Enjoy your Winederous the last Thurday ofeach month in Hermanus Times, DistrictMail,

Eikestadnuus, Paarl Post and Worcester Standard!

Enjoy your Winederous the last Thurday ofeach month in Hermanus Times, DistrictMail,

Eikestadnuus, Paarl Post and Worcester Standard!

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WinederousWinederous

SchalkBurgeren seunsheropen restaurantJOHAN NEL

Die bekende rugbygesin van Welling­ton, Schalk Burger en sy twee seuns Ti­aan en Schalk jr., het die restaurantNo. 6ophulwynlandgoedWelbedachtheropen.

Die restaurant is enkele maande gelede ná ’nkortstondige bestaan gesluit toe die egpaar watdit namens die landgoed bestuur het, bedankhet.Verlede week is die restaurant – wat voortaan

deur die bekende restaurateur Lizelle Harper be­

stuur sal word – op ’n spoggeleentheid heropen.Volgens Tiaan Burger is die heropening van

No.6 die begin van groot en belangrike ontwik­kelinge wat tans op Welbedacht beplan word.“Benewens die restaurant gaan ons ook vroeg

aanstaande jaar ’n konferensiesentrum wat tot50 konferensiegangers kan akkommodeer, opdie landgoed open.”Lizelle Harper, wat die afgelope paar jaar ’n

bekende restaurateur op Wellington was, hetvoordat sybyWelbedacht se restaurant betrokkegeraak het, ’n deeglike studie vanMediterreensedisse gemaak deur vir ’n lang ruk in Spanje inrestaurante te gaan werk.

Verskeie bekende rugbyspelers is by die heropening van die restaurant op Schalk Burgeren sy seuns se Welbedacht­wynlandgoed buite Wellington opgemerk. Schalk Burger (naasregs) hier saam met sy twee seuns, Tiaan (links) en Schalk jr. (derde van regs), en rugbyle­gendes Rob Louw (naas links), Werner Greeff (derde van links) en Dawie Snyman (regs).FOTO: JOHAN NEL

Avante­garde pairing at AvondaleFor this year’s festive season food and wine pair­ing at the Avondale Estate in Paarl they collabo­rated with chef Reuben Riffel to explore the deli­cate balance between art, food andwine ­ hencethe name Avante­garde pairing. This French ex­pression refers to that which is experimental, in­novative and artistic.Riffel explains: “A beautiful dish, well execut­

ed, is art. Beautifully crafted wine, such as Avon­dale’s, is art.Wewanted to explore the individualelements that – when in perfect balance and har­mony – produce a culinary masterpiece.”The pairingmenu includes a visual representa­

tion of the ingredients which make up each bite­size, sumptuous delight – in their natural, unal­tered state. “We want to show our guests exactlywhat went into each pairing, in an artistic andvisually­arresting manner,” says Avondale pro­prietor Johnathan Grieve.This is what you can expect at Avondale’s

Avant­Garde pairing experience:• Marinated salmon with avocado coulis,

sweet and sourbeet, preservedgingerandwiltedtatsoi, accompaniedbyaglassof theeffervescentArmilla Méthode Cap Classique.• Malay­style chicken curry, creamy rice and

poppadompairedwith Avondale’s Chenin BlancAnima.• Citrus braised duck, green olives and new

potatoes with Avondale’s Viognier blend Cyclus.• Avondale’s Camissa Blanc de Noir with

warm roasted prawn, tropical fruit salsa and

lightly spiced persimmon sauce.• Avondale’s Syrah Samsara with white pep­

per spiced pork belly bordelaise with toast.• And finally, Avondale’s signature red blend

La Luna partnered with sticky braised beef withpuff pastry and mushroom creme.Grieve says: “We believe that to create a mas­

terpiece, all of the components need to be mind­fully selected and prepared. This is why we havebroken down the preparation process to showeach element individually, so our guests can un­derstand how much work, care and preparationgoes into creating the whole.”As with the dishes on the pairing menu, there

is also a great deal of time and effort that goesinto creating an Avondale wine. “We produceour wines according to the BioLOGIC® method­ology,which combines certified organic andbio­dynamic farming principles with the best thatmodern science has to offer,” explains Grieve.“All our grapes are harvested by hand andwhole­bunch pressed, and our wine is designedto mature in the bottle.€ We believe sometimesthe good things in life take a little longer – andif something is worth doing, it is worth doingwithcare. It was this philosophy that inspired thisyear’s Avant­Garde pairing.”The Avant­Garde pairing is available at the

Avondale farm until 15 January. The cost is R150per person and is by appointment only.Call 021 863 1976 or email wine@avon­

dalewine.co.za to book.

Have cellar passport, will enjoybonanza of tastesThe Cellar Door Collection Passport,priced at R120, offers R399 worthof tastings, experiences and dis­counts at 14 top­name South Africancellars. Included are Nederburg,Plaisir de Merle, Fleur du Cap, Alto,Le Bonheur, Stellenzicht, Uitkyk,Neethlingshof, JC le Roux, Van Ryn’sDistillery, Durbanville Hills, DeOudeDrostdy and Klipdrift Distillery.Most cellars are based in Stellen­

bosch, Paarl, Simondium, Tulbaghand Robertson.Passport holders are entitled to a

combination of eight drink tastingsfor the cover price and discountvouchersworth R90onproducts pur­chased from participating cellars.

Some establishments offer tours topassport holders. Van Ryn’s, for ex­ample, takes visitors to see its tradi­tional copper pot stills at work andto watch the coopers assembling theFrench oak barrels by hand.Fleur du Cap’s stop­over includes

a tour of the famousBergkelder cellarbuilt right into the side of the Pape­gaaimountain, while visitors toNed­erburgwill go into theworking cellar.The passport is valid for sixmonths

and is available from any of the par­ticipating cellar doors.For more info, go to www.cellar­

doorcollection.co.zaor youcan sendan e­mail to info@cellardoorcollec­tion.co.za.

30 NOVEMBER: HANDEL’S MESSIAH AT LA MOTTE – Hurry if you still want a chanceto see Handel’s timeless Messiah performed at the annual Christmas concert at the La Mottehistoric cellar. Originally written for four soloists, choir and orchestra, Mozart then rescored ashorter version of the work for soloists and piano only. The performers in this seldomly­per­formed version include the 2012 Musiquanto winner soprano Hlengiwe Mkhwanazi, Karenvan der Walt (mezzo soprano), Thembinkosi Mgetyengana (tenor) and the baritone Thato Ma­chona (finalist in the international Belverdere singing competition). They will be accompaniedby pianist Lisa Engelbrecht and Mike Blake on trumpet. The gates only open at 18:00. The LaMotte farm shop will be open from 18:00 to 19:00. Concert starts promptly at 19:00. R170per person. Phone 021 876 8000.

SUNDAY 1 AND 8 DECEMBER: PONGRÁCZ CHOCOLATEPAIRING AT VAL DE VIE MARKET – Indulge in seductive mo­ments of luxury with an exclusive pairing of Pongrácz and fine,handmade chocolates at The Market at Val de Vie near Paarl onboth Sundays from 10:00 to 15:00. The Market at Val de Vie, afresh goods and craft market, showcases some of the finest localproduce from the Paarl­Franschhoek Valley in a beautiful settingand provides the ideal platform for vendors to promote theirwares and grow their businesses. This December, visitors can en­joy the perfect summer tasting experience of three specially fash­ioned chocolates custom­made to bring out the unique flavour pro­file of Pongrácz Brut, Pongrácz Rosé and the award­winning sig­nature Desiderius Pongrácz 2008. A Pongrácz and oyster tastingwill also be on offer at these not­to­be missed events. The Pon­grácz and chocolate pairing costs R50 per person. For more infor­mation, visit www.valdevie.co.za.

FRIDAY 6 DECEMBER: CAROLS BY CAN­DLELIGHT AT LABORIE – Celebrate the startof the festive season with the annual Carols byCandlelight at the popular Paarl wine estate,Laborie. This long standing event is a must­doon the Christmas calendar and a wonderful oc­casion to enjoy with friends and family. Booknow as tickets are selling out fast. Gates openat 17:00 and you are advised to come early inorder to get a good spot on the lawn. Musicand kids’ entertainment starts at 18:00 and theCarols by Candlelight at 19:30. Entry is R50for adults and R20 for schoolchildren. Call021 807 3093 or email info@laborie.co.za forfurther information.

6, 7 EN 8 DESEMBER: KOKKEDORE KOOK IN HERMANUS – Kom sit saam aan ’nlangtafel by die Harbour House Hotel in Haweweg en smul aan ’n spesiale vyfgangete voor­berei deur Kokkedoor­persoonlikhede sjef Nic van Wyk, beoordelaar, en Toitnette du Toit, topdrie­kinkelkok. Die vyfgangspyskaart, met wynpasmaats uit die Hermanus­omgewing, be­staan onder meer uit sop van geelmielies met truffelskuim; geroosterde waatlemoenslaai engrasuie­bokmelkkaassous; lamsboud oor die kole en dan vir die soettand­bederf, kerskoek enwitperske­koekstruif. Drie sessies word aangebied: Vrydag­/Saterdagaand (6 Desember ­wynparing met Wildekrans, en 7 Desember ­ wynparing met Raka) om 18:30; of vir Sondag­middagete (8 Desember ­ wynparing met Hermanuspietersfontein) om 12:00. Kaartjies kosR300, en sluit ’n Kokkedoor­geskenkpak in. Om te bespreek, stuur ’n e­pos aan info@kokke­doortv.co.za en dui aan watter sessie jy wil bywoon en ook die aantal persone. Besoek face­book/Kyknet Kokkedoor of www.harbourhousehotel­hermanus.co.za vir meer inligting.

SATERDAG 7 DESEMBER: TREKKER­EN­WA­SAFARI – Verken Worcester se pragtige Nuy­val­lei op ’n unieke manier deur met ’n trekker enwa deur die wingerde en olyfboorde te ry. Dietrekker­en­wa­safari word deur Overhex­landbou­bestuur aangebied en vertrek om 09:30 van dieLeipzig­plaas van Jan en Amanda Rabie. Nooivriende en familie om ’n wa vol te maak of reëlmet jou bestuurslid vir ’n plek. Daar sal ekstrawaens wees vir mense wat nie op ’n wa ingedeelis nie – bel net vir Johan by 072 522 7229 teen29 November. Kaartjies kos R50 vir volwassenesen R20 vir kinders.Die vriendelike borge sal oudergewoonte verversings uitdeel vir almal wathonger en dors is, en daar sal ook aktiwiteite soos waterwurms, paintball­skiet, boeresport,hardloop op water, en vele meer wees met groot pryse. Bring drinkgoed, braaigoed en eet­gerei saam en geniet die dag in die natuurskoon van die Worcester­wyn­en­olyfroete. Vureen roosters sal voorsien word. Skakel 023 342 8710 vir verdere besonderhede.

FRIDAY AND SATURDAY 13 AND 14 DECEMBER: FAVOURITE THINGS MARKET ATGABRIELSKLOOF – This wine cellar on the outskirts of Bot River in the Overberg will betransformed into a festive marketplace when its fourth annual Favourite Things Market addscolour, creativity and charm to the silly season. Ranging from prized Kokkedoor koeksistersand homemade pestos to fresh oysters and bubbly, this authentic and trendy market show­cases more than 30 artisinal producers. With beautiful tables brimming with organic produce,local cheeses, artisinal beers, real Dutch stroopwafels, handmade butter, cured meats andmuch more, this feast is ideal for that last minute Christmas shopping. The market starts onthe Friday at 17:00 until 21:00 and all the magic will be repeated on the Saturday from11:00 until 18:00. Contact Nicolene Finlayson on 082 852 6547 or send an email tonicolene@gabrielskloof.co.za.

TUESDAY 31 DECEMBER: HATS OFF NEW YEAR’S PAR­TY AT CLOS MALVERNE – Don a funky fedora or flip onyour favourite stetson and end 2013 on a gourmet high at ClosMalverne, the family­owned wine farm situated in the heart ofthe Devon Valley outside Stellenbosch. At this stylish Hats OffNew Year’s celebration guests will enjoy an extravagant eight­course menu prepared by resident chef Nadia Louw Smith andmatched with eight exceptional Clos Malverne cellar gems,while bobbing and jiving the night away to the classic soundsof the live band, Double Jeopardy. When the clock strikestwelve, Clos Malverne will uncork a memorable toast, whenyou will get a chance to raise a flute of the estate’s newly re­leased, maiden Brut Rosé Méthode Cap Classique, Ellie. Ticketscost R595 per person, which include all the wines on theevening. This not­to­be­missed event starts at 20:00 and willcarry on until the wee hours of 2014. Pre­bookings are essen­tial as seating is limited. For more information or to reserveyour table, contact Clos Malverne at 021 865 2022 or send anemail to info@closmalverne.co.za.

UNTIL 31 JANUARY:NEETHLINGSHOFWINE GARDEN – LIVEMUSIC WEDNES­DAYS – Popular acousticguitarist, Francois Haas­broek will entertain withhis sounds of folk, rockand more every Wednes­day evening from 17:00to 19:00 until the end ofJanuary (except for 25December and 1 Janu­ary). What a wonderfulway to ‘wine’ down, re­lax and recharge – mid­week. Enjoy a glass ofwine, a delicious selec­tion of platters and mu­sic, and make the mostof the glorious eveningsand Stellenbosch sunsets.Choose between a cheeseplatter, with a selectionof cheeses, dried fruitand preserves, grapesand breads; a Charcu­terie Platter of coldmeats, biltong, pickledvegetables and breadsand a Tapas Platter with olives, stuffed peppadews, biltong, paté, humus, guacamole, tape­nade and cheese, with bread. Platters cost R65­R75 per person. For more information contactNeethlingshof at 021 883 8988 or email:info@neethlingshof.co.za.

UNTIL 29 DECEMBER: LAZY SUNDAYS ON THE EERSTE RIVER – Starting at 14:00each Sunday, these weekly concerts on the lawns in front of Spier’s Eight Restaurant promisegood food, wine and melodies. Catch Gerald Clark on 1 December; François Haasbroek on 8December; Pete Tombstone on 15 December; Gerald Clarke on 22 December and Philip Ma­lan on 29 December. If you fancy a bite to eat, you can enjoy an a la carte brunch or lunchat Eight Restaurant or handselect ready­to­eat food and artisanal produce for your picnic atEight to Go Deli, or pre­book your basket by choosing from a variety of wholesome picnicsat Spier. (Note, no private picnic baskets allowed.) Phone 021 809 1100 or email reserva­tions@spier.co.za.

KOKKERDOOR KOM HERMANUS TOE 6-8 DESEMBER

Kokkedoor-persoonlikhede sjef Nic van Wyk, beoordelaar,en Toitnette du Toit, top drie-kinkelkok, se spesiale 5-gangete weerspieël hoekom hierdie reeks en die topverkoper-kookboek so 'n wegholsukses is.

BESPREEK/INLIGTING by info@kokkedoortv.co.zaKAARTJIES, R300 vir vyf-gang ete en ’n Kokkedoor geskenkPLEK, Harbour House Hotel, HarbourWeg , HermanusSESSIES, Vrydag/Saterdag 18h30; Sondag 12h00

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Alsovisit theseMicrobreweriesSaggy Stone – Nuy Valley, RobertsonThe Saggy Stone Brewing company is the

dream of two brothers, Adrian and PhilipRobinson, who after many years of testingother brands decided to brew their own, us-ing only the finest barley, hops and moun-tain springwater. It is namedafter awoodencabin, built in the mountain kloof, whichwas destroyed by a fire. It was replaced byastone lapawhichmaynothavehad thenec-essary reinforcing. Hence, it sagged.Enjoy a lazy lunch at their family-friend-

ly (dogs welcome too) restaurant and pubwith views of themajestic Langebergmoun-tains. Saggy Stone specialises in easy-drink-ing ales and lagers. Their flagship brew isthepopularCaliforniaSteam,nowaccompa-nied by the Desert Lager – a very light andrefreshing lunchtime pint – and Big Red, anIrishRedAle.Call:083 453 3526/072 550 7602.Email: info@saggystone.co.za.

Triggerfish Brewing – Somerset WestHoused in a former dynamite plant on the

Paardevlei development, the quirky Trig-gerfish Brewery boasts eight staples and afurther 16 seasonal or one-off options. Beersare brewed in a former anthracite store andserved in the brick-walled taproom (or outon the terrace with mountain views) whereyou will find your perfect pint among theeasy ales, bold stouts and hoppy IPAs. Themenu has beer-pairing staples like burgers,wurst, chicken wings, burritos and more.Call: 021 851 5861. Email: info@tfbr.co.za

Honingklip brewery – BotriverAfter living in Europe for several years,

Mark and Analize ter Morshuizen learnedto appreciate European beers, in particularthe Belgian beers. On returning to SouthAf-rica, they brewed and stewed and their hob-by became their passion, brewing a rangeof Belgian inspired ales.The brewery is based on the Honingklip

farm, renowned for dried floral materials,oliveoil, seasonal freshflowersandfruit, thelocation is idyllic, with beautiful mountainviewsoverlookingachild friendlyplayarea.Call: 082 735 9868.E-mail: analize@honingklip.co.za

GRANDE PICNICS: Adding to the manyunique dining options at the Grande Pro­vence Heritage Wine Estate in Franschhoek,executive chef Darren Badenhorst haslaunched a French inspired picnic, availableuntil April. Picnics cost R420 for two peopleand R630 for a family picnic for two adultsand two kids. The menu includes a Frenchbaguette, artisanal brie, locally cured sau­cisson, preserves and butter, a decadentchocolate brownie, a bottle of the award­winning Grande Provence Estate wine andstill or sparkling water. Book 24 hours inadvance. Tel: 021 876 8600 or email: res­taurant@grandeprovence.co.za

Theart of true craft beer, theWildCloverwayLISE BEYERS

What started off as a school-boy hobby has now become athriving business for beermaster Ampie Kruger.

During his student days, Amp-ie started experimenting withthe fine art of crafting beer, butonce the real world set in, hewasforced to concentrate on his ca-reer in IT.When he and his family relo-

cated to the Cape from PretoriaAmpie, now surrounded by theDurbanville vineyards, tried hishand at wine-making.Thiswasdoneintruegaragiste

fashion from his garage, and hisNotre Reve Syrah, which he stillproduces annually, was born.It was the various trips to Eu-

rope and drinking the fine beersof Germany, Belgium and Brit-ain that rekindledhispassion forbeer making.“The commercial brews that

we are being fed in South Africajust couldn’t compare to the finelagers, pilsners and ales produced inEurope,”says Ampie.He once again started experimenting with

beer brewing in his garage.At firsthebrewedonly forhisownconsump-

tion, experimenting as he went along to findthe perfect blends for his pallet – which com-pared every sip to his favourite Europeanbeers.His home brew eventually became so suc-

cessful and popular with his friends that hesaw the scope to expand his production. Thisled to him and his brewing partner Karel Co-

etzeecrossingpathswiththeWildClover farmon the Koelenhof Road outside Stellenbosch.And so Wild Clover Brewery was born.Here Ampie and Karel set up a micro brew-

ery in an old shed, and today they are almostunable to keep up with demand.The beer produced at Wild Clover is true to

the Reinheidsgebot legacy of beer making.ThisGermanPurityLawwasalreadyadopt-

ed in 1516, the oldest provision still enforcedto protect the consumer and guarantee thequality of the beer.All Wild Clover’s beers are free from pre-

servatives,with onlywater,malt-ed barely, hops and natural yeastbeing used. There whole philoso-phy is to make pure, authentichandcrafted (artisanal) beer us-ing traditional and natural brew-ing methods and quality ingredi-ents.Ampie narrowed his beers

down to three traditional Europe-an and British styles – DoubleOwl (English Brown Ale), BlackDog (Smokey Irish Porter), BlindMole (Crispy German Pils) andEagleWeiss (FruityBelgianWit).At Wild Clover Ampie brews

about 2 500l of beer a month, buthe is planning expansions, as thedemand for his beer grows.His hope is to produce 4 100l a

monthinthenear future,butaddsthat he will not go much bigger,as he believes that withmass pro-duction, quality is sacrificed.“Wewill thereforealwaysmake

small quantities of beer sowe cangive it the time and care we be-lieve this ancient craft and drinkdeserves,” says Ampie.“We believe that our products

are truly handcrafted. When you are workingon your own, weekend after weekend, crush-ingmalt, brewingbeerandkeggingorbottlingthe end product, doing absolutely everythingby hand, you know that you are making anhonest handcrafted product.”The beers ofWild Clover Brewery are avail-

able in a handful of select restaurants and bot-tle stores, and of course, straight from thebrewery at Wild Clover.What betterway to spenda lazy sunnyafter-

noon thanbysippingcraftbeerandeating finefood at Wild Clover.

At Wild Clover Breweries, Ampie Kruger and Karel Coetzee, produceonly beers true to the traditional Reinheidsgebot. PHOTO: LISE BEYERS

This Wild Clo­ver beer isnamed after thenumerous molesthat burrowtheir wayaround WildClover Farm’ssandy soil. The

Cape mole rat has very poor eye­sight (blind for all practical purposes)and feeds on the bulbs, corms andtubers of plants.

Named afterour faithful mas­cot Zack, a Sta­fordshire Terrier.Zack’s responsi­bilities aroundthe estate in­clude security,assisting withbeer brewing and the cleaning up ofany left over pizza.

Named after thebreeding pair ofCape Eagle owlsthat live abovethe winery onthe farm. Veryearly in themorning theycan be heard,

or spotted in the trees.

The fishy­look­ing eagle labelwas derivedfrom the eaglesat the estate’swildlife sanctu­ary.

What’s in a name...

DiegrootmanvanuniWinesVineyards sebielie van ’nburgerLISE BEYERS

Nicolaas Rust lyk meer na ’nbeesboer as ’n man wat verant­woordelik is vir betowerendewyne. Maar dan is wynlegendessoos Jan Boland Coetzee en Bey­ers Truter ooknie juisGQ­materi­aal nie.

Maar soos die spreekwoord sê, don’tjudge a book by it’s cover.Nicolaas is ’n gebore Swartlander en

dit is vandag steeds duidelik in sy effensebrei as hy praat.Ná hy sy skoolloopbaan aan die Hoër­

skool Swartland voltooi het, het sy kopingenieurswese toe gestaan. Maar ditwas neusie verby toe hy gedurende ’n va­kansie by Swartland­wynkelder gewerkhet.“Ek het maar in die vakansietyd as ’n

bode, aandraer, ensovoorts gewerk.Maar soos wat ek die proses van die win­gerd tot die vat gevolg het, het die wyn­maak­gogga behoorlik gebyt. Dit was virmy ’n betowerende proses hoe iets soos’n druif in so ’nwonderlike produk aswynomskep kon word.”So is die groot man Elsenburg toe om

meer te leer oor hierdie “misterieuse” be­dryf. Hierna het hy in Europa getoer omaan teklopbyverskeiebekendewynland­goedere om die verskillende style wynein verskeie lande te ontdek, toe Swart­land­kelder hom terugroep en sê hullesoek hom as wynmaker.

Later is hy deur Lourens Jonker van dieBonnievale Weltevrede­wynlandgoedopgeraap endaarna is hy naSeidelberg­landgoed teen die hange van Paarlbergwaar hy die kelder ontwikkel het tot ’nvolwaardige handelsmerk. Sy talente isgou raakgesien en hy het ’n draai ge­maakbySlanghoekKelder anderkant dieDutoitskloof­berge waar hy die Breede­kloof­vallei ontdek het en vinnig symede­wynmakers leer ken het.Vandag is Nicolaas groep­kelder­

meestervanuniWinesVineyardsopRaw­sonville. uniWines­landgoed is die eind­produk van die samesmelting van drieRawsonville­kelders, Daschbosch, GrootEiland en Nuwehoop, almal kelders met’n ryk geskiedenis van topgehalte wyn.uniWines dra dié tradisie met trots

voort, met ’n string toekennings reeds ag­ter die naam van hul wyne in die ses jaarwaartydens hulle onder verskeie etikettegeproduseer het. Hulle is nouookdie tuis­te van name soos Ankerman, Meander,Groot Eiland en Palesa, waarvan laasge­noemde Fairtrade geakkrediteer is.Nicolaas sepersoonlike voorkeur asdit

by witwyn kom is Chenin Blanc, wat hyas ’n onderskatte kultivar beskryf, metdiep, ryk somergeure. En dan, as vol­waardige wildjagter, is sy gunstelingrooi’n volbors, tog fluweelsagte Shiraz wat’n perfekte pasmaat met wildsgeregte is.Nicolaas is tog te lief vir sy wildsvleis.Dus, toe ek vir hom vra om ’n dis vir

myvoor teberei,was sykeuse ’npersoon­like gunsteling.

Die koning van uniWines Vineyards, Nicolaas Rust, wyshier sy bekende Wildsvleis­broodjie waarvoor hy bekendis in die Breederivier­vallei. FOTO: LISE BEYERS

Sizzling Sedgewick’scocktailSurprise your braai­friends with a refresh­ing cocktail with noneother than Sedgwick’sOriginal OldBrown (incidentallythe winner of the forti­fied wine category atthe 2013 Best ValueAwards.)There is no point in keeping your favourite

Obies hidden during the summer months – letit share the warmth of summer with you.The Sedgwick’s Lane cocktail is a twist on

the vintage Sherry Cobbler, the most populardrink served in the UK and USA in the 1800s.Hailed as “the greatest liquorary invention ofthe day” in 1830, it’s a great way to enjoythe summer.The name of the cocktail refers to the street,

Sedgwick Lane, where Captain James Sedg­wick opened his first liquor store in 1853. Therecipe below is for one glass but can equallybe doubled­up and made in a jug.

SEDGWICK’S LANEIngredients50 ml Sedgwick’s Original Old Brown30 ml orange juice50 ml cranberry juice2 dashes of Bitters

Method1. Simply combine all the ingredients in a

shaker and strain over ice.2. Bleed some grenadine syrup in and serve

with a few strawberries and orange slices.

WILDSVLEIS­BROODJIE À LANICOLAASBestanddele700 g. van Nicolaas se tuisgemaakte spring­

bok boerewors½ fyngekapte ui1 wiel feta­kaas, gekrummel¼ koppie pecorino­kaas1 koppie gesnipperde spek¼ koppie gesnipperde ingelegde peppadews½ koppie gesnipperde pietersielie

MetodeNicolaas braai die fyngekapte ui stadig in ’n

pan op sy buitetafel waar hy braai. Terwyl hyvirdieuiewag,haalhydieworsvleis uit diewors­derm. Intussen teug ons tog te heerlik aan ’n ys­koue glasie van uniWines se Palesa Moscato,’n lae­alkohol, ligte soetwyn wat yskoud verkoelis.Wanneer die uie sag en deurskynend is, haal

hy die pan van die hitte af en laat die uie afkoel.Nog ’n glasie Moskato koel die heerlik lentedag’n bietjie af.Dan word die afgekoelde uie versigtig by die

worsvleis in geknie. Sy groot hande werk uitersversigtig met die mengsel.Dan kom die feta by en weer word sagkens

met die vleismengsel gewerk.So word die res van die bestanddele stuk­stuk

goed deur die vleis gewerk sodat als deurge­meng en versprei word.Hymaak reusevleispatties en smeer albei kan­

te met ’n bietjie olyfolieDie patties rus nou terwyl die vuur sy kole

maak.Wanneer die hout uitgebrand het en die kole

warm gloei, word die patties binne ’n warm toe­klaprooster geplaas en vir sowat sewe minute’n kant gebraai, tot perfek braaivleis­bruin.Wanneer diepatties van die hitte afkom,word

dik snye aartappelbroodwat hulle varsgebak by’nbakkeryopWorcesterkoop,met ’nbietjieolyf­olie gesmeer en dan oor die kole goudbruin ge­rooster.Nou word Nicolaas se spesiale vleisbroodjie

aanmekaargeslaan.Aanmekaarslaan is dalk nie die regte woord

nie, want die groot man bou sy broodjie metsoveel liefde, dat dit heel indrukwekkend is.Een sny brood per persoon word op ’n hout­

plankgeplaas.Dan smeerhy tuisgemaaktemay­onnaisewat syvrou,Rethamaak,daarop.Asookvars roketblare.Dan die magtige patties, skywe advokado­

peer, Camembert­kaas, tamatie en rooi ui, enom mee af te rond, sout en peper na smaak en’n knerts balsamiese reduksie.’n Ware burger gebou deur ’n koning. En na­

tuurlik, om dit mee af te sluk, uniWines seMean­der Shiraz/Merlot.Om heel eerlik te wees, een van die lekkerste

geregte wat ek in ’n lang tyd geëet het.

VisitAfrica’ssouthernmostwineryMakeStrandveldVineyardspartofyourholiday itineraryandvis­it Elim for a wine tasting at thishistoric wine cellar, just a 30minutedrive fromCapeAgulhas.

First and foremost dedicated to bio­di­versityand the conservationof its tranquilsurroundings, Strandveld Vineyards of­fers a beautiful setting with birdlife andplants – theperfect escape from life in thecity.Here you can also

enjoy tasting boththe premiumStrandveld rangeand the First Sight­ingwines,whichareall “wines for drink­ing and enjoying”,says winemakerConrad Vlok.Nurtured under

his watchful eye, theStrandveld vines areshaped by a varietyof stony, mineral rich soils and everpresent sea winds which give the winestheir distinct character and flavour.Over theyears, thesewineshave raked

in numerous accolades, including a goldmedal for the Strandveld SauvignonBlanc 2012 at the Concours MondialSauvignon Blanc Awards, and five starsin the Platter South African Wine Guidefor the Strandveld Adamastor 2009.The First Sighting Sauvignon Blanc

2012wonVeritasGold thisyear,echoingthe words of highly regarded UK wine

critic and Master of Wine, Jancis Robin­son (JancisRobinson.com): “The decid­edly cool Elim, near Cape Agulhas, isclearly capable of making notably fineSauvignon Blanc.”During the festive season, the tasting

room hours are Mondays to Thursdays08:00 to 17:00, Fridays 08:00 to 16:00and Saturdays from 10:00 to 15:00. On16and26December thehoursare10:00to 15:00.The tasting room will be closed on

Christmas and New Year’s Day.

Enjoy a tastingof both the pre­mium Strandveldrange and theFirst Sightingwines, which arefor drinking andenjoying.

Te hel met Bell’s –gee daai ou ’n Castle

Dit was warm. Ek was dors. En ek moes ’n bier hê.’nKoue een. En nou.

Die enigste probleem was dat ek maar ’n skameleagt jaar oud was toe ek vir die eerste keer gesmaghet na ’n glas van daardie goudkleurige voggies, ge­skink in ’n lang glas versier met die koue druppels vankondensasie engetopmet daardie aanloklike romerigeskuimkop wat soos’n fluweel kroon staan en wag omgeslurp te word.Dieouenswat die verbodopdrankadvertensies teen­

staanmagdit nounieerkennie,maar ’n TV­advertensiemet ’n glas koue bier laat enige rooibloed­Afrikaner­minderjarige kreun van verbode plesier. Dis iets wathy net nie kan wag om op die proef te stel wanneerhy die wettige drinkouderdom van 18 bereik nie, maardanksy sy goeie opvoeding en die invloed van sy ouerssal hy dit nie durf waag om voor die tyd op die proefte stel nie. Natuurlik nie.En nee, ek was nie teleurgesteld toe ek uiteindelik

my eerste bier vasvat en in die keelgat afwurg nie. Asdit volwassenheid is, dink ek met my eerste bier in diehand, dan hoop ek dit hou verewig.Bier is ’n drankie wat jy enige tyd van die dag kan

drink danksy die opgewekte verfrissing daarvan en diesaligegevoel vanheilsaamheidwatdit by jou laat.Hier­die het ek eerstehands ervaar terwyl ek jare geledeby ’n fabriek inWene,Oostenryk, gewerk het. Klokslagom 10:00 die oggend het die wors­wa sy klok buitedie fabriek gelui en is ons werkers geroep om ’n witkalfsvleis wors en ’n yskoueWeissbier te kry om die einde vanonseerste90minute searbeidvandie dag te vier.Anders as wyndrinkers, is bier­

drinkers ontsaglik lojaal en hullekan net nie verstaan waarom ’n

wyndrinker sóbaie verskillendewyneopdieproefmoetstel nie, aangesien die bierdrinker gewoonlik net eenhandelsmerk nodig het vir totale bevrediging.My persoonlike voorkeur is Castle Lager, en ek sê

dit skaamteloos aangesien daar talle snobs daarbuiteis wat eerder sal erken hulle dra vroue­onderklere asom te erken hulle drink ’n bier gebrou deur die magtigeSAB. Dit is ’n droë, skoon bier wat doen net wat mensvan ’n bier vra om te doen en dit is om maklik te drink,koud tewees enmens te laatmet die verfrissendegevoeldat die wêreld ’n beter plek is.As mens teen SAB rebelleer, dan drink jy Windhoek

Lager.’n Goeie bier, maar ietwat voller en ronder asmy geliefde Castle. Glad nie sleg nie, maar ek sal mylaaste botteloopmaker op die blok sit dat WindhoekLager slegs tot sy volste reg kom as hy gedrink wordindieNamib, langsdie seemet die reuk van ’ngebraai­de galjoen of Kalahari­steak in jou neusgate.Trouens, dis die wonderlike ding van bier – hy pas

saam met enige kossoort. Anders as wyn, gee ’n biernie ’n bloue duit om vir wit vleis, vis, rooi vleis, kerrie,soet, suur of oorgaar nie – jy kan ’n bier saam metenige gereg drink en hy sal sy taak vanmaaltyd­verge­seller met eer verrig.Daar is ’n vandag ’n swetterjoel sogenaamde “craft

beers” op die Suid­Afrikaanse mark. Dis nou biere watvertroetel is deur selfaangestelde bier­kunstenaars enin klein volumes gemaakword vir die fynproewer. Hulledra name soos Darling Brew enGoliath en Bone Crus-

her, maar die naamneem al die aandag,van die produkte ismaar flouerig en niedie geraas werd nie.TehelmetBell’s –gee

daai ou ’n Castle.

EMILE JOUBERT is ’n genie­ter van wyn. As wynbe­markings­konsultant en­skrywer kan dit nie an­ders nie. Maar nou en danslaan hy ’n koue bier oftwee weg met oorgawe.

TjeersTjeers