printed onrecycled paper

the monthAPRIL 2013

Franschhoek gets Fresh!free

copy

the FRANSChhOeK

enjoyed where wine is

UbUntU AfricA

in my opinion

APRIL 2013

the month

WHY ADVERTISE IN ‘THE MONTH’?

the Month now has a number of covers, each going to different distributions. carving up our wide distribution into reachable, limited and valuable readerships offers advertisers ‘defined distribution’ - the ability to choose where their message is read - and then pay for that and no more. Bookings are made online at www.themonth.co.za with discounts offered for multiple-publication advertising.

all information, artwork regulations, terms and conditions, distribution and deadlines are carried on the site and, as usual, all advertising packages are subject to a downloadable signed mandate and contract.

www.themonth.co.zaalso join us on Facebook orfollow us on twitter at the_Month

Editor: Brett Garner083 2600 453brett@themonth.co.za

Publisher: David FosterCapvest Holdings CC084 827 3986david@themonth.co.za

Advertising: Brett Garneradvertising@themonth.co.za

Marketing and Sales: Laurentia Barnardlaurentia@themonth.co.za

Design by Tricky Tdesign@trickyt.co.za

ConTriBuTorS:

reviews: Jim Waitejim@themonth.co.za

Finance: Feiran Griedefeiran@themonth.co.za

The Team

you are the first to know that the Franschhoek Wine Valley is launching an artisan Food route this month!

But, people are asking, what are artisanal foods?We looked this up. there is no single definition.the term artisanal refers to anything that is hand-made or

handcrafted in the style of an artisan, or skilled craftsman. artisanal foods are made in small amounts and typically adhere to traditional methods and recipes, using high-quality and unprocessed ingredients. they are allied to the slow and local food movements, and are usually produced in a sustainable manner.

artisanal foods provide a great way to know where your food is coming from. artisanal sausages are most likely made from meat raised compassionately or organically; artisanal cheeses from cows milked by hand, not machine; artisanal jams and preserves from fruit grown on small farms without hormones or dangerous pesticides.

From drew Warner, co-Founder at Just Good chocolate - “artisan food is unique; it’s defined by the fact that nothing else on earth exists that is exactly the same. artisan food is created with love, with attention to detail, not mass produced on factory lines with only quantity in mind rather than quality.”

artisan producers understand and respect the raw materials with which they work, they should know where these materials come from and what is particularly good about them. they should have mastered the craft of their particular production and have a historical, experiential, intuitive and scientific understanding of what makes the process that they are engaged in successful. they should know what tastes good and be sensitive to the impact of their production on people and the environment.

Franschhoek ArtisAn Food route

Jenny

PUBLICATIONS

Go

To

Th

EMo

nTh

.co

.zA

A

nD

bo

ok

you

R A

D n

ow

!

looking at the food24 editor’s Weekly newsletter on 31 January, caro outlines some major Food trends for 2013, which include artisanal foods.1. Provenance – Knowing where your food has come from is going to be a big feature. new markets are popping up everywhere in Sa. 2. Artisanal foods - this follows on from ‘provenance’. people want hand-made products that are made by skilled masters who are passionate about their craft. 3. Sustainable - We’re looking at organic, bio-diverse, seasonal and sustainable food. We’re going back to the earth… More people and chefs are planting their own vegetable gardens and supporting sustainable fish.4. Seasonal and local - We’re looking at staying true to seasonal produce so we use the freshest ingredients and stay as local as possible.

in Franschhoek we’re fortunate to have several local artisanal food producers making bread, cheese, olives and olive oil, charcuterie, salmon trout and chocolates, to name a few. We have the Franschhoek Village Market on Saturdays, which is proving to be very popular and showcases wonderful products.

So tell your friends and look out for the new Franschhoek artisan Food route Map, soon to be available from the FWV information office.

discover your local treasures!

printed onrecycled paper

the monthAPRIL 2013

Celebrate a Winelands renaissanCe!free

copy

the winelands

enjoyed where wine is

printed onrecycled paper

free

copy

PEARL VALLEY G O L F E S T A T E S

the monthAPRIL 2013

the PeARL VALLeY

printed onrecycled paper

the monthAPRIL 2013

Don’t miss the ‘Franschhoek summer Wines’ Festival, 16 aPril free

copy

the FRANSChhOeK

enjoyed where wine is

Target Market: Visitors to the Western Cape, domestic wine buyers and discern-ing local readers Distributed where: Wine farms, wine outlets and tourist spots in Stellenbosch, Franschhoek, Somerset West, Paarl, Constantia and Durbanville

THE WinELAnDS MonTHTarget Market: Home owners, players and visitors to Pearl ValleyDistributed where: At the golf club, to home owners, to visitors

THE PEArL VALLEy MonTHTarget Market: Residents of greater FranschhoekDistributed where: PO Boxes in Franschhoek and La Motte, to housing estates in Franschhoek and via baskets at local eateries

THE FrAnSCHHoEk MonTH

pEopLE & pLACESpEopLE & pLACES

“take one,” i say, pressing ‘record’ and straightening my notepad on the small table on the terrace outside the Haute cabriere cellar. across from me, tamo von arnim

presses his lips together and narrows his eyes ever-so-slightly. “no, takuan is my brother, i’m tamo.” there’s an effortless authority in his voice that brings a flush to my cheeks and a stuttered apology. “i’m kidding!” he laughs, mouth open and eyes softened, “i’m just kidding. take two!” Moments later tamo von arnim has me rapt as he shares with me his passion as a son, servant, poet and man.

Born to the legendary South african wine personality, achim von arnim and his delightful wife, Hildegard, tamo is no stranger to the success that comes from hard work. achim was the cellarmaster at Boschendal until the late ‘80s, before applying himself full-time to the Haute cabriere farm that straddles the foot of the Franschhoek pass on the outskirts of the picturesque little town from which it gets its name. in those days it took a true visionary to see the potential of the farm and the valley as a pioneer in the production of champagne-style wines; Franschhoek was far from what it is today!

after planting the classic champagne varieties of chardonnay and pinot noir, achim worked tirelessly to make Haute cabriere the household name it is today, both locally and internationally. it was a labour of love, in every respect, and a labour made possible by the devotion and support offered to him by Hildegard and her their children. as tamo speaks of his time on the Haute cabriere farm as a youth, his appreciation of the importance of family spills over into a passionate expression of his belief in the impact of ‘ubuntu’ – the idea that we exist in community and find meaning by giving back to that community.

in many respects tamo’s poetry strikes me as a reflection of his ‘ubuntu’ existence. deeply personal in places, it touches on the universal theme of love often enough to be easy to digest but routinely offers a little extra to those willing to pull back the metaphorical covers of imagery and structure. His third collection, ‘Free-Verse Soul’, due for release on the 17th of april, is a more refined collection than his previous iterations, ‘Un Hombre Fuerte’ and ‘amour Universal’. despite signs that he’s ‘growing up’, his writing reminds me that he’s a young man, passionate about life and committed to making a difference.

i challenge him about this latter point, as we sip on pierre Jourdan Brut Mcc and i shift position to take full advantage of the glorious view from our elevated position, and setting afternoon sun. the irony of our conversation and the topic isn’t lost on either of us.

“i’m privileged, make no mistake!” he nods, sitting back to look at me intently. “We’re all blessed with something – even if we don’t recognise that. and what we have isn’t meant only for us, we have to share it. charity begins at home – it’s a cliché yes, but clichés usually hold a lot of truth – and from there it needs to spill over into all we do. this isn’t mine,” he says, pausing to allow the full extent of the view to sink in, “it belongs to all of us; and should benefit us all.”

For a number of years now tamo has been actively involved in supporting the organisation Ubuntu africa, founded by Whitney Johnson (and more recently in raising awareness for the tree planting initiative, Greenpop). From their website i read that “Ubuntu africa is dedicated to improving the health and wellbeing

of HiV-positive children in under-served communities in South africa. [Using] a unique and effective model of care that enables HiV positive children to live long and healthy lives.” From tamo’s excited distraction at the mention of the organisation, i learn that Ubuntu africa allows ordinary people to do what they’re good at, whilst making a positive impact on the lives of young people affected by HiV. For tamo that means sharing his time and poetry and a portion of the profits raised from the sale of his books. “look at this!” he says, proudly holding up a picture on his phone of a smiling child atop his shoulders, “this is why i do it. this is ubuntu!”

as i fold the cover of my notebook back and thank tamo for his time i can’t help but be a little challenged. it’s easy to climb life’s ladder, or pass for that matter, with the intention of enjoying the view from the top, but people like tamo aren’t content with that it seems. to them the view is worth nothing unless shared with others, and no one is turned away. in tamo’s words, “this is ubuntu!”Readers of The Month are invited to join Tamo at Viva Café, Studio 30 Somerset Square in Highfield Road, Cape Town, on the 17th of April for the launch of ‘Free-Verse Soul’. All Tamo’s poetry books are available on pre-order at tamovonarnim@gmail.com

A reflection of happiness: Dedicated to the Children of Ubuntu*

Never forget the ability of reaching for the skyNever forget that it starts here and nowWith you and I

Placing our feet more grounded in the sandBelieving while holding a foreign handThat we can together overcome

Because Love is the possible goodThat lives in and around us.

A blessing seeing your Smiles,Your happiness, reflecting braver

UbUntU AfricAthe editor chats to tamo von arnim about his soon-to-be-launched poetry collection, ‘Free-verse soul’, and his inspiring take on liFe

the month

ThE MonTh

the month

WHY ADVERTISE IN ‘THE MONTH’?The Team

Zorgvliet in 2008 and ended up wanting to stay.i realised that there was such great energy and

change happening in the wine industry. of course, it helped that the country is one of the most beautiful on earth. it’s been a bit more difficult for me than i thought to make the transition to living here full time, but i’m finding my way and i no longer look back. Hard to believe that this will be my 6th harvest here!”

BoTanica PinoT noiR 2010, R149This is the maiden vintage of Ginny Povall’s Pinot Noir, sourced from Elgin fruit from vines older than 25 years. The wine exhibits a delicate style with layers of cherry and strawberries on the palate and a herbal nose. There is a good acidity in the wine and soft vanilla flavours on the finish.

Signal Hill’s Jean-Vincent Ridon has been making wines at Signal Hill since 1996 and according to him “is still the only owner-grower-winemaker from France in our beautiful country.” His fearless experimentation has led to many interesting bottlings from his city Bowl winery and vineyard, a noteworthy one being 20 bottles from the oldest known vine plant in South africa – a chenin Blanc of over 200 years old!

“i arrived in 1996 because South africa was rediscovering the global wine market, and so much had to be done in terms of experimentation and exploration. Something difficult to challenge in europe, the future of the Sa wine industry was laying outside the box. new cultivars, alternative winemaking art, and this historic urban winery and vineyards have been my leads and i pushed the envelopes. Sa shall be classic in style, not new world, so my French background of winemaker, journalist and sommelier helped me to tap the huge potential of Sa terroir.”

SiGNAl Hill GRENACH BlANC 2007, R81Signal Hill was the first to certify this particular cultivar as a single varietal wine, with the grapes for this wine sourced from the Piekenierskloof. The wine is barrel fermented in old French oak to produce a marzipan/dried apricot/popcorn nose specific to the cultivar. Alcohol is only 12.5% and the palate is tight, minerally and has a citrus finish.

travelling between their Hout Bay residence and their Kasteelsig vineyards close to Malmesbury, Billy and Penny Hughes have been making handcrafted batches of their red and white nativo wines since 2004. they have been very busy “with organic certification imminent for the harvest of 2013,” we’ve been informed. Billy hails from argentina and recalls how, as a child, he visited the vineyards of Mendoza with his father who was an agricultural engineer. the name “nativo” encompasses allusions to Billy’s native argentinian origins and his progress in becoming a naturalised

South african. He has a desire to produce wines reflective of their source in a natural environment, infused with site-specific characteristics. “although we strive to produce innovative wines, we are bound by what the environment actually provides. through an organic approach to viticulture, we aim to reflect that strong sense of “belonging” in our wines. the name nativo pays homage to that.”

NATiVo WHiTE BlENd 2011, R99This wine is a perfect food partner. The Nativo blends differ from vintage to vintage with the focus being on a blend that reflects the season. This wine consists of 60% Viognier and 40% Chenin Blanc grapes from their vineyards in the Swartland. it is an elegant, medium bodied and well-rounded white blend with fragrant aromas of blooms, pears and underlying citrus and has a good oak/fruit integration and a long fresh finish

Samantha O’Keeff exchanged a fast paced television career in los angeles for a new way of living in the quaint overberg village of Greyton. “i found an old run down farm in the foothills of the Sonderend Mountains and planted 36,000 vines. What i experienced was a paradise filled with challenges that i hadn’t bargained for - baboons, birds and buck all thrilled that i was trying to grow grapes here. ten years later, the wines that make it through the gauntlet make me very proud and have garnered a loyal following. Greyton is now a recognised unique Wine of origin and it is all because of lismore.”

liSmoRE CHARdoNNAy 2011, R179This very special Chardonnay was made in the style of a traditional Burgundian Chablis, showing intense citrus flavours and soft fruit layers, and honey and vanilla notes carried by a distinct minerality, crisp acidity and lingering finish.

Samantha O’Keeff

Penny and Billy Hughes

JV Ridon

Signal Hill Vineyards

South africans seem to suffer from an incurable wanderlust. our curiosity

and itchy feet have taken us around the globe, from the great cities of dubai, Shanghai or london to the wilds of the amazon or the captivating wastelands of antarctica. But there’s no need for such extremes, given that a two hour journey in any direction from the city Bowl will lead you through the vastly different landscapes of the salty West coast plains, the majestic cederberg mountains, the manicured cape Winelands, the yellow canola fields of the overberg or the open roads

of the Klein Karoo – to name but a few.this local beauty has lured many interesting foreign

nationals to our shores, and today each calls this home. the Vineyard connection team chatted to four winemakers who hail from different countries about their journey and the experiences that led them here.

Virginia Povall, the proprietor of Botanica Wines, has made quite a name for herself thanks to both her maiden vintage, and 2011, chenin Blancs receiving a 5-star platter rating. originally from Boston, she spent the majority of her career in new york city leading a consultation firm as chief operations officer. With no formal wine training, she took the chance to explore her true passion for wine and had the following to say about her time here thus far.

“i came here to do a harvest with neil Moorhouse at

WinE & DinE the month

APRIL 2013

the vineyard connection team chats to Four ex-pat winemakers

winelandsWanderlust

the month

ThE MonTh

lAdy WHo luNCHESmalu lambert is a freelance food and wine writer. despite not having the kind of figure that would suggest it, she loVES lunch. This column chronicles her pursuit of that love in the Winelands. Follow her on Twitter @malulambert

i’m looking at the world through rainbow-coloured sunglasses; or perhaps that’s just the reflection from the sun-umbrellas overhead. We’re seated on the

stoep at Marianas in Stanford. lunch at this country restaurant is one of life’s great pleasures. or one of my life’s great pleasures, at least. Here, stress melts like butter on hot toast.

our table overlooks the garden, and the vegetable, herb, and flower beds beyond it, from which Mariana esterhuizen sources much of her ingredients, and her inspiration. While Mariana cracks the whip (and makes crème brûlée) in the kitchen, her husband peter runs front-of-house. We start with a bottle of Villiera Brut natural 2009 – after all, everything is worth celebrating here.

Mariana specialises in cape country cooking with French and Mediterranean techniques and influences. the chalkboard menu offers a small number of starters and mains; some of which have become fairly permanent fixtures, but the dishes are truly seasonal and change according to the availability of produce (at this restaurant this isn’t merely lip-service, it’s gospel).

“i’m compelled to be seasonally driven, as the garden dictates; and i simply follow the dance,” says Mariana when asked about her philosophy.

the service is personal too; peter visits each table and explains the day’s offering (with a fair amount of humour thrown in). the couple have a passion for indigenous ingredients. one of the regular starters, the salted duck, comes with a white bean, herenbonen (‘the master’s bean’) that only grows in the Sandveld on the West coast. another favourite starter of mine is the springbok rillettes; a plated perfection of duck fat covering a rustic pâté of pork and springbok and served with plum and sultana chutney. all sauces, pickles, aatchars, preserves - you name them - are made in-house, from scratch. the restaurant also has a deli

richness corralled in by bright salsa verde and sweet roasted tomatoes, with herenbonen as an earthy bed (this dish is an inspired match for the chilled pinot noir). the lamb is known around these parts as ‘twee-tande lamb’ (lamb with two teeth) and it’s the stage between lamb and mutton. “Speak to any Karoo farmer,” says Mariana, “and it’s what he would slaughter for his family; the meat of choice.” the other dish is a glorious duck confit served perfectly caramelised, and over which my companion gleefully squeezes preserved clementine, in a syrupy, orange stream.

the dessert menu comes out. i’m torn between the cheese board and a dessert. “Well,” says peter, “do it like the French, have cheese now, then dessert afterwards.” Wise man. the cheese is, as you can imagine, locally sourced from artisanal producers, it comes with homemade fig preserve.

We order desserts, one of them the crème brûlée. the seemingly simple dessert sums up my feelings about this restaurant: Mariana and peter’s philosophy shines through. With my first visit here i was blown away by it, and i’ve had it every time since. the ingredients are free-range eggs from a neighbouring farm and the purest jersey cream from ‘the cows next door’. Simple, beautiful ingredients treated with utmost care and respect - it’s the most delicious crème brûlée you’ll ever eat.

after demolishing our last dessert; a granadilla ice cream and tart. i slip my rainbow-coloured glasses back on and head out into the real world, already planning a return visit.

mARiANA’S: opening hours - Thursday to Sunday - arrive from 12 noon. Email: marianas@stanfordvillage.co.za. Telephone: 028 3410 272 mariana’s is only open for the warmer months, in winter they close their doors and retreat to their home to cook, to experiment and to rejuvenate.

MAriAnA on LunCHI love lunch, I prefer it to dinner. You need to take your time, not grab it and run. It should be long-winded and leisurely: course by course.

going to the

where many of these products are sold.today there’s a fresh paprika (plucked from the

garden this morning) and tomato soup on the menu. it comes to the table simply luminous: an iridescent copper-red, topped with mozzarella sourced from a nearby dairy farm.

My dining companion has a more summery dish - a ham and parsley aspic with a preserved kumquat, and homemade wholegrain mustard.

the restaurant is full. it’s the kind of place that needs no music and the soundtrack instead is a murmur of appreciative ‘oohs’ and ‘ahhs’. they have a cult following and have picked up numerous accolades and awards along the way. and it’s all thanks to their deep passion for food and the way it’s delivered - with warmth and excitement.

i lean back in my chair, now with a glass of chilled creation pinot noir in hand (the wine list is small, but thoughtful, with the majority of wines coming from the overberg). Goldfish dart like orange arrows in an adjacent water feature, the sunlight trickles in through the vine-leaf ceiling and the pastoral view painted in front of us makes for the most relaxing lunch table you can imagine.

peter delivers our main courses, mine is skaapblad (lamb shoulder); it falls off the bone, butter-soft - the

CoUNTrY

APRIL 2013

WinE & FooD nEWS

taste by the light oF the moon… april

Lun

a T

asT

ing

Ca

Len

da

r

According to the biodynamic calendar, developed in the 1950s by Maria Thun, there are four specific lunar-based tasting cycles; namely fruit, root, flower and leaf - with the fruit and flower cycles generally regarded as the more favourable days for wine tasting. While it’s neither fool-proof nor rocket science, we’ve found the calendar, courtesy of Avondale, a useful tool – not least of which to spark conversation.

MOn Tue Wed THu Fri saT sun

2 Fruit 6 Flower

8 Leaf 9 Leaf 11 Fruit 13 Root

20 Fruit

23 Root

For more info and next month’s calendarwww.biologicwine.co.za

18 Leaf

27 Leaf

1 Leaf 3 Fruit 4 Root 5 Root 7 Flower

10 Leaf 12 Fruit 14 Root

15 Root 16 Flower 17 Flower 19 Leaf 21 Fruit

22 Fruit 24 Root 25 Root 26 Flower 28 Leaf

29 Leaf/Fruit 30 Fruit

the monthtry a bottle oF blaauklippen ZinFundel today and Find out, suggests the month

is that Zinfandel or Zin-Fun-del?

i don’t do raw meat - certainly not without braai tongs and a glass of vino to fortify me! it’s not that i’m a vegetarian or anything, it’s just that the texture and smell of raw meat make getting too close to it a little more than i’m comfortable with. imagine my surprise then, at a recent media day with

Stellenbosch Hills wines and the makers of Freddy Hirsch spices, when i was presented (along with everyone else attending) with a kilo of beef, some fat and two or three lengths of animal ‘casings’ and challenged to make my own wors.

“don’t worry, it’s all beef – no kudu or water buffalo here!” said the friendly resident butcher-type, oblivious to the cause of my discomfort, as all around me people mixed in pre-prepared Freddy Hirsch spices, added an extra ‘this’ and a little more ‘that’ and set about grinding and filling as though they do this sort of thing all the time.

truth is, while few go to the trouble of making their own sausage, more and more people are doing so thanks to the recent donkey-meat-in-the-mince debacle and on the day all but a couple of us seemed to take to the process like ducks to water. Working hard to get around my phobia - yes, there was a stolen sip of the Stellenbosch Hills 1707 reserve red intended to flavour the meat, and numerous changes of the plastic gloves that no one else seemed to want to use - i’m pleased to say that making sausage is far easier than it is time consuming (especially when you factor in the time spent changing those plastic gloves…).

What made the biggest impact though, other than the convenience of premixed spices courtesy of Freddy Hirsch, was the taste of the wors at the obligatory weekend braai later in the week and knowing exactly what went into it. casing closed!Enter the Stellenbosch Hills/Freddy Hirsch droëwors maker of the year 2013 competition now (or at least before the 2nd of September) by visiting www.stellenbosch-hills.co.za Entries cost R150 and include a bottle of Stellenbosch Hills 1707 Reserve, a Freddy Hirsch spice pack and delivery costs for the 500g of droëwors that must be delivered to Stellenbosch Hills by 27 September.

if you don’t like Zin, you’ll know you’re not alone! But if you’re not yet a convert, we hope this article will serve as a little temptation. We’re quite fond of varietal Zinfandel here at the Month - especially the fruity, easy-drinking South african take on the wine, as opposed to the earthier, and often austere,

version prevalent in foreign climes.But before we rush off, let’s get a sense of what Zinfandel has to offer, courtesy of the beautiful Shante

Hutton, of wine.co.za. after a recent media day in the company of Blaauklippen’s rolf Zeitvogel, she writes*:“if, like me, you are/were unfamiliar with the variety, Zinfandel, for starters, is a red grape. it’s highly

popular in america, growing abundantly in california, and also finds a home in australia and in our own soils. it is said to be identical to primitivio, an italian grape that was taken to california in 1968. interestingly both grapes are said to come from crljenak Kaštelanski, a croatian indigenous variety.

Zinfandel is quite a vigorous grape and like any high school ‘popular’ clique, it hangs in tight bunches which need occasional pruning, lest the inner grapes begin to rot. as vineyard management and harvesting this particular variety are difficult, prices are relatively high per bottle.

it ripens earlier than most varieties and has high sugar levels, making it ideal for late-harvest, dessert wines. it also is heavily alcoholic, which makes it great for wintertime.

in short, its characteristics are as follows:High sugar content.they are often higher in alcohol content.lots of red berry flavours on the nose and palate (think Strawberries and cherries).it often has a jammy flavour and you can sometimes pick up stewed fruit in the nose.richness and depth.”Shante recommends the pairing ideas found online at FoodandWine.com (http://www.foodandwine.

com/slideshows/zinfandel-pairings) for those keen to go the whole hog. of course, if you’re on a budget, feel free to skip all the food-related bits…

* Tweaked slightly from the online version to suit The Month

the editor battles thoughts oF wild animals and asses to make the perFect sausage…

oF & men!Mince

the month

ThE MonTh

RECIPE OF THE MONTH

grilled steak oF yellowFin tuna,served with a sticky rice bamboo parcel, smoky teriyaki sauce and

caramelised almonds

METHoDWash the rice 3 times until the water runs clearadd the 300ml water, star anise, cinnamon sticks, cloves, pinch of sugar and salt and 20ml soy sauce to the rice and cook over low heat.When the rice is cooked, add 1tbsp of sesame oil and stir well until absorbed.Soak the bamboo leaves in lukewarm water for a few minutes.Fill the leaves with the rice and fold in the form of a triangle, wrap gently with some butcher’s string. Steam in a bamboo basket for 5 minutes.Heat the 50g brown sugar on low heat until caramelised, add the almonds and stir well until they are fully coated. Spread the mix evenly on a baking sheet and allow to cool down. the almonds will be crunchy once cooled.Marinade the yellowfin tuna steaks in the remaining soy sauce, sesame oil, ginger and lemongrass. Sear the steaks on a very hot grill pan.toss the salad leaves with your favourite salad dressing.plate and serve immediately, sprinkle some Goji berries over the salad and enjoy!

SerVeS 4inGrEDiEnTS4 Yellowfin Tuna (180g each)1Tsp Fresh Ginger and Lemongrass 30ML Sesame oil50ML Kikkoman soy sauce100G Whole almonds50G Brown sugar

100G Glutinous rice (available at Asian supermarkets)1 Star Anise, 1 cinnamon stick, 2 cloves8 Bamboo leavesButcher string12 Goji berries4 LitchisSalad leaves

inGrEDiEnTS15 ml Van Ryn’s 10 Year Old Vintage brandy15 ml rose syrup (available from specialist food stores or delis)1/4 tsp brown sugar125 ml Pongracz Orange peel, bent and burntRose petals for garnishing

Vintage RoseCocktail of The Month

METHoDMix the brandy, rose syrup and brown sugar and pour into a cham-pagne flute. top up with the sparkling wine. Burn the orange feel over the glass and let the essence drops fall into the glass. Garnish with rose petals.

Serves one.

Courtesy Van Ryn’s

APRIL 2013

TRAVEL the month

the Mauritius trip rumour had been doing the rounds in the office for a couple of weeks so there was an expectant spring in my step when

the ed called me in. “Here Griede,” he said as i entered his office, removing the pipe from his mouth and tapping the moistened stem at what looked like the northern-most tip of South africa on his Holmden’s wall map, “this is where i want you to go. pack your bags – you’ll leave tonight.” “But i’ll miss the Month’s annual creative Writing awards ceremony,” i frowned, trying to conceal my Mauritius-disappointment. “yes, but it won’t miss you!” he said, replacing the pipe between his teeth and narrowing his eyes, “and remember boy, it’s not the destination, but the journey that counts. oh, and can you lend Jim Waite your flippers and snorkel – you won’t be needing them where you’re going.”

at 3600 kilometres, the round-trip journey was going to be a long one. My destination? the most northerly, unfenced Wilderness camp in the Kgalagadi transfron-tier park – covering an area of over 3,6 million hectares, and “one of very few conservation areas of this magnitude left in the world” according to the ed who, i felt, must have some sense of humour after my horror show in the richtersveld. Still, this was my chance to prove myself a better travel writer than that buffoon, Waite.

i crossed the border at Vioolsdrif and kipped overnight at the Fish river canyon, re-entering the republic at Mata Mata, already some 50 kilometres into the vast Kalahari desert. the abrupt change from the namibian grey and white backdrop to the green and orange landscape was visually startling – and would have been more appreciated were it not for the more gradual change in the state of the road from gravel to corrugated sand. all along, you notice the havoc the little Sociable Weavers cause with their enormous communal nests eventually bringing down tree branches and telegraph poles (see picture) and the apathetic experience at the hands of the immigration officials was, even by immigration standards, a disappointing advert for the country.

Feiran griede Finds a perFect balance between destination and journey in the kgalagadi

transFrontier park

overnight at the now privately re-named ‘doesn’t Mata’ and the long trek north through the thornveld savannah begins – first to nossob for fuel, wood and water and then a further 164 kilometres to the Gharagab Wilderness camp. the plentiful game is a welcome distraction from the tough driving (you’ll be lucky to get to within 10 kilometres of the official 50km/h speed limit most of the way) and were it not for so many gnarled tree stumps and shadows playing on the imagination, it would seem more than the stock-standard offering of Springbok, Wildebeest, oryx (Gemsbok), Secretary birds, Black-backed Jackals, Giraffe and the heaviest bird capable of flight, the Kori Bustard – all spotted along the way.

the camp is unfenced, and the ‘tourism assistant’ looked like the kind of guy happy in his own company

not too Far From here…

KalahariDreaming

ThE MonTh

– which he’d have to be, i figure, living this far from civilisation. He proudly showed me a cape cobra he’d just removed from one of the four log cabins overlooking the waterhole (not mine, thankfully) and explained that, in his ten years there, he’d seen not only six lion kills but (and on a number of occasions, nogal) a penguin at the waterhole! Being in the bush for that long clearly plays with your mind, i noted. My opinion of him improved the next morning, however, after a night’s sleep interrupted by Hyena ‘cackles and hoops’ and regular roars form the Kings of the Jungle. at the reception of a psychedelic sunrise i read about a shy, nocturnal and scaly anteater called, you’ve guessed it, a pangolin.

the bottom line here is that, in the same way that successful fishermen think like fish, you have to adapt your day to see the best of the game. the show’s basically over by 10am so this means up before dawn and, since there’s no way you’d try this without a 4x4 with an on-board fridge, many a sunset in the company of a cold beer recording your sightings. Failing that, a return to camp sees each log cabin with a couple of single beds, a nice shower, a few resident lizards, a fully equipped kitchen and a braai on the deck – there’s no better place at sundown to enjoy those defrosted Karoo lamb chops.

distances are long here and take time to cover but the ever-changing light offers excellent photographic opportunities. the crimson-breasted Shrike, Steenbok, Spotted and Brown Hyena, cheetah and Warthog make

the month

Feiran griede Finds a perFect balance between destination and journey in the kgalagadi

transFrontier park

not too Far From here…

Kalahari

themselves available to the patient observer and the Kgalagadi is an absolute haven for birders, especially those interested in birds of prey. the abundant Meerkat and desert Squirrels make entertaining company during the long hot summer days where there’s little to do but wait for the evening show.

as is so often the case, those ‘hard to get to’ places are even harder to leave and heading back to the bright lights, i’m reminded of the editor’s words; it’s not the destination, but the journey that counts. you can’t fly into a place like this and think it will affect you in the same way as when you’ve faced challenges, difficulties and doubts in getting there – which you undoubtedly will – and perhaps it is this that gives trips like this their meaning. Struggle, complain and moan – when the sun sets over this land of red sand dunes and scrub that fades for miles into the horizon, everything balances perfectly. For more information about the park visit saparks.com or call 021 976 1497

Dreaming

The South African Wine Index (SAWi, pronounced ‘savvy’) has applied its indexing methodology to all qualifying* wines produced in South Africa and listed the top 150+ wines to form the ‘South African Grand Wines’ collection.‘Grand Wines’ (or Grand Vin, as in French) are commonly regarded as the best a producer has to offer – showing a level of intellectual or emotional stimulation able to capture the consumer’s imagination, and intrigue, if not delight, the palate. As such, a ‘Grand Wine’ is not restricted to a particular area, style or wine-making philosophy, but rather simply stands ahead of its peers as a wine that exhibits the best on offer, in the best possible way.

* The index is based on a wine’s performance, over multi-vintage periods, in any of 44 national and international wine competitions and select magazine reviews. See SAWineIndex.com

the month

APRIL 2013

Jim Waite loves wine – which is just as well as there’s generally a Shiraz stain on his shirt somewhere… Not being much of a wino, he tends to buy whichever bottle is adorned with shiny stickers or being promoted by someone in a figure-hugging outfit. Keen to help him, the Editor sent him off to research the South African Wine index and their ground-breaking addition to the South African wine world, the ‘South African Grand Wines Collection’.

jim wAitE reviews

SA Grand Vin

Annandale Merlot | Ataraxia Chardonnay | Beaumont Hope Marguerite | Bellingham The Bernard Series Old Vine Chenin Blanc | Beyerskloof Diesel Pinotage | Boekenhoutskloof Cabernet Sauvignon | Boekenhoutskloof Semillon | Boekenhoutskloof Shiraz | Boschendal Cecil John Reserve Sauvignon Blanc | Bouchard Finlayson Galpin Peak Pinot Noir | Bouchard Finlayson Hannibal | Bouchard Finlayson Kaaimansgat Crocodile’s Lair Chardonnay | Chamonix Chardonnay Reserve | Chamonix Pinot Noir Reserve | Cape Point Vineyards Isliedh | Cape Point Vineyards Sauvignon Blanc | Cederberg Sauvignon Blanc | Cederberg Five Generations Chenin Blanc | Cederberg Teen Die Hoog Shiraz CWG | De Toren Fusion V | De Trafford Shiraz | De Wetshof Bateleur Chardonnay | Delaire Graff Coastal Cuvee Sauvignon Blanc | Diemersdal Pinotage | Diemersdal 8 Rows Sauvignon Blanc | Eagles’ Nest Shiraz | Ernie Els Signature Blend | Fleur du Cap Unfiltered Limited Release Sauvignon Blanc | Fleur du Cap Unfiltered Semillon | Fleur du Cap Unfiltered Viognier Chardonnay Sauvignon Blanc Semillon | Glen Carlou Chardonnay | Glen Carlou Grand Classique | Groot Constantia Gouverneurs Chardonnay | Groot Constantia Gouverneurs Reserve | Groot Constantia Shiraz | Guardian Peak Lapa Cabernet Sauvignon | Hamilton Russell Chardonnay | Hamilton Russell Pinot Noir | Hartenberg Cabernet Sauvignon Merlot | Hartenberg Merlot | Hartenberg Syrah | Hartenberg The Stork Shiraz | Jean Daneel Chenin Blanc | Jordan Riesling | Jordan Cabernet Sauvignon | Jordan Chenin Blanc | Jordan Nine Yards Chardonnay | Kaapzicht Steytler Pinotage | Kaapzicht Steytler Vision | Kanonkop Paul Sauer | Kanonkop Pinotage | Kanu KCB Chenin Blanc | Ken Forrester The FMC Chenin Blanc | Ken Forrester The Gypsy Shiraz Grenache | Kleine Zalze Cellar Selection Chenin Blanc | Kleine Zalze Family Reserve Sauvignon Blanc | Kleine Zalze Family Reserve Shiraz | Kleine Zalze Vineyard Selection Chenin Blanc | Kloovenburg Vineyards Shiraz | KWV The Mentors Shiraz | KWV The Mentors Orchestra | KWV The Mentors Semillon | La Motte Pierneef Sauvignon Blanc | La Motte Pierneef Shiraz Viognier | Le Riche Cabernet Sauvignon |Lomond Pincushion | Lomond Snowbush | Lomond Sugarbush | Meerlust Pinot Noir | Meerlust Rubicon | Mooiplaas Single Vineyard Sauvignon Blanc | Morgenster Cabernet Sauvignon Cab Franc Merlot | Mulderbosch Barrel Fermented Chardonnay | Muratie Shiraz | Neil Ellis Cabernet Sauvignon Reserve | Neil Ellis Groenekloof Sauvignon Blanc | Newton Johnson Domaine Pinot Noir | Nitida Sauvignon Blanc Club Select | Nitida Semillon | Oak Valley Chardonnay | Paul Cluver Chardonnay | Quoin Rock The Nicobar Sauvignon Blanc | Raats Family Cabernet Franc | Raats Family Chenin Blanc | Raka Biography Shiraz | Raka Figurehead | Rijks Pinotage | Rijks Chenin Blanc | Rijks Shiraz | Rust en Vrede Cabernet Sauvignon Shiraz Merlot | Rust en Vrede Merlot | Rust en Vrede Shiraz | Rustenberg Stellenbosch Chardonnay | Rustenberg Five Soldiers Chardonnay | Rustenberg John X Merriman | Rustenberg Peter Barlow Cabernet Sauvignon | Sadie Columella | Saronsberg Full Circle | Saronsberg Shiraz | Simonsig Frans Malan Cape Blend | Simonsig Red Hill Pinotage | Southern Right Sauvignon Blanc | Spier Creative Block Bordeaux Blend | Spier Creative Block Rhone Blend | Spier Private Collection Chardonnay | Spier Private Collection Chenin Blanc | Spier Private Collection Sauvignon Blanc | Stark-Condé Cabernet Sauvignon Merlot Cabernet Franc | Stark-Condé Three Pines Jonkershoek Cabernet Sauvignon | Steenberg Vineyards H.M.S. Rattlesnake Sauvignon Blanc | Thelema Cabernet Sauvignon | Thelema Shiraz | Thelema The Mint Cabernet Sauvignon | Tokara Director’s Reserve Red | Tokara Director’s Reserve White | Tokara Reserve Collection Stellenbosch Chardonnay | Uva Mira Single Vineyard Chardonnay | Veenwouden Merlot | Vergelegen White Sauvignon Blanc Semillon | Vilafonté Series C | Vilafonté Series M | Vriesenhof Kalista | Vriesenhof Pinot Noir | Warwick Trilogy | Waterford The Jem

For the list of late harvest and fortified wines as well as brandies and MCCs not included above, visit GrandWinesCollection.co.za Sou

TH A

FriC

An

Gr

An

D W

inES

opinion

jim waite Finds a ‘cheat sheet’ to becoming a vinous authority

in november last year, the Month published the then recently released list of ‘South african Grand Wines’ – wines that in the estimation of a number of wine authorities show off the best the country has to offer. as

a non-wino, but someone who enjoys a drink or two (Especially when charged to the office expense account… Ed), i must confess that i’ve hung on to that edition rather religiously.

Whether at a braai or the inevitable high-brow tasting in the company of the ed, a quick glance at my rather worn ‘South african Grand Wines

collection’ page tells me if i’ll be inclined to spit, or to swallow. it’s not that the list is exhaustive – it’s just that unlike the ed, i have neither the wallet nor the liver to find experimentation much fun.

this month the ‘South african Grand Wines collection’ is set to make the news again when premier Helen Zille accepts a large number of wines from the collection at her official residence, leeuwenhof. So, to be politically current, or ‘pc’ as they say, here’s a quick recap of what the ‘Grand Wines collection’ is all about and an alphabetical listing of the wines currently rated.

ThE MonTh

the month

policy is the key force in financial markets in 2013. central Banks have refocused their efforts on trying to grow economies rather than save them

and, as one fund manager put it, “We have moved from the icU unit to the recovery ward.” Unfortunately, i think that the recovery is going to be very slow and we may be in hospital for a while! So where do we invest in this environment?

i recently spent a day listening to offshore fund managers talking about where their funds are currently positioned to make returns for their investors in 2013. Most have become a little more upbeat about the prospects of risk assets and stabilising growth - in other words, they thought equities were going to outperform other asset classes going forward. Global companies with strong balance sheets, steady cash flows and growing dividends was a common theme i picked up.

they were all, however, very bearish about bonds - especially government bonds of the US, UK, Germany and the other euro zone countries. duration has risen and convexity has fallen; not a winning combination in fixed income. it will take just a small increase in rates to trigger a major bond sell-off, resulting in investor portfolio losses. the timing of when they start raising rates is not known, but it is going to happen. if you are holding bonds in a portfolio overseas, it might be a good idea to take your profits and run.

another common theme amongst the managers is their favouring of the emerging markets (or companies with a large component of their consumers in emerging markets) over developed markets. they anticipate major growth over the next few years in emerging markets while the big developed dinosaurs try to recover from the financial beating they took in 2008.

What is clear, though, is the serious risk to conservative financial assets (such as international government bonds) and that the only way to try and make money in this very low interest rate environment is to take some risk. certainly, before you invest make sure you know what all the risks are and what would happen to your investments if a major bump in the road were to occur - try to understand as much as you can. your advisor is there to assist you to make an informed decision about your investments but the decision is

This article is solely intended to provide you with objective information about financial products and services and is not intended to constitute a recommendation, guidance or proposal with regard to the suitability of any product in respect of any financial need you may have.dave rundle 083 658 8055

Rundle Management Services

While trying to help Jim Waite get his head around the implications of Minister pravin Gordhan’s 2013 Budget Speech at an

impromptu office meeting recently, Feiran Greide mentioned the principle of the ‘rule of 72’. trying to explain it to Waite proved to be a rather monumental waste of time, but between the local delivery guy (bearing bottles of wine), the editor, our newest team-member - the lovely laurentia, and a policeman (don’t ask), he soon had a small crowd genuinely hooked, and grateful for the delivery of wine.

taken almost verbatim from the website of investopedia.com, Greide explained that the ‘rule

icu?dave rundle herds together the emerging equity bulls and developed bond bears

read more: http://www.investopedia.com/ask/answers/04/040104.asp#ixzz2nsciWUwb

Rate of Return Rule of 72 Prediction Actual # of Years Difference

2% 36.0 35 1.0

3% 24.0 23.45 0.6

5% 14.4 14.21 0.2

7% 10.3 10.24 0.0

9% 8.0 8.04 0.0

12% 6.0 6.12 0.1

25% 2.9 3.11 0.2

50% 1.4 1.71 0.3

72% 1.0 1.28 0.3

100% 0.7 1 0.3

of 72’ is a simplified way to determine how long an investment will take to double, given a fixed annual rate of interest. By dividing 72 by the annual rate of return, investors can get a rough estimate of how many years it will take for the initial investment to duplicate itself.

For example, the rule of 72 states that r1 invested at 10% would take 7.2 years (72/10 = 7.2) to turn into r2. (in reality, a 10% investment will take 7.3 years to double – but it’s pretty close for a rule-of-thumb.)

When dealing with low rates of return, the ‘rule of 72’ is fairly accurate as the table below shows – which makes it a great tool in the South african context; pity Jim still cant make head or tail of it...

Feiran greide shares a ‘trick oF the traders’ with jim waite et al

The ‘Rule of 72’

If you are holding bonds in a portfolio overseas, it might be a good idea to take your profits and run

oUT of

SExuAL HEALTH the month

APRIL 2013

everyone knows that nutritional foods and regular exercise are healthy for body and mind, but did you know that research claims the same accolades for regular sexual activity and

orgasms?note the ‘and’; having an orgasm is not the only way to enjoy

sex - heightened states of arousal have been proven to pack just as many positive results for overall sexual health and longevity. With that in mind, it should however be noted that a woman’s ability to have an orgasm can greatly improve her quality of life, with many health benefits reportedly directly related to frequent orgasms, for both women and men.

dEEpEr love

CoMPETiTion: Write to Deeper Love and Win! - The best letter with advice on sexual relationships and tips on enhancing or spicing up a couple’s love-life stands a chance to win an ‘oH! Box’ from

Deeper Love containing naughty goodies to the value of r250.

Email: info@deeperlove.co.za The winner will be announced in the May 2013 edition of The Month

All identities of entrants will be regarded as confidential and only the winning advice, tips etc. will be published.

why Sex mATTerS

SOME OF THE MOST NOTABLE (AND SURPRISING!) BENEFITS REPORTED ARE:• immune system boosters! regular sexual activity encourages

higher levels of immunoglobin a, which is an antibody that assists our immune systems in fighting off infections such as colds and flu.

• orgasms help with weight loss by releasing phenetylamine (a kind of natural amphetamine that regulates your appetite) and serotonin, the brain’s natural feel good chemical, which has a calming effect on our cravings for junk food.

• natural pain relief – thanks to the endorphins released into your body during sex, you might find you forget all about that headache, or that your pain threshold has increased by up to 70%!

• the same endorphins also enhance feelings of wellbeing, boost and regulate our moods and assist with alleviating depression.

• Hormones secreted during arousal help improve memory and concentration.

• regular orgasms are known to reduce levels of stress thanks to those endorphins again (our very own “feel good” hormones), which help relax the part of the brain that causes fear and anxiety.

• Sexual activity burns calories – need we say more?

• regular sexual activity will strengthen the cardiovascular system – and reduce the risk of

heart related diseases by half! this is a result of the hormones released and increased blood flow.

• orgasms relieve tension! the faster heartbeat, increased blood flow and muscular tautness associated with sexual pleasure all come to a relaxing conclusion with an orgasm, and in the process relieve tensions pent up in your nervous system.

• acting like a natural tranquiliser, orgasms can greatly improve sleep patterns, thanks to the sedative and relaxing effect of oxytocin and other endorphins released - helping you sleep better. For men an orgasm is followed by a quick drop in blood pressure and sudden relaxation, whilst with women the effect is more progressive, but no less important.

• orgasms can reverse aging (seriously!) by increasing the levels of dHea (dehydroepiandrosterone) in the body. dHea is known to improve brain function, fat metabolism, the immune system, the cardiovascular system, as well as promote healthy skin!

• the hormones oxytocin and dHea are also said to have protective effects against cancer and heart disease. Studies have also reported that men who orgasm frequently lower their risk of prostate cancer considerably.

Health experts have conducted their research on many levels and not only stand by the health benefits relating to the actual act of love making, but also point out that regular orgasms can improve our lives in many critical areas as noted in the list above.

we discover the health beneFits oF

regular sexual activity and

orgasms

Setting the scene for romance 1. GET RID OF DISTRACTIONS. these include phones, tV and children!

opt for some soft, romantic music instead.2. GET COMFORTABLE, DIM THE LIGHTS AND ACCESSORISE. cosy and inviting is your aim, so arrange some pillows and extra blankets, add some candles and you have instant ambience. Set up some wine with two glasses…. For a bath, add some essential oils – rose and ylang-ylang are particularly effective for romance. Start off your night of love with an all over sensual massage with massage soy candles enriched with essential oils… 3. CLEAN AND DE-CLUTTER. nothing kills the mood more than coming

home to a dirty, cluttered house. Show your partner you care…

ThE MonTh

the month

if you’re heading to the beach this month, before the inevitable cape winter rears its head, we suggest you do it in a cleopatra.

it’s not just that cleopatra Bikinis offer a ‘personalised’ bikini set that encourages the of buying tops and bottoms separately – which means you get the perfect fit whatever your shape – it’s that the designs of alexandra coutras are really hot. So the combination of fit and fabulous means you’ll shine in your two-piece, whatever the weather!

alexandra launched the cleopatra Bikini brand in 2009 with a simple desire for “girls to feel comfortable and confident on the beach... with a dash of sexiness of course.” a stunner herself, she “struggled to find a bikini where the top and bottom fitted me perfectly,” she admits, and set about changing that for herself and many of her friends who echoed her frustration. today the cleopatra label is a mark of success for this young capetonian and a sign of relief for every beach-bound body-type.

that cleopatra cossies work in and out of the water, and won’t cost you an arm and a leg, should come as a welcome bonus too.

Visit cleopatra Bikinis online at facebook.com/cleopatra.bikinis.7 and follow them on twitter @cleopatrabikini For more information and prices email cleopatradesigns@gmail.com

make the most oF the last oF the hot summery days!

‘S

appeal

my STyLE

the month

APRIL 2013

whAt’s On? In ThE wInELAnDS

7 & 4

11 - 14

whAt’s On? in APRIL 20132013APRIL

13 APriL / 8:30 AM /HouT BAy BEACH, CAPE ToWn / HouT BAy SAnDCASTLECoMPETiTion. children, families, schools & corporate companies compete tobuild the most impressive sandcastle. the competition is organised by HoutBay’s Valley pre-primary school to raise funds for education projects. Fundsraised in 2013 go toward bursaries for underprivileged children at Valley pre-primary school and improving facilities at the Hout Bay educare centre inthe Hangberg area of Hout Bay. Members of the public that would like tosupport the event but prefer not to compete, can buy raffle tickets, supportthe food and drink stalls and cheer the contestants on. the date is chosen tocoincide with low tide so there will be loads of space for builders and peoplewatchers. Fantastic prizes are awarded to winners in each category as se-lected by celebrity judges. registration: on the day on the chapman’s peakside of Hout Bay beach at 8.30am. cost: r 30 per adult, r 15 per child & r 700per corporate team. contact: 021 7901540

SATurDAy 13 APriL / 9:30 AM / ruSTEnBurG WinES, iDA’S VALLEy, STELLEn-BoSCH / rArE PLAnT FAir. the annual rare plant Fair will be held in the idyllic setting of rustenberg Wines in ida’s Valley near Stellenbosch. twenty-seven specialist amateur and professional growers will be selling their plants di-rectly to the keen gardening public. there will also be stalls selling other items of interest to gardeners. enjoy tea under the oaks and a browse around rozanne’s Garden which will be in the change of season into autumn. you can even stock up your wine cellar with the special discounts on rustenberg wines. price: r10 pp. email: info@rareplantfair.co.za. tel: 078 021 2101. www.rareplantfair.co.za

the month

APRIL 2013

LAST THurSDAy oF EACH MonTH/ TiME TBC / BLAAuWBErG, CAPEToWn / DE’VArA DAy SPA / GirLSniGHT ouT. Groups of four are pam-pered with manicures or pedicureswhilst enjoying music, complimen-tary snacks & panoramic views ofcape town. Booking essential. cost:r 330 pp. tel: 021 556 2813. email:info@devaradayspa.co.za. www.devaradayspa.co.za

The Month in association with Errieda Du Toit Pr, is giving away 5 double tickets per session: (total 50 tickets)These do not include tasting glasses.

What to do: mail the answer to the question below to: roxane Laker: roxane@edtpr.co.za Question: ‘name one participating restaurant in The Taste of Cape Town event?’

11 – 14 APriL / THurSDAy 11th: 18:30-22:30, FriDAy 12th: 18:30-22:30, SAT-urDAy 13th: 1st SESSion 13:00-1700& 2nd SESSion 18:30- 22:30, SunDAy14th: 12 PM – 5 PM / GrEEn PoinTCriCkET CLuB, CAPE ToWn / TASTE oFCAPE ToWn. Hard core gourmands,trend hunters, enthused food loversand dining enthusiasts will tick off in-dulgent experiences on their culinarybucket list when pick n pay taste ofcape town in association with orbitSugarfree chewing Gum, comes totown for four days of food nirvana.cape town’s hottest restaurants andchefs set up shop under one roofboasting the dishes that make themstand out as well as show–off theirfood passion. the festival also fea-tures the taste pop-Up restaurantwith the pot luck club, la colombe,Makaron restaurant and the Boat-house on a rotation throughout thefestival. pick n pay chef’s theatre will feature live demos by top chefs. Forthe hands-on visitors, the pick n payWine and canapé experience will re-veal the secrets to creative pairingsof canapés and wine in an interactivearea. thai chefs will also demonstratepopular dishes at the royal thai em-bassy over the four days. the tastecraft Beer project will pair a selectionof 18 brews with festival dishes, andthe cape town angels Benefit Stagebrings an impressive line-up of localperformers to the festival. the eleven restaurants participating: azure res-taurant, Beefcakes Burger Bar, the Brasserie, dash restaurant & Bar, de Grendel restaurant, Fyndraai restau-rant, il leone Mastrantonio, Jewel of india, 96 Winery road, Savour restau-rant and Signal restaurant. tickets: www.itickets.co.za tel: 0861000291. www.tasteofcapetown.com.Facebook: taste of capetown, or twitter @tasteofct.

5 & 6 APriL / FriDAy 7PM – 1 AM &SAT 5PM – 1 AM / CAPE ToWn inTEr-nATionAL ConVEnTion CEnTrE /CAPE ToWn inTErnATionAL JAZZFESTiVAL. the 14th run of africa’s‘Grandest Gathering’ will featureworld famous and local artists in-cluding Jill Scott, Buena Vista Social club, as well as brand new heavies, Jimmy dludlu and others. cost: r 440 (day pass) r 645 (weekend pass) & r30 extra for ‘rosies’ stage. Book-ings: computicket www.capetown-jazzfest.com

13 april

26 – 28 APriL / 10 AM – 6 PM / SAnDrinGHAM ESTATE, STELLEnBoSCH / SA CHEESE & WinE FESTiVAL an event all about cheese. Food theatres, fun and games for kids, live music, a moonlight picnic and more. Visitors will be able to feast their senses on the widest selection of cheese currently available in South africa. tickets for this mouth-watering event will be available from computicket outlets countrywide. Booking essential – no tickets sold at the gate. cost: r115 pp. and r90 pp. for pensioners & r 15 for a wine tasting glassemail: cheese@agriexpo.co.za tel: 021 975 4440 www.cheesefestival.co.za

3 - 53 – 5 APriL / 9AM – 12PM / iZiko SouTH AFriCAn MuSEuM, 25 ViC-ToriA ST, CAPE ToWn / HoLiDAy WorkSHoPS For kiDS. a three day holiday workshop for kids. Grade 1 – 4: computer robotics, aviation & electricity workshops & Grades 5 – 9: Mindstorm robotics Workshop.cost: r 450 for three daysinfo: info@ortsacape.org.zatel: 021 462 4176

7 APriL / kirSTEnBoSCH BoTAniCALGArDEnS, CAPE ToWn / 5:30 PM / SuM-MEr ConCErT: JoHnnie cleGG. leg-endary South african musician, Johnnieclegg, the ‘White Zulu’ performs at thefinal Summer concert for this season.Gates open at 4 pm. cost: r 110. tickets:www.webtickets.co.za

7

26 - 28

onGoinG, FriDAyS / 5: 30 PM – 8 PM /CAPE PoinT VinEyArDS, noorD-HoEk, CAPE ToWn / BurGEr niGHTa fun night out for the entire family: Join us for pure Beef Burgers every Friday night at our vineyard dam. picnics and platters are served until 5 pm. Bookings: tel: 021 789 0900 (office hours) & 021 286 0020(weekends) email: bookings@cape-point.com. www.noordhoekvine-yards.co.za

5 & 6

ThE MonTh

whAt’s On? In ThE wInELAnDS

The views expressed in this magazine do not necessarily reflect the opinions of The Month or its affiliates. Having said that, we gener-ate practically all of the material printed in each edition ourselves; please don’t reproduce any part of it without the Editor or Pub-lisher’s permission (we’re generally quite generous – so just ask). The Month subscribes to the South African Press Code and if you feel we’re not living up to that, please call the Press Ombudsman on 011 484 3612. We regard our sources as reliable and verify as much of what we print as we can, but inaccuracies can occur and readers using information in The Month do so at their own risk.

THE FinE PrinT

7 & 14 APriL / 10 AM – 3PM / VAL DE ViE, STELLEnBoSCH / BuBBLy SunDAyS. Val de Vie hosts a bi-monthly market at Val de Vie’s scenic terrace, which overlooks the polo fields. exciting events form part of this exclusive market, such as a kids’ carnival, fresh food, wine tasting, live music, home design & trend stalls, a bar as well as food & trend workshops. contact: 021 863 6100email: info@valdevie.co.zaWebsite: www.valdevie.co.za

saturday 137 & 4

SAT 6 APriL / 11AM – 3PM / ViLLEriA WinES, STELLEnBoSCH. / AuTuMn FES-TiVAL . the autumn Festival will be cel-ebrated in the estates gardens with wine tasting stations dotted around the gar-den showcasing different wine styles. there will be live music, food stalls and our wines will be available by the bottle to enjoy your favourite on the day or by the case to take home. look out for ourspecial offers! Bookings: lucinda 021 865 2002 or email: wine@villiera.com.

wednesdays

6 april

WEDnESDAyS / 8 AM – 5 PM (SuMMEr) & 9AM – 5PM (WinTEr) / noorDHoEk, CAPE ToWn / ToP CHEF in ACTion. legendary chef, Franck dangereux demonstrates how to prepare 3 different dishes each week, selected from that day’s menu.Venue: the Foodbarn, noordhoek Farm Village, Village lane, noordhoek.cost: Free (with booking for dinner r 295 for a 3 course meal). tel: 021 789 1390email: info@thefoodbarn.co.zawww.thefoodbarn.co.za

SAT 13 APriL / THE oAkS ESTATE, GrEyTon /MiME Voir Cou-TurE. Mime Voir couture is a collaboration between char-lene Sauerman couture and leigh the Mime (and the Union of Mime Workers), and will be hosted at the historic the oaks estate at the foothills of the majestic Sonderend mountains that surround the beautiful village of Greyton. top South af-rican designers such as Kobus dippenaar, craig port, Sauer-man and others will showcase the best in local haute couture at a glitter event that will be attended by various well-known sportsmen and other celebrities. tickets are r300 per person, and includes the fashion and mime show, a 5-course meal, various exhibitions, live music and a supervised area for chil-dren. contact: +27(0)28 254-9414

20 aprilSATurDAy 20 APriL / 5 PM / THE oLD SHED, AnySBoS FArM, SWArT riViEr rD, BoTriViEr / BArrELS & BEArDS. local win-emakers (and their scruffy post-harvest beards) will share thespotlight with the latest cellar gems during a fun-filled evening of good food, wine and company. regrettably no kids under 12. cost: r 250 pp. email: nicolene@botriverwines.co.zawww.botriverwines.com

27

25 – 28 APriL / 10 AM – 7 PM / CTiCC / DECorEX / decorex Sa’s an-nual sourcebook, it’s all in the detail, is an indispensable guide for design-minded home owners and décor professionals alike, providing practical must-have details. this pocket-sized glossy contains an a-Z of suppliers, retailers, decorators, artisans andmanufacturers, as well as listings for interior- and décor-related products and services. tickets available at the entrance. cost: r 70. email: lebo@tebtg.co.za.www.decorex.co.za www.cticc.co.za

25 - 28

26FriDAy 26 APriL / 7 PM / BoSMAn’S GrAnD roCHE HoTEL, PLAnTASiE ST, PAArL / CuLinAry innoVATionS AT THE GrAnDE roCHE. if words, wine and wonderful food are your passion then make sure you join top lo-cal writer diane awerbuck at the Grande roche Hotel in paarl on 26 april for the second in its 2013 series of culinary innovations. award-winning author diane awerbuck will enthral guests with her latest novel Home remedies. crime and thrilling adventure com-bined with the culinary alchemy of Bosman’s restau-rant’s chef roland and the best in wines all add up to an entertaining evening for book lovers and wine con-noisseurs alike. Free welcome drinks. cost: r 385 (incl. dinner & wine) contact: christine Visagie, tel: 021 863 5100 email: christine@granderoche.co.zawww.granderoche.co.za

SATurDAy 27 & SunDAy 28 APriL / SATurDAy 11 AM – 5 PM & Sun-DAy 11 AM – 4PM / riCkETy BriDGE, FrAnSCHHoEk / WEDDinG AFFAir AT riCkETy BriDGE. dream wed-

ding? Why dream it, when you can do it? this unique wedding fair allows you to plan your special day, at an actual wedding venue. See it come to life before your eyes. Visit the rickety Bridge Wedding affair for all you need to plan your perfect special day. From wedding planners to florists, hair to photographers, to the ideal honeymoon, find it all at rickety Bridge, an enchant-ing wedding venue and wine estate in picturesque Franschhoek there will also be fabulous prize give-aways and special offers exclusive to guests who at-tend the Wedding affair. Win your wedding wine, or take advantage of special offers on wedding packages and accommodation cost: Free contact: tel: 021 876-2129 or info@ricketybridge.com www.ricketybridge.com

the month

APRIL 2013

the month

APRIL 2013

SoCiAL the month

Right and bottom right: Platter’s 2013 SA Wine Guide is now available and a must-have for many visiting the Winelands. Seen here are some of the accolade winners in this year’s iteration: Francois Conradie (Superquaffer of the Year Award for the Melck’s Shiraz Cabernet Sauvignon 2011 from Muratie Estate); Gottfried Mocke and Emul Ross (Winery of the Year Award for Cape Chamonix); Andries Burger (White Wine of the Year Award for Paul Cluver Noble Late Harvest 2011) and Andrea and Chris Mullineux (Red Wine of the Year Award for the Mullineux Family Syrah 2010). The three heavy weights are Michael Fridjhon (MC at the launch) Philip van Zyl (editor) and Andrew McDowall (publisher)

SUBMIT YOUR SOCIAL PICS TO SocIAL@ThEMonTh.co.zA AND WE’LL PUBLISH AND CREDIT THE BEST ONES ON THE SOCIAL PAGE EACH MONTH!

ScEnE & Heardsay cheese!Well-known celebrities and business leaders turned out for the official launch of cape town’s brand new radio station, Smile 90.4fm, on the 18th of March where the station’s new logo was also revealed. the glamorous event was held at the crystal towers Hotel and Spa in century city.

very Fond oF vondeling!the Month joined guest of honour, albert roux (pictured), of le Gavroche, london, in celebrating the opening of the beautiful new Vondeling tasting room in the Voor- paardeberg.