The Winelands Month April 2013 by The Month

the month APRIL 2013

the winelands enjoyed where wine is

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the month

Our front page picture this month was taken in the Kgalagadi Transfrontier Park, about as far from the Cape Winelands as any self-respecting wine drinker would care to be – just ask Feiran Griede, who took it. The SanParks website introduces the Kgalagadi Transfrontier Park with the following words: Where the red dunes and scrub fade into infinity and herds of gemsbok, springbok, eland and blue wildebeest follow the seasons, where imposing camel thorn trees provide shade for huge black-mane lions and vantage points for leopard and many raptors... this is the Kgalagadi Transfrontier National Park.

According to Feiran’s article, we learn that it’s all that, and more! The harsh realities of life there, it seems, do a couple of things: Firstly, they put into perspective the tremendous beauty we have access to right here in the Winelands; literally on our doorsteps. That in itself is a timely reminder that as the kids head out of the first term holidays and into the serious part of the academic year, and as the last of our New Year’s resolutions bite the autumnal dust, we have little to complain about – given where we live! Secondly, they remind us that we’ve become so accustomed to the ‘nice-to-haves’ that we’re often at a loss without them. If you did your part for Earth Hour last month you’ll know exactly what that means! So follow Feiran’s lead and head out some place, not too far from here, this month and stretch yourself. And when you get home, go through the pics and send us some of the more flattering ones…

Oh, ban it, we’ll have to stock up earlier then…

the future delight of those likely to be entertained at Leeuwenhof. We visit the Kgalagadi Transfrontier Park with Feiran Griede, some buck, a penguin and a lion or two and break for lunch in Stanford. The latter, a favourite haunt of our Lady Who Lunches, Malu Lambert, is home to Marianas – where Mariana Esterhuizen serves up French/ Mediterranean influenced delights, sourced within a stone’s throw of her restaurant. Like Tamo, she reminds us that passion and perspiration are the key ingredients in the recipe of success. Speaking of recipes, our Recipe of The Month is courtesy of the Marion Kumpf of the Spice Route, outside Paarl. It’s a delicious take on Yellowfin Tuna and goes very well with our Cocktail of The Month, the Van Ryn’s Vintage Rose. If you do try either of them, please share your thoughts with us as we’re always keen to get some feedback to our contributors. And speaking of passion and perspiration, the folks at Deeper Love return this month with the second of their articles on the importance of healthy sexual relationships. We hope that our honest but respectful take does both the topic and the team at Deeper Love justice, and again welcome your feedback. Someone who is sure to get a lot of feedback this month is Alexandra Coutras, whose bikinis make up our ‘My Style’ page. A picture is worth a thousand words, they say, so you’ll be forgiven for turning to that page right now and skipping my usual comments about the great ‘What’s On?’ section we have, as always. Until the next edition of The Month, enjoy the read!

pril is the month of fools, and if my sub editor is likely to be counted as such, the title above will slip through with an expletive. If not, she’s replaced the offending word with ‘ban it’ and made for a clever line as a result. I refer, of course, to the new alcohol-sales limits placed of the many hitherto silent parties who, as of this month, are unable to sell drinks off-consumption after 6pm. Or on a Sunday – unless they’re a winery. More than that, you won’t be able to drink in a vehicle – whether driver or passenger, or at a school do – whether on-site or at the ‘local’. Suddenly those Winelands festivals and that annual school fundraiser seem a little less enticing… so Happy April Fool’s month to one and all: law makers, wine merchants and consumers alike. It’s too late to cry over spilt milkstout now; and if you don’t get a move on, it’ll be too late to get your hands on anything with which to drown your sorrows! Before you rush off, however, page through this edition of The Month, or try our April word search, conveniently placed on this page (the answers are at the bottom of the inside back page). This month we spent time with Tamo von Arnim, a young man and poet, who is as passionate about life as he is about making a difference. Like a good MCC, this son of the legendary bubbly-maker, Achim von Arnim, literally sparkled as we chatted to him about his writing and support of the HIV/Aids programme, Ubuntu Africa. Being of foreign stock, and hosting us at his family’s wine cellar, Tamo was the natural springboard for our wine article to follow in which the team at the Vineyard Connection chat to a number of expatriate winemakers based in the Cape Winelands. We also list the South African Grand Wines Collection (again) given that no less an icon than Helen Zille has chosen to take the list seriously – to

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APRIL 2013

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the winelands enjoyed where wine is

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the FRANSChhOeK enjoyed where wine is

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

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

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

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

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PEOPLE & PLACES

Ubuntu Africa The Editor chats to Tamo von Arnim about his soon-tobe-launched poetry collection, ‘Free-Verse Soul’, and his inspiring take on life

“T

ake one,” I say, pressing ‘Record’ and straightening my notepad on the small table on the terrace outside the Haute Cabriere cellar. Across from me, Tamo von Arnim presses his lips together and narrows his eyes ever-so-slightly. “No, Takuan is my brother, I’m Tamo.” There’s an effortless authority in his voice that brings a flush to my cheeks and a stuttered apology. “I’m kidding!” he laughs, mouth open and eyes softened, “I’m just kidding. Take two!” Moments later Tamo von Arnim has me rapt as he shares with me his passion as a son, servant, poet and man. Born to the legendary South African wine personality, Achim von Arnim and his delightful wife, Hildegard, Tamo is no stranger to the success that comes from hard work. Achim was the cellarmaster at Boschendal until the late ‘80s, before applying himself full-time to the Haute Cabriere farm that straddles the foot of the Franschhoek Pass on the outskirts of the picturesque little town from which it gets its name. In those days it took a true visionary to see the potential of the farm and the valley as a pioneer in the production of Champagne-style wines; Franschhoek was far from what it is today! After planting the classic Champagne varieties of Chardonnay and Pinot Noir, Achim worked tirelessly to make Haute Cabriere the household name it is today, both locally and internationally. It was a labour of love, in every respect, and a labour made possible by the devotion and support offered to him by Hildegard and her their children. As Tamo speaks of his time on the Haute Cabriere farm as a youth, his appreciation of the importance of family spills over into a passionate expression of his belief in the impact of ‘ubuntu’ – the idea that we exist in community and find meaning by giving back to that community. In many respects Tamo’s poetry strikes me as a reflection of his ‘ubuntu’ existence. Deeply personal in places, it touches on the universal theme of love often enough to be easy to digest but routinely offers a little extra to those willing to pull back the metaphorical covers of imagery and structure. His third collection, ‘Free-Verse Soul’, due for release on the 17th of April, is a more refined collection than his previous iterations, ‘Un Hombre Fuerte’ and ‘Amour Universal’. Despite signs that he’s ‘growing up’, his writing reminds me that he’s a young man, passionate about life and committed to making a difference. I challenge him about this latter point, as we sip on Pierre Jourdan Brut MCC and I shift position to take full advantage of the glorious view from our elevated position, and setting afternoon sun. The irony of our conversation and the topic isn’t lost on either of us. “I’m privileged, make no mistake!” he nods, sitting back to look at me intently. “We’re all blessed with something – even if we don’t recognise that. And what we have isn’t meant only for us, we have to share it. Charity begins at home – it’s a cliché yes, but clichés usually hold a lot of truth – and from there it needs to spill over into all we do. This isn’t mine,” he says, pausing to allow the full extent of the view to sink in, “it belongs to all of us; and should benefit us all.” For a number of years now Tamo has been actively involved in supporting the organisation Ubuntu Africa, founded by Whitney Johnson (and more recently in raising awareness for the tree planting initiative, GreenPop). From their website I read that “Ubuntu Africa is dedicated to improving the health and wellbeing

of HIV-positive children in under-served communities in South Africa. [Using] a unique and effective model of care that enables HIV positive children to live long and healthy lives.” From Tamo’s excited distraction at the mention of the organisation, I learn that Ubuntu Africa allows ordinary people to do what they’re good at, whilst making a positive impact on the lives of young people affected by HIV. For Tamo that means sharing his time and poetry and a portion of the profits raised from the sale of his books. “Look at this!” he says, proudly holding up a picture on his phone of a smiling child atop his shoulders, “This is why I do it. This is ubuntu!” As I fold the cover of my notebook back and thank Tamo for his time I can’t help but be a little challenged. It’s easy to climb life’s ladder, or pass for that matter, with the intention of enjoying the view from the top, but people like Tamo aren’t content with that it seems. To them the view is worth nothing unless shared with others, and no one is turned away. In Tamo’s words, “This is ubuntu!” Readers of The Month are invited to join Tamo at Viva Café, Studio 30 Somerset Square in Highfield Road, Cape Town, on the 17th of April for the launch of ‘Free-Verse Soul’. All Tamo’s poetry books are available on pre-order at tamovonarnim@gmail.com

A reflection of happiness: Dedicated to the Children of Ubuntu* Never forget the ability of reaching for the sky Never forget that it starts here and now With you and I Placing our feet more grounded in the sand Believing while holding a foreign hand That we can together overcome Because Love is the possible good That lives in and around us. A blessing seeing your Smiles, Your happiness, reflecting braver

THE MONTH

the month

WINE & DINE

Wanderlust Winelands

The Vineyard Connection team chats to four ex-pat winemakers

Samantha O’Keeff

outh Africans seem to suffer from an incurable wanderlust. Our curiosity and itchy feet have taken us around the globe, from the great cities of Dubai, Shanghai or London to the wilds of the Amazon or the captivating wastelands of Antarctica. But there’s no need for such extremes, given that a two hour journey in any direction from the City Bowl will lead you through the vastly different landscapes of the salty West Coast plains, the majestic Cederberg mountains, the manicured Cape Winelands, Penny and Billy Hughes the yellow canola fields of the Overberg or the open roads of the Klein Karoo – to name but a few. This local beauty has lured many interesting foreign nationals to our shores, and today each calls this home. The Vineyard Connection team chatted to four winemakers who hail from different countries about their journey and the experiences that led them here. Virginia Povall, the proprietor of Botanica Wines, has made quite a name for herself thanks to both her maiden vintage, and 2011, Chenin Blancs receiving a 5-star Platter rating. Originally from Boston, she spent the majority of her career in New York City leading a consultation firm as Chief Operations Officer. With no formal wine training, she took the chance to explore her true passion for wine and had the following to say about her time here thus far. “I came here to do a harvest with Neil Moorhouse at

Zorgvliet in 2008 and ended up wanting to stay. I realised that there was such great energy and change happening in the wine industry. Of course, it helped that the country is one of the most beautiful on earth. It’s been a bit more difficult for me than I thought to make the transition to living here full time, but I’m finding my way and I no longer look back. Hard to believe that this will be my 6th harvest here!”

South African. He has a desire to produce wines reflective of their source in a natural environment, infused with site-specific characteristics. “Although we strive to produce innovative wines, we are bound by what the environment actually provides. Through an organic approach to viticulture, we aim to reflect that strong sense of “belonging” in our wines. The name Nativo pays homage to that.”

Botanica Pinot Noir 2010, R149

Nativo White Blend 2011, R99

This is the maiden vintage of Ginny Povall’s Pinot Noir, sourced from Elgin fruit from vines older than 25 years. The wine exhibits a delicate style with layers of cherry and strawberries on the palate and a herbal nose. There is a good acidity in the wine and soft vanilla flavours on the finish.

This wine is a perfect food partner. The Nativo blends differ from vintage to vintage with the focus being on a blend that reflects the season. This wine consists of 60% Viognier and 40% Chenin Blanc grapes from their vineyards in the Swartland. It is an elegant, medium bodied and well-rounded white blend with fragrant aromas of blooms, pears and underlying citrus and has a good oak/fruit integration and a long fresh finish

Signal Hill’s Jean-Vincent Ridon has been making wines at Signal Hill since 1996 and according to him “is still the only owner-grower-winemaker from France in our beautiful country.” His fearless experimentation has led to many interesting bottlings from his City Bowl winery and vineyard, a noteworthy one being 20 bottles from the oldest known vine plant in South Africa – a Chenin Blanc of over 200 years old! “I arrived in 1996 because South Africa was rediscovering the global wine market, and so much had to be done in terms of experimentation and exploration. Something difficult to challenge in Europe, the future of the SA wine industry was laying outside the box. New cultivars, alternative winemaking art, and this historic urban winery and vineyards have been my leads and I pushed the envelopes. SA shall be classic in style, not new world, so my French background of winemaker, journalist and sommelier helped me to tap the huge potential of SA terroir.”

Signal Hill Grenach Blanc 2007, R81 Signal Hill was the first to certify this particular cultivar as a single varietal wine, with the grapes for this wine sourced from the Piekenierskloof. The wine is barrel fermented in old French oak to produce a marzipan/dried apricot/popcorn nose specific to the cultivar. Alcohol is only 12.5% and the palate is tight, minerally and has a citrus finish. Travelling between their Hout Bay residence and their Kasteelsig vineyards close to Malmesbury, Billy and Penny Hughes have been making handcrafted batches of their red and white Nativo wines since 2004. They have been very busy “with organic certification imminent for the harvest of 2013,” we’ve been informed. Billy hails from Argentina and recalls how, as a child, he visited the vineyards of Mendoza with his father who was an agricultural engineer. The name “Nativo” encompasses allusions to Billy’s native Argentinian origins and his progress in becoming a naturalised

APRIL 2013

Samantha O’Keeff exchanged a fast paced television career in Los Angeles for a new way of living in the quaint Overberg village of Greyton. “I found an old run down farm in the foothills of the Sonderend Mountains and planted 36,000 vines. What I experienced was a paradise filled with challenges that I hadn’t bargained for - baboons, birds and buck all thrilled that I was trying to grow grapes here. Ten years later, the wines that make it through the gauntlet make me very proud and have garnered a loyal following. Greyton is now a recognised unique Wine of Origin and it is all because of Lismore.”

Lismore Chardonnay 2011, R179 This very special Chardonnay was made in the style of a traditional Burgundian Chablis, showing intense citrus flavours and soft fruit layers, and honey and vanilla notes carried by a distinct minerality, crisp acidity and lingering finish.

Signal Hill Vineyards

JV Ridon

19 Hugenote road, Oude Stallen Centre Franschhoek, 7690 Tel: 021 876 3772 Fax: 086 7621972

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APRIL 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

Going to the

country

’m looking at the world through rainbow-coloured sunglasses; or perhaps that’s just the reflection from the sun-umbrellas overhead. We’re seated on the stoep at Marianas in Stanford. Lunch at this country restaurant is one of life’s great pleasures. Or one of my life’s great pleasures, at least. Here, stress melts like butter on hot toast. Our table overlooks the garden, and the vegetable, herb, and flower beds beyond it, from which Mariana Esterhuizen sources much of her ingredients, and her inspiration. While Mariana cracks the whip (and makes crème brûlée) in the kitchen, her husband Peter runs front-of-house. We start with a bottle of Villiera Brut Natural 2009 – after all, everything is worth celebrating here. Mariana specialises in Cape country cooking with French and Mediterranean techniques and influences. The chalkboard menu offers a small number of starters and mains; some of which have become fairly permanent fixtures, but the dishes are truly seasonal and change according to the availability of produce (at this restaurant this isn’t merely lip-service, it’s gospel). “I’m compelled to be seasonally driven, as the garden dictates; and I simply follow the dance,” says Mariana when asked about her philosophy. The service is personal too; Peter visits each table and explains the day’s offering (with a fair amount of humour thrown in). The couple have a passion for indigenous ingredients. One of the regular starters, the salted duck, comes with a white bean, herenbonen (‘the master’s bean’) that only grows in the Sandveld on the West Coast. Another favourite starter of mine is the springbok rillettes; a plated perfection of duck fat covering a rustic pâté of pork and springbok and served with plum and sultana chutney. All sauces, pickles, aatchars, preserves - you name them - are made in-house, from scratch. The restaurant also has a deli

where many of these products are sold. Today there’s a fresh paprika (plucked from the garden this morning) and tomato soup on the menu. It comes to the table simply luminous: an iridescent copper-red, topped with mozzarella sourced from a nearby dairy farm. My dining companion has a more summery dish - a ham and parsley aspic with a preserved kumquat, and homemade wholegrain mustard. The restaurant is full. It’s the kind of place that needs no music and the soundtrack instead is a murmur of appreciative ‘oohs’ and ‘ahhs’. They have a cult following and have picked up numerous accolades and awards along the way. And it’s all thanks to their deep passion for food and the way it’s delivered - with warmth and excitement. I lean back in my chair, now with a glass of chilled Creation Pinot Noir in hand (the wine list is small, but thoughtful, with the majority of wines coming from the Overberg). Goldfish dart like orange arrows in an adjacent water feature, the sunlight trickles in through the vine-leaf ceiling and the pastoral view painted in front of us makes for the most relaxing lunch table you can imagine. Peter delivers our main courses, mine is skaapblad (lamb shoulder); it falls off the bone, butter-soft - the

richness corralled in by bright salsa verde and sweet roasted tomatoes, with herenbonen as an earthy bed (this dish is an inspired match for the chilled Pinot Noir). The lamb is known around these parts as ‘twee-tande lamb’ (lamb with two teeth) and it’s the stage between lamb and mutton. “Speak to any Karoo farmer,” says Mariana, “and it’s what he would slaughter for his family; the meat of choice.” The other dish is a glorious duck confit served perfectly caramelised, and over which my companion gleefully squeezes preserved clementine, in a syrupy, orange stream. The dessert menu comes out. I’m torn between the cheese board and a dessert. “Well,” says Peter, “do it like the French, have cheese now, then dessert afterwards.” Wise man. The cheese is, as you can imagine, locally sourced from artisanal producers, it comes with homemade fig preserve. We order desserts, one of them the crème brûlée. The seemingly simple dessert sums up my feelings about this restaurant: Mariana and Peter’s philosophy shines through. With my first visit here I was blown away by it, and I’ve had it every time since. The ingredients are freerange eggs from a neighbouring farm and the purest jersey cream from ‘the cows next door’. Simple, beautiful ingredients treated with utmost care and respect - it’s the most delicious crème brûlée you’ll ever eat. After demolishing our last dessert; a granadilla ice cream and tart. I slip my rainbow-coloured glasses back on and head out into the real world, already planning a return visit. Mariana’s: Opening hours - Thursday to Sunday - arrive from 12 noon. Email: marianas@ stanfordvillage.co.za. Telephone: 028 3410 272 Mariana’s is only open for the warmer months, in winter they close their doors and retreat to their home to cook, to experiment and to rejuvenate.

Mariana on lunch I love lunch, I prefer it to dinner. You need to take your time, not grab it and run. It should be long-winded and leisurely: course by course.

THE MONTH

WINE & FOOD NEWS

the month

Is that Zinfandel or Zin-FUN-del?

Mince

& Men!

Try a bottle of Blaauklippen Zinfundel today and find out, suggests The Month

f you don’t like Zin, you’ll know you’re not alone! But if you’re not yet a convert, we hope this article will serve as a little temptation. We’re quite fond of varietal Zinfandel here at The Month - especially the fruity, easy-drinking South African take on the wine, as opposed to the earthier, and often austere, version prevalent in foreign climes. But before we rush off, let’s get a sense of what Zinfandel has to offer, courtesy of the beautiful Shante Hutton, of wine.co.za. After a recent media day in the company of Blaauklippen’s Rolf Zeitvogel, she writes*: “If, like me, you are/were unfamiliar with the variety, Zinfandel, for starters, is a red grape. It’s highly popular in America, growing abundantly in California, and also finds a home in Australia and in our own soils. It is said to be identical to Primitivio, an Italian grape that was taken to California in 1968. Interestingly both grapes are said to come from Crljenak Kaštelanski, a Croatian indigenous variety. Zinfandel is quite a vigorous grape and like any high school ‘popular’ clique, it hangs in tight bunches which need occasional pruning, lest the inner grapes begin to rot. As vineyard management and harvesting this particular variety are difficult, prices are relatively high per bottle. It ripens earlier than most varieties and has high sugar levels, making it ideal for late-harvest, dessert wines. It also is heavily alcoholic, which makes it great for wintertime. In short, its characteristics are as follows: High sugar content. They are often higher in alcohol content. Lots of red berry flavours on the nose and palate (think Strawberries and cherries). It often has a jammy flavour and you can sometimes pick up stewed fruit in the nose. Richness and depth.” Shante recommends the pairing ideas found online at FoodAndWine.com (http://www.foodandwine. com/slideshows/zinfandel-pairings) for those keen to go the whole hog. Of course, if you’re on a budget, feel free to skip all the food-related bits… * Tweaked slightly from the online version to suit The Month

The Editor battles thoughts of wild animals and asses to make the perfect sausage…

don’t do raw meat - certainly not without braai tongs and a glass of vino to fortify me! It’s not that I’m a vegetarian or anything, it’s just that the texture and smell of raw meat make getting too close to it a little more than I’m comfortable with. Imagine my surprise then, at a recent media day with Stellenbosch Hills wines and the makers of Freddy Hirsch spices, when I was presented (along with everyone else attending) with a kilo of beef, some fat and two or three lengths of animal ‘casings’ and challenged to make my own wors. “Don’t worry, it’s all beef – no kudu or water buffalo here!” said the friendly resident butcher-type, oblivious to the cause of my discomfort, as all around me people mixed in pre-prepared Freddy Hirsch spices, added an extra ‘this’ and a little more ‘that’ and set about grinding and filling as though they do this sort of thing all the time. Truth is, while few go to the trouble of making their own sausage, more and more people are doing so thanks to the recent donkey-meat-in-the-mince debacle and on the day all but a couple of us seemed to take to the process like ducks to water. Working hard to get around my phobia - yes, there was a stolen sip of the Stellenbosch Hills 1707 Reserve red intended to flavour the meat, and numerous changes of the plastic gloves that no one else seemed to want to use - I’m pleased to say that making sausage is far easier than it is time consuming (especially when you factor in the time spent changing those plastic gloves…). What made the biggest impact though, other than the convenience of premixed spices courtesy of Freddy Hirsch, was the taste of the wors at the obligatory weekend braai later in the week and knowing exactly what went into it. Casing closed! Enter the Stellenbosch Hills/Freddy Hirsch Droëwors Maker of the Year 2013 competition now (or at least before the 2nd of September) by visiting www.stellenbosch-hills.co.za Entries cost R150 and include a bottle of Stellenbosch Hills 1707 Reserve, a Freddy Hirsch spice pack and delivery costs for the 500g of droëwors that must be delivered to Stellenbosch Hills by 27 September.

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.

APRIL 2013

Luna TasTing CaLendar

Taste by the Light of The Moon… APRIL MOn

Tue

Wed

THu

Fri

saT

sun

1 Leaf

2 Fruit

3 Fruit

4 Root

5 Root

6 Flower

7 Flower

8 Leaf

9 Leaf

10 Leaf

11 Fruit

12 Fruit

13 Root

14 Root

15 Root

16 Flower

17 Flower

18 Leaf

19 Leaf

20 Fruit

21 Fruit

22 Fruit

23 Root

24 Root

25 Root

26 Flower

27 Leaf

28 Leaf

29 Leaf/Fruit 30 Fruit

For more info and next month’s calendar

www.biologicwine.co.za

Alfresco dining on the Terrace overlooking the signature Manor House surrounded by beautiful mountain views

Indulge in pampering spa treatments designed relax and rejuvenate

Chocolate and wine pairings at the

Lanzerac Winery

Lanzerac Hotel & Spa . Tel : 021 887 1132 . Email : info@lanzerac.co.za

www.lanzerac.co.za

THE MONTH

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the month

RECIPE OF THE MONTH

Grilled steak of Yellowfin Tuna, served with a sticky rice bamboo parcel, smoky Teriyaki sauce and caramelised almonds

Cocktail of The Month

Vintage Rose Courtesy Van Ryn’s

Ingredients 15 ml Van Ryn’s 10 Year Old Vintage brandy 15 ml rose syrup (available from specialist food stores or delis) 1/4 tsp brown sugar 125 ml Pongracz Orange peel, bent and burnt Rose petals for garnishing Method

Mix the brandy, rose syrup and brown sugar and pour into a champagne flute. Top up with the sparkling wine. Burn the orange feel over the glass and let the essence drops fall into the glass. Garnish with rose petals. Serves one.

SERVES 4 INGREDIENTS 4 Yellowfin Tuna (180g each) 1Tsp Fresh Ginger and Lemongrass 30ML Sesame oil 50ML Kikkoman soy sauce 100G Whole almonds 50G Brown sugar

100G Glutinous rice (available at Asian supermarkets) 1 Star Anise, 1 cinnamon stick, 2 cloves 8 Bamboo leaves Butcher string 12 Goji berries 4 Litchis Salad leaves

METHOD Wash the rice 3 times until the water runs clear Add the 300ml water, star anise, cinnamon sticks, cloves, pinch of sugar and salt and 20ml soy sauce to the rice and cook over low heat. When the rice is cooked, add 1Tbsp of sesame oil and stir well until absorbed. Soak the bamboo leaves in lukewarm water for a few minutes. Fill the leaves with the rice and fold in the form of a triangle, wrap gently with some butcher’s string. Steam in a bamboo basket for 5 minutes. Heat the 50g brown sugar on low heat until caramelised, add the almonds and stir well until they are fully coated. Spread the mix evenly on a baking sheet and allow to cool down. The almonds will be crunchy once cooled. Marinade the Yellowfin Tuna steaks in the remaining soy sauce, sesame oil, ginger and lemongrass. Sear the steaks on a very hot grill pan. Toss the salad leaves with your favourite salad dressing. Plate and serve immediately, sprinkle some Goji berries over the salad and enjoy!

THE MONTH

TRAVEL

the month

Not too far

Kala

Dream

Feiran Griede finds a pe destination and jour Transfron

he Mauritius trip rumour had been doing the rounds in the office for a couple of weeks so there was an expectant spring in my step when the Ed called me in. “Here Griede,” he said as I entered his office, removing the pipe from his mouth and tapping the moistened stem at what looked like the northern-most tip of South Africa on his Holmden’s wall map, “this is where I want you to go. Pack your bags – you’ll leave tonight.” “But I’ll miss The Month’s Annual Creative Writing Awards Ceremony,” I frowned, trying to conceal my Mauritius-disappointment. “Yes, but it won’t miss you!” he said, replacing the pipe between his teeth and narrowing his eyes, “and remember boy, it’s not the destination, but the journey that counts. Oh, and can you lend Jim Waite your flippers and snorkel – you won’t be needing them where you’re going.” At 3600 kilometres, the round-trip journey was going to be a long one. My destination? The most northerly, unfenced Wilderness Camp in the Kgalagadi Transfrontier Park – covering an area of over 3,6 million hectares, and “one of very few conservation areas of this magnitude left in the world” according to the Ed who, I felt, must have some sense of humour after my horror show in the Richtersveld. Still, this was my chance to prove myself a better travel writer than that buffoon, Waite. I crossed the border at Vioolsdrif and kipped overnight at the Fish River Canyon, re-entering the republic at Mata Mata, already some 50 kilometres into the vast Kalahari Desert. The abrupt change from the Namibian grey and white backdrop to the green and orange landscape was visually startling – and would have been more appreciated were it not for the more gradual change in the state of the road from gravel to corrugated sand. All along, you notice the havoc the little Sociable Weavers cause with their enormous communal nests eventually bringing down tree branches and telegraph poles (see picture) and the apathetic experience at the hands of the immigration officials was, even by immigration standards, a disappointing advert for the country.

APRIL 2013

Overnight at the now privately re-named ‘Doesn’t Mata’ and the long trek north through the thornveld savannah begins – first to Nossob for fuel, wood and water and then a further 164 kilometres to the Gharagab Wilderness Camp. The plentiful game is a welcome distraction from the tough driving (you’ll be lucky to get to within 10 kilometres of the official 50km/h speed limit most of the way) and were it not for so many gnarled tree stumps and shadows playing on the imagination, it would seem more than the stock-standard offering of Springbok, Wildebeest, Oryx (Gemsbok), Secretary birds, Black-backed Jackals, Giraffe and the heaviest bird capable of flight, the Kori Bustard – all spotted along the way. The camp is unfenced, and the ‘tourism assistant’ looked like the kind of guy happy in his own company

r from here…

the month

ahari

ming

erfect balance between rney in the Kgalagadi ntier Park

– which he’d have to be, I figure, living this far from civilisation. He proudly showed me a Cape Cobra he’d just removed from one of the four log cabins overlooking the waterhole (not mine, thankfully) and explained that, in his ten years there, he’d seen not only six lion kills but (and on a number of occasions, nogal) a Penguin at the waterhole! Being in the bush for that long clearly plays with your mind, I noted. My opinion of him improved the next morning, however, after a night’s sleep interrupted by Hyena ‘cackles and hoops’ and regular roars form the Kings of the Jungle. At the reception of a psychedelic sunrise I read about a shy, nocturnal and scaly anteater called, you’ve guessed it, a Pangolin. The bottom line here is that, in the same way that successful fishermen think like fish, you have to adapt your day to see the best of the game. The show’s basically over by 10am so this means up before dawn and, since there’s no way you’d try this without a 4x4 with an onboard fridge, many a sunset in the company of a cold beer recording your sightings. Failing that, a return to camp sees each log cabin with a couple of single beds, a nice shower, a few resident lizards, a fully equipped kitchen and a braai on the deck – there’s no better place at sundown to enjoy those defrosted Karoo Lamb chops. Distances are long here and take time to cover but the ever-changing light offers excellent photographic opportunities. The Crimson-breasted Shrike, Steenbok, Spotted and Brown Hyena, Cheetah and Warthog make

themselves available to the patient observer and the Kgalagadi is an absolute haven for birders, especially those interested in birds of prey. The abundant Meerkat and Desert Squirrels make entertaining company during the long hot summer days where there’s little to do but wait for the evening show. As is so often the case, those ‘hard to get to’ places are even harder to leave and heading back to the bright lights, I’m reminded of the Editor’s words; it’s not the destination, but the journey that counts. You can’t fly into a place like this and think it will affect you in the same way as when you’ve faced challenges, difficulties and doubts in getting there – which you undoubtedly will – and perhaps it is this that gives trips like this their meaning. Struggle, complain and moan – when the sun sets over this land of red sand dunes and scrub that fades for miles into the horizon, everything balances perfectly. For more information about the park visit saparks.com or call 021 976 1497

THE MONTH

the month

OPINION

jim wAItE reviews

Jim Waite loves wine – which is just as well as there’s generally a Shiraz stain on his shirt somewhere… Not being much of a wino, he tends to buy whichever bottle is adorned with shiny stickers or being promoted by someone in a figure-hugging outfit. Keen to help him, the Editor sent him off to research the South African Wine Index and their ground-breaking addition to the South African wine world, the ‘South African Grand Wines Collection’.

* The index is based on a wine’s performance, over multivintage periods, in any of 44 national and international wine competitions and select magazine reviews. See SAWineIndex.com

Jim Waite finds a ‘cheat sheet’ to becoming a vinous authority

n November last year, The Month published the then recently released list of ‘South African Grand Wines’ – wines that in the estimation of a number of wine authorities show off the best the country has to offer. As a non-wino, but someone who enjoys a drink or two (Especially when charged to the office expense account… Ed), I must confess that I’ve hung on to that edition rather religiously. Whether at a braai or the inevitable high-brow tasting in the company of the Ed, a quick glance at my rather worn ‘South African Grand Wines

Collection’ page tells me if I’ll be inclined to spit, or to swallow. It’s not that the list is exhaustive – it’s just that unlike the Ed, I have neither the wallet nor the liver to find experimentation much fun. This month the ‘South African Grand Wines Collection’ is set to make the news again when Premier Helen Zille accepts a large number of wines from the collection at her official residence, Leeuwenhof. So, to be politically current, or ‘PC’ as they say, here’s a quick recap of what the ‘Grand Wines Collection’ is all about and an alphabetical listing of the wines currently rated.

APRIL 2013

SOUTH AFRICAN GRAND WINES

The South African Wine Index (SAWi, pronounced ‘savvy’) has applied its indexing methodology to all qualifying* wines produced in South Africa and listed the top 150+ wines to form the ‘South African Grand Wines’ collection. ‘Grand Wines’ (or Grand Vin, as in French) are commonly regarded as the best a producer has to offer – showing a level of intellectual or emotional stimulation able to capture the consumer’s imagination, and intrigue, if not delight, the palate. As such, a ‘Grand Wine’ is not restricted to a particular area, style or wine-making philosophy, but rather simply stands ahead of its peers as a wine that exhibits the best on offer, in the best possible way.

SA Grand Vin

The

Filly’s

Annual Casino Charity Event Theme:

Harlem Nights

Venue: Val de Vie Estate Time: Friday, 3rd May @ 18h30

Ticket cost details : PACKAGE ONE : R 250.00 P/P INCLUDES A WELCOME DRINK, R 200 “FUNNY MONEY”, BOWL FOOD TABLES, ENTERTAINMENT AND A TICKET TO ONE OF THE LUCKY DRAWS. TO PURCHASE TICKETS WITH YOUR CREDIT CARD, PLEASE VISIT http://www.valdevie.co.za/Harlem-nights-casino-fund-raising-event.html PACKAGE TWO : R 500.00 P/P INCLUDES ALL AS PER PACKAGE ONE, R 250.00 DRINKS VOUCHERS AND A FREE BOTTLE OF WINE. TO PURCHASE TICKETS WITH YOUR CREDIT CARD, PLEASE VISIT http://www.valdevie.co.za/Harlem-nights-casino-fund-raising-event-package-two.html EFT : The Fillys Club, Society Scheme (savings), Std Bank, Paarl Mall, Account # 374 722 870. Ple ase mail e ve nts@fillys.co.za w ith your P oP and use your name as your r e fe r e nce .

For more information on sponsors of this event, charities that will be benefiting from the proceeds and prizes to be won, visit www.fillys.co.za

Lunch Special

R59 Meat Seafood Chicken Pizza Pasta Monday to Friday 12h00 - 15h00

THE MONTH

artisan food route

The term artisanal refers to anything that is hand-made or handcrafted in the style of an artisan, or skilled craftsman. Artisanal foods are of high-quality, produced in a non-industrial, traditional, smallscale manner. Artisan producers understand and respect the raw materials with which they work. They know where these materials come from and what is particularly good about them. Enjoy the products on the Franschhoek Artisan Food Route!

• CAFÉ BonBon • lA Bourgogne AREA ENLARGED

gooDing’s groves • lA motte • BreAD & wine •

solms-DeltA • AllÉe Bleue estAte & wines •

• CotAge FromAge tHe JAm JAr • • noBle Hill • BABylonstoren • DAlewooD FromAge

AFriCAn • CHoColAte DreAms sACreD grounD• • sAlmonBAr • DutCH eAst

FrAnsCHHoek • • Huguenot villAge mArket Fine CHoColAtes lA Cotte inn • FromAges • FrAnsCHHoek De FrAnCe meDiCinAl HerB gArDen

the month

If you are holding bonds in a might be a good idea to take

portfolio overseas, it your profits and run

Out of

ICU?

Dave Rundle herds together the emerging equity bulls and developed bond bears

olicy is the key force in financial markets in 2013. Central Banks have refocused their efforts on trying to grow economies rather than save them and, as one fund manager put it, “We have moved from the ICU unit to the recovery ward.” Unfortunately, I think that the recovery is going to be very slow and we may be in hospital for a while! So where do we invest in this environment? I recently spent a day listening to offshore fund managers talking about where their funds are currently positioned to make returns for their investors in 2013. Most have become a little more upbeat about the prospects of risk assets and stabilising growth - in other words, they thought equities were going to outperform other asset classes going forward. Global companies with strong balance sheets, steady cash flows and growing dividends was a common theme I picked up.

They were all, however, very bearish about bonds especially government bonds of the US, UK, Germany and the other Euro zone countries. Duration has risen and convexity has fallen; not a winning combination in fixed income. It will take just a small increase in rates to trigger a major bond sell-off, resulting in investor portfolio losses. The timing of when they start raising rates is not known, but it is going to happen. If you are holding bonds in a portfolio overseas, it might be a good idea to take your profits and run. Another common theme amongst the managers is their favouring of the emerging markets (or companies with a large component of their consumers in emerging markets) over developed markets. They anticipate major growth over the next few years in emerging markets while the big developed dinosaurs try to recover from the financial beating they took in 2008.

What is clear, though, is the serious risk to conservative financial assets (such as international government bonds) and that the only way to try and make money in this very low interest rate environment is to take some risk. Certainly, before you invest make sure you know what all the risks are and what would happen to your investments if a major bump in the road were to occur - try to understand as much as you can. Your advisor is there to assist you to make an informed decision about your investments but the decision is 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

The ‘Rule of 72’ Rundle Management Services

Feiran Greide shares a ‘trick of the traders’ with Jim Waite et al

hile trying to help Jim Waite get his head around the implications of Minister Pravin Gordhan’s 2013 Budget Speech at an impromptu office meeting recently, Feiran Greide mentioned the principle of the ‘Rule of 72’. Trying to explain it to Waite proved to be a rather monumental waste of time, but between the local delivery guy (bearing bottles of wine), the Editor, our newest teammember - the lovely Laurentia, and a policeman (don’t ask), he soon had a small crowd genuinely hooked, and grateful for the delivery of wine. Taken almost verbatim from the website of investopedia.com, Greide explained that the ‘Rule

of 72’ is a simplified way to determine how long an investment will take to double, given a fixed annual rate of interest. By dividing 72 by the annual rate of return, investors can get a rough estimate of how many years it will take for the initial investment to duplicate itself. For example, the rule of 72 states that R1 invested at 10% would take 7.2 years (72/10 = 7.2) to turn into R2. (In reality, a 10% investment will take 7.3 years to double – but it’s pretty close for a rule-of-thumb.) When dealing with low rates of return, the ‘Rule of 72’ is fairly accurate as the table below shows – which makes it a great tool in the South African context; pity Jim still cant make head or tail of it...

Rate of Return

Rule of 72 Prediction

Actual # of Years

Difference

36.0

1.0

24.0

23.45

0.6

14.4

14.21

0.2

10.3

10.24

0.0

8.0

8.04

0.0

12%

6.0

6.12

0.1

25%

2.9

3.11

0.2

50%

1.4

1.71

0.3

72%

1.0

1.28

0.3

100%

0.7

0.3

Read more: http://www.investopedia.com/ask/answers/04/040104.asp#ixzz2NsciWUwb

THE MONTH

Sexual Health

the month deeper love

We discover the health benefits of regular sexual activity and orgasms

why sex matters E

veryone knows that nutritional foods and regular exercise are healthy for body and mind, but did you know that research claims the same accolades for regular sexual activity and orgasms? Note the ‘and’; having an orgasm is not the only way to enjoy sex - heightened states of arousal have been proven to pack just as many positive results for overall sexual health and longevity. With that in mind, it should however be noted that a woman’s ability to have an orgasm can greatly improve her quality of life, with many health benefits reportedly directly related to frequent orgasms, for both women and men.

Some of the most notable (and surprising!) benefits reported are:

• Immune system boosters! Regular sexual activity encourages

higher levels of immunoglobin A, which is an antibody that assists our immune systems in fighting off infections such as colds and flu. Orgasms help with weight loss by releasing phenetylamine (a kind of natural amphetamine that regulates your appetite) and serotonin, the brain’s natural feel good chemical, which has a calming effect on our cravings for junk food. Natural pain relief – thanks to the endorphins released into your body during sex, you might find you forget all about that headache, or that your pain threshold has increased by up to 70%! The same endorphins also enhance feelings of wellbeing, boost and regulate our moods and assist with alleviating depression. Hormones secreted during arousal help improve memory and concentration. Regular orgasms are known to reduce levels of stress thanks to those endorphins again (our very own “feel good” hormones), which help relax the 1. Get rid part of the brain that causes fear and anxiety. of distractions . These include Opt for some so Sexual activity burns calories – need we say ph on es , TV and childre ft, romantic m n! usic instead. 2. Get comfortable more? , dim the lights Regular sexual activity will strengthen the and inviting is and accessorise your aim, so ar . Co sy cardiovascular system – and reduce the risk of range some

• •

Setting the sce n e for romance

•

• •

add some cand pillows and ex tra blankets, les and you ha ve in st an t ambience. Set with two glas up some wine ses…. For a ba th, add some ylang-ylang ar es se nt ia l oi e particularly eff ls – rose and ective for rom of love with an an ce . St ar t off all over sensua your night l massage with enriched with massage soy ca essential oils… ndles 3. Clean and de-clutter. Nothing kills th home to a dirt e mood more th y, cluttered ho an coming use. Show your partner you ca re…

APRIL 2013

heart related diseases by half! This is a result of the hormones released and increased blood flow. Orgasms relieve tension! The faster heartbeat, increased blood flow and muscular tautness associated with sexual pleasure all come to a relaxing conclusion with an orgasm, and in the process relieve tensions pent up in your nervous system. Acting like a natural tranquiliser, orgasms can greatly improve sleep patterns, thanks to the sedative and relaxing effect of oxytocin and other endorphins released - helping you sleep better. For men an orgasm is followed by a quick drop in blood pressure and sudden relaxation, whilst with women the effect is more progressive, but no less important. Orgasms can reverse aging (seriously!) by increasing the levels of DHEA (dehydroepiandrosterone) in the body. DHEA is known to improve brain function, fat metabolism, the immune system, the cardiovascular system, as well as promote healthy skin! The hormones oxytocin and DHEA are also said to have protective effects against cancer and heart disease. Studies have also reported that men who orgasm frequently lower their risk of prostate cancer considerably.

• •

Health experts have conducted their research on many levels and not only stand by the health benefits relating to the actual act of love making, but also point out that regular orgasms can improve our lives in many critical areas as noted in the list above.

Competition: Write to Deeper Love and Win! - The best letter with advice on sexual relationships and tips on enhancing or spicing up a couple’s love-life stands a chance to win an ‘OH! Box’ from Deeper Love containing naughty goodies to the value of R250. Email: info@deeperlove.co.za The winner will be announced in the May 2013 edition of The Month

All identities of entrants will be regarded as confidential and only the winning advice, tips etc. will be published.

the month

MY STYLE

Make the most of the last of the hot summery days!

‘S

appeal I

f you’re heading to the beach this month, before the inevitable Cape winter rears its head, we suggest you do it in a Cleopatra. It’s not just that Cleopatra Bikinis offer a ‘personalised’ bikini set that encourages the of buying tops and bottoms separately – which means you get the perfect fit whatever your shape – it’s that the designs of Alexandra Coutras are really hot. So the combination of fit and fabulous means you’ll shine in your two-piece, whatever the weather! Alexandra launched the Cleopatra Bikini brand in 2009 with a simple desire for “girls to feel comfortable and confident on the beach... with a dash of sexiness of course.” A stunner herself, she “struggled to find a bikini where the top and bottom fitted me perfectly,” she admits, and set about changing that for herself and many of her friends who echoed her frustration. Today the Cleopatra label is a mark of success for this young Capetonian and a sign of relief for every beach-bound body-type. That Cleopatra cossies work in and out of the water, and won’t cost you an arm and a leg, should come as a welcome bonus too. Visit Cleopatra Bikinis online at facebook.com/ cleopatra.bikinis.7 and follow them on Twitter @ cleopatrabikini For more information and prices email cleopatradesigns@gmail.com

THE MONTH

APRIL

2013 LAST THURSDAY OF EACH MONTH / TIME TBC / BLAAUWBERG, CAPE TOWN / DE’VARA DAY SPA / GIRLS NIGHT OUT. Groups of four are pam-

pered with manicures or pedicures whilst enjoying music, complimentary snacks & panoramic views of Cape Town. Booking essential. Cost: R 330 pp. Tel: 021 556 2813. Email: info@devaradayspa.co.za. www.devaradayspa.co.za ONGOING, FRIDAYS / 5: 30 PM – 8 PM /CAPE POINT VINEYARDS, NOORDHOEK, CAPE TOWN / BURGER NIGHT

A fun night out for the entire family: Join us for pure Beef Burgers every Friday Night at our vineyard dam. Picnics and Platters are served until 5 pm. Bookings: Tel: 021 789 0900 (office hours) & 021 286 0020 (weekends) Email: bookings@capepoint.com. www.noordhoekvineyards.co.za

3-5

3 – 5 APRIL / 9AM – 12PM / IZIKO SOUTH AFRICAN MUSEUM, 25 VICTORIA ST, CAPE TOWN / HOLIDAY WORKSHOPS FOR KIDS. A three day

holiday workshop for kids. Grade 1 – 4: Computer Robotics, Aviation & Electricity workshops & Grades 5 – 9: Mindstorm Robotics Workshop. Cost: R 450 for three days Info: info@ortsacape.org.za Tel: 021 462 4176

5&6

5 & 6 APRIL / FRIDAY 7PM – 1 AM & SAT 5PM – 1 AM / CAPE TOWN INTERNATIONAL CONVENTION CENTRE / CAPE TOWN INTERNATIONAL JAZZ FESTIVAL. The 14th run of Africa’s

‘Grandest Gathering’ will feature world famous and local artists including Jill Scott, Buena Vista Social Club, as well as brand new heavies, Jimmy Dludlu and others. Cost: R 440 (day pass) R 645 (weekend pass) & R30 extra for ‘Rosies’ stage. Bookings: Computicket www.capetownjazzfest.com

APRIL 2013

the month WHAT’S ON? IN APRIL 2013

7 APRIL / KIRSTENBOSCH BOTANICAL GARDENS, CAPE TOWN / 5:30 PM / SUMMER CONCERT: JOHNNIE CLEGG. Leg-

13 april

endary South African musician, Johnnie Clegg, the ‘White Zulu’ performs at the final Summer Concert for this season. Gates open at 4 pm. Cost: R 110. Tickets: www.webtickets.co.za

11 - 14

11 – 14 APRIL / THURSDAY 11th: 18:3022:30, FRIDAY 12th: 18:30-22:30, SATURDAY 13th: 1st SESSION 13:00-1700 & 2nd SESSION 18:30- 22:30, SUNDAY 14th: 12 PM – 5 PM / GREEN POINT CRICKET CLUB, CAPE TOWN / TASTE OF CAPE TOWN. Hard core gourmands,

trend hunters, enthused food lovers and dining enthusiasts will tick off indulgent experiences on their culinary bucket list when Pick n Pay Taste of Cape Town in association with Orbit Sugarfree Chewing Gum, comes to town for four days of food nirvana. Cape Town’s hottest restaurants and chefs set up shop under one roof boasting the dishes that make them stand out as well as show–off their food passion. The festival also features the Taste Pop-Up Restaurant with The Pot Luck Club, La Colombe, Makaron Restaurant and The Boathouse on a rotation throughout the festival. Pick n Pay Chef’s Theatre will feature live demos by top chefs. For the hands-on visitors, the Pick n Pay Wine and Canapé Experience will reveal the secrets to creative pairings of canapés and wine in an interactive area. Thai chefs will also demonstrate popular dishes at the Royal Thai Embassy over the four days. The Taste Craft Beer Project will pair a selection of 18 brews with festival dishes, and the Cape Town Angels Benefit Stage brings an impressive line-up of local performers to the festival. The eleven restaurants participating: Azure Restaurant, Beefcakes Burger Bar, The Brasserie, Dash Restaurant & Bar, De Grendel Restaurant, Fyndraai Restaurant, Il Leone Mastrantonio, Jewel of India, 96 Winery Road, Savour Restaurant and Signal Restaurant. Tickets: www.itickets.co.za Tel: 0861000291. www.tasteofcapetown.com. Facebook: Taste of Cape Town, or Twitter @tasteofCT.

The Month in association with Errieda Du Toit PR, is giving away 5 double tickets per session: (total 50 tickets) These do not include tasting glasses. What to do: mail the answer to the question below to: Roxane Laker: roxane@edtpr.co.za Question: ‘Name one participating restaurant in The Taste of Cape Town event?’

13 APRIL / 8:30 AM /HOUT BAY BEACH, CAPE TOWN / HOUT BAY SANDCASTLE COMPETITION. Children, families, schools & corporate companies compete to

build the most impressive sandcastle. The competition is organised by Hout Bay’s Valley Pre-Primary school to raise funds for education projects. Funds raised in 2013 go toward bursaries for underprivileged children at Valley PrePrimary school and improving facilities at the Hout Bay Educare Centre in the Hangberg area of Hout Bay. Members of the public that would like to support the event but prefer not to compete, can buy raffle tickets, support the food and drink stalls and cheer the contestants on. The date is chosen to coincide with low tide so there will be loads of space for builders and people watchers. Fantastic prizes are awarded to winners in each category as selected by celebrity judges. Registration: On the day on the Chapman’s Peak side of Hout Bay beach at 8.30am. Cost: R 30 per adult, R 15 per child & R 700 per corporate team. Contact: 021 7901540 SATURDAY 13 APRIL / 9:30 AM / RUSTENBURG WINES, IDA’S VALLEY, STELLENBOSCH / RARE PLANT FAIR. The annual Rare Plant Fair will be held in the idyllic

setting of Rustenberg Wines in Ida’s Valley near Stellenbosch. Twenty-seven specialist amateur and professional growers will be selling their plants directly to the keen gardening public. There will also be stalls selling other items of interest to gardeners. Enjoy tea under the oaks and a browse around Rozanne’s Garden which will be in the change of season into autumn. You can even stock up your wine cellar with the special discounts on Rustenberg wines. Price: R10 pp. Email: info@rareplantfair.co.za. Tel: 078 021 2101. www. rareplantfair.co.za

26 - 28 26 – 28 APRIL / 10 AM – 6 PM / SANDRINGHAM ESTATE, STELLENBOSCH / SA CHEESE & WINE FESTIVAL An event all about cheese. Food theatres, fun and

games for kids, live music, a moonlight picnic and more. Visitors will be able to feast their senses on the widest selection of cheese currently available in South Africa. Tickets for this mouth-watering event will be available from Computicket outlets countrywide. Booking essential – no tickets sold at the gate. Cost: R115 pp. and R90 pp. for Pensioners & R 15 for a wine tasting glass Email: cheese@agriexpo.co.za Tel: 021 975 4440 www.cheesefestival.co.za

the month

What’s On? in the winelands

7 & 4

7 & 14 APRIL / 10 AM – 3PM / VAL DE VIE, STELLENBOSCH / BUBBLY SUNDAYS. Val

Saturday 13

De Vie hosts a bi-monthly market at Val de Vie’s scenic terrace, which overlooks the polo fields. Exciting events form part of this exclusive market, such as a kids’ carnival, fresh food, wine tasting, live music, home design & trend stalls, a bar as well as food & trend workshops. Contact: 021 863 6100 Email: info@valdevie.co.za Website: www.valdevie.co.za

SAT 13 APRIL / THE OAKS ESTATE, GREYTON /MIME VOIR COUTURE. Mime Voir Couture is a collaboration between Char-

lene Sauerman Couture and Leigh the Mime (and the Union of Mime Workers), and will be hosted at the historic The Oaks Estate at the foothills of the majestic Sonderend mountains that surround the beautiful village of Greyton. Top South African designers such as Kobus Dippenaar, Craig Port, Sauerman and others will showcase the best in local haute couture at a glitter event that will be attended by various well-known sportsmen and other celebrities. Tickets are R300 per person, and includes the fashion and mime show, a 5-course meal, various exhibitions, live music and a supervised area for children. Contact: +27(0)28 254-9414

20 april SATURDAY 20 APRIL / 5 PM / THE OLD SHED, ANYSBOS FARM, SWART RIVIER RD, BOTRIVIER / BARRELS & BEARDS. Local win-

WEDNESDAYS WEDNESDAYS / 8 AM – 5 PM (SUMMER) & 9AM – 5PM (WINTER) / NOORDHOEK, CAPE TOWN / TOP CHEF IN ACTION. Legendary

Chef, Franck Dangereux demonstrates how to prepare 3 different dishes each week, selected from that day’s menu. Venue: The Foodbarn, Noordhoek Farm Village, Village Lane, Noordhoek. Cost: Free (with booking for dinner R 295 for a 3 course meal). Tel: 021 789 1390 Email: info@thefoodbarn.co.za www.thefoodbarn.co.za

6 APRIL

emakers (and their scruffy post-harvest beards) will share the spotlight with the latest cellar gems during a fun-filled evening of good food, wine and company. Regrettably no kids under 12. Cost: R 250 pp. Email: nicolene@botriverwines.co.za www.botriverwines.com

25 - 28

SATURDAY 27 & SUNDAY 28 APRIL / SATURDAY 11 AM – 5 PM & SUNDAY 11 AM – 4PM / RICKETY BRIDGE, FRANSCHHOEK / WEDDING AFFAIR AT RICKETY BRIDGE. Dream wed-

ding? Why dream it, when you can do it? This unique wedding fair allows you to plan your special day, at an actual wedding venue. See it come to life before your eyes. Visit the Rickety Bridge Wedding Affair for all you need to plan your perfect special day. From wedding planners to florists, hair to photographers, to the ideal honeymoon, find it all at Rickety Bridge, an enchanting wedding venue and wine estate in picturesque Franschhoek There will also be fabulous prize giveaways and special offers exclusive to guests who attend The Wedding Affair. Win your wedding wine, or take advantage of special offers on wedding packages and accommodation Cost: Free Contact: Tel: 021 8762129 or info@ricketybridge.com www.ricketybridge. com

FRIDAY 26 APRIL / 7 PM / BOSMAN’S GRAND ROCHE HOTEL, PLANTASIE ST, PAARL / CULINARY INNOVATIONS AT THE GRANDE ROCHE. If words, wine and wonderful

food are your passion then make sure you join top local writer Diane Awerbuck at The Grande Roche Hotel in Paarl on 26 April for the second in its 2013 series of Culinary Innovations. Award-winning author Diane Awerbuck will enthral guests with her latest novel Home Remedies. Crime and thrilling adventure combined with the culinary alchemy of Bosman’s Restaurant’s Chef Roland and the best in wines all add up to an entertaining evening for book lovers and wine connoisseurs alike. Free welcome drinks. Cost: R 385 (incl. dinner & wine) Contact: Christine Visagie, Tel: 021 863 5100 Email: christine@granderoche.co.za www.granderoche.co.za

25 – 28 APRIL / 10 AM – 7 PM / CTICC / DECOREX / Decorex SA’s an-

nual sourcebook, It’s all in the Detail, is an indispensable guide for design-minded home owners and décor professionals alike, providing practical must-have details. This pocket-sized glossy contains an A-Z of suppliers, retailers, decorators, artisans and manufacturers, as well as listings for interior- and décor-related products and services. Tickets available at the entrance. Cost: R 70. Email: lebo@tebtg.co.za. www.decorex.co.za www.cticc.co.za

SAT 6 APRIL / 11AM – 3PM / VILLERIA WINES, STELLENBOSCH. / AUTUMN FESTIVAL . The Autumn Festival will be cel-

ebrated in the estates gardens with wine tasting stations dotted around the garden showcasing different wine styles. There will be live music, food stalls and our wines will be available by the bottle to enjoy your favourite on the day or by the case to take home. Look out for our special offers! Bookings: Lucinda 021 865 2002 or Email: wine@villiera.com.

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

THE MONTH

social

the month Right and bottom right: Platter’s 2013 SA Wine Guide is now available and a must-have for many visiting the Winelands. Seen here are some of the accolade winners in this year’s iteration: Francois Conradie (Superquaffer of the Year Award for the Melck’s Shiraz Cabernet Sauvignon 2011 from Muratie Estate); Gottfried Mocke and Emul Ross (Winery of the Year Award for Cape Chamonix); Andries Burger (White Wine of the Year Award for Paul Cluver Noble Late Harvest 2011) and Andrea and Chris Mullineux (Red Wine of the Year Award for the Mullineux Family Syrah 2010). The three heavy weights are Michael Fridjhon (MC at the launch) Philip van Zyl (editor) and Andrew McDowall (publisher)

Say Cheese!

Well-known celebrities and business leaders turned out for the official launch of Cape Town’s brand new radio station, Smile 90.4fm, on the 18th of March where the station’s new logo was also revealed. The glamorous event was held at the Crystal Towers Hotel and Spa in Century City.

SCENE & Heard

Very Fond of Vondeling! The Month joined guest of honour, Albert Roux (pictured), of Le Gavroche, London, in celebrating the opening of the beautiful new Vondeling tasting room in the VoorPaardeberg.

APRIL 2013

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