cheers - may/june 2016 (vol.24)

PITCH PERFECT camping or glamping?

MUSCADEL’S SWEET

SEDUCTION

THE SPIN ON

FYNBOS ADDS UNIQUE SA FLAVOUR

Revel in dark beer’s rich taste

AFTER-DINNER TREATS

Liqueurs unlimited

| ww

w.topsatspar.co.zaM

ay|Jun 2016|24M

uscadel |Gin’s SA

flavour | Dark beer| Liqueurs

May Jun 2016 Vol.24

brought to you by T www.topsatspar.co.zaCOMPLIMENTARY

A COPY OF THE STORY OF A HOUSE BY LOUIS JANSEN VAN VUUREN AND HARDY

OLIVIER

WIN Gin

Not for Sale to Persons Under the Age of 18.

ninety9

cent

s 15

864T

/E

15864T SOBS Cheers Print Ad 210w 275h FA1.indd 1 2016/05/04 4:18 PM

May Jun 2015 Vol.24 www.topsatspar.co.za 1

46 DIYPlugged in to wiring

48 ThingamajigsA range of goodies & gadgets

51 TOPS noshUmhlanga’s Pintxada serves up tapas in style

56 Book giveawayThe Story of a House by Louis Jansen van Vuuren and Hardy Olivier

30 BeerDecadently dark, rich and rewarding

33 LiqueursBygones of a lost age?

36 The great outdoors Camping in 5 Star style vs roughing it

42 Fishing Knowing your knots & lines

44EntertainmentBooks, CDs and DVDs

42FISHING

PLUSTASTINGS

26Jumping juniper

22

4 Editor’s LetterThe art of indulgence

6 NewsJack Daniel’s turns 150, Amarula’s upskilling initiative, Delheim jazz fondue, TOPS at SPAR’s wine shows and more

16 Tinus TalksSommelier service

18 MuscadelHeady perfume & rich sweetness guaranteed

22 GinaissanceBlooming and booming globally

28 Fashion statementBoots that are made for walking

contents

4 Editor’s LetterEditor’s Letter

contentscontentscontentsDARKBEERS

30

upskilling initiative, Delheim jazz fondue, TOPS at SPAR’s wine shows and more

MUSCADEL

18

www.topsatspar.co.za May Jun 2015 Vol.242

STRAPLINE


STRAPLINE

cont

ents

62 Man met ’n panEmileJoubert en Noakes se moses – koolhidrate!

64 BlogspotSpicy treats from Teresa Ulyate

66 More than skin deepA beauty blog with a di� erence…

68 Taking responsibilityTyres, battery, oil & water – check!

70 Highlights of Next Issue

70 Competition winners

71 Editor’s choice:Soup is the ultimate comfort food

72 LoopdopLekker slaap julle

@cheersmag @CheersMag

www.cheersmag.co.za

Jun 2015 Vol.24

WINOne of two

copies of The Story of a House

56

48Thinga-majigs

62 Man met ’n panMan met ’n pan

LIQUEURS

33


EDITORIAL - Fiona McDonald

INDULGE MEWe know all about austerity these days.

Rates hikes means that our belts are being cinched a little tighter

as our wallets are lighter and people are

thinking twice about rash purchases. But it’s

only human to want an indulgent treat every

now and then.

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

STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later than 15th June 2016. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be � 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 su� 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.

teamTOPS at SPAR | Jess NicholsonGroup Promotions & Advertising Manager - Liquor

Publisher Shayne [email protected]

Editor Fiona Mc Donald� [email protected]

Art Director Megan Meri� [email protected]

Designer Shannon [email protected]

Advertising Eloise [email protected]

Editorial Assistant Molly [email protected]

PR & Promotions Ashlee [email protected]

Photography Ashlee Attwood & Thinkstock.com

Contributors Tinus van Niekerk, Cli� ord Roberts, Emile Joubert, Gerrit Rautenbach, Teresa Ulyate.

Head O¡ ce | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

The plane tree in my front garden has systematically shed

its shrivelled brown leaves – and many an hour has been spent sweeping up the crunchy detritus. The tree stands nearly naked with its spiky limbs stretched upward.

But while the tree shows its lean

winter silhouette, it needn’t be a lean,

mean time of year. If anything,

winter’s a time of indulgence. Why

else would we end up with a few kilos

to shed before summer comes

around? There’s a practical reason

and it’s that our bodies require more

fuel to keep us warm.

Yes it’s a time of blankets, log � res,

hearty stews and soups but it’s also

when we get to indulge ourselves in

sweet treats. And when it comes to

liquid indulgence it really doesn’t get

any sweeter than muscadel.

It always saddens me that this is

such an overlooked and

underappreciated part of South

Africa’s wine culture – and yet it’s a

crucial component, having been

around for hundreds of years. Rich

Hanepoot – or Muscat – grapes are

what give rise to this style of forti� ed

wine and South Africa truly make some

of the world’s best.

It’s never going to be like a frosty beer

or chilled glass of Sauvignon Blanc that

you gulp down in great hearty draughts.

You sip it gently, delicately… savouring

the almost ª oral, raisined sweetness of it.

Sunshine in a glass indeed.

And continuing on the indulgent

theme, the recipes extracted from this

month’s featured book giveaway – The

Story of a House – are all sweet. Desserts

and cakes, from delicate raspberry

tuiles to an equally indulgent cake

packed with beetroot, courgettes and

carrots, surprisingly.

Doesn’t seem wicked at all, does it?

Cheers, Fiona


EDITORIAL - Fiona McDonald

INDULGE MEWe know all about austerity these days.

Rates hikes means that our belts are being cinched a little tighter

as our wallets are lighter and people are

thinking twice about rash purchases. But it’s

only human to want an indulgent treat every

now and then.

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

STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later than 15th June 2016. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be � 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 su� 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.

teamTOPS at SPAR | Jess NicholsonGroup Promotions & Advertising Manager - Liquor

Publisher Shayne [email protected]

Editor Fiona Mc Donald� [email protected]

Art Director Megan Meri� [email protected]

Designer Shannon [email protected]

Advertising Eloise [email protected]

Editorial Assistant Molly [email protected]

PR & Promotions Ashlee [email protected]

Photography Ashlee Attwood & Thinkstock.com

Contributors Tinus van Niekerk, Cli� ord Roberts, Emile Joubert, Gerrit Rautenbach, Teresa Ulyate.

Head O¡ ce | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

The plane tree in my front garden has systematically shed

its shrivelled brown leaves – and many an hour has been spent sweeping up the crunchy detritus. The tree stands nearly naked with its spiky limbs stretched upward.

But while the tree shows its lean

winter silhouette, it needn’t be a lean,

mean time of year. If anything,

winter’s a time of indulgence. Why

else would we end up with a few kilos

to shed before summer comes

around? There’s a practical reason

and it’s that our bodies require more

fuel to keep us warm.

Yes it’s a time of blankets, log � res,

hearty stews and soups but it’s also

when we get to indulge ourselves in

sweet treats. And when it comes to

liquid indulgence it really doesn’t get

any sweeter than muscadel.

It always saddens me that this is

such an overlooked and

underappreciated part of South

Africa’s wine culture – and yet it’s a

crucial component, having been

around for hundreds of years. Rich

Hanepoot – or Muscat – grapes are

what give rise to this style of forti� ed

wine and South Africa truly make some

of the world’s best.

It’s never going to be like a frosty beer

or chilled glass of Sauvignon Blanc that

you gulp down in great hearty draughts.

You sip it gently, delicately… savouring

the almost ª oral, raisined sweetness of it.

Sunshine in a glass indeed.

And continuing on the indulgent

theme, the recipes extracted from this

month’s featured book giveaway – The

Story of a House – are all sweet. Desserts

and cakes, from delicate raspberry

tuiles to an equally indulgent cake

packed with beetroot, courgettes and

carrots, surprisingly.

Doesn’t seem wicked at all, does it?

Cheers, Fiona

WIN 1 OF 6 VINTAGEGLOBE BARSAND EXPERIENCE THE JOY OF THE WORLD’S BEST-SELLING WHISKY.

KIN

GJA

MES

35

85

0

Keep your till slip as proof of purchase.SMS costs R1. Terms and Conditions apply. Competition runs from 1 May - 6 June 2016.

a 750 ml Johnnie Walker® Gold Label Reserve™ = 1 ENTRYPlatinum Label™ = 2 ENTRIESBlue Label™ = 3 ENTRIES

BUYTO ENTER:

the last 4 digits of the barcode and your name to 32197.

SMS


NEWS What's happening

NEWS

The Hermanus FynArts Festival takes place between 10 and 19 June and has a jam

packed programme that will appeal to a variety of di� erent tastes and interests.

The guest artist at this festival is Louis Jansen van Vuuren. (Check out this issue’s

book giveaway on Page 56 for The Story of a House, his home in France.)

For more information call 028 -312 2629 or visit Hermanusfynarts.co.za.

Tickets can be booked via web tickets or the Hermanus Tourism O� ce.

The Cape coastal town of Hermanus is better know for its whales and wine than for � ne art but every year in June it cel-ebrates art in many forms – including music and even culinary arts.

Wine & Fine Art

In the past few years Whisky Live has

undergone a transformation with more

events held more frequently and in

new cities.

Durban celebrated all things whisky

(and whiskey!) in mid-May at Suncoast

Casino and it is Pretoria’s turn at the

Brooklyn Mall from 2 – 4 June.

The events are open from 18h30

until 22h00 daily. Expect a range of

whiskies – from single malt Scotch to

blends, Bourbon to Irish – presented

by knowledgeable and passionate

whisky experts.

Tickets cost R180 and can be booked

at www.whiskylive.co.za and include 15

whisky tasting vouchers, a glass and a

500ml Valpre Spring Water. Download

the Whizzky app, answer a few

questions and get � ve additional

tasting vouchers on the night. Return

your voucher card on exit and receive

a 2016 SA Whisky Handbook.

For more information email

[email protected].

In the past few years Whisky Live has undergone a transformation with more events held more frequently and in new cities.

This cooling e� ect, combined with old vines, its soils and unadulterated winemaking make for a unique wines – and their latest releases, a Cinsault and Chenin Blanc, are seriously cool. This duo of wines from the 2015 vintage has just been released by Waterkloof. Both wines hail exclusively from some of the oldest bush vines in the Helderberg ward, which is the coolest, most coastal sub-region of Stellenbosch. Winemaker Nadia Barnard describes both as very special wines that demand special attention.“Fanned by False Bay breezes, these cool pockets of old, low-yielding vineyards allow for slower ripening periods for the grapes to develop

Seriously CoolWaterkloof wines can be found high on a ridge overlooking Strand and Somerset West – looking directly into the teeth of seasonal southerly winds which blow over the cool waters of False Bay.

Slainte!complex ¤ avours, � nesse and fresh natural acidity. Our Seriously Cool duo is proof of the potential of unadulterated, old-vine Chenin Blanc and Cinsault in South Africa,” Barnard said.“We’re so pleased to see that three vintages on from the wine’s inaugural release, there is now a momentum building behind the revival of Cinsault as a 100% varietal wine in South Africa. Meanwhile the Seriously Cool Chenin Blanc 2015 is testament to the true quality that can be achieved from this Cape workhorse using old vines, planted in appropriate areas and unencumbered by over-oaking and additions of acid in the cellar.”For more information visit www.waterkloofwines.co.za.For more information visit www.waterkloofwines.co.za.

‘Cinsaut is cool,’says winemaker Nadia Barnard.



DIGITAL MAG

Available onl ine now!

www.cheersmag.co.za

Access Cheers mag on the move - on your mobile, tablet or laptop. Swiftly browse through the latest recipes, articles, tastings or enter the most recent competitions. And there's more...


NEWS

8 www.topsatspar.co.za May Jun 2016 Vol.24

Throughout 2016 in countries all over the

world, special promotions and new

products will mark this notable

achievement, sharing in the stories of

Jack Daniel’s. South Africa is just one of

many where special 150th anniversary

bottles will be found on the shelves of

liquor stores.

It was 1866 when Jasper “Jack”

Daniel located his distillery near a good

source of limestone water at a cave

spring in Lynchburg, Tennessee. 150

Jack’s 150 years youngLynchburg, Tennessee in the United States is celebrating: Jack Daniel’s is America’s oldest registered distillery – and is celebrating 150 years of making their unique Old No. 7 whiskey.

years later very little has changed in the

way it’s made but the brand and the

whiskey are recognised the world over

as being a global icon unique in

character and authenticity.

“In a world where change is a

constant, it is an incredible

achievement to be making whiskey in

the same way, in the same place, after

150 years,” said Mark McCallum,

President of Jack Daniel’s. “I believe the

endurance and success of Jack Daniel’s

is the result of our ability to continue to

operate according to Mr. Jack’s lifelong

motto, ‘Every day we make it, we’ll

make it the best we can.’

For updates and more information, visit

Facebook at JackDanielsSA, on Twitter

@JackDanielsSA and Instagram

@JackDaniels_SA

South African wine producer Anthonij Rupert Wines has introduced

not one, but two, uniquely innovative distilled products.

The � rst is a Litchi Eau de Vie and the second is a Sagnac 2007.

There’s absolutely no mistaking the source of the � rst clear white

spirit! It is vibrant and expressive with a nose that’s packed full of

ripe litchis – but the spirit is not sweet. It’s dry and beautifully

rounded and long with no harsh, spirit bite.

Like the litchi spirit, the L’Ormarins Sagnac, was distilled at

L’Ormarins in Franschhoek. Sourced from only the best grapes,

it is a beautiful light brown colour, with prominent aromas of

ripe apricot, peach, fudge and caramel – the latter intensi� ed

with whi� s of leather and creamy to� ee. These � avours carry

through onto the palate and the aromatic impact is silky

smooth and gently textured. The Sagnac displays depth of

� avour, yet with complexity and an unexpected lightness. All

these attributes lead to a long, rich � nish.

Eau so nice… Eau de vie, literally translated, means ‘water of life’ and is usually a clear, colourless fruit brandy which usually has a light, fruity � avour.




















NEWS


Throughout 2016 in countries all over the

world, special promotions and new

products will mark this notable

achievement, sharing in the stories of

Jack Daniel’s. South Africa is just one of

many where special 150th anniversary

bottles will be found on the shelves of

liquor stores.

It was 1866 when Jasper “Jack”

Daniel located his distillery near a good

source of limestone water at a cave

spring in Lynchburg, Tennessee. 150

Jack’s 150 years youngLynchburg, Tennessee in the United States is celebrating: Jack Daniel’s is America’s oldest registered distillery – and is celebrating 150 years of making their unique Old No. 7 whiskey.

years later very little has changed in the

way it’s made but the brand and the

whiskey are recognised the world over

as being a global icon unique in

character and authenticity.

“In a world where change is a

constant, it is an incredible

achievement to be making whiskey in

the same way, in the same place, after

150 years,” said Mark McCallum,

President of Jack Daniel’s. “I believe the

endurance and success of Jack Daniel’s

is the result of our ability to continue to

operate according to Mr. Jack’s lifelong

motto, ‘Every day we make it, we’ll

make it the best we can.’

For updates and more information, visit

Facebook at JackDanielsSA, on Twitter

@JackDanielsSA and Instagram

@JackDaniels_SA






































NEWS

So far 116 students have participated in a � eld guide training project – and most recently eight Namibian students underwent a month-long training exercise at the Erindi Private Game Reserve and Wilderness Safaris Damaraland Adventure Camp in Namibia.

Hardie Basson, who is marketing manager for Amarula's parent company Distell, in Namibia, Botswana, Lesotho and Swaziland, said the building of rural skills to support eco-tourism was critical. “The growth in tourism means there is an increasing demand for quali� ed � eld guides to host mostly foreign guests. By facilitating the provision of skills, the Amarula Trust is also helping to tackle unemployment.

“The Amarula Field Guide Scholarship programme is a very important part of the work of the trust that focuses on promoting social sustainability and conservation. Begun in 2010 in Botswana, the programme was extended in 2011 to South Africa and, in 2012, to Namibia.”

Amarula upskills eco-tourismAs quietly and unobtrusively as the elephants which feature in their marketing campaigns, Amarula has gone about boosting eco-tourism and combating unemployment through its not-for-pro� t Amarula Trust.

Pho

tog

rap

hy b

y V

era

Bo

tha

Sheldin Naruseb, a student from the Erindi Private Game Reserve, explains to his fellow students how to analyse elephant dung.

A celebratory mood after the prize-giving ceremony at the Erindi Private Game Reserve. From left to right: Frederik Witbooi from the Gondwana Fish River Canyon Lodge, Gerhard Beyleveld of Distell (Amarula), Sheldin Naruseb, from the Erindi Private Game Reserve, Stephen Croucamp from the Erindi Private Game Reserve, Karitjangua Day Kasupi from the Wilderness Safaris Hoanib Skeleton Coast Camp, Malcolm Moore of Distell (Amarula), Gerhard van Niekerk from EcoTraining, Francois du Plessis from the Erindi Private Game Reserve, Reginal Koper from the Wilderness Safaris Doro Nawas Camp, Johannes Kapenda from the Wilderness Safaris Serra Cafema Camp and Rector Tetuka from the Gondwana Namushasha River Lodge.

Candidates with the potential to develop their careers who are currently working in entry-level positions at game lodges and private reserves are chosen by their employers for the project, Basson explained. When they are promoted after undergoing the course, and they vacate their positions, they also create employment opportunities for others.

The latest Namibian course involved eight candidates from six game lodges and private reserves. Students were taught about the natural, physical environment and ecology, with the accent on climate, biomes and diversity. Some of the areas they

covered included arthropods, amphibians, reptiles, birds, mammals, geology and soils. They also learned about astronomy, tracking, how to drive a 4x4 and even hosting of guests.

Out in the � eld. From left to right: Francois du Plessis, Rector Tetuka, Gerhard van Niekerk, Johannes Kapenda, , Karitjangua Day Kasupi, Frederik Witbooi, Reginal Koper and Sheldin Naruseb.


NEWS

NEWS

The good news is that there is now a safe alternative to glass. Should

an accident occur there’s no danger of broken shards threatening

anyone barefoot – that’s because the govino ‘glasses’ are made from

unbreakable, elegant and reusable BPA-free polymer.

This special polymer closely replicates the attributes of crystal, making

govino ideal for luxury picnics, pool areas, yachts or concert venues

where breakable glass is prohibited or simply not feasible. govino is

completely user and environmentally friendly, providing an elegant way

to entertain without having to worry about fragile stemware.

Stylish yet safe ‘glasses’It’s a dilemma faced by anyone intending to drink wine – or anything – at a picnic, braai, the beach or a concert: what to drink it out of.

In addition, the polymer projects the sparkling wine’s aromatics in much the same way as crystal and closely simulates the lip-feel of

high quality glassware. Its patented thumb-notch not only provides a secure, ergonomic grip, but allows for easy holding and sipping.

These attractive govino glasses can be found at specialist kitchen retailers or online at www.yuppichef.com.

Call-centre supervisor Mphande started Bumka Scooter Rentals on

the side – and rents out his two wheelers to local businesses and

sandwich shops within a 12km radius of Tembisa.

“I bought my � rst motorbike to save on travelling costs. With

many businesses utilising motorbikes for deliveries I saw a gap

in the market to rent out a few scooters and motorbikes to

service the area of Tembisa. My ultimate dream is to o� er my

hometown, KwaNdebele in Mpumalanga, such a service as

the township doesn’t enjoy the same bene� ts as most of those

in Gauteng. I’d like to start something there too that would

improve life in the area,” a delighted Mphande said.

Mphande and four other � nalists were put through their

paces at the James Sedgwick distillery in Wellington, making

their presentations to Three Ships distiller Andy Watts and

Supporting start upsThree Ships Whisky teamed up with top entrepreneur Vusi Thembekwayo to recognise and reward young entrepreneurial talents. Tembisa resident Lumka Mphande, 27, beat all competitors off to win one-on-one mentorship from Thembekwayo as well as a R100 000 cash injection for his business.

Andy Watts, (Three Ships master distiller) and Vusi Thembekwayo

Thembekwayo in the � nal judging.

His ultimate goal is to have a � eet of 200 scooters making

all sorts of deliveries and helping communities access goods

and services.


NEWS

NEWS

The good news is that there is now a safe alternative to glass. Should

an accident occur there’s no danger of broken shards threatening

anyone barefoot – that’s because the govino ‘glasses’ are made from

unbreakable, elegant and reusable BPA-free polymer.

This special polymer closely replicates the attributes of crystal, making

govino ideal for luxury picnics, pool areas, yachts or concert venues

where breakable glass is prohibited or simply not feasible. govino is

completely user and environmentally friendly, providing an elegant way

to entertain without having to worry about fragile stemware.

Stylish yet safe ‘glasses’It’s a dilemma faced by anyone intending to drink wine – or anything – at a picnic, braai, the beach or a concert: what to drink it out of.

In addition, the polymer projects the sparkling wine’s aromatics in much the same way as crystal and closely simulates the lip-feel of

high quality glassware. Its patented thumb-notch not only provides a secure, ergonomic grip, but allows for easy holding and sipping.

These attractive govino glasses can be found at specialist kitchen retailers or online at www.yuppichef.com.

Call-centre supervisor Mphande started Bumka Scooter Rentals on

the side – and rents out his two wheelers to local businesses and

sandwich shops within a 12km radius of Tembisa.

“I bought my � rst motorbike to save on travelling costs. With

many businesses utilising motorbikes for deliveries I saw a gap

in the market to rent out a few scooters and motorbikes to

service the area of Tembisa. My ultimate dream is to o� er my

hometown, KwaNdebele in Mpumalanga, such a service as

the township doesn’t enjoy the same bene� ts as most of those

in Gauteng. I’d like to start something there too that would

improve life in the area,” a delighted Mphande said.

Mphande and four other � nalists were put through their

paces at the James Sedgwick distillery in Wellington, making

their presentations to Three Ships distiller Andy Watts and

Supporting start upsThree Ships Whisky teamed up with top entrepreneur Vusi Thembekwayo to recognise and reward young entrepreneurial talents. Tembisa resident Lumka Mphande, 27, beat all competitors off to win one-on-one mentorship from Thembekwayo as well as a R100 000 cash injection for his business.

Andy Watts, (Three Ships master distiller) and Vusi Thembekwayo

Thembekwayo in the � nal judging.

His ultimate goal is to have a � eet of 200 scooters making

all sorts of deliveries and helping communities access goods

and services.

NEWS

Each barrel is unique and it’s down to the blender to use his experience, knowledge and technical tasting ability to ensure that harmony ensues in the � nal spirit.

New to South Africa is Grant’s 18 year old, a blend of Scottish single malt and grain whiskies – and it is accompanied

Grande Provence has decided to shake loose the shackles of exclusivity and is once again collaborating with some of the country’s best wine producers to host fantastic gourmet wine and dine collaborations.

Once a month The Restaurant at Grande Provence features a particular wine style and showcases its best wine, alongside those of notable producers from other regions.

Winemaker Karl Lambour and chef Darren Badenhorst tag team with other winemakers to share stories about the making of each dish and accompanying wine.

Dates to diarise are: 27 May when the theme is Pinot Noir and Catherine Marshall Wines, Shannon Vineyards and Snow Mountain are featured. On June 24 it will be Cabernet Sauvignon with Le Riche Wines, Teddy Hall Wines and Thelema joining Grande Provence while on July 29 Shiraz is under the spotlight with Oldenburg Vineyards, Lismore Estate and De Tra� ord Wines.

To book for the monthly wine and dine collaboration dinners at R695 per person, call 021 876 8600 or e-mail [email protected].

For more information visit www.grandeprovence.co.za.

Scotch skillCrafty. And skilled. That’s what a Master Blender needs to be to create a harmonious expression of whisky from a range of di� erent barrels which have matured for a number of years.

Wine & dine collaborationFranschhoek is known as the gastronomic capital of South Africa with some of the country’s best restaurants and chefs located in this quaint wine town.

by an already impressive list of medals and awards. It won gold back-to-back in 2014 and 2015 at the Scotch Whisky Masters, to go with the gold outstanding award from the International Wine & Spirit Competition in 2013.

Brian Kinsman is Grant’s Master Blender is the man responsible for this whisky. “The intricate mix of aged whiskies that goes into Grant’s 18 year old, coupled with the � nishing period in Port pipes, produces a blend of subtle grace and elegance.”

Kinsman said the malt and grain whiskies used in the blend were “speci� cally chosen to deliver a re� ned and sophisticated ¥ avour pro� le”, and described as the perfect autumnal whisky because of its “fruity and slightly nutty aromas and the lush ¥ avours of dark honey and fruit cake”.

The stylish décor of Grande Provence’s restaurant.The latest interpretation of the expectations of Zevenwacht sees the number seven prominently tied into the wine range and logo of the 7even lifestyle range.

“We keep the wines fresh, fruity and easy to drink for the 7evens range but we also aim to over deliver on quality,” said Jacques Viljoen, Zevenwacht winemaker. “This builds the brand’s reputation and keeps our customers coming back for more.”

New labels retain artistic elements expressing the environment in which the grapes are grown and the varietal characteristics to be discovered in each bottle while the new look adds decorative ¥ air to the brand’s signature and brings in a contemporary script keeping the 7even’s range right on trend.

Three of the wines in the range: 7even Sauvignon Blanc 2015, 7even Rosé 2015 and 7even Rood 2013 were recently awarded Gold Wine Awards, a consumer judged competition that evaluates wine under R80. Golds are only awarded to wines that o� er excellent quality for value.

Lucky number 7Zevenwacht is quite obviously derived from Dutch – and with the Stellenbosch wine farm within sight of Table Mountain and the urban sprawl of the city of Cape Town, aims to keep its wines and image fresh and contemporary.

11 May Jun 2016 Vol.24 www.topsatspar.co.za

What's happening

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

ADVERTORIAL

Glen� ddich 12 Year OldThe world’s most-awarded single malt

Scotch whisky is creamy with a long,

smooth and mellow � nish. Golden in colour,

it is distinctively fresh and fruity with a hint of

pear that develops into butterscotch,

cream, malt and oaky � avours.

Glen� ddich 14 Year Old Rich OakA single malt Scotch whisky with an

original � nish; 14 years in � ne, virgin

American and Spanish oak casks

combined with precision timing and

handling to bring a rich and sweet vanilla

taste with an exquisite silky texture.

Glen� ddich 15 Year OldThis golden whisky with a red hue draws

inspiration from the sherry bodegas of

Spain and Portugal. A complex aroma of

sweet heather honey and vanilla

fudge combined with rich, dark fruits –

this silky smooth malt reveals satisfying

layers of sherry oak, marzipan, cinnamon

and ginger.

Glen� ddich 18 Year OldEvery batch of this

expression is

individually

numbered and

watched over

carefully. It’s the

result of 18 years

of careful attention and many more of

whisky-craft knowledge and experience.

A rich delivery of luxurious dried fruit,

candy peel and dates, it is a warming,

rewarding and distinguished single malt.

We live in a busy world, leading busy lives; with dreams to realise and goals to achieve, friends to make and friends to keep. We’re connected

to everyone and everything around us. As this excitement and achievement happens all around us and to us, we slowly start to feel a void, for something lost in the noise – a quiet moment to ourselves. So tonight, do something that feels real, that’s about you. Be yourself, by

yourself. It’s not about what you need but what you deserve. It’s about putting the rush of the world aside – and there’s no better way than to

create an everyday single malt moment.

Tonight, take a solitary moment to

celebrate your uniqueness. Sit back and

re� ect on your personal path to

success….

The Balvenie DoubleWood 12 Year OldA single malt that gets its distinctive

characteristics of sweet sherry notes,

layered with honey and vanilla, from

being matured in two wood types. A

smooth, mellow taste with beautifully

combined � avours of nutty sweetness,

cinnamon, spiciness and delicate hints of

sherry for a long and warming � nish.

The Balvenie Caribbean Cask 14 Year OldAn exciting new

expression, matured

in traditional oak

whisky casks for

14 years and

� nished in casks that previously held

Caribbean rum. The result is a rich and

creamy to� ee on the nose with a taste

that’s rounded with vanilla and sweet

oak, developing a fruity character over

time with a lingering softness.

The Balvenie DoubleWood 17 Year OldThe DoubleWood 17 Year Old is an elder

sibling full of spicy character. But it is

distinctly di� erent, with deeper notes of

vanilla, hints of green apple, creamy

to� ee and striking richness and

complexity. Tastes of sherbet spice,

toasted almonds and cinnamon, layered

with rich creamy to� ee notes.


ADVERTORIAL

Glen� ddich 12 Year OldThe world’s most-awarded single malt

Scotch whisky is creamy with a long,

smooth and mellow � nish. Golden in colour,

it is distinctively fresh and fruity with a hint of

pear that develops into butterscotch,

cream, malt and oaky � avours.

Glen� ddich 14 Year Old Rich OakA single malt Scotch whisky with an

original � nish; 14 years in � ne, virgin

American and Spanish oak casks

combined with precision timing and

handling to bring a rich and sweet vanilla

taste with an exquisite silky texture.

Glen� ddich 15 Year OldThis golden whisky with a red hue draws

inspiration from the sherry bodegas of

Spain and Portugal. A complex aroma of

sweet heather honey and vanilla

fudge combined with rich, dark fruits –

this silky smooth malt reveals satisfying

layers of sherry oak, marzipan, cinnamon

and ginger.

Glen� ddich 18 Year OldEvery batch of this

expression is

individually

numbered and

watched over

carefully. It’s the

result of 18 years

of careful attention and many more of

whisky-craft knowledge and experience.

A rich delivery of luxurious dried fruit,

candy peel and dates, it is a warming,

rewarding and distinguished single malt.

We live in a busy world, leading busy lives; with dreams to realise and goals to achieve, friends to make and friends to keep. We’re connected

to everyone and everything around us. As this excitement and achievement happens all around us and to us, we slowly start to feel a void, for something lost in the noise – a quiet moment to ourselves. So tonight, do something that feels real, that’s about you. Be yourself, by

yourself. It’s not about what you need but what you deserve. It’s about putting the rush of the world aside – and there’s no better way than to

create an everyday single malt moment.

Tonight, take a solitary moment to

celebrate your uniqueness. Sit back and

re� ect on your personal path to

success….

The Balvenie DoubleWood 12 Year OldA single malt that gets its distinctive

characteristics of sweet sherry notes,

layered with honey and vanilla, from

being matured in two wood types. A

smooth, mellow taste with beautifully

combined � avours of nutty sweetness,

cinnamon, spiciness and delicate hints of

sherry for a long and warming � nish.

The Balvenie Caribbean Cask 14 Year OldAn exciting new

expression, matured

in traditional oak

whisky casks for

14 years and

� nished in casks that previously held

Caribbean rum. The result is a rich and

creamy to� ee on the nose with a taste

that’s rounded with vanilla and sweet

oak, developing a fruity character over

time with a lingering softness.

The Balvenie DoubleWood 17 Year OldThe DoubleWood 17 Year Old is an elder

sibling full of spicy character. But it is

distinctly di� erent, with deeper notes of

vanilla, hints of green apple, creamy

to� ee and striking richness and

complexity. Tastes of sherbet spice,

toasted almonds and cinnamon, layered

with rich creamy to� ee notes.


Edward Snell

The Balvenie PortWood Aged 21 YearsA marriage of rare Balvenie is transferred

to port casks. It leads us to a perfume of

fruity and ripe raisin notes, backed by a

nutty dryness. Re� ned with remarkable

character it’s creamy and silky with fruit,

honey and spice taking you gently to a

long, nutty � nish.

Tonight, put down your phone and pick

up a book. Delve back into the literary

exploits of your youth. You’ll � nd

something more than just a book…

Glen Grant The Major’s ReserveNamed for James

Grant himself, this

soft, slightly dry single

malt whisky has a

creamy fruity taste

with a nutty � nish.

Experience a rich,

smooth and fruity single malt with a hint of

spice to it.

Glen Grant 10 Year OldAwarded the best 10-year-old expression

in the world for three consecutive years,

it’s a younger single malt that can stand

for itself. Medium and dry on the nose, it

has an intense palate with a long, soft

and nutty � nish. Like its age, it is a gentle,

elegant Speyside Single Malt with a hint

of hazelnut.

Glen Grant 16 Year OldMatured for 16 years, an intense, smooth

bouquet of rich orchard fruits from the

Glen Grant gardens. It’s soft and fresh

with an intensely fruity, long and lingering

� nish. A solid single malt that is both clean

and crisp with a rich fruity feel.

Tonight, enjoy the almost forgotten art

of writing a letter to someone special.

Take the time to put paper to pen, and

enjoy the rewards…..

Bruichladdich The Classic LaddieMatured by the shores of Lochindaal in

American oak casks, it’s as smooth as

pebbles in a pool. Its sunlight colour hints

at a nose of freshly cut wild buttercups,

daisies and cherry blossoms, with a pop

on the tongue and the fresh feel of an

Atlantic breeze.

Bruichladdich Port CharlotteAn elegance of spirit

accompanies this

gently matured

single malt. Rich, with

a depth of character

and the smouldering heat of peat � res, it’s

like feeling in control while riding the

perfect storm. The nose gives an

anticipation that leads graciously to

waves of the smoothest, warmest,

smokiest � ood of � avours. A long-living

and heart-warming � nish that touches the

very soul.

Bruichladdich Black Art 1990Made with mystery and curiosity for the

sake of it, the composition of casks a

mystery to all bar its creator. It’s a

desert-sunset coloured single malt that

will get you lost among the subtle hints of

lemon and lime dancing with deep notes

of honey. A bold taste, � lled with purpose

as it touches your lips, with a rewarding,

accomplished � nish of grilled peach and

white apricot. Working with the very � nest

American and French oak to explore that

most esoteric relationship between spirit

and wood, Black Art is master distiller, Jim

McEwan’s personal voyage into the heart

of Bruichladdich.

Bruichladdich OctomoreA young, de� ant single malt that makes

no excuses for its experimental nature. It’s

a whisky of pride and passion that brings

a sense of sea spray on your face with

black peppercorn and water mint. Old

� avours of toasted rye bread and walnuts

crash with fresh lime and poached apple

for a � nish of warmth and spirit.

So whatever you do to create your quiet moment… there’s only one thing you still need to turn it into the occasion it should be. One more thing to let you take control and set that time aside…

Tonight, drink a Single Malt.


NEWS

NEWS

As a result of this groundswell of interest, the number of entries in the Wines of South Africa (Wosa) Sommelier Cup nals is heating up. The triennial event is open to anyone currently working in the restaurant trade in nine of South Africa's key growth markets. These are the United States, Canada, Asia, Germany, Sweden, the United Kingdom, the Netherlands, Kenya and Ghana.

Finalists will visit the Cape Winelands and Cape Town from September 18 to 24, hosted by Wosa. But rst they will have to prove their in-depth knowledge of South African wines in a series of initial competition stages held in the participating countries.

As gatekeepers to consumers, these in� uencers are an important target group for Wosa in building the country's winemaking pro le amongst international winelovers. The idea is to expose nalists rsthand to the best in South African wines

and winemaking, equipping them with the information and context to become de facto ambassadors.

Wosa CEO Siobhan Thompson says: "Now that the country's reputation for trailblazing, unusual and individualist winemaking has captured the wider public imagination, South Africa has become a 'hot' category and interest in competing in the 2016 Sommelier Cup is at an unprecedented high."

"Part of the attraction is undoubtedly the opportunity to spend time with a selection of the winemakers who are shaping this reputation. They're remarkably passionate, visionary but down-to-earth people who have found a voice that is unique and refreshing.

"Engaging with such original winemakers and encountering what must count as some of the world's most beautiful wine-growing spots will make this an experience of a lifetime."

Kleine Zalze Vineyard Selection Chardonnay 2015 from Stellenbosch made it into the Top 10, alongside ve French wines, and one each from Canada, Switzerland, Spain,

Australia, New Zealand, Czech Republic, Austria and Chile, with some wines having the same scores and actually making a Top 13…

The other gold medal winners were: Durbanville Hills Chardonnay 2015, Môreson Mercator 2013, Robertson Winery Constitution Road 2013,

At your serviceSouth Africa is currently one of the hottest topics among wine cognoscenti the world over, with international experts praising winemakers for the innovation they show.

The rst of a handful of TOPS at SPAR Wine Shows will be held in Gauteng from 12 to 14 May before it moves to the coast where it will be held in Durban on 2 June and then in Port Elizabeth on the 4th of August.

For the rst time Pretoria has been added to the Wine Show roster where it will be staged on August 25 while Nelspruit rounds o£ the annual festival on 24 November. For more information visit www.wineshow.co.za.

TOPS at SPAR Wine ShowTry before you buy: that’s the o� er that the TOPS at SPAR Wine Show is making to all its customers … and anyone else who is interested in wine.

Chardonnay super sixersChardonnay du Monde is a French wine competition which judges the best Chardonnay wines in the world – and South Africa won six of the just 63 gold medals awarded in the 2016 event which saw 39 countries pit their wines up against each other.

www.topsatspar.co.za May 14

Kleine Zalze Vineyard Selection Chardonnay 2015 from Stellenbosch made it into the Top 10, alongside ve French wines, and one each from Canada, Switzerland, Spain,

Chardonnay super sixersChardonnay du Monde is a French wine competition which judges the best Chardonnay wines in the world – and South Africa won six of the just 63 gold medals awarded in the 2016 event which saw 39 countries pit their wines up against each other.

Chardonnay super sixers Franschhoek Cellars Our Town Hall unoaked Chardonnay 2015 and Uva Mira The Single Tree 2014.

Durbanville Hills cellar master Martin Moore was particularly pleased at his wine’s performance because it was not their premium range wine. “We rmly believe award-winning wines shouldn’t be exclusive to enjoy on special occasions. We continuously strive to ensure consistent quality and freshness, no matter the bottling date, so consumers can be assured the wine they tasted a few months back is the exact same blend as the one they are drinking now.”


What's happening

NEWS

Labels for the Hartenberg Doorkeeper

Shiraz and Sauvignon Blanc have been

revamped with the historic handle, key and

lock far more prominently displayed. That’s

because these elements were handmade

when the underground cellar was built and

they’re unique to Hartenberg. Furthermore,

they’re there for any visitors to the estate to

see for themselves.

Renowned for its a� nity with Shiraz with a �

host of di� erent examples, Hartenberg’s

Doorkeeper Shiraz 2013, is a younger, more

modern and upfront example. The fruit is all

estate grown and includes grapes from

younger vineyards. The wine has perfumed

aromas with spicy notes yet is gentle and

medium bodied with soft sweet tannins. It

complements game, lamb and beef dishes

across the board.

Grapes for the Sauvignon Blanc 2015 are

hand picked over a period, ensuring that

each bunch of grapes is perfectly ripe at

harvest. Gentle treatment in the cellar

ensures the wine is grassy with tropical fruit

and white � ower aromas. On the palate it

begins clean and vibrant, with mid palate

weight and fullness, and � nishes long and

creamy. Best served chilled, it’s perfectly at

home on a summer afternoon or evening

and pairs beautifully with goats cheese or � sh

and supports lime, coriander, garlic and

gentle chili � avours in these and chicken or

vegetable dishes.

Key label imageImage is key – and for Stellenbosch wine estate Hartenberg, the cellar door handle, lock and key are synonymous with products in one of their ranges.











With that in mind, the winery opens up

its tasting room and restaurant

throughout winter for cheese fondue

and jazz Sundays to ward o� any chills.

The soulful and funky Sundays start in

July and run through until August.

“At Delheim we embrace the chill

factor to the max this winter. When it is

chilly outside we invite you to come and

chill with us. These Sunday sessions are

for friends and families who want to

huddle around sizzling fondue pots for a

taste of nostalgia and most importantly

have a good time,” said Charlotte

Terblanche of Delheim.

Resident Chef Bruce von Pressentin

swirls his cheese fondue to an authentic

Swiss recipe that oozes deliciousness

and combines Emmental, Gruyère and

white wine for a hearty ‘blast from the

past’. The fondue makes its way to the

table with oven fresh bread dippers and

vegetable crudités. Guests can also

order starters from Delheim’s Garden

Restaurant menu at an additional cost.

The cheese fondue & jazz Sundays

start at 12h30 and cost R200 per

person. A ticket includes a steaming

glass of Glühwein to warm the cockles,

a shared cheese fondue and the

soulful, live music.

Pre-booking is advised as these

events are extremely popular.

Contact Delheim at 021 - 888 4607 or

email [email protected] to

secure a table.

Fond of jazz?The biting winds and frosts of winter can easily cause the blues but Stellenbosch wine estate Delheim believes jazz is a great antidote!


What's happening

NEWS

Labels for the Hartenberg Doorkeeper

Shiraz and Sauvignon Blanc have been

revamped with the historic handle, key and

lock far more prominently displayed. That’s

because these elements were handmade

when the underground cellar was built and

they’re unique to Hartenberg. Furthermore,

they’re there for any visitors to the estate to

see for themselves.

Renowned for its a� nity with Shiraz with a �

host of di� erent examples, Hartenberg’s

Doorkeeper Shiraz 2013, is a younger, more

modern and upfront example. The fruit is all

estate grown and includes grapes from


aromas with spicy notes yet is gentle and



across the board.


hand picked over a period, ensuring that

each bunch of grapes is perfectly ripe at

harvest. Gentle treatment in the cellar




weight and fullness, and � nishes long and


home on a summer afternoon or evening


and supports lime, coriander, garlic and


vegetable dishes.

Key label imageImage is key – and for Stellenbosch wine estate Hartenberg, the cellar door handle, lock and key are synonymous with products in one of their ranges.











With that in mind, the winery opens up

its tasting room and restaurant

throughout winter for cheese fondue

and jazz Sundays to ward o� any chills.

The soulful and funky Sundays start in

July and run through until August.

“At Delheim we embrace the chill

factor to the max this winter. When it is

chilly outside we invite you to come and

chill with us. These Sunday sessions are

for friends and families who want to

huddle around sizzling fondue pots for a

taste of nostalgia and most importantly

have a good time,” said Charlotte

Terblanche of Delheim.

Resident Chef Bruce von Pressentin

swirls his cheese fondue to an authentic

Swiss recipe that oozes deliciousness

and combines Emmental, Gruyère and

white wine for a hearty ‘blast from the

past’. The fondue makes its way to the

table with oven fresh bread dippers and

vegetable crudités. Guests can also

order starters from Delheim’s Garden

Restaurant menu at an additional cost.

The cheese fondue & jazz Sundays

start at 12h30 and cost R200 per

person. A ticket includes a steaming

glass of Glühwein to warm the cockles,

a shared cheese fondue and the

soulful, live music.

Pre-booking is advised as these

events are extremely popular.

Contact Delheim at 021 - 888 4607 or

email [email protected] to

secure a table.

Fond of jazz?The biting winds and frosts of winter can easily cause the blues but Stellenbosch wine estate Delheim believes jazz is a great antidote!


TASTE & SERVICE

TINUS TALKS - Tinus van Niekerk

Rules of etiquette govern interaction with wait staff – but are open to personal

interpretation.

TOPS at SPAR Wine consultant TINUS VAN NIEKERK.

Enjoying wine at the restaurant

table connects one with

waiters, the chef and possibly a

sommelier, if such a person is around.

They can either contribute to

memorable gustatory experiences or

introduce misery and su� ering.

Encounters of the cuisine kind become

even more interesting – and

challenging – if one has to evaluate

the restaurant and publish the results of

one’s observations.

It is sad but true that the sommelier

sometimes performs as if he or she is the

most important person in the establishment,

by dictating to the table the choice of

wine, instead of kindly enquiring and

advising, and only if requested.

I recently chatted with Michaël Schmitt,

the sommelier at Restaurant Jan in Nice,

France, where South African born chef

patron Jan Hendrik van der Westhuizen

was just awarded a Michelin star. Schmitt

emphasized that his success as a

sommelier is based on not intimidating or

dictating but rather gently guiding and

making a recommendation within the

budgetary constraints, imbibing

experience and food curiosity of the

guests. Schmitt is right of course, his goal as

a sommelier is to make people happy with

their wine choices and, in the end, to have

them think he is a hero for having

elevated their meal by ‘their’ choices.

It is actually quite plain and simple: the

sommelier should get you what you want.

This is obviously never an easy transaction,

just as it is challenging when one has to

send back a dish because the � sh is

tasteless, or the wine is tainted. The key is,

of course, that the host should not act like

a smartass, the sommelier should never be

hostile and the chef (who might call you

every name imaginable while behind the

closed kitchen door) must always ensure

that perfection prevails.

The word “sommelier” originates from

the Provençal word “saumalier” dating to

the beginning of the Renaissance epoch,

meaning the “conductor, driver or

caretaker” of a group of animals, such as

horses or cattle living together. In Latin, the

word for sommelier is “sagma.”

Perhaps the worst irritation for me is the

presence of a single steward, or

Michaël Schmitt tasting Olive Brook

wines at Restaurant Jan, Nice.

sometimes an armada of waiters,

pouncing on the table to ask whether

the food is good within moments of

having served the plate, and then

appearing like lightning again to grab

the crockery without asking if one has

� nished with the meal! Stewards serving

food should arrive and appear like

proverbial ghosts, only to be seen when

they are required for attendance.

Serving that wine is of course an art in

itself, from announcing and opening the

bottle at the table to decanting the

chosen vintage. Truly annoying is when

that � rst soupçon (little bit, also called a

“suspicion”) of wine is poured into the glass

for the host to decide whether it is

acceptable for serving at the table, and

the sommelier or wine steward then pours

a teaspoon quantity only. I never

understand why so often such a

ridiculously frugal quantity of “tasting” wine

is poured. After all one should not have to

carry around a magnifying glass to check

whether there indeed is some wine

present in the glass to assess and

approve… Give a healthy mouthful for

me to make my assessment!

Heavenly nectar


WINE

Sweet Reward


There was an honour roll of the

Top 10 wines published at the

2015 Muscats du Monde competition,

an annual event held in France to

celebrate wines made from the

aromatic Muscat grape. Featuring

prominently was South Africa’s own

Nederburg Private Bin Eminence 2008,

one of two wines to feature among just

24 gold medals awarded to the best

wines from 23 di� erent countries.

South Africa has long had an a� nity �

with this sweet grape since it revels in

both the country’s soils and its

abundant warm sunshine. Muscat is

deeply entrenched in our vinous history.

One of the country’s most famous wines

– Klein Constantia’s Vin de Constance

– enjoyed by author Jane Austen,

French poet Baudelaire and even

Napoleon Bonaparte is made from the

Muscat grape.

It’s a grape that has been planted here

for centuries and is an integral part of the

national vineyard. Currently, Muscat

plantings make up around 3% of the

national vineyard – roughly 3000

hectares, with the lion’s share in

Robertson and Breedekloof areas,

according to the most recent information

available from South African Wine

Industry Information & Systems (Sawis).

Italy puts South Africa to shame with

more than 30 000 hectares devoted to

the grape. To place it in perspective,

that’s about a third of South Africa’s

entire vineyard! But then the Italians

utilise Muscat in their

lightly sparkling sweet wine Asti

Spumante as well as Moscato d’Asti.

There are a range of di� erent types of

Muscat grapes – Muscat d’Alexandrie,

Muscat de Frontignan, Muscat de

Hambourg – but one thing that is

common to them all is a heady

perfumed � oral aroma and the rich

sweetness of the grapes.

But Vin de Constance is not a

muscadel: it’s simply a natural sweet wine.

To be a true muscadel, the super sweet

juice of the Muscat grape is forti¢ ed with

grape spirit. It never undergoes a

traditional fermentation which still or dry

wine would. In a nutshell, it’s a forti¢ ed

grape juice with all the natural grapey

� avour and sugar sweetness retained

rather than lost to the in� uence of yeast

converting sugar to alcohol.

As mentioned, Robertson and the

Breedekloof have a lot of Muscat

plantings – as well as some of the most

historic. In the Breedekloof, Rietvallei

wine estate celebrates century old

Muscat de Frontignan vines planted

way back in 1908. The yields o� this old

gnarled vineyard are extremely low but

Heavenly nectar

Ambrosia is, so literature, history and Wikipedia informs us, the food or drink of the Greek gods. But can any beverage be more heavenly, sweeter and delicious than rich, ripe and super-sweet Muscadel, asks Fiona McDonald?

this sweet grape revels in

both the country’s soils and

abundant sunshine

utilise Muscat in their Ambrosia is, so literature, history and Wikipedia informs us, the food or drink of the Greek gods.

The warm Robertson and Breedekloof areas are where the largest plantings of Muscat grapes can be found.

20

WINE

the concentration and � avour which

can be tasted in the resultant wine are

a tribute to the vineyard’s longevity and

the Burger family’s pride in its history and

tie to the land.


The broad, � at expanse of valley through which the Breede river meanders has long been a source of some of the country’s best muscadel wines.

At Weltevrede estate near

Bonnievale, the Jonker family have two

wines celebrating their forebears –

Oupa se Wyn and Ouma se Wyn. These

are produced from the only vineyard

deemed a conservation worthy

property by the national monuments

council. Planted in 1926, the vineyard

produces small amounts of Oupa se

Wyn every year. The vines are both red

muscadel and Muscat d’Hambourg

and boast notes of rich cherry and

raisins. Ouma se Wyn is made from

Muscat de Frontignan and is sweetly

� oral and reminiscent of honeyed

orange blossom.

The KWV also has a fantastic

reputation for older muscadels – and at

the 2011 Nederburg Auction there was

just recognition for an ancient bottle of

1930 KWV which sold for a whopping

R6 500, a record for this style of wine.

In fact, a former director of the KWV

Swepie le Roux is a passionate

advocate of muscadel and his Domein

Doornkraal near Oudtshoorn is now

farmed by his son, Pieter. Muscadel is still

the jewel in the crown of this Klein Karoo

Planted in 1926, the vineyard

produces small amounts of Oupa se Wyn every year

20

WINE

the concentration and � avour which

can be tasted in the resultant wine are

a tribute to the vineyard’s longevity and

the Burger family’s pride in its history and

tie to the land.


The broad, � at expanse of valley through which the Breede river meanders has long been a source of some of the country’s best muscadel wines.

At Weltevrede estate near

Bonnievale, the Jonker family have two

wines celebrating their forebears –

Oupa se Wyn and Ouma se Wyn. These

are produced from the only vineyard

deemed a conservation worthy

property by the national monuments

council. Planted in 1926, the vineyard

produces small amounts of Oupa se

Wyn every year. The vines are both red

muscadel and Muscat d’Hambourg

and boast notes of rich cherry and

raisins. Ouma se Wyn is made from

Muscat de Frontignan and is sweetly

� oral and reminiscent of honeyed

orange blossom.

The KWV also has a fantastic

reputation for older muscadels – and at

the 2011 Nederburg Auction there was

just recognition for an ancient bottle of

1930 KWV which sold for a whopping

R6 500, a record for this style of wine.

In fact, a former director of the KWV

Swepie le Roux is a passionate

advocate of muscadel and his Domein

Doornkraal near Oudtshoorn is now

farmed by his son, Pieter. Muscadel is still

the jewel in the crown of this Klein Karoo

Planted in 1926, the vineyard

produces small amounts of Oupa se Wyn every year


Sweet Reward

producer. The 2016 Platter Guide rates

Kaptein 4½ stars and describes it as

follows: “Latest bottling of non-vintage

forti� ed old-vine musdacel is

extraordinary. Two years in old French

oak give tobacco & nut overlay to rich,

beautifully balanced fruitcake � avours,

with hints of dusty hay and raisins in the

complex interplay. A delicious bargain.”

And in that last sentence lies

something of a problem: muscadel is

invariably well-priced… in fact,

downright cheap. KWV might still have

some of their 1930 Red Muscadel

available at the KWV Wine Emporium, in

a special wooden presentation box, for

sale at R10 000 – or a 1968 White

Muscadel available for R5 500 but these

are rare treasures. Muscadel seldom

breaks the R50 or R60 price barrier.

Orange River Cellars, consistently good

producers of muscadel, sell their current

o� erings for less than R50. The same is true

from another top notch muscadel

producer, Nuy winery of Worcester whose

excellent muscadels also retail for less

than R50. In fact, a former winemaker

and cellarmaster Wilhelm Linde was twice

crowned the Diners Club Winemaker of

the Year, notably in 1988 for a 1985

white muscadel.

So this is a product which overdelivers

on � avour and yet is still reasonably

priced. And with winter being frosty and

cold, there’s nothing more rewarding

than a small glass of richly sweet

sunshine in the form of muscadel!

May Jun 2016 Vol.24 www.topsatspar.co.za

o� erings for less than R50. The same is true

producer, Nuy winery of Worcester whose

and cellarmaster Wilhelm Linde was twice

So this is a product which overdelivers

priced. And with winter being frosty and

this is a product which overdeliverson fl avour and is still reasonably

priced

Not only is muscadel sweet to drink, the grapes are deliciously rich when ripe and make for good eating too!

Swepie’s Muscatini

Add a generous pour ofchilled white muscadel to a

martini glass. Liven it up with a splash of vodka, to your taste and � nish it o� with a twist of

lemon zest. Tjorts!

SPIRIT

Two ingredients – that’s all there are in a

gin and tonic. Seems simple, yes? But it’s

a drink which o� ers so much more than just the

taste of two ingredients. There are subtle

nuances which come into play – the distinct

juniper character, obviously; bitterness from the

tonic, de� nitely – but also spice, citrus, even

licorice notes. And that too can change

depending on which gin you use to make your

favourite cocktail.

It’s the very growth in popularity of cocktails

that has seen the renaissance of gin. Did you

know there are more cocktails with a gin base

than there are vodka or whisky-based

cocktails? Bartenders and mixologists know that

there’s a gin for everyone,

depending on the botanicals

used in its distillation. The potential

is almost limitless.

Gin is exciting. The British

newspaper, The Daily Telegraph,

reported in December 2015 that the

market for this versatile white spirit had

Gin has exploded over the past fi ve years. Fiona McDonald takes a look at this delicate spirit and how South Africa is adding a range of unique new fl avours.

Jumpingjuniper


distillation. So a “double helping” of

ingredients, if you will – for greater

� avour extraction.

Old Buck gin is not a product which

immediately springs to mind but not

only has it been around for decades, it

was, in fact, the � rst locally produced

example. And in 1982 was the largest

selling gin in the country, a position it

held for 10 years. Taking its branding

from the original Sedgwick’s logo, Old

Buck launched on the local market as

far back as 1928 and was long

associated with boxing. Many a local

champion has raised his gloved � sts in

triumph with an Old Buck belt proudly

clasped between them!

As in the United Kingdom, it’s in the

boutique and artisanal end of the

market where much of the excitement

is being generated – mimicking the

craft beer scene somewhat. South

Africa’s biodiversity works in its favour

Gin


Jumping grown in value terms from £700 million

(R15.4 billion) to more than £1 billion (R22

billion) in the period between 2010 and

2015. Where shelves used to stock around

27 ‘old faithful’ regular brands, this has

doubled to more than 50 di� erent labels,

many of them artisanal and boutique

made. In fact, boutique gins make up one

quarter of the total market in the United

Kingdom which is the market driving much

of the growth and interest worldwide.

Vodka remains the most popular

white spirit globally with nearly four

times more of the neutral spirit sold but

gin is showing the most growth with a

40% increase in sales compared to

vodka’s 8%. Vodka’s neutrality is in

direct contrast to gin’s personality…

THE SOUTH AFRICAN SCENE

South Africa stays true to tradition in

making gin in the London Dry style –

which is understandable, since that’s

what customers want. So whether it’s an

international brand like Tanqueray or

Gordon’s or a South African

commercial gin such as Stretton’s or Old

Buck, you can compare ‘like for like’.

Stretton’s gin, for example, has been

around for decades. It’s a brand in the

E. Snell & Co. portfolio, a family-run

business that was begun in 1848.

Released earlier this year,

responding to this developing gin

trend – is the Stretton’s Double Cut.

What is Double Cut? Well, as trained

distiller and gin a� cionado Dave

Hughes explained, it contains a higher

concentration of the botanicals in the

Vodka’s neutrality is in direct

contrast to gin’s personality…

when it comes to gin. Located in the

world’s smallest – but most bio-diverse

– plant kingdoms, the country is blessed

with ample raw material. After all, there

are more species of plants on Table

mountain than there are in the entire

United Kingdom.

And it’s these unique elements of

South African fynbos that local distillers

are experimenting with.

Gin

SPIRIT

Among the � rst to do so were the Scott

family of Inverroche in Stilbaai, a sleepy

seaside village on the Cape’s southeast

coast. This distillery with its handmade

1000-litre still – Magnanimous Meg, by

name! – has become a tourist attraction

in its own right. Interest in their gin is s

uch that a second still will join Meg

during the course of the year in order to

boost production.

“We’re maxed out now,” said Lorna

Scott, “but the new still – which is being

recycled – will allow us to grow our

volumes signi� cantly.” And that’s

because the market can’t get enough

of Inverroche’s Classic, Verdant and

Amber gins. The Verdant and Amber

expressions are the two products which

celebrate local fynbos.

The inclusion of late summer blooms

from the veld in and around Stilbaai joins

the more traditional spices and botanicals

in Verdant and it’s these � owers which

give it a slight green hue. Amber

incorporates the tannin-rich coastal

botanicals from the region, hence it’s

lightly earthy nuances with the more

traditional

juniper and

spice

expression – as

well as its rich

amber colour.

It’s important to the Scotts to tread

lightly on the earth which is why Meg is

heated the old-fashioned way – with a

wood � re. And invasive alien vegetation

such as black wattle or Port Jackson is

used as a fuel source for the copper

alembic still.

Simon von Witt is the man behind the

Woodstock gin company – and he too

revels in expressing the � avours of South

Africa. An engineering consultant

making liqueurs on the side and selling

them at weekend markets, Von Witt was

encouraged to begin experimenting

with gin by friends. It’s become a

full-time job and he is upgrading from a

100-litre still to a 400-litre still which

will allow him to produce

100-litres of gin

a day. He,

too, makes

three gins: Inception which is distilled

from a wine base, Inception distilled from

a beer base and then the unique High

Tea gin in which he infuses rooibos and

honeybush.

Located nearby in the somewhat

gritty, light industrial Salt River area of

Cape Town is the converted warehouse

which is home to Hope on Hopkins run by

former lawyers Lucy Beard and Leigh Lisk.

Because it was the � rst distillery to open in

Cape Town, the duo faced a number of

regulatory hurdles and so were only

licensed to begin distilling in July 2015 –

more than a year after they were

intending to open their doors. Since then

it’s taken o� and Hope on Hopkins has

become a popular place for visitors who

are accommodated by appointment. Two

gleaming stainless steel stills – Mildred and

Maude, 600-litres and 350-litres

respectively – occupy the large airy space.

A neutral spirit that is usually distilled from grain – although in South Africa some

producers use wine as the base. It gains its character from a second distillation with botanical elements, speci� cally

juniper berry which provides the distinct aroma and � avour. Other botanicals

usually used in gin are cinnamon, coriander, star anise, cardamom, orange/lemon/lime or grapefruit peel, angelica,

nutmeg, orris root, licorice root and almond. Producers distinguish their gins by

varying the type and amount of botanicals used.

What is gin?


Gin

“It’s interesting to see the demographic

of the people who take the trouble to visit

us,” Beard said. “They’re young adults,

young professionals and even varsity

students. They’re very knowledgeable

when it comes to gin and everyone is

looking for something unique – which is

what we o� er.”

Hope on Hopkins also o� er three

products in their range: their take on a

traditonal London dry style, Salt River gin

in which Beard says celebrates South

Africa by using buchu, hand picked

kapokbos (wild rosemary) and citrus

from the Cederberg, and a

Mediterranean gin in which olives, basil,

rosemary, thyme and cardamom

feature. Beard also produced a pink

“summer” gin earlier this year using

pomegranates and has plans for a

winter gin which will be heavy on

cloves, orange zest, cinnamon, star

anise and other spices. “It’s great to

experiment and play around with the

botanicals,” she said.

“Although our juniper is imported from

Europe, we try to use natural and 100%

organic botanicals – and we’re really

lucky to have a fantastic guy who

supplies us with buchu and kapokbos

which is picked in the wild.”

Organic and natural is something

which Blaauwklippen cellarmaster Rolf

Zeitvogel also strives for when making

Triple 3, the latest product from the

Stellenbosch wine estate.

“We’ve had a still for making eau de

vie for the past four years but we

started making gin only a year ago.”

And to say that the interest has

overwhelmed Blaauwklippen

would be an understatement!

Production is being ramped up

from 18 000 bottles to 30 000 bottles a

year to meet demand.

Again, there are three

versions in the range: an

unusual 100% juniper gin, a

citrus infusion made from citrus

from the Addo area of the

eastern Cape as well as organic

lemons grown on Blaauwklippen

and an African botanicals bottling

containing rooibos, buchu, licorice,

galangal and almond.

“We’re very proud of our

babies,” said Zeitvogel.

“Each one is unique.”

The Spaniards are crazy for gin: the Spanish market o ers 310 di erent gins

and 30 types of tonic. The latest craze in Spain is the use of bitters with gin.

Contrary to popular opinion, having a gin and tonic won’t ward o malaria! The

quinine content of modern-day tonic is so low that you would have to drink

around 20-litres of tonic water for it to have any e ect.

There are 81 calories and 21g of sugar in tonic water where a normal � zzy cooldrink

is 90 calories and 25g of sugar.

Did you know?


Production is being ramped up Production is being ramped up

from 18 000 bottles to 30 000 bottles a from 18 000 bottles to 30 000 bottles a

Again, there are three

versions in the range: an

unusual 100% juniper gin, a

citrus infusion made from citrus citrus infusion made from citrus

from the Addo area of the

eastern Cape as well as organic eastern Cape as well as organic

lemons grown on Blaauwklippen lemons grown on Blaauwklippen

and an African botanicals bottling and an African botanicals bottling

containing rooibos, buchu, licorice, containing rooibos, buchu, licorice,

galangal and almond.

“Each one is unique.”

containing rooibos, buchu, licorice,



containing rooibos, buchu, licorice, containing rooibos, buchu, licorice,



Old BuckClean, focussed and pronounced juniper aroma and avour. Buoyant lemon

peel and citrus edge to the palate which harmonises with those bold juniper notes. Pleasant. But as the old advert used to state: “As he walks into the bar, it’s a

recommendation. He’s an Old Buck man and he always wins.”

Stretton'sSweet citrus vibrance to this London Dry-styled spirit distilled in KwaZulu-Natal from sugar cane. Juniper character of course, but some distinct orange zest

which even tends towards a marmalade bitterness that’s highlighted with tonic – but deliciously so.

Medium-bodied, smooth and surprisingly sophisticated. Punches above its weight.

the tastingsSPIRIT


It’s all very well having a host of fynbos added to the botanicals in gin making it uniquely South Africa, but what of the original reference points: the iconic

London Dry gins which are enjoyed by millions of consumers the world over, day in and day out?

Gordon’sThe recipe for this gin is apparently known only to 12 people in the world – and has been a

� ercely protected secret for at least 250 years. It’s one of the originals, having been distilled since 1769, and it remains one of the leading London Dry gins globally. Juniper is one of the

seven or eight botanicals – but it is � rst aged for two years before becoming part of the distillation. Distinct juniper and citrus on the nose and palate, with a light peppery avour too. At the end there’s an

earthy minty/licorice note.

Gin


Gilbey’sThe Gilbey brothers, wine importers, began making this gin almost 100 years

after Gordon’s was established. First distilled in 1895, it remains freshly resinous and piney from its use of juniper but there is a vibrance added by orange zest and

lemon too. It can be quite sharp and bright in the mouth with some tart orange rind, almost marmalade, nuances and spice from coriander. The � nish is quite hot

with bold citrus � avour. 12 botanicals in the mix here.

TanquerayThe distinctive green bottle was redesigned a few years ago but retains its iconic

status. Probably the most juniper of London Dry gins – but that’s because just four botanicals are used. There’s not a lot of mucking about with subtle nuances… just

juniper, coriander, angelica root and licorice. Juniper de� nitely comes through, but with a light � oral edge and even citrus brightness that plays o� the deeper licorice

creamy notes and the spice bite of coriander. Interestingly there’s a charming sweetness to the mid-palate which is incredibly refreshing and succulent.

BeefeaterA triumph of marketing and shamelessly plugging the image of a rugged watchman of the

Tower of London… the Beefeater. It was � rst made by pharmacist James Burrough in 1862 – in London’s Royal Borough of Chelsea. His concept was to create a London Dry gin which was clean and pure. He based his product on pure grain spirit, infusing it not only with

juniper and coriander but Seville orange peel, lemon zest, angelica root and seed. Because the botanicals are steeped in the spirit for 24 hours before distillation there is

a de� nition to the gin sometimes not apparent in others. It’s full bodied with prominent juniper and citrus aromas and � avours. Clean, crisp and pure with hints of

crushed black pepper spice and distinct orange peel notes.

Gin

Seagram’sThis gin is apparently America’s favourite choice among the London Dry styles. What sets it apart from the

others is that it spends a bit of time in cask – three months – in charred oak barrels which explains its slightly yellow/gold colour. The nose is a touch sweet and o� ers up citrus and juniper in equal parts. That light sweetness comes across in the mouth too – with a spike of pine resin/juniper � avour and that marmalade/orange rind note as well. There’s an interesting very faint spice earthiness which gives just a nod to the coriander, cassia bark and cardamom which are in the recipe. Lighter and less punchy than some gins.


FASHION - FOOTWEAR

We’ve all heard the expression about pulling yourself up by your bootstraps which exemplifi es getting out of a sticky or diffi cult situation by your own efforts . Sturdy laced footwear – boots – have been part of popular culture and been worn by peasants, kings, soldiers and sportsmen alike for thousands of years.

Nancy Sinatra had a hit song

in 1966 with “These boots

were made for walking” and cover

versions have been done by artists as

diverse as Jessica Simpson and even

Megadeth! Boots are one of the most

popular and common forms of footwear

known to both man and womankind.

Throughout history boots have been

all about practicality and it’s only in the

past � ve or six decades that fashion has

trumped form and purpose with

buckles, chunky treads and coloured

leather being used.

Archaeologists and anthropologists

have dated some ancient cave art in

Spain depicting both men and women

wearing skin or hide boots as being from

around 12 000BCE. Evidence exists that

ancient Greeks as well as Asians and

Arctic cultures did the same. Early boots

took the form of fur or hide leggings

wrapped and secured with rawhide

thongs before the practice of stitching

a leather sole to a separate upper

section was adopted. Utilising every

element of their food sources meant the

@ work & play Technology – and the development of

new ‘industrial’ materials such as rubber

– meant that the Victorian period saw a

huge leap in variety and popularity.

Sauro wrote that Queen Victoria was

presented with a pair of boots which had

a revolutionary elasticised side boot

gusset in 1837. Prior to that side or

front-lacing boots – either with or without

a heel – were the order of the day.

Still trendy today because of its ease

of wearing, the slip-on style was

well-liked. It’s the Chelsea boot and

had its heyday in the 60s known as the

Beatle boot – because of John, Ringo,

Paul and George with their massive

fashion and music following.

And it was in the 60’s that fashion icons

such as Twiggy, aided by Nancy Sinatra

and other movie and pop stars, saw

GoGo boots all the rage – frequently

white, thigh high, with or without a fold

over � ap similar to a cavalier boot and

often in modern materials such as PVC.

Yet the 70’s saw punks making army

boots or Doc Martens their shoe of choice

while they shredded their clothes and

used a lot of safety pins and chains.

As levels rise up the calf, heels change

and treads remain slim or

chunky, one thing remains –

that boots follow form and

practicality and are as

popular as ever.

Inuit people of the arctic used seal or

caribou skin which was both waterproof

and warm to make basic boots called

kamiks. Fast forward to the 21st century

and a descendant of the kamik, the

mukluk enjoyed a surge in popularity

from surfers to skiers.

Boots have also long been associated

with power – especially when wealthy

nobles could a¢ ord expensive materials

such as leather, silk and other exotic fabrics

to shoe their feet when the poor went

barefoot or wore clogs.

Historic costume expert Clare Sauro

wrote on the website Lovetoknow.com

that practicality gave way to fashion in the

19th century. “Women had been wearing

masculine-style boots for riding and driving

during the 18th century, and by the 1790’s

their styles had become distinctly feminine

with tight lacing, high heels, and pointed

toes. By 1815 fashion periodicals begin to

suggest boots for walking and daywear;

boots were widespread by 1830.”

it’s only in the pastfi ve or six decades

that fashion hastrumped form


popular as ever.

19th century. “Women had been wearing

masculine-style boots for riding and driving

during the 18th century, and by the 1790’s

their styles had become distinctly feminine

As levels rise up the calf, heels change

and treads remain slim or

chunky, one thing remains –

that boots follow form and


popular as ever.

Sour

ces:

Wiki

pedi

a, w

ww

.fash

ion-

histo

ry.lo

veto

know

.com

BEER

I t’s 30°C outside, but brewer

Mark Goldsworthy pours his Red

Sky Vampire Robust Porter – a beer thick

with flavour and ABV of 6% – nonetheless.

We’re sitting in his recently opened tasting

room in Gordon’s Bay. In spite of tradition

that prescribes dark beer for cold weather,

Goldsworthy says his cola-coloured brew

sells well all year-round.

Perhaps the boom in micro-brews has

made consumers more open-minded

and eager to experiment, I muse. Or,

maybe it’s because Goldsworthy’s

porter, ice-cold from the fridge, is just

plain outstanding.

Either way, this time of year dictates a

greater interest in that hold-all category

referred to as “dark beer”. Suddenly,

there are more of them on display

behind the bar; more in the fridge of

the liquor store.

It’s not for nothing that

Castle made its Milk Stout

Chocolate Infused extension a

permanent addition to the range. Where

Castle Milk Stout uses a dark roasted malt

and contains 6% ABV, the newbie is a

lighter 4,5% ABV, brewed with speciality

malts and made with real cocoa.

Chocolate Infused was initially

launched as a limited edition, but

changed that because of a “market

rush” on the inky beverage. Its ability to

pair well with chocolate dessert means

there probably isn’t going to be

subsidence in that flood anytime soon.

But if you’re drinking stout, it’s

inevitable that your mind may begin to

wonder at some point. You may be

thinking: how about other beers in this

vein? Are all dark beers equal? And

where is the line between dark and light

beer, after all?

Does “tan”

qualify, or amber

for that matter?

These are not

questions easily answered, even at the

money-end where breweries must figure

out what beers and what names will sell.

While legislation for wine and spirits in

most countries generally dictates strict

categorisation, there are fewer such

limits imposed on beer makers.

It’s a double-edged sword: the result

is greater experimentation with things

like ingredients and production

techniques. Milk stout for example, adds

a chocolate and vanilla extract during

filtration for the chocolate Infusion.

Micro breweries often find themselves at

the cutting edge of innovation because

they have the benefit of smaller

economies of scale.

On the other hand, when you need

to define styles of beer things can get

tricky – more about that further on.

In South Africa, lighter lagers are a

mainstay for most brewers. With our

average temperatures – even in

Heart of darknessWith or without food, dark beer is brilliant

and deserves more attention, writes Clifford Roberts.


Dark Beers

Heart of darkness winter, lager sells quickly and easily,

and pays the bills. But you’ll � nd dark

beer in a range of styles and at almost

every brewery.

For example, The Dog and Fig

brewery near Parys makes Sturdy Stout.

At Copper Lake Breweries near Lanseria,

there’s the Dark Lager that’s made

from, among others, dark-roasted

chocolate malt and which "pours deep

mahogany with a roasty nose”. In

Cullinan, the Cockpit Brewhouse’s Black

Widow Stout is “as black as a moonless

African night”. Gilroy’s Brewery in

Muldersdrift has its famous Gilroy Serious

Dark Ale, “a beer with � avours in places

other beers don't have places”.

Nottingham Road Brewery makes

Pickled Pig Porter that’s also used for

making cheese. Anvil Ale House in

Mpumalanga makes Black Anvil Stout,

an oatmeal stout weighing in at only 4%

ABV. Trigger� sh Brewery in Strand has its

Empowered Stout of 5,2% ABV.

At its most basic, dark beer gets its

colour mainly from the levels of roasting

of its barley or malt. This is the reason

many of the beers also have a

somewhat acrid or burnt � avour.

“The di� erence between a porter

and a stout can occasionally be so

nominal that a brewer can brand the

new creation either one,” says Apollo

Brewing Company brewer and certi� ed

judge Chris Spurdens.

“Stout is a more popular choice

because brands like Guinness have

made it a name that’s more familiar to

a wider group of consumers,” he adds.

Of course, it would be wrong to

suggest that it’s a complete free for all in

the beer world. Style categorisation is

required, for example, at competitions,

which reward high production standards

as well as create marketing

opportunities. One measure that’s used is

the BJCP (Beer Judge Certi� cation

Programme) Beer Styles free mobile

phone app, which is updated as new

styles and categories emerge. Although

biased towards European and American

brews and ciders, it’s still very useful to

get an idea of the range of beer styles

and de� nitions. There’s even a colour

chart. The main list includes dark

European beers Munich Dunkel and

Schwarzbier; “international” dark lagers;

Czech dark lager; English porter classi� ed

amongst Brown British Beer; Irish Stout

and Extra Stout; Belgian Dark Strong Ale;

and, American Porter and Stout.

In South Africa again, the darkest

beers you’ll encounter in most places will

be either a stout or porter. Historically,

the latter was an earlier invention

although its heritage is the subject of

� erce debate. The story crediting 1700s

London brewer Ralph Harwood as its

founding father is the subject of � erce

debate, although few dispute that it

got its name as a result of a section of

blue-collar citizenry, or porters.

Stout is generally leaner in character

in spite of many examples that overlap.

As Mark Goldsworthy put it: “Stout is

porter on steroids.” Where many porters

are known to o� er richer � avour, drier

stouts appeal as session beers.

Both however, make excellent

companions with food – especially

heavy stews and roasts, and thick,

baked puddings; and as ingredients,

from marinade for ribs to the making of

chocolate cupcakes.

The makers of Castle Milk Stout

Chocolate Infused recommend pairing

the beer with sticky to� ee pudding, rice

pudding, bread-and-butter pudding or

chocolate pudding. Castle Milk Stout

promotes various recipes on its website

including a smoothie that blends vanilla

ice-cream, a cup of the beer and fresh

banana; and “beeramisu” dessert with

ingredients including mascarpone,

co� ee, cocoa powder and sponge

� nger biscuits.

That’s if you really need an excuse to go

out and buy some.


out and buy some.

a beer with fl avours in placesother beers don't

have places

3131

BEER


INGREDIENTS500ml cake � our

500ml castor sugarPinch of salt

5ml bicarbonate of soda125g butter

250ml Castle Milk Stout125ml sun� ower oil

125ml cocoa powder2 extra-large eggs

125ml plain yoghurt

METHODPreheat the oven to 180°C.Sift together the � our, sugar, salt and bicarbonate of soda in a large mixing bowl. Heat the butter, stout, oil and cocoa powder together in a small saucepan.Stir to combine, bring to a boil, then immediately remove from the heat and cool slightly. Pour the liquid into the � our mixture and mix well. Whisk together the eggs and yoghurt, then add to the batter. Pour the mixture into a greased and lined 22cm spring-form cake tin and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and cool in the pan for 5 minutes before turning out on a wire rack.

Chocolate stout cake

ICING INGREDIENTS & METHODCombine 100ml cream and 200g dark chocolate and melt in the microwave

on medium power for two minutes. Stir until smooth, then cool until it becomes thick enough to spread on to the

top of the cake. Decorate with white chocolate curls if desired.

(sou

rced

from

The

Star

’s A

ngel

a D

ay K

itche

n –

on h

ttp:/

/ww

w.c

astle

milk

stou

t.co.

za/c

rafte

d-lif

e/re

cipe

s/)


Liqueurs

The Greek philosopher Heraclitus wrote that the only thing constant is change. Times change. Fashions change

– and tastes change. Which is one of the reasons that liqueurs are not as popular as they once were. But with nostalgia coming back into

fashion, could that change too?

Changing flavours

D octor Zhivago, The

Godfather, The Sound of

Music, Cleopatra, One Flew Over the

Cuckoo’s Nest, The Spy Who Loved me,

Guess Who’s Coming to Dinner and

Towering Inferno. All classic movies from

the 60’s and 70’s. Widely di� erent in

terms of genre – from musicals to

historical romances, crime thrillers and

action movies.

But all re� ect the period in which they

were set: Cleopatra saw Elizabeth Taylor

at her beautiful best in ancient Egypt,

duelling verbally with Richard Burton as

Mark Anthony; Julie Andrews in a dirndl,

twirling around in Alpine meadows singing

about lonely goatherds as war played out

throughout Europe and Towering Inferno

which invoked fear of � re and skyscrapers

in thousands in the 70’s.

It was movies such as the latter which

Jun 2016 Vol.24 www.topsatspar.co.za 33May Jun 2016 Vol.24

re� ected popular culture. There’s

something distinctly nostalgic about

watching The Spy Who Loved Me or Guess

Who’s Coming to Dinner. One of the things

one notices in movies such as these – and

even in contemporary television series

such as Mad Men – is the use of liquor.

Back then, according to the movies,

wives met their husbands having mixed up

a jug of martinis and allowed him to read

his newspaper with pipe in hand and

slippers on his feet before dinner. Nostalgic

but, as with modern-day Hollywood, not

necessary true in its depiction of daily life…

Yet one of the things that comes up in

restaurant scenes is something wheeled

to the table at the end of a meal: the

liqueur trolley. The bottles would clank

musically as it made the rounds, pushed

decorously by a waiter in a tuxedo

jacket and bow tie.

What would you have expected to

� nd on the typical liqueur trolley back in

the day? In addition to both Port and

Sherry there would have been Cointreau,

Dom Benedictine, Grand Marnier,

Drambuie, a Cognac and whisky, Crème

de Menthe, Cassis, Co� ee liqueur and

something chocolatey like Nachtmusik or

nutty like Amaretto or Frangelico.

Wikipedia reliably informs that

liqueurs are a category of alcohol

“made from a distilled spirit that has

been � avoured with fruit, cream, herbs,

spices, � owers or nuts and bottled with

added sugar or other sweetener.

Liqueurs are typically quite

sweet; they are usually not

aged for long after the

ingredients are mixed, but

Jun 2016 Vol.24 Jun 2016 Vol.24 www.topsatspar.co.zaMay Jun 2016 Vol.24


LIQUEURS

may have resting periods during their

production to allow � avours to marry.”

They have been around for centuries

and have their origins in medicine and

herbal tinctures used for healing. 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.

Nowadays liqueurs come in a range

of guises and are making a return to

fashion because of the growing interest

in cocktails and mixed drinks.

The classics include Grand Marnier

and Cointreau, both French and both

deliciously orange � avoured and spirity.

The decadent dessert Crepes Suzette

would simply not be the same without

the obligatory slug of Grand Marnier or

Cointreau which is then theatrically

� ambéed at the table.

Drambuie, so the story goes, was the

property of the MacKinnon family of

Scotland for hundreds of years. Bonnie

Prince Charlies was on the run in July

1746 following defeat at the Battle of

Culloden and was given shelter by the

MacKinnons on the Isle of Skye. By way

of thanks, the Prince shared his secret

recipe to his personal liqueur: “a gift

that the Clan were to treasure down

the generations,” the Drambuie

website states.

Will drinks trolleys ever come back?

Probably not – but it needn’t mean that

liqueurs can’t be enjoyed, either on

their own or in cocktail form. After all, it

was George Bernard Shaw who said:

“Progress is impossible without change

and those who cannot change their

minds cannot change anything.”

Popular liqueurs

Coffee liqueursThere are many co� ee � avoured liqueurs but probably the most well

known is Kahlua, developed in Mexico in 1936. Co� ee liqueurs such as this or Mokambo are used in cocktails such as the Black or White

Russian and the well known B52 shooter.

Van der HumThe distilling of brandy on South African shores during the Dutch occupation of

the Cape after 1652 gave rise to the unique liqueur of Van Der Hum. Tangerine and spices are infused with local brandy in this product. Van der Hum is uniquely

South African and is tangerine � avoured and spicy with a brandy base.

Amaretto The nutty � avoured Amaretto has an interesting legend. It takes its name from the Italian word amaro

which means ‘bitter” because the bitter almond is used in its making. But the liqueur itself is anything but bitter, it’s rather sweet overall. Some people have con� ated the word amaro with amore (or love) and thus created associations of romance. Perhaps one of the reasons that the legend grew is of a Saronno church which commissioned an artist to paint frescoes on its walls. The artist needed a model and asked a young widowed innkeeper to be his inspiration for the Virgin Mary. The tale

recounts that they became lovers – and to show her love for the artist she gave him a simple concoction of apricot kernels steeped in brandy to drink…

The distilling of brandy on South African shores during the Dutch occupation of the Cape after 1652 gave rise to the unique liqueur of Van Der Hum. Tangerine

and spices are infused with local brandy in this product. Van der Hum is uniquely

recounts that they became lovers – and to show her love for the artist she gave


LIQUEURS

may have resting periods during their

production to allow � avours to marry.”

They have been around for centuries

and have their origins in medicine and

herbal tinctures used for healing. 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.

Nowadays liqueurs come in a range

of guises and are making a return to

fashion because of the growing interest

in cocktails and mixed drinks.

The classics include Grand Marnier

and Cointreau, both French and both

deliciously orange � avoured and spirity.

The decadent dessert Crepes Suzette

would simply not be the same without

the obligatory slug of Grand Marnier or

Cointreau which is then theatrically

� ambéed at the table.

Drambuie, so the story goes, was the

property of the MacKinnon family of

Scotland for hundreds of years. Bonnie

Prince Charlies was on the run in July

1746 following defeat at the Battle of

Culloden and was given shelter by the

MacKinnons on the Isle of Skye. By way

of thanks, the Prince shared his secret

recipe to his personal liqueur: “a gift

that the Clan were to treasure down

the generations,” the Drambuie

website states.

Will drinks trolleys ever come back?

Probably not – but it needn’t mean that

liqueurs can’t be enjoyed, either on

their own or in cocktail form. After all, it

was George Bernard Shaw who said:

“Progress is impossible without change

and those who cannot change their

minds cannot change anything.”

Popular liqueurs

Coffee liqueursThere are many co� ee � avoured liqueurs but probably the most well

known is Kahlua, developed in Mexico in 1936. Co� ee liqueurs such as this or Mokambo are used in cocktails such as the Black or White

Russian and the well known B52 shooter.

Van der HumThe distilling of brandy on South African shores during the Dutch occupation of

the Cape after 1652 gave rise to the unique liqueur of Van Der Hum. Tangerine and spices are infused with local brandy in this product. Van der Hum is uniquely

South African and is tangerine � avoured and spicy with a brandy base.

Amaretto The nutty � avoured Amaretto has an interesting legend. It takes its name from the Italian word amaro

which means ‘bitter” because the bitter almond is used in its making. But the liqueur itself is anything but bitter, it’s rather sweet overall. Some people have con� ated the word amaro with amore (or love) and thus created associations of romance. Perhaps one of the reasons that the legend grew is of a Saronno church which commissioned an artist to paint frescoes on its walls. The artist needed a model and asked a young widowed innkeeper to be his inspiration for the Virgin Mary. The tale

recounts that they became lovers – and to show her love for the artist she gave him a simple concoction of apricot kernels steeped in brandy to drink…

The distilling of brandy on South African shores during the Dutch occupation of the Cape after 1652 gave rise to the unique liqueur of Van Der Hum. Tangerine

and spices are infused with local brandy in this product. Van der Hum is uniquely

recounts that they became lovers – and to show her love for the artist she gave

Liqueurs


Cassis...or crème de cassis – owes its sweet, rich berry � avour to

blackcurrants. It can be enjoyed on its own or in a range of drinks – such as the well-known Kir Royale in which a measure of cassis is

placed in a glass before Champagne or sparkling wine is poured in.

GallianoGalliano is distinctive because of its long, narrow bottle which is prominent on any bar. It was developed in the late 1800s by a Tuscan distiller, Arturo Vaccari of Livorno. Like

Crème de Menthe, neutral spirit is used as the base upon which all the other � avours are built. These include peppermint, cinnamon, vanilla, star anise, musk yarrow, lavender and even juniper berry. It’s a key ingredient in the Harvey Wallbanger cocktail.

Chocolate liqueurs Chocolate liqueurs such as Nachtmusik have been around for

longer than most people realise and are essentially a blending of chocolate extract, sugar syrup, vanilla and then a neutral spirit such as

vodka. Popular on their own they can also be used in cocktails, particularly layered shots utilising cream.

Galliano is distinctive because of its long, narrow bottle which is prominent on any bar. It was developed in the late 1800s by a Tuscan distiller, Arturo Vaccari of Livorno. Like

Crème de Menthe, neutral spirit is used as the base upon which all the other � avours are built. These include peppermint, cinnamon, vanilla, star anise, musk yarrow, lavender and even juniper berry. It’s a key ingredient in the Harvey Wallbanger cocktail.

Crème de menthe...or mint cream to give its literal translation – has been made

for centuries by steeping mint in grain alcohol and then sweetening the concoction with sugar syrup. It can be green

or clear.

placed in a glass before Champagne or sparkling wine is poured in.

Dom BénédictineThere’s some myth surrounding this product. While many believe it was developed by Bénédictine monks the truth is

that Frenchman Alexandre Le Grand invented the herbal mixture himself, assisted by a local pharmacist. Precisely what goes into it remains a closely guarded secret with only three people ever in possession of the

secret mix.

and even juniper berry. It’s a key ingredient in the Harvey Wallbanger cocktail.

believe it was developed by Bénédictine monks the truth is that Frenchman Alexandre Le Grand invented the

herbal mixture himself, assisted by a local pharmacist. Precisely what goes into it remains a closely guarded secret with only three people ever in possession of the

LEISURE PURSUIT


Pegging outWhen it’s good, it’s VERY good – and when it’s bad, it’s

the stuff of monstrously awful nightmares… Fiona McDonald looks into the merits of camping.


Natural recreation

G enerations of families

have memories – positive

and negative – of camping. The

pleasure that some parents derive in

spending days and nights beneath

canvas and nylon is frequently passed

on to their o� spring.

For some, the thought of being

con ned to a space a few metres

square in a campground with 20 or 40

neighbouring campers close enough to

keep you awake with their nightly

snoring is like being in one of the circles

of hell! Others still swear by getting

away from it all, of being self-su� cient �

among birds and animals or just

spectacular scenery.

Recollections always fade or become

somewhat selective over time.

Just take my Durbanite mates who

shared horrendously graphic details of a

two week break in Mozambique that

ended abruptly because a mini tropical

cyclone hit their Vilanculos campsite. A

decade later and that story is

nostalgically told: their relish in fondly

recounting this “adventure” seldom

concerns the balmy days they enjoyed

relaxing, swimming and snorkelling in

tepid crystal-clear waters. It’s all about

the drama of packing an entire

campsite, soaked to the bone with a

lashing gale and torrential rain beating

down, of wet tents and driving slippery

trails in the dark to make it across the

border to safety. The drama!

A case of rose-coloured glasses if ever

there was one. The really ironic thing is

that one of the camping party who � ed

the tropical tempest is a woman who

hated camping! The depth of her

abhorrence for being separated from

en suite ablutions and the creature

comforts of room service had virtually

no measure.

I almost don’t recognise her

nowadays: her super-organised brother

slowly weaned her onto going where

few other folks venture, mountains,

lakesides and beaches – to commune

with nature, enjoy wild sunrises and

sunsets, food cooked over an open re

while lounging in canvas director’s

chairs. This is the woman who has

subsequently bought herself a 4x4 and

now owns all the gear – tent big enough

to stand in, in� atable mattress, sleeping

bags, gas ring, cooking equipment

tucked away in sturdy ammo boxes.

You name it, she’s got it.

Her brother’s plan was cunning. He

too had memories of their childhood

camping holidays being the stu� of

nightmares… cold winters tossing and

turning on stony Drakensberg ground in

the days before campsites had

electrical connections and ablution

blocks were something of a penance to

visit. He vowed never to repeat them

and swore he’d be more organised.

After years of trial and experimentation

in campsites all over South Africa,

Botswana and Mozambique, he had a

trailer custom- tted to his speci cations

– and that’s what converted his sister

into a camper.

To my mind there’s a spectrum of

camping. At one end you have the sort

The pleasure that some parents derive

in spending days and night beneathcanvas is frequently

passed on to their offspring.


Natural recreation

G enerations of families

have memories – positive

and negative – of camping. The

pleasure that some parents derive in

spending days and nights beneath

canvas and nylon is frequently passed

on to their o� spring.

For some, the thought of being

con ned to a space a few metres

square in a campground with 20 or 40

neighbouring campers close enough to

keep you awake with their nightly

snoring is like being in one of the circles

of hell! Others still swear by getting

away from it all, of being self-su� cient �

among birds and animals or just

spectacular scenery.

Recollections always fade or become

somewhat selective over time.

Just take my Durbanite mates who

shared horrendously graphic details of a

two week break in Mozambique that

ended abruptly because a mini tropical

cyclone hit their Vilanculos campsite. A

decade later and that story is

nostalgically told: their relish in fondly

recounting this “adventure” seldom

concerns the balmy days they enjoyed

relaxing, swimming and snorkelling in

tepid crystal-clear waters. It’s all about

the drama of packing an entire

campsite, soaked to the bone with a

lashing gale and torrential rain beating

down, of wet tents and driving slippery

trails in the dark to make it across the

border to safety. The drama!

A case of rose-coloured glasses if ever

there was one. The really ironic thing is

that one of the camping party who � ed

the tropical tempest is a woman who

hated camping! The depth of her

abhorrence for being separated from

en suite ablutions and the creature

comforts of room service had virtually

no measure.

I almost don’t recognise her

nowadays: her super-organised brother

slowly weaned her onto going where

few other folks venture, mountains,

lakesides and beaches – to commune

with nature, enjoy wild sunrises and

sunsets, food cooked over an open re

while lounging in canvas director’s

chairs. This is the woman who has

subsequently bought herself a 4x4 and

now owns all the gear – tent big enough

to stand in, in� atable mattress, sleeping

bags, gas ring, cooking equipment

tucked away in sturdy ammo boxes.

You name it, she’s got it.

Her brother’s plan was cunning. He

too had memories of their childhood

camping holidays being the stu� of

nightmares… cold winters tossing and

turning on stony Drakensberg ground in

the days before campsites had

electrical connections and ablution

blocks were something of a penance to

visit. He vowed never to repeat them

and swore he’d be more organised.

After years of trial and experimentation

in campsites all over South Africa,

Botswana and Mozambique, he had a

trailer custom- tted to his speci cations

– and that’s what converted his sister

into a camper.

To my mind there’s a spectrum of

camping. At one end you have the sort

The pleasure that some parents derive

in spending days and night beneathcanvas is frequently

passed on to their offspring.

LEISURE PURSUIT


of hardcore hikers who tromp across

mountains, drinking water from streams

and carrying their rations in packs on

their backs. At the other extreme, there

are folks who have sleek, long

caravans equipped with everything

that opens and shuts, including a

mini-satellite dish which is activated as

soon as the campsite is reached so

that not a single rugby or cricket match

is missed on DStv!

The key to maximum enjoyment is

striking a balance between these

creature comforts and relishing the wild

or natural surrounds. Having been

reluctantly dragged o� with newly

converted camping friend to spend

New Year with her brother and family at

Mabibi, way up in northern KwaZulu-

Natal I realised what pleasure can be

derived from this leisure pursuit.

His 4x4 trailer was a thing of beauty

with a fridge-freezer in the nose cone –

along with batteries to keep everything

beautifully chilled and fresh. (The joys of

a cold beverage after a hot day on the

beach can never be underestimated!)

The top of the trailer formed the rooftop

tent while the sides opened out to form

a camp kitchen with two-plate gas

burner for those times when making a

� re seemed like a chore – like breakfast.

A 100-litre water tank lurked at the base

of the chassis, meaning clean drinking

water was always available and

negated many a trip to the ablution

blocks or nearest tap for fetching water

for washing up.

Additional awnings provided a side

room for the next generation of

campers. And out of the well of the

trailer slid storage boxes with all the kit

needed – pots and pans, mugs, plates,

cutlery and plenty of groceries. Axes

and mallets, tent pegs, guy ropes,

lamps and torches. Not forgotten or

overlooked was camp furniture, tables

and chairs, basins for washing up, a

TIPS Planning and booking ahead is essential.

Preparation needs to take the form of menu planning to make

provisioning easy. Include a few treats and indulgences for the

family – but hide the stash of biscuits, sweets or chocolate bars

away! These treats can lift the mood on a rainy day.

Make sure there are fun activities – board games and cards

means the whole family is involved.

Make lists of what you’re likely to need in terms of equipment

and food. Forgotten something this time? Add it to the list so

that the matches/spare batteries/tent pegs/egg cups won’t be

forgotten next time.

Do a bit of reading about the place you’ll be visiting. Read

about the history, the animals or birds or take along a book

and binoculars. It makes the experience altogether richer and

more rewarding.


Natural recreation

clothes drying rack and all the holiday

equipment: boogie boards, frisbee,

umbrellas, cooler boxes, � ns, masks and

snorkels, sunscreen, cricket and beach

bat sets, swingball…

That holiday saw us rise with the dawn

chorus of birds and vervet monkeys

chattering in the forest canopy

overhead – and turn in as the embers of

the � re burned low, the level in the bottle

of red wine dropped to empty and the

foliage around rustled with nocturnal

insect and animal noises. Days took on a

routine of early morning co� ee and rusks

or cereal before lugging all the

umbrellas, chairs, cooler box, snorkelling

gear and bats down to the beach.

Midday saw a return to the dune forest

campsite for a refreshing shower to get

the sticky, crusty salt o� and a post-lunch

nap before heading back to the shore

mid-afternoon until dusk.

That Mabibi beach break fell

somewhere to the glamping side of

things in terms of creature comforts but

was pulled back into the rustic and rural

by the fact that there was no cell signal,

only eight camping sites so congestion

was not a factor and there was no

electricity and just one tap per site. Hot

water for the showers was derived from

gas but there was no light, so showering

was either by torch or lamp or done

before it got dark and the spiders and

other critters came out!

South Africa is blessed with a number of

factors that make camping one of the

most popular forms of rest and relaxation

in the country. Firstly, it’s a lot cheaper

than a hotel or hiring a beach house.

You’re also totally self su� cient and �

surrounded by your own stu� . Natural

beauty abounds and there are sites in the

Drakensberg, Magaliesberg, Cederberg

and any number of other mountainous

places, or bushveld places where hyenas

lurk while you braai and dainty gazelles

graze their way through the camp during

the day. There’s usually a warthog family in

close proximity too. And that’s before you

think of places like the Kalahari or

neighbouring countries like Mana Pools in

Zimbabwe, Mozambique, Botswana,

Namibia’s desert. Dams, rivers and coastal

resorts … all are plentiful and well

equipped with braai facilities, electrical

plug points, well-maintained ablutions and

in some cases even common

entertainment rooms with table tennis,

television, swimming pools and even shops

and laundry facilities. Heck, at Ballito they

even serve afternoon tea and scones!

That short break has stuck with me for

years. The snorkelling was spectacular!

Seeing an octopus instantly change

colour as it moved over sand and rocks

or a moray eel lurk in a crevice forms a

memory that’ll never fade. Nor will the

recollection of a kilometres-long walk

on a moonlit beach in the hopes of

seeing leatherback turtles nesting. How

could you not fall in love with an activity

that allows all that?

Places to consider: Cederberg, Western Cape

Tietiesbaai at Paternoster,

Western Cape

Fiddlers Creek on the banks of

the Orange River, Vioolsdrift

Storms River mouth, Tsitsikamma

Cobham, southern Drakensberg,

KZN

Royal Natal, Drakensberg, KZN

Augrabies, Northern Cape

Tweerivieren, Kalahari

Gariep Dam, Free State

Zinkwazi or Mtunzini, KZN

TBW

A\H

UN

T\LA

SCA

RIS\

DU

RBAN

\418

37\5


To the victor, the spoils: A sailfish successfully landed by Jeremy Rochester off Alphonse Island.

Equations & optionsWith years of experience under his fly vest and wader belt, Gareth George ruminates about the decisions a fisherman takes before the first cast.

A smart fisherman once

quipped “there’s nothing

wrong with your fishing that a decade or

two on the water won’t fix”, which at the

time I mistakenly took as an off-handed

compliment. On reflection, he turned out

to be well short on his prediction, as

deep into my third 10 year stretch I still

don’t consider myself a very good

angler. A thought that puts a smile on my

face in anticipation of the experiences

which lie ahead.

We all want to master this art. In the

beginning you kind of feel like the Dulux

dog staring up at the Sistine chapel. As

you are drawn into this confusing realm,

frustration can have you relating to Van

Gogh’s self-inflicted ear surgery…

It’s not the repeated fishing stories that

hurt and frequently fall on deaf ears, but

the language used to recount them. “I

took off the Booby, degreased, strapped

on an emerger and put it on the spot.” If

overheard in any seedy nightclub that

could be totally misconstrued!

You’d have to be a savant to recount

the endless stream of flies that are written

about and since X was an enigma to me

in school algebra, why on earth would

you put it on a spool of fishing line? It’s

just plain cruel!

That you need to have three different

lines - and reels... and should know which

one to throw when, is like asking a

polygamist which wife he prefers. There is

simply no right answer. Add to this the

AFTMA rating on rods and line

combinations and no-one would blame

you if at this stage you decided that a post

graduate degree in molecular biology

might be simpler…

And all of this is before the fish even rises

to the equation. (And you wonder why fly

fishing isn’t for everyone?!)

Before stepping up to the water, you

PARTYCIPATION

Fishing


should naturally have mastered

equipment rigging, which involves as

many knots as an able bodied seaman

could perfect. But also be able to do so

with a small strand better suited to sewing

– and the dexterity of someone equipped

with 10 thumbs.

Once assembled, it’s time to practice

the subtle nuance of � y-casting. Without a

shadow of a doubt this is the number one

cause of hate crimes against � y � shers.

Timing, grace and patience is required –

and is why I remain a devout student of

the sport. Realistically, it’s more often a

tangled process of grass whipping, and

head snapping resulting in a puddle of line

at one’s feet… All this while your guide

e� ortlessly sails his cast in a perfect loop

time after time… until it eventually clicks.

If someone makes it to this point, they

are patently � ercely determined and will

no doubt go on to lead a coup d’etat of

some far � ung government or perhaps

e� ect a hostile takeover of a burgeoning

tech company!

Then the time comes to actually throw a

� y at a � sh and is where one needs to

assimilate all this newfound knowledge

and apply it in an elegantly � uid

movement. Factor in the unpredictability

of � sh and it’s a recipe that keeps anglers

on the water for hours.

Which is precisely when a refreshing

beverage is key: steadying the nerves at

the very least, certainly, but usually a

sound reason to share the moment with a

good � shing friend. Because it’s really not

about if or what you catch, but an excuse

to revel in the time and company spent

with comrades.

So when you look at our brave new

world of instant grati� cation, where

attention spans diminish relative to the

speed at which information is sent and

received, remember that the next � shing

trip is cause to celebrate regardless of

ability or performance. However, if you do

want to get one up on your � shing

buddies, how does one separate the

pearls from the empty shells?

Social media has spawned a legion of

‘experts’ dispensing advice without

consequence. If there’s one thing the

Kardashians have taught us, it’s that there

is zero correlation between knowledge

and ‘likes’.

That’s why, in conjunction with Fishtube

(www.� shtube.tv), TOPS at SPAR has

created a range of informative tutorials on

every type of � shing: from bait and lure to

Fishing

of � sh and it’s a recipe that keeps anglers

� y, with weekly updates and video clips.

But the web can’t actually take you

� shing, nor will it be there to help you read

the water. An App won’t lend a hand

when the adrenaline surges as a � sh strikes

unexpectedly. And it can’t snap that that

Cheshire grin as you hold your catch aloft.

So best leave behind the screen, � ll up

the cooler box and Partycipate. There’s no

substitute for time on the water.

Great memories are meant to be shared.

Tailgating and reliving the moments - partypication at its best.

Who wouldn't smile like a Chesire cat after landing a tiger � sh like this one?


ENTERTAINMENT

TRACY CHAPMAN – GREATEST HITS

Tracy Chapman’s long-awaited Greatest Hits album brings

together, for the rst time, classic tracks from Chapman's

celebrated career that now spans four decades and

includes eight best-selling studio albums.

Compiled by Chapman herself, the featured songs have also been newly

remastered. Since her eponymous debut in 1988, Chapman has captivated

audiences around the globe with her pure voice, evocative songs and intense

spirit, and her ear for authenticity infuses these 18 tracks with a visceral and

emotional resonance.

ENYA – DARK SKY ISLAND

In the near decade since 2007’s Christmas-themed And Winter

Came, Enya’s in� uence has made itself heard in a new

generation of female artists –from Julia Holter’s classically

informed art-pop to the hallucinogenic melodies of Grimes. On

Dark Sky Island, the new age icon returns with a set of lush, synth-lined reveries as

melodic and mesmeric as anything she’s recorded since her strangely ubiquitous

1988 debut, Watermark. While its gorgeous title track is layered with her singular

brand of yawning vocal harmonies and gossamer strings, “The Loxian Gate” is an

anthem sung in Loxian—a ctional language invented just for her.

MUSIC FILMS

BROOKLYN

Brooklyn follows Eilis

Lacey, a young Irish

immigrant who arrives in

New York in the 1950's.

While at rst Eilis feels homesick for Ireland,

those feelings fade away after she meets

and falls in love with Tony, a rugged

Italian plumber. After a death in her

family, Eilis is forced to return home to

Ireland, where she meets another man

with whom she develops feelings. Torn

between her love for both countries and

both men, Eilis is forced to come to terms

with her feelings and make tough

decisions that will a� ect the rest of her life.

TAMAR BRAXTON – CALLING ALL LOVERS

If love is a two-way street, the R&B singer directs tra£ c like a ¤

boss. Calling All Lovers nds Tamar dishing about life and love.

When she leans forward and lets out her soul-streaked voice

on songs like “Simple Things” and “Circles”, you can feel

clouds move and goose pimples erupt. She also brings an encyclopaedia of

knowledge; “Cat sh” is real talk about social media-created illusions (with a

sweet musical nod to SWV’s “Right Here”) and “S.O.N.” feels like a late-night

heart-to-heart between besties. Whether you need a comforting shoulder to cry

on or motivation to get back in the game, Tamar’s got you.

A thread of nostalgia and reminiscence runs through the music, movies and even the books selected by Ashlee Attwood

in this issue.

Haunting melodies & riffs

EVEREST

On the morning of May

10, 1996, climbers (Jason

Clarke, Josh Brolin) from

two expeditions start their

nal ascent toward the summit of Mount

Everest, the highest point on Earth. With

little warning, a violent storm strikes the

mountain, engul ng the adventurers in

one of the ercest blizzards ever

encountered by man. Challenged by the

harshest conditions imaginable, the

teams must endure blistering winds and

freezing temperatures in an epic battle to

survive against nearly impossible odds.


CDs, DVDs & Books

CORNERthe paper

FILMS FILMS cont...

DISCLAIMER All books featured here are supplied by Penguin.

THE GOOD LIAR – NICHOLAS SEARLEThis is a life told back to front. This is a man who has lied all his

life. Roy is a conman living in a small English town, about to pull

off his final con. He is going to meet and woo a beautiful

woman. He will swiftly move in with her and together they will

live the seemingly calm life of a retired couple – evenings in

front of the television, a little holiday in Berlin. Then he will slip

away with her life savings. But who is the man behind the con and what has he

had to do to survive this life of lies? And why is this beautiful woman so willing to be

his next victim?

LEGEND

In the 1950's and 1960's,

twin brothers Reggie and

Ronnie Kray were the

terror of London during a

time when many

considered the city to be Europe's version

of Las Vegas. Both were violent gangsters,

but Reggie was described as the

"gangster prince of the East End," while

Ron was completely different. Named a

"one man mob," his violent tendencies

were the result of violent paranoid

schizophrenia. Follow their rise to legend

status as they took over nightclub and

underground crime businesses and the

events leading up to their 1969

incarceration after Reggie struggled for

years to control Ron.

THE LIVES OF WOMEN – CHRISTINE DWYER HICKEYFollowing a long absence spent in New York, Elaine Nichols

returns to her childhood home to live with her invalid father

and his geriatric dog. The house backing on to theirs

is sold and as she watches the old furniture removed,

she recalls a summer in the 1970s when she was

almost 16 and this small out-of-town estate was an enclave

for women and children while the men leave every day for the outside world. The

women are isolated but hide their loneliness and frustrations under a veneer of

suburban respectability. When an American divorcee and her daughter arrive

this veneer cracks. The women learn how to socialise, how to drink martinis, how

to care less about their wifely and maternal duties. While the women are

distracted, Elaine and her friends find their own entry into the adult world. The

result is a tragedy that causes her long and guilt-ridden exile.

I AM NO ONE – PATRICK FLANERYJeremy O'Keefe, a middle-aged history Professor, returns

to New York after a decade at Oxford,

hoping to reconnect with his daughter and rebuild his life. He

settles into the rhythm of a too-empty life,

evenings alone after teaching students he barely

knows. Then a strange encounter with a young man who

presumes an acquaintance he doesn't remember and a series of disconcerting

events leave him convinced he is being watched. The pale young man keeps

appearing, and then mysterious packages begin to arrive.As his grip on reality

shifts, Jeremy struggles to know whether he can believe what he is experiencing,

or whether he is irrationally obsessed. I Am No One explores the tenuous link

between fear and paranoia in our post-Snowden lives; a world of surveillance,

where our freedoms are inexorably eroded.


DIY - WIRING A PLUG

Make a connectionAll appliances, from bedside lamps to fridges, irons, washing machines

and television sets, need to be connected to a power source in order to work. And the simple three pin plug is what brings the power source and

appliance together. Here is a step-by-step guide:

6. Ensure the electrical cord is sitting

snugly locked into place by the

arrestor clips at the base of the plug.

Finally, replace the cover of the plug.

1. Cut away the external insulation in order to

bare the three wires inside: one should be brown

(live), another blue (neutral) and the third green

or green and yellow (earth).

An electrical plug is what connects appliances to the power supply – and if it’s not wired correctly, the consequences can be fatal. Wiring an electrical plug is quite simple – but it’s important that it be done

correctly. The consequences of a faulty plug are dire. Short circuits, stray sparks, fi re and

even electric shock can be the result.

2. Do the same again with each of these three wires to bare the

ends for about half a centimetre, exposing the copper wire strands.

3. Gently twist the copper strands between your � ngers until the ends are tight.

5. Insert the twisted copper wires into the holes in the pins.

The green/green and yellow wire goes to the central or

top pin in order to earth the plug.The blue wire is inserted

into the left pin which is usually marked with a blue spot

or the letter N for neutral. The brown wire is put into the

right pin – marked with either a brown spot of the letter L.

Tighten the screws on each pin.

4. Open up your plug, either by

unscrewing it or snapping it open.

Loosen the small screws on each of the

three metal pins inside the plug.

TAKE NOTE

THINGAMAJIGS

www.topsatspar.co.za May Jun 2016 Vol.2448 thin

gam

ajig

s1

2 3

4

111

thin

gam

ajig

s

1. Designer Cushions; Hot Lips Cushion Cover - R450, African Aloes Cushion Cover - R450, Thunderbolts and Lightning Cushion Cover (cushion inners not included).

Available from www.hellopretty.co.za/handmade-by-me 2. Teepee Tablet recipe stand with measurements. Available in white - R249 from @Home

3. Breville Co� ee Machine Cafe Venezia - R3,199. Available from @Home 4. One-o� hot water bottle covers - embroidered organic � ower and geometric designsl - R150.

Available at www.hellopretty.co.za/moth

22 3


SPAR Good Living

thin

gam

ajig

s

Having fun, getting away from it all in wild places restores the soul. SPAR Good Living products make the enjoyment even more pleasant.

1. Household candles 6 piece (450g) available in 5 variants: white, blue, red, yellow and rainbow 2. Aluminium kettle 3.5 litre

3. Aluminium frypan 230mm 4. Aluminium stewpan 250mm (5 litre) with lid 5. Aluminium stewpan set 6 piece 6. Camping Chairs are available in three

colourways (black / khaki and dark green).

12

3

4

5

6

Let's go camping...


Pintxada

External tables allow for al fresco enjoyment too.

Decades before ethnic food

became trendy, former

merchant marine navigator Martin

Lombaard had begun introducing

Durbanites to foreign avours he’d come

to love while backpacking for three years.

Favourite foods from Greece, Israel, Italy,

America and even Austria saw the light of

day in El Turko, El Guappo and El Cubano.

More recently he and partner Jose

Goncalves have harnessed their talents in

dishing up perfect steaks and grills at

Havana Grill and Little Havana. And it also

allowed him to indulge his love of Cuba’s

best export – cigars!

“I knew we had to attract a larger,

and di� erent, market (at Suncoast

Casino) – so we created Havana Grill; a

The greater Durban area is – sometimes wrongly – regarded as a bit of a gastronomic backwater. But there are those who

simply smile and nod and go about their business, setting food trends and proving the ‘experts’ wrong.

top-class grill house with the emphasis

on meat and seafood with a Latino

touch, mood music and my favourite

cigars,” Lombaard said.

They’re still at it, having opened a

Spanish-themed eatery in Umhlanga,

just a few kilometres north of downtown

Durban. Pintxada (pronounced

Pin-cha-da) celebrates small morsels of

tasty bites. In just a few short months it

has gone from being a lunchtime venue

to opening in the evenings as well – all

because their clientele can’t get

enough of the food and the place

which revels in its bright, funky design.

Their Facebook page states: “Not

all Spanish food is tapas. Tapa is a

snack and Pintxo is food on a stick.

Pinchos can be very sophisticated,

often consisting of very elaborate

(and sometimes expensive) fish,

seafood or meats. Pinchos are used

Contact details:

Pintxada

082 6881310

16 Chartwell Drive, Umhlanga

[email protected]

www.pintxada.co.za

Facebook: www.facebook.com/Pintxada

Spanish style

Durban � rm, Egg Designs, created the bespoke interior – complete with banquettes – for one of the hippest eateries on the East Coast.

RESTAURANT

Lombaard’s “nice bit of kit”, an imported rotisserie.

as an excuse for socialising. Typically,

a group of friends will go from one

tavern to another, drinking and

eating pinchos.” And hence the

name Pintxada – but rest assured, not

everything is on a stick…

“This was the most daring concept

Jose and I have put together,”

Lombaard said. “It’s the way I like to eat

– tapas – but it had never been done

well in Durban so had a bad reputation.”

Both the food and the design have

changed peoples’ perceptions.

Chef Dan Evans is the man behind

the apron – and also behind some of

the clever food such as seared tuna

served with an unusual twist in the tangy

granadilla added to the soy sauce

dressing. What would a Spanish

establishment be without calamari –

and chorizo, but again the East Coast

sub-tropical style kicks in with strips of

pineapple added to the dish.

The chalkboard menu changes

frequently, depending on the seasons

and what’s available but pork is often

featured, along with prawns and there’s

always good non-meat options

available. In fact the veggies which

come in for the highest praise are

those which are basted with the

cooking juices that drip o� the

chickens which slowly revolve in the

specially imported rotisserie…

“It’s a beautiful piece of kit!” he

says. Made by Rotissol in Paris, a

company which has been

fabricating rotisseries since 1954,

the visually appealing rotisserie

cooks chickens, suckling pigs, baby

lambs and whole rib roasts “to

perfection!” Lombaard raves.

Rick Stein, Reza Mahomed, Jenny

Morris and Masterchef Australia winner

Brent Owens got a sneak preview of it

while in the coastal city for the 2015

Good Food & Wine show. Lombaard did

a trial run of a suckling pig – to rave

reviews from folks who really know

their food!

“We also imported a MiBrasa

charcoal oven from Spain. It cooks

steaks at 400-degrees – this is the next

grilling/food thing,” he says. And for

someone who has always been ahead

of the curve in predicting trends, time

will tell whether he’s right or not.


Light & bright – the bar area where patrons can keep an eye on the kitchen brigade’s preparation.

Pintxada

PORTUGUESE STYLE SAUTEED GAMBAS (SHRIMPS), GARLIC AND CHILLI

INGREDIENTS

3 Tblsp extra virgin olive oil

1 medium garlic clove, minced

1 Tblsp lemon juice

2 Tblsp fresh parsley leaves, chopped

1⁄8 tsp salt

700g shrimp, peeled and deveined (21/25 count)

1⁄4 tsp salt

1⁄4 tsp pepper

METHOD

Stir in garlic and olive oil, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.

Heat one Tblsp olive oil in a pan over high heat until smoking. Toss shrimp, salt and pepper in a bowl. Add half the shrimp to

the pan in a single layer and cook for about one minute. Remove pan from heat. Flip the shrimp and let them stand for about

30 seconds. Transfer shrimp to a plate.

Repeat with remaining shrimp. After the second batch has stood o� the heat, return the � rst batch to the frying pan along

with olive oil mix and toss to combine. Cover and let stand until shrimp are cooked through – roughly one to two minutes.

Drizzle olive oil & pan juices over prawns just before serving, with lemon wedges alongside.


RESTAURANT


Dan’s Lemon PossetINGREDIENTS:

300ml double cream

75g castor sugar

Juice of 1 or 2 lemon

2 Tblsp very � ne, blanched lemon zest

2 raspberries or other fruit

DIRECTIONS:

Pour the cream and sugar into a small pan. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to

the boil, let the cream boil for three more minutes, stirring constantly.

Remove the pan from heat and pour in the juice of one lemon along with the lemon zest, stirring the mixture thoroughly. It

should thicken straight away. Taste the mixture and add a little more lemon juice if it’s not thick enough.

Allow the mixture to cool for � ve minutes, before pouring into individual glasses. Cover with cling � lm and chill in the

refrigerator for at least three hours or preferably overnight.

Garnish with two beautiful raspberries or whatever fruit is in season and serve alongside a piece of shortbread or two.


TALKING WALLS

Artist Louis Jansen van Vuuren and former banker Hardy Olivier

restored a French chateau. This is the tale of La Creuzette, its people and especially the

seasonal food prepared there.

BOOK GIVEAWAY

There’s something charming

about the idea of two

Afrikaners falling in love with a walled

chateau in the Limousin region in

France and then painstakingly

restoring it to its former glory over the

course of 15 years – before

magnanimously sharing that beauty

with a legion of guests.

And the guests come from far and

wide to participate in art classes,

cooking and writing classes or simply

to enjoy the beauty of La Creuzette

and its surrounds in the bucolic town

of Boussac. After all, what could

possibly be better than having

hands-on art classes with Louis Jansen

van Vuuren, a renowned artist in his

own right who lectured in Cape Town

and Stellenbosch for many years

before moving to France?

The story goes that La Creuzette was

built in 1850 and yet they’re only the

second owners of the property, having

bought it from Countess Michéle

Renaud Saint Gal de Pons almost two

decades ago. This book, The Story of a

House, is dedicated to the Grande

Dame, her family and is a tribute to

the love they have for the property

and its people which they so

generously share.

Published by Quivertree and

beautifully photographed by Hein van

Tonder and Francois Pistorius, this book

follows Festive France. There are 90

new recipes in this book which is

divided – seasonally – into five. (In

addition to spring, summer, autumn

and winter there is a fifth section

devoted to the duo’s annual swallow

swoop to South Africa’s West Coast in

summer to escape the worst of the

French winter.)

Ant there’s even a ‘crookbook’

section loaded with all sorts of handy

hints and tips for shortcuts which

deliver maximum impact when

entertaining. The book is also available

in Afrikaans.

Raspberry tuiles with

pistachio cream (Serves 4)

INGREDIENTS4 punnets (125g each) raspberries

4 large strawberries4 kumquatsIcing sugarMint leaves

FOR THE TUILES:500g castor sugar

75g almond flakes, lightly toasted 5g (12 ml) flour

juice of 2 lemons75g butter

1 teaspoon (5 ml) red food colourant

FOR THE PISTACHIO CREAM:2 cups (500ml) milk

2 cups (500ml) cream6 egg yolks

150g castor sugar80g cornflour

100g pistachio-nut paste Another 200ml ice-cold cream


The Story of a House

Raspberry tuiles with pistachio

cream

METHOD:Make the tuiles: Use a spatula to mix all the ingredients for the tuiles. Place in the fridge.

Heat the oven to 160°C and place spoonfuls of the mixture onto a non-stick silicone baking mat. Press the mixture � at with the back of a spoon and bake for 7-10 minutes until all the sugar has caramelised (it mustn’t turn

brown or burn). Also don’t bake more than 2 or 3 at a time, as the mixture melts and spreads out. Remove the tuiles from the oven and cut into rectangles while still warm.

Make the pistachio cream: Heat the milk and cream in a large saucepan. Beat the egg yolks, sugar and corn� our together in a mixing dish and then beat in the boiling milk-and-cream mixture. Beat it well and again heat it in the saucepan for a few

minutes so that the egg and corn� our can cook. Remove from the plate and beat in the pistachio-nut paste. Cool the mixture on ice, stirring continuously. Beat the last 200 ml of cream until sti� and fold it into the cold pistachio mixture.

Assemble: Assemble by piping some of the pistachio cream onto a tuile. Place the fruit on the cream, pipe a little more pistachio cream on top and cover with another tuile. Sift icing sugar over and garnish with mint leaves.



Raspberry tuiles with pistachio

cream

METHOD:Make the tuiles: Use a spatula to mix all the ingredients for the tuiles. Place in the fridge.

Heat the oven to 160°C and place spoonfuls of the mixture onto a non-stick silicone baking mat. Press the mixture � at with the back of a spoon and bake for 7-10 minutes until all the sugar has caramelised (it mustn’t turn

brown or burn). Also don’t bake more than 2 or 3 at a time, as the mixture melts and spreads out. Remove the tuiles from the oven and cut into rectangles while still warm.

Make the pistachio cream: Heat the milk and cream in a large saucepan. Beat the egg yolks, sugar and corn� our together in a mixing dish and then beat in the boiling milk-and-cream mixture. Beat it well and again heat it in the saucepan for a few

minutes so that the egg and corn� our can cook. Remove from the plate and beat in the pistachio-nut paste. Cool the mixture on ice, stirring continuously. Beat the last 200 ml of cream until sti� and fold it into the cold pistachio mixture.

Assemble: Assemble by piping some of the pistachio cream onto a tuile. Place the fruit on the cream, pipe a little more pistachio cream on top and cover with another tuile. Sift icing sugar over and garnish with mint leaves.

BOOK GIVEAWAY

www.topsatspar.co.za May Jun 2016 Vol.2458 www.topsatspar.co.za May Jun 2016 Vol.2458

METHOD:Make the cake the day before you want to serve it.

Line a rectangular bread tin, about 10 x 23 cm, with cling� lm. Break the spekulaas biscuits into � ne pieces (but not too � ne) and chop the orange peel into small pieces.

Melt the chocolate pieces in a bain-marie and stir in the butter and cocoa.Beat the castor sugar and egg yolks until light and � u� y, and stir with the spekulaas pieces

and orange peel into the chocolate mixture. Pour the mixture into the bread tin, cover with cling� lm and refrigerate for 24 hours. Make the tru� es on the day you want to serve the cake. Place the chocolate pieces

in a mixing bowl. Heat the cream to boiling point, pour it over the chocolate pieces and stir until melted. Stir in the butter and refrigerate for 1½ hours. Shape 4

or 5 tru� es of various sizes and roll them in the cocoa. Turn the cake out, decorate it with the tru� es,

sift the cocoa over and slice with a warm knife.

Spekulaas chocolate cake(Serves 6)

FOR THE CAKE:12 spekulaas biscuits

(you can substitute these with tennis biscuits)30g sugared orange peel

400g dark chocolate (70% cocoa), broken into pieces200g butter

¼ cup (60 ml) dark cocoa powder60g castor sugar

4 egg yolks

FOR THE CHOCOLATE TRUFFLES:(DECORATION)

80g dark chocolate (70% cocoa), broken into pieces40ml single cream

10g butterdark cocoa powder in which to roll the tru� es, and for

sifting over

Spekulaas chocolate

cake



BOOK GIVEAWAY


METHOD:Heat the oven to 160°C and line two round cake tins about 20 cm in diameter with baking paper. Mix the vegetables and pineapple with the buttermilk, sugar, oil, vanilla, egg

and nuts in a large mixing bowl. Sift the � our and remaining dry ingredients together and stir in the wet ingredients.

Divide the mixture between the prepared tins and bake for 30-35 minutes until golden brown, or until a skewer inserted

into the centre comes out clean.Let the cakes cool slightly in the tins before you turn

them out. If you want a four-layer cake, cut each cake in half horizontally.

In the meantime, make the icing by lightly beating the cream cheese. Sift in the icing sugar. Stir it through quickly,

but don’t stir too much. Spread the icing between the cake layers and on top of the cake.

Belinda’s vegetable cake(Serves 8-10)

INGREDIENTS:125g beetroot, peeled and coarsely grated

125g courgettes, coarsely grated250g carrots, coarsely grated

1 can (400g) crushed pineapple, drained 80ml (80g) buttermilk

500g sugar375ml (375g) canola oil

1 teaspoon (5 ml) vanilla extract3 large eggs

200g toasted macadamia nuts, coarsely chopped750g cake � our

1 teaspoon (5 ml) bicarbonate of soda2 teaspoons (10 ml) baking powder

1 teaspoon (5 ml) salt1 teaspoon (5 ml) cinnamon½ teaspoon (2,5 ml) gingerA pinch of ground cloves

FOR THE CREAM-CHEESE ICING:460g full-fat cream cheese

180g sifted icing sugar



Double your chance of winning! Go to

www.facebook.com/CheersMag

and LIKE the Cheers Face-book page.

winStand a chance to receive one of two copies of the

The Story of a House book SEE T&C’S ON PG 4

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

15th June 2016.The address to send it to is [email protected] or

Cheers, PO Box 259, Rondebosch 7701.

Belinda’s vegetable

cake

TUISNYWERHEID


KOOLHIDRATE VS BLOMKOOL

Hierdie blad word opgedra aan prof Tim Noakes…

EMILE JOUBERT is a PR practitioner by profession but a food & wine enthusiast by desire. Check out his blog: www.winegoggle.co.za

P rof, ek het tydens die somer

oorlog verklaar teen

koolhidrate. Miskien nie met dieselfde

fanatiese fundamentalisme soos u nie,

maar nogtans het ek brood, pasta, bier

en suiker vermy – nes u in u artikels en

boeke sê ek moet doen om dunner en

gesonder te wees. En ja, my maag is ’n

duim of wat platter en miskien is my

bloedsuiker in balans.

Maar nou ja, prof, alle goeie dinge

kom tot ’n einde. En ek is ná drie

maande sat van blomkoolrys, ekstra-dik

jogurt en rou amandels. My liggaam

hunker na bakke vol koolhidrate,

stomende porsies sagte warm pasta –

spaghetti, linguine, tagliatelle – om die

honger wat u dieet gebring het te stil.

Ek maak dus die volgende pasta-

geregte vir myself en die ander wat nes

ek voel.

Dis als gemaak vir 6 mense, dit wil sê

vir 500 gram van daardie perfekte

pasta wat jy gekook het.

BologneseHierdie vleis-en-tamatiesous is seker die

bekendste van hul almal, en met goeie

rede. ’n Dik geurige vleissous wat aan

stukke dik pasta klou voed liggaam, siel en

gemoed – waarom anders het jou

Italiaanse man die krag om twee keer ’n

week na die haarkapper te gaan?

TREK DIE VOLGENDE BESTANDDELE

NADER:

1 middelslag ui

500 gram maer maalvleis (van bees)

2 blikke Italiaanse tamaties, opgekap

1 eetlepel tamatiepasta

4 eetlepel olyfolie

1 groot wortel, fyngekap

1 stingel seldery, fyngekap

2 huisies kno� el, fyngekap

250 ml droë witwyn

10 eetlepels volroommelk

2 knypies neut

Parmasaanse kaas, fyn gerasper

Braai uie en kno� el in die olyfolie tot

deurskynend. Gooi die seldery en wortel

by en braai vir 3 minute of so. Nou voeg

jy die vleis by. Belangrik: moenie die

vleis bruin laat braai in die pot nie. Hy

moet net-net verkleur, want so word die

sap en geur behou. As die vleis se kleur

reg is, sit jy 1 teelepel sout by – of meer

as jy wil. Laat kom nou die wyn en kook

die wyn weg. Nou dompel mens die

melk en neut by. Roer tot melk

weggekook is. Hierdie gee ’n heerlike

soet geur aan die vleis, daardie geur

wat ander wat nie hierdie truuk ken

nie, beny.

Voeg die

tamatie en

tamatiepasta

by, draai die hitte

af en kook

laaannnnkkk en

staaaaddddiiiiiiiggggg.

Hoe langer, hoe

Emile Joubert


beter. Minstens 3 uur, maar 5 as

jy kan.

Bedien op jou gunsteling pasta, maar

penne, tagliatelle en fusilli is heerlik.

Swart peper en Parmasaanse kaas

rond die prentjie af, eksê.

Emile Joubert

CarbonaraAl prof Noakes se gunsteling Banting-

goeters is hier: eier, kaas, room, spek.

Ongelukkig, prof, is die pasta saam

met die Carbonara

ononderhandelbaar.

TREK NADER:300 gram spek in repies so lank soos

’n vuurhoutjie gesny

1 eetlepel olyfolie

6 eiergele

200ml room

200 gram

Parmasaanse kaas,

fyn gerasper

Braai die spek stadig in die olyfolie

totdat dit aptytlik verkleur, maar nie

bruin en hard raak nie. In ’n bakkie klits

jy nou die eiergele, room en die helfte

van die kaas saam. Span die sout- en

peperpotte in totdat jy dink daar is

genoeg geure by.

Kook nou jou pasta – penne of

spaghetti is goed. Sodra dit gaar en

die water afgegooi is, plaas jy die

pasta in een groot bak. Nou gooi jy

jou gebraaide spek oor die pasta,

asook die eier-room-kaas-mengsel.

Meng als goed saam totdat die sous

die pasta goed bedek het. Die hitte

van die pasta maak die eier gaar.

Die laaste stap is om die res van die

Parmasaanse kaas by te gooi. Laat

elkeen vir hom of haarself uit die

bak opskep.

Gesien die potensieel gevaarlike

cholesterol- en koolhidraat-inhoud van

hierdie gereg, word aanbeveel dat

goeie hoeveelhede rooiwyn saam met

die kos bedien word om die are skoon

te spoel.

www.topsatspar.co.za Mar Apr 2016 Vol.2364

BLOGSPOT

TERESA ULYATE is a multi-tasking working mom who juggles a job, children and a blog –Cupcakesandcouscous.blogspot.com

WARMING UP

In a previous life I did a three year

stint in the United Kingdom and

whilst there I was lucky enough to have

the opportunity to go on some skiing

trips. Or was I? Learning to ski the � rst

time was terrifying! The second time was

slightly better but still not great… and

needless to say there was no third time!

Much to my chagrin, my dear husband

took to it straight away and still pines for

the snowy slopes. But as for me,

although grateful for the experience, I

prefer to have my feet on solid, far less

icy ground.

I recall one particular ski day when I

was (only just) getting the hang of things

and decided I would tackle a

beginner’s slope on my own. There I was

whizzing down the hill, zig zagging and

feeling that at any moment I could

crash and do the obligatory face plant

in the snow or become part of the forest

scenery which was rapidly followed by

sheer relief as I made it to the bottom

unscathed. Unknown to me, my

husband had recorded a video of the

spectacle and when we watched the

footage that evening my actual speed

would have seen a snail reach the

Memories are as much about food as they are about

places and people.

bottom before me! Perspective eh?

Well, at least it provided much hilarity for

our travel group that evening.

Forget skiing, I would far rather be

tucked up in the nearest chalet

enjoying some tasty winter dishes. Such

as these warming recipes – an earthy

mushroom soup made with nutty

portabellini mushrooms, and rich and

scrumptious ginger puds smothered in a

to� ee sauce. Yes please!

MUSHROOM SOUP WITH GOAT'S CHEESE & THYME TOASTSServes 4 (makes approximately 1 litre)

INGREDIENTS:

1 Tbsp olive oil

1 tsp crushed garlic

1 small red onion, chopped

300g portabellini mushrooms, sliced

300g brown mushrooms, sliced

2 Tbsp � our

2 tsp � nely chopped thyme

1 tsp � nely chopped rosemary

1/2 tsp nutmeg

Salt

Pepper

1/2 cup marsala wine (or sherry)

2 cups vegetable stock

1 cup cream

For the toasts:

3 Tbsp olive oil


Salt and pepper

1 mini French baguette (enough for 8 slices)80g soft goat's cheese such as chevin

METHOD:

1. Heat the olive oil in a pot over a

medium heat. Add the garlic and onion

and sauté for 5 minutes.

2. Add the sliced mushrooms, then add

the � our, thyme, rosemary and nutmeg.

Toss the mushrooms to coat them in the

dry ingredients. Cook for 5 minutes to

www.topsatspar.co.za Mar Apr 2016 Vol.2364

BLOGSPOT

TERESA ULYATE is a multi-tasking working mom who juggles a job, children and a blog –Cupcakesandcouscous.blogspot.com

WARMING UP

In a previous life I did a three year

stint in the United Kingdom and

whilst there I was lucky enough to have

the opportunity to go on some skiing

trips. Or was I? Learning to ski the � rst

time was terrifying! The second time was

slightly better but still not great… and

needless to say there was no third time!

Much to my chagrin, my dear husband

took to it straight away and still pines for

the snowy slopes. But as for me,

although grateful for the experience, I

prefer to have my feet on solid, far less

icy ground.

I recall one particular ski day when I

was (only just) getting the hang of things

and decided I would tackle a

beginner’s slope on my own. There I was

whizzing down the hill, zig zagging and

feeling that at any moment I could

crash and do the obligatory face plant

in the snow or become part of the forest

scenery which was rapidly followed by

sheer relief as I made it to the bottom

unscathed. Unknown to me, my

husband had recorded a video of the

spectacle and when we watched the

footage that evening my actual speed

would have seen a snail reach the

Memories are as much about food as they are about

places and people.

bottom before me! Perspective eh?

Well, at least it provided much hilarity for

our travel group that evening.

Forget skiing, I would far rather be

tucked up in the nearest chalet

enjoying some tasty winter dishes. Such

as these warming recipes – an earthy

mushroom soup made with nutty

portabellini mushrooms, and rich and

scrumptious ginger puds smothered in a

to� ee sauce. Yes please!

MUSHROOM SOUP WITH GOAT'S CHEESE & THYME TOASTSServes 4 (makes approximately 1 litre)

INGREDIENTS:

1 Tbsp olive oil

1 tsp crushed garlic

1 small red onion, chopped

300g portabellini mushrooms, sliced

300g brown mushrooms, sliced

2 Tbsp � our


1 tsp � nely chopped rosemary

1/2 tsp nutmeg

Salt

Pepper

1/2 cup marsala wine (or sherry)

2 cups vegetable stock

1 cup cream

For the toasts:

3 Tbsp olive oil


Salt and pepper

1 mini French baguette (enough for 8 slices)80g soft goat's cheese such as chevin

METHOD:

1. Heat the olive oil in a pot over a

medium heat. Add the garlic and onion

and sauté for 5 minutes.

2. Add the sliced mushrooms, then add

the � our, thyme, rosemary and nutmeg.

Toss the mushrooms to coat them in the

dry ingredients. Cook for 5 minutes to

Mar Apr 2016 Vol.23 www.topsatspar.co.za 65

Teresa Ulyate

MUSHROOM SOUP WITH GOAT'S CHEESE & THYME TOASTS cont...

GINGER & TOFFEE PUDDINGSMakes 4

INGREDIENTS:

150g flour

1.5 tsp ground ginger

1.5 tsp baking powder

75g treacle sugar

80g butter

1 large egg

100ml milk

4 x 200ml ramekins

For the toffee sauce:

1/4 cup cream

1/4 cup light brown sugar

40g butter

1/2 tsp vanilla extract

soften the mushrooms and season with salt and pepper.

3. Stir in the marsala wine or sherry, then add the vegetable

stock. Stir well and leave to simmer for 10 minutes.

4. Pour the soup into a food processor or use a stick blender

to blitz until smooth. Return the soup to the pot, add the

cream and simmer gently to heat through. Check the

seasoning before serving.

5. To make the toasts, preheat your oven to 160°C. Combine

the olive oil, thyme and a pinch of salt and pepper in a small

bowl. Cut 8 slices of French baguette. Brush both sides of

each slice with the oil. Place the slices on a baking tray and

bake for 5-10 minutes until crispy. Top each slice with some

cheese and brush with a little extra oil. Pop under the grill for

a few minutes until the chevin starts to brown.

To serve: ladle the hot soup into warm bowls. Place the cheese

toasts on top of the soup (2 per bowl) or serve them on the side.

METHOD:

1. Preheat your oven to 180°C and

grease the ramekins.

2. Sift the flour, ginger and baking

powder into a mixing bowl. Stir in the

treacle sugar.

3. Melt the butter. Add to the dry

ingredients with the egg and milk. Mix

until just combined into a batter.

4. Divide the batter between the four

ramekins. Arrange the ramekins on a

baking tray and bake for 25 minutes, or

until an inserted skewer comes out clean.

5. While the puddings are baking

prepare the toffee sauce. Combine all of

the sauce ingredients in a small pot over

a low heat. Stir to dissolve the sugar.

Allow to boil gently for three minutes.

6. Remove the puddings from the oven

and prick all over with a thin skewer.

Pour the hot syrup over the top. Allow to

stand for five minutes before serving.


SOCIAL MEDIA - Featured blog

THERAPEUTIC TOUCHTrained beauty therapist

Chantelle Bester has won over legions of

fans with her blog Not another poppie – so

much so that it was adjudged runner-up in the 2015 African Blog

Awards’ Health and Beauty category.

Anyone who can poke fun at

her chosen profession and

write great lines such as “I don’t own a

single pair of stilettos, because I can’t walk

in the damn things” and “if you’ll excuse

me, I have to go paint my nails – because,

you know, deep down I’m pretty shallow”

deserves a second look.

And even a cursory trawl through her

archive of blog posts reveals someone

who takes her blogging seriously – albeit in

a light-hearted way. Bester’s writing is

chatty and engaging, frequently funny but

there’s also a serious intent. As she writes in

her explanation of what a “poppie” is: “In

broad terms, poppie is an Afrikaans word

for a (generally) attractive, but super� cial

(and thus unintelligent) girl. This is normally

paired with a healthy dose of pretence.

So, pretty much a bimbo.”

She then swiftly debunks the myth and

bursts the bubble of preconceived notions

that beauty therapists are vacuous

empty-headed bimbettes by pointing out

the anatomy and physiology knowledge,

the chemistry and variety of other subjects

which are required for quali� cation.

Five years ago, while writing beauty

features for a website, she realised she

wanted to “be a little more opinionated

than traditionally acceptable. I'm pretty

opinionated which means I'm not

everyone's cup of tea, but my readers like

it when I'm brutally honest – especially

about product reviews. There are enough

beauty blogs with over-styled pictures and

pasted press releases.” As she states in her

disclaimer: “The greater majority of the

products and treatments I write about are

sent to me by cosmetic brands and their

PR companies, and I do not pay for these

products. I am under no obligation to

review or feature all products I am sent.”

Telling it like it is has seen her quit

hands-on beauty therapy to become the

brand manager for an aromatherapy

company. Her blog has morphed from

purely beauty products to include a

variety of useful tips. “As I'm growing up,

my blog is growing with me: I now include

topics like travel, decor, DIY and even

some personal posts.” And you have to

appreciate good, old fashioned honest

advice from someone who admits “If life

on earth depended on me blow drying

my hair, we would all be screwed. I have

the hand-version of two left feet…” So her

recommendations are practical.

Take, for example, what she said about

� ying overseas: “I really enjoy watching

people on longer-distance � ights. Some

get on looking like they’re about to walk

into a board meeting/fashion show and

others legitimately get on in their pyjamas.

“I’m all for comfort myself, so it’s one of

the few occasions where I have no issues

wearing leggings as pants, paired with � ops

and a loose top. I then swop the � ops for a

pair of socks as soon as I settle into my seat

and start wishing the time away. I don’t

bother with makeup as it’s bound to look

rubbish by the time you land anyway, but I

do like having a little bag of tricks in my

hand luggage to make myself look and

feel better when I set foot on the ground

again.” And then she details what those

products are – and why they’re useful.

Unpretentious, unfussy and just really

cool advice.

[email protected]

@not_a_poppie @not_a_poppie

Not Another PoppieNot Another Poppienotanotherpoppie.com


RESPONSIBILITY

Car smartsIt makes sense to ensure that your car is in the best shape possible. Simple

maintenance can prevent small problems from becoming larger problems which

could cost you in the long term. Fiona McDonald reports

Just how often do you take the

kindly petrol pump attendant’s

offer of checking your engine oil level

and tyre pressure when you stop at

the local garage to fill up with petrol?

And when was the last time you

popped the hood on your car?

Confession time: I don’t do it often

enough. My conscience got the better

of me as I started writing this so I went

out to my car to practice what I

preach. It was humbling when I

couldn’t find the safety latch on the

bonnet and had to resort to looking it

up in the instruction manual!

Nonetheless, I checked my oil levels,

brake fluid and even radiator and

windscreen wiper reservoir. Those are

the basics right? And it’s simple

enough for anyone to do.

I admit to having been born before

the internet, when things were a lot

simpler and the fax machine was a

radical innovation that revolutionised

‘instantaneous’ communication. Little

did we know back then that

Facebook and Twitter could bring

about very real revolutionary and

instantaneous communication.

Servicing a car was something that

could be done in the home garage. A

visit to your local parts shop for a few

essentials and anyone was capable of

swopping out a few spark plugs,

changing an air, oil and fuel filter if

you had the right equipment. Heck,

even changing a fan belt was a

breeze. But with the engineering on

cars having moved on substantially

and much of the diagnostics or fault

finding now being done by laptop

computer rather than a seasoned

mechanic’s ear for a ping or rattle,

how much can and should still be

conducted at home?

Checking the oil, brake fluid and

Servicing a car was something thatcould be done in the home garage.


RESPONSIBILITY

Car smartsIt makes sense to ensure that your car is in the best shape possible. Simple

maintenance can prevent small problems from becoming larger problems which

could cost you in the long term. Fiona McDonald reports

Just how often do you take the

kindly petrol pump attendant’s

offer of checking your engine oil level

and tyre pressure when you stop at

the local garage to fill up with petrol?

And when was the last time you

popped the hood on your car?

Confession time: I don’t do it often

enough. My conscience got the better

of me as I started writing this so I went

out to my car to practice what I

preach. It was humbling when I

couldn’t find the safety latch on the

bonnet and had to resort to looking it

up in the instruction manual!

Nonetheless, I checked my oil levels,

brake fluid and even radiator and

windscreen wiper reservoir. Those are

the basics right? And it’s simple

enough for anyone to do.

I admit to having been born before

the internet, when things were a lot

simpler and the fax machine was a

radical innovation that revolutionised

‘instantaneous’ communication. Little

did we know back then that

Facebook and Twitter could bring

about very real revolutionary and

instantaneous communication.

Servicing a car was something that

could be done in the home garage. A

visit to your local parts shop for a few

essentials and anyone was capable of

swopping out a few spark plugs,

changing an air, oil and fuel filter if

you had the right equipment. Heck,

even changing a fan belt was a

breeze. But with the engineering on

cars having moved on substantially

and much of the diagnostics or fault

finding now being done by laptop

computer rather than a seasoned

mechanic’s ear for a ping or rattle,

how much can and should still be

conducted at home?

Checking the oil, brake fluid and

Servicing a car was something thatcould be done in the home garage.

On the road

coolant is seriously simple. If you have

a pressure gauge, you can check the

amount of air in your tyres. But with

many a tyre � lled with nitrogen

nowadays, it requires a special trip to

your friendly tyre shop for a potential

top up. Nitrogen resists temperature

� uctuations and consequently

maintains a more even pressure.

One thing you can keep an eye on is

the tread depth. The legal minimum in

South Africa is 1mm but it’s vital to note

that the condition of the tyre sidewall is

as important as the running surface –

the part that makes contact with the

road. The CSIR (Council for Scienti� c

Industrial Research) has found that 20%

of all accidents involving minibuses are

because of tyre failure!

Over and under in� ation both cause

uneven wear on the tyre and makes it

susceptible to damage and abrasion.

Do a visual check and have a feel for

any smooth spots by running your hand

over the tyre surface. If you � nd any,

consider replacing your tyres. And

while you’re at it, check the pressure in

your spare tyre, as well as the wheel

alignment. A car that pulls or drifts to

the left or right means your suspension

and steering, and consequently

handling, are not true. Fixing that will

make for a smoother ride.

Check your wiper blades. It’s easy

enough to replace the rubber

component after getting a spare set

at a parts shop.

Check your battery. If it’s a

maintenance free battery, it’s

designed not to be opened by the likes

of you and I. Take it along to a battery

supplier for a free check which will only

take a few minutes. If anything needs

topping up, they have the right tools

and the proper � uids. You can ensure

that there’s no corrosion of the

connecting leads though.

Do you have some safety equipment

in your car – such as an emergency

triangle to place in the road to alert

other motorists to a car pulled over,

jumper cables and possibly a tow

rope? It’s also a good idea to have a

high-visibility vest as an additional

safety item should you need to pull

over to change a tyre. In France, for

example, the law requires this.

The � nal advice is not as frivolous as

it might at � rst seem: keep your car

washed and clean. Giving it a good

wash with proper car shampoo and

polishing it too, keeps the paintwork in

good condition. And vacuuming the

interior and ensuring that the seats are

clean and dust free is a bonus when it

comes time to either sell or trade in

the vehicle.



NEXT ISSUE & WINNERS

Klein Karoo & Calitzdorp’s Port connection

What defi nes CRAFT BEER?Catching ZZzzzzzs: the importance of sleep

What to look out for next issue

BROUGHT TO YOU BY www.topsatspar.co.za

'My Kind of Wine' winners:

Arinda van der Linde, East LondonSuzanne Aherin, Greytown

Congratulations to last issue's winnersCongratulations to last

'My ideal Nederburg moment' winner:

This lucky person has won Nederburg wine to the value of R6000Donavan Kisten, Durban


NEXT ISSUE & WINNERS

Klein Karoo & Calitzdorp’s Port connection

What defi nes CRAFT BEER?Catching ZZzzzzzs: the importance of sleep

What to look out for next issue

BROUGHT TO YOU BY www.topsatspar.co.za

'My Kind of Wine' winners:

Arinda van der Linde, East LondonSuzanne Aherin, Greytown

Congratulations to last issue's winnersCongratulations to last

'My ideal Nederburg moment' winner:

This lucky person has won Nederburg wine to the value of R6000Donavan Kisten, Durban

Ed's Choice


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

Comfort FoodCall the

TOPS HOTLINE0860 313 141

Available at TOPS at SPAR and

SPAR stores

INGREDIENTS:

1 Tbsp olive oil1 tsp crushed garlic1 small red onion, chopped300g portabellini mushrooms, sliced300g brown mushrooms, sliced2 Tbsp � our2 tsp � nely chopped thyme1 tsp � nely chopped rosemary1/2 tsp nutmegsaltpepper1/2 cup marsala wine (or sherry)2 cups vegetable stock1 cup creamFor the toasts:3 Tbsp olive oil2 tsp � nely chopped thymesalt and pepper1 mini French baguette (enough for 8 slices)80g soft goat's cheese such as chevin

Comfort food

Sometimes all you want is to batten down the hatches and shut the world out. Winter has that sort of effect on me – and when it does, the food that I turn to needs to be as comfortable as the pair of sloppy tracksuit pants and woolly pantoffels I’ll wear while seated next to a fi re: soup!So our columnist Teresa Ulyate’s recipe for mushroom soup is the perfect winter warmer. It ’s a recipe which doesn’t require a great deal of time, special equipment or much cooking skill – and yet what it delivers in terms of fl avour and that all important ‘feel good factor ’ is huge.Stock up on the necessary ingredients and whip this together for the family or friends – or enjoy it on your own.

MUSHROOM SOUP WI T H GOAT 'S CHEESE & T HYM E TOASTSServes 4 (makes approximately 1 litre)

GROCERY LIST

(Available from Spar)

Olive oil (45ml)

Garlic

Herbs – thyme and rosemary

Nutmeg

Salt

Pepper

Vegetable stock (500ml)

Flour

Cream

Soft goat's cheese (eg. chevin)

Red onion

Mushrooms (300g) - portabellini and brownFrench baguette

(Available from TOPS at SPAR)

Marsala wine or sherry

METHOD:

1. Heat the olive oil in a pot over a medium heat. Add the garlic and

onion and sauté for 5 minutes.

2. Add the sliced mushrooms, then add the � our, thyme, rosemary and

nutmeg. Toss the mushrooms to coat them in the dry ingredients. Cook

for 5 minutes to soften the mushrooms and season with salt and pepper.

3. Stir in the marsala wine or sherry, then add the vegetable stock.

Stir well and leave to simmer for 10 minutes.

4. Pour the soup into a food processor or use a stick blender to blitz

until smooth. Return the soup to the pot, add the cream and simmer

gently to heat through. Check the seasoning before serving.

5. To make the toasts, preheat your oven to 160°C. Combine the olive

oil, thyme and a pinch of salt and pepper in a small bowl. Cut 8 slices

of French baguette. Brush both sides of each slice with the oil. Place

the slices on a baking tray and bake for 5-10 minutes until crispy. Top

each slice with some goat's cheese and brush with a little extra oil.

Pop under the grill for a few minutes until the chevin starts to brown.

To serve: ladle the hot soup into warm bowls. Place the cheese toasts

on top of the soup (2 per bowl) or serve them on the side.

C

M

Y

CM

MY

CY

CMY

K

Glenmorangie The Open Cheers advert.pdf 1 2016/04/12 2:26 PM


LOOPDOP - Gerrit Rautenbach

DIE MIDDEL VAN MY ONTHOU ...

KANONKOP TOPS AT SPARAddress: 93 Njala Street, MiddelburgTel: 013 245 1046, Fax: 013 245 1895Email: [email protected] Business Hours: TOPS at SPAR Mon-Fri: 09h00 - 19h00Sat: 08h00 - 17h00

Tot laatnag het ons oor ’n glasie

(of twee) almal wat saam op

kursus was in 1SAI, Bloemfontein

uitgepluis. Ook het ek vir Hendrina

her-ontmoet. Her sê ek, want die eerste

keer was toe ons uitgeklaar het van ons

kursus. Hulle was toe al saam. Is steeds

saam. En dit is goed ...

Later die nag lê ek in die gastekamer

van hulle groot mooi ou huis op

Kalkfontein en dink aan alles en ook oor

Middelburg. In die middel tussen

Johannesburg en Kaapstad; tussen

Bloemfontein en Port Elizabeth en in die

middel tussen Colesberg en Graa� -

Reinet. Net daar gly my gedagtes al

verder agteruit. En dit is goed ...

Elke jaar, van my kleinste tyd af, het

ons – dis nou Pa, Ma, broer en

ekselwers – Desembers die langpad

van Johannesburg af Bu� elsbaai toe

gevat. Hier van my voorlaaste

eksamenvraestel al proe ek net

seesout; ruik ek goukambos. Wonder ek

Nou die dag gaan kuier ek in Middelburg, die ene in die Oos-Kaap, vir

Pieter Kahts, ’n ou army-pel wat saam met my

kursus gedoen het. Na lang jare het ons weer die drade opgetel. En

dit is goed ...

hoe gaan dit met oom Walter wat die

plek oppas en oom Appels met sy

boot. Kokosneut-Coppertone en

Zoom-roomyse op die strand. Thermos-

tee met lekker baie suiker en

soetkoekies onder ’n blommende

sonsambreel. Meeue met skreeue oor

’n visbraai. En dit was goed ...

Daai jare het mens nie in een sessie

afgery see toe nie, jy’t oorgeslaap. In

die Drostdy-hotel in Graa� -Reinet.

Desjare was die Drostdy maar net ’n

gewone lekker hotel. Deesdae is dit iets

ysliks mooi. Hoe ook al, ek was seker so

ses of sewe dié jaar wat die hotel

volbespreek was die spesi¦ eke aand

wat ons daar moes aandoen. Pa (en

heel waarskynlik meer Ma) besluit ons

sal dan die familie-ding doen. Oom Ben

en tant Annie bly mos op die buurdorp

Middelburg. En oom Ben en onse ouma

Hester was mos halfbroer en-suster.

Na aandete van karoolam, rys, vleis,

ertappels en boerpampoen het almal

so half rustig begin raak. Ouboet Frans

het die boeke in oom Ben se boekrak

deurgekyk. Ek, soos ’n gatvlieg, het oor

sy skouer geloer. Hy het ’n boek

uitgetrek: Die dood op my hakke deur

Chris Steenkamp.

(Die titel onthou ek nog al die jare,

maar Google het die outeur verskaf!) Die

voorblad wys ’n man met ’n mes wat ’n

vrou in ’n groen rok by sulke trappies in ’n

huis opjaag. Net sulke trappies wat

opgegaan na die slaapgedeelte van

oom Ben-hulle se huis.

Broer Frans het die boek begin lees tot

Ma ligte-uitgeroep het. Ons was in ’n

kermisbed in die sitkamer en in die

donker het Frans gelê en vertel van die

boek. Dat dit ’n ware verhaal was en

afgespeel het in hierdie huis waarin ons

gelê het. Die vrou is op daai trappies

net hier bokant ons vermoor. En spook

nog al die jare verwoed. En dit was nie

goed nie ...

Wel, al wat ek verder kan byvoeg is

dat laas nag, hier op Kalkfontein by my

vriend Pieter Kahts, was die eerste nag

ooit wat ek deurgeslaap het in

Middelburg. En dit is goed ...

LOOKING FOR A SAFE RIDE HOME AFTER THE PARTY?Then be responsible and download DRYVER – a free mobile app for party hoppers and lift swoppers. To download DRYVER visit dryver.mobi or scan the QR code on the left with your smart phone.

TOPS at SPAR supports responsible drinking.

THE SOCIAL NETWORK THAT

GETS YOU HOME SAFELY


GETS YOU HOME SAFELY

BROUGHT TO YOU BY

Register

Log In


TBW

A\H

UN

T\LA

SCA

RIS\

DU

RBA

N 4

0880

40880_TOPS_Dryver_Cheers_2016_A4_FA.indd 1 2015/12/18 5:26 PM

cheers - may/june 2016 (vol.24)

Documents