific dishes are supplied on almost all our flights worldwide and we have always included South African dishes on our menus to and from Cape Town and Johannesburg. The expertise in fine tuning the South African recipes is always supported by the Chefs at our caterers in Cape Town and is essential in producing an authentic product.” “And the future of airline dining?” I asked, hoping Robin would invite me to come see for myself. Instead his answer proved to be my only food for thought, as he made the point that our faster moving, health-conscious, lifestyles and people’s willingness to engage in longer flights means that nutritionally sound and varied meal options are a must. “Of course,” he ended, “there are bound to be many more sweet and savoury diversions too.” The sky’s the limit then, it seems – which will be my answer when my bank manager asks me about that bond extension.

WINE AND DINE, ONLINE

The Editor starts to plan for the DiningCity Restaurant Week Imagine an online restaurant guide that allows you to book a table in real time based on factors such as price, cuisine, location and atmosphere – now that would be something, wouldn’t it? Well, imagine no longer; it’s here! And has been for some time... DiningCity.com was founded in 1998 in Amsterdam and has a presence in Belgium, Austria, Hungary, Italy, Spain and in cities like New York, Singapore, Dubai, Shanghai and Beijing. What is relatively new, however, is that DiningCity now covers South Africa too (www.diningcity. co.za.) Stuck for a breakfast spot recently in Constantia, I tried their site from my BB and discovered that French-themed Pastis does a full English at less than R60, and headed straight over – no more fighting with my GPS and its outdated POIs. I also discovered that DiningCity has an amazing offer for Capetonians in September, simply referred to as the DiningCity Restaurant Week. According to their website “the concept is simple”; and it is. For the week 22nd to 29th September, R175 will buy those who book through their restaurantweek.co.za site a three course lunch at one of top restaurants; while R250 buys a three course dinner. A price is not available to regular diners who don’t make use of

August 2012

the offer. So it’s a real value-for-money offering to patrons, rather than a bulk-discounted sale from the restaurant. A quick call to DiningCity’s press contact at HWB Communications revealed that participating restaurants include the Mount Nelson’s ‘Planet Restaurant’, Azure at the 12 Apostles, Roca at Dieu Donne Estate and Haute Cabriere, both in Franschhoek. A list of participating restaurants in the greater Cape Town area is on the restaurantweek. co.za site and is sure to grow somewhat before bookings open at 10am on the 23rdof August. For up-to-the-minute updates, DiningCity has taken to Twitter @DiningCitySA and facebook.com/DiningCitySouthAfrica I expect they’ll be ‘trending’ by 11am on the day! In the Netherlands, the most recent restaurant week generated 200,000 bookings, and according to Tertius van Oosthuyzen, the CEO of DiningCity SA, “In other locations, such as Amsterdam and Singapore, restaurants have been booked out within the first week that the reservation site was open.” The DiningCity Restaurant Week is partnered by DinersClub, San Pellegrino and Cape Town Tourism. For additional information see www.DiningCity.co.za or www.restaurantweek.co.za

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FEATURE

Eats Up

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WINE

Some Moon and Stars The White Wine Ou follows up on the Editors moonlit drinking sessions

o, last month the Editor of this mag pinned his colours to the flagpole of the biodynamic calendar and told us with some ‘certainty’ that the moon has a noticeable effect on the taste of his favourite tipple. Call me a Thomas… I too drink a lot of wine. While I’m sure the followers of Rudolph Steiner can make a convincing argument for the positive effects biodynamic (or even organic) farming practices have on the taste and smell of wine, I very much doubt I’d be able to identify one or more biodynamic wines in a blind tasting, unless I’d had the wines in question previously. Now, thanks to last month’s Luna Taste Test piece, it appears that the day of the month on which I consume the wine will also have an impact on its taste.

LUNA TASTING CALANDER – August 2012 MON

TUE

WED

THUR

Root

SUN

4: Root

Leaf

Flower

Flower 6:

7: Leaf

13:

8: Leaf

14: Flower

15:

21:

27:

Fruit 16:

Root

Leaf

23: Root

29: Fruit

wine will taste. This is summed up in the biodynamic calendar, published annually, and it is the virtual viticultural and oenological Bible for biodynamic winegrowers. The moon’s position on any given day will make it a Fruit, Flower, Leaf or Root day, and when the moon’s path crosses the path of the sun, it is a Node day. Fruit days are said to be the best days on which to taste wine, because it is on Fruit days that the wines will be the most expressive. Flower days are the next best thing, but Leaf, Root and Node days are out, as wine will be at its least vibrant, and therefore flat and tasteless. You’ll know you’re drinking wine, but that’s about all. I was intrigued to see that the Editor’s own take on the Luna Taste Test (some people look for any excuse, don’t they?) yielded some interesting results. If you look at his table, below, you’ll notice that his team enjoyed the Root day more than the Fruit day, but that the comments for the Fruit day suggest that it should have been ‘the best’. It may be true that the tasting team couldn’t see straight enough to take decent notes, but, given what I know of the Ed, it’s likely that the particular characteristics of the wine on the Root day appealed to him more than “lots of ripe fruit”. Of course, sceptics will remind us that there are other often ignored factors that may cause a wine to taste different from day-to-day; our mood, what we’ve eaten

11: Root

18:

Fruit

12: Root

Flower

Leaf

Root

Root Fruit

26:

Root Leaf Fruit

31: Full Moon

Root

19:

Fruit

24: 1st Quarter 25:

30:

Root

10: 17: New Moon

Flower

22:

28: Fruit

9: 3rd Quarter Fruit

Flower

Root

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Root

20:

To recap: Depending upon the position of the moon and stars in relation to where you happen to be, the cosmos is said to have a significant influence on how the

FRI

Flower

Flower or drunk recently, the temperature of the wine and our surrounds or even just knowing what it is that we’re drinking – and as a result looking for the things we suspect should be there.

a few months later, garners gold in another. It may be interesting to relook at past results and see what role Fruit and Root played in the judging, unbeknownst to the judges themselves.

If I think back over my past drinking experiences, there have been instances when the same wine tasted and smelled quite different on two different days. I’ll accept that my palate responds differently depending on the items in the aforementioned list – but I do wonder if some of the difference isn’t simply a response to the biodynamic cycle?

There’s wisdom in crowds, they say, so why not give it a try? Above is the biodynamic calendar for August (with Node days excluded) and I’d love to get your thoughts or first-hand account, written under the influence, of the moon that is, to wineou@ themonth.co.za

Of course where this leaves the vinous competition circuit, is a wine (if I may coin a phrase) of an entirely different colour. It may well explain why a particular wine achieves bronze in one competition, and

If you’re really taken with the whole idea, you can buy When Wine Tastes Best 2012 (ISBN: 9780863158216), said to be the definitive guide to when to drink your wine. The 2012 edition is still available at Kalahari.com for R55.95 and the 2013 edition will be released in September in the UK.

Wine: Pax Verbatim Blazing Hill Syrah 2008

According to SAWinesOnline.co.uk: “This wine offers subtle and perfumed aromas of coffee, mocha and spice. On the palate, an exquisitely balanced, soft and silky texture belies a wine with deceiving yet tremendous depth. Structured, yet deliciously smooth, the senses are treated to flavours reminiscent of black berries, loganberries, and wild plum.” DATE CYCLE SELECTED COMMENTS RATING VERDICT

18TH JUNE

20TH JUNE

22ND JUNE

ROOT

FLOWER

LEAF

23RD JUNE FRUIT

Hints of dark fruit and greenish notes on the nose; metallic components on the palate

More intense flavours and fruit on the nose; orange peel flavours; wine went very well with food

Forest floor on the nose; hints of spice and subtle fruit flavours; firm tannin and hints of pepper

Lots of ripe fruit on the nose; well-balanced with good structure; not dry

Most enjoyable

Not great

Really didn’t enjoy

Good

Without labelling the wine ‘good’ or ‘bad’, the panel – which included knowledgeable and less-knowledgeable members - felt that the wine certainly showed different components over the week that suggested some correlation with the concept of the Luna Tasting and that more hands-on investigation is in order…

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Calling all Mentors and Coaches! Founded in 2010 by Tracey Chambers (CEO) and Tracey Gilmore (COO), in response to the growing problem of unemployment amongst single mothers and the lack of support that they receive from the father of their children, the Clothing Bank believes that if you help a mother you help a child. The Clothing Bank mission is to "Empower Unemployed Mothers Through Enterprise Development so that they can become Financially and Socially Independent". One of the integral elements of their programme is to offer support to participating women throughout their two year duration by both a Coach and a Mentor. The Clothing Bank is currently looking for volunteers to join them in offering this support. If you would like to know more about the roles of Mentor and or Coach, or wish to become involved, please contact Jo Maughan on jomaughan@theclothingbank. org.za or on 076 8988 343.

An Ad in The Month gets seen!

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For more information about the organisation, please visit www.theclothingbank.org.za

433 The Month Franschoek repro.indd 1

NOW OPEN

40A MAIN ROAD, PAARL 082 899 5318 FRATER@IAFRICA.COM

fresh, latin-inspired cooking with vineyard views 021.874.3844 www.cosecharestaurant.com

2012/05/09 1:47 PM

Monneaux Restaurant

at the Franschhoek Country House & Villas WINTER WARMER

AUGUST LUNCH SPECIAL

WOMEN’S DAY CELEBRATION

Fireplace, soups & curries. Available every Wednesday and Friday night. 2 course @ R120

A delightful lunch menu. Available throughout the week. 2 course @ R120 3 course @ R150

Available 10, 11 and 12 August. Full champagne breakfast @ R150 or 3 course lunch/dinner @ R150

Come dine with us, meet the team and warm up at the ﬁreplace … transport service for visitors living or staying in Franschhoek can be provided at no charge. Visit our Facebook page or email us for menus.

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

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This month the Vineyard Connection team takes a look at the third release of revolutionary winemaker Eben Sadie’s ‘Ouwingerdreeks’

ben Sadie’s passion for preserving the heritage of the old vineyards of South Africa is expressed in the wines of this intriguing series, with each wine sourced from specific vineyards that were planted between 1900 and 1974. As is his style, the wines were made with minimal intervention and reflect the true flavour of the grape from a number of very special sites in the Swartland, Olifants River and even on the coast between Dwarskersbos and Elands Bay.

ling statement for the value of his approach and every glass is an experience, and education and a testimony to the ability of the man and the quality of the fruit.

foot punch-downs, this wine is pressed directly into old wooden casks, and bottled only a year later.

Verita An excellent article about Sadie in the June 2009 Decanter magazine, highlights his commitment to making wines that truly reflect terroir – although the ‘maker’ portion of winemaker seems to sit uncomfortably with him givben that he feels the goings-on in the cellar are always secondary to what has already happened in the vineyard. Each of Sadie’s Ouwingerdreeks makes a compel-

August 2012

1. Skurfberg, R186

5. Soldaat, R227

The vineyards of this Chenin Blanc are located in the Skurfberg Mountains between Clanwilliam and Lamberts Bay. There are three low-yielding parcels which offer something unique to the complexity of this amazing wine. The parcels were vinified separately, basket pressed and blended after 12 months. As with all of his wines, this is unfined and unfiltered

Grenache Noir is the most planted red grape variety in the world. This is a very site-specific cultivar, which seems to have found home in the Piekenierskloof Pass, going north to Citrusdal. This old, unirrigated vineyard was planted at just above 700 metres in decomposed granite soil, resulting in a display of fresh, bright red fruit aromas and an earthy minerality. This is the elegant and refined side of this magnificent grape variety.

2. Skerpioen, R186

6. Treinspoor, R186

This unique 2.4 hectare vineyard, located near Dwarskersbos and found by helicopter, is 60 years old and only two kilometres from the Atlantic Ocean. The Chenin Blanc and Palomino vines are planted in chalky limestone soils in one of the coolest parts of the Swartland region and the Sadie brothers worked the site for seven years before releasing this first Skerpioen vintage.

3. Kokerboom, R227

These vineyards were planted in the 1930s in the Trekpoort Kloof in the Olifants River Region. This is a blend of standard Semillon and a red berried variety of this grape that was once common in the Cape and probably unique to South Africa. The precious juice is taken from the basket press in buckets to an old cask for natural fermentation, and then spends 18 months on the lees.

4. Pofadder, R202

The most difficult wine in the range to work with, this challenging Cinsault is found in a block on the Riebeeck Mountain in the Swartland. From extensive hand sorting of the berries, to daily

A relatively young vineyard of Tinta Barocca was planted in 1974, and lies on the western side of Malmesbury, in the direction of Darling. This grape has a very fragile thin skin which is prone to sunburn, so pruning a framework to protect the bunches from the Swartland sun was paramount. This variety has good colour and firm acidity making it great for blending. However, with older vineyards the complexity and quality of the berry increases, making it great for bottling on its own. Eben’s Flagship wines were released at the same time, and are also available as follows: Columella 2010, R681 per bottle; Palladius 2010, R490 per bottle and 7. Mev Kirsten 2011, R728 per bottle.

The Vineyard Connection’s wine shop is open 7 days a week and has each of the wines featured on this page in stock. www.vineyardconnection.co.za

The Month

the month Etosha Etosha - and a place

TRAVEL

August 2012

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swerve into the oncoming lane to avoid a large male Kudu on the B1 heading north out of Windhoek to Otjiwarongo on my six-hour journey to Onguma, the private game reserve just outside Etosha, and rationalise that it’s difficult not to drive fast along straight and relatively traffic-free roads. Yet, in my small hire-car I’m not convincing myself, and slow down - this landscape, this massive space with views as far as the eye can see, is mesmerising. I nervously halfglance at a family of warthogs on the verge, look out for a coffee stop and realise that the 06.20 out of Cape Town International has its drawbacks. But it’s the right way to do it. Get on the early flight to Windhoek, hire a car and by mid-afternoon the vast Etosha plains beckon. It also means you’re more likely to get waived through the regular roadblocks by the Namibian police who prefer not to step out of the shade in the midday sun, it seems. Being addressed in Afrikaans by the locals is a giggle that these proud, honest, unaffected people were, alas, not going to grant me on this trip. Northern Namibia has a Highveld climate with warm, wet summers and cool, dry winters, but the winter temperature rising rapidly with the sun plays havoc with Western Cape skin and makes a mockery of your wardrobe; layers – that’s the advice. And plenty lip-balm. Onguma is a South African-owned reserve at the eastern corner of Etosha, the amalgamation of a few farms that border Fisher’s Pan. At 34,000 hectares, it’s fairly ‘big’ which, for us old folk, equates approxi-

The Month

mately to the area out of the driver’s window when you drive 20km north then turn right and drive for about another 20kms east. Big enough to support large numbers of kudu, giraffe, eland, oryx, hartebeest, zebra, impala and more; and provide enough interest for big cats - lion, cheetah and leopard. But that’s enough of the ‘What’ – the Ed has sent me here to grasp the ‘Why?’ and, as I stop to open the gate that cordons off the massive part of the reserve that’s home to the rhino, I begin to understand. It’s silent and dusty; a pair of fawny-eyed dik-dik shyly regard me from the undergrowth; a mongoose scuttles across the track; a giraffe masticates atop a tree in the distance. Down the way, an inquisitive impala’s brown hide is beginning to burn red in the late afternoon sun. The Treetops Camp is fairly remote, small and intimate, surrounding a water hole and but one of four different camps at Onguma.

Built on wooden stilts, the four thatched work, the distinctive ears of the steenbok cabins with canvassed walls, dining area and the massive presence of the African and boma are staffed by locals David, eagle owl. Scrub hare, common duiker and Thomas, and Izak, the giraffe are aplenty chef, who are on call as the sun sets over to welcome you with the busy water holes a warm, wet cloth – the best bet for You know you are truly to wipe those tired, game viewing at this alive when you’re living dusty eyes. As Izak time of the year. In among lions” – Karen offers a lemon cake the summer, where with high tea before water is transient, Blixen we head off with our it becomes more game tracker, Eric, elusive in the over(pictured left), I count grown bush. As the oryx, wildebeest, impala and zebra getting sun melts into the horizon, the hot water their fill at the waterhole before sunset. bottles and blankets provided stave off the wind chill in the open jeep and I’m reThe Rhino and Sunset drives are just two of minded of Karen Blixen: “In the day-time the activities led by Eric – a treasure trove you felt that you had got high up; near to of knowledge who points out a retreating the sun, but the early mornings and eveaardwolf, a pair of black-backed jackals nings were limpid and restful, and the up and stretching prior to their evening’s nights were cold.”

August 2012

The Publisher finds himself in “the place you don’t want to leave” off water hole and a large pool – where the bush is experienced in a safer environment. And, somewhere between the two, but leaning towards couples, is the Tented Camp – seven luxury tents surrounding an unprotected waterhole, with a pool and no noisy kids, I can imagine lazy afternoons observing impala and springbok drink, nursing a cold one myself.

Returning to Treetop, the picture begins to emerge - it’s every young Southern African’s right to love the bush, but if it were about the animals we’d go to the zoo. The bush, in the way it makes you feel, the taste of the dust, the sense of the space, the call of the hyena, creates the ever-pervasive understanding that we’re on their turf and not them on ours and that is the ‘Why?’ – the rest is just semantics. The bush takes you just far enough out of your comfort zone to feel alive and, at Treetop, where the drawbridge gets pulled up at nights, I am reminded of another Out of Africa quote; “You know you are truly alive when you’re living among lions.” The other three camps are different, and for a reason. We know there’s a need to experience

August 2012

the bush but how you experience it depends on your circumstance and, often, your wallet. Onguma offers a campsite (with individual ablution blocks) right through to the abject luxury of The Fort – twelve luxury suites surrounding a Moroccan-inspired fortress. With sunset views of the Etosha pans, broken only by game and camel-thorn trees, the stone-clad and raw high walls house antique windows and doors in this luxury retreat with all ‘mod cons’ and a bubbly chef who, let’s say, knows his way around a dinner plate and serves five-star fare with the finest Cape wines. The Bush Camp is perfect for families with kids - 19 rooms, simple yet rustic, with kids activities, easier, simpler dining than The Fort, a fenced-

guests and the excellent Onguma staff for company, I retreat, rested and relaxed to my treetop hideaway and reluctantly force concentration: “I swerve into the oncoming lane...”

For more info go to www.onguma. com.

It’s 5.45am and the combination of Eric’s hearty laugh, the smell of freshly-made coffee and the memory of volunteering “a need for exercise” after Izak’s game-meat braai, wakes me from my slumber in time for the dawn bush walk. I am educated about spoor, termite mounds and, of the 300 bird species that can be spotted at the reserve, tick off vultures nesting in the palms, the short, hooked bill of the Secretary bird, the astonishing radiance of the crimson-breasted shrike. The Kori bustard, likely the heaviest bird capable of flight, just about manages to clear the ground up ahead of us and the offer of a drive into the Etosha National Park, where elephant are plentiful and rhino less elusive, is warmly accepted. Returning late morning, I begin to write but it’s just plain difficult to concentrate. A giraffe serenely moves into my peripheral vision. A mother warthog and her three young drink from the waterhole before scuttling away tails in the air. A woodpecker breaks the silence and, with a friend, provide stereo background music to accompany the frogs that belch from the reeds. Every few moments birds swarm in their thousands and Guinea fowl noisily kick up dust. Impala graze timidly and wildebeest frolic. Francolins chase each other until one takes flight to the nearest branch. I give up, sit back and let it soak in. In the local Herero language, Onguma means “the place you don’t want to leave” and, after a sunset silver-service dinner at the bush boma with only the crackle of the open fire, the laughter of the hyena, engaging foreign

The Month

TRAVEL

the month called Onguma THE MONTH

the month Fashionably Yours

FASHION

August 2012

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Annamé Kleynscheldt celebrates the joys of being a woman; some of which come naturally, and some of which were fought for. 4

figure, it works in classic black but is recommended in practically any colour. Here we played with the nautical stripes that have remained fashionable ever since the movie Coco avant Chanel. Add a pop of colour with a deep berry tote and a red lip. The great thing about women’s fashion is that we can be experimental, much more so than the boys. Play around with different colour combinations to beat the dreary winter blues, as long as you stick to a colour palette that suits your own build and personality. The deep green and bright pink works well for our model’s Jewel colour palette. Send me a mail to find out what colours work for you, it will boost your confidence and bring life to your wardrobe! So as you turn to the 50s for inspiration, celebrate being a woman today! And don’t forget that now is the time for loving and appreciating yourself – warts and all!

1. Pink Trench coat R2499.95 / Green Wrap dress R1199.95 both Banana Republic / Necklace R99.95 Bella Bella Get your inspiration straight from the silver screen and channel the allure of the 50s with this fabulous feminine look, worn by our model, Lily L. Every woman should have a wellfitted skirt, whether pencil, high-waist, kneelength or calf-length, as long as you show a little leg and accentuate the right curves! Pair the fitted skirt with a blouse like this bellsleeve number and a good pair of heels to give your legs some definition. Don’t be afraid to play with colour as we did here, the deep bluish-purple makes the red in the necklace pop while the pale gold skirt gives this look a touch of old-world class.

ith Women’s Day upon us, we celebrate the sensation women have created the world over, particularly now that a South African woman heads the AU, and as a salute to women everywhere, it seems entirely appropriate to create a personal ‘sensation’ with our wardrobes! But don’t forget that clothes say a lot about the woman within, so love yourself enough to accept and express your unique personality, which in turn will give those around you the courage to do the same. As in the movies, women often assume many different roles: mother, friend, sister, daughter and, of course, lover. Find your inspiration in what I believe is the most feminine era of all: the 1950s ‘Golden Era’, when women were

The Month

2. Mesh dress R1199.95 Marion and Lindie / Necklace R399.95 / Chunky bangle R649.95 both Witchery 3. Striped Wrap dress R1299.95 Banana Republic / Necklace R549.95 Witchery 4. Bell-sleeved blouse R599.95 Fate / Necklaces R399.95 both Witchery / Embossed skirt R299.95 Banana Republic

A wrap dress is on almost every woman’s must-have list, and with good reason! Said to be the most flattering dress for almost every

PHOTOGRAPHER: Ashley-Marie Miles MODEL: Lily L D&A Model Management STYLIST: Annamé Kleynscheldt HAIR: Lauren Donay Telo MAKE-UP: Bobbi Brown, Stuttafords Canal Walk

loved and adored for their natural beauty and womanly curves. Since the Renaissance art movement there has never again been an appreciation and celebration of the feminine figure such as in the 50s. It was all about celebrating womanhood in every possible way, especially when it came to fashion. Ooze femininity in a dress that accentuates the most gorgeous part of your figure and makes you feel like a movie star. A natural shade toned down with subtle elements of black, is this season’s hottest look; add jewellery in the same tones to keep the look soft and sensual. Nude heels are still as hot as ever, so dare to go bare and lengthen the appearance of your legs for extra glamour.

August 2012

the month

August 2012

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PEARL VALLEY FRANSCHHOEK

R2.2m R2.1m

FRANSCHHOEK FRANSCHHOEK

R2.5m R3.5m

SOLE MANDATE

CAPTIVATING LUXURY APARTMENT IMMACULATE WATERFRONT VILLA PEARL VALLEY LODGE COTTAGE IN CUL-DE-SAC Beds22 Baths Baths 21 Garage WEB 269 217 Beds 1 Baths 1 WEB 268 767 2 Beds 3 Beds 3 Baths Garage1 This contemporary exclusive furnished apartment has awe inspiring Stunning 1 bedroom, furnished lock up and go unit within a Websectional reference: 261 434 Web reference: 264 040 double volume living areas overlooking the cobble open air piazza title development. This unit is priced to go and is

This fantastically immaculately lodge is views situated situatedmaintained on the lake with exquisite over the excludes the VAT. Simonsberg mountains. on avalley. lakePricefacing Access to pool, tennis courts, on-site gym, state of MARIANNE 082 921 3248 the art clubhouse plus world class golf course.

Comprising 2 en-suite formal lounge below. Captivating open planbedrooms, lounge, dining room, modern kitchen. wood burning alarm. Price excludes VAT. withAircon, fireplace, a 2ndfireplace living and room and single garage. Open-plan kitchen and dining area lead onto MELINA 082 419 9928 outside patio with built in BBQ and private garden.

PAARL Dot 083 261 0652

PAARL Jeanine 082 410 6837

R110pm² + VAT

PAARL

R5.2m

PAARL

R5.3m R5.3m

FRANSCHHOEK FRANSCHHOEK

R11.5m R7.875m

SOLE MANDATE

OPPORTUNITY AWAITS FRANSCHHOEK STYLE ±9.5ha 4 Land BedsSize: 4 Baths 2 Garages Two three bedroom houses, huge shed, Web reference: 259 609 gardens including lapa, 7ha of grazing

WEB 267 408

swimming pool, lovely paddocks, huge dam, Elegant home in vineyard Estate. Comprising 4 en-suite labourer's house. Ideal "life-style" farm for professional person wanting to open live close tolounge, town with the freedom peace of the bedrooms, plan dining room, and formal lounge, countryside. Priceseparate excludes VAT. stylish kitchen, scullery. Upstairs guest suite,

DAWIE 082 491 0218 venue with jacuzzi and additional entertainment sauna. Double garage, pool, separate staff quarters.

PAARL Melina 082 419 9928

PAARL

R7.9m R5.75m

FRANSCHHOEK FRANSCHHOEK

R19.5m R12m

DEVELOPMENT OPPORTUNITY GRAND OLDE WORLD CHARM Size: ±2.04ha WEB 268 202 8Land Beds 8 Baths 11 Exclusive plots, situated on part of the historic La Cotte Farm, Web reference: 263 294 available. A brilliant opportunity to develop these plots to become

an exclusive boutique in the heart of Franschhoek. Established guestdevelopment house offered as going concern. Plots can also be purchased individually. Price excludesbedrooms. VAT. Eight elegantly decorated en-suite Dining area082 extends onto a veranda overlooking a JEANINE 410 6837 garden with a pool and the most glorious views.

KALBASKRAAL Marianne 082 921 3248

PAARL

R24.5m R43.244m

RENTAL

A GRADE OFFICES TO LET Unit Size: ±412m²

LIFESTYLE WINE FARM

IDEAL LOCATION WEB 268 891

Plot Size: ±487m²

WEB 265 464

This unique property is a must for every investor's portfolio. A Grade VIEWS air-conditioned offices to let with exclusive reception area, IDEAL PERFECT LOCATION board room, various glass panelled offices with library and Refurbished with new plumbing and electricity. Further Plot additional Size: ±50ha Plot Size: ±2 595m² open areas plus kitchen. Under cover parking available. development options available. Price excludes VAT. Web reference: 236 718 Web reference: 265 464

Land Size: ±20.8ha

NOT OFTEN FOUND WEB 270 267

Main house with 2/3 bedrooms, 2 bedroom cottage, four horse LIFESTYLE SMALLHOLDING stable and various outbuildings. Overlooking 17.51 Ha planted to Plot size: ±5.1ha noble vines onto the Drakenstein Mountains, very accessible to and from main routes, a must to view. Web reference: 200 346Price excludes VAT.

Land Size: ±1152ha

WEB 269 587

Wheat and cattle farm, ± 40 minutes drive from Cape Town, situated INDUSTRIAL OPPORTUNITY 7 km of the N7. Crop land, natural grazing, 4 bedroom main house, 3 Plot size: ±5.03ha bedroom manager’s, 2 bedroom additional dwelling, various outbuildings (8 horse stables, shed, 3 steel frame sheds, sheep Web reference: 265feed 499

Build your dream home on this farm offering 360° PIET 082 403 9319 views including Table Mountain and Cape Point. 10Ha vines and 36ha arable land, ample water and very accessible to and from main routes.

This unique property is a must for every PIET 082 403 9319 investor’s portfolio. Refurbished with new plumbing and electricity. Further development o p t i o n s a v a i l a b l e . P r i c e e x c l u d e s VAT.

Smallholding consisting of a newly restored main ETIENNE 082 465 7896 house, 2nd house for guests or extended family and various outbuildings. 1200 Olive trees in production, very accessible to the N1 freeway.

& cattle kraal). Price excludes VAT. Industrial zoned property situated on 5,0335ha, ETIENNE 082 465 7896 ideal for manufacturing activities. Potential for various development opportunities. Close to Paarl CBD and N1 highway. Price excludes VAT.

Etienne 082 465 7896

Piet 082 403 9319

Etienne 082 465 7896

Piet 082 403 9319

Available at Dutch East 42 Huguenot Street, Franschhoek 021 876 3547 • info@dutcheast.co.za www.dutcheast.co.za

August 2012

The Month

winelandsint@pamgolding.co.za August 2012

Franschhoek 021 876 2100 winelandsint@pamgolding.co.za Residential Letting 021 876 2100 winelandsint@pamgolding.co.za

the month THE MONTH

Shelly ShellySchoeman Schoeman083 083301 3018833 8833 Dionne DionneGurr Gurr072 072460 4602586 2586

Doug DougGurr Gurr072 072610 6107208 7208 VivVivLamb Lamb(Rentals) (Rentals)072 072673 6735617 5617

Franschhoek 021 876 2100 winelandsint@pamgolding.co.za

BANTRY BAY

R6.2 million

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BANTRY BAY

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the month Recipe of The Month Desirable

August 2012

THE MONTH

Delaire Graff

SLOW COOKED LAMB NECK, WHITE BARLEY, BRUSSEL SPROUTS, TURNIPS, AGED GARLIC, DARK ALE

The Editor gets his fill atop the Helshoogte Pass

RECIPE: DELAIRE GRAFF ESTATE

hat is it that makes the Delaire Graff Estate, atop the Helshoogte Pass between Franschhoek and Stellenbosch, stand out from the crowd? List its claims to fame, and you’d be justified if you chose just one. There’s a stunning art collection, engaging architecture, awesome views, ten sumptuous lodges, a spa of note, the soon to expand 100% Capri and diamond boutiques, two world class restaurants and, of course, those award winning wines. But to someone who’s visited the estate often enough to feel comfortably familiar with it, but not that often that its lustre has worn off, it’s none of those. I’ll admit that I’m impressed by them all, yes, but what strikes me each time I visit, is the attentiveness of the staff and their desire to offer personal service without intentionally drawing attention to themselves. And it’s this latter point that always gets me pleasantly distracted, and begs a return visit. There’s no shortage of foresight, money and class in what Laurence Graff has created here, and all of Delaire Graff certainly commands attention; yet nothing demands it. Rather, it’s

Recipe

Ingredients:

LAMB NECK: 2 kg lamb neck / 2 carrots / 2 short sticks celery (washed) / 2 short / ticks leeks (washed) / 1 onion / 3 cloves of garlic / 1litre good quality chicken / stock / 2 cups good red wine / 100ml dark ale (optional) / 2 tots of good quality / whiskey / 20ml olive oil / 1 sprig each of thyme, rosemary and bay leaves BRAISED BARLEY: 100g pearl barley, washed / 2 cups of water / half a pickling onion, rinsed with root on / half a carrot, peeled / half a celery stalk, washed / half a clove garlic, crushed / sprig of thyme / large pinch of salt ROASTED TURNIPS: 2 lrg turnips / Olive oil / Salt and pepper / Sprig of thyme BRUSELL SPROUTS: 200g brussel sprouts/ Butter / Seasoning

Method:

all so impressive that I’m drawn to engage with it – whether inanimate or otherwise - and I’m left satisfied, but desiring more. What sets Delaire Graff apart for me, is its unpretentious representation of class.

Not wanting to offend any of the staff by not including his or her pic on this page, I’ve chosen our Recipe of The Month and a few food and view images as a glimpse of what impressed me on my most recent visit.

LAMB NECK: Pre heat a medium sized pan, add the olive and seal off the lamb necks until golden brown. Roughly chop carrot, onion, leeks, celery, and garlic. Fry the vegetables in the same pan to caramelize and enhance the flavour. Deglaze with 1 cup red wine and reduce till syrup consistency. Place the lamb and vegetables into a deep casserole dish. Fill the casserole with just enough stock to come half way, do not cover the lamb. Add the herbs. Cover with tinfoil and bake in a pre-heated oven @ 120 for 3 hours, turning every 30 min. To check if the lamb is ready, try a piece. If it melts in your mouth you know you have reached perfection. Gently pry the meat of the bone, keeping the meat as whole as possible. Allow the meat to cool. ***FOR THE SAUCE: *** Heat up a sauce pan, deglaze with the dark ale and whiskey, and reduce till syrup. Pour the juices through muslin or cheese cloth and combine with beer reduction. Let it bubble away until you have reached the desired consistency. The sauce should coat the back of a spoon set aside. BRAISED BARLEY: Place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer till cooked. About 35min. Strain off excess liquid and keep one side. Discard the vegetables. *** To finish: *** 30g grated parmesan cheese / 20g butter Return cooked barley to the saucepan. Add the butter and parmesan cheese, stirring over a low heat until melted and well incorporated. If the barley is too stodgy, add some of the cooking liquid. Check the seasoning and add some freshly chopped parsley if desired. ROASTED TURNIPS: Wash the turnips thoroughly. Coat each turnip with olive oil, salt and pepper. Wrap individually in heavy duty foil with a sprig of thyme. Roast in the oven at 180deg for 30min. Check if cooked by piercing the turnip with a toothpick, it should go through the vegetable with ease. If it’s not ready, return to the oven for 5 min intervals, checking after each. Once cooked, it will peel easily. Be careful not to burn your hands on the steam when handling. BRUSELL SPROUTS: Remove the root of the sprouts with a sharp knife. Wash gently under running water. Peel off the outer leaves and keep aside for garnish. Slice the sprout hearts in half and braise in a touch of butter , dash white wine, salt and pepper.

To serve: Arrange the pieces of lamb on a roasting tray, reheat the sauce, and spoon a little of the meat to give it a light glaze. Pop the meat into a moderate oven for 15 minutes till hot. Arrange barley on the plates, the lamb, the hearts of brussel sprouts, give the outer leaves a quick sauté in the pan that the hearts were cooked in and arrange on the plates, dress the plates with the reminder sauce. We make our own fermented garlic. Suggest buying black garlic from a good deli.

August 2012

The Month

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GOLF

August 2012

THE MONTH

The Apple of his Eye SwingFit’s Pierre van Vuuren explains how the iPad is helping young golfers improve their game

his month we’re back on the range with PGA Professional and Pearl Valley-based SwingFit coach, Pierre van Vuuren, this time using video analysis to spot technique flaws. “I often read in golf magazines how fearless the youth are on the golf course – how they ‘grip it and rip it’ – and how only when they get older, when the demons creep into their game, they steer it down the fairway. But, to be honest, it’s a bit of a cliché – young golfers today know the long-term benefits of good technique.”

OPINION

Pierre has been working with Martin Schouten, Captain of the Golf Team at local Winelands school, Bridge House, on his posture and maintaining his spine angle through impact. To do this, Pierre uses his iPad to video Martin’s swing and together they analyse the results.

“In playing back the video, the value of the iPad becomes obvious. I can draw lines of rotation over the video, actually draw in the direction of the belt line, indicate on screen the movement of the head, if any, and work out the amount of weight transfer.” In Martin’s case, Pierre was able to identify an ‘early extension’ of the spine angle caused by the posture problem of too much weight sitting in the heels at address. This was shaping the ball’s flight out to the right but, after a quick iPad analysis, Martin focussed on keeping the spine angle correct through impact - with immediate, and straighter, results.

change, and left time left to address other potential problems he may have,” says Pierre. Martin concurs that often it feels like he’s swinging in a certain way but the video shows otherwise. Also, using only the naked eye, coaches can sometimes miss small changes over time, says Pierre. “The nice thing is that we can look back. I have video of Martin when he was swinging at his worst and at his best so, if he’s struggling with his game, we can go back and compare - go see what he was doing differently then.”

“Not only does the iPad enable Martin to see where he’s going wrong but, because I can do this analysis here and now, it saves time and makes the lesson more constructive. Within five minutes we’ve diagnosed the problem, made the

AND THE WINNER IS... Dave Rundle makes his call on the upcoming test series A change this month from negative talk about the European debt crisis and onto cricket – in any case, I feel I can predict the outcome of the upcoming series against England better than I can predict the outcome for Europe! The two cricketing big guns are vying for the ‘Number 1’ spot in the world, as South Africa take on England over the next two months, with the winner crowned ‘the best in the world’. Many people have asked me for a prediction for the series and my answer is always the same - it will be close, both are very good teams. I think the recent loss of Boucher, to a freak accident when a bail hit him in the eye, is a setback for the South Africans. His street-fighter attitude rubs off on the players around him and it will be sorely missed. I do, however, believe that the team will want to win this series for ‘Bouch’ and, with a carrot like this and the top spot at stake, the South African unit will be very difficult to contain. A player like Jacques Kallis, possibly Boucher’s biggest mate, could be unstoppable in these circumstances. He is certainly a class act, but he sometimes needs a challenge to bring out the best of him - and having his mate sidelined could be the trigger that sparks the genius into action. So, the key players for both sides are:

The Month

Dale Steyn and Morné Morkel - arguably the best fast bowlers in the world at the moment, they will be a handful. The tussle between these guys and opening bats Cook and Strauss will be key to who wins the series.

Jacques Kallis - the best all-rounder in the world by a long way, his stats show that he is right up there with the great Sir Garfield Sobers. He is the rock around which the South African players play - the calming influence in the team.

AB de Villiers - an amazing talent and a man on form, with the ability to take the game away from the English very quickly. Vernon Philander - what a start to his test career! Let's hope he can continue that way - if he does, then the series will be SA's. Andrew Strauss and Alastair Cook - a very good opening pair, who have the ability to bat for long periods of time. Jonathan Trott – the South African-born batsman has made ‘Number three’ his own in the English team - his form has been amazing over the last year. Kevin Pietersen - the player who, I feel, gives the entire English team some ‘VOOMA' - a destructive batsman willing to take on the mighty SA attack. Jimmy Anderson - if the ball swings he will be more than a handful. Graeme Swann - the key bowler in the English setup. He bowls lots of overs and has the ability to get lefthandlers out - so beware Smith and Rudolf! All in all it will be a fascinating couple of months. My prediction? South African will win the series 2 – 1!

August 2012

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August 2012

SAVED BY THE BELL Kalk Bay’s historic Brass Bell Restaurant was in the news recently for what some would suggest is one of the feeders of its notoriety: it’s hosting of some rather raucous get-togethers. Having eaten there at various times over the course of the last few years, I was surprised by reports of The Bell’s noisy night-time shenanigans and decided to revisit it and some of my memories of times spent there. Besides, I thought, a couple of beers catching the dying rays of the winter sun would be most appropriate given the waterlogged state of the Winelands of late. With a stiff breeze blowing, I found mid-week parking without too much fuss and headed to the shelter of the main dining area, known appropriately as the Waters Edge Restaurant, and a window-side table, facing Gordon’s Bay and what I tell myself is Cool Bay a very long way up the coast, and far into the distance. The whole complex has six dining areas, so if you do plan to meet a new-comer to the venue be sure to tell them exactly where you are! With a beer in hand and the 120-seater venue relatively busy, I was soon reminded of the efficient and friendly service and recalled one or two seemingly unflappable staff who not only managed my wine list ‘ums’ and ‘ahs’ with ease but managed to coax a couple of smiles from my moody toddler on our most recent visit.

The Main Restaurant has commanded its spectacular view over False Bay since ’39, when it operated as the European Pavilion Tea Room, and sits atop what used to be municipal change rooms for the tidal pools close by. It’s generally my destination of choice, given that it offers shelter from the wind, but on a calm day nothing beats the Water’s Edge, next to the tidal pools facing Muizenberg or the Bikini Deck and Bar, facing Kalk Bay harbour. The latter always gets my attention thanks to the ‘Bikini’ reference, but as a non-smoker I generally end up at the Water’s Edge. The Brass Bell proper was only opened in 1967, when then owner, Frans Otten, built the Cabin Pub, literally over the ocean and with more stunning views and the added charm of an authentic nautical theme. The facility was bought by Tony White in the early ‘80s and soon hosted the likes of Johnny Clegg, Tribe after Tribe, Bright Blue, Robin Auld and Wendy Oldfield. More recently Ard Mathews, Arno Carstens, Natasha Meister and the Rivertones have all performed there and continue to add to the venue’s reputation as a good spot to experience great local talent. Thinking back to the mellow Natasha Meister performance in particular, I tracked down GM, Oliver Bauer, to ask him about the locals’ concerns about volume and add my voice to the list of those who’d be sorry to see any drastic changes at The Bell. Turns out The Bell is still subject to some dated legislation that doesn’t take into account the changes to the venue over the years and Oliver is sure that there’ll be clarity soon enough. As he chats easily he points to a printout of his Winter Wallet Warmers. “One and one makes ninety-nine! Only at The Bell,” he laughs and takes his leave to help move a couple of tables from the Bikini Deck that’s about to get soaked by the rising tide. (His cryptic reference will become clear if you look at the pic of the flyer included on this page – Ed) Heading back to my table to collect my camera and settle my beer bill, I take in the venue and vibe again. Whether on your own or in a group, whether for a quick beer, a slap-up meal or even a wedding reception, The Brass Bell adds a dimension to Kalk Bay that brings particular value to the area and the houses around it. I’ll watch with interest as the story unfolds, but until then, I’ll make some noise for The Brass Bell.

What memories will you make today? VISIT THE FRANSCHHOEK MOTOR MUSEUM

Monday - Friday 10h00 to 17h00 (last admission 16h00) Saturday - Sunday 10h00 to 16h00 (last admission 15h00) Open most public holidays - phone for confirmation. Entry fee: R60/adult; R50/pensioner; R30/child (3-12 yrs) The Franschhoek Motor Museum is located on the R45, Groot Drakenstein, look for the L’Ormarins Estate. GPS: 33°52’18,79”S 18°59’54,64”E No motorcycles or buses larger than 22-seaters allowed. Tel: 021 8749065 E-mail: fmm@fmm.co.za www.fmm.co.za

August 2012

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August 2012

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Our Sanctuary for Your Soul “Take a walk down our quaint cobble streets and you will know you have arrived somewhere special”

Award Winning Wines

Bistro Restaurant & Deli

Celebrations

Farm Stays

Cotage Fromage Winter trading hours - June till end of August: Wednesday to Friday 08h00 - 16h00 | Saturday to Sunday 08h00 - 17h00 Wine tasting room will be closed from 16 July till 13 August Vrede en Lust Tel: (021) 874 1611 | Cotage Fromage Tel: (021) 874 3991 Corner of R45 and Klapmuts Simondium Rd, Paarl | www.vnl.co.za

Make your Reservation Tel: 021 876 9200 Toll free 0800 600 889 email: reservations@lermitage.co.za www.lermitage.co.za

aha african hotels & adventures

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

Waiter (Full-time and Part-time) La Motte Estate, situated in the Franschhoek Valley, requires the services of a person with a positive attitude and excellent communication skills to work as a waiter in Pierneef à La Motte Restaurant. The following is required: • a minimum of two years’ experience in a similar environment • spontaneous presentation ability • an excellent spoken and written command of English as well as Afrikaans • sound knowledge of food and wine • a friendly disposition and the ability to communicate effectively with guests and colleagues • willingness to work over weekends, public holidays and evenings • effective assistance with preparing the restaurant before duty • own transport (an added advantage). La Motte offers a competitive salary, commensurate with the extent to which the above criteria are met.

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Forward your CV (maximum 3 pages) to Mariëtte Grové at Laker & Le Roux Human Resource Practitioners via fax 086 589 3425 or send an email to recruitment@lakerleroux.co.za (with reference number LLR 399 in the subject line) before 14 August 2012, or apply online at www.lakerleroux.co.za Commencement of duties: As soon as possible

Should no feedback be received within two weeks of the closing date, it may be assumed that an application has been unsuccessful. 107434 the month

www.ayandambanga.co.za

distinctive wines of great complexity

Rudera is a boutique winery located on the slopes of Paarl Mountain. The name is a Latin derivative meaning broken fragments of stone. This typifies all our vineyard soils and encapsulates our philosophy of producing terroir driven wines of premium quality.

@RuderaWines

Join us on Facebook

www.rudera.co.za +27 21 852 1380

The Month

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SALIENT_20369

is online... www.themonth.co.za Also join us on Facebook or follow us on Twitter at The_Month

August 2012

the month

A New Conversation It’s our thinking that’s skewed, argues the Publisher, not just the economy

n early May, the Institute for Justice and Reconciliation released their yearly ‘Barometer’. Far from headline news, it did indicate that income inequality is now perceived as a greater dividing factor in South African society than race. Later in May, at the Annual Ethics Conference, speakers concluded that although removing apartheid was our biggest achievement as a country, the continued skewing of the economy was “our biggest failure”.

ter all, those things all cost (tax) money! Yet chronic congestion, disproportionate death on the roads, overburdened hospitals and the like are regularly thrown at the government’s feet by those very tax payers who exercise their democratic right to minimise their taxes and have become indoctrinated into believing that an expanding government poses a threat to individual liberty.

availability of extra goods. So is it the mechanism to achieve this we lack, or the courage?

The conventional wisdom suggests three misguided beliefs. Sure, government is wasteful and corrupt but certainly no more than the private sector, and likely a lot less. The government’s role to create a level playing field is crucial and better it provide public services inefficiently, than not at all: "Worryingly, there is a higher correlation between social unrest and income inequality than there is between social unrest and poverty,” concluded the Ethics Conference. In other words, relative poverty rather than poverty, per se, is what heightens people's sense of injustice - and their desire to put things right. It also suggests more consumer choice is better – nicely exemplified by the Editor last month after his recent trip to the US - “I’m overwhelmed by the unbelievable access everyday folks have to the kinds of things the average South African Joe can only dream of getting his hands on”. Obviously, the creation of jobs (and therefore economic security for individuals) is paramount, but if that is achieved by producing goods we don’t need – another brand of mustard, another kind of mouthwash – instead of more schools or better hospitals, where’s the sense? What we believe will make us happy - more goods – means more packaging and more rubbish that must be carried away… Is our happiness not better served by clean streets, honest police, mass literacy and sanitation than by another brand of cool drink?

Once again, we return to the fairness, or lack thereof, of the economic system we ‘enjoy’. Undoubtedly, if growth is the major aim, the free market will deliver it – typically, by the government engineering the economy to allow the private sector to Thirdly, conventional wisdom suggests big flourish, create jobs, and distribute wealth government is bad. Ironically, by failing to through trickle-down. But when this re- expand the provision of public services we sults (as it always does) in greater income are missing opportunities for enjoyment inequality, the crucial role of government and satisfaction. As we drive along the N2, is to keep up with cursing the swervthe private sector ing taxis and avoid– in maintaining ing the rubbish what is known as blowing across the “Is our happiness not ‘the social balhighway, we must ance’. acknowledge that better served by clean our thinking is part streets, honest police, What’s difficult of the problem – is mass literacy and sanito grasp is that if it not time to bin tation than by another ‘trickle up’ is the the “growth at all new normal, why costs” mantra and brand of cool drink?” hasn’t ‘social balchoose quality of ance’ replaced life over quality of growth as our production? main policy objective? Growth is an economist’s yardstick - What people want is a level playing a measure of how much (of the things we field – not equality, but equality of opdon’t need) we produce. Rationally, you’d portunity – what people want is social have to ask, what is the point of produc- balance. Although higher taxes theoing more cars without producing more retically create a disincentive to work, highways, traffic control, parking spaces, there is also a declining marginal utilpolice, highway patrols and hospitals? Af- ity to having more goods and undoubt-

August 2012

edly, taxpayers’ happiness is enhanced to a greater extent by cleaner air, safer streets and better schools than by the

The Month - Quick Crossword #19 DOWN 1 Female singing range (7) 2 A skin softener (9) 3 A daughter of Agamemnon (Greek mythology) (7) 4 Long and thin (9) 5 Savour (5) 6 Show religious devotion (7) 7 Revolutionary (5) 8 One who twists fibres into threads (7) 14 Longing for something past (9) 16 Simple or naive in style (9) 17 An officer of the court (7) 18 A loose African men's tunic (7) 20 Manifestations of a Hindu deity (7) 21 Candidate (7) 23 Bearskin (5) 24 A group of south Pacific islands (5)

ACROSS 1 Searchers (7)

15 What we write on (5)

28 A southern state (7)

5 Hinders (7)

17 Restrained (5)

29 Spartan (7)

9 Children (9)

19 Pregnancy (9)

10 Jewish teacher (5)

22 Asserts (7)

11 Allocated (7)

25 Reversion (7)

12 A military unit (7)

26 Pertaining to modern day Persia (5)

13 Surgical procedure (9)

27 The moving of a group (9)

solution overleaf The Month

OPINION

August 2012

THE MONTH

August 2012

2012 2

AUG / 5.30PM / DE TRAFFORD TASTING EVENING - SYRAH Sumptuous and sublime, De Trafford, Blaauwklippen Road, Stellenbosch, 021 8801611, www.detrafford.co.za

AUG / 8PM / PIET BOTHA AND JACK HAMMER Dorpstraat Teater, Summerhill Farm, "The Shed", R44 (Klapmuts), Stellenbosch, 021 889 9158, www.dorpstraat.co.za

AUG / 8AM / WINDMEUL FARMER'S MARKET Windmeul Kelder, R44 near Wellington, 021 869 8614, www.windmeulwinery.co.za

AUG /12PM-7PM FRANSCHHOEK WINTER WINES Participating wineries include La Bri, Morena, Colmant, Môreson, Anthonij Rupert’s Cape of Good Hope and Terra del Capo, Franschhoek Cellars, Bellingham, Noble Hill, Leopard’s Leap, La Motte, Solms-Delta and Haut Espoir. R180pp which includes a tasting of all the wines on show. www.webtickets.co.za

AUG / 6.30PM / PUBLIC HOLIDAY (music band) Spier Hotel Wine Bar, Spier, Stellenbosch, 021 809 1100, www.spier.co.za

AUG / 6.30PM / PUBLIC HOLIDAY (music band) Spier Hotel Wine Bar, Spier, Stellenbosch, 021 809 1100, www.spier. co.za

THE MONTH

what’s on

AUGUST

MARKETS SATURDAYS / 9AM– 2PM / STELLENBOSCH: FRESH GOODS MARKET The Winelands gourmet-styled open-air market with slow-food purveyors of high quality eats, fresh produce, preserves, boutique wines, artisan beers, lifestyle accessories and design. Picnic lawns, shaded oak trees, parking. 021’s favourite: the delicious little cherry cakes. Oude Libertas Estate, cnr Adam Tas/ Oude Libertas, 021 886 8415, 072 416 4890

AUG / 8PM / USSO: DEBUSSY AND RAVEL Stellenbosch University Symphony Orchestra, conducted by Corvin Matei and featuring soloist Luis Magalhaes. Ravel Al Borada Overture, Ravel Left Hand Piano Concerto, Debussy La Mer. Endler Hall Cnr Neethling and Victoria streets, Stellenbosch, 021 808 2345

AUG / 6.30PM / PUBLIC HOLIDAY (music band), Spier Hotel Wine Bar, Spier, Stellenbosch, 021 809 1100, www.spier.co.za

F T H E M O N T H ...

DE KRANS WINE CELLAR De Krans Wine Cellar, in the pretty little town of Calitzdorp situated on the world famous Route 62, is one of South Africa’s leading port producers. The ports produced range from the traditional to modern, and catering for all palates – whatever the weather! The wine cellar has won more than 500 medals and awards since 1980, including Champion Private Wine Cellar in the Klein Karoo region, 4 and 5 star ‘Platter's South African Wine Guide’ ratings and a number of international accolades. They’ve also built up a solid reputation for their interesting red wines made from unusual grape varieties such as Touriga Naçional and Tempranillo and are known for impressive range of excellent value wines made from classic grape varieties.

The Month

AUG / 10.30AM / ART AND THE BRAIN by Professor Mark Solms, psychoanalyst, lecturer in neurosurgery and wine maker. Solms-Delta Wine Estate, Franschhoek, 021 481 3951, www.solms-delta.co.za

AUG / 4.30PM / JOSHUA BELL GALA CONCERT The Endler Concert Series in collaboration with the Cape Town Concert Series presents Joshua Bell with the Stellenbosch University Camerata. The programme includes Bach’s Concerto for Two Violins with local violinist Refiloe Olifant and Vivaldi’s popular Four Seasons. After a Bloomington, Indiana childhood, Joshua Bell made his Carnegie Hall debut in 1985 with the St Louis Symphony, and has since performed with many of the world’s major orchestras. He was named Music Director of the Academy of St Martin in the Fields in 2011. Bell gained additional fame when in 2007 he played an incognito busker for 45 minutes at a subway station in Washington, D.C., earning $32 dollars in tips. Of the 1097 people who passed by, only seven stopped to listen to him. This experiment was videotaped (three million plus hits on YouTube) and used by Gene Weingarten in a story in the Washington Post, for which he later won the Pulitzer Prize for feature writing. Endler Concert Hall, Cnr Neethling and Victoria streets, Stellenbosch, 021 808 2345

De Krans

D E S T IN A T IO N O

AUG / 8PM / MINETTE DU TOITPEARCE & PHILLIPUS HUGO Vivaldi, Strauss, Van Wyk and Bolcom. Endler Hall Cnr Neethling and Victoria Streets, Stellenbosch, 021 808 2345

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The history of the farm dates back to 1890, when it was bought by the Nel family. The present owners and cellar masters are brothers Boets and Stroebel Nel.

For more information contact the cellar at 044 213 3314 or email dekrans@mweb.co.za.

WIN!

The Month and De Krans have two six-bottle cases to giveaway this month, worth R1200, containing:

AUG / 8.15PM / DEBUSSY PRELUDES Endler Hall, Cnr Neethling and Victoria streets, Stellenbosch, 021 808 2345

De Krans Cape White Port N/V; De Krans Pink Port N/V; De Krans Cape Ruby Port N/V; De Krans Cape Tawny Port N/V; De Krans Cape Vintage Port 2011; De Krans Vintage Reserve Port 2007

AUG / FOREIGN FILM FRIDAY Russian “cinema verité” with the 1929 film “The Man with the Movie Camera”. Le Bonheur, R44 between Stellenbosch and Paarl, 0218755478, www. cinemuse.co.za

To win simply SMS the word ‘Month’ and your name and contact number and where you picked up your copy of The Month to 36968, or email port@themonth.co.za BEFORE August the 20th to stand a chance to win. T&C apply.

www.021magazine.co.za

can survive in the desiccating heat of the lean times and yet flourish, in some cases quite spectacularly, when the seasons turn over and rains return to the thirstlands. This rich imagery includes not only the animals and plant forms but also the people of this austere environment.” (Tim Maggs) Sculptures and other artwork. Rupert Museum, Stellentia Avenue, Stellenbosch, 021 888 3344, www.rupertmuseum.org HESS ART COLLECTION AT GLEN CARLOU Named after the Swiss-based Hess Family Estate, the collection of contemporary art includes works by landscape artist Andy Goldsworthy, Deryck Healey and Ouattara Watts. Simondium Road near Klapmuts, 8.30am– 5pm Mon–Fri, 10am–3pm Sat, Sun, 021 875 5528, www.glencarlou.co.za FRANSCHHOEK MOTOR MUSEUM Taken from a collection of more than 300, 80 motor vehicles are on display at any given time. Cars at the FMM come in a wide variety of shapes and colours, evoking nostalgia, movie settings, and philosophical ponderings about how times have changed. Ormarins Wine Estate, R45 between Pniel and Franschhoek, 10am–5pm Mon–Fri, 10am–4pm Sat, Sun, 021 874 9000, www. fmm.co.za

crossword

solution

ART

art

UNTIL 1 SEPTEMBER / 9.30AM–1PM, 2PM–4PM MON–FRI, 10AM–1PM SAT / WILLEM STRYDOM who lives in Nieuwoudtville, “has a deep empathy for the life forms that inhabit the arid landscapes of the South African hinterland – that

August 2012

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2012

inaugural event event’s theme: ‘Fashion Forward’. Stand a chance to win fab prizes in the Sony Max Best Dressed competition, and enjoy wine, local food and live music. Limited tickets available at R140pp at www.webtickets.co.za as of 1 Aug or R160 at the door (if available), AUGUST / 4.30PM / ANNUAL STELLEN- with shuttles to and from Die Neelsie, departBOSCH SCHOOLS CHOIR FESTIVAL with a number ing at 10.30AM to 6PM included in the price. of leading school FB: StellenboschWineFchoirs and a guest estival @stellwinefest, performance by D O N ’t miss 021 886 4310, www. the Stellenbosch stellenboschwinefesti25 AUGUST / 9AM / SOLMSUniversity Choir. val.co.za. DELTA LUNCH WITH DANA www.online.comSNYMAN Meet renowned and puticket.com respected travel writer Dana AUGUST / 8AM / Snyman as he discusses his latTOTALSPORT LADIES RACE est book, Hiervandaan, in which AUGUST / Start National Women’s he traces his family’s story, start11AM – 6PM / THE Day with a 5km or 10km ing at Solms-Delta, and explores GRAPE DAY The race, run or walk (it the backwoods of South Africa Stellenbosch Wine doesn’t matter as long and what it means to be ‘from Festival presents a as you take part!). Start here’ (hiervandaan). Enjoy a fun-filled day with in Plein Street, finish welcoming glass of Solms-Astor fellow students, at Coetzenburg StadiCape Jazz Shiraz on arrival and friends and young um. Moms with prams listen to the Soetstemme choir, professionals at The welcome; husbands, and a traditional Cape lunch Woodmill. Ward off friends and family are buffet and a book signing after the winter blues encouraged to join in the talk, R195pp, booking is esand dress up in the fun and show supsential. 021 874 3937 ext 115, keeping with the port on route. 021 511 restaurant@solms-delta.co.za 7130 www.totalsports. co.za

Stellenbosch highlights courtesy of stellenbosch info.net

10-12

AUGUST/ ROBERTSON SLOW one of the most anticipated and intimate festivals of the year. Food, festivities, feasts for the eys and, of course, wine! Robertson Wine Valley 023 626 3167,

August 2012

THE MONTH

AUGUST / 7PM / WINELANDS DINNER AND DANCE AT VREDENHEIM WITH NIC STEVENS in aid of the Molenhof Old Age Home. R295 per couple, includes a bottle of wine, two course dinner and the

what’s on

AUGUST

live show. Cash bar available. Dress semi-formal. Space limited to 70 couples. Vredenheim Wine Estate, Charalta 021 881 3878 wine@vredenheim.co.za

Looking Ahead:

AUGUST / 5PM – 9PM / SEDUCTIVE SAUVIGNON FESTIVAL 2012 Treat your taste buds to a tantalising selection of just two varieties! Taste recently released Sauvignon Blancs and current Cabernet Sauvignons and, for those who prefer to savour older vintages, a range of these bewitching wines will be on offer as well. Ample parking is available. Tickets are R130pp from www.webtickets. co.za or at any of the Wine Con26 AUGUST / 11AM / INAUGUcepts branches, RAL BOTTELARY HILLS WINEincludes tasting MAKERS LUNCH AT HARTENof all wines on BERG After a relaxed wine show, a souvenir tasting, seasoned chef Chriswine glass and tophe Dehosse of Joostenberg light snacks. 021 Bistro will whet appetites with 671 9030, 021 a four-course feast in Harten426 4401, The berg’s underground cellar with Vineyard Hotel dishes paired with a matching and Spa, Colinwine. Superb wines, charmton Road, Newing hospitality and sumptuous lands food. R250pp includes a glass of wine per course. Booking ed ’s choice essential. Hartenberg Wine Estate, 021 886 8275 marketing@ wineroute.co.za. 9 AUGUST / 9AM / SOLMSDELTA WOMEN’S DAY BREAKFAST TALK WITH MARK SOLMS Upon arrival enjoy coffee and tea, with muffins and scones served with cheese, cream and preserves before world-renowned neuro-psychoalanyst, Professor Mark Solms, presents a fascinating talk entitled “The emotions of the brain” – sure to resonate with all women! Solms was honoured with one of the biggest prizes in international psychiatry when, in January this year, he accepted the Mary S. Sigourney Award, which recognises distinguished lifetime contributions to the field of psychoanalysis. The talk will be followed by a full English breakfast, R195pp, booking is essential. 021 874 3937 ext 115, restaurant@solms-delta.co.za

9 AUGUST / 9AM – 5PM / NINE-TOFIVE MOUNTAIN BIKE TEAM RELAY AT DELVERA Solo riders, teams of two or four try to complete as many 7km laps as possible in the eight hour period. From R110 per rider to R165 per rider, depending on the category with discount to Amarider members, and only preentries are accepted. Dirtopia Trail Centre on 021 884 4752, theteam@dirtopia.co.za www. dirtopia.co.za

COMPETITION: All competitions close on the 24th of the current month (unless otherwise stated); winners will be contacted by phone or email, must be over 18 (unless otherwise stated), must be prepared to allow their names to appear in print in The Month, and may be required to pay delivery costs; the Ed’s decision is final and no correspondence will be entered into - unless the Ed is having a really great day. SMS: SMSs charged at R1.50/SMS. Free SMSs do not apply. Errors billed. Sender must have the bill payer’s permission. You may be contacted in the future by SMS unless you opt-out.

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August 2012

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The Month

August 2012

the month THE MONTH

Social Scene Bubbly fans are in for a treat: Moët & Chandon in top gear with their Red Carpet Moments campaign in which VIPs, celebrities and others get to share the magic and pleasure of Moët & Chandon at ‘live’ screenings of top international events including the glamorous Monaco Grand Prix and the Roland Garros Men’s Tennis final most recently. Matthew and Sonia Booth, Jason Greer, Lucy Kenny, Charlie Steel, Dennis Tau and Nthabi Mphahlele have all enjoyed a Moët & Chandon Red Carpet Moment.

Artists Angus Taylor and Rina Stutzer are seen here at La Petite Dauphine where they enjoyed the hospitality of Café BonBon and in return had dinner guests captivated by their views on art and its interaction with the world around us.

Despite the ever-present rain at Franschhoek’s recent Bastille Day celebrations, friendly smiles and jocularity from patrons and chefs alike made for a festive occasion and a guarantee of many happy returns.

Up and coming young opera stars Siviwe Sijentu and Mthetho Mapoyi performed at an intimate function for friends and guests of Franschhoek Jazz legend Derk Blaisse. Both Siviwe and Mthetho have already displayed vocal talents second to none and are sure to make waves internationally. Watch these two!

Tanja von Arnim drives Winnie Bowman and other guests to a fun-filled day at Delaire Graff recently where the only thing more impressive than the friendly smiles is the beautiful Graff diamond collection.

SUBMIT YOUR SOCIAL PICS TO SOCIAL@THEMONTH. CO.ZA AND WE’LL PUBLISH AND CREDIT THE BEST ONES ON THE SOCIAL PAGE EACH MONTH! The Month

August 2012