The Pearl Valley Month March 2013 by The Month

the month MARCH 2013

the VALLEY thePEARL winelands enjoyed where wine is

printed on recycled paper printed on recycled paper

We stop at nothing to cover the Winelands!

e e fr py co

the month

welcome to pearl valley

Club Championships 2013

A very successful ‘Club Championships 2013’ took place on the weekend of 23 and 24 February, with a total of 79 players - the largest number ever! It was a great weekend, we were extremely fortunate weather-wise and the course was superb! A big thank you to everyone involved, and congratulations to our 2013 Club Champions, Tiaan Strydom and Nanette Nel!

Above Left: Gawie Marx, Carl Krog, Tiaan Strydom (Men’s Club Champion) Laurie Chaffe and Pete Richardson Above right: Gawie Marx, Carl Krog, Nanette Nel (Ladies Club Champion) Laurie Chaffe and Pete Richardson

Below left: Gawie Marx, Corlia Douglas (winner Ladies B Division), Carl Krog, Laurie Chaffe and Pete Richardson

Above: Gawie Marx, Carl Krog, Bruce Birrell (winner Men’s B Division) Laurie Chaffe and Pete Richardson

Left: Gawie Marx, Chris Peckett (winner Men’s C Division), Carl Krog, Laurie Chaffe and Pete Richardson

Dear Homeowners, Residents and Visitors to Pearl Valley,

Welcome to the March edition of The Pearl Valley Month. February was a busy month at Pearl Valley and we witnessed first-hand the power and unpredictability of nature thanks to the fire, which burned on our doorsteps for three days and, at times, came far too close for comfort. I have never experienced a fire like this! While I was overwhelmed by its strength and, obviously, concerned by its proximity, what struck me the most was the amazing community spirit and dedication displayed on our Estate. Homeowners, residents, staff, neighbours and fire-fighters joined together to fight the blaze, support one another and protect our precious Pearl Valley. I felt extremely proud to be part of such an amazing team and I would like to take this opportunity to thank everyone involved for their hard work and dedication. I hope you will bring your family and join us in celebrating our community spirit and expert fire-fighting skills at the Survivors Boma Pizza Evening on Friday, 8 March. Please contact our events department at events@pearlvalley.co.za for more information, or to reserve your spot. The fire is not the only thing we survived! We recently celebrated the end of Business Rescue. I am sure you’ll agree that the business rescue process has been a stressful time for all of us. Despite its difficulties, however, the process has facilitated the successful restructuring of the company’s affairs in order to ensure a sustainable long-term existence. We welcome our new shareholder and I have no doubt that together we will form a strong partnership and a bright future for Pearl Valley. I would like to thank all of our homeowners, residents and staff for your support and understanding during this difficult time. I believe that this marks the beginning of a new era for Pearl Valley and I am very excited and pleased to be a part of it. The Pearl Valley 2013 Club Championships also took place in February. I would like to say a big thank you to everyone involved, the event was a huge success, congratulations to our 2013 Club Champions, Tiaan Strydom and Nanette Nel. I trust that March will be a productive month and we will not spend our time putting out fires of any kind! I wish you all a happy and prosperous month and I look forward to seeing you around the clubhouse. Regards,

Gawie Marx, General Manager – Pearl Valley Golf Estates

WHY ADVERTISE IN ‘THE MONTH’?

Go to TheMonth.co.za and book your ad now!

MARCH 2013

The Month now goes to different distributions in different guises. 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.

PUBLICATIONS

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 Marketing and Sa les: Laurentia Barnard laurentia@themonth .co.za Design by Tricky T design@trickyt.co.za Contributors: Reviews: Jim Waite jim@themonth.co.za Finance: Feiran Gr iede feiran@themonth.co .za

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

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

www.themonth.co .za Also join us on Facebook or follow us on Twitt er at The_Month

the month

PEOPLE & PLACES

Orchestra

One Guitar Plays Back an

Pierre Heistein goes out for a beer, and comes back with a musical epiphany!

n early February I was invited to an intimate acoustic event in the heart of Cape Town. Recognising the act as a name from my old school days, I couldn’t resist swinging by to show a bit of support and enjoy a cold beer and some local music. What I found was surprising. Philip Malan, solo artist and now music teacher at Bridge House School, took one guitar and played back an orchestra and by his second track I had my note book out and a few hundred words penned. The 25-year-old muso “started with a few chords” when he was nine, but only started working with a music teacher when he was 13. His take on what many would regard as a hamstring says a lot about him: “I write a lot of my own music and I think those four years when I had to make do with only a few chords was good for me.” He defines himself as an “African instrumental acoustic guitarist” but started out as a schoolboy doing “heavy metal and screamer rock stuff” and then moved into classical guitar when he studied music at university. His acoustic finger-style play only came to the fore towards the end of his bachelor degree. Today he counts Steve Newman and Tony Cox as his inspiration, but his performance is wholly ‘Philip Malan’. The essence of his finger-style technique is that he plays baselines, chords and melodies simultaneously, and while inherently a solo artist, he’s able to present

a fullness of sound that is wonderfully engaging. I couldn’t help thinking that his music would suite accompaniment by a female voice, and mentioned this to him. “Towards the end of last year,” he opened up, “I tried to adapt and put vocals onto my stuff and it felt cool, but in the end I felt I was compromising. I feel like where I am gifted is to play instrumental music, and that’s not the popular thing to do! But you have an opportunity to communicate more through just instrumental. A lot of people will say ‘Ah, that’s my favourite song’ just because of the lyrics; but take away the lyrics and what do you have there? You’ve got something just accompanying the lyrics. An instrumental player tries to tell a story just with the notes and rhythms.” And he’s one hell of a story teller! Malan extracts an incredible range of sound from his guitar by strumming, plucking, drumming, turning it upside down and playing with a loop pedal. “The loop is great!” beams Philip when I question its use with an acoustic. “It allows you to record something you are playing and feed it back the whole time. If I play for four bars, and then stop it, it will repeat those four bars over everything else.” The result is a bigger texture to his music but adds an element of risk: “The art of looping is that everything is still live - if you stuff up the first loop you stuff up the entire song!” he explains. “Have you ever been tempted to use a spoon like Hannes Coetzee?” I asked him, being facetious. “I have tried!” he answered seriously, “The other day I used a Lemon Twist can and that worked pretty well.” Apart from just playing, Malan has a wonderful stage presence, and his humour, sharp wit, and meaningful explanations left his audience enthralled. He enjoys an attentive and interactive crowd and his transition from noisy bars to more intimate settings should do much to

make him a household name. He’s not dismissive of the route he’s taken to get to where he is, and views playing in rowdy bars a part of the process of exploring the true value of his talent. “When you start out you take every opportunity that comes, every gig; but there is a place when you realise that maybe it is not a good idea for you to play there anymore. Sometimes you need to turn things down to move on to what it is you want to be doing,” he shared, grateful for the support he has received along the way. Malan is set to play a charity event at Franschhoek’s Otter’s Bend Lodge in March and the outdoor picnicstyle setting should prove to be a great opportunity for him to fully engage his audience. The proceeds of the event will go to development canoeing teams in the Western Cape and Malan is quick to add that it’s a cause he’s keen to support. That tickets to the event, from 5pm to 8pm on the 9th of March, are a mere R40 should see a large turnout, for sure. If you’re keen on a preview visit www.facebook.com/ philipmalanmusic or search for Philip Malan Music on YouTube. Malan’s album, Faithful, is available from www.independentmusic.co.za. For more information on Philip’s upcoming event contact Emma at 074 281 8237 or email wayneaugustcoaching@gmail.com. Pierre Heistein is a journalist and economist who writes for the Business Report and other leading South African publications. He’s about 6’, dashingly good looking, and possesses a charm that could turn Parmesan into Camembert. After leaving the Franschhoek valley in 2005 to do a masters of UCT, he has spent the last few years travelling much of South America and Southern Africa comparing his lecture notes to real life.

THE MONTH

WINE & DINE

the month

The Terroir

Terror Will James suggests that when it comes to wine and its source, some are more focused on the ‘con’ than the ‘consumer’!

s with many things in life, you have to go all the way back to the source to properly understand why things are as they are. And therein lies a particular danger – because many of us can’t get to the source and so need to trust someone who has. Or says they have. Too often in our world today the essence of what is to be conveyed is ‘lost in translation’ because of lazy and crafty people trying to communicate a specific message for their own profit or gain. This happens even in the world of wine. As a wine lover, intent on sharing my love of wine with others, I’m compelled to ask whether the wine industry as a whole is known for its endeavours to create an inviting environment for those who are keen to discover the world of wine for themselves. My sense is that we are very much stuck with the mindset of previous generations that speaks of elitism and snobbery – worse than any corked bottle of rouge. Of course, there’s the caveat that there are young guns (and the likes of legends such as Ken Forrester) who seek to break that mould, who are ‘connected’ to their consumers and seem able to make them feel at ease whilst enjoying a wine, rather than evoking the

pre-exam jitters associated with ‘getting it right’ when it comes to smell and taste and variety. Of particular concern to me is the current propensity to focus on… oh dare I say it… TE-WROIWR (or, correctly, terroir). Let me be blunt: I’d be happy if the

My sense is that we are very much stuck with the mind-set of previous generations that speaks of elitism and snobbery – worse than any corked bottle of rouge State declared the use of this term illegal – particularly by those unable to pronounce it! And even more bluntly: No marketing person should ever be allowed to use it. Period.

To be fair, the French term ‘terroir’ speaks of a ‘sense of place’ and, if applied correctly to wine, is surely the purest and most romantic philosophy known to vinosapiens. The term speaks of the unique qualities that the geography, soil and climate of a certain place add in perceptible measure to any given glass. Geography, soil and climate - nothing else! Not the influence of the winemaker; not her selection of oenological products, such as yeast, liquid tannins, enzymes or the like; not the selection of different origins of oak, be that the Americas to the deepest darkest forests of Transylvania; nothing but the place in which the vine is grown. Having said that, the items in the aforementioned list that are not ‘terroir’ have a profound ability to destroy what hints of terroir there may be, if not dealt with judiciously. Terroir, as a concept, is vital and fundamental to a full appreciation of many great wines and particular geographic areas, soil types and climatic conditions will unquestionably define certain characteristics in a wine, but if we are ever to truly enjoy our own attempts at the left-overs from the first miracle, we need to conclude, as I began, by going back to the source.

The Paul Cluver vineyards. Image courtesy of the South African Wine Index.

MARCH 2013

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 Lady Who Lunches suggests that when it comes to lunch, she’s found the best seat in the Winelands

The samurai

chef I

f all the Winelands is a stage, you’d be hard-pressed to find a better seat than on the balcony at the Tokara Restaurant, the domain of Chef Richard Carstens. As he prepares for the show, we peer from our half-moon table, positioned against the railings of the restaurant’s deck, at the Helshoogte Valley tumbling below; a tangle of trees, vineyards and birds, corralled by the Drakenstein Mountains. Richard Carstens is a cowboy, a rock star, a samurai. He’s so animated and out-of-the-box, you may as well have got him for Christmas. His culinary CV is packed with stints at many an award-winning restaurant (both locally and abroad) and he’s notorious for having carved brave new concepts at them all. Tokara Restaurant is housed in a ‘Cape architectural icon’. From the outside it’s a box of steel, wood and stone, with an iron tree that stands guard at its entrance. Inside you veer left for the wine tasting room, and right for the restaurant. The kitchen is open for all to see; all steel and fast-moving chefs. The interior is elegant, with dark wood furniture, wide glass doors and the wooden deck—where we’re sitting—yawns off at the front. It’s utterly contemporary and the perfect canvas for Richard’s modernist terroir-driven cuisine. To many Richard is known as a ‘molecular gastronomy’ chef, but once I start talking to him, I get the impression that this moniker is more of an albatross around his neck (albeit a deconstructed one), than all truth. Sure, he plays around with gels, foams, spherification and the like, but what characterises this cowboy-rock starsamurai is that he dares to be different, relishes setting his own challenges, and never takes himself so seriously that he neglects to be playful. Given that Tokara makes superlative wines (as well as brandy and olive oil), I start with a glass of the Director’s Reserve White 2011, a blend of Sauvignon Blanc and Semillon and my lunch companion tucks into a Walker Bay Chardonnay. If pushed, Richard describes his style as ‘FrancoJapanese’. “Japanese flavours are inherently natural,” he explains. “All you get is the clean, pure flavour of what you’re eating.”

This concept is illustrated with our starter of compressed tuna, layered with watermelon and served over warm sushi rice with salsa verde and dancing bonito flakes (the paper-thin flakes ‘dance’ when they come into contact with heat). Familiar flavours are made completely new with this dish, with each component separate yet complementary. We follow with beef tartar and sashimi with katsuobushi sorbet (dried, fermented and smoked tuna) and a sweet, smoky tomato and red pepper sauce. I mentioned he’s playful, right? His take on Baked

Alaska—a famous dessert made from cake, ice cream and meringue—is instead rainbow trout topped with meringue and a scoop of smoked salmon ice cream. There are citrus elements too, as well as cooling cucumber. This maverick chef has managed to include something for every taste: smoky, sweet, acidic, creamy, cool but it’s his play of textures, and the utter whimsy of it all, that make the dish; though I think a less adventurous palate would have trouble with it. The issue of unusual textures is one Richard has a particular passion for. He describes this approach as ‘complexity within the simplicity’, and no dish better represents this than his beetroot and daikon. Visually it is beautiful, with snow-white and blood-red layers of vegetables that resemble an alien landscape. But it’s in one’s mouth that it truly comes alive, a sonnet to texture that resonates as a lip-smacking juxtaposition: crispy, soft, glutinous, fluffy - sublime. Richard likens it to a Rubik’s Cube: “It’s all about building flavour blocks. The creamy goats cheese with the pickled daikon, and the sweet, earthy beetroot.” Other highlights of the lunch are a red-roasted chicken with udon noodles and crayfish cream, a bobotie rubbed sirloin topped with turmeric rice crackers (clever chef ), and the enormously enjoyable quail: succulent breasts and drumsticks in a crunchy buttermilk and togarashi crust with a summery mango salsa (definitely one of the best bites of the day). “In that way I’m old-school,” says Richard when asked about his plating technique. “Let’s call it retro modernism. The dish is centred, rather than lots of little dots. Everything on the plate has purpose, nothing is unnecessary.” Somehow, we manage to split a dessert! After all, you can’t visit Tokara and not try one of Richard’s desserts. “I’ve put a lot of thought into their design,” says Richard, “and I’ve developed over 80 new desserts since I started here.” We sink our spoons into a three-minute chocolate tart, encased in crumbly short-crust pastry, served warm with Grand Marnier ice cream. For a fine dining restaurant in a utopian locale, the menu is very reasonably priced and suggests that this isn’t just a destination for special occasions. As we conclude a delightful weekday lunch, we’re conscious that the show is over for us and a little reluctant to leave, but leave we must. At least it means our balcony seats are up for grabs—now it’s your turn to be entertained. Find Tokara Restaurant on Helshoogte Pass, just outside Stellenbosch. The restaurant is open for lunch Tuesdays to Sundays and for dinner Tuesdays to Saturdays. For reservations call 021 885 2550 Richard Carstens on lunch Most of my week comprises of family meals with the restaurant staff, which is an important aspect of restaurant life. In summer lunch with friends and family is normally light seasonal dishes with an Asian slant with lots of good wine, beer and music. In winter we tuck into heartier dishes like soups or spinach, ricotta and lentil lasagne with wines and bread.

THE MONTH

the month

WINE & FOOD NEWS

Brandy Cocktail of The Month

Van Ryn’s Ginger Infusion Ingredients 30 ml Van Ryn’s 10 Year Old Vintage brandy 45 ml Oude Meester Ginger liqueur Splash of lemon juice 10 ml hazelnut liqueur 100 ml ginger ale Ice blocks Lemon slices or fresh ginger for garnishing

Method Add the brandy, ginger liqueur, lemon juice and hazelnut liqueur to a cocktail shaker, blender or closed container. Shake or blend. Place a few ice blocks in a tumbler or highball glass and top up with the mixture and the ginger ale. Garnish with lemon slices or a twist of fresh ginger.

Enjoy Cinnamon and Spice and All Things Nice at Van Ryn’s Luxury brandy distiller, Van Ryn’s, has lined

up a hot selection of deluxe cocktails, like our Cocktail of The Month, for a mere R20 to R35 per cocktail. Drinks can be sipped and savoured on plush couches in the distillery’s tasting area or in their gorgeously fragrant garden, just outside Stellenbosch. For more details of cocktails, brandy and food pairings, tours and brandies and other items to buy, contact www.vanryns. co.za or call 021 881 3875.

! o i g r o By Gi The Editor says ‘Allora’ to one of SA’s wine greats!

hen Giorgio Dalla Cia extends his hand in greeting, there are few in the wine world who shake it without a measure of reverence. After all, this Italian Wine Academy graduate is credited as the father of South Africa’s first Bordeaux-style blend, the iconic Meerlust Rubicon – something that saw him crowned SA Champion Winemaker in 1980 and producer of the best red blend in the world in 2006. Invited to spend some alone-time with this venerable man recently at his Grappa distillery in Stellenbosch, I couldn’t help but wonder which of the wine gods had chosen to smile upon me, and why. Perhaps they had been dipping into his five-star Platter-rated Giorgio 2007, I thought, or the excellent maiden vintage 2009 Dalla Cia Pinot Noir. Whatever the reason, I was keen to follow suit. The Giorgio 2007 is one of only three Bordeaux-style reds to receive five Platter stars in 2013 and is, in the words of Giorgio himself, “a much fuller, austere and more complex wine” than his previous vintages. A blend of Cabernet Sauvignon (70%), Cabernet Franc (20%) and Petit Verdot (10%), the wine is surprisingly accessible despite its complexity – probably because the Petit Verdot in particular does such a good job of tying the other two components together – that it could easily be consumed without food or even fail to be fully appreciated by the uninitiated. This latter point raises an interesting aspect about the value of all the Dalla Cia wines: they’re undeniably well-crafted and somewhat exclusive, but never give the impression that they intend to exclude. Whether new to the world of wine or well established in it, sharing in the fruit of Giorgio’s labour is sure to leave wine lovers well satisfied. From the two whites under screw-cap, a subtly fragrant Sauvignon Blanc (about R70) that oozes class, gooseberries and freshness, and the ever-so-slightly wooded Chardonnay (less than R100) that’s all figs and citrus blossoms, to the Cabernet Sauvignon (around R120, and which in my estimation should have taken the honours ahead of the blend, given its unbelievable structure and truly classic appeal), there’s every reason a Dalla Cia vintage or two should command a perpetual spot in every local wine rack. The recent addition of a Pinot Noir, from vines in the Polkadraai region, has added a wonderful dimension to the Dalla Cia range and leads Giorgio into some colourful descriptions of why it is that the high concentrations of pheromones

MARCH 2013

in this particular grape seem to tug at the hearts of men like me. Whatever the reason, he seems to have crafted another sure-fire winner here and, given the almost R400 price tag, is probably going to create a bit of a cult following once the news gets out that only three barrels were produced. If you’re a Pinot Noir lover, I’d rush on this wine and buy a fair number – it’ll store well and demand a fair measure of attention and respect a few years hence. As we conclude our time together at the family’s restaurant, Pan e Vino, we’re joined by George, his son, and daughter-in-law, Ellena, who is also the resident chef. Unbridled laughter, subtle flavours, a flood of languages and glasses of wine flow easily and I find myself reluctant to take my leave. “Allora,” says Giorgio, his tone quite fatherly, “you come back tomorrow! We’ll still be here!” Visit Pane e Vino at 7 Lower Dorp Street, Bosman’s Crossing Stellenbosch, Monday to Friday 10am to 6pm and Saturday 10am to 5pm, for authentic Italian fare, a small selection of Italian wines and the Dalla Cia range of wines and Grappas. 021 883 8312 or info@ dallacia.com

the month

WINE & DINE

Hands On

Harvest

n March, it’s almost a certainty that those travelling in the Winelands are likely to have to sit in traffic. But, instead of citing congested intersections and faulty traffic lights as the cause, many will find themselves stuck behind tiny harvest tractors, groaning under the weight of mountains of ripe grapes destined for the cellar. The annual South African wine harvest is nearing its peak! The oft jovial energy in the cellar hides a measure of tension during this time, but the latter is off-set by the sensory overload of verdant landscapes and the sweet, warm smell that hangs in the air. Those having worked a season between the vines, whether as ‘cellar rat’, worker or hobbyist, will know the hard work involved in turning those grapes into a bottle destined for the dinner table – it’s a veritable walk along a tightrope between science, nature and human ingenuity. Working in the shadow of the Simonsberg, the Vineyard Connection team is literally surrounded by the Stellenbosch heartland, where the hustle-and-bustle of many harvests has passed for decades. Being inquisitive neighbours, we thought it good to touch base with some of the ‘locals’ to get a sense of the 2013 harvest. Kanonkop’s cellarmaster, Abrie Beeslaar, had the following harvest update for us: “Although harvest 2013 has been quite tricky so far, the grapes are looking great! We had a very good winter, with good rainfall and a lot of cold weather and December had the highest average maximum temperature in the last 40 years. The grapes

The Vineyard Connection team walks the vineyard tightrope between science, nature and human ingenuity ripened very quickly in January and we experienced quite high sugar levels. The rain that we got in the second week of February will definitely benefit the later ripening varieties, since it has been the first rain since November.” The team at Delheim also shared their thoughts, “In general pH levels are quite high. We recently had a lot of rain (100mm at Delheim and 50mm at the Vera Cruz vineyards) which has extended the growing season for the red varieties.” Around the corner at the De Meye vineyards, winemaker Marcus Milner says that they have not yet started with harvest, but he is very happy with his crop. “The grapes are ripening very evenly and the tannins are in balance with the stage of ripeness. The rain has set everything back a bit and slowed things down, but overall a successful vintage thus far,” he says. Here’s our pick of the Simonsberg ward: Laibach Chenin Blanc 2011, R63 A fruit explosion with prominent pineapple and hints of white pear. The lingering fruit pastille and tropical flavours are supported by natural acidity. This is a great summer wine and well-suited to lighter-style dishes. Warwick Cabernet Franc 2010, R283 The bouquet is reminiscent of cherries and blackcurrants and has tones of dark chocolate and cigar box. The palate is full-bodied with firm but silky tannins. Pair this to a rich

pork or roast beef dish; or simply let it lie and drink it in its prime after 2020 (that’s the year, not the hour…)! De Meye Trutina 2010, R127 A blend of over 50% Cabernet Sauvignon with Merlot, Shiraz and Cabernet Franc. The palate has a mouth-filling savouriness, with loads of ripe black plums, Christmas pudding and cloves, rounded off with a vanilla toastiness. This is a great wine to serve with venison meats or earthy dishes – particularly if there are cooked onions or a rich sauce to go with it. Kanonkop Paul Sauer, R392 One of South Africa’s iconic wines, the Paul Sauer exhibits a very complex bouquet of blackcurrant, red berries, mocha and spice. A big-structured wine, with a refined line of elegance, it pairs particularly well with veal parmigiana, or similarly rustic Italian dishes. Delheim Edelspatz NLH 2012, R114 A Noble Late Harvest wine produced from 100% Riesling grapes with aromas of dried apricot, quince and cumquat. The wine shows a wonderful fruit purity, focused by botrytis and is elegant and intense with a thrilling balance and length. Try it with a dark chocolate tart or something just as decadent. Join us for the Delvera Market Day on the 10th of March for our Master tasting classes at the Vineyard Connection.

THE MONTH

TRAVEL

the month

Chef Marion Kumpf

ith my boots firmly laced, I tackle the flight of steps that leads up to the old Manor House on the Spice Route farm, close to Fairview, just outside Paarl. It’s mid-morning and the gentle breeze already carries on it hints of the heat that will descend on the historic town a couple of hours hence. But I am the intrepid traveller, and today I have work to do. You see Spice Route is more than just a farm – it’s an enterprise like no other in the Winelands. It’s a place where visitors get to interact with artisanal producers as they go about earning their daily bread, transforming raw ingredients into chocolate, beer, wine, grappa, food and glass. With the first ten metres behind me, I step across the threshold of the iconic building that houses DV Artisan Chocolates and a wave of cool air gives me an excuse to pause. As I inhale, I’m transported into the realm of Willy Wonka and Charlie Bucket and every childhood memory of happiness and excess. What would the world be without chocolate? DV Artisan Chocolates is not new to me (they were featured extensively in our September 2012 edition), but the rapid expansion of their premises, the addition of coffee, roasted and cupped on site – and paired to their chocolates – and the opportunity to sample chocolatebased drinks and cakes takes me by surprise. The warmth of the reception received, the honest rapport of the staff and the flood of flavours that seem to seek me out soon see me silence my phone and ready my camera; but first, to taste! I taste chocolate from Uganda, Sao Tome, Madagascar, Trinidad and Venezuela – all made on site by Pieter de Villiers who grinds the cocoa beans himself and adds only sugar to the final product. The subtle differences in flavour are at first difficult to define but nonetheless distinctly perceptible. A large flavour wheel against the wall behind Pieter’s beautiful wife, Cornell, helps me tie my thoughts to words and soon fruity and woody notes in the Ugandan chocolate give way to citrus and honey in the version from Venezuela Caracas; and I’m reminded that it’s no wonder this stuff was called the ‘Food of the Gods’. From the tasting room I move into the heart of the business where Pieter roasts, cracks, grinds and tempers his product. It’s a never-ceasing process that bears the mark of the true artisan – from the custom-made rotisserie built into the standard convection oven, to the vacuum cleaners used to draw off the cocoa bean husks to the rough marble grind-stones used to produce the exquisitely fine chocolate.

MARCH 2013

“Looks like thirsty work!” I think aloud and, taking another nibble of chocolate from one of the complementary tasting stations, I bid my farewells and head off to the recently completed CBC facility next door. The Cape Brewing Company took shape when Swedish brewer, Henrik Dunge, joined the owner of Spice Route farm, Charles Back, and beer aficionado, Andy Kung, to create a truly South African craft beer producer. Water is sourced from a spring on Paarl Mountain, the recently installed facility is state-of-the-art and the result is a number of already popular South African craft beers, made under the watchful eye of Brewmaster, Wolfgang Koedel. For my money choose the ‘Craft Pilsner’ or the ‘Gold No. 1’ if you’re into a bitter finish or opt for the ‘Amber Weiss’ if you like things a little fruitier. Moving from the beer tasting station, with the constant din of activity courtesy of its mesmerising bottling line, I head to the relatively quiet Biltong and Barley restaurant next door. And ‘quiet’ really is a relative term, because there’s no shortage of energy and buzz here as a surprisingly animated lunchtime crowd gesticulate, wave and drink beer. They all seem rather familiar with the latter and I discover that the buzz and waving involves the item they haven’t tried before – the biltong. At one of the side tables the tour organiser responsible for the group tells me they’re German and love the place; and that the “bull-tongue” is a hit. I call for a ‘No. 1’ and for the next thirty minutes enjoy a relaxed chat about the beauty of the Winelands, the strength of our tourist offering and the quality of Namibian biltong! As he rattles his keys and the tables about me groan as one, I shake the hand of a new-found friend and head to the wine tasting room in search of the Spice Route PR Manager, Heike Raatz. Heike embodies much of what the Spice Route has come to mean to me in the short trip from the shady parking lot to the tasting room – fresh, uncomplicated, hospitable and hard-working. There’s a no-nonsense way about her that soon sees me seated at a shady table, with wines, glasses and a young wine aficionado at the ready to lead me through what is, to all intents, a group of wines I know very little about. The grapes for the various Spice Route wines are not sourced from the farm visible from the tasting room – instead they come from terroir-rich tracts in Malmesbury and Darling. Here Charles Back and winemaker, Charl du Plessis, have access to a spread of well-known and more unusual varieties that work hard to survive and reward with intense flavours that remain pure despite the wines’ general complexity. The Spice Route Sauvignon Blanc 2012 gets my nod as an exceptional white and the Viognier and Chenin Blanc have both received some acclaim. For my money the Red Spice Route ‘Chakalaka’ 2010 – a blend of a number of components, notably Syrah and Mourvèdre – is a winner and the 2010 Shiraz offers exceptional value given its price tag. In general

The S

Rou

ssis Charl du Ple Winemakenrsd Ilicia Solomons a

the month

The Editor suggests that if a journey of a thousand miles starts with a single step, then developing a taste for discovery starts with a single bite.

the Spice Route wines comprise a premier label offering that says a lot about Back’s pioneering philosophy and a desire not to over-complicate things. Feeling light-headed by now – the chocolate buzz has given way to the calming effects of the beer and wine – I suggest to Heike that if an army marches on its stomach, it’s certainly true of a “soldier”, like me. Her eyes dart to my tummy and back and I wait for her to say something like “Well you’ve obviously been doing a lot of marching then,” which is what the wife would say with nary a second thought. Instead she simply smiles and soon has me seated under the large oaks on the veranda outside the Spice Route Restaurant. In the distance Table Mountain cuts a distinctive and unobstructed silhouette and I’m reminded that this particular farm has one of the most beautiful settings come sunset or a clear day. To my left I catch a glimpse of a couple leaving the Red Hot Glass studio bearing a large colourful platter. She’s all smiles and he’s cradling the creation as he will her later, I think to myself. Red Hot Glass was established by David Jackson and Liz Lacey some two decades ago and today has a large international following of people keen to acquire their beautiful, yet largely functional, works of art. From delicate blown fish to large slump glass vases, the space is awash with colour and heat. David shows me an installation he and Liz are working on that’s destined for the US, as she mixes coloured beads and steps over to the furnace to assist an understudy as he blows and pulls and snips. It’s an incredible dance of skill, activity and energy and I find myself overwhelmed and humbled and very conscious that all around me the stuff is made of glass and likely to break if I don’t get to some food. Back at my veranda seat my lunch order is taken without fanfare by the friendly head-water, Theodore Kurt, I order a calamari starter and choose to follow it with a Cape Salmon Schnitzel. I choose two fish dishes because seafood is healthy, but I hope like crazy that all of it is fried a la Tim Noakes, after all, I’m a firm believer that it’s possible to have too much of a good thing… The starter is preceded by an amuse bouche of ostrich and curried salmon sashimis. The curry in the salmon is a pleasant surprise and the dish ties traditional Cape Malay flavours and always en vogue Japanese cuisine together rather well. I approach the raw ostrich a little more circumspectly, but conclude that Chef Marion Kumpf knows a thing or two about food as I look about hoping to encourage one of the other table guests to part with theirs. But I’m out of luck. TK pours a glass of Spice Route Viognier as a sizeable portion of Cape Salmon arrives, plated with a green salad and ‘smashed’ baby potatoes. I motion to him to leave the bottle and spend the next half an hour oblivious to the world. A fine “soldier” I’d be… Happy to skip dessert, despite items such as a MangoBasil Crème brûlée and the Spice Route Lemon and Tapioca Pie on the menu, I begin to gather my thoughts and belongings when Marion herself pays a visit to my table. She’s immediately engaging, keen to hear my thoughts on the meal and openly enthusiastic about the completeness of the offering at Spice Route. As she walks me back in the direction of DV Artisan Chocolates, I notice something labelled ‘Waterblommetjie and Strawberry Jam’ which turns out to be part of her recently released range of Spice Route Deli products. I want to ask, but know that I’ve run out of time. Back at the car I stow my notebook, tasting notes, a beer bottle top, a copy of the restaurant menu, a couple of pieces of now-melted chocolate in a small brown paper bag and the tour guide’s business card. What a day! As I gather myself for the trip home I notice that I haven’t even tried the Wilderer’s Distillery and ‘La Grapperia’, a stone’s throw from the car. Here, Master Distiller, Helmut Wilderer, crafts

Spice

ute

internationally acclaimed Grappa and Eaux de vie, under the watchful eye of the public who are able to sample many of his efforts. There’s a selection of wood- fired, thin base pizza, flammkuchen and tapas to go with that and if you’re keen to impress, round off your meal with an Espresso fortified with a touch of Grappa while soaking in that view. As I finally re-ease myself in behind the wheel, and take a final, final look around at the home of the Spice Route, I pause to check my diary and recall something attributed to Mark Twain: Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbour. Catch the trade winds in your sails. Explore. Dream. Discover. Visit Spice Route online at spicerouterestaurant. co.za (this has the best links to navigate to the various other Spice Route offerings) or call 021 863 5200

THE MONTH

OPINION

the month jim wAItE reviews

Jim Waite loves travel; especially when it gives him the chance to escape the denigrating company of both the Editor and Publisher. With the chance to visit the little tourist hamlet of Franschhoek, and see some of it from inside a tram, we were surprised to find that Jim was far from keen. That was until we re-explained things and he realised that he would be “inside a tram”, not ‘beside a tramp’… Oh Jim!

A Tram Runs Through It! Jim Waite cadges a lift on the Franschhoek Wine Tram and finds it hard to get off.

Praise for Paulina’s

“I

t’s windy!” says the youngster from the Paarl Post, as we enjoy a morning coffee ahead of our trip on the Franschhoek Wine Tram. Above us the clouds remind me of Marius Fransman, there’s a lot of posturing and the threat of rain, but I sense I should have applied sun cream and chide myself for leaving my sunglasses at home. It’s going to be a glorious day in Franschhoek – what a lucky break it is that I have to cover for the Editor, who’s apparently very busy doing some sort of gadget review that involves watching cricket on a portable device on the slopes of yet another local wine farm… “This isn’t wind,” I say, hoping to impress the youngster with my local knowledge and draw his attention away from the Yashica analogue camera dangling from my neck, “when it blows in Franschhoek even the soap stone statues of the Zimbabwean vendors at the town hall head indoors!” “No,” he says, firing up his Canon 50D, “it’s Alan Winde – the minister of Tourism and Economic Development.” And with that he’s off; and moments later so are we. The Month first shared news about the proposed Franschhoek Wine Tram in April 2010, with many concluding that the report was a poorly constructed April Fool’s joke. Now, almost three years later, the tram attracts queues of local and foreign visitors each week, keen to see the village and its wine-related surroundings from this South African first. The ‘tram’ is, in fact, a tram and a tram-bus combination that takes visitors from the Bijoux Square, close to the local tourism office, on a circular route of stops that include the Huguenot Museum (a must for every Franschhoek first-timer), Haute Cabriere – where our group enjoyed a cellar tour and witnessed a ‘sabrage’ (it’s a functional show as the true focus

is what’s in the bottle, despite the sun having had no time to draw water), Dieu Donne with its commanding view of the valley, Chamonix with its Platter five-star wines, Rickety Bridge (where I bumped into the Editor, taking a break from the “rigours of product testing”) and Grande Provence, which is a great place to stop for lunch should you not choose to do that at Rickety Bridge. The portion of the journey in the tram proper, isn’t terribly long, but sitting back in the open-sided, Brill Tram-like vehicle gives me enough time to recall the clickety-clack of rail travel in my youth and chat to likes of Winde and others less well versed in the attractions of Franschhoek. This sort of thing, Winde indicates, is exactly what gets him fired up about places like Franschhoek and it’s apparent that the value of the endeavour is far greater than just a sum of ticket sales or the number of wine tram staff employed. At Grand Provence, GM Karl Lambour acknowledges that the impact on their bottom line as a result of the tram has been far greater than ever anticipated. “That, despite having to take a tractor ride from the tram line to the tasting room,” I comment to someone from the Sunday Times. “That was my first tractor ride ever,” she beams, before emulating the chap from the Paarl Post, leaving me to wander about the art gallery and call for another glass of Chardonnay. Back at the ticket office, I pick up a ‘Tour Timetable’ and see that it’s possible to catch the tram back from Grande Provence as late as 5.21pm. “Five twenty-one! Somewhere in all of this there must be a German or a Swiss,” I joke with the prettiest of my travelling companions. She’s a fan of both the Sunday Times and Paarl Post it seems and darts off without an answer. The Franschhoek Wine Tram is a very useful way to spend R150 and best enjoyed in a small group or with a partner, at least. The experience is uncomplicated, relaxed and informative, staff members are friendly and accommodating, and the stops offer a snapshot of Franschhoek that encompasses food, wine, history, art and the culture of this little wine haven. What a tramendous day! The Franschhoek Wine Tram: 021 300 0338 or info@ winetram.co.za | winetram.co.za

The Editor considers food, wine and prophets at Rickety Bridge

itting at a quiet table in Paulina’s, overlooking the Rickety Bridge vineyards, towards Franschhoek, I couldn’t help but feel a touch of guilt. It wasn’t that somewhere below me Jim Waite was working up a sweat in his quest to emulate Thomas the Tank Engine as he endeavoured to ride the rails of the Franschhoek Wine Tram. It was a little more fundamental than that. A prophet, they say, is not recognised in his own land… Let me explain. Rickety Bridge is one of Franschhoek’s more popular tourist destinations. They have history; architecture; a great location; some very impressive wines, served in a wonderful vineyard setting and the Paulina’s Restaurant. As a Franschhoek local I know that, and have done so for a while, but I last visited the wine estate in ‘tourist mode’ some years ago; and as I lifted a glass of Rickety Bridge Foundation Stone red I felt a twinge of regret that I’d waited quite so long to do it again. No wonder car upon car and a fair number of busses are wont to stop here with such regularity. The Paulina’s menu is a bistro style affair with a large number of dishes served in either half or full portions. This is particularly attractive when tackling a lunch with friends where sampling flavours is more important than simply getting stuffed – not that you won’t leave sated, Executive chef Melissa Bruyns (ex Haute Cabriere and Westin Grand) is certainly not stingy. I find it hard to choose a favourite from dishes such as grilled baby calamari, Saldanha mussels, vegetable spring rolls, the gourmet beef burger or any of the grilled fish or meat dishes – they’re all good, attractively plated and wellpriced. On the day the half portions of crispy pork belly (R65, with fried greens, wasabi mash and a sweet chilli and ginger sauce) and the Franschhoek salmon trout fish cake burger (R50, served with beetroot rolls and topped with a lime aioli) knocked my socks off. Paired with the estate’s 2011 Chardonnay, I was in my element! The lunchtime dessert menu includes a trio of chocolate options (brownie, milk choc tart and white choc mousse), a seasonal fruit platter that is perfect as a tummy pick-me-up on a sunny day and a tasting of summer desserts. Being a chocolate slave, I opted for the former (R40) and concluded my outing with a decent Espresso, preceded by another glass of the very satisfying Foundation Stone (R35). When it comes to the holy tourist writs of the Winelands, the Rickety Bridge experience certainly deserves every page dedicated to it. If you’re a first-time visitor to the village, enjoying the relatively new offering of the Franschhoek Wine Tram, a local or simply trying to avoid Jim Waite, take some time out at Rickety Bridge and occupy a seat at Paulina’s – I’m prepared to predict that you’ll be more than satisfied.

Contact Rickety Bridge Winery and Paulina’s Restaurant on 021 876 2129 or info@ricketybridge.com

MARCH 2013

the month A

t has been a very solid start to the year. Markets both locally and offshore have done well and investors seem to have forgotten the financial issues that face the world. It’s time for a reality check! The world is still recovering slowly from the financial crisis - growth in the developed economies is very slow and there is a huge amount of unsustainable debt burden for governments to deal with. Monetary policies are at an extreme, with very low interest rates and quantitative easing becoming the norm. The above reminds us that the ‘great financial crisis’ is not yet over. It may take many years for this to sort itself out and, although I don’t believe that anyone can accurately work out when this is going to occur, I definitely don’t think it is going to be over the short-term. Interest rates, however, are likely to stay low in the process. Does this mean there will be many bumps along the way? In short, yes. I think we should be prepared for a

in The

Solid Start

‘many bump’ scenario, since many countries, especially in Europe, are under huge pressure. What is clear is that the monetary unions are going to do everything they can to keep stability - meaning more money could be printed along the way, if necessary. At some stage, therefore, inflation is going to be a worldwide issue. The amount of money that has been printed is staggering and when this moves through the system we should all be very aware that prices are going to rise sharply. Currently this has not been an issue, but it will come through. When this does occur and rates begin to rise, there are many assets (such as sovereign bonds) that are going to come under major stress. Investors in these assets could lose a lot of money. It is therefore critical that asset allocation is done correctly. I have many meetings with clients (or potential clients) that think they have the expertise to do this

themselves. This is a highly skilled thing to do and often, when they think it is time to change their asset allocation to suit the environment, it is too late and the horse has already bolted. My advice is to give your money to the most professional person possible to assist with your asset allocation. They have their ear to the ground and can move quickly to avoid disappointment - it will be worth it over the long term! If you don’t know who to turn to, speak to your financial advisor for assistance. For now let’s enjoy March and hope the markets continue in 2013 the way they have started.

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

Zone

Feiran Griede exits from finance and calls ‘time’ on golf practice, as we know it

“T

here – I told you so!” I blurted to the Editor as we got to the ‘finance’ section of the monthly editorial meeting. “The fact that the barometer of profits (the All-Share index) is on a record high can mean only one thing - that workers are paid too little!” The Ed muttered something about me moving to Havana if I hated capitalism so much and then thrust a crumpled up R20 note in my hand and said (in earshot of everyone else), “Here, Griede, take this R300, play a round of golf and write about that instead – at least that’ll interest some of our readers!” So I did; and I discovered something that even the Ed, whose take on golf is rather religious (a cross here, a cross there), will appreciate. Practice is useful only in as much as it gives you confidence when standing over crucial shots. Spending hours on the range makes you better on the range - to play better golf you need to engage the mind completely. You need to get into ‘the zone’. Former British Olympic sprinter Mark Richardson described being in ‘the zone’ like this: “It’s a very strange feeling - it’s as if time slows down and you see everything so clearly. You just know that everything about your technique is spot on. It just feels so effortless; it’s almost as if you’re floating across the track. Every muscle, every fibre, every sinew is working in complete harmony and the end product is that you run fantastically well.” So, to get the body working in harmony on the golf course, we need to be in ‘the zone’. The bad news for us is that getting (and staying) in ‘the zone’ is not as easy as it sounds. The golf swing, as we know, is a complex movement involving the whole body. It requires a coordinated sequence of muscle activity to return the club head to the ball - at speed and on line - to ping the golf ball towards the pin. ‘Grooving’ the swing on the range can help, but the idea that you can mentally instruct your muscles, fibres, and sinews

to work in harmony is pure folly – only the mind can control this subconsciously. If practice involves actually telling each part of our body what to do (keep your head down, keep your left arm straight, transfer the weight, etc., etc.), it’s pointless. Finding that state of ‘mindfulness’ sounded like meditation to me, so I asked my spiritual guru (and sometime The Month contributor) Jim Waite, for his 10 cents worth. He explained that meditating certainly has benefits and that he’s been practising since the age of 13 when he found a Scope magazine under his Dad’s pillow. A moment of uncomfortable silence followed before realisation dawned and, besides a quick explanation of how achieving a high state of awareness removes doubt, he was red-faced and out the door. Regardless, golf is clearly a mind game. And in true The Month fashion, I smell a short cut here. If you’ve hit the golf ball well once, I reason, the body knows how to hit the ball well so the objective is to get the mind to

It’s a very strange feeling - it’s as if time slows down and you see everything so clearly… it’s almost as if you’re floating recreate that situation, to visualise it, to get to a point of non-thinking about what you’re trying to achieve. Undoubtedly, the mind is a powerful thing and often, on the golf course, we allow it to negatively affect our

game – we need rather to trust that it’ll deliver. So Ed, a few moments spent on the tee in a seated yoga pose might save you hours of frustration on the range!

THE MONTH

Sexual Health

Play

the month deeper love

together Stay together

Studies suggest happiness and fun go hand-in-hand

hen last did you and your partner laugh together to the extent that it made your make-up run? And if getting the giggles isn’t your thing, can you recall when last you did something truly exhilarating together? If you’re left searching for an answer, it may just be time for you to break free from you day-to-day chores and choose to explore some unchartered territory together – whether on the road, or in the bedroom! It seems logical to suggest that couples are generally happier together when they’re having fun, but now research actually proves this. A study by the University of Denver suggests that “the correlation between fun and marital happiness is high and significant.” What’s even more interesting is that the connection between those carefree moments and being happily married is even more important to men! Consider this real-life insight from 32-year-old, Deeper Love client Angela, who initially said “We were so busy keeping our heads above water that there was no chance to just take time out and have fun.” After taking stock of just how little ‘time out’ would be needed, her story is now quite different: “The other day we jumped in the car and he took me out for ice-cream; we walked in the park while we ate it.” Whether it’s cycling or hiking, cooking or dancing, board games or adult toys why not try injecting a prescription of entertainment into your relationship? Deeper Love recognises that real couples often need to make a concerted effort to have happy, silly moments – especially if they’re of a more-intimate nature. You can spice up your relationship with sexy lingerie, sensual massage oils and devices, aromatherapy candles, and a wide range of safe sex toys. If you haven’t ‘played’ together in a while, why not try something you haven’t before? Rediscover each other’s bodies with an element of fun in mind. Adult toys are bound to bring lots of laughs and hours of pleasure to your relationship.

Our take

Laurentia’s Comments : Deeper Love I’m no young woman intent on transformin g the world! In fact, I’m wiser, and have had ye older, and hopefully ars to contemplate th e sensitive issues of se Gone are the days of x and sexuality. sweeping those issue s - whether defined - under the carpet, ne as fun, exciting or tabo ver to be raised by pa o rtners in a relationshi lies or friends. And it’ p, married couples, fam s about time too; wha it a relief! Men and women crav e excitement and fresh ness in intimacy and sexual ‘boredom’, a la there’s no denying th ck of intimacy, or ‘funat less’ love-making are es of extra marital aff some of the main caus airs and breakups. Someone once said a wise thing to me: “Sex in a relationship does that relationship ‘righ n’t make everything in t’, but unfulfilling sex, or a lack of it altogeth that relationship wro er , makes everything in ng!” I have been very impr essed by the professio nal team at Deeper Lo and educate people ab ve, whose desire to he out sex and sexuality lp is expressed in a man and certainly doesn’t ner which is not sleaz promote promiscuity y, . Rather, their fun-fil geared towards grow led approach is over ing relationships that tly are fulfilling, exciting and long-lasting.

MARCH 2013

This month we introduce the first in a series of articles on sexual health. It’s a sensitive topic for a magazine like The Month to address, as we intend to stick to our generally light-hearted approach, but would like to explore this very important and topical subject with the kind of respect we believe it deserves. To help us do that we’ve enlisted the help of the team at ‘Deeper Love’, who pride themselves on facilitating the development of a “loving, fulfilling and enriched love life” for all women and their partners. This first instalment is a snapshot of our introduction to them, and some of what we learnt.

Learn Together

Laugh Together The Month’s, Laurentia Barnard, discovers that ‘Girlie’ Parties are all that, and more!

ecently a friend of mine had her Bachelorette party. I wasn’t involved in organising it, so was pretty shocked to hear that her bridesmaid had planned one of those parties where they not only talk about, but actually pass around things like ‘dildos’ – cringe! I was tempted not to go. The mere thought of being ‘lectured’ to about sex toys, while with a group of girls I hardly knew, was enough to make me go crimson! I’m a regular kind of girl who likes sex as much as the next person, but always imagined parties like these to be for sex-starved, seedy old women… But I couldn’t miss the Bachelorette, so, on that dreaded night, I dragged myself off to Kelly’s house and was completely surprised by the amazing time that we ended up having. I had no idea that it would involve so much more than just being shown a few gadgets! We played games that had all 12 of us in stitches, were served cocktails by yummy shirtless waiters, giggled some more while learning to belly dance and then learnt a bit about ‘naughty-wares’. What really impressed me was that it wasn’t in the least bit sleazy. Quite the opposite in fact, it was informative to the point of being an eye-opener – who knew that it’s perfectly acceptable for a woman to take the lead in love-making? We each went home armed with a new understanding of intimacy and one or two tricks up our respective sleeves, from fluffy pink handcuffs to massage oils and nifty little vibrators. I never thought good girls like me could have innocent ‘naughty’ nights out! If you’re looking to entertain a group of ladies, whether for a birthday party, Bachelorette, or even just a Girls Night Out, and you’re keen on this sort of event, I highly recommend a ‘Deeper Love’ Party. Their team is able to tailor-make a party to suite any group, countrywide, and a professional consultant will talk the group through a wide variety of topics and products. It’s the perfect way to let your hair down with the girls, in the privacy of your own home, while learning how to give your relationship the nudge it possibly needs.

Are there any topics you’d like to see us cover specifically in our series of articles on the enhancement of ‘Love-Play’? Please reply to: laurentia@themonth.co.za For any questions, advice on relationships or love-toys or love-toy parties, please contact Tarryn at Deeper Love: info@deeperlove.co.za or visit deeperlove.co.za

the month

the Harvest of

Harmony If there’s one festival to attend in 2013, we suggest, it has to be the ATKV Franschhoek Oesfees

ome Saturday the 23rd of March, the SolmsDelta wine estate will rock the Franschhoek Valley with acts such as Mango Groove, Emo Adams, Die Heuwels Fantasties and Radio Kalahari Orkes headlining the sixth ATKV Franschhoek Oesfees. With rural music, lekker Kaapsekos and many hours of good cheer the ATKV Franschhoek Oesfees celebrates the end of the harvest, as well as the music and culture of the Boland. It’s an event like few others on the South African cultural calendar, and brings together the valley’s farm workers and farm owners as they kuier and vastrap, celebrating their hard work and the Cape’s deep heart, soul and history. Since 2008, Solms-Delta and the ATKV have taken the traditional harvest celebration to the next level, growing it from a small event to a full house, with big-name performers able to offer something for every music lover. Last year, the festival was sold out by mid-day with 5000 in attendance! “In South Africa, we do not always do enough to show our appreciation to the workers of our country,” says Mark Solms, of Solms-Delta. “This acknowledgement is the spark that ignited the Oesfees six years ago, and music the catalyst for uniting people of all backgrounds in this day of celebration. Anyone with heart and soul cannot help but be moved by the outstanding and authentic music, rich cultural heritage and spirit of togetherness that pervade the Valley during the Oesfees.” The ATKV Franschhoek Oesfees is also a showcase for the Music van de Caab project, run by Adriaan Brand of Springbok Nude Girls and performances by SolmsDelta’s very own home-grown bands form an important feature amongst the top talent. The project seeks to preserve and develop the diverse musical heritage of the rural Cape, including the fostering of local musical talent. The Solms-Delta music acts range from the ‘Klein-Handjies’ pre-school choir and ‘Kaapse Klopse’ style walking band to a top wind and percussion band, the ‘Langbroeke’, with female choir ensemble, the

‘Soetstemme’. Also performing on their own turf will be the Delta Valley Entertainers, Delta Vastrap Genootskap and Lekker Lekker Delta. The effervescent 7de Laan duo, Vinette Ebrahim and Christo Davids, will MC the event and introduce a host of South African favourites. The RKO (Radio Kalahari Orkes) returns with a repertoire of fun and festive folk tunes, backed by every instrument imaginable - from guitar to kazoo. “SA’s most happening band”, Hot Water, according to the Mail & Guardian, will perform pieces that incorporate elements of traditional South African music (such as kwela, mbaqanga, sakkie-sakkie, ghoema, maskandi, and kwasa kwasa) infused with folk, blues and indiepop rock. Other popular musical names include Tidal Waves, commonly regarded in the industry as ‘the hardest working reggae band in South Africa’, whose original reggae compositions are coloured with traditional African music influences, Afrikaans hip-hop/folk fusion band Tribal Echo, renowned spoon-slide guitarist Hannes Coetzee and the legendary Valiant Swart Band. Music and dance are inseparable partners, and at the Oesfees, they converge in riveting Rieldans performances by senior winners of the ATKV’s national Rieldans competition, held earlier at the Taalmonument in Paarl. Thanks to the encouragement and support of the ATKV, this entertaining and culturally valuable dance form - with roots in Khoe and San ceremonial dances, which was nearly extinct five years ago - is now enjoying a resurgence in popularity. No rural musical treat would be complete without the edible flavours of the Cape and from the Oesfees kitchen comes Kaapsekos favourites made with local love, like chicken biryani, venison pie, beef afval curry, Cape-style braaivleis, salads, samosas and Hertzoggies. Solms-Delta’s aptly named Langarm, Vastrap, Cape Jazz Shiraz, Lekkerwijn and Hiervandaan wines will SD Oesf 2013

TheMonth-3.in

dd 5

complete the authentic Boland fare. When they’re not bopping and clapping to the beat, children under 12 will have access to a special Kiddies’ Area with the look and feel of a Circus Carnival. Operated by Kidz at Heart, the three tents will host carnival games, a circus craft table, face painting, balloon animals and various other activities throughout the day, as well as outside water games and a jumping castle, all overseen by qualified staff. Tickets to the ATKV Franschhoek Oesfees cost R120 per person if pre-booked at the farm or online from www.ticketbreak.co.za or on Facebook.com/solmsdelta. Pre-booking is strongly advised, but limited tickets will be available at the gate for R140. Tickets for children under 12 years cost R20 which and this includes access to the kiddies’ area. Food, wine and beverages are on sale at the event. For information, see www. solms-delta.co.za or call 021 874 3937 or email info@ solms-delta.co.za.

2013/02/19

Follow Solm-Delta on facebook.com/solmsdelta and Twitter @solms_delta. And keep up to date with festival goings on via Twitter using #oesfees

THE MONTH

7:58 AM

the month

march

2013

WHAT’S ON? IN MARCH 2013

1 MARCH / 5PM – 10PM / STELLENBOSCH / BEER FESTIVAL AT WOODMILL MARKET Foaming heads add

a German flavour to the Winelands, on the Woodmill Market day, with live music and food. Entry to the market is free, beer tasting R50pp, includes five beer tastings and a beer glass. 083 755 2877, nikki@adam-eve.co.za

1 & 2 MARCH / 7 PM / SOMERSET WEST / STARLIGHT CLASSICS Celebrate a

blend of classical and popular music on the great lawn of Vergelegen Wine Estate. The Cape Philharmonic Orchestra, under the baton of Richard Cock, will lead the performance of some of South Africa’s most-loved names in music and the performing arts. Performers include: South Africa’s ‘Queen of Song’, Lira; Idols 2010 winner, Elvis Blue; internationally acclaimed soprano Angela Kerrison; SA-born soprano, Sarah-Jane Brandon and SAMA award winner and Afrikaans singer-songwriter Anna Davel. Other highlights include the versatile ZipZap Circus School; finalists from SA’s Got Talent - George Avakian and the PJ Twins; SA’s Got Talent 2012 winner, Botlhale Boikanyo; Cape Town City Ballet and the Cape Town Opera Chorus. Tickets R180pp or R150 for for pensioners or children. Computicket.com

6 MARCH / 5:30PM / STELLENBOSCH / VILLIERA GAME DRIVES & WINE TASTING EVENINGS Enjoy a glass of Villiera

MCC followed by an engaging game drive in the Villiera Wildlife Sanctuary. Visitors are guaranteed fantastic sightings of a diverse population of antelope, such as gemsbok, red hartebeest, Burchell’s zebra, eland, springbuck, bontebok, giraffe etc. as well as small mammals and birds. Complete the unforgettable experience by tasting Villiera’s French Domaine Grier wines and traditional home-made venison pie with fresh tomato and herb salad. 021 865 2002, celeste@villeria.com

MARCH 2013

until 10 ed’s choice UNTIL 10 MARCH /DAILY 9AM – 7:30PM / V & A WATERFRONT, CAPE TOWN / BODY WORLDS & THE CYCLE OF LIFE EXHIBITION Not for the faint hearted, but

definitely worth a visit, with the exhibition period extended due to public demand. Bodies of real people are preserved by means of plastination, a process developed by Gunther von Hagens. The exhibition starts off with a foetus of three weeks and takes you on a journey through the cycle of life and all the layers of the human body. R140pp, R90 (6 – 17yrs), R 400 (family ticket). 021 414 4155, bodyworlds. co.za

15 -17

15 – 17 MARCH / SOMERSET WEST / FRI 10AM – 6 PM, SAT 9 AM – 7 PM, SUN 9 AM – 5 PM /CAPE GETAWAY SHOW This

annual expo at the Lourensford Estate showcases 250 exhibitors’ deals on holidays, outdoor gear, 4 x 4 vehicles and more. Fun and enjoyment for the whole family, with kids’ activities, live music and a beer tent. R60pp and kids under 12, free. debbie@ramsaymedia.co.za, getawayshow.co.za

8 - 10 MARCH / 10 AM / STELLENBOSCH / WORD & WINE FESTIVAL and SIMONSBERG WINE ROUTE MARKET DAY Loose lips and long legs take on a different

meaning when the Greater Simonsberg sub-route of the Stellenbosch American Express® Wine Routes celebrates literary art and vinous culture during the 2013 Woordfees (Festival of the Word).

The esteemed wine estates along the foot of the Simonsberg will host exclusive Word & Wine celebrations on Friday, the 8th of March, during which literature fanatics can meet and mingle with some of the country’s finest authors and personalities such as Lizz Meiring (at Uitkyk); Dana Snyman (at Neil Ellis); Stellenbosch author Karin Brynard (at Delheim) ‘Oupa and Ouma’ Johan and Lida Botha (at Muratie). Festivities close on Sunday with the Simonsberg Wine Route Market Day, at the Delvera agri-village, where young and old can delight in a festive blend of wines, country fare, craft stalls, harvest activities, horse rides and live music. Little ones will have barrels of fun in the play corner with go-cart rides, a trampoline, a jungle gym and a Kids’ Theatre to keep them busy. Entry to the market is FREE, The Vine Hopper will provide a shuttle service to and from Stellenbosch on the day. Tickets for Word & Wine events at Computicket.com, festival programme at woordfees.co.za, general info 021 886 8275, wineroute.co.za.

16 MARCH / 12PM / FRANSCHHOEK / FRANSCHHOEK SUMMER WINES

Celebrate the sun setting on summer in wine-style with more than 30 of the top Franschhoek Valley wineries and winemakers on show at Leopard’s Leap Family Vineyards. Wineries include: La Bri, Franschhoek Pass, Colmant, Môreson, Antonij Rupert’s, Franschhoek Cellars, Bellingham, Noble Hill, Leopard’s Leap, La Motte, Solms-Delta and Haute Espoir. Gourmet deli-style food from The Harvest Table, prepared by chefs in the Leopard Leap’s kitchen, and ice cream for dessert from the Ice Cream Bar, will ensure you don’t go hungry and live entertainment will enhance the relaxed ambience in this picturesque setting. The theme for this year is ‘Elegantly White’. R180pp, includes tasting of all wines. An educational wine tasting session is offered from 1pm – 3 pm, pre-booking vital. 021 876 2861, events@franschhoek.org, webtickets.co.za.

If you’d like to feature an upcoming event in The Month, please send no more than 100 words, and at least one hi-res image, to whatson@themonth.co.za

This classic Beatrix Potter story, performed in the Artscape Theatre, is guaranteed to fascinate and entertain young children during the holiday period. R80 – R90. 021 410 9800, artscape@ artscape.co.za, artscape.co.za

18 MARCH / 10 AM / FRANSCHHOEK / BREAD MAKING IN THE WINELANDS A

hands-on guide to the plaiting and shaping of Foccaccia & Sour Dough at Bread & Wine Vineyard Restaurant, Môreson Farm in Franschhoek. 021 876 4004, breadandwine@moreson.co.za, franschhoek.org.za

22 & 23 22 & 23 MARCH / FRI 1PM & SAT 10 PM / LAMBERTSBAAI / LAMBERTSBAAI GRACA KREEFFEES Fresh from the West

Coast waters - Crayfish ‘festival style’. Musical entertainment will be provided by some of South Africa’s leading artists including Steve Hofmeyr, Manie Jackson and Quentin Prinsloo. R80pp children (6 – 16yrs) R50. lambertsbay.co.za

See our full page feature in this edition:

22 MARCH – 6 APRIL / 10.30AM DAILY / CAPE TOWN / TALE OF PETER RABBIT

23 MARCH / 10AM – 9PM / FRANSCHHOEK / ATKV FRANSCHHOEK OESFEES Celebrate the end of grape

harvesting in true Boland style with ‘lekker Kaapsekos’ and live music by Claire Johnston, Emo Adams and numerous other local performers at the Solms-Delta Wine Estate. Early bird tickets R95pp, pre-booked R 120 and R140 at the gate. 021 874 3937, info@ solms-delta.co.za

the month

PEARL VALLEY PROPERTIES

Delicious Chocolate Brownies for Easter

Treat your family to these scrumptious brownies! Total time: 45 mins Prep Time: 20 mins Cooking time: 25mins

Asking Price: R4.25m Stand Size: 432m2

Gorgeous three bedroom lakeside home with breathtaking lake and mountain views.

Escape to the Winelands!! We have a number of gorgeous three and four bedroom self catering lodges available for daily or longer rental periods. To find out more or to make a reservation, please contact Pearl Valley Properties.

Ingredients 375 g soft unsalted butter 375 g best quality dark chocolate 6 large eggs 1 tablespoon vanilla extract 500 g caster sugar 225 g plain flour 1 teaspoon salt 300 g chopped walnuts

• • • • • • • • •

Method

1. Preheat the oven to 180°C 2. Line your approximately 33 x 23 x 5 1/2cm brownie pan with foil or Conveniently situated in the Clubhouse, our experienced agents will help you find your dream home. Our rental department can assist you with long or short-term stays as well as self-catering accommodation. For more information please contact us on 021 867 8000 or at properties@pearlvalley. co.za or visit us at www.pearlvalley.co.za

Pearl Valley Burger Special Buy a burger and chips for only R68 and we’ll throw in a 500ml Castle Lite Draught absolutely free!

3. 4. 5. 6. 7. 8. 9.

baking paper Melt the butter and chocolate together in a large heavy based saucepan In a bowl beat the eggs with the sugar and vanilla Measure the flour into another bowl and add the salt When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour Beat to combine and then scrape out of the saucepan into the lined brownie pan Bake for about 25 minutes When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey – the trick is not to overcook, remember they will continue to cook as they cool.

Contact The Valley on 021 867 8000

Escape the Fairway Bunkers with Confidence By resident PGA Professional WP Botha

1. CLUB UP The most common mistake amateurs make out of fairway bunkers is hitting the sand before the ball. The worst feeling is to hit a sand shot fat (only to see the ball stay in the bunker) as a result of driving the legs on the downswing when trying to give it a ‘little bit extra’. This driving action lowers your centre of gravity, which is great from the grass but in bunkers it’s a disaster! To quiet that forward leg drive, swing a little more easily with a longer club - as you would on a windy day. If there’s a high lip, make sure you have enough loft to clear it, but if the lip is low, club up and ‘swing easy’. (See Figure 1) 2. CHIN UP Maintaining your chin height is the key here as it helps you to keep your head still over the ball and stand tall. A taller posture promotes a more sweeping action through impact instead of digging into the sand. Resist the urge to force the shot with excessive lower body movement - golfers often do this in an attempt to help the ball out of the sand. (See Figure 2)

Figure 1

News from The Golf Shop

Customise your Clubs!

s part of our continuous efforts to offer you top-notch service and only the best products, The Golf Shop is delighted to announce that we’ve introduced a TaylorMade Custom Fitting Station to allow you to custom-fit your new TaylorMade clubs. Customising your clubs ensures that your clubs match your swing, allowing you to strike the ball more consistently and thus improve your game. As part of this exciting new offering we’re giving away a free custom fitting and a 30-minute golf lesson with every purchase of TaylorMade clubs. Please contact The Golf Shop to book your appointment, or for more information.

Figure 1

3. DON’T BREAK THE SURFACE You want to clip it off the top of the sand, without taking a divot. Try to stay tall and very still all the way through impact and remember that hitting the ball slightly thin out of a fairway bunker is a good thing, as it eliminates the risk of a fat strike and should leave the ball closer to the target.

THE MONTH

social

the month

Opening of our Cricket Nets

The official opening of the Pearl Valley cricket nets took place on Friday, 1 February 2013. The opening was led by legendary cricketer and commentator, Geoffrey Boycott OBE. Geoffrey was joined by former South African cricketer and current CEO of Boland Cricket Board, Omar Henry. The use of the new cricket nets, including a bowling machine which was kindly donated by Pearl Valley homeowners, the Rowett family, is available to all homeowners at Pearl Valley Golf Estates. Thank you to everyone who attended the opening, we hope you enjoyed it as much as we did!

Above and right: Omar Henry, Gawie Marx, Tracy Clark and Geoff Boycott We were delighted to receive a visit from two time winner of the European Ladies Tour, Carly Booth

Pearl Valley Staff spreading the love Valentine’s Day – Red was definitely the colour of the day and members were treated to love themed cupcakes in the Members Lounge. Far right is Laurie Chaffe and Dee McGurk with their cupcakes! On 25 January Rotary International celebrated all things Scottish at Burns Night. Far left: David Courts, Brian Garden, Margaret Courts and Lady Sylvia Larke of Skye. Below: Piper Clive Hunting from Cape Town Highlanders

Right: Dana Buys, Captain of the wining Vrede en Lust team, with Men’s Captain, Pete Richardson, at the Vrede en Lust vs. La Motte Challenge

MARCH 2013