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the month

welcome to pearl valley

Dear Homeowners, Residents, and Visitors to Pearl Valley, Welcome to the April issue of The Pearl Valley Month. I have seen many of you in the last few weeks, but for those that haven’t heard, I have returned to Pearl Valley as the Events Manager and I am delighted to be back! My role at Pearl Valley will once again focus on member events, corporate functions and golf days. I will be meeting with the Social Committee on a regular basis and, together, we look forward to hosting many exciting member events both at The Boma and in The Members Lounge. Members, please feel free to contact me at any stage in connection with member events and private functions. With regard to corporate golf days, sadly when times are tight many businesses reduce marketing budgets and as a result a golf day is not at the top of the company’s to do list. I encourage you to see the bigger picture however. While others are scrimping and saving this is your opportunity to seize the gap and really make an impression on your current and prospective clients. It’s vital for any business to differentiate themselves from their competition, to be perceived as going the extra mile. The Pearl Valley Corporate Golf Experience will allow you to do just that. Organising any event, no matter how big or small, can be extremely stressful for those involved. We’re here to help you stress less! Our dedicated events team will be on-hand from the moment you place your first enquiry until your final guest leaves on the day. Using our extensive experience, we’ll guide you through the process step-by-step. If you’re looking to create a memorable occasion for your friends, family, colleagues or clients then allow our championship course, 5 star facilities and expert events team to do just that. Please contact me at for more information. I look forward to hearing from you. Wishing you a wonderful April!


Bianca Aucamp, Events Manager

Craig Wilson, Publisher Compleat Golfer and Carl Krog, Golf Manage r

Five Stars for Pearl Valley!


earl Valley Golf Estates, has been awarded the prestigious Compleat Golfer 5-star Experience Award for the fifth consecutive year at the magazine’s annual Awards Dinner held at Country Club Johannesburg on Monday, 11 April 2013. Recognizing performance excellence in the golfing world and seen as the ‘Oscars’ of the golfing industry, the Compleat Golfer 5-Star Experience Awards, sponsored by Volvo, celebrates the top 25 South African clubs that represent the country’s finest golfing experiences. “We are honoured to receive this acknowledgement from the respected Compleat Golfer judges for the fifth consecutive year. We pride ourselves in providing an extraordinary

and unrivalled experience to both members and visitors. I need to thank the Pearl Valley Management Team for their significant contribution to this great achievement,” says Pearl Valley Golf Estates General Manager, Gawie Marx. The Compleat Golfer 5-Star Golf Experience Award is the ultimate accolade for golf clubs. Pearl Valley was rated as an outstanding golfing experience by the Compleat Golfer judging panel, which base their assessment on various categories, including clubhouse facilities, golf course, halfway house, practice facilities, customer service quality, price/value relationship, services offered and ambience. Well done Pearl Valley!


Go to and book your ad now!


APRIL 2013

The 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 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.


the month the month the month APRIL 2013

APRIL 2013

the winelands enjoyed where wine is


APRIL 2013

the FRANSChhOeK enjoyed where wine is

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The Team

Editor: Brett Garn er 083 2600 453 .za

Publisher: David Foster Capvest Holdings CC 084 827 3986 .za Advertising: Brett Garner adver tising@themo

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Marketing and Sa les: Laurentia Barnard laurentia@themonth Design by Tricky T Contributors: Reviews: Jim Waite

Celebrate a Winelands renaissanCe!

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

The Pearl Valley Month Target Market: Home owners, players and visitors to Pearl Valley Distributed where: At the golf club, to home owners, to visitors

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

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The Franschhoek Month Target Market: Residents of greater Franschhoek Distributed where: PO Boxes in Franschhoek and La Motte, to housing estates in Franschhoek and via baskets at local eateries

Finance: Feiran Gr iede .za .za Also join us on Facebook or follow us on Twitt er at The_Month

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Ubuntu Africa

The Editor chats to Tamo von Arnim about his soon-tobe-launched poetry collection, ‘Free-Verse Soul’, and his inspiring take on life


ake one,” I say, pressing ‘Record’ and straightening my notepad on the small table on the terrace outside the Haute Cabriere cellar. Across from me, Tamo von Arnim presses his lips together and narrows his eyes ever-so-slightly. “No, Takuan is my brother, I’m Tamo.” There’s an effortless authority in his voice that brings a flush to my cheeks and a stuttered apology. “I’m kidding!” he laughs, mouth open and eyes softened, “I’m just kidding. Take two!” Moments later Tamo von Arnim has me rapt as he shares with me his passion as a son, servant, poet and man. Born to the legendary South African wine personality, Achim von Arnim and his delightful wife, Hildegard, Tamo is no stranger to the success that comes from hard work. Achim was the cellarmaster at Boschendal until the late ‘80s, before applying himself full-time to the Haute Cabriere farm that straddles the foot of the Franschhoek Pass on the outskirts of the picturesque little town from which it gets its name. In those days it took a true visionary to see the potential of the farm and the valley as a pioneer in the production of Champagne-style wines; Franschhoek was far from what it is today! After planting the classic Champagne varieties of Chardonnay and Pinot Noir, Achim worked tirelessly to make Haute Cabriere the household name it is today, both locally and internationally. It was a labour of love, in every respect, and a labour made possible by the devotion and support offered to him by Hildegard and her their children. As Tamo speaks of his time on the Haute Cabriere farm as a youth, his appreciation of the importance of family spills over into a passionate expression of his belief in the impact of ‘ubuntu’ – the idea that we exist in community and find meaning by giving back to that community. In many respects Tamo’s poetry strikes me as a reflection of his ‘ubuntu’ existence. Deeply personal in places, it touches on the universal theme of love often enough to be easy to digest but routinely offers a little extra to those willing to pull back the metaphorical covers of imagery and structure. His third collection, ‘Free-Verse Soul’, due for release on the 17th of April, is a more refined collection than his previous iterations, ‘Un Hombre Fuerte’ and ‘Amour Universal’. Despite signs that he’s ‘growing up’, his writing reminds me that he’s a young man, passionate about life and committed to making a difference. I challenge him about this latter point, as we sip on Pierre Jourdan Brut MCC and I shift position to take full advantage of the glorious view from our elevated position, and setting afternoon sun. The irony of our conversation and the topic isn’t lost on either of us. “I’m privileged, make no mistake!” he nods, sitting back to look at me intently. “We’re all blessed with something – even if we don’t recognise that. And what we have isn’t meant only for us, we have to share it. Charity begins at home – it’s a cliché yes, but clichés usually hold a lot of truth – and from there it needs to spill over into all we do. This isn’t mine,” he says, pausing to allow the full extent of the view to sink in, “it belongs to all of us; and should benefit us all.” For a number of years now Tamo has been actively involved in supporting the organisation Ubuntu Africa, founded by Whitney Johnson (and more recently in raising awareness for the tree planting initiative, GreenPop). From their website I read that “Ubuntu Africa is dedicated to improving the health and wellbeing

of HIV-positive children in under-served communities in South Africa. [Using] a unique and effective model of care that enables HIV positive children to live long and healthy lives.” From Tamo’s excited distraction at the mention of the organisation, I learn that Ubuntu Africa allows ordinary people to do what they’re good at, whilst making a positive impact on the lives of young people affected by HIV. For Tamo that means sharing his time and poetry and a portion of the profits raised from the sale of his books. “Look at this!” he says, proudly holding up a picture on his phone of a smiling child atop his shoulders, “This is why I do it. This is ubuntu!” As I fold the cover of my notebook back and thank Tamo for his time I can’t help but be a little challenged. It’s easy to climb life’s ladder, or pass for that matter, with the intention of enjoying the view from the top, but people like Tamo aren’t content with that it seems. To them the view is worth nothing unless shared with others, and no one is turned away. In Tamo’s words, “This is ubuntu!” Readers of The Month are invited to join Tamo at Viva Café, Studio 30 Somerset Square in Highfield Road, Cape Town, on the 17th of April for the launch of ‘Free-Verse Soul’. All Tamo’s poetry books are available on pre-order at

A reflection of happiness: Dedicated to the Children of Ubuntu* Never forget the ability of reaching for the sky Never forget that it starts here and now With you and I Placing our feet more grounded in the sand Believing while holding a foreign hand That we can together overcome Because Love is the possible good That lives in and around us. A blessing seeing your Smiles, Your happiness, reflecting braver


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Wanderlust Winelands

The Vineyard Connection team chats to four ex-pat winemakers

Samantha O’Keeff


outh Africans seem to suffer from an incurable wanderlust. Our curiosity and itchy feet have taken us around the globe, from the great cities of Dubai, Shanghai or London to the wilds of the Amazon or the captivating wastelands of Antarctica. But there’s no need for such extremes, given that a two hour journey in any direction from the City Bowl will lead you through the vastly different landscapes of the salty West Coast plains, the majestic Cederberg mountains, the manicured Cape Winelands, Penny and Billy Hughes the yellow canola fields of the Overberg or the open roads of the Klein Karoo – to name but a few. This local beauty has lured many interesting foreign nationals to our shores, and today each calls this home. The Vineyard Connection team chatted to four winemakers who hail from different countries about their journey and the experiences that led them here. Virginia Povall, the proprietor of Botanica Wines, has made quite a name for herself thanks to both her maiden vintage, and 2011, Chenin Blancs receiving a 5-star Platter rating. Originally from Boston, she spent the majority of her career in New York City leading a consultation firm as Chief Operations Officer. With no formal wine training, she took the chance to explore her true passion for wine and had the following to say about her time here thus far. “I came here to do a harvest with Neil Moorhouse at

Zorgvliet in 2008 and ended up wanting to stay. I realised that there was such great energy and change happening in the wine industry. Of course, it helped that the country is one of the most beautiful on earth. It’s been a bit more difficult for me than I thought to make the transition to living here full time, but I’m finding my way and I no longer look back. Hard to believe that this will be my 6th harvest here!”

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

Botanica Pinot Noir 2010, R149

Nativo White Blend 2011, R99

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

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

Signal Hill’s Jean-Vincent Ridon has been making wines at Signal Hill since 1996 and according to him “is still the only owner-grower-winemaker from France in our beautiful country.” His fearless experimentation has led to many interesting bottlings from his City Bowl winery and vineyard, a noteworthy one being 20 bottles from the oldest known vine plant in South Africa – a Chenin Blanc of over 200 years old! “I arrived in 1996 because South Africa was rediscovering the global wine market, and so much had to be done in terms of experimentation and exploration. Something difficult to challenge in Europe, the future of the SA wine industry was laying outside the box. New cultivars, alternative winemaking art, and this historic urban winery and vineyards have been my leads and I pushed the envelopes. SA shall be classic in style, not new world, so my French background of winemaker, journalist and sommelier helped me to tap the huge potential of SA terroir.”

Signal Hill Grenach Blanc 2007, R81 Signal Hill was the first to certify this particular cultivar as a single varietal wine, with the grapes for this wine sourced from the Piekenierskloof. The wine is barrel fermented in old French oak to produce a marzipan/dried apricot/popcorn nose specific to the cultivar. Alcohol is only 12.5% and the palate is tight, minerally and has a citrus finish. Travelling between their Hout Bay residence and their Kasteelsig vineyards close to Malmesbury, Billy and Penny Hughes have been making handcrafted batches of their red and white Nativo wines since 2004. They have been very busy “with organic certification imminent for the harvest of 2013,” we’ve been informed. Billy hails from Argentina and recalls how, as a child, he visited the vineyards of Mendoza with his father who was an agricultural engineer. The name “Nativo” encompasses allusions to Billy’s native Argentinian origins and his progress in becoming a naturalised

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

Lismore Chardonnay 2011, R179 This very special Chardonnay was made in the style of a traditional Burgundian Chablis, showing intense citrus flavours and soft fruit layers, and honey and vanilla notes carried by a distinct minerality, crisp acidity and lingering finish.

Signal Hill Vineyards

JV Ridon

the month Lady Who Lunches

Malu Lambert is a freelance food and wine writer. Despite not having the kind of figure that would suggest it, she LOVES lunch. This column chronicles her pursuit of that love in the Winelands. Follow her on Twitter @MaluLambert

Going to the



’m looking at the world through rainbow-coloured sunglasses; or perhaps that’s just the reflection from the sun-umbrellas overhead. We’re seated on the stoep at Marianas in Stanford. Lunch at this country restaurant is one of life’s great pleasures. Or one of my life’s great pleasures, at least. Here, stress melts like butter on hot toast. Our table overlooks the garden, and the vegetable, herb, and flower beds beyond it, from which Mariana Esterhuizen sources much of her ingredients, and her inspiration. While Mariana cracks the whip (and makes crème brûlée) in the kitchen, her husband Peter runs front-of-house. We start with a bottle of Villiera Brut Natural 2009 – after all, everything is worth celebrating here. Mariana specialises in Cape country cooking with French and Mediterranean techniques and influences. The chalkboard menu offers a small number of starters and mains; some of which have become fairly permanent fixtures, but the dishes are truly seasonal and change according to the availability of produce (at this restaurant this isn’t merely lip-service, it’s gospel). “I’m compelled to be seasonally driven, as the garden dictates; and I simply follow the dance,” says Mariana when asked about her philosophy. The service is personal too; Peter visits each table and explains the day’s offering (with a fair amount of humour thrown in). The couple have a passion for indigenous ingredients. One of the regular starters, the salted duck, comes with a white bean, herenbonen (‘the master’s bean’) that only grows in the Sandveld on the West Coast. Another favourite starter of mine is the springbok rillettes; a plated perfection of duck fat covering a rustic pâté of pork and springbok and served with plum and sultana chutney. All sauces, pickles, aatchars, preserves - you name them - are made in-house, from scratch. The restaurant also has a deli

where many of these products are sold. Today there’s a fresh paprika (plucked from the garden this morning) and tomato soup on the menu. It comes to the table simply luminous: an iridescent copper-red, topped with mozzarella sourced from a nearby dairy farm. My dining companion has a more summery dish - a ham and parsley aspic with a preserved kumquat, and homemade wholegrain mustard. The restaurant is full. It’s the kind of place that needs no music and the soundtrack instead is a murmur of appreciative ‘oohs’ and ‘ahhs’. They have a cult following and have picked up numerous accolades and awards along the way. And it’s all thanks to their deep passion for food and the way it’s delivered - with warmth and excitement. I lean back in my chair, now with a glass of chilled Creation Pinot Noir in hand (the wine list is small, but thoughtful, with the majority of wines coming from the Overberg). Goldfish dart like orange arrows in an adjacent water feature, the sunlight trickles in through the vine-leaf ceiling and the pastoral view painted in front of us makes for the most relaxing lunch table you can imagine. Peter delivers our main courses, mine is skaapblad (lamb shoulder); it falls off the bone, butter-soft - the

richness corralled in by bright salsa verde and sweet roasted tomatoes, with herenbonen as an earthy bed (this dish is an inspired match for the chilled Pinot Noir). The lamb is known around these parts as ‘twee-tande lamb’ (lamb with two teeth) and it’s the stage between lamb and mutton. “Speak to any Karoo farmer,” says Mariana, “and it’s what he would slaughter for his family; the meat of choice.” The other dish is a glorious duck confit served perfectly caramelised, and over which my companion gleefully squeezes preserved clementine, in a syrupy, orange stream. The dessert menu comes out. I’m torn between the cheese board and a dessert. “Well,” says Peter, “do it like the French, have cheese now, then dessert afterwards.” Wise man. The cheese is, as you can imagine, locally sourced from artisanal producers, it comes with homemade fig preserve. We order desserts, one of them the crème brûlée. The seemingly simple dessert sums up my feelings about this restaurant: Mariana and Peter’s philosophy shines through. With my first visit here I was blown away by it, and I’ve had it every time since. The ingredients are freerange eggs from a neighbouring farm and the purest jersey cream from ‘the cows next door’. Simple, beautiful ingredients treated with utmost care and respect - it’s the most delicious crème brûlée you’ll ever eat. After demolishing our last dessert; a granadilla ice cream and tart. I slip my rainbow-coloured glasses back on and head out into the real world, already planning a return visit. Mariana’s: Opening hours - Thursday to Sunday - arrive from 12 noon. Email: marianas@ Telephone: 028 3410 272 Mariana’s is only open for the warmer months, in winter they close their doors and retreat to their home to cook, to experiment and to rejuvenate.

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



the month

Is that Zinfandel or Zin-FUN-del?



& Men!

Try a bottle of Blaauklippen Zinfundel today and find out, suggests The Month


f you don’t like Zin, you’ll know you’re not alone! But if you’re not yet a convert, we hope this article will serve as a little temptation. We’re quite fond of varietal Zinfandel here at The Month - especially the fruity, easy-drinking South African take on the wine, as opposed to the earthier, and often austere, version prevalent in foreign climes. But before we rush off, let’s get a sense of what Zinfandel has to offer, courtesy of the beautiful Shante Hutton, of After a recent media day in the company of Blaauklippen’s Rolf Zeitvogel, she writes*: “If, like me, you are/were unfamiliar with the variety, Zinfandel, for starters, is a red grape. It’s highly popular in America, growing abundantly in California, and also finds a home in Australia and in our own soils. It is said to be identical to Primitivio, an Italian grape that was taken to California in 1968. Interestingly both grapes are said to come from Crljenak Kaštelanski, a Croatian indigenous variety. Zinfandel is quite a vigorous grape and like any high school ‘popular’ clique, it hangs in tight bunches which need occasional pruning, lest the inner grapes begin to rot. As vineyard management and harvesting this particular variety are difficult, prices are relatively high per bottle. It ripens earlier than most varieties and has high sugar levels, making it ideal for late-harvest, dessert wines. It also is heavily alcoholic, which makes it great for wintertime. In short, its characteristics are as follows: High sugar content. They are often higher in alcohol content. Lots of red berry flavours on the nose and palate (think Strawberries and cherries). It often has a jammy flavour and you can sometimes pick up stewed fruit in the nose. Richness and depth.” Shante recommends the pairing ideas found online at (http://www.foodandwine. com/slideshows/zinfandel-pairings) for those keen to go the whole hog. Of course, if you’re on a budget, feel free to skip all the food-related bits… * Tweaked slightly from the online version to suit The Month

The Editor battles thoughts of wild animals and asses to make the perfect sausage…


don’t do raw meat - certainly not without braai tongs and a glass of vino to fortify me! It’s not that I’m a vegetarian or anything, it’s just that the texture and smell of raw meat make getting too close to it a little more than I’m comfortable with. Imagine my surprise then, at a recent media day with Stellenbosch Hills wines and the makers of Freddy Hirsch spices, when I was presented (along with everyone else attending) with a kilo of beef, some fat and two or three lengths of animal ‘casings’ and challenged to make my own wors. “Don’t worry, it’s all beef – no kudu or water buffalo here!” said the friendly resident butcher-type, oblivious to the cause of my discomfort, as all around me people mixed in pre-prepared Freddy Hirsch spices, added an extra ‘this’ and a little more ‘that’ and set about grinding and filling as though they do this sort of thing all the time. Truth is, while few go to the trouble of making their own sausage, more and more people are doing so thanks to the recent donkey-meat-in-the-mince debacle and on the day all but a couple of us seemed to take to the process like ducks to water. Working hard to get around my phobia - yes, there was a stolen sip of the Stellenbosch Hills 1707 Reserve red intended to flavour the meat, and numerous changes of the plastic gloves that no one else seemed to want to use - I’m pleased to say that making sausage is far easier than it is time consuming (especially when you factor in the time spent changing those plastic gloves…). What made the biggest impact though, other than the convenience of premixed spices courtesy of Freddy Hirsch, was the taste of the wors at the obligatory weekend braai later in the week and knowing exactly what went into it. Casing closed! Enter the Stellenbosch Hills/Freddy Hirsch Droëwors Maker of the Year 2013 competition now (or at least before the 2nd of September) by visiting Entries cost R150 and include a bottle of Stellenbosch Hills 1707 Reserve, a Freddy Hirsch spice pack and delivery costs for the 500g of droëwors that must be delivered to Stellenbosch Hills by 27 September.

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

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Luna TasTing CaLendar

Taste by the Light of The Moon… APRIL MOn







1 Leaf

2 Fruit

3 Fruit

4 Root

5 Root

6 Flower

7 Flower

8 Leaf

9 Leaf

10 Leaf

11 Fruit

12 Fruit

13 Root

14 Root

15 Root

16 Flower

17 Flower

18 Leaf

19 Leaf

20 Fruit

21 Fruit

22 Fruit

23 Root

24 Root

25 Root

26 Flower

27 Leaf

28 Leaf

29 Leaf/Fruit 30 Fruit

For more info and next month’s calendar

the month


Grilled steak of Yellowfin Tuna, served with a sticky rice bamboo parcel, smoky Teriyaki sauce and caramelised almonds

Cocktail of The Month

Vintage Rose Courtesy Van Ryn’s

Ingredients 15 ml Van Ryn’s 10 Year Old Vintage brandy 15 ml rose syrup (available from specialist food stores or delis) 1/4 tsp brown sugar 125 ml Pongracz Orange peel, bent and burnt Rose petals for garnishing Method

Mix the brandy, rose syrup and brown sugar and pour into a champagne flute. Top up with the sparkling wine. Burn the orange feel over the glass and let the essence drops fall into the glass. Garnish with rose petals. Serves one.

SERVES 4 INGREDIENTS 4 Yellowfin Tuna (180g each) 1Tsp Fresh Ginger and Lemongrass 30ML Sesame oil 50ML Kikkoman soy sauce 100G Whole almonds 50G Brown sugar

100G Glutinous rice (available at Asian supermarkets) 1 Star Anise, 1 cinnamon stick, 2 cloves 8 Bamboo leaves Butcher string 12 Goji berries 4 Litchis Salad leaves

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



the month

Not too far



Feiran Griede finds a pe destination and jour Transfron


he Mauritius trip rumour had been doing the rounds in the office for a couple of weeks so there was an expectant spring in my step when the Ed called me in. “Here Griede,” he said as I entered his office, removing the pipe from his mouth and tapping the moistened stem at what looked like the northern-most tip of South Africa on his Holmden’s wall map, “this is where I want you to go. Pack your bags – you’ll leave tonight.” “But I’ll miss The Month’s Annual Creative Writing Awards Ceremony,” I frowned, trying to conceal my Mauritius-disappointment. “Yes, but it won’t miss you!” he said, replacing the pipe between his teeth and narrowing his eyes, “and remember boy, it’s not the destination, but the journey that counts. Oh, and can you lend Jim Waite your flippers and snorkel – you won’t be needing them where you’re going.” At 3600 kilometres, the round-trip journey was going to be a long one. My destination? The most northerly, unfenced Wilderness Camp in the Kgalagadi Transfrontier Park – covering an area of over 3,6 million hectares, and “one of very few conservation areas of this magnitude left in the world” according to the Ed who, I felt, must have some sense of humour after my horror show in the Richtersveld. Still, this was my chance to prove myself a better travel writer than that buffoon, Waite. I crossed the border at Vioolsdrif and kipped overnight at the Fish River Canyon, re-entering the republic at Mata Mata, already some 50 kilometres into the vast Kalahari Desert. The abrupt change from the Namibian grey and white backdrop to the green and orange landscape was visually startling – and would have been more appreciated were it not for the more gradual change in the state of the road from gravel to corrugated sand. All along, you notice the havoc the little Sociable Weavers cause with their enormous communal nests eventually bringing down tree branches and telegraph poles (see picture) and the apathetic experience at the hands of the immigration officials was, even by immigration standards, a disappointing advert for the country.

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

r from here…

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erfect balance between rney in the Kgalagadi ntier Park

– which he’d have to be, I figure, living this far from civilisation. He proudly showed me a Cape Cobra he’d just removed from one of the four log cabins overlooking the waterhole (not mine, thankfully) and explained that, in his ten years there, he’d seen not only six lion kills but (and on a number of occasions, nogal) a Penguin at the waterhole! Being in the bush for that long clearly plays with your mind, I noted. My opinion of him improved the next morning, however, after a night’s sleep interrupted by Hyena ‘cackles and hoops’ and regular roars form the Kings of the Jungle. At the reception of a psychedelic sunrise I read about a shy, nocturnal and scaly anteater called, you’ve guessed it, a Pangolin. The bottom line here is that, in the same way that successful fishermen think like fish, you have to adapt your day to see the best of the game. The show’s basically over by 10am so this means up before dawn and, since there’s no way you’d try this without a 4x4 with an onboard fridge, many a sunset in the company of a cold beer recording your sightings. Failing that, a return to camp sees each log cabin with a couple of single beds, a nice shower, a few resident lizards, a fully equipped kitchen and a braai on the deck – there’s no better place at sundown to enjoy those defrosted Karoo Lamb chops. Distances are long here and take time to cover but the ever-changing light offers excellent photographic opportunities. The Crimson-breasted Shrike, Steenbok, Spotted and Brown Hyena, Cheetah and Warthog make

themselves available to the patient observer and the Kgalagadi is an absolute haven for birders, especially those interested in birds of prey. The abundant Meerkat and Desert Squirrels make entertaining company during the long hot summer days where there’s little to do but wait for the evening show. As is so often the case, those ‘hard to get to’ places are even harder to leave and heading back to the bright lights, I’m reminded of the Editor’s words; it’s not the destination, but the journey that counts. You can’t fly into a place like this and think it will affect you in the same way as when you’ve faced challenges, difficulties and doubts in getting there – which you undoubtedly will – and perhaps it is this that gives trips like this their meaning. Struggle, complain and moan – when the sun sets over this land of red sand dunes and scrub that fades for miles into the horizon, everything balances perfectly. For more information about the park visit or call 021 976 1497


the month


jim wAItE reviews

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

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


Jim Waite finds a ‘cheat sheet’ to becoming a vinous authority

n November last year, The Month published the then recently released list of ‘South African Grand Wines’ – wines that in the estimation of a number of wine authorities show off the best the country has to offer. As a non-wino, but someone who enjoys a drink or two (Especially when charged to the office expense account… Ed), I must confess that I’ve hung on to that edition rather religiously. Whether at a braai or the inevitable high-brow tasting in the company of the Ed, a quick glance at my rather worn ‘South African Grand Wines

Collection’ page tells me if I’ll be inclined to spit, or to swallow. It’s not that the list is exhaustive – it’s just that unlike the Ed, I have neither the wallet nor the liver to find experimentation much fun. This month the ‘South African Grand Wines Collection’ is set to make the news again when Premier Helen Zille accepts a large number of wines from the collection at her official residence, Leeuwenhof. So, to be politically current, or ‘PC’ as they say, here’s a quick recap of what the ‘Grand Wines Collection’ is all about and an alphabetical listing of the wines currently rated.

Annandale Merlot | Ataraxia Chardonnay | Beaumont Hope Marguerite | Bellingham The Bernard Series Old Vine Chenin Blanc | Beyerskloof Diesel Pinotage | Boekenhoutskloof Cabernet Sauvignon | Boekenhoutskloof Semillon | Boekenhoutskloof Shiraz | Boschendal Cecil John Reserve Sauvignon Blanc | Bouchard Finlayson Galpin Peak Pinot Noir | Bouchard Finlayson Hannibal | Bouchard Finlayson Kaaimansgat Crocodile’s Lair Chardonnay | Chamonix Chardonnay Reserve | Chamonix Pinot Noir Reserve | Cape Point Vineyards Isliedh | Cape Point Vineyards Sauvignon Blanc | Cederberg Sauvignon Blanc | Cederberg Five Generations Chenin Blanc | Cederberg Teen Die Hoog Shiraz CWG | De Toren Fusion V | De Trafford Shiraz | De Wetshof Bateleur Chardonnay | Delaire Graff Coastal Cuvee Sauvignon Blanc | Diemersdal Pinotage | Diemersdal 8 Rows Sauvignon Blanc | Eagles’ Nest Shiraz | Ernie Els Signature Blend | Fleur du Cap Unfiltered Limited Release Sauvignon Blanc | Fleur du Cap Unfiltered Semillon | Fleur du Cap Unfiltered Viognier Chardonnay Sauvignon Blanc Semillon | Glen Carlou Chardonnay | Glen Carlou Grand Classique | Groot Constantia Gouverneurs Chardonnay | Groot Constantia Gouverneurs Reserve | Groot Constantia Shiraz | Guardian Peak Lapa Cabernet Sauvignon | Hamilton Russell Chardonnay | Hamilton Russell Pinot Noir | Hartenberg Cabernet Sauvignon Merlot | Hartenberg Merlot | Hartenberg Syrah | Hartenberg The Stork Shiraz | Jean Daneel Chenin Blanc | Jordan Riesling | Jordan Cabernet Sauvignon | Jordan Chenin Blanc | Jordan Nine Yards Chardonnay | Kaapzicht Steytler Pinotage | Kaapzicht Steytler Vision | Kanonkop Paul Sauer | Kanonkop Pinotage | Kanu KCB Chenin Blanc | Ken Forrester The FMC Chenin Blanc | Ken Forrester The Gypsy Shiraz Grenache | Kleine Zalze Cellar Selection Chenin Blanc | Kleine Zalze Family Reserve Sauvignon Blanc | Kleine Zalze Family Reserve Shiraz | Kleine Zalze Vineyard Selection Chenin Blanc | Kloovenburg Vineyards Shiraz | KWV The Mentors Shiraz | KWV The Mentors Orchestra | KWV The Mentors Semillon | La Motte Pierneef Sauvignon Blanc | La Motte Pierneef Shiraz Viognier | Le Riche Cabernet Sauvignon |Lomond Pincushion | Lomond Snowbush | Lomond Sugarbush | Meerlust Pinot Noir | Meerlust Rubicon | Mooiplaas Single Vineyard Sauvignon Blanc | Morgenster Cabernet Sauvignon Cab Franc Merlot | Mulderbosch Barrel Fermented Chardonnay | Muratie Shiraz | Neil Ellis Cabernet Sauvignon Reserve | Neil Ellis Groenekloof Sauvignon Blanc | Newton Johnson Domaine Pinot Noir | Nitida Sauvignon Blanc Club Select | Nitida Semillon | Oak Valley Chardonnay | Paul Cluver Chardonnay | Quoin Rock The Nicobar Sauvignon Blanc | Raats Family Cabernet Franc | Raats Family Chenin Blanc | Raka Biography Shiraz | Raka Figurehead | Rijks Pinotage | Rijks Chenin Blanc | Rijks Shiraz | Rust en Vrede Cabernet Sauvignon Shiraz Merlot | Rust en Vrede Merlot | Rust en Vrede Shiraz | Rustenberg Stellenbosch Chardonnay | Rustenberg Five Soldiers Chardonnay | Rustenberg John X Merriman | Rustenberg Peter Barlow Cabernet Sauvignon | Sadie Columella | Saronsberg Full Circle | Saronsberg Shiraz | Simonsig Frans Malan Cape Blend | Simonsig Red Hill Pinotage | Southern Right Sauvignon Blanc | Spier Creative Block Bordeaux Blend | Spier Creative Block Rhone Blend | Spier Private Collection Chardonnay | Spier Private Collection Chenin Blanc | Spier Private Collection Sauvignon Blanc | Stark-Condé Cabernet Sauvignon Merlot Cabernet Franc | Stark-Condé Three Pines Jonkershoek Cabernet Sauvignon | Steenberg Vineyards H.M.S. Rattlesnake Sauvignon Blanc | Thelema Cabernet Sauvignon | Thelema Shiraz | Thelema The Mint Cabernet Sauvignon | Tokara Director’s Reserve Red | Tokara Director’s Reserve White | Tokara Reserve Collection Stellenbosch Chardonnay | Uva Mira Single Vineyard Chardonnay | Veenwouden Merlot | Vergelegen White Sauvignon Blanc Semillon | Vilafonté Series C | Vilafonté Series M | Vriesenhof Kalista | Vriesenhof Pinot Noir | Warwick Trilogy | Waterford The Jem For the list of late harvest and fortified wines as well as brandies and MCCs not included above, visit

APRIL 2013


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

SA Grand Vin

the month

If you are holding bonds in a might be a good idea to take

portfolio overseas, it your profits and run

Out of


Dave Rundle herds together the emerging equity bulls and developed bond bears


olicy is the key force in financial markets in 2013. Central Banks have refocused their efforts on trying to grow economies rather than save them and, as one fund manager put it, “We have moved from the ICU unit to the recovery ward.” Unfortunately, I think that the recovery is going to be very slow and we may be in hospital for a while! So where do we invest in this environment? I recently spent a day listening to offshore fund managers talking about where their funds are currently positioned to make returns for their investors in 2013. Most have become a little more upbeat about the prospects of risk assets and stabilising growth - in other words, they thought equities were going to outperform other asset classes going forward. Global companies with strong balance sheets, steady cash flows and growing dividends was a common theme I picked up.

They were all, however, very bearish about bonds especially government bonds of the US, UK, Germany and the other Euro zone countries. Duration has risen and convexity has fallen; not a winning combination in fixed income. It will take just a small increase in rates to trigger a major bond sell-off, resulting in investor portfolio losses. The timing of when they start raising rates is not known, but it is going to happen. If you are holding bonds in a portfolio overseas, it might be a good idea to take your profits and run. Another common theme amongst the managers is their favouring of the emerging markets (or companies with a large component of their consumers in emerging markets) over developed markets. They anticipate major growth over the next few years in emerging markets while the big developed dinosaurs try to recover from the financial beating they took in 2008.

What is clear, though, is the serious risk to conservative financial assets (such as international government bonds) and that the only way to try and make money in this very low interest rate environment is to take some risk. Certainly, before you invest make sure you know what all the risks are and what would happen to your investments if a major bump in the road were to occur - try to understand as much as you can. Your advisor is there to assist you to make an informed decision about your investments but the decision is This article is solely intended to provide you with objective information about financial products and services and is not intended to constitute a recommendation, guidance or proposal with regard to the suitability of any product in respect of any financial need you may have. Dave Rundle 083 658 8055

The ‘Rule of 72’ Rundle Management Services

Feiran Greide shares a ‘trick of the traders’ with Jim Waite et al


hile trying to help Jim Waite get his head around the implications of Minister Pravin Gordhan’s 2013 Budget Speech at an impromptu office meeting recently, Feiran Greide mentioned the principle of the ‘Rule of 72’. Trying to explain it to Waite proved to be a rather monumental waste of time, but between the local delivery guy (bearing bottles of wine), the Editor, our newest teammember - the lovely Laurentia, and a policeman (don’t ask), he soon had a small crowd genuinely hooked, and grateful for the delivery of wine. Taken almost verbatim from the website of, Greide explained that the ‘Rule

of 72’ is a simplified way to determine how long an investment will take to double, given a fixed annual rate of interest. By dividing 72 by the annual rate of return, investors can get a rough estimate of how many years it will take for the initial investment to duplicate itself. For example, the rule of 72 states that R1 invested at 10% would take 7.2 years (72/10 = 7.2) to turn into R2. (In reality, a 10% investment will take 7.3 years to double – but it’s pretty close for a rule-of-thumb.) When dealing with low rates of return, the ‘Rule of 72’ is fairly accurate as the table below shows – which makes it a great tool in the South African context; pity Jim still cant make head or tail of it...

Rate of Return

Rule of 72 Prediction

Actual # of Years










































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Sexual Health

the month deeper love

why sex matters E

veryone knows that nutritional foods and regular exercise are healthy for body and mind, but did you know that research claims the same accolades for regular sexual activity and orgasms? Note the ‘and’; having an orgasm is not the only way to enjoy sex - heightened states of arousal have been proven to pack just as many positive results for overall sexual health and longevity. With that in mind, it should however be noted that a woman’s ability to have an orgasm can greatly improve her quality of life, with many health benefits reportedly directly related to frequent orgasms, for both women and men.

Some of the most notable (and surprising!) benefits reported are:

Immune system boosters! Regular sexual activity encourages higher levels of immunoglobin A, which is an antibody that assists our immune systems in fighting off infections such as colds and flu. Orgasms help with weight loss by releasing phenetylamine (a kind of natural amphetamine that regulates your appetite) and serotonin, the brain’s natural feel good chemical, which has a calming effect on our cravings for junk food. Natural pain relief – thanks to the endorphins released into your body during sex, you might find you forget all about that headache, or that your pain threshold has increased by up to 70%! The same endorphins also enhance feelings of wellbeing, boost and regulate our moods and assist with alleviating depression. Hormones secreted during arousal help improve memory and concentration. Regular orgasms are known to reduce levels of stress thanks to those endorphins again (our very own “feel good” hormones), which help relax the 1. Get rid part of the brain that causes fear and anxiety. of distractions . These include Opt for some so Sexual activity burns calories – need we say ph on es , TV and childre ft, romantic m n! usic instead. 2. Get comfortable more? , dim the lights Regular sexual activity will strengthen the and inviting is and accessorise your aim, so ar . Co sy cardiovascular system – and reduce the risk of range some

• •

Setting the sce n e for romance

add some cand pillows and ex tra blankets, les and you ha ve in st an t ambience. Set with two glas up some wine ses…. For a ba th, add some ylang-ylang ar es se nt ia l oi e particularly eff ls – rose and ective for rom of love with an an ce . St ar t off all over sensua your night l massage with enriched with massage soy ca essential oils… ndles 3. Clean and de-clutter. Nothing kills th home to a dirt e mood more th y, cluttered ho an coming use. Show your partner you ca re…

• •

• •

APRIL 2013

We discover the health benefits of regular sexual activity and orgasms

heart related diseases by half! This is a result of the hormones released and increased blood flow. Orgasms relieve tension! The faster heartbeat, increased blood flow and muscular tautness associated with sexual pleasure all come to a relaxing conclusion with an orgasm, and in the process relieve tensions pent up in your nervous system. Acting like a natural tranquiliser, orgasms can greatly improve sleep patterns, thanks to the sedative and relaxing effect of oxytocin and other endorphins released - helping you sleep better. For men an orgasm is followed by a quick drop in blood pressure and sudden relaxation, whilst with women the effect is more progressive, but no less important. Orgasms can reverse aging (seriously!) by increasing the levels of DHEA (dehydroepiandrosterone) in the body. DHEA is known to improve brain function, fat metabolism, the immune system, the cardiovascular system, as well as promote healthy skin! The hormones oxytocin and DHEA are also said to have protective effects against cancer and heart disease. Studies have also reported that men who orgasm frequently lower their risk of prostate cancer considerably.

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

Competition: Write to Deeper Love and Win! - The best letter with advice on sexual relationships and tips on enhancing or spicing up a couple’s love-life stands a chance to win an ‘OH! Box’ from Deeper Love containing naughty goodies to the value of R250. Email: The winner will be announced in the May 2013 edition of The Month

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

the month


Make the most of the last of the hot summery days!


appeal I

f you’re heading to the beach this month, before the inevitable Cape winter rears its head, we suggest you do it in a Cleopatra. It’s not just that Cleopatra Bikinis offer a ‘personalised’ bikini set that encourages the of buying tops and bottoms separately – which means you get the perfect fit whatever your shape – it’s that the designs of Alexandra Coutras are really hot. So the combination of fit and fabulous means you’ll shine in your two-piece, whatever the weather! Alexandra launched the Cleopatra Bikini brand in 2009 with a simple desire for “girls to feel comfortable and confident on the beach... with a dash of sexiness of course.” A stunner herself, she “struggled to find a bikini where the top and bottom fitted me perfectly,” she admits, and set about changing that for herself and many of her friends who echoed her frustration. Today the Cleopatra label is a mark of success for this young Capetonian and a sign of relief for every beach-bound body-type. That Cleopatra cossies work in and out of the water, and won’t cost you an arm and a leg, should come as a welcome bonus too. Visit Cleopatra Bikinis online at cleopatra.bikinis.7 and follow them on Twitter @ cleopatrabikini For more information and prices email




pered with manicures or pedicures whilst enjoying music, complimentary snacks & panoramic views of Cape Town. Booking essential. Cost: R 330 pp. Tel: 021 556 2813. Email: ONGOING, FRIDAYS / 5: 30 PM – 8 PM /CAPE POINT VINEYARDS, NOORDHOEK, CAPE TOWN / BURGER NIGHT

A fun night out for the entire family: Join us for pure Beef Burgers every Friday Night at our vineyard dam. Picnics and Platters are served until 5 pm. Bookings: Tel: 021 789 0900 (office hours) & 021 286 0020 (weekends) Email:



holiday workshop for kids. Grade 1 – 4: Computer Robotics, Aviation & Electricity workshops & Grades 5 – 9: Mindstorm Robotics Workshop. Cost: R 450 for three days Info: Tel: 021 462 4176



‘Grandest Gathering’ will feature world famous and local artists including Jill Scott, Buena Vista Social Club, as well as brand new heavies, Jimmy Dludlu and others. Cost: R 440 (day pass) R 645 (weekend pass) & R30 extra for ‘Rosies’ stage. Bookings: Computicket

APRIL 2013

the month WHAT’S ON? IN APRIL 2013



13 april

endary South African musician, Johnnie Clegg, the ‘White Zulu’ performs at the final Summer Concert for this season. Gates open at 4 pm. Cost: R 110. Tickets:

11 - 14

11 – 14 APRIL / THURSDAY 11th: 18:3022:30, FRIDAY 12th: 18:30-22:30, SATURDAY 13th: 1st SESSION 13:00-1700 & 2nd SESSION 18:30- 22:30, SUNDAY 14th: 12 PM – 5 PM / GREEN POINT CRICKET CLUB, CAPE TOWN / TASTE OF CAPE TOWN. Hard core gourmands,

trend hunters, enthused food lovers and dining enthusiasts will tick off indulgent experiences on their culinary bucket list when Pick n Pay Taste of Cape Town in association with Orbit Sugarfree Chewing Gum, comes to town for four days of food nirvana. Cape Town’s hottest restaurants and chefs set up shop under one roof boasting the dishes that make them stand out as well as show–off their food passion. The festival also features the Taste Pop-Up Restaurant with The Pot Luck Club, La Colombe, Makaron Restaurant and The Boathouse on a rotation throughout the festival. Pick n Pay Chef’s Theatre will feature live demos by top chefs. For the hands-on visitors, the Pick n Pay Wine and Canapé Experience will reveal the secrets to creative pairings of canapés and wine in an interactive area. Thai chefs will also demonstrate popular dishes at the Royal Thai Embassy over the four days. The Taste Craft Beer Project will pair a selection of 18 brews with festival dishes, and the Cape Town Angels Benefit Stage brings an impressive line-up of local performers to the festival. The eleven restaurants participating: Azure Restaurant, Beefcakes Burger Bar, The Brasserie, Dash Restaurant & Bar, De Grendel Restaurant, Fyndraai Restaurant, Il Leone Mastrantonio, Jewel of India, 96 Winery Road, Savour Restaurant and Signal Restaurant. Tickets: Tel: 0861000291. Facebook: Taste of Cape Town, or Twitter @tasteofCT.

The Month in association with Errieda Du Toit PR, is giving away 5 double tickets per session: (total 50 tickets) These do not include tasting glasses. What to do: mail the answer to the question below to: Roxane Laker: Question: ‘Name one participating restaurant in The Taste of Cape Town event?’

13 APRIL / 8:30 AM /HOUT BAY BEACH, CAPE TOWN / HOUT BAY SANDCASTLE COMPETITION. Children, families, schools & corporate companies compete to

build the most impressive sandcastle. The competition is organised by Hout Bay’s Valley Pre-Primary school to raise funds for education projects. Funds raised in 2013 go toward bursaries for underprivileged children at Valley PrePrimary school and improving facilities at the Hout Bay Educare Centre in the Hangberg area of Hout Bay. Members of the public that would like to support the event but prefer not to compete, can buy raffle tickets, support the food and drink stalls and cheer the contestants on. The date is chosen to coincide with low tide so there will be loads of space for builders and people watchers. Fantastic prizes are awarded to winners in each category as selected by celebrity judges. Registration: On the day on the Chapman’s Peak side of Hout Bay beach at 8.30am. Cost: R 30 per adult, R 15 per child & R 700 per corporate team. Contact: 021 7901540 SATURDAY 13 APRIL / 9:30 AM / RUSTENBURG WINES, IDA’S VALLEY, STELLENBOSCH / RARE PLANT FAIR. The annual Rare Plant Fair will be held in the idyllic

setting of Rustenberg Wines in Ida’s Valley near Stellenbosch. Twenty-seven specialist amateur and professional growers will be selling their plants directly to the keen gardening public. There will also be stalls selling other items of interest to gardeners. Enjoy tea under the oaks and a browse around Rozanne’s Garden which will be in the change of season into autumn. You can even stock up your wine cellar with the special discounts on Rustenberg wines. Price: R10 pp. Email: Tel: 078 021 2101. www.

26 - 28 26 – 28 APRIL / 10 AM – 6 PM / SANDRINGHAM ESTATE, STELLENBOSCH / SA CHEESE & WINE FESTIVAL An event all about cheese. Food theatres, fun and

games for kids, live music, a moonlight picnic and more. Visitors will be able to feast their senses on the widest selection of cheese currently available in South Africa. Tickets for this mouth-watering event will be available from Computicket outlets countrywide. Booking essential – no tickets sold at the gate. Cost: R115 pp. and R90 pp. for Pensioners & R 15 for a wine tasting glass Email: Tel: 021 975 4440

the month


Pearl Valley,

holidaymaker’s paradise! “This is Paradise!� is a term not unfamiliar to the ears of the staff in the Pearl Valley rental department. Many guests who make the yearly journey to our lovely valley see Pearl Valley as their second home. The rental properties, as an option for a summer vacation, have increased steadily over the last few seasons. With the demand from guests wanting to return growing steadily, reservations for the year ahead are now often made on departure. Pearl Valley is ideally situated to explore the Cape Winelands. This combined with the scenic beauty, award winning golf course, recreational facilities and the welcoming and efficient staff make it an easy choice when looking for the perfect holiday destination! To book your next holiday or for more information please contact Pearl Valley Properties at

We’re thrilled to announce that one of our residential homes has been awarded third place in the “Residential Buildings� category in the internationally acclaimed Grand Prix Casalgrande Padana’s architectural competition. The home is the only South African winner of this prestigious award! For 20 years, Casalgrande Padana - one of the world’s leading tile manufacturers - has held an international architecture competition in which 250 designers from around the world participate in three construction categories. In addition, selected works from the past decade of the Grand Prix are to be published in the Creative Book volume, an initiative promoted by some of the most prominent architecture magazines in the world. The Pearl Valley team wishes to congratulate Louis Philip Architects for this amazing achievement. This award and the home itself truly represent the standard of excellence we pride ourselves on at Pearl Valley!


Shot shaping By resident PGA Professional WP Botha

Most golfers stand over the ball aimlessly and hit shots straight at the flag all the time not thinking about course management and how to get the ball close to the flag. They go straight at flags that are directly behind bunkers or just over water hazards. Sometimes it pays off, but 8 out of 10 times they end up with the ball in the pocket. The question is how do you get the ball close to the hole when the pin is left hand side of the green? How do you get it close without aiming for trouble and rely on the wind to push the ball to the pin or straight over the hazards? There is only 1 answer, shot shaping. By hitting a draw or fade you will be able to start the ball on a safe target (middle of the green) and move it toward the target without taking any unnecessary risk.

Figure 1

This jazzed up version of an old favourite is sure to delight your friends and family. Ingredients

• • • • • • • • • • •

How do you hit both shapes on demand? See below, Fade (Left to right ball flight) A fade is the perfect shot to use to get close to the hole when a pin is on the right hand side of the green. Four adjustments; (See Figure 1) • Move the ball slightly forward in your stance • Aim the clubface at the target (where you want the ball to finish) • Aim your body (Setup) where you want the ball to start • Swing along your body line. Remember to take one club more when you hit a fade. Draw (Right to left ball flight) A draw is the perfect shot to use to get close to the hole when a pin is on the left hand side of the green. Four adjustments; (See Figure 2) • Move the ball slightly back in your stance • Aim the clubface at the target (where you want the ball to finish) • Aim your body (Setup)where you want the ball to start • Swing along your body line. Remember to take one club less when you hit a draw. It is as easy as making a normal swing with a different setup. Remember these four easy adjustments and you will be able to get close to the tight pins.

Potato Salad with Smoked Salmon & Horseradish 600 g new potatoes, washed sea salt freshly ground black pepper zest and juice of 1 lemon 1 splash red wine vinegar extra virgin olive oil 2 tablespoons capers, soaked and drained 3 cm piece fresh horseradish, peeled, or grated horseradish from a jar, to taste 150 ml crème fraÎche 1 small bunch fresh dill or fennel tops, roughly chopped 400 g sliced smoked salmon


Figure 2

Pick out the larger potatoes and halve them, making them roughly the same size as the smaller ones. Put all the potatoes into a pan of boiling salted water. Boil for 15 to 20 minutes until the potatoes are just cooked, and drain in a colander. Put the lemon zest and half the lemon juice into a bowl and add the vinegar. Pour in three times as much olive oil as vinegar, and add the capers. Season the dressing with salt and pepper. Mix everything well, then add the warm potatoes and toss around until they are all well coated. Finely grate the horseradish into a bowl – be confident with the amount you use as you need the heat to go with the salmon and potatoes – and mix it into the crème fraÎche with the remaining lemon juice and some salt and pepper. Sprinkle most of the dill or fennel over the cooked potatoes and toss again. Lay your smoked salmon out on a big plate or platter. Dollop over the horseradish crème fraÎche, drizzle with some olive oil and sprinkle over the rest of the dill or fennel. Serve with a glass of wine and enjoy! Recipe: Jamie Oliver


The Mayor’s Cup

the month

The Mayor’s Cup took place on Thursday, 21 March. The day was a huge success and a big thank you must go to everyone involved especially to the Mayor himself, Dave Atkinson. Right: The Mayor’s Cup winning fourball: Doug Gurr, Dave Atkinson (The Mayor), Francois van Zyl and Jutta Oehlrich. Below: Winner of The Mayor’s Cup, Chris McCann

Associate of the Year – 2012 Pearl Valley recently announced the Associate of the Year for 2012. Well done to Jacobus Phillips for winning the award. Right: Pieter Schoeman (Finance Manager), Jacobus Phillips (Associate of the Year 2012) and Gawie Marx (General Manager) Below: Pieter Schoeman and Gawie Marx with the Associate of the Year 2012 and the Associate of the Final Quarter of 2012 nominees.

APRIL 2013

The Pearl Valley Month April 2013  

The Pearl Valley Month April 2013

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