The Month May 2012 by The Month

the month May 2012

enjoyed where wine is

LIFE IN THE CAPE WINELANDS: WINE, FOOD, PEOPLE, PLACES...

from the editor

May 2012

FROM THE EDITOR

THE MONTH OF MAY

Our front page this month depicts a scene familiar to many, but with a bit of a twist. A few minutes from the entrance to Franschhoek, opposite the historic entrance to the La Motte farm, stands this little building known as the Veepos, or ‘cattle post’, which dates back to 1712. Today the veepos is surrounded by lavender fields and in recent years has become one of the most photographed sites in the Franschhoek valley. This picture, courtesy of La Motte and taken a number of years back, shows the little building surrounded by vineyards dressed in the colours of autumn and despite the changes that have taken place all about it, it remains a familiar beacon to even the occasional visitor. With Franschhoek a hive of activity this month, due in part to the Franschhoek Literary Festival from the 11th to the 13th of May, all eyes will focus on the little Winelands hamlet and its many food and wine-related offerings and in keeping with this focus The Month brings you a somewhat Franschhoekfocussed offering this month.

The Team Editor: Brett Garner 083 260 0453 brett@themonth.co.za

those who’ve missed our regular hikes feature will be pleased to have it back, with a youngster’s take on the tough Otter Trail, from Storms River to Nature’s Valley. As you’ll see when you read his missive, he didn’t mind being pooped, but battled a bit with pops.

So, where do I start this Month? Do I mention that our newly refined distribution has been very well received, particularly in the additional areas we now cover in Cape Town and Somerset West? Perhaps I should start with the list of restaurants, wines and places we’ve tried on your behalf; or explain why the Ed’s Last Writes is so far forward in the mag this month or mention that Publisher had the office in a buzz when doing his homework for the ‘sex toys’ interview?

If you’ve read the ‘In This Edition’ list of articles to the right, you may wonder why my Last Writes opinion piece, usually reserved for the second to last page or so, leads the second half of the mag. That I mention toddlers, the church, demons, Dylan Lewis and nudity in one article explains why it may well be my last write; but it doesn’t explain its position. The fact that some won’t read past the sex toys article on the next page, does.

Perhaps, as my mom would advise in the 11th Hour moments before one of those infernal high school projects was due, I should simply start at the beginning and work my way through. This month we consider a meal at Cape Town’s Jackal and Hide; eat at Le Franschhoek’s Dish and enjoy the efforts of Chef Cheyne Morrisby and a number of winemakers at the Holden Manz Franschhoek Kitchen. We feature no less than 12 South African wines, despite the news that local wine consumption is on the decline - which explains why the White Wine Ou goes on a bit about the need for the formation of such a body to address this. We’re right behind him on this one, and look forward to running their ad…

For those who do read on, there’s a report on the Publisher’s visit to the CapeTalk567 studios to listen to Tim Noakes share his take on a high-fat diet, we have a healthy fish recipe, fashion, finance and golf advice, pictures of those who did things in April and an extensive list of things to do in May. And finally, we welcome to our pages respected freelance writer Catorina Ross, who gets into the spirit of the Franschhoek Literary Festival this month by categorising the elements of her Winelands life as the various components of a novel. That she’s married to tango dancing farmer is reason enough to want to turn the page.

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076 837 8990 design@themonth.co.za

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Catriona Ross info@peacockproject.net

Stefan Coetzee stefan@cybercellar.com Jo Wessels wine@vineyardconnection.co.za FASHION Annamé Lotz CanalWalk.Shopper@stuttafords.co.za

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FINANCE Dave Rundle dave@rundle.co.za

6 Restaurant Review: Dish at Le Franschhoek

7 We attend the Winemakers’ Dinner at Holden Manz

8 We look at the SA Wine Index

9 Wine: Personalities in a Bottle at the Vineyard Connection

10 Wine: Two ‘Stickies’ at the 8th Winter Wine Festival

11 Wine: WESSA’s Cura at Cybercellar

12 Recipe of The Month & Wine of The Month 13 A Teen’s take on The Otter Trail

15 We visit Ke-Monate, Durbanville

21 The Ed’s Last Writes: The Church and Naked Demons

22 5 Minutes With: Tarryn Warren of Deeper Love

23 Fashion: The Colours and Textures of Autumn

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Life in the Winelands

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The Clear Thinking Group

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5 Catorina Ross takes a Novel Approach to

26 What’s On

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25 Tim Noakes gives us the Fats and Figures

! d e r e v o c u o y t we’ve go

084 827 3986 david@themonth.co.za

4 The White Wine Ou on the Local Wine In-

24 Investment News & Golf Tips

Enjoy the read!

Jill Peper takes us to inspect the signal gun at Ke-Monate near Durbanville and

Publisher: David Foster

3 We’re introduced to the Jackal and Hide

May ...

the ‘veepos’

elcome to this edition of The Month, not edited by Flip Rasool… To those who missed it in our April edition, Flip Rasool is an anagram of April Fools and the article about him becoming the new editor was pure fabrication – unlike the rest of the mag!

IN THIS EDITION...

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May 2012

the month A Place To Hide

The Editor discovers The Jackal and Hide on Kloof Street

egular readers of The Month will know how passionate I am about the culinary offering of Cape Town and the surrounding Winelands. I can’t claim to be particularly knowledgeable about food or foodie folk, but I do know what I’m prepared to pay for and will happily cover the 150-odd kilometre return-trip from my home in Franschhoek to potter* about the City Centre or wind my way to The Restaurant at Waterkloof, via Hermanus. So I’m always excited to meet like-minded people such as Linda Brash, who sent me some news about a relatively new Cape Town based offering, The Jackal and Hide. Situated on that ‘stretch of heaven’ to those looking for a diverse offering of trendy places to eat, Kloof Street, the attractive restaurant has a beautiful view of Table Mountain and a menu conceptualised by Octavio Gamo, of El Bulli fame. Here’s the gist of what Linda shared with me: The Jackal and Hide, which opened to the public late December last year, is the

result of the thoughts and efforts of Gavin Cohen and Federico Scarpecci. Cohen is an inspirational designer and has used his artistic talents to create a beautiful dining space, which he describes as “Victorian with a contemporary touch”. Previously an old, distressed building, Cohen effected the transformation by “[bringing] in slick finishes and different textures to create a warm, relaxed space in which to enjoy a meal with friends.” Scarpecci was previously associated with the Bang Bang Club and is more focused on the operations side of things, “I wanted to give Cape Town a brand new venue to enjoy excellent food with a view. For me, service is really important and we strive to deliver quality food and service – each and every time - in the most beautiful city in the world!” Both men are passionate foodies and the menu is evidence of this. Given that it displays the influence of Gamo, you’ll have guessed that it isn’t going to be cheap, but I’d happily peg it as a good-valuefor-money option. Starters range from

R45 for an Asparagus in Orange Tempura dish to R120 for Fois Gras served with red wine and toasted breads (be warned though that the constantly changing nature of the menu means that not all dishes are available all the time). Mains include kingklip, lamb or chicken dishes at R70-odd and head towards R135 for the deconstructed Salmon Fish Cake and sour pepper sauce. Desserts range from 35 to 50 bucks, and the Mango Ganache with mint foam at the bottom end of that scale is good enough to want to buy twice! And in that vein I notice that their current special runs on a Monday, when you can pick up two main meals for just R120. Obviously booking on a Monday is essential. Of particular interest to me, is the wine list which includes many wines chosen specifically to complement the menu and the cosy bar area, called The Hide, which has a large selection of spirits. If you’re fond of cocktails, the Kloof Street Cooler is certainly worth a try – but best perhaps on one of the sunnier winter’s days we’re sure to experience in the months ahead. On that note the out-

side terrace is the place to be seen and offers the most spectacular view of Table Mountain and is the perfect place to soak up the sun. Thanks to its location, the excellent menu and the highly-rated service, The Jackal and Hide has become an increasingly popular spot and a couple of calls to Cape Town locals made it clear that calling ahead is advisable – especially as the venue can be hired out exclusively to host private functions. The Month and The Jackal and Hide have two R500 meal vouchers up for grabs. All you need to do is go to TheMonthMagazine page on Facebook and post “Pick me for a meal at The Jackal & Hide!” to be in line to win. The competition closes 15 May 2012. T&C apply* The Jackal & Hide is open Monday to Saturday from 3pm till late, 108 Kloof Street, Gardens, 021 4241020. *’potter’ is generally the euphemism I use when trying not to let on that I am lost…

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

May 2012

The Month / 3

FEATURE

May 2012

THE MONTH

the month

May 2012

THE MONTH

FEATURE

Quo Vadis Local

Wine Marketing? The White Wine Ou* wants locals to drink more

ines of South Africa (WOSA) ran a conference last month in Stellenbosch promoting the Nigerian export market to local wine producers. This is not the first time, nor will it be the last time that WOSA promotes wine exports, which is of course entirely in keeping with WOSA’s brief. Why else would it be paid 7c for every litre of wine exported from South Africa?

ducers large and small send winemakers, marketers and brand ambassadors to many of our key markets every year, where they spend money, time and shoe leather in promoting their various offerings. Such focussed initiatives are arguably more effective at creating producerspecific (and therefore more measurable) demand than WOSA’s more shotgun-style approach (no disrespect intended).

Clearly the wine industry has suffered locally, experiencing declining per capita consumption, as well loss of market share.

According to the SA Wine Industry Directory 2011/12, we exported 378 549 900 litres (of a total 780 700 000 produced) of wine in 2010, contributing R26 498 493 to WOSA’s coffers. That’s a tidy sum of money in anybody’s language.

Whichever side of the WOSA fence you may find yourself on, it remains that a funded organisation that exists to promote South African wines abroad. Unfortunately the same cannot be said of an inward-focussed organisation, similarly funded, which could do much to promote wine consumption in South Africa. “Is it necessary?” you may ask.

This is e v e n more telling when o n e considers that in 1994 there were around 350 000 ‘middle class’ families in the country, and that there are now an estimated 3.8 million; the bulk of which do NOT drink wine.

Opinion is divided on just how efficacious WOSA is in promoting wine exports. There is a faction which belittles virtually everything that WOSA does, suggesting that the payoff to exporters does not justify the levy paid. There are those who believe the opposite: that WOSA has done much to increase our export market penetration in key markets like the EU, America, Russia and increasingly African markets like Angola and Nigeria. Trouble is, it is very difficult to say with any certitude, what impact a particular action taken by WOSA has had on wine exports. Why? Because not all export promotional initiatives are executed by WOSA. Pro-

4 / The Month

Yes it is! Per capita consumption of alcohol (in litres) has declined from 2001 to 2010 for most sectors of the local liquor market. The actual market shares over the decade deserve further scrutiny: Alcoholic fruit beverages (3.3 to 6.2), whisky (2.8 to 5.1) and sparkling wine (0.2 to 0.4) shares have all but doubled, with beer (42.4 to 46.1), brandy (5.9 to 6.1) and fortified wine (1.9 to 2.4) showing more modest gains. Shares of traditional African beer (24.6 to 16.6), natural wine (14.0 to 12.6) and other spirits (4.9 to 4.5) have all declined.

The bleat that an internally focussed WOSA equivalent would not get off the ground because of powerful corporate wine interests (that would see it as a threat to their market dominance) is so much hooey, that it should be summarily dismissed. The pending alcohol advertising ban makes it obvious that the battle lines have clearly been drawn between government and the liquor industry, so now is the time for that industry to take the initiative, and voluntarily fund an or-

ganisation which can focus on the large untapped market with a clear message promoting responsible consumption. The alternative is a regime that will cause aggregate decline in consumption, while doing little or nothing to reduce alcohol abuse, the admitted expectation of the proposed ban on alcohol advertising. *The White Wine Ou writes regularly for a number of well-known South African publications on topics that range from food and wine to politics and the environment. Recognising the freedom he has at The Month to speak his mind, he intends to do just that. We’ve agreed to allow him to use a nom de plume as occasionally his comments may well cause some to reach for the shotgun…

May 2012

the month

May 2012

THE MONTH

With harvesting over, it’s time for books and passion, writes Catriona Ross We have Villains, such as the nonchalant Namibian syndicate who swept through the neighbourhood a few months ago, cutting holes in fences and whistling while they cleaned out farmhouses of computers and flat-screen TVs. We have Plot, always thickening. Some say they saw a ghost bidder driving up prices at the auction of a Stellenbosch wine estate. And according to neuro-psychologist Mark Solms, the ghost of Tango Farmer’s great-great grandfather walks the garden at Solms-Delta, and flicks the light switches in his psychoanalyst wife’s consulting room (only after hours, though).

Catriona ross, photo by anthony koeslag

very novelist needs a place. A literary hangout. A corner of the world conducive to free-range thought and fresh prose. For some, this might mean a laptop in a garage, away from the sounds of Top Gear and kids squabbling. However, if, like me, you’d prefer something a little more like Pemberley, Mr Darcy’s estate in Pride and Prejudice, consider retreating to the Winelands. An ex-city journalist married to a tango-dancing farmer, I write in a sweet spot between Paarl, Stellenbosch and Franschhoek, a neighbourhood heaving with all the ingredients of a novel. We have Characters, from sabre-wielding winemakers and Méthode Cap Classique pioneers, to celebrity chefs like Reuben and Margot Janse, and a diamond mogul set high on a hill. We have Conflict. Yeah, I also thought ‘harvest time’ sounded cool and rustic – until I realised

it lasted seven months and is the annual Olympics of relationship endurance. We have Heroes. Like me, when Tango Farmer phoned in the middle of the night to say, ‘Ag sorry, man, the motorbike’s run out of petrol’. I had to bundle the baby into the bakkie and rescue him from a neighbouring wine estate, where he was checking pumps by moonlight. We have Romance. Despite the fact that Tango Farmer spent Valentine’s Day pumping water from the Berg River into his parched dam, we did celebrate harvest’s end at the Wellington oesfees, lazing under oak trees and savouring The Stone Kitchen’s wild boar burgers with sage and apple, while Die Heuwels Fantasties crooned. Later, while dancing tango at Slaley wine estate, we managed to fall in love again. We have Drama. From farm attacks to raging mountain fires every summer to porcupines raiding the herb garden: take your pick.

ity. As Agatha Christie remarked, ‘I don’t think necessity is the mother of invention. Invention, in my opinion, arises directly from idleness, possibly also from laziness.’ So if you can’t go five minutes without checking your Blackberry, unplug from daily life and find your true place in the Winelands.

We have Setting. Jagged mountains, majestic valleys and purple-prose sunsets to make a book editor blush. You’ll have to tone everything down if you’re writing literary fiction.

We have Inspiration. Novelists need lavish inner resources to draw upon, ideally spending two hours a week filling the ‘inner well’, says Julia Cameron, creativity expert and author of The Artist’s Way. Catch an art movie and a glass of local wine at Le Quartier Français’s plush mini cinema, read French poetry in a Franschhoek chocolate shop, and partake of our seasonal pleasures. Autumn on the farm means blackskinned figs with opulent pink flesh, and porcini mushrooms blooming in the pine forest behind our house, their sexy, rich flavour best enjoyed in risottos or simmered in cream with tagliatelle, fresh herbs and parmesan. Winter is drawing in, and I can almost hear the rustling of pages, the soft crack of book spines from the Franschhoek Literary Festival. It’s time to sip Terra del Capo Sangiovese beside a fire and catch up on reading, flirting, doodling, journaling. Hey, you might end up writing a book, or initiating some other passionate activ-

Do you dream of writing a novel? Want to star in a fabulous, fictional account of your ideal life story? Join The Peacock Book Project and get started today. Created by author and journalist Catriona Ross, this 10-part interactive writing programme includes an online novel that teaches you how to write, a guided Writer’s Template on which to type your own novel from start to finish, and a Facebook community of fellow writers to encourage and constructively critique you. www.peacockproject.net

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May 2012

The Month / 5

FEATURE

WritingRoom Writing Room with a View

the month Adventures in Cuisine

FOOD

May 2012

THE MONTH

The Month visits the Dish Restaurant at Le Franschhoek Hotel main reception and shown to the Dish restaurant and an intimate spot at a table for two next to a large window overlooking t h e glass

esponding to a recent invitation to visit the Le Franschhoek Hotel’s Dish restaurant, as the guest of Executive Chef Oliver Cattermole, I was particularly keen to see how the 2011 World Luxury Awards winning hotel would take to what their PR people referred to as a “a new culinary direction”, and to food that Oliver describes as “a little rustic but still elegant.” Having arrived and parked, my date and I were greeted by smiling faces at the hotel’s

conservatories of Le Verger (the hotel’s other restaurant) and the beautiful Franschhoek valley below. Despite a number of tables playing host to patrons on the terrace off the main restaurant, and bodies dotted about the little ‘glass houses’ of Le Verger, our intimate spot was made even more so given that it seemed that many of the hotel guests were enjoying their sustenance outside, and served in a glass. In general the restaurant décor is understated, in a typical opulent hotel kind of way, and the tables were mercifully bare of extraneous table and glassware, leaving us space to catch up on a day rapidly passing, as can-

dlelight flickered flatteringly in each other’s eyes. “You look good in this light,” said my date. I thought about thanking her, then turned to order a glass of still water instead. Service was brisk and friendly and as we enjoyed the occasional boom of Oliver’s broad accent emanating from the kitchen I caught myself singing quietly along to a piano version of Piano Man, played by a real pianist. Ever the clever one, my date smiled and said “You’ll sound great after a glass or two of wine.” I didn’t ask who she thought should consume it. Our waitress arrived back at the table with glasses of Maison Chenin Blanc, courtesy of the chef, and an assistant bearing a beautifully presented salad of Beetroot with feta, salted orange segments and pickled walnuts. Even those who don’t count beetroot as a favourite will marvel at the sheer number of textures Oliver is able to extract from the humble veg and the many ways he plays with its flavours: sweet, savoury, smoky, smooth, crisp, delicate and full were all scribbled down as we oohd and aahd our way through the starter. The Chenin was a great match and highlighted some of the nuttier, earthy aspects of the beetroot, which in turn brought elements of the wine’s crisp whitefruit flavours to the fore. We were off to the perfect start – and certainly rustic, yet elegant. A Mont Rochelle unwooded Chardonnay appeared next with a Woodland Mushroom soup and roasted cherry tomatoes, hot on its heels; and whilst the wine sparked some debate due to its robust nose, the soup hardly touched sides. “Is ‘smelly socks’ and acceptable descriptive term?” asked my date, looking at my notes. I hastily scribbled “Would have been interesting with a rose,” in its place and noticed the same date running

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her finger along the inside of the bowl to get at the last sweet and creamy soup smudges. A Vrede en Lust Jess Rosé paired perfectly with our third dish, a ham hock terrine with mustard fruit and white bean puree – arguably Oliver’s Dish signature. A salty medley of textures, the presentation of the dish is all attention to detail, and I couldn’t help but signal as he greeted the recently-arrived patrons at a nearby table to suggest that keeping this up would be impossible on a busy night. “I’ve just had ten guys arrive and take my last 20 portions of fish; and each plate will be worth looking at,” he smiled, without a hint of sarcasm or arrogance. Ironically our next serving was fish too – a smoked, slow cooked salmon with tartar, citrus mayonnaise and brown bread that had me Tweeting the kind of thing that most would attribute to the equivalent of a culinary stalker. Paired with a Groote Post Sauvignon Blanc it was, without a doubt, the highlight of my night. A perfectly cooked Maple Glazed Duck Breast and a fruity Hoopenberg Pino Noir then preceded a pause to stretch our legs and a chance to prepare for the Chocolate and Hazelnut Dacquoise with salted caramel ice cream and orange syrup, served with a not-too-sweet Muscadel. As I sipped the last of my wine and gave in to the temptation to end the evening as my date had started – by cleaning every hint of food from the plate – I reached for my pencil to make a list of the dishes I plan to try on a subsequent visit. “Please just take a picture of the menu,” said my date, “we both know you’re going to copy down the whole thing!”

See our blog for details on the new winter menu and Le Franshhoek’s ad below.

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6 / The Month

May 2012

A Cheyne_Reaction The Editor enjoys some food and wine at the Holden Manz Franschhoek Kitchen Champagne, certainly helped. Not that any of the other tables seemed lacking in characters!

“

I made Kate Moss eat” reads part of the Twitter bio of Chef Cheyne Morrisby, the new man in charge of the Franschhoek Kitchen at the Holden Manz wine estate. Anyone prepared to share a claim like that, deserves a little attention.

The Mullineux Syrah 2010 is more smoky black pepper than white, yet exhibits an almost Fynbos-like scent; it’s a seriously attractive wine and was my favourite of the night. For this wine Cheyne produced an Asian mushroom medley with a puff pastry square and deep fried coconut milk. The latter had us tasting, re-tasting and deliberating for long enough to call for a top-up of

he’s wrong,” he continued, “I can always say I didn’t make this wine!”

of kick in the pants for those of us who tend to shop according to price.

The pairing of the succulent lamb, with all the intense flavours brought to the plate by the rich accompanying miso jus, surprised all at our table. “Pity you can’t take credit for the wine, hey Schalk,” teased one of the other winemakers, as he managed to wangle a top-up. The ripe fruit flavours of the 2008 Holden Manz Shiraz are balanced by strong savoury characteristics and a full, soft mouth feel – it was perfect with the lamb and a bit

A dessert of Blue Cheese Cheesecake with fig tempura and toasted sesame brittle completed the evening’s line-up and was paired with a recently bottled 2009 AA Badenhorst Shiraz/Mourvedre/Grenache/Cinsault. Despite not yet settling fully in the bottle, the wine’s obvious pedigree was already in evidence with a pepper and perfume nose and overt black cherry flavours. The wine’s dry yet flavourful finish made it a perfect partner to the not too-sweet cheesecake.

So it was with pleasure that I accepted an opportunity recently to join Cheyne at the Franschhoek Kitchen to enjoy one of the Holden Manz “Winemakers’ Dinners” and a night’s stay over at the Holden Manz 5-star Country House – lest the winemakers got me to drink the way Cheyne got Kate to eat. The dinners are a relaxed affair and generally see the chef pair four dishes to each of the four wines presented, by four different winemakers, on the night. The theme of the evening was ‘Shiraz’ and after a little bubbly upon arrival and some convivial chatter on the restaurant terrace that overlooks a vineyard or two in the direction of the Guest House, we took our seats to put both winemakers and chef to the test. A 2009 Eagle’s Nest Shiraz was paired with Venison tataki, a grape and onion marmalade and goats cheese. The white pepper, evident on the nose of the Shiraz, and the dark red berry flavours that follow were made all the fresher and cleaner thanks to the venison and, as introductions go, I can’t imagine many being better. With plates cleared and another round of wines poured, this time the Mullineux Syrah 2010, it was clear that, at our table at least, diners were gearing up for a good time. That three of the four winemakers happened to be our table companions and that the gentleman and his wife opposite me were authentic French wine farm owners from

May 2012

FOOD

the month THE MONTH

As those of us who weren’t heading off home across the Winelands lingered to enjoy coffee and the tranquillity of the evening outside, I thought back to my high school physics lessons involving chain reactions. Funny that we were never taught that there are some chain reactions that simply lead to smiles.

The next Winemakers’ Dinner takes place on Wednesday the 16th of May and features Merlot. See the ad below for contact details.

Holden

our wine and conclude that the pairing had resulted in a hung jury.

The main course for the evening was a Rack of Lamb, wasabi cream potatoes and a pomegranate and ginger glaze. Glancing down at the menu I saw that the lamb had been paired with the Holden Manz Shiraz 2008. Looking up I caught the eye of Schalk Opperman, the Holden Manz winemaker. “This is an eighty-rand bottle of wine,” I said rather bluntly, “and you think it’ll carry main better than any of the others that go in the two-hundred-plus category?” Schalk laughed nervously. “I haven’t had the dish that Cheyne’s going to serve, but I trust him,” he responded, still nervously. “And if

Holden Manz presently has a special rate on accommodation at their Country House, and from May to the end of July, the Winter Secret package is only R995 per person per night. The picturesque setting just outside Franschhoek, amidst fruit orchards and vines, is secluded enough to offer peace and complete privacy, but not that far removed from everything to leave you feeling isolated.

rooms with private outdoor seating and the best breakfast and service I have experienced in a long time. The attentive staff had me feeling at home from the moment I entered the front door and the additional offering of the adjacent spa, the Franschhoek Kitchen or a picnic on the banks of the Franschhoek River close by, make this a must-do for anyone intent on experiencing the best that the Winelands has to offer.

The Country House features some exquisite art pieces, a beautiful courtyard koi pond, comfortable

Phone 021 876 2738 or e-mail collette@holdenmanz.com for bookings.

The Month / 7

May 2012

the month THE MONTH

WINE

When Gold is Just Not Enough Izak Smit gives us a picture of theSAWi methodology

“

With the proliferation of wine competitions and the plethora of awards and medals that adorn wine bottles these days, Ed, how does the ‘average’ consumer know what constitutes a ‘good’ wine?” the Publisher asked me recently. Resisting the temptation to point out to him that ‘average’ is probably the kind of compliment I’d avoid when considering his wine knowledge, I did concede that the question is one I often grapple with. I called Izak Smit, the project director of the South African Wine Index for a little advice. Izak identified the general merits of the Publishers question some years back and set about developing a method to quantify the various awards given to wines and to determine as objective a rating of the quality of a wine, over time, as possible. After a lengthy correspondence, that left the Publisher confused and the Editor in search of a drink, we managed to hone it down to one paragraph and a very useful picture. We hope you get it. At present, the index considers and aggregates all credible and blind-tasted wine scores and awards given to a wine, over a period of three years, into a single score out of a 100. In due course the single score will be represented as a split score to further categorise wines according to maturation periods and regions of origin.

See www.sawineindex.com for rated wines.

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

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

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May 2012

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May 2012

THE MONTH

Keeping it Bottled Up The Vineyard Connection team introduces us to a number of ‘personalities’ in a bottle

word that is often thrown around in wine circles is ‘terroir’ – which is best summarised as meaning a ‘sense of place’. The idea is that wines from specific vineyards will display unique topographical characteristics… much as people from Cape Town or Johannesburg often define a particular stereotype! But the character of a place is not just limited to its slopes, soils and climate. There are human and historical elements too that make the Winelands and its wines special and this month we’ll consider two labels with strong ties to Stellenbosch’s yesteryear, Muratie and Teddy Hall. With Muratie's deep roots in our history, their wines tell a love story which still captivates the imagination over 300 years later. Ansela was born in the notorious slave quarters of the Cape's Castle. She fell in love with Laurens Campher, a German soldier in the service of the Dutch East Indian Company. Laurens was granted a farm in 1685 by Cape Governor, Wilhelm Adriaan van der Stel, at the foot of the Simonsberg. The love affair between slave and landowner lasted 14 years, and Laurens would regularly undertake the three-day journey to the Cape to visit Ansela. Their dreams of being together were finally realised when Ansela was freed in 1699 and Laurens could take her and their three children to their new home at Muratie. The oak trees Ansela planted as a blessing to their marriage still stand on the property today.

to pineapple. A good acidity and the off-dry finish make this wine an excellent match with spicy food.

committing suicide with a pocket knife. No one has yet discovered the reason for his profound and sudden despair…

Teddy Hall is a contemporary personality synonymous with Stellenbosch, who meticulously searches for great grapes within the Stellenbosch district from which to make his wines. His results are labelled under names of eccentric and dubious characters of Stellenbosch’s past; each with an equally compelling story.

3. Teddy Hall ‘Dr Jan Cats’ Chenin Blanc Reserve 2010, R131

One of his wines tells of Dr Jan Cats, who had his medical practice in the centre of Stellenbosch. The fact that the local mortuary was just across the road was cause for notoriety – especially as one of the window designs allowed casualties to be easily transferred on stretchers in the dead of night (so to speak). Another mysterious figure of Stellenbosch is the first Dutch Reformed pastor, Hercùles van Loon. He lived in the oldest house in Stellenbosch and also had a farm in the Klapmuts vicinity (in the same ward as The Vineyard Connection today). During one of his trips between domiciles, he mysteriously met his end, reportedly by 1

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

A benchmark for Chenin Blanc in South Africa by the Chenin King! Made with only free run juice from vineyards planted in 1986, this wine was fermented with wild yeasts and matured in oak and is rich and round with good acidity to compliment and clean the palate. It is bright gold with pineapple, orange blossoms, peach, vanilla and baked apple flavours - just what the doctor ordered!

4. Teddy Hall ‘Hercùles van Loon’ Cabernet Sauvignon Reserve 2008, R362 An exceptional Cabernet (with a dash of Merlot). A beautiful opaque crimson colour leads to cassis and violets on the nose, with a layered palate of blackberries, chocolate and vanilla. Aged in 100% new French oak, with a good concentration of fruit and complexity, this is one of the current highlights of The Vineyard Connection’s wine team! 3

1. Muratie “Ansela van de Caab” Red Blend 2009, R200

This Bordeaux blend from an excellent vintage is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc, with concentrated fruit and cigar box on the nose. The flavours and tannins are beautifully balanced with a lingering and elegant finish.

VE AT LI IC NDS US E M EEK W

2. Muratie “Laurens Campher” White Blend 2011, R105

A blend of Chenin Blanc with Verdelho, Viognier and Sauvignon Blanc, this wine was fermented with wild yeast and all, bar the Sauvignon Blanc, were barrel fermented. The blend was then matured in barrel for six months and the result is a wine with flavours that range from honeysuckle

4267 Franschoek ad Oct repro.indd 1

May 2012

2011/10/18 9:40 AM

The Month / 9

the month Another Wine Festival?

WINE

May 2012

THE MONTH

Sweet!

Cobie van Oort tells us why we should plan to attend the 8th Winter Wine Festival

ith the kind of cold weather we’re sure to experience in May, wine lovers will no doubt begin to turn their thoughts to hearty winter dishes paired with rich wines, to be enjoyed beside a roaring fire. It’s early days yet, but be sure to plan get to the 8 th Winter Wine Festival at High Street Shopping Village in Durbanville from the 21 st to the 23 rd of June. The festival offers visitors an opportunity to taste a wide range of Ports, brandies, dessert wines, Muscadels, Jerepigos and a selection of red and white wines and a chance to stock up ahead of the coldest part of the year.

presents the Festival, says that “for the first time we are including wines from Chile and Italy as well as creating a market atmosphere with our food exhibitors. Visitors are encouraged to relax and linger at the festival; and with the regular wine theatre presentations, live music and food courts, we hope they will!” With nearly 30 wineries and 20 food stalls pulling out all the stops, there’s every reason to linger and to make the High Street Shopping Village home for a few hours. The Durbanville Round Table have been chosen as the beneficiaries of monies raised via the festival, so you’ll have the added benefit of knowing that you’re there for a good cause.

Two of the interesting sweeter wines that will be on show at this year’s festival are Perdeberg’s Weisser Riesling - a natural sweet wine which is perfect with cheese or even instead of a dessert, and Solms-Delta’s ‘Gemoedsrus’ which is a complex, fortified Port-like sweet wine that brings to mind brandy-spiked Christmas cake!

On-site sales are encouraged and storage will be available from where purchases can easily be transferred to the parking areas.

Elize Walters, the PR and Marketing Manager of Propergation Estates, which

For more information visit www. winterwinefestival. co.za

Perdeberg Weisser Riesling Natural Sweet, R80 per bottle at the cellar

This low alcohol Riesling is a ‘sticky’ to be sure – with almost 133g of residual sugar! It has a beautiful pale yellow colour with immediately evident whiffs of honeycomb and apricot on the nose and perhaps even a little lime. There’s a fresh acidity to the palate that deals adequately with the sugar, but still allows the wine a sweet finish. Try it with rich cheeses, a sweet pudding or simply on its own!

Solms-Delta Gemoedsrus 2010, R220

This 100% Shiraz, fortified with Shiraz husk spirit, was matured for 15 months in mostly new French oak barrels, to retain the primary fruit aromas. It is a dark wine with hints of almonds on the nose and cocoa on the palate. With a little less than 80g of residual sugar it a decent sweet wine for the weight-conscious, but be warned – at 18.5% alcohol it may skip your hips and go straight for your head!

distinctive wines of great complexity

Ticket prices are R80pp if bought online and R90pp at the door. Pensioners’ and groups of more than 10 pay R70pp. Tickets are available at www. ticketbreak.co.za from 1st of May or at the door during the festival.

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.

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

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@RuderaWines

Join us on Facebook

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

May 2012

the month

May 2012

THE MONTH

Drink With Care We chat to Stefan Coetzee of Cybercellar about their collaboration with WESSA

tefan Coetzee of Cybercellar gave our office an excited call recently, keen to tell us all about the online wine seller’s decision to partner with South Africa’s oldest environmental organisation, The Wildlife and Environment Society of South Africa (WESSA). Knowing Stefan as an affable sort, and more importantly, that his Taste SA base in Franschhoek generally has some decent wines to sample, I suggested we meet up for a glass of wine and a decent chat. Turns out that Cybercellar has been appointed the exclusive online partner for the sale of wines under the Cura label, which in turn is a WESSA wine initiative that serves to raise funds to support the organisation’s conservation and environmental education work. They aim to work in partnership with different wine estates to produce specially-branded WESSA wines. Given that they’ve been in the conservation business since 1926, it’s appropriate that they’ve chosen the term ‘cura’ which means ‘care’ in Latin.

its mountain slopes, including critically-endangered Swartland Granite Renosterveld. Innovative practices employed by the winery include a renewable energy project and the use of compost teas instead of chemical fungicides to combat fungus. Vondeling is Biodiversity and Wine Initiative certified and is currently working towards Champion Status.” For WESSA, Vondeling winemaker Matthew Copeland produced a Shiraz based on the Vondeling Erica Shiraz (Platter 4-star) with the addition of Mouvedre (8%), Carignan (3%), Petit Verdot (3%) and Viognier (1%). The result is a unique, premium wine that is good for the imbiber and the environment.

Cura Shiraz 2010, R78.50 p/bottle for 6 or R70.00 p/bottle for 12

The wine has a rich deep purple colour, with luxurious red and blackberry fruit on the nose. The hints of sweet spice, nutmeg, cloves and coriander are reminiscent of the smell of the fynbos depicted on the attractive label. The palate is full-textured and complex, with a lingering finish that carries the floral and spice character seamlessly!

Varietal

The first wine estate to partner with WESSA on this project is the Voor Paardeberg-based, Vondeling. According to the WESSA “Vondeling Wines was a natural ‘partner of choice’ due to its long-term commitment to conservation. The estate has over 400 hectares of indigenous fynbos on

It IS a Noun,

BUT…

Use of the word ‘varietal’ seems to be a love-hate issue in the world of Winos. Say “This Cape Blend contains only a small portion of the Pinotage varietal” and you’re sure to get lynched - but why? A prolonged stay at the office, a little Googling and a fair number of drained glasses yielded the following:

varietal

adj. Of, indicating, or characterizing a variety, especially a biological variety.

n. A wine made principally from one variety of grape and carrying the name of that grape.

So The Month concludes: Use ‘varietal’ as an adjective to modify a noun; if you must use it as a noun, simply use it to refer to a wine bearing the name of the principal grape from which it is made and if you’re Bin Ch oo any way unsure, keep the wine &glass r k neistmno to your lips. w a

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

May 2012

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THE MONTH

LOST IN

LAYERS

Recipe of The Month

KINGKLIP with curry sauce, corriander, mango and granny smith apple served on wild rice

Johan Delport, Cellar Manager at Waverly Hills, chooses Vrede en Lust Boet Erasmus 2009 as our Wine of The Month The Vrede en Lust Estate, outside Paarl, is the perfect place to visit over a weekend. The impressive and well-maintained historical buildings, the layout of the gardens and the attractive interior finishes all make it worth the visit – and then there are all the delightful wines... This Bordeaux blend is named after the grandfather of the current owners, the Buys family. My first experience of the same Boet

Erasmus was as a young boy watching the Springboks play the British Lions from a seat on the Boet Erasmus Stadium in Port Elizabeth in 1980 with my father, and getting lost in the rain. It is so good to find oom Boet again! This wine, under screwcap, has everything you would expect of a top class Bordeaux blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. It has layers of ripe black and red fruits with balanced oak complementing it all the way through. The palate confirms the complexity and stays long enough for you to appreciate its careful crafting. It sells at R150.00 per bottle and is certainly worth the purchase of at least a few.

RECIPE: chef GrÉgory czarnecki of waterkloof

Ingredients:

Recipe

800 g kingklip, cut into four portions • ½ mango • ½ granny smith apple • 8 sundried tomatoes • 1 red pepper comfit • 120 g wild rice • Garlic • Thyme • Bay leaf • ½ bunch of coriander • 1 onion • Curry powder • 1 tin of coconut milk • Salt • Pepper • Olive oil

Method:

Cook the wild rice in a casserole with a crushed clove of garlic, bay leaf and a bit of thyme.

Peel and chop the onion. Sweat it in a casserole with a bit of olive oil. Once cooked, add the curry powder and continue cooking. Add the coconut milk and cook for another 30 min. Strain and adjust flavour with salt and pepper.

Cut the mango into small cubes. Do the same with the granny smith apple, sun dried tomatoes and comfit red pepper. Season the kingklip with salt and pepper.

Pan fry the pieces on the skin side in a very hot pan.

Plating:

Plate the wild rice in the middle of the plate with the portion of kingklip on top. Pour the sauce around the plate.

Mix the cubes of mango, granny smith, sundried tomatoes and comfit red pepper and plate it around the sauce. Chop the fresh coriander coarsely and sprinkle on the fish.

Serves 4

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TRAVEL

Tsitsikamma A

s many avid The Month readers will be aware, the Otter Trail is a hike along the pristine Garden Route coast that stretches from the Storms River Mouth to the east and winds back west to Nature's Valley. Named after the Cape Clawless Otter which occurs in this region, the impression is of a soft, fluffy, cuddly trail over 26km as the crow flies. In reality, it is a scary and, in parts, dangerous little beast whose sharp teeth will catch out the careless, or unbalanced, hiker. Widely regarded as one of the finest in the world, the five day, four night hike traverses an unrivalled scenic landscape, largely hugging the rocky shoreline daily and climbing steeply and then descending to the beach or a river crossing where the overnight huts are located. The route is located entirely within the Tsitsikamma National Park, which protects an 80km strip of coastal mountains, forest and beaches. Here’s how a youngster may experience it.

he spent the whole drive biting his nails and swearing at the nice lollipop ladies at the four ‘stop and go’ road works between Riversdale and Mossel Bay. And then he rambled on about his fear for Garden Route tourism if we’re supposed to drive everywhere at 60 km/h, so I just played on my phone whilst pretending to read my book. Checked the booking form that says you can’t start the trail after 4pm but thought better of mentioning this.

4.15pm – Struggle to keep up as we finally head off into the forest and down to the coast. Feels like I’m carrying all the heavy stuff. The trail is pretty obvious but Dad keeps stopping to look at the map and points out the different species of fynbos (which Day One: 4.8 km (± 2 hours) all look the same to me) and Was supposed to arrive at 2pm wild flowers. I’m already getbut Dad didn’t realise Storms ting hungry. Hit the shoreline River was 60kms past Plett so and turn west. After a bit of rock

scrambling, there’s this amazing waterfall where I fancied a swim but apparently it was getting dark – which it wasn’t.

should get going. He sends me ahead with a stick as ‘the leader’ but really he just wants me to clear the spider’s webs. Really tough hiking with the backArrive at the first hut (which is packs but, thankfully, mainly called Ngubu) and meet ‘Ouma in the shade of the forest. We and Oupa’ – a really nice cou- get to an amazing rock called ple from PE who have hiked

here before. Dad makes an embarrassing joke about thinking we were sharing a hut with the Swedish ladies topless volleyball team - which I ignore. So he starts to cook 2-minute noodles with biltong and a sachet of cool drink powder “because it’s light to carry” whilst our new companions tuck into their steak and wine. Water is brown but sweet to taste. Braai wood is provided so I keep the fire going. The stars are amazing and as I discuss Orion’s belt with Oupa, the wors disappears and Dad blames the monkeys but I think he stole it because he was jealous. The hut has six bunks so I choose the top one and we go to bed early. Day hours) DayTwo: two:7.9 7.9km km(± (± 4 hours) Dad wakes me up with coffee and rusks at 7am and says we

14 / The Month

Skilderkrans and take pictures. The sound of the ocean is deafening! A bit further on we look down on a pristine beach called Bloubaai and if I’d had Polaroid glasses I could have seen the fish, I’m sure. The route is marked with yellow Otter prints which is practically the same colour as some of the lichen markings on the rocks and trees so I didn’t always know whether I was going the right way - fortunately there are a number of escape routes on the hike. Hectic climb at end of the day but the most amazing lookout at the top. Dad said the knee-jarring descent made Smuts Track seem like “a walk in the park” but I think he meant the Table Mountain National Park, actually. The Scott huts were really nice by the river mouth and Dad and I went for a swim where the water was crystal clear and warm. More 2-minute noodles for dinner…

May 2012

the month

May 2012

THE MONTH

Dreaming

The secret diary of an Otter Trailer, aged 14¾ Day Three: 7.77.7km hours) Day three: km(± (±44 hours) Thankfully no sign yet of vultures but the bats are circling at dawn as we make coffee and stretch our tired legs - the huts are clean but the mattresses are pretty hard. Early on the hike we pass some graffiti on a rock which said ‘Lisa + Jordan 2.2.12’ which really annoyed Dad who went on about “pristine environments” and “the youth” for about half an hour afterwards. Tough, but not as tough as yesterday and the best bit was crossing first the Elandsbos river where we had to strip down to our onderbroekke and carry everything over. Most of today was in shade, thankfully, and right at the end of the hike there’s an amazing drop down into Oakhurst Hut across the Lottering River. Dad said this had the toilet with the best view in the world – and was there for about an hour enjoying it while I went for a swim in the river mouth. A pod of dolphins were smacking their tails on the water which Oupa said was to attract the fish and we watched the Gannets diving for fish out to sea until the sun went down – a really great feeling! Spotted our first Otter footprints in the lapa next to the hut, they were smaller than I expected.

May 2012

Day four: 13.8 km (± 6 hours)

You can order food and drink to be delivered to Andre Hut on the last night so we did that with intermittent cell phone reception. The thought of a couple of Coke’s later kept me on my toes all day - I never felt so alive! The longest day at 13,8km and although flatter than days 2 and 3 is certainly not flat! All the way I added stones to the cairns (piles of stones) that walkers have built up over the years and we worked out that only about 3000 people get to do this hike each year. Dad said he felt like Butch Cassidy looking back the whole time for the other group (they were six) and when we finally got to the Bloukrans River after about 10kms, it was high tide so we chilled by the river mouth and caught some rays. This is the one where they do the bungy jumping at the N2 and the cliffs are just as steep at the river mouth. As we were preparing to cross at midafternoon the other group arrived so we leant them our rope and helped them cross so that noone got their stuff wet. That was really cool! After crossing, the hike up to the top again offered our first real view of Robberg so we knew we were not too far from the

finish. That final night I slept like a baby after an open shower with a view of the Klip River mouth. We were so lucky to have met Ouma and Oupa - imagine sharing a hut with people you don’t like for four days! DayDay Five: 6.86.8 km five: km(± 3 hours)(± 3 hours) The final day offered more amazing views and for the first time in four days the trail left the shoreline and we could experience the silence of the dense forest. After a couple of hours and a few small waterfalls, you see Natures Valley and hike (slide!) down onto the most beautiful beach at the finish. From there we got a lift back to Storms River and headed home but the drive was easier as Dad was more chilled. I’d definitely do it again – even though it was harder than I thought. I feel great!

• Total Distance covered - 41 km • Took and didn’t use – sun tan lotion • Didn’t take and needed WAshing line

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TRAVEL

All Fired Up! Jill Peper heads to Durbanville to experience an explosion of flavours at Ke-Monate

or over 300 years, the signal gun on Hooggelegen Farm has been sounding out across the Durbanville valley. It was originally part of a signal chain installed by the Dutch East India Company to call the Burgher Militia to defend the Cape. Today it stands guard proudly over the entrance to Ke-Monate, the Boutique Wine Cellar and Restaurant on the farm which is situated 134 x 185mm.pdf Road, 1 2012/04/11 02:38:35 PM at the endTheofMonth Hooggelegen off the Visserhok Road/M48, just outside Durbanville.

Wouter de Wit, the fourth generation owner of Hooggelegen, enjoys restoring old cannons, and many of these can be seen lining the restaurant car park. ‘Ke-Monate’ means ‘That’s nice!’, in Sotho and the name was given to the establishment by Ryk’s Sotho-speaking wife, Elmi, who grew up in the Free State. Morkel Jacobus (MJ) de Wit and his wife Estani are the fifth generation of the de Wit family

to run this historic, scenic farm. Having opened their doors to the public in October 2010, they converted an old farm house into what is now the charming restaurant, last year. Situated alongside an active water spring, the venue enjoys a panoramic view across the farmlands towards Durbanville. “We wanted to create a warm friendly atmosphere in which to enjoy the boutique wines of the farm (Signal Gun Wines) and the wines from the other Boutique Wine Estates in Durbanville”, explained MJ. “It was also important to us to offer a venue where relaxed, informal food could be served which is also good value for money,” Estani added. They have succeeded in creating a place where friends and families can share a meal together, where sundowners can be enjoyed on the stoep at the end of a busy day, and where special events can be celebrated. The interesting menu of tapas, wraps and platters, together with daily specials, offers something for everyone. On Wednesday evenings the restaurant adopts an Italian theme and cuisine and Chris Swanepoel adds a layer of authenticity as he entertains with contemporary Italian music. On Thursday evenings the theme is Mexican, and on Friday evenings between 4pm and 7pm they offer something they refer to as “Wine-ing Down” time, as Rupert Mellor entertains into the evening.

CMY

On the 25th and 26th May, ‘Ke-Monate’ presents their Art and Shiraz Celebration evenings at which the work of local artists is to be displayed, a communal meal will be shared, and Chris Swanepoel’s music will entertain.

In the next couple of months they will be adding a Rosé and a lightly wooded Chardonnay to their collection, and a Merlot is on the cards for next year. Wine tasting takes place on Fridays and Saturdays in the Tasting Cellar, where R20 buys you an opportunity to sample the two Signal Gun wines and three of the Durbanville boutique wines. They also host a Wine and Dinner Club on the 3rd Tuesday of every month which gives guests a chance to learn about different local and international wines, under the guidance and instruction of Cape Wine Master Charl van Teijlingen, the winemaker of Maison de Teiger. On the first Saturday of the month, the signal gun is fired at noon, as a reminder to all within earshot, that they are open and cooking up an explosion of flavours and good times. Listen out for it, or better still, go along and join them for a meal! Ke-Monate is pleased to offer readers of The Month 10% off their restaurant bill, valid from Tuesday morning until Friday lunchtime, for the month of May, on presentation of this article - No photocopies please! Booking is recommended.

Ke-Monate can be contacted at 021 976 7343 for enquiries and bookings. They are open Tuesday – Saturday 9h00 – 22h00 and Sunday 9h00 – 16h00. For other interesting places to explore, visit www.capecountrycalls.co.za.

Although Hooggelegen is one of the oldest family-owned wine farms in Durbanville, it was only in recent years that they started experimenting with producing their own estate wines. Their Shiraz and Sauvignon Blanc have done them proud. These are bottled under the “Signal Gun” label.

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PROPERTY & LIFESTYLE C

May 2012

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CY CMY

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PROPERTY & LIFESTYLE

Franschhoek 021 876 2100 winelandsint@pamgolding.co.za

Shelly Schoeman 083 301 8833 Dionne Gurr 072 460 2586

Doug Gurr 072 610 7208 Viv Lamb (Rentals) 072 673 5617

BANTRY BAY

R6.2 million

Stunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500’s, when an unknown printer took a galley of type and scrambled it. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Bedrooms: 5 Bathrooms: 4 Garages: 3 Web Access SW1042205

BANTRY BAY

R6.2 million

Stunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting

BANTRY BAY

R6.2 million

Stunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting

industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500’s. Lorem Ipsum is simply dummy text of the printing and typesetting industry dummy text ever since the 1500’s. Lorem Ipsum is simply dummy text of the printing and typesetting industry dummy text ever since the 1500’s. Bedrooms: 5 Bathrooms: 4 Garages: 3 Web Access SW1042205

BANTRY BAY

R6.2 million

Stunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting

R6.2 million

Stunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting

www.pamgolding.co.za/franschhoek 18 / The Month

May 2012

PROPERTY & LIFESTYLE

May 2012

The Month / 19

PROPERTY & LIFESTYLE

May 2012

FRANSCHHOEK FRANSCHHOEK

STYLISH AND SECURE VILLAGE BLISS 3 Beds 2 Baths 1 Garage Beds 3 Baths 2 Garages 2 Web reference: 252 home 447 Stylish, well situated village

R2.2m R3.75m

WEB 185 811

FRANSCHHOEK FRANSCHHOEK

R2.45m R5.95m

FRANSCHHOEK FRANSCHHOEK

R4.4m R8.5m

RARE FIND FRANSCHHOEK FAMILY HOME Plot Size: ±800m² Beds 4 Baths 2 Garages 2 WEB 260 118 Webhome reference: 242 129 This offers generous accommodation with a country

HIGHLY RECOMMENDED DESIGNED FOR FAMILY LIVING 2 Beds 2 Baths Beds 3 Baths 2 Garages 2 WEB 262 720 Web reference: 228 573 Spacious family home in sought after position. Lots of windows and

FRANSCHHOEK FRANSCHHOEK

R11.5m R18m

NATURE LOVERS’ DREAM STUNNING FARM ON BERG RIVER Plot Size: ±47.8ha WEB 203 485 Webmagnificent reference: This farm 258 offers 691 a stunning Manor house, 4 one Size ±26ha

with kitchen and open-plan dining room leading onto a generous entertainment space This lovely cottage is set in a secure Wine Estate, overlooking a solar-heated pool.the The home offers main great privacy a leisurely walk from popular road with an easy to maintain garden, close to the village centre.

kitchen, pantry,plot, laundry, dining room, toilet and 2 village. lounges. Wonderful rare find for guest Franschhoek The kitchen and dining areas open onto a lovely patio Privately situated with wonderful views over overlooking the large garden area and sparkling swimming pool.

south and western aspects of Franschhoek. Design and develop your own special property. JEANINE 082 410 6837

lounge and dining area. Plus a second 1 bedroom en-suite cottage MARIANNE 082 921with 3248 a spacious loft area.

house and two cottages. Wonderfully rich with Cape fynbos, wildlife and stunning views. DAWIE 082 491 0218

Jeanine 082 410 6837

Melina 082 419 9928

Marianne 082 921 3248

Dawie 082 491 0218

of Franschhoek. The neat enclosed garden has lovely ideal for al fresco dining. MELINA 082areas 419 9928

KRAAIFONTEIN KRAAIFONTEIN

INDUSTRIAL PROPERTY

INDUSTRIAL FACTORY Land Size: ±5500m²

R9.189m R9.189m

WEB 261 471

Plot Size: ±5500m² Factory consisting of 2 workshops (±400m² each) and a large undercover shed area. Secured electric Web ±1000m² reference: 261 471 gate entrance with guard house. All available on a ±5500m² Factory 2 workshops each) stand withconsisting easy accessofto the N1 and (±400m² a diesel depot.

PAARL PAARL

R6.4m R16m

OUTSTANDING OPPORTUNITY

HIDDEN Land Size: JEWEL ±166.8ha

WEB 262 379

Hidden in a private valley, this property offers peace and Plot Size: ±679ha tranquillity. ±45 Minutes drive from Cape Town with spectacular Web reference: 229 400 views of the Cape Peninsular from certain areas of the farm. Sold as ±679ha consisting of diverse aFarm goingofconcern with 3 dams and ±50ha of landscapes arable land.

and a large ±1000m² undercover shed area. 3 PIET 403(440amp). 9319 Phase082 power Secured electric fence and gate entrance with guard house.

including mountain and agricultural land, fenced-in ETIENNE 465 horse 7896 paddocks and grazing game area082 plus camps. Ideal as a Stud farm or Eco-Tourism Estate.

Piet 082 403 9319

Etienne 082 465 7896

20 / The Month

French doors up leading patio, undercover braai and1 Ideal lock andonto go. private This delightfully renovated heated pool. Designer kitchen, 3 bedrooms, 2 bathrooms, spacious bedroom en-suite barn consists of a high volume office and loft area for the kids. Double garage and staff quarters.

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This2 immaculately lodge, situated on plus cottages that can maintained be renovated for guest is accommodation.

bedroom 2 twothe bedroom 4 labourers’ cottages and Nestledunits, against slopesunits, of the Klein Drakenstein work sheds. Planted with Sauvignon & Riesling mountains. This property comprises of a main vines, citrus, pears and buffalo grass all under irrigation.

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May 2012

the month

Ed’s Last Writes

The Editor on Christians, demons and nudity

oogle ‘tolerance’ and you’ll ten-toone make your first stop at Dictionary. com where the noun is defined (in part) as: “a fair, objective, and permissive attitude toward those whose opinions, practices, race, religion, nationality, etc., differ from one's own”.

Dear Friends Members of the Shofar Church, in their ignorance of the meaning behind Dylan Lewis' work, are moving to have his work removed from Stellenbosch, viewing it as Satanic. Dylan Lewis' work is in no way affiliated with a religious message. Please take a moment to sign the petition, and support artistic freedom. http://bit.ly/HYAJgN Please feel free to forward this email to anyone you feel would support freedom of artistic expression.

I like the idea of tolerance; having said that, I’ll admit that the adjective ‘tolerant’ sits a little less comfortably with me. In my home, for example, my four-year-old knows that not all behaviour will be tolerated and that’s particularly true of some of the behaviour he sees accepted in the homes of others. I think of ‘tolerance’ as ‘understanding’ and ‘tolerate’ as ‘accept’. I’ve tried to explain to him that understanding and acceptance are quite different, and I console myself that he’ll grow up one day to be both open-minded and principled; but he’s four, so we have a way to go yet.

the words “Do you understand?”, I couldn’t help but dissolve when he looked at me intently and replied “No; but I accept.”

Having recently concluded a lengthy explanation to him that TV is not a dessert to be enjoyed as the last course to Sunday dinner, with

I wondered what he would make of the following mail I received from a friend just a day before:

Regards Not being a member of either the community of Stellenbosch or Shofar, I followed up on the mail and came across a number of letters in Die Burger that relate to the petition to "save" Lewis’ works and the gist of the petition of the students who have taken offence at two of his statues on campus. My understanding is that the issue of exposed male genitalia is pos-

sibly of more concern than any demonic connotations. The wording of the "save" Lewis’ works petition does not indicate that only two works are in question, nor does it properly explain why some people have taken offence and it also doesn't indicate that the students have simply called for the works to be placed in a museum, as opposed to having them "removed from Stellenbosch" as the forwarded mail suggests. Without seeking to prejudice the intent of the parties involved, and Lewis in particular, it strikes me that from time to time those who would have us tolerate their views, often exercise very little tolerance themselves. I wonder who the police would be asked to remove first, the Lewis statute flaunting its manhood or the editor of The Month, similarly attired? I'm opposed to censorship - so certainly don't want to see Lewis’ works removed from Stellenbosch, but I do understand that some would want to avoid being subjected to a particular spectacle and that they have the right to make their feelings known. For the record, I'll sign neither petition, and I’ll be sure to keep my birthday suit well and truly packed away lest the Publisher happen upon this missive as a means to get rid of me cheaply.

The Month - Quick Crossword #16 DOWN 1 In a psychotic manner (8)

The 5 Lucky Recipients of a set of Double Tickets each to the Riebeek Valley Olive Festival, from the 5th to the 6th of May, are:

2 Occlusion (8) 3 Not our (5)

Fritzi Ergenzinger from Seapoint; Sonet le Grange from Paarl, Ilze Nel-Marais from Courtrai, Yvonne Gevers from Somerset West and Anton Govin from Ottery.

5 A discourtesy (7) 6 Thrive (archaic) (9) 7 Relax (6)

Well done all of you! Be sure to end your pics to us at olive@ themonth.co.za so that we can share the fun…

8 Christian holy holiday (6) 9 Prove true or correct (6) 15 Become more frugal (9) 17 Relating to Sicily (8) 18 Break the heart of (8) 20 Severe or far-reaching (7) 21 Show off (6) 22 A thick cream soup (6)

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

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

May 2012

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 Om-

budsman 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.

23 Hunting expedition (6) 25 Overweight (5)

ACROSS 1 Reasoned argument (6)

16 Historical periods (4)

28 Proof (8)

4 Dampness (8)

19 Stated (4)

29 Spiritualists meeting (6)

10 Sheets of unbound paper (9)

21 Providing nourishment (7)

11 Gapes (5)

24 Women in love (9)

12 A southern Eurasian falcon (5)

25 Willow (5)

13 Naivete (9)

26 Having some resemblance (5)

14 In an unclear manner (7)

27 A citrus fruit (9)

solution pG 26 DON’T CHEAT!

The Month / 21

OPINION

May 2012

THE MONTH

May 2012

the month THE MONTH

FEATURE

Play Together, Stay Together 5 mins with Deeper Love’s Tarryn Warren TM: Body-safe? Is that an issue? TW: It certainly is. Due to various health and safety reasons, and because the sex toy industry is largely unregulated (worldwide), the cheap and nasty ‘made only for novelty purposes’ products don’t even claim to be safe. Deeper Love is the only intimate product retailer in SA that stocks only safe, non-toxic products. TM: Well that’s reassuring, but I’m still not convinced men have a future…

Q W

e, the editing team, here at The Month, think we have our reader’s tastes and needs licked and, up to now, our opinion that the sex business is geared towards the impulse buyer - all junk food and box wine – has kept us away from throwing this fascinating topic into the mix.

Does that leave the discerning buyer, who is not generally swayed by the instant gratification of ‘cheap and nasty’ products, dare we say, unsatisfied? Someone who understands this dilemma is Tarryn Warren, and her brainchild business, Deeper Love. With Deeper Love, Tarryn aims to kick the ‘cheap and nasty’ into touch and bring highquality products to the bedroom of the kind of ‘fine-diner’ who enjoys reading The Month.

Down-to-earth, warm and straight-talking, Tarryn has a ‘Dr Eve comfortableness’ in talking about a subject Tarryn warren that has many of us intrigued, yet squirming a little, so we started with a safe question: is the success of her business just further proof that men are becoming redundant?

Tarryn Warren: (laughs) Of course not! In fact many of our intimate products are for couples who want to add

22 / The Month

TW: Ah, well this is where it gets interesting. The latest ‘personal massager’ has a wireless remote so that he can control the vibration speed and intensity of the massager simply by tilting, shaking or sweeping it through different movements. It also contains a discreet motor that allows him to feel what his partner is experiencing in the palm of his hand. Wonderfully quiet, waterproof and rechargeable and again with a beautifully smooth silicone design, the remote has a range of up to twelve metres.

TM: (thinks – so whilst I’m watching the game... but says) That sounds like fun! Let’s say, hypothetically of course, that someone wanted to experiment with one of these products. How would they go about buying one? TW: Online shopping at Deeper Love is safe, discreet and informative and carries many massage oils, candles, lubricants and body butters as well as our intimate products. Ladies often prefer our popular ‘Naughtywares’ parties which we are happy to host in their own homes, removing many of the social stigmas attached to the purchasing of these products. We understand this facet of the business but believe honestly that couples that play together, stay together so we encourage everyone to give it a go! TM: Thanks Tarryn, I may just give you buzz later.

Contact Tarryn on 082 572 2463 or tarryn@deeperlove.co.za. Shop online at www.deeperlove.co.za

some spice into their relationships or, if all else fails, just inject a little laughter! We very much encourage our clients to explore and have fun but also warn that ‘intimate products’ are also known as sex toys because they are just that – toys. They are not going to replace the warmth of a partner, or the intimacy “he” can provide!

The Month: One is immediately struck by how little your products look like sex toys in, let’s say, the ‘traditional’ sense. They are clearly beautifully designed, stylish, elegant, and could almost pass as ornaments or jewellery. Is this form over function?

TW: Not at all! As you are probably well aware, women don’t achieve orgasm as easily as men, so many intimate products aim to address this. A woman’s ability to have an orgasm can greatly improve her quality of life and heightened states of arousal have many positive results for our health and longevity. Their design allows our ‘personal massagers’ to nestle elegantly in the curves of her hand and deliver precise control through many modes of stimulation. Most are highly effective and versatile and are made in Sweden from high quality, smooth, body-safe FDA-approved silicone.

• 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

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Tel: 021 887 6617 Claremont • Cape Quarter • Stellenbosch • Willowbridge Stockist of:

www.skinrenewal.co.za • www.bodyrenewal.co.za

110588/E

May 2012

Annamé Lotz draws inspiration from her changing surroundings

s the days grow shorter and night sets in earlier, sunsets become richer and the trees change their colours from bright green to the warmer shades of red, brown and yellow. Just like Nature, we too should take this op-

portunity to shed our summer colours and dress ourselves in warmer, more comfortable layers. Autumn is such a fun time to play around with layers and different textures. The weather is still very forgiving; you don’t need to cover up completely with a coat and scarf. There’s a lot of opportunity to combine playful layers and experiment with textures and shades. This allows you to look good while we’re in this limbo of seasons, where we’re likely to have winter and summer both in one day! Draw inspiration from your changing surroundings: play with shades of brown, red and gold to mimic the trees and shades of grey to tune in with darkening skies. A sequined soft pink top, layered with a chunky knit cardigan looks very ladylike tucked into a grey flared skirt. Be sure to tuck it in! This will accentuate your waist that could otherwise so easily get lost in a chunky knit cardi. and add some pretty accessories to make it your own. Be a little more daring and try this season’s hottest item: the faux fur waistcoat.

May 2012

It adds instant character and depth to your outfit. Take it a step further and combine it with something out of the ordinary: an interesting top perhaps? We’ve done just that, choosing a knitted, almost metallic, rust-coloured one that you can pair it with your best-fitting tights or dark wash jeans and tuck them into a pair of brown boots. Now add a little glamour with bold brushed gold accessories; the contrasting textures and warm colours make for a pretty picture with lots of interesting detail to add value. Take on the cold and wet weather by wearing the same tights with a burgundy shirt and a grey coat, preferably with a hood. Give this look some extra kick and go get those Hunter boots you’ve been dreaming about! A dark olive pair would go beautifully with this outfit’s grey, burgundy and black palette, once again mimicking our changing surroundings. So, before winter forces us all to cover up completely, have a little fun with layering different shades and textures, adding a

spot of shimmer here and there. PHOTOGRAPHER: Ashley-Marie Miles MODEL: Jade Ashton Scully, D&A Model Management MAKE-UP & STYLING: Annamé Lotz HAIR: Lauren Donay Telo

JADE is wearing 1. Banana Republic sequined top R999.95 / Sissy Boy cardigan R499.95 / Witchery ring R249.95 2. Faux fur waistcoat R1599.95 / Knitted top R999.95 / Tights R799.95 / Necklace R479.95 , all Witchery / Hush Puppies boots R1399.95 3. Jorge coat R1299.95 / Jorge shirt R699.95 / Witchery tights R799.95 / Hunter boots R1199.95

The Month / 23

FASHION

the month Fashionably Yours THE MONTH

the month

May 2012

THE MONTH

FINANCE

Divide and Rule! Dave Rundle takes a long-term view of companies that pay dividends

arket volatility is again on the increase as Sovereign Debt issues resurface and although we have seen this movie before, I think we will continue to see re-runs for a while yet. Unfortunately, making money in this low interest rate environment requires some risk taking.

GOLF

I went to a very interesting presentation the other day by the offshore manager

of an Equity Income Fund. The core of his presentation was that shares paying dividends have tended to be good defence plays, especially in times of volatility. This is because dividends offer an income stream that may be attractive relative to other options - such as fixed income rates. It is a fact that companies who pay dividends typically have better business models, stronger balance sheets and a higher degree of confidence in their secular growth capabilities. And research shows that in a bear market stocks that pay dividends have gone down, on average, about half as much as those that do not. Earnings reports are also showing that companies are in good shape with decent cash flows and recently we have seen companies returning capital to shareholders through both dividends and buy-back programs. Spare cash has been used to lower debt levels and companies have become much leaner and more efficient than in the past – a trend I believe will continue.

Although dividend payout is a function of earnings growth, the strength of the balance sheet and the current payout level are two other important factors. Most managers seeing moderating growth in earnings are finding balance sheets that are cash rich and stronger than ever. But investors must also be

It is a fact that companies who pay dividends typically have better business models, stronger balance sheets and a higher degree of confidence in their secular growth capabilities

wary of buying companies with the highest dividend yield. They could be paying out an unsustainably high level of earnings as dividends, or it can indicate the company has little prospect for future growth. Dividend yield alone is no indicator of dividend health, and is why extensive fundamental research is the best way to approach equity markets. According to the presentation, dividend yield and dividend growth have accounted for over 90% of long-term returns so clearly dividends matter. But if your investment horizon is less than two years, rather stay in cash.

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

GRIP IT AND RIP IT! SwingFit’s Pierre van Vuuren differentiates between the ‘weak’ and the ‘strong’ grip This month we’re back on the range with PGA Professional and Pearl Valleybased SwingFit coach, Pierre van Vuuren, and we’re discussing how the grip influences the shot we hit. “Our grip plays a very important role in how we swing the club” says Pierre. “It is the only part of our body that connects us to the club (and ultimately the ball) so it has to be 100% right. Having a bad grip will negatively influence the outcome of the shot we hit and lead to inconsistency.”

ommended because the hands don’t get to work together well. The grip can also be considered either ‘weak’ or ‘strong’. “Having a weak grip is where the left thumb favours left side of the shaft and the ‘V’ formed between your thumb and first finger of the

WEAK

right hand points to the left shoulder. The clubface lies open at the top of the swing and the result is a fade that has the wrong type of spin and lacks distance.” Clearly a ‘no go’ set up. A strong grip is when we have our left hand favouring the right side of the

STRONG

grip. “This shuts the club face at the top of the backswing and, although might result in more distance, can flip the club over and hook the ball” says Pierre. A neutral grip, where we can see about two knuckles of the left hand, is ideal. “The club sits more into the fingers, the ‘V’ points to the right shoulder, not the left, and the result is a better, more consistent, golf shot” says Pierre, who proves his point by hitting one straight down the middle.

We first look at the two most popular grips – the Interlocking (where you interlock the pinkie of your right hand into the first finger of your left) and the ‘overlap’ where the pinkie just overlaps. The 10 finger – or baseball grip – is not rec-

24 / The Month

May 2012

the month THE MONTH

May 2012

This Wasn’t the Plan! The Publisher looks at Professor Tim Noakes’ controversial ‘new’ eating plan

rofessor Tim Noakes is not getting any younger. But, at 62, he’s getting lighter and running faster than at any point in his last 20 years. He puts this down to eliminating sugar, bread, cereals, rice, pasta and other refined carbohydrates in his diet and replacing them with a high-fat and high-protein diet of meat, fish, eggs, vegetables, nuts and dairy produce. We thought it worth taking a closer look at the nutritional claims of South Africa’s pre-eminent sports scientist to understand why this is.

ergy out’ equation is undoubtedly fact. If you eat more calories than you burn you’ll gain weight, so to lose weight you need to eat less and exercise more. It’s simple. Except, in practice, it doesn’t work, says Noakes. The moment we either eat less or exercise more, our appetite is stimulated – our mind controls this. So we eat until we are satisfied and return to ‘energy balance’. In fact, most overweight or obese people are actually in (or close to) energy balance, he believes. What Noakes has highlighted is that, possibly because in large quantities it is toxic to humans, protein is a potent appetite suppressant. In contrast, carbohydrates (especially those that are rapidly assimilated like sugar) may be addictive - which drives overconsumption of all foodstuffs.

First up, the conventional wisdom suggests that high blood pressure, obesity and adult-onset diseases like heart disease are best avoided simply by remaining physically active into your ‘mature’ years and avoiding excessive weight gain by eating a balanced diet. For those that succumb to weight gain, the calorie-restricted diet is the only option – the ‘energy in, en-

So a low carbohydrate, high protein, high fat diet works because you reach satiety at lower levels of calorie intake and you lose weight comfortably by taking yourself out of energy balance and that, without hunger. He tried it himself and it worked. So why aren’t we made more aware of this? His suspicion is that “some very large industries, including the soft-drink, sugar and confectionery industries – all of which produce sugar-based products of no nutritional value - and those pharmaceutical companies that produce drugs to treat the medical consequences of this toxic foodstuff, do not wish us to know this.”

Upon investigation he found no empirical evidence that fat makes you fat or that the amount of saturated fat in your diet is even related to the incidence of heart disease at all - and notes that the French have one of the highest intakes of saturated fat among the developed nations and one of the lowest incidences of heart disease. What is unambiguous is this, however; the ten-fold increase in sugar intake during the 20th century has been matched by an equally dramatic rise in the incidence of obesity and diabetes. “The best evidence at present is that a high intake of omega 6 polyunsaturated fats found in vegetable oils and processed foods together with a low intake of omega 3 fats present in fish oils and grass-fed animals, is the toxic combination of fats that causes heart disease,” says Noakes.

Professor noakes, live on cape talk

are for sure. Firstly, the global use of sugar will undoubtedly continue to rise – and with it the incidence of diabetes and the single biggest medical problem in the US, obesity. Secondly, the pharmaceutical companies will continue to profit from producing drugs to counter this entirely preventable scenario. And lastly, there is a vested interest in “our not having freedom of access to all the evidence of the toxic effects of dietary sugar” as Noakes so succinctly puts it, since “what we believe about nutrition is engineered by powerful forces,” so not much is likely to change.

Notwithstanding, US dietary guidelines continue to recommend a ‘balanced’ diet of six to eleven servings of refined carbohydrate a day (bread, cereals, rice and pasta) and endorse that sugar can safely provide up to 15% of the daily calories in a healthy diet. Unsurprisingly, perhaps, first-world dietetic associations are largely funded by those companies “who proHistory shows the Professor has an unactively protect their profits by ensuring bridled willingthat the public reness to attack mains misinformed” the conven– the global softtional wisdom carbohydrates (especialdrinks and refined and, with it, the carbohydrate proly those that are rapidly knack of being ducers. proven right in assimilated like sugar) the end. Is hismay be addictive If sugar is, in fact, a tory about to highly addictive subrepeat itself? stance, three things

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

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

May 2012

The Month / 25

the month THE MONTH

15–17 18

MAY / 8PM / KEMUS: PETER KLATZOW chamber music. Endler Concert Hall, 021 808 2345, academic.sun.ac.za/music

4 asino

MAY / THE FILLY’S JAMES BOND

CHARITY EVENT R500pp, includes welcome drink and Funny Money. The Pavilion at Val de Vie, www.fillys.co.za

MAY / 8PM / BRANDON OCTOBER LIVE The Playhouse Somerset West, www.computicket. co.za

5-6

MAY / RIEBEEK VALLEY OLIVE FESTIVAL at seven venues Het Vlock Casteel, Riebeek Cellars, Pulpit Rock Winery, Kloovenburg, Cafe Felix, The Royal Hotel, The Riebeek West Funky Fresh Market, The Olive Emporium and The Olive Martini Bar. webtickets.co.za

WIN!

Two-course dinner for two at Harvest, which includes a bottle of wine. Coffee, tea and any other drinks (alcoholic or non-alcoholic) for your own account. Simply SMS the words Month Mothers and your name and contact details and the name of the suburb in which you live to 36968 or email the same details to mothers@themonth.co.za T&C Apply*

MAY / 4.30PM / NO LIMITS GOSPEL ENSEMBLE Endler Concert Hall, 021 808 2345, academic.sun.ac.za/music

novelists, talk radio personalities, journalists, playwrights, publishers, poets, satirists and classical musicians as well as other leading thinkers and strategists, including Moeletsi Mbeki, Jonathan Jansen and Sport Scientist, Tim Noakes, gather in Franschhoek to chat about the latest books, the complicated history and the volatile now of their beloved country.

See the very full FLF programme online at www. flf.co.za, with details for bookings on www.

MAY / 6.30AM / JONKERSHOEK MOUNTAIN CHALLENGE 2012 trail-running 9km, 18km, 30km, Stellenbosch. www.wildrunner.co.za

MAY / BLAAUWKLIPPEN AUTUMN CRAFT

26 / The Month

Festivals

Music

Art

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Food & Wine

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MAY / 8.30PM / WINTER COMEDY SHOW / 8.30PM / WINTER COMEDY Mark MAY Palmer, Kagiso (KG) Mokgadi, TracySHOW Klass Mark Palmer, Kagiso (KG) Mokgadi, Tracy and Kurt Schoonraad. Allee Bleue Estate,Klass 021 and Kurt Schoonraad. Allee Bleue Estate, 021 874 5102 874 5102

06013

Opera

MAY / 8PM / NOG EEN KOPPIE KOFFIE – DIE MUSIEK VAN LUCAS MAREE Ou Meulteater, Meulstraat, Paarl, 083 564 0056

4 4

WHAT’S ON THIS AUTUMN

MAY / COOK FRANSCHHOEK www.franschhoek.org.za

12 MAY / MOTHER’S DAY AT LABORIE’s LAZY DAYS MARKET All moms attending Paarl’s favourite market on Mother’s Day will receive a complimentary glass of Laborie bubbly! Enjoy the sleek and sexy Beemers on show as you relax, shop, eat and drink, or sign up for an interactive cooking demonstration at Harvest at Laborie with chef Matthew Gordon. Contact Yolanda Prinsloo at Harvest on 021 807 3095 or visit www.laboriewines.co.za

MAGAZINE

1 500 things to do

MAY / 4PM / BRANDON OCTOBER LIVE Ou Meulteater, Meulstraat, Paarl, 083 564 0056

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e d ’s c h o ic e

MAY / 4.30PM / US KOOR conducted by André van der Merwe featuring a programme of works in preparation for the 2012 World Choir Games. Endler Concert Hall, 021 808 2345, academic.sun.ac.za/music

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MAY / FRANSCHHOEK LITERARY FESTIVAL The sixth Franschhoek Literary Festival kicks off at 10am on the 11th of May for the annual long weekend when more than 150 of South Africa’s top writers, bestsellers, crime

021

Valid until 10 June 2012 RSA R24.95

MAY / MOTHER’S DAY WEEKEND SPECIAL AT VREDE en LUST Spoil your mom with a 1 or 2 night stay in one of Vrede en Lust’s historic Jonkmans cottages, inclusive of a champagne breakfast at Cotage Fromage and a complimentary wine tasting, R750 pp. Vrede en Lust Wine Estate, 021 874 1611

www.021magazine.co.za

MAY / 7PM / ALEXANDER RAMM (CELLO) & TINUS BOTHA (PIANO) perform the Sonata for Cello and Piano in G minor by Rachmaninoff. La Motte R45 Main Road, Franschhoek, www. la-motte.com

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WHAT’S ON IN THE CAPE & WINELANDS

MAY / 8PM / US JAZZ BAND The Stellenbosch Jazz Band as part of the Endler Concert Series. Endler Concert Hall, 021 808 2345, academic.sun.ac.za/music

MAY / 8PM / ANDRE SCHWARTZ LIVE Afrikaans and Big Band music. Ou Meulteater, Meulstraat, Paarl, 083 564 0056

webtickets.co.za Events are R60 per seat, with a portion of the proceeds going to the FLF Library Fund. Book early to avoid disappointment. SEE OUR SPECIAL EXCLUSIVE BOOK DISCOUNT OFFER ON PG27 OF THE MONTH

ean 13 + 5 digits

MAY / 7PM / DADA FM Klein Libertas Theatre, Bergzight Plein, Du Toit Str Stellenbosch. 021 883 8164

BEER FESTIVAL Blaauwklippen Vineyards, Stellenbosch, 021 880 0133

by AUTUMN 2012 • ISSUE #13

EVERY SUNDAY / 10AM-3PM / BLAAUWKLIPPEN FAMILY MARKET The perfect place to bring your family to find prepared foods and fresh produce, cheese, warm freshly baked bread, preserves, relishes and spices as well as an interesting selection of fashion, jewellery, arts and crafts and more! The third Sunday of the month features a dog walk through the vineyards of Blaauwklippen in aid of the Helderberg Animal Welfare society. Blaauwklippen Vineyards, Stellenbosch, 021 880 0133

MAY

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what’s on

May 2012

MAY / 7AM / HELDERBERG MOUNTAIN CHALLENGE Run up Helderberg Dome, 10km, 15km, 24km, Helderberg Reserve, Somerset West, www.helderbergmountainchallenge.co.za

lin’s book ‘Alles ist lebend tot’. The Gallery at Grande Provence Heritage Wine Estate, Monday to Sunday, from 10am till 5pm. 021 876 8630. WILLEM STRYDOM (Until 1 September) Rich imagery that includes animals, plant forms and the people of the Thirstlands; 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

HESS ART COLLECTION AT GLEN CARLOU Named after the Swiss-based Hess Family Estate, the collection of contemporary art includes works by landscape artist Andy Goldsworthy, Deryck Healey and Ouattara Watts. Simondium Road near Klapmuts, 8.30am–5pm Mon–Fri, 10am–3pm Sat, Sun, 021 875 5528, www.glencarlou.co.za

LURÇAT TAPESTRIES (ongoing) An exhibition of 13 examples of La Motte’s collection of Lurçat tapestries. La Motte, R45, Franschhoek, 9am–5pm Tue–Sun, 021 876 3119, www.la-motte.

MAY / 8.30PM / MOVIE NIGHT as part of Foreign Film Fridays: The Final Days (2001) about Marylin Monroe. Le Bonheur Estate Stellenbosch, 021 875 5478, www.cinemuse. co.za/2010/01/venue-le-bonheur.html MAY / 8PM / MATHYS ROETS LIVE Ou Meulteater, Meulstraat, Paarl, 083 564 0056

MAY / BLAAUWKLIPPEN VINTAGE FAIR Classic cars to view and vintage clothing, antiques and collectables for sale. Blaauklippen Vineyards, Stellenbosch, 021 880 0133

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MAY / 4PM / MOZART REQUIEM by Libertas Choir, N.G.Toringkerk, Paarl, Corner of Van der Lingen & Main Roads, Paarl

art GRANDE EXHIBITION AT GRANDE PROVENCE from 6 May to coincide with the Franschhoek Literary Festival: ‘Altered Pieces’ contemporary altarpieces inspired by the lyrics of Leonard Cohen, ‘Transformed’ by Anton Smit, ‘The Painted Word’ an extensive group show by prominent South African contemporary artists, botanical artworks by Barbara Pretorius, a photographic exhibition of indigenous succulents by Riaan Chambers and the launch of Ingrid Coer-

May 2012

2012 SCREENING ROOM MOVIES May screenings include Midnight in Paris, My Week, The Ides of March, The Artist, We need to talk about Kevin, The War Horse, A Better Life, Moneyball, and Hugo. For the full diary go to http://bit.ly/ HUXW5L Main Road Franschhoek, next to Le Quartier Francais, 021 876 8443

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MAY / THE CONSTANTIA FOOD AND WINE FESTIVAL More than 40 of the finest wines and delicious food from the Constantia region’s award winning restaurants will be showcased. Visitors to the Festival will be treated to multi-layered culinary delights, local wines, and live entertainment to showcase Constantia as one of the world’s most beautiful, premier food and wine destinations. Entertainment includes Me & Mr Brown, the Docetones (African Jazz band) and Perfect Score and a small selection of shops will be represented for those in need of a little retail therapy. An open air kids’ play area with activities for children of all ages will also be available. Constantia Uitsig Wine Estate Cricket Oval, R 120pp per day which also includes tastings at the participating wine farms, no charge for children. www.webtickets.co.za or at the entrance

May 2012

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May 2012

THE MONTH

what’s on

May

Stellenbosch sculptor, Stephen Rautenbach, was recently invited to exhibit at Woburn Artbeat, along with 18 other sculptors and a wide range of painters from around the world. Over the past three years Woburn Artbeat has become the largest exhibition in the UK and is unique in that “Woburn Village and Woburn Abbey join together to promote high quality original art by turning the village into an art gallery from the 6th of April until the 27th of April”. A prominent sculpture exhibition is held in the gardens of Woburn Abbey from the 6th of April until the 31st of August. This year the launch was attended by the Duke and Duchess of Bedford, who own and reside at Woburn Abbey, and the exhibition was marked by the recent unveiling of the newly authenticated Rembrandt painting “Portrait of an old man”. Stephen is the only sculptor from South Africa featured at Artbeat 2012 and it is also the first time a South African artist has been invited to take part. d ’s c h o ic e Stephen has six bronze sculptures on show, five of them at The Bedford Street Gallery, with the new life size bronze Black Eagle positioned in the Woburn Abbey Garden. Visit www.woburnartbeat.co.uk/2012.aspx for more info and great visuals

24-27 May / Good Food & Wine Show The quintessential authority of all things gourmet, this event will astound thousands of visitors with the latest trends from around the world and boasts an impressive line-up of award winning celebrity chefs, workshops and tastings. Big name chefs like Buddy Valastro, star of The Cake Boss; winner of MasterChef America, Whitney Miller; BBC lifestyle celebrity chef, Valentine Warner , Michelin star, Italian heart throb Giorgio Locatelli; Food Network’s Spice Price of India, Reza Mohammad, BBC celebrity chef Valentine Warner and celebrity chef , Ariana Bundy who has cooked for Tom Hanks, Nicole Kidman; Brad Pitt and Madonna; will bring their fresh ideas and flamboyant personalities to a wide variety of interactive workshops, tastings and book signings. Interactivity is the focus at this year’s Good Food & Wine Show with hands on cooking classes, cocktail workshops; coffee and Latte Art experience and for the children, they can get some arty inspiration from CBeebies Mr Maker and enjoy hands on cooking classes too. Enjoy wine, beer, brandy, whisky tastings and Lindt Chocolate Theatre too! For the full event programme and booking details, visit www.goodfoodandwineshow.co.za

The Month / 27

May 2012

the month THE MONTH

Wiekus Viljoen (left), seen here with his daughter, a friend and Andre Morgenthal of WOSA, at the opening of Stellenbosch Viljoen Jewellers in Church Street, in April. The store is sure to cement the Viljoen family’s reputation for understanding the value of good serviceand advice, beautiful jewellery and a decent chat.

scene d n a heard

Friends of Allée Bleue Wine Estate were invited to the estate's annual Harvest Bounty Festival in April. Enjoyed by parents and children alike, it was a great family day out in the country and an opportunity for winemaker Van Zyl du Toit (with mic) to introduce Allée Bleue's new Methode Cap Classique vintage to his happy guests.

The first annual star-studded Art & Life charity event took place at Val de Vie in April. Seen here, clockwise from the top left are: Kasper Kristofferson and Tanya van Graan, fine artist Chrys Mammous, singer Louise Day and a number of the gorgeous Jenni Button Models.

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May 2012