cheers - nov/dec 2014 (vol.15)

complimentaryNov|Dec 2014|15

brought to you by T t www.topsatspar.co.zacomplimentaryNov|Dec 2014|15

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

winGREAT PRIZES!• A fully-stocked wine fridge from KWV• A Glenmorangie Golf Experience for two to the British Open• 1 of 18 comedy nights for you and 3 friends with Savanna• A luxury dinner experience

•Ideal summer cocktails •Real men DO drink pink…

In thepinkSA’s wine

heritage brands Craft beer 101

Jamón: from Spain to Prince Albert

Presents of mind – how to wrap things up

Shelf life: a guide to storage

UNLOCK EXTRA COLD REFRESHMENT

NEW INTRODUCING

CASTLE LITE

THE ORIGINAL CASTLE LITE, WITH A DASH OF LIME

Not for Sale to Persons Under the Age of 18.

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/E

UNLOCK EXTRA COLD REFRESHMENT

NEW INTRODUCING

CASTLE LITE

THE ORIGINAL CASTLE LITE, WITH A DASH OF LIME


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1Nov|Dec 2014 Vol 15 www.topsatspar.co.za

contents4 EDITOR’S LETTER

Getting more than bargained for

6 NEWSAmaretto wears Versace, Local wine

auctions hit new highs, Savanna’s Angry Lemon and lots more

12 TOPS AT SPAR WINE FESTIVAL

Snapshots of Soweto... Stylin’

14 TINUS TALKSThe point(s) of assessment

16 DRINKING PINKMaking a case for Rosé

22 OLDEN BUT GOLDENSouth Africa’s vinous heritage

1616

R� é: Pink wine, made from red or a blend of red and white grapes. The red grape skins are removed

before the wine takes up too much colour.

Call the TOPS HOTLINE0860 313 141

Available from SPAR and TOPS at SPAR stores

Pink wine, made from red or a blend of red and white grapes. The red grape skins are removed

before the wine takes up too much colour.

22South Africa’s vinous heritage

28 TELLING PORKERSSpain’s ham tradition goes local

33 THE CRAFTY ARTLocal beer making

38 UMBRELLAS & TWISTSGin, brandy & vodka cocktails

42 SHELF LIFELooking at storage of wine

& liqueurs

46 BAUBLES & BOWSGreat gift wrapping

46

28

M� ing it up on

pg38

Publisher | Shayne [email protected]

Editor | Fiona Mc Donaldfi [email protected]

Art Director | Megan [email protected]

Advertising | Shayne [email protected]

Jess Nosworthy | [email protected]

PR & Promotions | Ashlee [email protected]

Photography | Ashlee Attwood and Thinkstock.com

Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Cliff ord Roberts.

Head Offi ce | Cape TownTel: 021 685 0285

Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700

Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

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

COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later

than 5th December 2014. The Prize/s is as indicated,

no alternatives or cash will be provided. The decision

of Integrated Media will be fi nal and no

correspondence will be entered into. Under no

circumstances shall Integrated Media, TOPS at SPAR,

SPAR or its appointed representatives and the prize

donors be liable to anyone who enters these Prize

Draws for an indirect or consequential loss howsoever

arising which may be suff ered in relation to the Prize

Draws. By entering these competitions you make

yourself subject to receiving promotional information.

Entrants are deemed to have accepted these terms

and conditions. Prize Draw Rules: The prize draw is

only open to consumers who must be over 18 years

of age and resident in South Africa. Employees of

Integrated Media and TOPS at SPAR, SPAR and their

respective advertising, media and PR agencies, as well

as the family members, consultants, directors,

associates and trading partners of such organisations

and persons are ineligible for the draw.

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

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

Big Blue www.bigblue.co.za, Entrepo www.entrepo.co.za and NetGifts www.netgifts.co.za

stockists:

66 DRYVING DRYA few festive season reminders

68 NEXT ISSUEWhat to look forward

to in Issue 16

68 COMPETITION WINNERS

Who won what

win a copy of Secrets of a french cooking class

pg52

win 69 Stand a chance to

win a � lly-stocked wine fridge from KWV

48 THINGAMAJIGSGoodies & gadgets

52 SECRETS OF A FRENCH COOKING CLASS

By Marlene van der Westhuizen

57 TOPS NOSHFrom Asian salmon to a tagine

62 BLOGSPOTTeresa Ulyate’s seasonal

suggestions

64 GEARING UPEmile Joubert’s essential braai kit

contents cont...

THINGAMAJIGSTHINGAMAJIGSGoodies & gadgetsGoodies & gadgetsGoodies & gadgets

48 THINGAMAJIGSTHINGAMAJIGSTHINGAMAJIGSTHINGAMAJIGSGoodies & gadgetsGoodies & gadgets


win a copy of the Die Windpomp DVD or the Ella Henderson:

Chapter One CD

71 GROCERY LISTStocking up made simple

72 LOOPDOPHunting in Hoedspruit

2 www.topsatspar.co.za Nov|Dec 2014 Vol 15

Publisher | Shayne [email protected]

Editor | Fiona Mc Donaldfi [email protected]

Art Director | Megan [email protected]

Advertising | Shayne [email protected]

Jess Nosworthy | [email protected]

PR & Promotions | Ashlee [email protected]

Photography | Ashlee Attwood and Thinkstock.com

Contributors | Tinus van Niekerk , Teresa UlyateEmile Joubert, Gerrit Rautenbach, Cliff ord Roberts.

Head Offi ce | Cape TownTel: 021 685 0285

Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700

Postal Address: PO Box 259, Rondebosch, 7701

Printing | Paarl Media Cape

Published by | Integrated Media for TOPS at SPAR

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

COMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later

than 5th December 2014. The Prize/s is as indicated,

no alternatives or cash will be provided. The decision

of Integrated Media will be fi nal and no

correspondence will be entered into. Under no

circumstances shall Integrated Media, TOPS at SPAR,

SPAR or its appointed representatives and the prize

donors be liable to anyone who enters these Prize

Draws for an indirect or consequential loss howsoever

arising which may be suff ered in relation to the Prize

Draws. By entering these competitions you make

yourself subject to receiving promotional information.

Entrants are deemed to have accepted these terms

and conditions. Prize Draw Rules: The prize draw is

only open to consumers who must be over 18 years

of age and resident in South Africa. Employees of

Integrated Media and TOPS at SPAR, SPAR and their

respective advertising, media and PR agencies, as well

as the family members, consultants, directors,

associates and trading partners of such organisations

and persons are ineligible for the draw.

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

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

Big Blue www.bigblue.co.za, Entrepo www.entrepo.co.za and NetGifts www.netgifts.co.za

stockists:

66 DRYVING DRYA few festive season reminders

68 NEXT ISSUEWhat to look forward

to in Issue 16

68 COMPETITION WINNERS

Who won what

win a copy of Secrets of a french cooking class

pg52


win a � lly-stocked wine fridge from KWV

48 THINGAMAJIGSGoodies & gadgets

52 SECRETS OF A FRENCH COOKING CLASS

By Marlene van der Westhuizen

57 TOPS NOSHFrom Asian salmon to a tagine

62 BLOGSPOTTeresa Ulyate’s seasonal

suggestions

64 GEARING UPEmile Joubert’s essential braai kit

contents cont...

THINGAMAJIGSTHINGAMAJIGSGoodies & gadgetsGoodies & gadgetsGoodies & gadgets

48 THINGAMAJIGSTHINGAMAJIGSTHINGAMAJIGSTHINGAMAJIGSGoodies & gadgetsGoodies & gadgets


win a copy of the Die Windpomp DVD or the Ella Henderson:

Chapter One CD

71 GROCERY LISTStocking up made simple

72 LOOPDOPHunting in Hoedspruit


F O R G E T M A N O F T H E H O U R .YO U ’ L L B E M A N O F T H E N I G H T.

W I N A LUXU RY D I N N E R E X P E R I E N C E TO T H E VA LU E O F R 1 0 0 0 0

PURCHASE ANY OF THE LUXURY BRANDS ABOVE.SEND YOUR TILL SLIP NUMBER AND CONTACT DETAILS

TO [email protected]

COMPETITION ENDS 31 DECEMBER 2014. SEE CONTENTS PAGE FOR T&C’s.

CHEERS MAGAZINE @CHEERSMAG

OKL

B/45

37

4537 Cheers Mag 275x210.indd 1 2014/10/15 10:13 AM

4

Editorial

www.topsatspar.co.za Nov|Dec 2014 Vol 15

DeliveranceApologies upfront for those who thought this editorial might have something to do with the seventies movie of the same name which starred Jon Voight and Burt Reynolds. I can’t even claim to have somehow weaved in a reference to duelling banjos – a small element of the movie which has taken on a mythical life and reputation of its own.

This issue’s shpiel by me is about

delivering on expectations. So

often our expectations are built

up almost unnaturally high, particularly

when it comes to the sort of language

that wine marketers use. There are a

number of clichés which they

frequently trot out when trying to hawk

their product.

Somehow the grapes are always

harvested at “optimum ripeness” and

their products are always “easily

accessible” with that accessibility

extending to it “pairing well with food”.

But another perennial is that it “over

delivers” at its price point.

And it’s this last one that is the most

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more

recently, about whisky too.

Fiona McDonald

Deliveranceeditorial might have something to do with the seventies movie of the same name which starred Jon Voight and Burt Reynolds. I can’t even claim to have somehow weaved in a reference to duelling banjos – a small element of the movie which has taken

Fiona McDonald

� ona

di� cult for me because I �n d that

quite the opposite is true. How often

haven’t you spent R50 or R100 on a

bottle of wine and somehow felt short

changed? Like it should have

provided more… more enjoyment,

more fruit, more depth, more

harmony… just MORE.

It’s seldom that one can say the

opposite. Happily I can report on one

instance recently where I experienced

just that. Along with about 20 of my

wine writing colleagues we were

invited to the launch of a new wine by

Plaisir de Merle, an unsung jewel in the

crown of South African liquor giant

Distell. It’s a shiraz-based blended red

wine that will see you get an elephant

or a rhino back if you hand over a blue

bu� alo note!

Yes, I’m a wine geek but this wine

really surprised in all aspects and ticked

multiple boxes. It’s a beautifully smooth

wine. So yes, it’s approachable and

accessible from the outset. There’s no

doubt that the grapes were indeed

picked at optimum ripeness because

there’s an abundance of fruit – black

cherries, plums and more. There’s a

gentle backing of vanilla and spice

which indicates some contribution from

oak – but it’s not overplayed or clumsy.

The winemaker has shown a very deft

hand in allowing the various elements

of the blend – Shiraz, Cabernet

Sauvignon, Merlot and Cabernet Franc

with just a token splash of Viognier – to

speak louder than the wood.

And with food? It was more than

comfortable with lovely crispy pork belly,

beef carpaccio, Kentucky-fried quail and

spicy Asian duck pancakes. And there

are few red wines which can smoothly

partner salmon sashimi… but this did!

It might be Petit Plaisir by name but it

certainly over delivers. If I were given it

blind and asked what I’d pay for it, I

would have no hesitation in saying that

this is a wine which punches out of its

weight category – and that I’d happy

put down a bu� alo and a red lion in

exchange for a bottle. And I’d still

believe I was getting a good deal!

From me and the entire team, we

wish you all the very best and hope

that this festive season delivers some

peace and goodwill.

Cheers! � ona

4

Editorial


DeliveranceApologies upfront for those who thought this editorial might have something to do with the seventies movie of the same name which starred Jon Voight and Burt Reynolds. I can’t even claim to have somehow weaved in a reference to duelling banjos – a small element of the movie which has taken on a mythical life and reputation of its own.

This issue’s shpiel by me is about

delivering on expectations. So

often our expectations are built

up almost unnaturally high, particularly

when it comes to the sort of language

that wine marketers use. There are a

number of clichés which they

frequently trot out when trying to hawk

their product.

Somehow the grapes are always

harvested at “optimum ripeness” and

their products are always “easily

accessible” with that accessibility

extending to it “pairing well with food”.

But another perennial is that it “over

delivers” at its price point.

And it’s this last one that is the most

Fiona McDonald is a trained journalist who has spent the last 20 years writing about wine – and more

recently, about whisky too.

Fiona McDonald

Deliveranceeditorial might have something to do with the seventies movie of the same name which starred Jon Voight and Burt Reynolds. I can’t even claim to have somehow weaved in a reference to duelling banjos – a small element of the movie which has taken

Fiona McDonald

� ona

di� cult for me because I �n d that

quite the opposite is true. How often

haven’t you spent R50 or R100 on a

bottle of wine and somehow felt short

changed? Like it should have

provided more… more enjoyment,

more fruit, more depth, more

harmony… just MORE.

It’s seldom that one can say the

opposite. Happily I can report on one

instance recently where I experienced

just that. Along with about 20 of my

wine writing colleagues we were

invited to the launch of a new wine by

Plaisir de Merle, an unsung jewel in the

crown of South African liquor giant

Distell. It’s a shiraz-based blended red

wine that will see you get an elephant

or a rhino back if you hand over a blue

bu� alo note!

Yes, I’m a wine geek but this wine

really surprised in all aspects and ticked

multiple boxes. It’s a beautifully smooth

wine. So yes, it’s approachable and

accessible from the outset. There’s no

doubt that the grapes were indeed

picked at optimum ripeness because

there’s an abundance of fruit – black

cherries, plums and more. There’s a

gentle backing of vanilla and spice

which indicates some contribution from

oak – but it’s not overplayed or clumsy.

The winemaker has shown a very deft

hand in allowing the various elements

of the blend – Shiraz, Cabernet

Sauvignon, Merlot and Cabernet Franc

with just a token splash of Viognier – to

speak louder than the wood.

And with food? It was more than

comfortable with lovely crispy pork belly,

beef carpaccio, Kentucky-fried quail and

spicy Asian duck pancakes. And there

are few red wines which can smoothly

partner salmon sashimi… but this did!

It might be Petit Plaisir by name but it

certainly over delivers. If I were given it

blind and asked what I’d pay for it, I

would have no hesitation in saying that

this is a wine which punches out of its

weight category – and that I’d happy

put down a bu� alo and a red lion in

exchange for a bottle. And I’d still

believe I was getting a good deal!

From me and the entire team, we

wish you all the very best and hope

that this festive season delivers some

peace and goodwill.

Cheers! � ona

1 0 0 0 7 5 3 5 A M C M a g A d - C M - 1 2 0 1 4 - 1 0 - 0 8 T 1 6 : 2 5 : 2 6 + 0 2 : 0 0

www.topsatspar.co.za Nov|Dec2014 Vol 156

News

INGREDIENTS:25ml DISARONNO50ml Vermouth 50ml lime juice

Italians are known for their sense of style – from furniture design and cars right through to fragrances! This Christmas Disaronno, the world’s favourite Italian liqueur will sport a stylish new look, courtesy of the Versace house of luxury fashion.

Taking its inspiration for the Versace Home Collection the distinctively square bottle with its equally distinctive almond and nutty contents will be draped in light blue and sport an opulent white and gold motif in which seashells abound.

“For the second year running we are so proud to be partnering with another of the world’s � nest Italian fashion houses. To be able to include Moschino and Versace amongst our list of collaborators is a real honour,” said Augusto Reina, CEO of Illva Saronno. The limited edition is exclusive and will only be available at selected retailers – and a portion of the proceeds will go to the charity ‘Fashion 4 Development’, a United Nations sponsored project in Africa.

Modish Amarettonews news news news

The Emperor’s Palace charity mile is agreat way to celebrate an o� ce

year-end function – with a di� erence.There’s a Bourbon, Beer & Burger festival on November 1 which

coincides with a day of racing at Tur� ontein race course. Tickets are

R450 a head for group bookings which includes hospitality.

Visit www.webtickets to book or www.tripleb.co.za for more details. Mail [email protected] or call them on

073 257 8178 if you’d like to know more about how to keep the o� ce worker bees happy going into 2015.

Christmas with a diff erence

Disaronno Versace sour cocktailCreated specially for this release.

METHOD:Shake and pour over crushed ice. Top with a dash of Prosecco and drizzle with Blue Curacao.

One line on the label of this iconic whisky liqueur reads: “The spirit lives on” – and so it does, keeping company

with new stablemates after having been acquired by William Grant & Sons.

Drambuie now rubs shoulders with Glen� ddich, The Balvenie, Grant’s, Hendrick’s Gin and Sailor Jerry Spiced Rum in the William Grant & Sons portfolio.

With its rich, honeyed heather sweetness and distinct whisky spirit, Drambuie is the central ingredient in the Rusty Nail, a cocktail made infamous by the 1950s ‘Rat Pack’ of Dean Martin, Sammy Davis Jr, Frank Sinatra, Joey Bishop and Peter Lawford.

“Drambuie is a natural � t for our portfolio,” said chief executive Stella David. “It has a very rich history and a great story to tell. We are delighted to be in a position to start to re-engage with existing drinkers and to connect the brand with an entirely new generation.”

Drambuie’s new home


News

INGREDIENTS:25ml DISARONNO50ml Vermouth 50ml lime juice

Italians are known for their sense of style – from furniture design and cars right through to fragrances! This Christmas Disaronno, the world’s favourite Italian liqueur will sport a stylish new look, courtesy of the Versace house of luxury fashion.

Taking its inspiration for the Versace Home Collection the distinctively square bottle with its equally distinctive almond and nutty contents will be draped in light blue and sport an opulent white and gold motif in which seashells abound.

“For the second year running we are so proud to be partnering with another of the world’s � nest Italian fashion houses. To be able to include Moschino and Versace amongst our list of collaborators is a real honour,” said Augusto Reina, CEO of Illva Saronno. The limited edition is exclusive and will only be available at selected retailers – and a portion of the proceeds will go to the charity ‘Fashion 4 Development’, a United Nations sponsored project in Africa.

Modish Amarettonews news news news

The Emperor’s Palace charity mile is agreat way to celebrate an o� ce

year-end function – with a di� erence.There’s a Bourbon, Beer & Burger festival on November 1 which

coincides with a day of racing at Tur� ontein race course. Tickets are

R450 a head for group bookings which includes hospitality.

Visit www.webtickets to book or www.tripleb.co.za for more details. Mail [email protected] or call them on

073 257 8178 if you’d like to know more about how to keep the o� ce worker bees happy going into 2015.

Christmas with a diff erence

Disaronno Versace sour cocktailCreated specially for this release.

METHOD:Shake and pour over crushed ice. Top with a dash of Prosecco and drizzle with Blue Curacao.

One line on the label of this iconic whisky liqueur reads: “The spirit lives on” – and so it does, keeping company

with new stablemates after having been acquired by William Grant & Sons.

Drambuie now rubs shoulders with Glen� ddich, The Balvenie, Grant’s, Hendrick’s Gin and Sailor Jerry Spiced Rum in the William Grant & Sons portfolio.

With its rich, honeyed heather sweetness and distinct whisky spirit, Drambuie is the central ingredient in the Rusty Nail, a cocktail made infamous by the 1950s ‘Rat Pack’ of Dean Martin, Sammy Davis Jr, Frank Sinatra, Joey Bishop and Peter Lawford.

“Drambuie is a natural � t for our portfolio,” said chief executive Stella David. “It has a very rich history and a great story to tell. We are delighted to be in a position to start to re-engage with existing drinkers and to connect the brand with an entirely new generation.”

Drambuie’s new home

C ASK-MATUREDW HISK Y

Three Ships Gold Awarded Whiskies shares its Gold with you.

* Image shown may vary. T’s & C’s apply. For more details, visit www.threeshipswhisky.co.za

INTERNATIONALLY AWARDED. PROUDLY MADE IN SOUTH AFRICA.

BUY ANY THREE SHIPS WHISKY & STAND A CHANCE TO WIN.

Competition closes 31 December 2014.

ww

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a.co

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FBA

2696

FBA2696 TSW cheers ad 210x275 FA.indd 1 2014/10/16 12:57 PM


News

news news news news

2014 saw both events achieve record prices. In terms of the bottom line, the CWG saw their tally rise to R11.9 million, up a whopping 42% over the 2013 turnover of R8.4 million.

Chairman of the Guild Andries Burger said the record prices obtained – among them a remarkable R8 600 per case for six bottles of Le Riche Cabernet Sauvignon 2004 – was testament to “the high quality

standards of our auction wines and the stature and recognition the Guild enjoys from private wine collectors as well as leading trade buyers.”

His sentiments echoed those of Nederburg Auction manager Dalene Steyn who was delighted that the Nederburg event notched up just over R7 million in sales, way up on the 2013 total of R4.3 million – but with less wine on o� er.

“A record average price per litre of R597.36 was achieved – a 68.5% increase on the previous year,” Steyn said.

“South African wine has long been undervalued and this year’s edition proved to be a correction of this trend. This also recognises the exceptional quality of the wines on o� er.”

Record prices

News

Record pricesSouth Africa has two wine auctions which are the focus of all eyes: the Nederburg Auction which took place in September and the Cape Winemakers Guild (CWG) auction which happened in October.

news news news news

Get it while you can because it’s only available for summer.That’s the news from Savanna which has released a limited edition Angry

Lemon for this summer only. The “all natural premium cider”

which is also proudly South African retains its ever-so-dry attitude but this

one has a squirt of lemon added, obviating the need to squash a lemon

slice in the neck!Typically refreshing, the Savanna

Angry Lemon joins the Dry, Dark and Light expressions for a short period only.

Cross citrus cider…

Benriach distillery in Scotland boasts a strong South African connection: it’s owned by Intra Liquors who are cock-a-hoop at one of their products, Magnum Cream liqueur having won a gold medal at the 2014 San Francisco World Spirits Competition.

Magnum Cream is a blend of Benriach’s single malt Scotch whisky and real Dutch cream, which makes it a luxurious mouthful of caramel, hints of chocolate and rich to� ee.

It stands out on retail shelves because of its innovative packaging: it comes in a stylish, reusable stainless steel � ask, complete with screw top and handles. Although best served chilled or over ice-cream it’s also a delectable alternative for cream or milk in a late night co� ee.

Wine and style on display at Nederburg.

Black Bottle Goes Back To Its RootsBlack Bottle, the blended Scottish whisky which somewhat confusingly has been sold in a

green bottle for a century, is going back to its black bottled roots with an eye catching dark glass bottle and a revised blend. The changes will return the whisky to the

appearance and � avour of Gordon Graham’s 1879 original. The iconic black bottles were initially abandoned when the supply of black bottles from

Germany to Scotland was interrupted by the First World War. The Graham brothers couldn’t let a war interfere with the important business of producing a world class whisky though and

switched to the green bottle that modern Black Bottle connoisseurs have come to love. The retro look for the new bottle was inspired by a bottle dating from 1906 while the

reblending of the whisky, to bring it in line with Gordon Graham 135 year old recipe, was undertaken by master distiller Ian MacMillan. MacMillan describes it as “fresh and � oral

on the nose with whi� s of new-sawn oak and a hint of smoke, it opens onto a silky palate with delicate smoke and peat balanced by sweet oak and honey, to end on a lingering

� nish of spice. This whisky is very versatile and can be enjoyed neat or with a mixer.”If you’d like to attend exclusive Black Bottle events and sample the new blend

you can go to www.theblackbar.co.za to register.

news newsnews

Get it while you can because Cross citrus cider…

news


News

news news news news

2014 saw both events achieve record prices. In terms of the bottom line, the CWG saw their tally rise to R11.9 million, up a whopping 42% over the 2013 turnover of R8.4 million.

Chairman of the Guild Andries Burger said the record prices obtained – among them a remarkable R8 600 per case for six bottles of Le Riche Cabernet Sauvignon 2004 – was testament to “the high quality

standards of our auction wines and the stature and recognition the Guild enjoys from private wine collectors as well as leading trade buyers.”

His sentiments echoed those of Nederburg Auction manager Dalene Steyn who was delighted that the Nederburg event notched up just over R7 million in sales, way up on the 2013 total of R4.3 million – but with less wine on o� er.

“A record average price per litre of R597.36 was achieved – a 68.5% increase on the previous year,” Steyn said.

“South African wine has long been undervalued and this year’s edition proved to be a correction of this trend. This also recognises the exceptional quality of the wines on o� er.”

Record prices

News

Record pricesSouth Africa has two wine auctions which are the focus of all eyes: the Nederburg Auction which took place in September and the Cape Winemakers Guild (CWG) auction which happened in October.

news news news news

Get it while you can because it’s only available for summer.That’s the news from Savanna which has released a limited edition Angry

Lemon for this summer only. The “all natural premium cider”

which is also proudly South African retains its ever-so-dry attitude but this

one has a squirt of lemon added, obviating the need to squash a lemon

slice in the neck!Typically refreshing, the Savanna

Angry Lemon joins the Dry, Dark and Light expressions for a short period only.

Cross citrus cider…

Benriach distillery in Scotland boasts a strong South African connection: it’s owned by Intra Liquors who are cock-a-hoop at one of their products, Magnum Cream liqueur having won a gold medal at the 2014 San Francisco World Spirits Competition.

Magnum Cream is a blend of Benriach’s single malt Scotch whisky and real Dutch cream, which makes it a luxurious mouthful of caramel, hints of chocolate and rich to� ee.

It stands out on retail shelves because of its innovative packaging: it comes in a stylish, reusable stainless steel � ask, complete with screw top and handles. Although best served chilled or over ice-cream it’s also a delectable alternative for cream or milk in a late night co� ee.

Wine and style on display at Nederburg.

Black Bottle Goes Back To Its RootsBlack Bottle, the blended Scottish whisky which somewhat confusingly has been sold in a

green bottle for a century, is going back to its black bottled roots with an eye catching dark glass bottle and a revised blend. The changes will return the whisky to the

appearance and � avour of Gordon Graham’s 1879 original. The iconic black bottles were initially abandoned when the supply of black bottles from

Germany to Scotland was interrupted by the First World War. The Graham brothers couldn’t let a war interfere with the important business of producing a world class whisky though and

switched to the green bottle that modern Black Bottle connoisseurs have come to love. The retro look for the new bottle was inspired by a bottle dating from 1906 while the

reblending of the whisky, to bring it in line with Gordon Graham 135 year old recipe, was undertaken by master distiller Ian MacMillan. MacMillan describes it as “fresh and � oral

on the nose with whi� s of new-sawn oak and a hint of smoke, it opens onto a silky palate with delicate smoke and peat balanced by sweet oak and honey, to end on a lingering

� nish of spice. This whisky is very versatile and can be enjoyed neat or with a mixer.”If you’d like to attend exclusive Black Bottle events and sample the new blend

you can go to www.theblackbar.co.za to register.

news newsnews

Get it while you can because Cross citrus cider…

news

Find Black Bottle.

INTRODUCING THE NEWBLACK BOTTLE

www.theblackbar.co.za www.blackbottle.com

To be part of our exclusive future join us on

THE BIRTH OF A LEGENDIt began in 1879. Three Graham brothers – Gordon, Charles and David - left

the rural village of Torphins in Scotland for the booming port of Aberdeen,

with a plan to make their fortune. They quickly made a name for themselves

as tea blenders, but then turned their talents to a very different drink - whisky.

They created a blend which was distinctively rich with a slightly smoky flavour.

Distinctively and delicious, made from the finest grains and single malts.

As a symbol of the bold character of their whisky, it was shrouded in the finest

German-made black glass. It was an inspired choice that shaped a legend.

This bottle perfectly suited the character of the whisky, and reflected the

brave and uncompromising nature of the founders. This in turn lead to the

Graham brothers’ whisky quickly becoming known as ‘Black Bottle’.

Sadly, with the outbreak of World War I in 1914, all trade with Germany

ceased and the Grahams needed to find another source of glass supply for

Black Bottle. A Scottish glass manufacturer was able to replicate the shape of

the bottle, but the nearest they could get to black glass, was dark green. Black

Bottle has been in this dark green packaging for the past 100 years.

THE NEXT CHAPTERNow, a century later, Black Bottle is celebrating its origins with a retro look

and blend. The reimagined Black Bottle marks a return to the Grahams’

original vision, with glass of pure opaque blackness, a distinctive golden label,

and a blend as rich and delicious as the original. And in honour of its roots

and Gordon Graham’s impeccable standards as the original Master Blender,

the bottle still bears his name.

Black Bottle is blended for and enjoyed around the world by those with the

confidence to look beyond the everyday, to see the potential others never will.

It is a whisky blended for people just like the Grahams themselves.

Enjoy neat, with ice or in your favourite whisky cocktail.

Find beauty beyond the obvious.


BB CHEERS MAG ADVERTORIAL.indd 1 2014/10/01 10:55 AM


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Ramekins & recipes

Synergy is all the buzz when marketing products to

consumers – and Nederburg is doing just that with both

Masterchef South Africa and Le Creuset.

Leveraging their exposure as the

home not only of South Africa’s most

awarded wines but also where the

popular Masterchef South Africa

television series is � lmed, Nederburg has

combined its Winemaster’s Reserve

750ml reds into a single pack that

comes with a complimentary pair of Le

Creuset ramekins and recipes.

The set featuring food-friendly

Cabernet Sauvignon, Shiraz, Pinotage,

Merlot and cab-based blend Edelrood

is � t for a Masterchef, brand manager

Melissa Diedericks believes!

“This premier and very food-friendly

collection of reds is presented to

celebrate our association with

MasterChef South Africa. The idea is

to encourage wine and food

enthusiasts to come up with creative

pairings of their own, inspired by the

talent of the contestants and to share

them on Facebook.”

Bubbly celebration

Making it a double, The Glenlivet – the world’s number

two single malt whisky – scooped a trophy and two gold

medals at the International Wine & Spirit Competition (WSC)

as well as at the International Spirit Challenge (ISC).

GOLD RUSH

Firmly entrenched as one of South Africa’s foremost bubbly producers,

Graham Beck Cap Classique had even more reason to celebrate recently.

Not only was this world renowned producer awarded a gold medal for the 2009 Blanc de Blancs at the 2014

International Wine & Spirits Competition, the same wine performed

exceptionally well at the inaugural Champagne & Sparkling Wine

Championships, where it was awarded a gold medal and crowned World

Champion Cap Classique. Winemaker Pieter Ferreira describes

the 2009 Graham Beck Blanc de Blancs as being one of the � nest vintages with beautiful � nesse, great fruit aromas and

a creamy texture.“Hard work in our quest for the perfect

bubble continues to pay o� and I am extremely proud of my team in

Robertson, well done!” says Pieter Ferreira, who celebrates his 25th vintage

at Graham Beck Wines next year.

The Glenlivet Nàdurra 16 Year Old expression won the prestigious ISC

trophy for ‘Scotch Malt Whisky 20 Years and Under’ and a gold medal at the

IWSC. The recently launched Glenlivet Nàdurra Oloroso, also received a gold

medal at the IWSC.Other IWSC golds went to The Glenlivet

15 Year Old French Oak Reserve and The Glenlivet Archive 21 Year Old while The Glenlivet XXV, The Glenlivet 18 Year Old and The Glenlivet 12 Year Old all won

gold medals at the ISC.International Brand Director Nikki

Burgess said these successes were “testament to our Master Distiller, Alan

Winchester, and his expert team.” “In recent years, we’ve seen a rise in

the popularity of artisanal whiskies such as The Glenlivet Nàdurra, which is

crafted in small batches, so it’s great to see the style being recognised by

whisky experts and fans alike.”

Winemaker Pieter Ferreira


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Ramekins & recipes

Synergy is all the buzz when marketing products to

consumers – and Nederburg is doing just that with both

Masterchef South Africa and Le Creuset.

Leveraging their exposure as the

home not only of South Africa’s most

awarded wines but also where the

popular Masterchef South Africa

television series is � lmed, Nederburg has

combined its Winemaster’s Reserve

750ml reds into a single pack that

comes with a complimentary pair of Le

Creuset ramekins and recipes.

The set featuring food-friendly

Cabernet Sauvignon, Shiraz, Pinotage,

Merlot and cab-based blend Edelrood

is � t for a Masterchef, brand manager

Melissa Diedericks believes!

“This premier and very food-friendly

collection of reds is presented to

celebrate our association with

MasterChef South Africa. The idea is

to encourage wine and food

enthusiasts to come up with creative

pairings of their own, inspired by the

talent of the contestants and to share

them on Facebook.”

Bubbly celebration

Making it a double, The Glenlivet – the world’s number

two single malt whisky – scooped a trophy and two gold

medals at the International Wine & Spirit Competition (WSC)

as well as at the International Spirit Challenge (ISC).

GOLD RUSH

Firmly entrenched as one of South Africa’s foremost bubbly producers,

Graham Beck Cap Classique had even more reason to celebrate recently.

Not only was this world renowned producer awarded a gold medal for the 2009 Blanc de Blancs at the 2014

International Wine & Spirits Competition, the same wine performed

exceptionally well at the inaugural Champagne & Sparkling Wine

Championships, where it was awarded a gold medal and crowned World

Champion Cap Classique. Winemaker Pieter Ferreira describes

the 2009 Graham Beck Blanc de Blancs as being one of the � nest vintages with beautiful � nesse, great fruit aromas and

a creamy texture.“Hard work in our quest for the perfect

bubble continues to pay o� and I am extremely proud of my team in

Robertson, well done!” says Pieter Ferreira, who celebrates his 25th vintage

at Graham Beck Wines next year.

The Glenlivet Nàdurra 16 Year Old expression won the prestigious ISC

trophy for ‘Scotch Malt Whisky 20 Years and Under’ and a gold medal at the

IWSC. The recently launched Glenlivet Nàdurra Oloroso, also received a gold

medal at the IWSC.Other IWSC golds went to The Glenlivet

15 Year Old French Oak Reserve and The Glenlivet Archive 21 Year Old while The Glenlivet XXV, The Glenlivet 18 Year Old and The Glenlivet 12 Year Old all won

gold medals at the ISC.International Brand Director Nikki

Burgess said these successes were “testament to our Master Distiller, Alan

Winchester, and his expert team.” “In recent years, we’ve seen a rise in

the popularity of artisanal whiskies such as The Glenlivet Nàdurra, which is

crafted in small batches, so it’s great to see the style being recognised by

whisky experts and fans alike.”

Winemaker Pieter Ferreira

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Dedication, hard work and a desire to

succeed has seen 21-year-old Thabang

Motaung receive the Three Ships Whisky

bursary, providing him with the � nancial

support to continue his Diploma in

Professional Cookery from the HTA School

of Culinary Art in Randburg.

Having lost both parents while still a

boy, his aunt Corinne fed his dream of

becoming a chef. “I used to help my

aunt preparing Sunday lunches and

she shared her recipes with me,

showed me how to cook a variety

of dishes and stimulated my enjoyment

of food and cooking.

“Since enrolling at HTA I’ve realised just

how much detail and perfection is

required in preparing a meal. I have

found making a sauce to complement a

dish is not quite as easy as it seems and

I’m working hard at perfecting the skill.”

Three Ships Whisky brand manager

Hayley Read said this was the rst

bursary awarded. “We’ve been

involved with HTA for a number of years

now and discovered there was a real

need for nancial assistance for

students with limited means. The bursary

is our way of providing such assistance.

“Three Ships Whisky has pioneered

many rsts for the country, including

being named the World’s Best Blended

Whisky at the 2012 World Whisky Awards.

We therefore nd it only tting to share

our success with

someone who has great

aspirations. A little

nancial help goes a

long way and we wish

Thabang all the

best in realising

his dreams.”

news news showed me how to cook a variety

of dishes and stimulated my enjoyment

of food and cooking.

Spirited support

Stephen Billingham (HTA), � abang Motaung (bursary recipient), Hayley Read (� ree Ships Whisky) Heinz Brunner

(HTA) and Mpo Morudu (� ree Ships Whisky)


Festival

Stylin’ in SowetoA celebratory mood prevailed to mark the � rst decade of TOPS at SPAR’s Soweto wine festival. Thousands of revellers were on hand to help provide a suitably festive atmosphere.

VIP guests had somewhere

stylish to relax and

be entertained.

festival. Thousands of revellers were on hand to help provide a suitably festive atmosphere.

Tsakani and Tushi delighting

in South Africa’s � nest wine.

Mandisi Khumalo deeping a � rm grip on his glass of white.

Entering the spirit of the event are “sel� e queens” Alana Finley, Melissa Ford and Kathy Viscardi.

Styling in Soweto – Pales, Mamiso, Iphe and Siya

Ever the consummate professional, Metro FM host and

Idols judge, Unathi Msengana.

Sihle and Muzi relaxing on the VIP balcony.


Festival

Stylin’ in SowetoA celebratory mood prevailed to mark the � rst decade of TOPS at SPAR’s Soweto wine festival. Thousands of revellers were on hand to help provide a suitably festive atmosphere.



be entertained.

festival. Thousands of revellers were on hand to help provide a suitably festive atmosphere.



Mandisi Khumalo deeping a � rm grip on his glass of white.

Entering the spirit of the event are “sel� e queens” Alana Finley, Melissa Ford and Kathy Viscardi.

Styling in Soweto – Pales, Mamiso, Iphe and Siya

Ever the consummate professional, Metro FM host and

Idols judge, Unathi Msengana.

Sihle and Muzi relaxing on the VIP balcony.

TOPS at SPAR Soweto Wine Festival



be entertained.

Smiling and sipping were

Phindile and Nkosi.

Actress and activist

Hlubi Mboya kept guests

entertained for the

duration of the 10th

annual Soweto Wine &

Lifestyle Festival.



Testing her tastebuds and looking

elegant while doing so was Nana. Guests enjoying the Gauteng Taste

of Africa dining experience.

� e tables in the Nederburg and Robertson’s Spices tasting theatre all laid out in readiness for the food and wine pairing.

Winemaker Samuel Viljoen joined chef Sizo to walk patrons through the food and wine pairing sessions.

A comfy lounge corner

for festival guests.

From left, Jack and Marilyn Cooper, Aiden Gibbon, Sharon Cooper and Viv Quann of Hot Salsa Media with Etienne Stoltz and Bronwen Blunden.

Keeping it real and looking oh so cool were Francis and Botaja.

Nov|Dec 2014 Vol 15 www.topsatspar.co.za 13

Tinus talks


Competitive edge

It is generally accepted that a wine

competition is an organised event in

which experienced and preferably

trained judges competitively assess

various types and styles of wine.

Examples of the methodology used is to

rate the wines from 5 (such as in points

or stars), or 20 or 100 points. There are

two approaches in evaluating wine: the

rst being through a blind or unsighted

tasting to prevent bias by the judges

and the second by way of a sighted

assessment for which an appraisal is

given, mostly by awarding star ratings.

This latter method is used by the popular

Platter wine guide, for example.

Competitions are staged all over the

wine world. The common objective is

to obtain, through judging panels,

valid comparisons of wines within a

range of distinct classes or categories,

depicting a diversity of aromatic and

avour attributes, characteristics,

identities and qualities.

Awards are then given to the winning

wines within these groups or classes with

the accolades mostly taking on the

form of bronze, silver, gold, and double

gold seals and/or medals, certi� cates

and cups. Ribbons of various colours are

also sometimes used. The seals are

a� xed to the bottles for display on the �

store shelves, attracting consumer

attention and encouraging positive

purchasing reaction.

Another form of competition is perhaps

more consumer-oriented and although

the wines are also assessed blind, the � nal

ranking is done by numbering the wines

from low to high in each class, a process

known as ordinal ranking. Evaluating wine

in this way provides for only one winner,

one second place, one third place right

down to the lowest position. These

competitions sometimes also include a

“Best of Class” award.

It’s no surprise then that there is

continuous argument about the

consumer value of wine competition

results and whether such prize-winning

wines could and should be taken

seriously. The answer is quite simple:

if consumers did not value the ratings

resulting from wine competitions, the

events would have ceased to exist.

The economic adage stating that the

market does not reward initiatives and

link to commodities for which there is

no demand, is also applicable to wine.

The merit of wine competitions has to do with a number of criteria, the most important of which are the following:

� ere are two approaches in evaluating wine: the fi rst being through a blind or unsighted tasting to prevent bias by the judges and the

second by way of a sighted assessment

Competitive edgetin

us

The value and signi� cance of wine competitions are sometimes lost on the target market – the end consumer, the person who selects a bottle of wine o� the shelf.

14

Tinus talks


Competitive edge

It is generally accepted that a wine

competition is an organised event in

which experienced and preferably

trained judges competitively assess

various types and styles of wine.

Examples of the methodology used is to

rate the wines from 5 (such as in points

or stars), or 20 or 100 points. There are

two approaches in evaluating wine: the

rst being through a blind or unsighted

tasting to prevent bias by the judges

and the second by way of a sighted

assessment for which an appraisal is

given, mostly by awarding star ratings.

This latter method is used by the popular

Platter wine guide, for example.

Competitions are staged all over the

wine world. The common objective is

to obtain, through judging panels,

valid comparisons of wines within a

range of distinct classes or categories,

depicting a diversity of aromatic and

avour attributes, characteristics,

identities and qualities.

Awards are then given to the winning

wines within these groups or classes with

the accolades mostly taking on the

form of bronze, silver, gold, and double

gold seals and/or medals, certi� cates

and cups. Ribbons of various colours are

also sometimes used. The seals are

a� xed to the bottles for display on the �

store shelves, attracting consumer

attention and encouraging positive

purchasing reaction.

Another form of competition is perhaps

more consumer-oriented and although

the wines are also assessed blind, the � nal

ranking is done by numbering the wines

from low to high in each class, a process

known as ordinal ranking. Evaluating wine

in this way provides for only one winner,

one second place, one third place right

down to the lowest position. These

competitions sometimes also include a

“Best of Class” award.

It’s no surprise then that there is

continuous argument about the

consumer value of wine competition

results and whether such prize-winning

wines could and should be taken

seriously. The answer is quite simple:

if consumers did not value the ratings

resulting from wine competitions, the

events would have ceased to exist.

The economic adage stating that the

market does not reward initiatives and

link to commodities for which there is

no demand, is also applicable to wine.

The merit of wine competitions has to do with a number of criteria, the most important of which are the following:

� ere are two approaches in evaluating wine: the fi rst being through a blind or unsighted tasting to prevent bias by the judges and the

second by way of a sighted assessment

Competitive edge

tinus

The value and signi� cance of wine competitions are sometimes lost on the target market – the end consumer, the person who selects a bottle of wine o� the shelf.

14 15Nov|Dec 2014 Vol 15 www.topsatspar.co.za

Tinus van Niekerk

Competitive edge

Firstly the quality of the judges.

Apart from being skilled tasters, these

individuals should foremost be

experienced professionals, fully

understanding the � avour personalities

of the wine styles within the classes and

categories that they judge. It is simply

not possible for any wine taster to be

totally knowledgeable in all types and

styles of wine, hence the necessity to

select wine judges for competitions

scrupulously and to publish the names

and explain the experience of the

nominated judges to the producers

entering the competition, and for

public transparency.

Secondly, the format of the

assessment sessions carries cardinal

weight with unsighted tastings a must to

ensure objectivity and the integrity of the

� nal results. Thirdly, it is accepted that

the number of judges on each tasting

Tinus van Niekerk is TOPS at SPAR’s wine consultant and has been

instrumental in re� ning the grocery chain’s wine o� ering. But wine is not

the only thing that fascinates this Northern Cape-bred nature lover.

He’s as au fait with bush lore, animal behaviour and geology as

he is about wine.

panel can also in� uence the results of a

wine competition. With an odd number

of judges, a majority vote determines

how wines are scored and deadlock

results are prevented, while an even

number of judges on each panel

dictates discussion among the panel

members to enable consensus to be

reached. In the end though, the wise

approach is that regardless of the

number of panellists, “discussion” among

the judges must always be allowed.

Fourthly, as much as it is accepted

that the signi� cance of wine

competitions and their awards are

only as good as the organisers and

judges are, the status and relevance

of such competitions are also hugely

dependent on and a� ected by the

consistency of the judging acumen.

This means that the same wines must

not be rated as the very best in one

competition and scored below

average in another, regardless of any

assessment di� erences within the

parameters of the competitions.

In general the evaluation conclusions

of wine competitions are valuable to

wine producers, the wine trade and the

consumer public for numerous reasons.

Some examples: wineries can enhance

the sales e� orts of their prize-winning

wines, and promote their performances,

hopefully also increasing pro� ts; target

advertising of such brands becomes

more focused. Benchmarking wine

styles to test their acceptance,

whether these be single cultivar or

blended wines is now possible.

Consumer awareness is sharpened

up, both for the award-winning

wines and the brands they

represent and wine personalities

and producers receive recognition for

initiative and imagination.

In addition the wines, identi� ed by

stickers on the bottles, facilitate sales

promotions at store level and provide

further opportunity for generating sales

in the marketplace. Wine discussion is

furthered through the avenues of the

social media, wine tasting shows and

publications, thereby also reaching out

to the interested global wine consumer

and � nally the results of well-conducted

wine competitions also serves as a

show window of the relevant wine

industry towards the international world

as such gaining prestige and respect

for the country involved.

parameters of the competitions.

In general the evaluation conclusions

of wine competitions are valuable to

wine producers, the wine trade and the

consumer public for numerous reasons.

Some examples: wineries can enhance

the sales e� orts of their prize-winning

wines, and promote their performances,

hopefully also increasing pro� ts; target

advertising of such brands becomes

more focused. Benchmarking wine

represent and wine personalities

Consumer awareness is sharpened up, both

for the award-winning wines and the brands

they represent and wine personalities

and producers receive recognition for initiative

and imagination.

www.topsatspar.co.za Nov|Dec 2014 Vol 1516 www.topsatspar.co.za Nov|Dec 2014 Vol 1516

Pink wines are often viewed as intrinsically girlie or

namby-pamby… until you visit France and see burly rugby players with their

huge mitts wrapped around a glass of Provençal Rosé. Fiona McDonald looks at the continuing growth of

the category.

Mucho macho


wine


Pink wines are often viewed as intrinsically girlie or

namby-pamby… until you visit France and see burly rugby players with their

huge mitts wrapped around a glass of Provençal Rosé. Fiona McDonald looks at the continuing growth of

the category.

Mucho macho


wine


Rosé

R� é: Pink wine, made from red or a blend of red and white grapes. The red grape skins are removed before the wine takes up too much colour.

Blanc de Noir:

A pink wine (shades range from white

through peach to pink) made from red grapes.

(De� nition: Platter’s South African Wines 2014)


Available from SPAR and TOPS at SPAR stores

There’s nothing girly or e� ete about a 100kg-plus prop forward playing for French Top 14 sides Perpignan or Montpellier! � ose rugby players are quite comfortable

in their masculinity, thank you very much. And the reason they enjoy a glass of pink wine is multi-dimensional – � rstly, the wine is from the region where they work and play; secondly, French men have no cultural hang-ups about drinking pink wine and thirdly, the wine is good.

South Africa has undergone a somewhat dramatic change with regard to pink wines over the past decade or so. (And I’m talking about all pink wines here - so Rosé and Blanc de Noir are lumped together.)

� e annual Platter Guide is seen as something of a bible on the local wine scene. It’s a marvellous source of information, facts and � gures – not just ratings and tasting notes of South African wines.

In the 2000 edition there were a total of 61 pink wines - 25 Blanc de Noir, just 13 dry Rosé and 23 Rosé’s which were classi� ed as o� -dry or semi-sweet.

By contrast, the 2014 edition lists 34 Blanc de Noir, no fewer than 195 dry and 123 o� -dry or semi-sweet Rosé wines - a total of 352!

WHAT’S BEHIND THIS STAGGERING INCREASE - PARTICULARLY IN THE DRY ROSÉ CATEGORY?It’s patently obvious, just looking at the numbers, that no-one is culturally cringing about drinking pink! Quite the opposite – wine drinkers are hoovering it up at a rapid rate and are also spoiled for choice when it comes to a broad selection of wines.

If there’s one (slightly) pink wine which is synonymous with “ladies who lunch” it’s Haute-Cabriere’s Chardonnay-Pinot Noir blend that has now been around for 20 years.

Its founder and original winemaker Achim von Arnim admits that it was purely coincidental that the wine came about in 1994. “We approached the bank to buy a small farm in Franschhoek and set out to produce an equivalent to Champagne, from Chardonnay and Pinot Noir.” � e range of bubblies he made was Pierre Jourdan MCC – but in 1994 there was a snag because of dramatically low crop volumes. “� e 1994 crop was very small, which meant the grapes ripen very early and rapidly,” Von Arnim said. “� e base wine was 12% alcohol, making it unsuitable for the Cap Classique – but we had to


wine

market our crop in order to bring in the money to repay our loan.” In a typical ‘boer-maak-’n-plan’ fashion, Von Arnim bottled the 60% Chardonnay and 40% Pinot Noir and sold it. e market fell in love with it and it’s become a � rm favourite since it pairs well with light, lunchtime fare incredibly well.

Former Mulderbosch winemaker Mike Dobrovic was the man behind that winery’s Rosé choosing to make it - as many do - in order to concentrate his noble Cabernet Sauvignon. e process or method adopted is called saignée, whereby winemakers drain o� a portion of the wine which is resting on its skins. Time spent on the skins is done in order for the juice to pick up colour, and by increasing the ratio of skin to juice or wine, winemakers concentrate the colour and � avour of the resulting red wine. But what to do with the slightly pink stu� you’ve removed? Yup! Bottle it as a Rosé. at was back in 1999 when Mulderbosch � rst introduced a Rosé and for many years it was only ever exported because there just wasn’t enough of a market for it locally. at’s changed and current winemaker Adam Mason records that a portion of the Cabernet Sauvignon is now farmed especially for Rosé production with the grapes picked early in order to ensure that they are suitably piquant and fresh.

Fellow Stellenbosch winery Jordan does much the same thing with their Chameleon Rosé but the grapes they use are Merlot and Shiraz, believing a blend of the two gives them a fruity approachability which is ideal for easy-drinking.

Choice of grapes for pink wines varies widely. You’ll � nd some labelled as Cabernet Sauvignon or Shiraz or even Pinotage Rosé - but still more are a blend of more than one grape and could include Cinsaut, Grenache, Sauvignon Blanc, Chenin Blanc or even Mourvèdre.

But a newly released wine which must surely take the cake is De Bos Walker Bay 47 - a Rosé which contains no fewer than 47 di� erent grapes!

“ e De Bos Walker Bay 47 Varietal Rosé showcases our unique ’vine to wine’ story, in a single wine and re� ects the work of Lelienfontein Vine Growers - the progressive vine nursery,” explains Bosman Family Vineyards managing director Petrus Bosman.

It’s patently obvious, just looking at the numbers, that no-one is culturally cringing about drinking pink! Quite the opp� ite – wine drinkers are hoovering it up at a rapid rate and are also spoiled for choice


wine

His family have grown vines since 1888 and operate vine nurseries in Wellington and also the Hemel-en-Aarde valley.

It’s this property which provided the 47 grapes. Cinsaut, for many years a good, old-fashioned South African staple of many a South African wine (Tassenberg and Chateau Libertas to name just two.) leads the way with Carignan, Durif, Grenache Noir and Shiraz. Used in smaller proportions were unusual grapes Roussanne, Pinot Meunier, Tempranillo and Tinta Amarella.

Someone might call winemaker Corlea Fourie a bit of a mad scientist or a creative genius but she swears that the 47 varietal Rosé “was made with the � nal wine in mind”.

“It is not a by-product of a red wine process. We harvested grapes four times at pre-determined sugar and acidity levels, and the Rosé was then made from those four selections”.

“� is is the � rst De Bos Walker Bay 47 Varietal Rosé - a project dedicated to tell the story of this vineyard. It is a pure re� ection of the cultivars and where they come from. Walker Bay provides us with a beautiful freshness, minerality and almost fynbos-character in the wine,” Fourie says.

Another – equally important – aspect of the wine is that it

Drinking R� é has also become trendy and, in a way, quite a macho thing for men to do. It’s like fl inging down a gauntlet and saying “yes, I drink pink - so what are you going to do about it?!”

has been certi� ed as a Fairtrade wine, so a portion of the proceeds go to the farm’s empowerment project. Bosman is held up as an example of empowerment that works – since 30% of the company rests in the hands of the 250-plus employees. Fairtrade funds are used for crèches, school fees, sporting kit and a host of other projects, decided upon by the workers themselves.

“We are particularly inspired by the Provençal style of wine and therefore prefer our Rosé to be dry and fresh,” Fourie said.

Which takes us back to why Rosé is such a hit in the South of France: it’s dry and suits both the food and the climate.

� ere was long a perception in local wine circles that pink wine was something like “Jannie verjaar koeldrank”: sweet and syrupy. Sweet Rosé has its fans but the tide has turned and if a consumer picks a bottle of pink wine o� the TOPS at SPAR shelf nowadays, it will generally be a dry wine.

Drinking Rosé has also become trendy and, in a way, quite a macho thing for men to do. It’s like � inging down a gauntlet and saying “yes, I drink pink - so what are you going to do about it?!”

Nowadays it’s perfectly acceptable for men to enjoy a glass of refreshingly fruity and lip-smackingly delicious wine which just happens to be pink.

After all, we know now that real men do eat quiche - maybe even with a glass of Rosé!

Hot off the press!TOPS AT SPAR’S EXCLUSIVE OWN LABEL WINE,

Olive Brook Pinot Noir/Chardonnay 2013

WAS AWARDED A GOLD MEDAL AT THE 2014 MICHELANGELO WINE AWARDS.The wine, delicately salmon pink in colour, is fast winning over fans of this style. It’s created by blending Pinot Noir Rosé with Chardonnay and lightly-oaked Pinot Noir. The result is a gently fruity red berry-packed palate with strawberry and youngberry � avours lifted by a light citrus note. Beautifully balanced, it’s an ideal lunchtime tipple.

Hot off the press!Hot off the press!

gauntlet and saying “yes, I drink pink - so what are you


After all, we know now that real men do eat quiche -


Olive Brook Pinot Noir/Chardonnay 2013 Olive Brook Pinot Noir/Chardonnay 2013 Olive Brook Pinot Noir/

WAS AWARDED A GOLD MEDAL AT THE 2014 MICHELANGELO WINE AWARDS.


wine

His family have grown vines since 1888 and operate vine nurseries in Wellington and also the Hemel-en-Aarde valley.

It’s this property which provided the 47 grapes. Cinsaut, for many years a good, old-fashioned South African staple of many a South African wine (Tassenberg and Chateau Libertas to name just two.) leads the way with Carignan, Durif, Grenache Noir and Shiraz. Used in smaller proportions were unusual grapes Roussanne, Pinot Meunier, Tempranillo and Tinta Amarella.

Someone might call winemaker Corlea Fourie a bit of a mad scientist or a creative genius but she swears that the 47 varietal Rosé “was made with the � nal wine in mind”.

“It is not a by-product of a red wine process. We harvested grapes four times at pre-determined sugar and acidity levels, and the Rosé was then made from those four selections”.

“� is is the � rst De Bos Walker Bay 47 Varietal Rosé - a project dedicated to tell the story of this vineyard. It is a pure re� ection of the cultivars and where they come from. Walker Bay provides us with a beautiful freshness, minerality and almost fynbos-character in the wine,” Fourie says.

Another – equally important – aspect of the wine is that it

Drinking R� é has also become trendy and, in a way, quite a macho thing for men to do. It’s like fl inging down a gauntlet and saying “yes, I drink pink - so what are you going to do about it?!”

has been certi� ed as a Fairtrade wine, so a portion of the proceeds go to the farm’s empowerment project. Bosman is held up as an example of empowerment that works – since 30% of the company rests in the hands of the 250-plus employees. Fairtrade funds are used for crèches, school fees, sporting kit and a host of other projects, decided upon by the workers themselves.

“We are particularly inspired by the Provençal style of wine and therefore prefer our Rosé to be dry and fresh,” Fourie said.

Which takes us back to why Rosé is such a hit in the South of France: it’s dry and suits both the food and the climate.

� ere was long a perception in local wine circles that pink wine was something like “Jannie verjaar koeldrank”: sweet and syrupy. Sweet Rosé has its fans but the tide has turned and if a consumer picks a bottle of pink wine o� the TOPS at SPAR shelf nowadays, it will generally be a dry wine.

Drinking Rosé has also become trendy and, in a way, quite a macho thing for men to do. It’s like � inging down a gauntlet and saying “yes, I drink pink - so what are you going to do about it?!”


After all, we know now that real men do eat quiche - maybe even with a glass of Rosé!


Olive Brook Pinot Noir/Chardonnay 2013

WAS AWARDED A GOLD MEDAL AT THE 2014 MICHELANGELO WINE AWARDS.The wine, delicately salmon pink in colour, is fast winning over fans of this style. It’s created by blending Pinot Noir Rosé with Chardonnay and lightly-oaked Pinot Noir. The result is a gently fruity red berry-packed palate with strawberry and youngberry � avours lifted by a light citrus note. Beautifully balanced, it’s an ideal lunchtime tipple.

Hot off the press!Hot off the press!

gauntlet and saying “yes, I drink pink - so what are you


After all, we know now that real men do eat quiche -


Olive Brook Pinot Noir/Chardonnay 2013 Olive Brook Pinot Noir/Chardonnay 2013 Olive Brook Pinot Noir/

WAS AWARDED A GOLD MEDAL AT THE 2014 MICHELANGELO WINE AWARDS.

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wine

They’re wines which are as much part of the South African cultural landscape as Mrs Ball’s chutney, biltong and Castle Lager. Norman McFarlane investigates.

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They’re wines which are as much part of the South African cultural landscape as Mrs Ball’s chutney, biltong and Castle Lager. Norman McFarlane investigates.

Heritage

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Nov|Dec 2014 Vol 15 www.topsatspar.co.za

Vinous legacy

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R4 per bottle, that’s what Backsberg Dry Red NV cost at the cellar door, way back in

1983. Today, it is still a bargain, costing a mere R35 per bottle. Here’s the tasting note off the Backsberg web site: “Backsberg’s reliable everyday drinking wine. Ripe berry and floral aromas with a soft, fruity taste. Light and easy drinking – enjoy slightly chilled within two years.”

And way back in 1983, when I bought four cases to take back to Johannesburg with me after a holiday in the Cape Winelands, it was pretty much the same: devastatingly good value for money, which it still is to this day. The label has changed over the years – in 1983 it was white printing on a dark Burgundy label, now it’s the reverse. Has the make-up changed over the years? Perhaps, but

largely in pursuit of consistency, and that is perhaps the secret of why this co-fermented blend of “mostly Shiraz and Cabernet”, the creation of second generation Backsberg patriarch Sydney Back, has endured for so very long. Backsberg is but one of a number of what can only be called heritage brands, often best known for a single wine in a substantial portfolio, that have been around since the mists of time of the modern South African wine industry, and have survived the transition to South Africa becoming a player in the global wine market.

THE GOLDEN TRIANGLEThe Golden Triangle stretches along the R44 between Stellenbosch and Somerset West, and is still considered to be a viticultural area that produces some of our

Backsberg is but one of a number of what can only be called heritage brands, often best known for a single wine in a substantial portfolio, that have been around since the mists of time

finest red wines – and plumb in the middle sits Alto Wine Estate, on the Annandale Road. Alto’s claim to fame is that it is the oldest red wine estate in the country. It was the first wine estate to plant red grape varieties exclusively, initially Cabernet Sauvignon and later Shiraz and Cinsaut, both of which found their way into what became one of the most iconic wines of the time, Alto Rouge, the creation of owner Hennie Malan and his son, Manie way back in the early 1920s.

The decision to include Shiraz and Cinsaut was an economic one – Cabernet was an expensive wine to mature: it took a long time. Earlier maturing Cinsaut and smoother Shiraz made Alto Rouge eminently drinkable after just a couple of years of maturation.

Interestingly, Alto Rouge was initially unavailable in South Africa, because prominent London wine merchant Burgoyne’s placed an order with the Malan’s for an initial five years in 1923, a relationship that endured until 1956. It

Alto’s claim to fame is that it is the oldest red wine estate in the country. A

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Vinous legacy

25

was only in 1933 that Alto Rouge hit the local market and it was an instant success.

Aside from the addition of a small amount of Tinta Barocca, the blend has remained essentially the same through four generations of winemaker, Hennie Malan, Piet du Toit, his son Hempies and most recently Schalk van der Westhuizen. Alto Rouge is still the flagship wine of the estate which makes a fine Cabernet Sauvignon and Shiraz. Uncountable people over the years started their red wine drinking career on a glass of Alto Rouge, and although their tastes might have widened, most people come back to it time and again. I most certainly do.

Across the Stellenbosch Valley on the Kromme Rhee Road with a magnificent view of Simonsberg lies another property synonymous with the Malan family name, Simonsig. Who will ever forget some of the firsts which this iconic property achieved under patriarch, the late Frans Malan? Two significant milestones include being one of the first winemakers to use new oak barrels for maturation, and making the first French Champagne-style sparkling wine.

After a trip to Champagne in 1970, Frans returned to South Africa determined to make a sparkling wine using the French methode Champenoise. At the time, all he had to work with was Chenin Blanc, because Chardonnay and Pinot Noir were not grown here – and that’s how Simonsig Kaapse Vonkel came into being. Frans then planted Chardonnay and Pinot Noir, and over time Kaapse Vonkel became a blend of these two noble

Simonsig has also been an incredible “nursery”

for winemakers, having served as a

training ground for many fine winemakers

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varietals, with recently the addition of a dash of Pinot Meunier, the third of the classic Champagne grapes.

That we are not allowed to call our wine made in the classic French way Champagne is the result of the so-called “crayfish” agreement made way back in the 1930s, does not mean we make inferior quality sparkling wines. Now marketed under the designation

Methode cap Classique (MCC), Kaapse Vonkel has a Brut Rosé sister, and the premium vintaged Cuvée Royale will stand comfortably against the best coming out of Champagne. Although best known for its MCC’s, Simonsig, under the stewardship of Johan (a long-standing member of the Cape Winemakers Guild), son of the late Frans, makes a broad range of premium quality red and white wines, single varietal and blends. Simonsig has also been an incredible “nursery” for winemakers, having served as a training ground for many fine winemakers over the years: among them Mike Dobrovic, Carl Schultz, Martin Meinert, Nico Vermeulen, Mark Carmichael-Green, Jacques Borman, Christopher van Dieren, and Johan’s son Michael who made wine for the first time last year, after graduating in 2012.

In the dark days of apartheid, when sanctions bit deep, pretty much the only way to get wine out of the country, was through the KWV (Ko-operatiewe Wijnbouwers Vereneging van Zuid-Afrika Beperkt). Formed decades before to bring order into the South African wine industry, it was a statutory body.


wine

Of course that all changed in the early 1990s, when world markets opened to South Africa, and the KWV’s dominance ended, but who can ever forget KWV Roodeberg, a red blend that was made almost exclusively for export, along with pretty much everything else that the KWV made?

All members of the KWV, essentially every grape producer in the country, was allocated a quota, which allowed them to buy KWV wines at re sale prices for their own consumption. In those days with little good wine available in the local market, knowing somebody who had a quota placed you in the enviable position of being able to get your hands on export wines, which were ostensibly the best that

the Eerste River, is arguably best known for rst making a Cabernet Sauvignon and Merlot blend that gained traction.

In the Myburgh family since 1756, Meerlust made wine under its own label, for the rst time in 1975, a single varietal Cabernet Sauvignon. Up to that time, the farm supplied all of its wine to Die Bergkelder, but it was after a visit to Bordeaux by Nico Myburgh, father of the current custodian Hannes, that he embarked upon a course of action that would lead to the development of the remarkably successful brand which Meerlust has become.

Working closely with winemaker Giorgio Dalla Cia, Nico exploited the similarities between the terroir of Bordeaux, and the Meerlust farm, and in 1980, the die was cast: Meerlust Rubicon, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc came into being. Today, Meerlust bottles six premium quality wines under the stewardship of eighth generation owner Hannes Myburgh, and cellar master Chris Williams, but it is most famous for the wine that put it on the map 34 years ago: Meerlust Rubicon.

was being produced in the country. � e debate about how good for the local industry the KWV was, or was not, still rages on, but it did much to put the industry onto an even keel, and it invested heavily in research into viticulture and winemaking technology, which de nitely bene ted the industry. And KWV Roodeberg is still available to this day.

Although Billy Hofmeyer produced the rst Cape Bordeaux-style red blend in the 1970s at Welgemeend Estate in Paarl, the iconic Meerlust Estate on

viticulture and winemaking technology, which de nitely bene ted the industry. And KWV Roodeberg is still available to

Although Billy Hofmeyer produced the rst Cape Bordeaux-style red blend in the 1970s at Welgemeend Estate in

on

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Meerlust made wine under its own label, for

the fi rst time in 1975, a single varietal

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KWV Roodeberg is

still available to this day.

Norman McFarlane is is a journalist, amateur thespian and talented cook who was judged SA wine

writer of the year in 2012.


ham


ham


artisan craft

29

Tasting SpainTapas are becoming

increasingly popular – and an integral part of

any spread of these small, bite-sized snacks

is ham or jamón, to give it its Spanish

name. But are all hams or jamóns equal? Fiona McDonald

investigates.

London luvvies who have more money than they know what to do with have sparked a trend in

gift giving over the past year: it’s quite the done thing in certain circles to give someone an entire leg of ham for a significant birthday. But not any old ham, mind you. It has to be either Italian or Spanish.

“Turning 40? Here’s a leg of Prosciutto di Parma/Jamón Serrano, old boy!”

And if you’re a devotee of ham, prosciutto or jamón, what a generous and thoughtful gift that makes – because

a genuine haunch of either Parma or San Daniele ham or Jamón Serrano or Iberico is the gastronomic equivalent of giving someone a Ferrari! It’s right up there with white truffles from Alba or beluga caviar… both expensive and deliciously addictive.

What sets these hams apart is their quality, the care taken in their making and also in the rigid application of geographical areas of origin. All contain a special seal indicating that they are indeed produced in the region concerned, much like the stamp of authenticity accompanying Parmesan cheese, for example.

Italians and Spaniards are passionate and patriotic nations but there’s nothing that divides them more than talk about food – and football. Ask which is the best ham: San Daniele or Parma or Jamón Iberico or Jamón Serrano and you’re sure to get a different answer from every person approached!

In Italy where ham is called prosciutto, they differentiate between uncooked and dry-cured ham and those which are cooked – prosciutto crudo for cured but


ham

uncooked ham and prosciutto cotto for cooked hams. Prosciutto di Parma is from the Parma region while San Daniele is from … San Daniele in northern Italy.

We have the Romans to thank for both the process and the word. In Latin pro means “before” while exsuctus means “to suck out the moisture”. Traditionally, the legs of ham are cured in granulated salt for anything between seven and 14 days before being hung up to dry in special curing sheds for months and sometimes years.

Naturally one of the greatest in� uences on the � avour of the � nal product is what the pigs ate during the course of their lives. In Italy it’s frequently chestnuts while the best of the best Spanish jamón is from pigs which have feasted on acorns.

In fact the Spanish have included that into their quality scale; jamón iberico bellota (the highest quality possible) is from pigs which have only eaten acorns, jamón iberico recebo provides an indication to the person buying it that the pig ate both acorns and grain while a jamón iberico piensa is made from a porker which only ever ate grain.

In Spain’s Andalusia region it is hot,

dusty and dry – but up in the mountains, in very special valleys, there are unique microclimates absolutely ideal for the making of jamón.

� e pigs spend the � nal six months of their two year lives foraging in the oak forested hills, feeding o� the acorns and whatever else the omnivorous beasts can � nd. After slaughtering the hams are stacked in piles of sea salt for around nine days before the salt is washed o� and the hams pressed before being hung up to air dry.

Naturally, some of the salt has been absorbed into the meat and for the next three months it keeps drawing inwards, towards the bone. � is curing process is kept natural: there’s no temperature control. � e skill of the ham maker is in knowing when to open the shutters and allow a bit of fresh, wintery mountain air

to circulate among all the hams slung from beams in the rafters. � e process usually lasts nine months but with some of the larger hams this can be extended to 18 to 20 months in the drying rooms.

THE PRINCE ALBERT CONNECTIONSo how is it that in a dry, dusty Karoo dorpie named in honour of Queen Victoria’s great love, Prince Albert, a master thatcher called Jason Lucas has been given the ultimate compliment by the Spanish – of making jamón almost as good as theirs?

“I lived in Spain for many years and fell in love with jamón,” Lucas says. “I’d always wanted to learn how to make it but the Spanish are very cagey with information on precisely what they do.”

It was only after moving to Prince

Iberian pigsBlack pigs, the fabled pata negra, roaming free and feeding on acorns.


ham

uncooked ham and prosciutto cotto for cooked hams. Prosciutto di Parma is from the Parma region while San Daniele is from … San Daniele in northern Italy.

We have the Romans to thank for both the process and the word. In Latin pro means “before” while exsuctus means “to suck out the moisture”. Traditionally, the legs of ham are cured in granulated salt for anything between seven and 14 days before being hung up to dry in special curing sheds for months and sometimes years.

Naturally one of the greatest in� uences on the � avour of the � nal product is what the pigs ate during the course of their lives. In Italy it’s frequently chestnuts while the best of the best Spanish jamón is from pigs which have feasted on acorns.

In fact the Spanish have included that into their quality scale; jamón iberico bellota (the highest quality possible) is from pigs which have only eaten acorns, jamón iberico recebo provides an indication to the person buying it that the pig ate both acorns and grain while a jamón iberico piensa is made from a porker which only ever ate grain.

In Spain’s Andalusia region it is hot,

dusty and dry – but up in the mountains, in very special valleys, there are unique microclimates absolutely ideal for the making of jamón.

� e pigs spend the � nal six months of their two year lives foraging in the oak forested hills, feeding o� the acorns and whatever else the omnivorous beasts can � nd. After slaughtering the hams are stacked in piles of sea salt for around nine days before the salt is washed o� and the hams pressed before being hung up to air dry.

Naturally, some of the salt has been absorbed into the meat and for the next three months it keeps drawing inwards, towards the bone. � is curing process is kept natural: there’s no temperature control. � e skill of the ham maker is in knowing when to open the shutters and allow a bit of fresh, wintery mountain air

to circulate among all the hams slung from beams in the rafters. � e process usually lasts nine months but with some of the larger hams this can be extended to 18 to 20 months in the drying rooms.

THE PRINCE ALBERT CONNECTIONSo how is it that in a dry, dusty Karoo dorpie named in honour of Queen Victoria’s great love, Prince Albert, a master thatcher called Jason Lucas has been given the ultimate compliment by the Spanish – of making jamón almost as good as theirs?

“I lived in Spain for many years and fell in love with jamón,” Lucas says. “I’d always wanted to learn how to make it but the Spanish are very cagey with information on precisely what they do.”

It was only after moving to Prince

Iberian pigsBlack pigs, the fabled pata negra, roaming free and feeding on acorns.


artisan craft


Albert with his classic cars and working all over the Cape, replacing thatched roofs on Dutch gabled manor houses and other homes that the jamón door was opened for him.

“I got to know a Spanish family really well while living over there. � ey had generations of expertise in making jamón – and Manuel eventually came out to Prince Albert for a visit.” Lucas reveals that his Spaniard friend approved of the altitude above sea level, the dryness of the atmosphere and lack of pollution –

likening it to the mountainous regions of Andalusia where jamón Serrano and Iberico are made.

It’s been a process of a number of years but through trial and error Lucas Jamón is now � rmly entrenched on the local gastronomic scene.

“It’s all about the pigs,” Lucas maintains. Initially he was involved in a joint venture with Anthony Rawbone-Viljoen from Elgin’s Oak Valley. “We supplied Jason with the hams from our free-range pigs which roamed around the pastures, and he’d make the hams or jamón but we decided to go it alone,” Rawbone-Viljoen said. And Oak Valley has more than enough raw material to keep the pigs happy with more than 4 000 oak trees on the beautiful property which also boasts a herd of Simmental cows, vineyards and a successful � ower business.

Up in the mountains,in very special valleys,

there are unique microclimates ideal for the making of jamón.

“My hams are all from free-range pigs raised by farmers that I have agreements with – they’ve become friends rather than just suppliers,” Lucas said. “� ey’re happy to raise the pigs the way I want them because the quality of the meat is everything.”

He’s quite frank in admitting that he thought there would never be much of a market for jamón in South Africa. It started out as a pet project to make something he personally loves – and has accidentally become a business. His jamón retails for around R4 000 per leg and can only be found in very select, top-notch delis, restaurants and gourmet shops. “It’ll never be big. Lucas Jamón will always be a quality, niche product,” he admits.

As South Africa’s a� ection for tapas increases, so does the demand for good quality ham such as jamón and prosciutto. With his hand-crafted, top quality artisanal product gaining rave reviews, he can’t keep up with demand – and also doesn’t want to. “� e market is de� nitely increasing. I’ll never be able to supply enough but I won’t compromise.”

For the � ercely proud Spanish to admit that a cured, air-dried ham from Prince Albert is nearly as good as the Rolls Royce of hams from Spain, Jamón Serrano, is high praise indeed – and no doubt they’d approve of his uncompromising approach and rock-like determination to stick to what he does best.


brewing

33

beer

Crafting Cape style


beer


brewing

35

With apologies to Billy Joel, Cape Town didn’t start the � re: others must take credit

for that. But the thirst for craft beer among locals and envious visitors to the Mother City has certainly made it one of the more exciting places for brew-lovers to be of late.

A good place to get a sense of this is the Banana Jam Café in Har� eld Village, Kenilworth. � is is where the Craft Beer Project online beer portal launched in 2012 – the self-proclaimed “HQ of the Cape’s craft beer revolution”.

I meet “revolutionaries” Shawn Duthie and Mitch Lockhart, both brewers themselves. Duthie’s wife is Lucy Corne, co-author with Ryno Reyneke of African Brew: Exploring the craft of South African beer that was published last year.

� ey’re both gentle when I ask about what distinguishes a beer as being “craft”. “It’s a matter of contention,” says Lockhart. “� e industry’s divided over where the border lies in terms of volume, style, methods and ingredients.”

It’s not just an academic issue. Craft Beer SA, an association established in early September, thanks to the e� orts of a steering committee on which Duthie served, had to decide on exactly this. “We decided to adopt the American de� nitions: craft beer is made in a traditional way with ingredients that improve the beer; the member must be independent with non-brewing partners holding only a minority shareholding

and, production must run at less than � ve million litres per year.”

� e organisation is not the � rst of its kind, but they believe it is certainly more representative of producers around the country. Although early days, key focus areas will be craft reputation management; knowledge sharing to encourage greater quality consistency; lobbying over legal issues such as cutting red tape, addressing tax issues and, enterprise development, including responsible drinking initiatives.

Duthie estimates there are currently around 120 craft brewers in South Africa of which about half are situated in the Cape alone. As an indication of the growth, there were only 38 when Lucy Corne undertook research for her book. African Brew sold out both its � rst and second print run.

“Until a few years ago, Gauteng had the major concentration of craft brewers, but this changed,” he says.

� ey don’t believe it had anything to do with the boom of craft beer in the United States or anywhere else, but rather with an upswell in Cape Town’s fascination with all things artisanal.

It shouldn’t be forgotten that South Africa’s modern tradition for clear beers was established in the Cape by people like Pieter Visagie who arrived in the 1650’s with the early settlers, Jacob Letterstedt and Anders Ohlsson. So, although craft-style brews have been around for some time, with people like Lex Mitchell regarded as one of its

pioneers of recent history, some brands were in the right place at the right time, and o� ered the right proposition when consumers were thirsty and waiting.

“Jack Black and & Union were two brewers that made it cool to drink non-mainstream beer. � ey attracted the young, hip and trend-setting crowd,” says Mitch.

While Gilroy’s Nottingham Road brewery and others had built a solid fan base upcountry, the Cape saw the territory traditionally held by Mitchell’s Brewery expand with the arrival of enterprises like Boston Breweries, Birkenhead Breweries, Stellenbrau, Jack Black and Darling Breweries.

At the same time, the lines between locally-made, small batch beer made by a team of two or three, and premium niche imports became a little clearer. Liquor retailers like TOPS at SPAR and others sat up and took notice, opening up fridge space for the newcomers.

Home brewing was fuelled too. Duthie, who has also been involved in the annual SouthYeasters home brewer festival, says meetings to encourage the hobby used to draw up to 10 people at a time. Now that number has soared to 50. “I get there and � nd many people I’ve never seen before, and this is a very tight-knit community.”

Craft beer has built a strong following in the Cape.

Cli� ord Roberts takes a look at this phenomenon.

Jack Black and & Union were two brewers that made it cool to drink non-mainstream beer. � ey attracted the young, hip and trend-setting crowd


beer

SouthYeasters attracted over 1 000 people this year while other local festivals have also sprung up, among them the Constantia Craft Brew festival, which started two-and-a-half years ago and the Cape Town Festival of Beer scheduled for end November. Further a� eld there’s the Robertson Beer Festival and the ousand Sensations Crafted Beer and Food Festival in George. e Craft Beer Project – whose blogger tally has gone from one to eight regular contributors since launching – has a lively festivals-and-events page listing special tastings, launches, tours and celebrations.

Duthie says much of the excitement lies in the

SouthYeasters attracted over 1 000 people this year while

other local festivals have also sprung up, among them the

Constantia Cra� Brew festival

diversity available. New breweries have opened their doors while others, like Devil’s Peak Brewing Company, are de� ning the category by experimenting with barrel maturation, alternative yeasts and unusual styles.

Spread across the region are breweries including Karusa in Oudtshoorn; Robertson’s Saggy Stone and Robertson Brewing; Honingklip near Hermanus; South Cape Breweries in Mossel Bay; Karoo Brew in Montagu; Lakeside Beer Works, Citizen Beer and Garagista in Cape Town; Red Bridge Brewing in Knysna; Wild Clover brewery outside Stellenbosch and Trigger� sh in Somerset West.

And newcomers are on their way. Lockhart for one has just launched his own commercial beer enterprise, called Beard & Barrel.

He says experimentation is one of the main reasons people become brewers. “Of course, the skill and pro� tability lies in actually being able to produce the same level of quality, consistently.”

is spirit of experimentation is also one of the reasons the industry is so tight-knit. “Brewers are passionate people and most happily share their knowledge and experience,” says Duthie. “Even Wolfgang [Koedel], brew master at CBC and one of the most senior of brewers in South Africa, is always helping out more inexperienced brewers who have questions or need advice.”

How long can all this go on? I ask. Will we see “peak beer” anytime soon?

“It’s inevitable, at some point,” says Lockhart. “More players will compete and therefore lead to improvements in quality as the weaker products lose ground.”

For now though, the Cape’s brew-loving public are de� nitely spoilt for choice.


Weʼve been working all winter on our summer 12 pack.

Introducing the new 12 pack

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71911-12 pack 275x210.indd 1 2014/10/16 4:00 PM


MUDL Liquid LifestyleMUDL Liquid Lifestyle

M� ing it upThirst is not just a physical sensation. You can

be thirsty for something pretty and visually appealing as well as long and deliciously cool.

And that’s where cocktails hit the spot! Grant McDonald of MUDL magazine, a

specialist publication catering to the bar trade, supplied these suggestions for the

festive season.

Daisy DukeGlass: TumblerINGREDIENTS:

50ml Bourbon whiskey25ml Lemon juice

12.5ml Grenadine syrup

METHOD: Shake and strain over crushed ice.

Garnish: BerriesDi� culty: 2/5

Gin � zzOrigin: Known as a hometown speciality of New Orleans, the

Gin Fizz was so popular in the early 20th century that bars would employ

scrums of bartenders working in teams that would take turns

shaking them up.Glass: York

INGREDIENTS:50ml Gin

12.5ml Sugar syrup25ml Lemon juice

Charge with soda water

METHOD: Shake, strain and charge

with soda water.Garnish: Lemon slice and mint sprig

Di� culty: 2/5

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

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


Available at TOPS at SPAR and

SPAR stores


cocktails

39

cocktails


Watermelon Basil Gimlet

Glass: Martini


25ml Watermelon syrup4 Torn mint leaves12.5ml Lime juice3 dashes Bitters

METHOD: Shake and � ne strain.

Garnish: Lime wedge and half sugar rimDi� culty: 4/5

Mint JulepGlass: York

INGREDIENTS:12 Fresh mint leaves

50ml Bourbon whiskey12.5ml Sugar syrup

3 dashes Bitters

METHOD: Gently muddle the mint before

adding the other ingredients, shaking and � ne straining over crushed ice.

Use a bar spoon to disperse the mint evenly.

Garnish: Mint sprigDi� culty: 4/5

Brandy CobblerGlass: Tumbler

INGREDIENTS:50ml Brandy

25ml Raspberry puree25ml Pineapple juice

1 Orange wedge1 Lemon wedge

12.5ml Raspberry syrup

METHOD: Muddle the fruit and add the rest of the

ingredients. Shake, strain and stir.Garnish: Pineapple leaf, orange rind

and lemon rindDi� culty: 4/5


MUDL Liquid Lifestyle

MUDL Live is a liquor and lifestyle exhibition taking place at Cape Town’s

International Convention Centre between 27 and 29 November. Visit

www.mudlmag.com for more details.

MomoGlass: Napoli grande

INGREDIENTS:12 Fresh mint leaves

75ml Raspberry puree50ml Vodka

12.5ml Lime juiceCharge soda water

METHOD: Gently muddle the mint before adding the other ingredients (except the

soda), shaking and straining. Charge with

soda water.Garnish: Mint sprig

Di� culty:: 3/5


Gin SpinGlass: Catalina


12.5ml Cointreau liqueur12.5ml Pear liqueur

12.5ml Cucumber syrup100ml Apple juice

METHOD: Shake and strain over blocked ice.

Garnish: Mint sprig and cucumber shaving

Di� culty:: 3/5

CrustaOrigin: This style of drink was

pioneered by Joseph Santini in the mid 1800s, New Orleans.

Glass: Champagne Flute

INGREDIENTS:50ml Base spirit of

your choice12ml Lemon juice8ml Sugar syrup

1 dash Bitters

METHOD: Cut a long, thick strip of

lemon peel before squeezing the juice into the shaker. Moisten the rim of

the glass with the squeezed lemon and apply a sugar rim.

Curl the peel up before lodging it inside the Champagne � ute.

Add the rest of the ingredients to the shaker, shake and � ne strain.Garnish: Sugar rimmed glass and

wide cut of lemon peelNotes: Strictly speaking, the sugar rim should be left to set for a few

hours until hard and crusty, hence the name.

Di� culty:: 5/5

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For terms and conditions, visit www.questforzest.co.za/termsPromotion runs from 01 November 2014 - 31 December 2014

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FBA000 Savanna Tops Cheers ad 210x275 FA.indd 1 2014/10/14 5:43 PM


storage

It’s an often asked question: How long will this bottle last? And there’s no simple answer, as Fiona McDonald explains.

Tim

e in

a bo

ttle

Research into consumer wine buying patterns has shown time and again that most wine

bought from a retailer is consumed within 24 hours of purchase.

Winemakers know that very few people nowadays buy wine to ‘lay down’ or cellar. That’s why so much wine available on retail shelves is described as easy drinking or approachable – because their makers know that they won’t need to “keep” for years and years. And the wines which are made for the long haul, given serious oak treatment and intended for further maturation are the ones which tend to have serious price tags

attached! A R200 or R300 bottle is not going to be casually uncorked to enjoy with a boerie roll while watching the Saturday afternoon football match…

At most, people might have a few bottles – three, six or possibly a dozen – stored away for some relief after a tough day at the office, when the mood strikes or some friends pop over for an impromptu braai. Generally, if you’re going to have a social engagement such as a dinner party or celebration you’ll buy something appropriate for the occasion. Having a cellar or a wine collection means that you are more engaged in the subject than most – and you would then take the storage of that wine quite seriously.

Enemies of wine storage are heat, light, lack of humidity and vibration. So a laundry cupboard is actually not a bad place to keep wine, provided it’s just a few bottles… because it’s probably going to be nice and dark and also relatively cool. If you have an older house with wooden floors that vibrate when people walk around, not a great idea to have the wine resting on the floor. Stack it on a shelf rather. The same vibration and temperature rule applies to keeping your fledgling collection in the kitchen or near either the washing machine or tumble dryer!

SO WHAT ARE THE TIPS AND TRICKS FOR THE OPTIMUM CONDITIONS TO STORE WINE?The Rolls Royce solution is obviously a temperature and humidity-controlled wine cellar – but that’s a pipe dream for all but the most serious collectors!

The second-best option – and one which is increasingly gaining favour – is a special wine fridge. A decade ago one of these wine fridges would have meant taking out a second mortgage as they started off at R20 000! And what did you want to spend your money on: a 300 bottle fridge or, say, a few cases of pretty spectacular wine?

Brand names back then would have been Liebherr, Miele, Eurocave, Siemens, Gaggenau – all top end appliance makers – with price tags to match. The good news is that with the increase in interest in wine and its consumption, more manufacturers now offer wine fridges – and they don’t have to be multi-hundred bottle units either. Even the most basic online search turns up major


storage

It’s an often asked question: How long will this bottle last? And there’s no simple answer, as Fiona McDonald explains.

Tim

e in

a bo

ttle

Research into consumer wine buying patterns has shown time and again that most wine

bought from a retailer is consumed within 24 hours of purchase.

Winemakers know that very few people nowadays buy wine to ‘lay down’ or cellar. That’s why so much wine available on retail shelves is described as easy drinking or approachable – because their makers know that they won’t need to “keep” for years and years. And the wines which are made for the long haul, given serious oak treatment and intended for further maturation are the ones which tend to have serious price tags

attached! A R200 or R300 bottle is not going to be casually uncorked to enjoy with a boerie roll while watching the Saturday afternoon football match…

At most, people might have a few bottles – three, six or possibly a dozen – stored away for some relief after a tough day at the office, when the mood strikes or some friends pop over for an impromptu braai. Generally, if you’re going to have a social engagement such as a dinner party or celebration you’ll buy something appropriate for the occasion. Having a cellar or a wine collection means that you are more engaged in the subject than most – and you would then take the storage of that wine quite seriously.

Enemies of wine storage are heat, light, lack of humidity and vibration. So a laundry cupboard is actually not a bad place to keep wine, provided it’s just a few bottles… because it’s probably going to be nice and dark and also relatively cool. If you have an older house with wooden floors that vibrate when people walk around, not a great idea to have the wine resting on the floor. Stack it on a shelf rather. The same vibration and temperature rule applies to keeping your fledgling collection in the kitchen or near either the washing machine or tumble dryer!

SO WHAT ARE THE TIPS AND TRICKS FOR THE OPTIMUM CONDITIONS TO STORE WINE?The Rolls Royce solution is obviously a temperature and humidity-controlled wine cellar – but that’s a pipe dream for all but the most serious collectors!

The second-best option – and one which is increasingly gaining favour – is a special wine fridge. A decade ago one of these wine fridges would have meant taking out a second mortgage as they started off at R20 000! And what did you want to spend your money on: a 300 bottle fridge or, say, a few cases of pretty spectacular wine?

Brand names back then would have been Liebherr, Miele, Eurocave, Siemens, Gaggenau – all top end appliance makers – with price tags to match. The good news is that with the increase in interest in wine and its consumption, more manufacturers now offer wine fridges – and they don’t have to be multi-hundred bottle units either. Even the most basic online search turns up major


shelf life

43

appliance suppliers o� ering wine fridges in a broad range of capacities. You can get ones as small as eight or 12 bottles from producers such as Samsung, Telefunken, Defy, AEG, SMEG, Kelvinator, LG, Salton and KIC to name just a few.

WHAT TO LOOK FOR? Capacity is just one aspect. Have an idea of how many bottles of wine you’d like to store and shop around for the right size for your needs. Something else to consider is whether it’ll be red and white wine. If so, you’d need to get something which provides for di� erent temperature zones as white wines need to be kept cooler than reds – around 10 to 12 degrees versus 12 to 16 for reds. If you can control the humidity level, even better. Often fridges such as these have a humidity level of around 30% - relatively dry, which is not good news for bottles sealed with corks. Even stored lying down on their sides and in contact with the wine in the bottle, the corks can dry out, contract slightly and that’s when bottles start to leak. It also means that oxygen is getting into the wine and oxidising or spoiling its contents. Ideally you’d be looking for 50 to 60% humidity.And check out the doors: they should be slightly tinted to reduce the amount of light being let in.

BUT QUESTIONS OF STORAGE DON’T ONLY APPLY TO WINE. WHAT ABOUT YOUR SPIRITS OR LIQUEURS?If you have a bottle of 12 year old Scotch whisky or South African brandy, it’s not going to mature any further – even if you keep it unopened for another � ve or 10 years! It’ll only ever be 12 years old… and will taste the same as it did when bottled. However, once the spirit is opened it can

be a� ected by oxygen and start to lose some of its character and � avour, even if it’s just slightly. An older bottle of gin will de� nitely be less aromatic than a freshly-opened one, for example.

Spirits such as whisky, brandy, rum, tequila, gin, cane and vodka can be kept inde� nitely when unopened because they’re distilled products. Once that lid is unscrewed though as mentioned, it’ll start to lose some of its punch.

When it comes to liqueurs – particularly creamy ones – you need to think about what the main � avour component is and pay attention to what the manufacturer’s advice is regarding shelf life.

Generally liqueurs can last for years because of the base spirit and sugar used but they can go o� . If you notice sugar crystallising on the bottom, it’s an indication that the bottle’s been around for a good long while and should probably be disposed of.

Cream liqueurs, however, are another thing entirely. � e makers of Bailey’s Irish Cream claim their product has a shelf life of 30 months and even guarantee that its � avour will last two years from the day it was made – but that’s when its unopened. It should ideally be consumed within a year of opening.

Amarula Cream genuinely contains fresh cream – which is one of the reasons that it, too, should be drunk up sooner rather than later. Like Cape Velvet and Wild Africa Cream, it’s also good for two years if still perfectly sealed but make a note of the Best Before date when purchasing a bottle.

� e same rule of thumb applies to egg-based products such as Advokaat. While these products are stable and don’t need refrigeration, it can’t hurt to do so.

Stand a chance to win an 8 bottle wine fridge

fi lled with wines from the KWV Classic Collection

See pg69

Just checking…If you think a cream liqueur might be a bit dodgy here’s a few tips on how to con rm your suspicions. (It goes without saying that the rst step is to check the expiration date…)

1: Trust your nose – give it a sni� . If it smells stale, like old custard, or even rancid, like sour cream – ditch it!

2: Pour a little in a glass and look at its colour and texture. If the cream’s gone lumpy and congealed into chunks or separated from the liquid, don’t take a chance. Bin it, because that’s a sure sign that it’s gone o� .

3: If it’s within its expiration date, smells and looks ok once poured, take a small sip. If it tastes sour, like sour cream, best not to proceed any further and get rid of it.

Otherwise, enjoy!

Spending a bit of time browsing and

rummaging through old magazines,

newspapers, postcards and photos in

antique and second-hand shops can

turn up a wealth of materials.

Black Bow: As the famous quote goes “Less is more.”

This may be one of the most over-used

quotes there is, but that’s because it

applies to (pretty much) everything. And

this gift wrapping is a prime example.

Black is not only my favourite colour

but it remains timelessly elegant. I used

simple black paper, but you can use

any sort of colour or paper you prefer.

crafting

The enjoyment of a gift is as much about how

it looks and feels as about what’s inside.

Ashlee Attwood presents a few handy tips for wrapping things up.

Presents of mind

The internet is a marvellous resource

and you can find loads of tutorials on

how to make your own bows online,

from small to big, bold and even slim.

It’s really all up to the shape of your gift

and what you think will work best.

Newspaper bow: Back to Julie Andrews and her brown

paper… Newsprint is an equally humble

wrapping but can be made to look very

effective and downright funky.

Alternatively, you could wrap your gift in

newspaper and make a bow from the

brown paper.

Green leaves:A bottle of wine, liqueur or whisky is

always a well-received gift – but unless

you have a box, they can be tricky to

package and can end up looking

messy. I used raffa and green card

to make a little vine against the side.

I tied the raffa in a normal bow, just

leaving the one side longer to fit

underneath the bottle. Then I cut a few

small leaves from green card and glued

them just below the raffa. bviously

the colour leaves (red, orange and

yellow leaves would look stunning as a

more autumn-inspired wrapping idea)

can change to suit your creativity. You

In the Sound of Music, Julie Andrews

sang about “raindrops on roses and

whiskers on kittens, bright copper

kettles and warm woollen mittens” – but

also about brown paper parcels all tied

up in string – and these were a few of

her favourite things…

Sure, it’s easy to impress with bright

coloured paper and big, over-the-top

floppy bows of silk ribbon – but

sometimes the simplest things make the

most impact. And when it is done with a

bit of thought and homespun creativity

it’s even more special.

I decided to get creative with

Julie Andrews’ few favourite things –

brown paper and string… or their

modern equivalents.

In terms of tools, the most complicated

items you’ll need to operate are a pair of

scissors and a roll of sticky tape! The only

limit is your own imagination.

I decided to get creative with Julie

Andrews’ few favourite things – brown paper and string… or their modern equivalents.

Spending a bit of time browsing and

rummaging through old magazines,

newspapers, postcards and photos in

antique and second-hand shops can

turn up a wealth of materials.

Black Bow: As the famous quote goes “Less is more.”

This may be one of the most over-used

quotes there is, but that’s because it

applies to (pretty much) everything. And

this gift wrapping is a prime example.

Black is not only my favourite colour

but it remains timelessly elegant. I used

simple black paper, but you can use

any sort of colour or paper you prefer.

crafting

The enjoyment of a gift is as much about how

it looks and feels as about what’s inside.

Ashlee Attwood presents a few handy tips for wrapping things up.

Presents of mind

The internet is a marvellous resource

and you can find loads of tutorials on

how to make your own bows online,

from small to big, bold and even slim.

It’s really all up to the shape of your gift

and what you think will work best.

Newspaper bow: Back to Julie Andrews and her brown

paper… Newsprint is an equally humble

wrapping but can be made to look very

effective and downright funky.

Alternatively, you could wrap your gift in

newspaper and make a bow from the

brown paper.

Green leaves:A bottle of wine, liqueur or whisky is

always a well-received gift – but unless

you have a box, they can be tricky to

package and can end up looking

messy. I used raffa and green card

to make a little vine against the side.

I tied the raffa in a normal bow, just

leaving the one side longer to fit

underneath the bottle. Then I cut a few

small leaves from green card and glued

them just below the raffa. bviously

the colour leaves (red, orange and

yellow leaves would look stunning as a

more autumn-inspired wrapping idea)

can change to suit your creativity. You

In the Sound of Music, Julie Andrews

sang about “raindrops on roses and

whiskers on kittens, bright copper

kettles and warm woollen mittens” – but

also about brown paper parcels all tied

up in string – and these were a few of

her favourite things…

Sure, it’s easy to impress with bright

coloured paper and big, over-the-top

floppy bows of silk ribbon – but

sometimes the simplest things make the

most impact. And when it is done with a

bit of thought and homespun creativity

it’s even more special.

I decided to get creative with

Julie Andrews’ few favourite things –

brown paper and string… or their

modern equivalents.

In terms of tools, the most complicated

items you’ll need to operate are a pair of

scissors and a roll of sticky tape! The only

limit is your own imagination.

I decided to get creative with Julie

Andrews’ few favourite things – brown paper and string… or their modern equivalents.

wrapping

personalise the gi� by adding your own

old photographs

could even add fake � owers if you

happen to have some. That’s the great

thing with wrapping presents, you can

do anything!

Black paper with silver pen: Here I used the same black paper as

the bow. The intention was to make

personalised little “tags”, in di� erent

shapes and styles, but I ended up just

cutting out the shapes and sticking

them to the paper once the present

was wrapped. Then I added some small

touches of silver to make each present

unique and hopefully fun.

Vintage photos:I must confess that this is my favourite.

Using a vintage photograph or postcard

makes any gift look amazing. I used two

old photographs – junk shop � nds! – and

stuck them to my present after I

wrapped them using some black tape,

which I thought added an old photo

album feel.

Of course, you could personalise the

gift by adding your own old

photographs or a photograph of the

person who you’re giving the gift to.

Name tag gifts:Some people say simple is safe. But I

believe simple is sometimes the best

way to go. It’s classic. These gifts make

a statement without going overboard

on fancy ribbon, bows or wrapping.

My pet hate when it comes to presents

are those cheap Christmas-themed

sticker tags, usually featuring a

snowman, Santa or holly leaf! With

these plain white, beautifully shaped

name tags everyone will know whose

gift it is. (Tip: you can cut any shape

and colour you want.) Just imagine

loads of these name tagged presents

under a white Christmas tree, can you

see it? Just beautiful.

Wrapping presents shouldn’t be an

annoying or expensive nuisance. It

should be fun and creative. I hope that

a few of the ideas you see here have set

your own creative juices � owing. And

the bonus is realising that the wrapping

needn’t cost the same as the gift…



Thingamajigs

There’s a reason this is known as the

festive season...SPAR Good Living has

something for every party!1 Whether metallic, neon bright or just plain round ones, balloons never go out of fashion.

2 A fashion accessory for the well-dressed cocktail glass... funky cocktail umbrellas.

3 SPAR Good Living streamers to fl ing across a crowded party too!

1

2

3Call the

TOPS HOTLINE0860 313 141


SPAR stores

SPAR

GOOD

LIVING AT WWW.SPAR.CO.ZA

4 Help get things off with a bang with

SPAR Good Living party poppers. 5 A crafty little cake stand which slots

together to display your delectable range of cupcakes. 6 Add some novelty to your drink with SPAR Good Living straws 7 Cheery and bright table covers add bold colour accents. 8 Taking the cake are a fantastic range of fl uorescent, spiral, zig-zag and corkscrew

candles all from SPAR Good Living.

1

round ones, balloons never go out of fashion.

4

7

5

88

6


Thingamajigs

There’s a reason this is known as the

festive season...SPAR Good Living has

something for every party!1 Whether metallic, neon bright or just plain round ones, balloons never go out of fashion.

2 A fashion accessory for the well-dressed cocktail glass... funky cocktail umbrellas.

3 SPAR Good Living streamers to fl ing across a crowded party too!

1

2

3Call the



SPAR stores

SPAR

GOOD

LIVING AT WWW.SPAR.CO.ZA

4 Help get things off with a bang with

SPAR Good Living party poppers. 5 A crafty little cake stand which slots

together to display your delectable range of cupcakes. 6 Add some novelty to your drink with SPAR Good Living straws 7 Cheery and bright table covers add bold colour accents. 8 Taking the cake are a fantastic range of fl uorescent, spiral, zig-zag and corkscrew

candles all from SPAR Good Living.

1

round ones, balloons never go out of fashion.

4

7

5

88

6

49

thingaCall the



SPAR stores

SEE CONTENTS PAGE FOR A FULL LIST OF

STOCKISTS AND THEIR CONTACT DETAILS.


useful items8 Cracking some tough customers,

the Robot nutcracker, Big Blue ‒ R2909 Arr! The legless pirate corkscrew, Big Blue ‒ R190 10 Hotman trivet,

Big Blue ‒ R150

11 Coff ee, bagel and iPad, all neatly accommodated on the iBed

from Big Blue ‒ R17012 All around the world, a cork globe

perspective, Big Blue ‒ R1700 13 Braai Looftlighter, NetGifts ‒ R699.95

14 3-in-1 Braai Tool & Castle Braai Sauce, NetGifts‒ R539.95

15 Still Life mugs ‒ the nerd and Clint, Entrepo ‒ R399.99 each

49Nov|Dec 2014 Vol 15 www.topsatspar.co.zaNov|Dec 2014 Vol 15

8

9

10

11

1213 14

15

Ella Henderson: Chapter One – R129With a number one track already under her belt, Ella Henderson’s debut album Chapter One has been unveiled and it’s been worth the wait. Having placed sixth in the UK’s X Factor back in 2012, it was only a matter of time before the super talented 18-year-old put her stamp on the music industry with her mature sound. The record is both powerful and poignant, just what you’d expect from

the talented teen who captured hearts galore with her � rst audition. With this album, Ella Henderson proves that she’s more than just an X Factor contestant, but one of Britain’s rising stars.

CORNER

mus

ic

the

PAPE

RFrom jaunty Irish-style jigs from The Script to the music of an X Factor contestant and books by authors such as Marguerite Poland, entertainment is covered in all its forms this season.

the

The Devil’s Workshop – Alex Grecian – R170London, 1890. Four vicious murderers have escaped from prison, and now it is up to Walter Day, Nevil Hammersmith, and Scotland Yard’s Murder Squad to hunt down the convicts before the men can resume their bloody spree. But they might already be too late. The killers have retribution in mind, and one of them is heading straight toward a member of the Murder Squad, and his family.

And that isn’t even the worst of it. During the escape, the killers have stumbled upon the location of another notorious murderer, one thought gone for good but now prepared to join forces with them.

Jack the Ripper is loose in London once more.

The Secrets Sisters Keep – By Sinead Moriarty – R275The Devlin sisters rely on each other – but some things are just too painful to share, even when your sisters are your best friends ...

Mum-of-four Julie thought that if her family had more money, life would be easier. But now that they’ve inherited a fortune, her problems are only starting.

Lawyer Louise is used to having life go exactly as she wants it to. So accepting that she cannot control everything in her world is beyond her.

And former model Sophie can just about cope with getting older – that’s until her ex-husband � nds a younger model.

cd’s

The Script: No Sound Without Silence – R139There’s a close symbiosis between the chest-beating music of Irish behemoths the Script and the pop-rock theatre of their live shows. Their fourth album, recorded on tour, sometimes immediately after coming o� stage, blurs the distinction further; every hook is seemingly written with a choreographed stadium pose to match, every lyric directed towards an imagined sea of mobile

phones. It’s e� ciently done of course, and shifts mood smoothly from the jaunty Dublin knees-up of Paint the Town Green to string-laden sob rock on Without Those Songs.

All three women think that some battles are best fought alone. Maybe they need to think again ...

The Keeper – By Marguerite Poland – R235When lighthouse keeper Hannes Harker is posted to a remote island with his young wife, he discovers something long-hidden in the tower that causes him to lose his footing and fall. Seriously injured, Hannes is evacuated to hospital and nursed back to health by Sister Rika, to whom he haltingly tells the story of his life: of his mother’s mysterious death, of his wild young wife, Aletta, and of the desolate island inhabited only by the lighthouse keepers and guano workers – two communities con� ned together, yet rigidly separated in one of the bleakest places on earth. With the arrival of a � gure from Aletta’s past, her own

Talent galore

Entertainment


Ella Henderson: Chapter One – R129With a number one track already under her belt, Ella Henderson’s debut album Chapter One has been unveiled and it’s been worth the wait. Having placed sixth in the UK’s X Factor back in 2012, it was only a matter of time before the super talented 18-year-old put her stamp on the music industry with her mature sound. The record is both powerful and poignant, just what you’d expect from

the talented teen who captured hearts galore with her � rst audition. With this album, Ella Henderson proves that she’s more than just an X Factor contestant, but one of Britain’s rising stars.

CORNER

mus

ic

the

PAPE

R

From jaunty Irish-style jigs from The Script to the music of an X Factor contestant and books by authors such as Marguerite Poland, entertainment is covered in all its forms this season.

the

The Devil’s Workshop – Alex Grecian – R170London, 1890. Four vicious murderers have escaped from prison, and now it is up to Walter Day, Nevil Hammersmith, and Scotland Yard’s Murder Squad to hunt down the convicts before the men can resume their bloody spree. But they might already be too late. The killers have retribution in mind, and one of them is heading straight toward a member of the Murder Squad, and his family.

And that isn’t even the worst of it. During the escape, the killers have stumbled upon the location of another notorious murderer, one thought gone for good but now prepared to join forces with them.

Jack the Ripper is loose in London once more.

The Secrets Sisters Keep – By Sinead Moriarty – R275The Devlin sisters rely on each other – but some things are just too painful to share, even when your sisters are your best friends ...

Mum-of-four Julie thought that if her family had more money, life would be easier. But now that they’ve inherited a fortune, her problems are only starting.

Lawyer Louise is used to having life go exactly as she wants it to. So accepting that she cannot control everything in her world is beyond her.

And former model Sophie can just about cope with getting older – that’s until her ex-husband � nds a younger model.

cd’s

The Script: No Sound Without Silence – R139There’s a close symbiosis between the chest-beating music of Irish behemoths the Script and the pop-rock theatre of their live shows. Their fourth album, recorded on tour, sometimes immediately after coming o� stage, blurs the distinction further; every hook is seemingly written with a choreographed stadium pose to match, every lyric directed towards an imagined sea of mobile

phones. It’s e� ciently done of course, and shifts mood smoothly from the jaunty Dublin knees-up of Paint the Town Green to string-laden sob rock on Without Those Songs.

All three women think that some battles are best fought alone. Maybe they need to think again ...

The Keeper – By Marguerite Poland – R235When lighthouse keeper Hannes Harker is posted to a remote island with his young wife, he discovers something long-hidden in the tower that causes him to lose his footing and fall. Seriously injured, Hannes is evacuated to hospital and nursed back to health by Sister Rika, to whom he haltingly tells the story of his life: of his mother’s mysterious death, of his wild young wife, Aletta, and of the desolate island inhabited only by the lighthouse keepers and guano workers – two communities con� ned together, yet rigidly separated in one of the bleakest places on earth. With the arrival of a � gure from Aletta’s past, her own

Talent galore

Entertainment

50 www.topsatspar.co.za Nov|Dec 2014 Vol 15 51Nov|Dec 2014 Vol 15 www.topsatspar.co.za

CD’s, DVD’s and books

*cd’s and dvd’s available at kalahari.com

Die Windpomp – R109The Windmill is a beautiful, humorous and quirky love

story that revolves around 17-year-old Henri who arrives on the doorstep of an oddly familiar retirement village. Henri’s world is soon infested by garden ornaments, bingo nights and weird and wonderful behaviour. Henri is taken under the wing of a kind, elderly neighbour, who, for some odd reason, forces him to take regular baths at her house after purposely damaging Henri’s plumbing!

During a sneaky late night cigarette, Henri follows � ve silhouetted � gures into a forest and � nds more than he expected – elderly folks diving into a vast expanse of water, a windmill rising from its moonlit centre. A beautiful young girl appears from amongst the darkness and introduces herself as Margot – Henri is immediately smitten by his mysterious new friend.

But not everything is at it seems in Henri’s world…

Transcendence – R119Dr Will Caster (Johnny Depp) is the foremost researcher in the � eld of Arti� cial Intelligence, working to create a sentient machine that combines the collective

secrets erupt, just as the simmering injustices endured for so long by the guano workers explode into a single, shocking act of violence.

Written in the exquisite, haunting prose for which Marguerite Poland is renowned, The Keeper is the story of two generations of lighthouse keepers – men obsessed by their duty to the light – and the wives who accompany them into a life of frightening isolation.

The Incorrigible Optimists Club – ByJean-Michel Guenassia – R340Set in Paris of the 50s and 60s against the Algerian War of Independence this wonderful novel has a long list of characters, most � ctional, some real

(Sartre, Kessel). Their stories are exuberantly told, weaving around each other and real people (Stalin, Camus). The book has everything: family feuds, love, war, crime, humour, (some of which pokes good-natured fun at French Intellectualism) a lot of drinking, chess and table-football.

The main narrator, Michel, is a teenager hopeless at maths but a compulsive reader, even while crossing the road (and paths of love). By discovering, almost by accident behind a green curtain, The Incorrigible Optimists’ Club he gets involved in the lives of adults, mostly Eastern Europeans, but not always to his advantage. From the motley collection of refugees he learns about politics, rock ’n roll, art, � lm and how to outwit authority.

dvd’s

DISCLAIMER Please note that prices of all books, cds and dvds are recommended retail prices and are correct at the time of going to press. They are, however, subject to change at the discretion of suppliers, without any prior notice. All books featured here are distributed by Penguin Books SA.

Double your chance of winning! Go to www.facebook.com/CheersMag and LIKE the Cheers Facebook page.

winStand a chance of receiving a copy of Die Windpomp DVD

or the Ella Henderson: Chapter One CD

enter now!To qualify, send in a postcard or

e-mail clearly marked Cheers CD/DVD Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a

contact telephone number to qualify for the random draw. Entry deadline

is Friday, 5th December 2014. The address to send it to is

[email protected] or Cheers P.O. Box 259, Rondebosch, 7701.

intelligence of everything ever known with the full range of human emotions.

His highly controversial experiments have made him famous, but have also made him the prime target of anti-technology extremists who will do whatever it takes to stop him. However, in their attempt to destroy Will, they inadvertently become the catalyst for him to succeed — to be a participant in his own transcendence. For his wife Evelyn (Rebecca Hall) and best friend Max Waters (Paul Bettany), both fellow researchers, the question is not if they can, but if they should.

Their worst fears are realized as Will’s thirst for knowledge evolves into a seemingly omnipresent quest for power, to what end is unknown. The only thing becoming terrifyingly clear is there may be no way to stop him.


Recipe book

Flavour with fl airHer � rst book, Delectable, was penned in 2008 – and subsequently a host of others have made it into print – and been translated into Afrikaans, among them Sumptuous, Abundance, Lazy Lunches, Decadent Dinners and Delightful Desserts.

The titles of the various books don’t do justice to the creativity of this chef who is fortunate enough to divide her time between her food studio in Green Point, Cape Town, and a delightful home, Bagatelle, in Charroux, in France’s Auvergne region.

Small things set her o� : in France, the aromas wafting from the home of the local mustard maker, fabulous fresh produce at a local market or seasonal fruits in abundance. With trips to local markets (including antique or brocante markets), countryside picnics and gentle bicycle rides along leafy French lanes followed by cooking instruction and then shared meals around a large communal table, is it any wonder why her week-long cooking courses at Bagatelle feature on many a foodie’s bucket list?

Her latest book, Secrets of a French cooking class, provides a peek into these personal courses – and the recipes are easy enough to whip up while also capable of impressing even the most jaded palate!

Artichoke and Parmesansalad with pr� ciuttoIf fresh artichokes are unavailable you can con� dently substitute them with artichokes preserved in oil. Just drain them before using in the salad.

INGREDIENTS6 freshly picked artichokes1 lemon, halved3 Tbsp extra virgin olive oilsalt and freshly ground black pepper to taste12 thin slices of prosciutto300g wild rocket100g shaved Parmesan

METHODHeat the oven to 200˚C. Peel away the hard, outer leaves of the fresh artichokes, and trim the stems and tops. Put them in a pot of cold water

with half a lemon, and bring to a gentle boil for about 10 minutes or until they are soft. Drain the artichokes, allow them to cool a little, then slice them lengthwise and quite thinly. Remove the chokes if necessary. Toss the artichoke slices in a bowl with the olive oil, the juice of the other half of the lemon, and season with salt and pepper. In the meantime place the strips of prosciutto onto a baking sheet and slip them into the oven for about 5 minutes or until they are beautifully crisp. Toss the rocket on a platter, and spoon the artichokes over the leaves, along with the leftover olive oil and lemon juice. Arrange the crisp prosciutto slices among the artichokes and garnish with the shaved Parmesan. Serve with panache!Serves 6

Marlene van der Westhuizen is all about � avour. To her, life should be enjoyed with friends, family and food – with a glass of wine in hand too!


Recipe book

Flavour with fl airHer � rst book, Delectable, was penned in 2008 – and subsequently a host of others have made it into print – and been translated into Afrikaans, among them Sumptuous, Abundance, Lazy Lunches, Decadent Dinners and Delightful Desserts.

The titles of the various books don’t do justice to the creativity of this chef who is fortunate enough to divide her time between her food studio in Green Point, Cape Town, and a delightful home, Bagatelle, in Charroux, in France’s Auvergne region.

Small things set her o� : in France, the aromas wafting from the home of the local mustard maker, fabulous fresh produce at a local market or seasonal fruits in abundance. With trips to local markets (including antique or brocante markets), countryside picnics and gentle bicycle rides along leafy French lanes followed by cooking instruction and then shared meals around a large communal table, is it any wonder why her week-long cooking courses at Bagatelle feature on many a foodie’s bucket list?

Her latest book, Secrets of a French cooking class, provides a peek into these personal courses – and the recipes are easy enough to whip up while also capable of impressing even the most jaded palate!

Artichoke and Parmesansalad with pr� ciuttoIf fresh artichokes are unavailable you can con� dently substitute them with artichokes preserved in oil. Just drain them before using in the salad.

INGREDIENTS6 freshly picked artichokes1 lemon, halved3 Tbsp extra virgin olive oilsalt and freshly ground black pepper to taste12 thin slices of prosciutto300g wild rocket100g shaved Parmesan

METHODHeat the oven to 200˚C. Peel away the hard, outer leaves of the fresh artichokes, and trim the stems and tops. Put them in a pot of cold water

with half a lemon, and bring to a gentle boil for about 10 minutes or until they are soft. Drain the artichokes, allow them to cool a little, then slice them lengthwise and quite thinly. Remove the chokes if necessary. Toss the artichoke slices in a bowl with the olive oil, the juice of the other half of the lemon, and season with salt and pepper. In the meantime place the strips of prosciutto onto a baking sheet and slip them into the oven for about 5 minutes or until they are beautifully crisp. Toss the rocket on a platter, and spoon the artichokes over the leaves, along with the leftover olive oil and lemon juice. Arrange the crisp prosciutto slices among the artichokes and garnish with the shaved Parmesan. Serve with panache!Serves 6

Marlene van der Westhuizen is all about � avour. To her, life should be enjoyed with friends, family and food – with a glass of wine in hand too!


Giveaway

53

Red wine stewed pork with honeyOne of the delights of shopping at the fresh-produce markets in the Allier is the seasonal availability of celeriac. It makes a great replacement for the more stodgy mashed potatoes. Especially with this delicious sauce!

INGREDIENTS2.5 kg loin of pork, sliced in just larger than bite-sized pieces1 Tbsp extra virgin olive oil750ml good Shiraz3 bay leaves1 Tbsp fresh sage, chopped1 cinnamon stick1 Tbsp whole cloves1 Tbsp orange peel, choppedsalt and freshly ground black pepper2 Tbsp buttera big handful of fresh sage leaves125ml honey

METHODHeat the olive oil in a large pot and braise the pork in the oil until lightly browned. Pour the entire bottle of red wine over the meat and add the bay leaves, sage, cinnamon, cloves and orange peel. Simmer slowly for about 2 hours until the meat is completely tender and the liquid has reduced to a sauce. Taste and season. In the meantime, melt the butter in a separate pan and quick-fry the sage leaves in the butter. Remove the crisp leaves with a fork and drain them on a piece of kitchen paper. Spoon the meat onto a warm serving platter. Add the honey to the sauce and bring to a fast boil. Remove the bay leaves and cinnamon stick, and spoon the reduced sauce over the meat. Garnish with the crisp sage leaves. Serve with a spoonful of creamy celeriac, (turnover for this recipe).Serves 8


Recipe book

Creamy celeriacThe � rst time I had to cook this odd-looking vegetable, I was completely out of my depth and had absolutely no idea which end to start at! Thank goodness over the years the situation has improved a little. This is a lovely vegetable to work with … and to eat!After you’ve drained the stock from the cooked celeriac, you can keep it to use later as a tasty stock in a vegetable soup.

INGREDIENTS1 large celeriac, peeled and sliced1 Tbsp extra virgin olive oil500ml chicken stock1 bay leaf1 Tbsp buttersalt and white pepper

METHODHeat the olive oil in a saucepan and braise the slices of celeriac quickly in the oil. Add the stock and the bay leaf and bring to the boil. Cook for about 15 minutes or until the celeriac is quite tender, and then drain. Add the butter and purée the celeriac with a stick blender until it has a creamy, buttery consistency. Taste the purée and season lightly. Serve with pork or � sh.Serves 8


Recipe book

Creamy celeriacThe � rst time I had to cook this odd-looking vegetable, I was completely out of my depth and had absolutely no idea which end to start at! Thank goodness over the years the situation has improved a little. This is a lovely vegetable to work with … and to eat!After you’ve drained the stock from the cooked celeriac, you can keep it to use later as a tasty stock in a vegetable soup.

INGREDIENTS1 large celeriac, peeled and sliced1 Tbsp extra virgin olive oil500ml chicken stock1 bay leaf1 Tbsp buttersalt and white pepper

METHODHeat the olive oil in a saucepan and braise the slices of celeriac quickly in the oil. Add the stock and the bay leaf and bring to the boil. Cook for about 15 minutes or until the celeriac is quite tender, and then drain. Add the butter and purée the celeriac with a stick blender until it has a creamy, buttery consistency. Taste the purée and season lightly. Serve with pork or � sh.Serves 8


Giveaway

55

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

CheersMag and LIKE the Cheers Facebook page.

Double your chance of winning!

winStand a chance of receiving

one of two copies of Secrets of a French

cooking class, published by Bookstorm

SEE T&C’S ON PG 2

enter now!To qualify, send in a postcard

or e-mail clearly marked Cheers Book Giveaway and

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

with a contact telephone number to qualify for the lucky draw. Entry deadline is Friday,

5th December 2014. The address to send it to is

[email protected] or Cheers, PO Box 259, Rondebosch 7701.

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

GROCERY LIST



SPAR stores

Chocolate and orange cakeAs I’m a notoriously ungifted pastry chef, sharing a home full of sweettoothed men has made it necessary for me to have a couple of really simple cake recipes to fall back on. This is one of them.

INGREDIENTS2 oranges125g dark chocolate, broken into bits300g castor sugar250g unsalted butter4 eggs1 tsp vanilla paste200g � our1 tsp baking powdericing sugar2 Tbsp cocoa

METHODPreheat the oven to 180˚C. Zest both of the oranges and then juice them. Melt the chocolate over a low heat in a double boiler and whisk half of the orange juice into it. Cool the mixture slightly. Beat 200g sugar and the butter together in a food processor until the mixture is really light and � u� y. Add the eggs one at a time and whip very well. Add the zest of one of the oranges and the vanilla. Stir in the melted chocolate. Sift the � our and baking powder into the chocolate mixture and gently fold the ingredients together. Pour the mixture into a greased and � oured 25cm baking tin. Bake the cake for about 40 minutes or until a skewer comes out clean. Pour the remaining orange juice and zest into a small pan and melt the rest of the castor sugar in it to make a thin syrup. Remove from the heat. Let the cake cool down slightly in the tin before turning it onto a cooling rack. While it is still warm, spoon the orange syrup and caramelised zest over the cake. When the cake has cooled, dust with icing sugar and cocoa before serving.Makes 8 slices


Silwood Kitchen

57

TOPS Nosh

INGREDIENTS:4 x 150g Salmon portions, at least 2 cm thick5ml honey30ml soya or teriyaki sauce5ml mustard15ml sesame seedsOilLime wedges

Salad4 handfuls mixed greens (rocket, watercress etc)1 red pepper, julienned1 yellow pepper, julienned4-6 spring onions, sliced2 avos sliced and seasoned15ml coriander, chopped

Dressing 45ml orange juice30ml soya or teriyaki sauce20ml rice vinegar10ml sesame oil5-10ml honey1 clove garlic, crushed10ml ginger, gratedA little chopped chilli or chilli sauce

Seasonally spicyThe spring equinox of September 22 has passed and the days have got progressively longer, lighter and warmer. To celebrate summer

Silwood Kitchen’s Catherine Klatzow and Maegan Fischer prepared these dishes, photographed by Ashlee Attwood.

Asian SalmonServes 4

METHOD:Salmon: Place salmon in a small oven-proof dish. Mix the honey, soya sauce, mustard and sesame seeds together. Pour mixture over salmon and allow to marinate. Salad: Make the salad by mixing all the ingredients together then dividing between 4 plates.Make the salad dressing by whisking the ingredients together. To cook salmon: Preheat the oven to 220°C. Heat a lightly greased non-stick pan until very hot. Remove the salmon from its marinade and quickly sear for one minute on each side. Place back in the marinade then place in the oven for 5-7 minutes until just cooked through.To plate: Dress the salad with the orange dressing then place a piece of salmon on top. Garnish with coriander leaves.

PAIRING NOTESTwo Oceans Shiraz RoséLight � oral lift and raspberry boiled sweets make this Rosé di� cult to resist when paired with salmon.


TOPS Nosh

PAIRING NOTESNederburg Winemaster’s Reserve PinotageRipe and juicy plum and blueberry fruit notes ensure that this succulent wine works well with the spice elements in the dish.


TOPS Nosh

PAIRING NOTESNederburg Winemaster’s Reserve PinotageRipe and juicy plum and blueberry fruit notes ensure that this succulent wine works well with the spice elements in the dish.


Silwood Kitchen

59

maegan

METHOD:Heat the oil in a large, heavy-based saucepan or tagine over high heat. Fry the chicken in small batches for two minutes on each side until browned. Set aside. Reduce the heat to moderate and sauté the onions until soft. Add the garlic, ginger, ground cumin, cinnamon, ground coriander, paprika and stir fry for about one minute until the � avours have developed. Add the tin of chopped tomatoes with the juice, the water/stock and chicken, bring to the boil, cover and simmer for 45 minutes. Add the apricots and drained chickpeas and continue simmering for another 20-30 minutes until the chicken is tender. Remove the chicken and place on a serving dish. Slake the corn � our in 20ml water, add to the sauce and allow to thicken. Season to taste, pour over the chicken and top with the toasted almonds and chopped coriander. Serve with herbed couscous or rice.

INGREDIENTS:Olive oil8 chicken pieces2 onions, sliced2 cloves garlic, crushed10ml freshly grated ginger5ml ground cumin2½ml cinnamon2½ml paprika (or chilli � akes if you want it hot)

2½ml ground coriander1 tin tomatoes100ml water or stock125ml apricots, chopped1 tin chickpeas20 ml corn � our65ml slivered almonds, toasted20ml freshly chopped corianderSaltPepper

cath

erin

e

These delicious recipes were prepared and cooked by chefs Catherine Klatzow and Maegan Fischer, second year students at the Silwood Kitchen in Cape Town. www.silwood.co.za

Moroccan Chicken, Apricot and Almond Tagine


TOPS Nosh

INGREDIENTS:For the pears:

4 � rm dessert pears2 star anise

400ml water250ml sugar

45ml lemon juice100ml Sherry

Stuff ing160g cream cheese

80g toasted hazelnuts10g icing sugar

80g chopped white chocolate

METHOD:Combine the water, sugar, lemon juice, spices and

sherry in a pan that will hold the pears in a single layer. Slowly bring to a simmer, allowing the sugar to

melt completely � rst. Peel the pears neatly with downward shavings of a swivel peeler, leaving the

stem intact. Cut in half and remove the core with a Parisienne scoop. As soon as the pears are ready,

place rounded side down in the sugar syrup. Cover with a cartouche and the pan lid. Simmer for 25 minutes, spooning the syrup over the pears from

time-to-time. When soft, remove from the syrup and place rounded side up in a large shallow serving dish. Mix together the cream cheese, chopped

toasted hazelnuts, chopped white chocolate and icing sugar. Stu� into the hollowed cavity of the

pear. Bring the syrup up to the boil and cook until reduced to one cup. Strain over the pears and cool.

(Cartouche: a round piece of parchment or greaseproof paper that is placed on the surface of

a cooking pot in order to slow down the loss of moisture or to prevent a skin from forming, for

example, on a white or cheese sauce.)

Poached Pears and stu� ng

Vanilla Bean Ice Cream INGREDIENTS:

500ml cream250ml milk

3 vanilla pods150g castor sugar

5 egg yolks

METHOD:Whisk eggs and half the sugar to ribbon stage.

Infuse milk and cream with the de-seeded vanilla pods. Add sugar to the warm milk. Gradually add

the strained, scalded milk to the egg mixture. Continue whisking until cool. Place in ice cream

machine and churn for 25 minutes. Separate into desired size and freeze in an airtight container.





SPAR stores

Stuff ed Poached Pears with Vanilla Bean Ice Cream

PAIRING NOTESSedgwick’s Old BrownSweetly rich and comforting packed full of roasted nuts and deliciously smooth rounded texture. Is it any wonder it’s one of South Africa’s favourites?


Blogspot

INGREDIENTS:200g plain � our1/2 tsp strong mustard powderPinch of cayenne pepper150g salted butter, chilled and cubed50g nely grated mature cheddar cheese50g nely grated Parmesan cheese3 tsp nely chopped rosemary1 egg yolk

1 Tbsp water6cm star cutter (you can use other shapes if you prefer)

METHOD:1. Combine the � our, mustard powder and cayenne pepper in a bowl. Add the cubed butter and rub into the � our using your ngertips, until the mixture resembles ne breadcrumbs. 2. Stir in

Blogspot

teresa Feeling festiveThere’s an art to simplicity. And simple doesn’t have to mean boring either. When something

simple is done well, it’s elevated to a higher level – because there’s nowhere to hide!

As we head towards the end of another busy year I am left wondering where the time has

gone! Party season is upon us again, and with it a chance to unwind, catch up with friends and family and indulge in some delicious festive treats. I particularly love spending time in my kitchen at this time of the year – preparing food for friends or edible gifts for the family, but as with most of my recipes I like to keep things simple so as not to be slaving away at the stove all summer long. Here then are two of my favourite recipes for this time of the year.

Quick, easy and super tasty, these recipes are great for snacking, picnics or for putting on the table when you have guests around for drinks. And if you are visiting loved ones this season why not pop some cheese and rosemary biscuits or candied pecans in a bag and secure with a gorgeous ribbon for the perfect homemade gourmet gift? Warning: these snacks are extremely moreish, you may not want to share them!

All that remains is for me to wish you a peaceful and happy holiday season. I hope it is a delicious one!

Cheese & r� emary biscuitsMakes approximately 50 small biscuits


Blogspot

INGREDIENTS:200g plain � our1/2 tsp strong mustard powderPinch of cayenne pepper150g salted butter, chilled and cubed50g nely grated mature cheddar cheese50g nely grated Parmesan cheese3 tsp nely chopped rosemary1 egg yolk

1 Tbsp water6cm star cutter (you can use other shapes if you prefer)

METHOD:1. Combine the � our, mustard powder and cayenne pepper in a bowl. Add the cubed butter and rub into the � our using your ngertips, until the mixture resembles ne breadcrumbs. 2. Stir in

Blogspot

teresa Feeling festiveThere’s an art to simplicity. And simple doesn’t have to mean boring either. When something

simple is done well, it’s elevated to a higher level – because there’s nowhere to hide!

As we head towards the end of another busy year I am left wondering where the time has

gone! Party season is upon us again, and with it a chance to unwind, catch up with friends and family and indulge in some delicious festive treats. I particularly love spending time in my kitchen at this time of the year – preparing food for friends or edible gifts for the family, but as with most of my recipes I like to keep things simple so as not to be slaving away at the stove all summer long. Here then are two of my favourite recipes for this time of the year.

Quick, easy and super tasty, these recipes are great for snacking, picnics or for putting on the table when you have guests around for drinks. And if you are visiting loved ones this season why not pop some cheese and rosemary biscuits or candied pecans in a bag and secure with a gorgeous ribbon for the perfect homemade gourmet gift? Warning: these snacks are extremely moreish, you may not want to share them!

All that remains is for me to wish you a peaceful and happy holiday season. I hope it is a delicious one!

Cheese & r� emary biscuitsMakes approximately 50 small biscuits


Seasonal snacking

Teresa Ulyate is the writer of Cupcakesandcousc ous.blogspot.com and holds the bragging rights

as the winner of Two Oceans’ Simple Snacking Challenge 2013.

Cupcakesandcouscous.blogspot.com





SPAR stores

INGREDIENTS:4 Tbsp granulated white sugar

7, 5ml ground cinnamon

2, 5ml vanilla extract

1, 5 cups whole pecans

1 egg white

METHOD1. Preheat your oven to 160°C and line

a baking tray with baking paper. 2.

Place the sugar, cinnamon and vanilla

extract in a small bowl and mix well

until evenly combined. 3. Place the

pecans in a separate bowl. Whisk the

egg white lightly with a fork, then add

about half to the pecans. Toss well so

that all of the pecans are coated with

egg white, adding extra if needed.

(You are not likely to need all of the

egg white.) 4. Add the sugar mixture to

the nuts and toss well so that all the

nuts are coated evenly in sugar.

5. Spread the nuts onto the tray in a

single layer and pop in the oven for

20 minutes. Remove from the oven and

immediately transfer to a plate to

prevent them sticking to the paper,

separating them as you go. 6. Allow to

cool completely before serving. Store in

an airtight container.

the grated cheddar, Parmesan and rosemary. Add the egg yolk and water and use a knife to cut these into the dry ingredients until the mixture starts to clump together. Then use your hands to press the ingredients into a ball. Flatten the dough into a disc, wrap in plastic wrap and refrigerate for one hour. 3. Preheat your oven to 180°C and line a baking tray with baking paper. Lightly dust your work surface with � our and

roll the dough out to a thickness of 3-5mm. Use a � oured star cutter to cut out the stars and arrange on the baking tray. Press the leftover dough into a ball and repeat the process. (You will more than likely have to bake the biscuits in batches.) Pop the tray in the oven for 16-18 minutes, until the biscuits are pu� ed-up and golden. Allow to cool then serve.

Candied pecansMakes 1,5 cups


Tuisnywerheid

Of dit nou braai of potjiekos of

wat ook al is wat mens in die buitelug kook:

toerusting is koning. Die regte toerusting. Dit kan die verskil

tussen kulinêre baasskap en uitgeworpene van die buitelug-kombuis wees. Daar’s

allerhande soorte goed beskikbaar as jy die naweek bietjie gaan rondstap in jou

plaaslike Outdoor World of sulke winkels. Maar ek glo altyd jy moet dit eenvoudig

hou. Kyk hierna.

Skerp mesNet soos die geval in enige kombuis, sal ’n skerp mes altyd die kampkok se beste

vriend wees. Die lem is minstens 20cm, die mes se greep lê gemaklik in jou hand

en die ding is skerp. Altyd skerp. Hou hom in ’n skede of toegedraai in ’n lap, en

maak seker almal verstaan die doodstraf mag teruggeroep word as iemand

anders as jy self jou mes gebruik. Hy is vir kap en sny; ontbeen en kerf. Nie vir

rooiaas uithaal, skroewe uitdraai of takke afkap nie. Die toekoms van die

kampplek se voedselbron is afhanklik van daardie skerp mes. Goed, hy mag vir

selfverdediging aangewend word, maar vee die lem agterna net weer goed af.

BraaitangNet soos ’n � etspomp of ’n droë

onderbroek, is mens geneig om ’n

braaitang as ondergeskik te stel, totdat jy

hom werklik nodig kry. Kanse is goed dat die braaiplek

in die kampeerterrein of langs die staproete ’n ooprooster oor

die vuur het. Sonder ’n ordentlike braaitang raak vleisbraai hier ’n

lang en pynlike ervaring, byna soos om ’n sak biltong van Bakkies Botha

te probeer steel. Want die tanglose braaier gaan sy hande blase brand as

hy die vleis met ’n vurk probeer omdraai, die wors gaan breek en hoe haal jy jou

aartappels uit die kole? Pak daai tang, anders gaan jy verlang.

Een goeie panEk weet ons Suid-Afrikaners wil als oor die kole braai. Tog vind ek een pan moet

saamgedra word om die kulinêre dimensie aan te vul. Ek het so ’n lekker diep pan

wat heerlik veelsydig is. Jy kan gewone panwerk in hom doen, soos eiers bak en

Toerusting en gereedskap

Daar’s mos ’n klomp toebehore waarvan braaiers

van formaat gebruik kan maak.

Kannetjies waarin jy jou houtskool kan sit

om dit aan die brand te steek

voordat jy dit in die Weber of braai sit,

’n braaitang met ’n ingeboude � itslig vir daai donker aande

of wat van ’n braairooster met ’n meganisme wat dit maklik in ’n japtrap

laat omdraai? Fieterjasies of wat?

Toerusting en Toerusting en gereedskapToerusting en gereedskapToerusting en

emile













Fieterjasies of wat?











Tuisnywerheid

Of dit nou braai of potjiekos of

wat ook al is wat mens in die buitelug kook:

toerusting is koning. Die regte toerusting. Dit kan die verskil

tussen kulinêre baasskap en uitgeworpene van die buitelug-kombuis wees. Daar’s

allerhande soorte goed beskikbaar as jy die naweek bietjie gaan rondstap in jou

plaaslike Outdoor World of sulke winkels. Maar ek glo altyd jy moet dit eenvoudig

hou. Kyk hierna.

Skerp mesNet soos die geval in enige kombuis, sal ’n skerp mes altyd die kampkok se beste

vriend wees. Die lem is minstens 20cm, die mes se greep lê gemaklik in jou hand

en die ding is skerp. Altyd skerp. Hou hom in ’n skede of toegedraai in ’n lap, en

maak seker almal verstaan die doodstraf mag teruggeroep word as iemand

anders as jy self jou mes gebruik. Hy is vir kap en sny; ontbeen en kerf. Nie vir

rooiaas uithaal, skroewe uitdraai of takke afkap nie. Die toekoms van die

kampplek se voedselbron is afhanklik van daardie skerp mes. Goed, hy mag vir


BraaitangNet soos ’n � etspomp of ’n droë













Toerusting en gereedskap

Daar’s mos ’n klomp toebehore waarvan braaiers

van formaat gebruik kan maak.

Kannetjies waarin jy jou houtskool kan sit

om dit aan die brand te steek

voordat jy dit in die Weber of braai sit,

’n braaitang met ’n ingeboude � itslig vir daai donker aande

of wat van ’n braairooster met ’n meganisme wat dit maklik in ’n japtrap

laat omdraai? Fieterjasies of wat?

Toerusting en Toerusting en gereedskapToerusting en gereedskapToerusting en

emile













Fieterjasies of wat?











Emile Joubert

spek en wors braai, maar sy diepte

maak dit ook moontlik om risotto en

pasta en selfs ’n bredie in te berei. En

dis ongeloo ik hoe jy vrede in ’n

omgekrapte kampeerplek kan bewaar

deur pannekoek te bak.

Sosatie-stokkiesHierdie houtpenne is besonder

handig, veral as dinge nou rof

raak tydens die kamptog en jy jouself

in onbeskaafde omstandighede

bevind waar jy slegs ’n vuur het om jou

kos op voor te berei. Dan kan stukkies

wors, deeg en malvalekker aan die

punt van die stokkie ingedruk en oor

die kole of sommer in die vlamme

gaargemaak word. Jy gebruik hulle

natuurlik ook om sosaties te maak,

gate in aartappels te druk voordat dies

gebak word, ’n springbokboud met

spek te stop, en en en en. En as jou

een tentpen weg is, wel, onder sekere

omstandighede sal twee

sosatiestokkies tot jou redding kom.

Haal net die wors af voordat jy die pen

inslaan.

Plastiese vriessakkiesPlastiek mag die vyand van die natuur

wees, maar in jou veldkombuis is hy

gesog. Hierdie sakkies hou natuurlik jou

toebroodjies droog en vars tydens die

uitmergelende laaste treë tot bo aan

Everest. Jy kan egter slaaie binne die

sak maak – gooi net blare, kaas en

tamatie in, voeg slaaisous by, maak die

sak toe en skud. Daar het jy ’n perfekte

gemengde slaai sonder die moeite van

bord uithaal en vuilmaak. Spoel die

goed dan uit en gebruik weer.

FoelieDie blink vel het geen bekendstelling

Writer and PR guy Emile Joubert was a � nalist in the Men’s Health Braai King competition, uniquely

qualifying him for this column.

Onthou, goeie k� kan slegs in ’n skoon,

netjiese en goed-georganiseerde

kombuis gemaak word – maak nie saak waar daardie kombuis is nie.

een tentpen weg is, wel, onder sekere

Haal net die wors af voordat jy die pen

Plastiek mag die vyand van die natuur

– maak nie saak waar daardie kombuis is nie.

spek en wors braai, maar sy diepte

maak dit ook moontlik om risotto en

pasta en selfs ’n bredie in te berei. En

dis ongeloo ik hoe jy vrede in ’n

omgekrapte kampeerplek kan bewaar

deur pannekoek te bak.

Hierdie houtpenne is besonder

handig, veral as dinge nou rof

nodig nie. Draai aartappel of ui in hom

toe en bak in die kole. Sit ’n vel foelie

bo-oor jou pan terwyl jy rys of aartappels

gaar smoor. ’n Stuk vis of hoender kan in

foelie verpak word saam met botter,

wyn en kruie. Plaas dan bo op die kole

en laat die hele gespuis bak-stoom – 20

minute vir vis; 45 vir hoender. Of dek die

binneste van ’n wynboks met foelie uit

en plaas dit bo-oor die kole – siedaar, ’n

kits-oond of -roker.

HoutplankOm jou groente en vleis te berei, sal jy

altyd ’n eweredige oppervlakte nodig

Emile Joubert

Onthou, goeie k�

Emile JoubertEmile Joubert

hê wat ook nie daardie skerp mes van

jou beskadig nie. Dra dus vir jou ’n

houtplank saam waarop jy die nodige

sny- en kapwerk kan doen sonder die

frustrerende klank van ’n oneweredige

stuk klip wat jou mes verinneweer.

Opwasseep en staalwolDit is maar nou so dat buitelugkos

geneig is om aan die vetterige kant te

wees. Gebraaide skaaptjops, dik

potjiekos en pangebraaide ontbyt-

lekkernye gaan jou verder in die

veld bring as muesli en

sojaburgers. Die vette moet egter

daagliks van jou kookgerei verwyder

word anders stink dit en word as

teelaarde vir allerhande vreemde

insekte en kieme gebruik. Seep en

warm water is ál manier. En skrop daai

roosters, panne en potte met staalwol

tot als skoon en vetvry is vir die

volgende maaltyd.

Onthou, goeie kos kan slegs in ’n

skoon, netjiese en goed-

georganiseerde kombuis gemaak word

– maak nie saak waar daardie kombuis

is nie.


Holiday Dryving

Responsibility is a noun and is de� ned as ‘the state or fact of having a duty to deal with

something or of having control over someone, as well as being accountable or to blame for something’.

In an ideal world, everyone would act responsibly while behind the wheel of a car – or control their actions beforehand so that there are no nasty repercussions for bad behaviour. � e biggest responsibilities are also the most obvious: observing the rules of the road such as keeping left and passing right. A major cause of road rage and aggression is because a fellow motorist is chuntering along in the right hand lane and not keeping left, as required by law. � at links to another problem – that of speeding! It’s well documented that speed is a major element in South Africa’s deplorable

annual road death toll. But the biggest single factor in the

country’s road fatality stats remains alcohol. Drinking and driving is a big no-no… and yet so many motorists still get behind the wheel, even if it is after just one or two drinks. It’s been proved that alcohol impairs judgement and reaction times. No-one can argue with the science.

At parties or social gatherings a two-fold responsibility should ideally be evident – � rstly, the driver should take charge of his or her destiny by either arranging a lift, a designated driver or taking a taxi or some other method of transport to return home safely; and secondly, friends should also be responsible in not letting colleagues or mates get behind the wheel after drinking.

Holiday Dryving From December 1 every year, news reports contain a running total of the carnage on South Africa’s roads

during the holiday period. Here’s some advice on avoiding becoming a cold, hard statistic this summer.

TOPS AT SPAR DRYVER APPIt’s this socially responsible element that TOPS at SPAR tapped into with its Dryver mobile phone app, particularly aimed at the techno savvy younger generation to promote responsible drinking behaviour.

It’s a simple concept which

formalises the social concepts that

young people already display

regarding drinking and driving.

Download the free app to a smart

phone, ensure your network of

friends and contacts are aware of

your participation and willing to join

and you’re all good to go.

Before or during a night out, the

status on the app is set as either

drinking (a little red martini glass icon)

or dryving (a green steering wheel)

– and your social network or group of

friends know what they’re in for. If

they’re the dryver, they can expect a

call from you to fetch them and get

them home safely – but the chances

are that they’re with you and are the

ones consuming mocktails,

cooldrinks, co� ee or water!

Hit the ‘Rescue me’ button and a

text is sent to your network of friends.

The message reads something like:

“Hi Dave, Rachel needs a Dryver


Holiday Dryving

Responsibility is a noun and is de� ned as ‘the state or fact of having a duty to deal with

something or of having control over someone, as well as being accountable or to blame for something’.

In an ideal world, everyone would act responsibly while behind the wheel of a car – or control their actions beforehand so that there are no nasty repercussions for bad behaviour. � e biggest responsibilities are also the most obvious: observing the rules of the road such as keeping left and passing right. A major cause of road rage and aggression is because a fellow motorist is chuntering along in the right hand lane and not keeping left, as required by law. � at links to another problem – that of speeding! It’s well documented that speed is a major element in South Africa’s deplorable

annual road death toll. But the biggest single factor in the

country’s road fatality stats remains alcohol. Drinking and driving is a big no-no… and yet so many motorists still get behind the wheel, even if it is after just one or two drinks. It’s been proved that alcohol impairs judgement and reaction times. No-one can argue with the science.

At parties or social gatherings a two-fold responsibility should ideally be evident – � rstly, the driver should take charge of his or her destiny by either arranging a lift, a designated driver or taking a taxi or some other method of transport to return home safely; and secondly, friends should also be responsible in not letting colleagues or mates get behind the wheel after drinking.

Holiday Dryving From December 1 every year, news reports contain a running total of the carnage on South Africa’s roads

during the holiday period. Here’s some advice on avoiding becoming a cold, hard statistic this summer.

TOPS AT SPAR DRYVER APPIt’s this socially responsible element that TOPS at SPAR tapped into with its Dryver mobile phone app, particularly aimed at the techno savvy younger generation to promote responsible drinking behaviour.

It’s a simple concept which

formalises the social concepts that

young people already display

regarding drinking and driving.

Download the free app to a smart

phone, ensure your network of

friends and contacts are aware of

your participation and willing to join

and you’re all good to go.

Before or during a night out, the

status on the app is set as either

drinking (a little red martini glass icon)

or dryving (a green steering wheel)

– and your social network or group of

friends know what they’re in for. If

they’re the dryver, they can expect a

call from you to fetch them and get

them home safely – but the chances

are that they’re with you and are the

ones consuming mocktails,

cooldrinks, co� ee or water!

Hit the ‘Rescue me’ button and a

text is sent to your network of friends.

The message reads something like:

“Hi Dave, Rachel needs a Dryver


responsibilityresponsibility

Travel tips Before setting out on the drive to the

coast or bush with the family, check the car is in good shape – oil, water, tyres – including the spare! (It also goes without saying that setting o� with a full tank of petrol is a good idea.)

Test your indicators, headlights and brake lights too.

Check your route. The Automobile

Association (www.aa.co.za) provides updates on road conditions and any construction work with consequent delays that might a� ect your journey.

Maintain a safe following distance. Remember the two second rule…

Be aware of road signs and if it’s a warning sign about antelope or cows (should you be in the bush or farming area) heed them and drive cautiously.

Speed kills. Stick to the designated speed restrictions that are relevant to that stretch of

road. You don’t want to be paying hefty � nes before the holiday has even begun.

It’s also a good idea to let friends and family know which route you are taking and when you expect to reach your destination. Should you break down in the back of beyond it could potentially help with any rescue.

Programme ICE (In Case of Emergency) numbers into your cell phone. Should something happen it will help emergency services or rescuers get hold of your family or loved ones.

tonight. Be a mate and help her get

home safely tonight. Rachel’s location:

Billy the Bums, Windermere Road,

Morningside, Durban.” There are also

two option buttons – reply and call.

Should that request not be

successful, the Dryver app also

provides for a default position,

providing a list of local taxi � rms in the

vicinity. A reference number is provided

for the drinking party to quote.

Drive dry this festive season – or be responsible and take control of your actions.

� e TOPS at SPAR Dryver

app can be downloaded from www.dryver.mobi.


TOPS at SPAR’s Winemaker of the YearGin joints and juniper berries: what’s the story?

Retro chic: tales from the punchbowl

what to look out for next issue

brought to you by www.topsatspar.co.za

Congratulations to all of last issue’s winners

VROU SOEK BOER DVD Elize Wolvaardt, Je� reys Bay

THE FAULT IN OUR STARS CD WINNER:Dot Pereira, Observatory

A HOMEGROWN TABLE BOOK WINNERS:

1. Iris Davidson, Pretoria2. Ross Sleet, Stellenbosch

HIGHLAND PARK WHISKY GIFT PACK WINNERS:

1st. Carina Sanders, Midrand2nd. Phenyo Leopeng, Kuils River3rd. Vivienne Mulholland, Hillcrest

enjoy your spoils!

VROU SOEK BOER DVD VROU SOEK BOER DVD VROU SOEK BOER DVD


TOPS at SPAR’s Winemaker of the YearGin joints and juniper berries: what’s the story?

Retro chic: tales from the punchbowl

what to look out for next issue

brought to you by www.topsatspar.co.za

Congratulations to all of last issue’s winners

VROU SOEK BOER DVD Elize Wolvaardt, Je� reys Bay

THE FAULT IN OUR STARS CD WINNER:Dot Pereira, Observatory

A HOMEGROWN TABLE BOOK WINNERS:

1. Iris Davidson, Pretoria2. Ross Sleet, Stellenbosch

HIGHLAND PARK WHISKY GIFT PACK WINNERS:

1st. Carina Sanders, Midrand2nd. Phenyo Leopeng, Kuils River3rd. Vivienne Mulholland, Hillcrest

enjoy your spoils!

VROU SOEK BOER DVD VROU SOEK BOER DVD VROU SOEK BOER DVD

69Sep|Oct 2013 Vol 08 www.topsatspar.co.za Oct 2013 Vol 08 www.topsatspar.co.zaSep|Oct 2013 Vol 08 69www.topsatspar.co.zawww.topsatspar.co.za

Go to www.facebook.com/CheersMag, SHARE

the Cheers Facebook page and double

your chance of winning!

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

Go to www.facebook.com/CheersMag,

winHow to enterBy entering you stand a chance to win an 8 bottle wine fridge fi lled with wines from the KWV Classic Collection.

Send an email with the subject line KWV Wine Fridge Giveaway containing your name, ID number, physical address (not a P.O. Box please!), name of the TOPS at SPAR store from which you made any purchase and the till slip number, along with a contact telephone number to qualify for the random draw to [email protected]. SEE T&C’S ON PG 2

KWV Competition

The KWV Classic Collection is a range of stylish and sophisticated wines reserved for the discerning wine drinker in search of a rewarding

experience. These wines are crafted with extraordinary skill and dedication. The result is unique wines fi t for special moments.

Stand a chance to win an 8 bottle wine fridge fi lled

with wines from the KWV Classic Collection

www.kwv-wines.com KWV Wines KWVwineswww.kwv-wines.com KWV Wines KWVwines

Grocery list

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

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



SPAR stores

TOPS at SPAR

GroceriesAvailable from TOPS at SPARLiquor

750ml Shiraz

100ml Bourbon whiskey

12.5ml Grenadine syrup

50ml Brandy

75ml Gin

100ml Sherry

6 dashes Bitters

25ml Sugar syrup

1l soda water

Available from SPARDried Spices/Herbs/Stock

2.5ml strong mustard powder

Pinch of cayenne pepper

2½ml paprika

2 star anise

25ml ground coriander

10ml ground cinnamon

1 cinnamon stick

5ml ground cumin

15ml whole cloves

4 bay leaves

3 vanilla pods

500ml chicken stock

Fresh Fruit/Veg/Herbs/Spices6 fresh artichokes

1 large celeriac

4 � rm dessert pears

2 avocados

2 lemons

2 limes

4 oranges

1 red pepper

1 yellow pepper

4-6 spring onions

2 onions

3 cloves of garlic

20ml ginger

15ml coriander

16 mint leaves

300g wild rocket

1 punnet of fresh sage

1 packet of mixed greens

Cans/Jars/Bottles/Cartons/Tins 20ml rice vinegar

75ml extra virgin olive oil

10ml sesame oil

150ml honey

95ml lemon juice

12.5ml lime juice

25ml pineapple juice

45ml orange juice

25ml raspberry puree

12.5ml raspberry syrup

25ml watermelon syrup

60ml soya or teriyaki sauce

5ml mustard

1 tin tomatoes

1 tin chickpeas

Baking/Dry goods1,5 cups whole pecans

65ml slivered almonds

80g hazelnuts

15ml sesame seeds

125ml apricots

2,5ml vanilla extract

15ml vanilla paste

15ml baking powder

30ml cocoa

400g plain � our

20 ml corn � our

280g granulated white sugar

450g castor sugar

100g icing sugar

125g dark chocolate

80g white chocolate

Dairy12 eggs

422.5g salted butter

50g mature cheddar cheese

150g Parmesan cheese

160g cream cheese

500ml cream

250ml milk

Meat/Fish/Poultry12 thin slices of prosciutto

2.5 kg loin of pork

4 x 150g salmon portions

8 chicken pieces


72

Loopdop


’n Klomp jagters sonder jagplek is ’n lelike ding. Gelukkig het oom Henk van Hoedspruit gehelp. Of dalk ongelukkig ...

Vir jare al gaan jag Maans en sy

drie beste pelle elke jaar by

oom Tiens op Koedoevlei.

Dié jaar sou dit ook so gewees het,

maar toe gaan staan oom Tiens toe

ontydig en doodgaan. Maans-hulle is

laat weet dat daar g’n kans vir jag is nie.

Nou had die manne ’n probleem: ’n

jagnaweek oor ’n week sonder jagplek.

Tog onthou Maans gelukkig van hoe

hy en sy broer een keer by ’n oom van

sy broer se vrou naby Hoedspruit gaan

jag het. Hy bel vir oom Henk.

“Maans ja, ek onthou jou. Jy en

Sanet se man was hier. Maar jammer,

ek is vol,” sê oom Henk.

“Ek verstaan, Oom.”

“Alhoewel, hoe goed toegerus is julle?”

“Ons het alles!”

“Dan kan julle die boonste kamp kry.

Hy’s eintlik in onbruik. Dis lekker wild

daar.”Kyk, was die vreugde groot toe

die manne daai kombi se neus noord in

Hoedspruit se rigting druk. Nou die

manne was nie skaam vir ’n ietsie vat

nie. Arme Maans ... Dis sy kombi en sy

jagkontak. Hy ry droëbek voort terwyl

die manne al hoe harder en valser

saam met Theuns Jordaan sing.

Mariepskop se skadu het so aan

die grootpad begin vat toe hulle

afdraai. Hulle was goed luidrugtig.

Maans het gepreek.

“Luister boys, ons ken die man nie

eintlik nie. Julle moet nou kalm raak ...”

Hulle het plegtig belowe en Maans

het so ver as moontlik van die voordeur

af stilgehou. Met ’n laaste vermaning

klim hy uit en gaan klop aan. Net soos

die voordeur oopgaan, hoor hy hoe

die manne lostrek met ‘Kaptein span

die seile’.

Gelukkig is oom Henk e� e

hardhorend en verduidelik die pad

kamp toe, gee heksleutels en

instruksies. Maans hoop net hy wil nie

saamloop kombi toe nie. Genadiglik

nie, en Maans groet. Net daar onthou

oom Henk iets.

“Ag Maans, wil jy my nie ’n guns

doen nie? Kyk, julle ry mos tussen die

bees- en perdekampe deur. Nou

daar’s net een perd ... My dogter se ou

skimmel. Hy’s baie siek en ek moes hom

Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of

Mooiloop and Wegbreek magazines.

Hoedspruit TOPS at SPAR Remember Sibiya is the Manager at the Hoedspruit TOPS at SPAR

Address:Leadhoed Corner, Kudu street Hoedspruit Tel: (015) 793 2305 Email: [email protected]

Business Hours: TOPS at SPAR Mon - Fri: 08h00 - 19h00, Sat: 08h00 - 17h00 & Sun: Closed. SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00. Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.

rem

embe

r

al geskiet het, maar kry dit nie oor my

hart nie. Wil jy nie maar ... jy weet?”

“Ek verstaan, oom Henk.”

Met die trippel hy daar weg en besluit

om die klompie in die kombi ’n dikke

poets te bak. Hy klim opgeblaas in, slaan

die deur toe en kyk die lot boos aan.

“Hierdie oom het my nou goed

opgewerk. En julle’t nie gehelp nie!

Julle gerasery het ons amper die

naweek gekos!” Hy trek vervaard weg.

“Die oubaas is so vol strooi en hy gaan

kom kyk of ons ons gedra. Hy is soos ’n

koshuisvader! Ek is nou wraggies gatvol

vir hom. Ons is mos grootmense! Wag, ek

gaan hom ’n les leer!” sê hy net toe hulle

by die perdekamp aankom.

“Gee my geweer aan! Oom Henk,

vat so!” en terstond skiet hy die ou perd.

“Ja oom Henk, vat so!” gil die ander

ouens en skiet terstond oom Henk se

Brahmaan-stoetbul in die ander kamp.

Gerrit Rautenbach

Die groot wille jagters

Loopdop

Die groot wille jagtersge

rrit

72

Loopdop


’n Klomp jagters sonder jagplek is ’n lelike ding. Gelukkig het oom Henk van Hoedspruit gehelp. Of dalk ongelukkig ...

Vir jare al gaan jag Maans en sy

drie beste pelle elke jaar by

oom Tiens op Koedoevlei.

Dié jaar sou dit ook so gewees het,

maar toe gaan staan oom Tiens toe

ontydig en doodgaan. Maans-hulle is

laat weet dat daar g’n kans vir jag is nie.

Nou had die manne ’n probleem: ’n

jagnaweek oor ’n week sonder jagplek.

Tog onthou Maans gelukkig van hoe

hy en sy broer een keer by ’n oom van

sy broer se vrou naby Hoedspruit gaan

jag het. Hy bel vir oom Henk.

“Maans ja, ek onthou jou. Jy en

Sanet se man was hier. Maar jammer,

ek is vol,” sê oom Henk.

“Ek verstaan, Oom.”

“Alhoewel, hoe goed toegerus is julle?”

“Ons het alles!”

“Dan kan julle die boonste kamp kry.

Hy’s eintlik in onbruik. Dis lekker wild

daar.”Kyk, was die vreugde groot toe

die manne daai kombi se neus noord in

Hoedspruit se rigting druk. Nou die

manne was nie skaam vir ’n ietsie vat

nie. Arme Maans ... Dis sy kombi en sy

jagkontak. Hy ry droëbek voort terwyl

die manne al hoe harder en valser

saam met Theuns Jordaan sing.

Mariepskop se skadu het so aan

die grootpad begin vat toe hulle

afdraai. Hulle was goed luidrugtig.

Maans het gepreek.

“Luister boys, ons ken die man nie

eintlik nie. Julle moet nou kalm raak ...”

Hulle het plegtig belowe en Maans

het so ver as moontlik van die voordeur

af stilgehou. Met ’n laaste vermaning

klim hy uit en gaan klop aan. Net soos

die voordeur oopgaan, hoor hy hoe

die manne lostrek met ‘Kaptein span

die seile’.

Gelukkig is oom Henk e� e

hardhorend en verduidelik die pad

kamp toe, gee heksleutels en

instruksies. Maans hoop net hy wil nie

saamloop kombi toe nie. Genadiglik

nie, en Maans groet. Net daar onthou

oom Henk iets.

“Ag Maans, wil jy my nie ’n guns

doen nie? Kyk, julle ry mos tussen die

bees- en perdekampe deur. Nou

daar’s net een perd ... My dogter se ou

skimmel. Hy’s baie siek en ek moes hom

Freelance writer Gerrit Rautenbach is a man who knows how to spin a yarn, having been the editor of

Mooiloop and Wegbreek magazines.

Hoedspruit TOPS at SPAR Remember Sibiya is the Manager at the Hoedspruit TOPS at SPAR

Address:Leadhoed Corner, Kudu street Hoedspruit Tel: (015) 793 2305 Email: [email protected]

Business Hours: TOPS at SPAR Mon - Fri: 08h00 - 19h00, Sat: 08h00 - 17h00 & Sun: Closed. SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00. Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.

rem

embe

r

al geskiet het, maar kry dit nie oor my

hart nie. Wil jy nie maar ... jy weet?”

“Ek verstaan, oom Henk.”

Met die trippel hy daar weg en besluit

om die klompie in die kombi ’n dikke

poets te bak. Hy klim opgeblaas in, slaan

die deur toe en kyk die lot boos aan.

“Hierdie oom het my nou goed

opgewerk. En julle’t nie gehelp nie!

Julle gerasery het ons amper die

naweek gekos!” Hy trek vervaard weg.

“Die oubaas is so vol strooi en hy gaan

kom kyk of ons ons gedra. Hy is soos ’n

koshuisvader! Ek is nou wraggies gatvol

vir hom. Ons is mos grootmense! Wag, ek

gaan hom ’n les leer!” sê hy net toe hulle

by die perdekamp aankom.

“Gee my geweer aan! Oom Henk,

vat so!” en terstond skiet hy die ou perd.

“Ja oom Henk, vat so!” gil die ander

ouens en skiet terstond oom Henk se

Brahmaan-stoetbul in die ander kamp.

Gerrit Rautenbach


Loopdop


gerri

t

C

M

Y

CM

MY

CY

CMY

K

Glenmorangie Spar Promotional-Ad-revised.pdf 1 2014/10/16 02:11:10 PM

cheers - nov/dec 2014 (vol.15)

Documents

spar storespink wine

blend of red

local wine auctions

stocked wine fridge

red grape skins

tops hotline0860

spar jess nicholson

decision of integrated