the month february 2012

THE MONTHLY WINE LIFESTYLE MAGAZINE DISTRIBUTED FREE WITHIN THE WESTERN CAPE

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the monthFEBRUARY 2012

the discerning reader’s guide to the good life

February 2012 from the editorFROM THE EDITOR

2 / The Month February 2012

Editor: Brett Garner

083 260 0453 [email protected]

Publisher: David Foster

The Clear Thinking Group


Graphic Design & Layout: Nicole Greaves


Photography: The Month

Distribution: Shoppers Friend

The White Wine [email protected]

WINE Johan Delport [email protected]

Lorraine [email protected]

Paula de [email protected]

Jo [email protected]

Izak [email protected]

COFFEEMargie [email protected]

FOODNorman [email protected]

FASHIONAnnamé [email protected]

FINANCEDave [email protected]

HISTORYMarguerite [email protected]

DOOR TO DOORCamps BayConstantiaBishopscourtDurbanvilleStellenboschPaarl PICk uP POINTS: Wine Farms,Restaurants & OtherPaarl & FranschhoekStellenboschCape Town ShoppingCentres & Hotels/Events

TOTAL

26563395

4542293 31271075

40002700

800

20500

www.themonth.co.zaAlso join us on Facebook orfollow us on Twitter at The_Month

the team

contributors

where to get your copy

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THE FINE PRINT

FROM THE EDITOR ...

FROM THE PUBLISHER ...

David

IN THIS EDITION ...

Febr

uary

...

Please forgive my cynicism this early in the New Year, but if publishers are already falling back on the trusty

‘multiple readership per copy’ line, there’s trouble ahead. We are fortunate, here at The Month, not to have to use fabricated sales gimmicks to attract advertisers – our 20,000 copies go into the hands of dis-cerning readers in the Cape Town suburbs because our Winelands advertisers know this is their market. I frankly haven’t a clue how many times the paper is read.

And on that note, good news lies ahead. From next month our distribution into the ten suburbs in which we think discerning readers live - Stellenbosch, Paarl, Fran-schhoek, Somerset West, Durbanville, Cape Town, the Atlantic Seaboard, Southern Sub-urbs, Camps Bay and Constantia – is going

to get even more targeted. So, if you don’t receive your copy next month, you either need to move house or go to www.the-month.co.za to see where you can pick one up.

As regulars appreciate, the only sales gim-mick we employ is an accessible, humorous writing style because, well, discerning read-ers like that. And, because they can spot ad-vertorial a mile off, we do all editorial our-selves. Which usually involves the Editor

tasting expensive food and wine and allot-ting me the ‘hiking’ page. Still, if you have a product or a service you want to tell the right readers about, just check where your preferred publisher is sending his copies and whether the content is likely to engage that type of buyer. We truly believe we have this clocked.

With social media add-ons, recommended routes and ‘What’s on?’ bulletins in the pipeline, a basic advertising package with The Month offers even more value this year than last.

Here’s looking forward,

All information, artwork regulations, terms and conditions, distribution and deadlines are carried on our website at www.themonth.co.za.

Hot on the heels of January, lit-erally, February reminds me that when it rains, it pours. Hot

days are getting hotter, sport on TV has gained momentum with the start of the rugby season, our local politicians con-tinue to lose what little direction they had (despite the efforts of helicopters, Blue Light brigades and even aircraft carriers trying to lead the way) and there’s another jam-packed edition of The Month.

Regular readers will note that the Pub-lisher and I had reason to do many of the reviews in this edition ourselves – which was a treat for both of us, save for those reviews we did together. He tends to ig-nore most of what I have to say, and gen-erally makes note of my tendency to ig-nore the calorie count and load my plate; I tend to Tweet desperately – hoping for someone close-by to join us at the table and steer the conversation away from the business side of what we do.

It’s not all bad, though; on the contrary! A stay at Asara, meals at Mezbaan at The Hil-ton, Monneaux in Franschhoek, Glen Car-lou near Paarl and our fair share of wine all add to the reminder that if the Culinary Capital of SA isn’t a particular town, it cer-tainly is within the Western Cape.

We also had a chance to chat to Ryk Neethling, at his Val de Vie home, and were both moved to comment on his hu-mility and genuine interest in the people who get a chance to spend time with him. Of course, there was the embarrassing incident of the Publisher trying to get Ryk to pose without his shirt on and then steal an autograph by asking the Olympic Champion to sign his ‘exit pass’ – Val de Vie is a bit more hi-tech than that…

Yet again there’s just too much to high-light in this edition to cover every page

but I must draw attention to our review of Tim Noakes’ book ‘Challenging Beliefs’. Noakes has the tendency to be a little controversial, if not ahead of his time, and this time round is no different. If you buy into his view that fatigue isn’t a physical condition, you’ll be up to reading every page and trying everything in The Month this February; and you’ll have energy enough to do something special for your Valentine too.

Enjoy the read!

Which usually involves the Editor tasting expensive food and wine and allotting me the ‘hiking’ page.

Hotel Review: Asara

Restaurant Review: Monneaux

The White Wine Ou on Wine

New Wine Courses

Wine Reviews

Wine Estate Review: Glen Carlou

Wine Consumer Categories

Restaurant Review: Mezbaan at

The Hilton

Recipe of The Month

Chocolate of The Month

Coffee Shop Review : Bean in Love

Interview : Ryk Neethling

Property

We Take the Train

What’s On?

Fashion Feature

Interview: Amanda Appelbaum

Dave Rundle on Investment

Golf Tip of The Month

Book Review: Challenging Beliefs,

by Tim Noakes

Local History Feature

Interview: 2011 Top Three Idols

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the monthTHE MONTH February 2012

The Month / 3February 2012

The Editor is impressed at the five-star, family-friendly, hotel and wine estate

Ahh, Asara

In advance of the fabulous Valentine’s giveaway we have this month, my family and I were invited to spend a night at the

five-star Asara Hotel recently to get a sense of what the hotel offering is all about.

Driving up the paved road that leads from the R310 to the heart of the wine estate, outside Stellenbosch, I was confronted by the unexpect-ed sight of the hotel’s executive chef, Archie Ma-clean, hiking down the road with a large plastic bucket under one arm and a garden fork slung over his shoulder.

‘Artisanal’ is all the rage these days – so the thought of seeing the chef thus engaged isn’t surprising – but actually seeing the guy, dressed in his whites, heading alone into the bundu to get a “few things for tea” was refreshing – and set the tone for much of the time we’d enjoy there.

Asara takes its name from the African gods Astar, Asis and Asase, said to rule the earth, the sun and the sky respectively. The focus on the surrounding landscape and nature is evident in much of what happens at the hotel, its restau-rants and tasting room.

Our well-appointed hotel room was positioned to overlook the large dam that forms a focal point on the estate, as well as the inviting pool, the vineyards and Archie’s veggie patch, with an unobstructed view of the Helderberg for good measure. A covered balcony ran the length of the suite; with access to the en suite bedroom, bathroom and lounge via large double doors that literally let the outside in (we closed the doors to the bathroom once its use became likely…).

As with any five-star venue, all the expected bells and whistles were evident, from well-stocked mini-bar, walk-in dressing room and bubble bath, to DStv, free Wi-Fi and complimentary wine on arrival and in our room. Despite the international cricket on at the time, and my TV-junkie status, the televisions remained mute and our only agenda featured said wine and a relaxed stretch on one of the comfy loungers on the balcony. “We should have checked in earlier,” my wife sighed, and for once I agreed with her.

Despite the obvious luxury of the Asara offering, it wasn’t what impressed me most; after all they’re rated five-star. What sets Asara apart, for me, is its staff. Arriving at the hotel we were greeted with friendly smiles all round and assisted promptly. It was clear that every member of the reception team was on the same page. As we had a tod-dler with us, we requested a slight change to our sleeping arrangements and in no time the front of house manager had an extra bed sent up and had made an adoring four-year-old fan to boot.

Dining at Raphael’s Restaurant, one of two res-taurants there, had me a little worried at first. The place is homely, but smart, and so the absence of kids, bar my own, had me feeling somewhat self-conscious. Mine is not a quiet child. “We love kids,” said our waitron once I’d spilled the beans, “and there’ll be a few families in later this evening, so he won’t be alone for long. Would you like a whisky to start with, perhaps?” Did I mention that I was im-pressed with the staff?

The menu at Raphael’s reflects Archie’s enjoyment of seasonal produce and support of local suppliers. My wife’s choice of a warm salad of beetroot, a rich trio of Karoo Lamb to follow and Archie’s Mada-gascar crème brûlée got both thumbs up, and my

Salmon terrine, fillet steak and a selection of mini deserts will see me back again, for sure. Price-wise Raphael’s isn’t inexpensive, but there are a number of menu items that are more than competitively priced and for those who’d simply like to enjoy the setting, there’s no reason to break the bank.

Our stay concluded with smiles all round; although we were encourage to linger a while before rush-ing back to the ‘real world’ with another dip in the pool, a leisurely breakfast and a picture-perfect view of the earth, sun and sky as only Asara can present it.

win, win, win

WIN with Asara

The Asara Wine Estate and Hotel is lo-cated in the heart of the Cape winelands and features thirty-six inviting bedrooms spread across its grounds, allowing for panoramic mountain and vineyard views.

Asara’s Wine Bar and Tasting Room is open daily and offers the perfect lake-side location for the serious or fun-seeking wine-lover and light meals for those who feel like a nibble. For the hungry there’s the honest, hearty fare in generous por-tions at Asara’s signature restaurant, Raphael’s or the warm, intimate space within the Sansibar Whisky and Cigar Bar, where an after-dinner nightcap or a cocktail on the deck in summer is a must. For those with a sweet tooth, there’s every opportunity to indulge in some fine, hand-crafted, chocolates from the Asara Deli.

One lucky The Month reader is in line for the following (valued at over R1500) from Asara:Personal wine-tasting for two / Lunch for two at Raphael’s, including a bottle of Asara wine / Two bottles of Asara wine to take home / One box of personalised, handmade chocolates from the Asara Deli to take home / One dozen maca-roons from the Asara Deli to take home

To enter, simply answer the following question: What is the name of Asara’s sig-nature restaurant? Email/SMS MONTH and your answer, name, region and contact number to 36968 or [email protected]

Competition closes on Valentine’s Day, 2012 but the prize is valid for six months from date of publication. Terms and Con-ditions apply. Prize is subject to availabil-ity. Prize excludes flights and all transport.

Call Asara on 021 888 8000 or visit www.asara.co.za

Celebrate Valentine’s Daywith a complimentary welcome drink,a bespoke picnic, and a special treatfor your special someone Feb. 11/12/13! 021.874.3844 / cosecharestaurant.com

the monthTHE MONTHFebruary 2012


The Publisher visits Monneaux Restaurant, Franschhoek

A Class Act

Back in the day, Monneaux restau-rant, at the Franschhoek Country House was one of only a handful

of recognised Franschhoek restaurants. As the Franschhoek Valley exploded into culinary experiment, and the hotel and villas expanded around it, Chefs Richard Carstens, Reuben Riffel, Adrian Buchanan and, more latterly, Louis Jansen, kept Mon-neaux much the same - relatively small, cosy and intimate. The quality of the ac-companying food offering has also re-mained exceptionally high and Monneaux has been placed in the country's Top 100 list for six years consecutively, featured on the Eat Out Top 10 list twice and also won the American Express Platinum Award for fine dining.

Over the years a number of new doors have opened to compete for the attention of pa-trons, but now, as the tide goes out on the heady days of expansion, only the real nug-

gets are likely to glisten - of which Monneaux, is undoubtedly one. Not

up there in lights, and not want-ing to be, nestled behind the

walls of the House and Villas, it remains pretty much as was – a five-star food offering that hasn’t lost sight of the value-for-money experience.

Situated on the outskirts of the Franschhoek Village, it serves an inspired con-temporary take on the clas-sics. Lunch is enjoyed on the fountain terrace, in the rose

garden under spreading pep-per trees, to the sound of the

walled water features and cool sprayers that accommodate about

ten tables and a unique offering in the competitive five-star category.

Fairy lights add ambiance in the evening where dinner is perhaps best enjoyed inside - in the relaxed dining room of the original manor house that accommodates a simi-lar number of beautifully-set tables with a warm and cosy feel. Soft background music and further use of fairy light chandeliers and candles, creates just the right atmosphere.

Monneaux portrays a ‘wise old owl’ ap-proach to restauranteering, echoed by my waitress, Josephine: non-fussy, relaxed, confident and accommodating – unlike so many young upstarts in today’s restaurants. She explained the menu as a-la-carte (with some dishes available as starter or main course) or ‘tasting’ – the latter is Chef Jans-en’s selection of taster-dishes paired with quality local wines from La Motte, Graham Beck and Bellingham, amongst others. Basil pesto, balsamic vinegar, olive oil and hum-mus is served with fresh bread as standard and, to start proceedings, an amuse bouche of delicate seared-salmon trout with mussel on a sweet apple puree.

The stand-out dishes off the a-la-carte menu are surely the vine-ripened Tomato

Tart Tatin (R48) and the popular pan-fried Duck Livers with a shot of Ratafia (R55). Familiar with those, I choose the Seared Ostrich Carpaccio Served with an asparagus and parmesan salad and lemon-chive vinaigrette; as soft as but-ter, understandably healthy, generous, extremely tasty and not at all filling.

Mains include the pan-fried Line Fish with butternut risotto (R98) and the ev-er-popular Grilled Springbok (R125) but I made the traditional choice: Cape Malay Chicken and Prawn curry. Served with basmati rice, popadom and sambals, the aromatic mixture of spices that infuse the tender chicken were well-balanced by the glass of Glenwood-made Mont Andre Shiraz that Josephine had recom-mended. And, once again, the whole-some portion size didn’t go unnoticed.

A quick scan of the menu shows side orders of Pomme Frites and Honey and

Cinnamon-roasted Butternut as well as a kiddies menu for the younger folk (R65) - with Spaghetti Bolognaise and Beef Burger with fries, and others. Des-serts include a flourless Dark Chocolate and Almond cake with cherry ice cream (R45) or a home-baked bread and butter pudding with Baileys Anglaise (R40), but I was elegantly sufficed after the deli-cious curry.

As I took the last swill my Shiraz I won-dered where, today, Monneaux fits into the rapidly changing Winelands restau-rant landscape within which we are ridic-ulously spoilt. Undoubtedly, although it serves the Franschhoek Country House and Villas, it could easily stand alone, and perhaps should. Of a high standard, and perhaps typically ‘old’ Franschhoek, I have a feeling that form is temporary but class is permanent - and expect to see Monneaux feature for a very long time to come indeed.

MONNEAUX RESTAURANT • FRANSCHHOEK COUNTRY HOUSE & VILLAS Tel: +27 (0)21 876 3386 • email: [email protected]

For more information visit our website at www.fch.co.za

Book now for

Christmas LunCh

& new Year’s eve



It is the moment the chef places the exquisitely prepared food on the plate. An accumulation of culinary artistry making Pierneef à La Motte a world-class restaurant.

+27 (0)21 876 8000 www.la-motte.com

Moment of excellence.

C M Y CM MY CY CMY K

Available at Dutch East

42 Huguenot Street, Franschhoek

021 876 3547 • [email protected]

www.dutcheast.co.za

E ish, but it’s been hot of late. At the time of writing, the temperature in Somerset

West CBD was hovering around 40°C, and in Paarl it hit 45 I be-lieve, where one person expired and five workers were hospital-ised. And that’s all off the back of what many have billed as the cool-est summer for decades. In fact, a couple of winemakers I’ve spoken to expressed some concern about ripening if things didn’t begin to heat up pretty damn soon! I guess they’re now leaning in the oppo-site direction: I’ve recently heard complaints about sunburnt ber-ries because of the intense heat.

But the fruit from which we derive our favoured tipple aside, there is another species that will frequent our vineyards increasingly over the next few months, exposed to the murderous sun, as they gather in the harvest: the picking crews. Of course not all our grapes are hand-picked, some producers make use of mechanical pickers, but they’re in a minority.

Pickers typically go out very ear-ly in the morning, because the grapes must be picked as cool as possible and transported to the cellar before the heat of the day really grips the vineyard, so to all intents and purposes, they should be out of the sun by about middy at the latest. Nonetheless, pretty much from 10am onwards, if there is no wind, it is murder-ously hot in the vineyards.

It’s hard grinding work, with much bending and stooping as they move down a vineyard row, typically with a plastic crate and a pair of razor-sharp shears in hand and the intention to harvest as quickly as possible without dam-age to either fruit or vines. The sun aside, it’s hazardous work. On the one occasion I gave it a go, courtesy of a rather understand-ing and accommodating Stellen-bosch estate, I saw one journo almost remove a thumb. By the time I’d reached halfway down a vineyard row, I had four or five nicks on my hands, an aching

back, sweat streaming down my face into my eyes, and a distinctly unpleasant thumping in my ears – which turned out to be due to my complaining heart.

You get your lunch and tea breaks if you’re lucky, although they’re not exactly lengthy as ripe grapes must be picked quickly and can’t be left on the vines another day. We struggle enough as it is with big alcohols here, so overripe fruit must be avoided.

And if you’re lucky, you’re ac-tually employed full-time by a producer, but if not, you’re a sea-sonal worker and once harvest is done, there’s no need for you, until perhaps later in the year for pruning time and ONLY if you’re lucky enough to be skilled in that discipline as well.

Next time you raise that glass of lovely wine to your lips, spare a thought for the unsung heroes of our vineyards, without whom the grapes would rot on the vines.

The White Wine Ou pays homage to the unsung heroes of the wine world

If You Can’t Stand the Heat...



Lorraine Geldenhuys highlights some short courses in wine appreciation

Get to ‘know’ Wine

How does one tell if a wine is ‘corked’? How is Champagne made? What differences should

one expect from a wooded and an un-wooded Chardonnay? What does all the information on a wine label mean?

Irrespective of your experience as wine maker or wine consumer, these frequent-ly asked questions continue to surface. Knowing the answers contributes to

every level of wine appreciation

a n d cultivates an even keener interest in a

product so many en-joy nearly every day. Af-

ter all, can you think of a dinner where the wine was

not discussed?

For this reason, well-known wine figure, Charl Theron, and I have

joined forces to create ‘The Wine Ap-preciator’ programme; providing special-

ised wine courses suited to the needs of individual wine enthusiasts. Charl, who has a history in the wine industry of near-ly 45 years, is a consultant and wine judge and serves on various panels locally and internationally.

The various courses are designed to suit the level of expertise of participants and the first is an introductory course, spread over four evenings (see right) for the ‘beginner’, with our focus on building a base of wine knowledge. This course is area specific and will be held in different towns/cities with a maximum of 20 peo-ple per course to keep it intimate. The

cost per person is R950 for the four days, inclusive of wines and course notes.

For the more knowledgeable, or those who’ve done the ‘beginner’s course’, there’s a more in-depth ten-week cer-tificate course that runs from August to October (and only in Stellenbosch). The course is comparable with a Cape Wine Academy diploma and costs R2800 per candidate and, again, includes all you’ll need.

There is one warning, however, should you be keen to sign up: You will be re-quired to taste a lot of wines!

Readers of The Month who sign up for the course will receive a free gift. Use this ar-ticle as your voucher.

05 & 06 MARCH - STELLENbOSCH19 & 20 MARCH - FRANSCHHOEk

16 & 17 APRIL - CAPE TOWN

18:00 - 21:00

Harvesting of grapes / Wine production / How to taste wine / MCC & Sparkling wines / How to read a label

PRESENTATION

Sauvignon blanc / Chardonnay / Chenin blanc / Viognier / Faulty white wines / MCC & Sparkling wines / White blends / Special

late harvest / Noble late harvest

TASTING

12 & 13 MARCH - STELLENbOSCH26 & 27 MARCH - FRANSCHHOEk

23 & 24 APRIL - CAPE TOWN

18:00 - 21:00

Red wine production / Cultivars & blends / Production of forti-fied wines / How to store wine

PRESENTATION

Pinotage / Merlot / Shiraz / Cabernet sauvignon / Red blends / Faulty red wines / Sherry / Port / Jerepigo

ASSESSMENT

TASTING

Rudera 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

*Next month we look at deciphering South Af-rican wine labels. Contact Lorraine Geldenhuys on [email protected] or 084 580 5574 for bookings or to receive a brochure with a thor-ough description of the various courses, costs, dates and venues.

Roca restaurant is serving up delicious & exciting tastes of the Mediterranean. Our emphasis is on the fresh and highest quality local ingredients with respectful, simple treatment of food.

The most beautiful views of the Franschhoek valley makes the restaurant an ideal venue for all

FUNCTIONS, EVENTS and WEDDINGS.we look forward to welcoming you

Uitkyk Street Dieu Donné Estate FranschhoekTelephone : 27(0)21 876 3384 Email : [email protected]

Web : www.rocarestaurant.co.za


















Jo Wessels of the Vineyard Connectiongoes in search of the right partner for Valentine’s Day

The PerfectCouple

14•21•28 January 4•11•18•25 February

3•10 MarchTIME

7:00pm – 9:30pmCOST (music and braai buffet)

R195 per person (children under 12yrs - R95)BOOKINGS

Call Henry or Thozi 021-874 3937 ext 115 or email [email protected] www.solms-delta.co.za - EVENTS & SUMMER CONCERTS tabs

STAY UP TO DATE follow us on Facebook.com/solmsdelta and Twitter@solms_delta

Summer in the Cape Winelands means long, leisurely days of warmth and sunshine... and also a season of outdoor evening live concerts set in the

beautiful Franschhoek Valley at Solms-Delta wine estate. Spend a Saturday evening soaking up the sun, scenery and sounds of this magical Solms-Delta and

Die Burger concert ser ies while indulging in a glass of Solms-Delta wine and Chef Shaun’s hearty Fyndraai Kaapse braai buffet.

SUMMER CONCERTS 2012

TRIBAL ECHO, PIETER VAN DER WESTHUIZEN, HOT WATER,

HANNES COETZEE, HOUSE OF DAVIDS, LITTLE GIANTS, KAAPSE AFFODILLE

NICK TURNER, LES JAVAN, DELTA BANDS, SOETSTEMME

321 4

The month of the Valentines is upon us, when affection is on everyone’s mind. Even weary winemakers, under pres-

sure thanks to the harvest, will be thinking of coupling… in the form of blending wines, that is!

Blending wine is an art, much like making music and whilst single varietals may perform well on their own, the right partner can yield the most beautiful duet. This month, The Vineyard Con-nection looks at a number of bottled serenades, best enjoyed with a loved one, of course.

1. Black Oystercatcher White Pearl 2008, R90Our first date is with the often overlooked white Bordeaux blend, of which Sauvignon Blanc and Semillon form the dynamic duo. The sharper Sauvignon Blanc provides freshness, fragrance and fruitiness to the blend; whereas the softer Semillon ensures a good structure, fullness and longevity. Given some oak, these marriages are built to last – as is the case with Black Oyster-catcher’s White Pearl. It’s a unique wine which showcases minerality, tropical fruit, peppers and just a hint of ginger. If your significant other is expecting jewellery this Valentine’s Day, what could be better than a White Pearl?

2. Thelema Sutherland Viognier-Roussanne 2009, R93 Valentine’s Day and flowers go hand-in-hand, as do Thelema’s Sutherland range and true expressions of love. The Thelema Sutherland 2009 blend of Viognier-Roussanne combines two very extroverted and aromatic varieties, which results in an explosion of especially floral aromas complemented by enticing flavours of dried apricots, rosemary and marzipan. Perfect for your lover’s lips!

3. Grangehurst Cabernet Sauvignon-Merlot 2003, R164The Romeo and Juliet of red blends is argu-ably the classic combination of Cabernet Sauvignon and Merlot. The pair, again from Bordeaux, bring out the best in each other – Cabernet providing powerful properties and Merlot lending some mellowing, creating a well-balanced wine. Grangehurst’s Cabernet Sauvignon-Merlot 2003 is a prime example of this classic blend from an equally exemplary producer. After spending 29 months in barrel, the wine drinks beautifully now. Full-bodied and smooth, it is characterised by dark fruit, cassis, mocha and violets. Truth be told, this couple is not completely monogamous… a tiny splash of Petit Verdot makes this wine, technically, a menage a trois.

4. Boer & Brit Suikerbossie Red 2010, R41Finally we mix some red and white together. Not for a rosé, but to produce some stun-ning Syrah! In the Côte-Rôtie of the Northern Rhône, small parcels of Viognier are present within the prevalent Shiraz vineyards. The white grapes are then actually harvested and cofermented with the Shiraz. The presence of the floral Viognier adds brightness and di-mension to the resulting wines. In South Afri-ca the two varieties are purposefully blended together for this desired effect. The Boer & Brit (another couple of sorts) have done so in their Suikerbossie Red 2010. Aromatic, spicy and elegant, this wine is a suave choice for any date. Even the lyrics of “Suikerbos Ek Wil Jou Hê” are provided on the back label, for serenading your sweetheart when the love potion starts working its magic.

Happy Valentine’s Month!



Paula de Villiers of Winefolk enjoys something a little “unusual” this month

Not QuiteWhat We Expected

Tasting Room in the Vines

Visit the all new Rickety Bridge Tasting Room in the Vines this Summer. Sit on a sunny deck that stretches right into the vines and sample the award winning Rickety Bridge wines.

Enjoy a laid back game of boules or a delicious cheese platter while taking in the magnificent

vineyard and mountain views.

Continue your cellar adventure by watching all the activity of the modern working and traditional barrel maturation cellars

through full height glass panels.

Rickety Bridge is a must visit destination

Tel 021 876 2129 | [email protected] Open Monday-Saturday 09:00 - 19:00 | Sunday 10:00 - 17:00

www.ricketybridge.com

With the flavour of summer thrust upon us with unexpected heat recently, The Month sought out

Paula de Villiers of Winefolk in Paarl and asked her to recommend some decent wines made of unusual grape varieties. Here’s what she recommends:

1. Tulbagh Wine Colombard Chenin Blanc 2011 R26Moving away from the usual varietal sus-pects, Columbard and Chenin Blanc work together in this fresh and crisp white blend with kiwi aromas on the nose and green tropical flavours on the palate that leave only a hint through the finish. With its equally light price, this becomes a ‘good value quaffer’, to be enjoyed with or with-out food.

2. Welgegund Chiara 2009 R54Welgegund winemaker, Daniel Langen-hoven, has a unique approach to wine making and the result this complex dry white wine which has garnered a number of good reviews. 44% Chenin Blanc, 32% Sauvignon Blanc, 19% Char-donnay and 5% Viognie, it offers a fresh, yet full-bodied wine. The oaking has helped establish the well-balanced smoothness and integration of flavours and helps to ‘simplify’ the complexity. It’s another example of a great wine at and equally great price.

3. Val de Vie GVC 2008 R132The Val de Vie GVC is a blend of Grenache Blanc, Viognier and Clairette Blanche. A unique and elegant Rhone-

style blend with a perfect balance of floral fragrance on the nose and good acidity supporting the oak. It is big and bold, yet fresh and with subtle fruit fla-vours. The grape varietals in this blend add to the versatility of the wine when enjoyed with seafood dishes; like West Coast oysters, crayfish or a Black mussel potjie.

4. Cantina Novelli Bianco Cube 2009 R96In true Italian style, the tasting notes on this wine refer to “A symphony of three important Italian varieties”; it’s a typically bold introduction to a wine made with passion, and comprising va-rietals - Grechetto, Pecorino and Treb-biano Spoletino - which really do work

together to create an symphony of fla-vour. The Bianco Cube is produced in Umbria, the heart of Italy, and no, that Pecorino really is a grape, not cheese!

The wine is fruity, fine, bright and zesty; perfect with white sauce pastas, penne with pesto, sushi, salmon salad or a tuna fillet.

Why not try something different today?

Winefolk plays host to a range of international wines. Some are available in the Winefolk Shop @ 191 Main Road, Paarl and others online at www.winefolk.co.za. All are available on order and at rea-sonable prices.

321 4

Bijoux Square is proud to announce their newest additionto the Franschhoek culinary excellence -

Headed by chocolatiers Bertie Groenewald and Joshua Juries,who have years of experience in creating the essence of great taste.

A shared passion for all things sweet, makes Bijoux Chocolates an experience for the senses.

Bijoux Chocolates -60 Huguenot Street, Franschhoek

Contact:Suzette 076 904 2759Shop 021 876 3407Info 082 889 7779

www.bijouxchocolates.co.za



The Month says ‘Yes’ to Robert Parker, Neal Martin and Ken Forrester

Light lunch options Tapas served all day

Newly re-opened restaurant

Open 7 days a week 12h00 till late021 867 0963

R301 Wemmershoek Roadwww.freedomhill-live.co.za

www.freedomhillrestaurant.co.za

Indulge in our dailyspecials

15 December 2011 - 29 February 2012

Thinking a-roundmapping sculpture

ART AT TOKARA PRESENTED BY

www.juliameintjes.co.za

Conrad BotesMarco CianfanelliJacques DhontSydney KumaloBrett MurrayJohn MurrayPhillip RikhotsoLyndi Sales

Claudette SchreudersPeter ShongweEgon TaniaCaroline van der MerweEdoardo VillaMichael ZondiEdward Zwane

We get our fair share of press releases and wine samples

to work through, here at The Month. In general our approach is simple – distill what’s useful from the re-lease and pop that and the full release on the website ( w w w . t h e m o n t h . c o . z a ) and drink the wine. Occa-sionally we’re moved to actually look a little deep-er or drink a little more slowly. Here’s a case (or bottle) in point:

“Ken Forrester Petit Caber-net/Merlot 2010 awarded Best Red Wine of the year by Neal Martin of Robert Parker in his Memorable Wines of the Year 2011,”

read the press release. The Pub-lisher moved for File 13 but no-ticed my flushed cheeks about half way there. “That wine is less than fifty bucks,” I breathed, “and it’s Robert Parker – as in THE.” Dumb to my astounding revelation, I sensed a drive to the Ken Forrester tasting room on the Winery Road, Stellenbosch, was needed for his edification.

At the end of each year Neal Mar-tin, who covers the wines of South Africa on behalf of arguably the most influential wine writer about - Robert Parker and his publication The Wine Advocate, compiles a list of the most memorable wines tast-ed in the preceding 12 months. In his most recent list, the Ken For-rester Petit Cabernet/Merlot 2011 scored an astounding 90 points

and was crowned the top Value Red of the Year (2011). It’s a little different from the title given by the press release – but the wine is very good.

It’s a fruit-driven wine with loads of dark red berries and plums; firm berries and plums though, nothing over-ripe or over the top. At the price I didn’t expect much structure, but the wine has some spicy notes to it and there’s a defi-nite cigar box sense to it, that adds to the well-integrated tannins to way over-deliver. As Bordeaux-style blends go, this is everything it should be and more. The finish is good and at the price you’ll be happy to open up a second bottle without too much hesitation – so if it’s just a plain drinking wine you’re after, or something to enjoy

with a meal, here’s the ticket! Be careful to serve it at the right tem-perature, though, if you’re plan-ning on quaffing it this summer – very slightly chilled on the hottest of days is probably good advice.

What’s worth noting is that 13 Ken Forrester wines were rated by Mar-tin and they all faired particularly well. The press release carries this nugget form Martin that is partic-ularly telling: “This and the rest of his portfolio represent everything that can be achieved in South Afri-ca: cleanly made, expressive wines at unbeatable prices interspersed with one or two flagship wines that mean business.” So there is sure to be a little more ‘educa-tion’ on the cards for the Publisher between now and the end of the month…

This is ‘Petit’

LIVE

MUSIC AT

WEEKENDS

Impressive



The Editor pays a quick visit to Glen Carlou and is pleased to the point of distraction

Surprise Surprise!

Glen Carlou (first featured in The Month in April 2009) is, to me, a surprisingly impressive wine es-

tate. Now, I guess, I need to qualify my use of the word “surprising” and why I think it’s impressive.

A stone’s throw from the Klapmuts Road, that stretch that links the R44 to the R45 and runs as a diagonal to the R101 and the N1, Glen Carlou sits atop a hill with an expansive view of the sounding vineyards and orchards to the north east and further on to Paarl Rock and its surrounds. This view is generally the first thing that gets my attention on entering the wine farm’s open plan restaurant and tasting area - the n o r t h - f a c i n g

wall of which is made up of glass doors that opens on to a vista that is hidden when speeding along the road below.

It’s an uncontrived view, however, with dis-tant hints of industry towards Paarl on one side and Kraaifontein on the other. It’s the second surprise you’re likely to encounter; Glen Carlou is smart, but unpretentious. My mother would often tell us as kids to “Look for people who are comfortable with their

money.” She’d label Donald Hess, the own-er of the estate, as just such a person. The cool interior of the tasting area features some contemporary art work from the im-pressive Hess Art Collection, and there are many more pieces worth attention, on dis-play in the museum close-by.

The staff at Glen Carlou also surprise me more often than not. They’re well-trained and efficient and generally unobtrusive enough to skip my attention. Push one of the wine stewards for info on any of the many local and international wines availa-ble at Glen Carlou however, courtesy of the many Hess Family estates dotted around

the world, and you’re sure to find a friendly and knowledgeable ap-proach that will soon have you trying, if not enjoying, varieties or blends that wouldn’t normally make it into your basket.

It’s no surprise that the many elevated slopes and general location of the Glen Carlou vineyards af-fords Marius Cloete, the viticulturist, the luxury of being able to grow pretty much anything a South African pal-ate desires in a

wine. The award-winning Chardonnays and Shiraz/Syrahs created by winemaker Arco Laarman, and his assistant Bertus van Zyl, have a permanent spot in my own wine rack and with Merlot, Pinot Noir, Cabernet Sauvignon, a number of red and white blends, Sauvignon Blanc and more to choose from, it’s a sure bet that in-cidental or first time visitors to the farm are likely to buy something to take home.

Dining at the restaurant recently, I was pressed for time and intended a quick bite as I sampled the Chardonnays from their Prestige and Classic collections. Service was brisk and I was soon presented with a Ham Hock terrine starter (R60) and a decent splash of the Classic unwooded limited re-lease wine (R78 per bottle). Served with apricot chutney, the texture and flavours of the cool meat and a little wholegrain mus-tard along with the wine, were sublime. I had intended to ask for a half-portion of the main, a Slow Braised Pork Belly (R100), but was so distracted that I missed my chance and called for a refill instead – this time opting for the wooded 2010 (R90 per bottle). The pork was ridiculously tender, leaner than expected and yet surprisingly rich. Served with a simple fennel salad, it became the perfect foil to the Prestige la-bel, Quartz Stone Chardonnay (R275 per bottle) to which I had now migrated. Hav-ing given up all idea of getting to my next appointment on time, (surprise, surprise), I concluded the meal with coffee and a little people-watching.

The latter afforded me the last of my sur-prises of the day, and of this article; Glen Carlou likes kids! As the parent of a tod-dler I’m painfully aware that kids can be a handful – especially around wine glasses and art. A number of tables around me we occupied by families (some of whom were clearly regulars) and of those, three or four had tiny tots to deal with. When the wait-ers hardly batted a collective eyelid and when a young dad armed with a large glass of Sauvignon Blanc, and his expect-

ant wife, ambled down the veranda, hav-ing been somewhere behind me inside the building just moments before, it dawned on me that the Glen Carlou offering truly is impressive.

With great local and international wines; good, well-priced food; the elevated, fam-ily-friendly setting; efficient staff and the impressive contemporary art in the Hess Collection, Glen Carlou is a Winelands ‘must-do’ that’s worth doing often.



Izak Smit, the Project Director of SAWi, looks at our winehabits and puts us in the appropriate box

Something for Everyone

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Anyone consuming wine fits into one of five social behaviour wine categories and the wine fraternity

in South Africa, in particular, finds itself equally represented in each of them.

Most of us start off as enjoyment-oriented SOCIAL DRINKERS by buying well-known, mainly cheap, brands for consumption with friends at the braai (or similar) or by having a glass of wine in a pub. In each case the company is generally more im-portant than the kind of wine on offer.

A step up from this is the everyday BASIC WINE DRINKER who, also being a low-end spender, is normally satisfied with repeti-tively buying something cheap and stick-ing to the same labels. This category of consumer goes for bargain buys of around R20 per bottle but would hardly be able to impress everyone, except others in this category.

The CONSERVATIVE TRADITIONALISTS are the older, ‘wine snob’ class who think they ‘know’ wine, seldom seek advice and normally buy wine from supermarkets. Unfortunately, this class of consumer, more often than not, misses out on learn-ing more about wine by being unable to distinguish between mediocre and good wines. They remain pretenders.

Those who want to know more about wine and can easily be influenced, are the en-thusiastic WINE ExPERIMENTER. They want to learn, are often part of a wine club

and enjoy themselves thoroughly as they embark on exploring new wines. To com-pare similar cultivar wines with the same SAWi Index ratings, for example, or from different terroir pockets is something that would appeal to them.

These wine enthusiasts are keen to know what a good wine is, read tasting notes and are eager to ask about alcohol con-tent, acidity and other important ele-ments before ordering. They also know how amazing the wine experience can be with the right food pairing. Interestingly enough, roughly 60% of these wine enthu-siasts are women!

Image seeking CONNOISSEURS – these savvy shoppers and readers are the wealthier, professional and middle aged group who want wines that appeal to their so-called ‘good taste’. They go after exclu-sive high-end wines to impress and appear ‘in the know’. Typically they would consid-er the SAWi Ambassadors Club Selections ideal wines to have.

Such wine drinkers are image seekers that are status-driven, read specialised wine publications and prefer fine dining. As such they wish to be treated as the wine elite, although many still lack adequate knowledge.

In March I’ll share a little bit more on this but in the meantime feel free to explore www.sawineindex.com for other insights.



When the Publisher met me at the entrance to the Hilton Cape Town City Centre Hotel recently, he

wasted no time to inform me that the hotel is what is called a ‘dry’ one. I hid my confu-sion with a dismissive nod and wondered how quickly I could Google what exactly a ‘dry hotel’ is.

There was no need, as we were soon met in the foyer by the friendly assistant to the GM, Brenda Meyer, who proceeded to explain that the hotel’s history and location on the edge of the Bo-Kaap, a predominantly Muslim area, mean that alcohol is neither attractive nor an attraction. I wondered about a meal review sans drinks.

Brenda went on to say that as the hotel is also home-from-home for many international visi-tors and given the Cape’s status as an alcohol producer, some allowance had, however, been made for those who choose to imbibe. Whilst there is no alcohol to be found in the

hotel’s Halaal restaurants or the many menu items they produce, patrons in search of a tip-ple are catered for at the poolside Signal Hill Terrace and Bar. We headed there under the pretence of having some business to attend to before turning our attention to the reason for our visit: the hotel’s Mezbaan Restaurant North Indian Curry Buffet.

The terrace and bar needs a brief mention as the drinks list is worth a gander and a pre or post dinner visit will probably feature on many a Month reader’s agenda. The selec-tion of wine and beers on offer isn’t extensive but includes a number of perennial favourites whilst the decent range of whiskies and the handful of virgin cocktails are sure get the right kind of attention. And for those who en-joy shisha, this is the place to be.

But on Thursdays, you’d be forgiven for skip-ping past all of that and heading straight for a comfy spot at Mezbaan; you see Thursday night is Curry Buffet night, and that at just R131, water and soft drinks included! The buf-fet features a selection of starters, a surpris-ingly large number of mild curry dishes (with a side order of chilli, for those who enjoy a lit-tle more heat, a mere nod away) and dessert.

My starter of Tomato Shorba Soup was good and left enough space for me to try some of the Publisher’s Garlic Chicken, Chilli Paneer Salad and freshly prepared Naan bread before helping myself to a second course of starters all of my own. The salads were all fresh and cool – perfect for the steamy weather of late - and the yoghurt and chilli dip for my papad-ums sensational (and hotter than expected).

Between us, the Publisher and I tried Spicy Mango Chicken, Butter Chicken, Fish Masala, Lamb Sag Ghost and Lamb Vindaloo. Served with vegetable Jalfrazi and Jeera and Basmati Rice, each plate made for a satisfying and fla-

vourful dish. I commented more than once that the price tag makes no sense and that another visit with a more attractive blonde partner was needed. There were dishes we missed to allow room for a Chai Rice pudding dessert each, and I managed to squeeze in a Cardamom Crème Brulee, in the interests of thoroughness.

The two stand-out dishes on the night were a Spicy Mango Chicken and the yoghurt and chilli dip – the latter I discovered on my sec-ond trip to the buffet table and the former on about my sixth. Noticing my sheepish grin as I passed him for the umpteenth time, chef Oli Mondal, smiled appreciatively and encouraged me to “en-joy”; his broad accent as much a pointer to the authenticity of the dishes as the excellent fare.

Given the unbelievable value of the offering, I was surprised that Mezbaan was relatively quiet for much of our visit. A little prodding of our attentive and very efficient waiter, Lwazi, yielded the news that many patrons arrive after prayers and that we had happened on a quieter than usual evening – I was grateful that the number of witnesses to my seventh and eighth trip to the buffet table was small-er than usual. “It is good, isn’t it?” said a Brit-ish honeymooner, whose chuffed new hub-by later told us that the equivalent would have set him back about “Twenty quid” at home. Lucky bugger, I thought, and he’s getting good value for his foreign buck too.

After a satisfying dinner and a failed attempt at getting the recipe for the Spicey Mango Curry, we headed to the Signal Hill Bar for a night cap and a debrief: Good food, great price, historic setting and efficient service. No wonder perthguy6 rated his experi-ence there recently a five-out-of-five “Per-fect stay!” on TripAdvisor. While it burns me to side with an Aussie, I have to agree.

The Month descends on the Mezbaan for a hot date

Incredible Indian



FOR THE LOVEOF FEBRUARY

Rec

ipe

Celebrate the art of

living

HARVEST TIMESaturday, 25 February 2012. Book now for this great har-vest festival event with grape picking, cellar tour, wine tasting, grape stomping and braai lunch. R290 p.p. & R130 per child under 12.

Opening hours – Monday-Saturday 10h00-19h00 / Public Holidays and Sundays – 10h00-18h00

‘ABSTRACT’ AT THE GALLERY

Paintings by Gavin •Risi and Frans Smit. Sculptures by Richard Forbes, Uwe Pfaff and Jacques Dhont.

Sunday, • 5 Feb–7 March.

FABULOUS WINE OFFERS

FREE shipping within SA •for any 12 bottles of wine.

Buy 5 bottles of GP •Cabernet Sauvignon 2008 or Shiraz 2008 and 1 bottle will be FREE of charge.

Main Road Franschhoek Western Cape T + 27 21 876 8600 F + 27 21 876 8601 E [email protected] www.grandeprovence.co.za

To celebrate Val-entine’s Day, Bijoux Chocolates in Fran-schhoek has cre-ated a Strawberry Champagne Truf-fle, enough to make any heart melt. Drop in to see their extensive range of Valentine’s gifts, all crafted with love, and see their ad on page 8.

Recipe of The Month

Ingredients:

Method:

SEARED TUNA LOIN

RECIPE: NORMAN McFARLANE

IF yOu lOVE TuNA, AND yOu’RE ABlE TO gET yOuR HANDS ON A DE-CENT FRESH lOIN, HERE’S A lOVEly WAy TO ENjOy IT ON A HOT SuM-MER’S DAy. BE CAREFul NOT TO OVERCOOk IT; uSE A HOT PAN AND BE

SuRE TO TAkE IT OFF THE HEAT IN TIME.

1kg fresh tuna loin • 2tsp coriander seeds lightly crushed • 1tbsp coriander leaves finely chopped, including stalks • 2tbsp cooking grade olive oil, not extra virgin • 2tbsp canola oil • 175ml cold pressed extra virgin olive oil • 50ml fresh lime juice, bottled if you must, but fresh is best. If fresh, zest it first and use the zest in the marinade • 50ml white wine vinegar • 2.5cm root ginger peeled and finely chopped • 1 large red or green chilli deseeded and finely chopped • Sea salt and freshly ground black pepper, season to taste • Salad leaves, a mixture of water cress, rocket, mezuna, pak choi, butter lettuce

rocket and baby spinach – the choice and quantity is up to you

Paint each fillet liberally with the cooking grade olive oil to avoid sticking while searing.

Heat the canola oil in a ribbed skillet preferably until it is piping hot, then sear each tuna fillet on all four sides for about one to two minutes. You do not want to cook the tuna through. You just want to sear and blacken the outside. It must be pink and

juicy inside when cut.

Mix the extra virgin olive oil, lime juice and white wine vinegar, and preferably emulsify them in a blender.

Place each tuna fillet on a square of cling film, and paint liberally with the vinaigrette.

Season each fillet with freshly ground sea salt (lightly, mind!) and black pepper. Sprinkle with crushed coriander seeds and chopped coriander leaves, then wrap

tightly in the cling film.

Set aside to cool somewhat, then place in the fridge to marinate. The longer you leave it, the better the flavours infuse, so anything from one to four hours will do.

Add the chopped ginger and chilli to the vinaigrette, give it a good stir, cover tightly and place in the fridge to steep.

When ready to serve, arrange the salad leaves; unwrap the tuna fillets, and slice across the grain about four to five millimetres thick. Arrange the slices artistically on the bed of leaves, and anoint liberally with the chilli and ginger vinaigrette.

THIS MONTH’S THEMES

Until 5 Feb Stellenbosch6 Feb - 19 Feb Pinot Noir20 Feb - 5 Mar Chardonnay



Margie Cunnama visits Bean in Love Coffee House and Roasteria

SHO’T LEFT FOR COFFEEI had driven past this tempting venue once too often, so wasn’t surprised when I felt almost compelled to take a ‘sho’t left’ to investigate - Bean in Love is the sort of place that draws you in. I visited on a blustery day, unpleasant for sitting outdoors, but when I reached the entrance and peeped cautiously inside I was astonished to see a large space, packed and buzzing with pa-trons on a random Wednesday morn-ing. My first thought was that this is a coffee house that is getting something right. I could hardly wait to venture in and find out more.

From outside the building looks small, but inside the space is large, while at the same time intimate and welcom-ing. Seating options include large tres-tle tables perfect for spreading out with the newspaper, counters for working away on a laptop, cozy tables for two, and comfy couches or easy chairs for sprawling out with a book or magazine.

Bean in love is a full-on coffee roastery. The entrance is lined with huge sacks of green coffee beans and above these are shelves packed with bags of ground coffee and roasted coffee beans for sale. The roasting machine works away in the middle of the room, as the barista tries frantically to turn out cup after cup of delicious brew. Waitresses buzz around to ensure that everyone is well cared for, and, in the midst of all this, a florist produces beau-tiful flower arrangements. It is all rather intriguing.

Bean in love extends from the ground floor, made enormous by an end-wall covered entirely with mirrors, onto a raised platform, then up a flight of stairs to a mezzanine floor with counters per-fect for bashing out that prize-winning novel, and then up another flight to an area of calm and quiet. When I reached this point I succumbed to the temptation of an easy chair and or

dered what turned out to be the perfect cappuccino – deli-cious, hot, strong coffee with a perfect foam topping. I paged through the latest garden and Home and indulged my sens-es as I looked down over the

amazing scene before and be-low me.

I am still not sure what Bean in love’s formula is, but it certainly works. Don’t make the mistake of driving past - stop off and enjoy!



What began as a visit to Val de Vie for a magazine interview has led to relocation, two Marketing Director-

ships, a swimming school and, most impor-tantly for Ryk Neethling, peace of mind. Twice voted most popular sportsman in South Af-rica, this humble Olympic gold medal winner has taken quite a journey from Grey College, Bloemfontein via twelve years in the USA and four in Gauteng, to become the Val de Vie Es-tate’s Marketing Director here in the Cape. The Month caught up with him on the secure Polo estate in the heart of the Paarl-Franschhoek valley, and asked him, if that had been his plan all along.

Ryk Neethling: No, not at all! My involvement with Val de Vie began when they flew me down from Jo’burg to do an article for their magazine, and I can honestly say I was blown away by the beauty of the place. Of course, once I saw the pool and enquired about the possibility of starting a swimming school, it all fell together. I moved onto the estate, got involved with their wine and now, as Val de Vie’s Marketing Director, my challenge is really to get people here. Once they see the place, it sells itself.

The Month: Now a brand in your own right, I think people are largely unaware you have a real estate background – did this lead to your work with Guardian Development Projects?

RN: Ja, with Guardian we’ve built about 20 hous-es on the estate in the last couple of years, and it follows on from the work I did in Arizona after I finished my degree in Psychology and Business in the States. I was a real estate developer for three years, full time, and also worked in sales and leasing of industrial and office buildings – both in Arizona and California. So, development for me is a passion and with Guardian I get to be involved with that. I’m a good friend of Leonhard (Jonas,

Managing Director) and I’d like to think we un-derstand the emotive nature of building a dream home.

TM: So what’s the strategy?

RN: Well, I’m very fortunate to have public speak-ing engagements once or twice a week, which takes me all over the country. So I do a lot of ‘con-necting’ with people but, fortunately, it’s what comes naturally. ‘Relocators’ from the North come for peace of mind and are generally serious buyers, not speculators. I think there are now 120 houses built on the estate and 110 families living here full-time – and we recently opened a preschool for the 40 or so kids here that are under six years old.

TM: If there’s 500 plots, that’s another 380 houses that Guardian could build then...

RN: (laughs) Exactly! I’ve got a big future here! Seri-ously, we’re very happy, we’ve got big plans and, now that the estate has achieved critical mass with homes, there’s tangible energy. The place has soul and visitors to our upcoming events and concerts will feel that. There is also a desire to expand the estate to include some farmland to give residents the opportunity to walk their dogs and ride their horses - so it’s fast becoming a real lifestyle estate. And security is top notch, of course, so for some-one like me who travels a lot, it’s awesome not to have to worry about what’s happening while I’m away. I have peace of mind.

TM: Thanks Ryk, it was good to meet you and catch up. Could we put you on the front cover?

RN: No way! Maybe the back…

Visit the Guardian Development Projects show-room at The Polo House, 268 Les Lions Street, Val de Vie Wine and Polo Estate, or see their ad (right) for contact details

The Month enjoys a chat with Ryk Neethling

The Guardian of Val de Vie

At Guardian construction- and project management we understand the emotive nature of building a dream home. We provide that vital independent and professional service to plan, lead, organise and control the management of projects and programs, from inception to reality.

construction- and project management

Our turnkey project management services include:

Architectural designEngineering services

Building and constructionInterior design and -decorating

Landscape design, installation and maintenanceProcurement of finance

Project managementSpecification consulting

Visit our showroom at The Polo House, 268 Les Lions Street, Val de Vie Wine and Polo Estate, Paarl

C +27 83 641 888 7 T +27 21 863 1139 [email protected] www.guardianprojects.co.za

C

M

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CM

MY

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CMY

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PROPERTy & lIFESTylEFebruary 2012


PROPERTy & lIFESTylE February 2012

FRANSCHHOEK R18.95mFRANSCHHOEK R2.395mFRANSCHHOEK R3.25m

Lovely large farm on Dwars and Berg Rivers. Planted to wine grapes, nectarines, peaches, plums. More than 30 hecta res o f a rab le l and w i thirrigation. Various farming opportunities available

BEAUTIFUL OPPORTUNITY Plot Size: 68ha Web reference: 244 259

Dawie 082 491 0218 or 021 876 4592

Create your dream home on one of the last plots left on this well-established estate. Established vineyards, security and magnificent views in close p r o x i m i t y t o t h e v i l l a g e .

LA FERME CHANTELLE - VINEYARD ESTATEPlot Size: 1200m² Web reference: 254 459

Melina 082 419 9928 or 021 876 4592

Very neat 3 bedroom cosy starter home with built-in outdoor braai perfect for guest entertainment. This lovely home has a balcony that offers beautiful views of the areas natural surroundings.

COSY STARTER HOME3 Beds 1 Bath 2 Garages Web reference: 232 348

Marianne 082 921 3248 or 021 876 4592

PAARL R11.25mPAARL R1.725mPAARL R5m

Lovely wine and citrus farm of 33 hectares on the foothills of the Paardeberg. Fully developed with excellent infrastructure, ample water and is sold as a going concern with all equipment included.

LOVELY FARM WITH AMPLE WATER33 HectaresWeb reference: 196 606

Ben 084 569 3166 or 021 863 1616

Classic semi-detached house, lovely renovated and now with full commercial rights. In the central business district of Paarl. Offering 2 units of 6 and 5 offices respectively. Fantastic investment.

FANTASTIC INVESTMENT Building size 245 m² Web reference: 239 478

Established 3-star guest house in historic 1818 Cape Dutch manor house. Going concern with strong turn-over. Looking for investment partner to fully unlock the potential of this venue.

ESTABLISHED 3 - STAR GUESTHOUSE1 Hectare Web reference: 227 869

PAARL R7.5m

This 41ha farm, situated in the Paardeberg area, about 45min drive from Cape Town, is the ideal weekend retreat with possibilities of mountain biking, nature walks and camping facilities.

FARM WITH GREAT POSSIBILITIES 41 HectaresWeb reference: 245 340

Etienne 082 465 7896 or 021 863 1616

FRANSCHHOEK R17.5m

Simple, refined elegance is what this magnificent Franschhoek home is all about. Situated in an exclusive quiet position. Carefully designed to take full advantage of the incredible vistas.

REFINED ELEGANCE 5 Beds 5 Baths 2 GaragesWeb reference: 246 665

Jeanine 082 410 6837 or 021 876 4592

Ed 071 241 6028 or 021 863 1616 Ben 084 569 3166 or 021 863 1616

FRANSCHHOEK R18.95mFRANSCHHOEK R2.395mFRANSCHHOEK R3.25m

Lovely large farm on Dwars and Berg Rivers. Planted to wine grapes, nectarines, peaches, plums. More than 30 hecta res o f a rab le l and w i thirrigation. Various farming opportunities available

BEAUTIFUL OPPORTUNITY Plot Size: 68ha Web reference: 244 259

Dawie 082 491 0218 or 021 876 4592

Create your dream home on one of the last plots left on this well-established estate. Established vineyards, security and magnificent views in close p r o x i m i t y t o t h e v i l l a g e .

LA FERME CHANTELLE - VINEYARD ESTATEPlot Size: 1200m² Web reference: 254 459

Melina 082 419 9928 or 021 876 4592

Very neat 3 bedroom cosy starter home with built-in outdoor braai perfect for guest entertainment. This lovely home has a balcony that offers beautiful views of the areas natural surroundings.

COSY STARTER HOME3 Beds 1 Bath 2 Garages Web reference: 232 348

Marianne 082 921 3248 or 021 876 4592

PAARL R11.25mPAARL R1.725mPAARL R5m

Lovely wine and citrus farm of 33 hectares on the foothills of the Paardeberg. Fully developed with excellent infrastructure, ample water and is sold as a going concern with all equipment included.

LOVELY FARM WITH AMPLE WATER33 HectaresWeb reference: 196 606

Ben 084 569 3166 or 021 863 1616

Classic semi-detached house, lovely renovated and now with full commercial rights. In the central business district of Paarl. Offering 2 units of 6 and 5 offices respectively. Fantastic investment.

FANTASTIC INVESTMENT Building size 245 m² Web reference: 239 478

Established 3-star guest house in historic 1818 Cape Dutch manor house. Going concern with strong turn-over. Looking for investment partner to fully unlock the potential of this venue.

ESTABLISHED 3 - STAR GUESTHOUSE1 Hectare Web reference: 227 869

PAARL R7.5m

This 41ha farm, situated in the Paardeberg area, about 45min drive from Cape Town, is the ideal weekend retreat with possibilities of mountain biking, nature walks and camping facilities.

FARM WITH GREAT POSSIBILITIES 41 HectaresWeb reference: 245 340

Etienne 082 465 7896 or 021 863 1616

FRANSCHHOEK R17.5m

Simple, refined elegance is what this magnificent Franschhoek home is all about. Situated in an exclusive quiet position. Carefully designed to take full advantage of the incredible vistas.

REFINED ELEGANCE 5 Beds 5 Baths 2 GaragesWeb reference: 246 665

Jeanine 082 410 6837 or 021 876 4592

Ed 071 241 6028 or 021 863 1616 Ben 084 569 3166 or 021 863 1616


PROPERTy & lIFESTylEFebruary 2012



If you’re a local who’s given to large fam-ily gatherings from time to time, featur-ing all-and-sundry from up north, you’ll

know that there are certain topics to avoid around the extended-family dinner table. We tend to steer clear of rugby-talk, save for slating Bryce Lawrence or the Sharks, don’t mention IVF or its antithesis (given that our family has both early bloomers and late) and never mention that inevitable migration (“for those who want quality of life”) from the interior to the Mother City. Most recently I discovered another.

“You can’t take us on that!” said Cousin Num-ber 1, “That’s just stupid!” Taken aback, I tried to get to the bottom of her response. “Why the hell not?” I asked (voice somewhat raised). “It’s stupid,” Cousin Number 2 replied, “they’ll kill us!” “Who the HELL are “they”?” I fired (loud voice). “You know,” said Number 1, “the peo-ple who use trains!”

If you haven’t yet done the trip to the beach from Rondebosch Station to Simonstown, on the ‘red’ line, I highly recommend it. Here’s a taste of our itinerary with cuzzies Number 1 and 2, most recently:

Park at Rondebosch Library, arrive early to find a shady spot and chat to the ever-friendly ‘car guard’ (the library building is a beautiful old thing and immediately sets the tone for some of the train-trip romance of old) but don’t be so early that you clash with the morning com-muters heading to work – things get a bit hairy if you have a family in tow at peak times. Take the side gate and head to the ticket office (avoid the public loo, it’s a bit gross) and buy a 20-buck MetroPlus ticket. The ‘Hop On, Hop Off’ all-day pass is more, but if you ask for that the lady in the ticket office is sure to fall off her chair – no one actually buys those it seems.

The train runs pretty much according to schedule (rolling blackouts notwithstand-ing) and the frequent stops along the line will make the journey to Simon’s Town last about an hour. There’s plenty of time to chat, worry about missing the correct stop, enjoy the changing landscape and the first views of the coastline and, of course, people-watch. Don’t be alarmed if you find someone watching you, they’ve also exhausted the pleasantries…

There are no announcements, save for the whistle blow from up front to signal imminent

departure, and as long as you find yourself in the designated Metro-Plus carriages, the grubby seats and grimy-looking windows are not too bad.

If you’re the gregarious sort you’ll end up chatting the surfer-dude heading to his Muizenberg par-adise; he won’t have a board with him so look out for other tell-tale signs. You’ll meet the Rasta, no doubt. He’ll hop off in Boho Kalk Bay, moments before you get to the great family beach in Fish Hoek.

On that note, Fish Hoek Station is much like the rest and you’ll want to head for the exit sign just past the ticket office. Don’t try go through the ticket office – I’ve always found it to be a dead end. A short stroll down the road will bring you to a gate and a chance to walk across the tracks and to the sea. Ice creams, food and a small play park are all close to the beach and by the time the thrill of it all has worn off you’ll be just about ready to head back to the station to retrace your steps or keep rolling all the way into Simon’s Town with its always-on-the-go harbour.

At some stage the train will get moving again, this time back up the line and you may be lucky and bump into the guy selling crisps at a rand a pop. Don’t be too flash with your cash though, you have an hour to go before you’re back at the car and those ‘guards’ don’t come cheap.

It’s not the kind of journey to get a ‘Highly Rat-ed!’ on any travel website – but it’s a fun excur-sion for anyone who still remembers the clack-ety-clack of yesteryear or is young enough to want to visit Chuggington.

All aboard…

1 0 O N L Y B E A C H F R O N T E R V E N

N E W R E L E A S E !

Phone JOEY today on 082 33 44 55 4

B L U E S K I E S • B L U E B AY S • D E E P B L U E F I S H I N G • B L U E C H I P I N V E S T M E N T

T R A N S F E R N O V E M B E R 2 0 1 2

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langezandt gold rush advert 272mmX90mm.pdf 1 11/22/2011 4:41:14 PM

We take the ‘red’ line from Rondebosch to the beach

One Track Mind



1 FEB / 8.30PM / DAN PLATANSKY Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za

3 FEB / 8.30PM / ANDRA Dorpstraat Thea-tre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za

3-5 FEB / 1PM / UP THE CREEK MUSIC FESTIVAL on the banks of the Breede River, Swellendam, www.upthecreek.co.za

4 FEB / 7PM / FRESHLYGROUND UNPLUGGED Paul Cluver Forest Amphitheatre, 021 844 0605, [email protected]

4 FEB / 7PM / SUMMER CONCERTS with Nick Turner, Les Javan, Soetstemme and Delta 5, Solms-Delta, 021 874 3937, near Franschhoek, www.solms-delta.co.za

5 FEB / 5.30PM / IAN SMITH & VIRTUAL JAZZ REALITY Helderberg Nature Reserve, 021 851 4060

5 FEB / 6.30PM / JOHANN STRAUSS ENSEMBLE Viennese waltzes, polkas and marches played by soloists Alfred Pfleger (violin), Anmari van der Westhuizen (cello), Ilse Schumann (pi-ano), Janelle Visagie (soprano). Oude Libertas Amphitheatre Stellenbosch, 021 809 7473, www.oudelibertas.co.za

7 FEB / 8PM / ENDLER CONCERT SERIES Mo-zart, Schubert and Chausson. Mirijam Con-tzen (violin), Luis Magalhaes (piano) and the Amici Quartet, Endler Hall Stellenbosch, 021 808 2345, academic.sun.ac.za/music

8 FEB / 8.30PM / RIVERTONES Bob Marley Tribute, Dorpstraat Theatre, R44 near Stellen-bosch, 021 889 9158, www.dorpstraat.co.za

11 FEB / 4PM / JAZZ & TAPAS with the Nata-sha Meister Band. Hartenberg Estate, Botte-lary Road, Stellenbosch, 021 865 2541

11 FEB / 7PM / SUMMER CONCERTS with House of Davids and others, Solms-Delta, 021 874 3937, near Franschhoek, www.solms-delta.co.za

12 FEB / 4PM / THE SOUTH ZEALAND NEW AFRICA COMEDY SHOW (BARRY HILTON AND MIKE KING) Old Mill Theatre, Meulstraat, Paarl, 083 564 0056, www.oumeulteater.co.za

12 FEB / 5PM / LAURIE LEVINE Backsberg Concert Series, 021 875 5141

12 FEB / 5.30PM / THE NAVY STAFF BAND Helderberg Nature Reserve, 021 851 4060

12 FEB / 6.30PM / ZAMAR Oude Lib-ertas, Stellenbosch, 021 809 7473, www.oudelibertas.co.za

14 FEB / FRENCH EVENING Four course food and wine par-ing dinner at Wild Peacock with Mor-genhof wines, R320 per person, Stellen-bosch, 021 887 7585

14 FEB / 7.30PM / VALENTINE'S OPEN-AIR MOVIE The Note-book, Rhebokskloof Wine Estate, Wind-meul Agter Paarl, 021 869 8386, www.rhebokskloof.co.za

15 FEB / 8PM / CAPE CLASSIC – THE CON-SERVATORY Roosenschoon, Faure, Mozart, Brahms, Elgar, Camerata of Stellenbosch un-der Peter Martens and the Cape Classic Art-ists. Endler Hall, Stellenbosch, 021 808 2345, academic.sun.ac.za/music

15 FEB / 8.15PM / BLACK TIE ENSEMBLE Translated for the first time into Afrikaans, “Gabriella’s Song (As it is in heaven)”, will form part of their repertoire along with other Afri-kaans favourites such as “Karoonag”, “Kinders van die Wind”, “Heimwee” and “Ok

tobermaand”. Oude Libertas Amphitheatre Stel-lenbosch, 021 809 7473, www.oudelibertas.co.za

17 FEB / 7PM / CAPE CLASSIC – EXCLUSIVELY Mozart, Punto, Beethoven. Amanda Kleinbart Mozart, Beethoven and Punto, who, born as Jan Václav Stich (1746-1808) in Bohemia, Italianised

his name to become Giovanni Punto in 1769. Mozart met him in Paris and wrote to his father: “Punto plays mag-nifique!”. Morgenster Wine Es-tate, Vergelegen Avenue (off Lourensford Road), Somerset West, 021 852 1738

17 FEB / 8PM / BEAUTIFUL BEAUTIFUL PIANO BY ROCCO Old Mill Theatre Meulstraat, Paarl, 083 564 0056, www.oumeulteater.co.za

17 FEB / 8.30PM / PEBBLE-MAN Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za

18 FEB / 7PM / CAPE CLASSIC – INTIMATE Mozart, Obradors, Gade, Offenbach, Strauss II. Morgenster Wine Estate, Vergelegen Avenue (off Lourensford Road), Som-erset West, 021 852 1738

18 FEB / 7PM / ELVIS BLUE UNPLUGGED Paul Cluver Forest Amphitheatre, 021 844 0605, [email protected]

18 FEB / 7PM / SUMMER CONCERTS Solms-Delta, 021 874 3937, near Franschhoek, www.solms-delta.co.za

18 FEB / 8PM / KAREN ZOID – ACOUSTIC SHOW, OLD MILL THEATRE Meulstraat, Paarl, 083 564 0056, www.oumeulteater.co.za

18 FEB / 8.15PM / STEF BOS Oude Libertas, Stellenbosch, 021 809 7473, www.oudelibertas.co.za

19 FEB / 11AM / CAPE CLASSIC – MORNING PLEASURE Mozart. Allée Bleue Wine Estate, at in-tersection of R45 and R310, Groot Drakenstein, 021 874 1021

19 FEB / 5PM / FRANCOIS VAN COKE Backs-berg Concert Series, 021 875 5141

19 FEB / 6.30PM / EMO ADAMS Oude Libertas, 021 809 7473, www.oudelibertas.co.za

21 FEB / 6PM / CAPE CLASSIC – MUSIC AND GARDENS Schumann and Schubert. Ann Katrin Naidu (mezzo-soprano), Sebastian Noack (baritone), Boris Kusnezow (piano). Babylonstoren, Simondium Road, Paarl, 021 863 3852

22 FEB / 8.15PM / CAPE CLASSIC – UNDER THE STARS Haydn, Reicha, Offenbach, Strauss II. Oude Libertas Amphitheatre Stellenbos-ch, 021 809 7473, www.oudelibertas.co.za

23 FEB / 7PM / CAPE CLASSIC – MUSIC AND WINE Mozart, Dauprat, Haydn. Amanda Kleinbart (horn), Franz Peter Fischer (violin), Nadine Sahebdel-Feger (violin), Mathias Feger (viola), Friedmann Dressler (violon-cello). Blaauwklippen Vineyards, on the R44 Stellenbosch Wine Route, 4km south of Stel-lenbosch

2012 byWHAT’S ONFEBRUARY

www.021magazine.co.za

CROSSWORD PG 26

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E021Valid until 5 March 2012

WHAT’S ONTHIS SUMMER

1 500 things to do

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Opera Festivals Music ArtFood & Wine

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3 FEB / 5.30PM / BOUTIQUE BEER FESTIVAL The Woodmill, Stellenbosch, www.thewood-mill.co.za, 078 625 7388 FiRst FRidAY oF thE Month

The Moonlight Market at the Aphrodisiac Shack, on the banks of the Theewaterskloof Dam near Villiersdorp, hap-pens on the first Friday of every month during summer, and in February celebrates its fifth birthday! Local produc-ers, wineries and crafts peo-ple show and sell their goods at various tables, straw bales and seats set around a roar-ing fire, with live music, and the still waters of the dam providing an atmospheric backdrop. The aromas of freshly prepared foods such as pizza, German sausages, Sushi, hamburgers, pancakes, Indian food, and much more fill the air and entice hungry visitors. The local wine pro-ducers offer wine tastings and the bar is stocked with various local beers, larger, and soft drinks. See ad on P21 for details.



FANTASTIC ATMOSPHERE! KIDS FUN! GREAT FOOD!

23 FEB / 8.15PM / FUNNY KAAP Comedy, Oude Libertas, 021 809 7473, www.oudeliber-tas.co.za

24 FEB / 7PM / DIE HEUWELS FANTASTIES Rhebokskloof Wine Estate, 021 869 8386

24 FEB / 7PM / CAPE CLASSIC – ESTABLISHED Hoffmeister, Schumann, Schubert, Beethoven, Barber. Ann Katrin Naidu (mezzo-soprano), Se-bastian Noack (baritone), Amanda Kleinbart (horn), Boris Kusnezow (piano), Franz Peter Fischer (violin), Nadine Sahebdel-Feger (violin), Mathias Feger (viola), Friedmann Dressler (vio-loncello). Lanzerac Wine Estate, Lanzerac Road, Stellenbosch, 021 887 1132

24 FEB / 8PM / KOOS KOMBUIS Old Mill Theatre, Meulstraat, Paarl, 083 564 0056, www.oumeulteater.co.za

24 FEB / 8.15PM / FUNNY KAAP Comedy, Oude Lib-ertas, 021 809 7473, www.oudelibertas.co.za

24 FEB / 8.30PM / PETER MITCHELL Dorpstraat Theatre, R44 near Stellenbosch, 021 889 9158, www.dorpstraat.co.za

25 FEB / 10AM-4PM / SPIER HARVEST FESTIVAL Spier, Stel-lenbosch, www.spier.co.za

25 FEB / 1PM / VEUVE CLIQUOT MASTERS POLO Val de Vie, Paarl, 021 863 6100

25 FEB / 4PM / MANOUCHE Hartenberg Es-tate, Bottelary Road, Stellenbosch, 021 865 2541

25 FEB / 5PM / STARGAZING PICKNICK Taal-monument, Paarl, www.taalmonument.co.za

25 FEB / 7PM / WATERSHED UNPLUGGED Paul Cluver Forest Amphitheatre, 021 844 0605, [email protected]

25 FEB / 7PM / SUMMER CONCERTS with Hot Water, Solms-Delta, 021 874 3937, near Fran-schhoek, www.solms-delta.co.za

25 FEB / 7PM / CAPE CLASSIC – SOUND AND ART Beethoven, Brahms, Chopin. Boris Kusn-ezow (piano solo). Russian Boris Kusnezow won the German Music Competition Prize in 2009. Sasol Art Museum, 52 Ryneveld Street, Stellen-bosch, 021 808 3691/3/5

25 FEB / 8PM / ENDLER CONCERT SERIES Syrinx Trio, with Dorel Baicu (flute), Dorn Gliga (oboe), Pavel Ionescu (bassoon). Endler Hall,

Stellenbosch, 084 682 1337, academic.sun.ac.za/music

25 FEB / 8.15PM / 800 ROMANTICO & DUO FOURIVTWO Oude Libertas Amphitheatre Stellenbos-ch, 021 809 7473, www.oudelibertas.co.za

29 FEB / 8.15PM / AMONGST THE PRICKLY THORNS OF LOVE’S ROSES Monteverdi madrigals performed by the Cape Consort’s Antoinette Blyth

and Lente Louw (sopranos), Nick de Jager and Lance Phillip (tenors), Charles Ainslie (bariton), Andrew Cruickshank (harpsichord) en Hans Huyssen (baroque cello). Oude Libertas Am-phitheatre Stellenbosch, 021 809 7473, www.oudelibertas.co.za

29 FEB / 8.30PM / ARNO CARSTENS AND ALBERT FROST Dorpstraat Teater, R44 near Stel-lenbosch, 021 889 9158, www.dorpstraat.co.za

29 FEB / 8.30PM / LEAP YEAR PARTY El-ephant & Barrel, Franschhoek, 021 876 4127, www.elephantandbarrel.co.za

LA MOTTE MUSEUM Apart from its recently ac-quired collection of Pierneff paintings, and con-temporary art, La Motte exhibits tapestries and ceramics by French artist Jean Lurçat (1892–1966), who spear-headed the movement to rein-state tapestry as an art form in France.La Motte, R45, Franschhoek, 9am–5pm Tue–Sun, 021 876 3119, www.la-motte.com

FRANSCHHOEK MOTOR MUSEUM Taken from a col-lection of more than 300, 80 motor vehicles are on display at any given time. Cars at the FMM come in a wide variety of shapes and colours, evok-ing nostalgia, movie settings, and philosophical ponderings about how times have changed. L’Ormarins Wine Estate, R45 between Pniel and Franschhoek, 10am–5pm Mon–Fri, 10am–4pm Sat, Sun, 021 874 9000, www.fmm.co.za

UntiL 28 MAR / WILLEM STRYDOM Stry-dom, who lives in Nieuwoudtville, “has a deep empathy for the life forms that inhabit the arid landscapes of the South African hinterland – that can survive in the desiccating heat of the lean times and yet flourish, in some cases quite spectacularly, when the seasons turn over and rains return to the thirstlands. This rich imagery includes not only the animals and plant forms but also the people of this austere environ-ment.” (Tim Maggs) Sculptures and other art-work. Rupert Museum, Stellentia Avenue, Stel-lenbosch, 9.30am–1pm, 2pm–4pm Mon–Fri, 10am–1pm Sat, 021 888 3344, www.rupertmu-seum.org

UPCOMING VILLIERA GAME DRIVE

AND Wine Tasting EVENINGS

The evenings will include the following:

Glass of Villiera’s Methode Cap Classique on arrival

Game Drive in the Villiera Wildlife Sanctuary

Wine Tasting of Villiera and our French Domaine Grier wines

Light Meal

Please note booking and payment for these events must be done at least 2 weeks before the event

Contact Celeste at marketing@vill iera.com or 083 984 3740 to secure your booking.

DATES: 7th; 28th of March and the 11th of Apri l

TIME: 17:30

VENUE: Vil l i era Wines

COST: R150 per person

w w w . v i l l i e r a . c o m

ARTS:

ongoing:

UPCoMing:

FranschhoEk oEsFEEs 2012Book your tickets now for the fifth an-nual Franschhoek Oesfees at Solms-Delta wine estate, in association with the ATKV, on SATURDAY 24 MARCH 2012 from 11AM to 9PM. Dance under the oaks to the music of David Kramer, Theuns Jordaan, Chris Cha-meleon, Emo Adams, Hot Water, Tribal Echo, Hannes Coetzee who all perform alongside the Solms-Delta Music van de Caab’s home-grown bands. Cel-ebrate the end of harvest with the people of the Winelands. Soak up the sounds of Ghoema, Cape Jazz, Langarm, Vastrap and Boeremusiek – music full of heart, soul and sassiness and feast on genuine local ‘Kaapsekos’ through the day. Lots of activities for the kids too! Early bird tickets R95 on-line at TicketBreak (www.ticketbreak.co.za) (or R130 at the gate) kids U12 free. www.solms-delta.co.za


22 / The Month February 20124267 Franschoek ad Oct repro.indd 1 2011/10/18 9:40 AM

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Summer has finally arrived and we are all back at work. But with this unbearable heat, you might think

that it’s impossible to look stylish at the office. Thankfully, the age of stuffy suits is long-gone and the work place has become the everyday woman’s cat-walk: a place to show off her unique style as she plays with different combi-nations. Here are some tips on keeping your cool at the office and looking hot for that special after work date.

If you have a pair of legs to be proud of, why not show them off by wearing a skirt? Add a short-sleeve or sleeveless blouse AND tuck it in if you want to cre-ate or accentuate your waist. Add a pair of heels to fully show off those legs and you’ve got your summer-ready office look! This ‘look’ can be given a Fifties feel by wearing a high-waist skirt and a kitten-bow blouse, or it can be ultra-modern by opting for a highly fashion-

able printed skirt and a plain top. Throw on a little jacket to make it more formal – if the weather allows! Patent leather footwear is making a comeback, so if you’re a fan add a pair to your outfit to give it a quirky edge. Pile on the bling in the form of a chunky necklace or some blingy earrings to take this look into the evening.

For those of us who like to cover up, pick a thin, breathable fabric to keep you looking fashionable and feeling comfort-able. These days you can get away with wearing a t-shirt to work if you pair it with something like a waistcoat. Make sure the waistcoat fits you well; otherwise you will end up looking like you’re wearing your dad’s oversized waistcoat. Take it a step further by adding some bling, either in the form of embellishments on the waistcoat or chunky silver or gold jewel-lery. This will take your look from frumpy to glamorous in a flash! This look is for-

mal enough to impress the boss and sexy enough to impress your date after work; just retouch your makeup and loosen your hair for a more casual feel.

If you’re addicted to vintage fashion like I am, you’re in luck: it’s still as hot as it was last year. Opt for lace to keep you cool and looking like a modern day Sophia Loren. For the not-so-hot days, go for a very vintage-inspired look by wearing a long sleeve mini dress. Wear drop ear-rings or a long necklace to elongate your silhouette (Try it, it works!) This look works well with pumps and by swapping them for a pair of heels, you go from of-fice to evening in a second! Touch up your makeup by applying another layer of mascara and darken your eyeliner for a smouldering look.

This summer there is no reason to look frumpy with so many ways to beat the heat without breaking a sweat. Have fun!

PHoTogRAPHER: Ashley-Marie MilesMoDEL: Bridget ArmstrongMAKE-UP, HAiR & STYLing: Annamé Lotz

Fashionably YoursAnnamé Lotz struts her stuff on the everyday woman’s catwalk

BRIDGET IS WEARING (FROM LEFT TO RIGHT)

Embellished Waistcoat, R699.95 / OaktreeWhite tank top, R299.95 / SissyboyBlack pants, R699.95 / SissyboyPatent leather ankle boots, R1399.95 / Hush-puppies

Sleeveless blouse, R499.95 / DefinePrinted skirt, R899.95 / WitcheryPatent leather loafers, R1299.95 / Hush-puppies / PAUL’S BOUTIQUE

Vintage style lace dress, R1199.95 / Banana RepublicCeramic bead necklace, R399.95Wooden bead necklace, R479.95Olive green pumps, R899.95 / ALL WITCH-ERY

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Need more time for the important things in life? Why not call on a ‘pro-fessional organiser’ for some help? A relatively new concept in South Africa, the Professional Organisers Association Africa, exists (they say) to reduce stress, create time, save money and increase productivity through changing your behaviour! We asked local member and pro-fessional organiser, Amanda Appel-man, what it means to get organ-ised?

Amanda Appelman: Professional or-ganisers work with you, in your home or office, to simplify your life. We guide, encourage and educate you to achieve your organising goals by offering direction and support.

The Month: That makes sense, but perhaps sketch us a typical scenario of how you would assist, say, a work-ing professional with, firstly, her home life.

AA: Well, I’d look at her dressing room and wardrobe and discuss what works best for her and her clothing. Everyone is different, but that can be a major stumbling block and time-waster for many people. Then we’d move on to the kitchen, the kids’ rooms, the dining room, the garage perhaps and, by then, I’m getting a good idea of what’s not working! So

I’d develop a holistic approach to change the way she manages her life. Time is money!

TM: So it’s not just tidying up?

AA: Far from it! In fact, being organ-ised doesn’t necessarily mean being tidy. Being disorganised is a learned behaviour that can be changed – it’s a habit. It’s also important to get rid of stuff, to let go – for important things like pictures and photos, we can box them or frame and hang them, for example. The kitchen

and dining areas are especially impor-tant and often I’m asked to come in and train domes-tic workers to use

processes the client is of-ten too afraid to change!

TM: And then her corporate or pro-fessional life?

AA: Most recently I sorted out five years’ of paperwork for a corporate client! generally, though, it’s about organising stock, marketing material, waiting areas, advising on the opti-mal use of calendars, appointments, etc., and putting processes in place that allow the client to move forward rather than become overwhelmed.

TM: And are you expensive, Aman-da?

AA: Not at all! I charge between R200 to R300 per hour and gener-ally commit to a four-hour session. Often customers buy a voucher for someone they know needs my help – a husband or friend that can see the client is struggling! Discretion and confidentiality are guaranteed, of course.

TM: Well, as I look into the Editor’s of-fice, I can see me buying a voucher for a ‘friend’...

AA: Ha! I’d have him visualise how his office would look in an ideal world, then work step by step to achieve it. learning to prioritise is hugely im-portant, like check emails just three times a day; and to avoid unneces-sary distractions from his publisher, perhaps.

Amanda works predominantly in the Winelands and can be contacted on 082 9291253 or [email protected]

We spend 5 minutes with Clutter Buster, Amanda Appelman

GETORGANISED!

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Just when we thought 2011 couldn’t get any worse, we were subjected to watching the Proteas lose to Sri Lanka in Durban in one of the worst team per-formances I have seen since readmis-sion. It was a shocker and a game that needs to be quickly erased from the memory banks.

2012 started much more positively, with an amazing test match at argu-ably one of the most beautiful crick-et grounds in the world. The Proteas bounced back from the defeat in Durban to thrash the Sri lankans within four days and by 10 wickets, putting us in a really good frame of mind for the year. Add an ODI series victory to new limited overs captain, AB de Vil-liers, and things are looking decidedly peachy.

It was also a positive start to 2012 in terms of returns for equity and com-modity investors, but for those who invested in government bonds, it has been a pretty flat first couple of weeks. Returns for investment-grade and high-yield bonds have been broadly

positive, however, tracing the uptick in global equity markets. In the currency world, the most obvious trends so far this year have been the weakness of the Euro and the strength of the uS Dollar against most currencies.

Some positive uS economic data was released towards the end of last year and this seems to have been carried forward into 2012. Many fund manag-ers, as I mentioned in a number of ar-ticles last year, are still predicting that equities, over the longer term, will out-perform most other asset classes. They say the balance sheets of many com-panies are looking healthy and that

good returns can be expected over time.

The economic outlook for Europe re-mains clouded by the poor banking conditions although, as we would ex-pect, northern Europe still seems to be doing better than the South. let’s hope this settles down and that the authorities work together to sort their problems out.

The big question for 2012 is: How are the countries like greece, Portugal, Spain, Ireland, Italy and a few oth-ers going to get out of their disastrous debt situations? Whatever the answer,

I’m sure there are going to be a few hiccups along the way.

The South African market seems to have started well, with the jSE All Share Index closing in on highs at 33000 again. Our economic situation looks strong com-pared to some of the major Western countries and although we have other issues to deal with (as Fitch so readily points out), at least we are not bank-rupt. Many fund managers anticipate weak returns from South African assets and the retired investor is going to con-tinue to battle in a low interest rate en-vironment.

The key is to stick to your investment strategy, as we will eventually get through this period. lower your ex-pectations and don’t panic when you come across bumps in the road.

Dave Rundle suggests that lower expectations are not an entirely bad thing

The Month learns the importance of alignment in the stance

A GOOD EARLY RuN RATE

Aim Where the Mower Goes!

This article is solely intended to provide you with objective information about financial products and services and is not intended to constitute a recommendation, guidance or proposal with regard to the suitability of any product in re-spect of any financial need you may have.

Dave Rundle 083 658 8055Rundle Management Services

Last month we solved the high handi-capper’s tendency to fluff his ap-proach chips to the green with the

‘half 7-iron bump and run’ shot. This month we ask PGA Professional and Pearl Valley-based SwingFit coach, Pierre van Vuuren, to check our alignment.

“Aim is a very simple but important part of any golfer’s game,” says Pierre, “and every day on the range I am surprised to see how many golfers have a problem with their aim; and they’re not even aware of it.”

If you lay a club or aiming stick on the ground, in line with your feet, you’ll likely be aiming either to the right or left of your tar-get and this will have a big influence on the ball’s flight. “If your feet are lined up straight at the target, your shoulders and hands will fall in line. An open stance, however, where

a right-hander’s feet are aiming to the left of the target, will result in the club com-ing down across the ball causing a slice.” A closed stance does the opposite, and results in a hook. “With the longer clubs especially, poor alignment will have a big influence on the flight of the ball,” says Pierre.

Ironically, the clubface may be aiming straight but the shoulders, hips and feet are often not. And one way to check this is to ex-amine your divot – and its alignment – after you’ve played a stroke. It must go along the same line as that aiming stick, so everything is squared up.

“Setting up correctly to your target is not difficult but by making a small change like this to your game, you’ll help keep the ball in play and where the mower goes - on the fairway!”



How far do you think you could run right now, before you get fatigued? Well, if you’re unfit you’d think not

much. A word I’ve mentioned twice already is “think” and therein lies a clue to yet an-other accepted scientific theory Professor Tim Noakes has turned on its head.

In his latest book, Challenging Beliefs, the co-founder of the Sports Science Institute of South Africa reveals that the brain regulates exercise by producing the ‘emotion’ of fa-tigue. Sensations of discomfort that make us want to quit exercising are unrelated to the real state of the body at that time – basically, fatigue is just the way the mind prevents you from killing yourself.

Typically, this flies in the face of the conven-tional wisdom which suggests fatigue results

from a build-up of lactic acid in the muscles. The more lactic acid, it was believed, the more tired muscles become and the more difficult it is for an athlete to keep going. Which leads to the obvious conclusion - if subconscious processes in the brain are responsible for the regulation of exercise performance, the desire to quit is purely a “mental construct”. Control that and you can overcome fatigue.

I say “typical” because Noakes has ‘challenged beliefs’ before. In the 1970s he disputed the notion that fitness gives immunity from heart attacks, later he showed how neck injuries in rugby were preventable and he went on to show that conventionally coached batting techniques in cricket were flawed. Famously, he proved US experts who recommended marathon runners should drink up to 1,8 litres of water an hour wrong and, in fact, showed

this recommendation could lead to water in-toxication, rather than prevent dehydration. In each case his findings were questioned and discredited – and in each case they were adopted worldwide some years later. “I have endeavoured to make a difference in my cho-sen field by seeking truth,” he says. “There have been moments in my career when I have seen the truth with absolute certainty even though that truth would be proven only many years later.”

The “truth” he establishes in this book is that the brain is a “central governor”, interpret-ing information to prevent your body from doing anything that may put it at risk. The sensation of fatigue experienced at, say, nine kilometres is quite different in races of ten, 21, 42 and 100 kilometres, even though the mus-cles have done the same amount of work in covering the distance - which indicates that tiredness is related to your expectations of how far you plan to run, rather than how far you’ve actually ran.

And since your brain interprets doubt as a sig-nal that the body isn’t up to the task, if you worry about completing a distance before it begins, your legs will feel tired from the start even if you’re fit. Good physical training, therefore, is important only in so much as it removes doubt about your fear of failure. The brain knows it can’t survive in a dead body, so if you’re unfit and want to run 100 kilometres, the brain will selfishly make your legs feel tired - to annul this threat and make you quit.

In the same way that really exceptional ath-letes don’t place the same subconscious lim-its on their performance as the rest of us do, the “central governor” can be programmed according to the will of the athlete. This “‘self-belief” explains why some succeed and oth-ers don’t, says Noakes, and the realisation that the brain can be, and needs to be, pro-grammed to succeed, to overcome the fear of failure, dominates the balance of his book. The principle of self-belief was perhaps best proven in the success of the poorly-rated UCT Ikey Tigers rugby team in the 2011 Var-sity Cup with which he was involved and, as Noakes concludes, this is his calling in life.

“If you really want to make my day - call me coach,” he writes.

Technically, then, the difference between the No.1 ranked golfer in the world and No.250 is miniscule – it lies in their expec-tation of success. Was Bradman really 40 runs, on average, a better batsman than any other cricketer that has ever lived? Surely not. It can only have been that his practising led him to expect to succeed. As Noakes concludes, if you visualise success, and train with victory foremost in your mind, your brain takes this con-fidence and programmes your body for optimal performance.

So, before you tell yourself you can’t run that marathon, shoot less than 80 or achieve any number of personal targets, realise that it begins with control over your brain - expect it, and it will happen!

In this month’s book review, the Publisher finds that if you expect it - it will happen!

Challenging Beliefs

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

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ACROSS

DON’T CHEAT!solution pG 20

2 An abnormal condition of the lungs (9)3 Genus of rhubarb (5)4 Burial chamber (9)5 Nigerian monetary unit (5)6 An appreciation of beauty or good taste (9)7 A valley in France (5)8 The time zone for New York (7)9 Hunting expedition (6)15 Comes with thunder (9)17 Crocodile (9)18 Heat, water and electricity (9)19 Spears of frozen water (7)21 Pleaded (6)23 Asp (5)24 Should or must (archaic) (5)26 Type of drum (5)

1 Congressman (14)

10 Fruit or computer com-pany (5)

11 A woman priest (9)

12 Unfathomable (7)

13 Accomplish (7)

14 Model of excellence (5)

16 Indigestion (9)

19 First (9)

20 Ascend (5)

22 Instigates (7)

25 Chattering (7)

27 Grease or oil (9)

28 Dissonant sound (5)

29 Abattoir (14)

Marguerite Lombard and DC Heritage Consultants of Paarldiscover value not too far off the beaten track

Location, location, location

The property market is full of clichés, but the most enduring one - and it is one that makes everybody sound

like an estate agent - is to choose your location with care. Today it is difficult to imagine that the early settlers, faced with vast tracts of virgin land, would also consider location of equal importance.

When we look at the position of the earli-est farm yards, it is clear that the proximity to drinking water, view and the location of the wa-pad was of prime importance.

The first 17th century farms on the eastern slopes of Paarl Mountain were narrow rib-bon shaped properties that ended in the Berg River further down into the valley.

When Simon van der Stel allocated the two adjacent farms, Laborie and Picardie, to the Taillefert family, he gave them farms that in those days would have been prime real estate. The reason he favoured these

French Huguenots in particular, was that they were outstanding winemakers and he was very keen to produce drinkable wine at the Cape.

Individually, the two farms were similar in size to those allocated to their neighbours, so what advantages did the Tailleferts en-joy?

To start with: ample water. Two moun-tain streams run through Laborie and Picardie. A perennial fountain southwest of the homestead in the Tygerkloof pro-vided them with clear drinking water and even centuries later the kloof’s water was considered clear enough to distill brandy and today it is used to bottle spring wa-ter. The Tailleferts also had access to a sec-ond stream that flowed out of the Vleder-muiskloof along the northern border of the farm. This stream - certainly used to irrigate the Taillefert’s vineyards - was so substantial that in 1893 Laborie’s owner was able to sell a significant portion of the water to Paarl’s municipality when the lat-ter needed the water to fill the newly built Victoria Dam on Paarl Mountain.

In addition to a good water supply, the two farms also had excellent soils - deep alluvial and granitic soils that would have been ideally suited to wine farming. Today Laborie continues to produce outstand-ing wines from vineyards planted in those very soils.

The early settlers also positioned their homesteads close to main thorough-fares, and usually against a slope to provide them with a view of the valley below in order to keep watch over their cattle and possibly the arrival of visi-tors.

It is interesting to note that many of the old homesteads along Paarl Mountain were built on the same contour - Labo-

rie, De Hoop, De Kleine Plantatie, Pon-tak, Opterhorst and Vredenhof to name a few. Today it is not difficult to imagine the old buurmanslaan that linked those early farms. You can see it in the align-ment of the homesteads and the linear arrangement of old oaks along farm roads.

The article was based on research done by DC Heritage Consultants, Paarl.

Today it is not difficult to imagine the old bu-urmanslaan that linked those early farms

THE VICTORIA DAM - A MuNICIPAl DAM ON PAARl MOuNTAIN - WAS BuIlT IN 1893 AND IS FIllED WITH WATER FROM A STREAM THAT ONCEFlOWED ON THE NORTHERN BORDER OF lABORIE. (PHOTOgRAPH FROM THE DRAkENSTEIN HEEMkRINg’S gRIBBlE COllECTION)



We chat to the Idols 2011 Top Three

Birds of a Feather

The Month was fortunate enough to have a chance to quiz last year’s top three Idols, courtesy of PR giants,

Magna Carta. Starry-eyed we did a quick-fire with each, with similar questions here and there, to get a sense of the person behind each personality and to see if they share any traits in common. Here’s what we got:

The Month: With a passion for music that stretches back to when you were five, who have been your greatest influences and have you had a chance to thank them now that you’re famous?

David van vuuren: My loved ones and Jeff Buckley, who I never had a chance to meet (he has passed away).

TM: Other than not getting any tickets in your uber-cool Fiesta (one of the Idols prizes last year), what’s next?

Dvv: A tour, a music video and a single.

TM: What’s always in your fridge, and why?

Dvv: Milk, because it’s great.

TM: What song is most likely to be replayed on your iPod?

Dvv: ‘Lover you should’ve come over’ by Jeff Buckley

TM: Who did you think would win your Idols competition?

Dvv: I don’t know; I didn’t think about it.

TM: Share one name in the music industry that we should keep an eye on.

Dvv: The Graeme Watkins Project.

The Month: After you bowed out of the Idols competition, you mentioned hoping to land a recording deal; how have things gone?

Crushanda Forbes: There are offers, but I’m still looking at other options.

TM: You’re a resident of the Northern Cape, but many of us think of you as a local lass, do you have a favourite destination in the Winelands?

CF: Yes, of course I do! It’s Stellenbosch. I’ve got family and friends up there as well.

TM: Having progressed so far in Idols, have you been surprised by any of your fans’ ex-pectations of you and have you had to field any ‘unusual’ displays of ‘affection’?

CF: No, not really. My fans are the greatest. I must say it was a great feeling being a role model for some young teenagers out there coming up to me saying that I inspired them to believe in something and that any-one can do anything, no matter how they look or where they come from.


CF: A big bottle of wine (ha ha ha) because I love relaxing with a glass or two.

TM: What song is most likely to be replayed on your iPod?

CF: Yolanda Adams’ ‘Believe’.


CF: To be honest, I didn’t know. 2011 Idols was so unpre-dictable that any-one had a chance to win the compe-tition based on tal-ent, and I believe each of us definite-ly had the talent to win.

TM: If you were offered a mu-sic and acting break in the US, the UK or Japan, which would you choose and why?

CF: The US; I’ve always wanted to go there and I also think that there’s a wider range in the music industry.

The Month: You and canons… what’s with that? (in reference to him firing the 7-pounder in CT recently)

Mark Haze: HA HA HA!!! I was in Cape Town for the festive season and decided to do a little sight-seeing. One of the stops was the Castle of Good Hope, where they have a cannon exhibition. The guys were big fans and offered me the chance to fire the biggest cannon there! It was totally awesome! Now if only I could get my gui-tar to do that!

TM: With a name like Mark Haze, you’re made for stardom – where did it all begin?

MH: I used to listen to a lot of Jimi Hendrix when I was younger and of his songs, I re-ally liked ‘Purple Haze’. I remember play-ing a few shows and having my surname mispronounced, especially by British and American people. I was looking for a name that would stand out, and one day, my Dad just came out and called me ‘Haze’ after hearing me play some Hendrix on my gui-tar. The name just stuck and all my friends kept using it, so it became my stage name.

TM: Do you feel that local talent is pro-moted aggressively enough within SA, and more importantly, that is deserves to be?

MH: I think that it’s up to each artist to

give everything be-fore expecting record labels and the like to assist. There’s no doubt that our music industry isn’t as pro-ficient as say that of the USA, but one can make a great living do-ing music, if you’re will-ing to make the neces-sary sacrifices and work hard. After struggling for nearly ten years, I’ve been lucky enough to have been picked up by Universal Music, who in my opinion are doing a

fantastic job looking after their artists. At the end of the day, like my folks used to say – If you want something in life, it’s up to you to go and get it.


MH: Soda Water or Sparkling Water… I’m an addict!

TM: What song is most likely to be re-played on your iPod?

MH: I have so many songs on my iPod, and I listen to a lot of music. However, the song that always seems to be there when I switch on Shuffle is ‘Kickapoo’, by Tena-cious D.


MH: I always thought that it would be be-tween Dave and Freddie

TM: One of your status updates on Face-book is: “I am not easily distracted, in fact there are times when... ooh look at that cloud!! :P” Is this the real you?

MH: Yes and no; I’m not really easily dis-tracted, but I am a bit of a clown – I enjoy kidding around. I often like to post a joke or two that I’ve come up with.

the month february 2012

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