The Month November 2012 by The Month

the month NOVEMBER 2012

the winelands enjoyed where wine is

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the month

in my opinion

Enjoying My Elevenses

About our front page:

When my toddler headed straight to the sweet aisle on a recent trip out for bread and milk, calling for me to “Come see the Father Christmas chocolates!”, I’ll admit that more than one person heard my curse. That those eyes and that excited smile (and no, I don’t mean those of Father Christmas) resulted in a second trip a little later, this time to pick up the bread and milk I’d sacrificed for two Santas, and brought an even brighter smile to the shopkeeper’s face, didn’t go unnoticed either! It’s that time of year again… but enough of that – after all, how would I introduce the December edition if I’d already dealt with the sale of Christmas early in the eleventh month? You’ll notice that food and wine dominate this edition, which befits a mag like The Month, with a look at big names like Col’Cacchio and the Cape Winemakers Guild, and some intimate time spent with the lesser-known, but nonetheless impressive, Chris Smit of Franschhoek and the team at Gabriëlskloof, in Bot River. From big to small, one thing is certain, we’re overly blessed with hedonistic delights here in the Winelands. Our tummy-centric endeavours lead to a frank office-chat about health and aging, and despite me turning quickly to the page with the “Liquid facelift” advert on it, the Publisher would have none of it and took to the hills out in the Cederberg. His refreshed return was sooner than I had hoped; but his account and pics make for a stirring read. We’re pleased to see that both Jim Waite and Feiran Griede have something to share this month – Jim tries his hand at cooking, and racks up a small wine bill as a result (to the best of my knowledge very little wine made it into his cooking) and Feiran is so frustrated with the Boks that he’s seeing red; or should that be All Black? The Recipe of The Month, courtesy of Tokara’s Richard Carstens, more wine news, events and a list of What’s On?, finance, fashion, the Bridge House Mile and a tiny picture of super-sexy Cameron van der Burg complete the mix and should keep thoughts of Santa firmly in their place! At least for the time it takes you to put your feet up, pour another glass of wine (or tea – if it’s early elevenses…), and enjoy the read.

The magical Cederberg is our destination of choice this month. A short-ish trip from Cape Town and the Winelands, the harsh but alluring landscape is home to all sorts of accommodation and holidaying options that possess the ‘X-factor’, simply by virtue of the location. By far the most spectacular destinations in the region fall within the The Cederberg Wilderness and Matjiesrivier Nature Reserve are operated by Cape Nature. Access requires a permit and be warned that it’s not possible to buy provisions in the reserve – so plan ahead to make the most of your stay. Read more and find contact details in the ‘Spring is in the Air!’ article

WHY ADVERTISE IN ‘THE MONTH’?

he Month now has a number of covers, each going to different distributions. Carving up our wide distribution into reachable, limited and valuable readerships offers advertisers ‘defined distribution’ - the ability to choose where their message is read - and then pay for that and no more. Bookings are made online at www.themonth.co.za with discounts offered for multiple-publication advertising. All information, artwork regulations, terms and conditions, distribution and deadlines are carried on the site and, as usual, all advertising packages are subject to a downloadable signed mandate and contract.

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The Winelands Month

The Willowbridge Month

The Pearl Valley Month

The Franschhoek Month

The Boschenmeer 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

Target Market: Affluent shoppers of the Northern Suburbs Distributed where: Branded baskets in Willowbridge North and Willowbridge South

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

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

Target Market: Home owners, players and visitors to Boschenmeer Distributed where: At the golf club, to home owners, to visitors

OCTOBER 2012

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

Publisher: David Foster Capvest Holdings CC 084 827 3986 david@themonth.co .za

the month the month the month the month the month OCTOBER 2012

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the month

PEOPLE & PLACES

Smitten

The Editor finds that Chris Smit’s new venture in Franschhoek is about more than just food

make no secret of my love of food and, because I realise that it’s a love that is entirely conditional, I’m also rather fond of chefs. So when Chef Chris Smit’s invitation to join him at his new venture ‘Smitten’ in Franschhoek came across my table recently, I gave it practically no thought. “I’ll be there,” I typed and hit ‘Send’ before sitting back to read the mail properly. As someone who has waxed rather lyrical about Chris in the past, you can imagine my delight to see the words “complimentary glass of bubbles”, “designer omelettes, seasonal fruit”, “muesli cups”, “salads” and “freshly-baked breads and decadently sweet treats” all strung together to form a coherent sentence. The rest of the mail outlined, briefly, that Smitten would be launched at the Franschhoek Village Market. I wondered why he’d chosen a village market to host the launch, and not the restaurant at which he’d surely be based, and picked up the phone to ask him exactly that. What followed was an invitation to a thoroughly satisfying encounter at the home of a truly humble artist, whose passion for food and people is a reminder

that the ‘how’ of life is for more important that the ‘what’. “Food is what I like,” says Chris, as we take our seats overlooking the vineyard that forms the view from his veranda. Two glasses of Graham Beck Brut appear and Chris begins to speak more animatedly as he explains that meals will be for take-away (using corn-based, biofriendly plates and utensils) or sit-down (at the soon to be added dedicated seating area at the market). He takes me through the hot and cold breakfasts, gets really excited about the omelettes and then goes off on a tangent about leaf-free salads, allergen-free foods and village life. His energy is infectious and I suggest a top-up to help me find my place in my notes. “I think of myself as a ‘food-enthusiast’ rather than a chef”, he says, slowing down a touch and looking at me intently. “The demands of the professional kitchen include so much more than just food. The reality is that you often end up being so busy that you miss the most satisfying part of the job – and that’s sharing the experience of eating the food.” Having stepped out of a commercial kitchen almost a year ago, Chris is clearly revelling in the time and freedom working for himself allows. “So why go back?” I ask, keen to get a better sense of the Smitten offering and Chris’s intention. Turns out the offering is nothing I imagined it would be, save for the food. First of all there’s no restaurant building, and no

kitchen to cage him. Nearly everything happens right there, in real time, in the village market setting. Also, not only is Smitten located in the market – it runs only for the few hours each week that the market does! So it’s upmarket food, prepared in an interactive environment within an unpretentious and practically rural locale. It’s an offering that seems so sensible and overdue in the Gourmet Capital that I must wonder why it hasn’t been done before, or how long it will take before others follow suit. With the bubbly glasses drained, pictures of some of Chris’s Smitten creations in hand and my love of man and food re-affirmed, I take my leave and promise to catch up with him the next time I’m in Franschhoek on a Saturday morning. It’s a promise, I think, many will make in the Saturdays to come. Franschhoek’s The Village Market takes place in the grounds of the Dutch Reformed Church off the main road in the heart of the village, from 9am to 2pm each Saturday. Smitten is on Facebook, look for SmittenInFranschhoek

THE MONTH

WINE & DINE

the month

The Whole Shebang! Wine correspondent, Will James, discovers Gabriël, and other angels, just outside Bot River

The place:

It is not often that I find a wine farm that offers the whole ‘shebang’ – especially when the editor of The Month tends to encourage folks like me to frequent more than the odd ‘coin perdu’. I’m pleased to suggest that I’ve found one. With wines to die for, cuisine that has me salivating at the mere thought of it and a landscape that will transport visitors to the rolling hills of Tuscany, replete with baking sun and pleasant country folk, it will come as no surprise that it bears a heavenly name, because Gabriëlskloof is exactly that! The tasting facility, with its tranquil ambiance, is the perfect place to start your sensorial experience in the hands of clued-up staff and one of the hidden gems of the South African wine industry, wine maker Kobie Viljoen. The latter has been ear-marked by local and international wine critics as someone with the capacity to turn this label into a cult wine. The husband-and-wife combination of Frans and Marianne Groenewald takes responsibility for the restaurant and deli and together with their team they take the concept of ‘friendly and professional service’ to the next level. Frans has a penchant for large servings of local cuisine, packed with flavour and attention to detail. The deli serves fresh farm-style produce such as local cheeses, olive oil and a wide variety of breads, stone mill flower and organic eggs. For the more adventurous, or perhaps naughty, eaters there’s an array of cakes and sweet treats that should bring to mind temptation of Biblical proportions. It’s a relaxed, un-pretentious, no-mess-no-fuss environment that asks to be soaked up, gourmandise-style. There’s an enchanting mood about the place that seems to draw one to a ‘Neverland’ state of mind and this is, perhaps, the most notable attribute of the farm. If you’re the kind of person that appreciates the effect of the golden thread of romance that runs through only the best novels, and can imagine the same of a place, Gabriëlskloof is undoubtedly for you.

The line-up: Rosebud 2012

This bright pink, and positively sparkling, rosé is an attractive prospect for summer lunches thanks to flavours of strawberries and cream, candyfloss and mulberry pulp. A blend of Shiraz and Viognier that came as a complete surprise, it exhibits a zesty freshness and a good measure of youth to ensure that it will leave a lasting impression – as it did on me. The Month Thumb rating:

For more, see gabrielskloof.co.za

NOVEMBER 2012

Sauvignon blanc 2011

The Blend 2010

Shy in the glass with delicate aromas dominated by nuances of gooseberry and kiwi fruit. Initially very tropical, the aromas fade but the wine shows an attractive clean pair of heels in terms of freshness and acidity (for a 2011). This is a well-crafted wine that oozes attention to detail; the Sauvignon spends time on lees and the dash of Semillon (10%), of which a small percentage spends time in barrel, adds an oily complexity and weight on the palate. The finish exhibits a steely minerality that gives the wine length and speaks clearly of the shale soils in which the vines are planted. The Month Thumb rating:

This classic Bordeaux-style red, dominated by Cabernet franc (36%) and Cabernet Sauvignon (35%), with Merlot (10%), Malbec (10%) and Petit Verdot (9%), provides a heady mix of ripe plums and dried prunes to fill the head space of the glass while secondary flavours of dark chocolate, tobacco and leather add depth to the profile. A slight austerity on the mid-palate may be distracting to some, especially those hoping to encounter riper or sweeter tannins. The wine, nonetheless, shows boldness in structure and length and the taste of earthy undertones and prunes lingers beautifully. The Month Thumb rating:

Viognier 2010

Shiraz 2009

This is the only varietal white wine in the line-up. Unusual for a Viognier, the aroma profile is dominated by smoke and spice courtesy of the French oak barrels and the six to nine months spent in them. The wine had me intrigued (if not slightly confused) with orange peel and sweet spices dominating the palate and sassy seductive hints of violets, white flower blossoms and vanilla pod, synonymous with the variety, somewhere in the mix. The weight and elegance of this wine make it extremely inviting, as does the minerality (a trademark of the Gabriëlskloof whites). The Month Thumb rating:

This wine is an undeniable reflection of winemaking talent. It is held together by a strong core of fruit and dressed with multiple layers of aromas and flavours which include sweet spices, cinnamon and white pepper (which bear testimony to the influence of the clever use of American and French oak). A second layer of flavours of vanilla pod and caramel add further dimension, as well as texture and weight, and the cheeky addition of small percentages of Mourvèdre and Viognier yield an elegantly integrated wine with velvety tannins. The Month Thumb rating:

the month

restaurant

review

Col’Cacchio - lies, physically, between the Nu Bar and the art galleries, and metaphorically, between young student and mature diner – which it attracts in equal measure

Smokey Babes!

The Month does the rounds and discovers that it’s all change at Col’Cacchio in Stellenbosch

ord travels quickly amidst the slow pace of the Winelands and when we heard that Col’Cacchio Pizzeria in Stellenbosch was under new ownership, we thought it a great excuse to pop in for lunch and get the news ‘straight from the horse’s mouth’, so to speak. Col’Cacchio is tucked away in a neat, shaded courtyard across the road from the Town Hall in Plein Street. It lies, physically, between the Nu Bar and the art galleries, and metaphorically, between young student and mature diner – which it attracts in equal measure. That it appeals to all is undoubtedly the key to the success of the brand – but the simplicity of the offering, the large and varied choice and the strict use of only high-quality ingredients contribute greatly. These strengths have made it a trend-bucker during the recession but, as previous operator and now new owner Liz Rautenbach says, it always had the potential to do more. So, by getting her good friend, and owner of the Franschhoek Col’Cacchio, Elizabeth Rossouw, involved and working with a few quick back-of-envelope calculations, she was able to organise an offer to essentially bring the two stores into the same stable. Having had our ear pleasantly bent, we turned our attention to the real job at hand, and summoned a smiling waiter. The traditional Morituri (Seasoned Chicken Breast

strips, Bacon, Feta, roasted Red Pepper) with loads of fresh avocado and extra chilli, garlic and parmesan on the side – and the winner of the 2009 Celebrity Chef pizza, the ‘Smokey Babe’ (devised by Margot Janse from Le Quartier Français in Franschhoek, with Asian deboned Smoked Ribs, Red Onion, fresh Corn, Spring Onion, Mint and Coriander) cracked the nod and a similar response from the waiter. He went on to tell us that this year’s Celebrity Chef Series (which, each winter, invites well-known chefs to create their own pizza) raised over R300,000 for the Red Cross Children’s Hospital and was used to upgrade the hospital’s Medical Ward. Impressed with the service, which we assume is thanks in part to the experience Elizabeth has gained at her awardwinning Franschhoek branch, we quized her about the plans for Stellenbosch and any “new stuff” we can expect from the team. “We want to grow organically, one table at a time, bringing back the customers we may have lost” she says honestly, “and then expand the one area that has proved difficult in the past - Take-Aways. It’s a big market in Stellenbosch, but without a local MrD, it’s a tough one to ‘deliver’ on.” Liz’s plan is to clear a pit-stop at the Plein Street entrance during the busy early evening rush to save customers the trouble of parking – which is practically impossible

in Stellenbosch at the best of times. “Watch this space!” she enthused as we surveyed the area outside before she explained the plan to have customers call from their mobiles, stay in their cars, and transact through a rolled-down window. She went on to explain that Col’Cacchio pizza doesn’t travel particularly well because of its thin base, so the quick pick-up is entirely preferable to the sometimes long wait of a delivery service. Sounds like a novel ‘win-win’ to us. As we headed back to our table, in time to see the waiter heading our way with our order, Liz mentioned the options for those with food allergies or restricted diets. As we eat most things here at The Month, we were surprised to learn of the yeast-free, sugar-free, dairy-free, wheat- and gluten-free pizza bases, as well as wheat- and gluten-free pasta. It’s no wonder that the franchise has a large following, with 21 stores country-wide and a planned expansion in Gauteng, Natal and even Namibia. And we thought it was because the franchise ‘prides itself on using only the finest, freshest ingredients’ which, over the years, have become crafted into signature dishes and now practically household names.’ In the cosy, wind-free courtyard, the relaxed atmosphere and family-friendly environment was not lost on us or the couple of tables entertaining kids. That kids are given dough to play with and cut into shapes, and then have it cooked for them is more than a good service – it’s a great business idea. The clean plates at our table afterwards spoke volumes of our satiety and to the order of ‘hot cappuccino times two’ we added a Lindt Chocolate Trio – a double layer of Lindt Chocolate Brownie, Panna Cotta and Parfait – to share, of course. As we took our leave to browse the many art galleries in Church Street just round the corner (and only R260 lighter excluding tip), we felt confident that Liz and her new team at Col’Cacchio Stellenbosch will offer customers a dining experience of ‘choice, health, passion and good quality food’ for some time to come.

Contact Col’Cacchio Stellenbosch on 021 886 7088

Elizabeth and Liz – ‘growing organically’

THE MONTH

the month

You can’t beat

the Bleues!

he Allée Bleue wine estate recently released an MCC Brut to join its existing rosé MMC bubbly offering. The wine is a 59% Pinot Noir/41% barrel-fermented Chardonnay blend that has a good complexity with typical nutty /brioche aromas and overt citrus flavours. Given that the farm’s rosé MCC was created to satisfy the demand created by the many weddings hosted there, this wine adds value to their offering and will, I’d guess, suit a more ‘practised’ or even ‘discerning’ palate. Both bubblies are available from the farm (and a small number of retailers nationally) at R105 for the Brut Rosé 2011 and R130 for the new Brut – which is pretty good when you consider some of the less refined options in the price range.

Give it

GUTSTO

wo of our The Month favourites have paired up ahead of the Festive Season to put on a little something that’s worth taking a look at… Avondale Wine Estate and Chef Reuben Riffel present an Extraordinary Festive Food and Wine Pairing Experience to visitors to the farm this holiday season, from the 21st of November. The Experience sees Avondale’s very impressive range of nature-friendly wines matched with six bite-sized, and rather decadent, delights crafted by Reuben. The menu showcases Reuben’s culinary creativity with inspired pairings such as Duck Confit Pots with Pistachios and Pickled Glazed Cherries beautifully matched to Avondale’s vibrant Chenin blanc Anima, and Avondale’s velvety Bordeaux blend La Luna teemed with Venison Pie, Parsnip and White Chocolate. At R100pp, it’s one of the better ways to spend your upcoming bonus on those you love. See our What’s On? pages for booking and contact details.

According to the biodynamic calendar, developed in the 1950s by Maria Thun, there are four specific lunar-based tasting cycles; namely fruit, root, flower and leaf - with the fruit and flower cycles generally regarded as the more favourable days for wine tasting. While it’s neither fool-proof nor rocket science, we’ve found the calendar, courtesy of Avondale, a useful tool – not least of which to spark conversation.

NOVEMBER 2012

Luna TasTing CaLendar

Taste by the Light of The Moon… November MOn

Tue

Wed

THu

Fri

saT

sun

1 Root

2 Root

3 Flower

4 Flower

5 Flower/Leaf

6 Leaf

7 Leaf

8 Fruit

9 Root

10 Root

11 Root

12 Root

13 Root

14 Leaf

15 Leaf

16 Fruit

17 Fruit

18 Root

19 Root

20 Root/Flower 21 Flower

22 Leaf

23 Leaf

24 Leaf

25 Leaf/Fruit

26 Leaf

27 Fruit/Root 28 Root

29 Root

30 Root/Flower

For more info and next month’s calendar www.biologicwine.co.za

the month

d l o S By Wine Lovers,

To Wine Lovers

The Vineyard Connection Team is impressed at the 2012 Nedbank Cape Winemakers Guild Auction

ecognised as the South African wine industry’s benchmark of quality, the Cape Winemakers Guild put on yet another very impressive performance, with this year’s Guild auction, in celebration of their 30th anniversary, held at the Spier Conference Centre in October. The 2517 six-bottle cases on offer were sold by auctioneer Henre Hablutzel in a little under 6 hours, and turned over a whopping R 5 730 000! The 45 winemakers, who presently form the dynamic and driven group that constitutes the Guild, include members who are not only good at surfing, cooking and Boules, but have undoubtedly produced some of the best wine under their ‘Cape Winemakers Guild’ label. The wines produced by these winemakers is done so in very small volumes, and exclusively for the auction, and are subjected to rigorous scrutiny by the Guild’s tasting panel. A record amount of a tad more than R182 000 was also raised on the day in aid of the Cape Winemakers Guild Protégé Programme, a mentorship initiative for young, upcoming winemakers. While you’re waiting for next year’s auction, why not consider the following wines for a special treat?

Jordan Sophia 2008, R 487 Winemaker Gary Jordan | 44% Cabernet Sauvignon/44% Merlot 12%/Cabernet Franc This Bordeaux blend is complex, with dark chocolate, black cherry and cassis flavours that are densely layered and result in an exceptional, well-structured wine. It will reward careful cellaring for many years to come. Hartenberg Loam Hill Merlot 2009, R 469 Winemaker Carl Schultz | 86% Merlot/9% Cabernet Sauvignon/5% Malbec This single vineyard Merlot has a black-red colour with intense aromas of mocha, plums, spices and black For the number crunchers, prices, per case of six

Kanonkop CWG Paul Sauer 2007 Kanonkop CWG Paul Sauer 2009 Rust en Vrede CWG Cabernet Sauvignon 2009 Hartenberg CWG Auction Shiraz 2009 Kanonkop CWG Pinotage 2010 Beyerskloof CWG Traildust Pinotage 2010 Bouchard Finlayson CWG Pino Noir 2009 Ernie Els CWG 2010

R 3760.00 R 3485.00 R 3548.00 R 3324.00 R 3294.00 R 3214.00 R 3120.00 R 3063.00

fruits. The palate shows rich and opulent fruit, with supple, sweet flavours. Teddy Hall Hendrik Biebouw Reserve Chenin Blanc 2010, R 307 Winemaker Teddy Hall | 100% Chenin blanc This wine underwent natural fermentation in oak barrels and was aged for 12 months. It has a gorgeous golden hue, with a ripe fruit salad and pineapple nose, opulent flavours and a long delicious finish. Boplaas CWG Cape Vintage Reserve Port 2010, R 310 Winemaker Carel Nel | Blend of Touriga Nacional, Tinta Barocca and Souzoa This port is fortified with pure wine spirit and aged for a year in large, old French barrels. It has an inky, black crimson colour, with plum and all-spice fruit on the palate. It is simply fantastic, with decades of enjoyment ahead. The Vineyard Connection’s wine shop is open 7 days a week and has each of the wines featured on this page in stock. vineyardconnection.co.za

THE MONTH

TRAVEL

the month

SPRING IS IN THE AIR! And that can mean only one thing – a visit to the Cederberg

f hiking’s not your thing (feel free to see across the page if you’re still in two minds about that) but you appreciate the great outdoors, fancy some isolation and aren’t averse to a dollop or two of breath-taking natural beauty, then the Cederberg in spring, with water aplenty and not yet too hot, is undoubtedly the time to shake off the winter blues and lap up some exposure to the natural elements. Just three hours north of Cape Town, the Cederberg Conservancy - a voluntary agreement between landowners to manage the consolidated 22 properties in ‘an environmentally sustainable manner’ - was constituted in 1997. The resulting 182,000 hectares of rugged, mountainous terrain offer a variety of activities for the

adventurous including rock climbing, mountain biking, overnight hiking trails (‘the length of which are limited only by the weight of the provisions you can carry on your back’), swimming and horse riding. For the less adventurous, there’s game viewing, fishing, bird watching, easy hikes, rock art and even wine tasting. Travelling distances are not short in the Cederberg (and the roads not easy), so pick your areas carefully. The conservancy can be accessed from the north off the N7, via Algeria, or from the south on a decent gravel road via Op die Berg. Being big on mouth and small on action, my three-day, two-night stay suggestion is to take the camera for an easy hike or two, inspect the rock paintings and, in true The Month fashion, taste some wine. At just 51 kilometres off the R303, Mount Ceder is the perfect place to discover the southerly section of the Cederberg and you’ll find ideal accommodation at ‘Klipbokkop’ - the most elevated of eight, 4-star, fully equipped, self-catering cottages that dot the Grootrivier running through the farm - with a Jacuzzi on the balcony to boot! Day one is full of arriving and the gathering of information but a canoe trip up the river is ‘a must’ to clear the mind, appreciate the silence and drink in the sense of space. So, when you’re fetching wood for the braai, grab a paddle from reception - a bit of exercise will work wonders before an evening of food from the fire, a couple of glasses of wine and stargazing from the huge wooden balcony overlooking the river. Day two will have you woken by the call of Egyptian Geese, the foraging of a small Grey Mongoose, or the scrambling of Rock Dassies, so head down to breakfast at the farm overlooking the stables before taking a short drive south and an easy 30-minute hike to the waterfall. You could easily spend the whole day lazing, watching the weavers building their nests or dipping into the inviting clear water but history beckons. Head back past the farm, skirt the olive groves,

The Stadsaal Caves - where you’ll find intriguing rock formations and neatly written graffiti dating back to the nineteenth century and hike to a cluster of rocks where the San and Khoi people, who inhabited this area from about 8000 years ago, have left behind a rich legacy of images. But remember, you’re on baboon turf, so don’t be surprised if they scream, defecate or even throw rocks at you from above to express their displeasure at your visit. Back up to Klipbokkop for a quick body-warming Jacuzzi and light lunch before you get your tasting pants on and head out to the Cederberg Private Cellar where, at an altitude of more than 1000m above sea level, you’ll hear about a how the diverse soil types, unpolluted air and crystal clear waters combine to produce award-winning wines at the highest altitude in the country. From there you can buy a permit for the fascinating wind and rain eroded

NOVEMBER 2012

For more info on Mount Ceder go to www.mountceder.co.za and on the Conservancy www.cederberg.co.za

Stadsaal Caves, where you’ll find intriguing rock formations and neatly written graffiti dating back to the nineteenth century – and including, more recently, ‘Staatspresident P W Botha’ which, it appears, has been given the baboon treatment mentioned above. If the corrugated dirt track allows, keep a steady eye out for the fairly common Rhebuck, Klipspringer or Duiker on the way home – or the 100 or so bird species that inhabit the conservancy. Dinner with a couple of bottles of Cederberg Shiraz 2009 should complete the day as you settle down, once again on the veranda. Leaving after another hearty breakfast on day three might have you pondering (as it did me) that there’s a massive difference between 4-star establishments and that a failing of the rating system is that there’s no appreciation of the ‘X’ factor – which Klipbokkop has in abundance. Of course it’s clean and neat, has a lovely inside ceramic fireplace, air conditioners that didn’t go unnoticed (but did go unused), and everything else required of that rating, but places as special as this certainly don’t need to trade on it. Far greater is the peace of mind and sense of satisfaction you feel having stayed in an exceptional environment – and there’s no measure of that, besides a trip there yourself!

the month

e g a n e e T a f o Diary r e k i H g r e b r e d e C

derberg e C e th o t 1 AY D king the bakkie with used coo

t of his way to fill up a tank of fuel driving ou we head north on 10am - Dad wastes half doesn’t look good. As It o. r.n w.y ww on er him in a ck the weath untains and this puts oil and tells me to che out the snow on the mo ing int po of ke n barks sta the mi d ns of water, an the N7, I make the t having to carry gallo no t ou ab ing eth Parks som San e lady at the bad mood. He mumbles lunatics!” After the nic are r be tem Sep in rts ing sta d off to Driehoek I “People who think spr so fast that as we turne off ve dro he , 00 R3 ed him of rty – please office at Algeria reliev through private prope said “This road passes t tha n sig a nk. of d en be rted in Septem r, I thi missed reading the who thought spring sta ne eo som like bit a g drive sl..” He was drivin pot noodle because il up some water for a bo I d an n tio Sta est gh for dacht For ody one’. We pack enou 2pm - Park at the Welba rusdal, according the ‘mo Cit in ” ing eat r way ou rth on wo p) eams on the ma there was “nothing owing rivers (small str t-fl fas ng ssi cro safe il, a tra m ssies check us fro two nights and hit the Baboons and Rock Da p. sto ht nig t firs r ou e– tain Tiger’ growling to the Welbadacht cav ibes as the ‘Cape Moun scr de d Da at wh ar he I e to time, odles next distance and, from tim te to go easy on the no y and made a mental no wa the d lea metres to t kilo r op I . fou times in the close behind him es the river a number of ers nsv tra il tra ur the l, an tifu d makes Sweet d So time. Tiring, but beau in the cave by 5pm. Da p cam up g tin set it t ’re bu m, we to a packet – to the top and, at 1400 he adds boiling water ll, we s rot car d an as tatoes, pe y he thinks Chicken with mash po one more time about wh ask him to explain to me so eep asl l fal doze off... n’t ly Ca ick ! ns etc., and I qu tastes awesome Nikons better than Cano d an hs Tec Hin tha r Caterpillars are bette

DAY 2 COLD!

p away Dad’s snoring (“to kee le night interrupted by tab for com t un an er ar aft a bat whose rad wasn’ 6am - Wake at dawn gh our left-overs and ou thr d we che t w tha (no use way to the the wild animals”), a mo ks later, we are on our e, hot chocolate and rus ffe Co . ure fig I fact, a termite ll, in we is, working too a white boulder water. What looks like g nin out run t fas of nd are free” as he points even louder) sou g ‘the best things in life gin sin ps kee urs d ho Da st. ree and where. Th mound covered in fro ows what chases what, kn he like kes ma s d irn an Ca or then head up. leopard prints, buck spo crackers and tuna and of ch lun ly ear an ve pas, ha ed 11 kilometres later we are at Gabriels re at midday, we’ve hik the t ge we en wh d, an lfberg Arch sted, well back to Cape Town! Re show the way to the Wo almost the whole way see can You m. l really 00 fee 16 t ckpack starts to and climbed to abou ad back and now my ba he d an up ck pa we er, t the Wolfberg crack, fed, and a few photos lat m you-know-who abou fro nts me com to d lea whole g down heavy. My pants slippin this!’s keep me going the punches and ‘we can do air , ves h-fi it is to hig nt ng rta ssi po rra im but lots of emba lecture on how other gourmet meal, a An . cht da lba We at e slog back to the cav out like a light. ks dry from Dad and I am keep your shoes and soc

beckons!! d o o f l a e r 3 DAY have breakfast, a d mostly downhill, we

go an ! Just four kilometres to lanation from Dad, who’s 7am – Slept for 12 hours ing utensils’ and an exp ok ‘co an cle to d san to use y in the Cederberg. demonstration on how sses of potential energ ma on 2 ing sitt re we E=MC we al up: six on a roll, that because and, back at the car, tot see prints everywhere rd, zza Bu kal esome Jac a aw rs, An ring the trip. We spot Klipspringe other hikers spotted du o tw d an ?’s yet re the we I had waiting for me at swear words, four ‘are real food and hot bath the as ch mu as ost ed - alm hike that I really enjoy home!

Dad

a W ’s

Highway

THE MONTH

OPINION

BOOK review

the month jim wAItE reviews

Jim Waite loves food. In fact, just weeks ago he applied for a still vacant position at a prominent Winelands restaurant where there is a need for a Pastry Chef. After visiting his local PnP, “to be sure of the kinds of pastries one can buy when needed”, he trundled off to his interview ready to impress. That he was soon labelled “... a rather ‘pasty’ chef, if any chef at all!” and having himself and his old Raleigh bicycle escorted to the gate, came as no surprise to us here at The Month. But we like the guy, so asked him to review this month’s “Must Buy”, and paid for the ingredients used in his endeavour.

Cellarmasters in the Kitchen Jim Waite gets his fill of the history, food and wine of the Cape Winemakers Guild

was thoroughly honoured, but not terribly surprised, to receive a copy of the new book ‘Cellarmasters in the Kitchen’ recently – being at home, as I am in either cellar or kitchen. That the Editor of this little mag won’t allow me into his house past the kitchen or that my last experience in a cellar involved a large vat and a short ladder, is probably best not mentioned (Yet you mention it… - Ed) but the book certainly deserves attention. To call it a cookbook would be accurate; there are 45 Guild members and the book features a couple of recipes of each person with pics of the food plated in the winemaker’s home, using mostly his or her own cutlery and crockery. But it’s more than that – with very accessible text, interesting background information about each of the Guild members and their respective wine worlds and some beautiful pictures – it could easily double as a more-than-decent coffee table book, an enthralling bedtime read, or, given that it is a couple of inches thick and weighs 1.6 kilograms, a bullet proof vest. What is most attractive about the book, however, is the front cover that features two glasses of wine and a wine bottle with a plate of some or other food in the background and out of focus on a sunny, uncluttered

‘Legend’ for 2012, and who is a founding member of the Guild, finally cracked the nod and his ‘Cape Coq au Vin’ is as good a take on this French-inspired feast as any. That the recipe includes marinating the chicken overnight in Vriesenhof Pinot Noir did seem a little excessive, and I chose to sacrifice just one glass as a tester whilst chopping the thyme for the marinade. The result was pleasing and required a little more quality control, and, though I like to encourage responsible drinking at all times, I will confess that the pictures of my meal don’t come close to those of Jan’s (Which we’ve chosen to feature rather than Jim’s, for obvious reasons – Ed). In summary, ‘Cellarmasters in the Kitchen’ is a warm and charming twist on the ‘cooking with wine’ concept. I highly recommend it and at R395 from most decent bookshops, it should prove a perfect stocking filler ahead of the Festive Season.

Jan Coetzee

As my grandmother always said “Wine

should always be the focus of one’s meal; which,

despite being bad for most forms of retention, aids in digestion.” table. As my grandmother always said “Wine should always be the focus of one’s meal; which, despite being bad for most forms of retention, aids in digestion.” Many is the meal enjoyed at her home that included little more than that focus. Having poured myself a glass of wine, albeit not from any of the Guild members, a quick scan through the book and the occasional dawdle through the life of the likes of Marc Kent (Boekenhoutskloof ), Peter Finlayson (Bouchard Finlayson) and Rianie Strydom (Haskell) soon had me in the mood for a top-up. Once fortified I decided to try my hand at a recipe and considered ‘Springbok Fillet with Gooseberry-Amarula Sauce’, ‘Pork Belly with Roasted Sweet Corn and Red Pepper Salsa’ and

NOVEMBER 2012

that perennial favourite, ‘Karoo Lamb Shanks’. That the fridge is always stocked with chicken, thanks to that failed business venture involving chicken-down pillows and bedding some time back, I kept looking, and opted for another top-up. The ‘Durban Curry’, in a CAPE winemakers book, seemed an interesting option; as did ‘Eggs Poached in Pinotage’ - which brought to mind thoughts of dinosaurs. But what got a decided double take, and lead me to empty the bottle, was the dish called the ‘Porcupine’ dish. Why one would want to cook a porcupine is beyond me. (It was ‘Porcupine’ Roast Lamb… - Ed) The recipe by Jan Coetzee, the SA Wine Index

Cape Coq au Vin

the month

Don’t leave until you see the green

s e y e r i e in th

Why we’re happy to lose our best to Jo’burg – but just for a day!

RECIPE OF THE MONTH

Richard Carstens

Baked Alaska of Rainbow trout, cucumber, citrus salsa and smoked salmon ice cream with ginger, soya and mirin

n Wednesday, the 7th of November, the people of Jo’burg will be exposed to the 3rd annual Stellenbosch at Summer Place extravaganza, organised by the Stellenbosch Wine Routes and hosted by Sanlam Private Investments. The do really is an extravaganza, with a veritable ‘Who’s Who’ of Western Cape chefs to add flavour to a heady mix of our very own Winelands wine, food, music and art. If last year’s event is anything to go by, there will be a number of calls and emails to our offices (and no doubt the many pro-Winelands entities in the country) from people so taken with what we take for granted that resignations, career changes and simply “leaving the rat-race” will follow. So here’s a sneak peek of what the Stellenbosch Wine Routes will expose them to (and by implication be telling them about our lives down here). Food: Our gastronomic elite will be represented by Christiaan Campbell, who heads up the two beautifully appointed restaurants on the prestigious Delaire Graff Estate; his ‘gourmet neighbour’, the avant-garde Richard Carstens, Executive Chef at Tokara Restaurant (see our Recipe of The Month, right); Michael Broughton of Terroir, Bertus Basson of Overture and George Jardine of Jordan Restaurant. That all five chefs are nominees for the 2012 Eat Out Top 10 Restaurant Awards is going to bring an envious tear to some eyes, and that only three of the 19 nominees are not from the Western Cape is sure to be a recurrent theme. Wine: Stalwarts such as Ken Forrester, Le Riche, Muratie and Spier will be joined by new-comers Brenaissance, Lanzerac and Idiom Wines as 50 of the most celebrated Stellenbosch winemakers and estate owners, with more than 100 wines on show will pair their efforts to those of the chefs. If guests to the extravaganza aren’t giddy with sheer excitement, the winemakers’ endeavours are sure to do the trick. Think George Jardine’s roasted pig cheek with parsley sauce, apple and wood sorrel, paired with Sauvignon blanc, Rosé or Méthode Cap Classique or Bertus Basson’s smoked tongue and mustard croquette, matched to an impressive array of Chenin blancs, Chardonnays and white blends and you’ll understand why we’re expecting this to be another Winelands winner. And if you’re still not convinced try imagining Michael Broughton serving up a confit duck pastille with cherry sauce and pistachio oil to complement the Merlot, Pinotage, Shiraz and Cabernet Sauvignon; Christiaan Campbell’s slow cooked lamb belly on a steamed potato and goat’s cheese bun with broad been pesto served with a rare selection of red blends or Richard Carstens’ authentic Japanese-style cheese cake with green tea and mint to enjoy with the dessert wines. So, if it’s before the 7th, and the event isn’t already sold out, or you’d just like to show off a little, give someone in Jozi the heads-up and direct them to Summer Place, in Hyde Park, where R395 will give them a glimpse of the Winelands’ good life that we all know so well. For info and tickets visit www.wineroute.co.za and www.webtickets.co.za respectively.

Chef Richard Carstens, of Tokara, will be one of the featured chefs at this year’s Stellenbosch at Summer Place. Having trained under his mentor Ralph van Pletzen some 20 years ago, Richard has travelled far and wide but remains a local boy in many respects. With more than a fair share of awards to his name, he has been the head of the team at the ‘new’ Tokara Restaurant since 2010 and is credited with the restaurant’s inclusion in Eat Out Magazine’s SA Top 20 list for 2012 and the accolade of Best Restaurant in South Africa by The Great Wine Capitals Network.

Ingredients 4 x 80 g rainbow trout 1/4 cucumber peeled and grated

Meringue mix 40 g egg whites 60 g castor sugar

Citrus salsa 1 orange peeled, pith removed and brunoised 1 grapefruit peeled, pith removed and brunoised

Beat as you would for French meringue

Ginger, soya, mirin 4 Tbs soya 4 tsp mirin 1 tsp pickled ginger Sugar to taste 2 Tbs oil Whisk to emulsify

Smoked salmon ice cream 3 egg yolks 10 g castor sugar 50 g smoked salmon 200 ml cream 20 g glucose 1 x 2 g leaf gelatine • Beat yolks , sugar, glucose till pale yellow • Infuse cream with smoked salmon and blend • Strain over yolk mix and add gelatine to dissolve • Churn in ice cream machine

Assembly 1. 2. 3. 4.

Briefly pan sear trout Cover with meringue mix Bake at 180 C for 2 – 3 min Spoon ginger and soya emulsion in centre of bowl Place trout on top, topped with citrus salsa, cucumber, ice cream and caviar

THE MONTH

MY STYLE

the month

It’s Hot to be Subtle (and Cool)

By now, everyone knows that subtle shades are hot this season. And that’s particularly true when it comes to ultra-cool linen shirts for men. We tracked this Peacock Blue ‘own brand’ item down in the as-cool-as-a-linen-shirt Cape Quarter; where we hear the just-opened Peacock Blue men’s boutique will focus on the same quality clothing and service as their other well-known shop in the little village of Franschhoek. If you’re looking for casual, fun clothing and labels such as Scotch and Soda, 46664, Polo and Pringle (and the Peacock Blue brand, of course) give them a shout. Cape Quarter: 021 421 1111

Like a Kate to Water...

Double Olympian and South African Tri-Athlete, Kate Roberts, will be one of several high profile names at the starting line, as she aims to be the inaugural winner of the Bridge House mile scheduled for the 3rd November. We spend 5 minutes learning a bit more about this blond bombshell from Bloemfontein...

@The_month

NOVEMBER 2012

1 What do you think of the depth of swimming (and coaching) talent available in SA? I think that swimming and the level of swim coaching has improved tremendously in South Africa. With Chad Le Clos and Cameron van der Burg able to win gold medals at the Olympics, and having being able to do the training here at home with local South African coaches, has done wonders for the sport and for our South African youth. I am very excited for what the 2016 Games in Rio will produce in terms of swimming medals for South Africa! 2 What is the thing you will most remember about the 2012 Olympics? The London Olympics were indeed a very special Games and I am incredibly proud to have been part of it. I was impressed by so many performances of courage, determination and absolute grit during the Games, but the most memorable performance was the 200 IM where Chad Le Clos beat his hero, Michael Phelps, to win gold and the humble and sincere way in which he received his medal. 3 Salt or Chlorine? I am a Free State girl, so I tend to prefer chlorine to salt. 4 Has Time Noakes’s ideas about diet changed your approach to food or that of competitive swimmers you know? I highly regard and respect Prof Tim Noakes in

sport science but I must admit that I do not approve of his low carb, high protein diet. I am not saying that there is anything wrong with it, but I do not believe that it is the best diet for me to follow and I prefer the old-school method of a more balanced approached to my diet - which includes both carbohydrates and proteins. 5 Do you swim with headphones? If so, what music do you listen to when training? I don’t swim with headphones... but I do love music and I’m loving the latest ‘Killers’ album, ‘Battle Born’. 6 What snacks do you keep in your gym bag? I enjoy following a healthy diet and I like to eat natural foods, so I always carry a piece of fruit in my gym bag and it tends to be a banana or an apple. I also like to snack on a granola bar or a small packet of nuts. 7 What is your birth sign? Gemini; and I am a true Gemini as it’s the sign of the twin and I am very lucky to have a twin sister, Tessa, who is my best friend. 8 How is your training programme or psyche different from a ‘pure’ swimmer? Being a triathlete, I tend to add cycling and running training to my swimming training too and I am not able to do the massive miles that swimmers tend to put into their training regime. If I can swim around 25km -30km during a week, then I’m happy.

the month

We are heading for inflationary times and, should this Rand trend continue, Gill Marcus might be forced to raise interest rates.

Now is not the time to

PANIC!

Dave Rundle suggests we sit tight through the volatility

have received a number of calls recently from concerned clients asking whether they should be selling everything they own and getting the money offshore as quickly as possible! Panic is starting to set in and there are a lot of concerned people out there. So what should we do? I have to admit - the last couple of months have been disastrous for South Africa. Investors have reacted very negatively as our mine and transport strikes have become widespread and this has caused the Rand to plummet. Against Sterling it dropped from R13 to R14.29 in a matter of a few days and against the Dollar from R8 to R8.90. The big losers will not only be the mines and transport companies, clearly, but the consumers as well - consumers who have already been hurt by massive rises in the cost of fuel, electricity and food.

With the Rand weakening these goods could become even more expensive and Dollar-priced commodities such as wheat, coal and maize will also become more expensive. We are heading for inflationary times and, should this Rand trend continue, Gill Marcus might be forced to raise interest rates. Be careful, in this environment, with the amount of debt you have on your portfolio. In 2001 we saw the Rand spike and within six months the rates were up above 20%. I am not saying that this is going to occur again, but what we have witnessed over the last few weeks is undoubtedly going to put pressure on interest rates. We have always believed in having diversified portfolios, with a percentage of assets invested offshore. This portion, however, has struggled over the years and many people have run out of patience and

brought the money back to South Africa. The current situation suggests that it’s not a good idea at all and investors who have kept their offshore exposure are now being rewarded. Keep the structure in your portfolio and don’t panic. Things are crazy and volatile at the moment and it is in this time that regrettable investment decisions are made. Hopefully they can sort these strikes out quickly and things will return to normal soon. 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

trators is in m d A by g Ru r u o to er tt Le An Open iede, Gr an ir Fe r, te or pp su ok B d an r Rugby spectato reluctantly switches off Dear Sirs, a are fortuProfessional Rugby players in South Afric nate in the fortu say I – y nate to make a living from rugb table-tenthan r sense that they are gifted rugby, rathe make a living nis, players. As gifted rugby players they in preference because we, the spectators, watch them to other sports. with nurturYou, as rugby administrators, are tasked maintain the ing the game in South Africa to principally you would spectators’ interest because, without that, rs would playe your and be administering table-tennis - albeit men rity be car mechanics, farmers and secu trophies, the with a cupboard full of school and college handshake respect of family and friends and a warm in which with d worl the from the local pastor. That’s not rtune misfo many other sports live – a world, to the r unde y e rugb of yourselves, but of the players, wher your administration is headed. they are in So, how do you reassure the players that nurture you do good hands or, put another way, how (us the spectaand manage your funding mechanism, you do this by tors) in the interest of the players? Do rugby? ing runn , encouraging flowing, attractive myopic, so so No. You believe we supporters are dimensionblindly loyal that you endorse boring, one-

f that ‘winning’ al, bullying ‘bash it up’ rugby in the belie for you. The rugby will keep us watching. I have news naive, blind not are s majority of Springbok supporter winning And diehards – they are rational people. nd. means only one thing – beating New Zeala supporter) Bok next the as h I disapprove (as muc ing, All opin l deca n scree of our Cape-based, rear wind Deure. meas l Black supporters, but envy them in equa d r-equippe naspite supporting a woefully small, unde an intelligent tion, at least they get to appreciate how rs who can playe y rugb approach to the game produces ure. press r adapt, think on their feet and win unde cratic, ‘stuck You endorse a system of top-down, auto takes bright, in the past’ structural conservatism that likes of the the from rs keen, individually brilliant playe ing inthink nonBoland and drills them into confused t. threa To redividuals who cannot react to an on-pitch e the ‘biased’ peatedly infringe, look confused and blam the norm. me beco , ation Ref has, under your administr s’ resolve orter And then, if this isn’t testing the supp ugh Altho . enough, you deliver the final coup de grace h a feature of the late substitution has become as muc rse the deendo you , feed the game as the skew scrum de Jongh Juan on cision of your chief executive to send ic exclass a in the 76th minute of a lost game. At best,

the eye to anyample of poor PR – at worst, a thumb in -up of the side. one who dares criticise the racial make I’m embarrassed for you. though I But you don’t have to answer to me, even to exhave you pay your salaries. As board members ed charg are plain to the players (whose futures you they need to with protecting) that, when we switch off, go look for a real job.

Feiran

Give us a job!

THE MONTH

NOVEMBE

2012

NOW Until 16 NOV / FRANSCHHOEK / ART IN CLAY The Ceramics Gallery, The Gallery

at Grande Provence, Artefact, Ebony, ‘is art’ and the La Motte Museum exhibit South African ceramics in Franschhoek, affording visitors an opportunity to wander from exhibition to exhibition within a safe environment, with free parking and lots of quality restaurants to choose from, as well as the option of doing some light Christmas shopping. A detailed brochure is available online at franschhoek.org.za – look for ‘Art in Clay’ under ‘What’s On in Franschhoek?’

3 NOV / STELLENBOSCH / THE DEVON VALLEY RUN Located in the picturesque

Devon Valley on the outskirts of Stellenbosch, the approximately 12km run starts near Oude Libertas (Flamingo Road) and finishes at the Oude Libertas Amphitheatre. Wine sales will be available at the finish, food stalls will be available from 9am – 2pm at The Slow Food Market. ‘Competitors’ in the ‘race’ are encouraged to enjoy the moment and outing rather than to strive to finish in a respectable time. Combining running, enjoying the fruit of the vine and fancy dress into one, entrants are urged to use their creative talents, connoisseur credibility (or not), to share in this unusual day’s enjoyment. Kids free, Adults R95. devonvalleyrun.co.za

the month

WHAT’S ON IN NOVEMBER 2012

3/4 10/11 8-10

3, 4, 10, 11 NOV / ELGIN / ELGIN OPEN GARDENS 25 must-see Elgin gar-

dens, from established to new, large to small – all within a setting of great natural beauty no more than an hour’s drive from Cape Town. elginopengardens.co.za, 021 844 0154

6,7,10 6, 7, 10 NOV / CAPE TOWN / 7PM / THE SEWING MACHINE Rachelle Greef’s

Afrikaans hit – Die Naaimasjien – in English. R95, Baxter Theatre, baxter. co.za, computicket.com, 021 685 7880

8 nov 8 NOV / FRANSCHHOEK / 6.30PM / A TALK ON PAINTING, PRINT-MAKING AND CERAMICS WITH ELLA-LOU O’MEARA As part of the Franschhoek

Art in Clay Festival and the La Motte Museum’s exhibition of ceramics by women potters, Ella-Lou O’Meara will speak of the connection between painting, print-making and ceramics and how these art forms have developed through history, with reference to China, Italy, the rest of Europe and the Cape. R50pp or R170pp with dinner, La Motte Wine Estate, R45, 021 876 8850

8 – 10 NOV / STELLENBOSCH / AGRIWORKS FARMERS EXPO Farming,

research, agricultural produce and equipment with a special focus on the wine and fruit sectors with products such as tractors, fencing, irrigation and fertilization on show. agriworks.co.za, CADEK Media 021 855 4750

21 Nov – 31 Jan 2013 / Paarl / Avondale and Reuben’s Extraordinary Festive Food and Wine Pairing Experience Enjoy

Avondale’s exquisite range of nature-friendly wines matched with six bite-sized decadent delights crafted by Reuben Riffel. R100pp, by appointment only, 021 863 1976, wine@avondalewine.co.za

16 NOV / CAPE TOWN / 8PM / ST ANDREW’S CONCERT SERIES Soprano

Zanne Stapelberg and pianist Jose Dias perform works by Schumann and Strauss. R80pp, St Andrew’s Presbyterian Church, 021 465 4928

17-18

17 – 18 NOV / STELLENBOSCH / DELHEIM MTB AND TRAIL RUNNING EVENT 7km and 12km trail run and

night ride MTB on Saturday; 7km, 12km and 24km MTB trails on Sunday. Entry fee from R50, Delheim wine farm, Knorhoek Rd off the R44 Stellenbosch, dirtopia.co.za, 021 884 4752

24 NOV / CAPE TOWN / 10AM / ROBERTSONS COOKING WITH CAS Cape

Malay food icon, Cas Abrahams cooks local and international using Robertsons herbs and spices. R80, includes luncheon and goodie bag, Cape Town Hotel School, Beach Rd, computicket.com

30 NOV / 5PM – 10PM / STELLENBOSCH / STELLENBOSCH SLOWMARKET CHRISTMAS NIGHT MARKET An

authentic vintage-styled market with all the Christmas trimmings and traditional Christmas goodies. Music, gingerbread houses, Christmas fruit cakes, mince pies, organic nuts, gammon rolls, German bratwurst, champagne, fynbos topiaries, décor and festive season ideas. facebook.com/slowmarket, 021 886 8514

7 DEC

7 DEC / PAARL / GATES OPEN 5PM / CAROLS BY CANDLELIGHT AT LABORIE Celebrate the start of the festive season and head off to Laborie Wine Farm on Friday evening to meet Father Christmas, see the beautifully decorated Christmas tree and enjoy entertainment courtesy of CrissCross. Picnic baskets R250/couple, booking essential, webtickets.co.za, laboriewines.co.za, 021 807 3390

8 - 9 DEC

8 – 9 DEC / PAARL / TWO-DAY LABORIE LAZY DAYS CHRISTMAS MARKET

Stock up for Christmas with a wide range of lifestyle goods, fresh produce and traditional items such as Christmas cakes, pork pies and beautiful decorations. laboriewines. co.za, 021 807 3390

18 NOV / STELLENBOSCH / WATERSHED AT WARWICK Estate Enjoy

an early gourmet picnic and settle in for one of the country’s leading bands. R150pp for the show (kids under 12 free), R395 for a Gourmet Picnic Basket and bottle of wine for two, R49 for a kid’s picnic basket. warwick.com, 021 884 4410

NOVEMBER 2012

Some information kindly supplied by stellenboschinfo.net

2-4

the month winelands What’s On?

2 – 4 NOV / BONNIEVALE / BONNIEVALE BONANZA

3/10/17/24

Mountain Biking, Quad Bikes, 4x4, Live Music, Food and Wine - great fun for the whole family. RobertsonR62.com, 082 921 4463 3, 10, 17, 24 NOV /9AM – 1PM / HERMANUS / HERMANUSPIETERSFONTEIN FOOD AND WINE MARKET Popular food and wine market popularf for

breakfast, lunch, wine and the opportunity to relax. Kids and dogs welcome, unlike plastic… Wine tasting is free. Hemel-en-Aarde Village, 083 388 8239

7 - 11

7 – 11 NOV / 9AM – 6PM / CONSTANTIA / THE CONSTANTIA GIFT FAIR Great for kids, families and

friends, with more than 100 exhibitors offering fab home and garden accessories, stunning fashion items, gorgeous must-have gifts, food, drinks and a magical atmosphere. R20pp, with all donations going to SARDA, 083 679-4495

10 Nov

15 - 18

15 – 18 NOV / STELLENBOSCH AND SOMERSET WEST / THE 5TH HELDERBERG WINE FESTIVAL

The 5th Helderberg Wine Festival takes place on 35 wine farms in the Somerset West, Sir Lowry’s Village, Faure and Stellenbosch areas and always offers the best of the Winelands to discerning festival goers. It’s that good, in fact, that many visitors attend all four festival days, so as not to miss a thing!

We‘ve highlighted some of the stand-out events that require pre-booking, below: The festival will open in spectacular style at Waterkloof Wines on THURSDAY THE 15TH, FROM 6PM – 9PM with the “Six Senses Evening”, where a limited number of ticketholders will drink and eat the best from the 23 wineries and 11 restaurants participating in the festival. R150pp, includes R100 worth of vouchers, ticketbreak.co.za (or at the door) For music lovers few events will offer more than the performance by Jazz/Gypsy band, Manouche, on FRIDAY THE 16TH, FROM 6PM – 11PM at the gorgeous Romond Wines venue, the ‘Hidden Gem’. Food stalls and wines from the Helderberg Boutique Wineries Romond, Miravel and Heron

23/24

23, 24 NOV / CERES / GYDOSIG CHRISTMAS LIGHT FESTIVAL

Residents of the Gydosig retirement village decorate and light up their houses with a variety of colourful Christmas lights and decorations. Bring the family and enjoy the small market with home-made treats, coffee/tea garden and foods such as roosterkoek, sosaties, afval and potjiekos as well as wine, of course. 023 3133 731/123 24 NOV / 5PM / PAARL / NEDERBURG PICNIC CONCERT

Fusion band Coda, James Bhemgee and Niel Rademan entertain at the Nederburg Estate Manor House. 100pp, inludes a bottle of Nederburg wine per couple, children under 12 free. 021 877 5173, Nederburg.co.za

Ridge will be available for tasting and for sale. R125pp prior to the event, and R150 on the night, maarten@ miravel.co.za On the same night Agriturismo La Masseria and boutique producers JP Bredell Wines and Roulou Wines will present an evening of Opera, Neapolitan songs, Italian country cooking and great wines at the La Masseria venue next to the R44, Annandale Road. R320pp,info@ lamasseria.co.za, 021 881 3654. SATURDAY THE 17TH, 2PM – 4PM, is pet enjoyment day with a mind-blowing programme of events for canines of every kind at Vergenoegd wine estate, off the Baden Powell Rd, courtesy of the K9 Helderberg Rescue Dog Unit. Kids and adults are welcome to attend and there are three dog shows on the day that allow the public to join in the fun with their own animals. See the festival website (below) for more details, info@vergenoegd.co.za On SUNDAY THE 18TH, Somerbosch is the only place to be (if you haven’t yet partied yourself to a standstill that is) with live music by Newton Theron, lots of place for kids to run around and play and great food from the farm’s Bistro. For a quieter experience, visit Dornier’s beautifully situated Bodega Restaurant or chill-out at Blaauwklippen, where tasting and dining experiences to suit every palate are on offer. Finally, end off the festival with live music on the lawns of the Peter Falke estate on Sunday night whilst the sun sets over the Helderberg and a (no doubt) successful 2012 festival! For the full programme and booking details visit www. helderbergwinefestival.co.za R75pp for a 1-day ticket, R120pp for a multi-day ticket. Profits raised will be donated to Amorim Cork SA’s new ‘CorkLife’ project, which aims to create sustainable jobs through up-cycling.

30 NOV / EVENING / PAARL / FULL MOON PICNIC BYO

picnic to the Afrikaanse Taalmonument at Paarl Mountain and enjoy the sunset and night-time views of the valley. R15pp, no need to book, picnics can be ordered from the Volksmond Coffee Shop if desired, 021 864 0543, taalmonument.co.za

10 NOV (EVERY 2ND SATURDAY) / ROBERTSON / ROBERTSON FARMERS’ Market Variety of great produce,

yummy sweets and cakes, organic vegetables and much more for the whole family. 082 717 3963, robertsonmarket@gmail.com, Facebook - Robertson Farmers Market

18 NOV / 7PM / PAARL / ELIVIS BLUE The SA pop/

rock muso plays as part of the Rhebokskloof summer concert series. R180pp, 0861 915 8000, computicket.com

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THE MONTH

social

the month The Durbanville Wine Valley’s Season of Sauvignon, held early in October, brought smiles to young and old alike – and we’re sure that the result is bringing a smile to yours, right now!

Bilton Wines introduced their 2008 Sir Percy (Bordeaux-style red) to the media recently by donning hard hats and converting their cellar into a construction site. It was entirely fitting for a wine that, given its aging potential and no-nonsense attractiveness, has resulted in the Biltons, pictured either side of winemaker, Rudi de Wet (centre), making another clever investment. Chef Anton Becker’s smile (pictured right) says it all!

Social Scene Minister Marthinus van Schalkwyk, Reuben Riffel and Wine Extra editor, Maryna Strachan, all enjoyed the One&Only Reaching for Young Stars lunch recently, where Gabrielle le Roux and others shared the spoils as youngsters to watch in the food, beverage and service industries.

The Plaisirs de France (Pleasures of France) kicked off in Franschhoek (as part of the Seasons of France 2012-13 initiative) last month with a moving speech by culinary super-star Margot Janse. The Valley’s well-known chefs and personalities we’re out in force to impress - which they did!

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

NOVEMBER OCTOBER 2012 2012