The Month May 2013 by The Month

the month MAY 2013

the winelands enjoyed where wine is

Dive right in, the Winelands await!

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in my opinion

about our front page

the month

Mayday Mayday Mayday!

This Month’s front page is courtesy of Bartholomeus Kilp, a wedding venue par excellence, located in the Riebeek Valley. The Riebeek Valley, and more specifically the little towns of Riebeek Kasteel and Riebeek West, have long been considered the ‘new Franschhoek’ and remind many who visit there what it means to be far from the madding crowd; but not that far so as to be in the sticks. As far as location and sheer splendour go, few can claim to come close to Franschhoek, so we’re not going to argue that point. But, as our front page suggests, there are scenes aplenty in the Riebeek Valley and the huge measure of honest hospitality and country charm, that developers and bus loads are yet to spoil, make it a destination worth attention. If you haven’t ever ventured that side of the Winelands, why not do so this month? And be sure to share you experience with us via email, Twitter or our Facebook page.

hen asked about his ‘Workers’ Day’ plans a while back, a friend of mine commented that he doesn’t take time off for public holidays. Intrigued, I prodded a bit and soon discovered some alarming stats – the key of which is that while our nationally quoted unemployment rate is about 25%, there is a convincing argument to raise this number to about 36% when all the eligible unemployed are considered. What an alarming stat; and a distress call if ever there was one! It brings to mind a joke my first boss was fond of telling. You’ll notice he was no Maths teacher, but the gist is one I’ve never forgotten. “Please don’t ask me for a day off,” he would say. “There are 365 days in a year, you get two days off each week, leaving 261 days. You spend 16 hours each day at home – so you’ve used up 170 of those days, leaving only 91 days left to work. You spend 30 minutes each day on coffee breaks, that’s 23 days each year, which means there are only 68 days available. You take an hour for lunch every day, wasting another 46 days and leaving only 22 days for work. You’re going to take a couple of sick-leave days, for sure, so you’ll only have 20 days to do your job. There are five public holidays during regular working time this year, so we’re down to 15 days. I give you 14 days of holiday – so actually I pay you a year’s wages for just one day at work. I’ll be damned if you take that day off!” If you are able to take some time off this month, we hope you enjoy it in the company of The Month and get a chance to sample some of the many great things the Winelands has to offer. To point you in the right direction, we have a short feature on the Riebeek Valley this month; send the Lady Who Lunches to Bizerca and go in search of beer and wine news courtesy of the League of Beers, our April/ May intern Sarah Fawcett, and the Vineyard Connection. Jim Waite ties his hand at opening a few bottles of wine of his own and discovers that a Kegel Ball is not a dress up event to which you invite your mother… the less said the better; as is often the case with Jim! We get an opportunity to enjoy the music and company of Natalie Chapman, take a sneak peak at the art of Ann Gadd and learn that, in the hands of most, Retail Savings Bonds and Twitter are more bad than good. As always we conclude this Month with ‘What’s On?’ news and a recap of a couple of social highlights in April. Enjoy the read!

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MAY 2013

PUBLICATIONS

the month the month the month APRIL 2013

APRIL 2013

the winelands enjoyed where wine is

the PeARL VALLeY

APRIL 2013

the FRANSChhOeK enjoyed where wine is

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The Team

Editor: Brett Garn er 083 2600 453 brett@themonth.co .za

Publisher: David Foster Capvest Holdings CC 084 827 3986 david@themonth.co .za Advertising: Brett Garner adver tising@themo nth.co.za

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Celebrate a Winelands renaissanCe!

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PEARL VALLEY

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GOLF ESTATES

The Winelands Month Target Market: Visitors to the Western Cape, domestic wine buyers and discerning local readers Distributed where: Wine farms, wine outlets and tourist spots in Stellenbosch, Franschhoek, Somerset West, Paarl, Constantia and Durbanville

The Pearl Valley Month Target Market: Home owners, players and visitors to Pearl Valley Distributed where: At the golf club, to home owners, to visitors

Don’t miss the ‘Franschhoek summer Wines’ Festival, 16 aPril

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The Franschhoek Month Target Market: Residents of greater Franschhoek Distributed where: PO Boxes in Franschhoek and La Motte, to housing estates in Franschhoek and via baskets at local eateries

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the month

PEOPLE & PLACES

Natalie Chapman We discover that when it comes to good music, ‘Truth’ may be all that matters

atalie Chapman’s “Truth Sessions,” read the invitation, “features top SA musicians Karen Zoid, Dan Patlansky, Graeme Currie, Albert Frost, Henry Steel, Raoul Roux, Johnny Late, Emile Swiegers, Andy Maritz, Wynand Davel, Sean V, Stephen Alken and more.” Even if you know very little about the South African music scene, and nothing about Natalie Chapman, you’ll recognise enough of the names in that list to understand that this Country/Blues/Rock stunner must be something special. It takes real talent to assemble a crew like that, not to mention some recognisable musical ability. It doesn’t take much to assemble The Month, so with invitation in hand we headed off to listen to her perform at Die Boer, in Durbanville, a short while back. Capetonian Natalie started her life as a performer when barely three and went on to pursue Musical Theatre when just eight. Majors in Dance, Drama and Singing at the Waterfront Theatre School followed and today she is Trinity College of London Speech and Drama Teacher, for good measure. But it is her music and her ability to translate herself into a sellable brand that have truly impressed. Her debut album, Between the Lines, was released in 2006 but, despite its merit, didn’t rock the boat. It would have been largely unknown were it not for the hit, Are You Coming Home?, that climbed to second spot on the OFM Top 20 list and catapulted Natalie into the limelight and onto the playlists of Highveld, Jacaranda and Algoa FM. The album’s limited success did have the effect of spurring Natalie on to not only set herself up as a well-connected musician, but a decisive business woman and entrepreneur as well. Now, almost seven years later, and with more than a year of hard graft ploughed into it, Natalie has released her second album, Truth Sessions. The ‘truth’ in the sessions, says Natalie, refers to the honesty in her arrangements as she tackles “love, loss and forgiveness” in her Country/Blues/Rock style, that ranges from sultry to edgy and never failed to keep me engaged. I couldn’t help but be reminded of a mix of ‘Texas’, early ‘Everything but the Girl’ and strains of ‘Deacon Blue’, as I listened to the song ‘Desire’, featuring Dan Platansky. Of course, the ‘Truth Sessions’ are not all mellow – how can they be when the voice of Karen Zoid is there to fill the odd gap? - but Natalie’s own distinctive voice, obvious presence and captivating musicality are always on display. As I sat back to read that Natalie has completed performance diplomas in ballet, jazz, tap, singing and drama, I began to chat with two twenty-somethings who were obviously avowed fans. They knew nothing of ‘Texas’, ‘Everything but the Girl’ or ‘Deacon Blue’, but they knew a lot more about our local muso than I did. From filmmaking to busking, European travels to back-packing through Africa, producing TV commercials to playing the Cape Town gig scene, Natalie has proved herself to them as a believable, yet accessible, hero and a star on the rise. I can’t help but think that they’re on to something!

THE MONTH

WINE & DINE

the month

Brothers’Keepers Our team at the Vineyard Connection keeps it in the family Longridge Brut MCC, R121.00

The Raats Family

A lingering and vibrant mousse brings to the surface flavours of lime leaf, brioche and roasted almonds. There is also a hint of green apple and citrus notes. The elegant mouth feel ends off with a fine and fresh minerality.

Red Jasper, Raats Family Wines, R143.00 An ode to Bruwer and Jasper’s late father, Jasper Snr. The ancient Red Jasper gemstone is also known for its healing properties. The Raats family is synonyms with Cabernet Franc and this Bordeaux-style red wine is led by this regal grape variety. The wine has a distinct herbal character backed by aniseed and blueberry flavours.

ccording to the French dramatist, Jean Baptiste Legouvé, “a brother is a friend given by nature,” and nature, it seems, has been good to brothers in the world of sports, politics, entertainment and South African winemaking. Whether influenced by father, family, legacy or a mutual admiration for one another, there is something almost poetic, even Biblical, about men from one family earning their bread and butter from the same trade. This month we meet some of the brothers of the local winemaking scene. The Raats brothers, Bruwer and Jasper, were both influenced by their father, the viticulturist, Jasper Snr. Together the three of them started Raats Family Wines in 2000. Younger brother, Jasper, subsequently crisscrossed the globe, spending much of his time in New Zealand (where he started his label Koru Wines) before selling his share of the family business to his older brother, Bruwer, in 2008. Jasper recently joined the team at Longridge, as cellar master, but Bruwer says that he can always count on his brother for an honest opinion and great palate. This without the usual worry of being too ‘politically correct’ or ‘sensitive’ as when conversing with colleagues.

Marcus, Alexander and Patrick Milner have deviated from the long-standing family tradition of breeding horses, and now all have wine indelibly written into their respective CVs. Their great-grandfather, who sourced horses for the British army during the Boer War, wrote in his diary about Elsenburg as “a lovely little village”, where coincidentally many years later, his offspring would make their living. Marcus, the winemaker at De Meye, is 14 years Alex’s senior, and served as the inspiration for his younger brother while working at Warwick. A ‘harvest stint’ helping Norma Radcliffe in the cellar, grew into a nineyear commitment. Alex remembers the many half empty bottles Marcus brought home from the cellar which helped develop his curiosity and palate. Today both brother’s help in the production of their family’s Natte Valleij wines, with brother, Patrick, involved in the farming and irrigation practices. Despite the family ties, their respective day-jobs see Marcus looking after the production of wines at De Meye, while Alex manages the successful Boer and Brit.

P.O.W, Natte Valleij Wines, R128 A team effort by brothers Alex and Marcus Milner from their family estate, P.O.W makes

reference to an inscription dating back to 1943 on one of the farmsteads’ buildings. The wine is a Bordeaux-style red blend with a majority of Cabernet Sauvignon, and some Merlot and Petit Verdot. The wine was matured for 24 months and oozes old-world charm and elegance. Dark fruit and spice on the palate with a pleasantly dry finish. The heralded Schultz brothers have all made Stellenbosch their veritable stomping ground. Hartenberg cellar master, and CWG member, Carl, Thelema cellar master, Rudi and Tamboerskloof’s Gunter are probably the industry’s most recognised siblings. The Schultz children were not exposed to a wine culture while growing up; their father was a headmaster, whose interest lay in Botany and Biology. This latter detail may have sparked Carl’s journey into wine, as he was intent on a career in Viticulture, but ultimately it was winemaking that he focused on. Initially Carl was the one to give advice and guidance, but today they have an open door policy and contact one another frequently with technical wine-related questions – and apparently their wives complain that they speak of nothing else!

Thelema Sauvignon Blanc, R83 This wine has a lovely melon and grapefruit flavour with dusty, grassy notes and good minerality. The wine is very well balanced and is a consistently great Sauvignon from the Stellenbosch region.

The Eleanor Chardonnay, Hartenberg Estate, R220 Carl has been making wine here since the early 1990s. The estate’s top Chardonnay has been named to pay homage to the Hartenberg matriarch, Eleanor Finlayson. The wine was matured in 100% New French oak barrels for 11 months, but retains a refreshing acidity which is well matched by its creamy texture. It displays beautiful citrus, mineral and floral notes.

Tamboerskloof Syrah, Kleinood Farm, R131 This wine has an inviting and complex nose of red berries and raspberries and is supported by white pepper and spice. The well balanced palate contains a firm tannin structure and a gorgeous peppery aftertaste. The wine is elegant, smooth and excellently integrated. All prices reflect the current prices at The Vineyard Connection.

The Milners, now

MAY 2013

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PIZZA CHALLENGE LIVE! WEB BASED REALITY SHOW

will be donated to the Children’s Hospital Trust, fundraiser for the Red Cross War Memorial Children’s Hospital and Paediatric Healthcare in the Western Cape.

Col’Cacchio pizzeria is giving YOU the chance to be the next celebrity chef. To enter visit : WWW.COLCACCHIO.CO.ZA/PIZZACHALLENGE

WINES · SOUTH AFRICA

THE MONTH

Aesthetic Clinic Dr. Tracey Garner 1 Kruger St, Franschhoek 167 Main Rd, Paarl 021 876 4622

www.drgarner.co.za

Prettier Making Paarl

here’s no need to restore your natural beauty by facing the knife or praying for a miracle, Dr. Tracey Garner is opening her doors in Paarl again. Tracey started her aesthetic practice in Paarl in 2006 and soon thereafter turned her focus to her blossoming GP practice in Franschhoek. Over the years, her Paarl patients have remained loyal to her and her patient base has grown to represent clients who are willing to travel to see her. Her ethical, considered and uncomplicated approach to subtly restoring a youthful, beautiful look is the reason. She is an official Botox® and dermal filler trainer for Allergan and is also a proud member of the newly launched Allergan Medical Aesthetic Academy. Tracey continues to practice in Franschhoek, and offers injections to soften lines, dermal fillers and chemical peels for skin resurfacing, there and from her new venue at 167 Main Rd, Paarl.

Ann Gadd Wine a bit and Ewe will feel better exhibition Rickety Bridge Wine Estate

16 - 19 May 2013 Exhibition is open 17 – 19 May 2013 11:00 – 16:00 Attend the opening evening and catch ann gadd in action painting her renowned ewe pictures. 19:00 16 May 2013 Please contact info@ricketybridge.com or 021 876 2129 to confirm your attendance

www.artforewe.co.za

MAY 2013

www.ricketybridge.com

Rickety Bridge Wine Estate | Main Road, Franschhoek

the month Lady Who Lunches

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

The butterfly effect Our Lady Who Lunches gets a little Bizerca; which is a good thing! Metamorphosis: a transformation, as if by magic or sorcery, or a complete change of physical form or substance; and in biology, the stage at which the caterpillar becomes a butterfly.

o me, metamorphosis means Bistrot Bizerca. Not that Bistrot Bizerca was ever a caterpillar - the restaurant has always shone - it was just more ‘underground’. For five years the bistro operated out of the gritty Foreshore, and foodies-in-the-know coveted the multiaward winning restaurant as their own. Spreading his wings last year owner and chef, Laurent Deslandes, transplanted Bizerca into Cape Town’s historic Heritage Square. The national monument, bordered by Buitengracht, Hout, Bree and Shortmarket streets, dates back to the late 1700s, and is built around a courtyard. It was a smart move –the eatery has been solidly booked for the past six months. To most, a Winelands lunch is best enjoyed with a view of a sweeping vista to soak up whilst wiling away the afternoon. But Bizerca is located in the midst of the urban sprawl, behind high, timeworn walls with no vineyards to gaze out on, no pastoral scene to be charmed by or dramatic mountain range to be awestruck with; but coming here is like finding the key to the Secret Garden. Inside, we’re shown to our seats in the courtyard, as sunlight trickles through the centuries-old grapevine that was planted in 1781 (unbelievably it still bears grapes and generous foliage). There’s a coolness that I associate with thick, ancient walls, like a trip to the city’s iconic Castle of Good Hope. While we drink wine poured from carafes, I can almost feel the ghosts of a colonial past stream around us. The feeling of being in a secret garden is amplified by a multitude of details. There’s the rhythmic sound of a stream from the water feature close by, and opposite, splashed against a far wall is a rectangle of bright green: a vertical garden that’s pretty yet with purpose, as Laurent regularly snips at the herbs and salad leaves for his bistro-driven food. There’s another vertical garden in the restaurant’s interior, as well as the foliage motifs that decorate the walls; plus, of course, Bizerca’s butterfly emblem that decorates the menus and napkins. The interior has exposed brick walls, and the décor is simple: gleaming wooden floors, white tablecloths and cut-out white flower lights. We gaze at the specials blackboard, and I feel not only gnawing hunger, but also anxiety about choosing what to eat, so poetic have the dishes been penned (or chalked). I decide to play it safe with my starter, there are just six permanent dishes on the menu; and I opt for Bizerca’s classic steak tartar. Simply plated, the tartar is finely sliced Chalmar beef

Laurent on lunch It’s the most important meal of the day! In France we regularly take two hours for lunch, even in some schools!

fillet, not minced, and is seasoned with a balance of sweet, spice and acid; it comes with galette chips for scooping. The French bistro is also well-known for the ‘skilful execution of offal dishes’; often on the menu are delicacies such as ox or veal tongue, kidneys and beef cheeks. Today we order panné sweetbreads with summer leaves, julienned celeriac and apple, served with a Caesar-style dressing. It’s a glorious dish. Panné means to bread and fry, and the sweetbreads give way with a crunch to a marshmallow centre. My main course, a pan-fried fish fillet comes to the table with the most impressive sear; it goes from ochre to gold, to pearlescent white. The fillet is placed daintily on baby carrots and green beans, with a sweet potato purée, and a lime/jalapeno sauce. The fish flakes beautifully, the perfect canvas for the tart sauce. Not

to be outdone, my lunch date tucks into beef fillet with mushroom novelle and braised brussel sprouts. The food is simple, yet perfectly executed. It’s elevated comfort food, the kind that warms the soul. And, as if to emphasise this point, our dessert is a warm pineapple and macadamia pudding with honey comb and lemon curd ice cream. Metamorphosis complete, I think as we leave, Bizerca finally has a home to match its food. Bizerca, Heritage Square, 98 Shortmarket Street, Cape Town. Open Mondays to Fridays lunch 12pm-2.30pm and Mondays to Saturdays dinner 6.30pm-9.30pm. Afternoon bites 2.30pm-6pm, 9.30pm-10.30pm. Secure parking is available on Riebeeck Square.

THE MONTH

WINE & FOOD NEWS

Why

the month

Warwick’s I a Winner

DSG pupil and The Month intern, Sarah Fawcett, gets to grips with the Winelands’ Big Five!

MAY 2013

was privileged to spend some time with the Warwick Head Chef, Dane Newton, recently as he and front of house manager, Lawrence White, drove me around the perfectly situated wine estate in search of their very own ‘Big Five’. Big five wine varieties that is. Warwick’s ‘Big Five Wine Safari’ served as my introduction to Cabernet Sauvignon, Pinotage, Merlot, Cabernet Franc and Sauvignon Blanc, and I learnt that the inherent characteristics of each grape-type are exploited by the estate to produce a number of award-winning wines. While I can’t comment on the flavour-profiles of any of the wines (for obvious reasons, and because my mom is going to read this) the Editor of The Month was at hand to nod his approval as he variously sampled lion, buffalo, leopard, elephant and rhino (in the same order as the list that precedes it) with consistent approval. The Warwick 2008 Three Cape Ladies (a blend of Cabernet Sauvignon, Syrah and Pinotage) is James Bond’s wine of choice in the ‘007’ book, ‘Carte Blanche’, and Dane explained that sales of the wine have skyrocketed in the Chinese market as a result, and wherever Bond fans congregate. The ‘Big Five Wine Safari’ has as its zenith, a stop at the fantastic viewing point known as ‘The Penthouse’ and it was here, with an up-close view of the Simonsberg and distant one of Table Mountain, that Dane walked me through the Warwick food-offering. Warwick’s ever-popular tapas menu is inspired by the change of season, he explained. In winter expect “warm, fulfilling meals of meats and veggies” and in summer, “a refreshing treat.” Becoming more animated as we spoke, and

obviously very much at home within the close-knit team that keeps the Warwick engine ticking over, Dane reminded me that we’re blessed to call the Winelands home. “Our wine is made for food, and our food is made for wine,” he explained before extolling the virtues of the ‘mini-meals’ that make up the restaurant’s very popular tapas menu. Dane prides himself on his use of local and sustainable products, found exclusively in South Africa, with deliveries of fresh produce arriving at Warwick daily. The menu is full of surprising, and very enjoyable, dishes but Dane’s choice of ‘beef fillet with a peri-peri sauce’ gets the loudest roar of approval. One of the more popular meal options, especially with repeat visitors, is the estate’s gourmet picnics. Launched about three years ago, the picnics have worked well enough to see Warwick voted best wine estate picnic spot in South Africa. The gourmet picnic basket is jam-packed with enough for two and includes a selection of salads, fresh bread, salmon, chicken, delicious cheeses and to-die-for chocolate brownies. Halaal and Kosher options are available and those with allergies are also accommodated. There’s even a tasting venue close to the picnic area for those who’re keen to try the wine without sacrificing a prime spot on the lawn. Found on the R44, between Stellenbosch and Klapmuts, the Warwick Wine Estate is an incredible place to visit and one of the reasons I can’t wait to return home. The Warwick tasting room is open seven days a week, 10am – 5pm. For more information visit www.warwickwine.com or call 021 884 4410

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THE MONTH

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MAY 2013

2013/04/18

10:21 AM

the month

RECIPE OF THE MONTH

Oh Curious craft beer connoisseur, Rob Heyns, ponders getting a little frosty!

hile I was mulling over how much I’ve enjoyed my beer this summer, my thoughts moved to the approaching cold and what to do with cold beer in cold weather? Being a craft beer enthusiast, this posed a real dilemma. Digging through some other people’s ideas, I stumbled upon this little gem, which I like for obvious reasons - it encompasses my two favourite things: beer and food. More to the point, beer in food.

cocktail OF THE MONTH

So without further ado, here’s my list of ways to ‘waste’ beer… in food: 1. Use beer as a marinade for your meat. Apparently the acid in the beer allows for the meat to become really tender. As the enzymes work in cooked or uncooked meat, you may even get away with giving your braai a sprinkling post-cooking. I have tried this a couple of times, I would also add balsamic vinegar and olive oil and recommend a Dark Lager. 2. Add beer to the water you cook your rice in. The beer is supposed to give it a nutty, aromatic flavour; I guess no one likes dull rice! If you’re going to give this a shot, try a nut-brown ale like Citizen Alliance and (let me know how it goes). 3. Make beer batter. I’m thinking fried fish or onion rings. Garrett Oliver from Brooklyn Brewery says it’s the carbonation and the sugar in the beer that makes the batter lighter and helps it brown better. Amen to that. I’ve just read their book and I reckon these guys know what they are talking about. 4. Prepare a hearty winter stew by using beer instead of chicken or beef

stock. Boteler, a gourmet chef, says you can use beer for any meal where the liquid is reduced. Bake a beer bread, like the Irish... Trust the Irish to come up with a bread that uses beer! Ironically, you’re not supposed to use Guinness, but rather a light lager like Darling Slow Beer. Beer bread should be dense, moist and chewy - like a good bar snack. Try beer ice cream. Let’s just leave that idea right there and step away quietly. According to Boteler (and yes, I’m becoming a fan), you can use beer in sauces; from spaghetti sauce, to chilli con carne and even a cheese soup. I’ve never heard of cheese soup, but as far as I’m concerned, if you are eating cheese soup, you can add whatever you like to it. Steam mussels in beer instead of white wine. Again, use a light beer, like Jack Black Lager, but serve the mussels with a stout, like Guinness. The latter isn’t a craft beer, but for a mainstream option it’s delicious. And on the odd sunny winter’s day, if the beer ice cream seems a little too much like hard work, try beer popsicles! You’ll need a Popsicle maker (available at most grocery stores) and different beers instead of juice or ice-cream. Sounds awesome, doesn’t it? Heck, I may not even wait for winter to get going on this one.

Rob Heynes is the co-founder of The League of Beers. Find them here: leagueofbeers.com

Van Ryn’s Chocolate Decadence Ingredients 30 ml Van Ryn’s 10 Year Old Vintage brandy 30 ml Nachtmusik chocolate liqueur 30 ml hazelnut liqueur 60 ml ideal milk Whipped cream or froth Chocolate shavings for garnishing Method Mix the brandy, chocolate liqueur, hazelnut liqueur and ideal milk. Microwave until piping hot. Pour into a latté glass and top with whipped cream and chocolate shavings. Serves one.

THE MONTH

TRAVEL

the month

Taste Life! The Riebeek Valley Olive Festival, 3 – 5 May

on’t let the sign outside the little town of Riebeek West that shouts “Welcome to Shiraz Country”, mislead you – this valley has established itself as the primary olive and olive oil producing region in South Africa. It’s fitting then that the Riebeek Valley Olive Festival is the proud winner of the West Coast Tourism Awards ‘Tourism Event’ and is marked as an official event on Cape Town Tourism’s ‘Cape of Great Events’. The festival is the largest of its kind in South Africa and is hosted by the beautiful twin towns of Riebeek West and Riebeek Kasteel, and has been held annually on the first weekend in May for over a decade. No festival is complete without a little fun and entertainment and the Olive Festival will host art exhibitions, performance-art shows, music, dance and acts as well as informal market stalls offering handcrafted jewellery, clothing, collectables and food for those on the go. Speaking of food, a vast selection of cheeses, pickles, jams, bread, various fresh goods, craft beer (to go with the screening of the weekend rugby) and olive products galore will be featured. In addition to the many edible olive products on offer, a wide range olive oil based beauty products are also available and should ensure that you return home looking, if not feeling, younger and healthier than when you arrive! To add to the general spectacle, and to get the two usually sleepy towns abuzz, fun-filled events like olive-pip-spitting competitions and olive-oil-wrestling are also planned. The area is, of course, wine country and there will be no shortage of vino – whether Shiraz or other. Local winery, Riebeek Cellars, will offer wine tastings and hearty cooking in the tented Olyf Kombuis – with a charity angle as all proceeds go to a local primary school – while Het Vlock Kasteel, down the road from Kloovenburg, will offer a 5% discount on all wine purchased over the festival period. If you’re an old hand at wine tasting, why not consider extending your repertoire to include an olive oil tasting at Kloovenburg? They take their mission to entice South African consumers to buy South African olive oil seriously and once you’ve compared the tired flavours of some of the imported oils to those of the fresh, local, extra virgin ones, you’ll never look back. There’s a tried-and-tested passport system in operation this year whereby guests purchase an R80 festival ‘passport’ which allows them access to venues such as Kloofenburg, Het Vlok Kasteel, Pulpit Rock, Riebeek Cellars and Café Felix. There’s a tractor and trailer to get festival goers to and from the different events, farms and towns and those in possession of a weekend passport, get their first ride on the tractor for free. Thereafter trips cost R5, with proceeds donated to a local charity. Accommodation in and around Riebeek Kasteel and Riebeek West is generally in short supply over the festival weekend, so booking is aviseable. See www.riebeekvalley.info for more information.

MAY 2013

Not too far

g n i d d ma

the month

… d w o g cr

r from the

just say it! We discover the Cape’s ‘Wedding Valley’

o he popped the question and you said ‘Yes!’ Well done; but be warned, it’s going to get a lot worse before it gets better – and before either of you get to the ‘I dos’. You see, you need a venue. And a wedding planner, a beauty consultant, a dressmaker, a hair stylist, a wedding photographer, someone to do the flowers, a caterer, musicians, the inevitable last-minute gift for the mom-in-law to be and a place to crash once the rice has been thrown and the cake cut. No one ever said that marriage was going to be easy! Thank goodness, then, for the Riebeek Valley, where the quaint little towns of Riebeek West, Riebeek Kasteel, Riebeeksrivier and Hermon have come together like a tight-knit family to offer every bride- and groom-to-be a chance to start the honeymoon right. Framed by the dramatic Kasteelberg, the area is surrounded by wheat fields, vineyards and olive groves – capturing a distinctive touch of the Mediterranean in Africa and offering many picturesque settings for wedding pics. The wedding and reception options range from impressive, purpose-built venues to charming, intimate places for smaller groups and the entire list above can be satisfied by locally based service providers. For those who like a big entourage, the fact that the valley is only an hour from Cape Town means no one needs to be excluded. The variety of accommodation options, spas, restaurants and shops in the area cater to most needs and the local wine farms are ideally geared to make your special day as perfect as a fairy tale. But don’t take our word for it; take him by the hand – making sure not to hide your sparkler, of course – and head out to the Riebeek Valley today. We’re sure you’ll love it. We do! Visit www.theweddingvalley.co.za for more information.

THE MONTH

OPINION

the month jim wAItE investigates

Jim Waite loves the modern world of convenience; from the immediacy of the interconnected world of social media to the weekly Woolies delivery made to his farmhouse kitchen door. But it hasn’t always been so. Jim recalls his first experience of a flush toilet (you can tell he’s a tad older than the ‘average’ reader of The Month as he’s familiar with words like ‘sluice’ and ‘latrine’…), often apologising when caught listening on the local ‘party line’ and the introduction of TV to South Africa in the ‘70s. As a man who’s seen it all, this month he takes a serious stab at researching the world of wine closures.

Case Cl sed! Jim Waite tries his hand at lifting the lid on as many bottles as he can muster…

hen the Editor suggested I write a serious piece about wine this month, I was rather flattered. I’m generally the recipient of the short straw when it comes to assignments and events, so his measured approach in sitting me down at his rather large Mahogany desk, the way he took his time to compose his thoughts and the lack of expletives as he finally walked me to the door, were rather heartening. I don’t generally pay much attention to the Editor when he speaks, but I do recall him saying something about being “driven to drink” and needing to “hit the bottle!” I tried to give him the impression that I understood the brief and nodded a lot, and took the Waiter’s Friend in his hand (the little blade of which he kept flicking back and forth with practised ease, each time we made eye contact) to be a clue as to what was required. Drinking, bottles, and bottle openers… “Certainly Ed,” I said, as he was about to conclude with a sentence that started “Now get the…”, and shook his hand. “I’ll be back after tea,” which I doubted but I wanted to assure him that I’d be giving it my all. “Oh screw it,” I heard him sigh; and knew that I had the brief down pat! Wine closures are a serious business – primarily because drinking wine is a rather serious business too. By way of example, more than 800 million Euros worth of cork was exported from Portugal, the largest producer of natural cork, in 2011. Given that the average natural cork closure for a wine bottle costs about 25 Euro cents (or around 10 cents for the cheapies), that’s a lot of vino. But let me not rush ahead; about closures: According to winefolly.com, “Over 30% of all wines on the market are sealed with non-cork closures.” The obvious conclusion then, is that close to 70% are. Cork closures became popular thanks, in part, to the success of the likes of Dom Pérignon who first used a ‘cork’ as we know it today, in 1670. Cork closures are either entirely ‘natural’, cut from the bark of a cork oak tree, or ‘technical’ and constructed using processed offcuts of natural cork.

MAY 2013

The cork oak has two layers of bark, with the outer referred to as the cork. At the mercy of a skilled worker and a curved axe, a cork oak is able to offer a supply cork for much of its 600-year life span – albeit for only three weeks each year. Ironically, the WWF lists the cork oak as a ‘priority species’, not because it is unsustainable but because “increased market share for alternative wine stoppers could reduce the value of cork oak areas, leading to their conversion or abandonment.” So for those with conservation in mind, that’s a loud call to emulate the Ed and hit the bottle; as long as it has a cork ‘cork’.

The “alternative wine stoppers” mentioned by the WWF have come a long way since anything from a wooden bung to layers of pine pitch or olive oil were used centuries ago. Today the leading contenders are synthetic corks (made from plastic), glass stoppers, crown caps (the kind you’d pop off a beer bottle with a bottle opener) and screw caps. They all have their merits, and a fair number of detractors. Screw caps are generally made of aluminium and have a plastic liner on the inside to seal the bottle. Because of this seal there is very little (if any) exposure of the wine to air and this ensures minimal bottle variation,

which is a good thing. Unfortunately, some wines benefit from a miniscule interaction with air, especially over time, and those opposed to screw caps are likely to point out that if you’re looking for an investment wine, something with a screw cap isn’t it. In general then, wine under screw cap is best consumed soon after purchase. Crown caps have been used behind the scenes for years, primarily with sparkling wines, where the traditional ‘Champagne cork’ is really only needed to preserve the fanfare of opening the bottle. As a closure, it’s every bit as good, or bad, as a screw cap, but is unlikely to ever shake the average consumer’s view that it’s best suited to the neck of a bottle of beer or a soda. Glass stoppers are nothing new and as they also boast an ability to pretty much seal the wine off from all air contact, are generally used for wines with short cellaring times. As they’re rather expensive, they’re usually found in the cellars of the wealthy. The last of the alternatives is synthetic cork. As it’s an entirely manufactured product, a synthetic cork is perfectly smooth and looks and weighs just like the next one. In addition to giving consumers the ‘feel’ of the real thing, including the pop as it’s removed from the bottle, it still allows the wine inside some contact with air and is very suited to long aging in the bottle. They are also more easily customised and branded than natural corks. Their downside? The cheap ones are rubbish and even the expensive ones are nigh impossible to push back into the bottle once removed. And that would be the end of the story really, if it wasn’t for the Aussies and the Zork… The Zork is essentially a foil-lined cap (that lets in just enough air to be good for wines that need aging, and that costs what a decent natural cork does) atop a plastic stopper that extends into the neck of the bottle, a bit like a regular cork. Like a cork, it makes a popping sound when removed, but allows for the resealing of the bottle – even if it’s a bubbly! Had it been invented here, we’d all be using them.

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may specials Mother’s Day Choice Menu @ R295pp children welcome

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

Choice of Venison with a complimentary glass of wine @ R120pp

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themonth.co.za

THE MONTH

the month

That’s The

Spirit!

Cathy Marston shares news of the first ever WSET general spirits courses in SA

he UK-based Wine and Spirits Education Trust (WSET) teaches internationally-recognised wine and spirit qualifications which are the industry-standard in 60 countries around the world. WSET has been educating people about wine and spirits since 1969 and more than 43,000 people, studying in 16 different languages sat a WSET exam in the last academic year alone. The WSET Level 2 Award in Spirits underpins the skills needed in all areas of the spirit trade – customer service, hospitality, retail and wholesale. The course covers the history, production and style of spirits of the world: Cognac, Armagnac and other brandies; Scotch, Bourbon and other whiskeys; white spirits, including vodka, rum, Tequila, gin; and liqueurs and other flavoured spirits. Tasting is part of every session with around 40 local and international spirits tasted over the duration of the course. The first course in South Africa will take place at Van Ryn’s Distillery in Stellenbosch and will be lectured by spirits aficionado Dave Hughes and artisan distiller Roger Jorgensen. The course will last 6 weeks with a multiplechoice exam at the end.

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Sheer driving

Pleasure

Paarl local, Ockert Douglas, is driven to new heights thanks to BMW

aarlberg BMW customer and local amateur golfer, Ockert Douglas, was recently declared the victor of the 137-player-strong field in the BMW Golf Cup International: World Final, in both the individual and the team categories. That’s no mean feat considering the preliminary rounds of the competition saw almost 100 000 players compete internationally, in a bid to make it to the week-long final event at Fancourt. Playing off a 5 handicap, Ockert’s net score of 103, off 54 holes of Stableford competition, was outstanding and saw him bring South African partners, Kevan Hunter and Lynn Butler home with the team trophy to boot. “That is without question the highpoint of my golfing career,” said a delighted Ockert at the glittering awards ceremony that marked the climax of the event, and which saw the golfing luminary and Fancourt course designer, Gary Player, receive a standing ovation. “To say I’m happy would be an understatement. It’s amazing how BMW has looked after us. You have to experience it to believe it.” Ockert’s sentiments were echoed by the competitors at large as they, and their entourages, spent time together both on and off the various courses. From the official opening ceremony and Olympic-style parade, presenting the flags of the

MAY 2013

47 participating nations; a braai and folklore evening; safari outings; the odd ostrich ride – which is rather less predictable than sitting behind the wheel of a BMW xDrive – or simply relaxing at the beach, scenes at the World Final were characterised by happy, smiling faces throughout. The sense of camaraderie prompted BMW AG board member, Ian Robertson to comment that “The finalists made for a wonderful atmosphere and played with great joy and sportsmanship. As far as we’re concerned they’re all winners – first for qualifying as national champions in their own countries, but also for having made the BMW Golf Cup International once again such a unique experience.”

Next year’s BMW Golf Cup International: World Final will be hosted in Asia and together with the proud team at Paarlberg BMW, we wish Ockert and all those who compete in the preliminary rounds, every success and sheer driving pleasure!

the month

The weaker Rand and higher oil price could potentially fuel inflation and Gill Marcus could be forced to increase rates

The Name’s Bond, Dave Rundle, not.

Retail Bond

Dear Dave, I am 70 years old and have placed all my savings in RSA Government Retail Savings Bonds as the returns on bank deposits and Money Market funds are, in my opinion, too low. I had complete confidence that, if not lucrative, at least RSA Retail Savings Bonds were safe they also pay a higher interest rate. Is this a risk, and what do you think of RSA Retail Bonds? The Month Reader, aged 70.

Dave answers: This is a common question that we face when advising clients. Retired investors find themselves in an unbelievably difficult environment with low interest rates and an increasing cost of living – their bills each month seem to grow more quickly than the return on their investments. So first let me give you an overview. The RSA Retail Savings Bond market has grown a lot over the last few years as risk-averse investors search for the highest rate of interest in the lowest risk institution. RSA Retail Savings Bonds were designed to be as accessible as possible to the general public who can invest their money whilst earning secure and market-related returns on the investment. The RSA Retail Savings Bond investment is backed by the Government and is therefore very low risk but there are also no charges, commissions or costs involved with the investment. Two forms of RSA Retail Savings Bond available are:

The Fixed Retail Savings Bond earns a market related fixed interest rate (payable on interest payment dates until maturity), currently: 2 year – 6.00% 3 year – 6.50% 5 year – 7.00%

The Inflation-Linked Retail Savings Bond, where the capital amounts invested are inflation-adjusted over the term and a floating interest rate is payable every six months on the interest payment dates. The current rates are: 3 year – 1.00% 5 year – 1.25% 10 year – 2.25% So, to answer the Reader’s question: The interest paid is treated as ordinary revenue for purposes of income tax so although, as a 70-year-old, you get an interest exemption of R 34 500 per annum, it is taxable. The investment cannot be used as collateral for a loan and cannot be sold in the market - you are therefore not exposed to any market risk. If you need cash urgently, however, you may make an early withdrawal after 12 months (subject to a penalty) and you can also add a beneficiary to the investment and prevent your funds from being tied up with the administrator of your estate. To answer your original question – in the sense that RSA Retail Savings Bonds are a low-risk investment that pays

higher interest than the bank, I do think they can form part of a portfolio. A big negative to your existing portfolio is that a 70-year-old, in today’s times, is young - and potentially you could have many more years on this earth. Inflation is going to hurt this investment decision very badly in the long term since a Rand in 10 to 15 years time is going to be worth a lot less than a Rand today. Do you have enough capital to cope with inflation? If you don’t you need to make a plan to include some investments in the portfolio that can combat this deficiency. The other question is whether interest rates are going to remain low – the weaker Rand and higher oil price could potentially fuel inflation and Gill Marcus could be forced to increase rates. I would definitely not advise anyone to fix rates in the long-term - the last thing you want to do is fix the rate and then for interest rates to shoot up during your investment period. So, in conclusion, I think that although RSA Retail Savings Bonds are safe and pay better interest rates than banks, I would not recommend that you put all your money into them where there is a threat of inflation and a potential rise in interest rates.

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

We Love EWE We look forward to feeling sheepish in the company of Ann Gadd, at Rickety Bridge

ickety Bridge will play home to artist Ann Gadd’s humorous series of sheep paintings in May, as part of their Franschhoek Literary Festival offering. Ann’s approach to life is thoughtfully expressed in her quirky and now rather renowned works, which, according to Sawubona magazine, “are owned by clients as diverse as Datuk Vinod Sekhar of the Petra Group, Malaysia; the Absolute Hotel, Limerick, Ireland; AngloGold Ashanti Ltd.; The Incredible Chocolate Company, Australia and the CEO of the London Stock Exchange.” The magazine goes on to quote Ann’s take on where it all began: It was freezing day, rain pouring down, and I was in the garage, which I used as a studio. I kept hearing this inner voice saying ‘paint sheep, paint sheep’, and I’m like ‘yeah right people are going to want paintings of sheep!’ I decided what the hell,

and so painted my first two sheep and took them to a well-known art dealer who loved them. I did seven more and took them to another gallery, which snapped them up. Four days later they called and asked for more. Over 2000 sheep later the rest, as they say, is history. Ann will be available to sign copies of her 6th book, ‘Wine a bit and Ewe will feel better’, at the official opening of the exhibition at Rickety Bridge on the 16th of May, and will also entertain guests by painting live at the function. Copies of the book and the original pieces featured in the book will also be available for sale. The exhibition will be open daily, 17 May – 19 May, from 11am to 4pm. Contact Jackie Rabé on 021 876 2129 or jackie@ricketybridge.com to confirm your attendance.

THE MONTH

Sexual Health

the month

jim wAItE on sexual health

Jim Waite loves reading in bed, especially when the subject matter is uncomplicated and the words are generally short. Having reread his ‘Complete Works of Enid Blyton’, it was with a measure of reluctance that he picked up his wife’s bedside table paint catalogue, Fifty Shades of Grey. Little did he know that he would soon turn red…

Don’t Relax!

Jim Waite discovers that a little tension can be a good thing

all me old fashioned, but the E.L. James trilogy, Fifty Shades of Grey, is a rather surprising runaway success. After all, it’s hardly typical bedtime reading – or is it? Flicking through a copy the wife brought home recently, she is an avid reader and reviews books for our local rag (If that’s your story, Jim, you stick to it… Ed), I initially thought that the series was about aliens. I read a section by the character, Anastasia, that goes as follows: “I gasp, and all the muscles deep in my belly clench. My inner goddess is doing the dance of the seven veils… Oh my… It’s a curious feeling. Once they’re inside me, I can’t really feel them — but then again I know they’re there… Oh my… I may have to keep these. They make me needy, needy for him.” Typical alien invasion stuff, I thought. That was until the wife pointed out that the ‘they’ are two smallish balls used by women to strengthen their pubococcygeus and pelvic floor muscles. I stopped reading, of course, and resolved to give the folks at Deeper Love, who’ve walked us through our two previous sexual health articles, a call. “Is it natural?” I asked, looking at the shiny orbs while trying not to appear too inquisitive or naïve, but feeling both. Ray, one of the

MAY 2013

Deeper Love partners, replied: “The ‘Fifty Shades’ books have gone a long way to illustrate the intense sensations and overwhelming effect of the balls, and many of our clients will vouch for the accuracy of the text. If you strip it down to a more clinical level, though, they are often recommended by doctors, gynaecologists and midwives for their medical or physical benefits.” As I looked at the weighted balls, Ray went on to explain that they vary in size and come covered in a range of materials. They’re joined by a string of sorts to allow them to be safely put in or taken out, he went on to explain. I blushed and asked, “But why would I want to use them?” “You wouldn’t,” he smiled. I blushed some more. Turns out the wife was right – they were originally developed to tighten and strengthen the pubococcygeus ( PC) and pelvic floor muscles – and the spinoff is that a strong PC muscle is the key to more intense orgasms, greater urinary control, reports of easier childbirth and less intense pain during menstruation. The American gynaecologist, Dr Arnold Kegel, popularised pelvic floor exercises almost 60 years ago and it was found that using the

balls helps to focus the efforts more precisely as the pelvic floor muscles contract and move in constant response to the shifting balls. As with most things, there’s an option to suite every taste and Ray informed me that Smartballs, Luna Beads and the Stainless steel Inner Goddess balls are the most sought after at Deeper Love. He did go on to share three very important factors when making a choice. Seams are a no-no, as they run the risk of being unhygienic; balls must be manufactured from ‘safe for your body’ materials and the balls should never be shared. Feeling a little more relaxed, thanks to Ray’s sensitive approach to both the topic and my lack of knowledge, I thanked him for his time and made my way home. “How was your day?” asked the wife somewhat absent mindedly as I walked in some time later. “Good,” I replied. “in fact, I had a ball.” For a closer look at the items mentioned in this article, please visit www.deeperlove.co.za

the month

MY STYLE

is BAD News On Twitter, bad works best!

ccording to EurekAlert.org, recent positive tweets about the flu-vaccine have had some unexpected negative repercussions and have prompted some to re-evaluate how best to use social networking and microblogging platforms in general. A team from the Penn State University, led by Assistant Professor of Biology, Marcel Salathé, tracked both pro- and anti-vaccine messages on Twitter made in response to news about a new vaccine for combating the Influenza H1N1 virus strain (the one responsible for swine flu). The team’s first unexpected finding was that negative tweets seemed to be contagious, and that the positive ones were not. Without trying to defend the reason, Salathé simply commented that “the observation is troubling because it suggests that negative opinions on vaccination may spread more easily than positive opinions.” The team’s second unexpected finding was that microbloggers with more reciprocal Twitter relationships tended to be influenced according to whether the sentiments of their connections were positive or negative. “When a microblogger had a lot of reciprocal Twitter connections with users who expressed anti-vaccine sentiments, he tended to tweet even more anti-vaccine sentiments himself,” observed the Prof. Interestingly, however, the team found that the same was not true when reciprocal connections expressed pro-vaccine sentiments. Pro-vaccine sentiments simply did not encourage people to Tweet additional positive sentiments of their own. “Our third finding was the most bizarre, and perhaps the most discouraging,” said Salathé, as he explained that a high volume of positive tweets seemed to encourage people to tweet more negative ones in response – rather than the expected positive ones. A case of damned if you don’t and just as damned if you do, perhaps? From our own experience on Twitter, here at The Month (@The_Month), Salathé and his team have certainly defined a trend we experience first-hand; and it’s not just limited to flu-vaccines. At a recent foodie-function, a series of positive comments by The Month seemed to go by unnoticed until a follower compared our happy experience to her less than pleasant one elsewhere, albeit with a measure of restraint. Immediately the comment was retweeted (even by our more affirming followers) and soon the single Tweet had reached in excess of 50 000 readers. Given that our social media efforts have concentrated on gaining a relatively small group of well-connected followers, rather than simply a mass of them, the effect was eye-opening. For a publication with a ‘generally positive’ approach to things, it’s a sobering and somewhat disheartening phenomenon.

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@The_Month

THE MONTH

MAY

2013

3 MAY / ROYAL CAPE GOLF CLUB, WYNBERG / CHARITY GOLF DAY. The

Cape Kidney Association will be hosting their annual charity golf day on Friday 3rd May 2013 at the Royal Cape Golf Club. Founded in 1885, the Royal Cape Golf Club is South Africa’s oldest and most exclusive club featuring a course with narrow fairways lined by trees. The Royal Cape Golf Club is in the southern suburbs of Cape Town, a 15 minute drive from the city centre and from Cape Town International Airport. Contact: 021-448-0817 or 083 265 7490 4 MAY – 5 MAY / 9AM – 5PM / MARKET HALL, GRAND WEST, GOODWOOD / FAB BRIDAL EXPO. This event is all about

weddings. Brides and grooms, as well as those hosting a special event, will benefit by attending this beautiful exhibition, as exhibits on all aspects pertaining to the special day will be on show. Fantastic displays by designers, flower artists, wedding and event coordinators, photographers, venues, companies specialising in cakes, invitations, jewellery and much more. Three fashion shows daily. Wedding Competition & various prizes to be won. Cost: R 60. Tel: 021-910 2779 or Desiree: 084 596 1753. Email: desiree@donatoevents.co.za. Website: www.donatoevents.co.za

the month WHAT’S ON? IN MAY 2013

23 - 26 MAY

11 MAY / 1 PM – 5 PM / WELFARE CENTRE, CERES / CERES CHRYSANTHEMUM SHOW

This annual event hosted by the Ceres Chrysanthemum Association showcases the work of dedicated local chrysanthemum growers. The prize-winner chrysanthemums and other entrants can be viewed and bought on this day. Entrance: R10 per person. Contact: Henrico Theunissen Tel: 023-3122033 or 072 522 8459.

12 may 12 MAY / 19:30 / CITY HALL, CAPE TOWN / BRASS BAND POPS. The sev-

enth annual Brass Band Pops will be hosted by Millers Music World at the Cape Town City Hall and opened by the Cape Town Concert Brass. This event is about local bands and schools showing-off their musical talents by playing classical and jazz music. It was conceptualised in 2006 by Kader Miller, who saw many young talented children playing for the Cape Minstrel Teams and wanted to start something for them that would ensure their talents were not wasted once they had left the minstrels. Enquiries: Kader Miller at 082 882 8577.

23 – 26 MAY / 10AM / CTICC, CAPE TOWN / GOOD FOOD & WINE SHOW. South

Africa’s finest food & beverage exhibition will feature a line-up of the world’s top chefs and showcase the latest trends in food and the cooking industry as well as a number of unique speciality shows. Not only will there be handson workshops conducted by world class chefs, big-name book signings and some supreme organic produce on offer, but you will be watching and learning from the grand masters of food, wine, gourmet travel and lifestyle. Tickets can be purchased at the door or online. And your ticket includes free food and wine sampling, free live demonstration by your favourite BBC celebrity chef in the Chefs in Action Theatre, live demonstrations in no less than 9 additional theatres with top local and International Chefs and Wine Connoisseurs and there are hundreds of fabulous prize giveaways and special offers on the latest in food, wine, cookware and kitchen appliances. Venue: Cape Town International Convention Centre. Contact: Gourmet SA: 021-702 2280

20&25 9 & 10

9 & 10 MAY / 5:30PM – 9:30PM / CTICC, CAPE TOWN / FINE BRANDY FUSION.

Capetonians will get to share in the spirit at Fine Brandy Fusion, the country’s premier brandy event. This luxury showcase of SA Brandy and the glamorous lifestyle surrounding it marks its Cape Town debut with the theme ‘Celebrate Liquid Gold’. There will be lots to see, do, nose and sip for the young and trendy, sophisticates and connoisseurs eager to explore South Africa’s internationally admired brandy industry at this glamorous annual event. Fine Brandy Fusion reflects brandy’s refined and lighter sides, merging a fusion of cultures and styles. Cost: R 175 pp. (brandy glass & coffee vouchers included) Contact: 021-993 2248. Tickets: Computicket

MAY 2013

20 & 25 MAY / 8AM – 6:30PM / KIRSTENBOSCH BOTANICAL GARDENS, CAPE TOWN / CHELSEA FLOWER SHOW EXHIBIT. Visitors to Kirstenbosch Botani-

cal Gardens in Cape Town will delight in being able to view the re-created award winning South African National Biodiversity Institute’s 2013 Kirstenbosch-SA Chelsea Flower Show exhibit. This spectacular display will be housed on the Marquee Lawn just below the Kirstenbosch Tea Room. Entry fees: R42 per adult. The exhibit entry fee is an additional R10 per person. Contact: The information desk 021799 8783

24 & 25

24 & 25 MAY / FRIDAY 4 PM – 9 PM & SATURDAY 3 PM – 9 PM / GUGULETHU SQUARE MALL, CAPE TOWN / GUGULETHU WINE FESTIVAL. Come and be part

of the TOPS Gugulethu Wine Festival for an evening of wine, music, food and education!

Visitors can delight in tasting a multitude of wine styles and cultivars; interact with lifestyle brands in wine lounges and explore a wide variety of tastes. Lulinge and Mzoli Ngcawuzele, well known businessmen from Gugulethu are the motivators / owners of the festival. Mzoli is known as property developer who constructing the very first shopping mall built for any previously disadvantaged community in the Western-Cape, known as the Gugulethu Square Mall. Cost R90pp. p/d - return coach trips from the Cape Town City Centre to festival available. Contact: Cape Wine Academy 021-889 8844. Info: www.capewineacademy.co.za

the month

What’s On? in the winelands

3–5

3 – 5 MAY / RIEBEEK KASTEEL / RIEBEEK VALLEY OLIVE FESTIVAL. Riebeek Valley Olive

Festival focuses its attention on this popular fruit during this time, showcasing the diversity of olives. Visitors to the Olive Emporium can stock up on a wide selection of olives, delicious olive oils, preserves, tapenades, as well a vast selection of olive-based beauty products. Tractor transport will be provided to get you to and from the different events, farms and towns. If you have a weekend passport, the first ride on the tractor is FREE, thereafter the cost will be R5, with proceeds being donated to a local charity! Among the many new activities at this year’s festival will be: • Olive Emporium, • Country fair, • Fresh goods market • Micro-brewery, ruby area and much more! Cost: R 80 (incl. tasting glass & free tastings of olives or wine, as well as tractor transport) Contact: Ann 082 909 1116 or Darielle 084 207 3820 Email: olivefestival@gmail.com Tickets: www.webtickets.co.za www.riebeekolivefestival.com

17 –19

SATURDAYS / 9 AM – 2 PM /CNR. ADAM TAS & OUDE LIBERTAS RD, STELLENBOSCH / STELLENBOSCH SLOW MARKET . Only local or-

ganic and natural goods are available at the market. Other attractions are: a jewellery maker’s stand, wine tastings, live entertainment and a picnic area. Cost: Free Email: slowfood@slowmarket.co.za. www. slowmarket.co.za

17 – 19 MAY / 10 AM DAILY / NEW HIGH SCHOOL HALL & VARIOUS OTHER VENUES, FRANSCHHOEK / FRANSCHHOEK LITERARY FESTIVAL. This is the 7th annual event whereby writers

gather to encourage a reading culture and discuss the latest books. For three days Franschhoek will become a bustling get-together of readers, writers, booksellers and publishers. In the week leading up to the festival youngsters can take part in the first ‘Book Week for Young Readers’ where they can listen to some of the 46 children’s authors participating in reading and telling their stories. Cost: R 20 – R 60. Tickets: www.webtickets.co.za Contact: Franschhoek Wine Valley Association. Tel: 021-876 3603. www.franschhoek.co.za www.flf.co.za

20 –25

25 – 27 MAY (TBC) / SATURDAY 10 AM – 5 PM & SUNDAY 10 AM – 1 PM / CAPE GARDEN CENTRE, JOOSTENBERG VLAKTE / WESTERN CAPE BABY KOI SHOW. View the

11 MAY 11 MAY / 8:30 AM / HERMANUS / WHEELS & RUNNERS. Take part in the only fully in-

tegrated wheelchairs and runners race in South Africa. The race, with the most beautiful views of sea and mountain runs through the centre of Hermanus. Participants include people with disabilities in wheelchairs and able-bodied athletes (runners). This is definitely not just another race - share in this exciting and inspirational experience together with elite competitors, amateur athletes, enthusiastic supporters, sponsors and assistants. The increasingly popular Hermanus Race for Wheels and Runners is the only fully integrated race for wheelchairs athletes and runners in South Africa! Come and join the Fun Walk in anything with wheels that needs to be pushed or bring your friends for a scenic walk. Contact: Karin: 028-312 1889 or 082 923 3201. Enter Online: www.hermanus.topevents.co.za

saturdays & sundays

province’s top Koi fish – no larger than 45 cm – on show and marvel in these “living jewels”. Koi dealers from the Western Cape will also merchandise local and imported Japanese Koi and Koi-related products. This show is the perfect starting place if you are interested in owning Koi or if you want to expand your collection or gain information about this fascinating hobby. If you wish to enter your own fish, please contact the chairman, Bobby. There will be 106 awards and this is the ideal opportunity to see how your Koi match up with the best in the province. Entry: Free. Contact: Bobby 083 654-3088

25 - 27 25 – 27 MAY (TBC) / FRIDAY FROM 9 AM – 6 PM / SAT FROM 9 AM – 5 PM & SUN FROM 10 AM – 4 PM / PAARL MALL, PAARL / HERITAGE EXPO. Discover more about

your heritage at the Heritage Expo in Paarl. The Heritage Expo is held in celebration of International Museum Day, which falls on 18 May each year. There will be lots of fun activities for all to participate in. Some of the many exhibitors include: Iziko Museum’s bus full of museum artifacts, Stellenbosch Village Museum, the Huguenot Memorial Museum of Franschhoek, Wellington Museum, Ouma Granny’s House Museum, Al-Azhar Paarl Islamic Library, Het Gesticht, De Poort Heritage Centre, Augusta Kleinbosch, Drakenstein Tourism, Busy Beez and Dorkas Damesklub. Contact: Amira Clayton, Tel: 021-863 0543 or 076 017 6026

SATURDAYS / 10 AM / MARKET SQUARE, GREYTON / GREYTON MORNING MARKET

Greyton’s Market Square is abuzz with activity on Saturdays - where people flock to buy the freshest produce. From preservative-free cheeses in a wide range of flavours to low-fat yoghurt, farm butter, freshly baked breads and a range of home-made pestos. Samosas and roti are available for those wanting a taste of the East. Greyton’s famous lemon products include everyone’s favourite pancakes stall where the queue is a social event and patience is rewarded with lemon curd or cinnamon fillings, fresh lemon ice cream and lemonade. Lemon cordial & dried fruits are the specialities. Also on offer is an array of arts and crafts like hand-stitched bookmarks and watercolours. Greyton market has it all. www.greytontourism.com

SUNDAYS / 12 PM / MIDDELVLEI WINE ESTATE, STELLENBOSCH / BOEREBRAAI. An outdoor,

traditional South African barbecue lunch with starters & desserts as well as wine from the farm. Cost: R 115. Tel: 021-883 2565 Email: info@middelvlei.co.za. www.middelvlei.co.za

THE FINE PRINT The views expressed in this magazine do not necessarily reflect the opinions of The Month or its affiliates. Having said that, we generate practically all of the material printed in each edition ourselves; please don’t reproduce any part of it without the Editor or Publisher’s permission (we’re generally quite generous – so just ask). The Month subscribes to the South African Press Code and if you feel we’re not living up to that, please call the Press Ombudsman on 011 484 3612. We regard our sources as reliable and verify as much of what we print as we can, but inaccuracies can occur and readers using information in The Month do so at their own risk.

THE MONTH

social

the month

THE CRYPT JAZZ RESTAURANT OPENS IN THE HEART OF CAPE TOWN

Mario with girlfriend Tarryn Lamb and Derk with Interior Designer Charlotte Daneel

Cape Town’s new jazz hotspot, The CRYPT Jazz Restaurant, opened at the historic St George’s Cathedral Crypt in April. The brainchild of Winelands legend, Derk Blaisse, and entrepreneur, Mario Thompson, The CRYPT will be a jazz destination serving lunch, light meals and dinner to the sounds of talented local musicians and visiting artists. Wesley Rustin and vocalist Melanie Scho ltz

SCENE & Heard Carminda Brendel and Joonji Mdyogolo

SAY ‘I DO!’

Wedding specialists from the beautiful Riebeek Valley in the Swartland, a little more than an hour’s drive from Cape Town, hosted and entertained media and friends with typical country charm recently. The area’s brand new web directory, www.theweddingvalley.co.za, offers a hassle-free gateway to all things wedding-related in a valley traditionally known for its vineyards, rolling hills, sweeping wheat fields and olive groves. The perfect backdrop for the celebration of love.

Micha Guehringe and Kelsey Jourdan Felicia Hefke and Lee-Anne Morris

Dirk Odendaal, Sonja Bezuidenhout and Bertus Bester

Clifford and Maryke Roberts

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

MAY 2013