cheers - sept/oct 2014 (vol. 14)

complimentary

Rum tasting | Low

-alcohol wines | W

ood & whisky | W

eissbier | w

ww.topsatspar.co.za

Sep|Oct 2014|14

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

Sep|Oct 2014|14

complimentarySep|Oct 2014|14

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

weiss

Wood & whiskySherry, Port or Bourbon casks

Low-alcohol wine – calori� c & terri� c?

Ginger, more than just a sushi partner

WHITE OR WHEAT – the case for weissbier

TASTING PANEL:A rum review

Day by day, one woman’s braai quest

win!• Copies of Emma Dean’s

A Homegrown Table• A Vrou Soek

Boer DVD or The Fault In Our Stars CD

• A Highland Park whisky gift pack

Not for Sale to Persons Under the Age of 18.

Who says a beer can’t be flavoured?

New fl avoured beer.

OG

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N 6

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62895-Flying Fish 275x210.indd 1 2013/10/29 9:40 AM

Not for Sale to Persons Under the Age of 18.

Who says a beer can’t be flavoured?

New fl avoured beer.

OG

ILVY

CA

PE T

OW

N 6

2895

/E

62895-Flying Fish 275x210.indd 1 2013/10/29 9:40 AM

Sep|Oct 2014 Vol 14 www.topsatspar.co.za 1Sep|Oct 2014 Vol 14 www.topsatspar.co.za 1

contents

4 EDITOR’S LETTERWords & meanings

6 NEWSMagic brewing in Stellenbosch

with new Alchemy wines; Glenfi ddich release 26 year old

single malt; more whisky, wine and world news.

12 TINUS TALKSRaise your glass in a toast

15 LIGHT WINESKilojoules, calories and fl avour

20 AFTER DINNER DRINKSMedicinal aid or a sweet treat?

26 BREWING TRADITIONWhite or wheat explained

30 GINGER JOBSGetting to this root

34 WHISKY AGEINGWood’s infl uential role

39 SPICY RUM CHEERS tastes and rates a lineup

44 TOPS AT SPAR BIERFESTSneak preview of October fun

20

2639

30

34

30 GINGER JOBS GINGER JOBSGetting to this rootGetting to this root

34 WHISKY AGEING WHISKY AGEINGWood’s infl uential roleWood’s infl uential role

39 39 SPICY RUMCHEERS tastes and rates a lineupCHEERS tastes and rates a lineup

44 TOPS AT SPAR BIERFESTTOPS AT SPAR BIERFESTSneak preview of October funSneak preview of October fun

303026

20

12

www.topsatspar.co.za Sep|Oct 2014 Vol 142

win 50 Stand a chance to win

a copy of the A Vrou Soek Boer DVD or The Fault In

Our Stars CD!

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 | Jess Nosworthy 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 10 October 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

KIN (kinshop.co.za), L’Emile et Son (000) 000 0000, Green Elephant Collective (000) 000 0000

stockists:

68 NEXT ISSUEWhat to expect from Issue 15

68 COMPETITION WINNERS

Who won what

win a copy of A

Homegrown Table

pg52

contents cont...

48 THINGAMAJIGSWhatnots, gizmos and gadgets

52 BOOK GIVEAWAYAustralian Masterchef, Emma Dean

57 TOPS NOSHSilwood Kitchen’s take on

fresh fare

62 BLOGSPOTTeresa Ulyate’s tempting treats

64 A BRAAI A DAY...Emile Joubert meets a

BBQ fanatic

cont...

48 48 THINGAMAJIGSTHINGAMAJIGSTHINGAMAJIGS


BBQ fanatic 64

48 win 69 A Highland Park

whisky gift pack

71 GROCERY LISTStocking up made simple

72 LOOPDOP Heimwee oor inryteaters

4

Editorial


� ona

ArticulationArticulation: n. 1. The action of articulating. Music – clarity in the production of successive notes. Phonetics – the formation of a speech sound by constriction of the air � ow in the vocal organs. 2. The state of being jointed.

The above description indicates

two things: � rstly, how one word

can have several quite di� erent

meanings and, secondly, how I love

words! It’s not often that I’m at a loss

for them…

In my high school yearbook, the quote

attributed to me was: “Words are, of

course, the most powerful tool known to

mankind”. And in researching this

(because the yearbook was lost in one of

my many moves…) I see either they got

the quote wrong or I su� ered a memory

lapse, substituting a crucial word! This is

one of author Rudyard Kipling’s most

famous quotations – and should have

read: “Words are, of course, the most

powerful drug known to mankind”.

Kipling was addressing the Royal

College of Surgeons in 1923 and he

was likening the e� ect that words can

have on another person to that of a

drug. He went on to say: “Not only do

words infect, egotise, narcotise and

paralyse, but they enter into and colour

the minutest cells of the brain…”.

For me words have a physical

sensation when you say them and their

meaning evokes a speci� c image. I

search out new ones and try to � nd how

they can be used in the correct context.

It’s not often one can casually toss the

word ‘crepuscular’ into a sentence – but

its de� nition is just so beautiful that it

automatically creates a picture in one’s

mind. Oxford’s Concise Dictionary states

that it’s an adjective, “of, resembling, or

relating to twilight”. (And I sidetracked

myself for a few minutes looking at the

meanings of other words around

‘crepuscular’. How about this one that

caused an involuntary spasm and shiver

to run up my spine: crepitus – ‘a grating

sound or sensation produced by friction

between bone and cartilage or the

fractured parts of a bone’. Eeuw!)

But back to my point – which is that

during Cheers magazine’s rum tasting I

was stumped to try and � nd the right

words. I do a lot of wine and whisky

tasting – and I have my lexicon (‘the

vocabulary of a person, language, or a

branch of knowledge,’ Oxford states…)

for both. Tasting is not so much about

what you are experiencing but how

you describe it – the words you use.

And your brain is the organ that’s vital

to the process: it has to provide the

words for the association you’re

making with what your nose and

tastebuds are experiencing.

I found it frustrating casting about

trying to � nd the right word to describe

my experience. There was a sense of

recognition but remembering

speci� cally what it was created a

problem initially. Banana and maple

syrup, caramel, butterscotch, spices,

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

recently, about whisky too.

oaky toast… I don’t know if those are

accepted rum tasting descriptions, but

it’s what the spirit evoked for me.

And it reminded me that so much of

what we experience when tasting – be

it beer, wine, whisky, gin, brandy or rum

– is personal. What was banana and

maple syrup to me might have been

something entirely di� erent to someone

else. But the point is that the next time I

get bananas and maple syrup, I’ll be

reminded of one particular rum…

Some new friends to add to my

pirate’s chest of words!

Cheers!

Fiona McDonald



Cheers!

Rum Tasting,see pg 39

Grant Clark, Shayne Dowling, Bernard Gutman, Craig Doré,

Dave Hughes, Fiona McDonald & Grant McDonald.

4

Editorial


� ona

ArticulationArticulation: n. 1. The action of articulating. Music – clarity in the production of successive notes. Phonetics – the formation of a speech sound by constriction of the air � ow in the vocal organs. 2. The state of being jointed.

The above description indicates

two things: � rstly, how one word

can have several quite di� erent

meanings and, secondly, how I love

words! It’s not often that I’m at a loss

for them…

In my high school yearbook, the quote

attributed to me was: “Words are, of

course, the most powerful tool known to

mankind”. And in researching this

(because the yearbook was lost in one of

my many moves…) I see either they got

the quote wrong or I su� ered a memory

lapse, substituting a crucial word! This is

one of author Rudyard Kipling’s most

famous quotations – and should have

read: “Words are, of course, the most

powerful drug known to mankind”.

Kipling was addressing the Royal

College of Surgeons in 1923 and he

was likening the e� ect that words can

have on another person to that of a

drug. He went on to say: “Not only do

words infect, egotise, narcotise and

paralyse, but they enter into and colour

the minutest cells of the brain…”.

For me words have a physical

sensation when you say them and their

meaning evokes a speci� c image. I

search out new ones and try to � nd how

they can be used in the correct context.

It’s not often one can casually toss the

word ‘crepuscular’ into a sentence – but

its de� nition is just so beautiful that it

automatically creates a picture in one’s

mind. Oxford’s Concise Dictionary states

that it’s an adjective, “of, resembling, or

relating to twilight”. (And I sidetracked

myself for a few minutes looking at the

meanings of other words around

‘crepuscular’. How about this one that

caused an involuntary spasm and shiver

to run up my spine: crepitus – ‘a grating

sound or sensation produced by friction

between bone and cartilage or the

fractured parts of a bone’. Eeuw!)

But back to my point – which is that

during Cheers magazine’s rum tasting I

was stumped to try and � nd the right

words. I do a lot of wine and whisky

tasting – and I have my lexicon (‘the



for both. Tasting is not so much about

what you are experiencing but how

you describe it – the words you use.

And your brain is the organ that’s vital

to the process: it has to provide the

words for the association you’re

making with what your nose and

tastebuds are experiencing.

I found it frustrating casting about

trying to � nd the right word to describe

my experience. There was a sense of

recognition but remembering

speci� cally what it was created a

problem initially. Banana and maple

syrup, caramel, butterscotch, spices,

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

recently, about whisky too.

oaky toast… I don’t know if those are

accepted rum tasting descriptions, but

it’s what the spirit evoked for me.

And it reminded me that so much of

what we experience when tasting – be

it beer, wine, whisky, gin, brandy or rum

– is personal. What was banana and

maple syrup to me might have been

something entirely di� erent to someone

else. But the point is that the next time I

get bananas and maple syrup, I’ll be

reminded of one particular rum…

Some new friends to add to my

pirate’s chest of words!

Cheers!

Fiona McDonald



Cheers!

Rum Tasting,see pg 39

Grant Clark, Shayne Dowling, Bernard Gutman, Craig Doré,

Dave Hughes, Fiona McDonald & Grant McDonald.

C

M

Y

CM

MY

CY

CMY

K

SOCO RTD FULL PAGE ADVERT_19AUG_STP.pdf 1 2014/08/19 1:19 PM


News

news news news newsA � rst for KwaMashu The Ekaya-Multi Arts Centre was the venue for the � rst ever TOPS at SPAR KwaMashu Wine & Lifestyle festival – and eager novice wine consumers turned out in their hundreds to support the red carpet event.

“I’m proud to say that KwaZulu-Natal

has � nally experienced a TOPS at SPAR

wine festival and KwaMashu is set to be

the host for many more in the years to

come. Thank you to all whose vision

and passion made this possible,” said

Sharon Cooper, co-founder and

organiser of the event.

Some of the country’s best known

wineries attended – among them

Meerlust, Simonsig, Cederberg, De

Grendel, Ernie Els, Rupert & Rothschild,

Hartenberg, Robertson and Rietvallei.

Experts from each producer were on

hand to lead folks through the tasting

and appreciation process. All done in a

vibrant, fun – yet responsible – setting.

TOPS at SPAR Groups Liquor Manager

Mark Robinson said: “TOPS at SPAR is

also committed to local investment.

Before the festival, Ekaya-Multi Arts

Centre students received wine service

training and were employed for both

nights of the event, giving them

valuable work experience in the

hospitality sector. The festival also

employed several local service

providers, creating meaningful business

investment in the community and

surrounding areas.”

Adding lustre to the occasion was the

presence of one of the country’s most

noted house music legends, DJ

Euphonik who was behind the decks on

launch night.

hundreds to support the red carpet event.Wine & Lifestyle festival – and eager novice wine consumers turned out in their

news news

Zamandosi Cele and

Lindiwe Mbambo Jess Nicholson and

Taryn Van Rooyen

of TOPS at SPAR

Musa Mlambo, Mzokoloko,

Charles Mvemve, Bongu Musa

and Muzi MakhathiniOrganiser Viv Quann

and Robert Magwazi

Zanele Duma, Smangele Gumede, and Nonhlanhla Sithole

Nothando Nsele, Nomthi Mhlongo and Zomangvane Khanyle


News

news news news newsA � rst for KwaMashu The Ekaya-Multi Arts Centre was the venue for the � rst ever TOPS at SPAR KwaMashu Wine & Lifestyle festival – and eager novice wine consumers turned out in their hundreds to support the red carpet event.

“I’m proud to say that KwaZulu-Natal

has � nally experienced a TOPS at SPAR

wine festival and KwaMashu is set to be

the host for many more in the years to

come. Thank you to all whose vision

and passion made this possible,” said

Sharon Cooper, co-founder and

organiser of the event.

Some of the country’s best known

wineries attended – among them

Meerlust, Simonsig, Cederberg, De

Grendel, Ernie Els, Rupert & Rothschild,

Hartenberg, Robertson and Rietvallei.

Experts from each producer were on

hand to lead folks through the tasting

and appreciation process. All done in a

vibrant, fun – yet responsible – setting.

TOPS at SPAR Groups Liquor Manager

Mark Robinson said: “TOPS at SPAR is

also committed to local investment.

Before the festival, Ekaya-Multi Arts

Centre students received wine service

training and were employed for both

nights of the event, giving them

valuable work experience in the

hospitality sector. The festival also

employed several local service

providers, creating meaningful business

investment in the community and

surrounding areas.”

Adding lustre to the occasion was the

presence of one of the country’s most

noted house music legends, DJ

Euphonik who was behind the decks on

launch night.

hundreds to support the red carpet event.Wine & Lifestyle festival – and eager novice wine consumers turned out in their

news news

Zamandosi Cele and

Lindiwe Mbambo Jess Nicholson and

Taryn Van Rooyen

of TOPS at SPAR



and Muzi MakhathiniOrganiser Viv Quann

and Robert Magwazi

Zanele Duma, Smangele Gumede, and Nonhlanhla Sithole

Nothando Nsele, Nomthi Mhlongo and Zomangvane Khanyle

Sep|Oct 2014 Vol 14 www.topsatspar.co.za

what’s happening

7

news news news news



and Muzi MakhathiniOnce again the event will take place

at the University of Johannesburg’s

Soweto campus and co-founder

Mnikelo Mangciphu promises the event

will top all nine that have preceded it.

“Those of you who thought 2013’s

festival couldn’t be topped should think

again. This year we are putting our

hearts and souls into creating the

biggest and best TOPS at SPAR Soweto

Wine & Lifestyle Festival yet. Watch this

space, Soweto!”

Food and wine play a big role in this

banner event which will see thousands

of locals flock to the UJ campus over

the first weekend in September to enjoy

all that’s on offer.Robertson’s Herbs &

Spices host the Tasting Theatre along with

Nederburg Wines, showing why they

have both taken ownership of this and

the Masterchef sphere. Perfect food and

wine pairings take a lot of effort to

manage – and local sommeliers and

chefs will lead their audiences through

the pitfalls to avoid as well as provide

perfect tips.

The festival now attracts more than

10 000 visitors over the course of the

three nights with more than 100 exhibitors

showcasing in excess of 900 different

wines and foods. It’s an exhilarating

experience as visitors explore their love of

wine, tasting top labels such as The

Chocolate Box, JC Le Roux bubblies,

Rupert &Rothschild, Nederburg, Meerlust,

Olive Brook and 4th Street to name a

handful of the exhibitors.

“This festival is synonymous with the

values of TOPS at SPAR and visitors can

expect to be captivated by the

experience from the minute they walk

in the venue,” said headline sponsor

and TOPS at SPAR Group Liquor

Manager Mark Robinson. “TOPS at

SPAR are heavily invested in the

education of responsible drinking and

will be promoting this at the festival as

well as showcasing our wine brands.”

“We’re immensely proud to once

again be headline sponsor.” In

celebration of 10 years of Stylin in Soweto,

this year the organisers are collaborating

with Elle and Elle Décor in an exclusive

partnership that promises glamour and

glitz for all visitors in which to luxuriate.

Publishing Director Gisèle Wertheim

Aymés, said the magazine was

“delighted to be media sponsors for the

Soweto Wine and Lifestyle Festival in

2014. Not only is Soweto the hometown to

many of our readers but, what makes this

event so special to us is that it embodies

our values of spirited women leading the

way. We look forward to sharing it with

our readers and enjoying all that our local

winemakers and food connoisseurs have

to offer in September. See you there!”

THE PERFECT 10Stylin in Soweto is the theme of the tenth TOPS at SPAR Soweto Wine & Lifestyle event, presented by Joburg Tourism.

The 10th TOPS at SPAR Soweto Wine Festival takes place from 4 to 6 September 2014. For further details or to book tickets go to www.sowetowinefestival.co.za.


News

news news news newsWorld dominationAt the conclusion of the 2014 Diageo World Class Bartender of the

year competition in London it was announced that the Mother City

would be the venue for the 2015 event.

American Charles Joly of The Aviary in Chicago beat o� 47 of

the best mixologists from around the world to be crowned the

world’s best bartender. He was praised for his craftsmanship and

skill as well as unrivalled creativity and exceptional cocktails.

“This journey didn’t start today at the ceremony, the week at the

� nals, or even last year when I entered the heats,” Joly said, “it

started many years ago when I � rst started working in a local bar. The

� avours, the smells, the sounds, the techniques, the history, the

theatre – I realised I didn’t want to create just another drink. I make

drinks with my heart and it makes me happy to see customers happy.

The possibilities open to a bartender are limitless, not just in terms of

your career but your creations – the only limit is your imagination.”

Voted one of the world’s top travel destinations by the New York

Times, the city situated on the scenically magni� cent slopes of

Table Mountain will see the cream of the crop vie for top honours

to be named the best bartender next year.

Carl Schultz

Alchemy is usually associated with bearded druids and wizards in pointy hats and � owing robes – but renowned Stellenbosch producer Hartenberg has adopted this name for a brand new range of blended wines.

with � avour. The vibrant, youthful range

is instantly accessible, courtesy of a

screw cap closure – and is suited to any

and every occasion, from picnics and

braais to intimate dinners.

The three blends that currently make

up the Alchemy range are easy drinking

but maintain Hartenberg’s quality

reputation. Alchemy White 2014 is a

blend of Chenin Blanc, Semillon and

Sauvignon Blanc, the 2013 Bordeaux-

style blend mixes Merlot, Malbec and

Cabernet Franc while the Rhone blend

comprises Syrah, Mourvèdre and

Grenache.

The wines will be available nationwide

from September.

Alc

hem

y

Cellarmaster and Cape Winemakers

Guild member Carl Schultz and his team

have used their knowledge and skills to

create the perfect blend of art and

science in the range which is intended

to augment the critically acclaimed

classic wines, which are mainly focussed

on single varietal expressions.

Blends allow the winemaking team

greater creativity and experimentation


News

news news news newsWorld dominationAt the conclusion of the 2014 Diageo World Class Bartender of the

year competition in London it was announced that the Mother City

would be the venue for the 2015 event.

American Charles Joly of The Aviary in Chicago beat o� 47 of

the best mixologists from around the world to be crowned the

world’s best bartender. He was praised for his craftsmanship and

skill as well as unrivalled creativity and exceptional cocktails.

“This journey didn’t start today at the ceremony, the week at the

� nals, or even last year when I entered the heats,” Joly said, “it

started many years ago when I � rst started working in a local bar. The

� avours, the smells, the sounds, the techniques, the history, the

theatre – I realised I didn’t want to create just another drink. I make

drinks with my heart and it makes me happy to see customers happy.

The possibilities open to a bartender are limitless, not just in terms of

your career but your creations – the only limit is your imagination.”

Voted one of the world’s top travel destinations by the New York

Times, the city situated on the scenically magni� cent slopes of

Table Mountain will see the cream of the crop vie for top honours

to be named the best bartender next year.

Carl Schultz

Alchemy is usually associated with bearded druids and wizards in pointy hats and � owing robes – but renowned Stellenbosch producer Hartenberg has adopted this name for a brand new range of blended wines.

with � avour. The vibrant, youthful range

is instantly accessible, courtesy of a

screw cap closure – and is suited to any

and every occasion, from picnics and

braais to intimate dinners.

The three blends that currently make

up the Alchemy range are easy drinking

but maintain Hartenberg’s quality

reputation. Alchemy White 2014 is a

blend of Chenin Blanc, Semillon and

Sauvignon Blanc, the 2013 Bordeaux-

style blend mixes Merlot, Malbec and

Cabernet Franc while the Rhone blend

comprises Syrah, Mourvèdre and

Grenache.

The wines will be available nationwide

from September.

Alc

hem

y

Cellarmaster and Cape Winemakers

Guild member Carl Schultz and his team

have used their knowledge and skills to

create the perfect blend of art and

science in the range which is intended

to augment the critically acclaimed

classic wines, which are mainly focussed

on single varietal expressions.

Blends allow the winemaking team

greater creativity and experimentation


what’s happening

9

news news news newswhat’s happening

news Bascule’s Bunnahabhain boxTo inaugurate their customised display cabinet housing a showcase of the

Bunnahabhain range of premium whiskies, South Africa’s “Mr Whisky”,

Pierre Meintjes took a select group of guests through a tasting of the

un-chill ltered range that is fast building a cult following amongst

whisky a cionados.

The range of gentle, unpeated single malts is made at the Bunnahabhain

Distillery on the northern tip of the Isle of Islay, o the west coast of Scotland.

The whiskies are un-chill� ltered for the purest expression of colour, aroma

and � avour.

Taygan Govinden, the brand’s SA marketing

manager, said: “To contrast the unpeated

pro� le of the range, Meintjes gave guests the

rare opportunity of tasting a peated single malt,

made in very limited quantities at

Bunnahabhain. This rare peated Bunnahabhain,

named Toiteach, is not available in South Africa,

but provided a fascinating comparison.”

Scotch whisky ambassador, Pierre Meintjes

presenting the Bunnahabhain range of single malts

Meat is meat, and man must eat… goes the popular saying. South Africans love their meat which is why steakhouses are amongst the most popular venues in the country.The Wolftrap wine brand recently

sponsored the popular Steakhouse of the

Year competition – and attracted a

whopping 140 entries. Public votes

counted with a Top Five list then

compiled on the basis of popularity. The

judges – Pete Go e-Wood, Reuben Ri el

and Arnold Tanzer – then visited them to

critique their respective o erings.

Cape Town boasted two of the Top

Five in HQ and Theo’s of Mouille Point

while Centurion weighed in with The

Godfather and Johannesburg

contributed The Local Grill in Parktown

North and Fahrenheit in Edenvale.

Bragging rights went to The Local Grill

for the second year running. The Local

Grill’s expertise in all matters meat,

consistent service and accurate grilling

gave it the edge with The Godfather in

Centurion as the worthy runner-up.

Champion steakhouse

The Local Grill team left to right: Lance Phiri, Reason Ndlovu, Steve Maresch, Oscar Chatsika and Siphiwe Khumalo

� e Local Grill’s 90-day aged

Charolais Sirloin from Karan Beef served with � e Wolftrap wine

Guests are shown how to evaluate

the colour of a whisky

Scotch whisky ambassador, Pierre Meintjes; Bunnahabhain SA brand manager, Lizanne Mouton; and Bunnahabhain SA marketing manager, Taygan Govinden, in front of the brand’s display cabinet at the Bascule Bar


News

news news news news

BOOK NOW: 021 200 [email protected]

RESTAURANT

NIGHTCLUB

BEACH

TRADING HOURSMON - SUN: 11AM - 4AM

Old OakWith the country’s oak trees now

wearing their springtime garb of bright

green new leaves, it was appropriate

that Glen� ddich introduced a new

expression to whisky lovers in South

Africa recently: the 26 year old.

Global Brand Ambassador Ian Millar

impressed upon guests in both

Johannesburg and Cape Town that the

“new” whisky was an old one… which

had been maturing in cask for 26 years.

“What sets this single malt whisky

apart is that it has been matured

entirely in ex-Bourbon barrels,” he said.

“There is no European oak or sherry cask

which formed part of this whisky’s

maturation – which makes it quite

unique. The 18 year old, for example,

has 80% American oak and 20%

European oak.” Millar said the American

oak barrels, used just once to mature

Bourbon, imparted a lighter, sweeter

vanilla and spice character to the

Scotch spirit and also provided a

unique, more honest expression of the

individual distillery’s style.

News

news On yer bike!Günter Brözel retired years ago -but the legendary Nederburg cellarmaster’s heritage lives on in the Paarl winery’s Motorcycle Marvel, a Rhône-style blended red wine.Appropriately, it’s part of Nederburg’s

Heritage Heroes collection. The wine is a

blend of Grenache, Carignan, Shiraz,

Mourvèdre and Cinsaut and is silky-smooth in

texture but full of vibrant juicy fruit � avour.

“(Günter) is an icon in South African

winemaking,” said current cellarmaster

Razvan Macici, “and has been an inspiration

to me and our cellar team.”

Something of a maverick and free spirit,

Brözel, who led the winemaking team from

1956 until 1989, was renowned for zooming

around on his 250cc BSA motorcycle. Being

German, he was meticulous and didn’t stand

for any mediocrity – something which was

ultimately recognised with the highest honour

of any winemaker’s career: the title of

International Winemaker of the Year from

the International Wine & Spirit Competition

in 1985.


in 1985. in 1985. in 1985.


News

news news news news


RESTAURANT

NIGHTCLUB

BEACH


Old OakWith the country’s oak trees now

wearing their springtime garb of bright

green new leaves, it was appropriate

that Glen� ddich introduced a new

expression to whisky lovers in South

Africa recently: the 26 year old.

Global Brand Ambassador Ian Millar

impressed upon guests in both

Johannesburg and Cape Town that the

“new” whisky was an old one… which

had been maturing in cask for 26 years.

“What sets this single malt whisky

apart is that it has been matured

entirely in ex-Bourbon barrels,” he said.

“There is no European oak or sherry cask

which formed part of this whisky’s

maturation – which makes it quite

unique. The 18 year old, for example,

has 80% American oak and 20%

European oak.” Millar said the American

oak barrels, used just once to mature

Bourbon, imparted a lighter, sweeter

vanilla and spice character to the

Scotch spirit and also provided a

unique, more honest expression of the

individual distillery’s style.

News

news On yer bike!Günter Brözel retired years ago -but the legendary Nederburg cellarmaster’s heritage lives on in the Paarl winery’s Motorcycle Marvel, a Rhône-style blended red wine.Appropriately, it’s part of Nederburg’s

Heritage Heroes collection. The wine is a

blend of Grenache, Carignan, Shiraz,

Mourvèdre and Cinsaut and is silky-smooth in

texture but full of vibrant juicy fruit � avour.

“(Günter) is an icon in South African

winemaking,” said current cellarmaster

Razvan Macici, “and has been an inspiration

to me and our cellar team.”

Something of a maverick and free spirit,

Brözel, who led the winemaking team from

1956 until 1989, was renowned for zooming

around on his 250cc BSA motorcycle. Being

German, he was meticulous and didn’t stand

for any mediocrity – something which was

ultimately recognised with the highest honour

of any winemaker’s career: the title of

International Winemaker of the Year from

the International Wine & Spirit Competition

in 1985.


in 1985. in 1985. in 1985.

what’s happening

news news news news


RESTAURANT

NIGHTCLUB

BEACH


news news

The Hills in summerDurbanville Wine Valley is once again hosting its Season of Sauvignon on the weekend of 25 and 26 October.

Wineries in the Durbanville area pull out all the stops to celebrate the zingy

fresh � avours of the new vintage of Sauvignon Blanc, South Africa’s favourite

white wine grape.

Durbanville Hills Winery has something

for everyone – fun for the kids and food

and tastings for parents. They have

even ensured that there will be a big

screen for the die-hard rugby fans to

watch the Currie Cup rugby nal live!

The restaurant is open from breakfast

and picnic baskets can be pre-booked,

meaning that all you have to do is arrive

and sprawl out on the lawns of the olive

grove and listen to the live music.

Bookings are essential for picnics, the

sensory wine tasting and are

recommended for breakfast and lunch

in the restaurant. For more information or

to book contact Simone Brown on 021

558 1300 or [email protected]

12

Tinus talks


tinus

a toast!It’s an ostensibly simple thing – to raise one’s glass and propose a toast, be it to absent friends, King and country or the bride and groom. But do you know where it all started?

It is springtime again with all kinds of

festivities on the go. In the South

African world of wine it means

having our eyes focussed on the

vineyards to observe how the vines

have shaken o� their winter sleep and

what promise they hold for the 2015

vintage. Quite the opposite in Europe,

where the vineyard programme is

gearing up for its zenith – the highpoint

of harvest in September, with

everybody hoping that the 2014

vintage will bring new hope after the

disappointments of 2013.

Celebrating wine and its enjoyment is

almost a national pastime to the

French and they do so with great

fanfare, festivity and merriment. Two

particular annual highlights are the

� owering of the vines – Fête de la Fleur

– and the arrival of the harvest. These

activities are all initiated by a number

of wine fraternities of which the

Commanderie du Bontemps de Médoc

et des Graves, de Sauternes et Barsac,

one of France’s oldest and largest wine

associations, is internationally

renowned and acclaimed.

Throughout the year, this

Commanderie organises numerous

meetings, receptions and investiture

ceremonies in the various winegrowing

areas and even far beyond the borders

of Bordeaux. These prestigious events

such as the Fête de la Fleur, Ban du

Millésime and Fête des Vendanges are

attended by guests from all over the

world, special wines are served,

accompanied by the best cuisine that

top chefs can dish up. Phenomenal

wines, sometimes from forgotten

vintages, appear on the tables from

where passionate wine lovers will � nd

any possible reason to drink to each

other’s health and to carry on imbibing

until the early hours of the morning.

True to the words of the investiture

ceremony, the Commanderie and

other similar brotherhoods represent,

celebrate and preserve not only wine

but also the cultural values with which it

is closely associated: friendship,

cheerfulness and loyalty to the land.

One of the most civilised social

customs that we have is to drink a toast

to the well-being of someone, whether

this is a family member, a friend, or an

institution. Why the word “toast”? Taken

at face value, that’s a roasted slice of

bread most commonly found on the

breakfast table…

It is known that the Greeks, as early

as 6 BC, were “toasting” the health of

their friends for none other than a

reason of consideration, speci� cally to

assure them that the wine they were

about to drink was not poisoned. Let’s

face it, it was quite common to spike

wine with poison as a means of dealing

with social problems, eliminating an

enemy, silencing the competition,

preventing a relationship from

becoming nasty, and so forth. It thus

became a symbol of friendship for the

host to pour wine from a common

beaker, savour it in front of his guests,

and – satis� ed that it was good – to

raise his glass to his friends and invite

them to do likewise.

In old Italy, things were initially not so

good when wine socialising took place.

One of the most notorious games

allowed participants to drink as much

wine as possible, stopping at intervals

to insult each other. To keep things

joyful, each player was allowed to

carry a knife, and so a good time was

probably had by all those who survived

a drinking match.

The word “toast” originates from the

Roman practice of dropping a piece of

burnt bread into the wine cup. This was

done to somewhat soften the rough

nature of the bad wines the Romans

sometimes had to drink. The charcoal

of the toasted bread apparently

reduced the acidity of wine slightly,

making it marginally more palatable.

Over time, the Latin “tostus” meaning

roasted or parched, came to refer to

the drink itself. Much later, during the

1700’s, party-goers started toasting the

health of people not present, usually

focusing on celebrities and especially

12

Tinus talks


tinus

a toast!It’s an ostensibly simple thing – to raise one’s glass and propose a toast, be it to absent friends, King and country or the bride and groom. But do you know where it all started?

It is springtime again with all kinds of

festivities on the go. In the South

African world of wine it means

having our eyes focussed on the

vineyards to observe how the vines

have shaken o� their winter sleep and

what promise they hold for the 2015

vintage. Quite the opposite in Europe,

where the vineyard programme is

gearing up for its zenith – the highpoint

of harvest in September, with

everybody hoping that the 2014

vintage will bring new hope after the

disappointments of 2013.

Celebrating wine and its enjoyment is

almost a national pastime to the

French and they do so with great

fanfare, festivity and merriment. Two

particular annual highlights are the

� owering of the vines – Fête de la Fleur

– and the arrival of the harvest. These

activities are all initiated by a number

of wine fraternities of which the

Commanderie du Bontemps de Médoc

et des Graves, de Sauternes et Barsac,

one of France’s oldest and largest wine

associations, is internationally

renowned and acclaimed.

Throughout the year, this

Commanderie organises numerous

meetings, receptions and investiture

ceremonies in the various winegrowing

areas and even far beyond the borders

of Bordeaux. These prestigious events

such as the Fête de la Fleur, Ban du

Millésime and Fête des Vendanges are

attended by guests from all over the

world, special wines are served,

accompanied by the best cuisine that

top chefs can dish up. Phenomenal

wines, sometimes from forgotten

vintages, appear on the tables from

where passionate wine lovers will � nd

any possible reason to drink to each

other’s health and to carry on imbibing

until the early hours of the morning.

True to the words of the investiture

ceremony, the Commanderie and

other similar brotherhoods represent,

celebrate and preserve not only wine

but also the cultural values with which it

is closely associated: friendship,

cheerfulness and loyalty to the land.


customs that we have is to drink a toast

to the well-being of someone, whether

this is a family member, a friend, or an

institution. Why the word “toast”? Taken

at face value, that’s a roasted slice of

bread most commonly found on the

breakfast table…

It is known that the Greeks, as early

as 6 BC, were “toasting” the health of

their friends for none other than a

reason of consideration, speci� cally to

assure them that the wine they were

about to drink was not poisoned. Let’s

face it, it was quite common to spike

wine with poison as a means of dealing

with social problems, eliminating an

enemy, silencing the competition,

preventing a relationship from

becoming nasty, and so forth. It thus

became a symbol of friendship for the

host to pour wine from a common

beaker, savour it in front of his guests,

and – satis� ed that it was good – to

raise his glass to his friends and invite

them to do likewise.

In old Italy, things were initially not so

good when wine socialising took place.

One of the most notorious games

allowed participants to drink as much

wine as possible, stopping at intervals

to insult each other. To keep things

joyful, each player was allowed to

carry a knife, and so a good time was

probably had by all those who survived

a drinking match.

The word “toast” originates from the

Roman practice of dropping a piece of

burnt bread into the wine cup. This was

done to somewhat soften the rough

nature of the bad wines the Romans

sometimes had to drink. The charcoal

of the toasted bread apparently

reduced the acidity of wine slightly,

making it marginally more palatable.

Over time, the Latin “tostus” meaning

roasted or parched, came to refer to

the drink itself. Much later, during the

1700’s, party-goers started toasting the

health of people not present, usually

focusing on celebrities and especially

Sep|Oct 2014 Vol 14 www.topsatspar.co.za 13

Tinus van Niekerk

beautiful women. Incidentally, this also

gave rise to the expression of being

“The toast of the town” as the special,

absent person (usually female…) who

was the object of such toasts.

By the 1800’s, the custom of toasting

was the proper thing to do. To such an

extent that in 1803 a British duke wrote

that “every glass during dinner had to

be dedicated to someone,” and that to

refrain from toasting was considered

“sottish and rude, as if no one present

was worth drinking to”. You can imagine

the merriment that resulted if you had to

consider how many glasses of wine one

would have had to put away if there

were 10 and more guests present!

Furthermore, to effectively insult a dinner

guest was to omit toasting him or her; it

was, as the duke wrote, “a piece of

direct contempt”. Well, now we know

how to politely insult a person – just do

not toast him or her.

In South Africa we tend to salute the

health of a person by serving a glass of

sparkling wine or Champagne, the

glorious elixir of Aphrodite. During

Napoleonic times mounted cavalry

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

instrumental in refining the grocery chain’s wine offering. But wine is not

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

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

he is about wine.

riders used the blunt side of their sabres

to ingeniously break open the neck of

a stubborn wine bottle, a procedure

called “sabrer la bouteille”, all to

ensure that no imbibing opportunity

was missed.

Fortunately nowadays opening a

bottle of sparkles usually poses no

problem. Next time when you serve a

glass of fizz, also remember that one

750ml bottle contains around 58 million

bubbles – so enjoy the experience.


customs that we have is to drink a toast to the well-

being of someone, whether this is a family member, a friend, or an

institution.

Low-alcohol or lite winesLow-alcohol or lite winesLow-alcohol or lite winesConsciously healthy

Like paying your TV licence, following a healthy lifestyle is the right thing to do: eating and

drinking in moderation, consuming the requisite � ve portions of fruit and vegetables a day, getting enough exercise and sleep, drinking enough water… but the truth is that we all fail miserably.

At the end of a day, many a mom opens the fridge and reaches for a glass of wine. And a glass of low-alcohol wine is healthier for you isn’t it? After all, it contains fewer kilojoules – and when you’re watching your weight, you count the calories and watch the kilojoules, right?

� ere’s no doubt that low-alcohol wines are big business and according to Wine Intelligence research conducted in 2012, in the United Kingdom, had grown by 27% and the value of the sector was £38 million – or R684 million in South African terms.

Around 30 years ago TJ Light from Twee Jongegezellen in Tulbagh was about the only light or low-alcohol wine available on the South African market. Fast forward three decades and consumers are spoiled for choice. TOPS at SPAR have two of their own wines which are low-alcohol, Van Loveren has a Weigh-Less approved product, Drostdy-Hof has Extra Light… � e 2014 edition of the Platter Wine Guide lists no fewer than 109 light or low-alcohol wines!

Less than

It’s sad but true that alcohol is packed with

calories. That dirty word – carbohydrates – is often to blame, but surely low-alcohol wines are the healthier option?

Fiona McDonald researches the issue.



Consciously healthy

WHAT IS A LOW-ALCOHOL OR LIGHT WINE? To legally comply with local regulations, a wine needs to be less than 10% alcohol by volume.

Dave Hughes is a seasoned wine taster and international wine judge who has been involved in a number of sensorial evaluations of light or low-alcohol wines versus those with levels in the more normal 13 to 14.5% range, and even beyond. � is was done at the International Wine & Spirit Competition some years ago when alcohol levels, particularly on red wines from the New World – America, Australia, South Africa, Argentina and Chile – started to reach 15% and 16%!

At low concentrations it appears fairly easy to discern di� erences in alcohol, Hughes said. “When really low, like at six, seven or eight percent, you can tell

the di� erence sensorially – but at higher levels such as 14, 15 and 16% it’s far harder to taste the alcohol.”

Hughes warned that there was a perception that lower alcohol wines are automatically healthier. “Just remember, that many of the lower alcohol wines on the market are actually not dry. Many are sweet or labelled natural sweet. � ey contain a healthy dollop of residual sugar – and those higher sugars translate into kilojoules so the wines are not in fact any healthier or better for you if you’re on a diet.”

On the topic of kilojoules and calories, something new on the market and TOPS at SPAR shelves is from Adoro whose winemaker Ian Naudé said � avour and quality sets the Flirt and Slim apart – that and the eye-catching, slim-waisted bottle specially imported from China!

At low concentrations it appears fairly

also availablve

in a box

Call the TOPS HOTLINE0860 313 141

Available from SPAR and TOPS at SPAR stores


Consciously healthy

WHAT IS A LOW-ALCOHOL OR LIGHT WINE? To legally comply with local regulations, a wine needs to be less than 10% alcohol by volume.

Dave Hughes is a seasoned wine taster and international wine judge who has been involved in a number of sensorial evaluations of light or low-alcohol wines versus those with levels in the more normal 13 to 14.5% range, and even beyond. � is was done at the International Wine & Spirit Competition some years ago when alcohol levels, particularly on red wines from the New World – America, Australia, South Africa, Argentina and Chile – started to reach 15% and 16%!

At low concentrations it appears fairly easy to discern di� erences in alcohol, Hughes said. “When really low, like at six, seven or eight percent, you can tell

the di� erence sensorially – but at higher levels such as 14, 15 and 16% it’s far harder to taste the alcohol.”

Hughes warned that there was a perception that lower alcohol wines are automatically healthier. “Just remember, that many of the lower alcohol wines on the market are actually not dry. Many are sweet or labelled natural sweet. � ey contain a healthy dollop of residual sugar – and those higher sugars translate into kilojoules so the wines are not in fact any healthier or better for you if you’re on a diet.”

On the topic of kilojoules and calories, something new on the market and TOPS at SPAR shelves is from Adoro whose winemaker Ian Naudé said � avour and quality sets the Flirt and Slim apart – that and the eye-catching, slim-waisted bottle specially imported from China!

At low concentrations it appears fairly

also availablve

in a box


Available from SPAR and TOPS at SPAR stores


Low-alcohol or lite wines

“Yes it’s a gimmick but it immediately makes an impact on the shelf.”

Because it weighs in at just 8.5% alcohol, an average glass of Adoro Slim wine translates into 68.6 calories or 287 kilojoules – whereas an equivalent 120ml glass of a wine at 15% would be 126 calories or 522 kilojoules.

SO HOW DO YOU GET LOWER ALCOHOL WINES? One way is simply to pick the grapes earlier or less ripe. � e lower the sweetness or sugar level of the grape, the lower the potential alcohol in the wine. A drawback of this is that the acidity level is higher, potentially leading to a more tart, acidic and leaner wine.

� is is the philosophy followed by Distell when making Drostdy Hof Extra

Light white and Fleur du Cap Natural Light. “� e grapes come in early,” said cellar master Andrea Freeborough, “at between 17.5 and 18.5 Balling in order to have a lower potential alcohol. � e winemaking team keeps it really simple and the aim is to make a dry white wine rather than one with sweetness on it. We’ve made a conscious decision to use Chenin Blanc and Sauvignon Blanc because low alcohol or light wines can be thin and bland. Both these grapes give you some varietal character and � avour.”

Uitkyk winemaker Estelle Lourens said she makes Flatroof Manor Sauvignon Blanc Light the same way – and she chose Sauvignon Blanc because of its typically pungent green pepper and lemon vibrancy.

One winery renowned for its vast range of low alcohol wines – sweet and dry,

We’ve made a conscious decision to use Chenin Blanc

and Sauvignon Blanc because low alcohol or light wines can be thin and bland. Both these grapes give you some varietal character and � avour.”


Consciously healthy

18 www.topsatspar.co.za Sep|Oct 2014 Vol 14

bottle, combibloc and bag-in-box – is Robertson. “We saw a gap in the market and wanted to exploit its potential,” said winemaker Francois Weich.

Robertson researched low alcohol winemaking quite extensively, running a variety of trials and experiments, including putting wines that had been de-alcoholised by means of reverse osmosis up against wines that had simply been picked earlier and then sweetened up.

what comes out on the other side are the undesirable alcohol, water and some solids. � e alcohol, being more volatile, is distilled o� while the water is returned to the rest of the batch of wine, thus decreasing the overall alcohol level of that batch or tank.

But the use of this technology is controversial and expensive and while it’s useful to take a top end wine from 16% or 15% to a more acceptable 13.5% or 14.5% it’s not really an option for a wine of around 9%.

� e � nal word goes to Dave Hughes: “In a ‘normal’ glass of wine at 14 or 15% alcohol, there will actually be about one teaspoon of alcohol so you can basically lower its percentage and make it low-alcohol by popping a block or two of ice in the glass!” he said. And there’s lots more � avour that way too!

“Consumers preferred the natural wine, not the wines that had been manipulated by means of reverse osmosis,” said Weich.

Every year, Robertson produces hundreds of thousands of litres of low alcohol, varietal wines. � eir method in making Chenin Blanc, Sauvignon Blanc, Pinotage Rosé and Merlot is also to press the grapes early – and then add some juice to the � nal wine to boost sugar levels. Doing so makes the wine more palatable, Weich said. “If you do a taste comparison between wines at 9% and 12%, the low alcohol wines lack body and can be quite thin.”

� e other way of reducing the alcohol level is to use spinning cones or reverse osmosis. It essentially de-alcoholises wines by means of � lter technology. When putting a small portion of wine through the reverse osmotic procedure,


Consciously healthy


bottle, combibloc and bag-in-box – is Robertson. “We saw a gap in the market and wanted to exploit its potential,” said winemaker Francois Weich.

Robertson researched low alcohol winemaking quite extensively, running a variety of trials and experiments, including putting wines that had been de-alcoholised by means of reverse osmosis up against wines that had simply been picked earlier and then sweetened up.

what comes out on the other side are the undesirable alcohol, water and some solids. � e alcohol, being more volatile, is distilled o� while the water is returned to the rest of the batch of wine, thus decreasing the overall alcohol level of that batch or tank.

But the use of this technology is controversial and expensive and while it’s useful to take a top end wine from 16% or 15% to a more acceptable 13.5% or 14.5% it’s not really an option for a wine of around 9%.

� e � nal word goes to Dave Hughes: “In a ‘normal’ glass of wine at 14 or 15% alcohol, there will actually be about one teaspoon of alcohol so you can basically lower its percentage and make it low-alcohol by popping a block or two of ice in the glass!” he said. And there’s lots more � avour that way too!

“Consumers preferred the natural wine, not the wines that had been manipulated by means of reverse osmosis,” said Weich.

Every year, Robertson produces hundreds of thousands of litres of low alcohol, varietal wines. � eir method in making Chenin Blanc, Sauvignon Blanc, Pinotage Rosé and Merlot is also to press the grapes early – and then add some juice to the � nal wine to boost sugar levels. Doing so makes the wine more palatable, Weich said. “If you do a taste comparison between wines at 9% and 12%, the low alcohol wines lack body and can be quite thin.”

� e other way of reducing the alcohol level is to use spinning cones or reverse osmosis. It essentially de-alcoholises wines by means of � lter technology. When putting a small portion of wine through the reverse osmotic procedure,

90904_DH print ad_1.indd 1 2014/08/13 8:44 AM


Liqueurs

One doesn’t often associate brown-robe clad men of God with the sinful delights of

sweet, alcoholic treats. But we should, because we have ancient monks to thank for liqueurs.

The gentle yet heady whiff of citrus which announces a small glass of Cointreau is joined by a gentle sweet, orange zest and light spirit tang when it hits your tastebuds. With Amaretto it’s a distinct aroma and flavour of almonds – and with Drambuie, whisky.

While their flavours might differ dramatically, one thing they have in common is that they are the undisputed classics when it comes to liqueurs. No self-respecting drinks trolley the world over would be without them. In fact, there would also have to be Cassis, the blackcurrant liqueur so closely associated with France’s Dijon area while Italy would be represented by the stylishly tall bottle of Galliano. The bottle shape is apparently supposed to evoke a Roman column – perhaps because it was created

as long ago as 1896 by the Italian brandy distiller, Arturo Vaccari of Tuscany. The evocatively bright yellow liquid contains star anise, vanilla, lavender, ginger, juniper and musk yarrow among its many flavourings.

One of Agatha Christie’s most famous characters, the slightly effete Belgian detective Hercule Poirot, was partial to crème de menthe - something the fictional creation had in common with famous composer and pianist Sergei Rachmaninoff. Known for his devilishly

in vogue?

Hemlines rise and fall with the fashion of the times. So do

hairstyles – and colours. Just look

at the current trend towards bushy beards

for (hipster) men… But whatever

happened to liqueurs being trendy?

Fiona McDonald looks at the category.cin

nam

on

laven

dar


Liqueurs

One doesn’t often associate brown-robe clad men of God with the sinful delights of

sweet, alcoholic treats. But we should, because we have ancient monks to thank for liqueurs.

The gentle yet heady whiff of citrus which announces a small glass of Cointreau is joined by a gentle sweet, orange zest and light spirit tang when it hits your tastebuds. With Amaretto it’s a distinct aroma and flavour of almonds – and with Drambuie, whisky.

While their flavours might differ dramatically, one thing they have in common is that they are the undisputed classics when it comes to liqueurs. No self-respecting drinks trolley the world over would be without them. In fact, there would also have to be Cassis, the blackcurrant liqueur so closely associated with France’s Dijon area while Italy would be represented by the stylishly tall bottle of Galliano. The bottle shape is apparently supposed to evoke a Roman column – perhaps because it was created

as long ago as 1896 by the Italian brandy distiller, Arturo Vaccari of Tuscany. The evocatively bright yellow liquid contains star anise, vanilla, lavender, ginger, juniper and musk yarrow among its many flavourings.

One of Agatha Christie’s most famous characters, the slightly effete Belgian detective Hercule Poirot, was partial to crème de menthe - something the fictional creation had in common with famous composer and pianist Sergei Rachmaninoff. Known for his devilishly

in vogue?

Hemlines rise and fall with the fashion of the times. So do

hairstyles – and colours. Just look

at the current trend towards bushy beards

for (hipster) men… But whatever

happened to liqueurs being trendy?

Fiona McDonald looks at the category.cin

nam

on

laven

dar


Sweet treats

21

complex “Rach 3”, the technically challenging Third Piano Concerto, Rachmaninoff was a renowned teetotaller - but he was known to sip on a glass of crème de menthe to steady his nerves and fingers, particularly before playing the twenty-fourth variation of his Rhapsody on a Theme of Paganini. Wikipedia reports that he even named it “the crème de menthe variation”!

SO WHAT ARE LIQUEURS, WHAT’S THEIR HISTORY AND WHERE DO THE MONKS COME IN?The name, as with so much of modern language, is rooted in Latin, from the word liquifacere, which means “to liquefy”. The broad definition of a liqueur is that it’s an alcoholic beverage from distilled spirit which has then been seasoned or flavoured with either cream, herbs, spices, nuts, fruit or even flowers – usually with the addition of syrup or sugar or some sweetening agent.

As far as the history goes, liqueurs started off as herbal remedies or medicines – often prepared by monks. Historic records reflect that in Italy these herbal elixirs were made as far back as the 1200s. With the great explorers travelling further afield and returning with exciting new spices, herbs and flavoured products, so the ingredients made their way into the herbal infusions the monks made. Ginger was added, chocolate too. Some were renowned for their anaesthetic or pain relieving

saffr

on

ging

er

min

t


Liqueurs

properties and women used them in childbirth, for example.

The culture of liqueur drinking was apparently adopted by the French court after Henry II adopted the practice following his marriage to Catherine de Medici in the mid-1500s.

Two of the most famous examples which typify this monastic liquor tradition are Chartreuse and Benedictine, both French. Carthusian monks made the former since 1737, and it apparently contains 130 herbs, flowers

With the great explorers travelling further afield and returning with exciting

new spices, herbs and flavoured products, so the ingredients made their

way into the herbal infusions

and plants. Benedictine was - as the name suggests - made by Benedictine monks at the Fécamp Abbey in Normandy until it was razed during the French Revolution. Interestingly, every bottle of Benedictine produced to this day (now part of the Bacardi liquor empire) contains the large letters DOM prominently displayed on the label. That stands for Deo Optimo Maximo - or ‘To God, most good, most great’.

choc

olate

almon

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Liqueurs

properties and women used them in childbirth, for example.

The culture of liqueur drinking was apparently adopted by the French court after Henry II adopted the practice following his marriage to Catherine de Medici in the mid-1500s.

Two of the most famous examples which typify this monastic liquor tradition are Chartreuse and Benedictine, both French. Carthusian monks made the former since 1737, and it apparently contains 130 herbs, flowers

With the great explorers travelling further afield and returning with exciting

new spices, herbs and flavoured products, so the ingredients made their

way into the herbal infusions

and plants. Benedictine was - as the name suggests - made by Benedictine monks at the Fécamp Abbey in Normandy until it was razed during the French Revolution. Interestingly, every bottle of Benedictine produced to this day (now part of the Bacardi liquor empire) contains the large letters DOM prominently displayed on the label. That stands for Deo Optimo Maximo - or ‘To God, most good, most great’.

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Sweet treats

23

But the tradition was not purely European: Japan, for example, has Ume – a plum based liqueur which is a staple in almost every home; Voortrekkers all had a bottle of buchu brandewijn in their wagons – and in America Southern Comfort was born in the 1800s. Spirit historian Chris Morris chronicled the recipe for the taste of Mississippi as vanilla bean, lemon, cinnamon stick, cloves, cherries, oranges and Bourbon with honey as the sweetener.

The general perception is that liqueurs

belong to a bygone age – like those chronicled by Agatha Christie, the 20’s and 30’s. However, the truth is that some liqueurs have successfully made the transition into popular culture – and yet we don’t think of them as liqueurs.

Take Jägermeister, for instance. What would a skiing holiday be without at least one Jägerbomb? (Jägermeister and Red Bull) The spirit digestif, with its 35% alcohol level, is known as a sure-fire party starter when served ultra-chilled as a shooter! Yet it didn’t start out that way.

Among the 56 different herbs, roots and spices Jägermeister contains are citrus peel, juniper berries, ginger, saffron, anise and liquorice, ginseng and poppy seeds. It was originally intended as an after-dinner drink, to settle the stomach and promote digestion – hence the term ‘digestif’.

Any dinner party in the 60’s and 70’s would have ended not with an espresso or coffee, but the offer of a little liqueur, a sweet alcoholic something to send guests off home – because it was believed that these digestifs harked back to their medicinal tradition.

Somewhere along the line, liqueurs fell out of favour in that format. They’re still as popular as ever. Crème de menthe still sells - but it’s generally used to make Springboks or Peppermint Crisps, layered drinks downed as shooters, all of which are lipsmackingly delicious!

In the 90’s it was aniseed-flavoured Sambuca that was the liqueur shooter du jour, invariably set alight with a coffee bean floating in it. Many is the bar counter that had to hastily be mopped up and blue flames extinguished when they spilled! That was followed by a schnapps craze, initially peach but that rapidly migrated to grapefruit or pampelmousse schnapps.

Who doesn’t love a Frangelico in a glass with crushed ice or a little bit of chocolaty Nachtmusik over vanilla ice-cream? Or even a Kahlua Dom Pedro or coffee?

So liqueurs are still around, and going strong – just in a different form, as sweet and deliciously tasty as ever.

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Before tea took over as the English breakfast drink of choice, it was beer that had

steadied nerves for the day ahead. But across the pond, so to speak, it was a di� erent story. � e habit has persisted to this day and overcome any attempts at temperance. Unsurprisingly perhaps, in Germany the drinking of beer for breakfast is not frowned upon while Bavarians in particular are partial to a little Weissbier at cock-a-doodle-doo.

In South Africa, Weissbier is something of a niche category. � e style is most prevalent on the craft brew scene and big in liquor stores where expatriates shop. At around double the price of run-of-the-mill lager, it’s undoubtedly pro� table thanks to growth in premium categories, but certainly won’t become everyone’s favourite thirst quencher in a hurry.

A similar situation exists in the US, one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the in� uence of new, brew-loving immigrants. John Palmer writes in his book, How To Brew: “After

Bsteadied nerves for the day ahead. But across the pond, so to speak, it was a di� erent story. � e habit has persisted to this day and overcome any attempts at temperance. Unsurprisingly perhaps, in Germany the drinking of beer for Germany the drinking of beer for breakfast is not frowned upon while Bavarians in particular are partial to a little Weissbier at cock-a-doodle-doo.

of a niche category. � e style is most prevalent on the craft brew scene and big prevalent on the craft brew scene and big in liquor stores where expatriates shop. At around double the price of run-of-the-mill lager, it’s undoubtedly pro� table thanks to

Bsteadied nerves for the day ahead. But across the pond, so to speak, it was a di� erent story. � e habit has persisted to this day and overcome any attempts at temperance. Unsurprisingly perhaps, in Germany the drinking of beer for

growth in premium categories, but certainly won’t become everyone’s favourite thirst quencher in a hurry.

one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the in� uence of new, brew-loving immigrants. John Palmer writes in his book, How To Brew: “After

growth in premium categories, but

of a niche category. � e style is most prevalent on the craft brew scene and big prevalent on the craft brew scene and big in liquor stores where expatriates shop. At around double the price of run-of-the-mill lager, it’s undoubtedly pro� table thanks to growth in premium categories, but certainly won’t become everyone’s favourite thirst quencher in a hurry.

one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the in� uence of new, brew-loving immigrants. John Palmer writes in his book, How To Brew: “After writes in his book, How To Brew: “After


a hot hard day working in the � elds, a light, tart wheat beer is very refreshing. � e most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany.”

Weissbier is believed by some to be among the oldest styles of beer. � e name apparently hails from its earliest days – the � rst time it was brewed, the colour varied to such an extent from the traditional dark ales people were used to that it was referred to by its hue – white, or Weiss beer. � ese days, the terms Weizen, meaning wheat, and Weiss have become interchangeable.

At its most basic, the beer is traditionally made using at least 50% wheat with the remainder of the grain bill comprising barley. � anks to creativity of brewing, that’s just about where the similarities end. Brewers tweak their recipes, adjusting, for

Weiss squadIf you’re looking for something completely di erent, give Weiss beer a try – especially if you’re not keen on the bracing bitterness of lager, says Cli� ord Roberts.


Fermenting

Before tea took over as the English breakfast drink of choice, it was beer that had

steadied nerves for the day ahead. But across the pond, so to speak, it was a di� erent story. � e habit has persisted to this day and overcome any attempts at temperance. Unsurprisingly perhaps, in Germany the drinking of beer for breakfast is not frowned upon while Bavarians in particular are partial to a little Weissbier at cock-a-doodle-doo.

In South Africa, Weissbier is something of a niche category. � e style is most prevalent on the craft brew scene and big in liquor stores where expatriates shop. At around double the price of run-of-the-mill lager, it’s undoubtedly pro� table thanks to growth in premium categories, but certainly won’t become everyone’s favourite thirst quencher in a hurry.

A similar situation exists in the US, one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the in� uence of new, brew-loving immigrants. John Palmer writes in his book, How To Brew: “After

Bsteadied nerves for the day ahead. But across the pond, so to speak, it was a di� erent story. � e habit has persisted to this day and overcome any attempts at temperance. Unsurprisingly perhaps, in Germany the drinking of beer for Germany the drinking of beer for breakfast is not frowned upon while Bavarians in particular are partial to a little Weissbier at cock-a-doodle-doo.

of a niche category. � e style is most prevalent on the craft brew scene and big prevalent on the craft brew scene and big in liquor stores where expatriates shop. At around double the price of run-of-the-mill lager, it’s undoubtedly pro� table thanks to

Bsteadied nerves for the day ahead. But across the pond, so to speak, it was a di� erent story. � e habit has persisted to this day and overcome any attempts at temperance. Unsurprisingly perhaps, in Germany the drinking of beer for

growth in premium categories, but certainly won’t become everyone’s favourite thirst quencher in a hurry.

one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the in� uence of new, brew-loving immigrants. John Palmer writes in his book, How To Brew: “After


of a niche category. � e style is most prevalent on the craft brew scene and big prevalent on the craft brew scene and big in liquor stores where expatriates shop. At around double the price of run-of-the-mill lager, it’s undoubtedly pro� table thanks to growth in premium categories, but certainly won’t become everyone’s favourite thirst quencher in a hurry.

one of the biggest beer markets, where a century ago Weiss was one of the most popular styles thanks to the abundance of wheat and the in� uence of new, brew-loving immigrants. John Palmer writes in his book, How To Brew: “After writes in his book, How To Brew: “After


a hot hard day working in the � elds, a light, tart wheat beer is very refreshing. � e most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany.”

Weissbier is believed by some to be among the oldest styles of beer. � e name apparently hails from its earliest days – the � rst time it was brewed, the colour varied to such an extent from the traditional dark ales people were used to that it was referred to by its hue – white, or Weiss beer. � ese days, the terms Weizen, meaning wheat, and Weiss have become interchangeable.

At its most basic, the beer is traditionally made using at least 50% wheat with the remainder of the grain bill comprising barley. � anks to creativity of brewing, that’s just about where the similarities end. Brewers tweak their recipes, adjusting, for

Weiss squadIf you’re looking for something completely di erent, give Weiss beer a try – especially if you’re not keen on the bracing bitterness of lager, says Cli� ord Roberts.


Fermenting


Bavarians in particular are

partial to a little Weissbier at

cock-a-oodle-doo.

Beer


Fermenting

example, the levels of hops, to suit their own particular tastes although Weiss beers are often slightly fruitier and less bitter than their cousins.

Hefeweizen or hefe-weissbier is traditionally an un� ltered wheat beer that is cloudy with yeast, or “hefe” in German, and wheat proteins.

BeerAdvocate, the US-based website and magazine, points out how German Hefeweizens “are barely touched with hops, so as to not bring harshness to the

delicate balance of esters, phenols (fruity fusel alcohol and a medicinal by product) and the fermented wheat � avour”.

It also makes an important di� erentiation. “Belgian Witbier or White Ale is similar in many ways to un� ltered wheat beers but the addition of unmalted grains like wheat, barley and oats as well as a variety of spices, sets them apart from the rest.”

Fortunately for South Africans, the interest in micro-brewing and craft beer

has brought vast diversity to the availability of Weissbier. In addition to imported varieties, many local brewers are now tinkering with their own recipes with some of the brews enjoying a cult following.

Boston Breweries produces Johnny Gold Weiss, a full-bodied, lightly hopped beer with a touch of sweet fruitiness. Turbid in the glass, the beer’s name was apparently inspired by the 1930s actor who played Tarzan, Johnny Weissmuller.

� en there’s Steph Weiss, one of the early arrivals in South Africa’s craft beer revolution. � e un� ltered Bavarian wheat beer is more on the amber side of the traditional Weiss colour scale with its own full � avour.

“After a hot hard day working in the elds, a light, tart wheat beer

is very refreshing.


Fermenting

example, the levels of hops, to suit their own particular tastes although Weiss beers are often slightly fruitier and less bitter than their cousins.

Hefeweizen or hefe-weissbier is traditionally an un� ltered wheat beer that is cloudy with yeast, or “hefe” in German, and wheat proteins.

BeerAdvocate, the US-based website and magazine, points out how German Hefeweizens “are barely touched with hops, so as to not bring harshness to the

delicate balance of esters, phenols (fruity fusel alcohol and a medicinal by product) and the fermented wheat � avour”.

It also makes an important di� erentiation. “Belgian Witbier or White Ale is similar in many ways to un� ltered wheat beers but the addition of unmalted grains like wheat, barley and oats as well as a variety of spices, sets them apart from the rest.”

Fortunately for South Africans, the interest in micro-brewing and craft beer

has brought vast diversity to the availability of Weissbier. In addition to imported varieties, many local brewers are now tinkering with their own recipes with some of the brews enjoying a cult following.

Boston Breweries produces Johnny Gold Weiss, a full-bodied, lightly hopped beer with a touch of sweet fruitiness. Turbid in the glass, the beer’s name was apparently inspired by the 1930s actor who played Tarzan, Johnny Weissmuller.

� en there’s Steph Weiss, one of the early arrivals in South Africa’s craft beer revolution. � e un� ltered Bavarian wheat beer is more on the amber side of the traditional Weiss colour scale with its own full � avour.

“After a hot hard day working in the elds, a light, tart wheat beer

is very refreshing.


Beer

29

Some of the diversity of the Weiss beer style is displayed by two beers in the portfolio of CBC (Cape Brewing Company), the brewery near Paarl formed through a joint venture between Charles Back and a Swedish brewer. CBC’s Krystal and Amber Weiss beers are distinctly di� erent although both have the same grain composition – 50/50 barley and wheat malt – and use the company’s own top fermenting yeast cultures.

Krystal Weiss is typical of beer that is � ltered to bring clarity to the liquid, and displays a hoppy aroma with some citrus. In contrast, its twin is distinctly fruity, aromatic and cloudy when poured. As the name suggests, Amber Weiss has a red-brown colour.

A short scout around South African craft beer will o� er rich reward to the Weiss enthusiast.

Copper Lake Breweries in Gauteng makes a traditional Weiss, with prominent � avours of banana and spicy fruit. Bananas and cloves are also prominent in the Brauhaus Am Damm Weizen, produced near Rustenburg. Moritz Kallmeyer of Drayman’s Brewery and Distillery in Silverton, Pretoria, is known as a pioneer. � is producer of a Highveld single malt whisky also makes the Alstadt Weiss using the original Bavarian wheat beer yeast strain.

Specimens from Durban include Robson’s Weiss and another from Standeaven Brewery while down South, near Kommetjie in Cape Town, Lakeside Brewery makes a hefeweizen whose aroma shows notes of bubblegum along with the typical banana and spice. � ere’s even Weiss in Cullinan – at the Cockpit Brewhouse, which produces the Cockpit Fokker Weiss.

Beer

Weiss beer style is displayed by two beers in the portfolio of CBC (Cape Brewing Company), the brewery near Paarl formed through a joint venture between Charles Back and a Swedish brewer. CBC’s Krystal and Amber Weiss beers are distinctly di� erent although both have the same grain composition – 50/50 barley and wheat malt – and use the company’s own top fermenting yeast cultures.

Krystal Weiss is typical of beer that is

Now, drink up!

Of course, any bartender will tell you that going to the trouble of acquiring a special Weiss, or any beer for that matter, wouldn’t be worth it if you failed to bother with the proper decant. So, here’s some advice:

Keep it in the fridge, stored vertical rather than laid down - if the bottle is horizontal, the yeast is likely to shift when the bottle is opened, causing a sudden release of carbon dioxide and too much froth. Before pouring, rst rinse your glass well in cold water to get rid of any detergent that may collapse the head. Hold the glass at a slight angle and pour slowly along the side. Do not completely empty the bottle; leave a little at the bottom. Then, swirl the bottle gently to agitate the yeast and pour the remaining beer into the glass. This ensures that the optimum carbonation is retained along with its � avour. If you’re partial to add a slice of lemon – go ahead, but do so at the risk of killing the head of the beer. It’s up to you.

the name suggests, Amber Weiss has a red-brown colour.

craft beer will o� er rich reward to the Weiss enthusiast.

makes a traditional Weiss, with prominent � avours of banana and spicy fruit. Bananas and cloves are also prominent in the Brauhaus Am Damm Weizen, produced near Rustenburg. Moritz Kallmeyer of Drayman’s Brewery

aromatic and cloudy when poured. As the name suggests, Amber Weiss has a the name suggests, Amber Weiss has a red-brown colour.

craft beer will o� er rich reward to the Weiss enthusiast.

makes a traditional Weiss, with prominent � avours of banana and spicy fruit. Bananas and cloves are also prominent in the Brauhaus Am Damm

and Distillery in Silverton, Pretoria, is known as a pioneer. � is producer of a Highveld single malt whisky also makes the Alstadt Weiss using the original Bavarian wheat beer yeast strain.

Specimens from Durban include Robson’s Weiss and another from Standeaven Brewery while down South, near Kommetjie in Cape Town, Lakeside Brewery makes a hefeweizen whose aroma shows notes of bubblegum along with the typical banana and spice. � ere’s even Weiss in Cullinan – at the Cockpit Brewhouse, which produces the Cockpit Fokker Weiss.

and Distillery in Silverton, Pretoria, is known as a pioneer. � is producer of a Highveld single malt whisky also makes the Alstadt Weiss using the original Bavarian wheat beer yeast strain.

Robson’s Weiss and another from Standeaven Brewery while down South, near Kommetjie in Cape Town,

Some of the diversity of the Weiss beer style is displayed by two beers in the portfolio of CBC (Cape Brewing Company), the brewery near Paarl formed through a joint venture between Charles Back and a Swedish brewer. CBC’s Krystal and Amber Weiss beers are distinctly di� erent although both have the same grain composition – 50/50 barley and wheat malt – and use the company’s own top fermenting yeast cultures.

Krystal Weiss is typical of beer that is � ltered to bring clarity to the liquid, and displays a hoppy aroma with some citrus. In contrast, its twin is distinctly fruity,

and wheat malt – and use the company’s own top fermenting yeast cultures.

� ltered to bring clarity to the liquid, and displays a hoppy aroma with some citrus. In contrast, its twin is distinctly fruity,


Taste and � avour

root pickledroot pickledroot liqueur pickled liqueur pickledsyrup liqueursyrup liqueur cocktailssyrup cocktailssyruppowder cocktailspowder cocktailsgroundpowdergroundpowder spiceground spiceground


Taste and � avour

root pickledroot pickledroot liqueur pickled liqueur pickledsyrup liqueursyrup liqueur cocktailssyrup cocktailssyruppowder cocktailspowder cocktailsgroundpowdergroundpowder spiceground spiceground


Spice it up

31

We all take ginger for granted. It’s time to sit up and pay attention to this Thor of the spice world,

reckons Clifford Roberts.

ginger


Taste and � avour

There are some things in this world that make one wonder about their � rst moment of

discovery. Take ginger – the subject for this feature, and why not? We’ve got time. Like all the things that we can enjoy and which haven’t killed us, that � rst revelation had to be an interesting chance meeting – perhaps the knuckles of jungle-ambler accidentally scraped the exposed rhizome, releasing the pungent odour and inviting a nibble. Or a hungry scavenger observed it in the diet of some animal. Quickly enough though, the genie was out of the bottle.

And here it is – source of one of the oldest spices and all the way from across the oceans – in pink slices alongside your prawn-and-avo handroll. Maybe you’re sipping it in your hot toddy, trying to banish the � u; or, smelling it in the cookies baking in the oven.

� at’s because ginger is quite amazing – especially for something that looks like a serious under-achieving food. I reckon if parents are going to name their children after something organic, it has to be good. We’ve encountered enough Gingers, but how about Potato Smith or Turmeric Dludlu?

Taste and � avour

ginger toddy

Ginger was once a drummer for Cream, another the former lead singer with the Smashing Pumpkins, an American star, a chain of budget hotels in India, the lead protagonist in Chicken Run, a Disney Fairy, an island, a political group, a hurricane, a software package and even a genuine mummy.

And that’s because since the beginning of the ages, ginger (the humble root grandly known in circles other than these, as Zingiber o� cinale) has been cultivated and harvested then, in no particular order and not exclusively: puréed, skinned, grated, sliced, baked, boiled, sautéed, fried, infused, dehydrated, powdered, re-hydrated, brewed, distilled, bashed, pulled and thrown. (Google returns “about 14 700 000” results on how to do the latter.)

No surprise then that its name hails from ancient English for “spirited temper” and that the spice is now used even in energy drinks.

If you remember nothing else and want to save time, cut this out and stick on the fridge: Ginger is an underground stem that originated in Asia and spread thanks to the early spice traders. How it is grown, harvested and

stored has a signi� cant e£ ect on its � avour. Among the biggest ginger producers today are India, China, Nepal, Nigeria, the Philippines and � ailand – like tax dodgers, war criminals and exiled dictators, this fella thrives in humid, partly shady places in the tropics and sub-tropics. It is a multi-billion dollar industry thanks to the popularity of ginger in food (sweet and savoury) and drinks, medicine and cosmetics around the world. It’s also consumed as a veggie in some parts.

Get this. � e global production of ginger is over 2.02 million tons per year. As a matter of interest, in China – the biggest producer, supplying some 75% of the world’s needs – the rhizome is harvested in November. � ey are then stored to cure until January.

Japan has been one of the biggest importers of ginger, for the very reason it’s in that little white bowl beside your chopsticks. � e growth of sushi (and ginger by implication) is the subject of the 2007 book � e Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg.

verb [ with obj. ]1 (usu. as adj. gingered) � avour with ginger:2 (ginger someone/something up) stimulate; enliven:

she slapped his hand lightly to ginger him up.


Taste and � avour

There are some things in this world that make one wonder about their � rst moment of

discovery. Take ginger – the subject for this feature, and why not? We’ve got time. Like all the things that we can enjoy and which haven’t killed us, that � rst revelation had to be an interesting chance meeting – perhaps the knuckles of jungle-ambler accidentally scraped the exposed rhizome, releasing the pungent odour and inviting a nibble. Or a hungry scavenger observed it in the diet of some animal. Quickly enough though, the genie was out of the bottle.

And here it is – source of one of the oldest spices and all the way from across the oceans – in pink slices alongside your prawn-and-avo handroll. Maybe you’re sipping it in your hot toddy, trying to banish the � u; or, smelling it in the cookies baking in the oven.

� at’s because ginger is quite amazing – especially for something that looks like a serious under-achieving food. I reckon if parents are going to name their children after something organic, it has to be good. We’ve encountered enough Gingers, but how about Potato Smith or Turmeric Dludlu?

Taste and � avour

ginger toddy

Ginger was once a drummer for Cream, another the former lead singer with the Smashing Pumpkins, an American star, a chain of budget hotels in India, the lead protagonist in Chicken Run, a Disney Fairy, an island, a political group, a hurricane, a software package and even a genuine mummy.

And that’s because since the beginning of the ages, ginger (the humble root grandly known in circles other than these, as Zingiber o� cinale) has been cultivated and harvested then, in no particular order and not exclusively: puréed, skinned, grated, sliced, baked, boiled, sautéed, fried, infused, dehydrated, powdered, re-hydrated, brewed, distilled, bashed, pulled and thrown. (Google returns “about 14 700 000” results on how to do the latter.)

No surprise then that its name hails from ancient English for “spirited temper” and that the spice is now used even in energy drinks.

If you remember nothing else and want to save time, cut this out and stick on the fridge: Ginger is an underground stem that originated in Asia and spread thanks to the early spice traders. How it is grown, harvested and

stored has a signi� cant e£ ect on its � avour. Among the biggest ginger producers today are India, China, Nepal, Nigeria, the Philippines and � ailand – like tax dodgers, war criminals and exiled dictators, this fella thrives in humid, partly shady places in the tropics and sub-tropics. It is a multi-billion dollar industry thanks to the popularity of ginger in food (sweet and savoury) and drinks, medicine and cosmetics around the world. It’s also consumed as a veggie in some parts.

Get this. � e global production of ginger is over 2.02 million tons per year. As a matter of interest, in China – the biggest producer, supplying some 75% of the world’s needs – the rhizome is harvested in November. � ey are then stored to cure until January.

Japan has been one of the biggest importers of ginger, for the very reason it’s in that little white bowl beside your chopsticks. � e growth of sushi (and ginger by implication) is the subject of the 2007 book � e Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg.

verb [ with obj. ]1 (usu. as adj. gingered) � avour with ginger:2 (ginger someone/something up) stimulate; enliven:

she slapped his hand lightly to ginger him up.


Spice it up

33

Ginger that makes gari, typically the pickled variety for serving with sushi, is harvested young. (And while we’re on the topic, you’re not supposed to eat gari in your sushi – it’s simply not the done thing.) Moving on, ginger has been co-opted into a myriad of cross cultural recipes and imbued with powers both “miraculous” and proven. When your tummy ached, what did Gran give you to drink? Yip. And when you discovered it was actually something a little more… substantial; that you were actually pregnant? You were given more. Popular belief says it helps with nausea, unless of course you’re sensitive to it, in which case ginger may make you nauseous.

Something that has been around as long as ginger naturally has plenty stories to tell. Amy Stewart describes in her book, � e Drunken Botanist, that the invention of the Moscow Mule cocktail in 1941 revitalised ginger beer sales, “but also introduced Americans to vodka, helping sales of Smirno� triple in just a few years”. She also highlights ginger ale as the star of many cocktails; the shandyga� , a mix of beer and ginger beer; and, the Dark and Stormy – a combination of two parts rum and three parts ginger beer, served on rocks.

If you’re keen on making your own ginger syrup to add to cocktails, hot drinks or just soda, try this: make a

simple syrup by dissolving sugar in an

equal part water over a low heat, then

add fresh, chopped ginger. Let it

simmer for a while; remove from the

heat and cool, before putting it in the

fridge to steep overnight.

ginger mistINGREDIENTS:

30ml Scotch whisky15ml peated whisky

15ml freshly squeezed lemon juice15ml ginger syrup

METHOD:Pour all ingredients into a cocktail shaker with ices cubes. Shake and

strain over fresh ice in a whisky tumbler. A small piece of candied

or preserved ginger, skewered on a cocktail stick is the

perfect garnish.

An alcoholic alternative would be to buy one of the locally available products such as the King’s Ginger – a liqueur speci� cally formulated in 1903 for King Edward VII “to stimulate and revivify His Majesty during morning rides in his new horseless carriage – a Daimler”.

Distell’s Oude Meester range of liqueurs was launched in 1965 and includes a ginger variant. Butlers too have it in their extensive portfolio and like the King’s Ginger website, o� er cocktail recipes as well.

� ere’s a potent ginger beer with 5% alcohol called Dragon Fiery Ginger, which is apparently made in Cape Town.

Ginger has also been employed by South African brandy makers. Dys Grundlingh of Grundheim, outside Oudtshoorn, buys bags of fresh ginger from a local grocer, and macerates it for ¢ avouring spirits and liqueurs. In the same region, Kango ginger brandy is also produced.

Of course, brandy and ginger ale is all the rage as a custom mix.

pickled ginger sushi rose


pipip cici kckc lklk elel dede gd gd igig nini gngn egeg rere susus susuhshsihihrororsosoeses

ci� o

rd

Award-winning journalist Cli� ord Roberts loves researching

topics such as beer - especially the practical side of the subject!


Walking into the warehouse where the coopers are reconditioning oak barrels

is an assault on the eardrums. Initially it just seems like a loud racket with lots of loud banging taking place… until your ears pick up the rhythm. Each cooper, or barrel maker, has his own barrel music, a special tune and unique rhythm he taps

out with chisel and mallet as he forces the restraining steel hoops around the curved wooden staves.

It’s a joy to watch, not only because of the melodic tapping and thunking of mallet on wood and iron but also because it’s an uncommon sight nowadays. As a result, Speyside cooperage is one of Scotland’s most visited tourist attractions.

These coopers are genuine craftsmen. There’s a special skill to raising a barrel – knowing exactly how to position the curved oak staves, the combination of narrow and broad planks and precisely how to align the hoops. And, once it’s all shaped, the toasting and charring of the inside. And it’s this element, along with the type of wooden barrel used that is so important to the whisky industry.

But whisky consumption is on the rise the world over. In April this year, the Scottish Whisky Association reported that exports of Scottish whisky were up from 1.2 billion bottles in 2012 to 1.3

It can be seen for miles around: the barrels are stacked 10 or more high. It’s the Speyside

cooperage and it specialises in wooden barrels, all of which are essential to the

flavour of whisky. Fiona McDonald reports.

finishing school

Whisky


billion in 2013. And those exports are worth £4.3 billion (R77 billion) to the Scottish whisky industry. And the thirsty South African market accounts for £163 million (R2.93 billion) of that total. Two years ago Diageo announced it would spend a billion pounds on increasing whisky production to meet the growth in demand. � at includes building new distilleries as well as opening up old facilities that had been mothballed.

Crucial to the production of whisky is the ageing and maturation process. Once it comes o� the stills, the spirit has to spend at least three years in barrel before

it can be deemed Scotch whisky. Speak to any distiller or whisky expert and they’ll tell you that between 60 and 70% of the � avour of a whisky is derived from the cask. � at’s why the barrels used are so important. � e main decision facing the master distiller is whether to let the spirit mature in European oak or American – with the distinction generally being narrowed down even more to ex-Sherry casks or ex-Bourbon casks.

Whisky and its American counterpart, bourbon, di� er markedly in their use of oak. In America, they char the barrels quite heavily, creating a blistered

crocodile skin e� ect on the inside of the barrel. A scientist could comfortably ba� e you with a description of the interaction of heat on lignins, tannins and vanillins. What it means is that American oak tends to impart a sweeter, vanilla � avour to spirit. Bourbon producers also only ever use a barrel once – and their used barrels tend to then be shipped over to Scotland. Let’s face it, the canny Scots are renowned for their thrift, and they reuse the American oak casks to mature their spirit, also adding a sweeter character to it than that which European oak gives.

Maturation

The all important task of lling the barrel

with a few hundred litres of new make

spirit, ready for a few years of maturation.


Whisky

Casks which have previously been used for making Spanish Sherry are generally the most sought-after. One distillery known for its use of sherry oak is Speyside’s Macallan, coincidentally just a short drive away from the Craigellachie cooperage. Setting this single malt apart from others is the high proportion of sherry casks (apparently between 70 and 80% of all sherry casks nd their way to e Macallan!) but also the way in which it’s used. e whisky not only spends years (10, 12, 15, 17, 18 or 25 years) maturing in them, but once the whisky has been reduced from cask strength to bottling strength through the addition of water, the nal product then has at least six months marrying in cask – an unusual practice as most distilleries simply bottle as soon as the marriage has taken place.

Casks which have previously been

Whisky

new Glen ddich single malt by global brand ambassador Ian Millar. e spirit is the Glen ddich 26 year old and what makes it unique is that it has spent its entire maturation in ex-bourbon casks.

“ e Latin name for American white oak is Quercus Alba – and Alba was also an ancient name for Scotland,” Millar said. “American oak doesn’t overwhelm whisky as much as European oak or sherry casks do.

“It also allows for a better expression of the individual distillery’s style,” Miller said. “It doesn’t mask the unique character. If you were to take ve di� erent distilleries and put each of their spirit into European oak and American oak – and then compare them after they’ve spent years maturing, you’d nd that the American oak lets the whisky speak loudest.” Millar was of the opinion that sherry oak dominated, nullifying any individual di� erences.

Even to a novice whisky drinker, the di� erences between a spirit aged in ex-bourbon and sherry casks is noticeable with the American one being sweeter and showing more overt vanilla notes.

Ultimately, anyone’s choice of whisky is a highly personal one but one can walk a long and fascinating road exploring the di� erent expressions and � avours – all the result of its time on oak nishing school.

ree years ago e Macallan had to build additional storage warehouses to accommodate an increase of two million litres per year. is year it announced a

£100 million expansion of the distillery and visitor centre which will only be completed in 2017.

If anyone wants to taste the di� erence that barrels and nishes can make to a whisky should look no further than Glenmorangie which o� ers a variety of di� erent nishes. ere’s Quinta Ruban which spends 10 years in American oak with a nal two years in old Port pipes. is two year “ nishing school” imparts subtle notes of Port to the nal whisky, a distinct sweet raisin � avour. e Lasanta, which spends time in barrels previously used for sherry o� ers up creamy, orange, ripe apricot sweetness while the Nectar d’Or is nished o� in old Sauternes casks. Sherry or Burgundy nish, each one imparts a distinctly di� erent � avour to the nal whisky.

Cape Town’s Pot Luck Club was recently the venue for the unveiling of a

(If anyone’s interested in following the journey of a cask from start to � nish they

should visit The Macallan’s Masters of Photography exhibition by Albert Watson

– www.themastersofphotography.com/previous-editions/albert-watson –

who snapped the journey from Spain’s forests to the distillery.)

C

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MY

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MAC_CHEERS_ADVERT_STP.pdf 1 2014/08/14 12:27 PM


rumTasting

island spirit

Cocktails just wouldn’t be the same without it. The

daiquiri uses it, the mojito and pina colada need it

and the Long Island iced tea wouldn’t pack quite as

much of a punch if it were omitted.

Rum is probably best summed up in this great quote from

spirits writer Dave Broom in his book, Rum, published by

Mitchell Beazley in 2003: “Every time I taste rum I am amazed

at what a remarkable spirit it is. Never forget that it is there to

be enjoyed. It’s a drink which puts a great big stupid grin on

our face. Maybe it’s the sugar; maybe it’s the sunshine

trapped in the cane. Maybe it is because, when you close

your eyes, it takes you to the place of its birth: a distillation of

There’s something about rum. Perhaps it’s the association with tropical islands, pirates and sailors, buried treasure and other tales that spice up our childhood story time. Fiona McDonald reports on a recent tasting.


Tastinggr

ant

gran

tcr

aig

bern

ard

dave

dave

turquoise seas, pounding surf, and clear skies,

of a relaxed pace of living, of a love of life.”

There was a palm tree gently waving its

fronds, there was super ne white sand and on

the water beyond, boats – but it wasn’t quite

as idyllic a picture as those words might have

you believe. The venue was the Shimmy Beach

Club, located at the entrance to Cape Town’s

Victoria & Alfred basin – but it was winter and

the skies remained grey and the water was

choppy and far from sparkling blue.

Not that it bothered any of the characters

assembled at Shimmy’s for Cheers magazine’s

rst tasting. They were all metaphorically

licking their lips at the prospect of tasting 13

rums and, impressively, everyone successfully

resisted the urge to talk like a pirate! Nary an

“Aaar!” was heard.

South African spirit and wine expert Dave

Hughes, a trained distiller, was leading the

tasting. He was joined by maritime lawyer

Grant Clark, a spirit lover and the 2007 runner-up

in Survivor: Malaysia, fellow whisky a cionado

Bernard Gutman, RGBC’s (Really Great Brands

Company) head of marketing Craig Doré, Grant

McDonald of Mudl magazine, Cheers publisher

Shayne Dowling, Jessica-Jane Nosworthy, Cheers

ad rep and myself.

”This is quite a unique experience,” Clark

said, ”I’ve never been given the opportunity of

tasting more than one or two rums at a time.”

A sentiment that was echoed by all except

Hughes and Doré. The former has travelled the

world, tasting and drinking all sorts of products.

He’s been to the Caribbean and visited many

a distillery as well as having judged rum at the

International Wine & Spirit Competition for

many years. With rum one of the products

making up RGBC’s portfolio, Doré has been

exposed to many previously. “We’re not yet

seeing the interest in rum that is developing

internationally, but there’s de nitely potential,”

he said.

Locally, a number of popular international

brands are available – the biggest of them

being Bacardi, Captain Morgan, Havana Club

and Red Heart rum which is tailored speci cally


rum

41

Flight OneBacardi white rum

Jack Tarr blended dark rumBacardi Gold

Havana Club Añejo 7 AñosSailor Jerry spiced rum

Bacardi Oakheart

to the South African palate. Rum is not

like wine where the soils and weather

can have a marked impact on the

� avours – but there are appreciable

di� erences in the � avours of Jamaican,

Haitian, Cuban, Trinidadian and

Guyanan rum, for example. Spirit lovers

are discovering rum and falling in love

with it all over again.

Dave Broom states in his book: “There

is no single thing as ‘rum’. There are

rums for sipping, others for mixing. Aged

rums, overproof rums, pot-still,

continuous-still, single-casks, � avoured

or spiced. No other spirit has this

� avour, depth and breadth of quality.”

Rum is made from molasses, the

by-product of sugar production. The

sticky black syrup is watered down and

then fermented using yeast before being

distilled, either in a pot-still or a continuous

still. Then it’s transferred to wooden barrels

for ageing – usually used Bourbon barrels.

It’s essential that the oak casks are

charred as this encourages the � avour

and colour development of the rum.

Two interesting things to note here:

very few rums are not blended and

secondly, that the rate of evaporation

– the so-called ‘angel’s share’ was and

is higher in the Caribbean islands than

if the barrels were shipped to the UK for

maturation, which it used to be. The

rate of evaporation is around 6% in the

hotter islands versus only 2% in the

cool UK cellars.

“Rum de� nitely has potential – but

everyone thinks of it as a mixer,

something you have in a cocktail or

with cola,” Doré said. In South Africa,

the reality is that it’s seen as a bit of a

blue collar drink, generally mixed with

cola and “something that brings out

the hooligan in you!”

“The thing to remember is that

white rums are generally low in

� avour and aromatics,” Hughes

said. “They’re intended for mixers

or cocktails – but the � avour

should remind you what it comes

from, which is molasses.

“That character is ampli� ed in the

dark rums which also have the

advantage of having spent time in

American oak barrels which adds

another dimension of � avour in the

vanilla or cream from the charred oak.”

Flight TwoInverroche

Ron ZacapaPyrat XO Reserve

Mount Gay Black BarrelMount Gay Extra Old

Kraken black spiced rumGosling’s Black Seal


“That character is ampli� ed in the

vanilla or cream from the charred oak.”


Tasting

between voting with one’s head and

one’s heart. Everyone opted for the

Mount Gay Extra Old, recognising that

it was a seriously re ned and elegant

spirit – much like a top single malt

whisky. And barring a few exceptions

the panel were enamoured by either

the Pyrat XO or the Ron Zacapa.

Pyrat’s heady citrus aromatics were

reminiscent of Southern Comfort or

Cointreau – which Hughes said was

because it was blended from a variety

of distilleries. Zacapa was more tropical

and bright with a spicy entry and a

slightly hot, alcoholic feel.

Both have interesting packaging,

Ron Zacapa – a Guatemalan rum

which has a nifty straw waistband and

Pyrat which comes in a beautifully

squat, square bottle with a wide neck,

stoppered by a fat cork.

The truth is that there are some

wonderful rums on the market that

would actually be spoiled if they were

mixed. They are smooth, nuanced,

complex and, yes, intellectual enough

to quietly sip on their own as you

ponder their origins and how it was

made – much as you would with a

single malt whisky.

Panel choice: Mount Gay Extra Old

Deep spicy re ned and elegant rum with

layers of � avour. Heaps of cinnamon,

clove, caramel and butterscotch, raisin

and molasses. Genteel and smooth, it

keeps on going, lingering long after the

mouthful is gone.

Gutman made the point that his

takeout after the tasting was that there

are proverbial ‘horses for courses’. “If

you take a whisky analogy – Johnnie

Walker red label is not meant to be

drunk neat, the way a black or blue

label is. The Walker red carries a mixer

really well but you won’t sit next to the

re, late into the night sipping it. The

two � ights of rum we tasted are like

that – some are for mixing and others

for sipping.”

The rst � ight, the commercial rums which retail for

below R200 at your local TOPS at SPAR

outlet were generally seen as mixing or

cocktail rums, but not that they lacked

� avour. Hughes’s favourite in Flight One

was the Havana Club, describing it as

the quintessential rum. ”It’s got

everything that you look for in a rum.”

Panel choice: Sailor Jerry

The rest of the panel were seduced by

Sailor Jerry’s spiced charms, with its

crème caramel, butterscotch and vanilla

ice-cream overtones.

Flight Two was an altogether more serious

prospect. There was a disconnect


Tasting

between voting with one’s head and

one’s heart. Everyone opted for the

Mount Gay Extra Old, recognising that

it was a seriously re ned and elegant

spirit – much like a top single malt

whisky. And barring a few exceptions

the panel were enamoured by either

the Pyrat XO or the Ron Zacapa.

Pyrat’s heady citrus aromatics were

reminiscent of Southern Comfort or

Cointreau – which Hughes said was

because it was blended from a variety

of distilleries. Zacapa was more tropical

and bright with a spicy entry and a

slightly hot, alcoholic feel.

Both have interesting packaging,

Ron Zacapa – a Guatemalan rum

which has a nifty straw waistband and

Pyrat which comes in a beautifully

squat, square bottle with a wide neck,

stoppered by a fat cork.

The truth is that there are some

wonderful rums on the market that

would actually be spoiled if they were

mixed. They are smooth, nuanced,

complex and, yes, intellectual enough

to quietly sip on their own as you

ponder their origins and how it was

made – much as you would with a

single malt whisky.

Panel choice: Mount Gay Extra Old

Deep spicy re ned and elegant rum with

layers of � avour. Heaps of cinnamon,

clove, caramel and butterscotch, raisin

and molasses. Genteel and smooth, it

keeps on going, lingering long after the

mouthful is gone.

Gutman made the point that his

takeout after the tasting was that there

are proverbial ‘horses for courses’. “If

you take a whisky analogy – Johnnie

Walker red label is not meant to be

drunk neat, the way a black or blue

label is. The Walker red carries a mixer

really well but you won’t sit next to the

re, late into the night sipping it. The

two � ights of rum we tasted are like

that – some are for mixing and others

for sipping.”

The rst � ight, the commercial rums which retail for

below R200 at your local TOPS at SPAR

outlet were generally seen as mixing or

cocktail rums, but not that they lacked

� avour. Hughes’s favourite in Flight One

was the Havana Club, describing it as

the quintessential rum. ”It’s got

everything that you look for in a rum.”

Panel choice: Sailor Jerry

The rest of the panel were seduced by

Sailor Jerry’s spiced charms, with its

crème caramel, butterscotch and vanilla

ice-cream overtones.

Flight Two was an altogether more serious

prospect. There was a disconnect

rum

tasting notestasting notesFlight One

Flight Two

BacardiColourless. Light and

spirity nose, slight oral note along with hint of

treacle and even banana. Light and dry

in the mouth with slight, spirit sweetness yet � nish is bone dry.

Inver RocheLight nose with

treacle the main aromatic. Hints of prune and some

raisin, fynbos note too. Dry in the

mouth with hint of oak and lots more

treacle. Clean, short � nish

Ron Zacapa Centenario

Very attractive coppery/red colour. Nutty character at

start of the nose with citrus,

chocolate and an odd, dry herby

note. Slight smoke too. Somewhat

sweet in the mouth with hints of

molasses. Caramel and brown sugar on

the � nish.

Pyrat XODistinctly citrus nose – Terry’s

chocolate orange – with light molasses

note. That same expressive citrus and orange rind can be found in the mouth but

decidedly smooth and � nely

textured. Light and re� ned.

Mount Gay Black BarrelTo� ee apple

nose with some burnt sugar.

Round and sweet in the mouth with tropical fruit and light, toasty oak.

Despite sweetness in the mouth a very dry

and refreshing � nish.

Mount Gay Extra OldDistinctly deeper in

aromatics with mature characters and some

development. Appealing chocolate, tobacco, toasty nuts, banana , prune and some spicy oak. Rich and full in the mouth

yet re� ned, well structured and

balanced. Rich and full and no doubt it’s

an aged rum.

KrakenButtery caramel and cinnamon

spice with to� ee on the nose. That

same buttery spice and

caramel comes through in the mouth. Gentle and smooth.

Gosling’s Black SealPrunes and raisins on

the nose with treacle. Slightly

mature character. Soft and full in the

mouth. Hints of treacle and oak on

a long � nish.

Jack Tarr“Sweet” nose with

light charry note. Hint of to� ee and treacle.

Fairly simple in the mouth with � ne

warming alcohol. Note of caramel and

distant molasses note. Some prune.

Bacardi GoldVery pale gold. Fair,

fruity impact with hints of prune and

light molasses. Banana and

molasses in the mouth with light nutty grip. Soft and gentle.

Havana Club Añejo 7 Años

Dark colour. Espresso and cinnamon with hints of nutmeg and

caramel. Fairly powerful in the mouth with distinct oak and

hints of tobacco. Crisp and fresh � nish

with aftertaste of molasses.

Sailor Jerry Strong vanilla nose

with hints of cinnamon. Sweet in

the mouth giving good body. Fairly full

and well rounded body. Long,

perfumed � nish.


Available at TOPS at SPAR and

SPAR stores

Panel choice



SPAR stores

Panel choice

✤ Grateful thanks to Shimmy Beach Club for providing the

venue for the rum tasting.

Bacardi OakheartInitial nose of molasses

covered quickly by vanilla and a oral

note. Not totally dry in the mouth and the little creamy fudge

sweetness makes for very smooth ow

across the palate.


Festivals

Brewing beer is an age-old tradition. One of ancient Rome’s most

accomplished historians and senators, Publius Cornelius Tacitus wrote an entire book all about German customs and traditions – De Origine et situ Germanorum.

According to the German Beer Institute’s website, Tacitus wrote (with some contempt) that Germans were “pro� cient imbibers” who sought any excuse or opportunity for a drinking party.

“� e germanii,” he wrote, “serve an extract of barley and rye as a beverage that is somehow adulterated (presumably he means: fermented) to resemble wine.”

More than 2000 years later, not much has changed – and the annual Oktoberfest tradition has spread from Germany to be celebrated with gusto throughout the four corners of the globe. South Africa is no exception and once again the TOPS at SPAR Bierfests will be held countrywide – from September to November.

� e sun rises earliest on the east coast of the country – and so it is that Durban Ge

mütli

chke

it A celebration of golden amber ale and lager, with steins � lled to the brim is a dream come true for lovers of beer. Thirsty folk in Durban, Johannesburg and Cape Town have much to look forward to!

Oktoberfest tradition has spread from

globe. South Africa is no exception and once again the TOPS at SPAR Bierfests

� e sun rises earliest on the east coast

rewing beer is an age-old tradition. One of ancient

Beer Institute’s website, Tacitus wrote (with some contempt) that

imbibers” who sought any excuse or opportunity for a drinking party.

“� e germanii,” he wrote, “serve


Festivals

Brewing beer is an age-old tradition. One of ancient Rome’s most

accomplished historians and senators, Publius Cornelius Tacitus wrote an entire book all about German customs and traditions – De Origine et situ Germanorum.

According to the German Beer Institute’s website, Tacitus wrote (with some contempt) that Germans were “pro� cient imbibers” who sought any excuse or opportunity for a drinking party.

“� e germanii,” he wrote, “serve an extract of barley and rye as a beverage that is somehow adulterated (presumably he means: fermented) to resemble wine.”

More than 2000 years later, not much has changed – and the annual Oktoberfest tradition has spread from Germany to be celebrated with gusto throughout the four corners of the globe. South Africa is no exception and once again the TOPS at SPAR Bierfests will be held countrywide – from September to November.

� e sun rises earliest on the east coast of the country – and so it is that Durban Ge

mütli

chke

it A celebration of golden amber ale and lager, with steins � lled to the brim is a dream come true for lovers of beer. Thirsty folk in Durban, Johannesburg and Cape Town have much to look forward to!

Oktoberfest tradition has spread from

globe. South Africa is no exception and once again the TOPS at SPAR Bierfests

� e sun rises earliest on the east coast

rewing beer is an age-old tradition. One of ancient

Beer Institute’s website, Tacitus wrote (with some contempt) that

imbibers” who sought any excuse or opportunity for a drinking party.

“� e germanii,” he wrote, “serve


Oktoberfest

45

kicks the festivities o� over the weekend of the 19th to the 21st of September. � e venue for the German-style revelries is the renowned Suncoast complex.

Johannesburg, the continent’s city of gold and � nancial hub, does everything bigger and better – and consequently has not just one weekend of beer, but two! Montecasino will

reverberate to the sound of oompah bands, brass instruments and clinking biersteins on the successive weekends of 17 – 19 October and 24 – 26 October.

And since the sun sets latest on the southern and western coastline of Africa rounding o� the celebrations is Slaapstad – or Cape Town. � e famous Newlands Brewery precinct is home to the rejoicing festival of beer from the 14th to the 16th of November.

“TOPS at SPAR is immensely proud to once again be headline sponsor at the TOPS at SPAR Bierfest,” said Mark Robinson, TOPS at SPAR Group Liquor Manager. “� is festival is synonymous with the values

of TOPS at SPAR. Visitors can expect to be captivated by the experience from the minute they walk into the venue.”

kicks the festivities o� over the weekend of the 19th to the 21st of September. � e venue for the German-style revelries is the renowned Suncoast complex.

Johannesburg, the continent’s city of gold and � nancial hub, does everything bigger and better – and consequently has not just one weekend of beer,

reverberate to the sound of oompah bands, brass instruments and clinking biersteins on the successive weekends of

southern and western coastline of Africa rounding o� the celebrations is Slaapstad – or Cape Town. � e famous Newlands Brewery precinct is home to the rejoicing festival of beer from the 14th to the 16th of November.

“TOPS at SPAR is immensely proud to once again be headline sponsor at the TOPS at SPAR Bierfest,” said Mark Robinson, TOPS at SPAR Group Liquor Manager. “� is festival is

of TOPS at SPAR. Visitors can expect to be captivated by the experience from the minute they walk into the venue.”

Johannesburg does everything bigger and better – and consequently has not just one weekend of beer, but two!

TICKETSThere are four tiers

of tickets: the premium o� ering will set you back R906.30 a head, with the next few options

available for R450.30, R195 and R125 each.

All tickets can be booked through the

Bierfest website www.bierfest.co.za or through Bierfest’s

Facebook page, SABierfest.


Festivals

Robinson reiterated the message that TOPS at SPAR is “heavily invested in the education of responsible drinking and will be promoting this at the festival”.

As in previous years, no money will change hands in the brauhaus: only plastic tokens or ‘crowns’ may be exchanged for beer. And the beer will once again be specially brewed for the event. South African Breweries is one of the founding partners and their

Master Brewers will not only have crafted three limited edition Bavarian-styled beers – the Royal Bavaria Oktoberfest bier, traditional Krystal Weiss Protea Edelweiss and the King Ludwig Munich Dunkel dark ale – but they will also be on hand in the Brewmaster’s corner, dispensing both wisdom and golden nectar.

Potential patrons need not fear that there will be a surfeit of porcine meat products; vegetarians are well catered for as well. Last year, the roast chickens, pickles and pretzels almost beat the eisbein and

sauerkraut in the popularity stakes.It goes without saying that the event is

not open to anyone under the age of 18.

#DrinkSmart,

TOPS as SPAR Bierfest’s responsible consumption program,

o� ers visitors a number of alternative transport options.

Spearheaded by TOPS at SPAR’s groundbreaking mobile phone

app DRYVER, with support from Good Fella’s, Uber, Redline

Breathalysers and JIGUJA detox drink, #DrinkSmart provides TOPS

as SPAR Bierfest patrons with a range of safe and a� ordable

choices to drink responsibly and get home safely. Rehydration

stations and a Designated Driver Rewards Program, Good Fellas

memberships and preferred rates with UBER has seen TOPS as SPAR

Bierfest’s #DrinkSmart initiative be o� cially endorsed by the

Industry Association for Responsible Alcohol Use (the ARA).

Sun� owerTOPS at SPAR Bierfest has

partnered with The Sun� ower Fund in 2014. The objective is to raise awareness of the Fund’s good

work as well as educating members of the public about the work it does while also recruiting potential bone marrow stem cell donors to the South African Bone

Marrow Registry. Every Sunday of Bierfest, the raised VIP deck area will be transformed

into a veritable ‘Sun� ower garden’, with special décor and

Sun� ower Fund initiatives.

So keep an eye out for #Sun� ower Sundays.


Festivals

Robinson reiterated the message that TOPS at SPAR is “heavily invested in the education of responsible drinking and will be promoting this at the festival”.

As in previous years, no money will change hands in the brauhaus: only plastic tokens or ‘crowns’ may be exchanged for beer. And the beer will once again be specially brewed for the event. South African Breweries is one of the founding partners and their

Master Brewers will not only have crafted three limited edition Bavarian-styled beers – the Royal Bavaria Oktoberfest bier, traditional Krystal Weiss Protea Edelweiss and the King Ludwig Munich Dunkel dark ale – but they will also be on hand in the Brewmaster’s corner, dispensing both wisdom and golden nectar.

Potential patrons need not fear that there will be a surfeit of porcine meat products; vegetarians are well catered for as well. Last year, the roast chickens, pickles and pretzels almost beat the eisbein and

sauerkraut in the popularity stakes.It goes without saying that the event is

not open to anyone under the age of 18.

#DrinkSmart,

TOPS as SPAR Bierfest’s responsible consumption program,

o� ers visitors a number of alternative transport options.

Spearheaded by TOPS at SPAR’s groundbreaking mobile phone

app DRYVER, with support from Good Fella’s, Uber, Redline

Breathalysers and JIGUJA detox drink, #DrinkSmart provides TOPS

as SPAR Bierfest patrons with a range of safe and a� ordable

choices to drink responsibly and get home safely. Rehydration

stations and a Designated Driver Rewards Program, Good Fellas

memberships and preferred rates with UBER has seen TOPS as SPAR

Bierfest’s #DrinkSmart initiative be o� cially endorsed by the

Industry Association for Responsible Alcohol Use (the ARA).

Sun� owerTOPS at SPAR Bierfest has

partnered with The Sun� ower Fund in 2014. The objective is to raise awareness of the Fund’s good

work as well as educating members of the public about the work it does while also recruiting potential bone marrow stem cell donors to the South African Bone

Marrow Registry. Every Sunday of Bierfest, the raised VIP deck area will be transformed

into a veritable ‘Sun� ower garden’, with special décor and

Sun� ower Fund initiatives.

So keep an eye out for #Sun� ower Sundays.

AMSTEL LITE IS HERE

OKLB

/423

5K

4235K Cheers210x275mm FP.indd 1 2014/07/21 1:56 PM


Thingamajigs

Sunny skies and warmer weather mean days spent

outdoors ‒ and making sure the day out with the family is

a success comes down to having the right gear.

SPAR Good Living has a range of options to equip

you correctly.

1 Call the TOPS HOTLINE0860 313 141


SPAR stores

SPAR G

OOD LIVING AT WWW.SPAR.CO.ZA

1. Fresh and functional, SPAR Good Living cooler boxes come in a range of colours and will keep your picnic or braai goodies safely stored and well cooled with

their 26-litre capacity.

2. Sitting pretty takes on new meaning with SPAR Good Living’s range of camping chairs. Available

in khaki, green or black they all come with a cup holder and handy storage sleeve.

2


Thingamajigs

Sunny skies and warmer weather mean days spent

outdoors ‒ and making sure the day out with the family is

a success comes down to having the right gear.

SPAR Good Living has a range of options to equip

you correctly.

1 Call the TOPS HOTLINE0860 313 141


SPAR stores

SPAR G

OOD LIVING AT WWW.SPAR.CO.ZA

1. Fresh and functional, SPAR Good Living cooler boxes come in a range of colours and will keep your picnic or braai goodies safely stored and well cooled with

their 26-litre capacity.

2. Sitting pretty takes on new meaning with SPAR Good Living’s range of camping chairs. Available

in khaki, green or black they all come with a cup holder and handy storage sleeve.

2

49

thingaCall the

TOPS HOTLINE0860 313 141


SPAR stores

SEE CONTENTS PAGE FOR A FULL LIST OF

STOCKISTS AND THEIR CONTACT DETAILS.


useful items3 Colour mini red & yellow lamps

- R795 each, Green Elephant Collective. 4 Thermo Pot ‒ R510,

L’Emile et Son. 5 Copper Piping table lamp ‒ R745, Green Elephant

Collective. 6 Buff alo leather journals ‒ R160, Wessel Snyman at KIN.

6

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3 5

thinga9 101099

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‒ R160, Wessel Snyman at KIN.

3

thinga

64Colour mini red & yellow lamps

Thermo Pot ‒ R510, Copper Piping table

Buff alo leather journals

5

4

10101010

8

7 iPad tablet sleeve ‒ R365, Wren design at KIN. 8 ‘Brrrrr’ Polar Bear ice

tray ‒ R220, L’Emile et Son. 9 Buddy book ends ‒ R335, L’Emile

et Son. 10 Wooden Scrabble coaster set ‒ R160, Mocholoco at KIN.

Neil Diamond: All-Time Greatest Hits – R114If you’re expecting a collection sequenced chronologically, you’d be

disappointed but this compilation has the vast majority of the big hits on a single

disc, and that’s been hard to � nd in Diamond’s catalogue.

All-Time Greatest Hits was released on Capitol Records, a label Neil Diamond

never recorded for, but Universal -- who owned the recordings Diamond made for both Universal

and MCA – selected this as the imprint for 2014’s All-Time Greatest Hits, a generous collection of 23

hits from the ‘60s and ‘70s.

The Fault In Our Stars: Music from the motion picture – R99As if having Shailene Woodley, Ansel Elgort and Nat Wol� hitting the screen for the

much-anticipated movie adaptation of John Green’s best-seller The Fault in Our

Stars wasn’t enough to be going on with, your ears are in for a treat from the

soundtrack too. The full track list for the � lm has now landed and with new songs

from Ed Sheeran, Kodaline, Jake Bugg, Charli XCX, Birdy and loads more, it’s set to be the perfect

accompaniment to the weep-fest the � ick is guaranteed to be.

CORNER

mus

ic

the

PAPE

RNeil Diamond is one of those evergreen artists who spans multiple generations. Sweet Caroline and Cracklin’ Rosie are classics. And as that irritating television show used to state, “but that’s not all…”

the

The Transkei Run: By Michael Taljaard – R200It is a painfully hung over Saturday morning for two incorrigible small-town scallywags. Jeremy ‘Spikes’ Vorster and his impulsive but charismatic sidekick, Zachary Post, decide to � ee their previous night’s regrets in search of adventure in the rural Transkei. A run-in with a local taxi gang sets in motion a series of events that unravels a tense and violent misadventure as the two young rebels are forced to defend themselves at all costs. What results is a gritty, uniquely South African undertaking, complete with sex, drugs and crawling paranoia.

Wars of The Roses: Stormbird: By Conn Iggulden – R170In the middle of the 15th century, a mentally unstable and physically feeble young King Henry VI makes a fateful bargain, under the in� uence of spymaster Derry Brewer, giving up a large swath of England’s hard-won territory in France in exchange for 20 years of peace and marriage to a young French princess.

But the deal quickly sours. As the newly reclaimed French territories slide into warfare, Henry’s nobles seethe, and thousands of his subjects revolt. Henry’s new queen, the remarkable and resourceful

cd’s

Margaret of Anjou, � nds that instead of enjoying a life of peace and luxury, she must save her weak-willed husband from multiple threats to his throne.

A rebel army attacks the heart of London, sons and fathers battle one another, and great men betray their king. It is the beginning of the Wars of the Roses, a bitter � ght to become the world’s most powerful and in� uential nation.

Is It Really Too Much To Ask? The World According to Clarkson: Vol. 5: By Jeremy Clarkson – R170In a world which simply will not see reason, Jeremy Clarkson buckles up once again and sets o� in his ceaseless quest to navigate a path through all the silliness and idiocy. And every

Forever in Blue JeansEntertainment

Neil Diamond: All-Time Greatest Hits – R114If you’re expecting a collection sequenced chronologically, you’d be

disappointed but this compilation has the vast majority of the big hits on a single

disc, and that’s been hard to � nd in Diamond’s catalogue.

All-Time Greatest Hits was released on Capitol Records, a label Neil Diamond

never recorded for, but Universal -- who owned the recordings Diamond made for both Universal

and MCA – selected this as the imprint for 2014’s All-Time Greatest Hits, a generous collection of 23

hits from the ‘60s and ‘70s.

The Fault In Our Stars: Music from the motion picture – R99As if having Shailene Woodley, Ansel Elgort and Nat Wol� hitting the screen for the

much-anticipated movie adaptation of John Green’s best-seller The Fault in Our

Stars wasn’t enough to be going on with, your ears are in for a treat from the

soundtrack too. The full track list for the � lm has now landed and with new songs

from Ed Sheeran, Kodaline, Jake Bugg, Charli XCX, Birdy and loads more, it’s set to be the perfect

accompaniment to the weep-fest the � ick is guaranteed to be.

CORNER

mus

ic

the

PAPE

R

Neil Diamond is one of those evergreen artists who spans multiple generations. Sweet Caroline and Cracklin’ Rosie are classics. And as that irritating television show used to state, “but that’s not all…”

the

The Transkei Run: By Michael Taljaard – R200It is a painfully hung over Saturday morning for two incorrigible small-town scallywags. Jeremy ‘Spikes’ Vorster and his impulsive but charismatic sidekick, Zachary Post, decide to � ee their previous night’s regrets in search of adventure in the rural Transkei. A run-in with a local taxi gang sets in motion a series of events that unravels a tense and violent misadventure as the two young rebels are forced to defend themselves at all costs. What results is a gritty, uniquely South African undertaking, complete with sex, drugs and crawling paranoia.

Wars of The Roses: Stormbird: By Conn Iggulden – R170In the middle of the 15th century, a mentally unstable and physically feeble young King Henry VI makes a fateful bargain, under the in� uence of spymaster Derry Brewer, giving up a large swath of England’s hard-won territory in France in exchange for 20 years of peace and marriage to a young French princess.

But the deal quickly sours. As the newly reclaimed French territories slide into warfare, Henry’s nobles seethe, and thousands of his subjects revolt. Henry’s new queen, the remarkable and resourceful

cd’s

Margaret of Anjou, � nds that instead of enjoying a life of peace and luxury, she must save her weak-willed husband from multiple threats to his throne.

A rebel army attacks the heart of London, sons and fathers battle one another, and great men betray their king. It is the beginning of the Wars of the Roses, a bitter � ght to become the world’s most powerful and in� uential nation.

Is It Really Too Much To Ask? The World According to Clarkson: Vol. 5: By Jeremy Clarkson – R170In a world which simply will not see reason, Jeremy Clarkson buckles up once again and sets o� in his ceaseless quest to navigate a path through all the silliness and idiocy. And every

Forever in Blue JeansEntertainment


CD’s, DVD’s and books

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

Vrou Soek Boer – R109A young woman from the city is successful in her

demanding career, although she has a problematic love life. After a confrontation with her boss, she decides to swop the city for the platteland and a bakery that she inherited from an aunt. Her new life in the small town is more than she expected, and involves trading her business suits for an apron. Things get complicated when she must choose between Mr Handsome and Mr Right.

Captain America: The Winter Soldier – R119After the cataclysmic events in New York with The Avengers, Marvel’s Captain America: The Winter Soldier � nds Steve Rogers, aka Captain America, living quietly in Washington DC and trying to adjust to the modern world. But when a S.H.I.E.L.D. colleague comes under attack, Rogers becomes embroiled in a web of intrigue that threatens to put the world

at risk. Joining forces with Natasha Romano� aka Black Widow, Captain America struggles to expose the ever-widening conspiracy while � ghting o� assailants sent to silence him at every turn. When the full scope of the villainous plot is revealed,

once in a while, he � nds something absolutely blooming fantastic along the way.

Pithy and provocative, this is Clarkson at his best, taking issue with whatever is the latest nonsense to disrupt his search for brilliance. Why should we be forced to accept stu� that’s a bit rubbish? Shouldn’t things work? Shouldn’t someone care? I mean, is it really too much to ask? It’s a good thing Clarkson, without fear or favour, is still doing the asking ...

To Rise Again At A Decent Hour: By Joshua Ferris – R275Paul O’Rourke is a man of

contradictions: he loves the world, but doesn’t know how to live in it. He’s a Luddite addicted to his iPhone, a dentist with a nicotine habit and an atheist not quite willing to let go of God.

Then someone impersonates him online, and a website, a Facebook page, and a Twitter account are created in his name. An outrageous violation of his privacy soon becomes something more soul-frightening: the possibility that the online “Paul” might be a better version. As Paul’s investigation deepens, he is forced to confront his troubled past and life disturbingly split between the real and the virtual.

contradictions: he loves the world, but once in a while, he � nds something contradictions: he loves the world, but contradictions: he loves the world, but once in a while, he � nds something contradictions: he loves the world, but contradictions: he loves the world, but once in a while, he � nds something

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 the Vrou Soek Boer DVD or

The Fault In Our Stars 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, 10th October 2014. The address to send it to is

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

Captain America and the Black Widow enlist the help of a new ally, the Falcon. However, they soon � nd themselves up against an unexpected and formidable enemy—the Winter Soldier.

Non-Stop – R109During a transatlantic � ight from New York City to London, US Air Marshal Bill Marks receives a series of cryptic text messages

demanding that he instruct the government to transfer $150 million into an o� -shore account. Until he secures the money, a passenger on his � ight will be killed every 20 minutes…


Recipe book

Masterchef momentSouth Africans love watching Australian Masterchef – and it was only a few months ago that the 2013 series � nished, won by the bubbly blonde Emma Dean.

Even when she was ustered and

scrabbling about trying to beat the

clock as taskmasters Matt, George

and Gary counted down the seconds,

there was never any doubt about Emma

Dean’s passion for food – or for how her

knowledge and pro� ciency grew over the

duration of the Masterchef series.

Now it’s captured between the pages of

her very own book, one of the prizes she

won as the top contestant in the series.

Dean grew up on a farm in Victoria, the

southern state of Australia, surrounded by

sheep, cows and chickens. When asked

what her food dream was during the

series she said it harked back to her

childhood, the farm kitchen table where

things were kept simple yet plentiful,

hearty and prepared with the utmost

integrity of � avour.

“I understood from a very early age where

my food came from, which really started

my interest in it,” she said. And the fact

that her parents grew much of their own

fruit and vegetables started that journey.

“One of my earliest memories was helping

Dad plant pumpkin seeds in the dry, hot,

central Victorian soil. Using my small hand

as a template, I spaced the precious

seeds 10 hands apart… needless to say, I

loved pumpkins when I was little, mainly

because I grew them myself.”

Having obtained a Masters degree in

Environment and Planning and working in

town planning, Dean decided to step

away from her career trajectory in order

to focus on food – particularly foraging,

edible weeds and mushrooms.

Her � rst book, A Homegrown Table,

published by New Holland and presented

in South Africa by Random House Struik

Publishers, combines all these elements in

80 recipes, beautifully photographed and

simply, yet elegantly, presented.

bubbly blonde Emma Dean.

Homemade Buttermilk

Crumpets

Serves 8

INGREDIENTS

150ml buttermilk

225g plain � our

¼ teaspoon salt

½ teaspoon white sugar

1 teaspoon active dry yeast

150ml warm water

¼ tsp bicarbonate of soda

(baking soda)

1 tsp butter, for greasing

Honey, fresh ricotta or Berry

Jam, to serve

METHOD

Warm the buttermilk to room temperature. Mix all the dry

ingredients, except for the bicarbonate of soda, together

in a large bowl. Make a well and pour in the warmed

buttermilk and warm water. Mix into a batter. Cover with

a tea towel or cling � lm and leave in a warm, draught-

free place. Leave it to rise for an hour, until it has doubled

in size and the mixture is light and spongy. Stir the batter

to knock back any air. Now add the bicarbonate of soda

and stir in well. Transfer the batter to a pouring jug and

leave in a warm place for 30 minutes. Heat a non-stick

frying pan on the stovetop over a medium-high heat.

Grease four egg rings with butter. Place the egg rings in

the pan and pour in enough batter to � ll the rings halfway

up the sides. Cook until bubbles form on the top—about

10 minutes. Lift away the rings, and � ip over the crumpets.

Fry for two minutes and remove. Place to one side and

cook the remaining crumpets. Serve warm with honey,

ricotta or Berry Jam.

Hom

emad

e But

term

ilk C

rum

pets


Recipe book

Masterchef momentSouth Africans love watching Australian Masterchef – and it was only a few months ago that the 2013 series � nished, won by the bubbly blonde Emma Dean.

Even when she was ustered and

scrabbling about trying to beat the

clock as taskmasters Matt, George

and Gary counted down the seconds,

there was never any doubt about Emma

Dean’s passion for food – or for how her

knowledge and pro� ciency grew over the

duration of the Masterchef series.

Now it’s captured between the pages of

her very own book, one of the prizes she

won as the top contestant in the series.

Dean grew up on a farm in Victoria, the

southern state of Australia, surrounded by

sheep, cows and chickens. When asked

what her food dream was during the

series she said it harked back to her

childhood, the farm kitchen table where

things were kept simple yet plentiful,

hearty and prepared with the utmost

integrity of � avour.

“I understood from a very early age where

my food came from, which really started

my interest in it,” she said. And the fact

that her parents grew much of their own

fruit and vegetables started that journey.

“One of my earliest memories was helping

Dad plant pumpkin seeds in the dry, hot,

central Victorian soil. Using my small hand

as a template, I spaced the precious

seeds 10 hands apart… needless to say, I

loved pumpkins when I was little, mainly

because I grew them myself.”

Having obtained a Masters degree in

Environment and Planning and working in

town planning, Dean decided to step

away from her career trajectory in order

to focus on food – particularly foraging,

edible weeds and mushrooms.

Her � rst book, A Homegrown Table,

published by New Holland and presented

in South Africa by Random House Struik

Publishers, combines all these elements in

80 recipes, beautifully photographed and

simply, yet elegantly, presented.

bubbly blonde Emma Dean.

Homemade Buttermilk

Crumpets

Serves 8

INGREDIENTS

150ml buttermilk

225g plain � our

¼ teaspoon salt

½ teaspoon white sugar

1 teaspoon active dry yeast

150ml warm water


(baking soda)

1 tsp butter, for greasing

Honey, fresh ricotta or Berry

Jam, to serve

METHOD

Warm the buttermilk to room temperature. Mix all the dry

ingredients, except for the bicarbonate of soda, together

in a large bowl. Make a well and pour in the warmed

buttermilk and warm water. Mix into a batter. Cover with

a tea towel or cling � lm and leave in a warm, draught-

free place. Leave it to rise for an hour, until it has doubled

in size and the mixture is light and spongy. Stir the batter

to knock back any air. Now add the bicarbonate of soda

and stir in well. Transfer the batter to a pouring jug and

leave in a warm place for 30 minutes. Heat a non-stick

frying pan on the stovetop over a medium-high heat.

Grease four egg rings with butter. Place the egg rings in

the pan and pour in enough batter to � ll the rings halfway

up the sides. Cook until bubbles form on the top—about

10 minutes. Lift away the rings, and � ip over the crumpets.

Fry for two minutes and remove. Place to one side and

cook the remaining crumpets. Serve warm with honey,

ricotta or Berry Jam.

Hom

emad

e But

term

ilk C

rum

pets


giveaway

53

Baked Farm Eggs with Wild Mushrooms, Spinach and ParmesanServes 4

INGREDIENTS2 knobs butter250g wild mushrooms½ bunch English spinach leaves1 clove garlic, to tasteSalt and pepper, to taste150g thickened cream4 eggs4 large shaves Parmesan (about 35g)

METHODPreheat the oven to 190˚C. In a deep frying pan, heat the butter and sauté the wild mushrooms with the spinach. Pierce the garlic clove with your fork and use the fork to stir in the mushrooms and spinach together, to give a hint of garlic. Cook until wilted and season to taste. Splash in the cream. Pour the mixture into individual ovenproof pans or ramekins or across the bottom of one ovenproof dish. Crack the eggs on top. Bake for 10 minutes or until the egg white is cooked and the yolk is still runny. You may have to watch this carefully so it doesn’t overcook. Once they are ready, remove the ramekins from the oven and add the Parmesan shaves over each egg.

Baked Farm eggs with Wild Mushrooms,

Spinach and Parmesan


Recipe book

Mussels My WayServes 2

INGREDIENTS1 shallot, peeled and sliced2 cloves garlic, � nely chopped1 Tblsp olive oil½ - 1cm long red chilli, deseeded and chopped1kg mussels1 cup white wine2 handfuls � at-leafed parsley, chopped2 Tblsp butter, to serveBread

METHODHeat a wok or a wide pan over medium-low heat. Sauté the shallot and garlic in the olive oil. Add the chilli and sauté for a minute or two and then add the mussels. Turn the heat up and add the white wine. Put a lid on and shake the pan while still on the heat. As soon as the mussels open, remove the pan from the heat – this should take only a few minutes. Take out all the mussels that haven’t opened and discard them. Toss in the parsley and butter and serve with freshly baked bread.

Mus

sles M

y Way

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




SPAR stores


Recipe book

Mussels My WayServes 2

INGREDIENTS1 shallot, peeled and sliced2 cloves garlic, � nely chopped1 Tblsp olive oil½ - 1cm long red chilli, deseeded and chopped1kg mussels1 cup white wine2 handfuls � at-leafed parsley, chopped2 Tblsp butter, to serveBread

METHODHeat a wok or a wide pan over medium-low heat. Sauté the shallot and garlic in the olive oil. Add the chilli and sauté for a minute or two and then add the mussels. Turn the heat up and add the white wine. Put a lid on and shake the pan while still on the heat. As soon as the mussels open, remove the pan from the heat – this should take only a few minutes. Take out all the mussels that haven’t opened and discard them. Toss in the parsley and butter and serve with freshly baked bread.

Mus

sles M

y Way





SPAR stores


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 ‘A Homegrown Table’,

published by New Holland.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,

10th October 2014. The address to send it to is

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

Honey Thyme Cake

INGREDIENTS

90g butter, melted

4 eggs

185g castor sugar

zest of 2 lemons

60 ml cream

90g self-raising � our, sifted

TOPPING

2 cups � aked almonds

90g butter

90g castor sugar

60ml cream

2 tablespoons honey

2 heaped teaspoons fresh

thyme leaves

METHOD

Preheat the oven to 180°C. Grease and line a

deep 20 cm round pan. Beat the eggs and sugar

in a large bowl until thick and pale. Using a

spatula, fold in the lemon zest, butter and cream

in batches. Fold in the � our. Pour into the prepared

tin and bake for 40 minutes until � rm in the centre.

When the cake is nearly ready, make the almond

topping by combining all the ingredients in a

saucepan. Stir over a medium heat and bring to

the boil. Turn o� the heat and pour the hot mixture

over the top of the cake. Put the cake back in the

oven for 10 minutes or until the topping turns

golden. Remove from the oven and allow the

cake to cool in the tin. Once cool, remove the

cake from the tin and place on a serving plate.

This is fabulous with whipped cream.

Honey Thyme Cake


Silwood kitchen

57

TOPS Nosh

Dressed to thrillThe dark days of winter are thankfully behind us – and with longer,

sunnier and warmer days comes the desire to sup on lighter, fresher and more colourful fare. Photography by Ashlee Attwood

INGREDIENTS:Vinaigrette 100ml mild olive oil20ml red wine vinegar20ml lime juice½ lime, zestedSalt & Black pepper60 ml strawberry juice3ml sugar 14 prawns, cleaned with shell and head removed100g strawberries , hulled and quartered30g micro herbs10 Asparagus tips, blanched (added)90g wild rocket1 fennel bulb50g fresh peas50g sugar snaps6 radishes2 spring onion3 sticks celery � nely cut into ribbonsCelery leaves

METHOD:Peel, de-vein and remove the heads

from the prawns Make the vinaigrette:

place the mustard, red wine vinegar, lime

juice and zest in a bowl and slowly add

the olive oil. Add the strawberry juice

season with salt, pepper and sugar to

taste. The lime juice is also added to taste.

Prawn, Strawberry

SaladStrawberry

SaladStrawberry

Prawn, Strawberry Salad

PAIRING NOTES La Vallee Rosé is a delicate pink bubbly made in the traditional Champagne style. Predominantly Pinot Noir grapes were used to make this fresh, light � zz with just a touch of sweetness which will work well with both the strawberries and prawns.

to page 58


TOPS Nosh

Herbed Chicken BurgerMakes 4

INGREDIENTS:600g chicken mince

½ onion, grated

5g of rosemary, � nely

chopped

2 cloves garlic, crushed

3cm root ginger, grated

½ chilli, chopped

30ml tomato paste

30ml chutney

30ml Worcestershire sauce

20ml soya sauce

100ml oats, to combine

8 ml salt

4ml pepper

40ml egg, beaten

TO SERVE:15g wild rocket

German style mustard

Mature cheddar

METHOD: Mix together all the ingredients.

Fry o� a tiny piece to taste for

seasoning. Shape into 4 hamburger

patties - brown in oil then put in oven

180°C to cook through. Top the burger

with wild rocket and a generous dollop

of mustard.

Sesame seed RollsINGREDIENTS:360ml � our + � our for dusting

3 ½ ml salt

8 ml instant dried yeast

3 ml sugar

160ml lukewarm water

20ml white sesame seeds

egg wash

METHOD:Mix � our, salt, yeast and sugar together,

add water. Knead for 10 minutes until

smooth. Cover and allow to double in

size somewhere warm. Knock back,

shape into 4 rolls, brush with egg and

top with sesame seeds, allow to double

in size again - bake at 200°C for

15minutes.

On a mandolin, thinly slice 6 radishes

and shave 4 baby fennel bulbs, making

sure to get them as thin as possible Cut

the celery into 10cm pieces and using a

peeler, peel celery ribbons. Place the

ribbons in ice water and allow them to

curl. Pick the baby yellow celery leaves

from in between the celery stalks.

julienne the sugar snaps (keeping them

length ways) Thinly slice the spring onion

on the diagonal as this looks more

appealing than rounds.

Pan fry the prawns: Allow the pan to get

nice and hot, put 5g of butter and a

drop of oil into the pan and quickly fry

the prawns, making sure it is cooked on

a high heat and that the prawns are not

over-cooked. Season with salt, black

pepper and juice from a lime. Allow to

cool before combining to salad.

remove the leaves from the strawberries

and thinly slice them. Mix the rocket

leaves (pick the stalks down), micro

herbs, pea shoots, nasturtium leaves

and fennel leaves together. Dress with a

drop of dressing just to ensure the leaves

are shiny. Add the celery ribbons, radish

slices, shaved fennel, peas, � owers and

sugar snaps. Mix together well and

place in bowl. Place the strawberries

and prawns evenly amongst the leaves.

Do not add with other ingredients as the

strawberries will become mushy if very

ripe. Drizzle with vinaigrette and serve.

from page 57

PAIRING NOTESNederburg Winemaster’s Reserve Merlot is a richly-

berried mouthful which can stand up to and

complement the assertive � avours of the burger with

its ginger, garlic and chutney elements.


TOPS Nosh

Herbed Chicken BurgerMakes 4

INGREDIENTS:600g chicken mince

½ onion, grated

5g of rosemary, � nely

chopped

2 cloves garlic, crushed

3cm root ginger, grated

½ chilli, chopped

30ml tomato paste

30ml chutney


20ml soya sauce

100ml oats, to combine

8 ml salt

4ml pepper

40ml egg, beaten

TO SERVE:15g wild rocket


Mature cheddar

METHOD: Mix together all the ingredients.

Fry o� a tiny piece to taste for

seasoning. Shape into 4 hamburger

patties - brown in oil then put in oven

180°C to cook through. Top the burger

with wild rocket and a generous dollop

of mustard.

Sesame seed RollsINGREDIENTS:360ml � our + � our for dusting

3 ½ ml salt

8 ml instant dried yeast

3 ml sugar

160ml lukewarm water


egg wash

METHOD:Mix � our, salt, yeast and sugar together,

add water. Knead for 10 minutes until

smooth. Cover and allow to double in

size somewhere warm. Knock back,

shape into 4 rolls, brush with egg and

top with sesame seeds, allow to double

in size again - bake at 200°C for

15minutes.

On a mandolin, thinly slice 6 radishes

and shave 4 baby fennel bulbs, making

sure to get them as thin as possible Cut

the celery into 10cm pieces and using a

peeler, peel celery ribbons. Place the

ribbons in ice water and allow them to

curl. Pick the baby yellow celery leaves

from in between the celery stalks.

julienne the sugar snaps (keeping them

length ways) Thinly slice the spring onion

on the diagonal as this looks more

appealing than rounds.

Pan fry the prawns: Allow the pan to get

nice and hot, put 5g of butter and a

drop of oil into the pan and quickly fry

the prawns, making sure it is cooked on

a high heat and that the prawns are not

over-cooked. Season with salt, black

pepper and juice from a lime. Allow to

cool before combining to salad.

remove the leaves from the strawberries

and thinly slice them. Mix the rocket

leaves (pick the stalks down), micro

herbs, pea shoots, nasturtium leaves

and fennel leaves together. Dress with a

drop of dressing just to ensure the leaves

are shiny. Add the celery ribbons, radish

slices, shaved fennel, peas, � owers and

sugar snaps. Mix together well and

place in bowl. Place the strawberries

and prawns evenly amongst the leaves.

Do not add with other ingredients as the

strawberries will become mushy if very

ripe. Drizzle with vinaigrette and serve.

from page 57

PAIRING NOTESNederburg Winemaster’s Reserve Merlot is a richly-

berried mouthful which can stand up to and

complement the assertive � avours of the burger with

its ginger, garlic and chutney elements.


Silwood kitchen

59

Herbed Chicken Chicken Burgers Burgers

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

GROCERY LISTCall the

TOPS HOTLINE0860 313 141


SPAR stores


TOPS Nosh

Raspberries , Rose & Coconut crème brulee

INGREDIENTS:250 ml cream

250ml coconut

piece lemon grass

pinch cinnamon

1cm piece ginger

8 egg yolks

90 ml sugar

Pinch of salt

Castor sugar or sticky brown sugar

for topping

TO SERVE: 100g raspberries

Zest of 1 lime

25g castor sugar

METHOD:Scald the cream, coconut, bruised

lemon grass, cinnamon and ginger. Stir

the egg yolks and sugar together.

Remove the � avourings and stir the

warm cream carefully and slowly into the

yolks. Place the mixture over a bain

marie of barely simmering water and stir

until the custard is hot to the touch. Pour

the mixture into a bowl, stand the bowl in

a bain marie containing warm water

and bake the custard at 130°C for 45

minutes or until just � rm. Remove the dish

from the oven and leave to cool before

placing in the refrigerator to set. Just

before serving completely cover the top

with castor sugar and caramelize the

sugar until it just starts to catch.

Rose Ice creamINGREDIENTS:150g sugar

5 egg yolks

500ml cream

250ml milk

20ml rose syrup

2 gelatine leaves, softened and melted

METHOD:Scald the coconut milk and cream

together. Sponge gelatine leaves in

water and add to the warm mixture. In a

separate bowl, whisk together the egg

yolks and sugar until pale and thick. Add

a small amount of the warm coconut

mixture to the egg mixture and add the

rose syrup. Cool and churn in an

ice-cream machine. Top the crème

brulee with raspberries that have been

tossed in lime zest and castor sugar, and

a scoop of rose ice cream.

PAIRING NOTESLa Vallee is a demi-sec, or half-sweet style of

sparkling wine, again made like Champagne.

It’s sweeter and more tropical style � avours of

litchi and pear means it will complement the

� avours of this dessert.


Blogspot

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

Summer’s precursor, Spring, is just a few weeks away and with it we can look forward to plenty of sunshine, time outdoors

around the braai and some fresh and summery � avours! With National Braai Day just around the corner, I was inspired to make these easy and delicious steak sarmies topped with homemade tomato and ginger chutney, as well as a creamy, zesty lemon curd ice cream. Why not try them at your next get together? My serving suggestion: Best enjoyed in the sunshine with family and friends.

� e tomato and ginger chutney and ice cream should be made ahead of time, but both are very easy to prepare. � e chutney recipe will make more than you need, but pop the leftovers in the fridge and enjoy with crusty bread and cheddar cheese, roasted meat, veggies or just about anything really! When it comes to steak, I prefer using a thin, tenderised steak in this recipe, but use whatever you prefer. Happy cooking!





SPAR stores

Lemon curd swirl ice cream

tere

sa

seasonal changeLonger days with more sunshine hours tempt folks outdoors, Teresa Ulyate writes. And with fun in the sun must come food. Here are a few of her tips for simple yet easy to prepare fare.

INGREDIENTS:500ml cream1 x 397g tin condensed milk1 tsp vanilla extract90ml lemon curd

Whip the cream until you have soft peaks. Add the condensed milk and vanilla extract and whisk for a further minute or two to combine. Pour the

mixture into an ice cream maker and continue as per the manufacturer’s directions. Transfer the mixture into an appropriately sized freezer container. Drop tablespoonfuls of lemon curd (evenly spaced) on top, and use a skewer to swirl through the ice cream. Cover and place in the freezer until completely set.

Note: allow the container to stand at room temperature for a few minutes before serving.


Blogspot

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

Summer’s precursor, Spring, is just a few weeks away and with it we can look forward to plenty of sunshine, time outdoors

around the braai and some fresh and summery � avours! With National Braai Day just around the corner, I was inspired to make these easy and delicious steak sarmies topped with homemade tomato and ginger chutney, as well as a creamy, zesty lemon curd ice cream. Why not try them at your next get together? My serving suggestion: Best enjoyed in the sunshine with family and friends.

� e tomato and ginger chutney and ice cream should be made ahead of time, but both are very easy to prepare. � e chutney recipe will make more than you need, but pop the leftovers in the fridge and enjoy with crusty bread and cheddar cheese, roasted meat, veggies or just about anything really! When it comes to steak, I prefer using a thin, tenderised steak in this recipe, but use whatever you prefer. Happy cooking!





SPAR stores

Lemon curd swirl ice cream

tere

sa

seasonal changeLonger days with more sunshine hours tempt folks outdoors, Teresa Ulyate writes. And with fun in the sun must come food. Here are a few of her tips for simple yet easy to prepare fare.

INGREDIENTS:500ml cream1 x 397g tin condensed milk1 tsp vanilla extract90ml lemon curd

Whip the cream until you have soft peaks. Add the condensed milk and vanilla extract and whisk for a further minute or two to combine. Pour the

mixture into an ice cream maker and continue as per the manufacturer’s directions. Transfer the mixture into an appropriately sized freezer container. Drop tablespoonfuls of lemon curd (evenly spaced) on top, and use a skewer to swirl through the ice cream. Cover and place in the freezer until completely set.

Note: allow the container to stand at room temperature for a few minutes before serving.

63Sep|Oct 2014 Vol 14 www.topsatspar.co.za

Sarmies & stu� Sarmies & stu�

Serves 2

INGREDIENTS:FOR THE CHUTNEY (MAKES 1 LITRE): 1kg tomatoes, roughly chopped 500g red onions, halved and thinly sliced 1 tsp (5ml) crushed garlic2 tsp (10ml) ginger paste200g white sugar150ml white vinegar1/4 tsp chilli � akes1 tsp (5ml) ginger paste, to add at the endSterilised jar(s) for storage FOR THE SARMIES :1 large ciabattaOlive oil for drizzling300g steakSaltPepper 15g rocket, rinsed

To make the chutney, place all of the ingredients, except for the � nal 5ml of ginger paste in a large pot. Bring to the boil while stirring, then reduce the heat and allow to simmer for approximately 1.5 hours until the liquid has reduced and the chutney has thickened. Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool before storing in the fridge.

Steak sarmies with chunky tomato and ginger chutney

Cut the ciabatta in half and slice each half lengthways. Open each ciabatta, drizzle the inside with olive oil and place oil side down on the braai grid to char slightly. (If you’re not braaing, you could use a griddle pan.) Drizzle the steaks with some olive oil and season with salt and pepper. Cook the steaks over the braai coals (or in the griddle pan) until done to your liking. Remove from the heat and set aside to rest for a minute or two. Place the rocket on the ciabatta. Once rested, cut the steak into diagonal slices and place these on top of the rocket. Add a generous dollop of tomato chutney and serve immediately.


Tuisnywerheid

If there is somebody who puts their

money where their braai is, it’s Lise

Beyers. The editor of the Paarl Post,

mother of two and serial meat-lover

makes hyped-up Jan Braai look like a

levitating Buddhist vegetarian. Oh yes,

and forget Braai Day. To underscore her

commitment to the grill, the ame and

the meat, Lise has decided to make

2014 Braai Year by, yes, braaiing 365

times, beginning 1 January. And so far

she has not missed a single day despite

work commitments, inclement Boland

weather and visits by vegan friends

from foreign shores.

Q Do men take women braaiiers seriously?

A Never. When seeing a woman

wielding the tongs, men feel obliged to

o� er assistance, Cave Man-speak for

interfering. I have a rule: I won’t o� er to

help them change their tyre, they

leave me alone when I braai.

Q What makes braaiing, for you, such a superior way of preparing food?

A For me it’s a really soothing,

relaxing way of cooking: From lovingly

Fire & brimstonePreparing food over � re or glowing coals is elemental. Some would say Paarl resident Lise Beyers has taken it to extremes. Emile Joubert, however, envies her dedication and commitment.

Fire & brimstoneQ&A

slicing through a bloody slab of meat,

making the � re, waiting for the coals to

reach the desired heat for what you are

going to braai, and then transforming

something as simple as a lamb chop or

a piece of wors into something really

delicious. And all this over the coals. It is

all as holistic, organic and ful� lling as the

queue at the salad bar at a Leonard

Cohen concert.

Q What do you think of gas braais?Hate them. There is de� nitely no art to

braaiing on gas and due to the lack of

wood and smoke, the � avours are bland.

My rules for my Braai Year are to make a

� re and braai on a grid over coals: no

pot, pan, foil or gas. Every day.

Q What is the trickiest thing to braai, and why?

A If you don’t know what you are

doing, everything is tricky. You have to

time everything perfectly to avoid a

piece of charcoaled meat. Chicken is

probably the one domain where most

people go wrong. Too often chicken is

chargrilled on the outside and then still

slimy raw on the inside. Know your heat

and know your meat. And practice.

Q Favourite braai?

A Everything I braai I thoroughly

enjoy – but something I love time and

again is a butter� ied leg of lamb,

perfectly braaied until pink in the

middle. Then serve with all the

Mediterranean trimmings such as

hummus and tzatziki, as well as my

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

qualifying him for this column.

emile


Tuisnywerheid

If there is somebody who puts their

money where their braai is, it’s Lise

Beyers. The editor of the Paarl Post,

mother of two and serial meat-lover

makes hyped-up Jan Braai look like a

levitating Buddhist vegetarian. Oh yes,

and forget Braai Day. To underscore her

commitment to the grill, the ame and

the meat, Lise has decided to make

2014 Braai Year by, yes, braaiing 365

times, beginning 1 January. And so far

she has not missed a single day despite

work commitments, inclement Boland

weather and visits by vegan friends

from foreign shores.

Q Do men take women braaiiers seriously?

A Never. When seeing a woman

wielding the tongs, men feel obliged to

o� er assistance, Cave Man-speak for

interfering. I have a rule: I won’t o� er to

help them change their tyre, they

leave me alone when I braai.

Q What makes braaiing, for you, such a superior way of preparing food?

A For me it’s a really soothing,

relaxing way of cooking: From lovingly

Fire & brimstonePreparing food over � re or glowing coals is elemental. Some would say Paarl resident Lise Beyers has taken it to extremes. Emile Joubert, however, envies her dedication and commitment.

Fire & brimstoneQ&A

slicing through a bloody slab of meat,

making the � re, waiting for the coals to

reach the desired heat for what you are

going to braai, and then transforming

something as simple as a lamb chop or

a piece of wors into something really

delicious. And all this over the coals. It is

all as holistic, organic and ful� lling as the

queue at the salad bar at a Leonard

Cohen concert.

Q What do you think of gas braais?Hate them. There is de� nitely no art to

braaiing on gas and due to the lack of

wood and smoke, the � avours are bland.

My rules for my Braai Year are to make a

� re and braai on a grid over coals: no

pot, pan, foil or gas. Every day.

Q What is the trickiest thing to braai, and why?

A If you don’t know what you are

doing, everything is tricky. You have to

time everything perfectly to avoid a

piece of charcoaled meat. Chicken is

probably the one domain where most

people go wrong. Too often chicken is

chargrilled on the outside and then still

slimy raw on the inside. Know your heat

and know your meat. And practice.

Q Favourite braai?

A Everything I braai I thoroughly

enjoy – but something I love time and

again is a butter� ied leg of lamb,

perfectly braaied until pink in the

middle. Then serve with all the

Mediterranean trimmings such as

hummus and tzatziki, as well as my

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

qualifying him for this column.

emile


Emile Jouberthomemade pita breads – also cooked

on the braai. I still believe there is a

guide to braaiing written by the Ancient

Greeks somewhere… I love their work.

Q Wood: the best braai wood.

A I have just come back from

hunting in Namibia where we keep a

huge � re going made from camel-thorn.

This is probably the best braai wood as

the coals remain volcanic for a long

time. But back in the RSA, rooikrans is a

favourite and then if I need to get coals

together quickly for the evening braai,

vine stumps. When using vine stumps,

remember red meat is best braaiied on

Cabernet Sauvignon and Shiraz stumps,

while Chardonnay and Sauvignon Blanc

is for chicken or � sh.

Q Do you do braaibroodjies: with or without chutney?

A Without, I don’t have a sweet tooth

Q You make your own boerewors. What is the secret to good boerie?

A Today people have the

tendency to go ‘lean’. Boerewors must

have 25% fat in it and must not be

stu� ed in casings that are too thin.

There is never an excuse not to braai. And you can’t have a good braai with substandard meat.

Lise Beyers is Editor of the Paarl Post, The Voice of Drakenstein,

and an unrepentant devotee of the humble braai.

lise

Turn to pg66 for a recipe from Madam Braai

Q We are into the second half of the year. Has the Braai-a-Day regimen been hard?

A I thought I would throw in

the towel after day 100, mainly

due to the limited time I have,

being a full-time journalist. But now

I’ve passed the 200 day mark.

The onlydi� cult times really have

been the few days where I knew

I would have to attend a function

straight after work. Then I’d light

the � re at 6am and braai

something before going to work.

It is actually perfect – during the

summer you sit outside

enjoying the beautiful

evenings, and now in the

winter I sit next to a

roaring � re.

Q What have you learned through it all?

A There is never an excuse

not to braai. And you

can’t have a good braai

with substandard meat.

That is why the most intimate

relationship that I have, apart

from the one with my dog,

is with my butcher.


Tuisnywerheid

INGREDIENTS:1 butter� ied leg of lamb (+/- 2 kgs)¾ cup olive oil½ cup red wine½ cup balsamic vinegar3 tbs each: freshly chopped rosemary and thyme4 anchovies1 Tbsp Worcester sauce6 cloves of garlicFreshly ground salt and pepper

METHOD:Place herbs, anchovies and garlic in a pestle and mortar and grind until it forms a paste. Then blend this paste together with the rest of the ingredients until well mixed. Slash the leg of lamb on the fat side a few times with a very sharp knife. Then place it in a large enough plastic bag and pour the marinade over the meat. With clean hands rub the marinade well into the lamb. Refrigerate for at least a few hours but preferably overnight. Now for the braaiing: You are going to need pretty hot coals. This isn’t a lazy braai, because you are going to have to turn the meat regularly and keep basting it with the marinade. After half an hour over the coals, remove the meat from the heat, cover with foil and let it rest for 10 minutes. It should be perfectly medium pink on the inside. I serve the lamb with freshly baked pita breads, hummus, tahini and a simple Greek salad.

reci

pere

cipe





SPAR stores

An old favourite when I have a few people around and I want to impress them around the braai is a well marinated deboned leg of lamb.

Marinated leg of lambServes 6 to 8


Tuisnywerheid

INGREDIENTS:1 butter� ied leg of lamb (+/- 2 kgs)¾ cup olive oil½ cup red wine½ cup balsamic vinegar3 tbs each: freshly chopped rosemary and thyme4 anchovies1 Tbsp Worcester sauce6 cloves of garlicFreshly ground salt and pepper

METHOD:Place herbs, anchovies and garlic in a pestle and mortar and grind until it forms a paste. Then blend this paste together with the rest of the ingredients until well mixed. Slash the leg of lamb on the fat side a few times with a very sharp knife. Then place it in a large enough plastic bag and pour the marinade over the meat. With clean hands rub the marinade well into the lamb. Refrigerate for at least a few hours but preferably overnight. Now for the braaiing: You are going to need pretty hot coals. This isn’t a lazy braai, because you are going to have to turn the meat regularly and keep basting it with the marinade. After half an hour over the coals, remove the meat from the heat, cover with foil and let it rest for 10 minutes. It should be perfectly medium pink on the inside. I serve the lamb with freshly baked pita breads, hummus, tahini and a simple Greek salad.

reci

pere

cipe





SPAR stores

An old favourite when I have a few people around and I want to impress them around the braai is a well marinated deboned leg of lamb.

Marinated leg of lambServes 6 to 8

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

Composite

C M Y CM MY CY CMY K


Rosé-tinted glasses: the case for pink drinksSummer cocktails – serve them with verve

Stock standard: cellars, fridges, racks or boxes?

what to look out for next issue

brought to you by www.topsatspar.co.za

Congratulations to all of last issue’s winners

NOAH DVD S.E. Denton, Deneysville

NOW67CD WINNER:Heidi Badenhorst, Universitas

GOURMET SAFARI BOOK WINNERS:1. Sihle Ngubane, Pietermaritzburg

2. Shirley van Rensburg, Roodepoort

GLENMORANGIE DISCOVERY HAMPER WINNERS:

1. Beverley de Beer, Amanzimtoti2. Anne Ford, Woodstock

3. Douglas Ainslie, Northwold enjoy your spoils!

NOAH DVD NOAH DVD NOAH DVD


Rosé-tinted glasses: the case for pink drinksSummer cocktails – serve them with verve

Stock standard: cellars, fridges, racks or boxes?

what to look out for next issue

brought to you by www.topsatspar.co.za

Congratulations to all of last issue’s winners

NOAH DVD S.E. Denton, Deneysville

NOW67CD WINNER:Heidi Badenhorst, Universitas

GOURMET SAFARI BOOK WINNERS:1. Sihle Ngubane, Pietermaritzburg

2. Shirley van Rensburg, Roodepoort

GLENMORANGIE DISCOVERY HAMPER WINNERS:

1. Beverley de Beer, Amanzimtoti2. Anne Ford, Woodstock

3. Douglas Ainslie, Northwold enjoy your spoils!

NOAH DVD NOAH DVD NOAH DVD

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

Highland Park Gift Collections

Go to www.facebook.com/CheersMag, SHARE

the Cheers Facebook page and double

your chance of winning!

how to enter By entering you stand a chance to win one of three Highland Park Gift Collections.

1st Winner: Highland Park 12 year old, Highland Park 18 year old &Highland Park Dark Origins (limited release) valued at R 3200

2nd Winner: Highland Park 18 year old - R13593rd Winner: Highland Park 12 year old - R500

Send an email with the subject line Cheers Highland Park Giveaway containing your name, ID number, physical address (not a P.O. Box please!), name of the TOPS at

SPAR store at which you made any purchase from 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

Stand a chance to win one of three Highland Park

gift collections.Highland Park 12 year old, Highland Park 18 year old &

Highland Park Dark Origins (limited release) valued at R 3200Highland Park 18 year old - R1359

Stand a chance to win Highland ParkHighland ParkHighland ParkHighland ParkHighland ParkHighland ParkHighland Park

gift collections.

win

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

Dark Origins is the latest whisky to join the historic and much awarded Highland Park range. One of the most isolated distilleries in Scotland, Highland Park was established in 1798 on Orkney, a chain

of islands in the Outer Hebrides. Five keystones make Highland Park distinctive: hand-turned malt, aromatic peat, cool maturation, use of sherry oak casks and a final cask harmonisation process, making for

a rich, smooth and unique whisky, named Best Spirit in the World more than once.

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

250ml white wine

125ml red wine

15ml ginger syrup

30ml Scotch whisky

15ml peated whisky

Available from SPARDried Spices/Herbs/Stock

¼ tsp chilli � akes

¼ tsp salt

½ - 1 tsp salt

pinch cinnamon

Fresh Fruit/Veg/Herbs/Spices1kg tomatoes

500g red onions

1 brown onion

2 spring onion

1 shallot

50g fresh peas

50g sugar snaps

½ bunch English spinach leaves

1 pack of celery

150g rocket

10 Asparagus tips

6 radishes

250g wild mushrooms

15ml freshly squeezed lemon juice

3 limes

2 lemons

100g strawberries

100g raspberries

1 fennel bulb

4 sprigs of rosemary

3 sprigs of thyme

30g micro herbs

1 long red chilli

12 garlic cloves

2 handfuls � at-leafed parsley

3 sticks of fresh ginger

piece lemon grass

1cm piece ginger

Cans/Jars/Bottles/Cartons 1 x 397g tin condensed milk

1 tsp vanilla extract

90ml lemon curd

15ml ginger paste

150ml white vinegar

20ml red wine vinegar

125ml balsamic vinegar

60 ml strawberry juice

370ml olive oil

1 bottle honey

1 jar of berry jam

30ml tomato paste

30ml chutney


20ml soya sauce


4 anchovies

Baking/Dry goods1 large ciabatta

400g white sugar

250g castor sugar

375g plain � our

90g self-raising � our

15ml active dry yeast


100ml oats


500ml � aked almonds

2 gelatine leaves

20ml rose syrup

Dairy2l cream

250ml milk

150ml buttermilk

250ml coconut

280g butter

150g thickened cream

24 eggs

35g Parmesan cheese

1 tub fresh ricotta

1 block of mature cheddar

Meat/Fish/Poultry300g steak

1 butter� ied leg of lamb (+/- 2 kgs)

600g chicken mince

1kg mussels

14 prawns


72

Loopdop


gerri

t

Sewe vir die prys van eenAl wat van inryteaters oorgebly het, is die heimwee en nostalgie...

Les bly nou al ’n hele klompie jare

in Sydney, Australië, maar het

besluit om sy 40ste matriek-reünie

van Ou Hoër in Rustenburg by te woon.

Hy kon nie wag om van die ou pelle

weer te sien nie. Hulle was ’n groep van

sewe wat altyd saam aangejaag het.

Hy het met die ou Johannesburg-pad

gery en besef alles lyk anders. Selfs die

buitelyne van die Magaliesberge. Soos hy

Rustenburg inkom, sien hy die ikoniese ou

Maanlig-inry is nie meer nie. Daar is net ’n

groot Mall en meenthuise. En ’n leemte...

Met heimwee dink hy terug aan die

keer wat hy en sy ses pelle sy ma se grys

dubbelkajuit-kombi Maanlig toe gevat het.

Dit was in die eindeksamen van matriek

en hulle het die tyd uitgekoop. Want

binnekort spat hulle vir altyd uitmekaar.

Geld was skaars en hulle het al hul

sakgeld vir ’n kas bier gebruik. Nou, die

kombi het ’n groot spasie, soos ’n

geheime ekstra plat kattebak agterin

gehad waarin jy waardevolle dinge kon

toesluit. Soos ’n kas bier, kampstoele en

ses pelle. Hulle werk met ’n plan.

Grootmeneer ry Les en gaan staan

dus man-alleen in die ry karre. Die kombi

was lekker hoog en Les kon so afkyk na

Dawie, die kaartjiesverkoper. Dawie was

in Bergsig wat die vyandskool was. Was

lekker om van so hoog af neer te kyk op

die vyand. Dawie was kort en het baie

laag in die klein kaartjiekantoortjie gesit.

Die plek was omtrent so breed soos ’n

tuinstoel. Hy het opgestaan op sy tone

om oor die rant van die venster te

bespied of daar nie iemand onder ’n

kombers wegkruip nie.

“Een kaartjie asseblief,” het Les

gevra. Dis besonders dat Dawie nie

verdag geraak het oor een skoolseun

alleen in ’n hele kombi nie. Tevrede

met wat hy gesien het, het hy

teruggesak in sy wit plastiek-tuinstoel en

’n kaartjie van so groot rol afgeskeur.

“Een... 65 sent asseblief.”

Les het ’n hand vol koper oorhandig.

Dis ses leë bottels se geld. Met die

wegtrek was hy dankbaar vir die

Groot fout. Dawie het net sy kop geskud. Totaal de donner in na 30 jaar.

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

Mooiloop and Wegbreek magazines.

FORO TOPS at SPAR Kinni and Nkoketseng Rangaka are the Owners at the FORO TOPS at SPAR

Address: FORO MALL,3602 Monareng Street,Tlhabane,0309 Tel: (014) 565 3495 Email: [email protected]

Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed. SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00. Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.

kinn

i &

nkok

etse

nf

grysklippers wat so lekker onder die

bande kraak en die ouens in die

geheime bak se lag toesmeer.

In die heel agterste ry is die kombi

met die gatkant doek toe geparkeer.

Met die oopmaak van die geheime

kattebak lyk die ses ouens of hulle

gestort het. ’n Someraand in

Rustenburg koel af tot so 28 – 30 grade

en die bak was stofdig. Én hul lêplek

was reg langs die enjin... Maar die

biere in die koelboks was yskoud.

Met die 30ste reünie 10 jaar tevore

het Les ook sommer by sy neef gaan

jag in Groblersdal. Hulle word genooi

vir tee saam met ’n klompie oud-

Rustenburgers. Daar aangekom besef

hy hy ken niemand nie. Tot ene Dawie

noem hy was die kaartjiemeester by

die Maanlig-inry.

Biegtyd het Les besluit, gelag en

vertel. Groot fout. Dawie het net sy kop

geskud. Totaal de donner in na 30 jaar.

“Ai, as Maanlig nog daar was sou ek

hulle graag 6 x 65c wou gee. Selfs 6 x

R65,” sê Les vir homself terwyl hy verbyry.

“Maar die Maanlig is nie meer nie...”

Gerrit Rautenbach

72

Loopdop


gerri

t

Sewe vir die prys van eenAl wat van inryteaters oorgebly het, is die heimwee en nostalgie...

Les bly nou al ’n hele klompie jare

in Sydney, Australië, maar het

besluit om sy 40ste matriek-reünie

van Ou Hoër in Rustenburg by te woon.

Hy kon nie wag om van die ou pelle

weer te sien nie. Hulle was ’n groep van

sewe wat altyd saam aangejaag het.

Hy het met die ou Johannesburg-pad

gery en besef alles lyk anders. Selfs die

buitelyne van die Magaliesberge. Soos hy

Rustenburg inkom, sien hy die ikoniese ou

Maanlig-inry is nie meer nie. Daar is net ’n

groot Mall en meenthuise. En ’n leemte...

Met heimwee dink hy terug aan die

keer wat hy en sy ses pelle sy ma se grys

dubbelkajuit-kombi Maanlig toe gevat het.

Dit was in die eindeksamen van matriek

en hulle het die tyd uitgekoop. Want

binnekort spat hulle vir altyd uitmekaar.

Geld was skaars en hulle het al hul

sakgeld vir ’n kas bier gebruik. Nou, die

kombi het ’n groot spasie, soos ’n

geheime ekstra plat kattebak agterin

gehad waarin jy waardevolle dinge kon

toesluit. Soos ’n kas bier, kampstoele en

ses pelle. Hulle werk met ’n plan.

Grootmeneer ry Les en gaan staan

dus man-alleen in die ry karre. Die kombi

was lekker hoog en Les kon so afkyk na

Dawie, die kaartjiesverkoper. Dawie was

in Bergsig wat die vyandskool was. Was

lekker om van so hoog af neer te kyk op

die vyand. Dawie was kort en het baie

laag in die klein kaartjiekantoortjie gesit.

Die plek was omtrent so breed soos ’n

tuinstoel. Hy het opgestaan op sy tone

om oor die rant van die venster te

bespied of daar nie iemand onder ’n

kombers wegkruip nie.

“Een kaartjie asseblief,” het Les

gevra. Dis besonders dat Dawie nie

verdag geraak het oor een skoolseun

alleen in ’n hele kombi nie. Tevrede

met wat hy gesien het, het hy

teruggesak in sy wit plastiek-tuinstoel en

’n kaartjie van so groot rol afgeskeur.

“Een... 65 sent asseblief.”

Les het ’n hand vol koper oorhandig.

Dis ses leë bottels se geld. Met die

wegtrek was hy dankbaar vir die

Groot fout. Dawie het net sy kop geskud. Totaal de donner in na 30 jaar.

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

Mooiloop and Wegbreek magazines.

FORO TOPS at SPAR Kinni and Nkoketseng Rangaka are the Owners at the FORO TOPS at SPAR

Address: FORO MALL,3602 Monareng Street,Tlhabane,0309 Tel: (014) 565 3495 Email: [email protected]

Business Hours: TOPS at SPAR Mon - Fri: 09h00 - 20h00, Sat: 08h00 - 17h00 & Sun: Closed. SUPERSPAR Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00. Mon - Sat: 07h15 - 20h30, Sun: 08h00 - 20h00.

kinn

i &

nkok

etse

nf

grysklippers wat so lekker onder die

bande kraak en die ouens in die

geheime bak se lag toesmeer.

In die heel agterste ry is die kombi

met die gatkant doek toe geparkeer.

Met die oopmaak van die geheime

kattebak lyk die ses ouens of hulle

gestort het. ’n Someraand in

Rustenburg koel af tot so 28 – 30 grade

en die bak was stofdig. Én hul lêplek

was reg langs die enjin... Maar die

biere in die koelboks was yskoud.

Met die 30ste reünie 10 jaar tevore

het Les ook sommer by sy neef gaan

jag in Groblersdal. Hulle word genooi

vir tee saam met ’n klompie oud-

Rustenburgers. Daar aangekom besef

hy hy ken niemand nie. Tot ene Dawie

noem hy was die kaartjiemeester by

die Maanlig-inry.

Biegtyd het Les besluit, gelag en

vertel. Groot fout. Dawie het net sy kop

geskud. Totaal de donner in na 30 jaar.

“Ai, as Maanlig nog daar was sou ek

hulle graag 6 x 65c wou gee. Selfs 6 x

R65,” sê Les vir homself terwyl hy verbyry.

“Maar die Maanlig is nie meer nie...”

Gerrit Rautenbach

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

buy our winemaster’s reserve

fit for a masterchef.le creuset ramekin setgift set receive a complimentary

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1/E

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cheers - sept/oct 2014 (vol. 14)

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