the month FEBRUARY 2012
the discerning reader’s guide to the good life
PRINTED ON RECYCLED PAPER
THE MONTHLY WINE LIFESTYLE MAGAZINE DISTRIBUTED FREE WITHIN THE WESTERN CAPE
February 2012
from the editor FROM THE EDITOR
FROM THE EDITOR ...
H
February ...
IN THIS EDITION ... 3
Hotel Review: Asara
4
Restaurant Review: Monneaux
5
The White Wine Ou on Wine
6
New Wine Courses
7
Wine Reviews
10 Wine Estate Review: Glen Carlou 11 Wine Consumer Categories
12 Restaurant Review: Mezbaan at
The Hilton
13 Recipe of The Month
Chocolate of The Month
14 Coffee Shop Review : Bean in Love 15 Interview : Ryk Neethling 16 Property
19 We Take the Train 20 What’s On?
22 Fashion Feature
23 Interview: Amanda Appelbaum 24 Dave Rundle on Investment
Golf Tip of The Month
25 Book Review: Challenging Beliefs,
by Tim Noakes
26 Local History Feature
27 Interview: 2011 Top Three Idols
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.
ot on the heels of January, literally, February reminds me that when it rains, it pours. Hot days are getting hotter, sport on TV has gained momentum with the start of the rugby season, our local politicians continue to lose what little direction they had (despite the efforts of helicopters, Blue Light brigades and even aircraft carriers trying to lead the way) and there’s another jam-packed edition of The Month.
Editor: Brett Garner 083 260 0453 brett@themonth.co.za Publisher: David Foster The Clear Thinking Group 084 827 3986 david@themonth.co.za Graphic Design & Layout: Nicole Greaves 076 837 8990 design@themonth.co.za
Regular readers will note that the Publisher and I had reason to do many of the reviews in this edition ourselves – which was a treat for both of us, save for those reviews we did together. He tends to ignore most of what I have to say, and generally makes note of my tendency to ignore the calorie count and load my plate; I tend to Tweet desperately – hoping for someone close-by to join us at the table and steer the conversation away from the business side of what we do. It’s not all bad, though; on the contrary! A stay at Asara, meals at Mezbaan at The Hilton, Monneaux in Franschhoek, Glen Carlou near Paarl and our fair share of wine all add to the reminder that if the Culinary Capital of SA isn’t a particular town, it certainly is within the Western Cape. We also had a chance to chat to Ryk Neethling, at his Val de Vie home, and were both moved to comment on his humility and genuine interest in the people who get a chance to spend time with him. Of course, there was the embarrassing incident of the Publisher trying to get Ryk to pose without his shirt on and then steal an autograph by asking the Olympic Champion to sign his ‘exit pass’ – Val de Vie is a bit more hi-tech than that…
Photography: The Month Distribution: Shoppers Friend
contributors The White Wine Ou wineou@themonth.co.za WINE Johan Delport winemaker@waverleyhills.co.za Lorraine Geldenhuys lgwines@gmail.com
but I must draw attention to our review of Tim Noakes’ book ‘Challenging Beliefs’. Noakes has the tendency to be a little controversial, if not ahead of his time, and this time round is no different. If you buy into his view that fatigue isn’t a physical condition, you’ll be up to reading every page and trying everything in The Month this February; and you’ll have energy enough to do something special for your Valentine too.
P
Izak Smit info@sawineindex.com COFFEE Margie Cunnama mcunnama@gmail.com
FINANCE Dave Rundle dave@rundle.co.za HISTORY Marguerite Lombard mlombard@mweb.co.za
to get even more targeted. So, if you don’t receive your copy next month, you either need to move house or go to www.themonth.co.za to see where you can pick one up. As regulars appreciate, the only sales gimmick we employ is an accessible, humorous writing style because, well, discerning readers like that. And, because they can spot advertorial a mile off, we do all editorial ourselves. Which usually involves the Editor
Which usually involves the Editor tasting expensive food and wine and allotting me the ‘hiking’ page.
tasting expensive food and wine and allotting me the ‘hiking’ page. Still, if you have a product or a service you want to tell the right readers about, just check where your preferred publisher is sending his copies and whether the content is likely to engage that type of buyer. We truly believe we have this clocked. With social media add-ons, recommended routes and ‘What’s on?’ bulletins in the pipeline, a basic advertising package with The Month offers even more value this year than last. Here’s looking forward,
David
OUR RATES (PER AD, PER MONTH, QUOTED IN RANDS, EXCLUDING VAT, INCLUDING AGENCY COMMISSION) 3 MONTHS 6 MONTHS 9 MONTHS 12 MONTHS
Jo Wessels wine@vineyardconnection.co.za
FASHION Annamé Lotz CanalWalk.Shopper@stuttafords.co.za
Yet again there’s just too much to highlight in this edition to cover every page
And on that note, good news lies ahead. From next month our distribution into the ten suburbs in which we think discerning readers live - Stellenbosch, Paarl, Franschhoek, Somerset West, Durbanville, Cape Town, the Atlantic Seaboard, Southern Suburbs, Camps Bay and Constantia – is going
PAGE
Paula de Villiers paula@winefolk.co.za
FOOD Norman McFarlane norman.mcfarlane@gmail.com
Enjoy the read!
FROM THE PUBLISHER ... lease forgive my cynicism this early in the New Year, but if publishers are already falling back on the trusty ‘multiple readership per copy’ line, there’s trouble ahead. We are fortunate, here at The Month, not to have to use fabricated sales gimmicks to attract advertisers – our 20,000 copies go into the hands of discerning readers in the Cape Town suburbs because our Winelands advertisers know this is their market. I frankly haven’t a clue how many times the paper is read.
the team
SIXTEENTH
TWELFTH
EIGHTH
SIXTH
QUARTER
THIRD
HALF
FULL
938 875 813 750
1250 1167 1083 1000
1875 1750 1625 1500
2500 2333 2167 2000
3750 3500 3250 3000
5000 4667 4333 4000
7500 7000 6500 6000
15000 14000 13000 12000
where to get your copy Door to Door Camps Bay Constantia Bishopscourt Durbanville Stellenbosch Paarl
2656 3395 454 2293 3127 1075
Pick up Points: Wine Farms, Restaurants & Other 4000 Paarl & Franschhoek 2700 Stellenbosch Cape Town Shopping 800 Centres & Hotels/Events
Total
20500
visit us online www.themonth.co.za Also join us on Facebook or follow us on Twitter at The_Month
All information, artwork regulations, terms and conditions, distribution and deadlines are carried on our website at www.themonth.co.za.
2 / The Month
February 2012
Ahh, Asara
The Editor is impressed at the five-star, family-friendly, hotel and wine estate
February 2012
ra WIN with Asa The Asara Wine Estate and Hotel is located in the heart of the Cape winelands and features thirty-six inviting bedrooms spread across its grounds, allowing for panoramic mountain and vineyard views.
win, win, win
the month THE MONTH
Asara’s Wine Bar and Tasting Room is open daily and offers the perfect lakeside location for the serious or fun-seeking wine-lover and light meals for those who feel like a nibble. For the hungry there’s the honest, hearty fare in generous portions at Asara’s signature restaurant, Raphael’s or the warm, intimate space within the Sansibar Whisky and Cigar Bar, where an after-dinner nightcap or a cocktail on the deck in summer is a must. For those with a sweet tooth, there’s every opportunity to indulge in some fine, handcrafted, chocolates from the Asara Deli. One lucky The Month reader is in line for the following (valued at over R1500) from Asara: Personal wine-tasting for two / Lunch for two at Raphael’s, including a bottle of Asara wine / Two bottles of Asara wine to take home / One box of personalised, handmade chocolates from the Asara Deli to take home / One dozen macaroons from the Asara Deli to take home
I
n advance of the fabulous Valentine’s giveaway we have this month, my family and I were invited to spend a night at the five-star Asara Hotel recently to get a sense of what the hotel offering is all about. Driving up the paved road that leads from the R310 to the heart of the wine estate, outside Stellenbosch, I was confronted by the unexpected sight of the hotel’s executive chef, Archie Maclean, hiking down the road with a large plastic bucket under one arm and a garden fork slung over his shoulder. ‘Artisanal’ is all the rage these days – so the thought of seeing the chef thus engaged isn’t surprising – but actually seeing the guy, dressed in his whites, heading alone into the bundu to get a “few things for tea” was refreshing – and set the tone for much of the time we’d enjoy there. Asara takes its name from the African gods Astar, Asis and Asase, said to rule the earth, the sun and the sky respectively. The focus on the surrounding landscape and nature is evident in much of what happens at the hotel, its restaurants and tasting room. Our well-appointed hotel room was positioned to overlook the large dam that forms a focal point on the estate, as well as the inviting pool, the vineyards and Archie’s veggie patch, with an unobstructed view of the Helderberg for good measure. A covered balcony ran the length of the suite; with access to the en suite bedroom, bathroom and lounge via large double doors that literally let the outside in (we closed the doors to the bathroom once its use became likely…).
As with any five-star venue, all the expected bells and whistles were evident, from well-stocked mini-bar, walk-in dressing room and bubble bath, to DStv, free Wi-Fi and complimentary wine on arrival and in our room. Despite the international cricket on at the time, and my TV-junkie status, the televisions remained mute and our only agenda featured said wine and a relaxed stretch on one of the comfy loungers on the balcony. “We should have checked in earlier,” my wife sighed, and for once I agreed with her. Despite the obvious luxury of the Asara offering, it wasn’t what impressed me most; after all they’re rated five-star. What sets Asara apart, for me, is its staff. Arriving at the hotel we were greeted with friendly smiles all round and assisted promptly. It was clear that every member of the reception team was on the same page. As we had a toddler with us, we requested a slight change to our sleeping arrangements and in no time the front of house manager had an extra bed sent up and had made an adoring four-year-old fan to boot.
Salmon terrine, fillet steak and a selection of mini deserts will see me back again, for sure. Price-wise Raphael’s isn’t inexpensive, but there are a number of menu items that are more than competitively priced and for those who’d simply like to enjoy the setting, there’s no reason to break the bank. Our stay concluded with smiles all round; although we were encourage to linger a while before rushing back to the ‘real world’ with another dip in the pool, a leisurely breakfast and a picture-perfect view of the earth, sun and sky as only Asara can present it.
To enter, simply answer the following question: What is the name of Asara’s signature restaurant? Email/SMS MONTH and your answer, name, region and contact number to 36968 or Asara@themonth. co.za Competition closes on Valentine’s Day, 2012 but the prize is valid for six months from date of publication. Terms and Conditions apply. Prize is subject to availability. Prize excludes flights and all transport. Call Asara on 021 888 8000 or visit www. asara.co.za
Dining at Raphael’s Restaurant, one of two restaurants there, had me a little worried at first. The place is homely, but smart, and so the absence of kids, bar my own, had me feeling somewhat selfconscious. Mine is not a quiet child. “We love kids,” said our waitron once I’d spilled the beans, “and there’ll be a few families in later this evening, so he won’t be alone for long. Would you like a whisky to start with, perhaps?” Did I mention that I was impressed with the staff? The menu at Raphael’s reflects Archie’s enjoyment of seasonal produce and support of local suppliers. My wife’s choice of a warm salad of beetroot, a rich trio of Karoo Lamb to follow and Archie’s Madagascar crème brûlée got both thumbs up, and my
Celebrate Valentine’s Day
with a complimentary welcome drink, a bespoke picnic, and a special treat for your special someone Feb. 11/12/13!
021.874.3844 / cosecharestaurant.com
February 2012
The Month / 3
February 2012
the month THE MONTH
A Class Act
The Publisher visits Monneaux Restaurant, Franschhoek gets are likely to glisten - of which Monneaux, is undoubtedly one. Not up there in lights, and not wanting to be, nestled behind the walls of the House and Villas, it remains pretty much as was – a five-star food offering that hasn’t lost sight of the valuefor-money experience. Situated on the outskirts of the Franschhoek Village, it serves an inspired contemporary take on the classics. Lunch is enjoyed on the fountain terrace, in the rose garden under spreading pepper trees, to the sound of the walled water features and cool sprayers that accommodate about ten tables and a unique offering in the competitive five-star category.
B
ack in the day, Monneaux restaurant, at the Franschhoek Country House was one of only a handful of recognised Franschhoek restaurants. As the Franschhoek Valley exploded into culinary experiment, and the hotel and villas expanded around it, Chefs Richard Carstens, Reuben Riffel, Adrian Buchanan and, more latterly, Louis Jansen, kept Monneaux much the same - relatively small, cosy and intimate. The quality of the accompanying food offering has also remained exceptionally high and Monneaux has been placed in the country's Top 100 list for six years consecutively, featured on the Eat Out Top 10 list twice and also won the American Express Platinum Award for fine dining. Over the years a number of new doors have opened to compete for the attention of patrons, but now, as the tide goes out on the heady days of expansion, only the real nug-
Fairy lights add ambiance in the evening where dinner is perhaps best enjoyed inside - in the relaxed dining room of the original manor house that accommodates a similar number of beautifully-set tables with a warm and cosy feel. Soft background music and further use of fairy light chandeliers and candles, creates just the right atmosphere.
Tart Tatin (R48) and the popular panfried Duck Livers with a shot of Ratafia (R55). Familiar with those, I choose the Seared Ostrich Carpaccio Served with an asparagus and parmesan salad and lemon-chive vinaigrette; as soft as butter, understandably healthy, generous, extremely tasty and not at all filling. Mains include the pan-fried Line Fish with butternut risotto (R98) and the ever-popular Grilled Springbok (R125) but I made the traditional choice: Cape Malay Chicken and Prawn curry. Served with basmati rice, popadom and sambals, the aromatic mixture of spices that infuse the tender chicken were well-balanced by the glass of Glenwood-made Mont Andre Shiraz that Josephine had recommended. And, once again, the wholesome portion size didn’t go unnoticed. A quick scan of the menu shows side orders of Pomme Frites and Honey and
Monneaux portrays a ‘wise old owl’ approach to restauranteering, echoed by my waitress, Josephine: non-fussy, relaxed, confident and accommodating – unlike so many young upstarts in today’s restaurants. She explained the menu as a-la-carte (with some dishes available as starter or main course) or ‘tasting’ – the latter is Chef Jansen’s selection of taster-dishes paired with quality local wines from La Motte, Graham Beck and Bellingham, amongst others. Basil pesto, balsamic vinegar, olive oil and hummus is served with fresh bread as standard and, to start proceedings, an amuse bouche of delicate seared-salmon trout with mussel on a sweet apple puree. The stand-out dishes off the a-la-carte menu are surely the vine-ripened Tomato
Cinnamon-roasted Butternut as well as a kiddies menu for the younger folk (R65) - with Spaghetti Bolognaise and Beef Burger with fries, and others. Desserts include a flourless Dark Chocolate and Almond cake with cherry ice cream (R45) or a home-baked bread and butter pudding with Baileys Anglaise (R40), but I was elegantly sufficed after the delicious curry. As I took the last swill my Shiraz I wondered where, today, Monneaux fits into the rapidly changing Winelands restaurant landscape within which we are ridiculously spoilt. Undoubtedly, although it serves the Franschhoek Country House and Villas, it could easily stand alone, and perhaps should. Of a high standard, and perhaps typically ‘old’ Franschhoek, I have a feeling that form is temporary but class is permanent - and expect to see Monneaux feature for a very long time to come indeed.
Ch Boo & nristk no ew ma Ye s ar
MONNEAUX RESTAURANT • FRANSCHHOEK COUNTRY HOUSE & VILLAS Tel: +27 (0)21 876 3386 • email: info@fch.co.za
For more information visit our website at www.fch.co.za
4 / The Month
February 2012
C
M
Y
CM
MY
the month
CY CMY
K
February 2012
THE MONTH
Available at Dutch East 42 Huguenot Street, Franschhoek 021 876 3547 • info@dutcheast.co.za www.dutcheast.co.za
If You Can’t Stand the Heat... The White Wine Ou pays homage to the unsung heroes of the wine world
E
ish, but it’s been hot of late. At the time of writing, the temperature in Somerset West CBD was hovering around 40°C, and in Paarl it hit 45 I believe, where one person expired and five workers were hospitalised. And that’s all off the back of what many have billed as the coolest summer for decades. In fact, a couple of winemakers I’ve spoken to expressed some concern about ripening if things didn’t begin to heat up pretty damn soon! I guess they’re now leaning in the opposite direction: I’ve recently heard complaints about sunburnt berries because of the intense heat. But the fruit from which we derive our favoured tipple aside, there is another species that will frequent our vineyards increasingly over the next few months, exposed to the murderous sun, as they gather in the harvest: the picking crews. Of course not all our grapes are handpicked, some producers make use of mechanical pickers, but they’re in a minority.
Pickers typically go out very early in the morning, because the grapes must be picked as cool as possible and transported to the cellar before the heat of the day really grips the vineyard, so to all intents and purposes, they should be out of the sun by about middy at the latest. Nonetheless, pretty much from 10am onwards, if there is no wind, it is murderously hot in the vineyards. It’s hard grinding work, with much bending and stooping as they move down a vineyard row, typically with a plastic crate and a pair of razor-sharp shears in hand and the intention to harvest as quickly as possible without damage to either fruit or vines. The sun aside, it’s hazardous work. On the one occasion I gave it a go, courtesy of a rather understanding and accommodating Stellenbosch estate, I saw one journo almost remove a thumb. By the time I’d reached halfway down a vineyard row, I had four or five nicks on my hands, an aching
back, sweat streaming down my face into my eyes, and a distinctly unpleasant thumping in my ears – which turned out to be due to my complaining heart. You get your lunch and tea breaks if you’re lucky, although they’re not exactly lengthy as ripe grapes must be picked quickly and can’t be left on the vines another day. We struggle enough as it is with big alcohols here, so overripe fruit must be avoided. And if you’re lucky, you’re actually employed full-time by a producer, but if not, you’re a seasonal worker and once harvest is done, there’s no need for you, until perhaps later in the year for pruning time and ONLY if you’re lucky enough to be skilled in that discipline as well. Next time you raise that glass of lovely wine to your lips, spare a thought for the unsung heroes of our vineyards, without whom the grapes would rot on the vines.
Moment of excellence.
It is the moment the chef places the exquisitely prepared food on the plate. An accumulation of culinary artistry making Pierneef à La Motte a world-class restaurant. +27 (0)21 876 8000 www.la-motte.com
February 2012
The Month / 5
the month
February 2012
THE MONTH
Get to ‘Know’ Wine Lorraine Geldenhuys highlights some short courses in wine appreciation
every level of wine appreciation and cultivates an even keener interest in a product so many enjoy nearly every day. After all, can you think of a dinner where the wine was not discussed?
H
ow does one tell if a wine is ‘corked’? How is Champagne made? What differences should one expect from a wooded and an unwooded Chardonnay? What does all the information on a wine label mean? Irrespective of your experience as wine maker or wine consumer, these frequently asked questions continue to surface. Knowing the answers contributes to
For this reason, well-known wine figure, Charl Theron, and I have joined forces to create ‘The Wine Appreciator’ programme; providing specialised wine courses suited to the needs of individual wine enthusiasts. Charl, who has a history in the wine industry of nearly 45 years, is a consultant and wine judge and serves on various panels locally and internationally. The various courses are designed to suit the level of expertise of participants and the first is an introductory course, spread over four evenings (see right) for the ‘beginner’, with our focus on building a base of wine knowledge. This course is area specific and will be held in different towns/cities with a maximum of 20 people per course to keep it intimate. The
cost per person is R950 for the four days, inclusive of wines and course notes. For the more knowledgeable, or those who’ve done the ‘beginner’s course’, there’s a more in-depth ten-week certificate course that runs from August to October (and only in Stellenbosch). The course is comparable with a Cape Wine Academy diploma and costs R2800 per candidate and, again, includes all you’ll need. There is one warning, however, should you be keen to sign up: You will be required to taste a lot of wines! Readers of The Month who sign up for the course will receive a free gift. Use this article as your voucher.
*Next month we look at deciphering South African wine labels. Contact Lorraine Geldenhuys on lgwines@gmail.com or 084 580 5574 for bookings or to receive a brochure with a thorough description of the various courses, costs, dates and venues. 05 & 06 march - stellenbosch 19 & 20 march - franschhoek 16 & 17 april - cape town
18:00 - 21:00 presentation Harvesting of grapes / Wine production / How to taste wine / MCC & Sparkling wines / How to read a label TASTING Sauvignon blanc / Chardonnay / Chenin blanc / Viognier / Faulty white wines / MCC & Sparkling wines / White blends / Special late harvest / Noble late harvest 12 & 13 march - stellenbosch 26 & 27 march - franschhoek 23 & 24 april - cape town
18:00 - 21:00 presentation Red wine production / Cultivars & blends / Production of fortified wines / How to store wine TASTING Pinotage / Merlot / Shiraz / Cabernet sauvignon / Red blends / Faulty red wines / Sherry / Port / Jerepigo ASSESSMENT
distinctive wines of great complexity
Roca restaurant is serving up delicious & exciting tastes of the Roca restaurantOur is serving up is delicious & exciting tastesquality of the Mediterranean. emphasis on the fresh and highest Mediterranean. Our emphasis is on the fresh and highest quality Roca restaurant is serving up delicious & exciting tastes local ingredients with respectful, simple treatment of food. of the Rocaingredients restaurantwith is serving up isdelicious & exciting tastesquality of the local respectful, simple food. Mediterranean. Our emphasis on thetreatment fresh andofhighest Mediterranean. Our emphasis is on the fresh and highest quality local ingredients with respectful, simple treatment of food. The most with beautiful viewssimple of the treatment Franschhoek valley local ingredients respectful, of food.
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
6 / The Month
The makes most beautiful views of Franschhoek valley the restaurant anthe ideal venue for all The makes most beautiful views of the Franschhoek valley the restaurant anand idealWEDDINGS. venue for all FUNCTIONS, EVENTS The makes most beautiful views of the Franschhoek valley the restaurant anand idealWEDDINGS. venue for all FUNCTIONS, EVENTS we look forward to welcoming you makes the restaurant anand idealWEDDINGS. venue for all FUNCTIONS, EVENTS we look forward to welcoming you FUNCTIONS, EVENTS and WEDDINGS.
we look forward to welcoming you we look forward to welcoming you Uitkyk Street Dieu Donné Estate Franschhoek
Uitkyk Street 876Dieu Franschhoek Telephone : 27(0)21 3384Donné EmailEstate : info@rocarestaurant.co.za Uitkyk Street Dieu Donné Estate Franschhoek Telephone : 27(0)21 3384 Email : info@rocarestaurant.co.za Web876 : www.rocarestaurant.co.za Uitkyk Street Dieu Donné Estate Franschhoek Telephone : 27(0)21 3384 Email : info@rocarestaurant.co.za Web876 : www.rocarestaurant.co.za Telephone : 27(0)21 876 3384 Email : info@rocarestaurant.co.za Web : www.rocarestaurant.co.za Web : www.rocarestaurant.co.za February 2012
the month
February 2012
THE MONTH
The Perfect Couple Jo Wessels of the Vineyard Connection goes in search of the right partner for Valentine’s Day
T
he month of the Valentines is upon us, when affection is on everyone’s mind. Even weary winemakers, under pressure thanks to the harvest, will be thinking of coupling… in the form of blending wines, that is! Blending wine is an art, much like making music and whilst single varietals may perform well on their own, the right partner can yield the most beautiful duet. This month, The Vineyard Connection looks at a number of bottled serenades, best enjoyed with a loved one, of course.
1. Black Oystercatcher White Pearl 2008, R90
Our first date is with the often overlooked white Bordeaux blend, of which Sauvignon Blanc and Semillon form the dynamic duo. The sharper Sauvignon Blanc provides freshness, fragrance and fruitiness to the blend; whereas the softer Semillon ensures a good structure, fullness and longevity. Given some oak, these marriages are built to last – as is the case with Black Oystercatcher’s White Pearl. It’s a unique wine which showcases minerality, tropical fruit, peppers and just a hint of ginger. If your significant other is expecting jewellery this Valentine’s Day, what could be better than a White Pearl?
2. Thelema Sutherland ViognierRoussanne 2009, R93
Valentine’s Day and flowers go hand-in-hand, as do Thelema’s Sutherland range and true expressions of love. The Thelema Sutherland 2009 blend of Viognier-Roussanne combines two very extroverted and aromatic varieties, which results in an explosion of especially floral aromas complemented by enticing flavours of dried apricots, rosemary and marzipan. Perfect for your lover’s lips!
1
2
3. Grangehurst Cabernet SauvignonMerlot 2003, R164
The Romeo and Juliet of red blends is arguably the classic combination of Cabernet Sauvignon and Merlot. The pair, again from Bordeaux, bring out the best in each other – Cabernet providing powerful properties and Merlot lending some mellowing, creating a well-balanced wine. Grangehurst’s Cabernet Sauvignon-Merlot 2003 is a prime example of this classic blend from an equally exemplary producer. After spending 29 months in barrel, the wine drinks beautifully now. Full-bodied and smooth, it is characterised by dark fruit, cassis, mocha and violets. Truth be told, this couple is not completely monogamous… a tiny splash of Petit Verdot makes this wine, technically, a menage a trois.
4. Boer & Brit Suikerbossie Red 2010, R41
Finally we mix some red and white together. Not for a rosé, but to produce some stunning Syrah! In the Côte-Rôtie of the Northern Rhône, small parcels of Viognier are present within the prevalent Shiraz vineyards. The white grapes are then actually harvested and cofermented with the Shiraz. The presence of the floral Viognier adds brightness and dimension to the resulting wines. In South Africa the two varieties are purposefully blended together for this desired effect. The Boer & Brit (another couple of sorts) have done so in their Suikerbossie Red 2010. Aromatic, spicy and elegant, this wine is a suave choice for any date. Even the lyrics of “Suikerbos Ek Wil Jou Hê” are provided on the back label, for serenading your sweetheart when the love potion starts working its magic.
SUMMER CONCERTS 2012
Happy Valentine’s Month!
3
4
Summer in the Cape Winelands means long, leisurely days of warmth and sunshine... and also a season of outdoor evening live concerts set in the beautiful Franschhoek Valley at Solms-Delta wine estate. Spend a Saturday evening soaking up the sun, scener y and sounds of this magical Solms-Delta and Die Burger concert series while indulging in a glass of Solms-Delta wine and Chef Shaun’s hearty Fyndraai Kaapse braai buffet.
TRIBAL ECHO, PIETER VAN DER WESTHUIZEN, HOT WATER, HANNES COETZEE, HOUSE OF DAVIDS, LITTLE GIANTS, KAAPSE AFFODILLE
NICK TURNER, LES JAVAN, DELTA BANDS, SOETSTEMME
14•21•28 January 4•11•18•25 February 3•10 March TIME 7:00pm – 9:30pm
COST (music and braai buffet) R195 per person (children under 12yrs - R95) BOOKINGS Call Henry or Thozi 021-874 3937 ext 115 or email restaurant@solms-delta.co.za PROGRAMME www.solms-delta.co.za - EVENTS & SUMMER CONCERTS tabs STAY UP TO DATE follow us on Facebook.com/solmsdelta and Twitter@solms_delta
February 2012
The Month / 7
the month Not Quite What We Expected
February 2012
THE MONTH
Paula de Villiers of Winefolk enjoys something a little “unusual” this month
W
ith the flavour of summer thrust upon us with unexpected heat recently, The Month sought out Paula de Villiers of Winefolk in Paarl and asked her to recommend some decent wines made of unusual grape varieties. Here’s what she recommends:
1. Tulbagh Wine Colombard Chenin Blanc 2011 R26
Moving away from the usual varietal suspects, Columbard and Chenin Blanc work together in this fresh and crisp white blend with kiwi aromas on the nose and green tropical flavours on the palate that leave only a hint through the finish. With its equally light price, this becomes a ‘good value quaffer’, to be enjoyed with or without food.
1
2. Welgegund Chiara 2009 R54
Welgegund winemaker, Daniel Langenhoven, has a unique approach to wine making and the result this complex dry white wine which has garnered a number of good reviews. 44% Chenin Blanc, 32% Sauvignon Blanc, 19% Chardonnay and 5% Viognie, it offers a fresh, yet full-bodied wine. The oaking has helped establish the well-balanced smoothness and integration of flavours and helps to ‘simplify’ the complexity. It’s another example of a great wine at and equally great price.
3. Val de Vie GVC 2008 R132
The Val de Vie GVC is a blend of Grenache Blanc, Viognier and Clairette Blanche. A unique and elegant Rhone-
2
3
style blend with a perfect balance of floral fragrance on the nose and good acidity supporting the oak. It is big and bold, yet fresh and with subtle fruit flavours. The grape varietals in this blend add to the versatility of the wine when enjoyed with seafood dishes; like West Coast oysters, crayfish or a Black mussel potjie.
together to create an symphony of flavour. The Bianco Cube is produced in Umbria, the heart of Italy, and no, that Pecorino really is a grape, not cheese!
4. Cantina Novelli Bianco Cube 2009 R96
Why not try something different today?
In true Italian style, the tasting notes on this wine refer to “A symphony of three important Italian varieties”; it’s a typically bold introduction to a wine made with passion, and comprising varietals - Grechetto, Pecorino and Trebbiano Spoletino - which really do work
The wine is fruity, fine, bright and zesty; perfect with white sauce pastas, penne with pesto, sushi, salmon salad or a tuna fillet.
Winefolk plays host to a range of international wines. Some are available in the Winefolk Shop @ 191 Main Road, Paarl and others online at www.winefolk.co.za. All are available on order and at reasonable prices.
4
Bijoux Square is proud to announce their newest addition to the Franschhoek culinary excellence -
Tasting Room in the Vines Visit the all new Rickety Bridge Tasting Room in the Vines this Summer. Sit on a sunny deck that stretches right into the vines and sample the award winning Rickety Bridge wines. Enjoy a laid back game of boules or a delicious cheese platter while taking in the magnificent vineyard and mountain views. Continue your cellar adventure by watching all the activity of the modern working and traditional barrel maturation cellars through full height glass panels.
Headed by chocolatiers Bertie Groenewald and Joshua Juries, who have years of experience in creating the essence of great taste. A shared passion for all things sweet, makes Bijoux Chocolates an experience for the senses. Bijoux Chocolates 60 Huguenot Street, Franschhoek Contact: Suzette Shop Info
076 904 2759 021 876 3407 082 889 7779
www.bijouxchocolates.co.za
Rickety Bridge is a must visit destination Tel 021 876 2129 | info@ricketybridge.com Open Monday-Saturday 09:00 - 19:00 | Sunday 10:00 - 17:00
www.ricketybridge.com 8 / The Month
February 2012
the month
February 2012
THE MONTH
Indulge in our daily specials
VE AT LI IC NDS US E M EEK W
Thinking a-round mapping sculpture
15 December 2011 - 29 February 2012
Light lunch options Tapas served all day Newly re-opened restaurant Open 7 days a week 12h00 till late 021 867 0963 R301 Wemmershoek Road www.freedomhill-live.co.za www.freedomhillrestaurant.co.za
Conrad Botes Marco Cianfanelli Jacques Dhont Sydney Kumalo Brett Murray John Murray Phillip Rikhotso Lyndi Sales
Claudette Schreuders Peter Shongwe Egon Tania Caroline van der Merwe Edoardo Villa Michael Zondi Edward Zwane
ART AT TOKARA PRESENTED BY
www.juliameintjes.co.za
This is ‘Petit’ Impressive The Month says ‘Yes’ to Robert Parker, Neal Martin and Ken Forrester
W
e get our fair share of press releases and wine samples to work through, here at The Month. In general our approach is simple – distill what’s useful from the release and pop that and the full release on the website (www.themonth.co.za) and drink the wine. Occasionally we’re moved to actually look a little deeper or drink a little more slowly. Here’s a case (or bottle) in point: “Ken Forrester Petit Cabernet/Merlot 2010 awarded Best Red Wine of the year by Neal Martin of Robert Parker in his Memorable Wines of the Year 2011,”
February 2012
read the press release. The Publisher moved for File 13 but noticed my flushed cheeks about half way there. “That wine is less than fifty bucks,” I breathed, “and it’s Robert Parker – as in THE.” Dumb to my astounding revelation, I sensed a drive to the Ken Forrester tasting room on the Winery Road, Stellenbosch, was needed for his edification. At the end of each year Neal Martin, who covers the wines of South Africa on behalf of arguably the most influential wine writer about - Robert Parker and his publication The Wine Advocate, compiles a list of the most memorable wines tasted in the preceding 12 months. In his most recent list, the Ken Forrester Petit Cabernet/Merlot 2011 scored an astounding 90 points
and was crowned the top Value Red of the Year (2011). It’s a little different from the title given by the press release – but the wine is very good. It’s a fruit-driven wine with loads of dark red berries and plums; firm berries and plums though, nothing over-ripe or over the top. At the price I didn’t expect much structure, but the wine has some spicy notes to it and there’s a definite cigar box sense to it, that adds to the well-integrated tannins to way over-deliver. As Bordeauxstyle blends go, this is everything it should be and more. The finish is good and at the price you’ll be happy to open up a second bottle without too much hesitation – so if it’s just a plain drinking wine you’re after, or something to enjoy
with a meal, here’s the ticket! Be careful to serve it at the right temperature, though, if you’re planning on quaffing it this summer – very slightly chilled on the hottest of days is probably good advice. What’s worth noting is that 13 Ken Forrester wines were rated by Martin and they all faired particularly well. The press release carries this nugget form Martin that is particularly telling: “This and the rest of his portfolio represent everything that can be achieved in South Africa: cleanly made, expressive wines at unbeatable prices interspersed with one or two flagship wines that mean business.” So there is sure to be a little more ‘education’ on the cards for the Publisher between now and the end of the month…
The Month / 9
February 2012
the month THE MONTH
Surprise Surprise!
The Editor pays a quick visit to Glen Carlou and is pleased to the point of distraction
G
len Carlou (first featured in The Month in April 2009) is, to me, a surprisingly impressive wine estate. Now, I guess, I need to qualify my use of the word “surprising” and why I think it’s impressive. A stone’s throw from the Klapmuts Road, that stretch that links the R44 to the R45 and runs as a diagonal to the R101 and the N1, Glen Carlou sits atop a hill with an expansive view of the sounding vineyards and orchards to the north east and further on to Paarl Rock and its surrounds. This view is generally the first thing that gets my attention on entering the wine farm’s open plan restaurant and tasting area - the north-facing
wall of which is made up of glass doors that opens on to a vista that is hidden when speeding along the road below. It’s an uncontrived view, however, with distant hints of industry towards Paarl on one side and Kraaifontein on the other. It’s the second surprise you’re likely to encounter; Glen Carlou is smart, but unpretentious. My mother would often tell us as kids to “Look for people who are comfortable with their
10 / The Month
money.” She’d label Donald Hess, the owner of the estate, as just such a person. The cool interior of the tasting area features some contemporary art work from the impressive Hess Art Collection, and there are many more pieces worth attention, on display in the museum close-by. The staff at Glen Carlou also surprise me more often than not. They’re well-trained and efficient and generally unobtrusive enough to skip my attention. Push one of the wine stewards for info on any of the many local and international wines available at Glen Carlou however, courtesy of the many Hess Family estates dotted around the world, and you’re sure to find a friendly and knowledgeable approach that will soon have you trying, if not enjoying, varieties or blends that wouldn’t normally make it into your basket. It’s no surprise that the many elevated slopes and general location of the Glen Carlou vineyards affords Marius Cloete, the viticulturist, the luxury of being able to grow pretty much anything a South African palate desires in a wine. The award-winning Chardonnays and Shiraz/Syrahs created by winemaker Arco Laarman, and his assistant Bertus van Zyl, have a permanent spot in my own wine rack and with Merlot, Pinot Noir, Cabernet Sauvignon, a number of red and white blends, Sauvignon Blanc and more to choose from, it’s a sure bet that incidental or first time visitors to the farm are likely to buy something to take home. Dining at the restaurant recently, I was pressed for time and intended a quick bite as I sampled the Chardonnays from their Prestige and Classic collections. Service was brisk and I was soon presented with a Ham Hock terrine starter (R60) and a decent splash of the Classic unwooded limited release wine (R78 per bottle). Served with apricot chutney, the texture and flavours of the cool meat and a little wholegrain mustard along with the wine, were sublime. I had intended to ask for a half-portion of the main, a Slow Braised Pork Belly (R100), but was so distracted that I missed my chance and called for a refill instead – this time opting for the wooded 2010 (R90 per bottle). The pork was ridiculously tender, leaner than expected and yet surprisingly rich. Served with a simple fennel salad, it became the perfect foil to the Prestige label, Quartz Stone Chardonnay (R275 per bottle) to which I had now migrated. Having given up all idea of getting to my next appointment on time, (surprise, surprise), I concluded the meal with coffee and a little people-watching.
The latter afforded me the last of my surprises of the day, and of this article; Glen Carlou likes kids! As the parent of a toddler I’m painfully aware that kids can be a handful – especially around wine glasses and art. A number of tables around me we occupied by families (some of whom were clearly regulars) and of those, three or four had tiny tots to deal with. When the waiters hardly batted a collective eyelid and when a young dad armed with a large glass of Sauvignon Blanc, and his expect-
ant wife, ambled down the veranda, having been somewhere behind me inside the building just moments before, it dawned on me that the Glen Carlou offering truly is impressive. With great local and international wines; good, well-priced food; the elevated, family-friendly setting; efficient staff and the impressive contemporary art in the Hess Collection, Glen Carlou is a Winelands ‘must-do’ that’s worth doing often.
February 2012
the month
February 2012
THE MONTH
Something
for Everyone
Izak Smit, the Project Director of SAWi, looks at our wine habits and puts us in the appropriate box
0650 SalmonBar Ad - The Month, Feb v2.indd 1
A
nyone consuming wine fits into one of five social behaviour wine categories and the wine fraternity in South Africa, in particular, finds itself equally represented in each of them. Most of us start off as enjoyment-oriented social drinkers by buying well-known, mainly cheap, brands for consumption with friends at the braai (or similar) or by having a glass of wine in a pub. In each case the company is generally more important than the kind of wine on offer. A step up from this is the everyday basic wine drinker who, also being a low-end spender, is normally satisfied with repetitively buying something cheap and sticking to the same labels. This category of consumer goes for bargain buys of around R20 per bottle but would hardly be able to impress everyone, except others in this category. The conservative traditionalists are the older, ‘wine snob’ class who think they ‘know’ wine, seldom seek advice and normally buy wine from supermarkets. Unfortunately, this class of consumer, more often than not, misses out on learning more about wine by being unable to distinguish between mediocre and good wines. They remain pretenders. Those who want to know more about wine and can easily be influenced, are the enthusiastic wine experimenter. They want to learn, are often part of a wine club
February 2012
1/16/12 8:40 AM
and enjoy themselves thoroughly as they embark on exploring new wines. To compare similar cultivar wines with the same SAWi Index ratings, for example, or from different terroir pockets is something that would appeal to them. These wine enthusiasts are keen to know what a good wine is, read tasting notes and are eager to ask about alcohol content, acidity and other important elements before ordering. They also know how amazing the wine experience can be with the right food pairing. Interestingly enough, roughly 60% of these wine enthusiasts are women! Image seeking connoisseurs – these savvy shoppers and readers are the wealthier, professional and middle aged group who want wines that appeal to their so-called ‘good taste’. They go after exclusive high-end wines to impress and appear ‘in the know’. Typically they would consider the SAWi Ambassadors Club Selections ideal wines to have.
Award Winning Wines
Bistro Restaurant & Deli
Celebrations
Farm Stays
Experience our new Tasting menu at Cotage Fromage: 6 tasty courses paired with 6 matching wines for only R299 Open from Monday to Sunday - Free Nanny Service 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
Such wine drinkers are image seekers that are status-driven, read specialised wine publications and prefer fine dining. As such they wish to be treated as the wine elite, although many still lack adequate knowledge.
In March I’ll share a little bit more on this but in the meantime feel free to explore www.sawineindex.com for other insights.
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.
The Month / 11
the month Incredible Indian February 2012
THE MONTH
The Month descends on the Mezbaan for a hot date
W
hen the Publisher met me at the entrance to the Hilton Cape Town City Centre Hotel recently, he wasted no time to inform me that the hotel is what is called a ‘dry’ one. I hid my confusion with a dismissive nod and wondered how quickly I could Google what exactly a ‘dry hotel’ is.
There was no need, as we were soon met in the foyer by the friendly assistant to the GM, Brenda Meyer, who proceeded to explain that the hotel’s history and location on the edge of the Bo-Kaap, a predominantly Muslim area, mean that alcohol is neither attractive nor an attraction. I wondered about a meal review sans drinks. Brenda went on to say that as the hotel is also home-from-home for many international visitors and given the Cape’s status as an alcohol producer, some allowance had, however, been made for those who choose to imbibe. Whilst there is no alcohol to be found in the
12 / The Month
hotel’s Halaal restaurants or the many menu items they produce, patrons in search of a tipple are catered for at the poolside Signal Hill Terrace and Bar. We headed there under the pretence of having some business to attend to before turning our attention to the reason for our visit: the hotel’s Mezbaan Restaurant North Indian Curry Buffet.
vourful dish. I commented more than once that the price tag makes no sense and that another visit with a more attractive blonde partner was needed. There were dishes we missed to allow room for a Chai Rice pudding dessert each, and I managed to squeeze in a Cardamom Crème Brulee, in the interests of thoroughness.
The terrace and bar needs a brief mention as the drinks list is worth a gander and a pre or post dinner visit will probably feature on many a Month reader’s agenda. The selection of wine and beers on offer isn’t extensive but includes a number of perennial favourites whilst the decent range of whiskies and the handful of virgin cocktails are sure get the right kind of attention. And for those who enjoy shisha, this is the place to be.
The two stand-out dishes on the night were a Spicy Mango Chicken and the yoghurt and chilli dip – the latter I discovered on my second trip to the buffet table and the former on about my sixth. Noticing my sheepish grin as I passed him for the umpteenth time, chef Oli Mondal, smiled appreciatively and encouraged me to “en-joy”; his broad accent as much a pointer to the authenticity of the dishes as the excellent fare.
But on Thursdays, you’d be forgiven for skipping past all of that and heading straight for a comfy spot at Mezbaan; you see Thursday night is Curry Buffet night, and that at just R131, water and soft drinks included! The buffet features a selection of starters, a surprisingly large number of mild curry dishes (with a side order of chilli, for those who enjoy a little more heat, a mere nod away) and dessert.
Given the unbelievable value of the offering, I was surprised that Mezbaan was relatively quiet for much of our visit. A little prodding of our attentive and very efficient waiter, Lwazi, yielded the news that many patrons arrive after prayers and that we had happened on a quieter than usual evening – I was grateful that the number of witnesses to my seventh and eighth trip to the buffet table was smaller than usual. “It is good, isn’t it?” said a British honeymooner, whose chuffed new hubby later told us that the equivalent would have set him back about “Twenty quid” at home. Lucky bugger, I thought, and he’s getting good value for his foreign buck too.
My starter of Tomato Shorba Soup was good and left enough space for me to try some of the Publisher’s Garlic Chicken, Chilli Paneer Salad and freshly prepared Naan bread before helping myself to a second course of starters all of my own. The salads were all fresh and cool – perfect for the steamy weather of late - and the yoghurt and chilli dip for my papadums sensational (and hotter than expected). Between us, the Publisher and I tried Spicy Mango Chicken, Butter Chicken, Fish Masala, Lamb Sag Ghost and Lamb Vindaloo. Served with vegetable Jalfrazi and Jeera and Basmati Rice, each plate made for a satisfying and fla-
After a satisfying dinner and a failed attempt at getting the recipe for the Spicey Mango Curry, we headed to the Signal Hill Bar for a night cap and a debrief: Good food, great price, historic setting and efficient service. No wonder perthguy6 rated his experience there recently a five-out-of-five “Perfect stay!” on TripAdvisor. While it burns me to side with an Aussie, I have to agree.
February 2012
the month
February 2012
THE MONTH
Recipe of The Month seared tuna loin
If you love tuna, and you’re able to get your hands on a decent fresh loin, here’s a lovely way to enjoy it on a hot summer’s day. Be careful not to overcook it; use a hot pan and be sure to take it off the heat in time.
FOR THE love
OF FEBRUARY To celebrate Valentine’s Day, Bijoux Chocolates in Franschhoek has created a Strawberry Champagne Truffle, enough to make any heart melt. Drop in to see their extensive range of Valentine’s gifts, all crafted with love, and see their ad on page 8.
THIS MONTH’S THEMES Until 5 Feb Stellenbosch 6 Feb - 19 Feb Pinot Noir 20 Feb - 5 Mar Chardonnay
RECIPE: Norman Mcfarlane
Ingredients:
Recipe
1kg fresh tuna loin • 2tsp coriander seeds lightly crushed • 1tbsp coriander leaves finely chopped, including stalks • 2tbsp cooking grade olive oil, not extra virgin • 2tbsp canola oil • 175ml cold pressed extra virgin olive oil • 50ml fresh lime juice, bottled if you must, but fresh is best. If fresh, zest it first and use the zest in the marinade • 50ml white wine vinegar • 2.5cm root ginger peeled and finely chopped • 1 large red or green chilli deseeded and finely chopped • Sea salt and freshly ground black pepper, season to taste • Salad leaves, a mixture of water cress, rocket, mezuna, pak choi, butter lettuce rocket and baby spinach – the choice and quantity is up to you
Method:
Paint each fillet liberally with the cooking grade olive oil to avoid sticking while searing.
Celebrate the art of living
Heat the canola oil in a ribbed skillet preferably until it is piping hot, then sear each tuna fillet on all four sides for about one to two minutes. You do not want to cook the tuna through. You just want to sear and blacken the outside. It must be pink and juicy inside when cut. Mix the extra virgin olive oil, lime juice and white wine vinegar, and preferably emulsify them in a blender. Place each tuna fillet on a square of cling film, and paint liberally with the vinaigrette. Season each fillet with freshly ground sea salt (lightly, mind!) and black pepper. Sprinkle with crushed coriander seeds and chopped coriander leaves, then wrap tightly in the cling film.
‘ABSTRACT’ AT THE GALLERY
• Paintings by Gavin
Set aside to cool somewhat, then place in the fridge to marinate. The longer you leave it, the better the flavours infuse, so anything from one to four hours will do.
Risi and Frans Smit. Sculptures by Richard Forbes, Uwe Pfaff and Jacques Dhont.
Add the chopped ginger and chilli to the vinaigrette, give it a good stir, cover tightly and place in the fridge to steep.
• Sunday, 5 Feb–7 March.
When ready to serve, arrange the salad leaves; unwrap the tuna fillets, and slice across the grain about four to five millimetres thick. Arrange the slices artistically on the bed of leaves, and anoint liberally with the chilli and ginger vinaigrette.
February 2012
HARVEST TIME Saturday, 25 February 2012. Book now for this great harvest festival event with grape picking, cellar tour, wine tasting, grape stomping and braai lunch. R290 p.p. & R130 per child under 12.
FABULOUS WINE OFFERS
• FREE shipping within SA for any 12 bottles of wine.
• Buy 5 bottles of GP Cabernet Sauvignon 2008 or Shiraz 2008 and 1 bottle will be FREE of charge.
Opening hours – Monday-Saturday 10h00-19h00 / Public Holidays and Sundays – 10h00-18h00 Main Road Franschhoek Western Cape T + 27 21 876 8600 F + 27 21 876 8601 E reservations@grandeprovence.co.za www.grandeprovence.co.za
The Month / 13
the month
February 2012
THE MONTH
SHO’T LEFT for coffee Margie Cunnama visits Bean in Love Coffee House and Roasteria I had driven past this tempting venue once too often, so wasn’t surprised when I felt almost compelled to take a ‘sho’t left’ to investigate - Bean in Love is the sort of place that draws you in. I visited on a blustery day, unpleasant for sitting outdoors, but when I reached the entrance and peeped cautiously inside I was astonished to see a large space, packed and buzzing with patrons on a random Wednesday morning. My first thought was that this is a coffee house that is getting something right. I could hardly wait to venture in and find out more. From outside the building looks small, but inside the space is large, while at the same time intimate and welcoming. Seating options include large trestle tables perfect for spreading out with the newspaper, counters for working away on a laptop, cozy tables for two, and comfy couches or easy chairs for sprawling out with a book or magazine.
14 / The Month
Bean in Love is a full-on coffee roastery. The entrance is lined with huge sacks of green coffee beans and above these are shelves packed with bags of ground coffee and roasted coffee beans for sale. The roasting machine works away in the middle of the room, as the barista tries frantically to turn out cup after cup of delicious brew. Waitresses buzz around to ensure that everyone is well cared for, and, in the midst of all this, a florist produces beautiful flower arrangements. It is all rather intriguing.
dered what turned out to be the perfect cappuccino – delicious, hot, strong coffee with a perfect foam topping. I paged through the latest Garden and Home and indulged my senses as I looked down over the
amazing scene before and below me. I am still not sure what Bean in Love’s formula is, but it certainly works. Don’t make the mistake of driving past - stop off and enjoy!
Bean in Love extends from the ground floor, made enormous by an end-wall covered entirely with mirrors, onto a raised platform, then up a flight of stairs to a mezzanine floor with counters perfect for bashing out that prize-winning novel, and then up another flight to an area of calm and quiet. When I reached this point I succumbed to the temptation of an easy chair and or
February 2012
the month
February 2012
THE MONTH
The Guardian of Val de Vie The Month enjoys a chat with Ryk Neethling
W
hat began as a visit to Val de Vie for a magazine interview has led to relocation, two Marketing Directorships, a swimming school and, most importantly for Ryk Neethling, peace of mind. Twice voted most popular sportsman in South Africa, this humble Olympic gold medal winner has taken quite a journey from Grey College, Bloemfontein via twelve years in the USA and four in Gauteng, to become the Val de Vie Estate’s Marketing Director here in the Cape. The Month caught up with him on the secure Polo estate in the heart of the Paarl-Franschhoek valley, and asked him, if that had been his plan all along.
Ryk Neethling: No, not at all! My involvement
with Val de Vie began when they flew me down from Jo’burg to do an article for their magazine, and I can honestly say I was blown away by the beauty of the place. Of course, once I saw the pool and enquired about the possibility of starting a swimming school, it all fell together. I moved onto the estate, got involved with their wine and now, as Val de Vie’s Marketing Director, my challenge is really to get people here. Once they see the place, it sells itself.
The Month: Now a brand in your own right, I think people are largely unaware you have a real estate background – did this lead to your work with Guardian Development Projects?
RN: Ja, with Guardian we’ve built about 20 houses on the estate in the last couple of years, and it follows on from the work I did in Arizona after I finished my degree in Psychology and Business in the States. I was a real estate developer for three years, full time, and also worked in sales and leasing of industrial and office buildings – both in Arizona and California. So, development for me is a passion and with Guardian I get to be involved with that. I’m a good friend of Leonhard (Jonas,
February 2012
Managing Director) and I’d like to think we understand the emotive nature of building a dream home.
TM: So what’s the strategy?
construction- and project management
RN: Well, I’m very fortunate to have public speaking engagements once or twice a week, which takes me all over the country. So I do a lot of ‘connecting’ with people but, fortunately, it’s what comes naturally. ‘Relocators’ from the North come for peace of mind and are generally serious buyers, not speculators. I think there are now 120 houses built on the estate and 110 families living here fulltime – and we recently opened a preschool for the 40 or so kids here that are under six years old.
At Guardian construction- and project management we understand the emotive nature of building a dream home. We provide that vital independent and professional service to plan, lead, organise and control the management of projects and programs, from inception to reality.
TM: If there’s 500 plots, that’s another 380 houses that Guardian could build then... C
M
RN: (laughs) Exactly! I’ve got a big future here! SeriY
CM
ously, we’re very happy, we’ve got big plans and, now that the estate has achieved critical mass with homes, there’s tangible energy. The place has soul and visitors to our upcoming events and concerts will feel that. There is also a desire to expand the estate to include some farmland to give residents the opportunity to walk their dogs and ride their horses - so it’s fast becoming a real lifestyle estate. And security is top notch, of course, so for someone like me who travels a lot, it’s awesome not to have to worry about what’s happening while I’m away. I have peace of mind. MY
CY
CMY
K
Our turnkey project management services include: Architectural design Engineering services Building and construction Interior design and -decorating Landscape design, installation and maintenance Procurement of finance Project management Specification consulting
TM: Thanks Ryk, it was good to meet you and catch up. Could we put you on the front cover? RN: No way! Maybe the back… Visit the Guardian Development Projects showroom at The Polo House, 268 Les Lions Street, Val de Vie Wine and Polo Estate, or see their ad (right) for contact details
Visit our showroom at The Polo House, 268 Les Lions Street, Val de Vie Wine and Polo Estate, Paarl C +27 83 641 888 7
T +27 21 863 1139
leonhard@guadianprojects.co.za
www.guardianprojects.co.za
The Month / 15
February 2012
16 / The Month
PROPERTY & LIFESTYLE
February 2012
PROPERTY & LIFESTYLE
FRANSCHHOEK FRANSCHHOEK
R17.5m R17.5m
FRANSCHHOEK FRANSCHHOEK
R3.25m R3.25m
REFINED ELEGANCE COSY STARTER HOME REFINED ELEGANCE COSY STARTER HOME 5 Beds 5 Baths 2 Garages 3 Beds 1 Bath 2 Garages 5 Beds 5 Baths 2 Garages 3 Beds 1 Bath 2 Garages Web reference: 246 665 Web reference: 232 348 WebSimple, reference: 246elegance 665 232 348 refined is what this magnificent Web Veryreference: neat 3 bedroom cosy starter home with builtSimple, refined elegance what this Situated magnificent Franschhoek home isisall about. in an Franschhoek homeposition. is all about. Situated exclusive quiet Carefully designedintoan take exclusive position.of Carefully designed to vistas. take full quiet advantage the incredible full advantage of the incredible vistas.
Very neat 3 bedroom cosy for starter home with builtin outdoor braai perfect guest entertainment. in This outdoor for guest lovelybraai homeperfect has a balcony thatentertainment. offers beautiful This lovelyof home a balcony that offers beautiful views thehas areas natural surroundings. views of the areas natural surroundings.
Jeanine 082 410 6837 or 021 876 4592
Marianne 082 921 3248 or 021 876 4592
Jeanine 082 410 6837 or 021 876 4592
PAARL
PAARL
R7.5m
R7.5m
Marianne 082 921 3248 or 021 876 4592
PAARL
PAARL
R5m
R5m
FARM WITH GREAT POSSIBILITIES 41 Hectares FARM WITH GREAT245 POSSIBILITIES Web reference: 340
ESTABLISHED 3 - STAR GUESTHOUSE 1 Hectare ESTABLISHED 3 -227 STAR GUESTHOUSE Web reference: 869
This 41ha farm,retreat situated the Paardeberg area, weekend within possibilities of mountain aboutbiking, 45min nature drive from Cape is thefacilities. ideal walks andTown, camping weekend retreat with 7896 possibilities of mountain Etienne 082 465 or 021 863 1616 biking, nature walks and camping facilities.
Established 3-star Looking guest house in historic 1818 strong turn-over. for investment partner to fully potential this venue. Goingofconcern with Cape Dutchunlock manorthe house. strong turn-over. Looking investment partner Ed 071 241 6028 or 021for 863 1616 to fully unlock the potential of this venue.
Etienne 082 465 7896 or 021 863 1616
Ed 071 241 6028 or 021 863 1616
41 Hectares This 41ha farm, situated in the Paardeberg area, 1 Hectare Established 3-star guest house in historic 1818 Webabout reference: reference: 227 869 45min245 drive340 from Cape Town, is the ideal Web Cape Dutch manor house. Going concern with
February 2012
February 2012
FRANSCHHOEK R2.395m FRANSCHHOEK R2.395m
FRANSCHHOEK FRANSCHHOEK
LA FERME CHANTELLE - VINEYARD ESTATE LA FERME CHANTELLE - VINEYARD ESTATE Plot Size: 1200m² Plot Size: 1200m² Web reference: 254 459
Web reference: 254 459
R18.95m R18.95m
BEAUTIFUL OPPORTUNITY BEAUTIFUL OPPORTUNITY Plot Size: 68ha Plot Size: 68ha Web reference: 244 259
Create your dream home on one of the last plots left Create dream home onestate. one of the last plots left on thisyour well-established Established on this security well-established estate. Established vineyards, and magnificent views in close pvineyards, r o x i msecurity i t y and t o magnificent t h e v i views l l a gin eclose .
Web reference: 244 259 Lovely large farm on Dwars and Berg Rivers. Planted Lovely large farm on Dwars and Berg Rivers. Planted to wine grapes, nectarines, peaches, plums. More t h ato n wine 3 0 hgrapes, e c t a r enectarines, s o f a r a bpeaches, l e l a n dplums. w i t h More t h a n Various 3 0 h e farming c t a r e s opportunities o f a r a b l e available land with irrigation.
Melina 082 419 9928 or 021 876 4592
Dawie 082 491 0218 or 021 876 4592
p r o x i m i t y
t o
t h e
v i l l a g e .
Melina 082 419 9928 or 021 876 4592
PAARL
PAARL
R1.725m
R1.725m
FANTASTIC INVESTMENT Building size 245 m² FANTASTIC INVESTMENT Web reference: 239 478
irrigation. Various farming opportunities available
Dawie 082 491 0218 or 021 876 4592
PAARL
PAARL
R11.25m
R11.25m
LOVELY FARM WITH AMPLE WATER 33 Hectares LOVELY FARM Web reference: 196WITH 606 AMPLE WATER
Building size 245 m²house, lovely renovated and Classic semi-detached Webwith reference: 239 478 rights. In the central now full commercial Classic semi-detached lovely renovated business district of Paarl.house, Offering 2 units of 6 and 5and offices respectively. Fantastic now with full commercial rights. investment. In the central
33 Hectares Lovely wine and citrus farm of 33 hectares on the Web of reference: 196 606 foothills the Paardeberg. Fully developed with Lovelyinfrastructure, wine and citrus farm of 33 hectares excellent ample water and is sold ason the a going concern all equipment included. with foothills of the with Paardeberg. Fully developed
offices respectively. Fantastic investment.
a going concern with all equipment included.
Ben 084 569 3166 or 021 863 1616
Ben 084 569 3166 or 021 863 1616
business of Paarl. Offering 2 units of 6 and 5 Ben excellent water and is sold as Ben 084 district 569 3166 or 021 863 1616 084 569infrastructure, 3166 or 021 ample 863 1616
The Month / 17
February 2012
18 / The Month
PROPERTY & LIFESTYLE
February 2012
the month
February 2012
THE MONTH
One Track Mind We take the ‘red’ line from Rondebosch to the beach
I
f you’re a local who’s given to large family gatherings from time to time, featuring all-and-sundry from up north, you’ll know that there are certain topics to avoid around the extended-family dinner table. We tend to steer clear of rugby-talk, save for slating Bryce Lawrence or the Sharks, don’t mention IVF or its antithesis (given that our family has both early bloomers and late) and never mention that inevitable migration (“for those who want quality of life”) from the interior to the Mother City. Most recently I discovered another. “You can’t take us on that!” said Cousin Number 1, “That’s just stupid!” Taken aback, I tried to get to the bottom of her response. “Why the hell not?” I asked (voice somewhat raised). “It’s stupid,” Cousin Number 2 replied, “they’ll kill us!” “Who the HELL are “they”?” I fired (loud voice). “You know,” said Number 1, “the people who use trains!”
Park at Rondebosch Library, arrive early to find a shady spot and chat to the ever-friendly ‘car guard’ (the library building is a beautiful old thing and immediately sets the tone for some of the train-trip romance of old) but don’t be so early that you clash with the morning commuters heading to work – things get a bit hairy if you have a family in tow at peak times. Take the side gate and head to the ticket office (avoid the public loo, it’s a bit gross) and buy a 20-buck MetroPlus ticket. The ‘Hop On, Hop Off’ all-day pass is more, but if you ask for that the lady in the ticket office is sure to fall off her chair – no one actually buys those it seems.
departure, and as long as you find yourself in the designated MetroPlus carriages, the grubby seats and grimy-looking windows are not too bad.
The train runs pretty much according to schedule (rolling blackouts notwithstanding) and the frequent stops along the line will make the journey to Simon’s Town last about an hour. There’s plenty of time to chat, worry about missing the correct stop, enjoy the changing landscape and the first views of the coastline and, of course, people-watch. Don’t be alarmed if you find someone watching you, they’ve also exhausted the pleasantries…
On that note, Fish Hoek Station is much like the rest and you’ll want to head for the exit sign just past the ticket office. Don’t try go through the ticket office – I’ve always found it to be a dead end. A short stroll down the road will bring you to a gate and a chance to walk across the tracks and to the sea. Ice creams, food and a small play park are all close to the beach and by the time the thrill of it all has worn off you’ll be just about ready to head back to the station to retrace your steps or keep rolling all the way into Simon’s Town with its always-on-the-go harbour.
If you haven’t yet done the trip to the beach from Rondebosch Station to Simonstown, on the ‘red’ line, I highly recommend it. Here’s a taste of our itinerary with cuzzies Number 1 There are no announcements, save for the langezandt gold rush advert 272mmX90mm.pdf 1 11/22/2011whistle 4:41:14 PMblow from up front to signal imminent and 2, most recently:
If you’re the gregarious sort you’ll end up chatting the surfer-dude heading to his Muizenberg paradise; he won’t have a board with him so look out for other tell-tale signs. You’ll meet the Rasta, no doubt. He’ll hop off in Boho Kalk Bay, moments before you get to the great family beach in Fish Hoek.
10 ONLY
At some stage the train will get moving again, this time back up the line and you may be lucky and bump into the guy selling crisps at a rand a pop. Don’t be too flash with your cash though, you have an hour to go before you’re back at the car and those ‘guards’ don’t come cheap. It’s not the kind of journey to get a ‘Highly Rated!’ on any travel website – but it’s a fun excursion for anyone who still remembers the clackety-clack of yesteryear or is young enough to want to visit Chuggington. All aboard…
BEACHFRONT ERVEN
B L U E S K I E S • B L U E B AY S • D E E P B L U E F I S H I N G • B L U E C H I P I N V E S T M E N T C
M
Y
CM
MY
CY
CMY
K
N E W
R E L E A S E !
TRANSFER NOVEMBER 2012
Phone JOEY today on 082 33 44 55 4 February 2012
The Month / 19
4
FEB / 7PM / SUMMER CONCERTS with Nick Turner, Les Javan, Soetstemme and Delta 5, Solms-Delta, 021 874 3937, near Franschhoek, www.solms-delta.co.za
5
FEB / 5.30PM / IAN SMITH & VIRTUAL JAZZ REALITY Helderberg Nature Reserve, 021 851 4060
5
18
18
FEB / 8pm / KAREN ZOID – ACOUSTIC SHOW, OLD MILL THEATRE Meulstraat, Paarl, 083 564 0056, www.oumeulteater.co.za
8
18
FEB / 8.30PM / RIVERTONES Bob Marley Tribute, Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za
11
12
FEB / 4PM / THE SOUTH ZEALAND NEW AFRICA COMEDY SHOW (BARRY HILTON AND MIKE KING) Old Mill Theatre, Meulstraat, Paarl, 083 564 0056, www.oumeulteater.co.za
20 / The Month
18
FEB / 7PM / CAPE CLASSIC – INTIMATE Mozart, Obradors, Gade, Offenbach, Strauss II. Morgenster Wine Estate, Vergelegen Avenue (off Lourensford Road), Somerset West, 021 852 1738
FEB / 7pm / SUMMER CONCERTS SolmsDelta, 021 874 3937, near Franschhoek, www. solms-delta.co.za
7
FEB / 7PM / SUMMER CONCERTS with House of Davids and others, Solms-Delta, 021 874 3937, near Franschhoek, www.solmsdelta.co.za
FEB / 8.15pm / STEF BOS Oude Libertas, Stellenbosch, 021 809 7473, www.oudelibertas. co.za
15
FEB / 8PM / CAPE CLASSIC – THE CONSERVATORY Roosenschoon, Faure, Mozart, Brahms, Elgar, Camerata of Stellenbosch under Peter Martens and the Cape Classic Artists. Endler Hall, Stellenbosch, 021 808 2345, academic.sun.ac.za/music
15
FEB / 8.15pm / BLACK TIE ENSEMBLE Translated for the first time into Afrikaans, “Gabriella’s Song (As it is in heaven)”, will form part of their repertoire along with other Afrikaans favourites such as “Karoonag”, “Kinders van die Wind”, “Heimwee” and “Ok
MAGAZINE
1 500 things to do
WHAT’S ON THIS SUMMER Opera
Festivals
Food & Wine
Art
848008
06014
Music
772076
17
FEB / 8.30PM / PEBBLEMAN Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za
FEB / 7pm / ELVIS BLUE UNPLUGGED Paul Cluver Forest Amphitheatre, 021 844 0605, info@cluver.com
FEB / 8PM / ENDLER CONCERT SERIES Mozart, Schubert and Chausson. Mirijam Contzen (violin), Luis Magalhaes (piano) and the Amici Quartet, Endler Hall Stellenbosch, 021 808 2345, academic.sun.ac.za/music
11
FEB / 8PM / BEAUTIFUL BEAUTIFUL PIANO BY ROCCO Old Mill Theatre Meulstraat, Paarl, 083 564 0056, www. oumeulteater.co.za
18
FEB / 6.30PM / JOHANN STRAUSS ENSEMBLE Viennese waltzes, polkas and marches played by soloists Alfred Pfleger (violin), Anmari van der Westhuizen (cello), Ilse Schumann (piano), Janelle Visagie (soprano). Oude Libertas Amphitheatre Stellenbosch, 021 809 7473, www.oudelibertas.co.za
FEB / 4PM / JAZZ & TAPAS with the Natasha Meister Band. Hartenberg Estate, Bottelary Road, Stellenbosch, 021 865 2541
17
9
14
FEB / 7.30PM / VALENTINE'S OPENAIR MOVIE The Notebook, Rhebokskloof Wine Estate, Windmeul Agter Paarl, 021 869 8386, www. rhebokskloof.co.za
pens on the first Friday of every month during summer, and in February celebrates its fifth birthday! Local producers, wineries and crafts people show and sell their goods at various tables, straw bales and seats set around a roaring fire, with live music, and the still waters of the dam providing an atmospheric backdrop. The aromas of freshly prepared foods such as pizza, German sausages, Sushi, hamburgers, pancakes, Indian food, and much more fill the air and entice hungry visitors. The local wine producers offer wine tastings and the bar is stocked with various local beers, larger, and soft drinks. See ad on P21 for details.
06013
FEB / FRENCH EVENING Four course food and wine paring dinner at Wild Peacock with Morgenhof wines, R320 per person, Stellenbosch, 021 887 7585
772076
14
021
Valid until 5 March 2012 RSA R24.95
848008
12
www.021magazine.co.za
9
4
FEB / 7PM / FRESHLYGROUND UNPLUGGED Paul Cluver Forest Amphitheatre, 021 844 0605, info@cluver.com
17
FEB / 7PM / CAPE CLASSIC – EXCLUSIVELY Mozart, Punto, Beethoven. Amanda Kleinbart FEB / 5.30PM / THE NAVY STAFF BAND Mozart, Beethoven and Punto, who, born as Jan Helderberg Nature Reserve, 021 851 4060 Václav Stich (1746-1808) in Bohemia, Italianised his name to become Giovanni Punto in 1769. Mozart met FEB / 6.30PM him in Paris and wrote to his / ZAMAR Oude LibFirst Friday of the month father: “Punto plays magertas, Stellenbosch, The Moonlight Market at the nifique!”. Morgenster Wine Es021 809 7473, www. Aphrodisiac Shack, on the tate, Vergelegen Avenue (off oudelibertas.co.za banks of the Theewaterskloof Lourensford Road), Somerset Dam near Villiersdorp, hapWest, 021 852 1738
06012
FEB / 1PM / UP THE CREEK MUSIC FESTIVAL on the banks of the Breede River, Swellendam, www.upthecreek.co.za
12
tobermaand”. Oude Libertas Amphitheatre Stellenbosch, 021 809 7473, www.oudelibertas.co.za
848008
3-5
12
FEB / 5PM / LAURIE LEVINE Backsberg Concert Series, 021 875 5141
by WHAT’S ON IN THE CAPE & WINELANDS
3
FEB / 8.30PM / ANDRA Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za
FEBRUARY
SUMMER 2011/2 • ISSUE #12
3 FEB / 5.30PM / BOUTIQUE BEER FESTIVAL The Woodmill, Stellenbosch, www.thewoodmill.co.za, 078 625 7388
what’s on
772076
1
FEB / 8.30PM / DAN PLATANSKY Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za
THE MONTH
9
2012
the month
ean 13 + 5 digits
February 2012
21
FEB / 6PM / CAPE CLASSIC – MUSIC AND GARDENS Schumann and Schubert. Ann Katrin Naidu (mezzo-soprano), Sebastian Noack (baritone), Boris Kusnezow (piano). Babylonstoren, Simondium Road, Paarl, 021 863 3852
22
FEB / 8.15PM / CAPE CLASSIC – UNDER THE STARS Haydn, Reicha, Offenbach, Strauss II. Oude Libertas Amphitheatre Stellenbosch, 021 809 7473, www.oudelibertas.co.za
23
FEB / 7PM / CAPE CLASSIC – MUSIC AND WINE Mozart, Dauprat, Haydn. Amanda Kleinbart (horn), Franz Peter Fischer (violin), Nadine Sahebdel-Feger (violin), Mathias Feger (viola), Friedmann Dressler (violoncello). Blaauwklippen Vineyards, on the R44 Stellenbosch Wine Route, 4km south of Stellenbosch
crossword
solution
CROSSWORD PG 26
19
FEB / 11AM / CAPE CLASSIC – MORNING PLEASURE Mozart. Allée Bleue Wine Estate, at intersection of R45 and R310, Groot Drakenstein, 021 874 1021
19
FEB / 5PM / FRANCOIS VAN COKE Backsberg Concert Series, 021 875 5141
19
FEB / 6.30PM / EMO ADAMS Oude Libertas, 021 809 7473, www.oudelibertas.co.za
February 2012
the month
February 2012
THE MONTH
23
FEB / 8.15PM / FUNNY KAAP Comedy, Oude Libertas, 021 809 7473, www.oudelibertas.co.za
24
FEB / 7PM / DIE HEUWELS FANTASTIES Rhebokskloof Wine Estate, 021 869 8386
24
FEB / 7PM / CAPE CLASSIC – ESTABLISHED Hoffmeister, Schumann, Schubert, Beethoven, Barber. Ann Katrin Naidu (mezzo-soprano), Sebastian Noack (baritone), Amanda Kleinbart (horn), Boris Kusnezow (piano), Franz Peter Fischer (violin), Nadine Sahebdel-Feger (violin), Mathias Feger (viola), Friedmann Dressler (violoncello). Lanzerac Wine Estate, Lanzerac Road, Stellenbosch, 021 887 1132
24
FEB / 8PM / KOOS KOMBUIS Old Mill Theatre, Meulstraat, Paarl, 083 564 0056, www.oumeulteater. UPCOMING: co.za
24
FEB / 8.15PM / FUNNY KAAP Comedy, Oude Libertas, 021 809 7473, www.oudelibertas. co.za
24
FEB / 8.30PM / PETER MITCHELL Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www. dorpstraat.co.za
25
FEB / 10AM4PM / SPIER HARVEST FESTIVAL Spier, Stellenbosch, www.spier. co.za
25
FEB / 7PM / WATERSHED UNPLUGGED Paul Cluver Forest Amphitheatre, 021 844 0605, info@cluver.com
25
FEB / 7PM / SUMMER CONCERTS with Hot Water, Solms-Delta, 021 874 3937, near Franschhoek, www.solms-delta.co.za
25
FEB / 7PM / CAPE CLASSIC – SOUND AND ART Beethoven, Brahms, Chopin. Boris Kusnezow (piano solo). Russian Boris Kusnezow won the German Music Competition Prize in 2009. Sasol Art Museum, 52 Ryneveld Street, Stellenbosch, 021 808 3691/3/5
25
FEB / 8PM / ENDLER CONCERT SERIES Syrinx Trio, with Dorel Baicu (flute), Dorn Gliga (oboe), Pavel Ionescu (bassoon). Endler Hall, Stellenbosch, 084 682 1337, academic.sun.ac.za/ music
Franschhoek Oesfees 2012 Book your tickets now for the fifth annual Franschhoek Oesfees at SolmsDelta wine estate, in association with the ATKV, on Saturday 24 March 2012 from 11am to 9pm. Dance under the oaks to the music of David Kramer, Theuns Jordaan, Chris Chameleon, Emo Adams, Hot Water, Tribal Echo, Hannes Coetzee who all perform alongside the Solms-Delta Music van de Caab’s home-grown bands. Celebrate the end of harvest with the people of the Winelands. Soak up the sounds of Ghoema, Cape Jazz, Langarm, Vastrap and Boeremusiek – music full of heart, soul and sassiness and feast on genuine local ‘Kaapsekos’ through the day. Lots of activities for the kids too! Early bird tickets R95 online at TicketBreak (www.ticketbreak. co.za) (or R130 at the gate) kids U12 free. www.solms-delta.co.za
25
FEB / 8.15PM / 800 ROMANTICO & DUO FOURIVTWO Oude Libertas Amphitheatre Stellenbosch, 021 809 7473, www. oudelibertas.co.za
29
FEB / 8.15PM / AMONGST THE PRICKLY THORNS OF LOVE’S ROSES Monteverdi madrigals performed by the Cape Consort’s Antoinette Blyth
and Lente Louw (sopranos), Nick de Jager and Lance Phillip (tenors), Charles Ainslie (bariton), Andrew Cruickshank (harpsichord) en Hans Huyssen (baroque cello). Oude Libertas Amphitheatre Stellenbosch, 021 809 7473, www. oudelibertas.co.za
29
FEB / 8.30PM / ARNO CARSTENS AND ALBERT FROST Dorpstraat Teater, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za
UPCOMING VILLIERA GAME DRIVE AND Wine Tasting EVENINGS D AT E S :
7t h ; 28 th of Ma r ch an d th e 1 1 th of Ap ri l
T I ME :
17 : 30
VE N UE :
Vi l l i e r a Wi n e s
CO S T :
R1 5 0 p e r p e rs on
The evenings will include the following: Glass of Villiera’s Methode Cap Classique on arrival Game Drive in the Villiera Wildlife Sanctuary Wine Tasting of Villiera and our French Domaine Grier wines Light Meal
29
FEB / 8.30PM / LEAP YEAR PARTY Elephant & Barrel, Franschhoek, 021 876 4127, www.elephantandbarrel.co.za
Please note booking and payment for these events must be done at least 2 weeks before the event Contact Celeste at marketing@villiera.com or 083 984 3740 to secure your booking.
ongoing: www.villiera.com
LA MOTTE MUSEUM Apart from its recently acquired collection of Pierneff paintings, and contemporary art, La Motte exhibits tapestries and ceramics by French artist Jean Lurçat (1892– 1966), who spear-headed the movement to reinstate tapestry as an art form in France.La Motte, R45, Franschhoek, 9am–5pm Tue–Sun, 021 876 3119, www.la-motte.com 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. L’Ormarins Wine Estate, R45 between Pniel and Franschhoek, 10am–5pm Mon–Fri, 10am–4pm Sat, Sun, 021 874 9000, www.fmm.co.za
ARTS:
28
MAR / WILLEM STRYDOM StryUNTIL dom, who lives in Nieuwoudtville, “has a deep empathy for the life forms that inhabit the arid landscapes of the South African hinterland – that 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, 9.30am–1pm, 2pm–4pm Mon–Fri, 10am–1pm Sat, 021 888 3344, www.rupertmuseum.org
25
FEB / 1PM / VEUVE CLIQUOT MASTERS POLO Val de Vie, Paarl, 021 863 6100
25
FEB / 4PM / MANOUCHE Hartenberg Estate, Bottelary Road, Stellenbosch, 021 865 2541
25
FEB / 5PM / STARGAZING PICKNICK Taalmonument, Paarl, www.taalmonument.co.za
FANTASTIC ATMOSPHERE!
February 2012
KIDS FUN!
GREAT FOOD!
The Month / 21
February 2012
the month THE MONTH
Fashionably Yours Annamé Lotz struts her stuff on the everyday woman’s catwalk
S
ummer has finally arrived and we are all back at work. But with this unbearable heat, you might think that it’s impossible to look stylish at the office. Thankfully, the age of stuffy suits is long-gone and the work place has become the everyday woman’s catwalk: a place to show off her unique style as she plays with different combinations. Here are some tips on keeping your cool at the office and looking hot for that special after work date. If you have a pair of legs to be proud of, why not show them off by wearing a skirt? Add a short-sleeve or sleeveless blouse AND tuck it in if you want to create or accentuate your waist. Add a pair of heels to fully show off those legs and you’ve got your summer-ready office look! This ‘look’ can be given a Fifties feel by wearing a high-waist skirt and a kitten-bow blouse, or it can be ultramodern by opting for a highly fashion-
able printed skirt and a plain top. Throw on a little jacket to make it more formal – if the weather allows! Patent leather footwear is making a comeback, so if you’re a fan add a pair to your outfit to give it a quirky edge. Pile on the bling in the form of a chunky necklace or some blingy earrings to take this look into the evening. For those of us who like to cover up, pick a thin, breathable fabric to keep you looking fashionable and feeling comfortable. These days you can get away with wearing a t-shirt to work if you pair it with something like a waistcoat. Make sure the waistcoat fits you well; otherwise you will end up looking like you’re wearing your dad’s oversized waistcoat. Take it a step further by adding some bling, either in the form of embellishments on the waistcoat or chunky silver or gold jewellery. This will take your look from frumpy to glamorous in a flash! This look is for-
mal enough to impress the boss and sexy enough to impress your date after work; just retouch your makeup and loosen your hair for a more casual feel.
PHOTOGRAPHER: Ashley-Marie Miles MODEL: Bridget Armstrong MAKE-UP, HAIR & STYLING: Annamé Lotz
If you’re addicted to vintage fashion like I am, you’re in luck: it’s still as hot as it was last year. Opt for lace to keep you cool and looking like a modern day Sophia Loren. For the not-so-hot days, go for a very vintage-inspired look by wearing a long sleeve mini dress. Wear drop earrings or a long necklace to elongate your silhouette (Try it, it works!) This look works well with pumps and by swapping them for a pair of heels, you go from office to evening in a second! Touch up your makeup by applying another layer of mascara and darken your eyeliner for a smouldering look.
BRIDGET is wearing (FROM left to right)
This summer there is no reason to look frumpy with so many ways to beat the heat without breaking a sweat. Have fun!
Embellished Waistcoat, R699.95 / Oaktree White tank top, R299.95 / Sissyboy Black pants, R699.95 / Sissyboy Patent leather ankle boots, R1399.95 / Hushpuppies Sleeveless blouse, R499.95 / Define Printed skirt, R899.95 / Witchery Patent leather loafers, R1299.95 / Hushpuppies / PAUL’S BOUTIQUE Vintage style lace dress, R1199.95 / Banana Republic Ceramic bead necklace, R399.95 Wooden bead necklace, R479.95 Olive green pumps, R899.95 / all Witchery
Advertise here for as little as C
M
Y
R750 CM
MY
CY
CMY
K
per month*
email: advertising@themonth.co.za *20,000+ copies prices exclude VAT, T&C apply, EAOE 4267 Franschoek ad Oct repro.indd 1
22 / The Month
2011/10/18 9:40 AM
February 2012
K
the month
February 2012
THE MONTH
Get
Organised! We spend 5 minutes with Clutter Buster, Amanda Appelman I’d develop a holistic approach to change the way she manages her life. Time is money! TM: So it’s not just tidying up? AA: Far from it! In fact, being organised doesn’t necessarily mean being tidy. Being disorganised is a learned behaviour that can be changed – it’s a habit. It’s also important to get rid of stuff, to let go – for important things like pictures and photos, we can box them or frame and hang them, for example. The kitchen and dining areas are especially important and often I’m asked to come in and train domestic workers to use processes the client is often too afraid to change!
• Rejuvenation Packages • Wrinkles • Volume Loss • Laser Face Lift • Acne • Acne Scarring • Unwanted Hair • Unwanted Veins • Pigmentation • Lax • Crêpe Skin • Body Shaping • Weight Problems • Resistant Fat
• Medical Consultation • Botox® • Fillers • Liquid Face Lift • 3D Skin Rejuvenation™ • Chemical Peels • Skin Needling • Laser Hair removal • Laser Vein Removal • Microdermabrasion • IPL • Titan® • Tripollar™ • i-lipo Laser Lipolysis • SlenderWonder • Ultrashape™
Tel: 021 887 6617 Claremont • Cape Quarter • Stellenbosch • Willowbridge Stockist of:
www.skinrenewal.co.za • www.bodyrenewal.co.za
110588/E
TM: And then her corporate or professional life?
Need more time for the important things in life? Why not call on a ‘professional organiser’ for some help? A relatively new concept in South Africa, the Professional Organisers Association Africa, exists (they say) to reduce stress, create time, save money and increase productivity through changing your behaviour! We asked local member and professional organiser, Amanda Appelman, what it means to get organised? Amanda Appelman: Professional organisers work with you, in your home or office, to simplify your life. We guide, encourage and educate you to achieve your organising goals by offering direction and support. The Month: That makes sense, but perhaps sketch us a typical scenario of how you would assist, say, a working professional with, firstly, her home life. AA: Well, I’d look at her dressing room and wardrobe and discuss what works best for her and her clothing. Everyone is different, but that can be a major stumbling block and timewaster for many people. Then we’d move on to the kitchen, the kids’ rooms, the dining room, the garage perhaps and, by then, I’m getting a good idea of what’s not working! So
AA: Most recently I sorted out five years’ of paperwork for a corporate client! Generally, though, it’s about organising stock, marketing material, waiting areas, advising on the optimal use of calendars, appointments, etc., and putting processes in place that allow the client to move forward rather than become overwhelmed. TM: And are you expensive, Amanda? AA: Not at all! I charge between R200 to R300 per hour and generally commit to a four-hour session. Often customers buy a voucher for someone they know needs my help – a husband or friend that can see the client is struggling! Discretion and confidentiality are guaranteed, of course. TM: Well, as I look into the Editor’s office, I can see me buying a voucher for a ‘friend’... AA: Ha! I’d have him visualise how his office would look in an ideal world, then work step by step to achieve it. Learning to prioritise is hugely important, like check emails just three times a day; and to avoid unnecessary distractions from his publisher, perhaps.
®
Amanda works predominantly in the Winelands and can be contacted on 082 9291253 or amanda.appelman@gmail.com Become a fan
February 2012
The Month / 23
the month
February 2012
THE MONTH
a good early run rate Dave Rundle suggests that lower expectations are not an entirely bad thing Just when we thought 2011 couldn’t get any worse, we were subjected to watching the Proteas lose to Sri Lanka in Durban in one of the worst team performances I have seen since readmission. It was a shocker and a game that needs to be quickly erased from the memory banks. 2012 started much more positively, with an amazing test match at arguably one of the most beautiful cricket grounds in the world. The Proteas bounced back from the defeat in Durban to thrash the Sri Lankans within four days and by 10 wickets, putting us in a really good frame of mind for the year. Add an ODI series victory to new limited overs captain, AB de Villiers, and things are looking decidedly peachy.
positive, however, tracing the uptick in global equity markets. In the currency world, the most obvious trends so far this year have been the weakness of the Euro and the strength of the US Dollar against most currencies. Some positive US economic data was released towards the end of last year and this seems to have been carried forward into 2012. Many fund managers, as I mentioned in a number of articles last year, are still predicting that equities, over the longer term, will outperform most other asset classes. They say the balance sheets of many companies are looking healthy and that
good returns can be expected over time.
I’m sure there are going to be a few hiccups along the way.
The economic outlook for Europe remains clouded by the poor banking conditions although, as we would expect, northern Europe still seems to be doing better than the South. Let’s hope this settles down and that the authorities work together to sort their problems out.
The South African market seems to have started well, with the JSE All Share Index closing in on highs at 33000 again. Our economic situation looks strong compared to some of the major Western countries and although we have other issues to deal with (as Fitch so readily points out), at least we are not bankrupt. Many fund managers anticipate weak returns from South African assets and the retired investor is going to continue to battle in a low interest rate environment.
The big question for 2012 is: How are the countries like Greece, Portugal, Spain, Ireland, Italy and a few others going to get out of their disastrous debt situations? Whatever the answer,
It was also a positive start to 2012 in terms of returns for equity and commodity investors, but for those who invested in government bonds, it has been a pretty flat first couple of weeks. Returns for investment-grade and high-yield bonds have been broadly
The key is to stick to your investment strategy, as we will eventually get through this period. Lower your expectations and don’t panic when you come across bumps in the road. This article is solely intended to provide you with objective information about financial products and services and is not intended to constitute a recommendation, guidance or proposal with regard to the suitability of any product in respect of any financial need you may have.
Dave Rundle 083 658 8055 Rundle Management Services
Aim Where the Mower Goes! The Month learns the importance of alignment in the stance
L
ast month we solved the high handicapper’s tendency to fluff his approach chips to the green with the ‘half 7-iron bump and run’ shot. This month we ask PGA Professional and Pearl Valleybased SwingFit coach, Pierre van Vuuren, to check our alignment.
a right-hander’s feet are aiming to the left of the target, will result in the club coming down across the ball causing a slice.” A closed stance does the opposite, and results in a hook. “With the longer clubs especially, poor alignment will have a big influence on the flight of the ball,” says Pierre.
“Aim is a very simple but important part of any golfer’s game,” says Pierre, “and every day on the range I am surprised to see how many golfers have a problem with their aim; and they’re not even aware of it.”
Ironically, the clubface may be aiming straight but the shoulders, hips and feet are often not. And one way to check this is to examine your divot – and its alignment – after you’ve played a stroke. It must go along the same line as that aiming stick, so everything is squared up.
If you lay a club or aiming stick on the ground, in line with your feet, you’ll likely be aiming either to the right or left of your target and this will have a big influence on the ball’s flight. “If your feet are lined up straight at the target, your shoulders and hands will fall in line. An open stance, however, where
24 / The Month
“Setting up correctly to your target is not difficult but by making a small change like this to your game, you’ll help keep the ball in play and where the mower goes - on the fairway!”
February 2012
the month Challenging Beliefs
February 2012
THE MONTH
In this month’s book review, the Publisher finds that if you expect it - it will happen! this recommendation could lead to water intoxication, rather than prevent dehydration. In each case his findings were questioned and discredited – and in each case they were adopted worldwide some years later. “I have endeavoured to make a difference in my chosen field by seeking truth,” he says. “There have been moments in my career when I have seen the truth with absolute certainty even though that truth would be proven only many years later.” The “truth” he establishes in this book is that the brain is a “central governor”, interpreting information to prevent your body from doing anything that may put it at risk. The sensation of fatigue experienced at, say, nine kilometres is quite different in races of ten, 21, 42 and 100 kilometres, even though the muscles have done the same amount of work in covering the distance - which indicates that tiredness is related to your expectations of how far you plan to run, rather than how far you’ve actually ran.
H
ow far do you think you could run right now, before you get fatigued? Well, if you’re unfit you’d think not much. A word I’ve mentioned twice already is “think” and therein lies a clue to yet another accepted scientific theory Professor Tim Noakes has turned on its head. In his latest book, Challenging Beliefs, the co-founder of the Sports Science Institute of South Africa reveals that the brain regulates exercise by producing the ‘emotion’ of fatigue. Sensations of discomfort that make us want to quit exercising are unrelated to the real state of the body at that time – basically, fatigue is just the way the mind prevents you from killing yourself. Typically, this flies in the face of the conventional wisdom which suggests fatigue results
subscribe
from a build-up of lactic acid in the muscles. The more lactic acid, it was believed, the more tired muscles become and the more difficult it is for an athlete to keep going. Which leads to the obvious conclusion - if subconscious processes in the brain are responsible for the regulation of exercise performance, the desire to quit is purely a “mental construct”. Control that and you can overcome fatigue. I say “typical” because Noakes has ‘challenged beliefs’ before. In the 1970s he disputed the notion that fitness gives immunity from heart attacks, later he showed how neck injuries in rugby were preventable and he went on to show that conventionally coached batting techniques in cricket were flawed. Famously, he proved US experts who recommended marathon runners should drink up to 1,8 litres of water an hour wrong and, in fact, showed
“If you really want to make my day - call me coach,” he writes. Technically, then, the difference between the No.1 ranked golfer in the world and No.250 is miniscule – it lies in their expectation of success. Was Bradman really 40 runs, on average, a better batsman than any other cricketer that has ever lived? Surely not. It can only have been that his practising led him to expect to succeed. As Noakes concludes, if you visualise success, and train with victory foremost in your mind, your brain takes this confidence and programmes your body for optimal performance. So, before you tell yourself you can’t run that marathon, shoot less than 80 or achieve any number of personal targets, realise that it begins with control over your brain - expect it, and it will happen!
And since your brain interprets doubt as a signal that the body isn’t up to the task, if you worry about completing a distance before it begins, your legs will feel tired from the start even if you’re fit. Good physical training, therefore, is important only in so much as it removes doubt about your fear of failure. The brain knows it can’t survive in a dead body, so if you’re unfit and want to run 100 kilometres, the brain will selfishly make your legs feel tired - to annul this threat and make you quit. In the same way that really exceptional athletes don’t place the same subconscious limits on their performance as the rest of us do, the “central governor” can be programmed according to the will of the athlete. This “‘selfbelief” explains why some succeed and others don’t, says Noakes, and the realisation that the brain can be, and needs to be, programmed to succeed, to overcome the fear of failure, dominates the balance of his book. The principle of self-belief was perhaps best proven in the success of the poorly-rated UCT Ikey Tigers rugby team in the 2011 Varsity Cup with which he was involved and, as Noakes concludes, this is his calling in life.
What memories will you make today? VISIT THE FRANSCHHOEK MOTOR MUSEUM
Want to receive news from
The Month each week?
Subscribe to our free weekly newsletter and we’ll keep you up to date
with Winelands-related
news and pictures, straight to your inbox, each week. Visit www.themonth.co.za and choose to ‘Subscribe’ Like you, we hate SPAM, so it’s easy to opt-out should you ever need to.
February 2012
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
`
The Month / 25
the month
February 2012
THE MONTH
Location, location, location Marguerite Lombard and DC Heritage Consultants of Paarl discover value not too far off the beaten track
The Victoria dam - a municipal dam on Paarl Mountain - was built in 1893 and is filled with water from a stream that once flowed on the northern border of Laborie. (Photograph from the Drakenstein Heemkring’s Gribble Collection)
T
he property market is full of clichés, but the most enduring one - and it is one that makes everybody sound like an estate agent - is to choose your location with care. Today it is difficult to imagine that the early settlers, faced with vast tracts of virgin land, would also consider location of equal importance. When we look at the position of the earliest farm yards, it is clear that the proximity to drinking water, view and the location of the wa-pad was of prime importance.
French Huguenots in particular, was that they were outstanding winemakers and he was very keen to produce drinkable wine at the Cape. Individually, the two farms were similar in size to those allocated to their neighbours, so what advantages did the Tailleferts enjoy?
Today it is not difficult to imagine the old buurmanslaan that linked those early farms
To start with: ample water. Two mountain streams run through Laborie and Picardie. A perennial fountain southwest of the homestead in the Tygerkloof provided them with clear drinking water and even centuries later the kloof’s water was considered clear enough to distill brandy and today it is used to bottle spring water. The Tailleferts also had access to a second stream that flowed out of the Vledermuiskloof along the northern border of the farm. This stream - certainly used to irrigate the Taillefert’s vineyards - was so substantial that in 1893 Laborie’s owner was able to sell a significant portion of the water to Paarl’s municipality when the latter needed the water to fill the newly built Victoria Dam on Paarl Mountain.
When Simon van der Stel allocated the two adjacent farms, Laborie and Picardie, to the Taillefert family, he gave them farms that in those days would have been prime real estate. The reason he favoured these
In addition to a good water supply, the two farms also had excellent soils - deep alluvial and granitic soils that would have been ideally suited to wine farming. Today Laborie continues to produce outstanding wines from vineyards planted in those very soils.
The first 17th century farms on the eastern slopes of Paarl Mountain were narrow ribbon shaped properties that ended in the Berg River further down into the valley.
The early settlers also positioned their homesteads close to main thoroughfares, and usually against a slope to provide them with a view of the valley below in order to keep watch over their cattle and possibly the arrival of visitors. It is interesting to note that many of the old homesteads along Paarl Mountain were built on the same contour - Labo-
rie, De Hoop, De Kleine Plantatie, Pontak, Opterhorst and Vredenhof to name a few. Today it is not difficult to imagine the old buurmanslaan that linked those early farms. You can see it in the alignment of the homesteads and the linear arrangement of old oaks along farm roads. The article was based on research done by DC Heritage Consultants, Paarl.
The Month - Quick Crossword #13 DOWN 2 An abnormal condition of the lungs (9) 3 Genus of rhubarb (5) 4 Burial chamber (9) 5 Nigerian monetary unit (5) 6 An appreciation of beauty or good taste (9) 7 A valley in France (5) 8 The time zone for New York (7) 9 Hunting expedition (6) 15 Comes with thunder (9) 17 Crocodile (9) 18 Heat, water and electricity (9) 19 Spears of frozen water (7) 21 Pleaded (6) 23 Asp (5) 24 Should or must (archaic) (5) 26 Type of drum (5)
ACROSS 1 Congressman (14)
16 Indigestion (9)
28 Dissonant sound (5)
10 Fruit or computer company (5)
19 First (9)
29 Abattoir (14)
11 A woman priest (9)
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
20 Ascend (5)
12 Unfathomable (7)
22 Instigates (7)
13 Accomplish (7)
25 Chattering (7)
14 Model of excellence (5)
27 Grease or oil (9)
solution pG 20 DON’T CHEAT!
contacted in the future by SMS unless you opt-out.
26 / The Month
February 2012
the month Birds of a Feather
February 2012
THE MONTH
We chat to the Idols 2011 Top Three
T
he Month was fortunate enough to have a chance to quiz last year’s top three Idols, courtesy of PR giants, Magna Carta. Starry-eyed we did a quick-fire with each, with similar questions here and there, to get a sense of the person behind each personality and to see if they share any traits in common. Here’s what we got:
The Month: With a passion for music that
stretches back to when you were five, who have been your greatest influences and have you had a chance to thank them now that you’re famous?
David van Vuuren: My loved ones and Jeff Buckley, who I never had a chance to meet (he has passed away). TM: Other than not getting any tickets in your uber-cool Fiesta (one of the Idols prizes last year), what’s next? DvV: A tour, a music video and a single. TM: What’s always in your fridge, and why? DvV: Milk, because it’s great. TM: What song is most likely to be replayed
on your iPod?
DvV: ‘Lover you should’ve come over’ by Jeff Buckley
TM: Who did you think would win your Idols competition?
DvV: I don’t know; I didn’t think about it. TM: Share one name in the music industry that we should keep an eye on. DvV: The Graeme Watkins Project. The Month: After you bowed out of the
Idols competition, you mentioned hoping to land a recording deal; how have things gone?
Crushanda Forbes: There are offers, but
I’m still looking at other options.
TM: You’re a resident of the Northern Cape, but many of us think of you as a local lass, do you have a favourite destination in the Winelands? CF: Yes, of course I do! It’s Stellenbosch. I’ve got family and friends up there as well. TM: Having progressed so far in Idols, have you been surprised by any of your fans’ expectations of you and have you had to field any ‘unusual’ displays of ‘affection’? CF: No, not really. My fans are the greatest.
I must say it was a great feeling being a role model for some young teenagers out there coming up to me saying that I inspired them to believe in something and that anyone can do anything, no matter how they look or where they come from.
TM: What’s always in your fridge, and why?
CF: A big bottle of wine (ha ha ha) because I love relaxing with a glass or two. TM: What song is most likely to be replayed on your iPod? CF: Yolanda Adams’ ‘Believe’. TM: Who did you think would win your Idols competition? CF: To be honest, I didn’t know. 2011 Idols was so unpredictable that anyone had a chance to win the competition based on talent, and I believe each of us definitely had the talent to win. TM: If you were offered a music and acting break in the US, the UK or Japan, which would you choose and why? CF: The US; I’ve always wanted to go there and I also think that there’s a wider range in the music industry. The Month: You and canons… what’s with that? (in reference to him firing the 7-pounder in CT recently) Mark Haze: HA HA HA!!! I was in Cape
Town for the festive season and decided to do a little sight-seeing. One of the stops was the Castle of Good Hope, where they have a cannon exhibition. The guys were big fans and offered me the chance to fire the biggest cannon there! It was totally awesome! Now if only I could get my guitar to do that!
TM: With a name like Mark Haze, you’re made for stardom – where did it all begin?
MH: I used to listen to a lot of Jimi Hendrix
when I was younger and of his songs, I really liked ‘Purple Haze’. I remember playing a few shows and having my surname mispronounced, especially by British and American people. I was looking for a name that would stand out, and one day, my Dad just came out and called me ‘Haze’ after hearing me play some Hendrix on my guitar. The name just stuck and all my friends kept using it, so it became my stage name.
TM: Do you feel that local talent is pro-
moted aggressively enough within SA, and more importantly, that is deserves to be?
MH: I think that it’s up to each artist to
February 2012
give everything before expecting record labels and the like to assist. There’s no doubt that our music industry isn’t as proficient as say that of the USA, but one can make a great living doing music, if you’re willing to make the necessary sacrifices and work hard. After struggling for nearly ten years, I’ve been lucky enough to have been picked up by Universal Music, who in my opinion are doing a fantastic job looking after their artists. At the end of the day, like my folks used to say – If you want something in life, it’s up to you to go and get it.
TM: What’s always in your fridge, and
why?
MH: Soda Water or Sparkling Water… I’m an addict! TM: What song is most likely to be replayed on your iPod? MH: I have so many songs on my iPod, and I listen to a lot of music. However, the song that always seems to be there when I switch on Shuffle is ‘Kickapoo’, by Tenacious D. TM: Who did you think would win your Idols competition? MH: I always thought that it would be between Dave and Freddie TM: One of your status updates on Facebook is: “I am not easily distracted, in fact there are times when... ooh look at that cloud!! :P” Is this the real you? MH: Yes and no; I’m not really easily distracted, but I am a bit of a clown – I enjoy kidding around. I often like to post a joke or two that I’ve come up with.
The Month / 27