Cheers - July/Aug 2015 (Vol. 19)

complimentaryJul|Aug 2015|19

brought to you by T t www.topsatspar.co.zacomplimentaryJul|Aug 2015|19

brought to you by T t www.topsatspar.co.zabrought to you by T t www.topsatspar.co.zabrought to you by T t www.topsatspar.co.za

Red wine blends | Beer dictionary | Elgin w

ine valley | SA opera stars | A

ctive holidays | w

ww.topsatspar.co.za

Jul|Aug 2015|19

Blended red winesTasting: Olive Brook Quintette 2011, Rust en Vrede Estate 2011, Cederberg Shiraz/Merlot 2010, The Chocolate Bock 2013, Beyerskloof Cabernet Sauvignon/Merlot 2012, Wolftrap Red 2013, Orange River Cellars Lyra 2011 & Edgbaston The Pepper Pot 2012.

ELGIN Apples & pears, grapes & wine: Elgin’s diverse o� ering

Talking whiskyAround the globe withKirstie McCallum

The A-B-C of

BEER Ale & hearty win

Masterchef Pete Go� e-Wood’s

new book

A nesting chair worth R6 000 from

Two Oceans wines

How active are your

holidays? Hiking, skiing,

paddling, cycling:

THE CARLING BLACK LABELTHE CARLING BLACK LABELCUP IS BACK

O&

M C

APE

TO

WN

774

63/E

O&

M C

APE

TO

WN

774

63/E

BE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACH

Terms and conditions apply.

OR VOTE ONLINE AT: WWW.CARLINGBLACKLABEL.CO.ZAOR VOTE ONLINE AT: WWW.CARLINGBLACKLABEL.CO.ZA

Not for Sale to Persons Under the Age of 18.

77463 Carling Launch 275x210.indd 1 2015/04/13 12:36 PM

THE CARLING BLACK LABELTHE CARLING BLACK LABELCUP IS BACK

O&

M C

APE

TO

WN

774

63/E

O&

M C

APE

TO

WN

774

63/E

BE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACHBE THE CHAMPION COACH

Terms and conditions apply.

OR VOTE ONLINE AT: WWW.CARLINGBLACKLABEL.CO.ZAOR VOTE ONLINE AT: WWW.CARLINGBLACKLABEL.CO.ZA

Not for Sale to Persons Under the Age of 18.

77463 Carling Launch 275x210.indd 1 2015/04/13 12:36 PM

1

666

Jul|Aug 2015 Vol 19 www.topsatspar.co.za

contents

38

16

4 EDITOR’S LETTEROn being a polite guest

6 NEWSTOPS at SPAR Bierfest,

Belvedere and Ketel One vodkas, a new Grant’s whisky release, Windhoek Lager’s big winner

and more

14 TINUS TALKSRueful overindulgence

analysed?

22 30 A DICTIONARY OF BEER

From Ale to ZZZZ

34 WOMAN OF WHISKY Bunnahabhain’s Dr Kirstie

McCallum

38 ACTIVE TRAVELVacations with woema

16

16 ARTFUL MIXING

Crafting blended red wines

24 APPLE & WINE VALLEY

The birth of Elgin’s wine identity 1616wine identitywine identity

34

222222

3838

Publisher | Shayne [email protected]

Editor | Fiona Mc Donaldfi [email protected]

Art Director | Megan Merifi [email protected]

Advertising | Jess Nosworthy [email protected]

PR & Promotions | Ashlee [email protected]

Photography | Ashlee Attwood and Thinkstock.com

Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Norman McFarlane,

Samarie Smith and Hayley New.

Head Offi ce | Cape TownTel: 021 685 0285

Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700

Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor

COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later than 14th August 2015. The Prize/s is as indicated,

no alternatives or cash will be provided. The decision of Integrated Media will be fi nal and no

correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize

Draws for an indirect or consequential loss howsoever arising which may be suff ered in relation to the Prize

Draws. By entering these competitions you make yourself subject to receiving promotional information.

Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years

of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their

respective advertising, media and PR agencies, as well as the family members, consultants, directors,

associates and trading partners of such organisations and persons are ineligible for the draw. Participants

can only win one competition every 3 issues.

SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets.

www.topsatspar.co.za and www.spar.co.za

Mr Price Home www.mrphome.com & Poetry www.poetrystores.co.za

stockists:

contents cont...

2 www.topsatspar.co.za Jul|Aug 2015 Vol 19

win one of two copies of a life digested

pg50

42 THINGAMAJIGSKeeping it clean...

44 BOOKS, DVDS & CDSThe stuff of dreams

46 HITTING THE HIGH NOTES

South Africa’s operatic talent

50 BOOK GIVEAWAYReminiscing and

recipes by Masterchef SA’s Pete Goff e-Wood

55 TOPS NOSHSoup: steaming sustenance

60 BLOGSPOTMoroccan spice delight

64 EMILE JOUBERTWaterblommetjies in die Boland

66 SOCIAL ETIQUETTEDining in style

68 NEXT ISSUEWhat to look out

for in Issue 20

55

42

46

72 LOOPDOP’n Lekker storie oor drop

win 69 Win one of fi ve

nesting chairs from Two Oceans wines to the

value of R6000 each

Publisher | Shayne [email protected]

Editor | Fiona Mc Donaldfi [email protected]

Art Director | Megan Merifi [email protected]

Advertising | Jess Nosworthy [email protected]

PR & Promotions | Ashlee [email protected]

Photography | Ashlee Attwood and Thinkstock.com

Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Norman McFarlane,

Samarie Smith and Hayley New.

Head Offi ce | Cape TownTel: 021 685 0285

Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700

Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

TOPS at SPAR | Jess Nicholson, Group Promotions & Advertising Manager - Liquor

COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later than 14th August 2015. The Prize/s is as indicated,

no alternatives or cash will be provided. The decision of Integrated Media will be fi nal and no

correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize

Draws for an indirect or consequential loss howsoever arising which may be suff ered in relation to the Prize

Draws. By entering these competitions you make yourself subject to receiving promotional information.

Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years

of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their

respective advertising, media and PR agencies, as well as the family members, consultants, directors,

associates and trading partners of such organisations and persons are ineligible for the draw. Participants

can only win one competition every 3 issues.

SPAR Good Living items are available at your nearest TOPS at SPAR and SPAR outlets.

www.topsatspar.co.za and www.spar.co.za

Mr Price Home www.mrphome.com & Poetry www.poetrystores.co.za

stockists:

contents cont...


win one of two copies of a life digested

pg50

42 THINGAMAJIGSKeeping it clean...

44 BOOKS, DVDS & CDSThe stuff of dreams

46 HITTING THE HIGH NOTES

South Africa’s operatic talent

50 BOOK GIVEAWAYReminiscing and

recipes by Masterchef SA’s Pete Goff e-Wood

55 TOPS NOSHSoup: steaming sustenance

60 BLOGSPOTMoroccan spice delight

64 EMILE JOUBERTWaterblommetjies in die Boland

66 SOCIAL ETIQUETTEDining in style

68 NEXT ISSUEWhat to look out

for in Issue 20

55

42

46

72 LOOPDOP’n Lekker storie oor drop

win 69 Win one of fi ve

nesting chairs from Two Oceans wines to the

value of R6000 each

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

33810_JWGold_Cheers Mag Print ad_275x210.indd 1 2015/06/12 10:47 AM

4 www.topsatspar.co.za Ju|Aug 2015 Vol 19

EditorialFiona McDonald

How much is enough? There was a delicate balance to be struck between modestly enjoying someone’s generosity and being a complete oinker and hogging the whole bottle…

It all started on a wet and wintry

night in Stellenbosch. It was a

friend’s birthday dinner and her

husband had placed a few fantastic

bottles of wine, both white and red, on

the table.

As often happens at events such as

these, people’s tastes become

obvious. One guest loved the pre-

dinner bubbly so that’s all she drank for

the rest of the evening. Someone else

had moved onto a Chardonnay after

the bubbles and was happy to lower

the level in that bottle because he was

enjoying it. However… myself and two

others tucked into a beautifully aged

red blend.

It was one of those drinking

experiences that make you realise

there really is a good reason for ageing

certain wines in order to enjoy them at

their peak. This wine was most certainly

at the pinnacle of its evolution – and

what a triumph it was. I could almost

hear chubby angels plucking harp

strings on pu� y clouds… it was that

heavenly! The wine was a 2004

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.

Kanonkop Paul Sauer. Kanonkop is one

of the country’s most consistently good

producers, renowned for their Pinotage

(they were one of the � rst ever farms to

commercially bottle one), Cabernet

Sauvignon and their blended red, the

Paul Sauer.

Although the other single varietal

reds have won their fair share of

awards, the Paul Sauer is a blend of

mainly Cabernet Sauvignon with

around 30% of Cabernet Franc and

Merlot – and it has trounced some of

the world’s � nest Bordeaux-style

blends in international competitions

many times.

But I wasn’t drinking medals, I was

revelling in a wine that glided over my

taste buds like slippery silk or satin! It

was so textured, elegant, re� ned,

layered with supple, ripe, soft fruit –

black cherries, blackcurrant and plums

– and then there was a hint of cocoa

and spice too. It wasn’t � abby or overly

soft: there was a � rm backbone holding

it all together and keeping it structured.

Blended reds

I could alm� thear chubby angels

plucking harpstrings on

puff y clouds…

That was the contribution of the time

spent in oak barrel which had imparted

� rm tannins to the wine. And the length

of � avour… It just lingered on and on.

It was superb! I restricted myself to

two modest glasses – but I know that if

the others hadn’t been enjoying it

equally, I would happily have polished

o� the whole bottle.

I spent the next few days � ashing

back to that memorable wine. I kept

thinking about how complex and yet

simple that wine had been. Complex in

that it had been like an onion, with

layers of di� erent things to discover

which engaged me intellectually – but

there was also the simplicity of it: it was

delicious. I liked it. Simple as that.

Ultimately, that’s what wine should

be. Yes, we can wax lyrical and throw

all sorts of words around about

structure, complexity, fruit and

winemaking but the proof of the

pudding is in whether people � nd it

tasty and want to enjoy a second – or

third! – glass.

Cheers, Fiona

Tasting- the redblends

Read on page 20

4 www.topsatspar.co.za Ju|Aug 2015 Vol 19

EditorialFiona McDonald

How much is enough? There was a delicate balance to be struck between modestly enjoying someone’s generosity and being a complete oinker and hogging the whole bottle…

It all started on a wet and wintry

night in Stellenbosch. It was a

friend’s birthday dinner and her

husband had placed a few fantastic

bottles of wine, both white and red, on

the table.

As often happens at events such as

these, people’s tastes become

obvious. One guest loved the pre-

dinner bubbly so that’s all she drank for

the rest of the evening. Someone else

had moved onto a Chardonnay after

the bubbles and was happy to lower

the level in that bottle because he was

enjoying it. However… myself and two

others tucked into a beautifully aged

red blend.

It was one of those drinking

experiences that make you realise

there really is a good reason for ageing

certain wines in order to enjoy them at

their peak. This wine was most certainly

at the pinnacle of its evolution – and

what a triumph it was. I could almost

hear chubby angels plucking harp

strings on pu� y clouds… it was that

heavenly! The wine was a 2004

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.

Kanonkop Paul Sauer. Kanonkop is one

of the country’s most consistently good

producers, renowned for their Pinotage

(they were one of the � rst ever farms to

commercially bottle one), Cabernet

Sauvignon and their blended red, the

Paul Sauer.

Although the other single varietal

reds have won their fair share of

awards, the Paul Sauer is a blend of

mainly Cabernet Sauvignon with

around 30% of Cabernet Franc and

Merlot – and it has trounced some of

the world’s � nest Bordeaux-style

blends in international competitions

many times.

But I wasn’t drinking medals, I was

revelling in a wine that glided over my

taste buds like slippery silk or satin! It

was so textured, elegant, re� ned,

layered with supple, ripe, soft fruit –

black cherries, blackcurrant and plums

– and then there was a hint of cocoa

and spice too. It wasn’t � abby or overly

soft: there was a � rm backbone holding

it all together and keeping it structured.

Blended reds

I could alm� thear chubby angels

plucking harpstrings on

puff y clouds…

That was the contribution of the time

spent in oak barrel which had imparted

� rm tannins to the wine. And the length

of � avour… It just lingered on and on.

It was superb! I restricted myself to

two modest glasses – but I know that if

the others hadn’t been enjoying it

equally, I would happily have polished

o� the whole bottle.

I spent the next few days � ashing

back to that memorable wine. I kept

thinking about how complex and yet

simple that wine had been. Complex in

that it had been like an onion, with

layers of di� erent things to discover

which engaged me intellectually – but

there was also the simplicity of it: it was

delicious. I liked it. Simple as that.

Ultimately, that’s what wine should

be. Yes, we can wax lyrical and throw

all sorts of words around about

structure, complexity, fruit and

winemaking but the proof of the

pudding is in whether people � nd it

tasty and want to enjoy a second – or

third! – glass.

Cheers, Fiona

Tasting- the redblends

Read on page 20

LIGHT UP THE MOMENTNEW SMIRNOFF® STORM PINE TWIST

TRYME

Not for sale to persons under the age of 18. Drink responsibly.

80196 SMIRNOFF Pine Twist - Cheers Magazine FPFC F/A.indd 1 2015/06/15 2:05 PM

www.topsatspar.co.za Jul|Aug 2015 Vol 196

News

news news news newsOctober is traditionally the month awash with

celebrations of German beer, eisbein

and sauerkraut.The South African celebrations – which TOPS at SPAR plays a signi� cant role in

hosting – are held at venues throughout the country, from Durban to

Cape Town and Johannesburg.For logistical reasons, the party starts early on the East Coast with Durban’s Suncoast casino kicking o� the annual Bierfest on the weekend of the 4th and

5th of September.Johannesburg then follows with the

popularity and crowd support seeing it staged at Montecasino over two

weekends: 9 – 11 October and 16 and 17 October.

Cape Town’s Newlands brewery precinct is the venue for the � nal event on the 6th, 7th and 8th of November.Once again, expect to � nd frauleins serving generous steins of specially

brewed festival beers to the accompaniment of typically Bavarian

oompah bands. There will be men dressed in lederhosen and funny hats

enjoying the occasion too.Cash is not king, crowns or tokens are exchanged for beers and booking of

tables of six or more is advised. And an insider’s tip is to pre-order platters of

tasty food served to your party’s table in order to save the hassle and stress of

letting your beer warm up while you queue for chicken or eisbein.

There are a host of di� erent packages and ticket options

available. Check out the website, www.bierfest.co.za

for more details.

Brews and Oompah bandsBrews and Oompah bands


News

news news news newsOctober is traditionally the month awash with

celebrations of German beer, eisbein

and sauerkraut.The South African celebrations – which TOPS at SPAR plays a signi� cant role in

hosting – are held at venues throughout the country, from Durban to

Cape Town and Johannesburg.For logistical reasons, the party starts early on the East Coast with Durban’s Suncoast casino kicking o� the annual Bierfest on the weekend of the 4th and

5th of September.Johannesburg then follows with the

popularity and crowd support seeing it staged at Montecasino over two

weekends: 9 – 11 October and 16 and 17 October.

Cape Town’s Newlands brewery precinct is the venue for the � nal event on the 6th, 7th and 8th of November.Once again, expect to � nd frauleins serving generous steins of specially

brewed festival beers to the accompaniment of typically Bavarian

oompah bands. There will be men dressed in lederhosen and funny hats

enjoying the occasion too.Cash is not king, crowns or tokens are exchanged for beers and booking of

tables of six or more is advised. And an insider’s tip is to pre-order platters of

tasty food served to your party’s table in order to save the hassle and stress of

letting your beer warm up while you queue for chicken or eisbein.

There are a host of di� erent packages and ticket options

available. Check out the website, www.bierfest.co.za

for more details.

Brews and Oompah bandsBrews and Oompah bands

7

what’s happening

news news news news

savannacider @SavannaCider

savannacider

savannacider savannacider @SavannaCider SavannaCider

savannacidersavannacider

Image makeoverWith two years to go to celebrating its 21st birthday, Savanna cider was deemed in need of an image revamp. And while the emperor might be wearing new clothes, nothing else has changed: it’s still the same deliciously dry apple cider on the inside.In the fast-paced, social media savvy world we currently occupy, the only constant Is change so the proverbial mould was broken to make a completely new glass bottle. Like the contents, the Savanna bottle stands bold, con dent and easy on the eye –yet remains refreshingly simple.

From its new crown design, to its longer, slimmer neckline and stronger, more manly shoulders, the Savanna bottle is on trend for a distinctive drinking experience.

And true to its contem-porary social media hipness, all of the changes were appropriately documented on various channels:


Dark delightsLourensford wine estate in Somerset West is well renowned for its wines, restaurants, cheesery, co� ee bean roastery and the magni cence of its polo grounds which also doubles as a wedding and function venue at the foot of the Hottentots Holland mountains.On the 25th and 26th of July, however, the focus will be on chocolate at the country’s rst ever gourmet Chocolate Festival.

The aim of the festival is not to simply revel in the delicious � avour and taste of the processed cocoa bean in all forms and shapes, liquid and solid, but to promote skill, creativity and craft – and also to reveal new talents and help budding entrepreneurs. The idea is also to help raise awareness of the chocolate industry in the country and to ensure that high standards of craftsmanship – and also ethical sourcing – are maintained.

Expect top pastry chefs, specialist master chocolatiers and fondant artists to o� er master classes and displays alongside the many market stalls. For more details of the speci c lectures and demonstrations for which booking is advised, visit www.winelandschocolatefestival.co.za

Day of wine and � nJourney’s End winery at Sir Lowry’s Pass is the venue of a unique – and somewhat quirky – fun day on September 13.

Members of the Premium Independent Wineries of South Africa – 13 of the country’s top independent,

boutique wineries – will present their wines for tasting and sale… from the boot of a variety of vintage and retro sports cars!

For those who prefer activity, there will be a Wine Olympics – featuring wine spitting, barrel rolling as well as grape & spoon and three ‘legless’ races. Furthermore, there will be live music as well as food trucks, market stalls and a host of activities for children.

Tickets are R150 per head, available from Quicket at https://www.quicket.co.za/events/9699-piwosa-wine-car-boot/.

Day of wine and � nJourney’s End winery at and � nJourney’s End winery at and � nSir Lowry’s Pass is the venue of a unique – and somewhat quirky – fun day on September 13.

Members of the Premium Independent Wineries of South Africa – 13 of the country’s top independent,

news Dark delights


News

news news news news

Recently Häkkinen accepted a Johnnie Walker Gentleman’s Wager: he would hand over the keys of a rare and classic 1958 Mercedes Benz 300SL Roadster – but only if South African rally driver and TV presenter Gugu Zulu was able to train a total novice to set a Kyalami lap time of within five seconds of Häkkinen’s.

That’s no mean challenge… for Zulu and his novice driver, businessman Vusi Thembekwayo. Ultimately he came close, very close – but missed it by a narrow margin, clocking up a lap time of 2:05.9 to Häkkinen’s 2:00.4.

But in the true Gentleman’s Spirit, Häkkinen graciously handed over the keys anyway! “I am really impressed,” the cool former world champion said, “Gugu did an incredible job of training Thembekwayo to really push himself – in the true Johnnie Walker spirit of always striving for progress – to achieve a result beyond all expectations.”

Thembekwayo, already an achiever as the youngest ever JSE director and noted international motivational speaker, said he thoroughly enjoyed the challenge. “I’ve done some amazing things in my life and learning to race ranks right up there with the best of them. It was an honour to take part in this wager and to work with Gugu Zulu and Mika Häkkinen.”

Johnnie Walker South Africa’s Whisky Portfolio Manager, Zumi Njongwe, agreed: “The #walkerwager campaign ultimately celebrates personal progression,

Taking it in strideMika Häkkinen was Grand Prix racing’s original Flying Finn, twice being crowned Formula One world champion in 1998 and 1999. He was a teammate of the legendary Ayrton Senna as well as Nigel Mansell and David Coulthard and was rated by Ron Dennis as the only driver to outperform Michael Schumacher in his prime.

achievement and the attainment of true rarity and success through hard work and commitment. We are very proud to have facilitated this wager.”

Scan the QR Code to check out the footage of the training and final timed sessions on www.youtube.com -

it makes for really compelling, and entertaining, viewing!


News

news news news news

Recently Häkkinen accepted a Johnnie Walker Gentleman’s Wager: he would hand over the keys of a rare and classic 1958 Mercedes Benz 300SL Roadster – but only if South African rally driver and TV presenter Gugu Zulu was able to train a total novice to set a Kyalami lap time of within five seconds of Häkkinen’s.

That’s no mean challenge… for Zulu and his novice driver, businessman Vusi Thembekwayo. Ultimately he came close, very close – but missed it by a narrow margin, clocking up a lap time of 2:05.9 to Häkkinen’s 2:00.4.

But in the true Gentleman’s Spirit, Häkkinen graciously handed over the keys anyway! “I am really impressed,” the cool former world champion said, “Gugu did an incredible job of training Thembekwayo to really push himself – in the true Johnnie Walker spirit of always striving for progress – to achieve a result beyond all expectations.”

Thembekwayo, already an achiever as the youngest ever JSE director and noted international motivational speaker, said he thoroughly enjoyed the challenge. “I’ve done some amazing things in my life and learning to race ranks right up there with the best of them. It was an honour to take part in this wager and to work with Gugu Zulu and Mika Häkkinen.”

Johnnie Walker South Africa’s Whisky Portfolio Manager, Zumi Njongwe, agreed: “The #walkerwager campaign ultimately celebrates personal progression,

Taking it in strideMika Häkkinen was Grand Prix racing’s original Flying Finn, twice being crowned Formula One world champion in 1998 and 1999. He was a teammate of the legendary Ayrton Senna as well as Nigel Mansell and David Coulthard and was rated by Ron Dennis as the only driver to outperform Michael Schumacher in his prime.

achievement and the attainment of true rarity and success through hard work and commitment. We are very proud to have facilitated this wager.”

Scan the QR Code to check out the footage of the training and final timed sessions on www.youtube.com -

it makes for really compelling, and entertaining, viewing!

Jul|Aug 2015 Vol 19 www.topsatspar.co.za 9

what’s happening

news news news newsFour years ago the United Nations declared July 30 International Friendship Day. It’s believed that the tradition dates back as far as 1919, with Americans in particular sending cards or exchanging friendship bracelets. A bit of basic internet trawling reveals that one of the prime movers behind this celebration was Joyce Hall, one of the founders of Hallmark cards. The idea is to simply celebrate friends and the roles they play in our lives.

South Africa’s favourite cream liqueur, Amarula, has a favourite recipe for sharing a good time with friends, chocolate mousse and a dash of vodka – the African dusk martini.

INGREDIENTS: (per serving)2 shots (50ml) Amarula Cream1 shot (25ml) vodka1 cup (250ml) chocolate mousseShaved or grated white and/or dark chocolate (for garnishing)Raspberries (optional, for garnishing) Glass: Chilled martini (no ice)Garnish: Shaved or grated white and/or dark chocolate, and raspberries (optional)

METHOD: Combine the Amarula Cream, vodka and chocolate mousse in a cocktail shaker or container with a lid to seal. Shake well and strain into the chilled martini glass. Don’t add ice. Garnish with shaved or grated white and/or dark chocolate, and raspberries (optional).

Visit www.amarula.com for fabulous recipes, gifting inspirations and interesting facts about Amarula.

Celebrating friendship

World Class Mother CityCape Town was one of the World Design Capitals in 2014 – and it is continuing to ride the success of that event after being selected as the o� cial host city of World Class global � nals, the � rst time this prestigious mixology competition has been held anywhere in Africa.“We welcome the Global Finals as another addition to our events calendar as part of our e� orts to secure Cape Town as the events capital of Africa,” said Cape Town mayor Patricia de Lille. “The global � nals have been hosted by many major cities in the world and Cape Town is proud to be ranked among the best. We look forward to hosting the many dynamic talents that will take part in the event.”

First held in 2009 the Diageo Reserve World Class competition rapidly came to be recognised as the world’s leading mixology competition. At its core is the aim of elevating the craft of bartending and in just six short years it’s been credited with setting not just international standards but cocktail trends globally.

“World Class is all about anticipating trends, being at the forefront of � ne drinking culture and always looking for new and exciting innovations in our industry,” commented Matteo Fantacchiotti, global vice president commercial of Diageo Reserve. “These are the key criteria we look at when we select the location of the global � nals. Africa ticks all these boxes and more; it is a booming and ever-changing continent and we see it as a new frontier with huge potential.”

South Africa’s three regional ambassadors who will be competing are Alex Farnell of Gauteng, Haroon Ha� ajee of KwaZulu-Natal and the Western Cape’s Bradley Jacobs.

2014 – and it is continuing to ride the success of that event

our e� orts to secure Cape Town as the events capital of Africa,” said Cape Town mayor Patricia de Lille. “The global � nals have been hosted by many major cities in the world and Cape Town is proud to be ranked among


News

news news news newsCheesy j� zIf you’re in the winelands of the Western Cape between June and August and � nd yourself at a loose end, you should consider visiting Delheim estate outside Stellenbosch.One of the three original members of the Stellenbosch Wine Route, the family-run winery hosts cheese fondues and jazz indulgences every Sunday lunch from 28 June to 30 August. The events feel even more cosy because they are hosted in the original underground weinstube with its barrel-vaulted ceilings.

Groups get to huddle over pots of melted cheese, occasionally stirring and frequently dipping freshly baked baguette chunks or vegetable crudités into the fondue made to an authentic Swiss recipe which combines Emmental and Gruyere cheeses with white wine.

The cost is R200 a head and includes a welcoming glass of glühwein on arrival at 12h30. For more details or to book a spot, contact Delheim at (021) 888 4607/079 7353 257 or send an email to [email protected]

Keeping cool With the Rugby World Cup on our doorstep, one fun, vibrant and driven Johannesburg based company have the perfect product to back the Bokke come rugby time.Frosty Neoprene Coolers are thermal insulators, which not only look fantastic, they serve a very functional purpose. Neoprene maintains � exibility over a wide temperature range. Which means when you put your ice cold beverage into a Frosty Cooler, it’s going to stay cold. And in these winter months your hands will stay warm!

Frosty is an o� cial license holder for SA Rugby and come September, our boys will be in England - so show your spirit and gear your brew of choice in green and gold. Your brew deserves that jersey too!

As well as SA Rugby, Frosty also holds licenses for the Lions, Stormers, Sharks, Bulls and Cheetahs. Soccer licenses include Kaizer Chiefs and Orlando Pirates. Check out their online shop at www.frosty.co.za for more details and for prices of the various products.


News

news news news newsCheesy j� zIf you’re in the winelands of the Western Cape between June and August and � nd yourself at a loose end, you should consider visiting Delheim estate outside Stellenbosch.One of the three original members of the Stellenbosch Wine Route, the family-run winery hosts cheese fondues and jazz indulgences every Sunday lunch from 28 June to 30 August. The events feel even more cosy because they are hosted in the original underground weinstube with its barrel-vaulted ceilings.

Groups get to huddle over pots of melted cheese, occasionally stirring and frequently dipping freshly baked baguette chunks or vegetable crudités into the fondue made to an authentic Swiss recipe which combines Emmental and Gruyere cheeses with white wine.

The cost is R200 a head and includes a welcoming glass of glühwein on arrival at 12h30. For more details or to book a spot, contact Delheim at (021) 888 4607/079 7353 257 or send an email to [email protected]

Keeping cool With the Rugby World Cup on our doorstep, one fun, vibrant and driven Johannesburg based company have the perfect product to back the Bokke come rugby time.Frosty Neoprene Coolers are thermal insulators, which not only look fantastic, they serve a very functional purpose. Neoprene maintains � exibility over a wide temperature range. Which means when you put your ice cold beverage into a Frosty Cooler, it’s going to stay cold. And in these winter months your hands will stay warm!

Frosty is an o� cial license holder for SA Rugby and come September, our boys will be in England - so show your spirit and gear your brew of choice in green and gold. Your brew deserves that jersey too!

As well as SA Rugby, Frosty also holds licenses for the Lions, Stormers, Sharks, Bulls and Cheetahs. Soccer licenses include Kaizer Chiefs and Orlando Pirates. Check out their online shop at www.frosty.co.za for more details and for prices of the various products.


what’s happening

news news news newsFraternity and familySouth African bar tenders, cocktail lovers and the media were treated to a master class in distilling expertise earlier this year when Bob Nolet, the 11th generation of the Nolet distilling family visited the country to introduce Ketel One vodka.That’s a family tradition of vodka distilling stretching back 300 years!

Having travelled from Holland to South Africa, Nolet said he was delighted to combine work with a master class which was essentially a pleasure.

“I am proud to present Ketel One to South Africa, sharing its heritage and distinctive � avour with bartenders, media and cocktail lovers. I am passionate about engaging with anyone interested in the world of � ne spirit and who wants to learn more about this superb vodka, which has been crafted by my family since 1983,” said Bob Nolet.

Global brand ambassador Justin Smyth said Ketel One vodka was like no other. “It’s an exceptional modern vodka, which stems from three centuries of tradition and craftsmanship.

“The Nolet Distillery in Shciedam, Holland, still stands and operates as it has done since it opened in 1691,” Smyth said, predicting that Ketel One would soon become a staple in bars, hotels, restaurants and cocktail cabinets throughout the country.


Truly selectGrant’s is one of the most recognised family names in Scottish whisky distilling, with a proud history and tradition stretching back generations. But in spite of their history, they are constantly innovating.Their latest release is something new on the South African market, the Grant’s Select Reserve which hit the shelves in May.

The whisky is a blend of hand-picked whiskies which deliver a notably sweet yet rich and peaty � avour in a delicious, multi-layered mouthful.

Vanilla charms and warms the taste buds with light hints of fresh fruit and some subtle spicy notes too. Throughout there’s a light peat smoke keeping the nose and mouth engaged, all the way through to its long, lingering smoky farewell.

“This is an exciting period for us,” said Grant’s SA marketing manager Lauren Kuhlmey. “We believe that Grant’s Select Reserve is a premium, yet accessible o� ering in the blended whisky category. We hope that this new variant sets a high benchmark in the local market.”


News

news news news newsDouble cab happinessRuac Woensdregt is a very happy camper: the 20-year-old Kimberley resident entered the Windhoek/TOPS at SPAR competition while on holiday in Hermanus earlier this year – and for his trouble recently took possession of a set of keys to a brand-new Toyota Hilux double cab!“It’s a dream come true,” the young man said. “I can’t believe I won!”

He entered on a whim while enjoying the sunshine in the Western Cape’s whale watching hot spot. “I was having a great holiday in Hermanus when I saw the competition and decided to enter.”

Bolder yet smootherThe brand promise of a new version of Belvedere vodka is that it is more bold, more intense and yet more smooth

and distinguished.Vodka is frequently considered one of the most neutral of the broad array of distilled spirits since it lacks the overt botanicals of gin or the nuances imparted to whisky by maturation in Bourbon or Sherry oak casks.

Specially chosen baker’s top grade grain, cultivated on a number of select Polish farms is the secret behind the new Belvedere vodka. Media material states that the special characteristics of Dankowskie rye – a creamy rye – are elevated and intensi� ed, particularly after being distilled four times.

Belvedere is also bottled un� ltered in order that the consumer experience the true character and taste.

news newsnews

Oak-aged beerBeer is viewed as a simple

beverage, not something that people are used to sni� ng and sipping like they would whisky or wine. But Scottish brewers Innis & Gunn are looking to change that

perception. A three-strong range of oak-aged hand-

crafted brews are now available in South Africa and

have been very well received.The original Innis & Gunn original

is slow brewed in small batches before ageing fora 77 days in American oak barrels previously used for bourbon

maturation. The resulting brew is deliciously creamy, packed with caramel and honeyed notes which make it ideal

for matching with food. The two new expressions are a toasted India Pale Ale

which harks back to the original 1880’s style of beer and a rum-� nish which spends 57

days in American oak barrels and boasts a fruity spice note typical of rum.

Ruac Woensdregt

Handing over the keys to Ruac are

� embi Butelezi and national

account manager Chris Schwarz.

The proud owner of a R340 000 Toyota Hilux was e� usive in his thanks to both TOPS at SPAR in Hermanus as well as Windhoek beer.

“We are really happy for Ruac. From all of us at Windhoek Beer, we hope he thoroughly enjoys his prize,” said Windhoek brand manager Thembi Butelezi.

Butelezi said Windhoek were really pleased at how the beer buying public responded to the competition. “There was great interest country-wide, both because of the prize and an extremely easy entry mechanic.”

All customers had to do was buy a case of Windhoek Draught at any of the 600-plus TOPS at SPAR stores nationwide before SMSing the case barcode to 32329 for automatic entry into the draw.

Butelezi said the two month duration of the competition allowed a lot of scope for participation with the winner � nally chosen at random by means of a lucky draw which was monitored by independent auditor, Deloitte.

“� e n� t time I visit family in Hermanus it’ll be in my am� ing Toyota Hil� bakkie,” a delighted Woensdregt quipped at the handover.


News

news news news newsDouble cab happinessRuac Woensdregt is a very happy camper: the 20-year-old Kimberley resident entered the Windhoek/TOPS at SPAR competition while on holiday in Hermanus earlier this year – and for his trouble recently took possession of a set of keys to a brand-new Toyota Hilux double cab!“It’s a dream come true,” the young man said. “I can’t believe I won!”

He entered on a whim while enjoying the sunshine in the Western Cape’s whale watching hot spot. “I was having a great holiday in Hermanus when I saw the competition and decided to enter.”

Bolder yet smootherThe brand promise of a new version of Belvedere vodka is that it is more bold, more intense and yet more smooth

and distinguished.Vodka is frequently considered one of the most neutral of the broad array of distilled spirits since it lacks the overt botanicals of gin or the nuances imparted to whisky by maturation in Bourbon or Sherry oak casks.

Specially chosen baker’s top grade grain, cultivated on a number of select Polish farms is the secret behind the new Belvedere vodka. Media material states that the special characteristics of Dankowskie rye – a creamy rye – are elevated and intensi� ed, particularly after being distilled four times.

Belvedere is also bottled un� ltered in order that the consumer experience the true character and taste.

news newsnews

Oak-aged beerBeer is viewed as a simple

beverage, not something that people are used to sni� ng and sipping like they would whisky or wine. But Scottish brewers Innis & Gunn are looking to change that

perception. A three-strong range of oak-aged hand-

crafted brews are now available in South Africa and

have been very well received.The original Innis & Gunn original

is slow brewed in small batches before ageing fora 77 days in American oak barrels previously used for bourbon

maturation. The resulting brew is deliciously creamy, packed with caramel and honeyed notes which make it ideal

for matching with food. The two new expressions are a toasted India Pale Ale

which harks back to the original 1880’s style of beer and a rum-� nish which spends 57

days in American oak barrels and boasts a fruity spice note typical of rum.

Ruac Woensdregt

Handing over the keys to Ruac are

� embi Butelezi and national

account manager Chris Schwarz.

The proud owner of a R340 000 Toyota Hilux was e� usive in his thanks to both TOPS at SPAR in Hermanus as well as Windhoek beer.

“We are really happy for Ruac. From all of us at Windhoek Beer, we hope he thoroughly enjoys his prize,” said Windhoek brand manager Thembi Butelezi.

Butelezi said Windhoek were really pleased at how the beer buying public responded to the competition. “There was great interest country-wide, both because of the prize and an extremely easy entry mechanic.”

All customers had to do was buy a case of Windhoek Draught at any of the 600-plus TOPS at SPAR stores nationwide before SMSing the case barcode to 32329 for automatic entry into the draw.

Butelezi said the two month duration of the competition allowed a lot of scope for participation with the winner � nally chosen at random by means of a lucky draw which was monitored by independent auditor, Deloitte.

“� e n� t time I visit family in Hermanus it’ll be in my am� ing Toyota Hil� bakkie,” a delighted Woensdregt quipped at the handover.

#G O B O L D W I T H H U N T E R ’ S E XT R E M E B O L D O N W W W. H U N T E R S E X T R E M E . C O . Z A

NEW HUNTER’S EXTREME BOLD WITH GUARANA

bigger. bolder. better

BOLD TASTEHunter’s Extreme BOLD with a kick of Guarana is a NEW variant in the Hunter’s Extreme portfolio.

HOW IS IT DIFFERENT TO THE ORIGINAL HUNTER’S EXTREME?Offering the same explosion of refreshing apple combined with the natural energy taste and kick of Guarana, and as the name states, it’s even bolder.

NEW Taste Characteristics:• Bold Guarana Taste • Intense Flavour • Refreshing Apple • Tropical Notes • Alcohol Content: 5%• Colour: Gold

BOLD TASTEBOLD TASTEHunter’s Extreme BOLD with a kick of Guarana is a NEW variant in the Hunter’s Extreme portfolio.

BOLD TASTEHunter’s Extreme BOLD with a kick of Guarana is a NEW variant in the Hunter’s Extreme portfolio.

HOW IS IT DIFFERENT TO THE HOW IS IT DIFFERENT TO THE HOW IS IT DIFFERENT TO THE ORIGINAL HUNTER’S EXTREME?ORIGINAL HUNTER’S EXTREME?Offering the same explosion of refreshing apple combined with the natural energy taste and kick of Guarana, and as the name states, it’s even bolder.


HOW IS IT DIFFERENT TO THE ORIGINAL HUNTER’S EXTREME?Offering the same explosion of refreshing apple combined with the natural energy taste and kick of Guarana, and as the name states, it’s even bolder.


www.topsatspar.co.za Jul | Aug 2015 Vol 1914

Tinus Talks

A 1960 article on alcohol for The

New Yorker, quoted an

eminent 15th-century German

physician, Hieronymus Brunschwig, on

the following physical maladies, all

curable by brandy: “head sores, pallor,

baldness, deafness, lethargy,

toothache, mouth cankers, bad breath,

swollen breasts, short-windedness,

indigestion, flatulence, jaundice,

dropsy, gout, bladder infections, kidney

stones, fever, dog bites, and infestation

with lice or fleas.”

Alas, Hieronymus makes no mention

of the downside from the intake and

affect of alcohol which easily

personifies the devil itself when

alcoholic beverages are consumed

without discretion, at times resulting in

short and long term physical, emotional

and mental ailments.

The most common affliction is of

course the hangover, the terrible state

which results when too much alcohol

has been consumed. The symptoms

manifest in physical, emotional and

cognitive symptoms. It is a known fact

that people suffering from hangovers

show delayed reaction time, tend to

have a shorter attention span, iffy

concentration, and lack visual-spatial

perception for the duration of the

hangover. Somewhat ironic that drink

driving laws are so strict yet none exist

to cater for driving with a hangover.

The emotional after-effects are

referred to by Kingsley Amis as

“metaphysical” in kind:“When that

ineffable compound of depression,

sadness (these two are not the same),

anxiety, self-hatred, sense of failure and

fear for the future begins to steal over

you, start telling yourself that what you

have is a hangover. . . You have not

suffered a minor brain lesion, you are

not all that bad at your job, your family

and friends are not leagued in a

conspiracy of barely maintained

silence about what a sh*t you are, you

have not come at last to see life as it

really is.” It sounds bad, does it not?

The severity of a hangover does not

only depend on how much you drank

beforehand, but also what else, other

One too many…Drinker’s remorse is invariably felt a

day late and a few dollars short! Is there any language other than Afrikaans which comes

close to being able to onomatopoeically express that one is babelaas?

Tinus van Niekerk is TOPS at SPAR’s wine consultant and has been instrumental in refining the grocery chain’s wine offering. But

wine is not the only thing that fascinates this Northern Cape-bred nature lover. He’s as au fait with bush lore, animal behaviour and geology as he is about wine.

than alcohol, you consumed – as well

as the kind of beverage you drank. A

main culprit in inducing hangovers is

the presence of congeners in the

beverage. These are substances

primarily produced during

fermentation, or added to enhance

flavours. In this respect the general rule

is that darker drinks like whisky and red

wine contain higher levels of

congeners, as opposed to light-

coloured alcoholic beverages such as

white wine, gin, and vodka.

In addition the drinker’s own social

habits and gender also play a role in

hangover suffering. Somewhat unfairly,

habitually heavy drinkers seem to

experience “softer” or milder

hangovers, whilst women will get drunk

faster than men, partly because of their

physiological makeup and lower

volume of water in their bodies as well

as decreased levels of the enzyme

alcohol dehydrogenase, which breaks

down alcohol. Therefore, they have a

lower tolerance for liquor. Finally, one’s

genes, as with everything else about

human beings, also play a role.

References to hangovers in different

languages are almost poetically

hilarious, the Swedes think they get

“smacked from behind”, Salvadorans

awake “made of rubber,” and the

French with a “wooden mouth”, or with

a “hair ache.” The Dutch and the

Germans tell you they have a

“tomcat,” while the Danes are

convinced they get “carpenters in the

forehead.”


Tinus Talks

A 1960 article on alcohol for The

New Yorker, quoted an

eminent 15th-century German

physician, Hieronymus Brunschwig, on

the following physical maladies, all

curable by brandy: “head sores, pallor,

baldness, deafness, lethargy,

toothache, mouth cankers, bad breath,

swollen breasts, short-windedness,

indigestion, flatulence, jaundice,

dropsy, gout, bladder infections, kidney

stones, fever, dog bites, and infestation

with lice or fleas.”

Alas, Hieronymus makes no mention

of the downside from the intake and

affect of alcohol which easily

personifies the devil itself when

alcoholic beverages are consumed

without discretion, at times resulting in

short and long term physical, emotional

and mental ailments.

The most common affliction is of

course the hangover, the terrible state

which results when too much alcohol

has been consumed. The symptoms

manifest in physical, emotional and

cognitive symptoms. It is a known fact

that people suffering from hangovers

show delayed reaction time, tend to

have a shorter attention span, iffy

concentration, and lack visual-spatial

perception for the duration of the

hangover. Somewhat ironic that drink

driving laws are so strict yet none exist

to cater for driving with a hangover.

The emotional after-effects are

referred to by Kingsley Amis as

“metaphysical” in kind:“When that

ineffable compound of depression,

sadness (these two are not the same),

anxiety, self-hatred, sense of failure and

fear for the future begins to steal over

you, start telling yourself that what you

have is a hangover. . . You have not

suffered a minor brain lesion, you are

not all that bad at your job, your family

and friends are not leagued in a

conspiracy of barely maintained

silence about what a sh*t you are, you

have not come at last to see life as it

really is.” It sounds bad, does it not?

The severity of a hangover does not

only depend on how much you drank

beforehand, but also what else, other

One too many…Drinker’s remorse is invariably felt a

day late and a few dollars short! Is there any language other than Afrikaans which comes

close to being able to onomatopoeically express that one is babelaas?

Tinus van Niekerk is TOPS at SPAR’s wine consultant and has been instrumental in refining the grocery chain’s wine offering. But

wine is not the only thing that fascinates this Northern Cape-bred nature lover. He’s as au fait with bush lore, animal behaviour and geology as he is about wine.

than alcohol, you consumed – as well

as the kind of beverage you drank. A

main culprit in inducing hangovers is

the presence of congeners in the

beverage. These are substances

primarily produced during

fermentation, or added to enhance

flavours. In this respect the general rule

is that darker drinks like whisky and red

wine contain higher levels of

congeners, as opposed to light-

coloured alcoholic beverages such as

white wine, gin, and vodka.

In addition the drinker’s own social

habits and gender also play a role in

hangover suffering. Somewhat unfairly,

habitually heavy drinkers seem to

experience “softer” or milder

hangovers, whilst women will get drunk

faster than men, partly because of their

physiological makeup and lower

volume of water in their bodies as well

as decreased levels of the enzyme

alcohol dehydrogenase, which breaks

down alcohol. Therefore, they have a

lower tolerance for liquor. Finally, one’s

genes, as with everything else about

human beings, also play a role.

References to hangovers in different

languages are almost poetically

hilarious, the Swedes think they get

“smacked from behind”, Salvadorans

awake “made of rubber,” and the

French with a “wooden mouth”, or with

a “hair ache.” The Dutch and the

Germans tell you they have a

“tomcat,” while the Danes are

convinced they get “carpenters in the

forehead.”

Jul | Aug 2015 Vol 19 www.topsatspar.co.za 15Jul | Aug 2015 Vol 19 www.topsatspar.co.za 15

Tinus van Niekerk

HOW ABOUT HANGOVER CURES? In the “The Hangover Handbook” Nic van Oudtshoorn

suggests a recipe for an emetic, mixing mustard powder with

water, and if you have “bed spins,” advocates sleep with

one foot on the � oor. A more sensible recommendation is

drinking a lot of water, to match every glass of

alcoholic beverage you take. Most important

though, is to drink with consideration and

discretion, including not opting for wines that

are rough, pertinently alcoholic and overall

inelegant on taste and palate.

It is a fact that alcohol in wine a� ects

and even inhibits our experience and

enjoyment of aromas and � avours. When

alcohol exceeds more than 12% of a

wine’s volume, it becomes possible to

discern its irritating, quite pungent e� ects

in the mouth and nose, especially if the

wine does not contain su� cient �a vour

and fruit properties to balance and

mask it.

As such, higher-alcohol wines,

particularly those that surpass 14-15%

and more, are often described as “hot”

and unbalanced, also causing lip-burn at

times. Flavour chemistry dictates that in

wines with higher alcohol levels, lacking

� avour personality and fruit expression,

bitterness will be accentuated, the acidity

freshness will be reduced and there will be a

diminished release of most aroma molecules.

Alcohol particularly suppresses fruity and � oral

aromas, with the result that the remaining

aromas will be primarily woody (in oaked

wines), herbaceous and vegetal (one-

dimensional) of nature.

What remains then is that one should

imbibe with utmost selection and

discretion, and also ensure that the wine

– regardless of price – is of exemplary

sensory quality, with all components in

balance: indeed, worth serving at the

royal table.

M� t important

though, is to drink with

consideration and

discretion


Wine

South Africa is richly blessed in

many ways: this country has

some of the oldest soils in the

world, and farmers are able to

successfully grow a broad range of

di� erent grapes in those soils – yet with

vineyards stretching from the Cederberg

and beyond to Elim and even

Plettenberg Bay on the southern Cape

coast, it’s possible to get a wide array of

expressions from the same grape!

But that also makes it di� cult. In

France, for example, vintners have

realised over centuries which grapes

perform best in certain areas – and

explains why Burgundy focuses solely on

Creative mergerThe rule of thumb when it comes to wine

blending is that the sum of the parts should exceed the whole. Fiona McDonald

investigates red blends.

Creative merger


Wine

South Africa is richly blessed in

many ways: this country has

some of the oldest soils in the

world, and farmers are able to

successfully grow a broad range of

di� erent grapes in those soils – yet with

vineyards stretching from the Cederberg

and beyond to Elim and even

Plettenberg Bay on the southern Cape

coast, it’s possible to get a wide array of

expressions from the same grape!

But that also makes it di� cult. In

France, for example, vintners have

realised over centuries which grapes

perform best in certain areas – and

explains why Burgundy focuses solely on

Creative mergerThe rule of thumb when it comes to wine

blending is that the sum of the parts should exceed the whole. Fiona McDonald

investigates red blends.

Creative merger

Jul | Aug 2015 Vol 19 www.topsatspar.co.za

Mixing it up

17

Chardonnay and Pinot Noir, or why the

Rhone concentrates primarily on Shiraz.

In South Africa you can get

Chardonnay (or Chenin Blanc or Shiraz

or Cabernet Sauvignon…. ) from

Stellenbosch to the Swartland to Elgin!

Which makes it somewhat confusing for

the consumer. It also means that when it

comes to red blends the consumer

faces the bewildering prospect of the

wine potentially being a Bordeaux-style

blend – or the catchall non-Bordeaux

blend. And in the latter category,

anything goes! It could be a wine

utilising predominantly Shiraz – which

makes it a Rhone-style blend, or at least

Creative merger30% of our homegrown grape Pinotage,

making it a so-called Cape blend.

Perhaps we are TOO richly blessed?!In France’s Bordeaux region where red

blends are the style of wine made – they

grow Cabernet Sauvignon, Merlot,

Cabernet Franc, Petit Verdot and

Malbec grapes. If you pick up a

Bordeaux wine you know it will contain

one, two, three or more of those specific

grape varieties in varying proportions.

And perhaps that should be the

touchstone for looking at the merging

of the various grapes when considering

acquiring a comforting red blend to

stave off the winter chill.

Internationally and locally,

recognition is unanimous that some of

In France, for example, vintners haverealised over centuries which grapes

perform best in certain areas


Wine

South Africa’s best wines are red

Bordeaux-style blends: Kanonkop Paul

Sauer, Meerlust Rubicon, Rust en Vrede,

Ernie Els, De Toren Fusion V, Rustenberg

John X Merriman, Jordan Cobbler’s Hill

and Chateau Libertas.

Hopefully no-one fell off their chair

reading the last name – because it’s a

wine which deserves to rub shoulders

with some of the country’s most highly

prized wines. And older examples of

Chateau Libertas which have been

well cellared are often hauled out for

visiting wine luminaries – to great effect.

In early May, Steven Spurrier, consultant

editor to Decanter magazine and the

man internationally renowned for

having organised the 1976 Judgement

of Paris in which Californian wines rated

more highly than their French

counterparts, was in South Africa for a

wine competition.

The night before the competition, the

judges gathered for a tasting of old

South African wines, among them were

a 1965 Chateau Libertas and 1965,

1969 and 1970 Zonnebloem Cabernet

Sauvignon. TOPS at SPAR wine fundi

Christian Eedes who was also at the

tasting reported that Spurrier was

immensely impressed with these wines.

(Note, the Zonnebloem’s were not pure

Cabernet, having been bottled prior to

the adoption of wine legislation about

minimum percentages of blend

components.)

“There’s an extraordinary confidence

and warmth about these wines.

Contrast this with Chateau Margaux,

for instance, which released a non-

vintage wine in 1965 as it was busy

going bust.” Eedes reported that

Spurrier said of the 1970 Zonnebloem

that there were not “too many

Haut-Medocs to match it”.

Spurrier happened to be the most

recent of the international wine

cognoscenti to express genuine praise

for old South African red blends, among

them Masters of Wine Tim Atkin and

Neal Martin. Martin has the important

task of pronouncing on the South

African category for the massively

influential eRobertParker.com website,

regarded as one of the most important

in the wine world. He has gone on

record as having stated that SA red

wines can not only survive, but age well.

As with many things, the real history of

blended Bordeaux-style reds is quite

recent. One of the first of the modern

generation was Meerlust with their

ground-breaking 1980 Rubicon. Three

decades later and the blend of

Cabernet Sauvignon and Merlot created

by legendary winemaker Giorgio Dalla

Cia is not only going strong but still

critically acclaimed and winning medals.

Kanonkop is perhaps more

acclaimed with its Paul Sauer blend of

Cabernet Sauvignon, Merlot and

Cabernet Franc having won the


Wine

South Africa’s best wines are red

Bordeaux-style blends: Kanonkop Paul

Sauer, Meerlust Rubicon, Rust en Vrede,

Ernie Els, De Toren Fusion V, Rustenberg

John X Merriman, Jordan Cobbler’s Hill

and Chateau Libertas.

Hopefully no-one fell off their chair

reading the last name – because it’s a

wine which deserves to rub shoulders

with some of the country’s most highly

prized wines. And older examples of

Chateau Libertas which have been

well cellared are often hauled out for

visiting wine luminaries – to great effect.

In early May, Steven Spurrier, consultant

editor to Decanter magazine and the

man internationally renowned for

having organised the 1976 Judgement

of Paris in which Californian wines rated

more highly than their French

counterparts, was in South Africa for a

wine competition.

The night before the competition, the

judges gathered for a tasting of old

South African wines, among them were

a 1965 Chateau Libertas and 1965,

1969 and 1970 Zonnebloem Cabernet

Sauvignon. TOPS at SPAR wine fundi

Christian Eedes who was also at the

tasting reported that Spurrier was

immensely impressed with these wines.

(Note, the Zonnebloem’s were not pure

Cabernet, having been bottled prior to

the adoption of wine legislation about

minimum percentages of blend

components.)

“There’s an extraordinary confidence

and warmth about these wines.

Contrast this with Chateau Margaux,

for instance, which released a non-

vintage wine in 1965 as it was busy

going bust.” Eedes reported that

Spurrier said of the 1970 Zonnebloem

that there were not “too many

Haut-Medocs to match it”.

Spurrier happened to be the most

recent of the international wine

cognoscenti to express genuine praise

for old South African red blends, among

them Masters of Wine Tim Atkin and

Neal Martin. Martin has the important

task of pronouncing on the South

African category for the massively

influential eRobertParker.com website,

regarded as one of the most important

in the wine world. He has gone on

record as having stated that SA red

wines can not only survive, but age well.

As with many things, the real history of

blended Bordeaux-style reds is quite

recent. One of the first of the modern

generation was Meerlust with their

ground-breaking 1980 Rubicon. Three

decades later and the blend of

Cabernet Sauvignon and Merlot created

by legendary winemaker Giorgio Dalla

Cia is not only going strong but still

critically acclaimed and winning medals.

Kanonkop is perhaps more

acclaimed with its Paul Sauer blend of

Cabernet Sauvignon, Merlot and

Cabernet Franc having won the


Mixing it up

19

International Wine & Spirit

Competition’s blended red trophy on

more than one occasion, notably for

the 1991, 1995, 2003 and 2009 vintages

– the only wine to have ever done so!

The history of Chateau Libertas is

inextricably linked with William Charles

(Bill) Winshaw, an American who

began Stellenbosch Farmers’ Winery

(SFW) – which was ultimately merged

with Distillers Corporation in 2000 to

form the current SA wine giant, Distell.

It was at his instigation that Chateau

Libertas, a light blended red wine, was

created way back in 1932. Original

records of precisely what the wine

contained were either lost or never

kept and even old South African wine

hands such as Duimpie Bayly and

Dave Hughes who worked at SFW

could only state with any certainty that

Cabernet Sauvignon always comprised

a portion of the blend. For many years,

the humble Cinsaut grape formed part

of the blend – but over the years it has

varied. The current expression

frequently contains both Shiraz and

Ruby Cabernet.

Anyone doubting its worthiness

should consider the fact that the British

Royal Family were served Chateau

Libertas at the o� cial State banquet

during their visit in 1947 – as well as at a

dinner in 1960 when British Prime

Minister Harold Macmillan visited the

country and made his famous ‘winds of

change’ speech in Parliament.

It’s important to remember that the

point of a truly great red blend – such

as Meerlust Rubicon, De Toren Fusion V

or Ernie Els – is that the whole should be

more attractive, more appealing, more

drinkable and delicious than any of the

individual components that have gone

into its making. I sometimes liken it to

the di� erence between enjoying just

an apple or a single pear and a bowl

of fruit salad which is packed with

� avour, texture, succulence and

interest. Sure, an apple is crunchy and

juicy – but a fruit salad is so much more!

It can be soft and squishy as well as

crunchy. There can be sweetness as

well as tangy vibrancy.

And that’s what red blends should

o� er: complexity rather than the

simplicity of a single grape variety,

deeper texture and broader, richer

mouthfeel – and just more interest and

excitement overall. The even better

news is that there is literally something

for everybody – with a range of di� erent

blends at a variety of price points.

turn fortastings

Spurrier happened to be the m t recent of

the international wine cogn centi to � press genuine praise for old

South African red blends


Wine


Olive Brook Quintette 2011

A classic Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. The bouquet o� ers up mulberries, cedar, cassis and cherry – with � avours of the same found in

the mouth. Luscious and opulent, the palate is textured and long with

structure and tannin backbone. A rich, generous and well integrated

wine, it will last well. Roast leg of lamb or perhaps a rack of lamb will be

an ideal match.

e e eTastings

Call the TOPS HOTLINE0860 313 141

Available at TOPS at SPAR and

SPAR stores

e e e


Wine


Olive Brook Quintette 2011

A classic Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. The bouquet o� ers up mulberries, cedar, cassis and cherry – with � avours of the same found in

the mouth. Luscious and opulent, the palate is textured and long with

structure and tannin backbone. A rich, generous and well integrated

wine, it will last well. Roast leg of lamb or perhaps a rack of lamb will be

an ideal match.

e e eTastings



SPAR stores

e e eJul | Aug 2015 Vol 19 www.topsatspar.co.za 21

Tastings

Jul | Aug 2015 Vol 19

Rust en Vrede Estate 2011

A classic Stellenbosch red, this wine is mainly Cabernet Sauvignon with Shiraz

and Merlot playing supporting roles. There’s a seductive violet perfume with sour plums, cassis and hint of

cinnamon spice. The palate is re� ned, elegant and genteel with silky, ripe

blackberry fruit. The oak is well integrated and there’s ample

backbone and structure for this wine to last for a decade or longer. Another

wine for a roast – beef and Yorkshire pudding – or a rare steak, rich

casserole or grilled ribs.

Cederberg Shir� /Merlot

2010 Aromas of sweet plum and blackcurrant fruit,

underscored with hints of spices and oak vanilla. Accessible, smooth and well balanced on the palate with lengthy

fruit-laden � avours. A perfect companion to traditional roast dishes, lamb, venison and

mildly � avoured cheeses.

Rust en Vrede

Tastings

� e Chocolate Block 2013

If this wine was a movie, it would be a smash hit! It’s popular with wine lovers because of its

approachability and noticeable cocoa/chocolate nuance. It’s mainly Syrah with some Cabernet

Sauvignon, Grenache and Cinsaut added. Expect to � nd bright red cherries and plums on the nose

and palate. Generous and juicy with a rich, powerful body with some � rm tannin backbone. It’ll pair with anything from pizza and pasta like

spaghetti bolognaise to stews and grills.

mildly � avoured cheeses.

If this wine was a movie, it would be a smash hit! It’s

approachability and noticeable cocoa/chocolate

Sauvignon, Grenache and Cinsaut added. Expect

Fundi selection


Wine

www.topsatspar.co.za22

Edgbaston � e Pepper Pot 2012

Blend of Rhône varietals: Syrah, Mourvèdre, Cinsaut, Grenache and Tannat.

A generous, full-bodied wine with ample black pepper, red fruit, � oral and general

spice driven aromas and � avours, structured on a platform of � rm but accessible tannins. Try pairing it with

venison stew, carpaccio, hearty lamb and bobotie.

Orange River Cellars

Lyra 2011Oaky coconut whi� s dominate the red fruit

aromas of this blend Petit Verdot-driven blend. The palate is also overtly vanilla and

spice � avoured with black berries and fruitcake nuances then coming through.

Light to medium bodied, the oak needs time to integrate. Perhaps best paired with robust � avours of spicy ribs or barbequed meat.

Wol� rap Red 2013

This blend of Shiraz and Mourvèdre has just a splash (2%) of Viognier

which adds a delicate � oral note to the nose. Succulent and juicy in the mouth with bold, generous plum fruit

and notes of spice. Light and easy drinking, this wine will match anything

from a boerewors roll to a hearty beef or lamb potjie.

Beyerskloof Cabernet Sa� ignon/Merlot 2012Red fruit aromas with wafts of plums, cassis and spice. Good fruit intensity on the palate, mingled with soft oak impressions.

The ideal acidity and � rm but ripe tannins render a well structured wine, most suitable to enjoy with beef, poultry,

venison and pasta dishes.

Blend of Rhône varietals: Syrah, Mourvèdre, � avours of spicy ribs or barbequed meat.

www.topsatspar.co.za Jul | Aug 2015 Vol 19www.topsatspar.co.za

Blend of Rhône varietals: Syrah, Mourvèdre,

A generous, full-bodied wine with ample black pepper, red fruit, � oral and general

spice driven aromas and � avours, structured on a platform of � rm but accessible tannins. Try pairing it with

venison stew, carpaccio, hearty lamb

Wol� rap Red 2013

This blend of Shiraz and Mourvèdre has just a splash (2%) of Viognier

which adds a delicate � oral note to the nose. Succulent and juicy in the mouth with bold, generous plum fruit

and notes of spice. Light and easy drinking, this wine will match anything

from a boerewors roll to a hearty beef or lamb potjie.

Beyerskloof Cabernet Sa� ignon/Merlot 2012Red fruit aromas with wafts of plums, cassis and spice. Good fruit intensity on the palate, mingled with soft oak impressions.

The ideal acidity and � rm but ripe tannins render a well structured wine, most suitable to enjoy with beef, poultry,

Fundi selection

Fundi selection


Wine Route

Elgin is situated in a natural

amphitheatre of mountains etched out

over millennia; home to a vast array of

soil types contributing to a terroir ideal

for the cultivation of noble grape

varieties. From a high vantage point

one can see the rocky outcrops and

the untamed terrain unique to the

Kogelberg biosphere with the green

undulating hills in the background.

Especially known for white cultivars,

stellar � ve star wines in the 2015 Platter

Wine Guide include Iona Chardonnay

2013, Kershaw Elgin Clonal Selection

Chardonnay 2013 and Oak Valley

Mountain Reserve White Blend 2010.

These are aptly supported by other

Elgin wineries receiving 4 and 4½ star

ratings and which also excel on other

wine platforms.

“And the weather for Elgin is forecast

as cool with overcast conditions

and the mercury rising from a crisp 6

degrees to the middle to high teens…”

That radio weather forecast was

theatrically con� rmed by the thick cloud

bank draping the top of Sir Lowry’s Pass

and engul� ng the Hottentots Holland

Mountains. Similar to Table Mountain, the

southeaster drapes these mountains in a

white table cloth which pours itself over

the rocky crags in misty plumes. I take in

the beautiful views of the Cape

Metropole and False Bay, bathed in

bright sunlight. Reaching the summit the

road bends left where I enter a � shpond-

like highland valley; the sea of green

fynbos and vegetation soaking up a � ne

misty rain. Welcome to the Elgin region,

the home of apple orchards, Appletiser

and more recently, vineyards.

Traditionally an apple and pear growing region, Elgin has seen the

number of wine producers explode from � ve in 2005 to nearly 30 just one decade later. Samarie Smith reports

on this hottest of cool wine areas.

So cool it’s hot

WW

W.CLU

VER.CO

M

WW

W.SOUTH

HIL.CO.ZA

WW

W.O

LDMAC

DAD

DY.CO

.ZA

WW

W.O

AKVA

LLEY

WIN

ES.COM

Paul Cl� er

Old Mac Daddy


Elgin

25

The Land of Apples & OrchardsThis beautiful and now flourishing valley

had humble beginnings in the 1800’s

being solely inhabited by subsistence

farmers. “Let me rather first share some

of the valley’s history,” says Dr Paul

Cluver, whose great-grandfather

bought De Rust farm in 1896.

“Only when the pass was built in 1828

did it bring more opportunities to the

valley. In 1821, approximately 4 500 ox

wagons crossed the mountain annually

of which around 20% were damaged

irreparably. It was apples which

brought a defining shift from a

struggling existence to that of

entrepreneurship.”

Grabouw was founded on the farm,

Grietjiesgat, owned by Wilhelm

Langschmidt. He named the village

Grabouw after his place of birth in

Germany. In the early 1900’s, three

bachelor sons of Sir John Charles Molteno,

the first prime minister of the Cape,

bought a farm here and planted apples

which saw the start of what was to

become one of the largest apple

exporting enterprises globally. The farm

was named Glen Elgin after their home

town in Scotland. With the industrial

advancement of steam trains came the

railway. Realising its potential, the brothers

donated a portion of land to establish a

railway station, named Elgin Station.

The fruit industry peaked in the 1950’s

after World War II. Rationing was still a

feature of daily life in Europe and

anything canned was welcomed. It

was a boom time for apple exports – a

boom that lasted a few decades until

a global market collapse when apple

prices plummeted. Apples were no

longer profitable.

What to do when visiting

Tours can be arranged to the packing houses during apple-

picking season (January to May). Call Norma Bridgman

021 848-9060. Alternatively there is also the Elgin Apple Museum on the banks of the Palmiet River.

Make sure to stop at a farm stall like Peregrine, now

celebrating its 50th year.

Elgin Open Gardens: 31 October & 1 November and

7 & 8 November 2015

The Wine2Whales bike race is a huge annual attraction. Mountain

bike enthusiasts also visit for trails like Cape Pines, Oak Valley and Paul

Cluver. The original ox wagon-route over the mountain is also part of the

annual Absa Cape Epic.

The Hope @ Paul Cluver amphitheatre is popular in summer months, supporting a good cause

to uplift the local communities.

Adventurous visitors always have something to look forward. If not

water sports, accommodation with a difference: from a house in the

vineyards at South Hill, the Old Mac Daddy airstream

caravans, or tented accommodation by the riverside.

Contact the Elgin valley tourism at 021 848 9838 or send email

[email protected]

Luncheon options varies from the green lawns of Paul Cluver (Fresh

Restaurant), under the oak trees at Oak Valley (The Pool Room

restaurant) to the Peregrine Farmstall.

FNB

WIN

E2W

HAL

ES

WW

W.P

EREG

RIN

EFAR

MST

ALL.

CO.Z

A

WW

W.E

LGIN

OPE

NG

ARD

ENS.

CO.Z

A - 2

014:

PALM

IET

RIVE

R

Peregrine

Wine2Whales

Open gardens

26

Wine Route

Just a few years before this, the

Elgin region was identi ed as having

potential as a cool wine growing

region. The apple industry was not

abandoned entirely and it was only

the concerted e� orts of the local

farmers that saw the industry revitalised

to what it is today with 2 585 hectares

under orchard producing 12% of the

global industry’s apple and pear crop.

Vineyard naissanceElgin has a great diurnal temperature

range, close proximity to the sea and

south-easterly winds; colder south and

east facing slopes, high altitude and a

large variety of deep, well drained soils.

All factors that allow grapes long

hang-time on the vine, facilitating the

creation of well balanced, elegant and

complete wines. Along with its varied

WW

W.ELG

INW

INE.CO

.ZA

WW

W.ELG

INW

INE.CO

.ZA

WW

W.CHAR

LESF

OX.CO

.ZA

WW

W.SHAN

NONW

INES

.COM

CathyMarshall

Wines

WW

W.ELG

INW

INE.CO

.ZA

Elgin has a great diurnal temperaturerange, cl� e pr� imity to the sea and

south-easterly winds

Elgin Valley Tourism

APPLETISER ROAD

APPLETISER RO

AD

MAIN ROAD

ROCK

VIEW

DAM

RO

AD

VILJOEN

SHO

OP RO

AD

ARUMDALE ROAD

HIG

HLAN

DS RO

AD

VALLEY RO

AD

to Vil l iersdorp& Franschhoek

ElginMap not to scaleTarred Road

Paul CluverWines

Oak ValleyWines

ShannonWines

South HillWines

SpioenkopWines

CharlesFox

Winters DriftWines

Elgin RidgeWines

Almenkerk Wines

Belfi eldWines

N2

iN2

R321

Shannon Wines

Charles F� Almenkerk Wines


26

Wine Route

Just a few years before this, the

Elgin region was identi ed as having

potential as a cool wine growing

region. The apple industry was not

abandoned entirely and it was only

the concerted e� orts of the local

farmers that saw the industry revitalised

to what it is today with 2 585 hectares

under orchard producing 12% of the

global industry’s apple and pear crop.

Vineyard naissanceElgin has a great diurnal temperature

range, close proximity to the sea and

south-easterly winds; colder south and

east facing slopes, high altitude and a

large variety of deep, well drained soils.

All factors that allow grapes long

hang-time on the vine, facilitating the

creation of well balanced, elegant and

complete wines. Along with its varied

WW

W.ELG

INW

INE.CO

.ZA

WW

W.ELG

INW

INE.CO

.ZA

WW

W.CHAR

LESF

OX.CO

.ZA

WW

W.SHAN

NONW

INES

.COM

CathyMarshall

Wines

WW

W.ELG

INW

INE.CO

.ZA

Elgin has a great diurnal temperaturerange, cl� e pr� imity to the sea and

south-easterly winds

Elgin Valley Tourism

APPLETISER ROAD

APPLETISER RO

AD

MAIN ROAD

ROCK

VIEW

DAM

RO

AD

VILJOEN

SHO

OP RO

AD

ARUMDALE ROAD

HIG

HLAN

DS RO

AD

VALLEY RO

AD

to Vil l iersdorp& Franschhoek

ElginMap not to scaleTarred Road

Paul CluverWines

Oak ValleyWines

ShannonWines

South HillWines

SpioenkopWines

CharlesFox

Winters DriftWines

Elgin RidgeWines

Almenkerk Wines

Belfi eldWines

N2

iN2

R321

Shannon Wines

Charles F� Almenkerk Wines

www.topsatspar.co.za Jul | Aug 2015 Vol 19 Jul | Aug 2015 Vol 19 www.topsatspar.co.za

Elgin

27Jul | Aug 2015 Vol 19 www.topsatspar.co.za 27

Elgin Wineries

Paul Cl� er Wines: Built in 1996, their winery is one of the

most recognised and awarded in the

region. A hit-list has to include the

Rieslings and Gewürztraminer,

award-winning noble late harvest

sweet wine, as well as their premium

Pinot Noir, Seven Flags.

Cathy Marshall Wines: “I’m just the orchestrator to help Pinot

Noir express itself,” said the modest

Ms Marshall. “I came here to continue

my journey with this extraordinary

grape.” Her Pinots re� ect the soils:

those grown on clay soil re� ecting

almost porcelain-like tannins and a

delicate perfume of earth and

berries. Those from sandstone soil are

more robust with intense, darker fruit

expression.

Oak Valley Wines: Oak Valley is not a ‘one-trick pony’

and has a highly regarded export

� ower business, one of the largest in

Africa. They also farm ethically with

beef and pork, guaranteed pasture-

reared, free-range, hormone and

antibiotic free.

Shannon Wines: Elgin born and bred, James Downes

has the bene� t of his father having

farmed in the valley since 1978. “We

make wines to express not impress –

wines that tell a story of Elgin,” he says

– and their Mount Bullet Merlot is

regarded as one of South Africa’s best

by many experts.

Spioenkop Wines: The energetic Belgian Koen Roose

believes perseverance played a

pivotal role in his success. This

ideology is testament to the acclaim

achieved for his Spioenkop 1900

Pinotage 2012.

Charles F� : Businessman and “Champagne

lover” Charles Fox took his lead from

the terroir and planted grapes

traditionally grown in Champagne:

Chardonnay, Pinot Noir and Pinot

Meunier, producing three excellent

MCC wines.

South Hill Wines: South Hill wines not only embrace the

art of wine making, but also includes

art and o¢ ers accommodation as

part of the experience.

Winters Dri� Wines: Winters Drift Wines is a brand of the

Molteno brothers (Pty) Ltd and have

their Tasting Station aptly housed in

the historic Elgin Station. The recently

launched 51 Miles range pays tribute

to the 1902 opening of the railway

line from Sir Lowry’s Pass to Caledon

which passed through Elgin Station…

51 miles from Cape Town.

Elgin Ridge Wines: Dorper sheep crop the grass between

the vines while hefty Percheron

stallion Maddox is the organic

equivalent of Elgin Ridge’s tractor

and it’s where British couple, Marion

and Brian Smith, now call home after

a long search through New Zealand,

France and even England. “Once we

discovered Elgin there was no doubt

we’d found the right place to realise

our dream.”

Almenkerk Wines: Belgian winemaker, Joris Van

Almenkerk, came to South Africa with

the same idea and was prompted by

his winemaking mentor, Mike

Dobrovic, to look ‘over the

mountain’.

“A week later we owned an apple

farm! All the orchards were pulled out

and vines planted. We moved to the

valley at a time when many farms

changed ownership and a lot of

younger generations were taking

over from their fathers, creating a

dynamic buzz that was almost

tangible.”

In their stable, the Syrah and

Chardonnay are especially

impressive. Their achievements are

further rati� ed by being a CVC

Member(Cape Vintners

Classi� cation), an independent body

that selects less than 20 Estates in

South Africa to represent distinctive

and site speci� c wines.

Belfi eld Wines: Michael Kreft of Bel� eld Estate

wanted to downsize, and sought out

a smallish place to farm and consult

on management and economic

issues – at a time when the fruit

industry was going through a bad

patch. Like other Elgin farmers he

explored alternate crops and ended

up making wine too.


Wine Route

terroir, the potential for distinctive

wines, both white and red, is a given.

Since the turn of the 21st century,

there’s been an in� ux of people looking

to bene t from these cool wine

growing conditions. It was, however, all

due to the vision and drive of pioneers

like Paul Cluver and the Rawbone-

Viljoen family of neighbouring Oak

Valley in the 1980’s that vineyards were

planted. They were the two farms

selected by Nederburg’s Günter Brözel

and Ernst Le Roux to be part of

experimental plantings.

“40 hectares of vines were to be

planted on De Rust with SFW providing

the technical assistance and material

to make the rst Riesling with the Wine

of Origin Elgin status in the Nederburg

stable. People thought we were crazy

to plant anything not destined for the

export market those days, but Brözel

showed exceptional energy. Some

people understand detail but cannot

see the bigger picture. Others can see

the bigger picture but don’t have the

patience to deal with the detail. Brözel

had the ability to do both,” said retired

neurosurgeon Dr Cluver.

This “experimentally vini ed”

product impressed wine writers at a 1990

tasting. Wynboer magazine described it

as, “delicate, yet distinct � avours”, which

drew attention to this newfound gem of

an area. De Rust was then renamed Paul

Cluver and they produced their rst

Riesling under their own name in 1991.

Anthony Rawbone-Viljoen, custodian

of Oak Valley, tells how his great-

grandfather, Sir Antonie Viljoen, made

history when he bought the farm in 1898

and began shaping his rst wine.

“Cinsault, Palomino and Groendruif

(Semillon) were planted on the farm in

the early 1900’s. The winery was built in

1907 although we also sold grapes to

Douglas Green to produce sparkling

wine. With the post-war conditions in

Europe we had to eventually close the

cellar but we would later build on this

legacy. At the same time when Brözel

negotiated with Cluver, we decided to

stay independent.”

Oak Valley ventured into a project

with the Nietvoorbij research centre in

Stellenbosch which approached them

to take part in a cultivar evaluation

trial. Nietvoorbij supplied the material -

di� erent cultivars and clones like

Sauvignon Blanc, Chardonnay, Weisser

Riesling, Pinot Gris, Gewürztraminer,

Pinot Noir and Merlot. Prof Eben Archer

headed the trial and made a

comparative study to see which

cultivars performed best.

WW

W.W

INTE

RSDRIFT

.COM

WW

W.W

INTE

RSDRIFT

.COM

WW

W.BEL

FIEL

D.CO.ZA

WW

W.BEL

FIEL

D.CO.ZA

Belfi eld

Belfi eld


Wine Route

terroir, the potential for distinctive

wines, both white and red, is a given.

Since the turn of the 21st century,

there’s been an in� ux of people looking

to bene t from these cool wine

growing conditions. It was, however, all

due to the vision and drive of pioneers

like Paul Cluver and the Rawbone-

Viljoen family of neighbouring Oak

Valley in the 1980’s that vineyards were

planted. They were the two farms

selected by Nederburg’s Günter Brözel

and Ernst Le Roux to be part of

experimental plantings.

“40 hectares of vines were to be

planted on De Rust with SFW providing

the technical assistance and material

to make the rst Riesling with the Wine

of Origin Elgin status in the Nederburg

stable. People thought we were crazy

to plant anything not destined for the

export market those days, but Brözel

showed exceptional energy. Some

people understand detail but cannot

see the bigger picture. Others can see

the bigger picture but don’t have the

patience to deal with the detail. Brözel

had the ability to do both,” said retired

neurosurgeon Dr Cluver.

This “experimentally vini ed”

product impressed wine writers at a 1990

tasting. Wynboer magazine described it

as, “delicate, yet distinct � avours”, which

drew attention to this newfound gem of

an area. De Rust was then renamed Paul

Cluver and they produced their rst

Riesling under their own name in 1991.

Anthony Rawbone-Viljoen, custodian

of Oak Valley, tells how his great-

grandfather, Sir Antonie Viljoen, made

history when he bought the farm in 1898

and began shaping his rst wine.

“Cinsault, Palomino and Groendruif

(Semillon) were planted on the farm in

the early 1900’s. The winery was built in

1907 although we also sold grapes to

Douglas Green to produce sparkling

wine. With the post-war conditions in

Europe we had to eventually close the

cellar but we would later build on this

legacy. At the same time when Brözel

negotiated with Cluver, we decided to

stay independent.”

Oak Valley ventured into a project

with the Nietvoorbij research centre in

Stellenbosch which approached them

to take part in a cultivar evaluation

trial. Nietvoorbij supplied the material -

di� erent cultivars and clones like

Sauvignon Blanc, Chardonnay, Weisser

Riesling, Pinot Gris, Gewürztraminer,

Pinot Noir and Merlot. Prof Eben Archer

headed the trial and made a

comparative study to see which

cultivars performed best.

WW

W.W

INTE

RSDRIFT

.COM

WW

W.W

INTE

RSDRIFT

.COM

WW

W.BEL

FIEL

D.CO.ZA

WW

W.BEL

FIEL

D.CO.ZA

Belfi eld

Belfi eld


Elgin

29

“In 1991 we started to produce

commercially after Nietvoorbij

recommended we plant Chardonnay,

Sauvignon Blanc, Pinot Noir and Merlot.

We sold Sauvignon Blanc grapes to

Bouchard Finlayson whose wine was well

rated in the Platter wine guide. It provided

an indication of what we could do.”

A new Wine of Origin is bornIt was in 1990 that Elgin was o� cially

recognised as a wine ward. Rawbone-

Viljoen recalls, “I’ll never forget the day

in 1990 when the valley was declared

an o� cial wine ward. Duimpie Bayly,

Chairman of the Demarcation

Committee, said it was the easiest

decision he ever had to make. He

brought a cooler box � lled with

champagne up the mountain so we

could celebrate our distinctive

classi� cation. And he was right: it’s hard

to miss – the sequence of rolling hills,

the cool air… unique factors that

account for wines of origin Elgin.”

It’s been nearly 15 years since Elgin

was o� cially classi�e d and it continues

to attract winemakers and enthusiasts,

including free thinkers like the late Klein

Constantia winemaker, Ross Gower,

Master of Wine Richard Kershaw and

Cathy Marshall, all of whom travelled

the world making wine before they

chose Elgin to put down roots.

Elgin boasts some impressive

producers: Iona, Shannon, Wildekrans,

Spioenkop, South Hill, Charles Fox,

Winter’s Drift, Elgin Ridge, Almenkerk,

Elgin Vintners, Lothian, Paul Wallace,

Oneiric, Glen Erskine, Corder, Highlands

Road and Bel� eld Estate.

The allure of this unique terroir has

not only caught the eye of the locals

but is sought-after by estates and

individuals such as KWV and Neil Ellis,

which either buy grapes from this area

or – like Vrede and Lust, Tokara and

Thelema – have invested in pockets of

vineyards in the valley.

WW

W.ELG

INRIDGE.CO

MW

WW

.ELG

INRIDGE.CO

M

WW

W.ELG

INRIDGE.CO

M

Since the turn of the 21st century,there’s been an infl � of people

lookingto benefi t from these cool wine

growing conditions.

Elgin Ridge

Elgin Ridge

Elgin Ridge


BeerBeerBeerBeerBeerBeerBeerBeerBeer

The Austrian philosopher Ludwig Wittgenstein said: “The limits of my language mean the limits of my world.”

And Nelson Mandela is quoted as having said that when you speak to a man in a language he

understands, it goes to his head. “When you talk to a man in his language, it goes to his heart.”

Which explains why he consciously learned to speak Afrikaans well, seen by his many freedom struggle

compatriots as the ‘tongue of the racist oppressors’. Yet his Afrikaans � uency broke down barriers and led

to better understanding and communication between the African National Congress and the former

National Party government during South Africa’s fraught political transition to democracy.

Having the ability to fully understand, describe and communicate what you mean demands a good

vocabulary – regardless of what it is that you are describing, art, science, engineering – or beer!

Before heading into beer vocabulary basics, there are some interesting facts about beer. Few people

who consume the golden brew on a daily basis actually know or even appreciate its ancient history.

According to the Dictionary of Beer & Brewing by Dan Rabin and Carl Forget, the practise began in

ancient Mesopotamia between 6000 and 7000 years ago.

It was in the fertile crescent of land between the Tigris and Euphrates, where grain and barley were

easily cultivated and which formed a staple of people’s diets that fermentation and brewing was

discovered. Because food preparation and provision of water was women’s work, brewing became part

of the household chores. Which might also explain why the ancient Sumerians used to sing songs of praise

to Ninkasi, the goddess of brewing rather than a male counterpart. Beer brewing also apparently

remained woman’s work until the Middle Ages.

Etymology is the study of words while linguistics is the study of language.

Any specialist pursuit or

hobby has its own

vocabulary or lexicon.

What follows below is the language of beer. IS

FO

R A

le…



The Austrian philosopher Ludwig Wittgenstein said: “The limits of my language mean the limits of my world.”

And Nelson Mandela is quoted as having said that when you speak to a man in a language he

understands, it goes to his head. “When you talk to a man in his language, it goes to his heart.”

Which explains why he consciously learned to speak Afrikaans well, seen by his many freedom struggle

compatriots as the ‘tongue of the racist oppressors’. Yet his Afrikaans � uency broke down barriers and led

to better understanding and communication between the African National Congress and the former

National Party government during South Africa’s fraught political transition to democracy.

Having the ability to fully understand, describe and communicate what you mean demands a good

vocabulary – regardless of what it is that you are describing, art, science, engineering – or beer!

Before heading into beer vocabulary basics, there are some interesting facts about beer. Few people

who consume the golden brew on a daily basis actually know or even appreciate its ancient history.

According to the Dictionary of Beer & Brewing by Dan Rabin and Carl Forget, the practise began in

ancient Mesopotamia between 6000 and 7000 years ago.

It was in the fertile crescent of land between the Tigris and Euphrates, where grain and barley were

easily cultivated and which formed a staple of people’s diets that fermentation and brewing was

discovered. Because food preparation and provision of water was women’s work, brewing became part

of the household chores. Which might also explain why the ancient Sumerians used to sing songs of praise

to Ninkasi, the goddess of brewing rather than a male counterpart. Beer brewing also apparently

remained woman’s work until the Middle Ages.

Etymology is the study of words while linguistics is the study of language.

Any specialist pursuit or

hobby has its own

vocabulary or lexicon.

What follows below is the language of beer. IS

FO

R A

le…

language


A is for Ale, the historic brew made

initially only from barley, water

and yeast but frequently spices and

herbs were added. Hops only became

part of the recipe centuries later. Ales

are top-fermented beers and typically

brewed at warmer temperatures.

B is for Barley and Bitters. Barley is

the cereal grain used as the base

for the production of beer – and other

distilled spirits such as whisky, for

example. Bitters doesn’t describe the

aromatic liquid used to colour and

� avour gaudy cocktails but describes

the sharpness of � avour imparted to a

beer by hops. Hops is added during the

boiling stage of brewing and the longer

it’s part of the process, the more bitter

the � nal brew will be.

B is also for Bottom Fermentation

– the opposite of top fermentation.

In this process, yeast cells sink to the

base of the fermentation tank rather

than � oating on the top. Hence the

di erence between top and bottom…

C is for carbonation, the light

sparkle from carbon dioxide in

the brew which not only helps to give

beer its distinctive foamy head but also

the drinker a surfeit of gas, with

resulting gastric discomfort often

relieved by means of a burp or belch!

D is for Draught – a beer poured into

a glass directly from the keg by

means of a tap. So never bottled or

otherwise packaged, it’s often

considered fresher and more tasty

as a result.

E is for Esters, the technical

sounding term for things which

impart smells to beer, often described

as fruity or � owery aromas.

F is for fermentation – the process

by which the sugars in the cereal

grain are converted into alcohol and

carbon dioxide by the action of

yeast inoculation.

G is for Grist – which is when the

grains of barley and malt are

ground up � nely to get them ready for

the brewing process of mashing.

Scholars and academics studying ancient clay tablets have discovered that as far back as 4 500 BCE up

to 19 di� erent kinds of beer or ale were produced by the Babylonians, the same book states. In fact,

Hammurabi, the Babylonian king even enacted legislation governing beer – including a daily ration of

beer which varied according to social status.

“(French emperor) Charlemagne also promoted the birth of brewing science. From his era (8th Century)

emerged the world’s � rst modern brewer, Saint Gall. Re� ning the brewing process, Gall introduced

methods for mashing, fermenting, storing and caring for ale that changed the character of European ale.

“The precedent established by Charlemagne combined with the power of the church enabled monks to

control brewing over the next several centuries. Monks not only had the time but also the inclination to

brew the most premium beer possible. Monastery meals were frugal; a pleasant tasting, nutritious brew was

highly desirable as an accompaniment. Liquids were also not considered to break a fast, so beer was

always permitted, and beer consumption in monasteries reached astonishing levels – it is recorded that in

some monasteries monks were allowed as much as � ve litres per day.”

(If anyone wants to read more about the origins of beer,

the Dictionary of Beer & Brewing retails for around $15.95

from online book sellers.)

the brew which not only helps to give

beer its distinctive foamy head but also

some monasteries monks were allowed as much as � ve litres per day.”

(If anyone wants to read more about the origins of beer,

the Dictionary of Beer & Brewing retails for around $15.95

31www.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zaJul | Aug 2015 Vol 19 www.topsatspar.co.za

H is for Hops: Hops is a small cone-

like � ower which grows on a vine –

and only the female plant yields these

� owers which impart the distinctive bitter

aroma and � avour to beer. There are a

myriad di erent types of hops grown

around the world, with the Saaz hop

being just one of them. It’s considered an

essential part of the brewing process.

I is for India Pale Ale or IPA – a style of

pale ale developed speci� cally for

the East India Company which wanted

a strongly hopped brew which could

withstand the sea voyage to India in

the mid-1800’s.

J is for the Joy which results from

supping on a perfectly chilled

glass of golden nectar with

condensation dewing

the outside of the glass…


Beer

K is for Keg, the cylindrical vessel

used for the storage and transport

of beer. Historically kegs were wooden

but nowadays are manufactured from

aluminium or steel for their ability to

withstand the pressure of the carbon

dioxide � lled beverage. A keg

generally contains 30 gallons or around

120 litres of beer.

L is for Lager, any type of beer

fermented with a bottom

fermenting yeast at colder

temperatures. Lagering was developed

by a German brewer. Prior to this it

used to only be possible to brew beer

seasonally – and this cooler process,

assisted by the development of

refrigeration in the mid-1800’s,

allowed for year round brewing while

also producing a clearer, crisp and

cleaner beer.

M is for Munich, home to the

world’s largest beer festival – the

Oktoberfest (see below). It also stands

for Malt, the processed barley which

has been saturated in water and begun

the process of germination before

being dried so that its starches can

be fermented.

N is for Ninkasi, the ancient

Sumatran goddess of beer,

worshipped through the ages but

somehow forgotten in modern times.

O is for Oktoberfest, held in Munich,

Bavaria for two weeks in late

September and into October. It’s been

held annually since 1810 and is a

celebration of Bavarian culture

involving beer, food, music and

gemütlichkeit, originally started to mark

the wedding of Crown Prince Ludwig to

a Saxe-Coburg Princess, Therese.

P is Pilsener – the very hoppy, pale,

golden brew � rst fermented in the

Czechoslovakian town of Plzen in 1842.

It is a bottom-fermented beer which

usually has an alcohol by volume of

around 5%. One of the most

international examples is Pilsner

Urquell, a product which was patented

as far back as 1898. It’s now one of the

many global brands in the SAB stable.

P is also for Pale Ale – a brew initially

made from pale malt, a less smoky,

roasted barley which naturally imparted

a lighter colour and less hoppy � avour.

And let’s not forget Porter – the dark,

hoppy, slightly bitter, top-fermented beer

which was brewed for porters, labourers

and carters by Ralph Harwood in

London’s Shoreditch area in 1730. It was

believed that this “stronger” beer would

provide the strength needed by these

men in their manual labours. The dark

colour came from the use of roasted,

unmalted barley. It eventually fell out of

favour with straight bitter taking over.

P is also for Pint, one-eighth of a

gallon – or in metric terms 567ml.

is for Oktoberfest, held in Munich,









is Pilsener – the very hoppy, pale,



before being fermented. It imparts a

rich chocolate or co� ee � avour to the

resulting beverage.

Q is for Quality – see

Rheinheitsgebot below.

R is for Rheinheitsgebot – the beer

purity law introduced in 1516 by

William IV, Duke of Bavaria, who

decreed that only barley, hops and

water could be used in the making of

beer. Nothing else.

S is for Stout, a dark brown, almost

black brew which commonly

boasts a thick, creamy head.

The colour and � avour is derived

from the roasted barley

which is almost charred



O September and into October. It’s been







P Czechoslovakian town of Plzen in 1842.


Beer


used for the storage and transport

of beer. Historically kegs were wooden

but nowadays are manufactured from

aluminium or steel for their ability to

withstand the pressure of the carbon

dioxide � lled beverage. A keg

generally contains 30 gallons or around

120 litres of beer.

L is for Lager, any type of beer

fermented with a bottom

fermenting yeast at colder

temperatures. Lagering was developed

by a German brewer. Prior to this it

used to only be possible to brew beer

seasonally – and this cooler process,

assisted by the development of

refrigeration in the mid-1800’s,

allowed for year round brewing while

also producing a clearer, crisp and

cleaner beer.

M is for Munich, home to the

world’s largest beer festival – the

Oktoberfest (see below). It also stands

for Malt, the processed barley which


the process of germination before

being dried so that its starches can

be fermented.

N is for Ninkasi, the ancient

Sumatran goddess of beer,

worshipped through the ages but

somehow forgotten in modern times.

O is for Oktoberfest, held in Munich,









P is Pilsener – the very hoppy, pale,


Czechoslovakian town of Plzen in 1842.

It is a bottom-fermented beer which

usually has an alcohol by volume of

around 5%. One of the most

international examples is Pilsner

Urquell, a product which was patented

as far back as 1898. It’s now one of the

many global brands in the SAB stable.

P is also for Pale Ale – a brew initially

made from pale malt, a less smoky,

roasted barley which naturally imparted

a lighter colour and less hoppy � avour.

And let’s not forget Porter – the dark,

hoppy, slightly bitter, top-fermented beer

which was brewed for porters, labourers

and carters by Ralph Harwood in

London’s Shoreditch area in 1730. It was

believed that this “stronger” beer would

provide the strength needed by these

men in their manual labours. The dark

colour came from the use of roasted,

unmalted barley. It eventually fell out of

favour with straight bitter taking over.

P is also for Pint, one-eighth of a

gallon – or in metric terms 567ml.

is for Oktoberfest, held in Munich,









is Pilsener – the very hoppy, pale,



before being fermented. It imparts a

rich chocolate or co� ee � avour to the

resulting beverage.

Q is for Quality – see

Rheinheitsgebot below.

R is for Rheinheitsgebot – the beer

purity law introduced in 1516 by

William IV, Duke of Bavaria, who

decreed that only barley, hops and

water could be used in the making of

beer. Nothing else.

S is for Stout, a dark brown, almost

black brew which commonly

boasts a thick, creamy head.

The colour and � avour is derived

from the roasted barley

which is almost charred



O September and into October. It’s been







P Czechoslovakian town of Plzen in 1842.

languagelanguage

Jul | Aug 2015 Vol 19 www.topsatspar.co.za 33

T is for Trappist beer, brewed in

only 11 Trappist monasteries

worldwide, six in Belgium, two in the

Netherlands and one each in Italy,

Austria and the United States. It’s

subject to certain laws and

consequently has to be brewed within

the walls of a Trappist monastery, the

beer quality should be non-negotiable

and excellent, the brewery should be

only of secondary importance to

the monastery and it should be a

non-pro t venture.

T is also for Top Fermentation, a

method favoured in the making

of ales in which the yeast cells rise to

the surface of the tank during alcoholic

fermentation.

is for Trappist beer, brewed in

only 11 Trappist monasteries

worldwide, six in Belgium, two in the

Netherlands and one each in Italy,

Austria and the United States. It’s

U is text speak for YOU,

the consumer…

V is for Volume – speci cally

alcohol by volume which varies

according to di� erent styles of beer,

from light at 1 or 2% to heavy such as

the Trappist brews which weigh in with

anything from 5% to 7, 8, 9 and even

10% alcohol by volume.

W is for Weiss beer or Witbier –

which can mean beer made

from wheat or the Belgian term for

white beer, also brewed from wheat.

This type of beer can be cloudy or

crystal clear when ltered, and

the taste is fresh and smooth,

sometimes spicy, with a noticeable

lack of hop bitterness.

X is di� cult to n d but how about

the beers with X in their name –

Mexico’s Dos Equis and Australia’s

Castlemain XXXX lager? The two x’s on

the former’s label were the Roman

numerals for 10, signalling the heralding

in of the 20th century. The Aussie brew

began in 1924 and those four x’s were

used to indicate that this was a strongly

� avoured beer.

U is text speak for YOU, is text speak for YOU,

the consumer…the consumer…

V V is for Volume – speci cally is for Volume – speci cally

www.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zaJul | Aug 2015 Vol 19 www.topsatspar.co.za

Y is for Yeast – one of most

necessary ingredients in the

brewing process. Yeast kick starts the

fermentation process and feeds on the

fermentable sugars, converting them

into alcohol.

Z – Zzzzzz – the noise made when

gently snoring after enjoying and

ale or lager.

(Sources: Dictionary of Beer &

Brewing; www.beeradvocate.com;

www.craftbeer.com/beer-glossary;

www.wikipedia.com)

spirits

34 www.topsatspar.co.za Jul | Aug 2015 Vol 19

“It’s a bit of shock, I tell you,”Dr Kirstie McCallum states, casting a

glance over her shoulder at the yacht

basin adjacent to the Cape Grace

Hotel’s Bascule whisky bar with Table

Mountain’s rugged sandstone façade

looming large in the distance.

“When I left New York a day or two ago it was minus 25 degrees and snowing – and I’ve hit Cape Town’s hot summer with a bang. I’m loving it!” she said when

interviewed a few months ago.

And on the topic of shocks, her

appointment by Burn Stewart Distillers

as a head blender – one of the � rst

woman and certainly the youngest

ever – was greeted with a few raised

eyebrows a few years ago. But

McCallum doesn’t see herself as a

� ag-waving feminist, saying instead

that she’s only ever experienced

support and encouragement from her

colleagues in the whisky industry.

“I’ve been on sites where I’ve been the only woman – and it’s

Woman of spirit

She’s a trained analytical chemist, whisky blender and

now the globe-trotting brand

ambassador for Scottish Leader and Bunnahabhain – but

it all happened “by accident”,

Dr Kirstie McCallum admits.

never been a problem. There have obviously

been some jokes told which were probably not

appropriate for women but you develop a tough skin. It’s

never impacted my career.”Attitudes are changing – both among

the men in the whisky industry but also

among women who are now thinking

about potential career paths. “There are more women coming through,” she said in an interview

granted in 2009. “There are a lot more females behind the scenes on the sensory side. I don’t know if it’s ever been proven but it’s said that women have better noses than men.”

Perhaps that’s why, McCallum told

The Scotsman newspaper, her job as a

blender was likened to that of a

parfumier. “You’re looking at characteristics, tasting notes; there’s defi nitely a correlation. We’re searching for base notes, fl oral notes, you’ve really got to examine the whole character of the spirit, not just one part of it. Whiskies are so complex that you might get a dominant note in a whisky but fi nd that there are a lot of things playing underneath the surface.”

Her unfettered delight in visiting

South Africa and the Mother City for the

� rst time is patently obvious. After years

in windowless laboratories she is loving

her peripatetic lifestyle of airports,

passports, hotel room and living out of

a suitcase – even if packing for trips

whisky


such as this latest one present logistical

challenges to her wardrobe selection.

She admits she was lazy at school

and had “no clue” about what to do

afterwards. It was only after leaving

school that she discovered her aptitude

for chemistry – and she followed that

path all the way through to a doctorate

in the subject from Glasgow University.

She had a vague idea of possibly going

into cancer research before she fell

into the whisky industry after being

o� ered a short term contract with a

grain distillery. The rest, as they say, is

history. McCallum gained experience

at both Glasgow’s Port Dundas distillery

as well as Chivas Brothers as part of the

technical team – which also saw her

working with rum and other spirits. She

joined Burns Stewart Distillers − bought

in 2013 by South African company

Distell − in 2007 and has spent some of

her happiest times with the company.

“I spent a lot of time working with master blender Ian MacMillan and learned so much.”

She concedes that her nearly six

years in a laboratory left her itching to

get out from behind the equipment and

engage with consumers. “I love talking to people – and I know the passion that people have for the product. Consumers know their brand and love it deeply.”

“I think it’s really good for blenders to get out and mingle to hear what consumers think about the product.”

It was when she began giving master

classes in whisky appreciation and

food and whisky pairing that she

moved her focus beyond the walls of

the tasting laboratory. Start asking her

about what works well and she

becomes animated. “We have two diff erent styles of events that we off er with Bunnahabhain, for example, one is a cocktails and canapé pairing and the other is a full on dinner match with the entire range of Bunnahabhain whiskies – the 12-year-old, 18-year-old and 25-year-old.”

“There’s this Scottish chocolatier in the Highlands who makes the most amazing artisanal chocolates using Highlands cream and spices. Those – with Bunnahabhain whiskies – are a particular favourite of mine, especially the lemongrass cream and the 12-year-old! Makes me salivate at the thought…”

One of the surprise elements of the dinner pairing is the ‘cheeseburger’ dessert.

“People are so surprised by this,” McCallum recounts with obvious glee. “It’s a sweet macaroon with a chocolate fondant fi lling and a slice of mango on top. That’s served with the 25-year-old Bunnahabhain. It’s totally unexpected and people are actually quite pleasantly shocked when they experience how well it works.”

What intrigues McCallum is how tastes di� er. In Sweden, she says, they love heavily peated, smoky and powerful whiskies while other countries prefer lighter, gentler styles. “You can’t tar everyone with the same brush and say men prefer heavier whiskies and women lighter whiskies. Not at all: it’s a very personal thing – and is also quite mood driven.”

That’s one of the things she loves most

about her exposure to the fascinating

world of whisky: there is literally a

whisky for every taste. The area of

origin, the time in barrel, the type of

barrel whether ex-Bourbon or Sherry or

Port cask – all have a role to play in the

� nal product which is bottled and

placed on the shelf for the willing buyer.

As she stated in The Scotsman some

years ago: “I know it sounds really sad but I love my job.”

That stretches from looking at

di� erent cask samples: “There’s so much variety that you’re always coming across something new. It’s amazing to me that I can walk through a warehouse full of casks and fi nd so many diff erent fl avours there. Diff erent ages, diff erent ways of maturation – all these things make such a diff erence to the end product. It’s really quite exciting sometimes.”

These days it includes dropping her

dog o� at her parents’ home before

� ying to multiple cities and continents

in the space of a few weeks, spreading

the gospel of whisky and interacting

with consumers.

As much as she’s loving it, she’s not

shut the door on a return to the

laboratory. “I’d like to go back to blending one day. Having been exposed to direct consumer feedback can only be useful if and when I’m back at the bench nosing and tasting whisky samples making up blends.”

Your social calendar is often dotted with surprises. So have a bottle of classic, easy drinking wine at the ready. The Olive Brook

Prestige Collection pairs well with any occasion, from a serious sit down, to an informal bonding session with a friend. Get a

bottle only at a TOPS at SPAR or SPAR store, and get ready for a good time, every time.

TBW

A\H

UN

T\LA

SCA

RIS\

DU

RBA

N\3

8536

\LEF

T

38536_TOPS_Ad_2_singles_FA.indd 2 2015/07/13 9:55 AM

TBW

A\H

UN

T\LA

SCA

RIS\

DU

RBA

N\3

8536

\RIG

HT

For your nearest TOPS at SPAR store, phone our share call number 0860 31 3141 or visit topsatspar.co.za

O l i ve B ro o k i s exc l u s i ve to TO P S at S PA R & S PA R s to re s

A collection of good timeswaiting to happen.

38536_TOPS_Ad_2_singles_FA.indd 3 2015/07/13 9:56 AM


Leisure

Boulders

Hermanus


holidays

39

There’s a bit of wordplay involved

but it is indeed possible to merge

being idle while having an idyll.

That’s because the dictionary de� nition

of the word idyll is “an extremely

happy, peaceful, or picturesque period

or situation, typically an idealized or

unsustainable one”. And that of idle is

of being lazy, avoiding work and of

something that is pointless and “without

purpose or e� ect”.

A holiday, the dictionary states, is

“an extended period of leisure and

recreation, especially one spent away

from home or travelling”. Vacations are

intended to be a break from the daily

grind, the reality of waking up, inging

some cereal in a bowl or a slice of

bread in the toaster and munching it in

a hurry while getting the kids dressed

and o� to school and then facing the

commute to work to earn your daily

crust. It’s intended to recharge your

batteries, replenish your zest for life and

also allow you the luxury of indulging

yourself – either in food, drink or even

an afternoon nap.

Some of the fondest memories of

holidays I have are those which have

ticked all the boxes. They have

involved a journey away from home,

beautiful surroundings, rest and

relaxation, time to read a book and

simply do nothing. But the best

recollections are of the activities

involved on those same trips– cycling

along the Loire river visiting Chateaux in

France, cruising the Canal du Midi in a

barge, paddling the Orange river In

Namibia, skiing a snowy slope in Chile

or walking the Whale Trail at De Hoop.

Even the lazy holidays have been

relatively active! In December one year

I camped with friends in an indigenous

forest at the northern tip of KwaZulu-

Natal – at Mabibi. While much of our

time was spent sprawled on a beach,

there were also hours spent � nning

along in the clear, warm water with a

mask and snorkel, gazing at impossibly

bright tropical � sh, a moray eel and

octopus or two. Then there was the � ve

kilometre night hike to look for nesting

leatherback turtles, the games of

beach cricket and Frisbee tossing…

And let me warn you about beach

access: there were in excess of 120

steps down to – and up from! – the

� rills vs chills?

What sort of vacation do you prefer: one spent lounging around soaking up the sun with a frosty cocktail glass close by, or one where the day is not long enough for you to � t in all the things you want to do? Fiona McDonald looks at active holidays.

vs chills?What sort of vacation do you prefer: one spent lounging around soaking up the sun Southern Right Whale

Boulders


Active travel is, at its heart, a way of connecting more

authentically with the world

working on a tan while reading a book.

And if anyone doesn’t want to do the

day’s swim, there’s always a spot on

the chase boat from which to watch

the other participants splash about.

It came about after Simon Murie, the

founder of SwimTrek, wanted to swim

the Hellespont, a stretch of water in

northern Turkey which divides Europe

from Asia. It was made famous in Greek

mythology – and Lord Byron replicated

the Greek hero Leander’s swim when

he made the crossing in 1810. After a

week of organisation and cutting

through red tape, Murie crossed in an

hour… “This total imbalance between

time organising and time swimming

made me realise that there must be

other swimmers out there who wanted

to do these swims but didn’t want to

spend the time organising it all. Hence

the idea behind SwimTrek was born!”

he writes on their website.

Similarly, Tom Hale, the president and

founder of American operator,

Backroads Travel, found himself

wanting to connect and immerse

himself in the life of a region, rather

than super� cially viewing it from the

window of a bus or car.

“I simply can’t imagine a better way

to immerse yourself in the life of a

region, to explore hidden corners and

appreciate nuances while enjoying the

bene� ts and enormous satisfaction of

travelling under your own power. Active

beach, laden down like a pack

donkey with cooler boxes, umbrellas,

bags of towels, bats, Frisbees and

snorkelling kit!

HOLIDAYS ARE ABOUT DOING THINGS YOU WOULDN’T NORMALLY DO. Even the cultural days of visiting a

museum or art gallery can be

physically taxing with all the amount

of walking involved!

But there is a speci� c segment of the

travel industry that markets activity

holidays. Cycling and walking tours

make up the largest part of this but it’s

possible to � nd any sort of activity that

you can imagine. Cooking tours, sur� ng

tours, diving all sorts of exotic locations,

overland safaris, mountain trekking,

skiing… and there are even swimming

holidays. Yup! Swimming… SwimTrek is

a British operator (www.swimtrek.com)

which organises fabulous holidays for

people who love splashing around in

open water. Their website details

itineraries for holidaymakers to swim

from island to island in Greece – or

along the Dalmatian coast in Croatia,

lakes in natural parks in Slovenia,

America and the Caribbean – or even

some of the waters in the Lake District.

It’s geared at keen open water

swimmers, a sporting activity that is just

exploding in the United Kingdom – and

the holiday involves instruction and

stroke correction should you want it.

But it’s not obsessive: there’s lots of

down time with relaxing side trips, time

spent in tavernas or around the pool

Leisure

its heart, a way of

Richtersveld


holidays

41

travel is, at its heart, a way of

connecting more authentically with the

world,” Hale wrote on www.backroads.

com. “When I think about all the places

I still have left to explore, and those I

want to revisit and enjoy again, I’m

constantly reminded what a gift it is to

be able to explore the world actively.”

And he’s not alone. Here’s a

testimonial from one traveller, Jennifer

Wu of Ohio: “What a fantastic trip! Great

biking! I kept thinking how lucky I was to

be in New Zealand as I rode down the

coast, through peaceful countryside,

past lakes and rivers of unbelievable

shades of blue, through the rainforest,

and up and over the Southern Alps.

There was quite a bit of � exibility in the

itinerary to do as much or as little biking

as one wanted, as well as time to do a

...there’s something to be said for being able to watch the sunset, nibbling on a few snacks,

drink in hand, anticipating a good dinner, knowing that you cycled, walked (or swam!)

a few kilometres...

...there’s something to be said for being able to watch the sunset, nibbling on a few snacks,

lot of interesting optional

activities, such as glacier

walking, kayaking, hiking, a

scenic � ight and cruise, and of

course bungee jumping!”

Friends of mine plan walking

holidays in Europe every year.

They’ve strolled the magni� cent

Cinque Terre in Italy, seen Spain and

parts of Germany – and the stories they

tell about sitting in weinstubes, or

cantinas and bistros, engaging with the

locals are entrancing. Others have done

cooking classes in Thailand and come

home armed with fantastic recipes and

new skills which they then share with

friends and family. And while it is possible

to organise them yourself, so often it’s

easier and even more cost e� cient to

do it through a tour operator. They’ve

been in the game for ages and o� er

everything you need – including

bicycles, GPS handsets, helmets and will

even ensure your luggage is carted from

hotel to hotel for you. No muss, no fuss!

Frequently, idle holidays involve

indulgence in too much braai or beer

and result in a kilogram or two to shed at

the end of it. So there’s something to be

said for being able to watch the sunset,

nibbling on a few snacks, drink in hand,

anticipating a good dinner, knowing

that you cycled, walked (or swam!) a

few kilometres, and the danger of

packing on the pounds is limited!

Sodwana

Orange River

1 3 piece deluxe bath set 2 checked face cloths

3 4 piece deluxe bath set 4 plain coloured face cloths

5 body buff er glove 6 deluxe scrubby pad

7 bath back strap 8 bath sponge9 pressed and layered

fl ower sponges


Thingamajigs



SPAR stores

SPAR

GOOD

LIVING AT WWW.SPAR.CO.ZA

42

Sinking into a nice warm bath,

bubbles or not, is almost as comforting as the

embrace of a mother’s hug. Sponges, body

scrubbers and face cloths from SPAR Good Living

add to the fun of bathtime. 5

6

78

9

1

2

3

4

1 3 piece deluxe bath set 2 checked face cloths

3 4 piece deluxe bath set 4 plain coloured face cloths

5 body buff er glove 6 deluxe scrubby pad

7 bath back strap 8 bath sponge9 pressed and layered

fl ower sponges


Thingamajigs



SPAR stores

SPAR

GOOD

LIVING AT WWW.SPAR.CO.ZA

42

Sinking into a nice warm bath,

bubbles or not, is almost as comforting as the

embrace of a mother’s hug. Sponges, body

scrubbers and face cloths from SPAR Good Living

add to the fun of bathtime. 5

6

78

9

1

2

3

4

43

thingaSEE CONTENTS PAGE FOR A FULL LIST OF

STOCKISTS AND THEIR CONTACT DETAILS.


useful items

13 Coral Fleece Gown - R229.99 each, Mr Price Home14 Victorian Oval Mirror - R499.99, Mr Price Home

15 Heart-shaped mugs - R99 each, Poetry16 Novelty Bedroom Scatter Cushion - R79.99, Mr Price Home

10 Ile des Fleurs reed diff user- R320, Poetry11 Rare earth Marion PU Tote bag - R450, Poetry

12 Bath soak, geranium and lavender - R75 each, Poetry

Call the TOPS HOTLINE

0860 313 141


SPAR stores

10

1112

13 14

15

16

cd’s

Mumford & Sons – Wilder Mind The third album marks a major change in the British band’s sound. Graduating from the banjo-plucking, stomp-and-clap neo-folk movement they helped create, the quartet embraces a bold and electrifying brand of stadium-� lling alt-rock.There’s hardly an acoustic guitar used on Wilder Mind, where producer James Ford

(Arctic Monkeys, Florence + The Machine) presents the band’s stuck-in-your-head, heart-on-sleeve songcraft with echoing, spacious authority. With thick electric guitars and atmospheric keyboards, hard-driving anthems like “Believe” or “The Wolf” prove that one of the decade’s most distinctive bands is every bit as powerful with the electricity turned on.

mus

ic

Author Matt Haig writes: “The tunnel does have light at the end of it, even if we haven’t been able to see it... Words, just sometimes, really can set you free.” And there are echoes of those sentiments in this issue’s collections of music, movies and books ‒ from fi rst ever American Idol winner Kelly Clarkson’s new album with the anthemic tune Stronger already receiving good airplay, to the Oscar-winner Marion Cotillard’s portrayal of an immigrant fresh off the boat ‒ to Haig’s remarkable story

The Doll’s House – MJ ArlidgeA young woman wakes in a

cold, dark cellar, with no idea

how she got there or who

kidnapped her. So begins her

terrible nightmare.

The body of another young

woman is discovered buried on

a remote beach. But the dead

girl was never reported missing

– her estranged family having

received regular texts from her

over the years.

For DI Helen Grace it’s chilling

evidence that she’s chasing a

twisted monster who is clever

and resourceful – a predator

who’s killed before.

As Helen struggles to

understand the killer’s

motivation, she realises she’s in a

desperate race against time...

Death Cab for Cutie – Kintsugi Death Cab for Cutie named their eighth studio album after a Japanese art movement in which broken ceramics are fused together again with precious metals. It’s a symbolic statement from a band at a crossroads: though Kintsugi is their last release with founding guitarist and longtime producer Chris Walla, its elegantly layered indie rock bears his considerable

in� uence. Both the breathtaking guitars of “Ingenue” and the elegiac beauty of “You’ve Haunted Me All Your Life” showcase dynamics nearly 20 years in the making.

Visions and dreamsEntertainment

44

CORNER

the

PAPE

R

Kelly Clarkson – Piece by Piece Following the triumphant Stronger, Kelly Clarkson o� ers some of her � nest work to date. Filled with great hooks and a host of guest contributions, Piece by Piece � nds the inaugural American Idol champion at her most intimate. While the anthem “Take You High” features glistening strings and a shape-shifting chorus, the plaintive John Legend duet “Run Run Run” is bolstered by haunting vocal interplay and a chilling coda. Elsewhere, on the album’s unforgettable title cut, Clarkson re� ects on parenthood amidst martial drums and liquid guitars to devastating e� ect.

Nora Webster – Colm TóibínNora Webster is recently widowed.

Unmoored by her sudden loss and

the needs of her children which she

now must raise alone, she faces a

future that was never meant to be.

But within Nora is a strength – a

quiet resolve not to succumb to

others’ expectations and, through

the discovery of music and the gift

of friendship, she may just � nd a

way to live again.

cd’s

Mumford & Sons – Wilder Mind The third album marks a major change in the British band’s sound. Graduating from the banjo-plucking, stomp-and-clap neo-folk movement they helped create, the quartet embraces a bold and electrifying brand of stadium-� lling alt-rock.There’s hardly an acoustic guitar used on Wilder Mind, where producer James Ford

(Arctic Monkeys, Florence + The Machine) presents the band’s stuck-in-your-head, heart-on-sleeve songcraft with echoing, spacious authority. With thick electric guitars and atmospheric keyboards, hard-driving anthems like “Believe” or “The Wolf” prove that one of the decade’s most distinctive bands is every bit as powerful with the electricity turned on.

mus

ic

Author Matt Haig writes: “The tunnel does have light at the end of it, even if we haven’t been able to see it... Words, just sometimes, really can set you free.” And there are echoes of those sentiments in this issue’s collections of music, movies and books ‒ from fi rst ever American Idol winner Kelly Clarkson’s new album with the anthemic tune Stronger already receiving good airplay, to the Oscar-winner Marion Cotillard’s portrayal of an immigrant fresh off the boat ‒ to Haig’s remarkable story

The Doll’s House – MJ ArlidgeA young woman wakes in a

cold, dark cellar, with no idea

how she got there or who

kidnapped her. So begins her

terrible nightmare.

The body of another young

woman is discovered buried on

a remote beach. But the dead

girl was never reported missing

– her estranged family having

received regular texts from her

over the years.

For DI Helen Grace it’s chilling

evidence that she’s chasing a

twisted monster who is clever

and resourceful – a predator

who’s killed before.

As Helen struggles to

understand the killer’s

motivation, she realises she’s in a

desperate race against time...

Death Cab for Cutie – Kintsugi Death Cab for Cutie named their eighth studio album after a Japanese art movement in which broken ceramics are fused together again with precious metals. It’s a symbolic statement from a band at a crossroads: though Kintsugi is their last release with founding guitarist and longtime producer Chris Walla, its elegantly layered indie rock bears his considerable

in� uence. Both the breathtaking guitars of “Ingenue” and the elegiac beauty of “You’ve Haunted Me All Your Life” showcase dynamics nearly 20 years in the making.

Visions and dreamsEntertainment

44

CORNER

the

PAPE

R

Kelly Clarkson – Piece by Piece Following the triumphant Stronger, Kelly Clarkson o� ers some of her � nest work to date. Filled with great hooks and a host of guest contributions, Piece by Piece � nds the inaugural American Idol champion at her most intimate. While the anthem “Take You High” features glistening strings and a shape-shifting chorus, the plaintive John Legend duet “Run Run Run” is bolstered by haunting vocal interplay and a chilling coda. Elsewhere, on the album’s unforgettable title cut, Clarkson re� ects on parenthood amidst martial drums and liquid guitars to devastating e� ect.

Nora Webster – Colm TóibínNora Webster is recently widowed.

Unmoored by her sudden loss and

the needs of her children which she

now must raise alone, she faces a

future that was never meant to be.

But within Nora is a strength – a

quiet resolve not to succumb to

others’ expectations and, through

the discovery of music and the gift

of friendship, she may just � nd a

way to live again.

45Jul|Aug 2015 Vol 19 www.topsatspar.co.za

CD’s, DVD’s and books

The Iron Necklace – Giles Water eld The wedding of Thomas, an idealistic

German architect, and Irene, an

English artist, brings together the

Curtius and Benson families.

But their peace is soon shattered

by the outbreak of war in Europe.

While Irene struggles to survive in a

country where she is the enemy, her

sister Sophia faces the war as a nurse

on the Western Front. For their

brother Mark, diplomatic service sees

him moving between London,

Washington and Copenhagen, all

the while struggling to confront his

own identity.

Against a backdrop of war and its

dvd’s

DISCLAIMER All books featured here are distributed by Penguin Books SA.

aftermath relationships are tested,

sacri� ces are made and Irene and her

siblings strive to � nd their place in an

evolving world.

Reasons to Stay Alive – Matt Haig Aged 24, Matt Haig’s world caved in.

He could see no way to go on living.

This is the true story of how he came

through crisis, triumphed over an illness

that almost destroyed him and learned

to live again.

A moving, funny and joyous

exploration of how to live better, love

better and feel more alive, Reasons to

Stay Alive is more than a memoir. It is a

book about making the most of your

time on earth.

‘I wrote this book because the oldest

clichés remain the truest. Time heals.

The bottom of the valley never provides

the clearest view. The tunnel does have

light at the end of it, even if we haven’t

been able to see it... Words, just

sometimes, really can set you free.’

Maps to the Stars A darkly comic tour into the heart of a Hollywood family chasing celebrity, one another and the relentless ghosts of their pasts. Meet the Weiss family, who are

making their way in a sun-soaked Southern California rife with money, dreams, fame, envy, angst, yearning – and relentless hauntings. Sta� ord Weiss (John Cusack) is a famed TV self-help therapist, whose “Hour of Personal Power” has brought him an A-list celebrity clientele. Meanwhile, Cristina Weiss (Olivia Williams) has her work cut out managing the career of their disa� ected child-star son, Benjie (Evan Bird), fresh out of rehab at age 13.

Yet unbeknownst to any of them, another member of the Weiss family has arrived in town – mysteriously scarred and tormented Agatha (Mia Wasikowska), just released from a psych ward and ready to start again. Even in this realm of the arti� cial, the make-believe and the unearthly, Agatha’s determined to make it, no matter what it takes.

The Immigrant This 1920’s-set drama stars Marion Cotillard as Ewa Cybulski, a Polish woman who, after immigrating to

New York in the hope of a better life for her and her sister, falls prey to a mysterious man named Bruno (Joaquin Phoenix).

In search of the American dream, Ewa and her sister, Magda, sail to Ellis Island, only to be separated when Magda falls ill. With nowhere to go, Ewa quickly falls prey to Bruno, a charming but wicked man who forces her to perform in his nightly burlesque show. There she encounters the dazzling magician Orlando, who sweeps her o� her feet and becomes her only chance to reunite with her sister and escape the nightmare.

Love, Rosie Since the moment they met at age 5, Rosie (Lily Collins) and Alex (Sam Cla¤ in) have been best friends, facing the highs and lows of

growing up side by side. A ¤ eeting shared moment, one missed opportunity, and the decisions that follow send their lives in completely di� erent directions. As each navigates the complexities of life, love, and everything in between, they always � nd their way back to each other – but is it just friendship, or something more?

www.topsatspar.co.za Jul | Aug 2015 Vol 1946 www.topsatspar.co.za Jul | Aug 2015 Vol 1946

Talent spotting

High and low notes

South Africa’s musical tradition is deeply rooted in all cultures – and music has the power not just to unite people but to be transported and make them weep at its beauty. Norman McFarlane looks at the

state of the operatic nation.

July Zuma. Pretty Yende. Given Nkosi. Khumbuzile Dlamini.

Lynelle Kenned. Bongani Tembe. Elizabeth Frandsen. Do any

of these names ring a bell for you?

How about Sibongile Khumalo, Gé Korsten, Mimi Coertse, Deon

van der Walt and Aviva Pelham?

If any of these names strike a chord with you, chances are you are a

lover of opera, and you’ll know that while the latter group includes names

of some great talents who are no longer with us, the former group lists a

small sample of the enormous reservoir of operatic talent that has

emerged since the dawn of our democracy, some 21 years ago.

Not only have they all made their mark singing locally, most of them

have enthralled audiences all over the world, and continue to do so.

Pretty Yende(pictured) is perhaps the best-known contemporary

operatic talent, who has emerged from humble beginnings, to be

fêted as one of the most signi� cant opera singers of our time.

Born in Piet Retief, Mpumalanga, Ms Yende was

fortunate enough to study at the South African College

of Music at the University of Cape Town, where she

graduated cum laude, after which she studied at

Academia Teatro alla Scala in Milan, Italy.

Although her undeniable talent was already

turning heads in South Africa, she shot to

international prominence, when in 2009,

she won all four sections in the Hans

Gabor Belvedere International Singing

Competition in Vienna, Austria, in twin

categories: the audience prize, and

opera and operetta.

She’s won much more since but

more importantly she has performed

to standing ovations on most of the

www.topsatspar.co.za Jul | Aug 2015 Vol 1946 www.topsatspar.co.za Jul | Aug 2015 Vol 1946

Talent spotting

High and low notes

South Africa’s musical tradition is deeply rooted in all cultures – and music has the power not just to unite people but to be transported and make them weep at its beauty. Norman McFarlane looks at the

state of the operatic nation.

July Zuma. Pretty Yende. Given Nkosi. Khumbuzile Dlamini.

Lynelle Kenned. Bongani Tembe. Elizabeth Frandsen. Do any

of these names ring a bell for you?

How about Sibongile Khumalo, Gé Korsten, Mimi Coertse, Deon

van der Walt and Aviva Pelham?

If any of these names strike a chord with you, chances are you are a

lover of opera, and you’ll know that while the latter group includes names

of some great talents who are no longer with us, the former group lists a

small sample of the enormous reservoir of operatic talent that has

emerged since the dawn of our democracy, some 21 years ago.

Not only have they all made their mark singing locally, most of them

have enthralled audiences all over the world, and continue to do so.

Pretty Yende(pictured) is perhaps the best-known contemporary

operatic talent, who has emerged from humble beginnings, to be

fêted as one of the most signi� cant opera singers of our time.

Born in Piet Retief, Mpumalanga, Ms Yende was

fortunate enough to study at the South African College

of Music at the University of Cape Town, where she

graduated cum laude, after which she studied at

Academia Teatro alla Scala in Milan, Italy.

Although her undeniable talent was already

turning heads in South Africa, she shot to

international prominence, when in 2009,

she won all four sections in the Hans

Gabor Belvedere International Singing

Competition in Vienna, Austria, in twin

categories: the audience prize, and

opera and operetta.

She’s won much more since but

more importantly she has performed

to standing ovations on most of the


opera

great opera stages of the world. At the

age of 30, Ms Yende is considered one

of the most signi� cant operatic talents

on the international stage. And all this,

because she heard a snippet of opera

in a British Airways advertisement which

inspired her to want to sing and to share

her voice with the world.

But making it in the opera world isn’t

easy, as Ms Yende and many of her

contemporaries will attest. One of the

biggest problems is funding, something

which has plagued so many of our

greatest emerging artistic talents.

Although Government often speaks

glowingly of the achievements of our

burgeoning operatic talent, it seldom puts

its money where its mouth is and precious

little in the form of funding is forthcoming.

Ms Yende was conferred the Silver

Order of Ikhamanga on April 27 2013,

“for her excellent achievement and

international acclaim in the � eld of world

opera and serving as a role model to

aspiring young musicians.” In October

last year, Arts and Culture Minster Nathi

Mthethwa lauded Bongani Tembe, not

only for his � ne achievements as an

opera singer, but also for the prominent

role he has played in promoting classical

music and opera in his role as Chief

Executive and Artistic Director of the

KwaZulu-Natal Philharmonic Orchestra.

None of this has led to government

coughing up any money, so it falls to

private sponsorships to sustain the network

of operatic stages and orchestras that

are essential to the staging and nurturing

of our operatic talent.

David and Susan Sonnenberg, owners

of Diemersfontein Wine Estate in

Wellington, established the

Diemersfontein “Excellence Out of

Africa” Bursary Trust some years ago as a

fundraising vehicle to provide � nancial

assistance to emerging operatic talent

from previously disadvantaged

backgrounds. Ms Yende was one of the

early bene� ciaries of the Trust, but once

she was � rmly established on the

international operatic circuit, she

immediately started to give back.

As far back as 2008, Ms Yende was

instrumental in staging bene� t concerts

with her contemporaries, all of whom

gave their time and talent to raise

funds for the Trust. The generosity of

spirit of this community of rising stars is

quite remarkable.

Tenor July Zuma, who bene� ted

handsomely from a concert in December

2009 just before he departed to study in

Vienna, was back on stage in 2010 with

“Pretty Yende and Friends” – Pretty

Yende, Albert Combrinck, Luthando

Qave, Given Nkosi, and Elizabeth

Frandsen – to raise funds for the new

talent that arguably struggles as much as

he did in the early stages of his career.

The tragedy of the lack of local

funding is that so many of our local

greats now work almost permanently

overseas, including but not limited to

Given Nkosi, July Zuma, Pretty Yende

and Phumeza Mtshikiza to name a few.

With Cape Town Opera being the

only local full time troupe with regular

local productions and international

tours, it is di¡ cult for the wealth of local

talent to � nd gainful employment in our

country. The result? Most of our stars sing

overseas where they can earn well,

returning to grace our stages

periodically when shows are staged

here periodically.

And so as the voices of yesteryear

– Mimi Coertse, Gé Korsten, Deon van

der Walt – leave us for that great opera

stage in the sky, today’s burgeoning

talent brings a new energy, vitality and

aptitude to a singing medium that is

quintessentially Eurocentric.

That Black South Africans have taken

so readily to this art form, regarded by so

many as elitist “Old Europe” comes as

little surprise to Pretty Yende: “We are a

singing nation. We are born with a beat.

We cry, we sing. We laugh, we sing.

We’re sad, we sing. We lose, we sing. We

win, we sing,” Yende said. “So song has

been part of us for a long, long time.”

And as the annual Amazwi Omzansi

Africa (Voices of South Africa) talent

search gets underway – all nine

provinces are visited every year, in

search of new operatic talent – be

assured that out there somewhere is the

next Pretty Yende or July Zuma, waiting

to be discovered, and the best thing

you can do if you love opera, is to go

and listen to, watch and revel in our

local talent, to help fund its future.

At 30, Ms Yende is considered one

of the m� t signifi cant operatic talents on the international stage.

38536_TOPS_Ad_3_singles_FA_P.indd 2 2015/07/13 12:45 PM

38536_TOPS_Ad_3_singles_FA_P.indd 2 2015/07/13 12:45 PM 38536_TOPS_Ad_3_singles_FA_P.indd 3 2015/07/13 12:46 PM

www.topsatspar.co.za Jul|Aug 2015 Vol 19 50

Book Giveaway

Cowboy in the kitchen

He might have the most recognisable cranium on the local cooking scene but

chef Pete Goffe-Wood crams a lot into that space with its distinctive divot.

Frank honesty – about learning to cook as a way to impress girls – is

typically Pete Goffe-Wood’s style. He’s a no-nonsense kinda guy –

but is just as quick to laugh and poke fun at himself or some of the

holy cows that exist in the restaurant game. His irreverence hides a very

keen cooking brain and his skills have been honed by stints in top

kitchens locally and abroad. Goffe-Wood is as comfortable teaching a

bunch of blokes how to carve a roast leg of lamb as he is addressing a

woman’s only fundraising lunch. The gift of the gab is just one of his many

talents and he’s as comfortable behind the braai fire as he is finessing

delicate desserts onto the plate for a gathering of hundreds.

London’s Le Gavroche restaurant is credited with kick starting

gastronomy in Britain after World War II and former chef patron Albert Roux

is the ultimate gastronomic godfather having trained Marco Pierre White,

Gordon Ramsay and a host of other international household names. When

Roux visited South Africa a few years ago to cook for a wine launch, Pete

Goffe-Wood was the man he wanted at his side helping him.

Goffe-Wood was one of the most recognisable local celebrity chefs

even before the South African version of Masterchef introduced him to a

broader audience. A Life Digested is not just a collection of recipes, it’s

almost a diary of his adventures over the years, from those early amorous

escapades to anecdotes about the restaurants where he has trained,

worked and run, to comments about picky eaters and even the most

memorable meals he’s enjoyed around the world. Each chapter is driven

by stories he’s written, all of which revolve around what Goffe-Wood finds

most important as a cook.

It’s part cookbook and part memoir but is packed with funny tales told

with typical Goffe-Wood candour and humour.

Published by Quivertree and beautifully photographed by Craig Fraser,

A Life Digested is not just a book to occupy space on a book shelf or to flip

through when looking for a recipe, it’s a book to savour and digest, slowly,

over a glass of wine or two.

Warm Salad of Chicken Livers, Bacon & New Potatoes with Crisp Green Beans, Poached Egg & VinaigretteServes 4

INGREDIENTS:

200g new potatoes

olive oil for frying

100g streaky bacon

salt and pepper

400g chicken livers

200g fine green beans

20g rocket leaves

30ml red wine vinegar

90ml extra virgin olive oil

4 eggs

1Tbsp white wine vinegar

20g chives


Book Giveaway

Cowboy in the kitchen

He might have the most recognisable cranium on the local cooking scene but

chef Pete Goffe-Wood crams a lot into that space with its distinctive divot.

Frank honesty – about learning to cook as a way to impress girls – is

typically Pete Goffe-Wood’s style. He’s a no-nonsense kinda guy –

but is just as quick to laugh and poke fun at himself or some of the

holy cows that exist in the restaurant game. His irreverence hides a very

keen cooking brain and his skills have been honed by stints in top

kitchens locally and abroad. Goffe-Wood is as comfortable teaching a

bunch of blokes how to carve a roast leg of lamb as he is addressing a

woman’s only fundraising lunch. The gift of the gab is just one of his many

talents and he’s as comfortable behind the braai fire as he is finessing

delicate desserts onto the plate for a gathering of hundreds.

London’s Le Gavroche restaurant is credited with kick starting

gastronomy in Britain after World War II and former chef patron Albert Roux

is the ultimate gastronomic godfather having trained Marco Pierre White,

Gordon Ramsay and a host of other international household names. When

Roux visited South Africa a few years ago to cook for a wine launch, Pete

Goffe-Wood was the man he wanted at his side helping him.

Goffe-Wood was one of the most recognisable local celebrity chefs

even before the South African version of Masterchef introduced him to a

broader audience. A Life Digested is not just a collection of recipes, it’s

almost a diary of his adventures over the years, from those early amorous

escapades to anecdotes about the restaurants where he has trained,

worked and run, to comments about picky eaters and even the most

memorable meals he’s enjoyed around the world. Each chapter is driven

by stories he’s written, all of which revolve around what Goffe-Wood finds

most important as a cook.

It’s part cookbook and part memoir but is packed with funny tales told

with typical Goffe-Wood candour and humour.

Published by Quivertree and beautifully photographed by Craig Fraser,

A Life Digested is not just a book to occupy space on a book shelf or to flip

through when looking for a recipe, it’s a book to savour and digest, slowly,

over a glass of wine or two.

Warm Salad of Chicken Livers, Bacon & New Potatoes with Crisp Green Beans, Poached Egg & VinaigretteServes 4

INGREDIENTS:

200g new potatoes

olive oil for frying

100g streaky bacon

salt and pepper

400g chicken livers

200g fine green beans

20g rocket leaves



4 eggs

1Tbsp white wine vinegar

20g chives


Chef’s story

METHOD:

Boil the potatoes until just

done, then halve them. Heat

a little oil in a large frying

pan. When it’s hot, add

diced bacon and cook until

it begins to colour. Add the

potatoes and when they

begin to colour, season the

livers and add them to the

pan. Fry them for about 5

minutes until cooked – firm

but still pink inside. Remove

the pan from the heat.

Blanch the beans in

boiling water, then mix them

with the rocket and arrange

in the middle of four plates.

Spoon the warm ingredients

from the pan on top of

the greens.

Deglaze the pan with the

red wine vinegar, add the

extra virgin olive oil to the

pan and then pour this warm

dressing over the salad on

each plate. Poach the eggs

in simmering water with a

touch of white wine vinegar.

Remove them from the

water with a slotted spoon

and place on top of the

salad. Garnish with finely

chopped chives and serve

immediately.


Book Giveaway

METHOD:

Blanch the tomatoes for 10 seconds in

furiously boiling water. Peel and roughly

chop them, then sauté the tomatoes in

butter for approximately 5 minutes until

they begin to break down and form a

saucy consistency. Remove from the

heat, add � nely chopped garlic and

season. Slice the aubergine into thin

rounds. Sauté them in a separate large

frying pan, using the olive oil for 5

minutes or until cooked through and

golden brown. Remove from the pan

and drain on kitchen paper.

Spoon the cooked tomato into six

ceramic ovenproof bowls. Arrange

slices of aubergine on top. Tear up the

basil, add it to the cream and pour this

over the aubergine.

Sprinkle with grated Parmesan, then

bake in a moderate oven (180°C) for

about 15 minutes, until the cream starts to brown around the edges of the bowls.

Season the lamb with salt and pepper. Roast in a hot oven (200°C) until

medium, approximately 15 minutes, depending on the size of the rack.

Remove from the oven and leave the lamb to rest for

5 minutes. Slice the lamb and divide onto six plates.

Serve each portion with baked aubergine,

garnished with a little rocket.

The beauty of this dish is that the

aubergine tastes almost as meaty as

the lamb, and the tomato gives

just enough acidity to ensure the

dish is not overly fatty.

GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL GROCERY LIST




SPAR stores

INGREDIENTS:

9 ripe plum

tomatoes

100g unsalted

butter

2 cloves garlic

salt and pepper

3 large

aubergines

100ml extra virgin

olive oil

20g basil leaves

150ml cream

100g Parmesan

1.2 kg lamb rack

60g rocket

Roast Rack of Lamb with

Baked Aubergine, Tomato & Basil

Serves 6


Book Giveaway

METHOD:

Blanch the tomatoes for 10 seconds in

furiously boiling water. Peel and roughly

chop them, then sauté the tomatoes in

butter for approximately 5 minutes until

they begin to break down and form a

saucy consistency. Remove from the

heat, add � nely chopped garlic and

season. Slice the aubergine into thin

rounds. Sauté them in a separate large

frying pan, using the olive oil for 5

minutes or until cooked through and

golden brown. Remove from the pan

and drain on kitchen paper.

Spoon the cooked tomato into six

ceramic ovenproof bowls. Arrange

slices of aubergine on top. Tear up the

basil, add it to the cream and pour this

over the aubergine.

Sprinkle with grated Parmesan, then

bake in a moderate oven (180°C) for

about 15 minutes, until the cream starts to brown around the edges of the bowls.

Season the lamb with salt and pepper. Roast in a hot oven (200°C) until

medium, approximately 15 minutes, depending on the size of the rack.

Remove from the oven and leave the lamb to rest for

5 minutes. Slice the lamb and divide onto six plates.

Serve each portion with baked aubergine,

garnished with a little rocket.

The beauty of this dish is that the

aubergine tastes almost as meaty as

the lamb, and the tomato gives

just enough acidity to ensure the

dish is not overly fatty.





SPAR stores

INGREDIENTS:

9 ripe plum

tomatoes

100g unsalted

butter

2 cloves garlic

salt and pepper

3 large

aubergines

100ml extra virgin

olive oil

20g basil leaves

150ml cream

100g Parmesan

1.2 kg lamb rack

60g rocket

Roast Rack of Lamb with

Baked Aubergine, Tomato & Basil

Serves 6


Chef’s story

Double your chance of winning! Go to www.facebook.com/

CheersMag and LIKE the Cheers Facebook page.

winStand a chance to

receive one of two copies of a life digested book

SEE T&C’S ON PG 2

enter now!To qualify, send in a postcard

or e-mail clearly marked Cheers Book Giveaway and

containing your name, ID number, physical address (not a PO Box please!) along

with a contact telephone number to qualify for the lucky

draw. Entry deadline is Friday 14th August 2015.

The address to send it to is [email protected] or

Cheers, PO Box 259, Rondebosch 7701.

Dark Chocolate MousseServes 8

INGREDIENTS:

800g dark chocolate

6 eggs, separated

250ml orange juice

200g sugar

2 tots brandy

3 leaves gelatine

500ml cream

METHOD:

Melt the chocolate over a double

boiler. Cook the egg yolks, orange

juice, sugar and brandy over a

separate double boiler, whisking

continuously until light and � u� y. Soak

the gelatine in cold water to soften it,

then add to the egg mixture while

it’s still cooking so the gelatine

dissolves completely.

Add the chocolate to the egg

mixture and allow to cool. Fold in sti� y

beaten egg whites, then the whipped

cream. Spoon servings of mousse into

bowls or glasses and allow 3 to 4 hours

to set in the fridge.


Silwood kitchen

55

TOP Nosh

Global soupsSoup seems simple, right? Not so! It varies from crystal clear

consommé, to spicy Asian versions packed with noodles, hearty beef broths rich with barley and beans all the way through to

purple borscht or chunky creamy chowders, packed with seafood and potatoes. Photography by Ashlee Attwood.

While they can be served hot or cold, with cream, croutons, grated cheese or a sprinkling of

chives, one thing soups do is nourish not just the body but the soul too, with comfort and caring.

Traditions vary from country to country. In the Far East where soup is almost a daily part of

the meal they tend to be lighter, frequently with � sh stock and vegetables forming the base. In

Thailand and elsewhere, a sour note in the form of lime, lemongrass and lemon is added.

Eastern Europeans use beetroot, potatoes and noodles or dumplings to bulk up soup,

providing energy in the form of carbohydrate for the long, cold winters.

Two soups associated with the French are the traditional onion soup and vichyssoise, the leek,

potato, onion and cream soup which is often served cold – as is gazpacho, that melange of

tomatoes and peppers livened up with the lip-smacking tang of sherry vinegar.

And what about the rib-sticking qualities of clam chowder, a staple of New

England in America or the slightly smoky sweet appeal of a good Dutch pea and

ham soup!

With the temperature dropping and frost crisping the lawn every night,

there’s nothing nicer than a steaming bowl of soup to add a little warmth!


TOP NoshTOP NoshTOP Nosh

Pea and

lettuce soup

with a hint

of chilliINGREDIENTS:

1 onion, � nely chopped

20ml oil

15ml medium curry powder

500ml frozen peas

750ml crisp lettuce, shredded

125ml cream

Garnish:

Pinch dried chilli � akes

pea shoots or micro herbsGO TO ‘IN THE BASKET’

ON PG71 FOR YOUR FULL

GROCERY LISTGO TO ‘IN THE BASKET’


GROCERY LIST

Call the

TOPS HOTLINE

0860 313 141

Available

at TOPS at

SPAR and

SPAR stores

METHOD:

Sauté the onions in oil until soft, add the curry

powder and sauté for a further 30 seconds.

Add the chicken stock and bring to a simmer. Add the

peas and lettuce and simmer for 3 minutes before pouring

in the cream and removing from the heat.

Place the mixture in a blender and blend until smooth.

Season with salt and pepper.

To serve: Place soup in warmed bowls, sprinkle a little

dried chilli over and garnish with pea shoots or micro herbs.







TOP NoshTOP NoshTOP Nosh

Pea and

lettuce soup

with a hint

of chilliINGREDIENTS:

1 onion, � nely chopped

20ml oil


500ml frozen peas

750ml crisp lettuce, shredded

125ml cream

Garnish:

Pinch dried chilli � akes

pea shoots or micro herbsGO TO ‘IN THE BASKET’


GROCERY LISTGO TO ‘IN THE BASKET’


GROCERY LIST

Call the

TOPS HOTLINE

0860 313 141

Available

at TOPS at

SPAR and

SPAR stores

METHOD:

Sauté the onions in oil until soft, add the curry

powder and sauté for a further 30 seconds.

Add the chicken stock and bring to a simmer. Add the



Place the mixture in a blender and blend until smooth.


To serve: Place soup in warmed bowls, sprinkle a little







Silwood kitchen

Tom

Yam GaiA clear, light, hot

and sour Thai soup.

Serves 4

INGREDIENTS:

Thai chicken stock:

500g chicken bones

2 litres water

15ml fresh ginger, peeled and

chopped

50ml fresh coriander

½ onion, sliced

3 ka� r lime leaves

Soup:

200g chicken breast or thigh meat

1.2 litres Thai chicken stock

1 clove garlic, peeled and sliced

2½cm piece lemon grass,

white part, bruised

1-2 red chilli, deseeded

and halved

2 lime leaves

15ml � sh sauce

5ml sugar

juice of one lime

100g white mushrooms, halved

1 medium tomato,

deseeded and diced

1 spring onion, sliced at an angle

15ml coriander leaveMETHOD:

Thai chicken stock: Place all ingredients in a saucepan and bring

to the boil. Simmer for 2 hours then strain. Reduce to 1.2 litres. (This

stock can be kept in the fridge for 2-3 days or frozen for up to 3

months.)

Soup: Place the chicken, stock, garlic, lemon grass, chilli, lime

leaves and � sh sauce into a saucepan, bring to the boil. Cover

and simmer for 10-15 minutes. Remove the chicken, shred with a

fork and set aside.

Add the mushrooms and simmer for 2 minutes. Add the

shredded chicken, tomatoes, spring onions and a little lime juice,

simmer for 2-3 minutes.

Add � sh sauce to taste and � nish with a little more lime juice.

To serve: Garnish with coriander leaves and serve piping hot.

TOP Nosh

These delicious recipes were prepared and cooked by chefHayley New, a second year student at Silwood Kitchen in Cape Town. www.silwood.co.za

METHOD:

Soup: Sweat onions in oil. When almost soft,

add celery, carrots, garlic, rosemary,

paprika and smoked paprika. Continue

cooking until vegetables are soft but not

coloured.

Add the tinned tomatoes and stock and

simmer for 20-30 minutes.

Finally, add the drained beans and

cabbage and simmer for another 8 minutes.

Season to taste.

To serve: Serve piping hot topped with a

spoonful of basil pesto.

INGREDIENTS:

2 tins chopped Italian tomatoes

2 litres chicken or veg stock

1 tin cannellini beans, drained and rinsed

1 tin chickpeas, drained and rinsed

1 tin borlotti beans, drained and rinsed

180ml Savoy cabbage, � nely sliced

2 onions, chopped

25ml oil

4 stalks celery, chopped

3 sprigs rosemary, chopped

3 carrots, chopped

3 cloves garlic, crushed

5ml smoked paprika

5ml paprika

50ml basil pesto

Tuscan Bean Soup


Blogspot

Things always seem to quieten

down over winter as we go into

hibernation mode, and what a

perfect time to indulge in some slow

cooking! As temperatures plummet and

cold fronts set in I can’t imagine a better

place to be than in my kitchen cooking

up a storm. Dare I say it – I even look

forward to the washing up to help warm

me up!

When time allows, my family and I

love to spend a weekend afternoon –

Saturday or Sunday – in the kitchen

preparing dinner together. Particularly

when the rain is pouring down outside

and the little ones need to be

entertained! We’ve spent many

afternoons kneading pizza dough,

rolling out sheets of pasta and shaping

meatballs. What a pleasure to have a

break from the usual crazy rush, to just

enjoy the preparation process, quality

time together and good conversation.

Even if it is largely about dinosaurs and

fairy princesses!

In this issue I’ve chosen some of my

favourite hearty winter dishes that I

hope you’ll enjoy with your family and

friends. First up is a Moroccan inspired

slow-cooked beef stew served with

lightly spiced flatbreads to help scoop

up all that lovely gravy. (If you are lucky

enough to have a gas stove this recipe

is also load shedding friendly!) Apple

crumble is an absolute classic and I

hope you like my version with its crunchy

oat crumble and easy homemade

vanilla custard. If you do not have the

luxury of spending a long time in the

kitchen, the apple filling and the custard

can be made a few hours, or even the

day before and stored in the fridge until

needed.

Keep warm and happy cooking!

Homely & hearty

INGREDIENTS:

500g beef shin

3 Tblsp flour

2 tsp ground cumin

salt and pepper

1 Tblsp sunflower oil

1 onion, finely

chopped

3 Tblsp finely

chopped celery

3 medium carrots,

peeled and cut

into 1cm slices

1 tsp star anise

2 Tblsp white wine

vinegar

500ml beef stock

Pinch of chilli flakes

(optional)

1 Tblsp finely

chopped parsley

small handful of

fresh coriander,

roughly chopped

Energy levels drop along with the russet leaves from the trees. But there’s a lot to be said for slowing down and conserving energy.

Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013.

Cupcakesandcouscous.blogspot.com


Blogspot

Things always seem to quieten

down over winter as we go into

hibernation mode, and what a

perfect time to indulge in some slow

cooking! As temperatures plummet and

cold fronts set in I can’t imagine a better

place to be than in my kitchen cooking

up a storm. Dare I say it – I even look

forward to the washing up to help warm

me up!

When time allows, my family and I

love to spend a weekend afternoon –

Saturday or Sunday – in the kitchen

preparing dinner together. Particularly

when the rain is pouring down outside

and the little ones need to be

entertained! We’ve spent many

afternoons kneading pizza dough,

rolling out sheets of pasta and shaping

meatballs. What a pleasure to have a

break from the usual crazy rush, to just

enjoy the preparation process, quality

time together and good conversation.

Even if it is largely about dinosaurs and

fairy princesses!

In this issue I’ve chosen some of my

favourite hearty winter dishes that I

hope you’ll enjoy with your family and

friends. First up is a Moroccan inspired

slow-cooked beef stew served with

lightly spiced flatbreads to help scoop

up all that lovely gravy. (If you are lucky

enough to have a gas stove this recipe

is also load shedding friendly!) Apple

crumble is an absolute classic and I

hope you like my version with its crunchy

oat crumble and easy homemade

vanilla custard. If you do not have the

luxury of spending a long time in the

kitchen, the apple filling and the custard

can be made a few hours, or even the

day before and stored in the fridge until

needed.

Keep warm and happy cooking!

Homely & hearty

INGREDIENTS:

500g beef shin

3 Tblsp flour

2 tsp ground cumin

salt and pepper

1 Tblsp sunflower oil

1 onion, finely

chopped

3 Tblsp finely

chopped celery

3 medium carrots,

peeled and cut

into 1cm slices

1 tsp star anise

2 Tblsp white wine

vinegar

500ml beef stock

Pinch of chilli flakes

(optional)

1 Tblsp finely

chopped parsley

small handful of

fresh coriander,

roughly chopped

Energy levels drop along with the russet leaves from the trees. But there’s a lot to be said for slowing down and conserving energy.

Teresa Ulyate is the writer of Cupcakesandcouscous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013.

Cupcakesandcouscous.blogspot.com


winter warmers

Moroccan beef with spiced flatbreads

serves 3-4

For the flatbreads (makes 6):

2 cups plain flour

1/2 tsp ground cumin

1/2 tsp fine salt

1 tsp baking powder

60g butter

210ml warm water

METHOD:

Cut the beef shin into 2-3cm cubes.

Combine the flour and cumin with a

pinch of salt and a good grinding of

black pepper, then toss the beef in this

mixture and set aside. Heat the

sunflower oil in a large saucepan over

a medium heat. Add the onion, celery

and carrots and fry for 2 minutes. Add

the star anise pieces and cook for a

further minute. Add the beef to the

pan and brown for 3 minutes stirring

constantly. Add the white wine vinegar,

cover the pot and leave to cook over

a low heat for 5 minutes. Add the beef

stock and chilli flakes to the pot and stir

well. Replace the lid and cook over a

gentle heat for 1 - 1.5 hours (stirring

every 20 minutes or so) until the beef is

very tender. Remove the star anise

pieces from the beef stew. Stir in the

chopped parsley and coriander. Allow

to simmer for a further 5 minutes with

the lid off. Season the beef with salt

and pepper. Dish onto warmed

plates, top with some parsley or

coriander leaves and serve with freshly

made flatbreads.

To make the flatbreads:

Sift the flour, cumin, salt and baking

powder into a bowl and rub in the

butter. Add most of the water and mix

to combine. Continue adding water

until the dough starts coming together,

then tip onto a work surface and knead

for 5 minutes until you have a soft

dough. Place the dough back in the

mixing bowl, cover with a tea towel and

allow to stand for 30 minutes. Divide the

dough into six equal pieces. Roll each

piece into a ball. Dust your work surface

with a little flour, then roll each ball into

a circle about 2-3mm thick. Heat a dry

griddle pan over a medium to high

heat. Place the flatbread in the pan

and cook for 1.5 minutes. Flip the

flatbread over and cook the other side

for a further 1.5 minutes or until it starts to

char and puff up. Repeat with the

remaining flatbreads.


Blogspot

GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL

GROCERY LIST



SPAR stores

INGREDIENTS:

1kg apples

100g butter

60ml (1/4 cup) raisins

60ml (1/4 cup) caramel sugar

1 tsp cinnamon

1/4 tsp nutmeg

Oaty apple & raisin crumble with

vanilla custard serves 6

METHOD:

Peel and core the apples, and cut into

chunks. Melt the butter in a medium

sized pot and add the apple. Toss to

coat in the butter then cook for 10

minutes, stirring occasionally. Add the

raisins, caramel sugar, cinnamon and

nutmeg and stir well. Cook for a further

10-12 minutes, stirring regularly, until the

apple chunks are soft but still have

some bite. Remove from the heat and

set aside. Preheat your oven to 190°C

and start preparing the crumble

topping. Place the � our, caramel sugar,

oats and butter together in a bowl. Use

your � ngertips to rub the ingredients

together. The mixture will be dry at � rst,

but continue to rub until the butter

coats the dry ingredients and the

mixture starts to clump together. Divide

the cooked apple between six small

ramekins. Do the same with the

crumble mixture, sprinkling on top of

the apple. Place the ramekins on a tray

and bake for 25-30 minutes until the

crumble is golden. To prepare the

custard: whisk the egg yolks and castor

sugar together until creamy. Whisk in

the � our. Place the milk in a saucepan

over a medium heat and heat just until

boiling point. Remove from the heat

and carefully add half of the milk to the

egg mixture while whisking

continuously. Then add the egg-milk

mixture back into the saucepan with

the remaining milk and heat slowly

while whisking. Continue to cook until

the custard has thickened. Stir in the

vanilla paste then transfer to a warm

jug. Allow the cooked apple crumbles

to stand for a few minutes before

serving with fresh vanilla custard.

Crumble:

90g � our

60g caramel sugar

30g oats

75g butter, at room

temperature

Vanilla custard:

2 egg yolks

40g castor sugar

2 Tblsp � our

300ml milk

1/2 tsp vanilla paste


Blogspot

GO TO ‘IN THE BASKET’ ON PG71 FOR YOUR FULL

GROCERY LIST



SPAR stores

INGREDIENTS:

1kg apples

100g butter

60ml (1/4 cup) raisins

60ml (1/4 cup) caramel sugar

1 tsp cinnamon

1/4 tsp nutmeg

Oaty apple & raisin crumble with

vanilla custard serves 6

METHOD:

Peel and core the apples, and cut into

chunks. Melt the butter in a medium

sized pot and add the apple. Toss to

coat in the butter then cook for 10

minutes, stirring occasionally. Add the

raisins, caramel sugar, cinnamon and

nutmeg and stir well. Cook for a further

10-12 minutes, stirring regularly, until the

apple chunks are soft but still have

some bite. Remove from the heat and

set aside. Preheat your oven to 190°C

and start preparing the crumble

topping. Place the � our, caramel sugar,

oats and butter together in a bowl. Use

your � ngertips to rub the ingredients

together. The mixture will be dry at � rst,

but continue to rub until the butter

coats the dry ingredients and the

mixture starts to clump together. Divide

the cooked apple between six small

ramekins. Do the same with the

crumble mixture, sprinkling on top of

the apple. Place the ramekins on a tray

and bake for 25-30 minutes until the

crumble is golden. To prepare the

custard: whisk the egg yolks and castor

sugar together until creamy. Whisk in

the � our. Place the milk in a saucepan

over a medium heat and heat just until

boiling point. Remove from the heat

and carefully add half of the milk to the

egg mixture while whisking

continuously. Then add the egg-milk

mixture back into the saucepan with

the remaining milk and heat slowly

while whisking. Continue to cook until

the custard has thickened. Stir in the

vanilla paste then transfer to a warm

jug. Allow the cooked apple crumbles

to stand for a few minutes before

serving with fresh vanilla custard.

Crumble:

90g � our

60g caramel sugar

30g oats

75g butter, at room

temperature

Vanilla custard:

2 egg yolks

40g castor sugar

2 Tblsp � our

300ml milk

1/2 tsp vanilla paste

ARA whisky advert 210x275 18/11/11 12:34 Page 1

Composite

C M Y CM MY CY CMY K

Tuisnywerheid

Sonja Herholdt was die land se beeldskone blondinetjie met die goue stem – veral toe sy oor waterblommetjies gesing het .

WinterlekkernyVir ’n normale mens, honger gemaak deur die vars Bolandse lug, verg die resep vir ses minstens een kilogram blomme. Vir diegene wat hul

blomme in ’n supermarket koop en

nie self gaan pluk nie, beteken dit

twee pakkies van 500gram elk.

Sit die blomme in ’n groot kom water.

Inspekteer elkeen om seker te maak

dat verskuilde paddavissies of koker-

naaldneste nie tussen die blomme is

nie. Vreemde voorwerpe word

afgespoel. As die water na dese vuil is,

vervang met skoon vars water en gooi

twee eetlepels sout hierby. Roer deur

tot die sout opgelos is.

LE CREUSET 31CM TAGINE/WWW.LECREUSET.CO.ZA


“Waterblommetjies in die Boland, waterblommetjies in die Kaap…”

Ja, blomme begin hier vroeg winter op die damme saampak. Ding

is, waterblomme is soos wyn, en jy moet weet wanneer hy reg is.

Die wonderlike ding van ’n waterblombredie is dat dit, soos die koolbredie, erg

eenvoudig is. Geen eeue se voorbereiding van aftreksels en vreemdklinkende

eksotiese speserye nie. Dis asof die eenvoud wat die waterblom vra ook ter wille

van die aardse, inherente geure van die ander bestanddele is.

Daar is klomp resepte vir waterblombredie wat min of meer dieselfde pad na

boerekos-nirvana volg. Die een probleem wat ek egter het, is die hoeveelheid

waterblomme wat sommige resepte-skrywers reken benodig word om ’n gawe

skepsel aan elke persoon te bied.

Die ander is dat min resepte die waterblomtruuk uitlap. Maar voor daar by die

truuk uitgekom word, begin regmaak vir ses porsies waterblombredie.


Writer and PR guy Emile Joubert was a � nalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.

Emile Joubert

Die pot is nou koeler. Plaas die

gebraaide uie en vleis terug in die pot.

Voeg sout en peper by. Twee

lourierblare. Twee glase droë witwyn.

SuringDie tradisionele geursel wat nou bykom

is suring, daardie klein geelblommetjies

wat aan lang stingels in die nat

winterveld groei. As die stele

beskikbaar is, kap ’n klomp

suringstingels op – so ’n halwe koppie

vol – en voeg by jou bredie saam met

die sap van een suurlemoen.

As suring nie beskikbaar is nie, is die

sap van twee suurlemoene doodreg.

Roer als deur die vleis en uie, sit

daardie deksel op sy pot en plaas als in

’n oond van 180 tot 200°C. Los vir

sowat anderhalfuur.

Sny ses aartappels in kwarte. Gooi

die soutwater van jou blomme af.

Wanneer die gaar, bruin vleis uit die

oond kom, word die aartappels

bygevoeg en die pot terug in die oond

geplaas. Die rede hiervoor is dat

aartappels e� e langer neem om sag te

kook as wat jou blomme doen.

Sowat 20 minute later word die pot

weer uitgehaal, en nou word die nat

groen blomme in hul volle glorie in die

pot geplaas. Moenie die pot deurroer

nie. Sit die deksel op en die hele storie

terug in jou oond.

Jou blomme gaan binne 30 tot 40

minute gaar gekook wees. Langer as

dit, en hulle begin erg wegkook in

genoemde groen papsel. Jou

meesterstuk is reg wanneer die blom

nog sy fatsoen behou, maar maklik met

’n tafelmes middeldeur gesny word.

Een baie belangrike stap bly oor en

dit is om te sorg dat die blomme

blootgestel word aan die geur van

daardie skaapvleis en sy vet sousie.

Gee die hele pot dus ’n roer of twee

sodat die blomme met skaap se kind

kennis kan maak.

Bedien met witrys en beetslaai, soos

wat tradisie dit betaam. Met ’n droë

Chenin Blanc of Pinotage.

Een hap en jy sing ook van die

Boland – nes Sonja!

Ná een uur kan die soutwater

afgegooi en die blomme met vars

water afgespoel word.

Neem jou swaarboompot, beblerts

die bodem met kookolie en braai twee

opgekapte uie totdat hulle

deurskynend is. Verwyder uit die pot.

Nou’t mens 1,5kg lamsvleis nodig.

Die mag baie klink vir ses mense, maar

gooi lam in ’n pot en die vleis krimp

vinniger as ’n minister se

kredietkaartlimiet by die Tokio

Motorskou.

Ek gebruik ’n kombinasie van rib en

skywe lamsnek, met die rib in blokke so

groot soos ’n vuurhoutjieboks gesny.

Gaan nou terug na daardie

geoliede pot waarin die uie gebraai is.

Draai die hitte op. Gooi twee bak

hande van die vleis in die pot. En dis

waar die truuk inkom.

Waterblombredie baat by die geur

van vleis wat e� e geskroei is. Waar ’n

stuk geskroeide vleis ’n tamatiebredie

kan verniel, verleen die brandgeur ’n

lie� ike dimensie aan die blomme.

So, braai daardie vleis in die warm

pot. Tot so ‘n bietjie verby die bruin

waaraan mens gewoond is. As jy die

reuk van aangebrande vleis begin ruik,

gee nog so 30 sekondes en haal dan

die vleis uit.

Die pot is swart gebrand, so gooi nog

’n bietjie olie in voordat die res van die

vleis gebraai word. Hierdie tweede,

derde braaisel kan maar gebraai word

totdat dit gewoon bruin is.

Met die vleis klaar gebraai, haal dit

uit die pot en gooi ’n skeut droë witwyn

in die yster, draai die plaat af en roer

die boom van die pot om die

aangebrande stukke vet en vleis los te

maak. (Die Franse noem dit

“déglacer”…)

BESTANDDELE1kg waterblommetjies (self gepluk)

of x2 500g pakkies waterblommetjies (by die supermark gekoop)

2Tbls sout250ml kookolie

2 uie1,5kg lamsvleis

1 bottel droë witwynsout en peper2 lourieblare

VIR DIE SURING2 suurlemoene6 aartappels

OM TE DIEN:wit rys en beetslaai

Droë Chenin Blanc of Pinotage

Die pot is nou koeler. Plaas die

minute gaar gekook wees. Langer as

dit, en hulle begin erg wegkook in

genoemde groen papsel. Jou

meesterstuk is reg wanneer die blom

nog sy fatsoen behou, maar maklik met

’n tafelmes middeldeur gesny word.

Een baie belangrike stap bly oor en

dit is om te sorg dat die blomme

blootgestel word aan die geur van

daardie skaapvleis en sy vet sousie.

Droë Chenin Blanc of Pinotage


etiquette

It was nearly impossible: First an attack from behind was attempted. Then one

from the right and yet a third with a reverse grip from the left. Still it resisted!

Finally, that last morsel was chased up the side of the pudding bowl, the plate

tilted decorously at an opposing angle and the consequent back � ip onto the

spoon meant the last bite made the successful transition into my mouth.

Phew! Never has the � nal speck of pudding put up so staunch a resistance… but

what made it worse was the lack of a dessert fork. Had that single item of cutlery

graced the table, there never would have been a battle in the � rst place.

And it’s not a problem I’m alone in experiencing at the modern table. A recent

episode of Masterchef Australia saw judges George Calombaris and Matt Preston

sampling one of the contestant’s dishes – and

having to surreptitiously use a � nger of their left

hand to provide a bit of counter pressure to get

a piece of food onto the utensil.

We all make judgements about people:

instantaneous ones from the way they dress

and present themselves – to how they speak

or, more importantly, eat. Much of that is

evolutionary: when still wearing skins and

living in caves, we needed to assess in the

blink of an eye whether a stranger was friend

or foe and whether to extend a hand and

grunt in welcome or pick up a stout club to

dispatch them.

The quote: “manners maketh man” is

attributed to William of Wykeham (1324 - 1404)

and serves as the motto of both New College,

Oxford, and Winchester College. And while it is

often taken to mean that social graces set people

apart, a second, less obvious, connotation is that

of character – the substance of a person rather

than their pro� ciency with etiquette.

Di� erent timesMy grandmother grew up in a di� erent, very colonial,

time – when people still dressed for dinner and manners

were important. She’s responsible for me knowing what the

fork nestled next to the dessert spoon is for – and for almost







dispatch them.












www.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.za Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19

Tabl

e ta

lkIt is said that you can tell much about a person by their actions. With the food culture exploding worldwide, Fiona McDonald examines the social nuances which accompany eating.


etiquette

It was nearly impossible: First an attack from behind was attempted. Then one

from the right and yet a third with a reverse grip from the left. Still it resisted!

Finally, that last morsel was chased up the side of the pudding bowl, the plate

tilted decorously at an opposing angle and the consequent back � ip onto the

spoon meant the last bite made the successful transition into my mouth.

Phew! Never has the � nal speck of pudding put up so staunch a resistance… but

what made it worse was the lack of a dessert fork. Had that single item of cutlery

graced the table, there never would have been a battle in the � rst place.

And it’s not a problem I’m alone in experiencing at the modern table. A recent

episode of Masterchef Australia saw judges George Calombaris and Matt Preston





We all make judgements about people:

instantaneous ones from the way they dress

and present themselves – to how they speak

or, more importantly, eat. Much of that is

evolutionary: when still wearing skins and

living in caves, we needed to assess in the

blink of an eye whether a stranger was friend

or foe and whether to extend a hand and


dispatch them.

The quote: “manners maketh man” is


















dispatch them.












www.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.zawww.topsatspar.co.za Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19Jul | Aug 2015 Vol 19

Tabl

e ta

lk

It is said that you can tell much about a person by their actions. With the food culture exploding worldwide, Fiona McDonald examines the social nuances which accompany eating.


social conventions

going into meltdown when it’s not there

and a less-than-perfectly poached pear

can’t be wrestled into submission!

Although people are seldom given to

hosting “formal” dinner parties along

the lines of a Downton Abbey drama,

there’s still a lot to be said for providing

the right equipment to do the job – or

planning your menu so that no issues of

etiquette arise. (Chocolate mousse, for

example, doesn’t require a dessert fork

– but a poached pear does.)

Provision of cutlery aside, there are

still issues which arise at the table.

When does one start eating: when the

plate is placed in front of you – or do

you wait for the host or hostess to pick

up their knife and fork signalling the

green light for everyone to tuck in?

Apparently there are two schools of

thought – one which is rooted in

tradition that it’s only polite to wait for

everyone to have their food and either

the host or most senior person at table

to indicate that it’s OK to start eating.

Yet the new “modern” rule is that one

should start immediately, while the

food is still fresh and hot. Not enjoying it

at its best would be insulting to the host

who has slaved over a stove to present

it for your enjoyment.

And then there’s the soup plate tilt

– towards or away? Well, in practical

terms, tilting it toward you could result

in a bowl of piping hot soup ending up

all over your shirt front or lap should

something untoward happen… so

away from you it is! You could also cop

out and not use a soup plate and opt

instead for a soup bowl, thus solving

the dilemma totally.

Foreign relationsCustoms and table manners vary

according to nationality – and the type

of food. If eating in India or various

Middle Eastern countries where food is

placed on the communal table and

one helps oneself, it’s always the right

hand which is used – NEVER the left.

And in India, the food should never

make contact with the palm of the

hand – only ever the � ngertips.

Similarly in China and the Far East

where chopsticks are used, it is

considered rude to use your own

chopsticks to select a piece of food

from a communal bowl or plate. There

are usually spoons or utensils provided

for that purpose. Other chopstick

“no-no’s” include playing with them,

separating them and holding one in

each hand or spearing food with them.

Even standing them upright in a bowl of

noodles or rice, for example, is unseemly

since it evokes images of incense sticks

which are used at funerals!

And in France, for example, looking

around for a bread plate at the left of

your place setting is futile. Bread is

placed directly on the table cloth.

Similarly, you hang on to your knife and

fork between multiple courses – a little

rest is often provided for them as part

of the setting.


social conventions

Golden rulesHere are some tips on the solid rules of thumb which still apply:

Don’t start until the host or hostess indicates to do so by taking up their own cutlery.

Don’t liberally season your plate with salt and pepper before tasting it.

Rather ask for items to be passed to you – such as the salt and pepper cellars – than stretching across someone else or the table.

Tip your soup plate away from you.

It’s socially unacceptable to either talk with a mouthful of food or to lick your knife.

Rather take a hunk or curl of butter from the butter dish and place it on your side plate to smear on your bread. Don’t butter directly from the dish!

And on the issue of bread, break a roll with your hands rather than cutting it with a knife.

Remember when daunted by an array of cutlery – eat from the outside in and if in doubt, hold back for a second or two and see what utensil your host or hostess is using and take your lead from them.

To signal that you have � nished, place your knife and fork (or fork and spoon) together with the tines or prongs of the fork facing upward at the six o’ clock position on the plate. Similarly, if you haven’t yet � nished and are still enjoying the conversation or food, place them noticeably apart.

These are all subtle signals which our caveman ancestors would be happy to see us both giving o¡ and interpreting, making the reading of body language and assessment of personality so much easier.

Customs and table manners

vary according to nationality – and the

t� e of food.


Summertime… And the living means Sauvignon Blanc

Olives: Oiled, stu� ed and preservedSocial media: what’s polite and what’s not

what to look out for n� t issue

brought to you by www.topsatspar.co.za

Congratulations to last issue’s winner

Mrs. Vijay Moodley,

Albetsdal, Alberton

enjoy your spoils!


Summertime… And the living means Sauvignon Blanc

Olives: Oiled, stu� ed and preservedSocial media: what’s polite and what’s not

what to look out for n� t issue

brought to you by www.topsatspar.co.za

Congratulations to last issue’s winner

Mrs. Vijay Moodley,

Albetsdal, Alberton

enjoy your spoils!

Two Oceans wines winPurchase any 2 bottles of Two Oceans wines

from your local TOPS at SPAR and

stand a chance to win one of fi ve nesting chairs to the value of

R6 000 each

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

Go to www.facebook.com/CheersMag,

SHARE the Cheers Facebook page & double

your chance of winning!

How to enter Go to www.facebook.com/CheersMag,

SHARE the Cheers Facebook page & double

How to enterHow to enterHow to enterHow to enterHow to enterHow to enterHow to enterHow to enterHow to enterHow to enterSend an email to [email protected] with the

subject line “Cheers Two Oceans Giveaway” containing: • Your name, contact telephone number & ID number • Physical address

(not a P.O. Box please!) • The TOPS at SPAR store at which you made your purchase and the till slip number. SEE T&C’S ON PG 2


Grocery list

All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.zaand SPAR outlets. See www.topsatspar.co.za and www.spar.co.za

GroceriesAvailable from TOPS at SPARLiquor

50ml Amarula Cream

25ml vodka

50ml brandy

1 bottle dry white wine

Available from SPARDried Spices/Herbs/Stock

15ml ground cumin

5ml star anise

1 tsp cinnamon

¼ tsp nutmeg


5ml smoked paprika

5ml paprika

2 bay leaves

500ml beef stock

1.2ℓ Thai chicken stock

2ℓ chicken or veg stock

Fresh Fruit/Veg/Herbs/Spices

15ml parsley

1 bunch of coriander

20g chives

6 cloves garlic

20g basil leaves

80g rocket

3 sprigs rosemary

15ml fresh ginger

5 lime leaves

2½cm piece lemon grass

2 red chillies

1 spring onion

180ml Savoy cabbage

750ml crisp lettuce

7 onions

1 bunch of celery

6 medium carrots

200g new potatoes

200g fi ne green beans

10 ripe plum tomatoes

3 large aubergines

1kg waterblommetjies

6 potatoes

100g white mushrooms

1kg apples

2 lemons

1 lime

Cans/Jars/Bottles

285ml sunfl ower oil

45ml white wine vinegar



15ml fi sh sauce

2 tins chopped Italian tomatoes

1 tin cannellini beans

1 tin chickpeas

1 tin borlotti beans

50ml basil pesto

250ml orange juice

Baking/Dry goods

670ml plain fl our

½ tsp fi ne salt

5ml baking powder

120g caramel sugar

30g oats

40g castor sugar

215g sugar

60ml (¼ cup) raisins

½ tsp vanilla paste

800g dark chocolate

3 leaves gelatine

Dairy

50ml chocolate mousse

235g butter

100g unsalted butter

12 eggs

300ml milk

775ml cream

100g Parmesan

Meat/Fish/Poultry

500g beef shin

100g streaky bacon

1.2 kg lamb rack

1,5kg stewing lamb meat

500g chicken bones

200g chicken breast or thigh meat

400g chicken livers

Frozen goods500ml frozen peas

Your complete list of ingredients for all the recipes in this issue.



SPAR stores

TOPS at SPAR

72

Loopdop


Daar het baie juwele uit Kimberley

gekom, maar die storie van oom Balie skitter steeds.

Hierdie storie gaan nie oor dáái gat

nie. Die ene wat die Ingilsman

wat nou omgeval het daar in die

Kaap laat grou het.

Nee die storie gaan oor Oom Balie. Hy

het vir jare geldsake bedryf vir De Beers,

maar hier in die vroeë 1950’s het hy

afgetree en ’n handelshuis in Carrington-

straat gekoop.

Kyk, oom Balie was ’n mens-mens en in

sy element agter die toonbank van die

handelshuis. Hy het als van die dorpmense

en hulle dinge geweet. Maar hy het mooi

gewerk met sy inligting. Daarom het almal

mooi gewerk met hom. Hulle het geweet

dat as jy aan oom Balie se verkeerde kant

kom, kan hy ’n paar dinge wat liefs in die

kas moes bly, uitgooi in die openbaar.

Maar dit was so met die grootmense; die

kinders het hulle nie daaraan gesteur nie.

Op ’n dag is Janneman saam met sy ma

in die handelshuis. Sy het klaar gekoop,

maar gesels nog so oor die een en die

ander met oom Balie. Sy sien byvoorbeeld

dat die groot glasbottel met zoute drop

nie meer op die deurgevatte toonbank

staan nie en vra uit. Oom Balie verduidelik

dat hy dit maar op die boonste rak gesit

het en vervang het met die bottel ronde

appelkooslekkers wat deesdae so gewild

is. G’n mens vra meer vir zoute drop nie.

Dis net daar waar Janneman ’n plan kry.

Hy en sy ma is huis toe en hy’t sy bende

pelle saamgeroep. Koppe bymekaar

verduidelik hy die plan en daar gaat hulle

op ’n stofstreep handelshuis se rigting. Hulle

vat skuiling skuins oorkant die pad agter die

ry 44-gelling dromme by die garage.

Janneman het gereken hy moenie

eerste gaan nie, want hy was nou net

daar. Dus slentervoet Gert eerste oor die

pad en by die oop dubbeldeure in.

“More Gert, kan ek help?” vra oom Balie

vriendelik.

“Een pennie se zoute drop, asseblief

oom Balie.”

Vriendelike oom Balie het

niksvermoedend geglimlag en die ou

lendelam leer bestyg. Nou kyk, oom Balie

kon ’n leer goed vastrap. Verstaan mooi,

hy was nou nie byvoorbeeld oom Riet nie.

Al krakend is hy op en bottel onder die

blad weer af. Hy het vier stukke drop

uitgehaal, Gert het betaal en met ’n

“dankie oom” uitgewarrel.

Oom Balie het die bottel toegemaak en

al steunend die leer bestyg en die bottel

gebêre. Skaars onder op die grond en lid

nommer twee, Stefan skarrel in.


oom Balie.”

Oom Balie kyk op na die bottel, maar

steunend klim hy. Hier na die vierde lid in

en uit is met sy een pennie se drop, het

oom Balie besluit om maar eers die bottel

onder te hou. Dis daar waar Janneman

ingestap kom.

“A, Janneman, ek reken jy wil seker ook

’n pennie se drop hê?”

“Nee oom Balie.”

Dankbaar pak oom Balie die leer aan,

bêre vir oulaas die bottel en trap

versigtig af.

“Nou wat kan ek vir jou kry, Janneman?”

vra hy terwyl hy die sweet afvee.

“Twee pennies se drop, asseblief oom!”

Elke keer wat oom Bale dié storie klaar

vertel het, het hy opgekyk en gelag: “So

nou weet julle wie is die groot gat van

Kimberley ...”

Gerrit Rautenbach

Die groot gat

van Kimberley

Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooiloop and Wegbreek magazines.

Monument TOPS at SPAR Address: Cnr Memorial & McDougal Road, Kimberley

Tel: (053) 831 5523, Fax: (053) 832 3104 Email: [email protected] Hours: TOPS at SPAR Mon - Fri: 08h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed.

Monument TOPS at SPAR Cnr Memorial & McDougal Road, Kimberley

[email protected] Mon - Fri: 08h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed.

G’n mens vra meer vir zoute drop nie.

72

Loopdop


Daar het baie juwele uit Kimberley

gekom, maar die storie van oom Balie skitter steeds.

Hierdie storie gaan nie oor dáái gat

nie. Die ene wat die Ingilsman

wat nou omgeval het daar in die

Kaap laat grou het.

Nee die storie gaan oor Oom Balie. Hy

het vir jare geldsake bedryf vir De Beers,

maar hier in die vroeë 1950’s het hy

afgetree en ’n handelshuis in Carrington-

straat gekoop.

Kyk, oom Balie was ’n mens-mens en in

sy element agter die toonbank van die

handelshuis. Hy het als van die dorpmense

en hulle dinge geweet. Maar hy het mooi

gewerk met sy inligting. Daarom het almal

mooi gewerk met hom. Hulle het geweet

dat as jy aan oom Balie se verkeerde kant

kom, kan hy ’n paar dinge wat liefs in die

kas moes bly, uitgooi in die openbaar.

Maar dit was so met die grootmense; die

kinders het hulle nie daaraan gesteur nie.

Op ’n dag is Janneman saam met sy ma

in die handelshuis. Sy het klaar gekoop,

maar gesels nog so oor die een en die

ander met oom Balie. Sy sien byvoorbeeld

dat die groot glasbottel met zoute drop

nie meer op die deurgevatte toonbank

staan nie en vra uit. Oom Balie verduidelik

dat hy dit maar op die boonste rak gesit

het en vervang het met die bottel ronde

appelkooslekkers wat deesdae so gewild

is. G’n mens vra meer vir zoute drop nie.

Dis net daar waar Janneman ’n plan kry.

Hy en sy ma is huis toe en hy’t sy bende

pelle saamgeroep. Koppe bymekaar

verduidelik hy die plan en daar gaat hulle

op ’n stofstreep handelshuis se rigting. Hulle

vat skuiling skuins oorkant die pad agter die

ry 44-gelling dromme by die garage.

Janneman het gereken hy moenie

eerste gaan nie, want hy was nou net

daar. Dus slentervoet Gert eerste oor die

pad en by die oop dubbeldeure in.

“More Gert, kan ek help?” vra oom Balie

vriendelik.


oom Balie.”

Vriendelike oom Balie het

niksvermoedend geglimlag en die ou

lendelam leer bestyg. Nou kyk, oom Balie

kon ’n leer goed vastrap. Verstaan mooi,

hy was nou nie byvoorbeeld oom Riet nie.

Al krakend is hy op en bottel onder die

blad weer af. Hy het vier stukke drop

uitgehaal, Gert het betaal en met ’n

“dankie oom” uitgewarrel.

Oom Balie het die bottel toegemaak en

al steunend die leer bestyg en die bottel

gebêre. Skaars onder op die grond en lid

nommer twee, Stefan skarrel in.


oom Balie.”

Oom Balie kyk op na die bottel, maar

steunend klim hy. Hier na die vierde lid in

en uit is met sy een pennie se drop, het

oom Balie besluit om maar eers die bottel

onder te hou. Dis daar waar Janneman

ingestap kom.

“A, Janneman, ek reken jy wil seker ook

’n pennie se drop hê?”

“Nee oom Balie.”

Dankbaar pak oom Balie die leer aan,

bêre vir oulaas die bottel en trap

versigtig af.

“Nou wat kan ek vir jou kry, Janneman?”

vra hy terwyl hy die sweet afvee.

“Twee pennies se drop, asseblief oom!”

Elke keer wat oom Bale dié storie klaar

vertel het, het hy opgekyk en gelag: “So

nou weet julle wie is die groot gat van

Kimberley ...”

Gerrit Rautenbach

Die groot gat

van Kimberley

Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of Mooiloop and Wegbreek magazines.

Monument TOPS at SPAR Address: Cnr Memorial & McDougal Road, Kimberley

Tel: (053) 831 5523, Fax: (053) 832 3104 Email: [email protected] Hours: TOPS at SPAR Mon - Fri: 08h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed.

Monument TOPS at SPAR Cnr Memorial & McDougal Road, Kimberley

[email protected] Mon - Fri: 08h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed.

G’n mens vra meer vir zoute drop nie.

C

M

Y

CM

MY

CY

CMY

K

H250 cheers mag advert - STP.pdf 1 2015/06/10 9:01 AM

Cheers - July/Aug 2015 (Vol. 19)

Documents

Transcript of Cheers - July/Aug 2015 (Vol. 19)