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the monththe FRANSChhOeKFEBRUARY 2013

Instantly recognIsable and sImply IrresIstIble!

welcome to pearl valley the month

FEBRUARY 2013

in my opinion

FEBRUARY 2013

the month

WHY ADVERTISE IN ‘THE MONTH’?

tthe Month now goes to different distributions in different guises. 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.

PUBLICATIONS

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

Design by Tricky Tdesign@trickyt.co.za

ConTriBuTors:

reviews: Jim Waitejim@themonth.co.za

Finance: Feiran Griedefeiran@themonth.co.za

The Team

Are you an incurable Romantic?Franschhoek... the perfect getaway for

Valentine’s DayWith Valentine’s day around the corner what better way

to spoil your loved one than with a visit to some of Fran-schhoek’s special places? Be it a weekend with friends, an

overnight stay, a special lunch, cap classique, a beautiful walk, or fine gifts, Franschhoek is the perfect place to celebrate in style!

Spend the day on the new Franschhoek cap classique route. pick up a map from the information office and make your selection. you will be spoilt for choice! noble Hill is thinking pinK during Valentine’s week. enjoy salmon blinis and Blanc de Blanc in the tasting room, or a slice of pink strawberry cake with your lunch at cosecha restaurant. delicious bubbles are to be had at many other producers’ wineries including Backsberg, allee Bleue, Boschendal, anthonij rupert cellar, Môreson, la Motte, leopard’s leap Family Vineyards, rickety Bridge, My Wyn, Morena, Haute cabriere, colmant cap classique and Stony Brook. Whether it’s Brut, Blanc de Blancs or rosè, your Valentine treat is assured.

there’s nothing quite like a picnic in this perfect February weather. Franschhoek has some scrumptious picnic baskets on offer. relax and enjoy a cool bottle of wine with your Valentine picnic at allee Bleue, allora, Boschendal, Holden Manz, le Franschhoek Hotel & Spa, Mont rochelle Hotel, noble Hill, the SalmonBar, or Solms delta.

For that romantic lunch or dinner, many restaurants will be preparing special Valentine menus. to name a few, Grande provence, Fyndraai at Solms-delta and paulina’s 5 course tasting menu at rickety Bridge are sure to impress. look out for okamai’s sushi and wine treat at Glenwood, and reuben’s Valentine’s day menu. Why not try la Motte’s award winning Best Food and Wine Matching experience? or take a walk in the Babylonstoren garden and enjoy a special tea at the Victorian Greenhouse.

Many luxurious guest houses are offering wonderful getaways especially for Valentine’s week. tell your friends about staying at the magnificent Vrede en lust Manor House and Jonkmans houses, or a charming farm stay in the valley. Grande provence has an exciting accommodation competition.

Several Vignerons de Franschhoek have wine offers for you. la Bri, Grande provence, akkerdal to name a few. Get your personal message signed on a bottle for your loved one at la chataigne Wines!

Valentine gifts abound at Huguenot Fine chocolates, the ceramics Gallery, ebony, Masquerade, isabella charlotte, african dream chocolates, penchant, Jade, cooksensuals, is art, the diamond Works, Holden Manz collection, la cotte inn Wine Sales & Fromages de France, dalewood Fromage, tracey’s diamonds, and many more boutique shops.

pamper yourself with a visit to Mont rochelle Hotel Spa, Babylonstoren Spa or le Franschhoek Hotel Spa for that relaxing massage you’ve been dreaming about.

Give the valuable gift of a “Friend of Franschhoek” card to your special friends! pop in at the information office and sign up.

all this and more on our website www.franschhoek.org.za and Facebook page http://www.facebook.com/Franschhoekwinevalley or follow us on twitter @Franschhoek_Sa

Happy Valentine’s day!

Jenny

about the front page

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

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The editorial team at The Month could have chosen any of Franschhoek’s famous culinary luminaries to grace this special Valentine’s edition of The Month, and choosing Chef Reuben Riffle is in no way meant to suggest that we’re not fully aware of the collective stature of all our chefs, or that of our hoteliers, wine-makers, artists, business people and other achievers. “So why is he on the front page then?” you ask. The answer is simple, like the Winelands of Franschhoek, he’s instantly recognisable and simply irresistible. And his book, ‘Reuben Cooks Local’? Well, it’s the winner of the 2012 Gourmand World Cookbook ‘Best Photography Cook Book in SA’ award. So we’re pleased to suggest that we find ourselves in good company. We hope you say the same come the 14th!

people & placeS

The Publisher is blown away by naTasha MeisTer

every now and then it hits me square in the face. pure, unaffected, unadulterated talent – the kind that surfaces out of nowhere on talent shows

or, like chad le clos, in the olympic pool. the delight either makes the hair on the back of my neck stand up or reduces me to a tear-disguising, mumbling wreck. Witnessing natasha Meister sublimely covering Stevie Wonder’s “i Wish” brings a tear of regret that i, in my youth, not only failed to master that eight-note bassline under a competent e-flat minor 7th (a reflection that i can still remember 1976, perhaps), but overwhelmingly because i was there, just for that instant, sharing a classic moment with such gifted youth.

Sipping a coke at the Grand in cape town, where she’s about to start a four-hour stint, i chat to this pocket-sized, happy-go-lucky canadian blues musician and singer-songwriter; working the cape audiences in a world where young girls barely play guitar, and nearly

never play the blues. although the likes of natasha Meister are unique and few and far between, that in itself wouldn’t cut it. as a solo artist or as part of the natasha Meister Band (a name they settled on after they sensibly binned “Kill the Weasel”!) she is, simply put, the complete package.

Guitar in hand, and in front of the mic, she grows in stature and confidence. only those so acutely aware of their talent can transform, as she does, from a giggling, naïve, yet ambitious 22-year old into a self-assured aretha Franklin or etta James and fasten their audience in for an enthralling ride. as easy on the eye as the ear, her voice has been described as “soulful and passionate”, possessing “a lovely tracy chapman quality to it” and her talent is as “raw, unpretentious and solid”, and comparisons with international blues and soul singers flow hard and fast in the music media.

But that’s not all. i’m no music critic but to praise her ‘bluesy’ voice alone is to miss the point – she does this

almost effortlessly as her small fingers dance easily between the frets of her guitar in a way that would garner an approving nod from old ‘Slowhand’ himself. Her ability to make the guitar sing credits her as the only woman in africa with an endorsement from Fender Guitars of the USa – and at just 22, nogal, that says it all.

Born in canada to a South african mother exiled from the cape for her love of a white, Swiss immigrant during the old regime, the newly-wed Meister family settled in london, ontario. in time natasha’s father introduced her to his favoured country music – and the likes of chet atkins and tommy emmanuel. Having sang Gospel with her sister at church it wasn’t until the duo walked into the local ‘london Music club’ that she saw, very clearly, her future for the first time. “We sang Gospel in a Blues club!” says natasha, “and it felt awkward, but we stayed. and i remember watching this young guy, of about 23, playing amazing blues guitar

with an awesome backing band - and the crowd were loving it! that’s when i realised this is what i wanted to do. i loved the way it made me feel - it felt so real, it had so much soul.”

When natasha turned 18 and completed high school, her parents fulfilled a life-long ambition of retiring to sunnier climes and four years ago they returned, as a family, to cape town. in those four short years she has cut her teeth on the local music scene performing with some of Sa’s best and brightest stars: arno carstens, albert Frost, Guy Buttery, Steve newman, ard Matthews, Henry Steel Jnr. and dan patlansky, with whom she played to a crowd of over 5000 at Kirstenbosch last year – her biggest gig yet.

the band released its debut album, ‘Half Way’, in april last year with veterans paul tizzard (ex the Usual) on drums and roger Bashew (ex the lonesharks) on bass, who have backed big names in the past like dave Fergusson and James Stewart. all Meister originals,

it contains enough funky rhythm and blues to satisfy cover-hungry sceptics of new music like me – especially on tracks like ‘you’re so Good for Me’ and ‘Good thang’. aspects of her appreciation of past masters of the genre will undoubtedly resonate loudly with those who grew up in the 60s and 70s.

Upcoming highlights include a gig at la petite Ferme in Franschhoek on the 15th of February and natasha will open for Mi casa at Kirstenbosch in March, where she’ll not only perform a mix of originals and covers but be selling ‘Half Way’ direct! during 2013 she plans to continue writing, doing gigs, festivals, collaborations, and “whatever anyone wants!” in her own words, “there’s no plan B. When music is your life, what else would you do?”

i don’t know enough about the local music scene or even what local artists consider to be ‘success’ - “being as big as John Mayer”, according to natasha - but she has a quiet confidence that suggests she understands what it takes to succeed in the tough music business, and that a dream without hard work will remain but a dream. if the international stage beckons she’ll do South africa proud, but if her life remains here the world’s loss is our gain - and i won’t be the last stifling a tear at the witness of such gifted youth.

http://www.natashameister.com http://twitter.com/natashameister http://www.facebook.com/meisternatasha

Safe In The Silence - http://www.youtube.com/watch?v=3RdrkvfNYYw I Wish - http://www.youtube.com/watch?v=H2BTLJdkAGI

LINk

S:

VIDe

oS:

Killing The

weasel!

To praise her ‘bluesy’ voice alone is to miss the point – she does this almost effortlessly as her small fingers dance easily between the frets of her guitar in a way that would garner an

approving nod from old ‘Slowhand’ himself

ThE MonTh

the month

WHY ADVERTISE IN ‘THE MONTH’?The Team

coincidence!So romantics and sceptics alike are encouraged to

stand united this month, bottle in hand, and share some love. and should either party doubt the validity of this council, consider this:

according to roger Morris, special contributor to thedailyMeal.com, just-released data suggests that

DNA scientists say that cabernet Sauvignon grew out of a chance romance between Sauvignon blanc (a white wine grape!) and Cabernet franc, a modest grape known mostly for its blending capabilities

My childhood memories of February are somewhat tainted by its romantic connotations – and for all the wrong reasons.

to this day i can remember the schoolboy angst of waiting for a carnation on Valentine’s day, from that ‘special someone’ or ‘secret admirer’, and the sense of utter dejection as i made my way to the bus at the end of the day, empty handed. Some of my classmates would bring a bucket to school in anticipation, and fill it with red and pink flowers and uncountable smiles; but i was not a popular kid…

today i still look at V-day with a measure of scepticism, it’s about the money to be sure, but i remain a romantic at heart, and ever-hopeful! perhaps the fact that living in the Winelands gives me free access to good wine from the likes of constantia – creator of that elixir recognised by elinor dashwood for its “healing powers on a disappointed heart” - has something to with that. come to think of it, that a South african wine, in particular, should feature in both Jane austin’s work and e.l. James’s ‘Fifty Shades of Grey’, is surely no

despite the recession “americans solidified their position as the world’s largest consumers of wine, drinking 4.5% more in 2011 than in 2010.” that’s more than 3.8 billion bottles — they may not be the brightest on that side of the world, but i doubt they’d make 3.8 billion mistakes, given the state they’re in! i’m not suggesting reckless abandon, of course, i’m simply making the point that wine and dealing with disappointment go hand-in-hand.

america isn’t all doom-and-gloom, of course, and they have their fair share of romantics, as the Best picture nominees for the 85th academy awards attest and i’m willing to suggest that a small dent will be made in the 2013 US wine allowance come February the 24th – and much of that in celebration!

Speaking of reality versus romance, winemakers often say, “it takes a lot of beer to make good wine.” to be sure, beer is hardly a drink to romance, or be romanced, by – unlike wine - but i’ll testify to the validity of the quote. and, in the words of the Hingham’s, phil edmundson, “Great kings often have humble parents. King arthur’s father was Uther pendragon. charlemagnes’s was pepin the Short.”

He goes on to trace the lineage of the king of all red wine grapes, cabernet Sauvignon, which also came from unassuming parentage. “Born in Bordeaux, France in the 17th century, DNA scientists say that Cabernet Sauvignon, grew out of a chance romance between Sauvignon Blanc (a white wine grape!) and Cabernet Franc, a modest grape known mostly for its blending capabilities.

Cabernet Sauvignon is often the first of the great collectible varietals that wine lovers gravitate toward when they move from the sweeter wines that we all loved in our youth to a more mature flavour palate. Cabernet Sauvignon is a great choice for those on the road to appreciation of serious wines because it comes in so many interesting versions.

Cabernet Sauvignon first started to be used by Bordeaux wine makers at Chateau Brane-Mouton (today’s Chateau Mouton Rothschild) in the 18th century to blend with other grape varietals such as Malbec, Merlot and Petite Verdot. Come the time of Bordeaux’s great classification system in 1855, Cabernet Sauvignon had become the main grape, at least on the Left Bank of the Gironde estuary that marks the Bordeaux region.”

today, cabernet Sauvignon is the key component of the wines of Bordeaux, the most important, and possibly the most romantic, wine-growing region in the world. So, as i approach my 41st Valentine’s day, with a measure of trepidation but ever-hopeful, know that i’ve set aside a small ransom for the wine and a dozen carnations, and come rain or shine, i’ll drink to romance!

The ediTor looKs beyond The coMMercialisaTion of love, and inTo The boTToM of a boTTle

wine & Dine the month

FEBRUARY 2013

raised ToRomance

ThE MonTh

Proelokaal-assistent/skoonmaker

F AMILY V INE YARDS

Leopard's Leapin die

Franschhoekvallei verlang die dienste van

'n geesdriftige, vindingryke

persoon met 'n spontane

persoonlikheid om aktiwiteite

in die proelokaal en verwante

gasvryheidslokale vlot te help verloop.

Die volgende word vereis • 'n vriendelike geaardheid en die vermoë om doeltreffend met kollegas en gaste te

kommunikeer • effektiewe voorbereiding van die proelokaal vir wynproeë asook ander lokale vir byeenkomste • netheid van die proelokaal en verwante funksie-areas • vaardigheid met voorraadhouding • die maak en bedien van koffie/tee

vir kantoorpersoneel en gaste • administratiewe vaardighede • bereidwilligheid om sekere Saterdae, Sondae

en openbare vakansiedae te werk.

Leopard's Leap bied ’n mededingende salaris in ooreenstemming met die graad van voldoening aan

bostaande vereistes en pligte.

Rig u CV aan Harry Joubert by e-pos hj.marketing@leopardsleap.co.za, faks 021-876 4156 of lewer af by Leopard’s Leap Family Vineyards, R45,

Hoofstraat, Franschhoek.Diensaanvaarding: So spoedig moontlik.

As u binne twee weke na die sluitingsdatum geen terugvoering ontvang nie, aanvaar asseblief dat u aansoek nie geslaag het nie.

Franschhoek Coffee Table Book

3rd Edition with RecipesHot Off the Press!

The perfect Gift

jeremy@photolab.co.za0 8 3 6 5 3 1 0 7 8

R 295

Hardcover194 Pages

Beautiful PhotosInformative

Hunza, Desray, Status, Jenja &European and Australian Brands

ALL 50% OFFPolo, Pringle & lots of

other great brandsLinen, Shirts, Shorts, Jeans

Shop 1 & 2 Center Du Village FranSChhoek021 876 3992

Please visit our new gallery in The Yard38 Huguenot Street Franschhoek 7690 Tel: 021 876 4280

www.artintheyard.co.za

Visit the new Paulina’s Restaurant at Rickety Bridge, take a seat with magnificent vineyard and mountain views and drink in the splendour of the picturesque Franschhoek valley. Sip a crisp grapy glassful of fine estate wine and enjoy a delicious bistro-style lunch or dinner. Everything on the menu is given extra

zest by the striking beauty of the setting.

021 876 2129 functions@ricketybridge.com Booking recommended Rickety Bridge Wine Estate | R45/ Main Road, Franschhoek

www.ricketybridge.com

Romance

FEBRUARY 2013

the month

We’re pleased to be able to share in the joy of two Franschhoek locals, ruth and Sephokazi april, who recently won the national Build it ‘Jack up your Shack’ competition, and building material worth a whopping r200 000 to go with it.

ruth and Sephokazi won through to the final round of the competition, aired on etV and presented by desmond dube, and watched by locals of every description, shade and social standing. the basic premise of the competition saw neighbours given the equivalent of r20 000 towards building materials supplied by Build it, facing off against each other in an attempt to make the most dramatic and meaningful home improvements. industry experts then judged the renovations to determine the winner of each episode.

the final saw viewers introduced to the families and helpers, and gave them a chance to witness the transformation r20 000 and a solar panel is able to achieve – even with the humblest of homes. Based on the impression made, viewers then voted for the best “Jacked up Shack’ by way of an SMS - or many SMSes in the case of ruth and april’s friends and family and the community of Franschhoek!

the Month’s SMSes were in there too, and we’re very proud of the efforts of the aprils and the positive effect the competition has had on the local community at large. Well done ruth, Sephokazi and Build it!

congraTulaTions To ruTh and sePhoKazi aPril for Their r200 000 JacKed uP shacK!

aPrils looKing Peachy

the month

ThE MonTh

“From your Valentine”, it’s believed, was penned by Saint Valentine, writing to his jailer’s daughter. Saint Valentine was

imprisoned by the roman empire for officiating at the marriages of soldiers and their loved ones in secret; an act that was forbidden at that time and punishable by death. the myth goes that after healing her from blindness, the jailer’s daughter frequently visited him in jail and fell madly in love with him. He met his end on February the 14th and since the Middle ages this date has been commemorated in various forms. this tale of sadness has transformed during the centuries to one of heroism and undying love.

Blanc de noir, which literally means white from black, is made by applying white winemaking methods to red grape varieties. With the colour pigment situated in the skins, the juice of Shiraz and cabernet Sauvignon is just as white as that of Sauvignon Blanc and chardonnay. With minimum skin contact, the juice develops a delicate pale salmon, or onion skin, colour and the longer the contact between juice and skin the more intense the colour. rosé, by comparison, can also be made by blending red and white wine and the particular cultivar(s) used then impart the different characteristics to the wine.

GrAnGEHursT CAPE rosé BlEnD 2011, r49a rosé with a backbone – thanks to partial oaking which results in a delicious wine with great body

by any oTher naMe…

and depth. a blend of cabernet Sauvignon, Merlot, Shiraz, pinotage and even chenin Blanc, owner and winemaker Jeremy Walker’s intention was “to create a wine between a rosé and light red”.

as with his other wines, this rosé is elegant, with a mouthfeel that is rounded yet soft on the palate, finishing with notes of cardamon, coriander and cranberries.

TAMBoErsklooF “kATHEriEn” syrAH rosé, r68.50tamboerskloof rosé, the third addition to this small boutique winery’s portfolio on the outskirts of Stellenbosch, is 100% Shiraz - tamboerskloof’s speciality grape variety. it is made in a dry style, but contains mouth watering notes of raspberry, red apple with a pinch of spice. the “Katherien” takes its name from the youngest child and only daughter of the de Villiers family.

DE TorEn lA JEunEssE DéliCAT, r87technically this is not a rosé wine but rather a light red made in a style similar to the young wines found in France’s Beaujolais region. Wines from this region are usually released to the public on the third thursday of november, shortly after the harvest. “la Jeunesse delicat,” translates into “delicate youth”. the wine is meant to be served slightly chilled and drunk as quickly after release as possible, to capture its fresh and fruity flavours. de toren, known for their ultra-

serious Bordeaux reds, have made use of parcels of vineyards that produce lighter reds, perfectly suited for this style. With notes of strawberries and rose petals this is a seductive and refreshing alternative for red wine lovers. Serve well-chilled.

silVErTHorn THE GEniE rosé BruT MCC, r178What would Valentines day be without some bubbles? Handcrafted, rare and creative are the sparkling wines from Silverthorn, situated outside robertson.

John loubser , who is also the cellar master of Steenberg, and wife Karen, have carved out a cult-following for their Mccs. instead of using the traditional pinot noir grape, they have opted for the fierier Shiraz grape – which has its origins in old persia, hence a bubbly named after the mythical Genie in the lamp. the wine is lip-smackingly dry and refreshing, with notes of fresh raspberries and black pepper spice; it finishes with a light yeasty finish.

FirsT siGHTinG rosé, r52this cellar is situated on the wild and windy plains of elim, with Strandveld vineyards boasting some of the most southerly situated vineyards in africa. Just 11km from the sea, “First Sighting” pays homage to the sailors who travelled on the perilous seas in search of the east. another Shiraz-based rosé, this wine is made from free run juice, with its fresh and bright red berry flavours and floral notes, making it the perfect aperitif for a romantic picnic!

A RoseThe vineyard connecTion TeaM suggesTs ThaT There’s noThing beTTer

Than a few rosés for your valenTine

congraTulaTions To ruTh and sePhoKazi aPril for Their r200 000 JacKed uP shacK!

do

n’T

Mis

s

FEBRUARY 2013

Make your way to Hartenberg Wine estate for the second riesling rocks festival in the Stellenbosch Winelands on Saturday,

the 9th of February, and enjoy some of the finest flagship rieslings from top cellars paired with superb deli fare.

carl Schultz, celebrated Hartenberg winemaker and one of South africa’s finest riesling masters, has invited the crème de la crème of cellars to showcase their top Weisser/rhine rieslings at this fabulous food and wine celebration.

possibly the most versatile of all wines, riesling can be enjoyed with practically any food. dry-style rieslings meld beautifully with a wide range of dishes from sushi and gravadlax to oysters and

antipasti. off-dry rieslings make excellent pairings with spicier foods such as thai prawns, chorizo or even herring and rollmops. the sweeter rieslings are perfect for cutting through ultra-rich foods such as pâté and terrines, duck and roast pork and are the perfect foil for curries. rieslings also make fine dessert wines ideal with fruit tarts, cheeses, pecan nut pie and even tangy lemon tart.

Tickets cost R180pp, from the estate or webtickets.co.za and the price includes a wine glass.

rieslingROCKS!

Waterkloof estate, Somerset West’s biodynamic wine and fine-dining flagship has given its naturally matured Healey’s cheddar a fresh makeover in

cleaner, contemporary packaging, befitting its status as one of the country’s finest cheddars.

Since its inception in 2005, Healey’s cheddar has garnered international quality accolades and in 2006 excelled at the coveted World cheese awards in london, bringing home Gold and Silver. in 2009 it claimed Gold status at the World cheese canary island awards and more recently a Bronze at the 2011 World cheese awards.

Healey’s famous cheddar is made by hand with unpasteurised, free range Friesian milk and still matured with a muslin cloth in a natural cave-like environment, using a traditional 150-year-old recipe that yields a wonderfully nutty cheese.

cheese aficionados can sample the slow matured Healey’s cheddars (9-month, 12-month and 18-month matured) at the estate at r30 per person or indulge in a sensory cheese and wine tasting at r60 per person - which includes six estate wines. in addition, Healey’s cheddar takes pride on Waterkloof’s popular ploughman’s platter and estate chef, Grégory czarnecki, also combines it with his heavenly Spiced pear tarte tatin on the restaurant’s new menu.

Healey’s Cheddar: 021 847 0480, healeys.co.za | Waterkloof Restaurant: 021 858 1491, restaurant@waterkloofwines.co.za

wine,FooD & art newS the month

‘Wild things and other stories’ is a playful yet thoughtful exhibition at the tokara Winery, on until the 24th of March, contrasting work in three different mediums by artists roxandra dardagan, Johannes Mashego

Segogela and the members of the Fancy Stitch Women’s Group. the works are drawn together conceptually by exploring the politics of ourselves

and our human nature. We are all essentially ‘wild things’ with a common human state and governed by the influences and pressures of personal, socio-economic and political hardships.

roxandra dardagan is a printmaker specialising in etching. She grew up in the small farming town of Banket in Zimbabwe and is now a Grahamstown-based artist who trained in the Fine arts department of rhodes University. often taking on an ‘auto-biographical’ nature, dardagan’s work is intimately etched into themes of the ‘self.’ the title of the series exhibited “political animals… which one are you,” reveals dardagan’s delicate relationship with political unrest, not only in the country itself, but also within individuals.

Johannes Mashego Segogela displays a sinister wit with his sculptural narratives. each character reveals Segogela’s sensitive and personal perspective on culturally relevant themes and religious ideas. angels with video cameras record the absurdity of everyday people and their interactions, while little devils attempt to catch us.

the Fancy Stitch Women’s Group started with 27 women in 2001 and has expanded to a community of approximately 400 women today. the project is situated in the lebombo Mountains of KwaZulu-natal, where the embroiderers live in a scattered settlement called ingwavuma. the stark contrast between the brightly coloured threads and the sometimes grim subject matter are evidence of a personal and collective conflict experienced in the everyday life of these women. the works are relevant to a life lived by the majority of present day South africans, but are simultaneously universal in their themes.

Entrance is free, tokara.co.za, 021 885 2550 or juliameintjes.co.za, 011 788 0820, candice@juliameintjes.co.za

WIlD THINgS & oTher sTories

waTerKloof’s Wheel of flavour geTs a fresh new sPin

the month

ThE MonTh

The MonTh looKs aT hanK shaw’s ‘go-To’ wines for fish dishes

RECIPE OF THE MONTH

1. combine ginger, garlic, chilli, zest, oil and prawns in a glass bowl and leave to marinade for 1 - 2 hours.

2. prepare a fire providing enough medium to hot coals. 3. For the salsa, combine the avocado, red onion, pineapple and olive oil and season with

salt and pepper.4. When the coals are ready, remove the prawns from the marinade and skewer onto

bamboo kebab sticks, alternating with lime wedges.5. place directly over coals. Baste with the marinade and braai for 5 - 7 minutes or until pink

on both sides. Season to taste.6. Sprinkle with toasted peanuts and serve with fresh coriander.

enjoy with a fresh summer wine such as 2012 leopard’s leap Sauvignon Blanc.

15 ml (1 tbsp) ginger, finely grated15 ml (1 tbsp) garlic, finely chopped15 ml (1 tbsp) chilli, finely choppedGrated zest of 2 limes125 ml (½ cup) olive oil24 prawns, cleaned2 limes, cut into wedges A few sprigs of coriander and lime wedges to serve

For the salsa:1 avocado, chopped1 red onion, finely chopped¼ pineapple, peeled and chopped30 ml (2 tbsp) olive oil80 ml (1/3 cup) peanuts, roughly chopped and lightly grilled Salt and freshly-ground pepper

grilled Prawn wiTh a suMMer

salsaServes 4

whiTes rule,buT RedS and

ROSÉS have a PlaCe

Hank Shaw is a contributor to about.com and a former commercial fisherman in the US. according to his bio he’s “eaten nearly everything that swims, crawls or grows under water; from blowfish on long island to eels in Virginia to burbot from under the ice in

Minnesota.” Hank says*:pairing wine with fish or seafood can be daunting. yes, white wines are generally the right

choice - but which ones? choose a dry white when you need a full-bodied, lush wine and you will be disappointed. What about seafood with heavy sauces, like barbecue or tomato sauce? do you use the same wine with grilled shrimp that you do with lobster thermidor? it can all be confusing. Here are some quick rules and a few ‘go-to’ wines i reach for whenever i am serving seafood. don’t worry if you can’t get the exact wine listed here - these are general rules, and as we all know, rules are made to be broken.CHAMPAGnE, ProsECCo, CAVA or MCCWhether it’s from Sa, california, France, Spain or italy, sparkling wine is spot-on perfect for fried food. i list this one first because most of us love fried seafood, and while light beers match up well with fried seafood, most wines lose something when you pair them with tempura or a thick beer batter. not so with sparkling wine, whose bubbles cut through the weight of fried food as if the wines were made for the dish. these wines also pair well with caviar. don’t like sparkling wine? try a portuguese vinho verde.CHEnin BlAnC, sAuViGnon BlAnC, PinoT GriGiothese are the aristocrats of white fish wines. dry, austere and crisp, chenin Blanc and pinot Grigio are the wines i reach for when i am serving lean, white fish cooked simply. Flounder, halibut, walleye, snapper, raw clams or oysters all do well with these wines. alternately, you can use these wines to cut through the natural fat in some fish, such as striped bass, catfish, lobster, shrimp or mussels. looking for something off the beaten track that fits this style? try an italian Vermentino or a Greek assyrtiko.CHArDonnAy, FuME BlAnC, VioGniEr, PinoT Gristhis is the realm of the fuller whites. oaky chardonnay gets a bad rap these days, but i love it with striped bass, crab, raw oysters - even lobster. the theory here is to match a full-bodied wine with a full bodied dish. if you have a broth-based soup, such as she-crab soup, chardonnay works wonderfully. if you have a fish that’s a little oilier, such as bluefish or mackerel, try pinot Gris or Viognier, or an italian Grillo.MArsAnnE, roussAnE, riEslinG, GEWurzTrAMinErthese are even fuller whites that often have some lingering sweetness to them. i go for these wines with asian seafood or anything spicy. Gewurztraminer is especially good with the zingy Vietnamese seafoods i eat often, and the tropical aromas of roussane and Marsanne, which are rhone white varietals, marry perfectly with the flavours of asia.Dry Fino sHErryi split this one out because it is the perfect wine with simply cooked prawns. period, end of story. if you eat a lot of prawn cocktail, steamed, grilled, stir-fried or sautéed prawns, this is the drink to go with it. Be sure to buy a dry fino sherry, which is achingly dry and slightly salty. tip: this wine marries well with almonds, too.PinoT noir, GAMAy, sAnGioVEsE, GrEnACHEBasically this is the light red wine category. there are precious few instances where you’d want a big red with seafood, but light reds do quite well with salmon, tuna, marlin, swordfish, mackerel, bluefish or other fatty, meaty, big-flavoured fish. i love a chianti -- which is mostly Sangiovese – with spaghetti and clam sauce or octopus stewed in tomato sauce. Be careful though: avoid combining reds with spicy seafood, as you will probably get a nasty metallic taste.rosés Kind of a ‘tweener of a wine. i will serve roses when the sauce is heavier than what i want for a white, but not quite right for a full-on red. rosés can substitute for full-bodied whites such as chardonnay and Fume Blanc. i use them a lot in summer, too, when i am grilling swordfish or tuna steaks. rosé is also a good choice with a tomato-based seafood soup, such as cioppino or zuppa da pesce.

(*We’ve made a couple of tweaks to Hanks original piece to make it more-relevant to us in SA. Look for the foreign wines mentioned at Caroline’s, or any fine wine shop – Ed)

wine & Dine

FEBRUARY 2013

travel the month

it’s ‘the Month of love’, thanks to the efforts of one or more characters called ‘Valentine’, suitably romanticised by the church, poets and clever

marketers alike; be they passed, present or future!in an unusually romantic mood, the publisher’s

challenge to our travel team this month amounted to ‘Find one local wine-related travel destination that offers lovers of all things and every description something to keep them suitably engaged.”

Wondering about the exact nature of that ‘engagement’, i asked why specifically he felt a wine-related destination was important. “Because,” he replied, quoting Julio iglesias, “love is like wine! Besides,” now not quoting iglesias, “if it wasn’t for the promise of wine none of you blighters would do a thing!” He’s as astute a judge of character as his challenge was tough.

that the Van loveren Family cellar, just outside the down-to-earth little town of robertson, checked all the boxes came as a bit of a surprise to me, i’ll admit, and it was quite by chance that i’d set some time aside to visit the region at the time of the most recent farm workers strikes. to me, ‘Van loveren’ has never been more than stop on a hectic ‘Wacky Wine Weekend’ itinerary and the producer responsible for Gauteng’s favourite vinous tipple – Four cousins rosé.

according to wine.co.za “Four cousins is named after phillip, Bussell, Hennie and neil retief; real-life cousins who teamed up in the mid-1990s. after completing their studies, they joined the family farm one after the other and today are the driving force behind the company. Hennie and neil are the viticulturists. Bussell

is a verbLove

The ediTor falls in love, ThanKs To a liTTle wine and a whole loT More!

is the winemaker and phillip looks after the business side of things. Four cousins was their first big endeavour and is today widely considered the country’s favourite wine in a bottle.”

With close to 14 million bottles sold in 2012 (that’s more than 10 million litres!) there’s no denying that Van loveren certainly ticks the ‘love Box’ for those who enjoy the sweeter things in life; but where does that leave the oenophiles?

For ‘serious’ wine drinkers, the christina Van loveren premium Single Vineyard range is impressive, to say the least, includes the usual suspects (and a noble late and a refreshing Mcc) and is reasonably priced to boot. While i’m not prone to call myself a wine aficionado, christina will certainly be making a regular appearance in my wine fridge thanks to my visit. Fine wine: check!

But Van loveren is not just about wine – and this is where the place really surprised me. First, it’s robertson to the core – especially when it comes to service. it’s family-friendly, the staff seem well-trained and able to cope with the odd curve-ball, and it’s wholly unpretentious (although the new tasting venue is a lot smarter and decidedly more modern than its rustic, and admittedly deficient, predecessor). Good service: check!

the onsite bistro, christina’s, serves a very good thin-crust pizza (if Bernard suggests you add a little rocket, do) and is well-known for its asian salad and gourmet burgers. on what would qualify as a slow day at many of the major estates closer to cape town, i was surprised to find a very busy lunchtime crowd, and about as

ThE MonTh

much raucous laughter as there is at a trevor noah performance! perhaps the merriment was related to the fact that wine at christina’s is at cellar door prices… decent restaurant: check!

Having enjoyed my fill of wine and food, i opted for a stroll about the gardens that surround the tasting area and bistro and happened upon Van loveren’s Marketing Manager, Bonita Malherbe, sharing an animated explanation of the history of the farm and anecdotes associated with many of the trees planted in the garden. turns out Van loveren has been family-owned by the retiefs since the late 30s, when Hennie retief Snr saw fit to buy portion ‘F’ of the farm ‘Goudmyn’. ‘Goudmyn’ (gold mine) was apparently so named in reference to the sum of money originally paid for it. Hennie’s wife, Jean van Zyl, disliked the farm name as she felt the ‘F’ stood for ‘fools and failures’ and managed to convince her husband to rename the farm to Van loveren, in honour of her maternal ancestor, christina van loveren. christina married the first van Zyl (or van Zijl) to arrive in the country in 1692. that Van loveren is the largest independent, family-owned, wine producer in the country today says a lot about the strength of character of the farm’s original owners. in her later years, Jean apparently dismissed her loathing of the ‘F’ label and suggested that it could easily have stood for ‘friendship and flowers’ too. charming history: check!

pausing at an almost non-descript pomegranate tree, laden with fruit, the wild chatter of birds pre-empted the news that bird-lovers are able to see as many as 100 different species of birds on any given day at Van loveren! a walk along the river is recommended for those who’re keen on Shovellers, Quelas and thick-knees but as i’m more inclined to seeing my duck served on a plate, i passed on the offer. Speaking of exertion, Van loveren has a circular biodiversity interpretation trail that is relatively easy and a number of MtB options and some pretty decent rental bikes available – so the physically inclined are certainly well-catered for. outdoor activities: check!

the pomegranate tree, by the way, dates back to about 1930 and is the oldest tree on the farm. in their time there, Hennie and Jean planted many trees to commemorate special occasions and a walk through their garden is wonderfully stimulating – even if you’re not into trees! their marriage, the end of the Second World War, the birth of the republic in ’61 and that of their sons are all honoured in the garden. perhaps the most interesting tree, especially for Valentines, is one often overlooked as it sits between the tasting room and outside seating area and is a little removed from the main garden. according to Bonita, Jean requested “a hardy tree” from a nursery in natal in the ‘40s. the job was taken seriously and a number of options considered

is a verbLove

the month

before the nursery saw fit to send her a rhus lancea. collecting the tree from the station, locals ‘mistook’ it for a rather common Kareeboom, and said as much to Jean. adamant that this was in fact a different tree, she stood her ground and gave the tree a prominent spot in her garden. Keen to prove a point, as husbands are wont to do at times, to prove a point, Hennie collected a Karee branch from the nearby river and planted it alongside the rhus lancea. as the trees grew, with neither party prepared to concede the point, they became intertwined and are virtually indistinguishable today. despite having to admit later that rhus lancea is in fact a Karee, Jean always regarded the melding of the two trees as symbolic of her relationship with Hennie and today it stands proudly as a symbol of love and longevity at the farm. love and romance: check!

Van loveren is an easy drive from cape town and the Winelands and a must-do destination for anyone visiting robertson – i have no doubt you’ll love it!

the month

FEBRUARY 2013

opinion

Jim Waite loves food. After trying a number of fad diets, he’s decided that the ‘thin guy’ inside him doesn’t stand a chance and is best kept away from the scale. Fortunately for the small children who seek out his shade on a sunny day, Jim doesn’t mind living large! We asked him to throw his weight about Nederburg’s new restaurant offering, The Red Table, to see how it measures up.

Walking into a meeting with both the publisher and editor in attendance is always a good thing for me. it’s not that they’re

particularly effusive with respect to my journalistic talents, not at all, or even friendly. rather it’s the ever-present laughter and merciful brevity of the time spent together that i enjoy. “did you know, Jim,” asked the publisher most recently, “that colour blindness is ‘sex-linked’, according to Wikipedia?” thrusting a media pass at me he continued “i’m sure that means colour-blindness is an affliction you’ve been spared – so you’ll enjoy this!”

the pass was an invitation to join a dining partner at the relatively new red table restaurant at the nederburg estate, just outside paarl.

Visitors to nederburg will be familiar with the general setting of the lovely old Manor House, surrounded by large shady trees, sprawling lawns, and a commanding view of some of the farm’s vineyards and paarl Mountain. classical music lovers and those who attend the regular events there may even have poked about the Manor House itself, on the way to the loo, with its vaulted ceilings, impossibly thick walls and period furniture pieces. it’s a bit of cape history like few other; and now they’ve dressed it in red!

Fearing the worst (red walls, red thatch and possibly even red toilet seat covers) i headed off to the restaurant intent on sampling at least a couple of their more familiar reds, lest the change be more than i could bear.

What a surprise to enter the red table, via the garden path that leads tantalisingly close to the set of the second season of Masterchef Sa, to discover that the use of red is certainly dramatic in places, but wholly in

jim wAitE reviews

PainT The Table redJiM waiTe claiMs his sTeaK aT nederburg

keeping with nederburg’s proud heritage. the old metal tables and chairs on the verandah are

all still there, but tastefully decked and padded with red wooden table tops and functional cushions. the interior is quirky in places, but far from garish, with striking red arrangements of various things to catch the eye whilst remaining true to the establishment’s sense of history. “the winner of Masterchef Sa Season two will be proud of this very attractive space,” i said aloud but to no one in particular. My waitress looked surprised that i would jump to such a conclusion and the mention of it caused her to mimic a table-top and usher me outside to a shady spot, away from the other diners.

as spots go, this is one of the better Winelands locations – but paarl can be murderously hot – so consider calling to check on an inside table in advance and don’t feel any need to dress up.

the menu is small; and comes as a welcome relief as a result. the two-page food menu includes Starters (five items, r40 – r60, two of which can be ordered as Mains). the Brie, roasted wild mushroom and caremelised onion tart (r50) and the chilled gazpacho (r45) are highly recommended. the tart is particularly

good with a little bubbly.Mains (four items, r65 – r95) include a mozzarella

roulade, a free range sirloin steak (with an excellent béarnaise sauce), chicken and mushroom pot pies and an avo and venison burger. according to the editor, the latter caused no less a culinary luminary than norman McFarlane (and if anyone can claim to know his way around a plate, it’s him) to suggest that this is the best burger around. it’s certainly one of the biggest i’ve seen and had i been paying, this would certainly have sufficed for two. as it is, i chose the steak and glass of Wine Master’s reserve Shiraz and couldn’t have been happier.

cheese, various desserts (including a brûléed lemon tart and a superb yoghurt pana cotta) and some uncomplicated dishes for younger gourmands complete the offering.

the drinks menu weighs in at a whopping seven pages – which makes sense given that alcohol, rather than food, is nederburg’s claim to fame. Stand-outs for me were the bubbly, a non-vintage brut, at r22 per glass (r69 per bottle), that 2009 Wine Mater’s reserve Shiraz (r43 per glass, r77 per bottle) served ever-so-slightly chilled on a sweltering day and glass of the anchorman (a 2011 chenin Blanc created in honour of philippus Wolvaart) that soon became a second and led to me picturing the now not-so-red-faced waitress dancing on my table. Unfortunately four-legged tables always wobble on uneven ground and the thought of having to explain to the editor why yet another restaurant would rather see the back of me had me calling for the bill.

this particular restaurant, however, is sure to see me visit again; and again!

ThE MonTh

the monthi attend a number of presentations and many, recently, have

focused on the issues investors face if they do not take into account inflation - the silent killer of wealth.

investors stress how expensive it is to live these days and, added to the fact that people are living longer, the picture is not particularly rosy. the time to get your financial ship in order is now! do not wait any longer to see how the world is going to pan out, because it is not going to stop for you.

Most asset managers are predicting interest rates will remain unchanged this year. in one of the lowest and longest interest rate cycles worldwide yet, we see investors still sitting in money market investments earning very poor returns. these conservative investors correctly point out that the world is in trouble and issues such as fiscal cliffs, politics and debt mean the risk of transferring money out of money market investments into riskier assets is just too big.

Questions such as “there is no growth in the world - how can companies make money?” and “the Sa market is at an all-time high- am i getting in at the top?” are commonly asked.

although there is some truth to this, however, whilst you are sitting there contemplating whether you should take the plunge or not, the market has shot up. How do concerned investors know it’s at the top when the leading asset managers in the world cannot tell us when the market has reached the top? there are always companies making money and if you are not prepared to take a little risk, then you are going to make no money and, in real terms, go backwards very fast.

Wake up - go see your financial advisor and put a plan together. don’t wait for inflation to eat away your returns - act now!

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

no, noT dave rundle – inflaTion!

Festive season movie watching was, to all intents, a bit limited. But, in the company of a younger visitor, i was persuaded to watch Sacha Baron

cohen’s latest effort, the dictator. although a ‘proper’ movie this time, cohen still embarrasses plenty of racial and gender stereotypes and here he plays a Middle eastern despot, Hafez aladeen, the leader of the republic of Wadiya. although largely forgettable, there was one moment in the movie where, when summoned to the Un to address concerns about his country’s nuclear weapons programme, aladeen explains why democracy would never come to the country he so lovingly oppresses:

“imagine if america were a dictatorship. you could let 1% of the people have all the nation’s wealth. you could help your rich friends get richer by cutting their taxes and bailing them out when they gamble and lose. you could ignore the needs of the poor for healthcare and education. your media would appear to be free but be secretly controlled by one person and his family. you could wiretap phones. you could torture foreign prisoners. you could have rigged elections. you could lie about why you go to war. you could fill your prisons with one particular racial group and no-one would complain. you could use the media to scare the people into supporting policies that are against their interests. i know this is hard for you americans to imagine – but please try.”

a MiniMuM or a wage?econoMically, we should be careful whaT we wish for says feiran griede

it got me laughing (but struck a chord) and, knowing the editor would be on my case early in the new year for some economic or market content, i re-read his opinion piece “in Search of the next Madiba” in the January edition where he wrote about the striking farm workers of de doorns, and it got me thinking that, aladeen-like, not everything is always as it seems. He wrote:

“the continued exploitation of an unskilled labour force has allowed practically every reader of the Month

to profitably enjoy the fruits of someone else’s labour - i am prepared to say that those of us who ‘have’, have a lot - thanks to the very little we can get away with giving to the ‘have nots’.”

in purely economic terms, the chosen path is to allow the free market to pretty much price things efficiently, allocate resources and generate wealth. as individual participants, we are split up into either entrepreneurs or workers, with the profit motive the driver for the entrepreneur and wages the exchange for labour. nowhere do the ‘rules’ of the free market determine either the return due to the entrepreneur for the risk he assumes, or limit the difference in remuneration between him and the worker.

the ruling market price for a produced commodity allows the entrepreneur, in this case the farmer, to reach for his calculator (louis luyt-style) and work out whether, at this price, it will be profitable to produce or not. if the cost of labour is too high he’s out of business, but if it’s too low he either passes that benefit on to the consumer (what the ed calls enjoying “the fruits of someone else’s labour”) or makes a larger profit.

the only way to test this is for labour to withhold – which is the poetic beauty of what we’re seeing in the continuing farm workers strike – and it is protected by

chapter 2 of the constitution: labour has ‘the right to unionise and the right to strike’. it needs to establish whether the farms can, in fact, continue to produce at a profit, to adequately compensate the farmer for the risk he takes.

the tie-in with the above is this: the minimum wage was established to protect those most vulnerable in the workplace and is the lowest wage that employers may legally pay employees or workers. When workers are paid this wage (even if they are worth more) is what the ed refers to when he talks of the “continued exploitation of an unskilled labour force”.

the bottom line is that if by abiding by the law of the land, entrepreneurs exploit - then the law is an ass and should stay out of the market. the only way to ‘correctly’ price labour (and the only brake to the multiple of wages the entrepreneur earns) is to legislate in favour of the worker’s ability to withhold labour in an organised way. as such, unions need to be regarded for the very important role they play in the free market.

if, according to aladeen, everything is not as it seems in america, what about here - where legislation to protect the vulnerable potentially increases returns to the entrepreneur beyond the norm?

The silenT Killer

Nowhere do the ‘rules’ of the free market determine either the return due to the entrepreneur for the risk he assumes, or limit the

difference in remuneration between him and the worker

living

my Style the month

@The_month

FEBRUARY 2013

Early in 2013, all of the New Year’s resolutions are similar. They refer to ‘detox’ and converting the ‘reversed turtle-shell’ to a ‘six-pack’ to make even the Terminator proud. Despite the fact that New Year is now done-and-dusted, health products are still flying off the shelves and gyms seem to be bursting at the seams. Whether they’ve managed to stick to those resolutions or not, many are still in search of some kind of miracle cure to fight that that hour-glass figure.

We asked a few of our male readers to describe aspects of their perfect dinner date and compiled an artist’s impression of the ‘Sexiest Woman to Roam the Earth’. Can you identify their favour-ites? Answers at the bottom, and don’t cheat… (Ladies, your ‘Sexiest Man’ is coming up – Ed)

The PerfecT 10

Hair: Jennifer Aniston, eyes: Megan Fox, Nose: Jessica Alba, Mouth: Angelina Jolie, Upper body: Kim Kardashian, Stomach: Jennifer Lopez, Middle: Jessica Biel, Legs: Cameron Diaz, Feet: Rihanna

HAir:

EyEs:

nosE:

MouTH:

uPPEr BoDy:

sToMACH:

MiDDlE:

lEGs:

FEET:

Mentor to the stars, Gideon Remfry, currently training as a naturopathic nutritionist, has over 20 years’ experience as a personal trainer, strength and conditioning coach and educator.

Exclusively- based at the ‘KX’ private members’ club in London, Gideon has written for various publications such as first edition of ‘The Rough Guide to Men’s Health’, magazines such as ‘Men’s Health’, ‘Women’s Health’, ‘Vogue’, ‘Red’ and ‘GQ’, and regularly contributes articles to ‘Men’s Fitness’ magazine. He was also the resident trainer on the first series of the TV series ‘Britain’s Top Model’.

It’s no wonder that stars like Sophie Anderton, Ethan Hawke, Seal and Adele are listed as clients ans can’t get enough of his philosophy of combining lifestyle, nutrition and life coaching skills to keep them looking and feeling great.

Exclusively for The Month readers, here is your very own custom-made Gideon Remfry ultimate beach-body work-out…

The ulTiMaTe worKouTsTo iMProve body coMPosiTion for The beach, Try This rouTine for 4 weeKs:

• Follow the circuits in our table, 2 to 3 times per week.• on the days between circuits do sets of Hiit

(High intensity interval training) as follows: 20 seconds of very hard/sprint cycling on the stationary bike, followed by a 60-second rest engaged in very easy pedalling – repeat this cycle of intervals 8-10 times.

• the ‘routine’ is thus as follows: Monday circuit 1, tuesday Hiit, Wednesday off, thursday circuit, Friday Hiit, Saturday off, Sunday circuit and so on.

• aim to complete 2 to 3 circuits with a 30 to 60-second rest between exercises and a 2-minute rest between circuits.• Use weights that will promote good technique and avoid rushing exercises• enlist a qualified trainer (they’re there in the gym and probably wearing a branded golf-shirt) to teach you the power-

clean, and other, lifts.• increase weights as your skill and fitness level dictates.

Changing your whole routine to break the fat-loss

plateau by ‘shocking’ your system

introduce bigger lifts to facilitate bigger gains

Access different ‘energy systems’ to improve post-training fat-loss and raise EPOC

(Excess Post-exercise Oxygen Consumption)

Use a mixture of rep ranges

STReNGTH qUALITY RepS exeRcISe

Strength 2 power clean

Strength 5 RMD Romanian dead lift

Functional 6 Lunges (each leg)

Functional 8 Bent over row

Hypertrophy 10 Dumbbell push press

endurance 20 Decline bench reverse abdominal curl

endurance 2mins Shuttle runs

BE WArnED: A good level of exercise-strength is required before attempting this routine. Always ask your doctor prior to starting any new exercise routine!

beaCh bOdy

ThE MonTh

the month Cool

diy of thE

MonThice creaMin a JarThe ediTor lifTs The lid on an inexPensive

hoMe ice creaM MaKer

Do THis:1 Pop the ice into the jar and add the salt. 2 Pour the cream and sugar into the Ziploc bag and add the Vanilla and colouring. 3 Get as much of the air out of the bag and seal it. Shake the bag a bit to mix the ingredients and then place the sealed bag into the jar. 4 Close the jar and shake for 5 to 10 minutes. (5 minutes of shaking is harder than it may sound.)5 Open the jar; remove, wipe and open the bag and enjoy!

imagine my excitement at turning to the ‘consumer’ section of the February edition of the wife’s Fairlady magazine, that section that qualifies as the ‘guy pages’ in my home, to discover that ice cream machines had caught the collective eye of the test House team. i love ice cream,

and i love kitchen appliances, so i had every expectation that i’d be in for the coolest summer treat, this side of an ice-cold chenin and a copy of the Month, of course. that was until i realised that a decent ice cream machine doesn’t come cheap – and that the ‘cheap’ models aren’t likely to be cool for long. When my five-year-old cottoned on that home-made ice cream had gone from hot topic to cold comfort, a poor rendition of what i could recall of rob van Winkle’s ‘ice ice Baby’ and a hasty collection of items in the kitchen led to some delighted squeals and this Month’s diy project.

you Will nEED:1l Glass jarMedium Ziploc plastic bag (sandwich bag size)1 cup Cream (or milk)2 tbsp Castor SugarSplash Vanilla essence & some food colouring2 cups Ice¼ cup Rock salt (or slightly more table salt)

If the five-year-old must do the shaking, let him shake on the grass! Note that the younger your child the more of the shaking you’re likely to do…As the flavour options are not limited to Vanilla, and could literally include anything, this exercise has the potential to keep your kids occupied for a while; so keep some extra salt and ice handy!

Fill a pretty jar with the salt, and the sugar in the Ziploc and add a funky ribbon and some instructions and you’ve got a great, and inexpensive, home-made gift.

Hints:

With summer upon us, and the new school year in full swing, many of us have taken to lathering ourselves and our kids with

sun cream as a matter of course each morning. after all, the sun, like sex, is best approached responsibly and with a layer of protection.

sunny day bloody sunny dayThe MonTh sheds soMe lighT on The dangers of soMe sun creaMs

But some years ago the US-based environmental Work-ing Group (eWG) revealed that many popular sun-screens contain ingredients known to spur the growth and spread of skin cancer cells; which tends to defeat their purpose, doesn’t it?

in a test conducted and reported on by aol news, many of the sun creams tested contained vitamin a* derivatives (like retinol and retinyl palmitate), which the US Food and drug administration indicates are photo-toxic and photocarcinogenic – meaning they become toxic when exposed to sunlight. the result is damage to skin cells, which can lead to lesions and tumours.

it has been shown that creams with Vitamin a deriva-tives cause tumours and lesions to develop and spread 21% faster than sun creams that do not contain vitamin a derivatives.

according to the eWG report, it’s not only vitamin a that’s a cause for alarm. Hormone-disrupting chemi-cals, like oxybenzone, are often found in sun creams and there are other chemical ingredients that have yet to be proven safe or effective for use.

What you should look for is active ingredients such as Zincoxide, titanium dioxide, Mexoryl SX and oravobenzone (3%). opt for SpFs of 15 to 50 (higher

than that they suggest is just a gimmick) and choose lotions above sprays or powders.

For ideal health, the eWG suggests, regular exposure to sunlight without the use of sun creams is best, be-cause, they point out, most sun creams block the UVB rays needed to produce the vitamin d hormone in skin.

according to studies, anywhere from 15 minutes to over an hour of daily sunlight exposure is necessary in order to achieve and maintain optimal vitamin d levels.

they recommend gradually developing a tan, or at least getting some exposure to the sun, to build a tol-erance to it and supplementing with the antioxidant astaxanthin. For those not likely to get into the sun, dai-ly supplementation with vitamin d3 is recommended.

So, before you’re led to believe that the Month ad-vocates not using sun creams, we want you to use sun creams – just check what’s in them. and if you’re not using a sun cream and find yourself in the sun, consid-er this: one sunburn in childhood doubles the risk of (deadly) melanoma! Best you read the rest of this edi-tion of the Month in the shade…

*The vitamin A found in food – and vital for good health – is not the same as the derivatives found in sun creams.

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whAt’S oN? iN FEBRUARY 2013

13 – 17 FEB / PAArl / THink Pink AT CosECHA rEsTAurAnT celebrate the release of the maiden vintage of noble Hill’s rosé and impress that special someone with an un-forgettable wine tasting, picnic, or lunch at cosecha restaurant. or-der a picnic basket to enjoy on the lawn and receive a free bottle of the maiden vintage Mourvèdre rosé. r295 serves two. try cosecha’s pink salmon blinis and Blanc de Blancs pairing, which includes a bottle of limited-release noble Hill Blanc de Blancs 2010. r265, serves two as an appetizer. on Valentine’s day, book an à la carte breakfast, brunch, or lunch at cosecha restaurant and re-ceive a slice of Valentine’s day pink strawberry cake on the house! Book-ing essential for all options. 021 874 3844, noblehill.com, cosecharestau-rant.com

13-172013FEBRUARY

1414 FEB / 7PM / roBErTson / MiDsuMMEr’s niGHT DrEAM DATE AT THE roB-ErTson sMAll HoTEl connoisseurs of cupid’s craft will be whisked away to the hotel’s mystical garden for a romantic five course food and wine feast, “an exclusive musical dance performance,” and chef tiaan van Greunen’s special interactive dessert indulgence! Stay the night and receive additional ‘Valentine’s touches’ including a complimentary bottle of wine if dining at the hotel, a special gift and romantic treats in in addition to a r100 voucher to use towards any spa treatment valued at r300 or more at the hotel’s Well-ness room. r240pp, includes the wine/beverage pairing per course. Booking essential, 023 626 7200, info@therobertsonsmallhotel.com.

the month

FEBRUARY 2013

3unTil 3 FEB / sTEllEnBosCH / nEW-look sTEllEnBosCH WinE FEsTiVAl this flagship event of South africa’s iconic wine region, stomps its way into a new era in 2013 with an ex-panded ten-day program designed to showcase in a bigger, better and bolder fashion the delightfully di-verse town of Stellenbosch and its more than 150 wineries.

the festival will deliver a full flight of wine experiences for both casual fans and connoisseurs, and pro-ceedings culminate in a three-day Wine expo, from 1 Feb to 3 Feb, to be located in the heart of the vibrant town and features interactive stands and tasting programmes from over 130 wine and gourmet food pro-ducers. 021 886 4310, stellenbos-chwinefestival.co.za

22 - 24 FEB / roBErTson / roBErTson WinE VAllEy’s HAnDs-on HArVEsT 2013 Head out to the robertson Wine Valley to experience the ‘magic of the harvest’ as well as any of the following: Witness the art of wine-making | enjoy a sumptuous farm breakfast while overlooking the vineyards | take a ‘breakfast boat trip’ on the Breede river | take part in a wine-tasting trail, on horseback or by horse-and-cart | take a tractor trip through the vineyards and experience the landscape from a different vantage point | picnic in the vineyards | relish an abundant ‘harvest-lunch’ while sipping on the fizz of award-winning bubblies | indulge at the Harvest Spit-braai | relish a delicious, bountiful Har-vest dinner prepared by a Master chef. Bookings no later than 20 Feb, 023 626 3167, handsonharvest.com

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13, 27 FEB / 5PM – 7.30PM / sTEllEn-BosCH / sTEllEnBosCH sTrEET Soi-rees presented by the Stellenbosch american express® Wine routes and Stellenbosch 360. enjoy music and complimentary wine tastings offered by various estates on South africa’s oldest and foremost wine route and food bought from participating res-taurants in and around Stellenbosch. 021 886 8275/021 886 4310, winer-oute.co.za

9 FEB / 11AM / PAArl / HiGH TEA AT zoMErlusT don a hat and visit this iconic paarl establishment, built across the road from what was once the paarl rock Brandy cellar, and the only place where paarl rock brandy is served today. the high tea menu includes cakes of every description, panna cotta Jars, Scones and sa-voury treats such as quiche, chorizo sosaties, chicken wraps and Blue cheese Focaccias. r95pp, booking essential, 021 872 2117, events@zo-merlust.co.za

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9 feb9 FEB / noon – 5PM / sTEllEnBosCH / riEslinG roCks AT HArTEnBErG WinE EsTATE enjoy some of the fin-est flagship rieslings from top cel-lars paired with superb deli fare at the Hartenberg estate. r180pp, in-cluding a wine glass, from the estate or webtickets.co.za

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the month14 February

2 FEB / MÔrEson WinE EsTATE / MÔrE-son BlEssinG oF THE HArVEsT FEsTiVAl r450pp, 021 876 4004, breadandwine@moreson.co.za

23 FEB / VAl DE ViE / THE VEuVE CliC-QuoT MAsTErs 2013 AT VAl DE ViE EsTATE r395pp, valdevie.co.za

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2Feb14 FEB / FrAnsCHHoEk / VAlEnTinEs lunCH AnD DinnEr AT HAuTE CABriErE enjoy an a la carte lunch and dinner in Haute cabriere’s cellar restaurant, or in-dulge in chef ryan Shell’s Valentine-inspired six-course tasting menu, including wine. Guests will also be served an aperitif of pierre Jourdan Belle rose to cel-ebrate the occasion. Booking essential 021 876 3688, restaurant@cabriere.co.za

14 FEB / GrAnDE ProVEnCE / VAlEnTinE’s DAy AT GrAnDE ProVEnCE cele-brate Valentine’s day at Grande provence with executive chef, darren Baden-horst’s decadent 4-course signature menu and a complimentary glass of spar-kling wine on arrival. expect award winning wines, an amuse bouche with drunken oysters and a campari citrus granita, seared scallop served with for-aged forest mushrooms, confit garlic air and asian inspired wild mushroom broth served with sesame sushi rice, teriyaki duck and crisp wonton. dessert includes Valrhona chocolate served with 40% hazelnut chocolate air or the now legendary Grande provence ‘diddle daddle’ served with salted caramel popcorn, candied walnuts, a trio of hot and cold shakes and treacle ice cream. r495pp, with lots of love thrown in for good measure, 021 876 8600, reservations@grandeprovence.co.za

16 FEB / lA MoTTE / lA MoTTE ConCErT – sTEFAn TEMMinGH (rECorDEr) & AXEl WolF (luTE) r170pp, r170pp, 021 876 8000, la-motte.co.za

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18 feb18 FEB / 10AM / BrEAD & WinE rEsTAu-rAnT / Mini – BrEAD-MAkinG in THE WinE-lAnDs AT BrEAD & WinE rEsTAurAnT r400pp, 021 876 4004, breadandwine@moreson.co.za

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Picnic concerTs17, 25 FEB, 3, 10, 17 MAr / BACksBErG / BACksBErG PiCniC Con-CErTs 2013 r85pp (or r100 at the gate or r60 with a valid student card), 021 875 5141, facebook.com/backsbergconcerts.

weeKly evenTsTHursDAys in FEB / 5PM – 7PM / HAuTE CABriErE suMMEr soirEEs relax with good food, wine and music on the terrace and lawns of Haute cabriere. Wine available by the glass or by the bottle, entertainment courtesy of the cape dutch connection will keep guests entertained for the evening. Booking advised 021 876 3688, restaurant@cabriere.co.za

1, 8, 15, 22 FEB / FriDAy niGHTs liVE AT lA PETiTE FErME r50pp, 021 876 3016, lapetiteferme.co.zasATurDAys, unTil 9 MAr / 7PM / FrAnsCHHoEk / suMMEr sunsET suPPEr ConCErTs AT solMs-DElTA enjoy a hearty Kaapse braai buffet while you listen to the sounds of local favourites such as Hannes coetzee, tribal echo and pieter van der Westhuizen, alongside the talented Music van de caab musicians, Soetstemme and delta Valley entertainers. r210pp, children under 12yrs r100, booking advised: 021 874 3937 ext 115, restaurant@solms-delta.co.za

buy The booKTHE EDiTor rEDisCoVErs FrAnsCHHoEk, THAnks To

‘THE FrAnsCHHoEk Book’paging through the latest iteration of Jeremy Browne’s iconic coffee table marvel, ‘the Franschhoek book’, i was struck by his opening remark: “this being the third edition of the Franschhoek book, anyone would have thought that i would have discovered everything that Franschhoek has to offer [by now], yet i am still in awe. this is definitely one of the most beautiful wine valleys in South africa, and possibly the world.”

i can only agree. Jeremy’s ability to capture the essence of the valley, its little village and people, and the many fine offerings they present, offer ample evidence of his keen eye and his intimate knowledge of a place that was his home for many years – and that continues to hold a special place in his heart.

expect beautifully photographed vistas of the valley, vineyards and gardens; insight into the history of the area matched to impressively presented buildings and interiors; smiling faces, must-visit shops, and, of course, food and wine destinations second to none.

Well done Jeremy! this fabulous effort is a must-have for anyone with a connection to Franschhoek – from those who know it well, to those who’ve just discovered it.

We’re especially pleased to be able to offer two readers of The Month a copy of Jeremy Browne’s ‘Franschhoek’ book. Simply email your details to thebook@themonth.co.za and tell us what your favourite Franschhoek

destination, or who your favourite Franschhoek personality, is and we’ll add your name to the hat.We’ll announce the lucky recipients of the book on Facebook (www.facebook.com/TheMonthMagazine) on the

20th of February. Books will be available for collection from the Franschhoek Info office.

FEBRUARY 2013

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