Winter is over, let's celebrate! Wine, win and Whisky. All in this latest issue of Cheers!
76
Sep Oct 2015 Vol.20 brought to you by www.topsatspar.co.za COMPLIMENTARY A crisp taste of Spring TASTING: Fleur du Cap, Diemersdal, Van Loveren, Boschendal, Brampton, Nederburg, Durbanville Hills, Orange River Cellars, Porcupine Ridge & Robertson Winery FROTHY FERMENTS Yeast’s role in beer TRENDING GLOBALLY with local & artisanal products WINE SAVVY a copy of COOKING WITH GAS by Jean Nel 1 of 2 exclusive Smirnoff Double Black hampers worth more than R3 000 WIN TOPS at SPAR Bierfest JO'BURG 9-11, 16 & 17 October CAPE TOWN 6-8 November www.topsatspar.co.za Sept|Oct 2015|20
Transcript
Sep Oct 2015 Vol.20
brought to you by www.topsatspar.co.zaCOMPLIMENTARY
A crisptaste of SpringTASTING: Fleur du Cap, Diemersdal, Van Loveren, Boschendal, Brampton, Nederburg, Durbanville Hills, Orange River Cellars, Porcupine Ridge & Robertson Winery
Not for Sale to Persons Under the Age of 18. Drink Responsibly.
www.topsatspar.co.za Sep Oct 2015 Vol.204
EDITORIAL - Fiona McDonald
FRESHENING THINGS UP
I love this time of year!Everything just seems a little
bit brighter, fresher and full of new life. The trees are bursting
with green buds, the days are getting longer and there is
abundant promise of a lovely hot summer to come.
FIONA MCDONALD is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.
Just as we freshen up our homes,
the team at Cheers decided to
freshen up our pages and editorial
mix. Expect to nd a few new things
between the covers of this issue. Striking
a new pose, it was decided to add in a
fashion element but in typical Cheers
style it's not simply going to be clothing
fashion: it could be fashionable décor
or design, or a particular element of
fashion, shoes, bags or jackets.
Keeping an eye on things (and using
the obvious pun…) we are starting out
with sunglasses. Iconic eyewear makes
the ultimate fashion statement – from
Tom Cruise in Top Gun (and Risky
Business, the movie that started it all!) to
Jackie O and her oversized examples.
And then there’s the ability to use
power tools and be a handyman – or
woman. DIY is not the sole preserve of
those possessed of testosterone. While we
can’t be like Riaan the Nutsman or Suzelle
(heaven forbid!), we can approach small,
easy projects with con dence.
Don’t worry that all this lifestyle stu� will
outmuscle the most important elements of
the magazine – that of wine, spirits, beer
and other products. That’s been Cheers
magazine’s core focus since day one –
now more than three years ago – and will
continue to be the main constituent.
One nal thing to share is that we have
also nally gone digital. Publisher Shayne
Dowling, Art director and designer
Megan Meri eld and I were adamant
that we wanted our site to be the best it
could possibly be which is why we
waited so long. The team is now happy
that everything is in place and this is the
rst issue to have a digital footprint.
Check out www.cheersmag.co.za
for your electronic x of Cheers.
Hope you like it.
Cheers, Fiona
STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. www.spar.co.za,www.superbalist.com & www.zando.co.zaCOMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later than 16th October 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be nal and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be su� ered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.
Contributors Tinus van Niekerk , Teresa Ulyate, Emile Joubert, Gerrit Rautenbach, Karen Glan eld, Bernard Mocke, Cli� ord Roberts, Daisy Knowles and Mohun Schulz
Head O ̈ce | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701
Printing | Paarl Media Cape
Published by | Integrated Media for TOPS at SPAR
TOPS at SPAR | Jess Nicholson Group Promotions & Advertising Manager - Liquor
www.topsatspar.co.za Sep Oct 2015 Vol.204
EDITORIAL - Fiona McDonald
FRESHENING THINGS UP
I love this time of year!Everything just seems a little
bit brighter, fresher and full of new life. The trees are bursting
with green buds, the days are getting longer and there is
abundant promise of a lovely hot summer to come.
FIONA MCDONALD is a trained journalist who has spent the last 20 years writing about wine – and more recently, about whisky too.
Just as we freshen up our homes,
the team at Cheers decided to
freshen up our pages and editorial
mix. Expect to nd a few new things
between the covers of this issue. Striking
a new pose, it was decided to add in a
fashion element but in typical Cheers
style it's not simply going to be clothing
fashion: it could be fashionable décor
or design, or a particular element of
fashion, shoes, bags or jackets.
Keeping an eye on things (and using
the obvious pun…) we are starting out
with sunglasses. Iconic eyewear makes
the ultimate fashion statement – from
Tom Cruise in Top Gun (and Risky
Business, the movie that started it all!) to
Jackie O and her oversized examples.
And then there’s the ability to use
power tools and be a handyman – or
woman. DIY is not the sole preserve of
those possessed of testosterone. While we
can’t be like Riaan the Nutsman or Suzelle
(heaven forbid!), we can approach small,
easy projects with con dence.
Don’t worry that all this lifestyle stu� will
outmuscle the most important elements of
the magazine – that of wine, spirits, beer
and other products. That’s been Cheers
magazine’s core focus since day one –
now more than three years ago – and will
continue to be the main constituent.
One nal thing to share is that we have
also nally gone digital. Publisher Shayne
Dowling, Art director and designer
Megan Meri eld and I were adamant
that we wanted our site to be the best it
could possibly be which is why we
waited so long. The team is now happy
that everything is in place and this is the
rst issue to have a digital footprint.
Check out www.cheersmag.co.za
for your electronic x of Cheers.
Hope you like it.
Cheers, Fiona
STOCKISTS SPAR Good Living items are available at your nearest SPAR outlets. www.spar.co.za,www.superbalist.com & www.zando.co.zaCOMPETITION TERMS & CONDITIONSCompetition submissions should reach us no later than 16th October 2015. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be nal and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be su� ered in relation to the Prize Draws. By entering these competitions you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every 3 issues.
Contributors Tinus van Niekerk , Teresa Ulyate, Emile Joubert, Gerrit Rautenbach, Karen Glan eld, Bernard Mocke, Cli� ord Roberts, Daisy Knowles and Mohun Schulz
Head O ̈ce | Cape Town Tel: 021 685 0285 Suite WB03 Tannery Park23 Belmont Road, Rondebosch, 7700Postal Address: PO Box 259, Rondebosch, 7701
Printing | Paarl Media Cape
Published by | Integrated Media for TOPS at SPAR
TOPS at SPAR | Jess Nicholson Group Promotions & Advertising Manager - Liquor
Refreshes like nothing on EarthRefreshes like nothing on EarthRefreshes like nothing on EarthRefreshes like nothing on EarthRefreshes like nothing on EarthRefreshes like nothing on Earthwww.hunters.co.za
Real cider refreshment can feel like a thousand frozen high fives. To better understand just how refreshing real cider can be, we decided to ask consumers what it feels like with the promise that it could make them famous.
Calling out to consumers with radio ads on national stations, we received thousands of submissions from Hunter’s fans through our website, Facebook and Twitter. We took these words and brought them to life in collaboration with 5 of South Africa’s top designers and artists. Finally we asked consumers to vote for their favourite collab designs on social media.
The top voted designs were turned into 3 editions of the Summer Collab cans which will be released over September to November 2015 with the overall winning design being released first. Congrats to Ashveer Arjeeth for his winning words as designed by Studio Muti in collaboration with Hunter’s. Nothing can be more famous than your name and words brought to life on thousands of Hunter’s Summer Collab cans.
The Collab cans are priced with standard 330ml and 440ml packs.
Launching September 2015.
140
BBD
O_8
1121
2_C
NEWS
www.topsatspar.co.za Sep Oct 2015 Vol.206
NEWS
One to add to the itinerary is the soon-to-be-opened Nuy centre between Robertson and Worcester. It’ll be hard to miss since it’s strategically located at the turno� to the Nuy valley.
"This centre will not only o� er
panoramic views of the Nuy valley and the surrounding mountains, but also on the extensive vineyards of the Worcester wine region," says Nuy cellarmaster Christo Pienaar
Millions of rands have been spent on the development. “But we’ve been talking and planning it for years,” said Pienaar. “We believe it’ll be a great addition to the Worcester wine valley and of Route 62.”
Pienaar and the Nuy cellar team are of the opinion that it’ll soon become a regular stop for locals as well as visiting
passersby. “It’s not just for folks who’re travelling through the Klein Karoo. It’ll be a convenient co� ee stop between Robertson and Worcester for farmers or business people.”
And co� ee won’t be the only thing on the menu either as Nuy cellar is well known for its wonderful award-winning muscadels and other sweet wines. There is also a restaurant, wine and olive boutique – the Nuy valley is home to the Willow Creek olive farm – and the all important toilet facilities and a playground for kids.
Guests will be greeted with a glass of J.C. Le Roux Brut Cap Classique on the launch day and can choose between three á la carte menus.
For those watching their waistlines and cutting out carbohydrates, there’s the Banting braai menu comprising a marinated beef skewer, oven roasted Mediterranean vegetables and coriander yoghurt dip at R98 a head.
Add roosterbrood and potato with chive cream cheese to the menu at R110 per person, or go all out and indulge in a chermoula chicken kebab, Toulouse sausage with rustic garlic and parsley accompanied by a chef’s salad in a mason jar and a smoked paprika mielie at R135 per person.
The summer braai menus are available from Thursday, 24 September and every Monday to Friday at Le Venue Restaurant.
This specialist bubbly producer has also just launched its new deluxe tasting experience as well.
Sweet and salty � avours wrapped up in a chocolate millionaire shortbread with fudge meld with the creamy character of the full-� avoured J.C. Le
Roux Pinot Noir, whilst the subtle � oral notes of its blushing counterpart, Pinot Noir Rosé, is paired with the savoury-sweetness of a butternut meringue.
A mojito meringue, full of lime and mint � avours, lifts the light, crisp character of J.C. Le Roux Brut, whilst a duo of dried ¢ g coated with fudge carries the palate from dry to sweet, much like the sensational La Valleé Rosé it is paired with.
Bookings for the braai menu of the deluxe pairing at R80 per person are essential. Call 021 865 8200 or email [email protected]. Group bookings of up to 10 guests can be accommodated. The Le Venue kitchen closes half an hour prior to closing time. Le Venue restaurant is open Monday to Friday from 09h00 till 16h00, Saturday from 09h00 to 15h00 and Sunday 09h00 to 15h00.
Braai, Brut and more Celebrating warmer weather and sunny days, Le Venue Restaurant at The House of J.C Le Roux in Stellenbosch’s Devon Valley is launching three exciting braai menus in honour of South Africa’s favourite pasttime on National Braai Day, 24 September.
Sweet treat When setting o� for a road trip along the R62 through the Klein Karoo it’s important to plan the rest stops in order to not only stave o� fatigue and stretch the legs but to make some great discoveries.
NEWS
www.topsatspar.co.za Sep Oct 2015 Vol.206
NEWS
One to add to the itinerary is the soon-to-be-opened Nuy centre between Robertson and Worcester. It’ll be hard to miss since it’s strategically located at the turno� to the Nuy valley.
"This centre will not only o� er
panoramic views of the Nuy valley and the surrounding mountains, but also on the extensive vineyards of the Worcester wine region," says Nuy cellarmaster Christo Pienaar
Millions of rands have been spent on the development. “But we’ve been talking and planning it for years,” said Pienaar. “We believe it’ll be a great addition to the Worcester wine valley and of Route 62.”
Pienaar and the Nuy cellar team are of the opinion that it’ll soon become a regular stop for locals as well as visiting
passersby. “It’s not just for folks who’re travelling through the Klein Karoo. It’ll be a convenient co� ee stop between Robertson and Worcester for farmers or business people.”
And co� ee won’t be the only thing on the menu either as Nuy cellar is well known for its wonderful award-winning muscadels and other sweet wines. There is also a restaurant, wine and olive boutique – the Nuy valley is home to the Willow Creek olive farm – and the all important toilet facilities and a playground for kids.
Guests will be greeted with a glass of J.C. Le Roux Brut Cap Classique on the launch day and can choose between three á la carte menus.
For those watching their waistlines and cutting out carbohydrates, there’s the Banting braai menu comprising a marinated beef skewer, oven roasted Mediterranean vegetables and coriander yoghurt dip at R98 a head.
Add roosterbrood and potato with chive cream cheese to the menu at R110 per person, or go all out and indulge in a chermoula chicken kebab, Toulouse sausage with rustic garlic and parsley accompanied by a chef’s salad in a mason jar and a smoked paprika mielie at R135 per person.
The summer braai menus are available from Thursday, 24 September and every Monday to Friday at Le Venue Restaurant.
This specialist bubbly producer has also just launched its new deluxe tasting experience as well.
Sweet and salty � avours wrapped up in a chocolate millionaire shortbread with fudge meld with the creamy character of the full-� avoured J.C. Le
Roux Pinot Noir, whilst the subtle � oral notes of its blushing counterpart, Pinot Noir Rosé, is paired with the savoury-sweetness of a butternut meringue.
A mojito meringue, full of lime and mint � avours, lifts the light, crisp character of J.C. Le Roux Brut, whilst a duo of dried ¢ g coated with fudge carries the palate from dry to sweet, much like the sensational La Valleé Rosé it is paired with.
Bookings for the braai menu of the deluxe pairing at R80 per person are essential. Call 021 865 8200 or email [email protected]. Group bookings of up to 10 guests can be accommodated. The Le Venue kitchen closes half an hour prior to closing time. Le Venue restaurant is open Monday to Friday from 09h00 till 16h00, Saturday from 09h00 to 15h00 and Sunday 09h00 to 15h00.
Braai, Brut and more Celebrating warmer weather and sunny days, Le Venue Restaurant at The House of J.C Le Roux in Stellenbosch’s Devon Valley is launching three exciting braai menus in honour of South Africa’s favourite pasttime on National Braai Day, 24 September.
Sweet treat When setting o� for a road trip along the R62 through the Klein Karoo it’s important to plan the rest stops in order to not only stave o� fatigue and stretch the legs but to make some great discoveries.
DIGITAL MAG
Available onl ine now!
www.cheersmag.co.za
Access Cheers mag on the move - on your mobile, tablet or laptop. Swiftly browse through the latest recipes, articles, tastings or enter the most recent competitions. And there's more...
NEWS
www.topsatspar.co.za Sep Oct 2015 Vol.208
Boldly blackAlready one of the top selling
vodkas globally, Smirno� has
added a new premium product
to their range – the Smirno�
Double Black vodka.
Visually as far removed from its clear or neutral stablemate as can
be, the all black bottle makes a statement – as does the super-
smooth liquid inside!Smirno� Double Black vodka
has been triple distilled, � ltered through charcoal 10 times and
then gone through a further � ltration process – the double
freeze. Chilling the distilled spirit to sub-zero temperatures – twice
– and � ltering produces the smoothest, yet boldest expression of Smirno� yet, re� ned, complex
and silky to the taste.Great on its own, one
recommendation is to mix it with red Grapetiser and ice
in a large tumbler for maximum enjoyment.
Book early to avoid disappointment throughthe o� cial TOPS at SPAR Bierfest website (www.bierfest.co.za) or through the event’s Facebook page, SA Bierfest. THE EVENT IS NOT OPEN TO VISITORS UNDER THE AGE OF 18.
TOPS at SPAR Bierfest Durban and the folks on the East Coast get in early to avoid the rush…
experiencing the golden joys of the TOPS at SPAR Bierfest at the Suncoast on
4 &5 September. Elsewhere in the country, people have to wait a little longer
before donning their dirndls and lederhosen to participate in the � fth annual
festival of all things frosty and fun at the ‘brewhaha’.
The Johannesburg event takes place in the more traditional month of
October. It is, after all, essentially a Bavarian-inspired Oktoberfest.
Montecasino is the venue on successive weekends: 9 – 11 October and 16 & 17 October.
The revelries end o with a bang at the home of beer brewing in South
Africa: Newlands Brewery in Cape Town on 6 - 8 November.At each event, the world-class TOPS at SPAR Bierfest, in association with
Tsogo Sun, Jagermeister, Gearhouse, Dryver, Good Fellas and Jiguja, will be
hosted inside a 4 000-seater Bavarian Brauhaus festooned with festival décor
direct from München.
One innovation for this year’s event is specialty beer brand No. 3 Fransen
Street with their three small-batch brands in the form of a delicious Cream
Ale, a pert Irish Red Ale and a traditional Krystal Weiss. The event’s Master
Brewers will of course again be bringing fans the long-time favourite, limited
edition Bavarian-styled Royal Bavaria Oktoberfest Bier.
It goes without saying that live oompah music, performed by the seven-
piece German band, would be nothing without great food – German wursts,
pickles, pretzels and sauerkraut.
NEWS
NEWS
www.topsatspar.co.za Sep Oct 2015 Vol.208
Boldly blackAlready one of the top selling
vodkas globally, Smirno� has
added a new premium product
to their range – the Smirno�
Double Black vodka.
Visually as far removed from its clear or neutral stablemate as can
be, the all black bottle makes a statement – as does the super-
smooth liquid inside!Smirno� Double Black vodka
has been triple distilled, � ltered through charcoal 10 times and
then gone through a further � ltration process – the double
freeze. Chilling the distilled spirit to sub-zero temperatures – twice
– and � ltering produces the smoothest, yet boldest expression of Smirno� yet, re� ned, complex
and silky to the taste.Great on its own, one
recommendation is to mix it with red Grapetiser and ice
in a large tumbler for maximum enjoyment.
Book early to avoid disappointment throughthe o� cial TOPS at SPAR Bierfest website (www.bierfest.co.za) or through the event’s Facebook page, SA Bierfest. THE EVENT IS NOT OPEN TO VISITORS UNDER THE AGE OF 18.
TOPS at SPAR Bierfest Durban and the folks on the East Coast get in early to avoid the rush…
experiencing the golden joys of the TOPS at SPAR Bierfest at the Suncoast on
4 &5 September. Elsewhere in the country, people have to wait a little longer
before donning their dirndls and lederhosen to participate in the � fth annual
festival of all things frosty and fun at the ‘brewhaha’.
The Johannesburg event takes place in the more traditional month of
October. It is, after all, essentially a Bavarian-inspired Oktoberfest.
Montecasino is the venue on successive weekends: 9 – 11 October and 16 & 17 October.
The revelries end o with a bang at the home of beer brewing in South
Africa: Newlands Brewery in Cape Town on 6 - 8 November.At each event, the world-class TOPS at SPAR Bierfest, in association with
Tsogo Sun, Jagermeister, Gearhouse, Dryver, Good Fellas and Jiguja, will be
hosted inside a 4 000-seater Bavarian Brauhaus festooned with festival décor
direct from München.
One innovation for this year’s event is specialty beer brand No. 3 Fransen
Street with their three small-batch brands in the form of a delicious Cream
Ale, a pert Irish Red Ale and a traditional Krystal Weiss. The event’s Master
Brewers will of course again be bringing fans the long-time favourite, limited
edition Bavarian-styled Royal Bavaria Oktoberfest Bier.
It goes without saying that live oompah music, performed by the seven-
piece German band, would be nothing without great food – German wursts,
pickles, pretzels and sauerkraut.
NEWS
Not for Sale to Persons Under the Age of 18. Drink Responsibly.
70 countries is founded on a rigorous and independent judging process. Judging is undertaken – blind – over seven days by more than 50 experienced industry professionals who assess products according to their age, region and variety. Each product is awarded a score for its aroma, appearance, taste and � nish.
According to the latest Nielsen � gures, while brandy volumes shrunk by 7% in the past year, KWV has grown its share to almost 14%.
KWV also received three silver medals for its 15, 12 and 10 –year-old brandies.
The KWV’s 20-year-old brandy not only received the trophy for Best Brandy in the World but was awarded the prestigious Grand Champion accolade, outscoring Cognac and other global brandies after being judged the top scorer of the 9 products which won gold medals at the competition.
Winning an International Spirit Challenge gold medal is an achievement in itself, said KWV master distiller Pieter de Bod. “Winning World’s Best Producer is a historic moment for KWV and the greatest accolade we could achieve as a South African producer, beating international brandy and cognac producers.” This underlined the company’s commitment to quality.
“This is a real team e� ort,” said de
Bod. “Each team member knows how important quality and innovation are in our process and it is this that has enabled us to create an extraordinary blend. This Potstill brandy was blended last year. We started o� with about 30 di� erent batches of brandy between 20 and 32 years old. The � nal blend of six specially selected di� erent batches was matured for an extra 3 months to mellow to its full character.”
The Spirit Challenge is the most respected and in� uential spirits competition in the world promoting outstanding quality spirits from around the globe. The competition, which this year saw more than 1 000 entries from
Sleekly unique There have been a few innovations in the � eld of canned beverages
over the years – but Heineken® has just launched a new, sleek Cool Can for its world-renowned beverage.
“Heineken® prides itself on being at the forefront of innovation and design by always taking things to
the next level,” said Tjeerd Veldhuis, the marketing manager for Heineken® South Africa.
“Our new sleek Cool Can is slimmer, more stylish and premium, allowing it to stand out visually, both on
the shelves and in the hands of our consumer,” he said.
Heineken® is the � rst beer brand in South Africa to be available in a 330ml sleek can and is the � rst
market in the world to launch a sleek can with this design.
The Heineken® Cool Can has cold indication around both the iconic red star and on the thermometer on the
side of the can that allows consumers to see whether their beer is being served at the optimal temperature.
“Heineken® has had cold indicators on their 5 litre draught kegs since 2009, sold in many markets
globally. Heineken® is now bringing this technology to their new sleek cans,” explained Veldhuis.
Heineken® Cool Can will be sold at the same price as the current 330ml can.
Lourens Stander and Pieter de Bod collect the KWV trophy from Drinks International publisher Justin Smith.
South Africa’s KWV made history at the 20th annual International Spirit Challenge when, for the � rst time ever, a brandy beat a French Cognac for top honours.
NEWS
NEWS
www.topsatspar.co.za Sep Oct 2015 Vol.2010
Brandy beats Cognac
70 countries is founded on a rigorous and independent judging process. Judging is undertaken – blind – over seven days by more than 50 experienced industry professionals who assess products according to their age, region and variety. Each product is awarded a score for its aroma, appearance, taste and � nish.
According to the latest Nielsen � gures, while brandy volumes shrunk by 7% in the past year, KWV has grown its share to almost 14%.
KWV also received three silver medals for its 15, 12 and 10 –year-old brandies.
The KWV’s 20-year-old brandy not only received the trophy for Best Brandy in the World but was awarded the prestigious Grand Champion accolade, outscoring Cognac and other global brandies after being judged the top scorer of the 9 products which won gold medals at the competition.
Winning an International Spirit Challenge gold medal is an achievement in itself, said KWV master distiller Pieter de Bod. “Winning World’s Best Producer is a historic moment for KWV and the greatest accolade we could achieve as a South African producer, beating international brandy and cognac producers.” This underlined the company’s commitment to quality.
“This is a real team e� ort,” said de
Bod. “Each team member knows how important quality and innovation are in our process and it is this that has enabled us to create an extraordinary blend. This Potstill brandy was blended last year. We started o� with about 30 di� erent batches of brandy between 20 and 32 years old. The � nal blend of six specially selected di� erent batches was matured for an extra 3 months to mellow to its full character.”
The Spirit Challenge is the most respected and in� uential spirits competition in the world promoting outstanding quality spirits from around the globe. The competition, which this year saw more than 1 000 entries from
Sleekly unique There have been a few innovations in the � eld of canned beverages
over the years – but Heineken® has just launched a new, sleek Cool Can for its world-renowned beverage.
“Heineken® prides itself on being at the forefront of innovation and design by always taking things to
the next level,” said Tjeerd Veldhuis, the marketing manager for Heineken® South Africa.
“Our new sleek Cool Can is slimmer, more stylish and premium, allowing it to stand out visually, both on
the shelves and in the hands of our consumer,” he said.
Heineken® is the � rst beer brand in South Africa to be available in a 330ml sleek can and is the � rst
market in the world to launch a sleek can with this design.
The Heineken® Cool Can has cold indication around both the iconic red star and on the thermometer on the
side of the can that allows consumers to see whether their beer is being served at the optimal temperature.
“Heineken® has had cold indicators on their 5 litre draught kegs since 2009, sold in many markets
globally. Heineken® is now bringing this technology to their new sleek cans,” explained Veldhuis.
Heineken® Cool Can will be sold at the same price as the current 330ml can.
Lourens Stander and Pieter de Bod collect the KWV trophy from Drinks International publisher Justin Smith.
South Africa’s KWV made history at the 20th annual International Spirit Challenge when, for the � rst time ever, a brandy beat a French Cognac for top honours.
NEWSWhat's happening
The Wild Fig is a fully licensed Restaurant and Bar situated on a portion of the Valkenburg Estate, Liesbeek Avenue, Valkenberg Estate, Mowbray. We gladly cater for small conferences and functions of all types including weddings, birthday parties and product launches.
The natural light rosé is the newest release from Fleur du
Cap and joins the natural light Chenin Blanc. With just a
faint blush of pink, the wine is blended from mainly
Chenin Blanc with just a drop of Pinotage.
Fleur du Cap launches first Natural Light Rose'
Fleur du Cap has extended its o� -dry selection with the
release of the � rst blushing Natural Light Rosé – ideal for
summer picnics. A partner to the ever popular Fleur du
Cap Natural Light Chenin Blanc, this light hearted Rosé
combines the freshness of a low alcohol Chenin Blanc
with just a hint of Pinotage.
It is the rosé’s great versatility that stands out for
assistant winemaker Elmarie Botes, a member of the
Fleur du Cap winemaking team who helped craft the
wine: “The freshness and acidity of a white wine combined
with the structure of a red makes it so versatile.”
Botes says the wine has subtle notes of pear and
pineapple, with just enough acidity to add a burst of
freshness. The dash of Pinotage, just 5%, lends a hint of red
berry fruit. Its o� -dry style makes the Natural Light Rosé
perfect for e� ortless pairing with salads and light pastas.
And with its easy to use screw cap, bliss is just a twist away.
“There are few things in life that are as sweet as enjoying
good company with a few glasses of natural light rosé. It’s like
a touch of spring and a great reminder for what’s to come –
summer picnics, swimming and sunshine” said Botes, who
began her career in winemaking as a Cape Winemakers
Guild Protégé before joining Fleur du Cap in 2013.
Light pink for picnics Clocking in at an alcohol level of just 9.7% Fleur du Cap’s natural light rosé is a waistline as well as palate pleasing pink which is ideal for summertime picnics.
NEWS
www.topsatspar.co.za Sep Oct 2015 Vol.2012
TINUS TALKS - Tinus van Niekerk
DISTINCTIVELY DIFFERENTThe contrasts between the winelands
of the Northern and Western Cape not only incorporates wine styles
but more dramatically in landscape, geo-physical and climatic conditions,
the natural environment, and in the idiosyncrasies of the
people cultivating the vineyards and nurturing the wines.
TINUS VAN NIEKERK is TOPS at SPAR’s wine consultant and has been instrumental in re� ning the grocery chain’s wine o� ering.
In the Western Cape Winelands the
looming mountains and ocean are never
far, while in the Northern Cape the Orange
River exerts its in� uence on man and nature.
The “Great Gariep” as it’s also known,
originates in the remote mountains of
Lesotho and surges through 2 340km before
it � ows into the Atlantic Ocean. En route it
snakes through a rocky landscape to
plummet, in a torrent of sound and fury, at
the Augrabies Falls.
Derived from the Khoikhoi word
“aukarabis”, meaning “the water that
thunders”, the falls is one of the six largest in
the world and when in � ood, the water
cascades over awesome granite cli� s in 19
separate plumes. A majestic and
magni� cent sight.
Aeons of geo-physical change have
warped the countryside, stripping it of any
luxuriance while nature has adapted for
survival in the most ingenious ways. Wherever
man cultivates the soils with the precious
water from the Great Gariep, the blessings of
the harvest are profuse. It’s an ideal terroir for
quality wine grape production.
Vineyards paint a broad swathe of vibrant
green on the river banks for more than 4 000
hectares, cultivated by 800 growers, and
provides clear evidence of the scale of
Orange River Cellars (ORC). That results in
40 million litres of wine produced annually
from grapes such as Chenin Blanc,
Colombard, Chardonnay, Sauvignon Blanc,
Shiraz, Cabernet Sauvignon, Pinotage,
Tannat, Ruby Cabernet, red and white
Muscadel. If you were to load a standard
10 x 6 metre shipping container, each
holding 2 300 six-bottle cases of wine you’d
ultimately load 3 800 containers in a year!
The � ve ORC wineries are located along
a 350km river distance, stretching from
Groblershoop, through to Grootdrink,
Upington, Keimoes and Kakamas in the
west, each rendering fruit uniquely
re� ective of its immediate environment. The
wines are deeply coloured, fruit expressive,
and balanced. And they are elegant.
In 2001 the SPAR Group SA moved part of
its Private Label wine portfolio to ORC,
resulting in the successful expansion of the
Carnival range. Soon afterwards SPAR
initiated a wine competition, “To award the
winemakers and viticulturists of ORC for
ingenuity, innovation and dedication in
composing, nurturing and producing wines
of meritorious quality.”
Known as the “TOPS at SPAR Winemakers
Competition for the Winemakers and
Viticulturists of Orange River Cellars,” SPAR
acknowledges the quality of the ORC wines,
and is also – with the involvement of ORC
itself – creating an avenue by which these
wines are promoted.
And it’s in September and October
when the hard – but pleasant – work is
done. A preliminary tasting during
September is an evaluative selection after
which the � nal unsighted, audited tasting,
involving seven judges, is conducted on a
Friday in October. Winners are announced
at a black tie dinner the next day. The
most sought after awards, for which prize
money is included, are for the Runner-up
Champion Winemaker, Winemaker of the
Year and Grand Champion Wine Cellar of
the Year. The champion winemaker also
receives a TOPS at SPAR sponsored wine
related overseas trip.
During the past few years everything
about Orange River Cellars has become
increasingly impressive. The bar is raised
ever higher each year. Bold viticultural
practices, combined with innovative
winemaking and dynamic management
introduced an era of achievement. It’s as if
the wine folk inhabiting this thirstland,
beneath ever-sunlit skies and nightly
starscapes, have embraced the quest to
achieve distinction. The TOPS at SPAR
Winemakers Competition contributes to
this vision.
www.topsatspar.co.za Sep Oct 2015 Vol.2012
TINUS TALKS - Tinus van Niekerk
DISTINCTIVELY DIFFERENTThe contrasts between the winelands
of the Northern and Western Cape not only incorporates wine styles
but more dramatically in landscape, geo-physical and climatic conditions,
the natural environment, and in the idiosyncrasies of the
people cultivating the vineyards and nurturing the wines.
TINUS VAN NIEKERK is TOPS at SPAR’s wine consultant and has been instrumental in re� ning the grocery chain’s wine o� ering.
In the Western Cape Winelands the
looming mountains and ocean are never
far, while in the Northern Cape the Orange
River exerts its in� uence on man and nature.
The “Great Gariep” as it’s also known,
originates in the remote mountains of
Lesotho and surges through 2 340km before
it � ows into the Atlantic Ocean. En route it
snakes through a rocky landscape to
plummet, in a torrent of sound and fury, at
the Augrabies Falls.
Derived from the Khoikhoi word
“aukarabis”, meaning “the water that
thunders”, the falls is one of the six largest in
the world and when in � ood, the water
cascades over awesome granite cli� s in 19
separate plumes. A majestic and
magni� cent sight.
Aeons of geo-physical change have
warped the countryside, stripping it of any
luxuriance while nature has adapted for
survival in the most ingenious ways. Wherever
man cultivates the soils with the precious
water from the Great Gariep, the blessings of
the harvest are profuse. It’s an ideal terroir for
quality wine grape production.
Vineyards paint a broad swathe of vibrant
green on the river banks for more than 4 000
hectares, cultivated by 800 growers, and
provides clear evidence of the scale of
Orange River Cellars (ORC). That results in
40 million litres of wine produced annually
from grapes such as Chenin Blanc,
Colombard, Chardonnay, Sauvignon Blanc,
Shiraz, Cabernet Sauvignon, Pinotage,
Tannat, Ruby Cabernet, red and white
Muscadel. If you were to load a standard
10 x 6 metre shipping container, each
holding 2 300 six-bottle cases of wine you’d
ultimately load 3 800 containers in a year!
The � ve ORC wineries are located along
a 350km river distance, stretching from
Groblershoop, through to Grootdrink,
Upington, Keimoes and Kakamas in the
west, each rendering fruit uniquely
re� ective of its immediate environment. The
wines are deeply coloured, fruit expressive,
and balanced. And they are elegant.
In 2001 the SPAR Group SA moved part of
its Private Label wine portfolio to ORC,
resulting in the successful expansion of the
Carnival range. Soon afterwards SPAR
initiated a wine competition, “To award the
winemakers and viticulturists of ORC for
ingenuity, innovation and dedication in
composing, nurturing and producing wines
of meritorious quality.”
Known as the “TOPS at SPAR Winemakers
Competition for the Winemakers and
Viticulturists of Orange River Cellars,” SPAR
acknowledges the quality of the ORC wines,
and is also – with the involvement of ORC
itself – creating an avenue by which these
wines are promoted.
And it’s in September and October
when the hard – but pleasant – work is
done. A preliminary tasting during
September is an evaluative selection after
which the � nal unsighted, audited tasting,
involving seven judges, is conducted on a
Friday in October. Winners are announced
at a black tie dinner the next day. The
most sought after awards, for which prize
money is included, are for the Runner-up
Champion Winemaker, Winemaker of the
Year and Grand Champion Wine Cellar of
the Year. The champion winemaker also
receives a TOPS at SPAR sponsored wine
related overseas trip.
During the past few years everything
about Orange River Cellars has become
increasingly impressive. The bar is raised
ever higher each year. Bold viticultural
practices, combined with innovative
winemaking and dynamic management
introduced an era of achievement. It’s as if
the wine folk inhabiting this thirstland,
beneath ever-sunlit skies and nightly
starscapes, have embraced the quest to
achieve distinction. The TOPS at SPAR
Winemakers Competition contributes to
this vision.
Standard USSD rates apply. For terms and conditions visit www.savannacider.comCompetition runs 1 Sep - 31 Oct 2015. Customer contact line 087 943 2655
Enter to stand a chance to WIN your tickets to this exclusive event today!
Standard USSD rates apply. For terms and conditions visit www.savannacider.comCompetition runs 1 Sep - 31 Oct 2015. Customer contact line 087 943 2655
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FBA3734 SAV Cheers 210x275.indd 1 2015/08/25 11:35 AM
WINE
www.topsatspar.co.za Sep Oct 2015 Vol.2014
The grape Sauvignon Blanc is a
green-skinned variety which
owes its name to the French word
sauvage (“wild”) and blanc (“white”)
due to its early origins as an indigenous
grape in the south-west of the country.
It is something of a phenomenon as
one of the most widely planted wine
grapes in the world and owes much of
TTwild white
WINE
wild whitethe
its popularity to winemakers in
Bordeaux and the Loire Valley.
While South Africa loves Sauvignon
Blanc and consumes copious quantities
of it every year, it is unclear exactly
when the grape variety was introduced
to the Cape. It was certainly planted at
Groot Constantia in the late 1880’s and
reportedly performed well there. The
� rst documented varietal Sauvignon
Blanc wine on the market was that of
Verdun, now Asara, in 1977 with
Backsberg and De Wetshof joining in
1980. Spice Route, near Malmesbury,
lays claim to the oldest Sauvignon
It’s the ultimate crisp, lip-smackingly tangy and refreshing white
wine. But what is it that makes Sauvignon
Blanc a wine so ideally suited to South Africa’s
soils, sunshine and summertime drinking?
Karen Glanfi eld reports.
WINE
www.topsatspar.co.za Sep Oct 2015 Vol.2014
The grape Sauvignon Blanc is a
green-skinned variety which
owes its name to the French word
sauvage (“wild”) and blanc (“white”)
due to its early origins as an indigenous
grape in the south-west of the country.
It is something of a phenomenon as
one of the most widely planted wine
grapes in the world and owes much of
TTwild white
WINE
wild whitethe
its popularity to winemakers in
Bordeaux and the Loire Valley.
While South Africa loves Sauvignon
Blanc and consumes copious quantities
of it every year, it is unclear exactly
when the grape variety was introduced
to the Cape. It was certainly planted at
Groot Constantia in the late 1880’s and
reportedly performed well there. The
� rst documented varietal Sauvignon
Blanc wine on the market was that of
Verdun, now Asara, in 1977 with
Backsberg and De Wetshof joining in
1980. Spice Route, near Malmesbury,
lays claim to the oldest Sauvignon
It’s the ultimate crisp, lip-smackingly tangy and refreshing white
wine. But what is it that makes Sauvignon
Blanc a wine so ideally suited to South Africa’s
soils, sunshine and summertime drinking?
Karen Glanfi eld reports.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 15
wild whiteBlanc vineyards, planted in 1965, while
those of Durbanville wine farm
Bloemendal are believed to have been
planted somewhere in the early 1970’s.
Sauvignon Blanc is exceptionally well
known locally being one of the largest
white wine categories. One of its key
selling points is its straightforward
appeal – the � avours are rarely hidden
away in the background. Also, there is
a particularly close correlation
between the perceived � avours and
their descriptors. The importance of the
grape has been acknowledged by the
creation of a Sauvignon Blanc Interest
Group which runs an annual
competition sponsored by FNB. The
competition is intended to inspire and
recognise excellence among local
Sauvignon Blanc producers, including
their world-class innovation and diverse
wine-making skills.
To recognise the success of
Sauvignon Blanc locally all that’s
needed is to look at the variety of styles
and areas it’s grown in. Broadly
speaking, there are three � avour pro� les
that are recognisable when tasting
Sauvignon Blanc. They can be found in
a range of producing areas such as
Darling, Paarl, Robertson, Durbanville,
Constantia and Stellenbosch
TROPICAL AND YELLOW FRUIT
Made in a lively, fresh and fruity style
for early drinking, these wines
commonly have no oak in� uence but
instead boast a fruit explosion on the
palate. Lush, tropical � avours and
aromas of papaya, guava, pineapple,
granadilla, kiwi and green melon
coupled with stonefruit such as
apricot, peach and nectarine, and
even some citrus elements such as
grapefruit and lime is present. It’s also
Sauvignon Blanc
WINE
www.topsatspar.co.za Sep Oct 2015 Vol.2016
WINE
possible to detect some � oral notes of
orange blossom and geranium. This
style is mostly associated with warmer
climate areas.
SPICY AND HERBACEOUS
Racy � avours and aromas such as
green pepper, paprika, fresh and
canned asparagus, tinned peas, grass,
nettles, tomato vine, celery and herbs
typify this category. This style originates
mainly in cooler-climate areas with
onshore breezes cooling the vineyards,
or high-lying vineyards protected from
extreme heat. The secret to these
� avours come from aromatic
compounds called pyrazines. They
have a lot of punch up front from the
herbal notes and medium-length
lighter zesty nish.
FLINTY AND MINERAL
Expect to nd more austere, lean
mineral � avours and aromas such as
gun� int, river pebbles or gravel, steel
and smokiness, coupled with earthy
undertones of mushroom, damp earth
and the smell of rain falling on a dirt
road. Mostly found in temperate
climate areas and capable of ageing
for a few years.
South African producers are known
globally for their practice of
experimentation. Our winemakers are
not scared to focus upon new
methods and new tastes which can
contribute extra complexity to the
wine. There’s been much debate over
the years about whether greener
(pyrazine-derived) � avours should
prevail over tropical fruit (thiol-
derived) � avours or vice versa. The
best wines nowadays tend to show
evidence of both compounds, and
are consequently more multi-faceted
and interesting to consumers. These
wines are crisp, yet rounded and
complex with layers of � avour.
But one of the most interesting and
exciting moves currently afoot
regarding Sauvignon Blanc is where
some producers opt to age a portion
of their Sauvignon Blanc in oak,
integrating a creamier style of white
wine with hints of smoke, spice and
vanilla. These used to be labelled as
Blanc Fumé, which is a marketing
name created to increase the sales of
Sauvignon Blanc in California a number
of years ago. Oak in� uence often
lowers the crispness and zest but
creates another layer of expression in
the wine. Examples of some producers
WINE
www.topsatspar.co.za Sep Oct 2015 Vol.2016
WINE
possible to detect some � oral notes of
orange blossom and geranium. This
style is mostly associated with warmer
climate areas.
SPICY AND HERBACEOUS
Racy � avours and aromas such as
green pepper, paprika, fresh and
canned asparagus, tinned peas, grass,
nettles, tomato vine, celery and herbs
typify this category. This style originates
mainly in cooler-climate areas with
onshore breezes cooling the vineyards,
or high-lying vineyards protected from
extreme heat. The secret to these
� avours come from aromatic
compounds called pyrazines. They
have a lot of punch up front from the
herbal notes and medium-length
lighter zesty nish.
FLINTY AND MINERAL
Expect to nd more austere, lean
mineral � avours and aromas such as
gun� int, river pebbles or gravel, steel
and smokiness, coupled with earthy
undertones of mushroom, damp earth
and the smell of rain falling on a dirt
road. Mostly found in temperate
climate areas and capable of ageing
for a few years.
South African producers are known
globally for their practice of
experimentation. Our winemakers are
not scared to focus upon new
methods and new tastes which can
contribute extra complexity to the
wine. There’s been much debate over
the years about whether greener
(pyrazine-derived) � avours should
prevail over tropical fruit (thiol-
derived) � avours or vice versa. The
best wines nowadays tend to show
evidence of both compounds, and
are consequently more multi-faceted
and interesting to consumers. These
wines are crisp, yet rounded and
complex with layers of � avour.
But one of the most interesting and
exciting moves currently afoot
regarding Sauvignon Blanc is where
some producers opt to age a portion
of their Sauvignon Blanc in oak,
integrating a creamier style of white
wine with hints of smoke, spice and
vanilla. These used to be labelled as
Blanc Fumé, which is a marketing
name created to increase the sales of
Sauvignon Blanc in California a number
of years ago. Oak in� uence often
lowers the crispness and zest but
creates another layer of expression in
the wine. Examples of some producers
Sauvignon Blanc
Sep Oct 2015 Vol.20 www.topsatspar.co.za 17
which do this include Cape Point,
Steenberg and Nederburg.
As a broad generalisation, most
Sauvignon Blanc is grown to ultimately
be sold as a single variety wine, but the
fact of the matter is that it’s often
blended – either with Chardonnay or
Chenin Blanc, but more frequently
nowadays, with Semillon. Sauvignon
Blanc and Semillon blends follow the
template laid down by producers in the
Graves area of France’s Bordeaux
region. And by combining these two
tangy grapes the resultant blend
commonly has enough body to hold
up to a little oak treatment as well,
adding another element of complexity
and body.
Chateau Y’quem is probably one of
the most famous noble late harvest
wines in the world, made from botrytis
infected Sauvignon Blanc grapes – but
South Africa has some increasingly
critically acclaimed local examples –
such as those from Fleur du Cap, De
Grendel and Simonsig, for example.
Sauvignon Blanc has the ability to make
most foods shine, much as lemon
complements many dishes. Acidity also
balances out salty and cured foods.
Because of this, Sauvignon Blanc is an
ideal partner to goats cheese and
tomato tartlets or grilled asparagus with
lemon, olive oil and feta. Other
suggestions include: ceviche, raw and
lightly cooked shell� sh such as oysters,
mussels, scallops and prawns; dishes that
contain raw or barely cooked tomato
such as gazpacho, tomato consommé
or tomato vinaigrettes. And Japanese
dishes such as sushi and sashimi,
seafood-based steamed and fried dim
sum or seafood with south-east Asian
� avours such as lime, chilli and coriander
or Thai � sh cakes also match nicely.
Sauvignons Blanc with herbaceous notes
pair well with similar green herbs. If it has
parsley, rosemary, basil, coriander or
mint, chances are Sauvignon Blanc will
make a great union.
And the great news is that when the
warmth of a sunny day makes you think
of Sauvignon Blanc, one is never far out of
your rea ch – because there are all sorts of
styles and prices to suit your pocket.
KAREN GLANFIELD is a wine writer, educator
and tour guide.
turn for tastings
Who remembers South Africa’s � rst
low-alcohol wine? It was none other
than Twee Jonge Gezellen Light.
Launched in the early 1980s, it was
awarded the SA Heart Foundation seal
of approval. Because it was lower in
alcohol, it was also lower in kilojoules
and good for the waistline. Today,
there is a wider range of low-alcohol
wines in the marketplace – and many
of them are made from Sauvignon
Blanc because it’s a grape which
proudly proclaims its varietal character.
The obvious standard bearers for this
style are Robertson Winery’s Light and
Extra-Light and Uitkyk’s Flat Roof Manor
Light. Good news for those who
actually like wine is that they may be
light but they don’t taste as if they
have been watered down!
In general, the high acidity of
www.topsatspar.co.za Sep Oct 2015 Vol.2018
sauvignon blancSAUVIGNON BLANC
Cheers randomly selected 10
popular Sauvignon Blancs
from the shelves of TOPS at SPAR to
do a taste test.
“Interesting to me that I would
happily drink any one of these. On a
hot summer’s day, at a picnic or a
braai they would all go down
exceptionally easily,” said Fiona
McDonald, Cheers Editor.
One positive note the panel
commented on, almost without
exception, was the practical
consideration of the closures on the
wines. "Screwcaps are fantastic
because they can be twisted o� in
about � ve seconds � at!" said Karen
Glan� eld. "The thing about
Sauvignon is instant enjoyment and
refreshment."And that’s something
all these wines o� ered – zesty,
crispness and succulence. Ideal for
summertime enjoyment.
consideration of the closures on the
Sauvignon is instant enjoyment and
the tastingsOrange River Cellars
Sauvignon Blanc 2015Bold with vibrant lemony simplicity. It’s
tangy, refreshing and approachable.
Does everything a Sauvignon Blanc is
supposed to do.
Porcupine Ridge Sauvignon Blanc 2015
“Ticks all the boxes,” the tasters agreed about
this one. A hint of pineapple and granadilla but
with a good grapefruit twist and acid tang.
Deliciously succulent and refreshing. Well made
and de� nitely a crowd pleaser.
Does everything a Sauvignon Blanc is
supposed to do.
Porcupine Ridge Sauvignon Blanc 2015
the tastingsthe tastingsOrange River Cellars
Sauvignon Blanc 2015Orange River Cellars
Sauvignon Blanc 2015Orange River Cellars Bold with vibrant lemony simplicity. It’s
tangy, refreshing and approachable.
Does everything a Sauvignon Blanc is Does everything a Sauvignon Blanc is
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
www.topsatspar.co.za Sep Oct 2015 Vol.2018
sauvignon blancSAUVIGNON BLANC
Cheers randomly selected 10
popular Sauvignon Blancs
from the shelves of TOPS at SPAR to
do a taste test.
“Interesting to me that I would
happily drink any one of these. On a
hot summer’s day, at a picnic or a
braai they would all go down
exceptionally easily,” said Fiona
McDonald, Cheers Editor.
One positive note the panel
commented on, almost without
exception, was the practical
consideration of the closures on the
wines. "Screwcaps are fantastic
because they can be twisted o� in
about � ve seconds � at!" said Karen
Glan� eld. "The thing about
Sauvignon is instant enjoyment and
refreshment."And that’s something
all these wines o� ered – zesty,
crispness and succulence. Ideal for
summertime enjoyment.
consideration of the closures on the
Sauvignon is instant enjoyment and
the tastingsOrange River Cellars
Sauvignon Blanc 2015Bold with vibrant lemony simplicity. It’s
tangy, refreshing and approachable.
Does everything a Sauvignon Blanc is
supposed to do.
Porcupine Ridge Sauvignon Blanc 2015
“Ticks all the boxes,” the tasters agreed about
this one. A hint of pineapple and granadilla but
with a good grapefruit twist and acid tang.
Deliciously succulent and refreshing. Well made
and de� nitely a crowd pleaser.
Does everything a Sauvignon Blanc is
supposed to do.
Porcupine Ridge Sauvignon Blanc 2015
the tastingsthe tastingsOrange River Cellars
Sauvignon Blanc 2015Orange River Cellars
Sauvignon Blanc 2015Orange River Cellars Bold with vibrant lemony simplicity. It’s
tangy, refreshing and approachable.
Does everything a Sauvignon Blanc is Does everything a Sauvignon Blanc is
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
Sep Oct 2015 Vol.20 www.topsatspar.co.za 19
sauvignon blancTast ing notes
Diemersdal Sauvignon Blanc 2015A popular favourite with the panel, it impressed with its delicacy and
complexity. Floral, herbaceous and citrus vibrance with a � inty nuance too.
Tangy and fresh with lots of enjoyment guaranteed. Long and tasty.
Van Loveren Sauvignon Blanc 2015
Nomonde Khubeka noted the passionfruit
and melon tropical � avours on this wine. “Very
accessible and juicy,” she said. Glan� eld said
this wine was a little sweeter than the others,
particularly on the � nish.
Nederburg 5600 Sauvignon Blanc 2015 Green apple vivacity with some lime rind was what Khubeka and
McDonald found. Balanced and juicy with nice body and good length of
� avour. De� nitely a good food companion.
sauvignon blanccomplexity. Floral, herbaceous and citrus vibrance with a � inty nuance too.
Nederburg 5600 Sauvignon Blanc 2015
PanelChoice
sauvignon blancsauvignon blanc
particularly on the � nish. particularly on the � nish.
Robertson Winery Sauvignon Blanc 2015
“A real fruit basket,” Glan� eld said of this one.
“Kiwi fruit, melon, lemon and lime.” The acidity was
not too pronounced or sharp and that made this, in
the opinion of the panel, an easy drinker.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 19 Sep
not too pronounced or sharp and that made this, in not too pronounced or sharp and that made this, in
the opinion of the panel, an easy drinker. the opinion of the panel, an easy drinker.
Durbanville Hills Sauvignon Blanc 2014This wine was a year older than the others in the tasting – and showed a delicious
evolved note of faint honeyed ripeness. Melon and granadilla tang with nice grassy
notes and lemon zest. More than enough refreshment and vibrance to it.
Brampton Sauvignon Blanc 2015
De� nitely showing the nettle, green pepper and
grassy side of what Sauvignon Blanc can express.
The interesting thing for Khubeka, Jessica Nosworthy
and also for Karin Visser was the mouthfeel with all
noting a creaminess to the palate.
Boschendal Sauvignon Blanc 2015
Fynbos and white pepper were two of
the descriptors used by Nosworthy and
Visser. Balancing that was a lively tropical
fruit element that was kept in check by the
fresh acid highlights.
BEER
It's remarkable how similar the word is in di� erent languages:
Birrë, bira, bier,biero, bjór and beòir. They all refer to the
same thing - beer! These words sound remarkably similar which is not
surprising, as humans all over the world are alike in their a� ection for the
product. Mankind has been fascinated by this fermented brew for
centuries – all alcohol in fact… These similarities explain why craft beer
popularity is booming globally. Humans are curious about new things and
the rising demand for craft beer in South Africa con� rms this.
My interest in craft beer comes naturally as I used to be a winemaker
with a particular fascination for yeast – the stu� that kick-starts all
fermentation. I currently work in the wine and craft beer sector. In the
course of my daily working life, I get to meet some remarkable characters.
Once, when I was looking around desperately for a spittoon with a
mouthful of beer on board, I was asked by a brewer if there was something
wrong with his beer! He then proceeded to educate me by stating that in
GETTING CRAFTYyeast
It’s one of the most exciting elements of a beer – yeast is a living thing, and like
humans, needs air and nutrients to be fed. Bernard Mocke looks at yeast in the
context of the local craft beer scene.
BEER
It's remarkable how similar the word is in di� erent languages:
Birrë, bira, bier,biero, bjór and beòir. They all refer to the
same thing - beer! These words sound remarkably similar which is not
surprising, as humans all over the world are alike in their a� ection for the
product. Mankind has been fascinated by this fermented brew for
centuries – all alcohol in fact… These similarities explain why craft beer
popularity is booming globally. Humans are curious about new things and
the rising demand for craft beer in South Africa con� rms this.
My interest in craft beer comes naturally as I used to be a winemaker
with a particular fascination for yeast – the stu� that kick-starts all
fermentation. I currently work in the wine and craft beer sector. In the
course of my daily working life, I get to meet some remarkable characters.
Once, when I was looking around desperately for a spittoon with a
mouthful of beer on board, I was asked by a brewer if there was something
wrong with his beer! He then proceeded to educate me by stating that in
GETTING CRAFTYyeast
It’s one of the most exciting elements of a beer – yeast is a living thing, and like
humans, needs air and nutrients to be fed. Bernard Mocke looks at yeast in the
context of the local craft beer scene.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 23
Use of yeast
Sep Oct 2015 Vol.20 www.topsatspar.co.za
yeast the beer world, the equivalent to a wine
tasting is a beer drinking. I’ve never lost a
mouthful of beer since!
A common thread with all these
characters is their awareness of other
players in the South African beer market
and craft brewing’s rightful place in the
sun. When a craft brewer told me that the
estimated market share of craft beer in
South Africa is 1% of the volume of beer
produced, I was shocked. Compare this to
the 2014 gure of 11% market share by
volume in the USA and the predicted 20%
market share by 2020!
NOW I’D LIKE TO POSE AN IMPORTANT QUESTION: WHAT IS CRAFT BREWING? It’s one frequently posed to craft
brewers – and there are as many
de nitions as there are reasons to
head o� to the pub after work. One
person might state that it is a
re� ection of the volume of beer
produced. Another might say it’s the
raw materials used and yet another
might cite the brewing methods. For
example, at a recent craft beer
tasting I asked two brewers for their
de nitions. One said his brewing
process excluded ltering and
pasteurisation, while the other said
that he always ltered and
pasteurised his beer…
Armed with the knowledge gained
from a fair amount of conversations
with craft brewers, I would like to o� er
my de nition of craft brewing: the
beer should be of high quality, unique
and locally made on a small scale.
This distinguishes craft breweries from
mega-breweries, because the
� exibility of a craft brewing set-up
24 www.topsatspar.co.za Sep Oct 2015 Vol.20www.topsatspar.co.za Sep 24 www.topsatspar.co.za Sep Oct 2015 Vol.20
These miniscule organisms are the only living
ingredient used in brewing.
This makes yeast the most
diffi cult ingredient to work
with. Like humans, brewing
yeast needs oxygen, food
and the right temperature. Treat them well and they
will deliver, but neglect any
of their basic requirements and you will pay.
Yeast
BEER
allows for greater creativity and more
freedom to explore new beer recipes
and styles. Another advantage that a
craft brewer has over a mega-brewer is
that his beers appeal to consumers with
developing palates, which make them
more adventurous. They’re looking for
beers with personality and individuality.
When a new craft beer is launched, it
will probably be embraced by the craft
community. If not, the brewer can
change the beer recipe or stop making
the beer. Small scale brewing gives the
brewer more freedom to experiment, as
tank sizes are smaller than those of
mega-breweries. Remember, a large
brewery has large tanks. Thus, should a
new large volume beer not be readily
accepted by the beer-drinking public,
there are potentially serious � nancial
implications.
The Oxford dictionary describes beer
as “An alcoholic drink made from
yeast-fermented malt avoured with
hops.” As with any product, raw
materials are needed to brew beer and
consumers are well aware that the raw
ingredients used in brewing are
essentially water, malted barley, hops
and yeast. Of these four ingredients,
yeast always gets the most attention,
from brewers and consumers alike.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 25
AND FOR GOOD REASON: These miniscule organisms are the only
living ingredient used in brewing.
This makes yeast the most di� cult
ingredient to work with. Like humans,
brewing yeast needs oxygen, food and
the right temperature. Treat them well
and they will deliver, but neglect any
of their basic requirements and you
will pay.
The function of brewing yeast is the
conversion of fermentable sugars to
ethanol and aroma production.
Brewing yeasts produce numerous
aroma compounds during fermentation
and depending on beer style, the
brewer will choose a more aroma-
neutral Lager yeast or an Ale yeast that
might contribute vastly to aroma. (Think
of a typical Belgian Ale that can be
described as fruity, spicy and
peppery.) Some examples of lager
beers are Pilsner, Bock, Märzen, Dunkel
and Schwarzbier. Examples of ale
beers are India Pale Ale (IPA), Porter,
Stout and Belgian Ale.
BUT WHAT IS THE DIFFERENCE BETWEEN ALE & LAGER? While an obvious answer is that lager
beers are made with bottom
fermenting yeasts (species
Saccharomyces pastorianus) and
ale beers are made with top
fermenting yeasts (species
Saccharomyces cerevisiae), it
remains meaningless technical
jargon to non-brewers. The
di� erence between ale and lager
could rather be explained by
drawing parallels between brewing
and winemaking.
White wine is made by fermenting
white grape must at lower
temperatures – in the range of 12 to
16°C. A typical white wine is more
delicate, but will have less structure,
complexity and colour than red
wine. Generally one can compare
lager with white wine, as lager is
fermented at 10 to 15°C and there
are similarities in terms of structure,
complexity and colour.
Red wine, on the other hand, is
made by fermenting red grape must
(and skins) at temperatures closer to
room temperature. A typical red
wine is more aromatic, structured,
complex and has a much darker
colour than white wine as a result of
the skin contact. You can thus
compare ale with red wine, as ale is
fermented at higher temperatures
ranging from 15 to 35°C and there
are similarities in terms of body,
complexity, aroma and colour.
Yeast structure
cell membrane
vacuole
cytoplasm
nucleus
food granule
Use of yeast
INDUSTRY VIBE
INDUSTRY VIBE International convention
Sep Oct 2015 Vol.20 www.topsatspar.co.za 27
star of the bar
If your home bar is your entertainment centre, you’ll know the importance of serving what people want. Cliff ord Roberts did
some trend-spotting at Chicago’s annual BAR drinks show in May.
INDUSTRY VIBE
www.topsatspar.co.za Sep Oct 2015 Vol.2028 www.topsatspar.co.za Sep Oct 2015 Vol.2028
When last did you really check
out the bartender at your
local? Not in a creepy or pervy way or
to see if he’d short changed you, but
more to see whether he had his � nger
on the pulse and was doing anything
trendy – drinkswise.
Why should you care? Because even
you, the immovable rock you think you
are, are in� uenced by the vagaries of
the many. And in this case, I’m referring
to the buzz happening in the US of A
that – come hell or high water –
eventually spills onto our shores in one
form or another. Because popular
(American) culture permeates the
world, from Beijing to Bogota and even
Perth, Parys and Pinetown.
Every one of us has a mate who
thinks he’s Tom Cruise in Cocktail, the
1988 movie that had everyone singing
the words to the Beach Boys song
Kokomo, or Piper Perabo in Coyote
Ugly – the 2000 movie which produced
the then 17-year-old LeAnn Rimes’
multi-platinum selling ‘Can’t Stop the
Moonlight’.
If that’s not enough motivation,
consider this – you’ll want to stock your
bar at home with something that will
blow your friends away and make you
the trend-setter you know you’re
dying to be.
In May, the world’s food and
drinks industry turned its eyes on
Chicago. The kind of town Frank
Sinatra sang about being his, and
the kinda town where you’d lose
your blues. The annual trade
show of America’s National
Restaurant Association is regarded as
Award-winning journalist CLIFFORD ROBERTS loves researching topics such as beer - especially the practical side of the subject!
“the most comprehensive event for the
foodservice industry under one roof”
and one of a handful of international
bellwethers for South African trends.
Over 63 000 people from more than 100
countries attended; representatives
from most of our biggest hotel and
restaurant companies were there –
from Spur to Col’Cacchio; Protea
Hotels to Sun International.
While there was plenty on show
related to food and technology (brace
yourself because tablet menus are the
next big thing) and equipment, the
drinks focus on the six hectare
exhibition � oor was provided by the
CLIF
FORD
RO
BERT
S
INDUSTRY VIBE
www.topsatspar.co.za Sep Oct 2015 Vol.2028 www.topsatspar.co.za Sep Oct 2015 Vol.2028
When last did you really check
out the bartender at your
local? Not in a creepy or pervy way or
to see if he’d short changed you, but
more to see whether he had his � nger
on the pulse and was doing anything
trendy – drinkswise.
Why should you care? Because even
you, the immovable rock you think you
are, are in� uenced by the vagaries of
the many. And in this case, I’m referring
to the buzz happening in the US of A
that – come hell or high water –
eventually spills onto our shores in one
form or another. Because popular
(American) culture permeates the
world, from Beijing to Bogota and even
Perth, Parys and Pinetown.
Every one of us has a mate who
thinks he’s Tom Cruise in Cocktail, the
1988 movie that had everyone singing
the words to the Beach Boys song
Kokomo, or Piper Perabo in Coyote
Ugly – the 2000 movie which produced
the then 17-year-old LeAnn Rimes’
multi-platinum selling ‘Can’t Stop the
Moonlight’.
If that’s not enough motivation,
consider this – you’ll want to stock your
bar at home with something that will
blow your friends away and make you
the trend-setter you know you’re
dying to be.
In May, the world’s food and
drinks industry turned its eyes on
Chicago. The kind of town Frank
Sinatra sang about being his, and
the kinda town where you’d lose
your blues. The annual trade
show of America’s National
Restaurant Association is regarded as
Award-winning journalist CLIFFORD ROBERTS loves researching topics such as beer - especially the practical side of the subject!
“the most comprehensive event for the
foodservice industry under one roof”
and one of a handful of international
bellwethers for South African trends.
Over 63 000 people from more than 100
countries attended; representatives
from most of our biggest hotel and
restaurant companies were there –
from Spur to Col’Cacchio; Protea
Hotels to Sun International.
While there was plenty on show
related to food and technology (brace
yourself because tablet menus are the
next big thing) and equipment, the
drinks focus on the six hectare
exhibition � oor was provided by the
CLIF
FORD
RO
BERT
S
Sep Oct 2015 Vol.20 www.topsatspar.co.za 29
International convention
Beverage Alcohol for Restaurants (BAR) display and numerous talks on the latest
trends. Formerly known as the International Wine, Spirits & Beer Event, BAR aims to
help professionals develop a successful bar programme in foodservice
establishments.
Two demonstration bars featured in� uential mixologists and brand punters while
visitors browsed and sampled the (mostly American) premium and artisanal liquors
and wines. There was High, a hemp vodka from Colorado, orange bitters from
Angostura, Black Forest dry gin Monkey 47 and even the Japanese distillate
shochu.
On a scale of cool to strange, spiked gels – pre-packed, � avoured jelly laced
with booze – probably represent the dark fringe. As for where everyone else is
headed in their pursuit of fashion, the picture varies depending on who you were
listening to although the words artisan, low environmental impact, real, pure and
fresh kept coming up.
In this bizarre world of consumer manipulation, saying a product contains “real”
sugar beats the equivalent if it’s referred to as “arti� cial” and, GMO is the devil.
Anything with “diet” written on it, might
as well be declaring “closing down
sale” – if the stats are to be believed.
According to Annika Stensson,
Director of Research Communications
with the National Restaurant
Association, most consumer behaviour
� ows from a collection of “umbrella”
trends – this year, those trends so far
have been local sourcing of
ingredients; environmental sustainability
and so-called “ethnic” � avours.
Beverage Alcohol for Restaurants (BAR) display and numerous talks on the latest
trends. Formerly known as the International Wine, Spirits & Beer Event, BAR aims to
help professionals develop a successful bar programme in foodservice
Two demonstration bars featured in� uential mixologists and brand punters while
visitors browsed and sampled the (mostly American) premium and artisanal liquors
and wines. There was High, a hemp vodka from Colorado, orange bitters from
Anything with “diet” written on it, might
as well be declaring “closing down
sale” – if the stats are to be believed.
According to Annika Stensson,
Director of Research Communications
with the National Restaurant
Association, most consumer behaviour
� ows from a collection of “umbrella”
CLIF
FORD
RO
BERT
S
CLIF
FORD
RO
BERT
S
www.topsatspar.co.za Sep Oct 2015 Vol.2030
INDUSTRY VIBE
Meagan's Banana Danza cocktail
recipe featured: 2 oz. Casamigos Anejo 1 oz. banana du bresil
3/4oz dry curacao1/2oz fresh lemon juice
3 dashes chocolate bitters garnish of microplaned
chocolate and nasturtium flowers.
www.topsatspar.co.za Sep Oct 2015 Vol.2030
INDUSTRY VIBE
Meagan's Banana Danza cocktail
recipe featured: 2 oz. Casamigos Anejo 1 oz. banana du bresil
3/4oz dry curacao1/2oz fresh lemon juice
3 dashes chocolate bitters garnish of microplaned
chocolate and nasturtium flowers.
International convention
Sep Oct 2015 Vol.20 www.topsatspar.co.za 31
International convention
FLOWING FROM THEM, HOT TRENDS FOR ALCOHOL BEING OBSERVED ARE, IN ORDER OF PROMINENCE:ARTISAN SPIRITS: micro distilleries are booming thanks to an easing of federal and state
regulations. In a decade their number has gone from less than 20 to over 600.
LOCAL BEER, WINE AND SPIRITS, ON-SITE BARREL-AGED DRINKS, REGIONAL SIGNATURE
COCKTAILS: our West Coast is famous for bokkoms… imagine one as a garnish and
CU LINARY COCKTAILS: the kitchen and the bar aren’t that far apart anymore.
Pardon the pun but spice is hot too, especially in beverages. Several beers
brewed with peppers, pepper-infused tequila and an ancho-chili whisky were
featured in this year’s BAR event. Finalists in the Star of the Bar mixology
competition saw the appearance in drinks of, amongst others, chipotle chilli
powder and an allspice simple syrup.
STAR OF THE BARThe winner, Meagan Montagano (pictured right) from New York,
combined Casamigos Tequila Reposado with Banane du Bresil, dry
Curaçao, lemon juice, and chocolate bitters garnished with grated
chocolate and nasturtium � owers for her “Banana Danza” cocktail.
On the BAR show � oor craft cocktail mixers also seem on the rise on the back of
consumer preferences for perceived “authenticity” of ingredients and an
“old-time” expertise. Think fresh fruit puree, real fruit juice and homemade extracts
made from fresh cut herbs; alternative tonic waters like Fever-Tree Hand-Picked
Elder� ower Tonic Water with real quinine, and pure cane sugar; mixers using black
and white tea, chai spices, pineapple, coconut, pomegranate, watermelon,
blood orange, lavender and Rainier cherry. Tea in particular was included in
numerous show displays, battling it out with the co� ee stands. It’s been making a
greater appearance and in ways that don’t just involve boiling water.
Of course, you’ve probably seen some of these in local bars already. The ease
of travel; prominence of international brands within our own borders and the
internet ensure that South African bars are on top of it. Veteran mixologists like
Kurt Schlechter talk of a revival in classic cocktails; the theatre of bartending as a
creative space and the innovation in materials and ingredients. At one recent
event, he puts � ame to the stave of a brandy barrel and captures the smoke in
the cocktail glass before adding the ingredients.
Back in Chicago, in a presentation on general menu trends, Nancy Kruse of restaurant
consultancy The Kruse Company says megatrends driving the change include the state
of the economy and resulting uncertainty. That’s why there’s a harking back to the
“good old days” farm-style goodness and home comforts and, is the reason that classic,
specially mixed cocktail will go down a treat with your guests. Kruse reinforces what’s on
display at the show – it’s all about artisanal simplicity and health.
“Fresh is always the starting point,” she says.
WW
W.R
ESTA
URA
NT.
ORG
ENTERTAINMENT
www.topsatspar.co.za Sep Oct 2015 Vol.2034
From second acts, to second chances and seconds making a diff erence, the off erings now available on DVD, on audio disc and on the printed page
guarantee hours of enjoyment and entertainment.
A LITTLE CHAOSAlan Rickman directs
the romantic drama A
Little Chaos, casting
Kate Winslet in the lead
role of Sabine de Barra,
a gifted gardener and landscaper who
is chosen to design a section of the
elaborate landscaping for the palace
of Versailles being built for Louis XIV
(Rickman). The job brings with it gender
and class barriers, and she must also
contend professionally with controlling
royal gardener André Le Notre
(Matthias Schoenaerts), who begins to
fall for the free-spirited de Barra.
STUCK IN LOVEThree years past his
divorce, veteran
novelist Bill Borgens
(Greg Kinnear) can’t
stop obsessing over, let
alone spying on, his ex-wife Erica
(Academy Award winner Jennifer
Connelly), who ignominiously left him
for another man. Even as his neighbour-
with-bene� ts, Tricia (Kristen Bell) tries to
push him back into the dating pool, he
remains blind to anyone else’s charms.
HILARY DUFF – BREATHE IN. BREATHE OUT.Hilary Du� took an extended breather after the release of
2007’s Dignity, pushing pause on her music career to
concentrate on � lm, television and family. Eight years later she’s
back with an album whose title suggests a certain measure of
calm but whose music isn’t quite placid. Picking up the dancey makeover of
Dignity, Du� continues to favour the glossier, melodic segments of pop — often, the
album suggests nothing so much as an American spin on Natasha Beding� eld. Yet
there are also moments when it’s clear she’s paying attention to recent radio: it
opens with one of those moments, with “Sparks” echoing Ellie Goulding while, later
on, “Rebel Hearts” thumps to a Mumford & Sons stomp. The appeal of Breathe In.
Breathe Out. is how Du� keeps the focus on the song, so everything, even the
rhythms, is colouring on cuts of soft, clean contemporary pop. That the album is
ever so slightly out of fashion is also endearing, for it suggests Du� sings not because
she thinks it will sell but because it’s what she enjoys.
From second acts, to second chances and seconds making a diff erence, the off erings now available on DVD, on audio disc and on the printed page
guarantee hours of enjoyment and entertainment.
secondsMUSIC FILM
OF MONSTERS AND MEN – BENEATH THE SKINOf Monsters And Men is back with their highly anticipated
album “Beneath The Skin”. After two years of touring, writing
music and developing their sound, the award-winning band
has returned with a more complex and compelling sound
that’s sure to excite their fans and draw in listeners globally.
MUSE – DRONES After experimenting with lush electronic and orchestral
arrangements on their previous two albums, Muse’s seventh
studio album is a return to basics. It’s a loose concept album
based on one woman’s struggle in a dystopian society
controlled by robotics and drones. Themes include mind control, revolution, love
(or lack thereof), militarisation, governments and more.
CD's, DVD's & Books
Sep Oct 2015 Vol.20 www.topsatspar.co.za 35
CORNER
the p
aper
QUEEN SUGAR – NATALIE BASZILEReaders, booksellers, and critics alike are embracing Queen
Sugar and cheering for its heroine, Charley Bordelon, an
African American woman and single mother struggling to
build a new life amid the complexities of the contemporary
South. When Charley unexpectedly inherits 800 acres of
sugarcane land, she and her 11-year-old daughter say
goodbye to smoggy Los Angeles and head to Louisiana. She
soon learns, however, that cane farming is always going to be
a white man’s business. As the sweltering summer unfolds,
Charley struggles to balance the overwhelming challenges of a
farm in decline with the demands of family and the startling
desires of her own heart.
WAR OF THE ENCYCLOPAEDISTS – CHRISTOPHER ROBINSON & GAVIN KOVITEOn a summer night in an arty enclave of Seattle, friends
Mickey Montauk and Halifax Corderoy throw one last
blowout party before their lives part ways. They had planned
to move together to Boston, but global events have
intervened: Montauk has just learnt that his National Guard
unit will deploy to Baghdad at the end of the summer. And
Corderoy is faced with a moral dilemma: his girlfriend Mani
has just been evicted and he must decide whether or not to
abandon her when she needs him most. The year that follows
will transform them all.
PIRANHA (THE OREGON FILES #10) – CLIVE CUSSLER & BOYD MORRISONIn 1902, Mt. Pelée erupted sinking a ship carrying a German
scientist on the verge of an astonishing breakthrough. More
than a century later, Juan Cabrillo must tackle that scientist’s
legacy. Cabrillo and the crew meticulously fake the sinking of
the Oregon, but when an unknown adversary tracks them
down with near deadly consequences, Cabrillo and his team
struggle to retaliate against an enemy who seems to
anticipate their every move. Meanwhile an American
weapons designer has completed the scientist’s work, and
Cabrillo and his crew must stop one man creating the largest
empire the world has ever known.
FILM
Meanwhile, his fiercely independent collegiate
daughter Samantha is publishing her first novel while
recoiling at the very thought of first love with a diehard
romantic and his teen son Rusty is trying to find his
voice, both as a writer and boyfriend. As each situation
mounts into a tangled trio of romantic holiday crises, it
brings the Borgens to surprising revelations about how
endings become beginnings.
THE GAMBLERJim Bennett (Mark Wahlberg) is a risk
taker. Both an English professor and a
high-stakes gambler, Bennett bets it all
when he borrows from a gangster and
offers his own life as collateral. Always
one step ahead, Bennett pits his creditor against the
operator of a gambling ring and leaves his dysfunctional
relationship with his wealthy mother in his wake. He plays
both sides, immersing himself in an illicit, underground
world while garnering the attention of Frank, a loan shark
with a paternal interest in Bennett’s future. As his
relationship with a student deepens, Bennett must take
the ultimate risk for a second chance...DISCLAIMER All books featured here are distributed by Penguin Books SA.
www.topsatspar.co.za Sep Oct 2015 Vol.2036
THINGAMAJIGS
SPAR GO
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LIV
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Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
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To braai or not to braai… is never an issue for any
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our love of grilling meat over a fi re means that only the
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1 Stainless steel cooking fork 2 Stainless steel meat tenderiser with rubber head 3 Silicone clam shell
7 Chrome braai tongs 38cm 8 2 piece pastry and basting brush set 9 Carbon steel mini braai
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Sep Oct 2015 Vol.20 www.topsatspar.co.za 37
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Tub 450g R189 at Zando.co.za 13 Origami wall clock R499 at
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15 Standing planter in red or turquoise R149 at Superbalist 16 Hot air popcorn
maker R399 at Superbalist 17 Olivia Burton Big Dial Watch Black and
Rose Gold-Tone R1499 at Zando.co.za 18 Chalkboard Cruiser portable 3-speed
turntable R1499 at Superbalist
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SOCIAL MEDIA
Most people will agree that the pace of life is hectic. The internet has most certainly revolutionised communication with us all taking email, websites and things like Wikipedia and a simple Google search for granted. But quest ions are being asked whether this global information sharing is complicating life inst ead of simplifying it. How much information and sharing is too much? Fiona McDonald reports.
The radio in my car was tuned
to a popular weekend
breakfast show one Sunday morning –
and while driving along I found myself
interested by the discussion DJ Thomas
Msengana was having with his studio
team and the listeners.
“What do you think about couples
who live their relationships out on social
media?” was the question that went
out over the airwaves. The fascinating
thing was that he kicked the discussion
o� by calling Leteshego Zulu.
Zulu is a biokineticist, personal trainer,
the runner-up of Survivor SA: Maldives
– as well as the wife of Gugu Zulu, the
racing driver featured in one of Johnnie
Walker’s recent Gentleman’s Wagers
as detailed in a previous issue of
Cheers magazine. He also hosts SABC
motoring show Car Torque and was a
contestant on Strictly Come Dancing
South Africa. Both are public � gures –
and both are active on social media.
Msengana asked why the Zulus put
their relationship in the public sphere by
means of posts on Twitter and
Facebook? Her response was that
social media was part of their lives. Her
life, she said, revolved around � tness –
and her intention was to be
inspirational and a positive role model.
“If my partner is part of that, that’s
going to be re� ected in what I post.”
As a new mum, many of her recent
postings have been about her journey
back to � tness after the birth of her
child. It’s interesting to read the threads
of her Twitter conversations – and those
of her followers – to note how what she
shares is indeed inspirational and
useful. Speaking as a single guy
“looking for love” sports reporter Jude
van Wyk said he agreed with Zulu,
hoping that he one day found a
relationship with someone who shared
common interests and activities.
Inspirational? Check!
Msengana himself is no stranger to
the limelight, as half of a power couple
with wife, Idols judge and singer Unathi.
“I’m often asked to do a photo shoot or
interview at home. Or a magazine calls
up and wants to do something with us
and our kids,” he shared on radio. “Hell
no!” was his succinct response. And the
reason? “Home is the one place we
have to ourselves. That’s ours! It’s for
family.” Obvious then that Msengana
� ercely protects his family and their
space from intrusion and prying eyes.
He � rmly believes that there needs to be
some privacy and boundaries.
One demonstration of how ugly and
nasty living your life and relationship in
the public eye as a power couple can
be, was played out on Twitter earlier this Inter
conn
ecte
dnes
s
38 www.topsatspar.co.za Sep Oct 2015 Vol.20
Shairng and caring
year. When things went wrong for former
Protea cricket captain Graeme Smith
and Irish-born singer Morgan Deane, the
dissolution of their relationship was also
unrestricted with Deane frequently
taking to Twitter to express her views and
update her followers on the latest
episode. Those tweets in turn became
the stu� of news stories with media
outlets reporting on the latest volley of
vitriol in what was becoming a sadly
bitter divorce and dispute.
What made all this possible was
access to information brought about by
little packets of information, the digital
zeroes and ones which make up
computer code. The internet has been
around since the 60s but while initially
only for military and academic use, it
was opened up as the World Wide Web
in the 1990’s – and nothing has been
the same in the two decades since!
The net created an explosion of
networks and interconnectedness. It
made email possible but perhaps the
biggest manifestations of connections
are Facebook and Twitter. Both are
relatively recent developments with
Facebook launched in February 2004
after having been started as a Harvard
networking site by Mark Zuckerberg
and Eduardo Saverin. Its 2003
predecessor was something called
Facemash which put two photographs
of Harvard students side-by-side and
compared them. Naturally that
provoked controversy – especially with
posts such as the following by the
teenage Zuckerberg: “I’m a little
intoxicated, not gonna lie. So what if
it’s not even 10 pm and it’s a
Tuesday night? What?
The Kirkland
dormitory facebook
is open on my desktop
and some of these people have
pretty horrendous facebook pics.
I almost want to put some of these
faces next to pictures of some farm
animals and have people vote on
which is more attractive.”
By August 2008 there were 100 million
Facebook users and it was an internet
phenomenon. It’s now valued in the
region of $230 billion!
Now one of the top 10 most visited
websites, Twitter was created by Jack
Dorsey, Biz Stone, Evan Williams and
Noah Glass in early 2006 – and its
valuation stands at around $30 billion.
September 2011 saw Twitter notch up
100 million active users monthly, a
number that subsequently doubled just
two years later. The role that Twitter
played in regime change in North
African countries such as Libya and
Egypt was massive with social media
savvy political activists using the service
to get messages and pictures out.
How connected are we really?
Almost a hundred years ago Hungarian
author Frigyes Karinthy wrote about
social chains in his 1929 short stories,
Everything is Di� erent. It’s believed that
this was where the notion of six degrees
of separation originated.
Wikipedia reports that Columbia
University put this to the test with an
experiment in social connectedness in
2003. Based on email, they aimed at 18
targets in 13 countries. Just under
100 000 people signed up to put the
theory to the test but just 384 – or 3% –
of the emails reached their desired
target! And of those successes, many
were reached after seven, eight, nine
or even 10 steps rather than the six they
were supposed to.
Regardless of whether it’s six or 10
steps, the fact remains that we are
connected. Our friends are friends with
other folks – and they all talk, post
pictures and document moments in time
which are shared. Five decades ago you
would have had to take out a photo
album or movie projector for friends and
family to see how awesome your seaside
holiday was. Now it’s snapped on a
mobile phone and uploaded within
seconds. Friends can comment and
respond instantly – and they do!
There’s a great quote from Marvel
Comics’ Spiderman movie that is
frequently trotted out: as his uncle Ben
lies dying, he tells Peter Parker:
“Remember that with great power
comes great responsibility.” Perhaps a
sentiment which everyone should think
about before placing pictures or
information in the public sphere.
pretty horrendous facebook pics.
I almost want to put some of these
faces next to pictures of some farm
animals and have people vote on
“Remember that with great power
comes great responsibility.”
Sep Oct 2015 Vol.20 www.topsatspar.co.za 39
www.topsatspar.co.za Sep Oct 2015 Vol.2040
FASHION Sunglasses
ICONIC EYEWEARJackie O was famous for hiding behind them, Tom Cruise gave a provocative eyebrow lift as he peered over them in Risky Business, the movie that put him on the path to st ardom and Rebel Without a Cause’s James Dean became a legend in them.
www.topsatspar.co.za Sep Oct 2015 Vol.2040
lift as he peered over them in Risky Business, the movie that put him on the path to st ardom and Rebel Without a Cause’s James Dean became a legend in them.
SO WHAT ARE THE MOST ICONIC SUNGLASSES OF THE PAST 60 YEARS?
Ray-Ban Aviators Ray-Ban Wayfarer
John Lennon Teashades
Audrey Hepburn Cat's-eye
Johnny Depp Ray-Ban 3138 Shooters
Kanye WestShutter shades
Oakley wraparounds
First to spring to mind has to be Ray-Ban Aviators, the distinctive teardrop-shaped
lens within its metal frame. Ray-Ban were commissioned by the US Army to produce
these sunglasses for pilots during World War II. It was their adoption by movie stars
which popularised them. Just think of Tom Cruise in Top Gun…
In Hollywood in the 50’s however, it was the Ray-Ban Wayfarer deemed a
revolutionary style evolution and was rapidly adopted not just by stars such as James
Dean, Dean Martin and Steve McQueen but by socialites and even beatniks.
Everyone from Marilyn Monroe, to artist Andy Warhol and Bob Dylan had a pair.
John Lennon was the man behind the glasses known as Teashades – and were
designed by the Beatles front man himself. The shape had a modern renaissance a
decade or more ago when Woody Harrelson wore them in Natural Born Killers while
Lady Gaga enhanced their gender neutral popularity and boosted sales when all her
fans and followers followed her fashion of wearing them in 2011.
For style and elegance few women could rival Academy Award winner Audrey Hepburn.
In her role as Holly Golightly the gentle cat's-eye shaped shades that Hepburn wore in the
opening scene were made almost as famous as the little black dress.
On the funkier side, musician Kanye West has
taken to wearing ‘shutter shades’ – unique
because of their resemblance to a venetian blind.
Johnny Depp became partial to yellow-hued Ray-Bay 3138 Shooters,
initially worn by gonzo journalist Hunter S. Thompson, after playing him in
the movie Fear and Loathing in Las Vegas.
Sportsmen the world over love their Oakley wraparound, high-coverage
shades. From Tour de France winning cyclist Chris Froome to athletes,
surfers, skiers and beachgoers who rapidly adopted the top-framed
glasses with their vibrant neon colours and often metallic � nish lenses.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 41
D - I - Y Handy hints
Blooming marvellousDIY can be associated with chores and boring maintenance tasks – but it needn’t be. Anyone who has experienced the seduction of operating power tools knows that once the fi rst hole has been drilled, pretty much anything goes!
Recycled pallet planter
Essentially, you’re going to be placing the repurposed pallet planter on its side and at an angle, drilling holes in some of the wooden slats and then attaching pots by means of either cable ties or the hose clamps. And � nally potting some pretty � owers or herbs in them.
Formulate a plan of how many pots you’re going to use – and the con� guration – before you start.
Mark out the spots with your pencil carefully, ensuring that the holes are big enough to accommodate the hose clamp or cable ties – and that they’re level. You’ll need two holes for each pot. Remember, preparation is the key: you can’t undrill a hole but you can erase a pencil mark, so think before you commit! Make sure that the holes are roughly the width of the pot.
Thread the clamp/cable tie through the holes, � x the empty pot in the loop and then tighten it.
Once you’ve completed your pallet, you can then go ahead with potting your plants or herbs and getting ready for a bright display in spring and summer.
An old wooden shipping pallet can be repurposed into a decorative feature with just the addition of a few garden pots, hose clamps and screws.
You will need:
Doing-It-Yourself needn’t only be about � xing things which need repair. It can be a wonderful creative outlet, imagination and creativity know no bounds. Planning is the key. Know what you want to do and draw up a list of things you’ll need – from the tools involved to the various individual items, even down to the number of screws. It’s a good idea to have that list with you when you visit the local hardware store.
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
• Small plant pots (size and number is your choice)• A wooden shipping pallet• Hose clamps (or cable ties if the pots are small enough)
decorative feature with just the addition of a few garden
www.topsatspar.co.za Sep Oct 2015 Vol.2044
green & gold
OLIVES
www.topsatspar.co.za Sep Oct 2015 Vol.2044
green & gold
OLIVES Fruit and oil
Sep Oct 2015 Vol.20 www.topsatspar.co.za 45
I recently cleared the fridge and
during this expedition, I discarded
down the sink what I thought to be an
empty jar of liquid. This mixture of olive oil
and vinegar was not empty after all and
a number of little olives cascaded forth
into the plughole. I winced, aghast at the
notion of olive wastage, collected them
up in haste, splashing them under water
and immediately deposited them in a
stew I had simmering on the stove. Be it
plugholes or the � oor, the � ve-second
rule fails to apply when it comes to olives
in our house…
This should encapsulate my
adoration of those small, � eshy,
� avourful morsels of salty goodness. I
am far from alone; any self-respecting
person has jarfuls of them in the fridge
and bottles of its liquid counterpart in
their cupboards. What I � nd most
pleasing about this is the number of
South African brands featuring on the
labels of these products. The
supermarket shelves lay claim to this,
too, and although we still see them
rubbing shoulders with their
international siblings, it’s very pleasing
South Africa’s production of olives and olive oil might be miniscule in
world terms but it’s punching above its weight with local producers
winning international awards for quality. Daisy Knowles reports.
consumption of a product increases
(particularly if there is deemed a health
bene� t attached to it) so are short cuts
to the end result developed. Even at
the detriment to a product’s quality.
The olive oil industry is no exception. As
equipment improved and techniques
were enhanced so, too, have methods of
chemical re� nement, enabling the more
immoral producer to pass o� substandard
oil as being high quality and justi� ably
expensive. This is why we as the (often
ignorant) consumer need to step forward
with a Shakespearean bow of thanks to
the bodies such as SA Olive. These guys ’n
girls represent the interests of the South
African olive industry and whose seal
guarantees that the International Olive
Council (IOC) standards are met and
upheld. Look out for it.
South Africa may have had an
instance or two of olive oil fraud in the
to note the little stickers of recognition
on our home-grown names.
Proudly, South Africa has done, and
continues to do, a brilliant job at
disputing the notion that high quality
olive oil comes only from countries such
as Spain and Italy. Over the years, the
SA Olive association has rightfully
challenged the perception regarding
international labels automatically
denoting supreme quality. We can buy
superb quality olive oil locally and local
is, after all, lekker. Lekker aside, I believe
that we have a duty to support locally
grown and locally made products -
especially when there are those who
are doing their utmost to ‘keep it clean’.
With an increase in consumption of
olive oil over the last number of years
(7.5 million litres locally in 2012
according to statistics), there have
naturally arisen instances of corner
cutting. This is nothing new to the
Italians mind you, where the past has
seen the olive oil business being used
as a farce for tax evasion to cover
downright shady ma� a dealings. As is
the familiar scenario, when
Runner-up in the Veritas Young Wine Writer awards, DAISY KNOWLES works in private investment but her heart is in wine and its attendant lifestyle.
www.topsatspar.co.za Sep Oct 2015 Vol.2046
OLIVES
www.topsatspar.co.za Sep Oct 2015 Vol.2046
OLIVES Fruit and oil
Sep Oct 2015 Vol.20 www.topsatspar.co.za 47
We can buy superb quality olive oil locally and local
is, after all, lekker.
OLIVES
www.topsatspar.co.za Sep Oct 2015 Vol.2048
OLIVES
past where sun� ower oil and colourant
were uncovered in the ingredients, but
thanks to the industry’s Fairy Godmother,
I reckon we’re safe. Not too long ago, a
test commissioned by the IOC revealed
that seven South African olive oils, in a
pool against 23 international varieties,
were not tampered with whilst the
imported oils represented those
unscrupulously bottled as extra virgin.
Perhaps the European Union thought
they might be able to pull the wool over
our eyes given that we are a mere
emerging market.
Well, no more. Although we are but a
toddler in the olive oil producing stakes
compared to the elderly great-
Grandmother of the Mediterranean,
we have received much praise and
recognition at a global level for the
quality produced here.
Jan van Riebeeck took his brief of
planting a garden to revictual passing
ships seriously and the � rst olive tree
plantings can be traced back to his
Boschenheuval farm in 1661. It would
be more than 200 years later though,
until a Cape farmer would receive a
gold medal for his oil at a show in
London for the � nest olive oil produced
in the British Empire.
Thanks to a gentleman by the name
of Ferdinando Costa, an Italian
immigrant, the hand of the South
African olive oil industry was taken in
the 1930s and ushered in the right
direction. He is responsible for importing
various olive cultivars to our shores
– establishing the � rst groves in Paarl –
and there has been tremendous
growth in the industry since then. Today
we boast over 300 olive growers and
producers and approximately 6 000
hectares of olive trees, of which the
Western Cape is one of the most
popular areas thanks to its temperate,
Mediterranean climate.
The Western Cape is also home to a
number of award winning producers of
which Rio Largo, Morgenster, Willow
Creek, Kloovenburg and Olyfberg are a
few of the names. When the likes of Giulio
Bertrand, owner of Morgenster in
Somerset West, who promptly imported
2 000 olive trees from Italy in the 1970s and
planted them on the grounds of his new
wine and olive estate, says that South
African olive oil is better than anywhere
Olive Oil categoriesExtra Virgin – natural, unre� ned
olive oil with a free acidity of below 0.8%, no defects and a
fruity characteristic.Virgin – natural unre� ned olive oil with a free acidity below 2%,
with minimal defects.Cold Pressed indicates that milling temperatures were kept
below 30˚C, preventing the destruction of the temperature sensitive vitamins, antioxidants
and � avour compounds.The best by far is therefore
Cold Pressed Extra Virgin, with full retention of all the
wonderful � avours and health promoting constituents. However,
as with wines, good quality olive oil is de� ned by its chemical and
physical properties as well as its taste and fragrance. The speci� c cultivar or blend of cultivars used, ripeness of fruit, area of origin and
climate in� uence the aroma, � avour, colour and mouthfeel of oil.
(www.saolive.co.za)
OLIVES
www.topsatspar.co.za Sep Oct 2015 Vol.2048
OLIVES
past where sun� ower oil and colourant
were uncovered in the ingredients, but
thanks to the industry’s Fairy Godmother,
I reckon we’re safe. Not too long ago, a
test commissioned by the IOC revealed
that seven South African olive oils, in a
pool against 23 international varieties,
were not tampered with whilst the
imported oils represented those
unscrupulously bottled as extra virgin.
Perhaps the European Union thought
they might be able to pull the wool over
our eyes given that we are a mere
emerging market.
Well, no more. Although we are but a
toddler in the olive oil producing stakes
compared to the elderly great-
Grandmother of the Mediterranean,
we have received much praise and
recognition at a global level for the
quality produced here.
Jan van Riebeeck took his brief of
planting a garden to revictual passing
ships seriously and the � rst olive tree
plantings can be traced back to his
Boschenheuval farm in 1661. It would
be more than 200 years later though,
until a Cape farmer would receive a
gold medal for his oil at a show in
London for the � nest olive oil produced
in the British Empire.
Thanks to a gentleman by the name
of Ferdinando Costa, an Italian
immigrant, the hand of the South
African olive oil industry was taken in
the 1930s and ushered in the right
direction. He is responsible for importing
various olive cultivars to our shores
– establishing the � rst groves in Paarl –
and there has been tremendous
growth in the industry since then. Today
we boast over 300 olive growers and
producers and approximately 6 000
hectares of olive trees, of which the
Western Cape is one of the most
popular areas thanks to its temperate,
Mediterranean climate.
The Western Cape is also home to a
number of award winning producers of
which Rio Largo, Morgenster, Willow
Creek, Kloovenburg and Olyfberg are a
few of the names. When the likes of Giulio
Bertrand, owner of Morgenster in
Somerset West, who promptly imported
2 000 olive trees from Italy in the 1970s and
planted them on the grounds of his new
wine and olive estate, says that South
African olive oil is better than anywhere
Olive Oil categoriesExtra Virgin – natural, unre� ned
olive oil with a free acidity of below 0.8%, no defects and a
fruity characteristic.Virgin – natural unre� ned olive oil with a free acidity below 2%,
with minimal defects.Cold Pressed indicates that milling temperatures were kept
below 30˚C, preventing the destruction of the temperature sensitive vitamins, antioxidants
and � avour compounds.The best by far is therefore
Cold Pressed Extra Virgin, with full retention of all the
wonderful � avours and health promoting constituents. However,
as with wines, good quality olive oil is de� ned by its chemical and
physical properties as well as its taste and fragrance. The speci� c cultivar or blend of cultivars used, ripeness of fruit, area of origin and
climate in� uence the aroma, � avour, colour and mouthfeel of oil.
(www.saolive.co.za)
Fruit and oil
Sep Oct 2015 Vol.20 www.topsatspar.co.za 49
else in the world, then I think we can raise
our heads rather high. Maybe that dove
� ying with the olive branch in its beak was
en route from the good ol’ Cape.
Little surprise, then, that our olive oils
compare with the best in the world and
continue to acquire many prestigious
awards on the international stage.
Morgenster and Willow Creek’s extra
virgin olive oils are at the vanguard,
having notched up the top score of 98
out of 100 points at the Flos Olei
competition in Italy last year for the
former and gold at the New York
International Olive Competition for the
latter – where it was up against 671 oils
from 25 countries. Both are previous
laureates of the Italian l’orcio dell’olio
competition. Another feather in the
Morgenster cap is that of Best Blended
Olive Oil in the World achieved in Italy
at the L’Extravergine competition in
2005. In 2008, that same accolade
went to Olyfberg. Rio Largo has
attained more Double Golds than you
can shake a stick at. Doesn’t it make
you feel all warm and tingly with pride?
In just a few decades, the last two
perhaps most signi� cantly, South African
olive oil has equalled – dare we say
exceeded – in quality of those
produced by rival nations like Spain,
Italy and Greece. Unlike these countries,
the SA olive industry is wholly
unsubsidised. Those involved on the
inside of the grove monitor and
modulate this industry and are driven by
raw passion as much as anything else.
Grown locally for oil, you will hear the
names Leccino, Coratina, Frantoio,
Barouni and Manzanilla, and more
commonly: Mission and Kalamata, our
beloved table olives. Our very own
table olive cultivar is called ‘Nandi’ and
can be processed green or black.
We’ve always known South Africans are
versatile… it seems our olives are too.
One article I read said that olive farming
is said to be doubling in size every four
to � ve years. And, whilst we consume
less olive oil per capita than other
countries, the rate at which new
trees are being planted makes it a
sector of agriculture that warrants
sitting up and taking note of.
South African culture is multifaceted.
Our olive industry is no exception: Party
snacks. Sophisticated snacks. Martinis.
Jams and tapenades. Cosmetics and
capsules. Even their very own festivals. A
growing trend for smoked and stu¢ ed
(with almost anything you can imagine).
Flavoured oils – look out for Willow
Creek’s scrummy range. Freeze dried
olives. From this variety, you can also
Sep Oct 2015 Vol.20 www.topsatspar.co.za 49
is said to be doubling in size every four
to � ve years. And, whilst we consume
less olive oil per capita than other
countries, the rate at which new
trees are being planted makes it a
sector of agriculture that warrants
sitting up and taking note of.
South African culture is multifaceted.
Our olive industry is no exception: Party
snacks. Sophisticated snacks. Martinis.
Jams and tapenades. Cosmetics and
capsules. Even their very own festivals. A
growing trend for smoked and stu¢ ed
(with almost anything you can imagine).
Flavoured oils – look out for Willow
Creek’s scrummy range. Freeze dried
olives. From this variety, you can also
The perfect martiniINGREDIENTS:60ml dry gin
30ml dry vermouthIce
Olives or twist of lemon for garnish
METHOD:Place a martini glass in the
freezer to chill, 10 minutes or longer. Measure the gin and
vermouth into a mixing glass or cocktail shaker. Add ice and stir until chilled, about 30 seconds.
(And if you’re a James Bond fan, shake it rather than stirring.)
Strain into the chilled martini glass. Garnish with an olive
on a toothpick or a twist of lemon.
render something ground – akin to
biltong dust – and trust me, you want to
sprinkle this over pizzas and pastas. Do it,
just make it happen. The options are
endless and so is our curiosity. Together
with enthusiastically competitive pricing,
it is little wonder that South Africa is raising
the � ag so high. It seems green and gold
has a whole new meaning. We’ve always known South Africans are versatile… it seems our olives are too.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 51
TOP NOSH Silwood Kitchen
Minted Pea soupServes 4
Go to ‘in the basket’ on pg71 for your full grocery list
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
INGREDIENTS: 60g butter1 onion, chopped1 medium potato, peeled and chopped1 litre stock or water350g frozen peas20ml fresh mint125ml milk or creamSalt and black pepperGarnish:Micro herbsCreamFew extra peas
METHOD: Melt the butter in a pan over a low heat. Add the onion and potatoes and cook gently until the onions have softened but not coloured.
Add the stock or water, turn the heat to medium and bring to the boil. Simmer until the potato is cooked through and easy to mash.
Add the peas, bring back to the boil and simmer for a further 1 – 2 minutes.
Blend the soup with the mint in a food processor until smooth. Add the milk or cream and season with salt and pepper to taste.
Serve soup hot or chilled garnished with a swirl of lightly whipped cream and a sprinkling of micro herbs and shelled peas.
Pairing NOTESThe vibrancy and freshness of the Sauvignon Blanc is complemented by the rounded fruitiness of Muscadel – both of which will add life and enjoyment to this soup.
Along with brighter, warmer days comes the desire for food which is not as rich, concentrated and heavy. The focus is on having a beach
ready body and exposing some skin to the heat of the summer sunshine. A light, fresh soup which tastes just as good cold as it
does warm is a wonderful way to start a meal – or even to have as the centrepiece of a lunch on the patio. Paired with
JC Le Roux Le Domaine bubbly, it turns lunch into something special. Salmon is not only less heavy than beef or lamb as a main meal
it is also packed with Omega essential fatty acids which are sorely needed for good nutrition and especially beneficial for brain power. The dry JC Le Roux Brut Cap Classique is a natural partner for this
dish. And who can resist a little sweet treat to end things off? Apple tarte tatin is a classic French dessert but the students of
Cape Town’s Silwood Kitchen have lightened it up by using different summertime fruits and preparing it as an individual portion.
And with JC Le Roux’s La Fleurette, it’s a winner.
METHOD: Salmon: Place the salmon in a small oven-proof dish. Mix the
honey, soya sauce, mustard and sesame seeds together.
Pour mixture over salmon and allow to marinate.
Salad: Make the salad by mixing all the ingredients
together then dividing between four plates.
Make the salad dressing by whisking the ingredients
together. Preheat the oven to 220˚C.
Heat a lightly greased non-stick pan until very hot. Remove the salmon from its marinade and
quickly sear for 1 minute on each side. Return to the marinade and
then place in the oven for 5-7 minutes until just cooked through.
To plate: Dress the salad with the orange dressing, then place
a piece of salmon on top. Garnish with coriander leaves.Garnish with coriander leaves.
Pairing NOTESElegant and rich while notably dry on the palate, this bottle fermented bubbly made from mainly Pinot Noir
grapes is ideal for any seafood – but its vibrant acidity and dryness will match the richness of the salmon.
www.topsatspar.co.za Sep Oct 2015 Vol.2054
TOP NOSH Silwood Kitchen
METHOD:
Caramel: Heat the butter and sugar gently on top of the
stove and allow it to turn a light golden caramel colour,
stirring occasionally. Divide between the individual moulds
and allow it to cool.
Fruit: Make a small cross incision into the skin of the
chosen fruit. Blanch in boiling water for 30-40 seconds.
Refresh in iced water and then peel o� the skin.
Halve the fruit and carefully remove the stones/pips.
Place a fruit half in each mould rounded side face down. (If
using apricots, place four apricot halves in each mould.)
Sprinkle 5ml water and a little lemon juice over each.
Pastry: Roll out the pastry to 3mm thick and cut out 6 circles,
approximately 2cm wider in diameter than the moulds. Set the
circle of pastry on top of the fruit and neatly tuck in around
the edges. Place the tarts on a baking tray with sides.
Preheat the oven to 220°C (210°C fan). Place tarts in the
oven and turn the heat down to 200°C (190°C fan). Bake for 10
minutes then lower heat to 160°C (150°C fan) and continue
baking for approximately 30-40 minutes or until the pastry is
cooked through and the fruit is soft. Let the tart cool for 2-3
minutes in the mould before turning out.
T his French dessert is classically made with apples. If doing the
classic, choose golden delicious apples and bake
for an extra 10 minutes.
INGREDIENTS: Caramel:40g butter200g sugar
3 nectarines, peaches or 9 apricotsJuice of ½ lemon 300g Pu� Pastry
Specialised equipment: 6 individual moulds or a mu� n tin
Summer Fruit Tarte Tatin
Caramel: Heat the butter and sugar gently on top of the
stove and allow it to turn a light golden caramel colour,
stirring occasionally. Divide between the individual moulds
Fruit: Make a small cross incision into the skin of the
chosen fruit. Blanch in boiling water for 30-40 seconds.
Refresh in iced water and then peel o� the skin.
Halve the fruit and carefully remove the stones/pips.
Place a fruit half in each mould rounded side face down. (If
using apricots, place four apricot halves in each mould.)
Sprinkle 5ml water and a little lemon juice over each.
Pastry: Roll out the pastry to 3mm thick and cut out 6 circles,
approximately 2cm wider in diameter than the moulds. Set the
circle of pastry on top of the fruit and neatly tuck in around
the edges. Place the tarts on a baking tray with sides.
Preheat the oven to 220°C (210°C fan). Place tarts in the
oven and turn the heat down to 200°C (190°C fan). Bake for 10
minutes then lower heat to 160°C (150°C fan) and continue
baking for approximately 30-40 minutes or until the pastry is
INGREDIENTS: Caramel:40g butter200g sugar
3 nectarines, peaches or 9 apricotsJuice of ½ lemon 300g Pu� Pastry
Specialised equipment: 6 individual moulds or a mu� n tin
Summer Fruit Tarte Tatin
Pairing NOTESThe gentle floral and ripe berry notes of the Muscat-driven La Fluerette means it’ll tango and two-step with the rich caramel and fruit flavours of this tarte tatin.
www.topsatspar.co.za Sep Oct 2015 Vol.2054
TOP NOSH Silwood Kitchen
METHOD:
Caramel: Heat the butter and sugar gently on top of the
stove and allow it to turn a light golden caramel colour,
stirring occasionally. Divide between the individual moulds
and allow it to cool.
Fruit: Make a small cross incision into the skin of the
chosen fruit. Blanch in boiling water for 30-40 seconds.
Refresh in iced water and then peel o� the skin.
Halve the fruit and carefully remove the stones/pips.
Place a fruit half in each mould rounded side face down. (If
using apricots, place four apricot halves in each mould.)
Sprinkle 5ml water and a little lemon juice over each.
Pastry: Roll out the pastry to 3mm thick and cut out 6 circles,
approximately 2cm wider in diameter than the moulds. Set the
circle of pastry on top of the fruit and neatly tuck in around
the edges. Place the tarts on a baking tray with sides.
Preheat the oven to 220°C (210°C fan). Place tarts in the
oven and turn the heat down to 200°C (190°C fan). Bake for 10
minutes then lower heat to 160°C (150°C fan) and continue
baking for approximately 30-40 minutes or until the pastry is
cooked through and the fruit is soft. Let the tart cool for 2-3
minutes in the mould before turning out.
T his French dessert is classically made with apples. If doing the
classic, choose golden delicious apples and bake
for an extra 10 minutes.
INGREDIENTS: Caramel:40g butter200g sugar
3 nectarines, peaches or 9 apricotsJuice of ½ lemon 300g Pu� Pastry
Specialised equipment: 6 individual moulds or a mu� n tin
Summer Fruit Tarte Tatin
Caramel: Heat the butter and sugar gently on top of the
stove and allow it to turn a light golden caramel colour,
stirring occasionally. Divide between the individual moulds
Fruit: Make a small cross incision into the skin of the
chosen fruit. Blanch in boiling water for 30-40 seconds.
Refresh in iced water and then peel o� the skin.
Halve the fruit and carefully remove the stones/pips.
Place a fruit half in each mould rounded side face down. (If
using apricots, place four apricot halves in each mould.)
Sprinkle 5ml water and a little lemon juice over each.
Pastry: Roll out the pastry to 3mm thick and cut out 6 circles,
approximately 2cm wider in diameter than the moulds. Set the
circle of pastry on top of the fruit and neatly tuck in around
the edges. Place the tarts on a baking tray with sides.
Preheat the oven to 220°C (210°C fan). Place tarts in the
oven and turn the heat down to 200°C (190°C fan). Bake for 10
minutes then lower heat to 160°C (150°C fan) and continue
baking for approximately 30-40 minutes or until the pastry is
INGREDIENTS: Caramel:40g butter200g sugar
3 nectarines, peaches or 9 apricotsJuice of ½ lemon 300g Pu� Pastry
Specialised equipment: 6 individual moulds or a mu� n tin
Summer Fruit Tarte Tatin
Pairing NOTESThe gentle floral and ripe berry notes of the Muscat-driven La Fluerette means it’ll tango and two-step with the rich caramel and fruit flavours of this tarte tatin.
BOOK GIVEAWAY
www.topsatspar.co.za Sep Oct 2015 Vol.2056
SIZZLING & SUCCULENT
Braai the Beloved Country was Jean Nel’s first foray into paying homage to the South
African national obsession with cooking food over fire. His recently published second book,
Cooking with Gas, takes this one step further.
Any red-blooded South African – male or female,
white or black – regards cooking over fire as
part of their cultural DNA. Call it braaivleis, barbecue
or tshisanyama, we celebrate it almost weekly – and
most certainly on Heritage Day in September, also
National Braai Day.
Load shedding too has become part of South
African life – and the sales of gas bottles and
either hobs or gas braais has soared as a result of
people hedging their reliance on intermittent
electricity supply.
But chef Jean Nel was frustrated that so many
of the reference books were aimed at either an
American or Australian audience. He wanted
something that he could identify with – so he
wrote what is sure to become a hot ticket gift item
this Christmas, the South African “go to” book for
gas braaiing.
While he concedes that cooking a steak,
boerewors and chops over an open flame of
either kameeldoringhout or similar favoured wood
is still first prize, nothing beats the convenience
and control that a gas braai offers.
This book, Cooking with Gas, published by
Jacana Media, offers uniquely South African tips
and recipes – from the perfect steak and chop to
more adventurous items – and will also arm the
amateur gas braaier with the right techniques.
Stuffed PeppersINGREDIENTS:
200g couscous
350ml boiling vegetable stock
90ml garlic-infused olive oil
60ml coriander leaves,
chopped
30ml mint leaves, torn
10 baby tomatoes, halved
90ml lemon rind, grated
250ml feta cheese, crumbled
Salt and pepper
4 red peppers
METHOD:
Put the couscous in a bowl and
pour over the hot vegetable
stock. Cover with cling film and
leave to stand for 5 minutes, or
until the stock is absorbed. Add
half of the garlic-infused olive
oil, herbs, tomatoes, lemon rind
and feta cheese. Cut the
peppers in half, remove and
discard the seeds and
membranes. Brush the outside
of the peppers with the
remaining olive oil. Preheat
your gas braai to medium
heat. Braai the peppers cut
side down for 4–5 minutes. Do
not turn the peppers. Remove
from the braai and fill them
with the couscous mixture, then
return to the braai cut side up
for a further 8–10 minutes.
BOOK GIVEAWAY
www.topsatspar.co.za Sep Oct 2015 Vol.2056
SIZZLING & SUCCULENT
Braai the Beloved Country was Jean Nel’s first foray into paying homage to the South
African national obsession with cooking food over fire. His recently published second book,
Cooking with Gas, takes this one step further.
Any red-blooded South African – male or female,
white or black – regards cooking over fire as
part of their cultural DNA. Call it braaivleis, barbecue
or tshisanyama, we celebrate it almost weekly – and
most certainly on Heritage Day in September, also
National Braai Day.
Load shedding too has become part of South
African life – and the sales of gas bottles and
either hobs or gas braais has soared as a result of
people hedging their reliance on intermittent
electricity supply.
But chef Jean Nel was frustrated that so many
of the reference books were aimed at either an
American or Australian audience. He wanted
something that he could identify with – so he
wrote what is sure to become a hot ticket gift item
this Christmas, the South African “go to” book for
gas braaiing.
While he concedes that cooking a steak,
boerewors and chops over an open flame of
either kameeldoringhout or similar favoured wood
is still first prize, nothing beats the convenience
and control that a gas braai offers.
This book, Cooking with Gas, published by
Jacana Media, offers uniquely South African tips
and recipes – from the perfect steak and chop to
more adventurous items – and will also arm the
amateur gas braaier with the right techniques.
Stuffed PeppersINGREDIENTS:
200g couscous
350ml boiling vegetable stock
90ml garlic-infused olive oil
60ml coriander leaves,
chopped
30ml mint leaves, torn
10 baby tomatoes, halved
90ml lemon rind, grated
250ml feta cheese, crumbled
Salt and pepper
4 red peppers
METHOD:
Put the couscous in a bowl and
pour over the hot vegetable
stock. Cover with cling film and
leave to stand for 5 minutes, or
until the stock is absorbed. Add
half of the garlic-infused olive
oil, herbs, tomatoes, lemon rind
and feta cheese. Cut the
peppers in half, remove and
discard the seeds and
membranes. Brush the outside
of the peppers with the
remaining olive oil. Preheat
your gas braai to medium
heat. Braai the peppers cut
side down for 4–5 minutes. Do
not turn the peppers. Remove
from the braai and fill them
with the couscous mixture, then
return to the braai cut side up
for a further 8–10 minutes.
Cooking with gas
Sep Oct 2015 Vol.20 www.topsatspar.co.za 57
stuffed peppers
58 www.topsatspar.co.za Sep Oct 2015 Vol.20
BOOK GIVEAWAY
Herb Rub Fillet
58 www.topsatspar.co.za Sep Oct 2015 Vol.20
BOOK GIVEAWAY
Herb Rub Fillet
Cooking with gas
Herb Rub FilletINGREDIENTS: 1 whole beef fillet, 2.5 – 3 kg
Olive oil
8 slices white bread
Whisky Mushroom Sauce
(see below)
Herb Rub:
INGREDIENTS: 30ml fresh rosemary, chopped
45ml salt
15ml white pepper
30ml fresh thyme, chopped
15ml fresh sage, chopped
15ml cayenne pepper
Soaked kitchen string
METHOD: Mix the rub ingredients in a small
bowl. You can use dried herbs if you
want, it actually makes the rub
easier to work with, but I just prefer
fresh herbs. Trim the beef fillet of
excess fat and silver skin. Place it flat
on a chopping board with the
smoothest side up. Neatly fold the
tail of the fillet to form an even
thickness. Tie the fillet together with
soaked kitchen string at 4cm
intervals. Season it all over with the
rub. Heat your braai medium to high
heat. Sear the beef fillet on direct
medium heat for 12 minutes, turning
every 3 minutes. Now close the lid
and braai indirect for 15–20 minutes
for medium rare. Keep the lid closed
as much as possible during this
indirect cooking time. Remove from
the braai, cover with foil and let it
rest for 10 minutes.
While it is resting, cut out rounds from
each slice of bread. Toast over
medium heat on both sides. Cut
kitchen string off the fillet and carve
into slices. Serve on toast rounds with
the whisky mushroom sauce (see
below), or you can use your
favourite pepper sauce.
Whisky Mushroom Sauce:
INGREDIENTS: 60ml butter
1 small onion, thinly sliced
125ml white button mushrooms,
sliced
250ml beef stock
60ml whisky
60ml pouring cream
30ml lemon juice
15ml finely chopped thyme
Salt and pepper
METHOD: Place a pan on the grid over a high
heat and melt the butter. Add the
onions and sauté for 2–3 minutes.
Add the mushrooms and cook for 3
minutes. Add the beef stock and
whisky. Cook for 2–3 minutes. Stir
through the cream, lemon juice and
thyme. Bring to the boil and cook for
2–3 minutes or until thickened.
Season to taste and set aside.
Herb Rub Fillet
Double your chance of winning! Go to
www.facebook.com/CheersMag
and LIKE the Cheers Facebook page.
winStand a chance to
receive one of two copies of Cooking with Gas book
SEE T&C’S ON PG 4
enter now!
To qualify, send in a postcard or e-mail clearly marked
Cheers Book Giveaway and containing your name,
ID number, physical address (not a PO Box please!) along
with a contact telephone number to qualify for the
lucky draw. Entry deadline is Friday 16th October 2015.The address to send it to is [email protected] or
Cheers, PO Box 259, Rondebosch 7701.
Sep Oct 2015 Vol.20 www.topsatspar.co.za 59
BOOK GIVEAWAY
Lamb Shank
Potjie
BOOK GIVEAWAY
Lamb Shank
Potjie61
Cooking with gas
Lamb Shank PotjieINGREDIENTS: 30ml olive oil
4 lamb shanks
Salt and pepper
4 garlic cloves, peeled
4 medium-sized carrots, chopped
2 celery sticks, sliced
2 onions, peeled and chopped
1 bottle red wine
250ml water
2 bay leaves
4 black peppercorns
15ml thyme
15ml rosemary
METHOD: Preheat your braai to medium-high heat. Place a cast
iron pot onto your gas braai and let it heat up for 5
minutes. Heat the olive oil in the pot. Season the lamb
shank with salt and pepper and brown them on all sides
in the hot oil. This should take no longer than 5 minutes.
Add the garlic cloves, carrots, celery and onion to the
pot. Stir meat and vegetables for 2 minutes. Add the red
wine and let the wine boil for 3–5 minutes. Add the
water, bay leaves, peppercorns and fresh herbs. Turn
your gas braai down to low. Cover the cast iron pot with
a lid. Turn the gas braai down to a medium heat. Close
the braai lid. Cook the lamb shanks in the potjie for 90
minutes or until tender, stirring once when cooking.
Transfer the lamb shanks to a dish. Keep warm. Strain
the sauce by pressing it through a � ne sieve. Boil the
liquid over high heat until reduced to 375ml. Spoon the
sauce over the lamb shanks and serve.
Go to ‘in the basket’ on pg71 for your full grocery list
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
Sep Oct 2015 Vol.20 www.topsatspar.co.za
www.topsatspar.co.za Sep Oct 2015 Vol.2062
BLOGSPOT
Around this time each year I look
forward to September 1st. Do
you know which day I mean? Yes, the
sun is rising a little earlier each day.
That biting morning chill that we
became accustomed to over the
winter months is starting to subside.
Both wonderful signs that it is safe to
emerge from under our duvets and
tackle the day without several layers of
clothing, and our thickest socks. I could
be imagining things, but I usually � nd
that on this particularly special day the
seasonal shift into spring is more
apparent than ever. (And I’m not
referring to the swift onset of hay fever!)
The early morning sunshine suddenly
appears more golden, and the promise
of a glorious summer is quite literally in
the air. What a lovely feeling!
I hope that like me you have plans to
� re up the braai this spring, especially
as we look forward to Heritage Day on
24 September. However you choose to
celebrate South Africa’s wonderful
diversity I do hope that it is an
enjoyable day.
Around about now my thoughts
naturally turn towards lighter fare and
I’ve prepared two recipes to help put a
spring in your step. An obvious pun and
We have already marked the official onset of Spring on September 1 and in just a few weeks it's National
Heritage Day on the 24th – also commonly celebrated as
Braai Day by many.
TERESA ULYATE is the writer of Cupcakesandcousc ous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013.Cupcakesandcouscous.blogspot.com
FRESH BEGINNINGS
play on the word but I couldn’t resist it!
I’ve combined a few simple but
fantastic � avours to make these brie,
fennel and tomato tarts. This versatile
recipe makes a perfect weeknight
supper but is great for entertaining too.
And your guests will not be able to
resist these light and � u� y lemon
pistachio cupcakes – zesty and fresh,
they promise spring happiness with
every bite.
Spring is here, let’s enjoy it! With some delicious food of course.
Lemon
& pis
tachio
cupca
kes
INGREDIENTS:12 cupcake cases
3/4 cup castor sugar
60g butter,
room temperature
1 Tbsp � nely grated lemon
zest (about 1 lemon)
1 large egg
70g pistachios, shelled
1 cup � our
2 tsp baking powder
pinch of � ne salt
50ml fresh lemon juice
100ml milk
For the icing:60g butter,
room temperature
2 cups icing sugar
1/4 tsp vanilla extract
2 Tbsp fresh lemon juice
1-2 Tbsp milk
30g pistachios, shelled
Go to ‘in the basket’ on pg71 for your full grocery list
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
www.topsatspar.co.za Sep Oct 2015 Vol.2062
BLOGSPOT
Around this time each year I look
forward to September 1st. Do
you know which day I mean? Yes, the
sun is rising a little earlier each day.
That biting morning chill that we
became accustomed to over the
winter months is starting to subside.
Both wonderful signs that it is safe to
emerge from under our duvets and
tackle the day without several layers of
clothing, and our thickest socks. I could
be imagining things, but I usually � nd
that on this particularly special day the
seasonal shift into spring is more
apparent than ever. (And I’m not
referring to the swift onset of hay fever!)
The early morning sunshine suddenly
appears more golden, and the promise
of a glorious summer is quite literally in
the air. What a lovely feeling!
I hope that like me you have plans to
� re up the braai this spring, especially
as we look forward to Heritage Day on
24 September. However you choose to
celebrate South Africa’s wonderful
diversity I do hope that it is an
enjoyable day.
Around about now my thoughts
naturally turn towards lighter fare and
I’ve prepared two recipes to help put a
spring in your step. An obvious pun and
We have already marked the official onset of Spring on September 1 and in just a few weeks it's National
Heritage Day on the 24th – also commonly celebrated as
Braai Day by many.
TERESA ULYATE is the writer of Cupcakesandcousc ous.blogspot.com and holds the bragging rights as the winner of Two Oceans’ Simple Snacking Challenge 2013.Cupcakesandcouscous.blogspot.com
FRESH BEGINNINGS
play on the word but I couldn’t resist it!
I’ve combined a few simple but
fantastic � avours to make these brie,
fennel and tomato tarts. This versatile
recipe makes a perfect weeknight
supper but is great for entertaining too.
And your guests will not be able to
resist these light and � u� y lemon
pistachio cupcakes – zesty and fresh,
they promise spring happiness with
every bite.
Spring is here, let’s enjoy it! With some delicious food of course.
Lemon
& pis
tachio
cupca
kes
INGREDIENTS:12 cupcake cases
3/4 cup castor sugar
60g butter,
room temperature
1 Tbsp � nely grated lemon
zest (about 1 lemon)
1 large egg
70g pistachios, shelled
1 cup � our
2 tsp baking powder
pinch of � ne salt
50ml fresh lemon juice
100ml milk
For the icing:60g butter,
room temperature
2 cups icing sugar
1/4 tsp vanilla extract
2 Tbsp fresh lemon juice
1-2 Tbsp milk
30g pistachios, shelled
Go to ‘in the basket’ on pg71 for your full grocery list
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
Sep Oct 2015 Vol.20 www.topsatspar.co.za 63
Seasonal & new
Makes 6 small tarts
INGREDIENTS:
400g pu� pastry
1 small head of fennel, thinly sliced
150g mini Italian tomatoes, halved
10ml olive oil
1/2 tsp crushed garlic
salt and pepper
1/2 tsp nely chopped rosemary
125g brie, thinly sliced
1 large egg
2 tsp milk
METHOD:
1. Preheat your oven to 200°C and
line a baking tray with baking paper.
2. Unroll the pu� pastry and cut in half
lengthways. Cut each long strip into 3
equal pieces so that you have 6 pastry
squares in total. Arrange the squares on
the baking tray leaving space in between.
3. Place the fennel, tomatoes, olive oil
and garlic in a bowl. Season with a good
pinch of salt and pepper and add the
rosemary. Toss everything together.
4. Tear the slices of brie into chunks
and add these to the bowl. Give
everything another mix.
5. Divide the tomato mixture
between the 6 squares of pastry. Pile
the lling into the middle of each
square leaving a 1.5cm border around
the edges. Whisk the egg and the milk
together and brush this around the
tomato lling.
6. Pop the tray in the oven for 35
minutes, or until the tarts have pu� ed up
and are golden. Serve immediately.
Lemon & pistachio cupcakes cont...Makes 12
METHOD:1. Preheat your oven to 180°C and
place the cupcake cases in a
mu� n tray.
2. Cream the castor sugar and
butter together until combined and
pale. Add the lemon zest and egg
and mix everything together.
3. Use a food processor to grind
the pistachios nely. Sift the � our,
baking powder and salt into the
sugar mixture, add the chopped
pistachios and mix. Add the lemon
juice and milk and mix until the
cupcake batter is just combined.
4. Divide the mixture between the
cupcake cases and pop the tray in
the oven. Bake for 15 minutes or
until a skewer inserted in the
cupcakes comes out clean. Allow
to cool.
5. To make the icing: Place the
butter in a bowl and beat until soft
and pale. Sift in the icing sugar.
Add the vanilla extract and lemon
juice and mix, scraping down the
sides of the bowl, until the mixture
comes together. Add enough milk
to give the icing a spreading
consistency.
6. Pipe or spread the icing onto
the cold cupcakes. Chop the
pistachios up nely and sprinkle
over the cupcakes to decorate.
BRIE, FENNEL & TOMATO TARTS
www.topsatspar.co.za Sep Oct 2015 Vol.2064
TUISNYWERHEID
Go to ‘in the basket’ on pg71 for your full grocery list
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
SMAAKLIK EN VARS
In Upington se geweste sê die Kalahari-skaapboere as hulle
om die braai vuur saamdrom dat hoender slaai is... Maar mens het meer as net proteïene nodig om ’n
gebalanseerde dieet te volg.
Writer and PR guy EMILE JOUBERT was a � nalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.
Lente is in die lug, als ruik vars en
blomagtig. Mens is sommer lus
om die varsheid in jou kos in te bring
om die innerlike te verfris en salwe. Tot
die volgende braai.
Slaai hoef egter nie net uit groen
konynkos te bestaan nie. Vat vas met
hierdie stewige slaaie, wat verspot
maklik is om voor te berei en
bewys dat lekker eet en
gesond wees wel moontlik is.
Skandinawiese aartappelslaaiNee, dis nie kroek nie. Aartappels se voedingswaarde word hoog aangeskryf deur alle voedselkundiges – behalwe Tim Noakes, natuurlik. Maar hierdie slaai vanuit die land van Wikings en blondines sal self die grootste Banting-aanhanger in sy blomkool-skommel laat huil.
VIR 610 tot 12 mediumgrootte aartappels, gaargekook, afgeskil en afgekoel2 eetlepels kappertjiesaad (capers) fyngekap1 ui (verkieslik ’n rooie) fyngekap250ml mayonnaise 125ml suurroom2 eetlepels fyngekapte pietersielieSout en peper
Go to ‘in the basket’ on pg71 for your full grocery list
qualifying him for this column.Slaai hoef egter nie net uit groen
konynkos te bestaan nie. Vat vas met
hierdie stewige slaaie, wat verspot
maklik is om voor te berei en
bewys dat lekker eet en
gesond wees wel moontlik is.
VIR 610 tot 12 mediumgrootte aartappels, gaargekook, afgeskil en afgekoel2 eetlepels kappertjiesaad (capers) fyngekap1 ui (verkieslik ’n rooie) fyngekap250ml mayonnaise 125ml suurroom2 eetlepels fyngekapte pietersielieSout en peper
LensieslaaiKoop sommer geblikte lensies by
jou plaaslike SPAR.
Banting-aanhanger in sy blomkool-skommel laat huil.
VIR 6
Skandinawiese aartappelslaai
www.topsatspar.co.za Sep Oct 2015 Vol.2064
TUISNYWERHEID
Go to ‘in the basket’ on pg71 for your full grocery list
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
SMAAKLIK EN VARS
In Upington se geweste sê die Kalahari-skaapboere as hulle
om die braai vuur saamdrom dat hoender slaai is... Maar mens het meer as net proteïene nodig om ’n
gebalanseerde dieet te volg.
Writer and PR guy EMILE JOUBERT was a � nalist in the Men’s Health Braai King competition, uniquely qualifying him for this column.
Lente is in die lug, als ruik vars en
blomagtig. Mens is sommer lus
om die varsheid in jou kos in te bring
om die innerlike te verfris en salwe. Tot
die volgende braai.
Slaai hoef egter nie net uit groen
konynkos te bestaan nie. Vat vas met
hierdie stewige slaaie, wat verspot
maklik is om voor te berei en
bewys dat lekker eet en
gesond wees wel moontlik is.
Skandinawiese aartappelslaaiNee, dis nie kroek nie. Aartappels se voedingswaarde word hoog aangeskryf deur alle voedselkundiges – behalwe Tim Noakes, natuurlik. Maar hierdie slaai vanuit die land van Wikings en blondines sal self die grootste Banting-aanhanger in sy blomkool-skommel laat huil.
VIR 610 tot 12 mediumgrootte aartappels, gaargekook, afgeskil en afgekoel2 eetlepels kappertjiesaad (capers) fyngekap1 ui (verkieslik ’n rooie) fyngekap250ml mayonnaise 125ml suurroom2 eetlepels fyngekapte pietersielieSout en peper
Go to ‘in the basket’ on pg71 for your full grocery list
qualifying him for this column.Slaai hoef egter nie net uit groen
konynkos te bestaan nie. Vat vas met
hierdie stewige slaaie, wat verspot
maklik is om voor te berei en
bewys dat lekker eet en
gesond wees wel moontlik is.
VIR 610 tot 12 mediumgrootte aartappels, gaargekook, afgeskil en afgekoel2 eetlepels kappertjiesaad (capers) fyngekap1 ui (verkieslik ’n rooie) fyngekap250ml mayonnaise 125ml suurroom2 eetlepels fyngekapte pietersielieSout en peper
LensieslaaiKoop sommer geblikte lensies by
jou plaaslike SPAR.
Banting-aanhanger in sy blomkool-skommel laat huil.
VIR 6
Skandinawiese aartappelslaai
Sep Oct 2015 Vol.20 www.topsatspar.co.za 65
Emile Joubert
BiltongslaaiHier gaan ons nou.Die teorie vir hierdie slaai het sy ontstaan aan verskeie teorieë te danke. Die eerste is ’n persoonlike liefde vir klam beesbiltong en ’n wete dat biltong geen verduideliking benodig het oor wat dit presies is nie. Hierdie selfverklarende eienskap word benodig, aangesien daar goed in hierdie slaai is waarmee baie manskokke nie vertroud mag wees nie. Soos kropslaai.
Kropslaai is so ’n groen, ronde ding waarvan jy blare wegpeul en dan die blare vir slaai gebruik indien jy nie die konyn daarmee wil vet voer nie.
Seldery is nog iets wat nie aan almal bekend mag wees nie. Seldery is ook groen, maar hy is nie rond nie. Hy kom
voor in ’n platterige stingel, met blaartjies aan die punte. Die
METODE: Wat oorbly is om die water van lensies af te gooi en hulle in ’n bak te sit. O ja, en om die chorizo-worse of salami in blokkies op te kap. Meng die vleis met die lensies, asook die rissie en die kno� el. Bedrup die olie oor als en druk die suurlemoen uit – moenie
vergeet om die pitte op te vang nie. Meng als saam met ’n houtlepel en as jy roketblare het, kap drie hande vol op en vou deur die lensies. Roket gee ’n heerlike peperige geur. Rond af met varsgemaalde swartpeper en sout. Eet met ’n lepel saam met ’n homp vars brood.
VIR SES MENSE NEEM JY:4 koppies of 3 blikke gekookte lensies
2 stewige chorizo worsies (salami, indien eersgenoemde nie beskikbaar is nie)
2 brandrissies, ontpit en opgekap3 huisies kno� el, fyngekap
½ koppie goeie olyfolie1 sappige suurlemoen
Roketblare, indien beskikbaarSout en peper
2 stewige chorizo worsies (salami, indien
Roketblare, indien beskikbaar
METODE: Sny die aartappels in aanloklike hapgrootte blokkies. Meng die mayonnaise met die suurroom en roer deur die blokkies aartappels. Dit is belangrik dat die aartappels nie té saggekook is nie anders sit jy met ’n koue kapok-mayonnaise gespuis, die gebruik waarvan tot nog toe nie deur die kulinêre wetenskap bepaal kon word nie. Voeg die kappertjiesaad by vir ’n heerlike soutsuur geur, asook die ui. Meng weer deur en rond af met die pietersielie, swartpeper en sout na smaak. Die aartappelslaai is op sy lekkerste as hy net so benede kamertemperatuur bedien word. Maak jy dit te koud, onderdruk jy die geure, en dis iets wat die Skandanawiese meisies beslis nie wil hê nie.
stingels word opgekap en ook in slaai gebruik, vreemd soos wat dit mag klink.
Moet egter nie te verward wees nie, want behalwe bogenoemde kry hierdie biltongslaai ’n paar meer bekende bestanddele.
OOK VIR 6, NEEM JY DUS:1 kropslaai, blare gewas en met die hand verskeur in repies2 van daardie selderygoed se stingels, opgekap in skywe4 tamaties (ons ken dit – dis die rooi dinge in die braaibroodjie) opgesny250g bloukaas (2 pakkies)1 koppie heel pekanneute (sonder dop, Gert)4 tot 6 bakhande klam beesbiltong – baie dun gesnyFranse of Italiaanse slaaisous na smaak
METODE: Plaas blaarslaai, tamatie, seldery en pekanneute in bak. Krummel bloukaas daaroor en meng goed deur. Maak slaaisous, bedrup oor slaai en meng als weer. Bedek die slaai met jou biltong
sodat jou mede-eters nie deur al die groen afgeskrik word nie.Die neute, kaas en biltong gee die slaai ’n heerlike skoon geur – drink dus goeie rooiwyn hiermee saam.
groen, maar hy is nie rond nie. Hy kom voor in ’n platterige stingel, met
blaartjies aan die punte. Die
www.topsatspar.co.za Sep Oct 2015 Vol.2066
’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?We could potentially never be out of touch – unless
your mobile device runs out of charge or loses signal. Cellphones are handy to have but what about the social etiquette of using
them, asks Fiona McDonald.
the odds of a car crash due to
inattention 23 times more likely!
Secondly, if it is absolutely
necessary to take a call in a
con� ned space such as a dentist’s
waiting room or a lift, talk quietly
– don’t shout. Your call is a
distraction to everyone else and
they don’t want a blow-by-blow
account of whatever it is that
you’re talking about. You could
always ask the person to call you
back in � ve or 10 minutes and go
somewhere more private if it’s something
you absolutely need to discuss.
The use of mobile phones on public
transport has become a big talking
point internationally. In Britain, almost
every train has a few coaches that
have been designated quiet zones
and should you talk on a mobile
phone, you could be asked to leave
the carriage. There is nothing worse
than being stuck on an hour-long train
commute having to listen to someone
else’s inane verbal ramblings. Across
the pond in the United States it is
deemed socially unacceptable to
have long loud phone conversations.
And research from Washington-based
KRC Research shows 50% of transit users
think others’ cell phone conversations
are the most annoying habit on public
transport. The Maryland Transit
Administration, for example, says it
believes “courtesy is contagious” but
people sometimes forget to think
deemed socially unacceptable to
have long loud phone conversations.
And research from Washington-based
KRC Research shows 50% of transit users
think others’ cell phone conversations
are the most annoying habit on public
Administration, for example, says it
believes “courtesy is contagious” but
RESPONSIBILITY
As someone who remembers the � rst generation of
‘mobile’ phones being as big as the modern car
battery, I love the fact that they have become miniaturised and
light. Those early phones weighed about 10kg and I often felt sorry
for the folks who lugged them around: they used to wear a
somewhat sheepishly proud expression – proud because they were
one of the few who had them when it was the ultimate status symbol
but sheepish because they knew others did not envy them the schlep of
having to carry the darn things!
Smart phones are so di� erent nowadays. You can Google search, stay up
to date with emails, make payments and book airline tickets, take high
resolution video and audio as well as photos, update your Facebook and Twitter
accounts – and you can even (gasp!) make phone calls.
They have become ubiquitous: almost everyone between the ages of 80 and
10 has a mobile device of some sort.
While no-one argues their usefulness, particularly in emergencies or for staying in
touch with work, friends and family, there are still some rules of cellphone
etiquette which people should be reminded of.
Number one is not to talk or text while driving. Smart scientists and academics
have worked out that it caused 23% of car crashes in America in 2011 and that
having your eyes on your phone screen rather than the road for a minimum of � ve
seconds means that, at a speed of 100km/h, you’ll travel about the length of a
rugby � eld e� ectively blind to what’s happening. Not only that but texting makes
www.topsatspar.co.za Sep Oct 2015 Vol.2066
’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?’allo ’allo?We could potentially never be out of touch – unless
your mobile device runs out of charge or loses signal. Cellphones are handy to have but what about the social etiquette of using
them, asks Fiona McDonald.
the odds of a car crash due to
inattention 23 times more likely!
Secondly, if it is absolutely
necessary to take a call in a
con� ned space such as a dentist’s
waiting room or a lift, talk quietly
– don’t shout. Your call is a
distraction to everyone else and
they don’t want a blow-by-blow
account of whatever it is that
you’re talking about. You could
always ask the person to call you
back in � ve or 10 minutes and go
somewhere more private if it’s something
you absolutely need to discuss.
The use of mobile phones on public
transport has become a big talking
point internationally. In Britain, almost
every train has a few coaches that
have been designated quiet zones
and should you talk on a mobile
phone, you could be asked to leave
the carriage. There is nothing worse
than being stuck on an hour-long train
commute having to listen to someone
else’s inane verbal ramblings. Across
the pond in the United States it is
deemed socially unacceptable to
have long loud phone conversations.
And research from Washington-based
KRC Research shows 50% of transit users
think others’ cell phone conversations
are the most annoying habit on public
transport. The Maryland Transit
Administration, for example, says it
believes “courtesy is contagious” but
people sometimes forget to think
deemed socially unacceptable to
have long loud phone conversations.
And research from Washington-based
KRC Research shows 50% of transit users
think others’ cell phone conversations
are the most annoying habit on public
Administration, for example, says it
believes “courtesy is contagious” but
RESPONSIBILITY
As someone who remembers the � rst generation of
‘mobile’ phones being as big as the modern car
battery, I love the fact that they have become miniaturised and
light. Those early phones weighed about 10kg and I often felt sorry
for the folks who lugged them around: they used to wear a
somewhat sheepishly proud expression – proud because they were
one of the few who had them when it was the ultimate status symbol
but sheepish because they knew others did not envy them the schlep of
having to carry the darn things!
Smart phones are so di� erent nowadays. You can Google search, stay up
to date with emails, make payments and book airline tickets, take high
resolution video and audio as well as photos, update your Facebook and Twitter
accounts – and you can even (gasp!) make phone calls.
They have become ubiquitous: almost everyone between the ages of 80 and
10 has a mobile device of some sort.
While no-one argues their usefulness, particularly in emergencies or for staying in
touch with work, friends and family, there are still some rules of cellphone
etiquette which people should be reminded of.
Number one is not to talk or text while driving. Smart scientists and academics
have worked out that it caused 23% of car crashes in America in 2011 and that
having your eyes on your phone screen rather than the road for a minimum of � ve
seconds means that, at a speed of 100km/h, you’ll travel about the length of a
rugby � eld e� ectively blind to what’s happening. Not only that but texting makes
Cellphones
Sep Oct 2015 Vol.20 www.topsatspar.co.za 67 Sep Oct 2015 Vol.20 www.topsatspar.co.zawww.topsatspar.co.za
about the comfort of others. So, in an
advisory the agency urged cell phone
users to “Please keep calls brief, limited
in number and made quietly so as not
to disturb fellow commuters who are
trying to read or rest.”
GOOD POINT: A little courtesy goes a long way.
If you’re in a meeting, either switch your
phone o� or turn the ringer o� . If it’s
vitally important alert your colleagues
that you may need to either check a
text or step out of the meeting to deal
with the call. The same ‘ringer o� ’ rule
goes for church, movies, theatres,
classes or lectures and restaurants.
Don’t simply answer the phone if it
rings when you are physically talking to
someone. You are basically telling the
person you are with that they are less
important to you than whoever might be
at the end of the phone. If necessary,
ask them if it’s alright for you to take the
call. If consulted, most people will allow
you to do so out of common courtesy.
It goes without saying that you need
to be careful of the sort of language you
use while on a call in a public place. You
might think it ok to use bad
Cellphones
“When I showed this
video, my students laughed.
And then they sighed. They got it. They
knew it was all kind of absurd. We
talked about it and they agreed that
the unspoken rules about when you
talk, when you don’t, when and what
you text and snap photos of are all
evolving. ‘It’s a brave new world of
mobile communication,’ concluded
one of my master’s students.”
And while we need to evolve with
the technology, some rules about
courtesy and common politeness still
apply. Be in control of your phone,
don’t let it control you.
to be careful of the sort of language you
use while on a call in a public place. You
might think it ok to use bad
language but there could be
children around and their
parents will most probably
take o� ence at your lack
of consideration. A good
rule of thumb is to have at
least three to four metres of
space between you and anyone else
while engaged in a public call.
And when watching a movie, watch
the movie! Even if you turn the ringer o�
and it vibrates, it’s not necessary to take
a look at who might have phoned
you… the light from your handset in the
gloom of a dark theatre is going to stick
out like the lighthouse at Cape Point! It’s
as intrusive and discourteous as actually
taking a call while others are trying to
watch the movie. Total no-no!
Director of Communications & Media
Studies at Tufts University near Boston in
the United States, Julie Dobrow wrote
about her interaction with students after
watching a YouTube clip which has
received more than 48 million views, 'I
forgot my phone', cleverly and matter-
of-factly depicts the world in which so
many young people now live – a world in
which they sit together and text or talk on
their phones but don’t talk to those with
whom they are sitting, a world in
which every experience,
even the most intimate, has to
be documented by a
smartphone photo.”
Scan the QR Code to see the YouTube clip
- I forgot my phone
www.topsatspar.co.za Sep Oct 2015 Vol.2068
WINNERS & NEXT ISSUE
Big is beautifulLooking at Big (wine) Brands
ON THE FLYSalty or fresh, the lure of fly-fishingNational identityCocktails with geographic ori-Gins
What to look out for next issue
BROUGHT TO YOU BY www.topsatspar.co.za
'a life digested book' winners:Beatrice Mar� eet, Boksburg Zamani Ninela, Clernaville
Congratulations to last issue's winnersNESTING CHAIRSEach of these lucky winners will receive a nest ing chair to the value of R6 000!1. Lynn Nagel, Plattekloof2. Roelien Parkin, Gonubie3. Mark Barberini, Parktown North4. Jan H. Hoon, Middelburg5. Blanche Daniels, Paarl
www.topsatspar.co.za Sep Oct 2015 Vol.2068
WINNERS & NEXT ISSUE
Big is beautifulLooking at Big (wine) Brands
ON THE FLYSalty or fresh, the lure of fly-fishingNational identityCocktails with geographic ori-Gins
What to look out for next issue
BROUGHT TO YOU BY www.topsatspar.co.za
'a life digested book' winners:Beatrice Mar� eet, Boksburg Zamani Ninela, Clernaville
Congratulations to last issue's winnersNESTING CHAIRSEach of these lucky winners will receive a nest ing chair to the value of R6 000!1. Lynn Nagel, Plattekloof2. Roelien Parkin, Gonubie3. Mark Barberini, Parktown North4. Jan H. Hoon, Middelburg5. Blanche Daniels, Paarl
Not for Sale to Persons Under the Age of 18. Drink Responsibly.
subject line “Cheers Smirnoff Giveaway” containing:• Your name, contact telephone number & ID number • Physical address
(not a P.O. Box please!) • The TOPS at SPAR store at which you made ANY purchase and the till slip number. SEE T&C’S ON PG 4
WINSmirnoff makes good times better by igniting endless possibilities...and ultimate
freedom of the night.Explore The Night
with Smirnoff ’s bold range of products; Smirnoff Double
Black Vodka and Smirnoff Ice Double Black with Guarana.
Download the Explore App from iTunes or Google Play or visit
www.expolorethenight.com to fi nd out more.
WIN one of two Exclusive Smirnoff Hampers Including
A Busby duffel bag WORTH R3 000Each winner will receive a bottle of the new Smirnoff Double Black Vodka, a 6-pack of Smirnoff Ice Double Black with Guarana and the special Busby Duff el bag, worth R3 000.
Smirnoff makes good times Smirnoff makes good times
www.topsatspar.co.za Sep Oct 2015 Vol.2070 www.topsatspar.co.za Sep Oct 2015 Vol.2070
WORLD CUP Liquid support
The iconic Springbok shooter
1 part peppermint liqueur1 part cream liqueur
Staged every four years, the sporting
spectacle is being hosted at a range of
venues in England and Wales. Anticipation
has built up over the past few months’ of
international xtures. Now that the
tournament is about to kick o� with the rst
game between England and Fiji at
Twickenham on September 18, here’s how
Cheers suggests you support the bokke.
Twenty teams, each with 15 men, fi t and ready for action, will take to the fi eld to try and wrest le the Webb-Ellis trophy
away from the All Blacks in the upcoming IRB World Cup.
FUN 4 FANS
18 England v Fiji Twickenham, London 21:00
19 Tonga v Georgia Kingsholm Stadium, Gloucester 13:00
19 Ireland v Canada Millennium Stadium, Cardi� 15:30
19 South Africa v Japan Brighton Community Centre, Brighton 17:45
19 France v Italy Twickenham, London 21:00
20 Samoa v USA Brighton Community Centre, Brighton 13:00
20 Wales v Uruguay Millennium Stadium, Cardi� 15:30
20 New Zealand v Argentina Wembley Stadium, London 17:45
23 Scotland v Japan Kingsholm Stadium, Gloucester 15:30
23 Australia v Fiji Millennium Stadium, Cardi� 17:45
23 France v Romania Olympic Stadium, London 21:00
24 New Zealand v Namibia Olympic Stadium, London 21:00
25 Argentina v Georgia Kingsholm Stadium, Gloucester 17:45
26 Italy v Canada Elland Road, Leeds 15:30
26 South Africa v Samoa Villa Park, Birmingham 17:45
26 England v Wales Twickenham, London 21:00
27 Australia v Uruguay Villa Park, Birmingham 13:00
27 Scotland v USA Elland Road, Leeds 15:30
27 Ireland v Romania Wembley Stadium, London 17:4529 Tonga v Namibia Sandy Park, Exeter 17:45
1 Wales v Fiji Millennium Stadium, Cardi� 17:45
1 France v Canada Stadium MK, Milton Keynes 21:00
2 New Zealand v Georgia Millennium Stadium, Cardi� 21:00
3 Samoa v Japan Stadium MK, Milton Keynes 15:30
3 South Africa v Scotland St James’ Park, Newcastle 17:45
3 England v Australia Twickenham, London 21:00
4 Argentina v Tonga Leicester City Stadium, Leicester 15:30
4 Ireland v Italy Olympic Stadium, London 17:45
6 Canada v Romania Leicester City Stadium, Leicester 17:45
6 Fiji v Uruguay Stadium MK, Milton Keynes 21:00
7 South Africa v USA Olympic Stadium, London 17:45
7 Namibia v Georgia Sandy Park, Exeter 21:00
9 New Zealand v Tonga St James’ Park, Newcastle 21:00
10 Samoa v Scotland St James’ Park, Newcastle 15:30
10 Australia v Wales Twickenham, London 17:45
10 England v Uruguay Manchester City Stadium 21:00
11 Argentina v Namibia Leicester City Stadium, Leicester 13:00
11 Italy v Romania Sandy Park, Exeter 15:30
11 France v Ireland Millennium Stadium, Cardi� 17:45
11 USA v Japan Kingsholm Stadium, Gloucester 21:00
17 B1 v A2 Twickenham, London 17:00
17 C1 v D2 Millennium Stadium, Cardi� 21:00
18 D1 v C2 Millennium Stadium, Cardi� 14:00
18 A1 v B2 Twickenham, London 17:00
24 Winner QF1 v Winner QF2 Twickenham, London 17:00
25 Winner QF3 v Winner QF4 Twickenham, London 18:00
30 Loser SF1 v Loser SF2 Olympic Stadium, London 22:00
31 Winner SF1 v Winner SF2 Twickenham, London 18:00
All times CAT (SA, GMT+2)
September 2015
Rugby World Cup Fixtures
October 2015
www.topsatspar.co.za Sep Oct 2015 Vol.2070 www.topsatspar.co.za Sep Oct 2015 Vol.2070
WORLD CUP Liquid support
The iconic Springbok shooter
1 part peppermint liqueur1 part cream liqueur
Staged every four years, the sporting
spectacle is being hosted at a range of
venues in England and Wales. Anticipation
has built up over the past few months’ of
international xtures. Now that the
tournament is about to kick o� with the rst
game between England and Fiji at
Twickenham on September 18, here’s how
Cheers suggests you support the bokke.
Twenty teams, each with 15 men, fi t and ready for action, will take to the fi eld to try and wrest le the Webb-Ellis trophy
away from the All Blacks in the upcoming IRB World Cup.
FUN 4 FANS
18 England v Fiji Twickenham, London 21:00
19 Tonga v Georgia Kingsholm Stadium, Gloucester 13:00
19 Ireland v Canada Millennium Stadium, Cardi� 15:30
19 South Africa v Japan Brighton Community Centre, Brighton 17:45
19 France v Italy Twickenham, London 21:00
20 Samoa v USA Brighton Community Centre, Brighton 13:00
20 Wales v Uruguay Millennium Stadium, Cardi� 15:30
20 New Zealand v Argentina Wembley Stadium, London 17:45
23 Scotland v Japan Kingsholm Stadium, Gloucester 15:30
23 Australia v Fiji Millennium Stadium, Cardi� 17:45
23 France v Romania Olympic Stadium, London 21:00
24 New Zealand v Namibia Olympic Stadium, London 21:00
25 Argentina v Georgia Kingsholm Stadium, Gloucester 17:45
26 Italy v Canada Elland Road, Leeds 15:30
26 South Africa v Samoa Villa Park, Birmingham 17:45
26 England v Wales Twickenham, London 21:00
27 Australia v Uruguay Villa Park, Birmingham 13:00
27 Scotland v USA Elland Road, Leeds 15:30
27 Ireland v Romania Wembley Stadium, London 17:4529 Tonga v Namibia Sandy Park, Exeter 17:45
1 Wales v Fiji Millennium Stadium, Cardi� 17:45
1 France v Canada Stadium MK, Milton Keynes 21:00
2 New Zealand v Georgia Millennium Stadium, Cardi� 21:00
3 Samoa v Japan Stadium MK, Milton Keynes 15:30
3 South Africa v Scotland St James’ Park, Newcastle 17:45
3 England v Australia Twickenham, London 21:00
4 Argentina v Tonga Leicester City Stadium, Leicester 15:30
4 Ireland v Italy Olympic Stadium, London 17:45
6 Canada v Romania Leicester City Stadium, Leicester 17:45
6 Fiji v Uruguay Stadium MK, Milton Keynes 21:00
7 South Africa v USA Olympic Stadium, London 17:45
7 Namibia v Georgia Sandy Park, Exeter 21:00
9 New Zealand v Tonga St James’ Park, Newcastle 21:00
10 Samoa v Scotland St James’ Park, Newcastle 15:30
10 Australia v Wales Twickenham, London 17:45
10 England v Uruguay Manchester City Stadium 21:00
11 Argentina v Namibia Leicester City Stadium, Leicester 13:00
11 Italy v Romania Sandy Park, Exeter 15:30
11 France v Ireland Millennium Stadium, Cardi� 17:45
11 USA v Japan Kingsholm Stadium, Gloucester 21:00
17 B1 v A2 Twickenham, London 17:00
17 C1 v D2 Millennium Stadium, Cardi� 21:00
18 D1 v C2 Millennium Stadium, Cardi� 14:00
18 A1 v B2 Twickenham, London 17:00
24 Winner QF1 v Winner QF2 Twickenham, London 17:00
25 Winner QF3 v Winner QF4 Twickenham, London 18:00
30 Loser SF1 v Loser SF2 Olympic Stadium, London 22:00
31 Winner SF1 v Winner SF2 Twickenham, London 18:00
All times CAT (SA, GMT+2)
September 2015
Rugby World Cup Fixtures
October 2015
Sep Oct 2015 Vol.20 www.topsatspar.co.za 71
GROCERY LIST
All ‘in the basket’ items are available at your nearest TOPS at SPAR and SPAR outlets. See www.topsatspar.co.za and www.spar.co.zaand SPAR outlets. See www.topsatspar.co.za and www.spar.co.za
AVAILABLE FROM TOPS AT SPAR
Liquor
1 bottle red wine
60ml dry gin
30ml dry vermouth
1 tot peppermint liqueur
1 tot cream liqueur
AVAILABLE FROM SPAR
Dried Spices/Herbs/Stock
350ml vegetable stock
1ℓ chicken stock
15ml white pepper
15ml cayenne pepper
2 bay leaves
4 black peppercorns
Fresh Fruit/Veg/Herbs/Spices
1½ bunches coriander leaves
50ml mint leaves
45ml fresh rosemary
45ml fresh thyme
15ml fresh sage
8 garlic cloves
1 bunch rocket
2 tablespoons parsley
1 punnet micro herbs
2 packets mixed greens (rocket,
watercress etc)
10ml ginger
4 lemons
10 baby tomatoes
4 tomatoes
120g asparagus
5 red peppers
1 yellow pepper
4 medium-sized carrots
4 celery sticks
3 onions
1 red onion
4-6 sping onions
4 chillies
14 medium-sized potatoes
2 avocados
3 nectarines, peaches
or 9 apricots
Baking/Dry goods
200g couscous
8 slices white bread
1 cup whole pecan nuts
15ml sesame seeds
200g sugar
Cans/Jars/Bottles
1 bottle French or Italian
salad dressing
90ml garlic-infused olive oil
155ml olive oil
4 cups or 3 cans lentils
2 tablespoons capers
250ml mayonnaise
15ml honey
60ml soya sauce
5ml Dijon mustard
45ml orange juice
20ml rice vinegar
10ml sesame oil
Dairy
250ml feta cheese
125ml sour cream
250g blue cheese
100g butter
125ml milk or cream
Meat/Fish/Poultry
1 whole beef � llet, 2.5 – 3 kg
4 lamb shanks
2 � rm chorizo sausages
4 to 6 handfuls moist beef biltong
4 x 150g Salmon portions,
at least 2 cm thick
Frozen goods
350g frozen peas
300g Pu� Pastry
Your complete list of ingredients for all the recipes in this issue.in the basket
Call the TOPS HOTLINE0860 313 141
Available at TOPS at SPAR and
SPAR stores
www.topsatspar.co.za Sep Oct 2015 Vol.2072
LOOPDOP - Gerrit Rautenbach
WATTER MALMESBURY
KIES JY?Daar's iets uniek in
Malmesbury. Dis die uitspraak en hoe woorde in die mond vorm
neem. Die lekker aksent wat nêrens elders raak geloop word.
