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He likes to mo it, mo itâ€Ś with The Month!
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in my OPINION opinion
Take a MOment to read this!
his month’s edition of the Winelands’ most readable read is jam-packed with things to know, places to go, food to feast on and wine to while away the time with. We kick off with a look at a growing phenomenon is SA, and the world, the emergence of many moustaches in aid of a very good cause. November is, of course, Movember and we’ve brought the story, and Jack Parow, to you as a sign of our commitment to do our bit to drive the message of men’s health home. We learn that while glass may be the most neutral substance to drink wine from, wine glasses aren’t and Samm Bain suggests that when the shitake hits the fan, it’s best to have someone who knows his way around a rotting log. Still on the food theme, Rhian Berning bottles up her emotions with a moving account of her family’s recent marathon Harvest Day endeavour, with recipes to boot, lest we should want to emulate her. Jim Waite heads off to Franschhoek to visit Reuben Riffle’s ‘Racine’
restaurant, and returns with an atypically sensible report; no doubt trying to impress ahead of his Christmas bonus negotiations. He’ll need to stand in line as we have a new, soon to be regular, travel writer on team who goes by the name Allude Fiche. She’s as pretty as her name is and more likely to stop the buck than Jim has ever proved to be – so I’ve taken a fancy to her already. I hope you’ll share my sentiment as you read her thoughts on time spent on a whirlwind tour of Turkey. On the note of sentiment, if you’ve spent a good part of your life padding an offshore nest-egg, or benefit from the always favourable Rand-Pound exchange rate, you’re well-advised to read our very timely feature on HMRC’s attempt to squeeze a little return from money hitherto hidden in any one of a number of tax havens dotted about the globe. Justin Healey offers us some advice on keeping what is ours and will follow this initial piece up with a few more nuggets in editions to come.
Our recipe page is back in time to serve as an appetiser for the Franschhoek Magic of Bubbles festival at the end of the month, with two delicacies from the sea and two very different bubblies to match. And while we’re at the beach, Alexandra Coutras of Cleopatra Designs bikinis gives us some timely advice on how to make the best of as little as possible. We conclude with our ever-popular and always full-to-the-brim What’s On? pages and only really have enough space left to say congratulations to Maggie Diffentha and Lita Hartman, on winning our fabulous October The Month Lanzerac Spa give-aways. We hope that you’ll enjoy the read this month, whilst lazing about the beautiful Lanzerac estate. The rest of us will drink a toast to you, as we put our feet up and enjoy the read.
Lanzerac Spa apologises for the error in their article in The Month’s October edition stating that Lanzerac Spa is the exclusive stockist of RVB, as there are in fact other stockists in the Winelands area.
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The team at The Month starts November with a really close shave…
Hang on a Mo! A
long with a large number of South Africans and people worldwide, the Mo Bros of The Month (lovingly supported by their Mo Sistas) have embarked on a hairy journey to ‘Change the Face of Men’s Health’. We’re growing a little lip luggage, cultivating our crumb catchers, styling our soup strainers and massaging our mos. It’s November, or rather Movember, and time to grow a moustache. It’s all to help raise awareness - and money - for men’s health issues, specifically, prostate and testicular cancer and male mental health, in partnership with the Cancer Association of South Africa (CANSA). From students to CEOs, dedicated men the world over this month serve as walking, talking billboards for the 30 days of Movember - prompting both private and public conversation around the often ignored issues of men’s health. According to Movember South Africa “statistics from CANSA show that South African men have a shorter life expectancy than South African women. The rate of cancer diagnoses among men is also considerably higher – 1 in 6 compared to 1 in 8 for women. In addition, more than 4,000 cases of prostate cancer are diagnosed annually, and it’s estimated that over 2,500 men will die of the disease each year, amounting to a man dying every 4.5 hours.” If you haven’t already registered to be an official ‘Mo Bro’ or ‘Mo Sista’ (by logging your details at za.movember.com) it may
not be too late; and if you don’t choose to train a tash at least you should know that those who do are campaigning for a very good cause. Movember South Africa will host a series of Shave-in events in all the major centres towards the end of the month, with Cape Town hosting its gala event on the 28th. On the evening judges will look for those who best represent the Ultimate Mo - A Mo Bro judged purely on the intricate grooming and styling of his mo. There are also awards for: the Lame Mo – to encourage those who are ‘folically challenged’ about the face; Team Mo – for the team with the best moustache and outfit combination; the best dressed Mo Bro & Mo Sista; The Best Mo in Character; Miss Movember and the ultimate accolade, Man of Movember for the man who best embodies Movember, Mo and all! In 2012 more than 30 000 South African Mo Bros and Mo Sistas registered and R 7,180,382 million was raised for local prostate and testicular survivorship and research programmes developed and managed by CANSA. Follow the Mo online at facebook.com/Movember SouthAfrica, on Twitter @Movember RSA (#Movember RSA) or download the app for android and iPhone. Feel free to post pics of your progress to our FaceBook page too, at facebook.com/ TheMonthMagazine. Thanks to Magna Carta PR and Movember SA for the background info.
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HOMEOWNERS AND LANDLORDS – SELL OR LET AND WIN! Sign a sole mandate to sell or let your home with Fine & Country during the months of September, October and November and you could drive off in a brand new VW Polo. Fine & Country is an international multi-award winning real estate company. To find out more about the terms and conditions of the competition scan the QR code or go to www.fineandcountry.co.za
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don’t miss out on our combined Dec/Jan issue. deadline: 30 November print date: 5 December
The Shape of Drinks to Come Vic Poulos, of the El Paso Times, says that if you’re thinking about reducing how much wine you drink, the first thing you should probably do is buy different wine glasses…
new study out of Iowa State and Cornell universities shows that people who use a narrow glass and pour wine while keeping the glass on the table, drink less compared to those who use a wider glass and pour wine while holding it. According to Substance Use and Misuse, which published the results of the study last month, people have trouble judging volume and tend to focus more on vertical than horizontal measures. When you drink wine from a narrower glass, you tend to drink less because you think you’re drinking more. Among the study’s 70 participants who drank a glass of wine per day, those who used narrower glasses and poured the wine while it sat on the table poured about 9% to 12% less than the others. The contrast between the glass and colour of the wine also made a significant difference: when pouring white wine into a clear glass, participants poured 9% more than when pouring red, which had a greater contrast to the glass. But while this study is an interesting look at how glasses can affect the amount we drink, their size and shape also change how we enjoy the wine itself. Most wine glasses have a tulip-shaped design and three other
essential components: base, stem and body. The base of the glass keeps the wine glass stable and upright and the stem of the glass enables you to hold the glass without heating up the bowl or getting it dirty with your hands. When it comes to the body, there are basically four types. Two are red wine glasses - the Bordeaux glass and the Burgundy glass, there’s the smaller white wine glass and the Champagne flute. The Bordeaux glass is designed for more complex and rich wines such as a merlot or cabernet sauvignon. The wide bowl of the glass allows the wine to circulate air, or breathe, which ultimately helps it achieve its maximum flavour potential. The added height of these red wine glasses helps move the wine quickly to the back of your mouth where its flavours are best perceived. The Burgundy glass is a lot like a Bordeaux glass, except that the bowl is wider, which brings a lighter wine, like pinot noir, closer to the front of your mouth where you’ll perceive its aroma and flavours better. White wine glasses are typically much smaller, which helps keep the wine cooler. The narrowness of white wine glasses
forces the wine to flow to the front and sides of your mouth. A big bowl isn’t necessary, as white wines don’t need to breathe and be exposed to the air as much as red wines. Lastly, one of the most popular wine glasses is the Champagne flute. Flutes are tall and thin to allow the bubbles to move up through the glass properly. The small top of the glass also allows the wine to move through the mouth smoothly. So if you’re pouring big red wines in big glasses, you might try to be more careful about how much you’re pouring. You’ll likely drink more slowly from white wine and Champagne glasses. Both white wine glasses and red wine glasses should only be partially filled to allow for air to circulate in the bowl. Champagne flutes on the other hand, can be filled almost to the top. Having proper glasses will affect your enjoyment of wine. I find good glasses such as those made by Riedel are a necessary component to really learning about and enjoying wine. There are many categories of Riedel glassware and a glass for every variation. You don’t need them all, but as you try them with the correct wines, you will notice a difference. While Riedel is somewhat expensive, the Riedel Sommelier series, are less expensive and durable during cleaning. Salud! Vic Poulos is the owner of Zin Valle Vineyards in Canutillo.
Among the study’s 70 participants who drank a glass of wine per day, those who used narrower glasses and poured the wine while it sat on the table poured about 9% to 12% less than the others.
E STAT E C H E E SE
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the month Jim Waite gets back to the roots of honest food in Franschhoek
acine, set on the Platter 5-star Chamonix wine farm in Franschhoek, amidst trees overlooking a small river and pond, is Reuben and Maryke Riffel’s latest dining venture. I say Reuben and Maryke, as a woman’s touch is certainly evident in the unpretentious bistro-cum-deli space, and Reuben assumes the role of restaurateur, not chef, at Racine. ‘Racine’ is a French word, and means ‘roots’, paying homage to Reuben’s past and his initial foray into the world of culinary genius, when at the tender age of 19 he stepped into the kitchen at Chamonix. Arriving mid-week, to the strains of Rod Stewart grating softly over the house speakers, I was welcomed by a couple of friendly staff members and shown to a sunny seat with a great view of the woods outside. My dining partner commented on the wall to my back, decked with shelves carrying various deli items, Reuben’s cook books and a DIY mushroom growing kit which saw a brief victual interruption and a quick R90 transaction. Dessert today is not on the cards, I calculated. The décor is simple, with wooden tables and chairs inside able to accommodate about 40 people comfortably, and heavier, metal furniture on the verandah outside, which just about doubles the total space. Adornments are limited to a seasonal fresh flower or two in a vase and the mandatory condiments. The space is essentially a timber extension to the Chamonix tasting venue, but far lighter and more inviting, thanks to the dominance of glass in the wall facing the trees and river. The verandah is open to the elements and should prove a hit in summer – although Franschhoek is windy place most times, so opt for inside if you have a choice and are booking ahead, and ask to be moved if the weather is good. The menu changes often and is as uncomplicated as the space and Chef Nico (ex One&Only – where he worked extensively with Reuben) seems to have focussed on flavour and the palate, rather than overt finesse and the plate. For those expecting fancy, this is not the place; after all, this
is ‘Racine’, not ‘Élégant’. Starters range from R61-R72, and cater extensively for meat lovers with veal, squid, duck, prawn and steak tartar cracking the nod while a Waldorf-style salad with blue cheese dressing completes the line-up. Mains (R92 – R165) are again dominated by meat, with an Aubergine and Ricotta filled pasta failing to impact the carbon footprint. A Racine Beef Burger (R98) looked attractive on its way to a neighbouring table, and is served with cheddar and fries. The Miso Braised Beef Cheek (R135), served on truffled mash, seemed to leave the kitchen with regularity and has already garnered quite a reputation. Fish, steak, lamb and venison stretch the mains offering to just seven options and all sides (including marrow bones!) are extra at R25. What a delightful change to have a limited menu these days! Desserts (R55-R68) include a panna cotta, malva pudding, chocolate mouse and a cheese board. The panna cotta (R55) dish is all coconut and pineapple and seems perfect for a hot summer’s day. There’s a decent kiddies’ menu (R25-R45) and a clever express menu (R50-R98) with cheese, trout,
I was reminded of a time when dining in Franschhoek was something special – not because the food looked attractive, but because everything was so satisfying. pasta or a sandwich on offer for those not keen to linger. I chose a medium rare steak, served with a handful of salad leaves and a couple of roasted rosa tomatoes, and an optional side salad and my dining partner a simple Waldorf salad. With work commitments to follow, neither chose wine, although I did note that the wine list features wines from Chamonix, Maison, Normadie, Lynx and La Bri, which are all very well priced. On a different day a Greywacke Pinotage and that steak would have kept me satisfied long after the bill had been paid. Both plates of food served were good, and best described as ‘honest’. I was reminded of a time when dining in Franschhoek was something special – not because the food looked attractive, but because everything was so satisfying. Nico, the Riffels and Racine have certainly taken Franschhoek back to its ‘roots’ for me, and a return visit to try that popular beef cheek dish, or one of those desserts can’t come soon enough. Call Racine via the Chamonix number, 021 876 2393, and hang on until you get the option to go through to the restaurant. This is an independent review, and Jim Waite paid for his own meal.
g n i h c t a W y r d t n i a p
FOOD & WINE
I was delighted to learn that most of the Cape’s wild mushrooms are edible, but warned to “take someone with you who knows something about mushrooms, or a guide book!”
Samm Bain takes her time to get to know a couple of fun guys…
’m an instant gratification kind of girl, which is why I love cooking. You grab a couple of ingredients, toss them in a pan and, hey presto, you have something yummy to eat. For crowd pleasing results you have to use the best ingredients, or better still, grow them yourself, which is why I jumped at an opportunity to join Gary Goldman, the ‘mushroom guru’, and his business partner, Craig Fourie, for a Shiitake mushroom growing workshop recently. Our morning started with a general chat and a quick lesson in Japanese. ‘Shii’ means ‘oak’ I learnt, and ‘take’ means ‘mushroom’. With my Japanese substantially improved, I set about preparing a place for my wood decaying fungus – or saprophyte – to do its thing. Expecting a lot of dirt or manure or other equally hideous substrate in which to have to poke about, I was surprised to be issued with a log instead, and a number of spore-impregnated dowels (If we’d have sent Jim this would have read ‘bowels’… Ed). All I had to do was drill a few holes, whack in the dowels with a rubber mallet, and seal each hole with wax. If nothing else, this whole process was incredibly therapeutic and I have resolved to make use of a similar mallet more often. Every silver lining has a cloud, they say, and my mushroom cloud for the day was the news that I’d most likely have a 6 to 12-month wait before enjoying the fruit, of fungi, of my labour. Watching paint dry is quicker than this. If the process is a slow one, Gary’s non-stop talking about mushrooms and all the different naturallyoccurring types in the Cape more than makes up for it. He’s a mine of information and had the workshoppers hanging on his every word. I was delighted to learn that most of the Cape’s wild mushrooms are edible, but warned to “take someone with you who knows something about mushrooms, or a guide book!” I also learnt that serious local foragers each have “their spot”, the location of which tends to remain a closely guarded
secret. The topic of truffles was raised and with delight we learnt that we should soon, which in mushroom terms is about 8 to 10 years, have a supplier based in Ceres, where a group of businessmen have planted orchards of truffle impregnated oaks and are busy watching their investment grow. Back to our Shiitake Mushrooms… After a heart attack, Gary explained, he re-evaluated his life and implemented a number of life style changes. It was in this process that he discovered the medicinal properties of the Shiitake. For starters, the mushrooms prevent our bodies from creating too many adhesion molecules, which attach themselves to our blood vessels and create blockages, so they’re good for our hearts. They contain a cancerfighting substance called Lentinan, are an excellent source of iron (almost on par with OTC supplements), various minerals and vitamins B2, B5 and B6. And if that is not enough, the Shiitake is a surprisingly good source of the ‘sunshine vitamin’, vitamin D. While I’m unlikely to remember all of the above, it stands to reason that anything that’s featured in 6000 years of Chinese medicine, and tastes good too, should find its way into my weekly shopping basket. So, thanks to Gary and Craig, while my logs do their thing over the next few months, I’ll be filling my basket with as many different kinds of mushrooms as our local growers are willing to throw at me, and using my time to perfect a couple of mushroom-based recipes to show off with.
Combine Boursin Cream cheese with some pre-cooked, thinly sliced wood-smoked streaky bacon. Stuff a punnet of Shiitake mushrooms and top with grated, smoked mozzarella and bake at 180 degC for 15 to 20 minutes for a tasty accompaniment to any grilled meat dish.
To learn more about growing mushrooms, contact the Mushroom Guru on 021 852 6771 or visit mushroomguru.co.za
What you need to know about Turkey:
e you B ottled water is the ‘in thing’ in Turkey. No matter wher though go, bottled water will always be readily available. Even a bit tap water is drinkable throughout Turkey, it contains quite of chlorine – so doesn’t taste or smell great. ger Turks are very hospitable. It’s not unusual for a perfect stran over to strike up a conversation with you, and then invite you
• • •
for tea. where The weather in Turkey can vary quite a bit, depending on , when and when you travel. The best time to visit is September the weather is warm and practically wind-less. shops The national monetary unit is the ‘Turkish Lira’, and most do not accept Traveller’s Checks.? = spelling Ed? +3 Turkey has one time zone, with April - September GMT hours, and from October - March GMT + 2 hours. you’d If you visit a Turkish family, it’s generally expected that dust remove your shoes upon entering their home, to keep the and dirt outside. n are If you visit a mosque remove your shoes and wome skin expected to cover their head, shoulders and most open with a shawl.
Allude Fiche decides to join Trafalgar Tours on a 16 day trip through Turkey
fter sufficient research on each stop-over of my trip, I can already hear the traditional music, see the belly dancers and taste the delicious Turkish food before our plane even takes off. I’m excited to experience Turkey, the country the internet describes as “the cradle of diverse cultures and civilizations connecting Europe and Asia”. As soon as my tour group arrives at our first stop, the city of Istanbul, I realise that all my research and expectations were good to have, but nothing like the real thing. It‘s difficult to describe my first impression of Istanbul but one of the things I notice immediately is the constant contrast – old buildings stand proudly next to newer, or renovated, ones; Turkish shops filled to the brim with colourful ornaments are hugged by ‘normal’ looking cafés while grand hotels offer views of a sea of plain rooftops. Despite being somewhat overwhelmed, I would describe Istanbul as truly vibrant and colourful – made more so by its authentic people, who seem to value family above all else and drink up to 10 cups of tea a day, specifically apple tea. I’ll admit that I enjoyed their apple tea, which tastes just like warmed up apple juice, and yet looks nothing like it. It
gets served in particular glasses which add so much to the look and experience of the act of drinking that I even bought myself a few tea glasses to bring home. My days of associating ‘Ceylon’ and ‘China’ with tea are definitely over. Trying not to show too much excitement about my newfound love for tea, or the clinking of glasses that emphasises every step, we visit the Hagia Sophia, the Sultan Ahmed Mosque (also known as the Blue Mosque) and the Basilica Cistern. Each features amazingly detailed architectural features, such as Medusa’s head still clearly visible on the pillars in the Cistern after standing duty for four centuries! “Who’d want to be an architect or builder in the World Design Capital?” I find myself wondering, before we head from Istanbul to Pergamom. Here we explore the beautiful ancient Asclepion medical centre, which was believed to be a healing temple. It is said that snakes were sacred to Asclepius and were often used in healing rituals and non-venomous snakes were left to crawl on the floor in dormitories where the sick and injured slept. Glad that I don’t have to sleep in a dormitory with snakes, we head to Izmir, where we spend the night. I’m pleased to see that belly dancers seem to pop up after nearly every main meal in the hotels. They are in Turkey, what a guitar at a braai is in South Africa. Accompanied by amusing ancient instruments and often similarly aged musicians, it’s a sight to behold. If the Editor were here his only regret would be that he couldn’t enjoy the show with more than just the occasional glass of wine - due to the Islamic culture, wine gets taxed heavily and at R60 per glass, there’s no guarantee of the quality! Just outside Izmir we visit Ephesus, one of the greatest ruined cities of the world. Established in 4th century BC, it is said that the Virgin Mary spent her last days nearby and wandering through the ruins the sense of history is so palpable that I expect to see her beckoning to me at any moment. Instead I get a wave from the tour guide and we’re off… Our next stop is Antalya, the Durban of Turkey. With beautiful views of its old harbour, a stunning boat ride and a relaxing swim in the ocean, Turkey yet again serves up a contrast of landscape and culture. Our trip leads us to Cappadocia, where hot air ballooning, carpet weaving, pottery and a fairy-tale landscape await. Shaped by their volcanic birth and the effects of erosion, strange-looking ‘chimneys’ of rock litter the area and double as houses and churches thanks to the enterprising locals. The word Cappadocia means ‘land of beautiful horses’, but of these I see none.
By now I’m in danger of being overloaded by the sheer diversity of the ever-changing face of Turkey, and my camera literally grinds to a halt. We travel to the capital city, Ankara, and then to Bursa (with its famous, and insanely detailed, green mosque) before ending back in Istanbul. Here a trip to the city’s amazing markets, to buy silk scarfs, shoes, cushions, ornaments, food and more apple tea, heralds the end of 16 days of history, culture and a world that is best described as something quite ‘different’ from any other.
As soon as my tour group arrives at our first stop, Istanbul, I realise that all my research and expectations were good to have, but nothing like the real thing.
We welcome summer with two seafood and bubbly pairings – one from the large producer Pongracz, and the other from the boutique winery, Maison
a r G z c á r g n Po
n i t a a n d O ys te rs Pongrácz Granita
Start any dinner date of with a touch of class by pairing the rich texture, and heady flavour, of oysters with a refreshing, crisp green apple and brioche Pongrácz granita.
Ingredients 375 ml (1 ½ cups) water 180 ml (¾ cup) castor sugar Seeds of 1 vanilla pod (optional) 1 × 750 ml Pongrácz Brut Method Place the water and sugar in a pot over medium-low heat and stir until the sugar has dissolved. Add the vanilla (optional) and set aside to chill. Add the Pongrácz to the syrup and stir to combine. Pour into a shallow tray and place in the freezer for 5 to 6 hours, or overnight. Use a fork scrape the mixture to break it up into ice crystals. Cover with plastic and freeze for another hour. Serve the granita on the oysters with lemon wedges. To really impress serve an oyster, crowned with granita, on top of a flute of Pongrácz Brut. Makes 1,5 l.
SEPTEMBER 2013 NOVEMBER 2013
Maison MCC and Octopus A 3 Octopus, Apple, Avo and Asparagus
The limited release Maison MCC will be one of the big draw cards at the Franschhoek Magic of Bubbles MCC and Champagne Festival from the 30th of November to the 1st of December. It’s a light, clean, biscuity bubbly that drinks easily and is sure to impress aficionado and nephalist alike.
Ingredients Approx 1kg Octopus, 100g Carrots, 100g Onion 50g Garlic, 50g Ginger, 100g Celery, 3x Cloves 1x Lemon cut in half, 2x Avos, 1x bunch Asparagus 2x Granny Smith apples, 1x Lemon, 100ml Olive oil Method Massage Octopus for about 45 min Prepare broth by sautéing mirepoix in a large pot until slightly caramelised, add 5l water. Add Octopus and cook for 1 hour, on low heat; let it simmer. Blend avo and season. Cut apple with melon baller, toss in a little bit of garlic, olive oil and lemon juice. Prepare asparagus. Take out Octopus; shock in iced water, peel off excess skin and lightly sautée it and the asparagus just to heat through. Plate, with apple marinade as dressing at the end.
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Bounty Rhian Berning looks to preserve the joy of the harvest
he joy of growing your own vegetables is multiplied when you get to harvest your lovingly grown produce - but how do you store all the bounty? As even more inspiration for growing your own food, here is a harvest day story of my own (and matching recipes online at www.themonth.co.za to use with the fruits of your labour). For me ‘harvest day’ brings to mind an image of neighbouring farmers’ wives congregating in a steamy kitchen and cooking, bottling and laughing, whilst preparing for the barren winter months. It hearkens to times of old when neighbours needed to join forces to ensure that nothing of the summer’s plentiful harvest would be wasted; to a time when waste was unforgivable… It seemed fitting then that in keeping with our ‘old times’ mode of communal living (three family households spread over two hills of forest and fynbos) my mother, the matriarch, would call for a harvest day. The idea was to make use of whatever was plentiful in the garden, to work together as neighbours and bottle as much as we could in one day and then share out the day’s yield. As anyone who has ever grown their own knows, when you have tomatoes, you have TOMATOES and
when you have beans, you have BEANS! So this sort of communal cooking gathering made perfect sense. That my mom had also brought in a whole lot of raw milk, so that she could teach us all to make yoghurt and cheese, didn’t hurt either. It was to be a day of plenty and productivity. Harvest day dawned and my sister-in-law and I arrived with recipe books under our arms and grins of expectation on our faces as we literally dived into the main house kitchen and started chopping, boiling and bottling. We were perhaps a bit ambitious with all we planned to make to ensure we used all the garden’s bounty and perhaps we should have researched our recipes beforehand instead of on the day… but the result was just as I imagined harvest days to be. Laughter, chatter and the sharing of ideas mixed with the ever-present scents of delectable new flavours bubbling on the stove seemed to envelop and bind us together in the act of making. Wholegrain mustard infused with allspice and nutmeg. Carrot and coriander relish with ginger, chilli and lime. Good old South African curried beans. Fresh basil and oregano imbued bottled tomatoes. The satisfaction of making our own bottled tomatoes instead of buying tins under the supermarket’s fluorescent glare is almost indescribable. Not to mention the bliss of knowing the true ingredients of the food in my pantry! Suffice to say our grins were even wider when we left the kitchen later that day with baskets overflowing with preserved goods and a satisfied sense of exhaustion from productively using our hands and all our senses to add value to the food we had grown. Besides making eco choices for her own family, Rhian Berning gives exposure to businesses and organisations that are walking the ethical talk on her website www. ecoatlas.co.za It’s well-worth a visit.
RECIPES Bottled Tomatoes
4kg tomatoes 4 onions, finely chopped 2 cloves garlic, chopped 2 tablespoons oregano, chopped 3 tablespoons fresh flat leaf parsley, chopped 1 tablespoon sea salt 2 tablespoons sugar ½ cup fresh basil, chopped 4 tablespoons lemon juice Wash and dry the tomatoes, then chop them roughly. Put them in a large pot together with the rest of the ingredients, except the fresh basil and lemon juice. Bring to the boil and simmer uncovered for 10 mins, stirring occasionally, until thickened. Add the fresh basil and lemon juice and stir through until mixed. Fill sterilised bottles (by baking in the oven) and seal well. (from Jane’s Delicious Kitchen by Jane Griffiths)
Curried beans 2 kg sliced beans 1 kg sliced onions 5 cups water 4 cups vinegar 1 tablespoon salt 2 tablespoons curry powder 3 tablespoons cornflour 1 ½ cups sugar
Cajun Mustard 1 cup dry white wine 1 teaspoon crushed garlic 1 teaspoon ground allspice ½ teaspoon salt ¼ teaspoon ground nutmeg 1 cup mustard seeds ¼ cup cider vinegar
Cook beans and onions in water, 3 cups of the vinegar and salt until tender and liquid is greatly reduced. Mix curry powder, cornflour, remaining vinegar and sugar and add to beans. Stir well. Cook for 5 mins and then bottle. (from The Old Cape Farmstall Cookbook by Judy Badenhorst, et al.)
Bring the wine, garlic, allspice, salt and nutmeg to the boil in a saucepan. Immediately reduce the heat and allow to simmer for 2-3mins. Remove from the heat and set aside to cool, uncovered for 2 hours. Lightly dry-fry the mustard seeds over medium heat and then coarsely crush in a mortar and pestle. Combine the crushed mustard seeds and vinegar in a bowl. Put saucepan back on the stove and bring to the boil over high heat. Stir, then remove from heat and add the mustard and vinegar mixture, whisking to combine. Spoon into sterilised jars. (from The Vegetarian Kitchen by Mellissa Bushby)
Monneaux Restaurant at the Franschhoek Country House & Villas
MONNEAUX RESTAURANT • FRANSCHHOEK COUNTRY HOUSE & VILLAS Tel: +27 (0)21 876 3386 • email: email@example.com
For more information visit our website at www.fch.co.za
the month Hot Hot Hot We asked Alexandra Coutras, Cape Town’s creative costume couturier, for her bikini basics
hen it comes to what’s fashionable, prints and stripes are a definite ‘in’ this summer, with neons making a strong return. Neons, by the way, always look fab on the beach and nothing shows off a good summer tan than a neon bikini! Bandeau tops, with funky centre details, are also set to be a favourite, especially on our local Cape Town beaches where they should be commonplace by December. But more important than following the hottest summer trends, is wearing something that suits your body shape and colouring. Here are a few timeless pointers: Pale skin - opt for brighter, bolder prints - stripes or Aztec prints are my favourites! Darker skin - change it up a little. Don’t be afraid to go for something really bright as your colouring can pull it off. Big boobs - stick to underwire, and deep V-necklines. This will give you a sexy shape and allow you to show off what you have, without going overboard! Small boobs - halter necks, halter necks, halter
Visit Alexandra’s website, Cleopatra Designs, online at facebook.com/ cleopatrabikinis
necks. Opt for prints and, especially, horizontal lines. Hellooooo cleavage! Bigger bum - wear a detailed top and a plain bottom. This will draw attention away from your bum. Do not try cover up in boy shorts, it will only draw more attention where you don’t want it. Hour glass figure – try to keep with the underwire theme and wear high line bottoms to lengthen your legs. Athletic body - add some frills and detail to your top and flaunt the fact that you can manage the string bottoms that everybody else wishes they could! Bigger tummy - make monokinis your best friend! There are so many awesome cuts in monokinis this season that you’ll definitely be able to find the one that does the ticks you need it to. Besides, it’s a great excuse to go shopping… Irrespective of your colour or body type, don’t forget that people are drawn to those who are relaxed and comfortable with themselves. So whatever you wear this summer, wear it with confidence, sun screen and a smile.
“What now?” I asked, imagining my carefully stocked offshore investments being depleted to settle some hastily constructed foreign bailout plan.
Hands Off(shore) The Editor learns that up to 70,000 offshore discretionary trusts could be challenged by SARS
ne of my earliest recollections of the Winelands dates back to a period when the Rand was substantially weaker than it is at present, and local interest rates were around the 25% mark. While I was sweating it out trying to make ends meet, a Franschhoekbased British ‘swallow’ crossed my path, partly because of his love for wine and partly because of his unusual practice of living in no one place for longer than five months at a stretch. “It’s all about the tax, you know,” he’d say as I nodded ignorantly and topped up our glasses. Imagine my interest then, when I came upon a bit of news recently that will surely have left my old friend, and many of his ilk, reaching for something a little stronger than a glass of wine. In short, and I paraphrase from a document bearing the letterhead of one of South Africa’s major banks, “In March this year, the government of Guernsey entered into a Memorandum of Understanding with Her Majesty’s Revenue and Customs (HMRC), agreeing to make available from 6 April 2013 until 30 September 2016 a disclosure facility to any customers who have been, or who are currently, tax resident in the UK for any period between 6 April 1999 and 31 December 2013 and during that time had financial dealings with offshore trusts or companies. The disclosure facility allows for the settlement of any outstanding tax liabilities with HMRC.” If the paragraph above has left you feeling just
a little clammy, you’ll appreciate why I wasted no time in phoning Justin Healey, a consultant with St James Global*, who knows a thing or two about managing offshore investments. “What now?” I asked, imagining my carefully stocked offshore investments being depleted by a taxman intent on settling some hastily constructed foreign bailout plan. “You want an Offshore Retirement Trust,” he reassured me and then set about clearing the hurdle of my ignorance. “An Offshore Retirement Trust is a pension structure that gives you the opportunity of creating a foreign pension that can hold foreign assets, outside of your estate, with significant potential succession and tax planning benefits for you, your family and future heirs,” he shared. Adding that St James Global has appointed some of the country’s finest tax professionals to advise them on the suitability of specific retirement trusts for South African residents. It turns out that assets may pass from a trust to my heirs immediately and without being subject to probate, winding up of an estate and other complications, both in South Africa and abroad. When holding offshore assets in my own name, Justin cautioned, both my beneficiaries and I are exposed to potential estate duty and inheritance tax (in the UK) of up to 40%, and Estate Duty in SA, at death. Moreover, the administration of my estate after death (international probate) is a very lengthy
and costly process. In the case of the paraphrased bombshell above, a plain old trust may not be enough though. Justin pointed out that “In a ‘post amnesty’ environment, given the fact that deeming provisions may apply to offshore structures written as discretionary trusts (of which the underlying assets could be taxable by SARS in the hands of beneficiaries on income, dividends and capital gains), I’d recommend that new offshore long term pension planning be written under a Guernsey domiciled ‘Retirement Annuity Trust Deed’, and not a ‘Discretionary Trust Deed.’” “So an offshore retirement trust of some description it is then,” I concluded, before making an appointment to see him in person. To arrange a private St James Global consultation of your own with, contact Justin Healey on 0745 191011 firstname.lastname@example.org or visit www. stjamesglobal.com * With a track record that stretches back some 25 years, St James Global is an authorised financial services provider (FSP44278) specialising in all aspects of International Financial Planning and the ongoing management, administration and servicing of assets held offshore.
WHAT’S OPINION ON
WHAT’S ON IN THE WINELANDS NOVEMBER 2013
THURS – SUN / 14 – 17 NOV / SOMERSET WEST / HELDERBERG WINE FESTIVAL
SAT & SUN / 8 & 10 NOVEMBER / 8:30AM – 4:30 / DISTRICT RIDING CLUB, STELLENBOSCH / SA DRESSAGE CHAMPIONSHIPS
The WP Horse Society and WP Dressage are proud to be hosting the South African Dressage Championships; including the SA Young Horse Championships and the SA Young Rider Championships. The event will include a horse show displaying beautiful horses including different breeds such as Lipizanners, Fresian, Warmblood and thoroughbred horses. You’ll see horses dance to music and the ultimate understanding between horse and man. Venue: Stellenbosch District Riding Club off the R44 in Aerodrome Road. Contact: Sylvia: 082 371 8647 for more information
Swing into summer in style this year with Helderberg Wine Festival this November. Approximately 40 wineries from Somerset West are participating, offering a range of activities at each cellar for young and old. Great food from some of the highly rated restaurants in the area, live music, kiddies’ programmes, exhibitions, shows and award-winning wines draw the crowds to this laid-back event. Local charities benefit from the event and the festival organisers will support Amorim Cork’s “Cork Alive project” which aims to create sustainable work opportunities for locals in the wine industry by re-using old corks. Cost: Festival packs R75 pp for a oneday pass and R120 pp for a multi-day pass. Venue: 40 Wineries in the Somerset West Stellenbosch area. Contact: Cobie van Oort Tel: 021 981 0216
14-17 November THURS – SUN / 14 – 17 NOV / D’ARIA ESTATE, DURBANVILLE /GIFT FAIR
THURS & FRI / 8 & 9 NOV /10 AM / WEBERSBURG ESTATE, STELLENBOSCH / KAMERS VOL GESKENKE & WORKSHOPS
Over the last decade KAMERS vol geskenke has had the privilege to present South Africa’s top creativity in some of the finest venues. Continuing this tradition, KAMERS is hosted in Stellenbosch at the picturesque Webersburg Estate this year. Extra this year at Webersburg, Stellenbosch: Tuis / Home Magazine Workshops Thurs & Fri 8 & 9 Nov. Tickets: R295 – include light refreshments, entrance to Kamers, all materials for your project -only 20 persons per session. Booking: Nov Tuis/Home Magazine. www.kamersvol.com Follow us at www.facebook.com/kamersvol, twitter.com/kamersvol and pinterest. com/kamersvol for the latest KAMERS news, photos and inspiration. NOVEMBER 2013
The Durbanville Gift Fair will be an interesting, inspiring and creative place to visit; a place where you can get fabulous gifts for friends and family or even something for yourself. Enjoy some delectable food and some of Durbanville’s finest wines. Children are welcome; there’s a lovely play area. Gorgeous goods include home accessories and stunning fashion items. For a more tasty selection there will be an extravagant array of mouth-watering and unique food gifts. Entrance Fee: Adults R20.00 Children no charge Contact: Carryn Wilstshire or Hayley Muller on 083 679-4495 or 074 7598515
30 NOV SAT / 30 NOV / 9AM – 8PM / FRANSCHHOEK / FRANSCHHOEK VILLAGE MARKET. On 30 November 2013 the
Franschhoek Village Market will have an all-day market from 9am – 8pm. Enjoy breakfast or a late afternoon sun downer. As there is no Christmas Market this year, Franschhoek Village Market will be open from 13 December to 16 December. On Friday 13 December there will be a night market from 6pm -9pm. Saturday 14Dec from 9am – 5pm & Sunday 15 Dec from 11am – 5pm, Monday 16 Dec from 9am – 5pm. www.franschhoek.co.za
The magic of bubbles
SAT & SUN / 30 NOV & 1 DEC / 12 PM – 5PM / MONUMENT GARDENS, FRANSCHHOEK / THE MAGIC OF BUBBLES, FRANSCHHOEK CAP CLASSIQUE AND CHAMPAGNE FESTIVAL. Visitors can anticipate an unrivalled culinary showcase
in the grand marquee situated on the lawns surrounding Franschhoek’s iconic Huguenot Monument, while local winemakers offer the finest Méthode Cap Classiques (MCC) to emerge from the wine cellars of South Africa. Well-known MCC producers participating in this popular festival include Pierre Jourdan, Morena, Môreson, La Motte, Boschendal, Leopard’s Leap, Noble Hill, Plaisir de Merle, Pongracz, Anthonij Rupert Wines, Graham Beck Wines, Krone, Simonsig, Steenberg and Villiera. Some of France’s best Champagnes will be represented by brands such as Billecart Salmon, Champagne Guy Charbaut and Veuve Clicquot. Tickets: R200 pp - include access to the festival, a complimentary tasting glass and tasting coupons. Additional vouchers can be purchased on the day. Children under 18 years enter free. Booking: www.webtickets.co.za - tickets are limited. For more information: www.franschhoekmcc.co.za and follow us on Twitter @ Franschhoek_SA.
until end april UNTIL END APRIL 2014 / DELHEIM ESTATE, STELLENBOSCH / DELHEIM GOES GREEN RIVERSIDE PICNICS. Summer is a time for eating outdoors and picnics are a great way to
meet up with family and friends. Until the end of April 2014 one can do it in an ecofriendly style when spreading the cotton blankets under the towering oaks at this historic family wine farm – a picnic perfect setting. Your hand woven basket, brimming with homemade goodness ranging from pickled pumpkin, cream cheese salmon rolls and ostrich steak salad, to pork rillettes and farm fresh bread, will greet you in a serene spot on the lush lawns, to be leisurely enjoyed to the sounds of the flowing Klip River and abundant bird life. Cost: R149 pp - includes a bottle of Delheim Heerenwijn or Delheim Pinotage Rosé per couple. Vegetarian options are available on request and a special kiddies menu can be arranged at R70 per child. These picnics are on offer seven days a week and pre-bookings are essential. To order your delicious basket contact Delheim Restaurant at Tel: 021 888 4607 or email. email@example.com www.delheim.com
Well Done Bridge House!
Their Royal Highnesses, the Earl and Countess of Wessex, paid a working visit to South Africa to present Gold President’s Awards to young people all around the country recently and stopped at Bridge House School to get to know the children and Franschhoek Valley community a little better.. Excited students lined the walkways for a chance to interact with the charming Royal couple, and Grade 11 student, Alexander van Rensburg, was honoured when one of his etchings was signed by both Prince Edward and his wife, Sophie, Countess of Wessex. The day before, at the Gold Awards Ceremony at the Table Bay Hotel, similar etchings by Alexander had been presented as gifts to President Jacob Zuma and the Earl and Countess.
The Countess of Wessex chatting to Bronze, Silver and Gold President’s Award holders at Bridge House
What’s On? GREATER CAPE TOWN AREA
WAVESCAPE SURF FILM FESTIVAL
SAT / 2 NOV / 10AM – 5:30PM / KRONENDAL PRIMARY SCHOOL, HOUT BAY / HOUT BAY GREEN FAIRE
The Hout Bay Green Faire is an ecoexpo powered 100% by solar and wind power, promoting accessible green lifestyle options and community involvement featuring renewable energy, green products and services, ecohouse building demos, in-spring talks, healthy food and more. A feature of the Green Faire is the PLANET WARRIORS FESTIVAL in an effort to inspire kids to be green. Schools in Hout Bay will be creating a recycle market, an eco-fashion show followed by a fun musical talent contest. Come and experience a showcase of renewable energy, green technologies and services to enable sustainable living. Contact: Danielle 072 797-0904
SAT & SUN / 2 & 3 NOV / 9:30AM – 5:30PM / KENILWORTH / STELLENBERG GARDENS OPEN DAY
At the crossroads of what once were four oak lined avenues in upper Kenilworth, stands historical Stellenberg, aloof in its old world dignity and surrounded by its private gardens and mature trees. Andrew and Sandy Ovenstone will once again be opening their magnificent gardens to the public to raise funds for Cape Mental Health. Children welcome under adult supervision, regrettably no dogs or picnic baskets allowed. Tickets: R30.00 (available at the door) Garden Tea: R20.00 per person Contact: Doreen Daubermann: 021 761-2948 for more information
SAT / 16 & 17 NOV / CAPE GARDEN CENTRE, JOOSTENBERG VLAKTE / BONSAI EXPO
Bonsai enthusiast can enjoy over 90 show standard bonsai trees on show at the Tygerberg Bonsai Club Expo, this is the largest club display event on the Western Cape bonsai calendar. Everyone is encouraged to bring their bonsai trees along as there will be experts on hand to offer advice and work on the trees free of charge. Vote for the tree you think is the best and stand a chance to win a bonsai tree of your own. Pots and equipment will be on sale at very reasonable prices. Cape Garden Centre tel: 021 988 4137 www.capegardencentre.co.za
WED – MON / 27 NOV – 16 DEC / 4TH BEACH, CLIFTON / WAVESCAPE SURF FILM FESTIVAL
Get ready for a bumper summer in Cape Town this December with a record line-up at the Wavescape Surf Film Festival. The annual screening under the sky on Clifton 4th beach will be taking place as well as a charity art surfboard auction and indoor screenings, a range of new events, artists and venues. 20 Feature and 11 short films at 4 venues around Cape Town will be screened. Headline films at the festival this year include Dave Rastovich’s Minds in the Water, and two films by Taylor Steele, This Time Tomorrow and Here and Now. Brett Murray has stepped out from his ordeal in the wake of the Zuma spear incident to decorate one of 10 specially shaped surfboards that go on show, when the charity auction takes place. Proceeds go to the NSRI, Shark Spotters and the Isiqalo Foundation’s Waves for Change programme. Venue: Various - please enquire Contact: Gwen: 021 785-1377 or 083 443-0019 for more information.
daily DAILY / 23 NOV – 7 DEC / 8AM – 3PM / DE KRANS WINE CELLAR, CALITZDORP / APRICOT PICKING. Celebrate summer and make your
way to De Krans Wine Cellar in Calitzdorp for their annual apricot picking, which takes place from 23 November until 7 December this year. Visitors will be able to pick and sample deliciously sweet, juicy Bulida apricots at the farm, every day (except Sundays) from 08h00 until 15h00. A cost will be charged for the apricots and visitors are welcome to bring their own containers. Alternatively containers can be purchased at De Krans at a nominal fee. As part of their annual fundraising projects, the Vygieshof Home for the Aged will offer visitors an appetizing braai on Wednesdays and Saturdays at De Krans. To avoid disappointment, as these meals are extremely popular, visitors are urged to book beforehand. Contact: Hannacke Fourie or Helet Viljoen at 044 - 213-3314
SAT / 30 NOV / NEWLANDS FIRE BASE, NEWLANDS FOREST / VWS OPEN DAY
7 – 10
THURS – SUN / 7 – 10 NOV / NEWLANDS BREWERY, VILLAGE GREEN, NEWLANDS / BIERFEST IN SA
Closely resembling the Oktoberfest in Munich, Bierfest in Cape Town promises to be an authentic Bavarian Brauhaus festival, complete with limited edition beers brewed exclusively for the event, German food and even Oompah bands! The best dressed competition will have the best dressed Kind Ludwig and Princess Therese win fabulous prizes. Look forward to festivity, beer pong and great music to entertain you throughout! No persons under 18 years. Contact: 087 985-0635 for more information
This is our 13th annual Open Day where the VWS invite members of the public, sponsors, friends and family to experience what the VWS is all about. It’s a day to enjoy with family and friends and you’ll be treated to an ‘up close and personal’ fire simulation with fire fighters, fire engines and a water bombing helicopter. There are loads of kids’ activities and there will be a food court and picnic area. Contact: Richard Stubbs – NWL Station Manager: 082 775-5740 for more information THE FINE PRINT The views expressed in this magazine do not necessarily reflect the opinions of The Month or its affiliates. Having said that, we generate practically all of the material printed in each edition ourselves; please don’t reproduce any part of it without the Editor or Publisher’s permission (we’re generally quite generous – so just ask). The Month subscribes to the South African Press Code and if you feel we’re not living up to that, please call the Press 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.
SEPTEMBER 2013 NOVEMBER 2013
The Home of Pierre Jourdan
RESTAURANT OFFERINGS TASTE OF SPR ING 4-Course Lunch Menu* Served Tuesdays – Sundays. R 295 per person, incl. wine. Award Winning Wines
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CONTACT US RESTAURANT E firstname.lastname@example.org T 021 876 8500 TASTING ROOM E email@example.com T 021 876 3688 Haute Cabrière located on Franschhoek Pass (Lambrechts Rd/R45) Franschhoek Valley, 7690
* offered in addition to a la carte menu
S 33° 54’ 51.63”
All-day breakfast, freshly baked artisan breads, mouthwatering lunch menu, daily blackboard specials, Sunday buffet roast
E 19° 8’ 7.90”
Monday – Saturday: 7:30am – 5pm | Sunday & Public Holidays: 8am – 4pm All hearth loaves are baked on the premises and available for sale in our bakery. 021 874 8155 | firstname.lastname@example.org | www.lust.vnl.co.za
FRIDAY NIGHT LIVE THIS SUMMER! Enjoy dinner from La Petite Ferme’s famous à la carte menu, alfresco under African summer skies, to the sound of live music on our lawns. Fridays from 18:00 till 21:30 | R50pp cover charge Reserve your table 021 876 3016 For further details visit www.lapetiteferme.co.za LaPetiteF_TheMonth_Nov2013.indd 1
2013/10/22 5:22 PM
SUMMER IS BACK! JOIN US FOR OUR DELICIOUS PICNICS AND WINES, THE PERFECT INGREDIENTS FOR A MEMORABLE, LAZY-DAY-OUT IN WINE COUNTRY. GOURMANDS RAVE ABOUT OUR PICNICS AND KEEP COMING BACK – YOU WILL TOO. FOR FAMILIES, WE CREATE DELICIOUS CHILDRENʼS PICNICS THAT ARE DESIGNED BY PARENTS WHO ʻGET ITʼ.
OPEN 365 DAYS A YEAR FROM 9AM TO 5PM. TO BOOK CONTACT VISIT@WARWICKWINE.COM OR 021 884 4410 ON THE R44 BETWEEN STELLENBOSCH & PAARL
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Dis ta nc e s : K iddies 3km, 30km, 60km E nte r o nline : www.a s gevents .co.z a