the month august 2012

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the monthAUGUST 2012

enjoyed where wine is

WE BRING THE BEST OF THE WINELANDS TO YOU

the monthTHE MONTHAugust 2012

The Month August 2012

Augu

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The Team

CITIUS, ALTIUS, FORTIUS... IN THIS EDITION...

“Life is too short to be miserable!” say the folks at Wakaberry, opposite The Apprentice in Andringa Street, Stellenbosch. The talk of the town it seems with nearly everyone I know with kids at school, Wak-aberry is the new, no-nonsense, uber-fun, place to be for those with a health-conscious sweet tooth. Rather than spill all the beans (and other toppings) on this frozen yoghurt paradise just yet – that’ll happen in Septem-ber - we thought , instead, that we’d give you a visual taste of the coolest place we’ve been to for ages instead.

BERRY NICEEditor: Brett Garner083 260 0453 [email protected]

Publisher: David FosterCapevest Holdings CC084 827 3986 [email protected]

Graphic Design & Layout: Nicole Greaves076 837 8990 [email protected]

WINENorman [email protected]

Colyn [email protected] Johan Delport [email protected]

[email protected]

FASHIONAnnamé [email protected]

FINANCEDave [email protected]

GOLFPierre van [email protected]

The 2012 Olympic Games are finally here, and this year’s iteration has the great tagline: ‘Inspire a generation’.

If ever there was a generation worldwide that needed some inspiration, we’re it! It’s not that we aren’t all exposed to inspira-tion on a daily basis, it’s just that we’ve be-come so dependent on ‘spectacle’ that the context of The Games is sure to remind us of the many silver linings we have access to.

August also marks a day of celebration for women with Women’s Day on the 9th and I’d be remiss if I failed to acknowledge that generation upon generation have taken in-spiration from the many influential women who cross our collective path day-by-day. So mothers, girl-friends, sisters, aunts, others and wife* – Happy Women’s Day!

Like Olympic athletes lunging for the line or at least exerting themselves to clear the hurdles, those in the print industry continue to have to refine and redefine themselves to stay abreast of the changes in their industry and reader base. As a relatively small team we’re blessed here at The Month to be able to do and try things without having to jump through too many hoops – and I wonder if you’ll notice the slight change to our layout this month? If you do, please let me know what you make of it. We’re obviously plan-ning something, so keep an eye on our web-site (which has also changed a bit of late) as we prepare for the big reveal.

Speaking of changing reader bases, if you’re of the ilk that says that Facebook and Twitter are for the birds, read our A #Fun @CanOf-Worms piece and see if it changes things. I’m still not quite sure of the implications personally, so both this month’s contribu-

tors will be called into action again to give us more of their insights and experience.

I visited Burrata in The Old Biscuit Mill this month and was so impressed with the set-up and Neil Grant and his team, that I started making a list of restaurants I’d like to visit be-fore the year is up. In doing my online thing, I came across DiningCity, a great real-time restaurant booking site that now has a dedi-cated South African arm. More importantly they’ll be hosting the DiningCity Restaurant Week soon with some generous specials – I’ve covered both Burrata and DiningCity in our pages this month.

Still on the food theme, I chat to Robin Padg-ett of Emirates Airline about aeroplane food, spend a magical day at Delaire Graff and leave with the recipe of my favourite dish, and reacquaint myself with The Brass Bell in Kalk Bay.

We have wine news, of course, with the Wine Ou revisiting my experience of drinking un-der the influence of the moon, news of Eben Sadie’s ‘Ouwingerdreeks’ and a fabulous competition for a case of De Krans port worth R1200!

Sport (sans strapless bras, unlike last month), travel, opinion, fashion and What’s On?s com-plete the mix and all that’s left for me, as I busy myself soaking up as much of the Winelands experience as I can, is to encourage you to do the same, and to enjoy the read!

* There was only/still one at the time of writing…

ROOM WITH A VIEWThis magnificent view of a quintessential Winelands scene is taken form the sumptuous lodge at Delaire Graff, atop the Helshoogte Pass, overlooking Banhoek. Like this view, everything at the Delaire Graff Estate is breath-taking, without being contrived.

The Delaire Graff Estate was established by Simon van der Stel in 1679, because of its stra-tegic location with a commanding view of ships entering the harbour of Cape Town. The lookout point was known as ‘Botman’s Kop’ or ‘Boatman’s Head’ Simon brought a sound knowledge of viticulture to the Cape and thus fostered a tradition that has grown from strength to strength through the centuries.

In 1982 John Platter, the well-known wine writ-er, bought Delaire, then known as Avontuur and, looking at the magnificent view, decid-ed to rename the farm Delaire Estate, mean-ing “From the Sky”. The estate is now owned by Laurence Graff, Chairman of Graff Dia-monds International.

Based on source material courtesy of delaire.co.za

We take a sneak peak atWakaberry Stellenbosch

The Editor visits Burrata

What’s the BIG DEAL withSocial Media?

The Editor takes to the skies, and the city, for some food for thought

The White Wine Ou has an-other look at Wine and the Cosmos

We get a sense of Eben Sadie’s ‘Ouwingerdreeks’

The Publisher spends time at a place called Onguma

Fashion: Inspired by the Fifties

The Editor visits Delaire Graff for the Recipe of The Month

Pierre van Vuuren on Golf and his iPad

Dave Rundle on who’ll win the England vs SA Test

The Editor gets saved byThe Bell

The Publisher says it’s our fault, again!

What’s On? and De Kransgiveaway

Social Scene

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the monthTHE MONTH August 2012

The MonthAugust 2012

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EWhen Dreams Come TrueThe Editor discovers that The Old Biscuit Mill’s latest dining spot

is anything but cheesy

“They import their tomatoes,” exclaimed the Publisher to me recently, “go find out why!” And before I had a chance to

ask “Who?” or say “What?” he was gone, leaving his laptop open on a blurb about the new Italian-influenced Burrata, at The Old Biscuit Mill, and an IOU for lunch.

Named after an Italian Mozzarella cheese, Burrata is the realisation of a dream of Neil Grant, ex-sommelier at the Rust en Vrede restaurant, and his business partner, Barry Engelbrecht. Engelbrecht is a bit of a pizza nut, with a certification from the ‘Associazi-one Vera Pizza Napoletana’ that recognises his knowledge of, and dedication to, au-thentic Neapolitan cooking. Together the two have set about to offer “diverse, yet relaxed top quality Italian food paired with a sophisticated fine wine menu that offers an eclectic selection of wines from South Africa, Italy and France”. Despite Burrata’s infancy, they seem to be doing things right as they’ve already garnered an International Birra Moretti Award for the Best Emerging Italian Restaurant in Africa and the Middle East for 2012.

My visit to the restaurant to bend Neil’s ear took place on a typically blustery Cape winter’s day, shortly after the start of the mid-week lunch-time service. Not being a regular to the urban/trendy Old Biscuit Mill, finding parking took a little longer than anticipated and by the time I got to shake Neil’s hand my own was a slab of ice and I was embarrassingly late.

Neil’s reception mirrored that of Burrata’s in-terior - warm and uncomplicated - but Busi-ness, only. Within minutes we were seated at a high table close to the entrance, where Neil could keep an eye on the comings and goings of a surprisingly large number of pa-trons, given the time and the weather, and with coffees in hand.

“Why open a restaurant now, of all times?” I fired at Neil as we started to chat about his passion for wine and service and Barry’s love for all food Italian. His simple and honest answer came with little hesitation: there’s never really a good or a bad time to open a business; only good or bad businesses.

To Neil, Burrata’s authentic Neapolitan-style dishes, with characteristically simple, strong flavours and his team’s attention to

detail and quality ser-vice have already set it apart - and he has a sizeable list of regulars to vouch for it. Add the likes of fine-dining star-let, Annemarie Steen-kamp, who heads his kitchen after five years at Le Quartier Français, a wine list that offers something for every palate and most wal-lets, decent stemware and a relaxed but up-market vibe, and Bur-

rata is sure to attract a ‘good business’ label from both sides of the till.

Mid-way through our chat two pizza chefs start with lunch-time prep and I notice,

aloud, the absence of a rolling pin. Neil laughs, it’s a case of chalk and cheese I learn, as he points out that all the dough is pre-pared by hand, left for as many as five days to ferment and that cooking the airy-based Burrata pizzas takes less than two minutes in his imported, 480⁰C, wood-fired oven.

As I joke that my now red face is a result of the heat from the

oven (rather than my ignorance) I watch Annemarie rolling out sheets of pasta which she cuts into strips to make tag-liatelle. There’s an established sense about the kitchen and the team that belies Burat-ta’s youth and it’s clear that Neil and Barry have put many hours into the venture and the people on whom its success rests.

With my second coffee done and our time up, I recall that I’d come to ask about the import-ed tomatoes… Turns out they import a fair number of things, including Neapolitan toma-toes and Caputo Pizzeria dou-ble zero flour, but that most of the produce is sourced locally. It’s a way of thinking

and doing that I think will stand this par-ticular restaurant in very good stead – it’s not just another pizza joint. Instead, Bur-rata is a welcoming space in which to mix and interact over a plate of uncomplicated Italian-style food and a decent glass of wine, with attentive service and invitation to return; which I will, once the Publisher sorts out that IOU.

Call 021 447 6505, or email [email protected] for more information.

NEiL GraNT aND aNNEmariE STEENkamP


A #Fun @CanOfWormsThe Editor takes to the world of Social Media like a duck breast to butter

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While clicking through the US-based Atlantic Mail (online) I came across an interesting article about research conducted by Matthew Berk in which he analysed in excess of a billion webpages and discovered that more than one in five contains a link to Facebook. One in five! Cancelling my appointments for the morning, I changed TheMonthMagazine’s Facebook cover pic, fired off a handful of Tweets and went in search of some sensible answers to a simple question:

"So what's the big deal with social media and the wine/food industry anyway?"

While clicking through the US-based Atlantic Mail (online) I came across an interesting article about research con-

ducted by Matthew Berk in which he analysed in excess of a billion webpages and discovered that more than one in five contains a link to Facebook. One in five! Cancelling my appointments for the morning, I changed TheMonthMagazine’s Face-book cover pic, fired off a handful of Tweets and went in search of some sensible answers to a sim-ple question:

"So what's the big deal with social media and the wine/food industry anyway?"

The first came via Jan Laubscher, the man behind our biggest online advertising partner, 406Media. He writes:

South Africa’s wine industry is just starting to find its feet in the daunting world of online media.

Everyday Twitter users fire off more than 350 million Tweets globally; 5 million of those come from South Africa. Like the rest of South Africa, the local wine world is moving with the trends and to date 40% of the country’s wineries are signed up to Twitter, al-though only 13% actively Tweet.

Facebook has grown to 845 million profiles, almost half of the world's internet users! Of those, 4.8 million are South African - with 41% representing Johan-nesburg, 18% Cape Town and 17% Pretoria. That’s a lot of profiles vying for attention, and somewhere in that mix are the profiles of those (Tweeting and non-Tweeting) role-players in the wine industry.

Websites like spitorswallow.co.za indicate that 47% of local visitors to the Winelands are between the age of 25 and 34, and 57% of Tweets in South Africa come from cell phones. Some will say that this all looks rather promising, but the reality is that the on-line space is getting more crowded and a lot noisier by the second.

Imagine, for example, a football stadium 80 times bigger than the Cape Town Sta-dium and somewhere in that space is you, trying to sell your wine like a hot-dog vendor.

You have your Twitter megaphone and your Face-book vuvuzela and you’re shouting at full volume, telling everyone how amazing your products are. Now imagine 20% of the stadium doing the same thing, but promoting their wine, not yours. That’s the online space in South Africa at the moment.

To have any effect you’ll need some help, or at least a strategy plan. And by help I don’t mean someone who can scream on the megaphone on your behalf - I mean outside help.

An excellent example of such help on the local front is winetimes.co.za. They provide a platform for the wine and drinks community from which to broadcast. To bring it into context with the stadi-um concept, you can see it as a collection of kiosks, scattered all over that mega stadium, from which your brand is actively promoted. It’s a great addi-tion to any existing social media plan and a must if you’re just starting out online.

Impressed by all the big numbers Jan used and mindful of my own need to be in those wine ki-osks as far as The Month is concerned, Jan soon had me signing along the dotted line and now you’ll find us on winetimes.co.za and The Month advertisers who sign up for three months or longer get up to 10,000 page impressions on winetimes.co.za or spitorswallow.co.za to accompany their print ad, mahala.

If you’re interested in a print ad with us and want to benefit from the 406 offering, mail [email protected], or if you’d like to chat to Jan directly, call 083 257 0191 or email [email protected]

The second re-sponse was from Linda Harding,

owner of The Squashed Tomato, a social media management, consul-tancy and training busi-ness aimed at the South African food and wine industry. She writes:

The largest target mar-ket that you could dream of is currently us-ing social media – and it simply doesn’t make business sense not to tap into that resource.

When considering the benefits of a business social media presence, you need to make a

bit of a shift from thinking of things like Facebook and other social me-

dia networks as personal friend-ship platforms, to

seeing them as powerful busi-

ness tools. Truth is, we’re living

in a world

where people judge the value, quality and attractiveness of a brand from the number of fans or followers they have on social media sites, as well as what is being said about the brand online.

Let’s consider a hypothetical, yet real-istic, example. A potential customer is interested in visiting Joe’s Winery. He plans to visit over the weekend and, during his lunch break at work, decides to read up a little ahead of time. Per-haps his wife would like to have a meal there and he would like to find out if they have a restaurant, or perhaps he just wants to check the directions on how to get there.

A quick internet search brings up Joe’s Winery’s website, as well as the link to their Facebook page, Twitter account and a few blogs mentioning the name. The website looks fantastic, with pro-fessional photographs, a virtual cellar tour and detailed descriptions of the wines. It really entices him to visit.

The Facebook page, however, hasn’t been updated for four months and the Twitter account has only 54 followers. He clicks on one of the blog links and finds out that the blogger wasn’t really that impressed with her visit to Joe’s Winery overall. She was, however, very excited about Bob’s Winery, situated near to Joe’s. Bob’s Winery seems to have a very active social presence and, from the sounds of things, customers are very happy with this winery. Despite the great looking website of Joe’s win-ery, the customer changes his mind and decides to visit Bob’s instead.

Without ever experiencing his original choice, the customer has switched to an-other. This decision is based purely on ‘word of mouth’ and the ‘quality’ of the brand as judged from its social media presence. Conventional marketing meth-ods, such as advertising and sponsorships, are valuable branding considerations but can’t be seen in isolation any longer. So-cial media provides the dual benefits of

instantly controlling and channelling word of mouth, as well as constantly interacting and building relationships

with a far larger target market than ever before, and for a fraction of the cost. Now that’s a strategy

that makes business sense.

If you’d like some social media advice, feel free to direct your ques-tions to our team at The

Month or if you’d like to chat to Linda directly, try 076

225 7553 or @Squashed_Tom



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Emirates



EmiratesEats Up

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The Editor starts to plan for the DiningCity Restaurant Week

WINE AND DINE, ONLINE

Having spent about as many hours as it’s possible to spend on an international flight, from CT to Seattle via Dubai,

a few months back, I have an entirely new outlook on that simple question: “Chicken or Fish?”

I tracked down Robin Padgett, the Vice President of Aircraft Catering for Emirates, via email and asked him about in-flight meals and the heights to which he aims to take things each time his pas-sengers buckle up.

Having flown Economy Class with Emirates, I was impressed with the warm flannel towels before take-off, a printed menu describing the meals to be served and, after take-off, a complimentary cocktail service that preceded a four-course meal service with a choice of two or three hot main courses, served on a large tray. The Emirates ca-tering and in-flight teams struck me as passion-ate and attentive and even my sometimes picky toddler proceeded to gobble everything up.

“What’s food like further forward in the plane?” I asked Robin, and was soon green-eyed for ask-ing. “Emirates has always had an elegant, sophis-ticated dining style, but with the introduction in First Class of the a la carte, dine on demand meal service on all routes over four and a half hours, our customers are able to choose to eat what-ever they want whenever they want, from the menu,” came his reply.

Turns out there are up to three appetisers, two soups, five main courses (including low calorie

and healthy options), a variety of salad options, warm savouries, a boutique cheese board, two desserts, and to top it all, sandwiches and fresh fruits. As if that’s not enough to get a gastro-nomically motivate type like me to take an ex-tension on my bond when next I fly, there’s a traditional welcome service before take-off of Arabic coffee with almond stuffed dates on all flights!

“In our Busi-ness Class cab-in,” Robin add-ed, “there’s an individual res-taurant service style, with no food service trol-leys in the cabin, which adds a no-ticeable level of sophistication. All meals are served on Royal Doulton chinaware, with elegant new Robert Walsh sil-verware and the finest linen, as in First Class.” There are aperitifs, a choice of three appetisers, three main meal choices - including a regional dish and a low calorie offering. Accompani-ments include warm breads, fresh salads and desserts, fresh fruits and an individual cheese-board selection of five cheeses.

I’ve always been interested in how food is prepped in advance of a flight, and asked Rob-in about the goings-on in the kitchen ahead of

take-off. He started with “Our caterers in Cape Town will start by preparing the ‘mise en place’ for the Emirates flights up to 12 hours before,” and then went on to explain that ‘mise en place’ is a classic description of the numerous fresh ingredients used in the making of the Emirates dishes, which includes spices, herbs, seasonings, vegetables, fish, meat etc. The

Cape Town caterer follows some very detailed Emirates recipes and specifica-tions before the com-pleted hot meals are ‘blast chilled’ to

lower the temperature of the cooked food to less than 5⁰C, extremely quickly. “No Emirates meals supplied from Cape Town are frozen; they are all prepared freshly on a daily basis,” he made a point of concluding.

Having enjoyed ‘Bobotie Chicken’ and ‘Baked Hake topped with Cape Malay sauce’ on my particular flight, I quizzed Robin about the in-spiration for the Emirates menu; wondering specifically if any local chefs have an input. His response was as efficient as the cabin crew’s service: “Emirates has an eclectic passenger mix wherever we fly, so route specific dishes are supplied on almost all our flights world-wide and we have always included South Af-rican dishes on our menus to and from Cape Town and Johannesburg. The expertise in fine tuning the South African recipes is always supported by the Chefs at our caterers in Cape Town and is essential in producing an authen-tic product.”

“And the future of airline dining?” I asked, hop-ing Robin would invite me to come see for my-self. Instead his answer proved to be my only food for thought, as he made the point that our faster moving, health-conscious, lifestyles and people’s willingness to engage in longer flights means that nutritionally sound and varied meal options are a must. “Of course,” he ended, “there are bound to be many more sweet and savoury diversions too.” The sky’s the limit then, it seems – which will be my an-swer when my bank manager asks me about that bond extension.

The Editor looks to the skies for a taste of what’s to come

imagine an online restaurant guide that allows you to book a table in real time based on factors such as price, cuisine, location and atmosphere – now that would be something, wouldn’t it?

Well, imagine no longer; it’s here! And has been for some time... DiningCity.com was founded in 1998 in Amsterdam and has a presence in Belgium, Austria, Hungary, Italy, Spain and in cities like New York, Singapore, Dubai, Shang-hai and Beijing. What is relatively new, however, is that DiningCity now covers South Africa too (www.diningcity.co.za.)

Stuck for a breakfast spot recently in Constantia, I tried their site from my BB and discovered that French-themed Pastis does a full English at less than R60, and headed straight over – no more fighting with my GPS and its outdated POIs.

I also discovered that DiningCity has an amazing offer for Capetonians in September, simply referred to as the Din-ingCity Restaurant Week. According to their website “the concept is simple”; and it is. For the week 22nd to 29th Sep-tember, R175 will buy those who book through their res-taurantweek.co.za site a three course lunch at one of top restaurants; while R250 buys a three course dinner. A price is not available to regular diners who don’t make use of

the offer. So it’s a real value-for-money offering to patrons, rather than a bulk-discounted sale from the restaurant.

A quick call to DiningCity’s press contact at HWB Commu-nications revealed that participating restaurants include the Mount Nelson’s ‘Planet Restaurant’, Azure at the 12 Apostles, Roca at Dieu Donne Estate and Haute Cabriere, both in Franschhoek. A list of participating restaurants in the greater Cape Town area is on the restaurantweek.co.za site and is sure to grow somewhat before bookings open at 10am on the 23rdof August. For up-to-the-minute updates, DiningCity has taken to Twitter @DiningCitySA and facebook.com/DiningCitySouthAfrica I expect they’ll be ‘trending’ by 11am on the day!

In the Netherlands, the most recent restaurant week gen-erated 200,000 bookings, and according to Tertius van Oosthuyzen, the CEO of DiningCity SA, “In other locations, such as Amsterdam and Singapore, restaurants have been booked out within the first week that the reservation site was open.”

The DiningCity Restaurant Week is partnered by Diner-sClub, San Pellegrino and Cape Town Tourism. For addi-tional information see www.DiningCity.co.za or www.res-taurantweek.co.za



The White Wine Ou follows up on the Editors moonlit drinking sessions

Some Moon and Stars

So, last month the Editor of this mag pinned his colours to the flagpole of the biodynamic calendar and told

us with some ‘certainty’ that the moon has a noticeable effect on the taste of his favourite tipple. Call me a Thomas…

I too drink a lot of wine. While I’m sure the followers of Rudolph Steiner can make a convincing argument for the positive ef-fects biodynamic (or even organic) farm-ing practices have on the taste and smell of wine, I very much doubt I’d be able to identify one or more biodynamic wines in a blind tasting, unless I’d had the wines in question previously. Now, thanks to last month’s Luna Taste Test piece, it appears that the day of the month on which I con-sume the wine will also have an impact on its taste.

To recap: Depending upon the position of the moon and stars in relation to where you happen to be, the cosmos is said to have a significant influence on how the

wine will taste. This is summed up in the biodynamic calendar, published annually, and it is the virtual viticultural and oeno-logical Bible for biodynamic winegrowers. The moon’s position on any given day will make it a Fruit, Flower, Leaf or Root day, and when the moon’s path crosses the path of the sun, it is a Node day.

Fruit days are said to be the best days on which to taste wine, because it is on Fruit days that the wines will be the most ex-pressive. Flower days are the next best thing, but Leaf, Root and Node days are out, as wine will be at its least vibrant, and therefore flat and tasteless. You’ll know you’re drinking wine, but that’s about all.

I was intrigued to see that the Editor’s own take on the Luna Taste Test (some people look for any excuse, don’t they?) yielded some interesting results. If you look at his table, below, you’ll notice that his team enjoyed the Root day more than the Fruit day, but that the comments for the Fruit day suggest that it should have been ‘the best’. It may be true that the tasting team couldn’t see straight enough to take de-cent notes, but, given what I know of the Ed, it’s likely that the particular character-istics of the wine on the Root day appealed to him more than “lots of ripe fruit”.

Of course, sceptics will remind us that there are other often ignored factors that may cause a wine to taste different from day-to-day; our mood, what we’ve eaten

or drunk recently, the temperature of the wine and our surrounds or even just know-ing what it is that we’re drinking – and as a result looking for the things we suspect should be there.

If I think back over my past drinking expe-riences, there have been instances when the same wine tasted and smelled quite different on two different days. I’ll accept that my palate responds differently de-pending on the items in the aforemen-tioned list – but I do wonder if some of the difference isn’t simply a response to the biodynamic cycle?

Of course where this leaves the vinous competition circuit, is a wine (if I may coin a phrase) of an entirely different colour. It may well explain why a particular wine achieves bronze in one competition, and

a few months later, garners gold in anoth-er. It may be interesting to relook at past results and see what role Fruit and Root played in the judging, unbeknownst to the judges themselves.

There’s wisdom in crowds, they say, so why not give it a try? Above is the biodynamic calendar for August (with Node days ex-cluded) and I’d love to get your thoughts or first-hand account, written under the influence, of the moon that is, to [email protected]

If you’re really taken with the whole idea, you can buy When Wine Tastes Best 2012 (ISBN: 9780863158216), said to be the de-finitive guide to when to drink your wine. The 2012 edition is still available at Kala-hari.com for R55.95 and the 2013 edition will be released in September in the UK.

WINE: PAx VERBATIm BLAzING HILL SYRAH 2008According to SAWinesOnline.co.uk: “This wine offers subtle and perfumed aromas of coffee, mocha and spice. On the palate, an exquisitely balanced, soft and silky texture belies a wine with deceiving yet tremen-dous depth. Structured, yet deliciously smooth, the senses are treated to flavours reminiscent of black berries, loganberries, and wild plum.”

DaTECYCLE

raTiNG

VErDiCT

SELECTEDCOmmENTS

FrUiT23rD JUNE

LEaF22ND JUNE

FLOWEr20TH JUNE

rOOT18TH JUNE

Hints of dark fruit and greenish notes on the nose; me-tallic components

on the palate

More intense fla-vours and fruit on the nose; orange peel flavours; wine went very well with food

Forest floor on the nose; hints of spice and subtle fruit fla-vours; firm tannin and

hints of pepper

Lots of ripe fruit on the nose; well-balanced with good struc-

ture; not dry

Most enjoyable Not great Really didn’t enjoy Good

Without labelling the wine ‘good’ or ‘bad’, the panel – which included knowledgeable and less-knowledgeable members - felt that the wine certainly showed different components over the week that suggested some correlation with the concept of the Luna Tasting and that more hands-on investigation is in order…

WIN

E

LUNA TASTING CALANDER – August 2012

MON TUE WED THUR FRI SAT SUN

1:

Root

2:

Root

3:

Root

Flower

4:

Flower

5:

Leaf

6:

Leaf

7:

Leaf

8:

Fruit

9: 3rd Quarter

Fruit

10:

Root

11:

Root

12:

Root 13:

Flower

14:

Flower

15:

Flower

16:

Leaf

17: New Moon

Fruit

18:

Fruit

19:

Fruit

Root 20:

Root

21:

Root

22:

Root

23:

Flower

24: 1st Quarter

Leaf

25:

Leaf

26:

Leaf

Fruit 27:

Fruit

28:

Fruit

Root

29:

Root

30:

Root

Flower

31: Full Moon

Flower



fresh, latin-inspired cookingwith vineyard views

021.874.3844 www.cosecharestaurant.com

Visit our Facebook page or email us for menus.

Tel: +27 (0)21 876 3386 • email: [email protected]

WINTER WARMERFireplace, soups & curries.Available every Wednesdayand Friday night.2 course @ R120

WOMEN’S DAY CELEBRATIONAvailable 10, 11 and 12 August.Full champagne breakfast @ R150or 3 course lunch/dinner @ R150

AUGUST LUNCH SPECIALA delightful lunch menu.Available throughout the week.2 course @ R1203 course @ R150

Come dine with us, meet the team and warm up at the fi replace …transport service for visitors living or staying in Franschhoek

can be provided at no charge.

Monneaux Restaurantat the Franschhoek Country House & Villas

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4433 The Month Franschoek repro.indd 1 2012/05/09 1:47 PM

Founded in 2010 by Tracey Chambers (CEO) and Tracey Gilmore (COO), in re-sponse to the growing problem of unemployment amongst single mothers and the lack of support that they receive from the father of their children, the Clothing Bank believes that if you help a mother you help a child. The Clothing Bank mission is to "Empower Unemployed Mothers Through Enterprise Development so that they can

become Financially and Socially Independent".

One of the integral elements of their programme is to offer support to participating women throughout their two year duration by both a Coach and a Mentor. The Clothing Bank is currently looking for volunteers to join them in offering this support.

If you would like to know more about the roles of mentor and or Coach, or wish to become involved, please contact Jo maughan on jomaughan@theclothingbank.

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40A MAIN ROAD, PAARL 082 899 5318 [email protected]

NOW OPEN



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The Vineyard Connection’s wine shop is open 7 days a week and has each of the wines featured on this page in stock. www.vineyardconnection.co.za

This month the Vineyard Connection team takes a look at the third re-lease of revolutionary winemaker Eben Sadie’s ‘Ouwingerdreeks’

Vino Veritas

VeritasE ben Sadie’s passion for pre-

serving the heritage of the old vineyards of South Africa is ex-

pressed in the wines of this intrigu-ing series, with each wine sourced

from specific vineyards that were planted between 1900 and

1974. As is his style, the wines were made with minimal in-

tervention and reflect the true flavour of the grape

from a number of very spe-cial sites in the Swartland, Olifants River and even on the coast between Dwarskersbos and Elands Bay.

An excellent article about Sadie in the June 2009 Decanter magazine, highlights his commitment to making wines that truly reflect ter-roir – although the ‘maker’ portion of winemaker seems to sit uncomfort-ably with him giv-ben that he feels the goings-on in the cellar are al-ways secondary to what has al-ready happened in the vineyard. Each of Sadie’s

Ouwingerdreeks makes a compel-

ling statement for the value of his approach and every glass is an experience, and education and a testimony to the ability of the man and the qual-ity of the fruit.

1. Skurfberg, R186The vineyards of this Chenin Blanc are located in the Skurfberg Mountains between Clanwilliam and Lamberts Bay. There are three low-yielding parcels which offer something unique to the complexity of this amazing wine. The parcels were vinified separately, basket pressed and blended after 12 months. As with all of his wines, this is unfined and unfiltered

2. Skerpioen, R186This unique 2.4 hectare vineyard, located near Dwarskersbos and found by helicopter, is 60 years old and only two kilometres from the Atlan-tic Ocean. The Chenin Blanc and Palomino vines are planted in chalky limestone soils in one of the coolest parts of the Swartland region and the Sadie brothers worked the site for seven years before releasing this first Skerpioen vintage.

3. Kokerboom, R227These vineyards were planted in the 1930s in the Trekpoort Kloof in the Olifants River Region. This is a blend of standard Semillon and a red berried variety of this grape that was once common in the Cape and probably unique to South Africa. The precious juice is taken from the basket press in buckets to an old cask for natural fermenta-tion, and then spends 18 months on the lees.

4. Pofadder, R202The most difficult wine in the range to work with, this challenging Cinsault is found in a block on the Riebeeck Mountain in the Swartland. From extensive hand sorting of the berries, to daily

foot punch-downs, this wine is pressed directly into old wooden casks, and bottled only a year later.

5. Soldaat, R227Grenache Noir is the most planted red grape variety in the world. This is a very site-specific cultivar, which seems to have found home in the Piekenierskloof Pass, going north to Citrusdal. This old, unirrigated vineyard was planted at just above 700 metres in decomposed granite soil, re-sulting in a display of fresh, bright red fruit aromas and an earthy minerality. This is the elegant and refined side of this magnificent grape variety.

6. Treinspoor, R186A relatively young vineyard of Tinta Barocca was planted in 1974, and lies on the western side of Malmesbury, in the direction of Darling. This grape has a very fragile thin skin which is prone to sunburn, so pruning a framework to protect the bunches from the Swartland sun was paramount. This variety has good colour and firm acidity mak-ing it great for blending. However, with older vineyards the complexity and quality of the berry increases, making it great for bottling on its own.

Eben’s Flagship wines were released at the same time, and are also available as follows: Columel-la 2010, R681 per bottle; Palladius 2010, R490 per bottle and 7. Mev Kirsten 2011, R728 per bottle.



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I swerve into the oncoming lane to avoid a large male Kudu on the B1 heading north out of Windhoek to

Otjiwarongo on my six-hour journey to Onguma, the private game reserve just outside Etosha, and rationalise that it’s difficult not to drive fast along straight and relatively traffic-free roads. Yet, in my small hire-car I’m not convincing my-self, and slow down - this landscape, this massive space with views as far as the eye can see, is mesmerising. I nervously half-glance at a family of warthogs on the verge, look out for a coffee stop and re-alise that the 06.20 out of Cape Town Interna-tional has its drawbacks.

But it’s the right way to do it. Get on the early flight to Windhoek, hire a car and by mid-afternoon the vast Etosha plains beck-on. It also means you’re more likely to get waived through the regular road-blocks by the Namibian police who prefer not to step out of the shade in the midday sun, it seems. Being addressed in Afrikaans by the locals is a giggle that these proud, honest, unaffected people were, alas, not going to grant me on this trip.

Northern Namibia has a Highveld climate with warm, wet summers and cool, dry winters, but the winter temperature rising rapidly with the sun plays havoc with West-ern Cape skin and makes a mockery of your wardrobe; layers – that’s the advice. And plenty lip-balm.

Onguma is a South African-owned reserve at the eastern corner of Etosha, the amal-gamation of a few farms that border Fish-er’s Pan. At 34,000 hectares, it’s fairly ‘big’ which, for us old folk, equates approxi-

mately to the area out of the driver’s window when you drive 20km north then turn right and drive for about another 20kms east. Big enough to sup-port large numbers of kudu, giraffe, eland, oryx, hartebeest, ze-bra, impala and more;

and provide enough interest for big cats - lion, cheetah and leopard.

But that’s enough of the ‘What’ – the Ed has sent me here to grasp the ‘Why?’ and, as I stop to open the gate that cordons off the massive part of the reserve that’s home to the rhino, I begin to understand. It’s si-lent and dusty; a pair of fawny-eyed dik-dik shyly regard me from the undergrowth; a mongoose scuttles across the track; a gi-raffe masticates atop a tree in the distance. Down the way, an inquisitive impala’s brown hide is beginning to burn red in the late afternoon sun.

The Treetops Camp is fairly remote, small and intimate, surrounding a water hole and but one of four different camps at Onguma.

Built on wooden stilts, the four thatched cabins with canvassed walls, dining area and boma are staffed by locals David, Thomas, and Izak, the chef, who are on call to welcome you with a warm, wet cloth to wipe those tired, dusty eyes. As Izak offers a lemon cake with high tea before we head off with our game tracker, Eric, (pictured left), I count oryx, wildebeest, impala and zebra getting their fill at the waterhole before sunset.

The Rhino and Sunset drives are just two of the activities led by Eric – a treasure trove of knowledge who points out a retreating aardwolf, a pair of black-backed jackals up and stretching prior to their evening’s

work, the distinctive ears of the steenbok and the massive presence of the African eagle owl. Scrub hare, common duiker and

giraffe are aplenty as the sun sets over the busy water holes – the best bet for game viewing at this time of the year. In the summer, where water is transient, it becomes more elusive in the over-grown bush. As the

sun melts into the horizon, the hot water bottles and blankets provided stave off the wind chill in the open jeep and I’m re-minded of Karen Blixen: “In the day-time you felt that you had got high up; near to the sun, but the early mornings and eve-nings were limpid and restful, and the nights were cold.”

Etosha - and a place

You know you are truly alive when you’re living among lions” – Karen Blixen

Etosha



Returning to Treetop, the picture begins to emerge - it’s every young South-ern African’s right to love the bush, but if it were about the animals we’d go to the zoo. The bush, in the way it makes you feel, the taste of the dust, the sense of the space, the call of the hyena, creates the ever-pervasive understanding that we’re on their turf and not them on ours and that is the ‘Why?’ – the rest is just semantics. The bush takes you just far enough out of your comfort zone to feel alive and, at Treetop, where the drawbridge gets pulled up at nights, I am reminded of another Out of Africa quote; “You know you are truly alive when you’re living among lions.”

The other three camps are different, and for a reason. We know there’s a need to experience

the bush but how you experience it depends on your circumstance and, often, your wallet. Onguma offers a camp-site (with individual ablu-tion blocks) right through to the abject luxury of The Fort – twelve luxury suites surrounding a

Moroccan-inspired fortress. With sunset views of the Etosha pans, broken only by game and camel-thorn trees, the stone-clad and raw high walls house antique windows and doors in this luxury retreat with all ‘mod cons’ and a bubbly chef who, let’s say, knows his way around a din-ner plate and serves five-star fare with the finest Cape wines.

The Bush Camp is perfect for families with kids - 19 rooms, simple yet rustic, with kids activities, easier, simpler dining than The Fort, a fenced-

off water hole and a large pool – where the bush is experienced in a safer environment. And, somewhere between the two, but lean-ing towards couples, is the Tented Camp – seven luxury tents surrounding an unpro-tected waterhole, with a pool and no noisy kids, I can imagine lazy afternoons observing impala and springbok drink, nursing a cold one myself.

It’s 5.45am and the combination of Eric’s hearty laugh, the smell of freshly-made cof-fee and the memory of volunteering “a need for exercise” after Izak’s game-meat braai, wakes me from my slumber in time for the dawn bush walk. I am educated about spoor, termite mounds and, of the 300 bird species that can be spotted at the reserve, tick off vul-tures nesting in the palms, the short, hooked bill of the Secretary bird, the astonishing radiance of the crimson-breasted shrike. The Kori bustard, likely the heaviest bird ca-pable of flight, just about manages to clear the ground up ahead of us and the offer of a drive into the Etosha National Park, where elephant are plentiful and rhino less elusive, is warmly accepted.

Returning late morning, I begin to write but it’s just plain difficult to concentrate. A giraffe serenely moves into my peripheral vision. A mother warthog and her three young drink from the waterhole before scuttling away tails in the air. A woodpecker breaks the si-lence and, with a friend, provide stereo back-ground music to accompany the frogs that belch from the reeds. Every few moments birds swarm in their thousands and Guinea fowl noisily kick up dust. Impala graze timidly and wildebeest frolic. Francolins chase each other until one takes flight to the nearest branch. I give up, sit back and let it soak in.

In the local Herero language, Onguma means “the place you don’t want to leave” and, af-ter a sunset silver-service dinner at the bush boma with only the crackle of the open fire, the laughter of the hyena, engaging foreign

guests and the excellent Onguma staff for company, I retreat, rested and relaxed to my treetop hideaway and reluctantly force concentration: “I swerve into the oncoming lane...”

For more info go to www.onguma.com.

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The Publisher finds himself in “the place you don’t want to leave”

called Onguma



Annamé Kleynscheldt celebrates the joys of being a woman; some of which come naturally, and some of which were fought for.

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With Women’s Day upon us, we cel-ebrate the sensation women have created the world over, particular-

ly now that a South African woman heads the AU, and as a salute to women everywhere, it seems entirely appropriate to create a per-sonal ‘sensation’ with our wardrobes! But don’t forget that clothes say a lot about the woman within, so love yourself enough to accept and express your unique personality, which in turn will give those around you the courage to do the same.

As in the movies, women often assume many different roles: mother, friend, sister, daughter and, of course, lover. Find your inspiration in what I believe is the most feminine era of all: the 1950s ‘Golden Era’, when women were

loved and adored for their natural beauty and womanly curves. Since the Renaissance art movement there has never again been an appreciation and celebration of the feminine figure such as in the 50s. It was all about cel-ebrating womanhood in every possible way, especially when it came to fashion.

Ooze femininity in a dress that accentuates the most gorgeous part of your figure and makes you feel like a movie star. A natural shade toned down with subtle elements of black, is this season’s hottest look; add jewellery in the same tones to keep the look soft and sensual.

Nude heels are still as hot as ever, so dare to go bare and lengthen the appearance of your legs for extra glamour.

Get your inspiration straight from the silver screen and channel the allure of the 50s with this fabulous feminine look, worn by our mod-el, Lily L. Every woman should have a well-fitted skirt, whether pencil, high-waist, knee-length or calf-length, as long as you show a little leg and accentuate the right curves! Pair the fitted skirt with a blouse like this bell-sleeve number and a good pair of heels to give your legs some definition. Don’t be afraid to play with colour as we did here, the deep blu-ish-purple makes the red in the necklace pop while the pale gold skirt gives this look a touch of old-world class.

A wrap dress is on almost every woman’s must-have list, and with good reason! Said to be the most flattering dress for almost every

figure, it works in classic black but is recom-mended in practically any colour. Here we played with the nautical stripes that have re-mained fashionable ever since the movie Coco avant Chanel. Add a pop of colour with a deep berry tote and a red lip.

The great thing about women’s fashion is that we can be experimental, much more so than the boys. Play around with different col-our combinations to beat the dreary winter blues, as long as you stick to a colour palette that suits your own build and personality. The deep green and bright pink works well for our model’s Jewel colour palette. Send me a mail to find out what colours work for you, it will boost your confidence and bring life to your wardrobe!

So as you turn to the 50s for inspiration, cel-ebrate being a woman today! And don’t forget that now is the time for loving and appreciat-ing yourself – warts and all!

PHOTOGRAPHER: Ashley-Marie MilesMODEL: Lily LD&A Model ManagementSTYLIST: Annamé KleynscheldtHAIR: Lauren Donay TeloMAKE-UP: Bobbi Brown, Stuttafords Canal Walk

1. Pink Trench coat R2499.95 / Green Wrap dress R1199.95 both Banana Republic / Necklace R99.95 Bella Bella

2. Mesh dress R1199.95 Marion and Lindie / Necklace R399.95 / Chunky bangle R649.95 both Witchery

3. Striped Wrap dress R1299.95 Banana Re-public / Necklace R549.95 Witchery

4. Bell-sleeved blouse R599.95 Fate / Neck-laces R399.95 both Witchery / Embossed skirt R299.95 Banana Republic

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FRANSCHHOEK R12m FRANSCHHOEK R7.875mFRANSCHHOEK R3.5m

KALBASKRAAL R24.5mPAARL R7.9mPAARL R5.3mPAARL R110pm² + VAT

FRANSCHHOEK R2.1m

NOT OFTEN FOUND

Land Size: ±1152ha WEB 269 587Wheat and cattle farm, ± 40 minutes drive from Cape Town, situated 7 km of the N7. Crop land, natural grazing, 4 bedroom main house, 3 bedroom manager’s, 2 bedroom additional dwelling, various outbuildings (8 horse stables, feed shed, 3 steel frame sheds, sheep & cattle kraal). Price excludes VAT.

ETIENNE 082 465 7896

DEVELOPMENT OPPORTUNITY

Land Size: ±2.04ha WEB 268 202 11 Exclusive plots, situated on part of the historic La Cotte Farm, available. A brilliant opportunity to develop these plots to become an exclusive boutique development in the heart of Franschhoek. Plots can also be purchased individually. Price excludes VAT.

JEANINE 082 410 6837

A GRADE OFFICES TO LET

Unit Size: ±412m² WEB 268 891 A Grade air-conditioned offices to let with exclusive reception area, board room, various glass panelled offices with library and additional open areas plus kitchen. Under cover parking available.

PIET 082 403 9319

LIFESTYLE WINE FARM

Land Size: ±20.8ha WEB 270 267 Main house with 2/3 bedrooms, 2 bedroom cottage, four horse stable and various outbuildings. Overlooking 17.51 Ha planted to noble vines onto the Drakenstein Mountains, very accessible to and from main routes, a must to view. Price excludes VAT.

ETIENNE 082 465 7896

IMMACULATE WATERFRONT VILLA

Beds 1 Baths 1 WEB 268 767Stunning 1 bedroom, furnished lock up and go unit within a sectional title development. This unit is priced to go and is fantastically situated on the lake with exquisite views over the valley. Price excludes VAT.

MARIANNE 082 921 3248

CAPTIVATING LUXURY APARTMENT

Beds 2 Baths 2 Garage 1 WEB 269 217 This contemporary exclusive furnished apartment has awe inspiring double volume living areas overlooking the cobble open air piazza below. Captivating open plan lounge, dining room, modern kitchen. Aircon, wood burning fireplace and alarm. Price excludes VAT.

MELINA 082 419 9928

OPPORTUNITY AWAITS

Land Size: ±9.5ha WEB 267 408 Two three bedroom houses, huge shed, swimming pool, lovely gardens including lapa, 7ha of grazing paddocks, huge dam, labourer's house. Ideal "life-style" farm for professional person wanting to live close to town with the freedom and peace of the countryside. Price excludes VAT.

DAWIE 082 491 0218

IDEAL LOCATION

Plot Size: ±487m² WEB 265 464 This unique property is a must for every investor's portfolio. Refurbished with new plumbing and electricity. Further development options available. Price excludes VAT.

PIET 082 403 9319

RENTAL

FRANSCHHOEK R19.5mFRANSCHHOEK R11.5mFRANSCHHOEK R2.5m

Established guest house offered as going concern. Eight elegantly decorated en-suite bedrooms. Dining area extends onto a veranda overlooking a garden with a pool and the most glorious views.

GRAND OLDE WORLD CHARM 8 Beds 8 Baths Web reference: 263 294

Marianne 082 921 3248

Elegant home in vineyard Estate. Comprising 4 en-suite bedrooms, open plan lounge, dining room, formal lounge, stylish kitchen, separate scullery. Upstairs guest suite, additional entertainment venue with jacuzzi and sauna. Double garage, pool, separate staff quarters.

FRANSCHHOEK STYLE4 Beds 4 Baths 2 GaragesWeb reference: 259 609

Melina 082 419 9928

Comprising 2 en-suite bedrooms, formal lounge with fireplace, a 2nd living room and single garage. Open-plan kitchen and dining area lead onto outside patio with built in BBQ and private garden.

COTTAGE IN CUL-DE-SAC2 Beds 2 Baths 1 Garage Web reference: 264 040

Jeanine 082 410 6837

PAARL R43.244mPAARL R5.75mPAARL R5.3m

Industrial zoned property situated on 5,0335ha, ideal for manufacturing activities. Potential for various development opportunities. Close to Paarl CBD and N1 highway. Price excludes VAT.

INDUSTRIAL OPPORTUNITYPlot size: ±5.03haWeb reference: 265 499

Smallholding consisting of a newly restored main house, 2nd house for guests or extended family and various outbuildings. 1200 Olive trees in production, very accessible to the N1 freeway.

LIFESTYLE SMALLHOLDING Plot size: ±5.1ha Web reference: 200 346

This unique property is a must for every investor’s portfolio. Refurbished with new plumbing and electricity. Further development options avai lable. Pr ice excludes VAT.

IDEAL LOCATIONPlot Size: ±2 595m² Web reference: 265 464

PAARL R5.2m

Build your dream home on this farm offering 360° views including Table Mountain and Cape Point. 10Ha vines and 36ha arable land, ample water and very accessible to and from main routes.

PERFECT VIEWS Plot Size: ±50haWeb reference: 236 718

PEARL VALLEY R2.2m

This immaculately maintained lodge is situated on a lake facing the Simonsberg mountains. Access to pool, tennis courts, on-site gym, state of the art clubhouse plus world class golf course.

PEARL VALLEY LODGE 3 Beds 3 Baths Web reference: 261 434

Dot 083 261 0652

Etienne 082 465 7896 Piet 082 403 9319 Etienne 082 465 7896 Piet 082 403 9319

PEARL VALLEY R2.2m

SOLE MANDATE SOLE MANDATE

Available at Dutch East

42 Huguenot Street, Franschhoek

021 876 3547 • [email protected]

www.dutcheast.co.za



www.pamgolding.co.za/franschhoek

Franschhoek021 876 [email protected]

Shelly Schoeman 083 301 8833Dionne Gurr 072 460 2586

Doug Gurr 072 610 7208Viv Lamb (Rentals) 072 673 5617

BANTRY BAY R6.2 millionStunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500’s, when an unknown printer took a galley of type and scrambled it. Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Bedrooms: 5 Bathrooms: 4 Garages: 3 Web Access SW1042205

BANTRY BAY R6.2 millionStunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500’s. Lorem Ipsum is simply dummy text of the printing and typesetting industry dummy text ever since the 1500’s. Lorem Ipsum is simply dummy text of the printing and typesetting industry dummy text ever since the 1500’s.Bedrooms: 5 Bathrooms: 4 Garages: 3 Web Access SW1042205




www.pamgolding.co.za/northernsuburbs

BANTRY BAY R6.2 million

Stunning family home in quiet cul-de-sac. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500’s. Lorem Ipsum is simply dummy text of the printing and typesetting industry.Bedrooms: 5 Bathrooms: 4 Garages: 3 Web Access SW1042205ON SHOW Sunday 2-5pm. Follow PGP boards from Main Road to Seabreeze Complex.Barbara Rogers 082 658 1116, Barbara Rogers 082 658 1116, Barbara Rogers 082 658 1116








www.pamgolding.co.za/northernsuburbs










www.pamgolding.co.za/franschhoek







Franschhoek021 876 2100Residential Letting 021 876 [email protected]

Shelly Schoeman 083 301 8833Dionne Gurr 072 460 2586

Doug Gurr 072 610 7208Viv Lamb (Rentals) 072 673 5617



DesirableDelaire Graff

Recipe of The Month

Method:

Ingredients:RECIPE: DELAIRE GRAFF ESTATE

SLOW COOKED LAMB NECK, WHITE BARLEY, BRUSSEL SPROUTS, TURNIPS, AGED GARLIC,

DARK ALE

Rec

ipeLAMB NECK: 2 kg lamb neck / 2 carrots / 2 short sticks celery (washed) / 2 short /

ticks leeks (washed) / 1 onion / 3 cloves of garlic / 1litre good quality chicken / stock / 2 cups good red wine / 100ml dark ale (optional) / 2 tots of good quality / whiskey

/ 20ml olive oil / 1 sprig each of thyme, rosemary and bay leaves

BRAISED BARLEY: 100g pearl barley, washed / 2 cups of water / half a pickling onion, rinsed with root on / half a carrot, peeled / half a celery stalk, washed / half a

clove garlic, crushed / sprig of thyme / large pinch of salt

ROASTED TURNIPS: 2 lrg turnips / Olive oil / Salt and pepper / Sprig of thyme

BRUSELL SPROUTS: 200g brussel sprouts/ Butter / Seasoning

LAMB NECK: Pre heat a medium sized pan, add the olive and seal off the lamb necks until golden brown. Roughly chop carrot, onion, leeks, celery, and garlic. Fry the vegetables in the same pan to caramelize and enhance the flavour. Deglaze with 1 cup red wine and reduce till syrup consistency. Place the lamb and vegetables into a deep casserole dish. Fill the casserole with just enough stock to come half way, do not cover the lamb. Add the herbs. Cover with tinfoil and bake in a pre-heated oven @ 120 for 3 hours, turning every 30 min. To check if the lamb is ready, try a piece. If it melts in your mouth you know you have reached perfection. Gently pry the meat of the bone, keeping the meat as whole as

possible. Allow the meat to cool. ***FOR THE SAUCE: *** Heat up a sauce pan, deglaze with the dark ale and whiskey, and reduce till syrup. Pour the juices through muslin or cheese cloth and combine with beer reduction. Let it bubble away until you have reached the desired consistency. The sauce

should coat the back of a spoon set aside.

BRAISED BARLEY: Place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer till cooked. About 35min. Strain off excess liquid and keep one

side. Discard the vegetables.*** TO FInISH: *** 30g grated parmesan cheese / 20g butter

Return cooked barley to the saucepan. Add the butter and parmesan cheese, stirring over a low heat until melted and well incorporated. If the barley is too stodgy, add some of the

cooking liquid. Check the seasoning and add some freshly chopped parsley if desired.

ROASTED TURNIPS: Wash the turnips thoroughly. Coat each turnip with olive oil, salt and pepper. Wrap individually in heavy duty foil with a sprig of thyme. Roast in the oven at 180deg for 30min. Check if cooked by piercing the turnip with a toothpick, it should go through the vegetable with ease. If it’s not ready, return to the oven for 5 min intervals, checking after each. Once cooked, it will peel easily. Be careful not to burn your hands on

the steam when handling.

BRUSELL SPROUTS: Remove the root of the sprouts with a sharp knife. Wash gently under running water. Peel off the outer leaves and keep aside for garnish. Slice the sprout

hearts in half and braise in a touch of butter , dash white wine, salt and pepper.

TO SERVE:Arrange the pieces of lamb on a roasting tray, reheat the sauce, and spoon a little of the meat to give it a light glaze. Pop the meat into a moderate oven for 15 minutes till hot. Arrange barley on the plates, the lamb, the hearts of brussel sprouts, give the outer leaves a quick sauté in the pan that the hearts were cooked in and arrange on the plates, dress the plates with the reminder sauce. We make our own fermented garlic.

Suggest buying black garlic from a good deli.

The Editor gets his fill atop the Helshoogte Pass

What is it that makes the De-laire Graff Estate, atop the Helshoogte Pass between

Franschhoek and Stellenbosch, stand out from the crowd? List its claims to fame, and you’d be justified if you chose just one. There’s a stunning art collection, engaging architecture, awesome views, ten sumptuous lodges, a spa of note, the soon to expand 100% Capri and dia-mond boutiques, two world class restau-rants and, of course, those award win-ning wines.

But to someone who’s visited the estate often enough to feel comfortably familiar with it, but not that often that its lustre has worn off, it’s none of those. I’ll admit that I’m impressed by them all, yes, but what strikes me each time I visit, is the attentive-ness of the staff and their desire to offer per-sonal service without intentionally drawing attention to themselves.

And it’s this latter point that always gets me pleasantly distracted, and begs a return visit. There’s no shortage of foresight, money and class in what Laurence Graff has created here, and all of Delaire Graff certainly commands attention; yet nothing demands it. Rather, it’s

all so impressive that I’m drawn to engage with it – whether inani-mate or otherwise - and I’m left satisfied, but desiring more. What sets Delaire Graff apart for me, is its unpretentious representation of class.

Not wanting to offend any of the staff by not including his or her pic on this page, I’ve chosen our Recipe of The Month and a few food and view images as a glimpse of what impressed me on my most recent visit.



SwingFit’s Pierre van Vuuren explains how the iPad is helping young golfers improve their game

Dave Rundle makes his call on the upcoming test series

The Apple of his Eye

AND THE WINNER IS...

This month we’re back on the range with PGA Professional and Pearl Valley-based SwingFit coach, Pierre

van Vuuren, this time using video analy-sis to spot technique flaws. “I often read in golf magazines how fearless the youth are on the golf course – how they ‘grip it and rip it’ – and how only when they get older, when the demons creep into their game, they steer it down the fairway. But, to be honest, it’s a bit of a cliché – young golfers today know the long-term ben-efits of good technique.”

Pierre has been working with Martin Schouten, Captain of the Golf Team at lo-cal Winelands school, Bridge House, on his posture and maintaining his spine angle through impact. To do this, Pierre uses his iPad to video Martin’s swing and together they analyse the results.

“In playing back the video, the value of the iPad becomes obvious. I can draw lines of rotation over the video, actually draw in the direction of the belt line, indicate on screen the movement of the head, if any, and work out the amount of weight transfer.”

In Martin’s case, Pierre was able to identify an ‘early extension’ of the spine angle caused by the posture problem of too much weight sit-ting in the heels at address. This was shaping the ball’s flight out to the right but, after a quick iPad analysis, Martin focussed on keeping the spine angle correct through impact - with im-mediate, and straighter, results.

“Not only does the iPad enable Martin to see where he’s going wrong but, because I can do this analysis here and now, it saves time and makes the lesson more constructive. Within five minutes we’ve diagnosed the problem, made the

change, and left time left to address other poten-tial problems he may have,” says Pierre.

Martin concurs that often it feels like he’s swing-ing in a certain way but the video shows other-wise. Also, using only the naked eye, coaches can sometimes miss small changes over time, says Pierre. “The nice thing is that we can look back. I have video of Martin when he was swinging at his worst and at his best so, if he’s struggling with his game, we can go back and compare - go see what he was doing differently then.”

a change this month from negative talk about the European debt crisis and onto cricket – in any case, i feel i can predict the outcome of the upcom-ing series against England better than i can predict the outcome for Europe!

The two cricketing big guns are vying for the ‘Number 1’ spot in the world, as South Africa take on England over the next two months, with the winner crowned ‘the best in the world’. Many people have asked me for a predic-tion for the series and my answer is al-ways the same - it will be close, both are very good teams.

I think the recent loss of Boucher, to a freak accident when a bail hit him in the eye, is a setback for the South Africans. His street-fighter attitude rubs off on the players around him and it will be sorely missed. I do, however, believe that the team will want to win this series for ‘Bouch’ and, with a car-rot like this and the top spot at stake, the South African unit will be very dif-ficult to contain. A player like Jacques Kallis, possibly Boucher’s biggest mate, could be unstoppable in these circum-stances. He is certainly a class act, but he sometimes needs a challenge to bring out the best of him - and having his mate sidelined could be the trigger that sparks the genius into action. So, the key players for both sides are:

Dale Steyn and morné morkel - ar-guably the best fast bowlers in the world at the moment, they will be a handful. The tussle between these guys and opening bats Cook and Strauss will be key to who wins the series.

Jacques kallis - the best all-rounder in the world by a long way, his stats show that he is right up there with the great Sir Garfield Sobers. He is the rock around which the South African play-ers play - the calming influence in the team.

AB de Villiers - an amazing talent and a man on form, with the ability to take the game away from the English very quickly.

Vernon Philander - what a start to his test career! Let's hope he can contin-ue that way - if he does, then the series will be SA's.

Andrew Strauss and Alastair Cook - a very good opening pair, who have the ability to bat for long periods of time.

Jonathan Trott – the South African-born batsman has made ‘Number three’ his own in the English team - his form has been amazing over the last year.

kevin Pietersen - the player who, I feel, gives the entire English team some ‘VOOMA' - a destructive batsman will-ing to take on the mighty SA attack.

Jimmy Anderson - if the ball swings he will be more than a handful.

Graeme Swann - the key bowler in the English setup. He bowls lots of overs and has the ability to get left-handlers out - so beware Smith and Rudolf!

All in all it will be a fascinating couple of months. My prediction? South Afri-can will win the series 2 – 1!

GO

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What memories will you make today? VISIT THE FRANSCHHOEK MOTOR MUSEUM

Monday - Friday 10h00 to 17h00 (last admission 16h00)Saturday - Sunday 10h00 to 16h00 (last admission 15h00)

Open most public holidays - phone for confirmation.Entry fee: R60/adult; R50/pensioner; R30/child (3-12 yrs)

The Franschhoek Motor Museum is located on the R45, Groot Drakenstein, look for the L’Ormarins Estate.

No motorcycles or buses larger than 22-seaters allowed.Tel: 021 8749065 E-mail: [email protected] www.fmm.co.za

GPS: 33°52’18,79”S 18°59’54,64”E

SAVED BY THE BELLkalk Bay’s historic Brass Bell restaurant was in the news recently for what some would suggest is one of the feeders of its no-toriety: it’s hosting of some rather raucous get-togeth-ers. Having eaten there at various times over the course of the last few years, i was surprised by reports of The Bell’s noisy night-time shenanigans and decided to revisit it and some of my memories of times spent there. Besides, i thought, a couple of beers catching the dying rays of the winter sun would be most appropriate given the waterlogged state of the Winelands of late.

With a stiff breeze blowing, I found mid-week parking with-out too much fuss and head-ed to the shelter of the main dining area, known appropri-ately as the Waters Edge Res-taurant, and a window-side ta-ble, facing Gordon’s Bay and what I tell myself is Cool Bay a

very long way up the coast, and far into the distance. The whole complex has six dining areas, so if you do plan to meet a new-comer to the venue be sure to tell them exactly where you are!

With a beer in hand and the 120-seater venue relatively busy, I was soon reminded of the efficient and friendly service and recalled one or two seemingly unflappable staff who not only managed my wine list ‘ums’ and ‘ahs’ with ease but managed to coax a couple of smiles from my moody toddler on our most recent visit.

The Main Restaurant has commanded its spectacular view over False Bay since ’39, when it operated as the European Pavilion Tea Room, and sits atop what used to be municipal change rooms for the tidal pools close by. It’s generally my destination of choice, given that it of-fers shelter from the wind, but on a calm day nothing beats the Water’s Edge, next to the tidal pools facing Muizenberg or the Bikini Deck and Bar, facing Kalk Bay harbour. The latter always gets my attention thanks to the ‘Bikini’ reference, but as a non-smoker I generally end up at the Water’s Edge.

The Brass Bell proper was only opened in 1967, when then owner, Frans Otten, built the Cabin Pub, literally over the ocean and with more stun-ning views and the added charm of an authentic nautical theme. The facility was bought by Tony White in the early ‘80s and soon hosted the likes of Johnny Clegg, Tribe after Tribe, Bright Blue, Robin Auld and Wen-dy Oldfield. More recently Ard Mathews, Arno Carstens, Natasha Meister and the Rivertones have all performed there and continue to add to the venue’s reputation as a good spot to experience great local talent.

Thinking back to the mellow Natasha Meister performance in particular, I tracked down GM, Oliver Bauer, to ask him about the locals’ concerns about volume and add my voice to the list of those who’d be sorry to see any drastic changes at The Bell. Turns out The Bell is still subject to some dated legislation that doesn’t take into account the changes to the venue over the years and Oliver is sure that there’ll be clarity soon enough.

As he chats easily he points to a printout of his Winter Wallet Warmers. “One and one makes ninety-nine! Only at The Bell,” he laughs and takes his leave to help move a couple of tables from the Bikini Deck that’s about to get soaked by the rising tide. (His cryptic reference will become clear if you look at the pic of the flyer included on this page – Ed)

Heading back to my table to collect my camera and settle my beer bill, I take in the venue and vibe again. Whether on your own or in a group, whether for a quick beer, a slap-up meal or even a wedding re-ception, The Brass Bell adds a dimension to Kalk Bay that brings particu-lar value to the area and the houses around it. I’ll watch with interest as the story unfolds, but until then, I’ll make some noise for The Brass Bell.



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

Award Winning Wines Bistro Restaurant & Deli Farm StaysCelebrations

Cotage Fromage Winter trading hours - June till end of August:Wednesday to Friday 08h00 - 16h00 | Saturday to Sunday 08h00 - 17h00Wine tasting room will be closed from 16 July till 13 AugustVrede en Lust Tel: (021) 874 1611 | Cotage Fromage Tel: (021) 874 3991Corner of R45 and Klapmuts Simondium Rd, Paarl | www.vnl.co.za

SALIENT_20369

MonthRudera is a boutique winery located on the slopes of Paarl Mountain.The name is a Latin derivative meaning broken fragments of stone.

This typifies all our vineyard soils and encapsulates our philosophy of producing terroir driven wines of premium quality.

distinctive wines of great complexity

www.rudera.co.za +27 21 852 1380

@RuderaWines Join us on Facebook

“Take a walk down our quaint cobble streets and you will know you have arrived somewhere special”

Our Sanctuary for Your Soul

ahaafrican hotels & adventures

Make your Reservation Tel: 021 876 9200 Toll free 0800 600 889

email: [email protected] www.lermitage.co.za

Waiter (Full-time and Part-time)

La Motte Estate, situated in the Franschhoek Valley, requires the services of a person with a positive attitude and excellent communication skills to work as a waiter in Pierneef à La Motte Restaurant.

The following is required: • a minimum of two years’ experience in a similar environment • spontaneous presentation ability • an excellent spoken and written command of English as well as Afrikaans • sound knowledge of food and wine • a friendly disposition and the ability to communicate effectively with guests and colleagues • willingness to work over weekends, public holidays and evenings • effective assistance with preparing the restaurant before duty • own transport (an added advantage).

La Motte offers a competitive salary, commensurate with the extent to which the above criteria are met.

Forward your CV (maximum 3 pages) to Mariëtte Grové at Laker & Le Roux Human Resource Practitioners via fax 086 589 3425 or send an email to [email protected] (with reference number LLR 399 in the subject line) before 14 August 2012, or apply online at www.lakerleroux.co.za

Commencement of duties: As soon as possible

Should no feedback be received within two weeks of the closing date, it may be assumed that an application has

been unsuccessful.

107434 the month www.ayandambanga.co.za

www.themonth.co.zaAlso join us on Facebook or

follow us on Twitter at The_Month

is online...the month



It’s our thinking that’s skewed, argues the Publisher, not just the economy

A New Conversation

OP

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In early May, the Institute for Justice and Reconciliation released their yearly ‘Barometer’. Far from head-

line news, it did indicate that income inequality is now perceived as a greater dividing factor in South African society than race. Later in May, at the Annual Ethics Conference, speakers concluded that although removing apartheid was our biggest achievement as a country, the continued skewing of the economy was “our biggest failure”.

Once again, we return to the fairness, or lack thereof, of the economic system we ‘enjoy’. Undoubtedly, if growth is the major aim, the free market will deliver it – typically, by the government engineering the economy to allow the private sector to flourish, create jobs, and distribute wealth through trickle-down. But when this re-sults (as it always does) in greater income inequality, the crucial role of government is to keep up with the private sector – in maintaining what is known as ‘the social bal-ance’.

What’s difficult to grasp is that if ‘trickle up’ is the new normal, why hasn’t ‘social bal-ance’ replaced growth as our main policy objec-tive? Growth is an economist’s yardstick - a measure of how much (of the things we don’t need) we produce. Rationally, you’d have to ask, what is the point of produc-ing more cars without producing more highways, traffic control, parking spaces, police, highway patrols and hospitals? Af-

ter all, those things all cost (tax) money! Yet chronic congestion, disproportionate death on the roads, overburdened hos-pitals and the like are regularly thrown at the government’s feet by those very tax payers who exercise their democratic right to minimise their taxes and have be-come indoctrinated into believing that an expanding government poses a threat to individual liberty.

The conventional wisdom suggests three misguided beliefs. Sure, government is wasteful and corrupt but certainly no more than the private sector, and likely a lot less. The government’s role to create a level playing field is crucial and better it provide public services inefficiently, than not at all: "Worryingly, there is a higher correlation between social unrest and income inequal-ity than there is between social unrest and poverty,” concluded the Ethics Conference. In other words, relative poverty rather than poverty, per se, is what heightens people's sense of injustice - and their desire to put things right.

It also suggests more consumer choice is better – nicely exemplified by the Editor last month after his recent trip to the US - “I’m overwhelmed by the unbelievable access everyday folks have to the kinds of things the average South African Joe can only dream of getting his hands on”. Obviously, the creation of jobs (and therefore econom-ic security for individuals) is paramount, but if that is achieved by producing goods we don’t need – another brand of mustard, an-other kind of mouthwash – instead of more schools or better hospitals, where’s the sense? What we believe will make us happy - more goods – means more packaging and more rubbish that must be carried away… Is our happiness not better served by clean streets, honest police, mass literacy and san-itation than by another brand of cool drink?

Thirdly, conventional wisdom suggests big government is bad. Ironically, by failing to expand the provision of public services we are missing opportunities for enjoyment and satisfaction. As we drive along the N2,

cursing the swerv-ing taxis and avoid-ing the rubbish blowing across the highway, we must acknowledge that our thinking is part of the problem – is it not time to bin the “growth at all costs” mantra and choose quality of life over quality of production?

What people want is a level playing field – not equality, but equality of op-portunity – what people want is social balance. Although higher taxes theo-retically create a disincentive to work, there is also a declining marginal util-ity to having more goods and undoubt-

edly, taxpayers’ happiness is enhanced to a greater extent by cleaner air, safer streets and better schools than by the

availability of extra goods. So is it the mechanism to achieve this we lack, or the courage?

“Is our happiness not better served by clean streets, honest police, mass literacy and sani-tation than by another brand of cool drink?”

THE MONTH - QuICK CROSSWORD #19

DOWN

ACROSS

solutionoverleaf

1 Female singing range (7)2 A skin softener (9)

3 A daughter of Agamemnon (Greek mythology) (7)4 Long and thin (9)5 Savour (5)

6 Show religious devotion (7)

7 Revolutionary (5)

8 One who twists fibres into threads (7)

14 Longing for something past (9)

16 Simple or naive in style (9)

17 An officer of the court (7)

18 A loose African men's tunic (7)

20 Manifestations of a Hindu deity (7)

21 Candidate (7)

23 Bearskin (5)

24 A group of south Pacific islands (5)

28 A southern state (7)

29 Spartan (7)

1 Searchers (7)

5 Hinders (7)

9 Children (9)

10 Jewish teacher (5)

11 Allocated (7)

12 A military unit (7)

13 Surgical procedure (9)

15 What we write on (5)

17 Restrained (5)

19 Pregnancy (9)

22 Asserts (7)

25 Reversion (7)

26 Pertaining to modern day Persia (5)

27 The moving of a group (9)Month



2012 WHAT’S ONAUGUST by

2 AUG / 5.30PM / DE TRAFFORD TASTING EVENING - SYRAH Sumptuous and sublime, De Trafford, Blaauwklippen Road, Stellenbosch, 021 8801611, www.detrafford.co.za

3 AUG / 8PM / PIET BOTHA AND JACK HAM-MER Dorpstraat Teater, Summerhill Farm, "The Shed", R44 (Klapmuts), Stellenbosch, 021 889 9158, www.dorpstraat.co.za

4 AUG / 8AM / WINDMEUL FARMER'S MARKET Windmeul Kelder, R44 near Wellington, 021 869 8614, www.windmeulwinery.co.za

4 AUG /12PM-7PM FRANSCHHOEK WINTER WINES Participating wineries include La Bri, Morena, Colmant, Môreson, Anthonij Rupert’s Cape of Good Hope and Terra del Capo, Fran-schhoek Cellars, Bellingham, Noble Hill, Leop-ard’s Leap, La Motte, Solms-Delta and Haut Es-poir. R180pp which includes a tasting of all the wines on show. www.webtickets.co.za

4 AUG / 6.30PM / PUBLIC HOLIDAY (music band) Spier Hotel Wine Bar, Spier, Stellen-bosch, 021 809 1100, www.spier.co.za

4 AUG / 8PM / MINETTE DU TOIT-PEARCE & PHILLI-PUS HUGO Vivaldi, Strauss, Van Wyk and Bolcom. Endler Hall Cnr Neethling and Victoria Streets, Stellenbosch, 021 808 2345

11 AUG / 6.30PM / PUBLIC HOLIDAY (mu-sic band) Spier Hotel Wine Bar, Spier, Stel-lenbosch, 021 809 1100, www.spier.co.za

18 AUG / 8PM / USSO: DEBUSSY AND RAVEL Stellenbosch University Symphony Or-chestra, conducted by Corvin Matei and fea-turing soloist Luis Magalhaes. Ravel Al Borada Overture, Ravel Left Hand Piano Concerto, Debussy La Mer. Endler Hall Cnr Neethling and Victoria streets, Stellen-bosch, 021 808 2345

22 AUG / 10.30AM / ART AND THE BRAIN by Professor Mark Solms, psychoanalyst, lecturer in neurosur-gery and wine maker. Solms-Delta Wine Estate, Franschhoek, 021 481 3951, www.solms-delta.co.za

25 AUG / 6.30PM / PUBLIC HOLIDAY (music band), Spier Hotel Wine Bar, Spier, Stellenbosch, 021 809 1100, www.spier.co.za

26 AUG / 4.30PM / JOSHUA BELL GALA CONCERT The Endler Concert Series in collabo-ration with the Cape Town Concert Series pre-sents Joshua Bell with the Stellenbosch Univer-sity Camerata. The programme includes Bach’s Concerto for Two Violins with local violinist Refiloe Olifant and Vivaldi’s popular Four Sea-sons. After a Bloomington, Indiana childhood, Joshua Bell made his Carnegie Hall debut in 1985 with the St Louis Symphony, and has since performed with many of the world’s major or-chestras. He was named Music Director of the Academy of St Martin in the Fields in 2011. Bell gained additional fame when in 2007 he played an incognito busker for 45 minutes at a subway station in Washington, D.C., earning $32 dollars in tips. Of the 1097 people who passed by, only seven stopped to listen to him. This experiment was videotaped (three million plus hits on You-Tube) and used by Gene Weingarten in a story in the Washington Post, for which he later won the Pulitzer Prize for feature writing. Endler Concert Hall, Cnr Neethling and Victoria streets, Stellenbosch, 021 808 2345

29 AUG / 8.15PM / DEBUSSY PRELUDES Endler Hall, Cnr Neethling and Victoria streets, Stellenbosch, 021 808 2345

31 AUG / FOREIGN FILM FRIDAY Russian “cin-ema verité” with the 1929 film “The Man with the Movie Camera”. Le Bonheur, R44 between Stellenbosch and Paarl, 0218755478, www.cinemuse.co.za

ART

UNTIL 1 SEPTEMBER / 9.30AM–1PM, 2PM–4PM MON–FRI, 10AM–1PM SAT / WILLEM STRYDOM who lives in Nieuwoudtville, “has a deep empa-thy for the life forms that inhabit the arid land-scapes of the South African hinterland – that

can survive in the desiccating heat of the lean times and yet flourish, in some cases quite spec-tacularly, when the seasons turn over and rains return to the thirstlands. This rich imagery in-cludes not only the animals and plant forms but also the people of this austere environment.” (Tim Maggs) Sculptures and other artwork. Ru-pert Museum, Stellentia Avenue, Stellenbosch, 021 888 3344, www.rupertmuseum.org

HESS ART COLLECTION AT GLEN CARLOU Named after the Swiss-based Hess Family Estate, the collection of contemporary art includes works by landscape artist Andy Goldsworthy, Deryck Healey and Ouattara Watts. Simondium Road near Klapmuts, 8.30am–5pm Mon–Fri, 10am–3pm Sat, Sun, 021 875 5528, www.glencarlou.co.za

FRANSCHHOEK MOTOR MUSEUM Taken from a collection of more than 300, 80 motor vehicles are on display at any given time. Cars at the FMM come in a wide vari-ety of shapes and colours, evoking nostalgia, movie settings, and philosophical ponder-ings about how times have changed. Ormarins Wine Estate, R45 between Pn-iel and Franschhoek, 10am–5pm Mon–Fri, 10am–4pm Sat, Sun, 021 874 9000, www.fmm.co.za

De KransDe krans Wine Cellar, in

the pretty little town of Calitzdorp situated on the world famous route 62, is one of South africa’s leading port produc-ers. The ports produced

range from the tra-ditional to modern, and catering for all palates – what-ever the weather! The wine cellar has won more than 500 medals and awards since 1980, including Cham-pion Private Wine Cellar in the klein karoo region, 4 and 5 star ‘Plat-ter's South african Wine Guide’ rat-ings and a num-ber of interna-tional accolades. They’ve also built up a solid reputa-tion for their inter-esting red wines made from unu-sual grape varie-ties such as Touri-

ga Naçional and Tempranillo and are known for impressive range of excellent value wines made from classic grape varieties.

The history of the farm dates back to 1890, when it was bought by the Nel family. The present owners and cellar masters are brothers Boets and Stroebel Nel.

For more information contact the cellar at 044 213 3314 or email [email protected].

THE mONTH aND DE kraNS HaVE TWO Six-BOTTLE CaSES TO GiVEa-WaY THiS mONTH, WOrTH r1200,

CONTaiNiNG:

De Krans Cape White Port N/V; De Krans Pink Port N/V; De Krans Cape Ruby Port N/V; De Krans Cape Tawny Port N/V; De Krans Cape Vintage Port 2011; De Krans Vintage Reserve Port 2007

To win simply SMS the word ‘Month’ and your name and contact num-ber and where you picked up your copy of The Month to 36968, or email [email protected] BEFORE Au-gust the 20th to stand a chance to

win. T&C apply.

WIN!

DE KRANS WINE CELLARDESTInATIOn OF THE MOnTH...

www.021magazine.co.za

SATURDAYS / 9AM–2PM / STELLENBOS-CH: FRESH GOODS MARKET The Wine-lands gourmet-styled open-air market with slow-food purveyors of high quality eats, fresh produce, preserves, boutique wines, arti-san beers, lifestyle ac-cessories and design. Picnic lawns, shaded oak trees, parking. 021’s favourite: the delicious little cherry cakes. Oude Libertas Estate, cnr Adam Tas/Oude Libertas, 021 886 8415, 072 416 4890

MARKETS

ART

crosswordsolution



19 AUGUST / 4.30PM / ANNUAL STELLEN-BOSCH SCHOOLS CHOIR FESTIVAL with a number of leading school choirs and a guest performance by the Stellenbosch University Choir. www.online.com-puticket.com

4 AUGUST / 11AM – 6PM / THE GRAPE DAY The Stellenbosch Wine Festival presents a fun-filled day with fellow students, friends and young professionals at The Woodmill. Ward off the winter blues and dress up in keeping with the

inaugural event event’s theme: ‘Fashion For-ward’. Stand a chance to win fab prizes in the Sony Max Best Dressed competition, and enjoy wine, local food and live music. Limited tickets available at R140pp at www.webtickets.co.za as of 1 Aug or R160 at the door (if available), with shuttles to and from Die Neelsie, depart-ing at 10.30AM to 6PM included in the price.

FB: StellenboschWineF-estival @stellwinefest, 021 886 4310, www.stellenboschwinefesti-val.co.za.

9 AUGUST / 8AM / TOTALSPORT LADIES RACE Start National Women’s Day with a 5km or 10km race, run or walk (it doesn’t matter as long as you take part!). Start in Plein Street, finish at Coetzenburg Stadi-um. Moms with prams welcome; husbands, friends and family are encouraged to join in the fun and show sup-port on route. 021 511 7130 www.totalsports.co.za

10-12 AU-GUST/ ROBERTSON SLOW one of the most anticipat-ed and intimate festivals of the year. Food, festivi-ties, feasts for the eys and, of course, wine! Robertson Wine Valley 023 626 3167,

10 AUGUST / 7PM / WINELANDS DINNER AND DANCE AT VREDENHEIM WITH NIC STEVENS in aid of the Molenhof Old Age Home. R295 per couple, includes a bottle of wine, two course dinner and the

live show. Cash bar available. Dress semi-for-mal. Space limited to 70 couples. Vredenheim Wine Estate, Charalta 021 881 3878 [email protected]

LOOKING AHEAD:

31 AUGUST / 5PM – 9PM / SEDUCTIVE SAUVI-GNON FESTIVAL 2012 Treat your taste buds to a tantalising selection of just two varieties! Taste recently released Sauvignon Blancs and current Cabernet Sauvignons and, for those who prefer to savour older vintages, a range of these be-witching wines will be on offer as well. Ample parking is available. Tickets are R130pp from www.webtickets.co.za or at any of the Wine Con-cepts branches, includes tasting of all wines on show, a souvenir wine glass and light snacks. 021 671 9030, 021 426 4401, The Vineyard Hotel and Spa, Colin-ton Road, New-lands

2012 WHAT’S ONAUGUST

The views expressed in this mag-azine do not necessarily reflect the opinions of The Month or its affiliates. Having said that, we generate practically all of the material printed in each edition ourselves; please don’t repro-duce any part of it without the

Editor or Publisher’s permission (we’re generally quite generous – so just ask).

The Month subscribes to the South African Press Code and if you feel we’re not living up to that, please call the Press Om-

budsman on 011 484 3612. We regard our sources as reliable and verify as much of what we print as we can, but inaccura-cies can occur and readers us-ing information in The Month do so at their own risk.

THE FINE PRINT

COMPETITION: All competitions close on the 24th of the current month (unless otherwise stated); winners will be contacted by phone or email, must be over 18 (unless otherwise stated), must be prepared to allow their names to appear in print in The Month, and may be required to pay delivery costs; the Ed’s decision is final and no correspondence will be entered into - unless the Ed is having a really great day.

SMS: SMSs charged at R1.50/SMS. Free SMSs do not apply. Errors billed. Sender must have the bill payer’s permission. You may be contacted in the future by SMS unless you opt-out.

STELLEnbOSCH HIGHLIGHTS - courtesy of stellenbosch info.net

25 AUGUST / 9AM / SOLMS-DELTA LUNCH WITH DANA SNYMAN Meet renowned and respected travel writer Dana Snyman as he discusses his lat-est book, Hiervandaan, in which he traces his family’s story, start-ing at Solms-Delta, and explores the backwoods of South Africa and what it means to be ‘from here’ (hiervandaan). Enjoy a welcoming glass of Solms-Astor Cape Jazz Shiraz on arrival and listen to the Soetstemme choir, and a traditional Cape lunch buffet and a book signing after the talk, R195pp, booking is es-sential. 021 874 3937 ext 115, [email protected]

DOn’T MISS

ED’S CHOICE

26 AUGUST / 11AM / INAUGU-RAL BOTTELARY HILLS WINE-MAKERS LUNCH AT HARTEN-BERG After a relaxed wine tasting, seasoned chef Chris-tophe Dehosse of Joostenberg Bistro will whet appetites with a four-course feast in Harten-berg’s underground cellar with dishes paired with a matching wine. Superb wines, charm-ing hospitality and sumptuous food. R250pp includes a glass of wine per course. Booking essential. Hartenberg Wine Es-tate, 021 886 8275 [email protected].

9 AUGUST / 9AM – 5PM / NINE-TO-FIVE MOUNTAIN BIKE TEAM RELAY AT DELVERA Solo riders, teams of two or four try to com-plete as many 7km laps as possible in the eight hour pe-riod. From R110 per rider to R165 per rider, depend-ing on the category with discount to Amarider mem-bers, and only pre-entries are accept-ed. Dirtopia Trail Centre on 021 884 4752, [email protected] www.dirtopia.co.za

9 AUGUST / 9AM / SOLMS-DELTA WOMEN’S DAY BREAKFAST TALK WITH MARK SOLMS Upon arrival en-joy coffee and tea, with muffins and scones served with cheese, cream and preserves before world-renowned neuro-psycho-alanyst, Professor Mark Solms, presents a fascinating talk en-titled “The emotions of the brain” – sure to resonate with all women! Solms was honoured with one of the biggest prizes in international psychiatry when, in January this year, he accepted the Mary S. Sigourney Award, which recognises distinguished lifetime contributions to the field of psychoanalysis. The talk will be followed by a full English breakfast, R195pp, booking is essential. 021 874 3937 ext 115, [email protected]



Social Scene

SUBMIT YOUR SOCIAL PICS TO [email protected] AND WE’LL PUBLISH AND CREDIT THE BEST

ONES ON THE SOCIAL PAGE EACH MONTH!

BUBBLY FANS ARE IN FOR A TREAT:MOëT & CHANDON iN TOP GEAR WiTH THEiR RED CARPET MOMENTS CAMPAiGN iN WHiCH ViPS, CElEBRiTiES AND OTHERS GET TO SHARE THE MAGiC AND PlEASuRE OF MOëT & CHAN-DON AT ‘liVE’ SCREENiNGS OF TOP iNTERNATiONAl EVENTS iNCluDiNG THE GlAMOROuS MONACO GRAND PRix AND THE ROlAND GARROS MEN’S TENNiS FiNAl MOST RECENTly. MATTHEW AND SONiA BOOTH, JASON GREER, luCy KENNy, CHARliE STEEl, DENNiS TAu AND NTHABi MPHAHlElE HAVE All ENJOyED A MOëT & CHANDON RED CARPET MOMENT.

DESPiTE THE EVER-PRESENT RAiN AT FRANSCHHOEK’S RECENT BASTillE DAy CElEBRA-TiONS, FRiENDly SMilES AND JOCulARiTy FROM PATRONS AND CHEFS AliKE MADE

FOR A FESTiVE OCCASiON AND A GuARANTEE OF MANy HAPPy RETuRNS.

TANJA VON ARNiM DRiVES WiNNiE BOWMAN AND OTHER GuESTS TO A FuN-FillED DAy AT DElAiRE GRAFF RECENTly WHERE THE ONly THiNG MORE iMPRESSiVE THAN THE

FRiENDly SMilES iS THE BEAuTiFul GRAFF DiAMOND COllECTiON.

ARTiSTS ANGuS TAylOR AND RiNA STuTzER ARE SEEN HERE AT lA PETiTE DAuPHiNE WHERE THEy ENJOyED THE HOSPiTAliTy OF CAFé BONBON AND iN RETuRN HAD DiN-NER GuESTS CAPTiVATED By THEiR ViEWS ON ART AND iTS iNTERACTiON WiTH THE

WORlD AROuND uS.

uP AND COMiNG yOuNG OPERA STARS SiViWE Si-JENTu AND MTHETHO MAPOyi PERFORMED AT AN iNTiMATE FuNCTiON FOR FRiENDS AND GuESTS OF FRANSCHHOEK JAzz lEGEND DERK BlAiSSE. BOTH SiViWE AND MTHETHO HAVE AlREADy DiSPlAyED VO-CAl TAlENTS SECOND TO NONE AND ARE SuRE TO MAKE WAVES iNTERNATiONAlly. WATCH THESE TWO!

the month august 2012

Documents

happy womens day

day of celebration

olympic games

coolest place weve

design layout

influential women

olympic athletes

print industry