the month JULY 2013
the PEARL VALLEY
printed on recycled paper
PEARL VALLEY GOLF ESTATES
e e fr py co
welcome to pearl valley
the month
it also means that less maintenance and labour will be required. The central island will be graveled with isolated planting of varying groups of plants – some smaller fynbos and succulents to add interest and colour in winter. Clearing of this deceptively large area, 9600m2,
Dear Residents and Visitors to Pearl Valley, A very warm welcome to the July issue of the Pearl Valley Month, during winter the Horticulture Department undertakes various projects and this year we are replanting our entrance road. When I started working at Pearl Valley, seven years ago, I was new to the Cape and found the garden designs very different to what I was used to. The planting layout of the entrance road bewildered me. While my opinion hasn’t changed I have over the years learnt to appreciate the flowering sequence that the original designer managed to achieve. The area however was difficult to maintain. Then in January came the fire that charred 72000 hectares of the Boland – including our entrance road. Disaster it was, but it did give us the opportunity to start over. As mentioned in the May issue of The Pearl Valley Month, our new design has an avenue of Quercus Nigra (Water Oaks) on either side of the driveway. These will be spaced apart so that the imposing Groot Drakenstein (Dragonstone) mountains can be glimpsed through the trees. The trees will be under-planted with a large band of Agapanthas with Fynbos species planted behind these at varying intervals. The idea is to integrate the back area into the existing Renosterveld immediately behind the entrance drive. This will mostly be low varieties, but will provide some seasonal colour for when the Agapanthus are not flowering. This is not only a water-wise solution, but
started on 10 April 2013. To some it may appear that the clearing has taken a great deal of time. It is imperative however that the soil is adequately prepared otherwise the plants will never thrive. The area was also densely planted. The Ficus trees, in particular, had enormous roots and the removal of these was both tedious and time consuming. To date we have relocated 55 trees to various open areas on the Estate and have potted a dozen plus trees for later use. Twenty six trees were planted at the Equestrian Centre, eight on the driving range and others distributed between various open areas. These relocated trees will have a huge impact on their environment in terms of providing shade and enhancing their surroundings. The fire also affected our irrigation system. Entire valve boxes simply melted into the ground! We are now at the stage where the repairs to the system are almost complete. Once this is done we will start planting. As with all good things in life the entrance road will come into its own over time. Most of the plants will have settled in nicely by next year’s growing season, thus providing a wonderful first impression for those entering our beautiful Estate. I would like to take this opportunity to thank all residents and guests for their patience and cooperation during this time. I wish you all a very happy July, stay warm and enjoy the colour on the Estate provided by the aloes and Knipofias (Red Hot Pokers).
Pearl Valley Golf Estates partners with The Sunflower Fund
On 27 September 2013 Pearl Valley Golf Estates will partner with The Sunflower Fund for the inaugural Pearl Valley Annual Celebrity Golf Day. With proceeds going to the charity, the Pearl Valley Annual Celebrity Golf Day will consist of a full field of 128 golfers of 32 four balls, each including one celebrity ambassador from either Media, Entertainment, Sport or Corporate circles. “We are thrilled to partner with this inspiring organization that continues to dedicate their resources and aid to South Africans diagnosed with leukaemia and other life-threatening blood disorders. What better way to do so by dedicating a fun-filled golf day to charity that will impact the lives of many,” says Pearl Valley Golf Estates GM, Gawie Marx. Pearl Valley celebrity ambassadors include KFM’s Ryan O’Connor, Jo-Ann Strauss, Brian McMillan, Michael Mol, Jean Smyth, Barry Richards, Breyton Paulse, Corné Krige and Reuben Riffel amongst others. If you would like to be part of this special day please contact Shelley Diesel on 082 570 6037 or at shelley@ingriddiesel.co.za
Heather
Heather Stipinovich Horticulture Manager
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No Flies on Him Jim Waite discovers that one man’s waste is another man’s fortune, courtesy of Jason Drew of AgriProtein
“J
ason Drew describes himself as a ‘thinker, doer, writer and speaker’,” said the Ed, with particular emphasis on the ‘doer’ portion of the description. “Find out what exactly is it that he does,” he instructed, passing me the maxed-out The Month credit card and an IOU for my petrol expenses, “and brush up your CV – you never know.” With that I was off to Pearl Valley to meet someone who knows someone who knows Drew and where, occasionally, I’m able to run up a small coffee tab. Drew is described by Leadership Magazine as one of ‘Africa’s most inspiring green leaders’ and he has a biography to support the rich praise. UK-born, he studied at the European Business School and held prominent positions in companies such as GE, the international healthcare group BUPA and the British internet bank Egg, before leaving the corporate world to manage his own, rather than others’ affairs. Not long into that Drew did something that would make most capitalists go a little cold – he turned green. But, instead of ditching what he’d learnt about making money in favour of dreads, a Hemp T-Shirt and sandals, he made green business sense and soon had an international following and a number of successful new entrepreneurial endeavours. Today Drew’s list of interests includes a number of sustainability education programmes; the use of solar and wind energy to reduce dependence on the national
grid; the export of nearly 20 million mosquitoes a month to half a dozen countries and recycling abattoir waste, using fly larvae, to produce a high quality protein product comparable to fish meal. While green initiatives seem to be a dime-a-dozen these days, mosquito exports and making food from fly larvae are decidedly uncommon, so I tracked Drew down and asked him to explain the thinking and relative merits of both. “Why export mosquitoes, they’re useless pests; surely?” I suggested, fighting the urge to scratch and remembering the first lucrative ‘green’ initiative I can recall, when, as a primary school kid, I bought lice at 50 cents a pop. Drew’s uncomplicated answer ended with a sting: “Actually mosquitoes are a vital part of the eco-system. They control rat populations by passing disease between them; their eggs and larvae are food for fish like tilapia, and also for the little boatmen - the insects that stand on and skate across still water. Boatmen are in turn a vital food for swallows and bats, which swoop and pick them off the water’s surface. I’ve found a purpose and role in the environment for all the animals I’ve studied - other than for humans.” As it turns out, the business behind mozzie sales is an interesting one. Sterile male mosquitoes, which can’t bite, are released into areas his customers are keen to protect. These males mate with wild females
Personality
and the resultant eggs fail to hatch thus temporarily suppressing the wild population without the need to use pesticides - which wipe out whole ecosystems. Every six weeks (the duration of the life cycle of a mosquito) his customers buy more sterile males, instead of more pesticides, thus keeping him and the ecosystem happy. Itching to show him a bite or two of my own, I pressed on and hammered him about the sense of a business that uses flies to decompose abattoir waste… “It’s gross!” I concluded and sat back to see him wriggle out of this one. “Well, actually, Mother Nature has been using flies and their larvae to disinfect dead animals in the wild and recycle waste nutrients for 40-million years,” he smiled, knowing that the words ‘flies’ and ‘disinfect’ in the same sentence were bound to get my attention. “When a leopard dies in the bush, say, flies settle on it and lay their eggs. Once the larvae hatch, they disinfect the carcass - killing off bacteria so that they can have the protein from the decaying cells themselves. A bird might pass by and peck at a few larvae, or a larva may go on to pupate and become a fly again - then get eaten by a fish as it flies over water. It’s no accident that the world’s fishermen either tie a fly onto a line, or put a worm or larvae on a hook to catch a fish. Birds and fish have been eating flies and their larvae since they have existed!” As we chatted a little more I realised that the fact that he has been able to harness this fundamental natural relationship and turn what most of us regard as a ubiquitous irritation into a profitable business makes the Leadership Magazine’s assessment of him almost insufficient. He’s inspiring, for sure, and there’s no doubt he’s a leader, but he’s more than that; he’s sensible, pragmatic and believable too. He makes a compelling argument to invest in the environment for the sake of sustainable business, rather than just appeasing our consciences – after all, once the environment goes, so does any chance of making any money. So kudos to this self-confessed ‘environmental capitalist’ for being the kind of green I know I need to become. Now, if only I could transform the bull the Editor keeps dishing up, I’d be in the pound seats! Download a free chapter of Jason Drew’s book, Protein Crunch, from his website www. JasonJDrew.com or enter our competition to win his latest title ‘The story of the fly and how it can save the world’.
THE MONTH
WINE
the month
More Than the Sum of its Parts G
Seventeen07 at Erinvale proves that hotel restaurants deserve a lot more attention, says the Editor
rowing up in Nelspruit in the ‘70s, I can’t ever recall not enjoying my weekends. Along with my school mates, I’d count the hours on a Friday, waiting for the school bell to ring so that I could grab my BMX and set up fort in the Nel Park – I have yet to find a better merry-go-round than that dizzying monster. Come Saturday we’d head out to the ‘construction site’, that years later would become the N4 highway, to ramp our bikes until either a torn open shin or stone throwing competition brought things to a bloody close. If the weather was fair, we’d trek out to Venn Street, on the very far side of town,
to race down the ridiculously steep – but mercifully quiet – stretch of road on skateboards, and stop by crashing into a pile of ever-present building sand next to the local substation. In summer, swimming would follow, and in winter we’d end up on a vacant plot where for years, we toiled at building our own BMX track. Oh the heartache when that plot was finally sold and fenced! As busy and exciting as Fridays and Saturdays were, they always played second fiddle to Sundays; because Sunday meant two things: church and ‘eating out’. While church was relatively stable
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JULY 2013
and predictable, our dining experiences were as close to Lotto as the Nats would allow. Most often it was lunch at Granny’s – with endless rounds of cards (both she and Grandpa were horrible cheats) – and a spread to cause my heart to race in anticipation. There was always a choice of meats, hot and cold; salads, hot and cold; sickly sweet (and oh so heavenly) puddings, yes, hot and cold, and enough tea and juice to keep their single bathroom rather busy. Occasionally we’d picnic, complete with a red checked blanket, and Cokes if it was a special occasion. From time to time we’d head out to someone’s farm for a mid-afternoon braai, or take turns cooking our own food at a Mongolian Braai, and end the day around a bonfire with marshmallows and hot chocolate. Those were the days. But, of all my childhood dining experiences, one memory has remained indelible: our quarterly outings to the local hotel’s ‘Sunday Buffet.’ Granny’s efforts, mom’s picnics, my own mangled (Full stop after Granny or comma?) Mongolian concoctions and every other weekend dining memory pale in comparison with those buffets. Whether busy or deserted there always seemed to be a mountain of food, with a seemingly endless number of choices, and I needed two hands to count just the various gravies on offer! Despite being a typically active youngster, I’d stay glued to my seat or the queue, eyes fixed firmly to my plate. Oh the gastronomic joys of roast chicken, roast lamb, mutton, beef, stews, curries, steaming veggies, all manner of salads and desserts and (what I thought of as miraculous at the time) ‘out of season’ fruit. There was invariably an apricot-induced tummy ache and a satiated smile on my face as we eventually made our way back home. Almost forty years on, I’m still a fan of what I regard is an undervalued treasure, a decent hotel restaurant. It’s no wonder then that I accepted an invitation to join Craig Seaman and the staff of the Erinvale Hotel and Spa at the hotel’s Seventeen07 restaurant recently; along my family and a number of high expectations. Erinvale dates back to 1868, when it was bought as the ‘Welgelegen’ portion of the original ‘Vergelegen’ property, by Edward Strangman. In memory of his home country Ireland, Strangman renamed it ‘Erin Vale’, and it remained in his family for many years. The original farm house was destroyed by fire 1951, and the front wing of the T-shaped house was rebuilt on a part of the foundation of that early homestead. Today the chimney of the old kitchen remains as the
only remnant of the original building. In its early days, the farm and area will have seen many travellers and merchants passing through the Cape of Good Hope on their way to Europe, having loaded their ships with exotic spices from Persia, Malaysia, India and Indonesia. These spices form the prominent thread that ties the Seventeen07 offering together, and together with dishes from those countries, South Africa and a number of African nations, lovers of the exotic are in for a treat. While my five-year-old opted for spaghetti and cheese from the Kids’ Menu – he’s not a spice fan – the buffet options got a loud “Whohoho”, and after asking me why we don’t cook with as many pots, he settled on a couple of items from the dessert table to tied him over until his order arrived. Dishes too numerous to mention here included starters such as soup, spicy Afghan ‘Chapli’ (meatballs) and Moroccan pastries with Chevin, black olives and thyme. The latter saw me opt for a dinner plate for my portion of starters, and for once I wasn’t alone. Mains included my favourite, Lamb Rogan Josh, as well as a familiar Bobotie, a delicious chicken and lemon Tagine, Zanzibari Fish Palau and a number of dishes suitable for vegetarians such as a beetroot and carrot curry and a Shebu Bhaji that had seconds written all over it. In making my way back for said seconds, I realised again what tremendous value hotel restaurants offer their patrons. While dinner at R175 per head, excluding drinks, isn’t cheap, it constitutes a fraction of what I would need to spend elsewhere to have a chance to enjoy quite so many different dishes, and affords ample opportunities to taste the unfamiliar and try new flavours. On paper ‘Spinach and Butternut Dhal’ would not move me, but after enjoying Chef Reinette Hansmann’s take on it, I’ve gone so far as to commit to making it myself at home! Malay ‘Koesisters’, granny’s ‘Koek Sisters’, Turkish delight, Palm fruit pie and Peanut ice-cream all found a place in my dessert bowl and the (seasonal) fresh fruit platters and Chocolate Amarula Mousse Cake and Crème Brulees were a decided hit. Finishing with a coffee and a relaxed chat with Craig and his team, I made a note to download the menu from the Erinvale website – my next visit there needs a more carefully-constructed game plan – and I was impressed by the collegiality of the Erinvale team. Upon reflection it’s hardly surprising though, after all an army marches on its stomach, they say, and thanks to a very happy tummy, I’m happy to beat a drum for Seventeen07 along with the Erinvale army.
the month
WINE
Louis Nel
Wild Wild�
Western Cape P
ioneers, Bandits, Cowboys and Indians. If we were to imagine the wine industry as the Wild West, who would take on the role of the Lone Ranger? Perhaps those individuals producing wine without land or estate? Maybe those who drift from vineyard to vineyard in search of new parcels for inspiration, and adventure? This winemaker is not constrained by one terroir, climate or style, and determines his or her own vinious destiny, year in and year out. “How romantic!” you may say, but in reality there is a daunting feeling of not being able to drive home from the safety of the wine estate gates. One’s resources are fewer, the work harder, and unless you have a baron as an investor, the bank manager is less than supportive. The Burgundians in France have a similar tradition and system, where a negociant buys grapes, must and even wine from different growers, and label these creations under their own names. The system is, of course, more complex and strictly regulated, but certain houses are able to ask astronomical prices for their wines with success. In South Africa, vineyards are yet to gain such recognition, and instead the estate names or famous brands still carry most of the weight in the marketplace. It seems in most instances that established wine masters with formidable track records, decide after years of service, to go it solo. We’ve chatted to some of these interesting and gutsy winemakers, whose experiences are all similarly exciting. Pieter De Waal, the creator of Hermit on the Hill wines, is a true wine anorak and makes wine when there’s time and inspiration. He, together with wife Lohra, work on a small scale, and dabble with many different varieties such as Pinot Noir and his beloved Sauvignon Blanc. His production has climbed from a humble 2000 bottles to about 12000 in the last few years. He mentions that some of the benefits are not needing to invest one’s capital in land and vineyard upkeep. He is also more flexible to change direction when the market dictates. However the potential threats are not having enough control over the grape growing practices, and that building long-term references is difficult, as the availability of grapes from the same parcel of land is not always guaranteed.
Peter the Hermit
WHEN IT COMES TO GOLF, WE’RE IN BUSINESS!
Hermit on the Hill, The Red Knight, R73 A name to get philosophical about around the dinner table. The wine consists of 85% Syrah and 15% Cinsaut and the grapes are sourced from both Durbanville and Paarl. The wine is described as being light in style with a smooth texture, firm tannin and spice box, sour cherry and savoury notes. The Platter Guide refers to it as “the family wild child”. “Starting on your own is like taking a step into a the big unknown.” Says CWG member Louis Nel. “You do not know where you will land up.” He mentions that an ironclad sense of self esteem, previous compliments and accolades are no surety for solo success. He also admits that as an entrepreneur, you can no longer hide away in the cellar but must learn (Turn over)
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2013/06/24 12:13 PM
THE MONTH
WINE
(From previous page)
the month Teddy Hall has been following a similar path since 2007. “Sourcing and buying-in grapes is fun, and you don’t carry the risk of a failed harvest. Whereas leasing a vineyard is a different story altogether.” Teddy swopped a very successful career in the financial world to study winemaking in 1992. He has created quite a name for himself, particularly in the Chenin blanc world but his range has extended considerably since then, with his top range being named after some “special characters” from the early Cape.
to fight hard to get the right level of quality of grapes for your wine. Good long-standing relationships will always be essential in ensuring you get what is needed.
Chateau Naude, The Wingnut Cabernet Sauvignon, R142
Wine of Origin from Stellenbosch. This wine makes a tongue in cheek reference to Mr. Naude’s characterful features. It displays all the classic characteristics of a Cabernet Sauvignon with blackcurrant and plums dominating the nose. The palate displays lots of black fruit, spice and cedar notes.
Teddy Hall, Sgt. Pepper, R74
atter Peter and Lohra Pl to mingle, network and market your product with the people out there. He believes it is a natural progression to take such a step, as he’s achieved all the goals he set for himself while working for estates for many years. Now he is able to experiment and work under a kind of winemakers’ nom de plume with his serious Louis range, and then the Buckleberry and Black Forest wines.
Louis Nel, Black Forrest, R64 Louis decided to produce a creative range of wines which is extremely market friendly. One gets the impression he’s having great fun while conjuring up each wine name, composition and story. This red blend consists of predominately Shiraz, and about 15% Merlot. The wine shows cherry and red fruit flavours, with a touch of chocolate and spice. The wine is soft and delicious, thus evoking images of rich, decadent Black Forest cake!
Discussing the correlation between music and wine, a journalist noted that Teddy’s Chenin had the makings of a Beatles song. This idea stuck and today it’s a great name for a fun range. Expect the Yellow Submarine Chardonnay to be released in the near future. This wine is a Shiraz-led blend with grapes sourced from Stellenbosch. Francois Naude, another Guild member, and esteemed winemaker of L’Avenir fame, decided in 2005 to announce his retirement from the industry. It seems the embers kept burning though, and in 2007 he bottled his first wine under the Chateau Naude label. He is still in demand as a consultant, but it’s this family venture that keeps his curiosity alive. He sources the best pockets from producers all over the wine lands from Wellington to Bot River. He does agree however, that if you do not own your own vineyard you are at the mercy of the growers good will. There tends to be a natural pecking order and as a small player you have
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JULY 2013
6/24/13 8:59 AM
the month
Please pass the Salt
The Editor discovers that good taste is no flash in the pan, thanks to The Really
“P
lease pass the salt,” I ask almost absentmindedly, as I study the underside of a tin of truffle slices imported from France, in the fragrant shop front of Franschhoek’s ‘The Really Interesting Food Company’. Visiting TRIFCO to have a look at the range of imported products they stock, I’ve timed things well enough to be able to join the small office team as they sample some ready to make paella that ultimately manages to make it onto their stock list. In no time a tray of salt cellars appears, with crystals of varying sizes and myriad colours and one that even needs to be grated before it takes on a useable form. TRIFCO stocks 36 different kinds of salt, I learn, as well as exotic spices, oils, hard to come by items like imported foie gras and chocolate. Lots of chocolate! TRIFCO is the brainchild of Andrea Rutherford, whose trips to Europe, and particular love of French food and cooking, generally saw her return from those trips with space in her suitcase previously assigned to clothing sacrificed for interesting pots of herbs, or unusual reductions of sorts, or jars of chocolate fondue. Her exploits soon raised the interest of friends and family, and with a background in accounting, it was just a matter of time before her interest in interesting food became the key ingredient of a viable business. TRIFCO forms part of the Franschhoek Artisan Food Route, which includes a surprisingly long list of outlets in the little town and its surrounds that focus on traditionally made products, using largely unprocessed ingredients. It’s an interesting concept, the Artisan Food Route, as the 20-odd entities that
constitute it aren’t limited to typical weekend market trading hours and many, like Babylonstoren, SolmsDelta and La Motte, have already proved the viability of catering to the need of an ever-growing ‘sustainability conscious’ clientele. According to the Artisan Food Route website, TRIFCO offers “delicious food gifts and imported ingredients” and this simple description hides a particularly attractive distraction: TRIFCO is a boon for those in search of something different for someone who has it all or those who simply love exploring the world of flavours. Saffron Salt, Bolivian Mirror Salt or a tin of Yuzu zest is sure to start more than just a conversation and is bound to see many repeat visits to the village and this particular enterprise. The gifting line is likely to feature as a large part of the TRIFCO walk-in trade, not only because the items are rather unusual, but because the packaging is quite unlike what you’re likely to find at your local supermarket or grocer. Sure, foreign labels have become common, but the pretty glass canisters, elaborately shaped tins, clay pots and colourful cellophane bags could all quite easily take pride of place on a smartly set table, rather than simply being assigned to a grocery cupboard or spice rack. TRIFCO is, as it says, a really interesting food company and well worth a visit. Visit THE REALLY INTERESTING FOOD COMPANY on the Franschhoek Artisan Food Route from Monday to Friday, 9am – 4pm or visit their Facebook page (TheReallyInterestingFoodCompanyTrifco) for more info and product pictures.
FOOD
‘Good coffee and fine chocolate go together like an open fire and a bottle of great red wine, Like a cool morning and a warm loaf of freshly baked bread’ Taken from Di Burger’s beautiful book on Chocolate in SA,‘ ’, which will be in the bookstores from the middle of July 2013 with masses of delicious recipes, over 600 sublime images and all the info you ever need to know about it.
Chocolate’s African Odyssey
Chocolate is a food hero! You can eat it, drink it, cook with it and pair it with just about anything. This book will turn the heads of all those who dare to treat chocolate with contempt And, turning the pages will spark anyone’s sense of indulgence and make you want to join in the fun! Di’s latest book, is a worthy successor to her previous book on South African bottle fermented bubbly ‘Celebrating Méthode Cap Classique’ available from the Stacked Publications website if it is not to be found at a bookstore near you! Fine gastronomy appeals to a lot of people but it’s not everyone who takes an avid interest and turns it into a book that will have you slavering for more. Di Burger likes producing books that inspire others to explore new worlds of flavour and this, her latest, is a real crowd pleaser. Designed to appeal to anyone who has a taste for discovery, this gorgeous book on chocolate has arrived at the right time given the increasing popularity of fine artisanal chocolate in South Africa. Di has excelled herself in celebrating South Africa’s emerging and burgeoning chocolate industry and shows off its best side. It’s a unique look at an industry that is currently riding a new wave of success. At R300 this is a perfect give for someone you love, especially if that someone is you! Find yourself a quiet corner, a steaming cup of hot chocolate…and enjoy the read! Di Burger, 021 685 2146 or 082 425 9303 www.stackedpublications. co.za
Monneaux Restaurant new winter menu
at the Franschhoek Country House & Villas
Join us for our lovely winter menu next to our cosy fireplace with two courses from R140
curry evenings
Our curry evenings are back! Every Wednesday and Friday starting 3 July. Enjoy a choice of three curries for R110
Tel: +27 (0)21 876 3386 email: info@fch.co.za www.fch.co.za
THE MONTH
TRAVEL
the month
Not too far from here…
River Bend Lodge The Editor visits an exclusive Eastern Cape game reserve and discovers much Addo about Elephants
K
een-eyed, strawberry-blonde Eve eases our 12-seater game viewing Land Cruiser to halt on a narrow bridge and points, “There, just to the right of those partially submerged rocks, in the shadows.” The three of us, the only guests at the exclusive five-star private game reserve, River Bend Lodge, peer intently upstream. The lodge itself is situated within a 14000ha concession accessible to guests of the lodge only and managed by its neighbour, the Addo Elephant National Park, and home to the Big 5; so I’m almost as excited as my five-year-old beside me. I scan the shallow river, mottled by the growing late afternoon shadows in search of a buffalo, one of the old ‘Dagga Boys’ – a term used in reference to aged bulls who no longer add value to their herd but who are too suborn to die. Before our departure Eve had informed us that River Bend guests are almost guaranteed to see lions, rhino, elephant and buffalo on the daily excursions within the concession. There’s a leopard or two about too, she tells us, but it’s the shy Cape Leopard, so if we see one we’ll probably make it, along with pics of the beast, into the local paper. “Do you see it?” Eve whispers, “In the branches above the rocks…” My son’s question follows as quickly on her words as the chill that descends, now that the sun has set about painting its canvas sky with every shade of orange imaginable. “A leopard?” he breathes, wide-eyed. Fat chance, I think, a leopard in the thin branches of young Sweet Thorn tree would be crazy, but more likely than a buffalo! And as I let out a chuckle a Burchell’s Coucal launches itself out of the tree and disappears in characteristic ungainly flight. It’s only the second time I’ve ever seen one of the elusive birds – or rather, almost seen it. Eve fires the Cruiser into life and we’re off, wrapped up in branded River
JULY 2013
Bend blankets designed to keep the cold air at bay, even on the back of a moving open vehicle. They’re effective, but I ask for a second, just in case. There is little to compare to the icy cold of the Eastern Cape in winter. As she chats easily to the three of us, she points out zebra, warthog, Eland, Red Hartebees and a ‘Dagga Boy’, chomping stoically in a bend of the same river we’d stopped at earlier, but almost half an hour away. The 14000ha concession was previously home to sheep and dairy cattle and large tracks of the natural veld were cleared in favour of pasture. In some parts the pasture has been returned to nature through the planting of a number of endemic species, but large tracts of open wild grassland still remain. Surveying part of the property from one of the many vantage points Eve takes us to, I’m struck by how African it appears; almost Serengeti-esque. Foreigners must love this, I suggest, and Eve concurs. Almost 80% of their clientele is made up of visitors from Europe and the US. As she navigates a particularly steep section of road, Eve leans back to suggest I ready my camera, we’re about to see something rather special, she smiles, and then adds “I hope!” Turns out the reserve’s three lions were seen at a kill the previous day and were spotted heading towards and open field they often frequent to loll about. Fitting a telephoto lens I’m geared for the process of scanning the distance in search of the elusive cats. Imagine my surprise and the squeals of absolute delight, from more than just the five-year-old, when two young males literally appear in front of us, catching the last of the afternoon sun, undeterred by our presence and no more than ten metres from the car. The lions are large and imposing, even from ten meters away, and I’m drawn towards them with much of the same sensation one has when close to the edge of a precipice. “Jump down,” something calls deep within me and I toy briefly with the idea of snuggling up to one of the docile looking beasts before sense prevails and I properly note the size of their massive paws. They’re still juveniles, Eve informs us, and in a year or two should reach maturity. I shudder at the thought and pull the five-year-old a little closer, as the shutter of my camera works overtime. The wife gives me a look that says she’s noted my priorities. As we head back to the lodge were confirm times for the morning game drive, focussed on seeing some of River Bend’s 150-odd elephants, and Eve suggests that the warthog venison dinner option is sure to impress. I’m a little torn as a family of seven of the aerial-tailed critters cross the road ahead of us as though on cue, and say as much. Eve laughs and nods, “That’s why we don’t give any of them names.” The lodge itself is graded five-star and as such features seven luxury double suites and private patios,
e
the month air-con, king-size beds with percale linen, satellite TV and fully-stocked mini bar etc. There is also a fabulous communal library, spacious entertainment room and inviting lounge (where you’ll enjoy the resident chef’s afternoon tea), all with views of the surrounding reserve. There are suites with inter-leading doors for families, a fabulous honeymoon suite and the rather special ‘exclusive-use’ Long Hope Villa about one kilometre from the main lodge with a private chef and guide and perfect for those looking for a longer stay. As a five-star establishment all the facilities measure up, as you’d expect, and I was particularly impressed with the friendly and attentive service of the small resident team of staff who anticipated many of our requests and balked at none of the more unusual ones that seem to go hand in hand with five-year-olds. Even a late night call to reception for some help on operating the Nespresso machine was greeted with a friendly ‘Hello’ and the kind of efficiency the R5000 daily-rate commands. Special mention must be made of the food. The small menu changes daily and as the chef is always close at hand deviations from it are easily accommodated. Breakfast overlooking a nearby watering hole is a must, as is a request for a chocolate milkshake - which isn’t on the menu. Canadian-style French Toast and Eggs Benedict, with the best Hollandaise sauce ever, got even the picky five-year-old to sit still and at some point elicited ‘four thumbs up’, with two of those ‘thumbs’ looking a lot like big toes. Thank goodness we had the lodge to ourselves for that demonstration! We enjoyed three fish and two venison dishes and all were exceptional (warthog, by the way, is a lot like pork; which I guess makes sense…). Dessert in front of a roaring fire is bound to be a winner on a cold evening and when it comes without the need to rush off somewhere, is best enjoyed with another bottle of La Motte Shiraz or something stronger from the bar, to aid digestion, of course. Emerging from the cocoon that is our massive bed, ready for an early-morning trek in search of elephants,
I discover that a little animal has crept in between the warm down layers and not keen to be moved. “Perhaps we should ask if we can take the duvet on the drive with us,” suggests the wife, looking at the almost angelic face of the sleeping five-year-old. “Or we could just leave him here,” I offer, as I reach the phone and prepare to dial ‘9’ to ask for a babysitter. At some point I say the word ‘elephants’ and two five-year-old eyes open wide to set off a mouth that doesn’t stop until we’re almost 20 minutes into the morning drive. As it turns out, the River Bend elephants have found a section of the concession that is inaccessible in the Land Cruiser and Eve heads out of the park and across the road to Addo, where we soon find a number of the gentle giants happy to be studied and photographed. We learn that the Addo elephants are quite different from their Kruger Park cousins, and as they don’t regard people or vehicles as a threat, appear almost tame and come across as surprisingly tolerant of human hangerson. There’s dust, stomping, chomping, hugging, snorting, blinking and trumpeting as we observe a number of herds going about their daily grind. ‘Elephants are stoic’ I write in my notebook, next to a reminder that the value of a family can never be underestimated. As the sun creeps higher above the horizon, a flat camera battery serves as a signal for breakfast and one last defiant blast of energy affords me a blurry shot of a grumpy Rhino back in the concession. The running commentary starts up again, but this time the five-year-old has two excited adults to compete with. What an experience! River Bend Lodge is a special place, made even more so by its exclusivity and the unparalleled accessibility of the unthreatened wildlife of Addo. Whether you’ve seen it all before, or if you’re after a once-in-a-lifetime African experience, but without the need to ‘rough it’, this 14000ha home to the Big 5 is sure to make a lasting impression on all who visit it.
Fast Facts:
Rates: R5ooo per person, per night. Location: GPS, an hour’s drive from Port Elizabeth. You’re likely to see: The Big 5, any number of the 3oo resident bird species, giraffes next door, smiling faces. Great Extras: Babysitting, a resident photographer prepared to share his time and knowledge, some very good wine. Visit River Bend Lodge online for more info and pictures at: www.RiverBendLodge.co.za The Editor and his family were accommodated courtesy of the lodge, other expenses were for his own account.
THE MONTH
OPINION
the month
My personal opinion is not to fix an income stream for the future. Conditions are unpredictable and without flexibility you could find yourself in a pickle down the line
Dear Dave At the age of 59, I’m on the brink of retirement, with a pension fund valued at R 5 million. I need to decide whether to invest this capital in either a guaranteed annuity, or a living annuity. Could you please explain the difference between the two options and what your recommendation would be? Yours Retiring Reader Dave Answers: There are two main types of annuities available at retirement: a conventional (or guaranteed) annuity and a living annuity. 1. The conventional, guaranteed annuity When opting for the conventional annuity, the insurance company takes a risk on how long you might live. In other words, the insurer will pay a monthly, life-long capital amount in return for your fixed investment. Should you live longer than expected, the insurer suffers a loss, but conversely, if your life-span is shorter than expected, they profit. There are three types of conventional annuities: A. With profits annuity In this instance a life-long, guaranteed pension is paid to the insured person. The insurer invests the assets in order to meet the contractual obligation to pensioners. The capital is normally invested in equities and bonds, with the equity component yielding potentially higher investment returns, which translate into annual increases. There is, however, no guarantee that the increase will keep pace with inflation, as it depends on the performance of the assets. When the principal member dies, a reduced pension can be paid to the surviving spouse for life. B. Inflation linked annuity With the Inflation linked annuity the assurer offers an income
JULY 2013
f a in l te OR DEFLATE? Rest Insured
that is guaranteed to increase with inflation. C. Level annuity A level annuity gives you a fixed, guaranteed pension for life. A big negative of this option is that should inflation increase, your income remains the same. I would not recommend this in the current interest rate environment. 2. Living annuity A living annuity is simply an investment account (usually a combination of unit trusts), from which you’ll withdraw an income. The income withdrawn is limited by SARS to a range between 2,5% and 17, 5% of capital per annum. Income is normally drawn in monthly payments like a pension, although other payment options are available. The withdrawal rate can be changed once a year, on the anniversary date of commencement. In event of death of the member, the residue could be bequeathed to a spouse or children, depending on who the survivors are. Failing this, the capital goes into the member’s estate. With a living annuity you enjoy the rewards of a possible successful investment, but the risk is that this may not be the case. The income is directly dependent on the performance of the unit trusts you have selected as underlying investments. Here’s a summary of positives and negatives of the annuities: With a Conventional Annuity your: pension cannot reduce, an insurer manages the investment and the pension continues as long as you live BUT your pension stops on death
of remaining person or persons, once you’ve opted for this type of investment, it cannot be changed to another annuity and Inflation increase is a risk if you fix your annuity for the long term With a Living Annuity: You can choose your pension amount each year, you can choose your risk and switch that risk and when you die the remaining capital goes to your estate BUT investment performance is critical and if you choose a pension that is too high, your money capital could run out. It is clear that both types of annuities have a place in the market. If you prefer security and want to take only a very slight risk exposure, then a guaranteed annuity may be the more appropriate option. However, should you prefer to have more control over the savings and seek the potential to generate further investment returns, a living annuity would be the most suitable solution. My personal opinion is not to fix an income stream for the future. Conditions are unpredictable and without flexibility you could find yourself in a pickle down the line. If you are risk averse you could choose conservative unit trusts in your living annuity. I’d say the Living Annuity is the better option, especially in a very low interest rate environment. 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
the month You
GO GREEN
the Future!
In the future, suggests the Editor, upside-down is likely to save us from being down-and-out…
S
itting at the Irene Village market a couple of years back, I happened to witness the start of an interesting South African phenomenon – the first iteration of Diane and Jody Kramer’s ‘Cangro’ business. Arriving early, as all stall owners do, they set about quietly setting up a stand featuring hanging plants potted in old paint tins; unremarkable perhaps, save for the fact that the plants literally grow upside-down from the tins. Intrigued, I found a comfy spot and, through the steam of a large take-away coffee, I waited to see if others would be as interested. The first passerby hardly noticed until his smiling daughter said something about the “hanging gardens of Pizza”. “That’s Babylon,” I heard him say and as his hands went up to the closest tin his jaw dropped perceptibly. Moments later, with the tin in hand and a little less money in
his pocket, he had a grin as big as his daughter’s. Within two hours the stall was bare and it was clear that Diane and Jody’s collection of upsidedown plants had the makings of a sure-fire hit. Today, Diane informs us, the Cangro concept of growing plants like tomatoes and herbs upsidedown in a paint tin has caught the imagination of many teachers who finally have an exciting alternative to growing a bean plant between two layers of wet cotton wool. In fact, the value of the exercise has seen a concerted drive to see Cangro educational kits distributed to disadvantaged communities through a number of Corporate Social Investment initiatives. The hope is that enterprise development and entrepreneurship will be fostered as well as educating the public about recycling and sustainability. “Our intent is to overcome the greatest challenge facing us all: to become and remain sustainable without compromising the ability of future generations to enjoy what we take for granted today,” explains Diane. A pilot project was launched in September 2012, supported by the Centurion Mall in Pretoria, in which three schools and 500 children were taught how to plant and grow tomatoes upside-down in the recycled cans. The two month
process begins with a play written and directed by Deon Opperman and performed by Tessa Dalton. In the play, Lily sees magic in discarded trash and decides to rescue a tomato seedling found between the cracks of a pavement. The children are responsible for caring, watering, feeding and growing their tomato plants. They have to report on their progress and
a winner is chosen according to their successful growth and documentation of the project. As a result of the success of the pilot project, Centurion Mall intends expanding the project to include 1200 children in 6 schools in Pretoria, later this year. Together with the Kramers, some plants, a bit of waste and a brand new way of looking at things, there’s every chance we Cangro the future!
LAVENDER FARM GUESTHOUSE Deep in the heart of the Franschhoek Valley is a secret getaway with softly scented lavender fields faintly reminiscent of Provence and a majestic mountain backdrop to create the perfect setting for your romantic escape. We offer 14 spacious & elegantly furnished rooms with fireplaces and each with their own private verandah. Take walks through the spectacular lavender fields, a photographer’s paradise, or relax by the pool. Tel: 021 876 2671. No1, Verdun Road, Franschhoek, Email: info@ldf.co.za. Web: www.ldf.co.za. RATES: From R990 per couple, including breakfast
THE MONTH
GIRLS’ TRENDS
the month
Celebrate woman’s day with Lanzerac and the Giggling Gourmet I
n honour of Woman’s Day, the Lanzerac Wine Estate, set in the heart of the Stellenbosch Winelands, will be hosting an exclusive gourmet evening on Friday, 9 August. The hotel’s Executive Chef Stephen Fraser together with celebrity chef Jenny Morris, aka The Giggling Gourmet, will ensure that guests are treated to an unforgettable culinary experience. Arrive at the hotel on the afternoon of 9 August where you’ll check into your luxury fivestar accommodation for the night. Executive Chef Stephen Fraser, with celebrity chef Jenny Morris as the evening’s MC, will tantalize your taste buds with a delicious and beautifully prepared three-course dinner in the Governors Hall Restaurant, which includes a cooking demonstration. Wines for the evening will be sponsored by Lanzerac Wine Estate. After dinner, you’re invited to enjoy the rest of the evening at leisure before turning in for the night. Enjoy a hearty hotel breakfast the next morning before making your way to the Lanzerac Tasting Room for a not-to-be missed cook off between Stephen and Jenny, which you’ll be able to enjoy as a light lunch with the Estate’s Mrs English Chardonnay, before making your way back home. A tribute to Elizabeth Katherina English, the first woman to bottle Lanzerac wine, the newly launched Lanzerac Mrs English Chardonnay is a limited selection of the finest Chardonnay and Pinot Blanc barrels. To ensure an exclusive and premier experience booking is essential as seating is limited. The full cost for
this experience is R1 250 per person sharing and includes the following: •
•
•
•
Luxury accommodation at the Lanzerac Hotel & Spa for the night of 9 August, including breakfast the following morning. A gourmet Woman’s Day dinner on 9 August, hosted by Executive Chef Stephen Fraser and celebrity chef Jenny Morris, The Giggling Gourmet. Dinner is a three-course set menu with complimentary wine for the evening sponsored by Lanzerac Wine Estate. An interactive cooking demonstration with Stephen Fraser and Jenny Morris, The Giggling Gourmet, on 10 August. Guests will enjoy a light lunch, served with Lanzerac’s Mrs English Chardonnay sponsored by Lanzerac Wine Estate. A complimentary goodie bag for each guest to take home.
For reservations and queries, please contact 021 887 1132 or res@lanzerac. co.za Website: www.lanzerac.co.za
E STAT E C H E E SE
Cheesery Shop Now Open C h e e s e S a l e s D i r e c t Fr om Fa r m Mon d ay to Fr i d ay 0 9 : 0 0 - 1 6 : 0 0
O p E n BA S T i l l E W E E k E n D 1 0 : 0 0 – 1 5 : 0 0 R45 (Klapmuts-simondium Road)
JULY 2013
021 875 5725
www.dalewood.co.za
the month
GUYS’ TRENDS
Size Matters! Jim Waite gets an eye-full of LG’s 84-inch, HD heart stopper
M
arch saw the launch of LG Electronics’ 84-inch ULTRA HD TV in South Africa and, being a bit of technophile, I couldn’t help but take a closer
look. Walking into the smart LG Lifestyle store at Willowbridge recently, the sheer size of the machine was the first, and most obvious, of the TV’s attributes to get my attention, literally causing my jaw to drop open. Had I been able to breathe properly I might even have let out an excited expletive… 84 inches is a shade over two meters – it’s an incredible size for a TV of any kind, and when that’s paired to a picture that’s 16 times sharper than HD (and four times greater than Full HD), it makes for a truly astounding viewing experience. Leaning towards a trendy looking chap with a VW-branded cap I joked that I’d read that the TV is wider than a Golf. “Ja, and more expensive too!” he replied, before using the expletive I’d not been able to on entering the store. LG has garnered a number of accolades for this particular TV, and cemented its reputation as a leader in the field, collecting a CES 2013 Innovations Award, T3’s TV of the Year Award, AVForums.com’s Recommended Award, and the Best of AV MAX 2012 Award in the 60 inch and above category. The gigantic machine incorporates LG’s ‘Smart
TV’ platform, with built-in Wi-Fi, voice control and motion remote. Watching the latter intricacies being demonstrated by a youthful lass, I couldn’t help but liken the experience to watching two dancers interact. She as graceful and animated as a ballerina, and the TV consummately effective in its role as the anchor of the performance. One of the most amazing things I noticed was the wide 178-degree viewing angle that is made even more impressive given that within that range there’s no colour distortion. The Bulls marketing department need a couple of these, I thought. Pink is not a rugby colour. “Put these on,” came the voice of the lass, as it broke through my daydream accompanied by a pair of specs. Next to me the drooling VW owner had already donned his, and momentarily stopped arguing with his wife about the real cost of education and the value of being tech-savvy. “What do you see?” she asked. I saw a typical, albeit very clear, wildlife scene; the guy next to me saw a vehicle driving along a mountain pass. One screen, two pictures – and neither of knew that the other was playing. It’s simply incredible. Add to that the TV’s ability to turn regular TV shows into 3D and you can understand why I soon entered the now heated education debate, with all my ammo firing for LG.
The LG 84LM9600 84-inch Ultra HD TV is absolutely astounding, and has many more features worth considering than The Month has space to commit to. Rather than take my word for it, visit the LG Lifestyle store at Willowbridge and pull up a chair. If you’re there early enough feel free to say hi to me, I’ll be the guy at the front of the queue with his eyes glued to the screen, pink or no pink! Contact LG Lifestyle Willowbridge on 021 914 1378 or LG Lifestyle Canalwalk on 021 552 5899. Email morne.vt@lglifestyle.co.za or call him directly on 0727503562
THE MONTH
WHAT’S ON
JULY
2013
WHAT’S ON IN THE WINELANDS JULY 2013
5 -14
5 - 14 JULY / 8PM / STELLENBOSCH / UNIVERSITY CONSERVATORIUM / STELLENBOSCH INTERNATIONAL CHAMBER MUSIC FESTIVAL. Twenty seven talented
musicians from across the globe will perform and teach at this 10th Stellenbosch International Chamber Music Festival (SICMF). Among these musicians are members of the world most renowned orchestras, have performed as soloists in the most prestigious concert halls and are considered amongst the foremost teachers. South African musicians are among these. Two well-known conductors, Evgeny Bushkov and Daniel Raiskin, will lead the festival’s concert and symphony orchestras. Cost: R 85 – R110. Tel: 021 808 2343. www.webtickets.co.za
Sundays
SUNDAYS / 7 JULY – 25 AUGUST / 12PM – 5PM / DELHEIM ESTATE / JAZZY CHEESE FONDUES
Dip into a melting pot of culinary bliss, fine wines and genuine hospitality when family-owned Delheim Wine Estate, nestled just outside Stellenbosch, wards off the winter chills with their popular Jazz & Cheese Fondue indulgences, every Sunday afternoon from 7 July until 25 August. Winter-warmer fondues are prepared to an authentic Swiss recipe and are served with farmfresh bread and crisp crudités to satisfy the appetite. The Delheim Jazz & Cheese Fondue events include a warming glass of Glühwein on arrival as well as live music. Starters, desserts and meaty addons are extra. The band will be adding rhythm and soul to a relaxed vibe from 12h30 until 15h30. Bookings essential to secure a table. Contact Delheim tel: (021) 888 4607 Email: restaurant@delheim.com. www.delheim.com
JULY 2013
the month
9&10
TUES 9 & WED 10 JULY / 10AM / LEOPARD’S LEAP / COOKING CLASSES - FRENCH INSPIRATION. A culinary
13 & 14 July
journey to the South of France and indulge in the heritage and simplicity of modern French cooking paired with Leopard’s Leap’s brand new range of French-inspired wines, the Culinaria collection. These classes will start with typical French roasted pears and brie before cooking Supreme en Croute (Rolled Chicken Breast in puff pastry), new potatoes and asparagus and Sauce Charcuterie. The last indulgence will be in the form of Chocolate and almond marquise with raspberries. Cost: R 650 pp. Tel: 021 876 8002. Email: cooking@ leopardsleap.co.za
13 july 13 JULY / 7PM / LA MOTTE HISTORIC CELLAR, FRANSCHHOEK / MUSIC: FRENCH FESTIVITIES. As part of the Bastille Fes-
tival in Franschhoek, acclaimed South African soprano, Zanne Stapelberg and well-known pianist, Francois du Toit will present a special programme of French music, including Je Veux Vivre from Roméo de Juliette, Fantoches and Nuit et Jour, as well as selected piano works by Chopin. The programme concludes on a lighter note with works by Jacques Brel and Edith Piaf. Venue: La Motte Historic Cellar. Cost R 170. Booking essential; Tel: 021 876 8000. Email: concerts@lamotte.co.za. www.la-motte.com
19-21
19 – 21 JULY / 8PM / DURBANVILLE / DE BOER MUSIC: ZANNE STAPELBERG AND KATHLEEN TAGG. Pianist Kathleen
Tagg and soprano Zanne Stapelberg will perform live, featuring original music by Kathleen and Zanne, with lyrics by renowned writers like Deon Meyer, Hennie Aucamp and Marlene van Niekerk. Venue: De Boer Theatre Restaurant, 6 Chenoweth St, Durbanville. Cost: R130. Tel: 021 979 1911. www.dieboer.com
13 & 14 JULY / 12PM – 5PM / FRANSCHHOEK / BASTILLE FESTIVAL. Celebrate Franschhoek’s French heritage! Visitors can enjoy wine, food, a farmer’s market, traditional sports, French films and more. The focal point will be around a central food & wine marquee and kids’ activities will be provided. Marquee: 12pm – 5pm. Cost: R 150 (marquee entrance; includes coupons & tasting glass. Tel: 021 876 2861. Email: events@franschoek.org.za. www.franschhoekbastille.co.za
27 & 28
27 & 28 JULY / 9AM – 5PM / SPIER WINE FARM / WINELANDS BRIDAL FAIR. For those
planning a wedding or special event, birthday or office party, this is not to be missed! Everything needed for these occasions are showcased; venues, caterers, jewellers, honeymoons, get-aways & jewellers. Cost: R 70 – children under 12 free. Tel: 021 910 2779. Email: desiree@donatoevents.co.za . www.donatoevents.co.za. www.wine.co.za
Until 31 August
UNTIL 31 AUGUST / MON 9AM – 5PM, TUES – SAT 9AM – AFTER DINNER, SUN 9AM – 3PM / TOKARA, STELLENBOSCH / FINE ART AT TOKARA. Fine Art at Tokara is ex-
hibited in the entrance area to TOKARA Winery is curated by Julia Meintjes, who presents three to four exhibitions here each year. Julia is an authority on South African art, both historical and contemporary. Her company offers an art advisory service, managing art collections for corporates as well as for private individuals. Her advice enables people to start, maintain and build an art collection. As well as buying and selling on behalf of clients, she also gives advice on trends, investment opportunities and on the merit and value of works. The Garden is an exhibition which celebrates not only the beauty of flowers and grass, but also interpretations of the out-of-doors from perspectives of artists who find mystery, delight, poetry and wonder in plants. Julia Meintjes Fine Art is proud to be associated with TOKARA and its support of South African art. Email: julia@juliameintjes.co.za. www.juliameintjes.co.za. www.tokara.co.za
Fridays
FRIDAYS / 5:30AM – 10PM / STELLENBOSCH / WOODMILL MARKET. Woodmill Market
hosts 30 diverse stalls with products including boutique wines, craft beers and home-made foods. Local musicians entertain crowds and kids are welcome. Venue: Woodmill Market, Vredenburg Rd, Stellenbosch. Cost: Free. www.thewoodmill.co.za
7 August
7 AUG / 7PM / SALMON BAR, FRANSCHHOEK / CURRY EVENING. Curry Evening at
SalmonBar! Come and join us on Wednesday 7 August, for a curry experience accompanied with local wines. Time: 19:00. Cost: R150 pp. Bookings essential: 021 876 4591. Email: leana@salmonbar.com. www.salmonbar.com
the month
Retreat to the Winelands
PEARL VALLEY PROPERTIES
We specialise in corporate breakaways and teambuilding activities for professionals who need a break from the hustle of the corporate world. Contact us today and we’ll tailor-make a package especially for you.
Beautiful three and four bedroom golf lodges, the perfect lock-up-and-go, from R2.2m
Magnificent 2 bedroom lakeside home with quality finishes, R3.7m (VAT incl)
Visit Pearl Valley Properties today and make your dream home a reality! (021) 867 8000 www.pearlvalley.co.za www.pearlvalley.co.za • events@pearlvalley.co.za • tel +27 21 867 8000 • come home to a legend • #PlaythePearl
Dermalogica Special at
Breathe Spa is running an amazing Dermalogica special for the month of July!
Buy one Dermalogica product and get an Express Facial for free or buy two Dermalogica products and we’ll treat you to a customized facial free of charge. Dermalogica is a simple, serious and unique skin care system that delivers effective results in the minimum amount of time. With our express facial, you’ll already feel and see the difference in your skin. Dermalogica penetrates into deeper levels of the skin, improving collagen and elastin and is suitable for all skin types. For more information visit Breathe Spa conveniently located at the Pearl Valley clubhouse or contact them on 021 867 8001 or wellness@pearlvalley.co.za *Offer valid while stocks last.
How to become a great ball striker - Irons
By resident PGA Professional WP Botha
By Landscaping Manager Ruan Du Plessis
In the May issue of The Pearl Valley Month, I explained how to get off the tee with more confidence, but we all know that finding the green is just as, if not more, important. To achieve this you need to make good, consistent contact with your irons. You might think that’s easier said than done, but follow these simple guidelines and you will become a better ball striker. SETUP OVER THE BALL Your ball position should be just forward of middle. With your weight transfer during the swing, you’ll be in perfect position to catch the ball solid with the club still moving downwards. Your stance with irons should be shoulder width apart. That gives you a good foundation for the weight shift back and through. (Figure 1)
Add a little colour and cheer to your home in a few easy steps.
Fig. 1
SWING WIDE Many golfers lose their width going back, meaning their arms collapse and their hands get close to their head on top of the backswing. That makes it hard to hit down because you have to cast the club away from you, which leads to scooping the ball. Make sure your left arm is straight and as far away from your chest as possible on the backswing. (Figure 2)
Fig. 2
You’ll need: • Flowers of your choice (Protea Repens used in photograph) • Decorative sticks (Populus Simonii, Elegia Tectorum) • Strelizia Regina leaves • White pebbles • Pins • Rope • Secateurs • Shallow dish/container 1. 2. 3. 4.
HIT DOWN AND THROUGH Start the downswing from the ground up, shifting your weight to the left side (right handed golfer) without moving your head in front of the ball. This will drop your hands and arms into a good hitting position as your body starts to rotate (Figure 3). The big fault is starting down with the arms. Remember: swing under control and hit down on the ball instead of scooping it into the air.
Step-by-Step Flower Arranging
5. 6.
Fig. 3
Bind Elegia into a tight bunch and place horizontally on your container. Fold Strelitzia leaves over and pin the tips onto the main stem. Arrange leaves on either side of your bunch of sticks to give your design some symmetry. Add flowers in various spots, focus them towards the centre of your arrangement. Then weave the Poplar sticks through the flowers and the bunch of twigs. Finish off by placing pebbles around the arrangement.
And voila, a quick and easy way to bring a bit of nature into your house!
THE MONTH
the month
social
Pearl Valley is proud to announce that resident Golf Manager, Carl Krog, has received his Professional Golfers Association (PGA) Qualification and membership to the PGA. The PGA of South Africa is a member’s organization of over 436 qualified Club Professionals and lists many of South Africa’s greatest golfers as past or current members. Sid Brews, Bobby Locke, Gary Player and Dale Hayes, to name a few, have all enjoyed membership to the PGA. Well done Carl! Famous Faces Breyton Paulse and Herschelle Gibbs were recently spotted playing the Pearl. Here they are with our Golf Manager, Carl Krog.
Siviwe Nikelo with
Well done to Patrick McGurk who won the Jack Nicklaus Club Challenge US Open! Here he is receiving his prize from our Ladies Captain Laurie Chaffe
Gawie Marx
Associate of the Quarter Pearl Valley recently announced the Associate of the First Quarter for 2013. Congratulations to all the nominees and especially the winner, Siviwe Nikelo, representing the Golf Department. The nominees
Lamb Curry with Chickpeas and Yogurt
Jeromy Joubert, Executive Chef Pearl Valley
Keep the winter chill at bay with this scrumptious lamb curry, a perfect accompaniment to a cold winter’s evening! Ingredients 1 Kg diced lamb 1 cup dried lentils soaked overnight 1 tennis ball sized white onion chopped 4 cloves whole garlic finely chopped ½ tsp turmeric 1 stick cinnamon ½ tsp fennel seeds 3 tsp masala 1 tsp cumin 1x 410g plum tomatoes peeled and blended 50ml olive oil 250ml Bulgarian yogurt Handful of fresh coriander roughly chopped
• • • • • • • • • • • • • JULY 2013
• water • salt to taste • fresh chilli to add for extra hotness
stick and fry for a further two minutes.
Step one In a bowl add, lamb, turmeric, masala, cumin, bit of salt and yogurt. Mix through and marinade overnight
Step three Add the marinated lamb and fry for aprox 10 minutes. Add a little water at intervals and braise until tender. Add tomato, chickpeas and allow to simmer for a further 20 minutes. Use a table spoon to remove excess fat off the surface liquid.
Step two In a medium sized sauce pan, or even an electric wok over low heat, add oil, onions and fennel seeds and fry lightly until onions are soft and lightly browned. Add the garlic and cinnamon
Step Four Check for tenderness, remove from heat, place into a serving dish with coriander that has been roughly chopped and serve with rice and extra chilli