cheers - may/june 2015 (vol. 18)

complimentaryMay|Jun 2015|18

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

Shiraz & Cabernet | Spice in A

lcohol | Trail running | Three Ships distillery | w

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May|Jun 2015|18

An icon of whisky,The James Sedgwick distillery

Robust reds – Shiraz or Cabernet?

winThere’s nothing like

a Durban Curry – and you could win the book!

Winter heatTasting: Southern Comfort, Jaegermeister Spice, Absolut Vanilia, Captain Morgan Spiced Gold & more

Hops - Beer’s

essential ingredient

TRAIL runningThe shoes to choose

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

1May|Jun 2015 Vol 18 www.topsatspar.co.za

contents

40

4 EDITOR’S LETTERHigh praise for spirits

6 NEWSNew crop of protégés, wine, winter &

wacky and two new hippos

14 TINUS TALKSWhat do consumers aspire to?

16 WINTER & WINEShiraz or Cabernet Sauvignon?

22

62


40

22 DISTILLERY OF THE YEAR

The James Sedgwick facility is world class

28 ISLAND STYLEZanzibar’s archipelago

34 CHILLI VANILLYSpicy spirits tasted

40 BASICS OF BEEROne part Hops ...

44 LEISURE PURSUITA grounding in trail running

48 THINGAMAJIGSPanhandling & other things

28

Publisher | Shayne [email protected]

Editor | Fiona Mc Donaldfi [email protected]

Art Director | Megan [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, Cliff ord Roberts, Seamus Allardice, Hector McBeth & Ziyaad Omar.

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 12th June 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 & Utique www.utique.co.za

stockists:

contents cont...

2 www.topsatspar.co.za May|Jun 2015 Vol 18

win a copy of Durban

Curry so much of fl avourpg52

50 BOOKS, DVDS & CDSDiversity on display

52 BOOK GIVEAWAYDurban Curry ‒

so much of fl avour!

57 TOPS NOSHHeating things up

62 BLOGSPOTSomething spicy and sweet

44

64 EMILE JOUBERT’n Pot vol smaaklike afval

66 RESPONSIBILITYRandom Acts of Kindness

68 NEXT ISSUEWhat to look out for in Issue 19

72 LOOPDOPSo Engels soos Laaiplek...

48

Publisher | Shayne [email protected]

Editor | Fiona Mc Donaldfi [email protected]

Art Director | Megan [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, Cliff ord Roberts, Seamus Allardice, Hector McBeth & Ziyaad Omar.

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 12th June 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 & Utique www.utique.co.za

stockists:

contents cont...


win a copy of Durban

Curry so much of fl avourpg52

50 BOOKS, DVDS & CDSDiversity on display

52 BOOK GIVEAWAYDurban Curry ‒

so much of fl avour!

57 TOPS NOSHHeating things up

62 BLOGSPOTSomething spicy and sweet

44

64 EMILE JOUBERT’n Pot vol smaaklike afval

66 RESPONSIBILITYRandom Acts of Kindness

68 NEXT ISSUEWhat to look out for in Issue 19

72 LOOPDOPSo Engels soos Laaiplek...

48

E X P E R I E N C E W O R L D - C L A S S C O C K TA I L S

I N T H E C O M F O R T O F Y O U R O W N H O M E .

PURCHASE ANY BOTTLE OF CÎROC®, RON ZACAPA®, TANQUERAY® NO. TEN, DON JULIO® OR KETEL ONE®,

AND YOU COULD WIN A HOME COCKTAIL EXPERIENCE FOR YOU AND 20 FRIENDS WORTH R 5000.

SIMPLY EMAIL THE FOLLOWING INFORMATION TO [email protected], WITH THE SUBJECT

LINE “CHEERS CLASSIC MALTS PROMOTION” • NAME • ID NUMBER • TELEPHONE NUMBER • PHYSICAL

ADDRESS • NAME OF THE TOPS AT SPAR WHERE YOU MADE YOUR PURCHASE • TILL SLIP NUMBER

T&C APPLY.

WorldClassSouthAfrica @WorldClassSA@WorldClass


EditorialFiona McDonald

The above phrase means to be happy about something – and when it comes to the South African whisky scene, there’s certainly cause for celebration.

It never rains but it pours! Whisky-

wise, there’s a lot happening in the

country. Durban enjoyed the Whisky

Live Showroom at the Suncoast casino

in April and, as reported in our News

pages, Pretoria gets in on the act in

mid-May while it returns to Cape Town

in June. It’s something of a homecoming

in the Mother City as the event takes

place in The Lookout at the V&A

Waterfront. I can remember attending

the � rst ever – much smaller – Whisky

Live which was held on the precinct of

the Waterfront’s Clocktower area!

It’s been a huge success and has

done a tremendous job in demystifying

the dram and making whisky

approachable and enjoyable to a

massive number of people. The

organisers should be really proud of

that achievement alone.

Something else to be proud of is more

South African success internationally.

Distell, the parent company of both

Three Ships and Bain’s Cape Mountain

whisky, was given the nod as the

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

Distillery of the Year in Whisky

Magazine’s Icons of Whisky awards for

2015. The sleepy Boland town of

Wellington is home to the James

Sedgwick distillery – and it’s where the

Three Ships range of whiskies is distilled,

along with stable mates Bain’s, Knights

and Harrier whiskies.

When Richard Rushton, Distell’s

managing director, presented the

company’s results for the six months to

December 2014, it was minuted that

R139.9 million was spent on revamping

and expanding capacity for whisky and

cider production. Rushton also hailed

the “impressive performances” of the

company’s South African whiskies.

Having won the category of Rest of

the World, the distillery was pitted

against Scotland’s Distillery of the Year

(and eventual overall winner as Global

Distiller of the Year!) – BenRiach – and

the American winner, Four Roses of

Kentucky. In an interesting twist,

High spirits

Read on page 22

R

JamesSedgwickdistillery

ReReRaeae dada onono papap gaga egeg 2

R

BenRiach has a strong South African

connection, owned as it is by Intra, a company

headquartered in Cape Town

BenRiach has a strong South African

connection, owned as it is by Intra, a

company headquartered in Cape

Town with Geo� Bell and

Wayne Kieswetter at the helm.

Soweto and Johannesburg’s thirsty

whisky lovers have to wait until August

and November respectively for their

chapters of Whisky Live.

Cheers, Fiona

www.topsatspar.co.za May|Jun 2015 Vol 186

News

news news news newsnews newsNew crop of protégésThe admission of four new members into the Cape Winemakers Guild Protégé programme brings to 17 the number of people currently enrolled in the innovative mentorship scheme to transform the local wine industry. Ricardo Cloete, Rose Kruger, Clayton Christians,

Kiara Scott, Rudger van Wyk, Mahalia Matshete, Wade Sander and Logan Jooste toast their bright futures.

And the � rst ever viticulture intern is one of their number. Logan Jooste of Kylemore outside Stellenbosch is the � rst candidate for the two-and-a-half year CWG VinPro Viticulture Protégé programme.

The Cape Winemakers Guild is a highly select group of the country’s best winemakers which raises funds by means of an auction every year to fund worthwhile programmes and individuals, redressing the imbalances of the past. Guild members mentor and guide the protégés through a three year

programme, allowing them to learn the ropes of winemaking from some of the best exponents around.

Jooste is joined by Mahalia Matshete of Vosloorus in the East Rand who is working under Louis Strydom at Ernie Els wines, Clayton Christians of Cloetesville, Stellenbosch, who will spend a year with Etienne le Riche and Kiara Scott who is working with David Nieuwoudt at Cederberg Private Cellar. All three have graduated from Elsenburg Agricultural College’s winemaking course.

No fewer than nine graduates who have successfully completed the programme are currently plying their trade in the local wine industry. And winners of the Guild bursaries for � nal year oenology and viticulture students are Elsenburg students, San-Mari Jacobs of Rayton in Pretoria, and Khunjulwa Zililo of Sterkspruit in the Eastern Cape.

It’s not just about wine at Babylonstoren: there are magni� cent gardens because of the romantic association with the hanging gardens of Babylon; fruit trees

and olive orchards – the produce of which are sold in bottles, jars and fresh in the farm shop and not just

an award-winning restaurant but a more casual café too.

To truly get a feel for the place it’s advised that visitors do both the garden and cellar tour. The former starts at 10h00 every morning and booking is essential while the latter takes the form of an hour-long walking tour

of the wine cellar as well as the olive oil production plant.Tastings of Babylonstoren wines are spread throughout the walk as the guide takes you through the farm’s heritage which stretches back more than three centuries.

“At its inception some 322 years ago, the farm’s main occupation was to supply fresh goods to ships passing the Cape between Europe and the East,” said wine sales and marketing manager Anelle van Tonder. “We’ve had vineyards on the farm since then, but it was only four years ago – upon the completion of our new winery – that wine was � rst made under the Babylonstoren name.”

The winery is ultra-modern and e� cient yet eminently practical. “We love honesty, simplicity, diversity and timelessness, said winemaker Charl Coetzee who said his mission was to “capture the essence of Babylonstoren in a bottle.”

The ‘tower of Babel’ peak that gave Babylonstoren its name overlooks the Cape Dutch manor house.

Tasting historyThere’s a hill on the road between Klapmuts and

Simondium. It’s called Babylonstoren – and has given its name to a farm

and winery which are fast becoming one of the

Western Cape’s prime touristic o� erings.


News

news news news newsnews newsNew crop of protégésThe admission of four new members into the Cape Winemakers Guild Protégé programme brings to 17 the number of people currently enrolled in the innovative mentorship scheme to transform the local wine industry. Ricardo Cloete, Rose Kruger, Clayton Christians,

Kiara Scott, Rudger van Wyk, Mahalia Matshete, Wade Sander and Logan Jooste toast their bright futures.

And the � rst ever viticulture intern is one of their number. Logan Jooste of Kylemore outside Stellenbosch is the � rst candidate for the two-and-a-half year CWG VinPro Viticulture Protégé programme.

The Cape Winemakers Guild is a highly select group of the country’s best winemakers which raises funds by means of an auction every year to fund worthwhile programmes and individuals, redressing the imbalances of the past. Guild members mentor and guide the protégés through a three year

programme, allowing them to learn the ropes of winemaking from some of the best exponents around.

Jooste is joined by Mahalia Matshete of Vosloorus in the East Rand who is working under Louis Strydom at Ernie Els wines, Clayton Christians of Cloetesville, Stellenbosch, who will spend a year with Etienne le Riche and Kiara Scott who is working with David Nieuwoudt at Cederberg Private Cellar. All three have graduated from Elsenburg Agricultural College’s winemaking course.

No fewer than nine graduates who have successfully completed the programme are currently plying their trade in the local wine industry. And winners of the Guild bursaries for � nal year oenology and viticulture students are Elsenburg students, San-Mari Jacobs of Rayton in Pretoria, and Khunjulwa Zililo of Sterkspruit in the Eastern Cape.

It’s not just about wine at Babylonstoren: there are magni� cent gardens because of the romantic association with the hanging gardens of Babylon; fruit trees

and olive orchards – the produce of which are sold in bottles, jars and fresh in the farm shop and not just

an award-winning restaurant but a more casual café too.

To truly get a feel for the place it’s advised that visitors do both the garden and cellar tour. The former starts at 10h00 every morning and booking is essential while the latter takes the form of an hour-long walking tour

of the wine cellar as well as the olive oil production plant.Tastings of Babylonstoren wines are spread throughout the walk as the guide takes you through the farm’s heritage which stretches back more than three centuries.

“At its inception some 322 years ago, the farm’s main occupation was to supply fresh goods to ships passing the Cape between Europe and the East,” said wine sales and marketing manager Anelle van Tonder. “We’ve had vineyards on the farm since then, but it was only four years ago – upon the completion of our new winery – that wine was � rst made under the Babylonstoren name.”

The winery is ultra-modern and e� cient yet eminently practical. “We love honesty, simplicity, diversity and timelessness, said winemaker Charl Coetzee who said his mission was to “capture the essence of Babylonstoren in a bottle.”

The ‘tower of Babel’ peak that gave Babylonstoren its name overlooks the Cape Dutch manor house.

Tasting historyThere’s a hill on the road between Klapmuts and

Simondium. It’s called Babylonstoren – and has given its name to a farm

and winery which are fast becoming one of the

Western Cape’s prime touristic o� erings.

May|Jun 2015 Vol 18 www.topsatspar.co.za 7

what’s happening

news news news news

A vineyard trail run is so much more fun in a whacky spotty onesie…

2015 sees the twelfth staging of this event which was recognised with a Klink Tourism Award in 2014 as the best wine route event in the country. Running from Thursday 4 June until Sunday 7 June, the Wacky Wine Weekend attracts an influx of thousands of enthusiastic festivalgoers who attend the many events offered by participating wineries throughout the Robertson wine valley.

This year’s ‘passport’ is R120 and organisers have emphasised that there is a zero tolerance policy with regard to drink driving. A buddy bus service is

offered and the designated driver programme is promoted throughout.

There are cycle rides and fun runs through the vineyards for the fitness freaks while those in favour of more sedentary pursuits can enjoy leisurely wine tastings while cruising the Breede River. There’s entertainment, music and food galore.

But participants should never lose sight of the fact that wine is what it’s all about. Use the opportunity to find new wineries and try whatever wines they make. You could discover a new favourite! For more details visit: www.wackywineweekend.com

Wine, winter & wacky

Robertson’s Wacky Wine Weekend, one of South Africa’s most popular participatory wine events, is almost a teenager!

Robertson wine valley presents the fun side of wine.

Do we have to spell it out in sign language…W – W – W!

Tastings at R100 a head are exclusive and include the focussed attention of a private tasting guide who will not only walk guests through the production process but also a tasting of each of the bubblies in the extensive range. An added bonus for those who wish to be

truly ‘hands on’ is the opportunity to learn to do sabrage, the art of opening a bubbly bottle by means of a healthy whack with a sabre or sword!

The new MCC experience is available Monday to Friday at 11h00 and 14h00. Visit www.webtickets.co.za to book.

Classique in the CapeThe House of JC Le Roux has revamped its tasting experience and included a stylish, new Méthode Cap Classique lounge for visitors to its headquarters in Stellenbosch’s beautiful Devon Valley.


News

news news news news

Making this possible was the partner-

ship between revamped whisky brand

Scottish Leader, Old Mutual and

Cape Media.

Established in 2006, the Tomorrow’s

Leaders Convention is aimed at

advancing young leadership in South

Africa, recognising the potential of the

youth and facilitating the development

of chosen nominees by exposing them

to current thought-leaders and thus

transferring knowledge, skills and ideas.

“In the spirit of celebrating leadership

and rising to meet economic and social

challenges, Scottish Leader was proud

to be part of the 2015 Old Mutual

Tomorrow’s Leaders Convention,” says

Taygan Govinden, marketing spokes-

person for the brand.

“We are especially proud to share the

experience and erudition of Scottish

Leader that has taken the leading

name in Scotch whisky blends to more

than 60 countries across the globe. It is

an opportunity to celebrate an impor-

tant leadership development platform

that helps build and strengthen the

future of our country.”

The unusual name, Carlonet, is a confla-tion of the name of the major grape used in the red wine – Cabernet Sauvignon – and the family who played such an integral part in its history, the Carlowitzes.

Uitkyk is in prime Stellenbosch red wine country, on the slopes of the Simonsberg, a hop, skip and jump away from Kanonkop and was

established as far back as 1712. It was the Prussian emigrant – Hans von Carlowitz – who planted vines in 1929 recognising that the soils were ideally suited to vine cultivation.

The smooth, fruity yet powerful wine has always been a blend of Cabernet Sauvignon with Cinsaut adding support and approachability. Bearing

Scottish Leadership

Watch out for Uitkyk out the predictions of many a pundit that 2009 was a superb vintage, two years ago the 2009 vintage of Uitkyk Carlonet was rewarded with a coveted gold medal at the Decanter World Wine Awards in London.

Young leaders, born between 1980 and 2000 and living in the digital age were the focus of a Tomorrow’s Leaders Convention held in Johannesburg in March.

Scottish Leader marketing spokesman Taygan Govinden.

Uitkyk is one of those wines which is woven into the very fabric of the modern era of the South African industry. It’s been produced for more than 50 years having first made its appearance in 1957.

Estelle Lourens, Uitkyk winemaker, keeping in touch with her vineyards.

The Georgian façade of the historic Uitkyk manor house.


News

news news news news

Making this possible was the partner-

ship between revamped whisky brand

Scottish Leader, Old Mutual and

Cape Media.

Established in 2006, the Tomorrow’s

Leaders Convention is aimed at

advancing young leadership in South

Africa, recognising the potential of the

youth and facilitating the development

of chosen nominees by exposing them

to current thought-leaders and thus

transferring knowledge, skills and ideas.

“In the spirit of celebrating leadership

and rising to meet economic and social

challenges, Scottish Leader was proud

to be part of the 2015 Old Mutual

Tomorrow’s Leaders Convention,” says

Taygan Govinden, marketing spokes-

person for the brand.

“We are especially proud to share the

experience and erudition of Scottish

Leader that has taken the leading

name in Scotch whisky blends to more

than 60 countries across the globe. It is

an opportunity to celebrate an impor-

tant leadership development platform

that helps build and strengthen the

future of our country.”

The unusual name, Carlonet, is a confla-tion of the name of the major grape used in the red wine – Cabernet Sauvignon – and the family who played such an integral part in its history, the Carlowitzes.

Uitkyk is in prime Stellenbosch red wine country, on the slopes of the Simonsberg, a hop, skip and jump away from Kanonkop and was

established as far back as 1712. It was the Prussian emigrant – Hans von Carlowitz – who planted vines in 1929 recognising that the soils were ideally suited to vine cultivation.

The smooth, fruity yet powerful wine has always been a blend of Cabernet Sauvignon with Cinsaut adding support and approachability. Bearing

Scottish Leadership

Watch out for Uitkyk out the predictions of many a pundit that 2009 was a superb vintage, two years ago the 2009 vintage of Uitkyk Carlonet was rewarded with a coveted gold medal at the Decanter World Wine Awards in London.

Young leaders, born between 1980 and 2000 and living in the digital age were the focus of a Tomorrow’s Leaders Convention held in Johannesburg in March.

Scottish Leader marketing spokesman Taygan Govinden.

Uitkyk is one of those wines which is woven into the very fabric of the modern era of the South African industry. It’s been produced for more than 50 years having first made its appearance in 1957.

Estelle Lourens, Uitkyk winemaker, keeping in touch with her vineyards.

The Georgian façade of the historic Uitkyk manor house.

The Original was made to be shared any way, any

time and anywhere. But, when the weather calls

for a double-dare dam dip with your best friends,

we’d recommend sharing it with a splash of ginger

ale. Sedgwick’s Old Brown – crafted to the original

blend of J.Sedgwick & Co. since 1916.


ninety9

cent

s 67

68T/

E

6768T SOB CHEERS PRINT AD SPLASH 275x210 FA1.indd 1 4/7/15 9:38 AM


News

news news news news

Those are the first few lines of Sylvia Plath’s poem Mushrooms. If you’d like to be able to distinguish a boletus edulis from a porcini or morel, and learn more about fungi then Delheim wine farm on the slopes of Stellenbosch’s Simonsberg is the place to go.

The Sperling family of Delheim have done groundbreaking work in helping people to identify safe, edible mushrooms by means of these popular workshops. The dates for the mushroom workshops – which includes not only lectures from mushroom expert Gary Goldman but

forest foraging walks – are 30 and 31 May and 3 and 4 July.

Numbers are restricted to just 40 per day as Delheim balances sharing their ‘family passion’ and protecting the natural habitat. Tickets are R595 per person and include the choice of either a mushroom foraging basket or a bottle of Delheim wine and two glasses to take home, along with the lecture, foraging expedition and three-course lunch with wine.

Pre-booking is essential and no group bookings are allowed. For more info or to book, call 021 888 4600 or email to [email protected].

The venue is the picturesque Lowveld Botanical Garden in Riverside Park and the idea is for the family to enjoy the scenery with entertainment for the kids and parents alike. There’s live music, food stalls and more. OBiKWA are providing four ‘watering holes’ at strategic points along the two kilometre meander, offering those of legal drinking age a chance to sample and appreciate the great value range of wines.

But it’s not just about fun: over the past two years R30 000 has been raised for local charities – and the 2015 beneficiary is Guardian Angels, a local Nelspruit non-profit organisation which assists the elderly.

Tickets costing R180 and including a goodie bag and wine glass can be purchased from www.quicket.co.za or visit www.facebook.com/FindItPromotions for more information.

Forest foraging

No, it’s got nothing to do with the KwaZulu-Natal Midlands’ Meander – but a Lowveld Meander that takes place in Nelspruit on Sunday, May 17.

“Overnight, very whitely, discreetly, Very quietly our toes, our noses Take hold on the loam, acquire the air.”

For the fitness enthusiasts, there is a mountain bike ride, fun

walk or vineyard trail run – but for those who are only

interested in the food and wine, there are both olive oil

and wine tastings on offer too.Reds, whites, the renowned muscadels of Nuy and the

Conradie Family Wines are on display, along with the myriad

olive products made by Willow Creek estate.

May FeastThe Nuy Valley lies between Worcester and Robertson –

and is ideal for growing both olives and wine.

Producers in the valley have joined forces to host the Nuy

Valley Feast which takes place on Saturday 9 May.

Wine in a bag rather than box at Nelspruit’s Lowveld Meander.

For more details visit www.nuyvalleyfeast.co.za.

Meandering in May


News

news news news news

Those are the first few lines of Sylvia Plath’s poem Mushrooms. If you’d like to be able to distinguish a boletus edulis from a porcini or morel, and learn more about fungi then Delheim wine farm on the slopes of Stellenbosch’s Simonsberg is the place to go.

The Sperling family of Delheim have done groundbreaking work in helping people to identify safe, edible mushrooms by means of these popular workshops. The dates for the mushroom workshops – which includes not only lectures from mushroom expert Gary Goldman but

forest foraging walks – are 30 and 31 May and 3 and 4 July.

Numbers are restricted to just 40 per day as Delheim balances sharing their ‘family passion’ and protecting the natural habitat. Tickets are R595 per person and include the choice of either a mushroom foraging basket or a bottle of Delheim wine and two glasses to take home, along with the lecture, foraging expedition and three-course lunch with wine.

Pre-booking is essential and no group bookings are allowed. For more info or to book, call 021 888 4600 or email to [email protected].

The venue is the picturesque Lowveld Botanical Garden in Riverside Park and the idea is for the family to enjoy the scenery with entertainment for the kids and parents alike. There’s live music, food stalls and more. OBiKWA are providing four ‘watering holes’ at strategic points along the two kilometre meander, offering those of legal drinking age a chance to sample and appreciate the great value range of wines.

But it’s not just about fun: over the past two years R30 000 has been raised for local charities – and the 2015 beneficiary is Guardian Angels, a local Nelspruit non-profit organisation which assists the elderly.

Tickets costing R180 and including a goodie bag and wine glass can be purchased from www.quicket.co.za or visit www.facebook.com/FindItPromotions for more information.

Forest foraging

No, it’s got nothing to do with the KwaZulu-Natal Midlands’ Meander – but a Lowveld Meander that takes place in Nelspruit on Sunday, May 17.

“Overnight, very whitely, discreetly, Very quietly our toes, our noses Take hold on the loam, acquire the air.”

For the fitness enthusiasts, there is a mountain bike ride, fun

walk or vineyard trail run – but for those who are only

interested in the food and wine, there are both olive oil

and wine tastings on offer too.Reds, whites, the renowned muscadels of Nuy and the

Conradie Family Wines are on display, along with the myriad

olive products made by Willow Creek estate.

May FeastThe Nuy Valley lies between Worcester and Robertson –

and is ideal for growing both olives and wine.

Producers in the valley have joined forces to host the Nuy

Valley Feast which takes place on Saturday 9 May.

Wine in a bag rather than box at Nelspruit’s Lowveld Meander.

For more details visit www.nuyvalleyfeast.co.za.

Meandering in May


www.theblackbar.co.za

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FIND YOUR BLACK BOTTLE AT SPAR

It began in 1879. Three Graham brothers – Gordon, Charles and David

made a good name for themselves as tea blenders, but for these three

entrepreneurs, good would never be good enough. And so they turned

their talents to a different drink, entwined in the very fibres of Scotland

itself – whisky. The blend they crafted was uniquely delicious, made from

the finest grains and single malts.

This reimagined black bottle marks a return to the Grahams’ original

vision, with glass of pure blackness, a distinctive golden label, and a blend

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Serve these perfect cocktails.Black Bottle Ti-Punch TwistGlassRocksGarnish½ a limeIngredients1 part Black Bottle Whisky½ part sugar syrup

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Black Bottle Pear & LemonadeGlassHi-BallGarnishLemon wheel & pear sliceIngredients1 part Black Bottle Whisky20ml pear liqueur / Eau De Vieux1 part lemonade

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News

news news news newsAnd the name? The story goes that

when Thierry (Boudinaud) and Guy (Anderson) first created the wines the Chardonnay was left on its lees for longer than intended – and when tasted it reminded its creators of the French style of Bâtard-Montrachet. Since French places of origin cannot be used in South African wine names, they decided to use the next best thing which sounded a little similar and which also gave a clue to the hefty bulk of the wine in the bottle.

The theme for the 2015 staging of Fine Brandy Fusion is “The spirit of craftsmanship” said SA Brandy Foundation director Christelle Reade-Jahn. “We’re very excited by the programme,” she said.

The focus is on the art of blending by the experts – and the good news is that attendees can learn about it first-hand, tasting the various components and building blocks in a series of master classes.

“Brandy is made around the world, but South African quality is a recognised champion in this arena. In fact, this year Fine Brandy Fusion showcases International Wine & Spirit Challenge (IWSC) winners of the World’s Best Brandy title of the past 20 years and almost all are South African.

“If you enjoy a good time, appreciate quality brandy or want to know more about it, then you simply can’t afford to miss the occasion,” says Reade-Jahn.

It goes without saying that responsible drinking is encouraged and no under-18s may attend. A variety of transport options will be available with Uber taking the lead. There will also be optional breathalysers for patrons to check their

blood alcohol levels prior to departure. Tickets costing R195 are available

from Computicket and include a crystal brandy snifter, booklet with 15 tasting tickets, three cocktail and two coffee coupons.

For more details and updates visit www.brandyfusion.co.za or follow @BrandyFusion on Twitter.

A portion of the proceeds made from the sale of these Fairtrade wines are ploughed back into the community and social initiatives for wine farm staff. South Africa is one of the world’s foremost producers of Fairtrade wines – and this range falls under the Zonnebloem umbrella, being made in the same cellar with winemaking input by the same team so quality is beyond question.

With its bright rays on the label, Place in the Sun is both a literal and metaphorical reference to the sun and its empowering properties. Keep an eye out for it. You could contribute to making a difference to a wine farm community’s life simply by buying and enjoying a bottle of wine.

Shine onFusion of brandy

Two newhippos

Sandton Convention Centre is the place for Gautengers to be on Thursday, 4 June and Friday, 5 June for the Fine Brandy Fusion event.

Contributing to South Africa’s social transformation is the range of Fairtrade wines, Place in the Sun.

The labels of rudely named Fat Bastard wines boast a cute, chubby hippo making a dent as it sits on the top border.

The range has just been boosted with the addition of two new hippos – the juicy, rich and rounded Merlot which is packed full of berry flavour and the beautiful salmon pink Pinot Noir Rosé which manages to be both refreshing and succulent as well as dry and fruity.

The range of wines, made by Robertson Winery, already comprises a Sauvignon Blanc, Chardonnay, Pinot Noir, Pinotage, Shiraz and Cabernet Sauvignon.


News

news news news newsAnd the name? The story goes that

when Thierry (Boudinaud) and Guy (Anderson) first created the wines the Chardonnay was left on its lees for longer than intended – and when tasted it reminded its creators of the French style of Bâtard-Montrachet. Since French places of origin cannot be used in South African wine names, they decided to use the next best thing which sounded a little similar and which also gave a clue to the hefty bulk of the wine in the bottle.

The theme for the 2015 staging of Fine Brandy Fusion is “The spirit of craftsmanship” said SA Brandy Foundation director Christelle Reade-Jahn. “We’re very excited by the programme,” she said.

The focus is on the art of blending by the experts – and the good news is that attendees can learn about it first-hand, tasting the various components and building blocks in a series of master classes.

“Brandy is made around the world, but South African quality is a recognised champion in this arena. In fact, this year Fine Brandy Fusion showcases International Wine & Spirit Challenge (IWSC) winners of the World’s Best Brandy title of the past 20 years and almost all are South African.

“If you enjoy a good time, appreciate quality brandy or want to know more about it, then you simply can’t afford to miss the occasion,” says Reade-Jahn.

It goes without saying that responsible drinking is encouraged and no under-18s may attend. A variety of transport options will be available with Uber taking the lead. There will also be optional breathalysers for patrons to check their

blood alcohol levels prior to departure. Tickets costing R195 are available

from Computicket and include a crystal brandy snifter, booklet with 15 tasting tickets, three cocktail and two coffee coupons.

For more details and updates visit www.brandyfusion.co.za or follow @BrandyFusion on Twitter.

A portion of the proceeds made from the sale of these Fairtrade wines are ploughed back into the community and social initiatives for wine farm staff. South Africa is one of the world’s foremost producers of Fairtrade wines – and this range falls under the Zonnebloem umbrella, being made in the same cellar with winemaking input by the same team so quality is beyond question.

With its bright rays on the label, Place in the Sun is both a literal and metaphorical reference to the sun and its empowering properties. Keep an eye out for it. You could contribute to making a difference to a wine farm community’s life simply by buying and enjoying a bottle of wine.

Shine onFusion of brandy

Two newhippos

Sandton Convention Centre is the place for Gautengers to be on Thursday, 4 June and Friday, 5 June for the Fine Brandy Fusion event.

Contributing to South Africa’s social transformation is the range of Fairtrade wines, Place in the Sun.

The labels of rudely named Fat Bastard wines boast a cute, chubby hippo making a dent as it sits on the top border.

The range has just been boosted with the addition of two new hippos – the juicy, rich and rounded Merlot which is packed full of berry flavour and the beautiful salmon pink Pinot Noir Rosé which manages to be both refreshing and succulent as well as dry and fruity.

The range of wines, made by Robertson Winery, already comprises a Sauvignon Blanc, Chardonnay, Pinot Noir, Pinotage, Shiraz and Cabernet Sauvignon.


what’s happening

news news news news

It was in this spirit that benefactors snapped up highly sought after and exclusive lots at the second annual

Philanthropy in the winelands

That’s according to Drinks International magazine, one of the most trusted and respected global drinks publications in the world which voted the Stellenbosch American Express® Wine Routes “Best Promotional Body” at the Wine Tourism Awards 2015 – for the second year in a row!

“It is great to see that our innovative wine tourism efforts to promote the region are getting international recognition,” said Annareth Bolton, CEO of the Stellenbosch Wine Routes.

Striking gold

Winston Churchill wrote: “We make a living by what we get. But we make a life by what we give.”

wines on offer. The venue for this was the jaw-droppingly beautiful Dylan Lewis Sculpture Garden in Stellenbosch.

The main event was the lunchtime live auction held at Boschendal wine estate’s new venue, The Olive Press. Nearly 400 guests bid briskly with just 37 lots on offer. The top individual bid was R800 000 paid for The Vrede en Lust Lot, which included eight return Air Seychelles business class tickets from Johannesburg to the Seychelles; a stay in a luxury villa with a private beach on the exclusive Eden Island; a three-day cruise on a brand new Powercat, hosted by a private skipper and chef; and a sterling collection of 60 bottles of Vrede en Lust wines.

Organiser Mike Ratcliffe, CEO of Warwick Wines said he was “overwhelmed and humbled” by the generosity of attendees. “We witnessed another outstanding demonstration of the unity of the South African wine industry and the philanthropic capacity of humankind.”

Prising money from peoples’ pockets in aid of a good cause,

the Cape Wine Auction.

Afrasia Bank Cape Wine Auction earlier this year, raising R10.5 million – a new record, more than 50% up on the inaugural event – for education and charitable organisations in the winelands.

The last word in exclusivity and glamour, the two-day affair kicked off with a unique barrel tasting and preview of some of the

The Stellenbosch Wine Route was pioneered by Simonsig, Spier and Backs-berg in the 70s – and is now regarded as one of the most dynamic wine tourism bodies of its kind in the world.

“Research has shown that more and more visitors opt for experiential, multi-dimensional destinations and memorable experiences rather than merely being passive spectators when on leisure or business trips and Stellenbosch certainly has it all and more. More attention, more comfort and more exciting experiences for the whole family.”

Visit the user-friendly StellenBlog

http://blog.wineroute.co.za/ for the latest success stories and attractions through various categories featured on the catchy blog wall. Or contact Stellenbosch 360 at Tel: 021 883 3584 or at their information centre at 36 Market Street. Also make sure to visit the Stellenbosch Wine Routes’ brand new Wine Tourism Visitor Centre at 47 Church Street, where free wi-fi, good coffee and casual wine tastings come standard.

Kleine Zalze wine farm and Terroir restaurant are just two of the many attractions Stellenbosch’s wine route has to offer.

14

Tinus Talks

Despite everyone’s best wishes,

I believe South Africa doesn’t

boast a wine culture. In the

absence of accurate figures we can

surmise that the per capita consumption

of wine remains low. To have a number

of successful wine properties and

producers – some revered and dating

back many decades – and to have

winemakers, marketers, reputable chefs

and also sommeliers around, does not

mean SA can claim to have developed

a wine culture. For that to be the case it

would require wine to have become

intricately embedded into the fabric of

daily life and social cohesion.

As a consultant to TOPS at SPAR,

consumer behaviour is of paramount

importance. I often ask myself whether

there is a wine culture in South Africa; what the consumer really

wants and how good our packaging and

presentation is?

What is “wine culture?” It’s a lifestyle where wine and its

enjoyment has evolved as an integral

part of life, culture and gastronomy, as

a symbol of fine life and as a cultural

complement to food and all

conviviality. In addition, wine culture

also describes a community where the

art of viticulture, winemaking and the

sensible enjoyment of wine has evolved

in association with history, local

tradition and culinary habits.

Does the South African wine industry

essentially represent itself, surviving

inclusively? Or does it truly understand

the local liquor trade and the pocket

Consumer wine culture

www.topsatspar.co.za May|June 2015 Vol 18

14

Tinus Talks

Despite everyone’s best wishes,

I believe South Africa doesn’t

boast a wine culture. In the

absence of accurate figures we can

surmise that the per capita consumption

of wine remains low. To have a number

of successful wine properties and

producers – some revered and dating

back many decades – and to have

winemakers, marketers, reputable chefs

and also sommeliers around, does not

mean SA can claim to have developed

a wine culture. For that to be the case it

would require wine to have become

intricately embedded into the fabric of

daily life and social cohesion.

As a consultant to TOPS at SPAR,

consumer behaviour is of paramount

importance. I often ask myself whether

there is a wine culture in South Africa; what the consumer really

wants and how good our packaging and

presentation is?

What is “wine culture?” It’s a lifestyle where wine and its

enjoyment has evolved as an integral

part of life, culture and gastronomy, as

a symbol of fine life and as a cultural

complement to food and all

conviviality. In addition, wine culture

also describes a community where the

art of viticulture, winemaking and the

sensible enjoyment of wine has evolved

in association with history, local

tradition and culinary habits.

Does the South African wine industry

essentially represent itself, surviving

inclusively? Or does it truly understand

the local liquor trade and the pocket

Consumer wine culture

www.topsatspar.co.za May|June 2015 Vol 18 15

Tinus van Niekerk

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.

followed by the producer and

everybody else in the supply chain.

“Give me a wine that I can sell on

quality,” is invariably the wine

promoter’s reaction. Too often wine in

SA is offered and marketed in a

compartmentalised fashion with price

being the only determining factor.

What do we know about premise preferences for wine enjoyment? Are these home, bar or restaurant

based? Who drinks mostly red wine, or

white wine and how often – per day,

per week or special occasion only?

Surely specific differences exist in the

wine consumption patterns and the

taste preferences of males and females

and between generations. For

example, it’s reported that women

drink less red but more white than men

but are inclined to purchase higher

priced wines. Similarly, women are

more opinionated about wine style and

have stronger preferences for medium-

bodied and more fruit-defined and

expressive wines while men prefer

aged wine more.

In our fast-moving world the

available wine types and styles must be

pertinently identifiable in label

presentation, shelf-tagging and in-store

merchandising to ensure wise selection

and the easy serving and imaginative

food pairing of wine. And offering

practical advice to wine producers is

needed for them to understand what

packaging is important to the market,

including bottle closures and relevant

label information.

How much are we embracing the

“digital” era when it comes to wine

marketing? And how successful are we

to discard the image of wine being a

beverage only for special occasions?

What about wine becoming the

default drink at parties, for all alfresco

dishes and picnic baskets?

All of which can only be achieved if

serving South African wine types and

styles are conducive with such lifestyle

notions. Are we even close to

answering these questions yet?

and taste preferences of the consumer,

regardless of gender and age? Wine is

not made/created/crafted to impress

the landowner or vigneron, but to please

the consumer, and to comply with both

the established and potential wine

drinker’s pocket and taste preferences.

In assessing dozens of wine styles on

offer in supermarkets and wine retailers,

one can only lament the monotony

and similarity that often earmark low to

medium entry wines. These include

decidedly rough and alcoholic styles of

red wine and thin and acidic white

wines, with poor bouquets often the

order of the day. The consumer’s

prerequisites for “enjoying” wine,

namely for every sip of wine to be

“fresh, nice, vigorous, fruit expressive

and many-faceted” are simply

absent. It’s sometimes shocking to

experience how many wines are

lacking in that magic word “balance”

which translates into red wines being

astringent and rough with some lip-burn

when tasted, and white wines overly

acidic and thin with bitterness often

creeping through. Fruit purity, flavour

concentration and complexity are

simply absent in many wines.

In the above respect retail reality

dictates that successful wine offerings,

in-store promotions, media marketing

and truly savouring wine at the table,

demands that from the vine to the

bottle a holistic approach must be

It’s sometimes shocking to experience how many wines are lacking in that magic word “balance” which translates into red wines being astringent and rough with some lip-burn when tasted, and white wines overly acidic and thin with bitterness often creeping through.

May|June 2015 Vol 18 www.topsatspar.co.za


wine


wine

May|Jun 2015 Vol 18 www.topsatspar.co.za

Cabernnet vs Shiraz

17

Kings princes

Cabernet Sauvignon, the full-bodied, deep and rich red wine, is known as the

king of noble grape varieties. Shiraz – also

known and labelled as Syrah, its French name – is

a youthful yet popular pretender to the throne. Fiona McDonald reports on these two wine styles.


wine

“How can you

even think about comparing Shiraz and Cabernet Sauvignon? It’s like writing about the difference between rugby and soccer!” was Stellenzicht cellarmaster Guy Webber’s response when posed the question.

“They’re two very different animals – and you treat them as such.” Webber conceded that if he had to be pinned down to ascribe characteristics to the two grape varieties and wine styles, Shiraz would be masculine while Cabernet Sauvignon would be more feminine. “And that’s why Cabernet Sauvignon also takes longer to get to know…” he quipped with a typical chuckle.

It’s a very valid observation nonetheless: generally Shiraz (or Syrah) is more approachable and drinkable at a younger age than Cabernet Sauvignon. “Cabernet needs a bit more time to show itself.”

In the past decade and a half South African winemakers have been enamoured of Shiraz. In 2002 the late Tony Mossop wrote a report on a category tasting conducted by Wine Magazine and stated that Shiraz had experienced “the most rapid increase of any plantings in any grape over the past 10 years”. The area under Shiraz had multiplied seven-fold in a decade from 1990 and at the time of writing in 2002 Shiraz comprised a total of seven percent of all vineyard plantings in the country.

In 2000 the total area under Shiraz grapes was 5 631 hectares – and it was the third most prolific red wine grape. According to the SA Wine

cabernet

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in very hot climates the current flavours can veer towards the over-ripe and “jammy” side. wikipedia.org

Information Systems website, in 2013 Shiraz accounted for a total of 10 509 hectares while Cabernet Sauvignon was still top of the pile at 11 658 hectares – or 12% of the national vineyard.

If Cabernet Sauvignon is the king of grapes, then Etienne Le Riche of Le Riche Wines is the king of making it! Le Riche Cabernet and Cabernet Sauvignon Reserve are critically regarded as some of the best examples available in South Africa.

He concurs with what Jancis Robinson wrote in her book The Guide to Wine Grapes, that “Cabernet Sauvignon is the perfect vehicle for individual vintage characteristics and winemaking techniques and local physical attributes or terroir”.


wine

“How can you

even think about comparing Shiraz and Cabernet Sauvignon? It’s like writing about the difference between rugby and soccer!” was Stellenzicht cellarmaster Guy Webber’s response when posed the question.

“They’re two very different animals – and you treat them as such.” Webber conceded that if he had to be pinned down to ascribe characteristics to the two grape varieties and wine styles, Shiraz would be masculine while Cabernet Sauvignon would be more feminine. “And that’s why Cabernet Sauvignon also takes longer to get to know…” he quipped with a typical chuckle.

It’s a very valid observation nonetheless: generally Shiraz (or Syrah) is more approachable and drinkable at a younger age than Cabernet Sauvignon. “Cabernet needs a bit more time to show itself.”

In the past decade and a half South African winemakers have been enamoured of Shiraz. In 2002 the late Tony Mossop wrote a report on a category tasting conducted by Wine Magazine and stated that Shiraz had experienced “the most rapid increase of any plantings in any grape over the past 10 years”. The area under Shiraz had multiplied seven-fold in a decade from 1990 and at the time of writing in 2002 Shiraz comprised a total of seven percent of all vineyard plantings in the country.

In 2000 the total area under Shiraz grapes was 5 631 hectares – and it was the third most prolific red wine grape. According to the SA Wine

cabernet

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in very hot climates the current flavours can veer towards the over-ripe and “jammy” side. wikipedia.org

Information Systems website, in 2013 Shiraz accounted for a total of 10 509 hectares while Cabernet Sauvignon was still top of the pile at 11 658 hectares – or 12% of the national vineyard.

If Cabernet Sauvignon is the king of grapes, then Etienne Le Riche of Le Riche Wines is the king of making it! Le Riche Cabernet and Cabernet Sauvignon Reserve are critically regarded as some of the best examples available in South Africa.

He concurs with what Jancis Robinson wrote in her book The Guide to Wine Grapes, that “Cabernet Sauvignon is the perfect vehicle for individual vintage characteristics and winemaking techniques and local physical attributes or terroir”.


Cabernnet vs Shiraz

19

“Cabernet is a classic variety,” Le Riche said, “and it’s one which adapts well to conditions all over the world.” There’s evidence aplenty of this since Cabernet is planted in California, Chile and Argentina, Australia and Spain and Italy, to mention just a few.

Furthermore Robinson wrote: “The particular appeal of Cabernet Sauvignon lies much less in primary fruit aromas than in the much more subtle flavour compounds that evolve over years into a subtle bouquet.”

Echoing the sentiments and thoughts of Webber, Le Riche said it was a “classy wine – it has gravitas and presence”.

“Coincidentally we’ve just received the first two loads of Cabernet for the 2015 harvest,” Webber said, “and they look beautiful – easily the best grapes we’ve received in the cellar so far.”

When it comes to vinification the grapes are treated differently with Shiraz getting more robust handling with regard to fermentation temperatures as well as oak treatment. American oak adds an even spicier edge to Shiraz while it’s seldom if ever used on Cabernet. “The type of oak and also whether it’s brand new or previously used barrels varies between the two grapes – along with the length of time they spend in barrel,” Webber said.

It was the wine boffins of America’s University of California, Davis’s department of viticulture and oenology who showed by means of DNA typing in 1996 that Cabernet Sauvignon was the result of a crossing of Cabernet Franc and Sauvignon Blanc. This crossing was believed to have taken place in the 17th century. It also explains why some of the aromas and flavours associated with this grape include blackcurrant and dark berry fruit as well as some grassy notes – both characteristics of the respective ‘parent’ grapes.

Three years later, scientists once again used DNA typing to determine the origins of Shiraz. UC Davis researchers found that it was the love child of two rather obscure grapes – with Dureza, a grape that has all but disappeared nowadays, as the original father and Mondeuse Blanche, the mother.

Both Cabernet and Shiraz feature prominently on wine farms from the Swartland to Stellenbosch, Robertson, Paarl and even as far afield as Elim – but they produce markedly different wines. And on the honours roll of international competitions both

Syrah (also known as Shiraz) is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine.

The style and flavour profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and flavours of blackberry, mint and black pepper notes. In hot climates Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allows the wines produced from the grape to have favourable aging potential. wikipedia.org


wine

All South African reds – not just Shir� and Cabernet – have come in for increasing international praise

for their blend of classic elegance and modern fruit-driven style.

Olive Brook Shiraz Cabernet Sauvignon Overtones of violets, spices, and fruitcake aromas, all supported by generous cherry and plum fruit taste impressions, with all elements in perfect balance. Vigorous, complex and well-structured, supported by fi rm, ripe tannins; rich and concentrated, revealing multi-layered fruit nuances on an engaging, extended fi nish.

attain their fair share of gold medals. At the Decanter World Wine Awards , for example, last year Hartenberg’s 2010 Cabernet Sauvignon beat the best in the world to claim the International Trophy for that wine style while in 2013 Boschendal’s Reserve Collection Shiraz 2011 was the International Trophy winner!

All South African reds – not just Shiraz and Cabernet – have come in for increasing international praise for their blend of classic elegance and modern fruit-driven style. Winemakers are true to the country’s 350 year old winemaking tradition but merge it e� ortlessly with the latest techniques, methods and modern

styles. Gone are the days when Cabernet from South Africa was easy to pick out in a blind tasting because it was green, stalky and lean – or Shiraz was automatically made in a dikvoet beefy, meaty style and was spotted by means of its “sweaty saddles” or smoked meat aroma!

Cheers columnist and wine blogger Emile Joubert recently wrote an ode to Cabernet on his winegoggle blog: “If I were going to take one South African wine to a High Noon Vinous Showdown of International Reds, Cabernet Sauvignon will be it. You want to see South African personality in a red wine, well, the power, muscular grace and assertiveness borne by a � ne Cabernet Sauvignon is a � nger-print of true expression, a window into what the industry has been doing for the past century and what it still is capable of achieving.”

Webber said it was impossible to compare Cabernet and Shiraz – like rugby and soccer. Are they really so di� erent? In a rugby team there are bulky forwards who make up the engine room of the team, getting stuck in and doing the heavy lifting. But there are more streamlined centres, wings and fullbacks too – players with lithe physiques who accelerate e� ortlessly through gaps and silkily sidestep the opposition en route to the try-line. And it’s the same in football with defenders and strikers.

So, as the chilly nights take hold, the � re begins to crackle in the grate and you wonder what to drink – a bold, somewhat robust, plum and pepper-spiced Shiraz or a smoother, elegant, re� ned mouthful of fruitcake, cedar and black berry Cabernet Sauvignon – realise that both � t the bill in terms of enjoyment. Your mood is the one which will dictate which suits the moment.

Call the TOPS HOTLINE0860 313 141

Available at TOPS at SPAR and

SPAR stores


wine

All South African reds – not just Shir� and Cabernet – have come in for increasing international praise

for their blend of classic elegance and modern fruit-driven style.

Olive Brook Shiraz Cabernet Sauvignon Overtones of violets, spices, and fruitcake aromas, all supported by generous cherry and plum fruit taste impressions, with all elements in perfect balance. Vigorous, complex and well-structured, supported by fi rm, ripe tannins; rich and concentrated, revealing multi-layered fruit nuances on an engaging, extended fi nish.

attain their fair share of gold medals. At the Decanter World Wine Awards , for example, last year Hartenberg’s 2010 Cabernet Sauvignon beat the best in the world to claim the International Trophy for that wine style while in 2013 Boschendal’s Reserve Collection Shiraz 2011 was the International Trophy winner!

All South African reds – not just Shiraz and Cabernet – have come in for increasing international praise for their blend of classic elegance and modern fruit-driven style. Winemakers are true to the country’s 350 year old winemaking tradition but merge it e� ortlessly with the latest techniques, methods and modern

styles. Gone are the days when Cabernet from South Africa was easy to pick out in a blind tasting because it was green, stalky and lean – or Shiraz was automatically made in a dikvoet beefy, meaty style and was spotted by means of its “sweaty saddles” or smoked meat aroma!

Cheers columnist and wine blogger Emile Joubert recently wrote an ode to Cabernet on his winegoggle blog: “If I were going to take one South African wine to a High Noon Vinous Showdown of International Reds, Cabernet Sauvignon will be it. You want to see South African personality in a red wine, well, the power, muscular grace and assertiveness borne by a � ne Cabernet Sauvignon is a � nger-print of true expression, a window into what the industry has been doing for the past century and what it still is capable of achieving.”

Webber said it was impossible to compare Cabernet and Shiraz – like rugby and soccer. Are they really so di� erent? In a rugby team there are bulky forwards who make up the engine room of the team, getting stuck in and doing the heavy lifting. But there are more streamlined centres, wings and fullbacks too – players with lithe physiques who accelerate e� ortlessly through gaps and silkily sidestep the opposition en route to the try-line. And it’s the same in football with defenders and strikers.

So, as the chilly nights take hold, the � re begins to crackle in the grate and you wonder what to drink – a bold, somewhat robust, plum and pepper-spiced Shiraz or a smoother, elegant, re� ned mouthful of fruitcake, cedar and black berry Cabernet Sauvignon – realise that both � t the bill in terms of enjoyment. Your mood is the one which will dictate which suits the moment.



SPAR stores

SOUTH AFRIC A

www.twooceanswines.co.za

African SunCool Sea Breeze.

Crafted by the&

At the tip of Africa where two oceans collide,

extraordinary grape growing conditions exist.

Under sunny skies grapes soak up the summer heat

and then the fresh ocean breeze cools them.

This ripens and sweetens the grapes, and inspires

Two Oceans to craft exceptional wines.

140 B

BDO

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817_

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spirit

Wellington’s


spirit

Wellington’sMay|Jun 2015 Vol 18 www.topsatspar.co.za

whisky

23

There are three distilleries vying for the coveted title of Whisky Magazine’s Icons of Whisky Distillery of the Year 2015: Four Roses of Kentucky took the American honours while Speyside’s BenRiach was the best in Scotland

– and the James Sedgwick distillery in Wellington, South Africa, came out tops in the rest of the world, competing against highly-rated distilleries in Japan, Korea, Sweden and elsewhere.

What makes this performance remarkable is that it is welcome recognition for a distillery which was still in the planning stages as recently as 1994! Only just into its third decade in Wellington, the James Sedgwick distillery has a long and distinguished history nonetheless.

Captain James Sedgwick was a seafarer with the British East India Company who was granted command of his own vessel at the tender age of 22. He later married and decided to settle in the Cape in 1850, opening up a watering hole known as The Captain’s Room - a good call as the fairest Cape was also known as the Tavern of the Seas among thirsty mariners! Having worked for a trading company for many years, Sedgwick was quick to spot a commercial opportunity and opened J. Sedgwick & Co. in 1853, supplying liquor products, cigars and tobacco. Sedgwick died in 1872 leaving the company to his three sons – and it was the second Sedgwick generation which purchased distilleries to ensure the supply of brandy and the fortified wine which is nowadays affectionately simply known as OB’s.

Over the years ownership changed hands a few times with Sedgwick’s eventually falling under Stellenbosch Farmer’s Winery (SFW) in 1970 – and while brandy had long been part of Sedgwick’s production, whisky was produced for the first time in 1990. SFW and Distillers Corporation later merged in 2001 to form Distell.

Perception is a funny thing. Distell is known in South Africa mainly for brandy and wine. Yet the world has taken note of Distell’s whisky over the last eight years and has bestowed more than 30 gold medals on them,including “world best blended whisky”for Three Ships premium select in 2012 and” best grain whisky”for Bain’s mountain whisky as well as“whisky innovator of the year”.

My mental image of Distell is the Sherman tank of liquor companies: their strategies are solid and with the path set they rumble forward in a steady uncompromising way,

The Boland town of Wellington is better known for dried fruit, chunky chutney and wine than it is

for the fine spirits distilled there. Whisky aficionado Hector McBeth takes a closer look at

the James Sedgwick distillery.

whisky factoryWellington’s


spirit

Watts has been allowed to realise more of his dreams and

expand the styles of whisky made at the plant.


whisky

progressing slowly yet surely. ‘Why did the world finally notice them?’ was the question I asked current master blender and distiller Andy Watts. In all the years I have known Watts, the one thing he’s unequivocal about is that all things have a sense of place and time. He knows we need marketing to create opportunities, sales people to be knowledgeable and company directors to steer the course and somehow still create a culture of empowerment down the line, but how and where did the modern whisky renaissance begin?

In 1977 Francis Naughton, a maverick Irish-born marketer convinced his employers, the then SFW, to start the Three Ships brand at the R&B distillery which was managed by Dave Akker. The distillery was situated on the wonderful songstress Lesley Rae Dowling’s farm in Stellenbosch but when the lease was up in 1989 the distillery was moved to the current Wellington site. The equipment and wood policy at that stage was near nonexistent but the dream and vision to become an internationally recognised whisky producer burned. The original plans drawn up in early 1994 that hang proudly in Watts’ office today have still not been fully realised, and continue as a work in progress.

As South Africa converted to a new democracy so did the distillery and with the merger of SFW and Distillers Corp in 2001 a huge step forward was made. One of the most significant developments was the investment in a serious oaking regime – along with subsequent multi-million rand upgrades to the distillery. And due to the increasing success of the whisky produced at James Sedgwick distillery, plans are in place to increase capacity once more.

With a new emerging market and a changing demographic – including a notable increase in women enjoying whisky, Watts has been allowed to realise more of his dreams and expand the styles of whisky made at the plant. The whiskies produced from the early days until now have always included a percentage of

Scottish malt blended with South African grain.Watts’

ideal was to eventually be able to produce a

100% South African whisky, a dream realised in 2005 with the release of

the Three Ships Bourbon cask finish and also in 2009 with the release of Bains, the first ever 100% South African yellow

As the man behind www.whiskyshop.co.za, Hector McBeth literally has whisky running through his veins. He lives, eats, breathes and sleeps whisky…


spirit

maize whisky. Watts hopes to have all the brands currently made at the distillery to be 100% South African and believes this could happen as early as 2017. However,quality will always be more important than origin he maintains. Although the barley will probably always be imported as every bushel produced locally is snapped up by SABMiller…

The distillery produces four brands of whisky: Harrier (South Africa’s no 5 by volume), Knights, Three Ships (South Africa’s no 7 by volume) and Bain’s (South Africa’s fastest growing whisky).All are treated with the same respect and each has its distinct place within the portfolio. With Bain’s being quintessentially South African and The Three Ships 5 year old Premium

Select Watts’ favourite, Harrier is the ‘bread and butter’ brand that pays the bills whilst Knights is slowly taking on an ever growing African market share.

Watts says he is blessed to have been given a world class facility that honours tradition but is not dictated by it, as well as the freedom to innovate. His biggest realisation, however, is that the key to everything is always patience.He is quick to point out that the final decision is always his bosses - which frees him up to make his workers and colleagues happy.

Walking around the distillery it’s evident that there is a lot of pride in the staff as everyone is greeted by name and they are all aware of those who came before them. The two pot stills that were based on the stills at Bowmore distillery on Islay and commissioned from Forsyth’s of Scotland, are labelled and named “Oom Piet se pot” paying homage to a previous stalwart employee.

Technology is certainly playing a big part in this Wellington distillery with not only computer controls in evidence but fantastic ISO 9001 and 14001 standards being met as well as a great environmental/green policy and stringent safety of primary concern. Not only that, but the Wellington community is equally proud of the distillery achievements and recently acknowledged it as the most attractive industrial site in the town.

Social media is adding to the awareness of the small town of Wellington and its community and perhaps assisting Watts to convince the powers that be that the visions and dreams are perfectly attuned to what the consumer wants.

What are those dreams? It seems producing quality whisky primarily for the South African consumer with a recognition that the rest of Africa holds huge potential. While Europe and America will be considered, capacity probably won’t allow them to be everywhere at once. Watts hopes to release some different small batch whiskies with different finishes and is bullish that he may even be able to experiment with other grains.

As I leave the James Sedgwick distillery I can fully appreciate why it was considered one of Whisky Magazine’s Icons of Whisky for 2015.

Watts hopes to release some different small batch whiskies

with different finishes.

And

y W

atts


spirit

maize whisky. Watts hopes to have all the brands currently made at the distillery to be 100% South African and believes this could happen as early as 2017. However,quality will always be more important than origin he maintains. Although the barley will probably always be imported as every bushel produced locally is snapped up by SABMiller…

The distillery produces four brands of whisky: Harrier (South Africa’s no 5 by volume), Knights, Three Ships (South Africa’s no 7 by volume) and Bain’s (South Africa’s fastest growing whisky).All are treated with the same respect and each has its distinct place within the portfolio. With Bain’s being quintessentially South African and The Three Ships 5 year old Premium

Select Watts’ favourite, Harrier is the ‘bread and butter’ brand that pays the bills whilst Knights is slowly taking on an ever growing African market share.

Watts says he is blessed to have been given a world class facility that honours tradition but is not dictated by it, as well as the freedom to innovate. His biggest realisation, however, is that the key to everything is always patience.He is quick to point out that the final decision is always his bosses - which frees him up to make his workers and colleagues happy.

Walking around the distillery it’s evident that there is a lot of pride in the staff as everyone is greeted by name and they are all aware of those who came before them. The two pot stills that were based on the stills at Bowmore distillery on Islay and commissioned from Forsyth’s of Scotland, are labelled and named “Oom Piet se pot” paying homage to a previous stalwart employee.

Technology is certainly playing a big part in this Wellington distillery with not only computer controls in evidence but fantastic ISO 9001 and 14001 standards being met as well as a great environmental/green policy and stringent safety of primary concern. Not only that, but the Wellington community is equally proud of the distillery achievements and recently acknowledged it as the most attractive industrial site in the town.

Social media is adding to the awareness of the small town of Wellington and its community and perhaps assisting Watts to convince the powers that be that the visions and dreams are perfectly attuned to what the consumer wants.

What are those dreams? It seems producing quality whisky primarily for the South African consumer with a recognition that the rest of Africa holds huge potential. While Europe and America will be considered, capacity probably won’t allow them to be everywhere at once. Watts hopes to release some different small batch whiskies with different finishes and is bullish that he may even be able to experiment with other grains.

As I leave the James Sedgwick distillery I can fully appreciate why it was considered one of Whisky Magazine’s Icons of Whisky for 2015.

Watts hopes to release some different small batch whiskies

with different finishes.

And

y W

atts

C ASK-MATUREDW HISK Y


INTERNATIONALLY AWARDED. PROUDLY MADE IN SOUTH AFRICA.

140 B

BDO

_810

816_

CM

Island Style

� eSo-So Spicy

Islands

Salt and spices were valid currency just a few hundred years ago – which made the Zanzibar

archipelago, just a few miles o� Tanzania’s eastern coast – a hub of trade. Former editor of

Getaway magazine David Bristow takes a closer look at this Indian Ocean haven.


Island Style

� eSo-So Spicy

Islands

Salt and spices were valid currency just a few hundred years ago – which made the Zanzibar

archipelago, just a few miles o� Tanzania’s eastern coast – a hub of trade. Former editor of

Getaway magazine David Bristow takes a closer look at this Indian Ocean haven.

28 www.topsatspar.co.za May|Jun 2015 Vol 18 May|Jun 2015 Vol 18 www.topsatspar.co.za 29

dream destination

Zanzibar is not, in all likelihood, what or

where you think it is. One thing is certain, it

is not like it was. It was, but it is no longer a

spice island, in fact it is not even an island at all.

There are, however, some decidedly spicy options

both north and south, at places called Pemba but

even more so Ma� a. It’s a complicated scenario,

particularly geographically speaking, so best to

just dive right in …

There is not an actual island called Zanzibar. The

place we know as such is really called Unguja, the

largest island in the Zanzibar archipelago, which in

itself consists of three major island groups, namely

Zanzibar (wherein lies Unguja), Pemba and Ma� a.

In the days when jahazis (ocean-trading dhows)

rode the Indian Ocean’s monsoon gyre, they

became known collectively as the spice islands,

due primarily to the fact that most of the world’s

clove supply came from plantations on Unguja

and Pemba islands.

In truth they did not originally come from there,

they came from Moluccas, which was a name for

a place that we now call Indonesia. During the

time when the sultans of Oman ruled the Indian

Ocean waves from their palaces in Stone Town, or

Zanzibar Town on Unguja Island, they imported

cloves from the East and created the world’s

largest clove plantations there.

They also planted cinnamon, nutmeg and black

pepper. By the � rst half of the 19th century the

Zanzibar archipelago was the world’s largest

producer of these. However, experiments with African

Socialism in the 1970s saw Tanzania spice exports

drop by around 80%. Today it is Pemba Island that is

Zanzibar’s main clove producer, but it accounts for

only a tiny percentage of the world market.

As larger plantations were developed in

Indonesia the fortunes of Zanzibar waned and

today there are just a few token plantations of

clove, vanilla and some other spices, designed za�

ibar

arc

hipe

lago


Island style

mainly to entertain tourists of the notion

that times have not indeed changed.

Today Unguja exports more seaweed

to Japan than spices to anywhere.

Of the three groups, Pemba, close

to the Kenyan border, is perhaps the

least satisfying to visit, mainly because

it craves independence from the main

island group – as well as Tanzania as a

whole – on account of its stricter

Muslim code. Except for the scuba

diving that is, with a few small hotels

giving access to some of the best dive

sites in the Indian Ocean. There are

shallow reefs, big walls and very deep

big blue dropping o� s of between 400

and 2 500 fathoms. It’s not the best

place for beginner divers, but fantastic

for the rest.

Unguja Island and Stone Town (also

known as Zanzibar Town), were once an

absolute must for adventure travellers,

but just about more than any other

place in Africa it has over the past 20

years become victim of the “Niagara

Falls Syndrome” – that is, it has been

su� ocated by its own success.

Once an exotic place of few tourists

and a few lovely riads, or Arabic style

boutique hotels, including the Dhow

Palace and Emerson & Greens, it’s now

cluttered with hotels packing just about

every available stretch of coast, as well

as pretty much turning Stone Town into

a themed tourist experience. There are

even high-rise Club Med type hotels

packed with voluble packaged Italian

tourists, some of them not so young

and some of them not so toplessly

attractive. Not a pretty sight or sound.

That leaves me to point out that there

are two types of traveller: tourists and

real travellers. Tourists can still have a

great time on Zanzibar-Unguja, taking in

the old Shirazi culture of the place and

the historic ambience of Stone Town. Or

you could look further south to the very

much less known Ma� a group of islands

that lie o� the mouth of the Ru� ji River in

the far south of Tanzania.

There has been a lodge on Ma� a

island for around two decades and it

remains the best place to stay there, on

Chole Bay – the � rst marine protected

area declared in Tanzania in the

mid-1990s – and it remains the only

really decent place on Ma� a. In recent

years several more, somewhat lesser

lodges and backpackers have opened.

Even better, much better if you like

your tropical blues spiced up with a

heavy shot of green, is a lodge

comprising treehouses built amid

historic ruins and the boughs and

tentacled roots of massive old trees on

a tiny islet called Chole which lies o�

the eastern side of Ma� a in Chole Bay.

You could look � rther south to the very much

less known Mafi a group of islands that lie

off the mouth of the Rufi ji River.

nutmeg

ginger

traditional market

treehouse

red colobus monkey


Island style

mainly to entertain tourists of the notion

that times have not indeed changed.

Today Unguja exports more seaweed

to Japan than spices to anywhere.

Of the three groups, Pemba, close

to the Kenyan border, is perhaps the

least satisfying to visit, mainly because

it craves independence from the main

island group – as well as Tanzania as a

whole – on account of its stricter

Muslim code. Except for the scuba

diving that is, with a few small hotels

giving access to some of the best dive

sites in the Indian Ocean. There are

shallow reefs, big walls and very deep

big blue dropping o� s of between 400

and 2 500 fathoms. It’s not the best

place for beginner divers, but fantastic

for the rest.

Unguja Island and Stone Town (also

known as Zanzibar Town), were once an

absolute must for adventure travellers,

but just about more than any other

place in Africa it has over the past 20

years become victim of the “Niagara

Falls Syndrome” – that is, it has been

su� ocated by its own success.

Once an exotic place of few tourists

and a few lovely riads, or Arabic style

boutique hotels, including the Dhow

Palace and Emerson & Greens, it’s now

cluttered with hotels packing just about

every available stretch of coast, as well

as pretty much turning Stone Town into

a themed tourist experience. There are

even high-rise Club Med type hotels

packed with voluble packaged Italian

tourists, some of them not so young

and some of them not so toplessly

attractive. Not a pretty sight or sound.

That leaves me to point out that there

are two types of traveller: tourists and

real travellers. Tourists can still have a

great time on Zanzibar-Unguja, taking in

the old Shirazi culture of the place and

the historic ambience of Stone Town. Or

you could look further south to the very

much less known Ma� a group of islands

that lie o� the mouth of the Ru� ji River in

the far south of Tanzania.

There has been a lodge on Ma� a

island for around two decades and it

remains the best place to stay there, on

Chole Bay – the � rst marine protected

area declared in Tanzania in the

mid-1990s – and it remains the only

really decent place on Ma� a. In recent

years several more, somewhat lesser

lodges and backpackers have opened.

Even better, much better if you like

your tropical blues spiced up with a

heavy shot of green, is a lodge

comprising treehouses built amid

historic ruins and the boughs and

tentacled roots of massive old trees on

a tiny islet called Chole which lies o�

the eastern side of Ma� a in Chole Bay.

You could look � rther south to the very much

less known Mafi a group of islands that lie

off the mouth of the Rufi ji River.

nutmeg

ginger

traditional market

treehouse

red colobus monkey


dream destination

For several centuries, until Unguja Island

and Stone Town attained ascendency

in the region, the Ma a group of islands

controlled the trade in precious metals

coming out of the African interior, gold

from Zimbabwe and copper from

Zambia and the Congo.

The lodge, Chole Mjini, is the

brainchild and labour of love of Jean

and Anne de Villiers, who were living in

Stone Town 20 years when Jean bought

a dhow and discovered the tourist-free

delights of this tiny island paradise.

Except for the islanders who had lived

there for more than a millennium

building dhows, their fortunes had

plummeted. The lodge was built for

and by the Chole dhow builders, the

fundis mbao or magicians of wood.

One problem with that was that a

dhow has no right angles or � at planes,

whereas a house, even a treehouse,

needs some. There is only one word in

Swahili – sawa –for a square, a � at

plane, parallel, vertical or horizontal.

Mostly though, it is used to mean okay

or alright. So, as you can imagine, the

building did not proceed without

moments of humour.

Chole will not suit people who like

colourful drinks brought to them around

sparkling swimming pools, or lying in

foam baths for hours every evening.

There is no swimming pool at Chole

lodge (although Jean is contemplating

building one to appease his softer

guests, they are on holiday after all):

that is what the Indian Ocean is for. And

there are no baths, only liquid-fueled

“rocket” showers that you have to re

up yourself with a box of matches

(which are thoughtfully provided).

Everything about the lodge is

seriously eco friendly as well as

community friendly. Food comes mostly

from the sea around the lodge (the

local shers are allowed to catch in the

bay, Tanzania’s rst marine park, but by

traditional methods only), and from the

village gardens. In turn the lodge helps

support a small clinic, school and

various development projects.

“Development and support for the

people of Chole Island was – and

remains – our motivation and the

primary purpose of the Chole Mjini

Lodge,” declare the De Villiers’.

As for their Trip Advisor entries, guests

have either loved the lodge or not

actually hated it, but certainly won’t

be back. To sum up the kind of place it

is, Jean says: “All we need ourselves to

make us contented is fresh seafood,

fruit and salads, a good mattress with

ne sheets, di� erent activities every

day, ice-cold beer or chilled white

wine, hot bean co� ee or ‘proper’ tea

and a hot shower. Our aim is to provide

these simple luxuries to every visitor to

Chole Mjini.”

One of those activities is taking a

dhow ride with Kitu Kiblu (everything

blue), a second enterprise

championed by Chole Lodge, to swim

with the leviathan whale sharks that

congregate around Ma a each

summer. Life here is dictated by wind

and tide, and you learn to ebb and

� ow with it. And if you need more spice

than that to make your life worth living,

I suggest a bottle of it.

Life here is dictated by wind and tide, and you learn to ebb and

fl ow with it.

chobe

seaweed collecting

achiote plant


Flavour

Spicyliquids


Spirits

Spirits, be they distilled from grains such as maize, wheat or barley – or from wine in the case of brandy or

Cognac – owe a lot of flavour to the vessels that they are matured in. Whisky experts have estimated that up to 60 to 70% of the flavour of the final product is attributable to the oak cask in which it’s been aged. And the fact that American whiskey and its Scottish or Irish counterparts differ markedly in flavour is because of the use of virgin American oak barrels in the case of the former and much older European or French oak barrels that have previously housed sherry or even wine or Port.

Vodka, like cane spirit, is generally regarded as fairly neutral in flavour – which also makes it a good vehicle for carrying other flavours. Usually this takes the form of a mixer such as lime, orange or cranberry juice, cola and the like. That’s one of the reasons why they work so well as a base for exotic cocktails. Add a hunk of pineapple, a maraschino cherry, a stick of celery or a jaunty umbrella and voila! Satisfaction guaranteed…

But what about actually adding flavour to the spirit? After all, it’s really nothing new. The monks of the Middle Ages were past masters at not only brewing beer, using honey to make mead and distilling spirits but also ramping up the taste of distilled spirits by adding herbs and spices.

Commercial distilling – so Wikipedia assures us – was begun around the 14th or 15th century but was fairly basic and lacked the purity of today’s spirits.

The saying goes that variety is the spice of life – and when it comes to matters of taste, there are heaps of options available in liquid form. Fiona McDonald reports.

space as part of a care package for astronauts aboard Soyuz 19.)

But take a stroll down the spirits aisle of your nearest TOPS at SPAR and you’ll be surprised to see how many different flavour variants are available. And it’s probably most obvious among the vodkas. Flavours include citrus, cherry, blackcurrant, vanilla, caramel, pepper, basil, cumin, caraway, honey and even garlic! Many of these are not available locally and only account for small volumes internationally – but they serve a purpose for the on-consumption market as bartenders love them for cocktails.

Brand names which immediately spring to mind when vodka is discussed are Smirnoff, Absolut and Stolichnaya. The first brand is absolutely massive worldwide while the Swedish brand, Absolut, lays claim to being the third-largest vodka brand globally. (And here’s a bit of “Did You Know” trivia: Absolut is renowned for its simply elegant yet funky adverts based on the iconic bottle which has gone on to be highly collectable in its own right. The original idea for the ad campaign – one of the longest running and most successful in the world, begun in the 1980s – came from ad agency

But what about actually adding

flavour to the spirit? After all, it’s really nothing new.

Filtration and cleanliness was sometimes an issue and that’s where the herbs and spices came into play, masking some of those ‘off flavours’ or harsh notes.

Nowadays bourbon – and also vodka, for example – are purified by being dripped through sugar maple charcoal (notably Jack Daniel’s) and quartz sand and birch charcoal in the case of Russia’s iconic spirit, Stolichnaya vodka. (Stolichnaya also has the honour of having been a pioneer of flavourings as well as having been into

TBWA’s South African art director Geoff Hayes! The spirit distilled in Sweden

was also not called vodka until 1958, having previously being known as Brännvin – which literally translates as

‘burnt wine’, something we know in South Africa as

brandewyn or brandy…) And here’s some moretrivia about Absolut: it

accounts for more than 100 million litres of spirit a year and at least

one kilogram of grain is used in the making of each bottle.

Rum is the other distilled product which is highly flavoured in its own right, courtesy of its raw

ingredient – molasses from cane sugar, but its sweet spicy taste has legions of fans the world over.

Liqueurs too come in a range of flavours – but are much sweeter because

honey or some similar sweet syrup is an integral part of its makeup. One of the most recognisable liqueurs is Southern Comfort. And its story is

an interesting one… It was ‘developed’ by a bartender, one

M W Heron, the son of Irish immigrants who worked as a bartender in New Orleans in the late 1800s.

The story goes that Mr Heron’s customers wanted a drink that was smoother than whiskey or bourbon. He took it upon himself to make something different and decided to steep fruit peel and spices in bourbon and sweetened it with honey before serving it up. The new drink was called Cuffs & Buttons which – after a few glasses his clientele had a problem wrapping their lips around when reordering, so he renamed it

Southern Comfort.Tequila is another spirit which is

sometimes flavoured – coffee and chilli are the two obvious ones but sometimes citrus or fruit such as watermelon and mango are used, although these are seldom found in South Africa.

Ultimately, if you want to try something a little different, there’s lots of choice to be had – and a flavour to suit all tastes.

Flavour


Do it yourself

Tequila is another spirit which is

sometimes flavoured – coffee and chilli

are the two obvious ones

If you’d like to try your hand at flavouring your favourite spirit, try it in small scale first. Take a

quarter bottle of vodka or cane, for example, and put it in a glass jar or bottle with a sealable lid.

Strong flavours like lime or orange zest, chilli, vanilla, clove,

cardamom or star anise will impart their essence within a

day or two. Other, less exuberant spices would need

around five days to a week while berries and fruit such as cherries,

for example, will take three to four weeks to get the full impact

of its taste.All the above are just a rough guide. It’s important that you

taste to assess how strong you’d like the flavour to be. Once

you’re happy with it, strain the solids out and pass the infused spirit through a piece of muslin

or cloth before enjoying it.


Spiritsbill

� e tastingjess

shaynemelvyn

sanjay

We lined up a selection of six readily available spirit-based drinks to assess how spicy the products were. The results were quite

interesting, based on the opinions of the Cheers magazine team ‒ Publisher Shayne Dowling, Editor Fiona McDonald and Jessica-Jane Nosworthy advertising sales rep ‒ assisted by TOPS at SPAR Fundi panellist Melvyn Minnaar, Bill Slater of The Wild Fig and restaurateur Sanjay Daya.

The overall opinion was that the Captain Morgan Spiced Gold rum was something of a surprise. “I could happily sit with

that in a glass with just an ice cube or two. It doesn’t need a mixer unless you specifi cally want a sweet, long drink,” was

Shayne’s opinion.“Some of them were too sweet for me,” said Melvyn, “but I could

also see myself sitting with a little glass of one or two of them like the Jaegermeister Spice, late at night while working away on the computer...”

So these products are very much a “horses for courses” proposition. Some are to be enjoyed as long drinks, others as cocktails, or even over ice-cream or whipped up as part of a dessert. But they certainly pack a spicy whallop!

A� olut VaniliaBold caramel, butterscotch and creamy vanilla nose- really appealing and heady. “I’d love this over ice-cream,” Melvyn said. “Or as a Dom Pedro,” was Bill’s rejoinder. Very typical vodka spirit or alcohol kick on the dry palate though. “Drink this really cold,” was Shayne’s comment. And not necessarily just as a shooter either. It would sip quite nicely and will certainly add a nice element to a cocktail or mixer.

In the glass


Flavour

Ironically for a product called King’s Ginger, the tasters picked up lemon peel and lemon leaf on the nose! But it must be said they were tasting blind, with only the glass and no label or bottle to guide them. “It smells just like a freshly-baked lemon poppyseed muffi n!” said Sanjay. But in the mouth it is unmistakably ginger. A hot, spicy, sweet ginger preserve bite is beautifully integrated with whisky to make a delicious mouthful. “It’s too sweet for my taste,” said Melvyn which Fiona countered with: “I absolutely love it!” Shayne shocked everyone around the table by picking up on distinct notes of cardamom pods.

There’s just no mistaking the cinnamon. “It’s like Dentyne’s cinnamon chewing gum in liquid form,” said Fiona. “Nice and fresh and minty,” added Jessica-Jane. Bill commented on the

alcohol or spirit hit in the mouth and also said the bright reddish pink colour was quite arresting. One or two of the tasters recalled having had this before in the form of a shooter called a pancake, where the Aftershock is topped with a cream liqueur like Cape Velvet Cream or even Amarula. It has its fans but is quite obviously frivolous and fun, not meant to be taken seriously.

A� ershock

King’s Ginger

Not one to mix with Red Bull, was the advice of the panel after nosing and tasting this. It’s a really interesting, tasty mouthful with its distinct herbal overtones but with vibrant star anise, licorice, fi ve spice and cinnamon underpinning it all. “It’s like walking into a spice shop where you’re overwhelmed with a whole range of aromas,” said Sanjay. Melvyn enjoyed the exotic nose but would have preferred a slightly more bitter nuance ‒ but admitted that was a personal preference.

Jagermeister Spice

There’s just no mistaking the cinnamon. “It’s like Dentyne’s cinnamon chewing gum in liquid form,” said Fiona. “Nice and fresh and minty,” added Jessica-Jane. Bill commented on the

alcohol or spirit hit in the mouth and also said the bright reddish pink colour was quite arresting. One or two of the tasters recalled having had this before in the form of a shooter called a pancake, where the Aftershock is topped with a cream liqueur like Cape Velvet Cream or even Amarula. It has its fans but is quite obviously frivolous and fun, not meant to be taken seriously.

A� ershock

King’s Ginger

This Bourbon-based drink is very fragrant with lots of orange peel, clove and vanilla notes immediately obvious on the bouquet. It’s when it hits the tastebuds that it turns into a ‘love it or hate it’ proposition. This one split the panel with some tasters finding it too sweet while others said the sweetness was necessary to counteract its inevitable dilution with a mixer such as soda or lemonade. “I remember drinking Southern Comfort and 7-Up as a college student,” Bill recalled.

“Oooh! This is nice...” was Sanjay’s immediate reaction to one sniff of the tasting glass. “It defi nitely seems more integrated and complex,” was

Melvyn’s comment after one sip. Heaps of spice, maple syrup, molasses and caramel were apparent. Sanjay also liked the

texture ‒ as did Jessica-Jane. “It’s well balanced with the integration of fl avour and alcohol,” was Bill’s comment. Fiona found an appealing peppery spice prickle at the back.

Captain Morgan Spiced Rum

This Bourbon-based drink is very fragrant with lots of orange peel, clove and vanilla notes immediately obvious on the bouquet. It’s when it hits the tastebuds that it turns into a ‘love it or It’s when it hits the tastebuds that it turns into a ‘love it or

This Bourbon-based drink is very fragrant with lots of orange peel, clove and vanilla notes immediately obvious on the bouquet. It’s when it hits the tastebuds that it turns into a ‘love it or

Southern Comfort

Fiona found an appealing peppery spice prickle at the back.

PANEL CHOICE


Spirits


Beer

Hops are a tiny, but powerful ingredient in beer. Only about a pin-head of hops dust is

used in a quart, but without it, beer just wouldn’t be beer. Hops give bitterness and aroma. So, for a brew-loving country

like ours, you’d think hops plantations would be a-dime-a-dozen.

� e fact of the matter is that quite the opposite is true. A recent visit to

the Southern Cape – the only place where hops is commercially grown in South Africa – highlighted once again the incredible story of South African hops.

� e thing is, hops are very particular about where they grow. It likes freezing winters and long days in summer. Early brewers in continental Europe realised this once they’d discovered how it could improve beer and started cultivating the plant. It spread to the UK and then crossed the Atlantic to the United States. By the early 1800s, it was being distributed to brewers at the southern tip of Africa by the Ohlssons Cape Brewery. Growing it here was another story though. � e plant’s favourite conditions exist between the latitudes 40 and 45 degrees; most of the southern areas in


Hused in a quart, but without it, beer just wouldn’t be beer. Hops give bitterness and aroma. So, for a brew-loving country

like ours, you’d think hops plantations would be a-dime-a-dozen.

� e fact of the matter is that quite the opposite is true. A recent visit to

the Southern Cape – the only place where hops is commercially grown in South Africa – highlighted once again the incredible story of South African hops.

� e thing is, hops are very particular about where they grow. It likes freezing winters and long days in summer. Early brewers in continental Europe realised this once they’d discovered how it could improve beer and started cultivating the plant. It spread to the UK and then crossed the Atlantic to the United States. By the early 1800s, it was being distributed to brewers at the southern tip of Africa by the Ohlssons Cape Brewery. Growing it here was another story though. � e plant’s favourite conditions exist between the latitudes 40 and 45 degrees; most of the southern areas in

Hops are essential tobeer, but di� cult to grow – especially in South Africa. Yet, ingenuity fuels thetiny industry that Cli� ord Roberts recently visited in the Southern Cape.


hops

41

this band being oceans, which is why hops are predominantly grown in northern parts of the globe.

But this didn’t stop some farmers from trying and the region deemed closest to perfect was amongst the Outeniqua mountain peaks near George.

“Ideally, we should be further south, but that would put us in the middle of the ocean,” says retired SAB Hop Farms GM Laurie Conway, a legendary 33-year veteran of the hops industry. “We could have gone to Cape Agulhas; the day is slightly longer, but the wind blows like mad. It’s salty, dusty and the soils are terrible.”

The first commercial hop growing venture started in 1935, but it was only 40 years later that a significant breakthrough, spurred by raw pioneering spirit or pressure of increased trade isolation imposed on the country, made it truly viable. The year 1971 saw the birth of Southern Brewer, a variety bred to thrive in local conditions. Since then, several others have been added.

The industry today comprises SAB

Hop Farms Pty (Ltd), a wholly-owned subsidiary of SA Breweries, and about a dozen private hop farmers who supply it. The total farmland covers just over 400ha.

By international standards, South Africa produces a tiny amount of hops – less than 1%. Nonetheless, the local hop industry is not to be sniffed at for two reasons: it supplies 70% of SAB’s annual requirements – some 803 tons, used to make around 2,6 billion litres of beer; and the development of varieties thought to be impossible has made bigger

international players sit up and take note.“The total assets of [SAB Hop Farms]

are about R26m,” says Conway. “Alrode [brewery alone] has four packaging lines and each one is valued at about R300m. So, if I want to feel small and insignificant, I talk about those things, but they can’t do it without us.”

Also, SAB Hop Farms sells its hops to anyone. “[The numbers of] Microbrewers have gone absolutely mad,” Conway says. “We have about 140 microbrewer customers; 10 years ago we probably had about 10.”

Our visit takes us from the company headquarters near the famous Fancourt hotel and golf estate, to one of its three hops farms where harvest is underway. A raised platform on a trailer carrying two men with machetes is pulled by tractor through lanes of vines, strung 5m from the ground. Each plant is cut above and below, releasing them to be collected onto a second trailer.

Above: Lauren Steytler was appointed GM of SAB Hop Farms in January following the retirement of Laurie Conway. Steytler is a qualified microbiologist with a Masters degree in brewing from the Institute of Brewing and TechnologyLeft: The hops harvest begins in February and lasts for a month.Below left: Vines are delivered to the SAB Hop Farms kilns, where the hop is separated from the leaves and stalks, and dried.


Beer

“I always tell people the most boring job at SAB is driving that tractor,” says Conway. You have to ride 2km/h for six weeks. The toughest job at SAB is what the land crew are doing now. The hop vine is quite abrasive; that’s why they’re wearing balaclavas, boots, gloves and overalls. In addition, it gets hot out here during harvest; up to 33 degrees.”

Hops farming isn’t cheap and some might consider it particularly risky when you only have one main customer. Add up the irrigation, vine trellising, soil preparation and specialised equipment, and you’re up to input costs of around R200 000 per hectare.

The growing season is from mid-October to harvest, which begins in February each year and lasts for just over one month.

Once harvested, the hops must be delivered – within hours – to the company’s kiln plant to prevent rot setting in. Here, various machineries are linked by conveyors that remove the strawberry-sized hop from the vine

Quick facts:• It takes 150 litres of water

to make one litre of beer and the bulk is used in agriculture,

which is the reason for SAB’s programmes to

ensure effcienccy.

• The Latin name for hops is Humulus lupulus, which roughlc

translates to “the wolf of the woods”

• Hops can grow up to 15cm in a single dac, making it one of the fastest growers of the

plant kingdomy.

• The biggest hops producers are the United States and

Germanc, which make up the lion’s share of 50 000ha of

internationallc grown hopsy.

Award-winning journalist Clifford Roberts loves researching topics such as beer - especiallc the practical side of the subject!

before it is sent for drying. This process sees hot air blown through the hops for up to 10 hours in preparation for it to be baled and stored. Each April the hops are milled to a powder and then made into small pellets, which are finally packaged for sale.

Popular with microbrewers are the half kilo, one kilo and 20kg packs. “They phone us; deposit the money and we post [the hops] to them – it’s a great system,” says Conway.

The bulk makes its way to SAB breweries across the country, where it’s added to the mix of malted barley and water that makes the beer South Africans know and love.

Each variety brings its own character

to a brew. And, in Conway’s memorable words: “You can’t make beer without hops.”

It’s one reason the story of King Wenceslas of Bohemia (now the Czech Republic), beer’s spiritual heartland, might actually be true. Legend has it the royal took unkindly to illicit trade of his treasured hops - smugglers were beheaded.

Things are friendlier these days, but hops are still like gold – the small, but powerful cornerstone of a drink that spans the globe.

Once harvested, the hops must be delivered – within hours – to the

company’s kiln plant to prevent rot setting in.

Hot air is passed through the hops to reduce its water content and prepare it for milling.


the trail the trail the trailHitting the trail the trailHitting Hitting Hitting the trailHitting the trail the trailHitting Hitting Hitting Hitting the trailHitting the trail

More and more runners are heading o� the tar and into the woods and trails, following their cycling brethren. One of the things to consider when going o� -road is to choose the right shoe. Shoe gurus Nick Velthuysen and Bennie Stander of Runners Rest share their expertise.

Gearing up


the trail the trail the trailHitting the trail the trailHitting Hitting Hitting the trailHitting the trail the trailHitting Hitting Hitting Hitting the trailHitting the trail

More and more runners are heading o� the tar and into the woods and trails, following their cycling brethren. One of the things to consider when going o� -road is to choose the right shoe. Shoe gurus Nick Velthuysen and Bennie Stander of Runners Rest share their expertise.

Gearing up


footwear

45

Getting a running pal to recommend

a shoe is not a good idea. Stander’s

� rst tip was that everyone’s feet,

legs and running styles di� er and what works

for your mate isn’t necessarily ideal for you.

The best advice is to visit a reputable running

shoe store when looking for a new pair of

shoes. Choose one with experienced, trained

sta� – and set aside an hour or so for the

process. If the sales person tries to rush you

out of the door with a ‘popular model’ leave

and go somewhere else: your feet deserve

more than just a popular pair of shoes – they

deserve the right shoes.

Expect to be interrogated on your running

history, goals, the typical terrain you run, or

want to run, any aches or pains that you

experience when running, any history of injuries

(not just injuries caused by running) and the

shoes you’re currently using. With this

background, the sales person can start to

select a few options for you to try. If you like

the feel of the shoe on your foot you should

then walk around in them before doing a bit of

light jogging or running with them on.

The sales person should monitor your gait and

foot strike in the shoes to determine if they’ll work

for your unique running style. Stander explains

that it’s exceptionally di� cult to evaluate

a runner’s gait from behind as the feet then go

all over the show after leaving the ground. It’s

far easier to identify potential issues from in front

and side on – so be wary of a sales person who

claims to be able to evaluate your style from

behind when you’re running on a treadmill.

That’s not to say it’s impossible, an experienced

biokineticist or running coach should be able to

do so, it’s just somewhat di� cult.

Old schoolThe trend in running shoe design at the

moment is away from an over designed shoe

to a shoe which allows for a more natural

stride. Currently the vogue is for minimalist


Gearing up

shoes, but you needn’t worry if you’ve

never run in them: traditional shoes are

still readily available. And if you’ve only

ever run in a traditional shoe no sales

person should try to force you into a

minimalist shoe.

What has changed, however, is the

arched based approach to shoe

selection. The thought process was

once that the plantar fascia (the thick

band of connective tissue on the base

of your foot, connecting your heel bone

to your toes) required support from a

running shoe. Thus runners were advised

to purchase shoes for their normal

arched, high arched or flat footed feet.

The theory was that flat feet required

shoes offering support, and high arches

needed shoes with better shock

absorption. Normal arches? Well,

neutral shoes were called for. Although

not entirely redundant nowadays, this

approach is a little simple and doesn’t

take cognisance of all the other

structures in your feet, legs and back

which affect your gait.

Shoes designed to provide arch

support are also not without their issues.

It used to be the overriding principle in

design but most manufacturers now

worry that the arch support affects the

wearer’s gait and could lead to injuries.

The thinking now is to rather provide

foot strengthening exercises and advise

a neutral shoe that allows the foot to

move more naturally on impact.

Again though, don’t get caught up

in the sales person’s marketing schpiel.

If you’ve been running trouble free for

years in a traditional shoe your best

option is to stay with that style of shoe,

or transition slowly through decreasing

levels of cushioning and support

towards a minimalist shoe. The weight

PRONATED(right foot)

NORMAL (right foot)

SUPINATED (right foot)

reduction is the obvious attraction for

most runners but for trail runners, the

‘feel’ of the trail that minimalist shoes

provide is a major draw card.

Pronation vs supinationPronation – If you land on the outer

edge of your foot and your foot rolls

inwards. Another sign is your ankle

bending inwards during footfall.

Supination – Also called under-

pronation, supination is when you land

on the inner edge of your foot and it

rolls outwards, forcing your ankle

outwards during footfall. Excessive

supination, to the point where it is a

problem, is fairly rare and is often

present from birth or the result of an

ankle injury.

A bit of pronation is completely

natural, in fact it’s not common for

runners to land with their feet entirely

level. Most shoe manufacturers offer

shoes to compensate for excessive

pronation or supination, but Stander

suggests that in extreme cases it’s best

to seek medical advice from a

physiotherapist or biokineticist rather

than attempt to correct your gait with

shoes or inserts.

Trail mixIt’s essential that you consider the type of

terrain you’ll be running on. If you’ll be

hitting technical single track and hiking

paths then a shoe with aggressive lugs

are preferable. But also keep in mind

that some soles are designed for dry,

rocky trails while others are intended to

provide grip on wetter terrain. The soles

of shoes intended for soft, wet ground

will wear faster than those designed for

drier terrains, especially if you run on the

road with them.

If you intend spending most of your

time running on gravel roads grip won’t

necessarily be your primary concern.

So you’ll be able to get away with a

less aggressive tread pattern – and

“If you’ve been running trouble

free for years in a traditional shoe

you’ll be best served staying with that

style of shoe.”


Gearing up

shoes, but you needn’t worry if you’ve

never run in them: traditional shoes are

still readily available. And if you’ve only

ever run in a traditional shoe no sales

person should try to force you into a

minimalist shoe.

What has changed, however, is the

arched based approach to shoe

selection. The thought process was

once that the plantar fascia (the thick

band of connective tissue on the base

of your foot, connecting your heel bone

to your toes) required support from a

running shoe. Thus runners were advised

to purchase shoes for their normal

arched, high arched or flat footed feet.

The theory was that flat feet required

shoes offering support, and high arches

needed shoes with better shock

absorption. Normal arches? Well,

neutral shoes were called for. Although

not entirely redundant nowadays, this

approach is a little simple and doesn’t

take cognisance of all the other

structures in your feet, legs and back

which affect your gait.

Shoes designed to provide arch

support are also not without their issues.

It used to be the overriding principle in

design but most manufacturers now

worry that the arch support affects the

wearer’s gait and could lead to injuries.

The thinking now is to rather provide

foot strengthening exercises and advise

a neutral shoe that allows the foot to

move more naturally on impact.

Again though, don’t get caught up

in the sales person’s marketing schpiel.

If you’ve been running trouble free for

years in a traditional shoe your best

option is to stay with that style of shoe,

or transition slowly through decreasing

levels of cushioning and support

towards a minimalist shoe. The weight

PRONATED(right foot)

NORMAL (right foot)

SUPINATED (right foot)

reduction is the obvious attraction for

most runners but for trail runners, the

‘feel’ of the trail that minimalist shoes

provide is a major draw card.

Pronation vs supinationPronation – If you land on the outer

edge of your foot and your foot rolls

inwards. Another sign is your ankle

bending inwards during footfall.

Supination – Also called under-

pronation, supination is when you land

on the inner edge of your foot and it

rolls outwards, forcing your ankle

outwards during footfall. Excessive

supination, to the point where it is a

problem, is fairly rare and is often

present from birth or the result of an

ankle injury.

A bit of pronation is completely

natural, in fact it’s not common for

runners to land with their feet entirely

level. Most shoe manufacturers offer

shoes to compensate for excessive

pronation or supination, but Stander

suggests that in extreme cases it’s best

to seek medical advice from a

physiotherapist or biokineticist rather

than attempt to correct your gait with

shoes or inserts.

Trail mixIt’s essential that you consider the type of

terrain you’ll be running on. If you’ll be

hitting technical single track and hiking

paths then a shoe with aggressive lugs

are preferable. But also keep in mind

that some soles are designed for dry,

rocky trails while others are intended to

provide grip on wetter terrain. The soles

of shoes intended for soft, wet ground

will wear faster than those designed for

drier terrains, especially if you run on the

road with them.

If you intend spending most of your

time running on gravel roads grip won’t

necessarily be your primary concern.

So you’ll be able to get away with a

less aggressive tread pattern – and

“If you’ve been running trouble

free for years in a traditional shoe

you’ll be best served staying with that

style of shoe.”


footwear

47

Bennie Stander is the coach and running shoe expert at Stellenbosch’s trail running specific store, Runners Rest.

Stander is a firm advocate of natural running and has built up a cult following, with physios and runners recommending him as the shoe guru.

Nick Velthuysen is the owner of Runners Rest and a competitive trail runner. Get in touch with them via Twitter at @RunnersRest.

(Article first published in Full Stride. @fullstride)

perhaps even a road shoe with a

durable sole. Speak to your local shoe

guys and see what options they

suggest will suit your needs best.

Holy solesSpeaking sole, you should

consider the flexibility, amount of

cushioning and rock protection

offered. Minimalist shoes have less

cushioning than usual and are

often more flexible, but with hardy

heel and forefoot protective plates

(normally made from a harder rubber

compound than the rest of the sole)

they don’t have to completely

compromise trail ‘feel’ for protection.

What will affect the flexibility of the

shoe is the presence of a hardy

protective plate through the arch of the

foot area, or a ridged plastic bar running

the length of the sole. These structural

support features are great for runners

with less foot strength and flexibility, or

just to provide a bit more confidence

when descending on rocky trails.

Break your shoes inDon’t buy a new pair of shoes and

head straight out on the trails for a long

run or a race. Ease into them; do a few

short runs and feel if you’ve made the

right decision.

Key wordsDROP – the difference in sole

cushioning, denoted in mm, between

the heel and toe of the shoe.

(Traditional running shoe drop ±12mm)

MINIMALIST – in the spectrum of running

shoes it’s pretty diffcult to tell just where

minimalist shoes begin and traditional

shoes end (so there is definitely

something for everyone) but if the shoe

is lightweight, has a small drop (less than

5mm) and is flexible, chances are it’s

minimalist. (Think Nike Free road shoes.)

BAREFOOT SHOES – like the Vibram

FiveFingers and Merrell Barefoot they

are shoes which offer only the thinnest

of soles, providing basic rock and thorn

protection.

NATURAL RUNNING – rather than landing

on your heel and rolling forward, in

natural running you would land on the

fore and mid foot. Proponents of natural

running argue that you run that way

when running in sport (like tennis,

football or rugby) so why not when

you run as a sport? Barefoot shoes

are designed to be worn when

running naturally, but because

changing your running style takes

time, it’s not a good idea to

switch from a traditional running

style and use of traditional

running shoes to barefoot shoes

and a natural running style in one go.

Some question the need to switch at all,

but ultimately you need to make an

educated decision for yourself.

Buyer bewareWe asked Stander what the biggest

mistake is when buying a new pair of

shoes. His answer was instantaneous

and simple: “Don’t buy shoes by

colour!” While you do need to look

good on the trails buying shoes just

because they are pretty and purple or

cool and electric blue is a sure-fire

recipe for injury.

Price is definitely a factor. Don’t go

cheap and nasty. Expect to pay from

R1 200 upwards. Your feet will thank

you if you save up and get a decent

pair of running shoes.

Ask an expertWe hope that this article has helped to

clue you up on the ins and outs of trail

running shoes. Ultimately though,

you’re best served by visiting a

specialist running store and putting

your faith in the professionals. Ask a

member of your local trail running club

for a referral to a sales person who

knows his stuff.

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Fall Out Boy – American Beauty / American Psycho Marking their staying power in an era when ‘careers’ come and go in the blink of an eye or the � ash in a pan, Fall Out Boy’s sixth album sees the band drawing on a range of in� uences. “Centuries” is all about cultural staying power, while the poppy “The Kids Aren’t Alright” and the perfect “Favorite Record” advance similar pop-culture

themes but with melancholic underscores. While the CD could come across as unhinged, using its collection of rock ri� s, hip-hop grooves, Indian music motifs, gang vocals, aged electronic and pop-punk refrains, Patrick Stump’s full-bodied voice and the band’s pure songwriting acumen handily hold the disparities together.

mus

ic

Eclecticism and diversity aptly describe this issue’s book, CD and DVD selections by Ashlee Attwood. Even within Fall Out Boy’s CD off ering there’s a range of pop, rock, electronica and even Indian musical infl uences on display! Author Clive Cussler draws on his military and marine archaeology background for his latest novel while Cheryl Strayed’s book about her epic 1100 mile hike along the Pacifi c Coast trail has been turned into a movie starring the actress Reese Witherspoon after hitting the bestseller lists following a pick from Oprah Winfrey’s Book Club.

Wild: A Journey from Lost to Found – Cheryl StrayedEver wanted to put your life on hold? That’s exactly what 26-year-old American writer Cheryl Strayed did when she thought she’d lost everything. In the wake of her mother’s rapid death from cancer, her family disbanded and her marriage crumbled.

With nothing to lose, she made the most impulsive decision of her life: to walk 1 100 miles of the west coast of America - from the Mojave Desert, through California and Oregon, and into Washington

state - and to do it alone. She had no experience of long-distance hiking and the journey was nothing more than a line on a map. But it held a promise - a promise of piecing together a life that lay in ruins at her feet.

Then she wrote about her experiences – and found the book on the bestseller lists as well as being turned into a Hollywood movie starring Reese Witherspoon.

All the Bright Places – Jennifer NivenTheodore Finch is fascinated by

death, and he constantly thinks of ways he might kill himself. But each time, something good – no matter how small – stops him.

Violet Markey lives for the future, counting the days until graduation, when she can escape her Indiana town and her aching grief in the wake of her sister’s recent death.

When Finch and Violet meet on the ledge of the bell tower at school, it’s unclear who saves whom. And when they pair up on a project to discover the “natural wonders” of their state, both Finch and Violet make more important

cd’sImagine Dragons – Smoke + Mirrors Digital downloads might be the most current way of measuring the popularity of a band but this Las Vegas quartet still knock it out the park with their multi-Platinum blend of modern rock energy, pop hooks, and R&B-in� uenced production – and they still mix things up enough to maintain momentum. “I’m So Sorry,” revolves around forceful hard-rock ri� s, while the

single “Gold” tosses a bit of Latin music in� uence into the infectious groove. “Dream” moves along on gentle piano chords and frontman Dan Reynolds’ soulful croon. By the time things close with the ethereal “The Fall,” it’s a triumphant album from a band that refuses to be pigeonholed.

Variety spices up lifeEntertainment

50

CORNER

the

PAPE

R

Charli XCX – Sucker British musicians are setting the world alight, as evidenced by Sam Smith’s domination of the Grammy music awards earlier this year. Charli XCX is a 22-year-old ‘songwriting savant’ according to some savvy critics. She’s stepped con� dently into 2015 as the most fun girl in any room she enters. She comes into her own with Sucker, a de� antly spiky teenage riot packed into 13 punky gems. It’s a dance party, a mosh pit and a feminist rally – Charli’s de� nitely in charge.

Fall Out Boy – American Beauty / American Psycho Marking their staying power in an era when ‘careers’ come and go in the blink of an eye or the � ash in a pan, Fall Out Boy’s sixth album sees the band drawing on a range of in� uences. “Centuries” is all about cultural staying power, while the poppy “The Kids Aren’t Alright” and the perfect “Favorite Record” advance similar pop-culture

themes but with melancholic underscores. While the CD could come across as unhinged, using its collection of rock ri� s, hip-hop grooves, Indian music motifs, gang vocals, aged electronic and pop-punk refrains, Patrick Stump’s full-bodied voice and the band’s pure songwriting acumen handily hold the disparities together.

mus

ic

Eclecticism and diversity aptly describe this issue’s book, CD and DVD selections by Ashlee Attwood. Even within Fall Out Boy’s CD off ering there’s a range of pop, rock, electronica and even Indian musical infl uences on display! Author Clive Cussler draws on his military and marine archaeology background for his latest novel while Cheryl Strayed’s book about her epic 1100 mile hike along the Pacifi c Coast trail has been turned into a movie starring the actress Reese Witherspoon after hitting the bestseller lists following a pick from Oprah Winfrey’s Book Club.

Wild: A Journey from Lost to Found – Cheryl StrayedEver wanted to put your life on hold? That’s exactly what 26-year-old American writer Cheryl Strayed did when she thought she’d lost everything. In the wake of her mother’s rapid death from cancer, her family disbanded and her marriage crumbled.

With nothing to lose, she made the most impulsive decision of her life: to walk 1 100 miles of the west coast of America - from the Mojave Desert, through California and Oregon, and into Washington

state - and to do it alone. She had no experience of long-distance hiking and the journey was nothing more than a line on a map. But it held a promise - a promise of piecing together a life that lay in ruins at her feet.

Then she wrote about her experiences – and found the book on the bestseller lists as well as being turned into a Hollywood movie starring Reese Witherspoon.

All the Bright Places – Jennifer NivenTheodore Finch is fascinated by

death, and he constantly thinks of ways he might kill himself. But each time, something good – no matter how small – stops him.

Violet Markey lives for the future, counting the days until graduation, when she can escape her Indiana town and her aching grief in the wake of her sister’s recent death.

When Finch and Violet meet on the ledge of the bell tower at school, it’s unclear who saves whom. And when they pair up on a project to discover the “natural wonders” of their state, both Finch and Violet make more important

cd’sImagine Dragons – Smoke + Mirrors Digital downloads might be the most current way of measuring the popularity of a band but this Las Vegas quartet still knock it out the park with their multi-Platinum blend of modern rock energy, pop hooks, and R&B-in� uenced production – and they still mix things up enough to maintain momentum. “I’m So Sorry,” revolves around forceful hard-rock ri� s, while the

single “Gold” tosses a bit of Latin music in� uence into the infectious groove. “Dream” moves along on gentle piano chords and frontman Dan Reynolds’ soulful croon. By the time things close with the ethereal “The Fall,” it’s a triumphant album from a band that refuses to be pigeonholed.

Variety spices up lifeEntertainment

50

CORNER

the

PAPE

R

Charli XCX – Sucker British musicians are setting the world alight, as evidenced by Sam Smith’s domination of the Grammy music awards earlier this year. Charli XCX is a 22-year-old ‘songwriting savant’ according to some savvy critics. She’s stepped con� dently into 2015 as the most fun girl in any room she enters. She comes into her own with Sucker, a de� antly spiky teenage riot packed into 13 punky gems. It’s a dance party, a mosh pit and a feminist rally – Charli’s de� nitely in charge.


CD’s, DVD’s and books

discoveries: It’s only with Violet that Finch can be himself—a weird, funny, live-out-loud guy who’s not such a freak after all. And it’s only with Finch that Violet can forget to count away the days and start living them. But as Violet’s world grows, Finch’s begins to shrink.

Cemetery Girl – David BellTom and Abby Stuart had everything: a perfect marriage, successful careers, and a beautiful 12-year-old daughter, Caitlin. Then one day Caitlin vanished without a trace. For a while they grasped at every false hope and followed every empty lead, but the tragedy ended up changing their lives, overwhelming them with guilt and dread, and shattering their marriage. Four years later, Caitlin is found alive dirty and dishevelled yet preternaturally calm.

dvd’s

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

She won’t discuss where she was or what happened. Then the police arrest a suspect connected to her disappearance, but Caitlin refuses to testify, leaving the Stuarts with a choice: Let the man who may be responsible for destroying their lives walk away, or take matters into their own hands.

And when Tom decides to try to uncover the truth for himself, he � nds that nothing that has happened yet can prepare him for what he’s about to discover.

Mirage - Clive Cussler In October 1943, a US destroyer sailed out of Philadelphia and supposedly

vanished, the result of a Navy experiment with electromagnetic radiation. The story was considered a hoax — but now Juan Cabrillo and his Oregon colleagues aren’t so sure.

There is talk of a new weapon soon to be auctioned, something very dangerous to America’s interests, and the rumours link it to the great inventor Nikola Tesla, who was working with the Navy when he died in 1943. Was he responsible for the experiment? Are his notes in the hands of enemies? As Cabrillo races to � nd the truth, he discovers there is even more at stake than he could have imagined — but by the time he realises it, he may already be too late.

Jupiter Ascending From the streets of Chicago to the far-� ung galaxies whirling through space, Jupiter Ascending tells the story of Jupiter

Jones (Mila Kunis), who was born under a night sky, with signs predicting she was destined for great things. Now grown, Jupiter dreams of the stars but wakes to the cold reality of a job cleaning other people’s houses and an endless run of bad luck. Only when Caine (Channing Tatum), a genetically engineered ex-military hunter, arrives on Earth to track her down does Jupiter begin to glimpse the fate that has been waiting for her all along – her genetic signature marks her as next in line for an extraordinary inheritance that could alter the balance of the cosmos.

Are You Here Ben Baker is a man-child who scribbles ideas in a notebook and lives on his couch getting high. His friend since childhood,

Steve Dallas, is a moderately successful weather reporter who is living a super� cial life. When Ben’s father dies, Steve drives him home and they re-connect with Ben’s successful and driven sister Terry, and their free spirited beautiful step-mother, Angela, who is younger than they are. The reading of the will drives Ben to come up with a new purpose in life, but those around him don’t prove to be very supportive, and they all are forced to re-examine their own lives.

Mooirivier Expect to see some of South Africa’s most recognisable actors in this Afrikaans romantic comedy. The plots involving Nadia Beukes,

Heinz Winkler, Hykie Berg, Suzzi Swanepoel, Gys de Villiers and others are all interlinked. It tells the tale of di£ erent couples who go on a voyage of discovery of what love truly is – not the fairy tale version – but the comical reality of what it really takes to make it conquer in the end.


Book Giveaway

A taste of Durban

In spite of the fact that there are shelves full of books about curry, that fiercely tasty dish so

beloved of many South Africans – including former President Nelson Mandela– the definitive work on

Durban curry was sorely missing. No longer.

INGREDIENTS:

1 Tbsp turmeric powder

½ tsp chilli powder

¼ tsp cinnamon powder

1 tsp ground coriander

¼ cup lemon juice

600g cubed chicken breast

Salt & pepper

½ cup oil

800g prawns, shelled and deveined

1 large onion, finely sliced

1 tsp ginger paste

1 tsp garlic paste

2 tomatoes, pureed or chopped

½ cup curry leaves, finely sliced

1 cup coconut cream

1 handful fresh coriander, chopped

Kevin’s Chicken & Prawn Curry

METHOD:

Mix together all powdered spices, add

lemon juice to form a paste. Season

chicken with salt and pepper. Fry in oil

until golden brown. Remove chicken,

set aside. Add prawns to pan, fry until

semi-cooked. Remove, place with

chicken. Add onion to same pan, fry

until translucent. Then add ginger,

garlic and the reserved spice paste.

Sauté until fragrant. Mix in tomatoes,

cook for 6 minutes on medium heat.

Blend in curry leaves. Keep on cooking,

adding some water if necessary, until

consistency of a thick curry sauce. Mix

in chicken and prawns, cover, simmer

until the chicken is tender. Add

coconut cream, cook another 5

minutes, season with salt and pepper.

Stir in and scatter coriander just before

serving. Especially good with rotis.

Enter stage left, Erica Platter and

her partner in PawPaw

Publishing, photographer Clinton

Friedman, the duo behind Durban

Curry, So Much of Flavour.

With a surname such as hers, it’s hard

not to make the connection with one of

the most successful wine books in the

world – the annual Platter’s Guide to

Wines of South Africa. It’s a publication

that she and husband John began

more than 30 years ago while living on a

wine farm in Stellenbosch. They

subsequently sold the book (now owned

by Diners Club) and semi-retired to

Umhlali on KwaZulu-Natal’s north coast.

Only semi-retired, mind, because there’s

always the idea of a book brewing in

one of the Platters’ fertile minds!

The Platter’s love a good curry – and

Durban Curry is Erica’s homage to the

people and places where it can be found.

Contributing to the book is Devi

Sankaree Govender, the instantly

recognisable feisty, ‘take no prisoners’

investigative journalist on M-Net’s Carte

Blanche weekly magazine show. So it’s

surprising to read in her foreword to

Durban Curry, So Much of Flavour that

she found such a dramatic difference

between the curries of her KwaZulu-

Natal childhood and those of India

when she visited there.

Devi and Erica cadged and cajoled

recipes out of chefs at Umhlanga

Rocks’ Oyster Box Hotel, the famous

Seabelle, Britannia Hotel, Impulse and

so many more. In some cases (such as

Tony Govender’s mixed veg and fruit

pickle) quantities and measurements

are utterly absent – because none

exist! When Govender makes it, he

does so by taste, feel and years of

experience.


Book Giveaway

A taste of Durban

In spite of the fact that there are shelves full of books about curry, that fiercely tasty dish so

beloved of many South Africans – including former President Nelson Mandela– the definitive work on

Durban curry was sorely missing. No longer.

INGREDIENTS:

1 Tbsp turmeric powder

½ tsp chilli powder

¼ tsp cinnamon powder


¼ cup lemon juice

600g cubed chicken breast

Salt & pepper

½ cup oil


1 large onion, finely sliced

1 tsp ginger paste

1 tsp garlic paste

2 tomatoes, pureed or chopped

½ cup curry leaves, finely sliced

1 cup coconut cream

1 handful fresh coriander, chopped

Kevin’s Chicken & Prawn Curry

METHOD:

Mix together all powdered spices, add

lemon juice to form a paste. Season

chicken with salt and pepper. Fry in oil

until golden brown. Remove chicken,

set aside. Add prawns to pan, fry until

semi-cooked. Remove, place with

chicken. Add onion to same pan, fry

until translucent. Then add ginger,

garlic and the reserved spice paste.

Sauté until fragrant. Mix in tomatoes,

cook for 6 minutes on medium heat.

Blend in curry leaves. Keep on cooking,

adding some water if necessary, until

consistency of a thick curry sauce. Mix

in chicken and prawns, cover, simmer

until the chicken is tender. Add

coconut cream, cook another 5

minutes, season with salt and pepper.

Stir in and scatter coriander just before

serving. Especially good with rotis.

Enter stage left, Erica Platter and

her partner in PawPaw

Publishing, photographer Clinton

Friedman, the duo behind Durban

Curry, So Much of Flavour.

With a surname such as hers, it’s hard

not to make the connection with one of

the most successful wine books in the

world – the annual Platter’s Guide to

Wines of South Africa. It’s a publication

that she and husband John began

more than 30 years ago while living on a

wine farm in Stellenbosch. They

subsequently sold the book (now owned

by Diners Club) and semi-retired to

Umhlali on KwaZulu-Natal’s north coast.

Only semi-retired, mind, because there’s

always the idea of a book brewing in

one of the Platters’ fertile minds!

The Platter’s love a good curry – and

Durban Curry is Erica’s homage to the

people and places where it can be found.

Contributing to the book is Devi

Sankaree Govender, the instantly

recognisable feisty, ‘take no prisoners’

investigative journalist on M-Net’s Carte

Blanche weekly magazine show. So it’s

surprising to read in her foreword to

Durban Curry, So Much of Flavour that

she found such a dramatic difference

between the curries of her KwaZulu-

Natal childhood and those of India

when she visited there.

Devi and Erica cadged and cajoled

recipes out of chefs at Umhlanga

Rocks’ Oyster Box Hotel, the famous

Seabelle, Britannia Hotel, Impulse and

so many more. In some cases (such as

Tony Govender’s mixed veg and fruit

pickle) quantities and measurements

are utterly absent – because none

exist! When Govender makes it, he

does so by taste, feel and years of

experience.


A taste of Durban Kevin’s Chicken

& Prawn Curry

Kevin Joseph is the executive chef at the Oyster Box Hotel in Umhlanga.

Local flavour


Book Giveaway

INGREDIENTS:

2 Tbsp olive oil

Aromatics: 1 cinnamon stick, 2 bay

leaves, ½ tsp fennel seeds

1 medium onion, finely chopped

2 cloves garlic, finely minced

1 Tbsp fresh ginger, minced

2 green chillies, sliced lengthwise

1 tsp fresh thyme

5 curry leaves

2 Tbsp medium curry powder


1 tsp ground cumin

400g beef fillet, cubed

250ml tomato puree

250g chickpeas, cooked

Fresh coriander, chopped

Salt to taste

Fatima’s Fabulous Beef Curry

METHOD:

Put oil in a large saucepan over

moderate heat. Add aromatics and

onion. Cook, stirring occasionally, until

translucent: about 5 minutes. Add

garlic, ginger, chillies, thyme and curry

leaves. Cook, stirring for 1 minute. Add

curry powder, coriander and cumin

powders. Cook for one minute. Add

meat to pan. Cook, stirring until all

spices have combined. Add tomato

puree, some chopped coriander, salt

to taste. Allow to cook gently for about

15 – 20 minutes on moderate heat.

Lastly add chickpeas, allow to cook

through for 5 minutes. Garnish with

coriander sprigs. Serve with basmati

rice, roti and sambals.


Book Giveaway

INGREDIENTS:

2 Tbsp olive oil

Aromatics: 1 cinnamon stick, 2 bay

leaves, ½ tsp fennel seeds

1 medium onion, finely chopped

2 cloves garlic, finely minced

1 Tbsp fresh ginger, minced

2 green chillies, sliced lengthwise

1 tsp fresh thyme

5 curry leaves

2 Tbsp medium curry powder


1 tsp ground cumin

400g beef fillet, cubed

250ml tomato puree

250g chickpeas, cooked

Fresh coriander, chopped

Salt to taste

Fatima’s Fabulous Beef Curry

METHOD:

Put oil in a large saucepan over

moderate heat. Add aromatics and

onion. Cook, stirring occasionally, until

translucent: about 5 minutes. Add

garlic, ginger, chillies, thyme and curry

leaves. Cook, stirring for 1 minute. Add

curry powder, coriander and cumin

powders. Cook for one minute. Add

meat to pan. Cook, stirring until all

spices have combined. Add tomato

puree, some chopped coriander, salt

to taste. Allow to cook gently for about

15 – 20 minutes on moderate heat.

Lastly add chickpeas, allow to cook

through for 5 minutes. Garnish with

coriander sprigs. Serve with basmati

rice, roti and sambals.


Local � avour

55

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

CheersMag and LIKE the Cheers Facebook page.

winStand a chance to

receive a copy of the Durban Curry, So much

of avour 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 12th June.

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

Cheers, PO Box 259, Rondebosch 7701.

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




SPAR stores

INGREDIENTS:1 onion, chopped3 whole green chillies¼ cup oil2 tomatoes, chopped½ tsp each turmeric, dhania, cumin powders1 tsp good curry or chilli powder1 tsp crushed ginger-garlicSplash of waterSalt to taste1 cup broad beans boiled until soft

Traditional Broad Beans Bunny Curry

METHOD:Gently fry onions and chillies in oil until softened. Add tomatoes. Cook until moisture has evaporated. Add spices and a splash of water. Continue cooking until spices have melded with tomato. Add this mixture to beans, with a little more water if necessary. Cook gently until gravy is thick. Serve in a bunny (a quarter loaf of white bread, hollowed out inside.)


Silwood Kitchen

57

left strap

Heating things up

Pliny the Elder, that wise Roman, wrote about cloves as early as 100 BCE but the spice trade was already well established by then.

Historians estimate that trade in spices stretches as far back as 2 000 BCE, with its roots to be found in the South and the Middle East. South

Africa’s history owes much of its food and cultural tradition to the Malay spice influence and the activities of the Dutch East India

Company. But when it comes to spices, there’s nothing like a curry to satisfy the need for heat! Photography by Ashlee Attwood.

INGREDIENTS:

For Curry:

30ml sunflower oil

1 onion, chopped

1-2 cloves garlic,

chopped

10 ml fresh ginger,

grated

Red chilli, seeded

and chopped

5ml ground cumin

5ml ground

coriander

2½ ml ground

turmeric

Seeds from 2

green cardamom

pods

500g beef/lamb,

cut into 3cm

cubes

125ml water

1 tin chopped

tomatoes

5 ml tomato paste

½ cinnamon stick

1 curry leaf

Salt and pepper

30ml chopped

fresh coriander

For Rice:

200ml rice

400ml water

Pinch salt

Basic meat curry & rice

Serves 4

METHOD:

Curry: Heat the oil in the saucepan;

add the onion and sauté for

approximately 10 minutes until light

golden. Add the garlic, ginger, chilli

(to taste), the ground spices and

cardamom, stirring, for 30 seconds, until

fragrant. Add the meat and allow it to

take on some colour. Add the water,

tomatoes, tomato paste, cinnamon

stick, curry leaf and a pinch of salt. Mix

thoroughly, then reduce the heat and

simmer, covered, for 1½-3 hours, until

the meat is tender. Stir occasionally.

(Alternatively, you could place it in a

pressure cooker and cook on low

pressure for 45 - 60minutes.)

Uncover, reduce to thicken sauce if

necessary. Adjust seasoning to taste

with salt and pepper.

Rice: Place rice, water and salt into a

small saucepan and bring to the boil.

Turn down to a simmer, cover, and

allow to cook for 10 - 15mins until the

rice is tender and all the water has

been absorbed.

To serve: Serve curry and rice garnished

with coriander leaves.


TOP Nosh

Spring rolls with sweet chilli dipping sauceYields 24 canapés


TOP Nosh

Spring rolls with sweet chilli dipping sauceYields 24 canapés


Silwood Kitchen

59




SPAR stores

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

INGREDIENTS:

For Spring rolls:

5g glass noodles

15ml oil

1 chicken breast, shredded (optional)

20ml soy sauce

1 oyster mushroom, sliced

150ml cabbage, � nely shredded

100ml carrots, � nely shredded

Pinch Chinese 5-spice

1 clove garlic, crushed

20ml bamboo shoots, drained and � nely

sliced

20ml mung bean sprouts

1 spring onion, thinly sliced on diagonal,

including green part

Salt and pepper to taste

6 spring roll wrappers

1 egg, beaten

For sweet chilli dipping sauce:

180g sugar

65ml water

20ml rice vinegar

50ml red wine vinegar

5ml salt

3 chillies, deseeded and � nely sliced

1 clove garlic, chopped

3ml corn � our

Specialised equipment:

Wok, colander, pastry brush, deep-fat

fryer, absorbent paper

Silwood Kitchen



INGREDIENTS:

For Spring rolls:

5g glass noodles

15ml oil

1 chicken breast, shredded (optional)

20ml soy sauce

1 oyster mushroom, sliced

150ml cabbage, � nely shredded

100ml carrots, � nely shredded


1 clove garlic, crushed

20ml bamboo shoots, drained and � nely

sliced


1 spring onion, thinly sliced on diagonal,

including green part

Salt and pepper to taste

METHOD:

For Spring rolls

Noodles: Pour boiling water over

the glass noodles and allow to

stand for � ve minutes to soften.

Drain, rinse and cut into short

pieces.

Filling: Heat a little oil in a wok and

stir-fry the chicken brie� y until just

cooked, add 10ml soya sauce and

remove from the wok. Heat a little

more oil and stir-fry the mushroom,

cabbage and carrot for 1-2

minutes. Add a pinch of 5 spice, the

garlic, bamboo shoots, mung bean

sprouts and spring onion and stir fry

for 30 seconds to heat through. Do

not overcook. Remove from the

heat; add the remaining 10ml soya

sauce. Mix in the chicken and glass

noodles and adjust seasoning if

necessary. Place the � lling in a

colander to drain o� excess liquid

and allow to cool thoroughly.

Rolling: Cut each spring roll

wrapper into four equal squares,

leave under a damp kitchen towel

while not using. Place one square on

the work surface with a corner pointing

towards the body, brush opposite

corner well with beaten egg. Place

25ml � lling on the corner closest to you.

Fold the corner point over the � lling and

tuck in tightly. Roll until level with next 2

corners, fold in these corners and

continue to roll up to form a spring roll.

Repeat process with remaining

wrappers and � lling. Cover and store in

cool place until ready to fry.

For Sweet chilli sauce

Place all the ingredients – except the

corn � our – in a small saucepan. Stir over

a low heat until the sugar has dissolved.

Simmer mixture for six minutes. Slake the

corn � our in 15ml water and add to the

mixture. Simmer for one minute to

thicken. Cool.

Frying: Deep fry spring rolls at 180°C

till golden, then drain on absorbent

paper.

To serve: Serve spring rolls with sweet

chilli dipping sauce, garnished

with coriander.


TOP NoshTOP Nosh

Green � ai Chicken Curry

with basmati riceINGREDIENTS:

Curry:

30ml vegetable oil

1 onion, sliced, Chinese style

1 green pepper, sliced

20 - 30ml Thai green curry paste

1 tin coconut milk

450g chicken breast or thigh, � nely sliced

20ml bamboo shoots, sliced (optional)

20ml water chestnuts, sliced (optional)

10ml fresh ginger, � nely chopped

20 - 30ml � sh sauce

15 - 20ml palm sugar or 5 - 10 ml sugar

Lime/lemon juice to taste

30ml basil or coriander leaves

Rice:

250ml basmati rice

300ml water

3ml salt

METHOD:

Curry: Heat the oil and stir-fry the onion for 1 - 2 minutes, add peppers, if using,

and the curry paste. Continue stirring for 1 - 2 minutes. Add the coconut

cream, chicken, bamboo shoots and water chestnuts. Stir well and bring to a

simmer. Leave until the chicken is cooked through. Add the ginger and adjust

seasoning with � sh sauce, sugar and lime juice.

Rice: Soak the rice in cold water for 5 minutes then rinse well. Place the rice in

a small saucepan with the water and salt. Bring to a simmer, cover and allow

to cook for approximately 5 - 6 minutes until the water has

evaporated and the rice is tender. Remove from the heat

and � u� with a fork.

To serve: Just before

dishing up, heat the

curry and add the basil

or coriander leaves.

Serve curry with the

rice, garnished with basil

or coriander.


Blogspot

Who doesn’t love a gorgeous,

warming curry on a cold

winter day? Well, I have a

foodie confession. It was only in my

twenties that I really began to appreciate

and enjoy this wonderful dish in all its

forms and different flavours. These days

I could not imagine winter, or in fact any

season of the year, without it!

Of course, spices have the ability to

elevate any dish to new heights and

none of the meals I cook at home

would be complete without them.

There is something particularly satisfying

though about rummaging around in the

spice rack and playing around with

different blends and flavours to create

a sumptuous curry dish from scratch.

If you are a little uncertain about

where to start, then this paneer curry

recipe should point you in the right

direction. If you are not able to get your

hands on some paneer from one of our

fantastic local markets it is very easy to

make your own. In fact, I would

encourage you to do so! There are

many resources on the web to help you

along. I made my own by boiling milk

and lemon juice together, and then

draining the curds in some cheesecloth

– could not be simpler.

If you are looking for a sweet fix then

I have you covered in this issue too.

A moist chocolate cake topped with

cinnamon meringue is sure to help

chase away any winter blues.

Bon appétit!

Stoking the fires

METHOD: 1. Heat 1 tablespoon of

sunflower oil in a large saucepan.

Gently fry the paneer cubes until

golden on all sides. Set aside on some

kitchen towel. 2. Heat the remaining

tablespoon of sunflower oil in the same

saucepan. Add the onion, garlic and

ginger and sauté for 2 minutes. 3. Add

the coriander, cumin, garam masala,

tumeric, chilli flakes and cinnamon to

the pan. Stir well and cook for a further

minute. 4. Add the tin of tomatoes and

water. Season with salt and pepper,

cover and simmer for 20 minutes until

thickened. 5. Stir the cream and

paneer into the curry. Check the

seasoning, heat through and then

serve with rice and/or naan bread.

The trees have lost all their leaves and are starkly naked and bare while

chilly mornings are frosty and nights are cold. The season has changed

and the emphasis during these months is on comfort and warmth.

INGREDIENTS:

2 Tbsp sunflower oil

1 cup cubed paneer

1 onion, finely chopped

2 tsp garlic paste

1 tsp ginger paste


1 tsp ground cumin

2 tsp garam masala

1/2 tsp turmeric

1/4 tsp chilli flakes

1/4 tsp cinnamon

1 x 400g tin tomatoes

250ml water

salt

pepper

60ml cream

rice and/or naan bread

to serve

Paneer CurryMakes 2


Blogspot

Who doesn’t love a gorgeous,

warming curry on a cold

winter day? Well, I have a

foodie confession. It was only in my

twenties that I really began to appreciate

and enjoy this wonderful dish in all its

forms and different flavours. These days

I could not imagine winter, or in fact any

season of the year, without it!

Of course, spices have the ability to

elevate any dish to new heights and

none of the meals I cook at home

would be complete without them.

There is something particularly satisfying

though about rummaging around in the

spice rack and playing around with

different blends and flavours to create

a sumptuous curry dish from scratch.

If you are a little uncertain about

where to start, then this paneer curry

recipe should point you in the right

direction. If you are not able to get your

hands on some paneer from one of our

fantastic local markets it is very easy to

make your own. In fact, I would

encourage you to do so! There are

many resources on the web to help you

along. I made my own by boiling milk

and lemon juice together, and then

draining the curds in some cheesecloth

– could not be simpler.

If you are looking for a sweet fix then

I have you covered in this issue too.

A moist chocolate cake topped with

cinnamon meringue is sure to help

chase away any winter blues.

Bon appétit!

Stoking the fires

METHOD: 1. Heat 1 tablespoon of

sunflower oil in a large saucepan.

Gently fry the paneer cubes until

golden on all sides. Set aside on some

kitchen towel. 2. Heat the remaining

tablespoon of sunflower oil in the same

saucepan. Add the onion, garlic and

ginger and sauté for 2 minutes. 3. Add

the coriander, cumin, garam masala,

tumeric, chilli flakes and cinnamon to

the pan. Stir well and cook for a further

minute. 4. Add the tin of tomatoes and

water. Season with salt and pepper,

cover and simmer for 20 minutes until

thickened. 5. Stir the cream and

paneer into the curry. Check the

seasoning, heat through and then

serve with rice and/or naan bread.

The trees have lost all their leaves and are starkly naked and bare while

chilly mornings are frosty and nights are cold. The season has changed

and the emphasis during these months is on comfort and warmth.

INGREDIENTS:

2 Tbsp sunflower oil

1 cup cubed paneer

1 onion, finely chopped

2 tsp garlic paste

1 tsp ginger paste


1 tsp ground cumin

2 tsp garam masala

1/2 tsp turmeric

1/4 tsp chilli flakes

1/4 tsp cinnamon


250ml water

salt

pepper

60ml cream

rice and/or naan bread

to serve

Paneer CurryMakes 2

63

something spicy

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

Cupcakesandcouscous.blogspot.com

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

GROCERY LIST



SPAR storesINGREDIENTS:

1 3/4 cups � our

2 tsp baking powder

1 1/4 cups castor sugar

1 tsp bicarbonate of soda

4 Tbsp cocoa + extra for dusting

pinch of salt

1 cup hot water

1/2 cup sun� ower oil

1 Tbsp white vinegar

4 large egg whites, room temperature

180g castor sugar

1 tsp ground cinnamon

1/2 tsp vanilla extract

METHOD:

1. Preheat your oven to 170°C. Line the

base of a 22cm round springform cake tin

with baking paper and grease well.

2. Sift the � our, baking powder, castor

sugar, bicarb, cocoa and salt into a bowl

and mix. 3. Add the hot water, sun� ower

oil and vinegar and whisk until you have a

smooth batter. Pour the batter into your

prepared tin. 4. Place the egg whites in a

clean bowl and whisk to soft peak stage.

5. Combine the castor sugar and

cinnamon. Add 2 tablespoons of cinnamon

sugar at a time to the egg whites, beating

well after each addition. Add the vanilla

extract and whisk until all the sugar has

dissolved and you have a thick, glossy

meringue. 6. Carefully place heaped

tablespoons of meringue on top of the

cake batter. Use the back of a teaspoon

to gently smooth the meringue to cover

the top of the cake. 7. Pop the cake in the

oven for approximately 1 hour, or until a

carefully inserted skewer comes out clean.

Allow to cool completely before removing

from the tin. Dust the meringue with

cocoa powder just

before serving.

Chocolate Meringue Cake



Tuisnywerheid

Mense skrik gewoonlik vir derms en dinge – maar baklei met

mekaar om die laaste skilpadjie te eet. Hoe

is dit dat afval vreesaanjaend is

terwyl lewer en netvet ’n lekkerny is?

As diereliefhebber, glo ek

onteenseglik daarin om ons

vierbeen-geliefdes met

respek te behandel. Een van die

vernaamste vertonings van respek is

om te sorg dat alle dele van ’n dier wat

sy of haar lewe vir jou kospotte

opgeo� er het, geëet word.

Diegene wat dus hul neuse optrek vir

afval, daardie lekkerste-van-lekker

binnegoed van ’n skaap of bees, wel,

julle sal nie net nooit in die vreugdes

van ’n geurige afvalgereg kan deel nie,

maar die gewetes hoort ook te pla.

Om ’n skaap te laat sterf slegs vir die

boude en ’n paar tjops grens

aan die onetiese.

Daar is niks so

heerlik soos ’n pot

afval nie. En as

die idee jou

afskrik, probeer ’n

gekerriede afval om mee af te

Kerrie-afvalop die kole

As diereliefhebber, glo ek

onteenseglik daarin om ons

vierbeen-geliefdes met

Kerrie-

op die

’n lekkerny is?binnegoed van ’n skaap of bees, wel,

julle sal nie net nooit in die vreugdes

van ’n geurige afvalgereg kan deel nie,

maar die gewetes hoort ook te pla.

Om ’n skaap te laat sterf slegs vir die

boude en ’n paar tjops grens

aan die onetiese.

heerlik soos ’n pot

afval nie. En as

die idee jou

afskrik, probeer ’n

gekerriede afval om mee af te

skop. Jy sal verslaaf raak en later

opbeweeg na die kulinêre hemeltuin

van vaal-afval en skaapkop.

Afval is heerlik in die oond, maar as

potjiekos op die kole kry hy werklik ’n

ander dimensie.

Vir ses mense neem jy twee skoon rou

skaapafvalle. Dis is deesdae algemeen

verkrygbaar en bestaan gewoonlik uit

pens, vier pote en die kop. Die harsing

mag apart wees, oulik toegedraai in

die blaarpens, en die kop is gewoonlik

oopgekap. Indien nie, vra vir die slagter

om dit te doen voordat jy op jou tog in

die buitelug aan.

(My SPAR in die Paarl verkoop die

mooiste, skoonste afvalle ooit!)

Gooi die afvalle net so in jou meneer

van ’n pot – ek verkies die platboom.

Bedek die afval met water en een

koppie bruin asyn. Gooi drie

lourierblare en vier naeltjies by.


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

Luister mooiNou het jy mos jou vuur langs die pot.

Krap ’n groot hoop kole onder die pot

in en sit die deksel op. En luister. Ja,

daar kom dit, ná so 10, 15 minute begin

die pot prut. Nou is dit kophou. Prut jy

te vinnig, brand die afval verbasend

maklik aan weens die suikers en

ensieme in die organe. Té stadig en jy

gaan heelnag daar sit.

So, beheer die kole sodat die

borrelklanke egalig teenwoordig is en

nie wegholwarm nie. Ja, ja. Jy mag

nou en dan die deksel oopmaak net

om te tjek, maar teen die regte tempo

behoort die sous nie weg te kook nie.

Kook hom vir twee ure. Dan haal jy

jou pot van die kole af en maak die

deksel oop. Skep die afval in ’n ander

groot bak, laat dit ’n bietjie afkoel en

haal die groot bene uit – dis nou die

kopbeen en van daardie groterige

kneukels in die pote. Sny ook nou die

pens in repies of blokkies wat lekker in

die mond gaan pas. (Die pens brand

makliker aan as dit kleiner gesny is, so

moet dit nie van die begin van die

proses doen nie.) Behou in hemelsnaam

net die sous in die swart pot. Plaas dié

terug op die vuur, want nou moet ’n

belangrike besluit geneem word.

As jy van ’n lang sous (baie en dun

sous) hou, kan jy sommer die afval

terug in die pot ingooi. Hou jy egter van

’n dikker sous, moet jy die vloeistof

afkook tot die sous die verlangde

tekstuur en hoeveelheid bereik het.

Doen soos verlang.

Wanneer die sous reg is, gooi jy die

afval terug in die pot met 1 tot 2

eetlepels kerriepoeier (afhangende van

jou speserylus) en een teelepel borrie,

asook 2 teelepels sout en ’n paar draaie

peper. Roer als goed deur. En sit terug

op die kole vir nog 1 tot 1,5 uur. Hoe

langer hoe beter! Toets totdat die

verlangde tekstuur bereik is deur nou en

dan die sjef se voorreg te gebruik en ’n

proesel uit die pot te neem.

Sowat 30 minute voordat jy wil eet,

gooi jy 4 tot 6 middelgrootte

aartappels wat in kwarte gesny is in die

pot. Hou net dop dat die aartappels

nie al die vloeistof absorbeer nie.

Indien dit gebeur, gooi nog water of

droë wit wyn by.

Wanneer die aartappels sag is, gooi vir

jou so ’n kwart koppie brandewyn by,

roer deur, en bedien op rys of

stampmielies. ’n Ui-en-tamatieslaai en/of

beet is heerlik hiermee saam aangesien

dit die lymerigheid perfek afwissel. En ja,

moenie van die Mrs Balls vergeet nie ...

Jy kan, as jy wil, ’n paar

skaapnektjops saam met afval kook vir

’n ryker, vleiserige geur. Ek hou egter

van hom nes hy is.

BESTANDDELE2 skoon rou skaapafvalle

4 skaap pote1 skaap kop

250ml bruin asyn3 lourierblare

4 naeltjies1 tot 2 eetlepels kerriepoeier

een teelepel borrie2 teelepels sout en ’n paar

draaie peper4 tot 6 middelgrootte aartappels

62.5ml koppie brandewyn

OM TE DIEN:rys of stampmielies

Ui-en-tamatieslaai en/of beetMrs Balls


#RAK15 #RAK15

Be kind

His one minute YouTube clip has logged 780 000 views – and is still being watched. Not only

that but it has inspired hundreds of thousands of people to do the same.

Compassion

You know the feeling: you’re

stuck in traffcc. t’s iimossiily

log-jaiied and soie idiot tries

to force his way in front of you, without

indicating, without even looking to see

if you are watching or even willing to

give hii a gam! He’s intent on

forcing his way inc. As the red iist of

road rage descends, you go out of

your way to ensure that car doesn’t get

a gam, inching closer to the iuimer of

the car in frontc.

Alternate scenario: You’re stuck in

traffc, indicator ilinking on and oo,

head swivelling as you try to iake

eye-contact with the car alongside,

trying desmerately to get into an

iimossiily log-jaiied lanec. And

soieone heeds your mlight – slows

down just a tad and gives you a gamc.

“What an angel! My hero! owe you

one,” you think, with homefully a wave

of thankful acknowledgeientc. And

what hammens after that? Frequently,

you will do exactly the saie – ieing

kind and giving soieone else a gam…

Good behaviour has a positive effect.Brent Lindeque is your average South

African ilokec. And ieing a tymical

iloke his iates challenged hii in the

#neknoiination drinking gaie in

Feiruary 2014c.

“Last year when was noiinated to

down a drink as a dare, thought there

iust ie a ietter way to use this

mlatfori,” he stated on the

weisite wwwc.raknoiinationsc.org c.

nstead of having a shooter or

chugging a ieer, Lindeque decided to

do soiething mositive – randoi, iut

mositivec. He went to a fast food outlet,

iought a sandwich, chocolate and

cool drink and handed it to the first

hoieless guy he encountered at the

traffc intersection on the drive hoiec.

But he didn’t stop there: he in turn

challenged others to coiiit a randoi

act of kindness rather than a

neknoiinationc. His one iinute YouTuie

clim has logged 780 000 views – and is

still ieing watchedc. Not only that iut it

has insmired hundreds of thousands of

meomle to do the saiec.

“I had no idea that this would spark a global frenzy of kindness. It’s incredibly humbling,” said Lindequec.

n his words on his ilog mrofile: “ ’i a

guyc. ’i involvedc. ’i a reielc. tweet

soietiies and sing in the showerc. ’i

massionate aiout life and thankful ’i

alivec. ’i exmloringc. have no idea

where this life is gonna take ie iut

know ’i excited!”

One year later in Feiruary 2015 these

randoi acts of kindness were

forialised in the shame of the weisite

wwwc.raknoiinationsc.org and was

covered iy MNet’s Carte Blanche

mrograiie with anchor Derek Watts

endorsing #RAK15c. Lindeque iaintains

that the caimaign is mroof that South

Africa is full of mossiiility

and alive with ommortunityc.

“Ubuntu is alive and kicking in all of us.”

That siall act has transforied not just

Lindeque’s life, iut hundreds of

thousands of others as wellc. Feediack

arrives froi as far afield as reland,

Canada and the United Statesc. But this is

nothing newc. t ammears that Lindeque

has siimly tammed into a growing

groundswell of mositivity which is universalc.

Everyone lives iusy lives – and

nowhere is this iore oivious than in

soie of the world’s largest cities; New

York, London, Tokyo, Muiiai, Shanghai

… iut meomle are also cognisant of the

fact that a life without ieaning or

murmose is essentially an eimty onec.

Did you know that there is one day

offcially designated orld indness

Day? This year, it’s November 13 2015,

according to the weisite

wwwc.randoiactsofkindnessc.org

Wikimedia remorts that “Randoi Acts of

Kindness Day is the naie of an

unoffcial holiday increasingly celeirated

around the world iy localities or

organisations, or nationwide, in order to

encourage acts of kindnessc. The original

founders of a national Randoi Acts of

Kindness Day are Megan Singleton, Josh

de Jong and Marshall Grayc.”

n New Zealand RAK day is

celeirated on Semteiier 1 – and

iegan in 2005c. Again, Wikimedia states

“it is not a holiday, rather a national day

where the entire country is challenged

to do soiething kind to a friend or


#RAK15 #RAK15

Be kind

His one minute YouTube clip has logged 780 000 views – and is still being watched. Not only

that but it has inspired hundreds of thousands of people to do the same.

Compassion

You know the feeling: you’re

stuck in traffcc. t’s iimossiily

log-jaiied and soie idiot tries

to force his way in front of you, without

indicating, without even looking to see

if you are watching or even willing to

give hii a gam! He’s intent on

forcing his way inc. As the red iist of

road rage descends, you go out of

your way to ensure that car doesn’t get

a gam, inching closer to the iuimer of

the car in frontc.

Alternate scenario: You’re stuck in

traffc, indicator ilinking on and oo,

head swivelling as you try to iake

eye-contact with the car alongside,

trying desmerately to get into an

iimossiily log-jaiied lanec. And

soieone heeds your mlight – slows

down just a tad and gives you a gamc.

“What an angel! My hero! owe you

one,” you think, with homefully a wave

of thankful acknowledgeientc. And

what hammens after that? Frequently,

you will do exactly the saie – ieing

kind and giving soieone else a gam…

Good behaviour has a positive effect.Brent Lindeque is your average South

African ilokec. And ieing a tymical

iloke his iates challenged hii in the

#neknoiination drinking gaie in

Feiruary 2014c.

“Last year when was noiinated to

down a drink as a dare, thought there

iust ie a ietter way to use this

mlatfori,” he stated on the

weisite wwwc.raknoiinationsc.org c.

nstead of having a shooter or

chugging a ieer, Lindeque decided to

do soiething mositive – randoi, iut

mositivec. He went to a fast food outlet,

iought a sandwich, chocolate and

cool drink and handed it to the first

hoieless guy he encountered at the

traffc intersection on the drive hoiec.

But he didn’t stop there: he in turn

challenged others to coiiit a randoi

act of kindness rather than a

neknoiinationc. His one iinute YouTuie

clim has logged 780 000 views – and is

still ieing watchedc. Not only that iut it

has insmired hundreds of thousands of

meomle to do the saiec.

“I had no idea that this would spark a global frenzy of kindness. It’s incredibly humbling,” said Lindequec.

n his words on his ilog mrofile: “ ’i a

guyc. ’i involvedc. ’i a reielc. tweet

soietiies and sing in the showerc. ’i

massionate aiout life and thankful ’i

alivec. ’i exmloringc. have no idea

where this life is gonna take ie iut

know ’i excited!”

One year later in Feiruary 2015 these

randoi acts of kindness were

forialised in the shame of the weisite

wwwc.raknoiinationsc.org and was

covered iy MNet’s Carte Blanche

mrograiie with anchor Derek Watts

endorsing #RAK15c. Lindeque iaintains

that the caimaign is mroof that South

Africa is full of mossiiility

and alive with ommortunityc.

“Ubuntu is alive and kicking in all of us.”

That siall act has transforied not just

Lindeque’s life, iut hundreds of

thousands of others as wellc. Feediack

arrives froi as far afield as reland,

Canada and the United Statesc. But this is

nothing newc. t ammears that Lindeque

has siimly tammed into a growing

groundswell of mositivity which is universalc.

Everyone lives iusy lives – and

nowhere is this iore oivious than in

soie of the world’s largest cities; New

York, London, Tokyo, Muiiai, Shanghai

… iut meomle are also cognisant of the

fact that a life without ieaning or

murmose is essentially an eimty onec.

Did you know that there is one day

offcially designated orld indness

Day? This year, it’s November 13 2015,

according to the weisite

wwwc.randoiactsofkindnessc.org

Wikimedia remorts that “Randoi Acts of

Kindness Day is the naie of an

unoffcial holiday increasingly celeirated

around the world iy localities or

organisations, or nationwide, in order to

encourage acts of kindnessc. The original

founders of a national Randoi Acts of

Kindness Day are Megan Singleton, Josh

de Jong and Marshall Grayc.”

n New Zealand RAK day is

celeirated on Semteiier 1 – and

iegan in 2005c. Again, Wikimedia states

“it is not a holiday, rather a national day

where the entire country is challenged

to do soiething kind to a friend or


#RAK15 #RAK15 Caring

stranger for no reason at all.”

In 2010, the results of an interesting

experiment into group dynamics were

published in the Proceedings of the

National Academy of Sciences. Harvard

University medical sociologist Nicholas

Christakis and political scientist James

Fowler of the University of California, San

Diego, wrote: “In a game where

sel� shness made more sense than

co-operation, acts of giving were tripled

over the course of the experiment by

other subjects who are directly or

indirectly in� uenced to contribute more.”

The research was aimed at identifying

cause-and-e� ect links. Fowler and

Christakis analysed the results of a

so-called public-goods game, in which

people were divided into groups of four,

given 20 credits each, and asked to

secretly decide what to keep for

themselves and what to contribute to a

common fund. That fund would be

multiplied by 20%, then divided equally

among the group. The best payo�

would come if everyone gave all their

money – but without knowing what

others were doing, it always made

sense to keep one’s money and skim

from the generosity of others.

Only at the end of each game did

players � nd out what the rest of their

group had done. The game was run

again and again, each time mixing group

members and keeping their identities

anonymous, so that decisions were never

personal. When one person gave, others

in their group tended to be generous

during the next two rounds of play.

Recipients of their largesse became more

generous in turn, and so on down the

chain. When a punishment round was

added – players could spend their own

money to reduce the rewards of sel� sh

players – generosity lasted even longer.

“It is often supposed that individuals in

experiments like the one described here

sel� shly seek to maximise their own

payo� s,” wrote Fowler and Christakis.

“The equilibrium prediction is to

contribute nothing and to pay nothing

to punish non-contributors, but the

subjects did not follow this pattern.”

According to the researchers, the

explanation lies not in calculations of

odds and rewards, but in simple

behavioural mimicry: Monkey see,

monkey do, human style. When people

are irrationally generous, others follow suit.

This mirrors what Lindeque has

experienced. “I want the

RAKnominations to be even bigger than

last year and touch even more lives. In

2014, we touched over one million

people around the world by inspiring

global citizens to take time out of their

day to do something kind for someone

else. We want to double that.

“Individuals and corporates from

around the world have started doing their

random acts of kindness and nominating

others to do the same. We’ve had large

corporates join the movement, and

videos shared from Australia, Paris, Miami

and London. It’s exciting to see everyone

coming on board and sharing kindness.”

“Go out there, do a random act of kindness and nominate others to do the same.”Visit www.raknominations.org to see the

RAKnominations from all over the world

as well as nominate friends, family and

colleagues.

When you hear that negative, discouraging voice in your head, remember to leave yourself alone — you deserve kindness too!

♥

RAK Ideas:♥ Pay for someone’s parking in a

shopping centre♥ If you’re buying co� ee and a mu¡ n,

randomly pay for a co� ee for the person behind you.

♥ Bring doughnuts (or a healthy treat, like cut-up fruit) to work.

♥ Let the person behind you at the supermarket queue with only one or two items go ahead of you.

♥ Donate old or unwanted clothes to a charitable organisation.

♥ Give your grandparents a call.♥ Take an animal welfare dog for a walk. ♥ Your restaurant doggie bag? Give it to

the car guard.♥ Email or write an old teacher who

made a di� erence in your life.♥ Say thank you to the cleaner or

security guard you walk past every day.

♥ Put sticky notes with positive slogans on the mirrors in restrooms.

♥ Buy a meal for a homeless person.♥ Tweet or Facebook message a

genuine compliment to three people right now.

♥ Smile at someone on the street, just because.

♥ Let someone into your lane. They’re probably in a rush just like you.

♥ While you’re out, compliment a parent on how well-behaved their child is.

♥ Don’t write the angry internet comment you’re thinking of writing.

♥ Cook a meal or do a load of laundry for a friend who just had a baby or is going through a di¡ cult time.

♥ Talk to the shy person who’s sitting by themselves at a party.

♥ Help a mother with her baby stroller.♥ Help your elderly neighbour take out

the trash or mow their lawn.♥ Give up your seat to someone on the

bus or train.♥ Wash someone’s car.♥ Dog- or cat-sit for free.♥ O� er to return a grocery trolley to the

store or trolley bay for someone loading groceries in their car.

♥ Have a clean-up party on the beach or at a park.


Artful blending: making the whole greater than the sum of its partsWinter warmers: Silwood’s take on soups

There’s more to Elgin than apples… try wine, mountain biking, � owers and a whole lot more

what to look out for n� t issue

brought to you by www.topsatspar.co.za

Congratulations to all of last issue’s winners

LOW CARB IS LEKKER BOOK WINNER:Nonnie Peyper,

Middelburg, Mpumalanga

JOHNNIE WALKER® KING GEORGE VTM

PRIZEWINNER. Asher Jacobson,

Sea Point, Cape Town

enjoy your spoils!

LOW CARB IS LEKKER BOOK WINNER:

Middelburg, Mpumalanga

enjoy your spoils!

71May |Jun 2015 Vol 18 www.topsatspar.co.za

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.za

GroceriesAvailable from TOPS at SPARLiquor

62.5ml brandy

Available from SPARDried Spices/Herbs/Stock

salt and pepper


3 ½ tsp ground cumin

2 tsp garam masala

7 ½ tsp turmeric

¼ tsp chilli fl akes

1 ½ tsp cinnamon

1 ½ cinnamon sticks

1 ½ tsp chilli powder

½ cup +6 curry leaves

½ tsp dhania powder

5 bay leaves

½ tsp fennel seeds

65ml medium curry powder

4 cloves

2 green cardamom pods


Fresh Fruit/Veg/Herbs/Spices

6 onions

3 tsp garlic paste

2 tsp ginger paste

¼ cup lemon juice

lemon or lime juice to taste

20 - 30ml Thai green curry paste

4 tomatoes

Fresh coriander

7 cloves garlic

40ml fresh ginger

9 green or red chillies

1 tsp fresh thyme

4 to 6 medium potatoes

1 oyster mushroom

150ml shredded cabbage

100ml shredded carrots

1 spring onion

1 green pepper

30ml basil

Cans/Jars/Bottles

465ml sunfl ower oil


1 tin chopped tomatoes

15 ml white vinegar

1 cup coconut cream

255ml tomato puree/paste

250g chickpeas,

1 cup broad beans

250ml brown vinegar

1 x tin beetroot or tomato & onion salad

1 x bottle of chutney

20ml soy sauce

40ml bamboo shoots


20ml rice vinegar

50ml red wine vinegar

1 tin coconut milk

20ml water chestnuts

20 - 30ml fi sh sauce

Baking/Dry goods

220g fl our

2 tsp baking powder

430g castor sugar

1 tsp bicarbonate of soda

4 Tbsp cocoa + extra for dusting

2.5 ml vanilla extract

rice or samp

200ml rice

250ml Basmati rice

5g glass noodles

6 spring roll wrappers

180g sugar

3ml corn fl our

15 - 20ml palm sugar

Dairy

1 cup paneer

60ml cream

Meat/Fish/Poultry

5 large eggs

1.2 kg cubed chicken breast or thigh


400g beef fi llet

500g beef fi llet or lamb

2 x sheeps tripe

4 x sheeps feet

1 x sheeps head

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



SPAR stores

TOPS at SPAR

72

Loopdop


Die ou manne van die viswater het kleur – en geur – aan desjare se lewe gegee. Vat nou maar vir oom Nel van

Laaiplek se wêreld.

Net so katspoegie anderkant die

Bergriviermondin die buitewyke

van Laaiplek was oom Nel se

plek. Kyk, oom Nel was een van die

baanbrekers van die visbedryf daai kant

van die Weskus. Om die waarheid te lieg,

oom Nel was eintlik al dik daar besig

voordat die visfabriek aan Laaiplek sy

naam gegee het.

Ja, oom Nel het die vis geken. Die

manne van desjare het ook gereken

niemand kon bokkoms maak soos oom Nel

nie. Vir die wat nie weet nie, bokkoms is

gesoute harders wat winddroog gemaak

word. As jy vir oom Nel sou vra hoekom

noem hulle dié gedroogde vis dan nou

bokkoms sou hy altyd antwoord: “Hokkom

sal ekke nou wie’t van die naam van

bokkom?” Dan’t hy gelag en jou vertel. In

Hooghollands was ’n bokkom ’n bok – soos

in boerbok. Daar is ’n drievoudige

verwysing: Dié droë vissies lyk soos

boerbokhorings, hulle is net so hard, maar

eintlik ... eintlik stink hulle nes ’n ou bok!

Die ander ding van oom Nel was dat, al

was hy pal op see, het hy nooit leer swem

het nie. En hy was altyd uit in so klein ou

bakkie-boot. Heel graag stoksielalleen. As

hy dan nou weer aan wal kom en die vis is

verwerk het hy altyd vir sy huismense gesê

hy moet nou ‘kantoor’ toe vir besigheid.

Daar het hy dalk so gemaak-maak of hy

timmer aan sy bootjie, maar kort voor lank

het hy die sandjies weggeskop onder die

kaai en sy � es soetes uitgegrou.

“Daar’s ’n boodskap in die bottel,” sou

hy kwytraak en dan diep sluk. Diep onder

die prop sou hy dan huis kry, loop slaap

net om vroeg weer die Weskus se water

aan te vat. Kort-kort so Dominee hom

aanspreek oor sy liefde vir die bottel en sy

onliefde vir die erediens.

“Ag dominee, my kerk is die oop see,”

was elke keer sy verweer. Een keer het selfs

die Engelse kerk se prediker hom

aangespreek en as daar nou een ding

was wat oom Nel nog minder as enigiets

anders gedoen het, was dit Engels praat.

Nooit. Nie eens ‘yes’ of ‘no’ nie.

Alhoewel oom Nel nie kon swem nie,

was hy ’n hele paar keer nogal diep in die

sop as daai Weskussee hom wip. Een so

keer het die wind gatkant-omgedraai en

kort voor lank toe begin oom Nel een na

die ander mooi blinklyf-snoeke oorboord

gooi. Maar helaas het dit nie genoeg

gehelp nie en met die deining hier oor so

vyf meter hoog, gooi die see die bakkie

heel onderstebo.

Oom Nel klou vir dood, want hy het nie

’n baadjie of ’n boei naby hom nie. So het

hy rondgedobber totdat ’n stroom hom

gevat het. Hy het geweet hy gaan met dié

iewers uitspoel ...

Na hy veilig terug was op Laaiplek het

Dominee hom weer genader.

“Oom Nel, het Oom darem bietjie

nagedink oor dinge toe Oom nou so in

gevaar verkeer het?”

“Tja Dominee, al waaraan ek kon dink is

dat ek hoop die stroom vat my nie al die

pad Engeland toe nie. Want hoe sou ek

dan vir hulle kon vertel waar ek vandaan

kom?”

Gerrit Rautenbach

Bokkoms is nie

Brits nie

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

Laaiplek TOPS at SPAR Adri Meissenheimer is the Manager & Albert Voges is the Supervisor at TOPS at SPAR

Address: Laaiplek SPAR Centre, 1 Jameson Street, Laaiplek Tel: (022) 783 0541, Fax: (022) 783 0037 Email: XXxxxxxxxxxx

Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 09h00 - 17h00 & Sun: Closed.

Albe

rt &

Adri

As daar nou een ding was wat oom Nel nog

minder as enigiets anders gedoen het, was dit Engels praat. Nooit. Nie eens ‘yes’ of ‘no’ nie.

72

Loopdop


Die ou manne van die viswater het kleur – en geur – aan desjare se lewe gegee. Vat nou maar vir oom Nel van

Laaiplek se wêreld.

Net so katspoegie anderkant die

Bergriviermondin die buitewyke

van Laaiplek was oom Nel se

plek. Kyk, oom Nel was een van die

baanbrekers van die visbedryf daai kant

van die Weskus. Om die waarheid te lieg,

oom Nel was eintlik al dik daar besig

voordat die visfabriek aan Laaiplek sy

naam gegee het.

Ja, oom Nel het die vis geken. Die

manne van desjare het ook gereken

niemand kon bokkoms maak soos oom Nel

nie. Vir die wat nie weet nie, bokkoms is

gesoute harders wat winddroog gemaak

word. As jy vir oom Nel sou vra hoekom

noem hulle dié gedroogde vis dan nou

bokkoms sou hy altyd antwoord: “Hokkom

sal ekke nou wie’t van die naam van

bokkom?” Dan’t hy gelag en jou vertel. In

Hooghollands was ’n bokkom ’n bok – soos

in boerbok. Daar is ’n drievoudige

verwysing: Dié droë vissies lyk soos

boerbokhorings, hulle is net so hard, maar

eintlik ... eintlik stink hulle nes ’n ou bok!

Die ander ding van oom Nel was dat, al

was hy pal op see, het hy nooit leer swem

het nie. En hy was altyd uit in so klein ou

bakkie-boot. Heel graag stoksielalleen. As

hy dan nou weer aan wal kom en die vis is

verwerk het hy altyd vir sy huismense gesê

hy moet nou ‘kantoor’ toe vir besigheid.

Daar het hy dalk so gemaak-maak of hy

timmer aan sy bootjie, maar kort voor lank

het hy die sandjies weggeskop onder die

kaai en sy � es soetes uitgegrou.

“Daar’s ’n boodskap in die bottel,” sou

hy kwytraak en dan diep sluk. Diep onder

die prop sou hy dan huis kry, loop slaap

net om vroeg weer die Weskus se water

aan te vat. Kort-kort so Dominee hom

aanspreek oor sy liefde vir die bottel en sy

onliefde vir die erediens.

“Ag dominee, my kerk is die oop see,”

was elke keer sy verweer. Een keer het selfs

die Engelse kerk se prediker hom

aangespreek en as daar nou een ding

was wat oom Nel nog minder as enigiets

anders gedoen het, was dit Engels praat.

Nooit. Nie eens ‘yes’ of ‘no’ nie.

Alhoewel oom Nel nie kon swem nie,

was hy ’n hele paar keer nogal diep in die

sop as daai Weskussee hom wip. Een so

keer het die wind gatkant-omgedraai en

kort voor lank toe begin oom Nel een na

die ander mooi blinklyf-snoeke oorboord

gooi. Maar helaas het dit nie genoeg

gehelp nie en met die deining hier oor so

vyf meter hoog, gooi die see die bakkie

heel onderstebo.

Oom Nel klou vir dood, want hy het nie

’n baadjie of ’n boei naby hom nie. So het

hy rondgedobber totdat ’n stroom hom

gevat het. Hy het geweet hy gaan met dié

iewers uitspoel ...

Na hy veilig terug was op Laaiplek het

Dominee hom weer genader.

“Oom Nel, het Oom darem bietjie

nagedink oor dinge toe Oom nou so in

gevaar verkeer het?”

“Tja Dominee, al waaraan ek kon dink is

dat ek hoop die stroom vat my nie al die

pad Engeland toe nie. Want hoe sou ek

dan vir hulle kon vertel waar ek vandaan

kom?”

Gerrit Rautenbach

Bokkoms is nie

Brits nie

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

Laaiplek TOPS at SPAR Adri Meissenheimer is the Manager & Albert Voges is the Supervisor at TOPS at SPAR

Address: Laaiplek SPAR Centre, 1 Jameson Street, Laaiplek Tel: (022) 783 0541, Fax: (022) 783 0037 Email: XXxxxxxxxxxx

Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 09h00 - 17h00 & Sun: Closed.

Albe

rt &

Adri

As daar nou een ding was wat oom Nel nog

minder as enigiets anders gedoen het, was dit Engels praat. Nooit. Nie eens ‘yes’ of ‘no’ nie.

Cheers Magazine - Glenmorangie Open.indd 1 2015/04/09 3:29 PM

cheers - may/june 2015 (vol. 18)

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