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about our front pageIn the March edition of The Month we toured the astounding Spice Route property, on the outskirts of Paarl. At the time we concluded that: “The Spice Route is more than just a farm – it’s an enterprise like no other in the Winelands. It’s a place where visitors get to interact with artisanal producers as they go about earning their daily bread, transforming raw ingredients into chocolate, beer, wine, grappa, food and glass.” This month we return to what has quickly become a favourite haunt, partly be-cause of the always warm, welcoming atmosphere, and partly because it satis� es some of our most basic needs!Why not pay them a visit before the worst of winter has passed? We know you’ll be glad you did.

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the monthJULY 2013

Never a dull momeNt; thaNks to the moNth aNd the WiNelaNds!free

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IN MY OPINION

AUGUST 2013

the mon�

WHY ADVERTISE IN ‘THE MONTH’?

THE MONTH NOW OFFERS BRAND-SPECIFIC ‘WRAPS’The Month o� ers businesses, areas & nodes brand-speci� c ‘wraps’ to house The Month’s

editorial as well as advertising pages. This unique concept o� ers businesses the privilege of taking ‘ownership’ of the publication and the ability to distribute copies directly to

clients or distribution points of choice.

GO TO THEMONTH.CO.ZA AND BOOK YOUR AD NOW!

www.themonth.co.zaAlso join us on Facebook orfollow us on Twitter at The_Month

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

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

Marketing & Advertising Laurentia Barnard083 306 9929advertising@themonth.co.zalaurentia@themonth.co.za

Design by Tricky Tdesign@trickyt.co.za

CONTRIBUTORS:

Reviews: Jim Waitejim@themonth.co.za

Finance: Feiran Griedefeiran@themonth.co.za

The Team

I don’t often begin with the end, but this month I’m taking that thought to the max. At the end of September, Hermanus puts on one of the best

festivals of any kind, anywhere in the world. The Two Oceans Hermanus Whale Festival takes place from the 20th to the 24th of September and if you like wildlife (with an obvious focus on cetaceans), the outdoors, food, wine, people and parties, this is the festival for you. But be warned – you’ll need to book early, particularly if you plan to stay over in Hermanus for the festival, so it pays to start doing your homework now.

With that in mind, you may want to jump straight to our jam-packed What’s On? pages this month for a foretaste of what Hermanus has to o� er in the form of their Hermanus Times Kal� efees and the Hermanus Food and Wine Fair, both early in August. I have no doubt you’re in for a whale of a time!

If, after reading the What’s On? Pages you’re in need of a breather, and a buzz, take this month’s mag o� to Engen Quick Shop’s Corner Bakery and order a co� ee. Once you’ve read page, three you’ll know that it’s for a good cause…

If you choose to order a second cup, you’ll � nd a number of hot articles to go with your co� ee. We look at

the international growth in attention given to Pinotage, courtesy of Peter May and SA’s leading wine website, Wine.co.za. Will James weighs in with some vinous thoughts of his own as he challenges us to look past the label in search of real value, and Johan Delport chooses our Wine of The Month, the De Meye Shiraz 2010, which will come in handy once the co� ee is done.

Our Lady Who Lunches, Malu Lambert, gets swept away at Waterkloof, and we bring things back to earth with a hearty Delheim Mushroom Soup recipe before ending the food theme with a delicious Van Ryn’s Apple and Cinnamon Cocktail.

I get a bit stressed at the bank, Feiran Griede gets to enjoy life in the Seychelles, Gaya Schatz of Little Bo Babies shares her advice on what to do when the joy of new life is thrust upon you and Craig Adam ties everything together with some clever décor advice and his beautiful print designs.

Until next month, enjoy the read!

Splish Splash...

FEATURE

JIM WAITE MAKES THE EDITOR’S DAILY GRIND COUNT, THANKS TO THE CORNER BAKERY’S EQUATORIAL COFFEE AND FRESHLYGROUND

“Can we have a co� ee machine?” I asked the Editor, moments before he exploded. “It’s just that these o� ces are so cold now that

they’ve cut the electricity and…” I tried to explain. The explosion, however, was far worse than I could have imagined. You see what followed was an explosion of joy, a friendly hug and a trip by car to the nearest Engen Quick Shop (some 45 minutes away); I am only ever allowed to accompany the Editor if the tab is likely to be mine.

With the entire o� ce crew crammed into my jalopy, the Editor wasted no time in sharing his latest insights and news that Engen’s Quick Shop Corner Bakery and the band FreshlyGround have teamed up to raise funds for the Desmond Tutu HIV Foundation. For every cup of freshly-ground Equatorial Co� ee bought at the Corner Bakery, R1 will be donated to the Foundation until the end of August. Given that the Editor drinks even more co� ee than he does wine, I was going to need a pick-me-up more than ever.

According to the release the Editor waved about wildly, the HIV Foundation intends to use the funds

raised to “support community-driven development and internationally acclaimed research which aims to both diminish the spread of HIV in South Africa and make the disease more manageable for those a� ected by it.” Corner Bakery and FreshlyGround hope to raise R750 000.

Back in the country after a successful tour of the US, Zolani Mahola, FreshlyGround’s lead singer and self-confessed co� ee lover, is all for the initiative, especially as it allows Joe Public to be anything but average, simply by enjoying a Cup of Joe!

The band previously partnered with Desmond Tutu HIV Foundation in 2002 to encourage responsible use of ARVs and supports a number of safe places where

young people a� ected by HIV and Aids can receive treatment and counselling.

Listen to this, said the Editor, quoting Corner Bakery’s marketing manager, Jason Tunguy-Desmarais:

“‘Because we know that people are always willing and wanting to ‘do good’, we decided to bring a good cause to them and make it part of their daily lives. That way, they can do what they do every day – enjoy a great cup of co� ee – and make a di� erence at the same time.’ Jim, my boy, with more than 300 Corner Bakeries around,

we’ve got some ground to cover if we aim to be part of that di� erence!”

Thank goodness the co� ee is all Arabica, but I do hope the Ed isn’t planning to have me contribute too much of the R750 000! For more information, visit www.cornerbakeryonline.net.

ABOUT JIM WAITE:Jim Waite loves freshly ground coffee. Which is just as well – the Editor tends to grind him…This month Jim reports on an unplanned road trip with said editor, made bearable only because it ended with coffee and was all for a good cause

HIV Foundation in 2002 to encourage responsible use of ARVs and supports a number of safe places where

always willing and wanting to ‘do good’, we decided to bring a good cause to them and make it part of their daily lives. That way, they can do what they do every day – enjoy a great cup of co� ee – and make a di� erence at the same time.’ Jim, my boy, with more than 300 Corner Bakeries around,

we’ve got some ground to cover if we aim to be part of that di� erence!”

Thank goodness the co� ee is all Arabica, but I do hope the Ed isn’t planning to have me contribute too much of the R750 000!For more information, visit

www.cornerbakeryonline.net.

of joy, a friendly hug and a trip by car to the nearest Engen Quick Shop (some 45 minutes away); I am only ever allowed to accompany the Editor if the tab is likely to

With the entire o� ce crew crammed into my jalopy, the Editor wasted no time in sharing his latest insights and news that Engen’s Quick Shop Corner Bakery and the band FreshlyGround have teamed up to raise funds for the Desmond Tutu HIV Foundation. For every cup of freshly-ground Equatorial Co� ee bought at the Corner Bakery, R1 will be donated to the Foundation until the end of August. Given that the Editor drinks even more co� ee than he does wine, I was going to need a pick-

According to the release the

Create a Stir for HIV

FEATURE

Zolani Mahola and Kyla-Rose Smith

THE MONTH

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WHY ADVERTISE IN ‘THE MONTH’?The Team

Buffet Dinner R175 (Wednesday to Saturday)

Enjoy a feast that traces the ‘footsteps’ of the spice traders & celebrates the cultures that fashioned our cuisine.

Tel: 021 847 1160seventeen07@erinvale.co.zawww.erinvale.co.za

Experience a taste journey of unforgettable flavours!Experience a taste journey of unforgettable flavours!

FREE GLASS OF HOUSE WINEPresent this advert upon arrival. Valid until 31 August 2013

the mon�

AUGUST 2013

WINE

Ask for a glass of house red in a bar in Kelowna, British Columbia, and you could well be served Pinotage.

Such is demand that nearby winery ‘The View’ has an exclusive on-trade bottling, especially screw-capped for ease of opening. The View isn’t alone growing Pinotage in the Okanagan Valley. Further south, almost on the US border, are � ve acres growing ungrafted on phylloxera-free sandy soils at Stoneboat winery and close by is Lake Breeze Vineyards, who pioneered the variety in Canada in 1996.

In the hills above Santa Cruz, in northern California, owner-winemaker Paul Kemp has been methodically going through his Loma Prieta estate vineyard, grafting Pinot Noir over to Pinotage. More than 30 Californian wineries are listed as Pinotage producers by Cellartracker.com, and Loma Prieta is the largest of them all. Kemp buys in as many Pinotage grapes as he can from other growers and pondered long and hard about removing his gold-medal winning Pinot Noir to increase his own Pinotage plantings. Such is demand for Pinotage, however, he simply had to go with it. Loma Prieta o� ers four vineyard-speci� c Pinotages. In addition to an estate wine, Kemp sources fruit from Sierra Ridge vineyard in Amador County and from Amorosa and Karma Vineyards in Lodi. Last year he contracted with Karma to increase their Pinotage plantings by another three acres. Loma Prieta Pinotages sell for upwards of $45 a bottle at the winery and to ensure allocations customers sign up to America’s � rst Pinotage-only wine club which entitles members to regular shipments.

On America’s east coast the variety is gaining traction with several growers, and four estates in Virginia, now growing and making Pinotage. It was � rst planted there 20 years ago where its early ripening and thick mildew resisting skins are welcome qualities in a state that has hot, very humid but short summers with heavy rain storms.

Some South Africans would prefer to have exclusivity of Pinotage but it doesn’t make sense to be the only country growing a variety because it implies no-one else considers it worthwhile. In fact, the Cape was the sole commercial producer of Pinotage wine for only � ve years before New Zealand released their � rst bottling. The picture is not so bright there now, however.

Pinotage was well-suited to the humid conditions of New Zealand’s North Island, but the winemaking focus in the past 20 years has shifted to the South Island where Sauvignon Blanc and Pinot Noir grow well and have gained international reputations. Pinotage is mostly found on the North Island in small wine farms. Majors looking for exports found di� culty in exporting the variety because markets looking for Pinotage associated it completely with South Africa.

Spread of the variety round the world subsequently was slow, probably because of trade sanctions, and indeed most Pinotage planted in the northern hemisphere originated from New Zealand nurseries.

Currently eight nations, in addition to South Africa, grow and make Pinotage commercially. They are, in alphabetical order: Australia, Brazil, Canada, Israel, New Zealand, Switzerland, United States and Zimbabwe. California, Maryland, Oregon, and Virginia in the USA are commercial growers and producers. Confusingly wineries in some other US States, including Oklahoma and Texas, also make Pinotage but they source the juice from California.

There are experimental vineyards in other countries. I’ve had Pinotage from Cyprus and we may expect to see more countries join the Pinotage community, and maybe even France after this year’s announcement by L’Institut Français de la Vigne et du Vin giving legal approval for Pinotage to be planted and used for wine production. They stated that it “makes deep coloured wines, powerful and fruity with aromas of blackberry and plum. Pinotage is well suited to the production of rosé wines.”

With global warming we might one day see Pinotage growing at Chateau Latour.This article is taken from Wine.co.za, South Africa’s best source of wine news and information.

LESS IS NOT ALWAYS MORE

PETER MAY LOOKS AT AN UNLIKELY SOUTH AFRICAN EXPORT…

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the mon� WINE

The supermarket concept, of buying everything under one roof, was � rst developed almost a hundred years ago, but was only really popularised in SA during the

1980s. At that time many corner shops started to disappear and as the baker and butcher were replaced by soaring blocks of � ats, much of our identity seemed to go with them.

Today shopping has become such a science that we’re all ‘categorised’ or compartmentalised within some or other demographic for almost everything. Large retailers know where we shop; how much we spend; what brand of clothes we wear and where we spent our most recent holiday. Heck, they even know what wine we buy… Unfortunately many of us are stuck with a similar ‘supermarket’ mind-set.

But that seems to be changing. To the delight of many, the artisanal producers of old have started to reappear. Initially the organic and natural movements, with a greater consciousness about ‘being healthy’, ‘eating healthy’ and certainly ‘drinking healthy’, were en vogue. Today we’ve evolved somewhat, regularly seeking out specialised products on the shelves of health shops and delis, while

micro-breweries pop up like wild mushrooms on the forest � oor and small-scale co� ee roasting matures from being a mere fetish of tattooed twenty-year-olds on skateboards, to a respectable business. The big bad world has become a village again; and we’re prepared to pay top Dollar for all that says ‘village’, rather than ‘city’.

Ironically, as we feverishly seek out custom-made products and crave authenticity, we’re constantly on the lookout for the next best thing… Those who delight in the � ner things in life appear to have developed a propensity for anything quirky, funky and weird. And the weirder the better, it seems.

This latter point, applied to the world of wine, makes for a very complex environment indeed, especially when paired, or juxtaposed, to a desire to embrace the ‘less is more’ philosophy.

Consider Australia’s best wine by reputation, Penfolds Grange, which recently scored a perfect 100 points recently in a well-known international review. At $350 or more a bottle, the price screams exclusivity and conjures up thoughts of the very highest levels of personal attention and that ‘village’

approach. But with an annual production of an estimated 15 000 cases (yes, 15 000 cases!) it’s far from artisanal.

I’ll admit to enjoying the quirky, funky and weird things in life, even when it comes to wine. But, especially when it comes to wine, I’m a � rm believer that the best way to enjoy the glass before you is without any pre-conceived ideas or prejudices. Enjoying wine is not so much about the names and labels that adorn the bottle, or the number or rands spent on getting it to the table, as it is about enjoying something that suites a particular situation.

Drinking the most expensive wine in the cellar in the wrong company is sure to turn into a disaster, and the only thing worse is that the wine will take the blame rather than the one who poured it.

Allow me to beseech you to embrace the ‘less is more’ approach to enjoying wine, and encourage you to look for the quirky, funky and weird. And as you enjoy the fruits of your labour, worry less about the opinion attached to the label, and more about what the wine has to say to you as you drink it!

LESS IS NOT ALWAYS MOREWINE WRITER, WILL JAMES, SCRAPES THE BARREL IN SEARCH OF IDENTITY

De Meye, the family-owned winery outside Stellenbosch, has been in the Myburgh family for six generations and is one of the standout historic wine

farms of the Western Cape. Besides producing grapes for wine under their own label, the Myburghs supply grapes to many other well-known wine producers in the country. With their distinctive De Meye wines, they have built up a loyal following over the years and every glass captures a sense of the atmosphere on the farm and reminds one of the old family-owned wine farms Southern Europe.

The 2010 Shiraz is a perfect example of this atmosphere. Elegant and fresh fruity aromas linger with complex spices and savoury oak – it’s all historic estate. The palate is juicy, with lots of weight in the middle, and a soft � nish. This is the perfect wine for that special dinner occasion.

Given that it sells at R90 per bottle, you may as well indulge and enjoy it at all your dinner parties.

AUGUST WINE

OF THE MONTH

DE MEYE SHIRAZ 2010GENERATIONS OF ATMOSPHERE

Tel: +27 (0)21 876 3386 email: info@fch.co.za

www.fch.co.za

new winter menuJoin us for our lovely winter menu next to our cosy fireplace with two courses from R140

curry eveningsOur curry evenings are back! Every Wednesday and Friday starting 3 July.

Enjoy a choice of three curries for R110

Monneaux Restaurantat the Franschhoek Country House & Villas

AUGUST 2013

the mon� FOOD

From Paris to Somerset WestTHE LADY WHO LUNCHES TRAVELS

AUGUST 2013

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

We’re � oating above Waterkloof Estate... Far below us, moving slowly through the vineyards like tiny toys, are the biodynamic farm’s thoroughbred horses

that double as tractors. Like a scene from Alice in Wonderland, we’re seated at a beautifully set suspended table, complete with a white starched tablecloth and sparkling silverware. We’re dining in the sky!

Well, that’s how it feels anyway, thanks to the glass promontory that the restaurant is housed in; jutting out into mid-air, it’s nothing short of spectacular. From our vantage point we not only have views of the Schapenberg slopes, but also of the hazy town of Strand, and of the ocean beyond. This extends into the wine tasting lounge, with a � replace at its heart, and the gravitational cellar.

It’s the restaurant’s � rst lunch service after its winter break, and head chef, Gregory Czarnecki already has a new menu on o� er.

“I visualise a dish, and then my challenge is to replicate it on a plate. Some of them work, some of them don’t,” says the Frenchman of his creative process. He’s been dreaming up new dishes while doing DIY jobs on his home, and today he’s already hit it at full speed - no rest for the culinary gifted.

As an amuse bouche, a waiter brings a deconstructed duck samoosa, painstakingly positioned on a square of black slate. The sliver of duck has been cured, to retain its texture, and is paired with Indian spice and a crunch of bubbly pastry. The � avours are familiar yet the techniques are new. As I eat my way through the lunch courses I � nd that this is a concept that the chef specialises in.

The next dish is a Scallop Ceviche paired with grilled cauli� ower, citrus marshmallow, lightly cooked mussels and a bright curry sauce. Were it a painting, it would be a cross between a cubist and surrealist work, so artfully and other-worldly has it been plated. And what � avour!

The restaurant takes its cues from the wine farm’s biodynamic

principles - with sustainability a main focus in the kitchen. The team of chefs can be found in the mornings before service, plucking produce from the vegetable gardens, or collecting fresh eggs from their brood of happy hens - there are also plans to start their own dairy.

The � sh is all responsibly sourced too, so instead of the usual kingklip and the like, the � sh of the day here is the � rm-� eshed ‘Santer’. My main course is served as a � llet with a squid ink sauce and smoked potato, an absolute winner with the Circumstance Viognier. The wines here are something else. Not only is the viticulture biodynamic, the wine-making itself is a natural process, letting the wines develop wildly in open-top fermenters.

“I come from a country where the food culture is inspired,” says Gregory. “I’ve spent my whole life eating.” He’s joined us at our table as we tuck into desserts.

“As a kid in the morning I would get up, and my mom would’ve started her prep for the day’s lunch, having already been to the farmer’s market. For me it’s so standard.”

“I remember often staring at my dad over a mug of hot chocolate on Sunday mornings, and he would already be having a glass of wine with some trotters!”

Dessert is an explosion of sweet and savoury, a Langbaken Karoo Blue with speculoos liquid shortbread, pear and foie gras snow, the rich tartness a perfect match for the estate’s straw wine.

My lunch partner had ordered the Lemon Meringue 2.0, so named at it is the chef’s unique, deconstructed take on this classic dessert.

The dish is a nod to his foodie childhood. “When we would go out to get the baguette at the bakery, my mom would always buy me a lemon meringue,” he says reminiscing.

This little anecdote nicely frames his philosophy and style. Gregory Czarnecki is a student of the classics, a child of French food culture, and an exciting chef to watch in the realm of sustainable and regional South African cuisine. To sum it up: he’s a natural talent.

Note: The menu is constantly evolving.

GREGORY ON LUNCHI work with complex food, so a lunch at home has to be simple. Also because we have very little time to relax, I don’t want to spend it in the kitchen. A lunch at home could be tomato soup with savoury bread, a rustic mash with venison, and a crème caramel for dessert.

THE MONTH

cocktail OF THE MONTH

Van Ryn’s Hot Apple InfusionINGREDIENTS

60 ml Van Ryn’s 10 Year Old Vintage brandy

200 ml apple juice

One thumb ginger, chopped into chunks

Cinnamon stick

1 tsp honey

METHODMix the brandy, apple juice, ginger and honey in a latté glass and microwave until piping hot. Remove the ginger and add the cinnamon stick. Allow to brew for a minute and serve.

Serves one

the mon� FOOD

From Paris to Somerset West

Recipe of The MonthMUSHROOM SOUPRecipe of The MonthMUSHROOM SOUPRecipe of The MonthMUSHROOM SOUPRecipe of The Month

cocktail

MUSHROOM SOUPINGREDIENTS1.5 kg fresh mushrooms, soaked in hot water

400g potatoes, sliced thinly

1 large onion, fi nely chopped

1 litre mushroom stock

1 cup white wine50g garlic2 bay leaves250g butter200ml cream

METHOD• Lightly sauté the onions and garlic in the butter until

slightly coloured (NB not brown), then add the potatoes and stock.

• Once the potatoes are soft, add the mushrooms, bay leaves

and white wine.• Boil together until a thick consistency is achieved.

• Add seasoning and blend with cream.

SERVES

12

TRAVEL the mon�

AUGUST 2013

FEIRAN GRIEDE DISCOVERS THE ISLAND PARADISE OF LA DIGUE, AND ALSO THAT EVERY

SILVER LINING HAS A CLOUD...

who declare, by the way, that the Seychellois visitor experience, unlike Mauritius, is authentic. It’s a real place with real people, they say, places you can travel to, things to see – not just a resort culture. Yet this is the classic island double-edged sword - the ‘authentic’ experience versus the understandable desire of the resorts to control the experience of the visitor.

An island socialist state until very recently, their history hasn’t helped generate a strong work ethic or service-orientated approach to exceeding customer expectations - and when the people are on island time their ‘authenticity’ can easily be misconstrued as apathy.

The best way to explore the island (at the La Digue pace) is to hire a bicycle and gently pedal your way around. Bike locks are unheard of - “leave it at the

The Editor never joins in with Jim Waite-baiting in the o� ce – something I’ve always put down to a noticeable but reluctant, favouritism. But, as I

await my August edition travel assignment, I’m struck by an undeniable similarity in looks between the Editor and the o� ce bu� oon and, I surmise, about 30 years di� erence in age. Bingo! My mind conjures up stories of an illicit a� air rocking a small Northern Cape town and vague promises to ‘take care of the boy’, when I’m shaken to consciousness by the Ed’s booming voice – “Griede! You’re going to La Digue!”

Assuming this had something to do with my ‘o� the record’ chat to the Publisher in a Cape Town Wine Bar the previous week (or paying for it, perhaps), I silently thank him and Google ‘La Digue’. Turns out it’s the third island in the main clump at the heart of the Seychelles archipelago; so I pack ‘summer’, gooi in my “Best of the Beach Boys” CD and head to Cape Town International. Jo’burg, Mahe, a hectic catamaran ride to Praslin and a � nal short water transfer to La Digue and I’m checking in, chilling out and sipping an ice-cold SeyBrew local lager.

There are 115 Seychelles islands, but the big three are Mahe (home to the international airport and the capital, Victoria), Praslin and La Digue. All tick the brochure clichés: crystal clear tropical seas, dazzling sandy beaches, lush green forested slopes, warm azure waters - take it from me, it’s picture-postcard perfect. La Digue only measures 5km long by 3km wide and, with a population of just 2,500 and a year-round tropical climate (with temperatures between 27°C and 31°C), it’s paradise indeed.

The travel guide is unusually understated: “La Digue is chunky and di� erent” to the other islands, it says. Mmm... Another, more lyrically, describes the boat ride from Praslin as ‘time travel’, transporting the visitor “back in time, to a slower, friendlier and richer time, a time of community, of an unspoilt environment and of an appreciation of the truly important things in life.” Here there are beaches that grace the world’s � nest travel magazines, few roads and fewer cars. Most telling, La Digue-ians refer to Mahe as ‘the Rat Race’!

Snorkelling, diving, � shing, trekking and relaxing with the friendly locals is all on the menu – locals

the mon� the mon� the mon�

The Editor never joins in with Jim Waite-baiting in

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TFEIRAN GRIEDE DISCOVERS THE ISLAND

Digging deep

the mon�

FEIRAN GRIEDE DISCOVERS THE ISLAND PARADISE OF LA DIGUE, AND ALSO THAT EVERY

SILVER LINING HAS A CLOUD...

harbour when you go” – which is refreshing from a South African traveller point of view and, although La Digue is hardly overrun with independent restaurants, there are some wonderful spots to enjoy local fare from the sea. Be warned though - in the last year the general sales tax has been replaced by VAT and it appears most owners have just added “service 10%, VAT 15%” to the bottom of their menus. With the Rand worth about 1.25 Seychelles Rupees, the numbers you see are basically Rands – and those numbers can be pretty big – R300 for a main course isn’t unusual. I contemplate restaurants back home featuring a ‘Seychelles Theme Evening’ where prices are doubled and service halved, but nip the negativity in the bud and enjoy the vibrant sunset with another SeyBrew.

Beneath the rustle of coconut palms overhead, exploring the island is heavenly, interrupted by the odd giant tortoise crossing the path or refreshed by coconut-juice shake at the many road-side stalls. De-husking coconuts, drying the � esh and then milling it to create the once highly-prized coconut oil was the mainstay of the local economy before the tourists the mainstay of the local economy before the tourists the mainstay of the local economy before the tourists the mainstay of the local economy before the tourists

arrived. Days spent in search of the rare Black Paradise Flycatcher (of which there are only about 100 left) and evenings to the sound of gently lapping water or traditional Creole music are vivid memory-makers indeed.

Lazing on Anse Source d’Argent (one of the world’s most photographed beaches) I learn useful Seychellois phrases - as similar to French as Afrikaans is to Dutch. Hello – ‘Bonzour’; How are you? – ‘Ki dir?’; Please - ‘Silvouple’. I picture Jim Waite looking up “How much? You must be kidding!” or “I don’t want to buy it pal – just rent it for an hour!” – but I clear my head with a dip in the absurdly warm, turquoise water and thank my lucky stars the Ed chose me over him.

At the airport, sipping on a R75 cappuccino, I notice a ‘Seychelles National Disaster Relief Fund’ donations box and it crosses my mind that what I see as a looming ‘outpricing’ disaster is really our weak currency problem, not theirs. No, the only cloud to the impossibly long Seychelles silver lining is that, with all the resources to compete for the world island visitor, they need to recognise that success is hard won – and if not, their market will be limited to the wealthy Russian and Chinese visitor for whom value for money is, apparently, a secondary consideration.

And, as Jim would say, why should they have all the fun?

FEIRAN GRIEDE DISCOVERS THE ISLAND

Digging deep

TRAVEL

the mon�

AUGUST 2013

OPINION

Signal Gun, DurbanvilleTel: +27.219767343 Fax: +27.866132094 Email: wine@signalgun.com www.signalgun.com

@signalgunwines Signal Gun

Bring this advert to get 10% off your next meal or wine purchase

auG13

“You should get a Dolphin,” said Jim Waite, looking thoughtfully at my somewhat green splash pool recently. Fool, I thought, you’re thinking whale, surely. Dolphins don’t eat algae… Glad that I hadn’t shared the idea of popping a whale in my pool, I gave Waite a withering look but found myself reaching for the card he had thrust in my direction.

The card read: ‘4Pools’ – for all your pool requirements…

I wondered if, along with the new pools, new pumps and fi lters, fi lter sand, solar panels, maintenance contracts and Dolphin pool cleaners, the good folks at 4Pools would fi sh the fl ailing Waite from the shallows once I had fi nished with him.

I’m told the same group responsible for 4Pools also offers a Handyman 4 You service, doing water-proofi ng, tiling and painting, home repairs, the hanging of mirrors and the installation of geysers, as well as performing ‘a quick clean-up before the new tenants move in’. I won’t mention them to old Jim though, I’d hate for Jim to take that comment about the tenants moving in as hint.

Contact: 4Pools: Henry Olivier 073 354 1350 www.4pools.co.za

I’LL CALL U L8R!THE EDITOR LOOKS FOR CLARITY IN A WORLD OF DIGITAL NOISE

DO YOU SPEAK DOLPHIN?

Writing in the NY Times in March 2013, Nick Bilton had the following to say*: “Some people are so rude. Really, who

sends an e-mail or text message that just says “Thank you”? Who leaves a voice mail message when you don’t answer, rather than texting you? Who asks for a fact easily found on Google?

Don’t these people realize that they’re wasting your time?

Voice mail is an impolite way of trying to connect with someone. Think of how long it takes to access your voice mail and listen to one of those long-winded messages. “Hi, this is so-and-so….”

In text messages, you don’t have to declare who you are, or even say hello.

E-mail, too, leaves something to be desired, with subject lines and “hi” and “bye,” because the communication could happen faster by text.

And then there are the worst o� enders of all: those who leave a voice mail message and then e-mail to tell you they left a voice mail message.”

Bilton goes on to share that he likes his mom and dad to text him – not mail or leave messages. His mom, it turns out, now uses Twitter to communicate with him!

He also points out that in the late 1870s, when the telephone was invented, “people didn’t know how to greet a caller. Often, there was just silence.

Alexander Graham Bell, the inventor, suggested that people say “Ahoy!” Others proposed, “What is wanted?” Eventually “Hello” won out, and it hastened its use in face-to-face communications.” Oh hello, I didn’t know that!

His point though, that not all forms of communication are appropriate all the time – and, more importantly, that some are substantially better suited to very particular situations, is worth some serious meditation.

I stood behind a middle-aged woman in a bank queue recently (yes, some of us still do that…) and overheard her sharing a series of texts from a friend, with her husband. From what I could gather the long lost friend was in hospital awaiting some form of serious surgery. She was touching base with as many of her old friends as she could, just in case. As she eventually took up her position at the very front of the queue, the woman abruptly popped the phone into her handbag and looked about.

“What happened?” asked her husband, as surprised as me. “I don’t know,” she shrugged, robbing me of almost 20 minutes of emotional investment, “I just told her ‘In a Q. I’ll call u l8r’”!

*The Ed has tweaked the text here and there to � t the Publisher’s rather restrictive space requirements and inability to process lesser-known English words…

THE MONTH

Booking is essential

tables of 10 can be reserved

Beverages will be for sale

Contact: Misty de Beer on 079 302 15 86 or e-mail :mistydebeer@gmail.com

FrenCh Winter soireeFren

Dear music lovers,Join us for good food, wine and live music at the 5-star

Palmiet Valley estateDate: sunday, 11 august 2013Venue: the cellar at Palmiet Valley estate, off sonstraal rd, klein Drakenstein, Paarl.gps Co-ordinates: 33 degrees 44 ‘ 00 . 01 “ s and 19 degrees 01 ‘ 19 . 64 etime: arrival & canapés 17h15. Concert starts at 18h15Price: r250 per person.

ticket price includes: a complimentary glass of Pierre Jourdan Brut ‘MCC’ & canapes on arrival with a sit down dinner and concert performance by stanislav angelov – accordionist, Piet de Beer – violinist, Charles lazar – double bassist and guest artist nick turner on guitar.

the mon� GO GREEN

“I was a hot mess mama when my babies were small; clueless, sleep deprived, and a little punch drunk from the con� icting parenting info out there. The standard response I’d get from moms when I asked how they were was ‘Fine!’ But I was

de� nitely not ‘� ne’!”Because it didn’t come naturally to me, I had to learn how to survive – and here’s how

I did it:

Drink Coff ee, and lots of it!Sleep deprivation is used by marble-faced military people with brutal e� ciency. If I just knew what they wanted me to confess, I would have… gladly! Co� ee will be

your constant companion in the early days. If you’re breastfeeding, one cup of co� ee a day is � ne, so make sure it’s the good stu� . If you’re not breastfeeding then two or three cups of co� ee a day is perfect.

Turn to Friends and Family For advice, a shoulder to cry on, or an empathetic sounding board, there’s nothing that comes close to friends and family. They told me that at three

months the girls would start sleeping for longer, and that I’d start thinking more clearly; at � ve months they’d want solids, making the day more manageable; at eight months they’d start crawling and become more mobile and that after a year I’d have a semblance of my ‘old’ life back.The advice didn’t make things easier, but it gave me hope.

Buy a Baby Sleeping BagThese little gems are worth their weight in gold, giving babies a secure ‘in-the-womb feeling’, helping them settle quickly and sleep deeply.

Have a Sense of HumourPicture this: Me in über cool oversized sunnies, leopard-print scarf, stylish JJ Cole baby travel bag, and a smear of unnoticed pureed butternut on my

branded skinnies… After literally an hour to � nish getting dressed that day, thanks to the frequent interruptions to change nappies, feed, wipe, feed again, dress the babies and � nally dress myself, I thought I looked like a mommy who had it all together! Until my husband pointed out the o� ensive tangerine stripe, that is. “At least it isn’t ‘recycled’ butternut!” he said, and I collapsed in laughter as he headed o� to � nd a wet cloth.

Have a Hands-on PartnerI remember sitting on the � oor of the nursery one afternoon, crying in a heap next to my screaming baby. No matter what, I couldn’t soothe her and simply

couldn’t take it anymore. Strong, sensitive and ever-so-practical, my husband walked in, looked at my pu� y wet face, and picked up our daughter. She stopped crying immediately, of course. Traitor, I thought, but at least it gave me a chance to make a cup of co� ee…

IF YOU’VE EVER WONDERED HOW ON EARTH A MOM OF TWINS COPES, HERE’S A LITTLE INSIGHT, COURTESY OF GAYA SCHATZ, MOM OF TWINS AND

THE OWNER OF THE LITTLE BO BABIES ONLINE STORE.

6 of the Best

How to survive having a babyMake Space for ‘Me Time’It doesn’t need to be a three hour massage and pedicure session (although that would be nice!), so schedule in what you can. And remember, if you don’t plan it, it

won’t happen. Try a co� ee date with your spouse when the grandparents are visiting; a little nap while baby’s sleeping; new nail polish to make you feel girlie again.

And the next time someone asks you how you are, with these helpful hints in one hand, and your baby in the other, you can beam and answer, “Well I’m just � ne, thank you.”

Visit Little Bo Babie online at www.littlebobabies.com or follow Gaya on Twitter @littlebobabies

Text by Shift ONE’s Candace van Zyl, tweaked by The Month

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Coffee will be your constant companion in the early days. If you’re breastfeeding, one cup of

coffee a day is fi ne

GIRLS’ TRENDS the mon�

AUGUST 2013

Craig Adam, the noted fabric print artist, grew up on the farm, Venterstad, where his exposure to the textures of the veld and the beautiful sunsets of the area motivated him to follow a

career in a creative � eld.After qualifying in textile design at the Pretoria Technikon, he

started working for Da Gama textiles in the early nineties and was then o� ered a textile design position at Tinlyns in Durban. It was here that he gathered invaluable experience under the mentorship of Martin Walker for thirteen years, before deciding to pursue his dream of creating his own label. Today Craig Adam Original Designs is testimony of his passion to create the most exquisitely designed prints.

Established in 2010, Craig Adam Original Designs features two ranges, including a series of indigenous � orals. A third range of geometric designs, intended to enhance any home with exciting, bright and cheerful colours, is currently being planned.

All fabric ranges are printed on 100% natural cotton, sourced and woven locally in KZN, and printed locally too. Making it a truly South African product. Craig believes in that by keeping the product local, both his clients and a waning local textile industry stand to bene� t.

Products in Craig’s current prints, available at ‘The Art of Concepts’ in Cape Town, include scatter cushions, bolster cushions, table runners, napkins, adjustable aprons, beach bags, oven mitts and tablecloths.

Visit Craigadam Originaldesigns, or call 082 8843315 for images of more of Craig’s current and previous designs.

THE DETAIL’S ON THE FABRICWE MEET CRAIG ADAM, OF CRAIG ADAM ORIGINAL DESIGNS

DESIGN ADVICE: BY CRAIG ADAMNothing says ‘style’ like an appropriate use of beautiful accessories to complement the furniture in a room. Re-design and transform a neutral palette with a splash of colour, or mix retro and modern patterns to create a stylish and sophisticated look, with a twist of fun and eclecticism. When choosing fabric designs for you home, however, remember that the environment and emotion play an important role. Choose patterns that complement your lifestyle, be adventurous with design and colour palettes and, above all, have fun making your home a retreat.

WIN WITH THE MONTH AND CRAIG ADAM ORIGINAL DESIGNSCraig Adam, of Craig Adam Original, is giving away three Scatter Cushions with Down Inners in this month’s The Month Readers’ Competition. Simply answer the simple question below correctly to qualify for the chance to stand to win this fabulous prize; worth R 1000!

“What is the easiest decor accessory to change in a room?”

Send your name, contact telephone number and where you picked up your copy of this edition of The Month to cusions@themonth.co.za by the 20th of August.

THE MONTH

the mon� HEALTH

THE DETAIL’S ON THE FABRIC

Players must be SAGA af� liated and hand in their business card, offer valid until 27 Sept 2013, terms & conditions apply

www.pearlvalley.co.za • golf@pearlvalley.co.za • tel +27 21 867 8000 • come home to a legend • #PlaythePearl

Seal the deal with our Businessmen’s Special R445 per person(Includes halfway voucher and shared cart with GPS)

Available during offi ce hours, Tuesday to Friday

To make a booking please contact The Golf Shop on 021 867 8000 or email them at golf@pearlvalley.co.za

WHEN IT COMES TO GOLF, WE’RE IN BUSINESS!

the month advert.indd 1 2013/06/24 12:13 PM

WE ASK WHETHER CHICKEN SOUP ET AL ARE AS GOOD FOR THE FLU AS THEY ARE FOR THE SOUL…

T he moment you get a cold or the � u, everyone else seems to become an expert. Soon ‘boereraad’ and home remedies start being handed out, or even worse frothed, foamed, gargled or steamed down your throat. Which are worth the e� ort

and which are as likely to kill you as they are to help? We asked respected Franschhoek family practitioner, Tracey Garner, to help us sort the good advice from the bad.

Chicken soup – Chicken soup has been proven in at least two medical studies to improve the symptoms of the common cold. It helps to thin mucous and clear congestion and even has a mild anti-in� ammatory e� ect. The protein content serves as a building block for new cells and helps the body to recover from viral infections.

Feed a cold and starve a � u – The good news is that this is a myth. Not eating is never bene� cial to helping the body to get over the � u or a fever. You should try to eat fresh fruit and vegetables and drink lots of water to give your body the vitamins, minerals and hydration it needs to function optimally and overcome the � u. Often a lack of appetite will make eating di� cult; try juicing veggies and fruit and sip on them regularly.

Hot toddy – A hot toddy is a drink containing some, or all, of the following: honey, ginger, lemon and brandy and is often recommended for the � u. Honey contains elements that boost the immune system and it may help soothe the throat and ease a cough. Ginger and lemon have anti-in� ammatory and anti-viral properties and may also help you feel more alert and less congested. Brandy will not heal you, but it may make help you relax and rest, which is vital to overcoming the � u.

Sweat it out – A fever helps the body overcome infections by triggering the production of virus � ghting Interferon. So, it makes sense to allow a fever, as long as it is not causing discomfort. But ensure that you stay well hydrated and that the fever does not go over 39.5 degrees Celsius. A fever of under 38.5 degrees Celcius does not need to be treated, unless it applies to a baby under three months old. In young babies a fever of over 38 degrees should be evaluated by a doctor.

Eat oranges – We all know that oranges contain Vitamin C and studies have shown that taking Vitamin C reduces the duration of a bout of � u and also that it also reduces your chances of getting � u by about 50% when you are exposed to extreme physical stress. At a requirement of about 2000mg a day in order to achieve this protection, and taking into account that the average orange contains 70mg of Vitamin C, you’re like to get arthritis from peeling oranges before they will actually prevent or treat a cold.

So there you have it, gran had much of it right, and what she didn’t is unlikely to kill you. Unless you make a meal of those Hot Toddies that is!

FLU FACTS & FALLACIES

Dr Tracey Garner is a GP in private practice, with a passion for children and families. Her holistic approach to healthcare sees her combining scientifi cally proven treatments with good nutrition, exercise and supplements in order to promote health and prevent disease. She has qualifi cations in anaesthetics and family medicine and is a member of the Allergan Medical Aesthetic Academy.

WHAT’S ON IN THE WINELANDS AUGUST 2013

17 AUGUST

2013AUGUST

the mon�

AUGUST 2013

WHAT’S ON? GREATER CAPE TOWN AREA

SUNDAY / 25 AUGUST / MOUNTAIN SHADOWS COUN-TRY MANOR /12PM FOR 12:30 / WINTER CONCERT: MEMORIA D’ITALIAWinter Concert “Memoria d’Italia”, will feature: concert accordionist, Stanislav Angelov, talented violinist, Piet de Beer, composer & bassist Charles Lazar, joined by delightful tenor, Nici Chencherle . Mountain Shadows’ chef, Laura Truter, will be pre-

paring a delicious Italian menu of pasta & ciabatta followed by a sweet treat of homemade tiramisu.Buon appetito! Beverages will be for sale and you can try your luck in a “lucky draw”. Booking essential. Venue: Mountain Shadows Country Manor, o� Keerweder Road, Klein Drakenstein, Paarl. Cost: R150 per person - children under 13 half-price. Includes a welcome drink, the concert performance & a light meal. Contact: Misty de Beer on 021 862 31 92 Email:functions@mountainshadows.co.za to reserve your place.

25 AUGUST

14WED / 14 AUG / 6PM / LEOPARD’S LEAP / WINTER WARMER CURRY. Join Vanie Padayachee, The Spice Guru, on a journey of tempering and blending spices while she shares a few of her family secrets and recipes.Using local and seasonal produce you will grind, blend, chop and cut spices to stir up a colourful and fra-grant Durban Chicken Curry, Indian Fried Bread (Roti), light and � u� y Bas-mati Rice, Fresh Tomato Sambals and Cucumber Raita.Cost: R650 per personSpace: LimitedLocation: Leopards LeapPhone: 021 876 8002Email: cooking@leopardsleap.co.za www.leopards-leap.com/events/french-inspiration

WED / 7 AUG / 7:30AM / BRIDGE HOUSE THEATRE, FRANSCHHOEK / CLEM SUNTER TALK. Join Clem Sunter renowned fu-turist and scenario planner and Chair-man of the Anglo American Chairman’s Fund, for a once in a lifetime talk at Bridge House. Cost: R150.00 – includes a continental breakfast. Contact: Jenny Jones: collegereception@bridgehouse.org.za or 021 874 8100

THURS – SUN / 8 – 12 AUGUST / HERMA-NUS / KALFIEFEES. Celebrate the arrival of the Southern Right Whales at the Hermanus Times Kal� efees. This year’s Kal� efees (“Calf Festival”) festival takes place from Wednesday 8th to Sunday 12th August in Hermanus, incorporat-ing national Women’s Day. A variety of productions and festivities are planned to suit all ages and tastes. Bring the fam-ily, watch the whales and have fun!Contact: 028 316 1687 for more infor-mation.

FRI & SAT/ 9 & 10 AUGUST / HERMANUS / WINE & FOOD FAIR. The Hermanus Wine & Food Fair was nominated as one of the 10 best wine festivals in South Af-rica! 50 Local wineries from Elgin to Elim will present their wines for tasting, not forgetting delectable fares from various cheese and olive farms amongst others, as well as the famous Sushi of The Har-bour Rock. All the wines on tasting will be available for purchasing at the ‘Wine Village’ during the festival at cellar pric-es. Enjoy more than 200 wines from the various wine estates, olive products, glorious cheese, and loads of speciality food stalls.

SAT / 17 AUG / 12PM – 5PM / L’ORMARINS ESTATE, FRANSCHHOEK / FRANSCHHOEK WIN-TER WINES. Participating wineries include, amongst others, La Bri, Morena, Colmant, Môreson, Anthonij Rupert Wines, Franschhoek Cellars, Bellingham, Noble Hill, Leop-ard’s Leap, La Motte, Solms-Delta and Haut Espoir. As you sample the wines on of-fer make use of the opportunity to engage with the winemakers, a� ording you their undivided attention. Car enthusiasts will be spoilt for choice as the Franschhoek Motor Museum o� ers visi-tors a unique opportunity to look back at more than 100 years of motoring history. This includes an extraordinary and exciting collection of vehicles, motorcycles, bicy-cles and memorabilia in the magni� cent setting of L’Ormarins. Cost: R180 per person. Tickets: www.webtickets.co.za. Contact: 021 876 2861. Email:o� ce@franschhoek.org.za www.franschhoek.org.za

WHAT’SON

SUNDAY / 25 AUGUST / MOUNTAIN SHADOWS COUN-TRY MANOR /12PM FOR 12:30 / WINTER CONCERT: MEMORIA D’ITALIAWinter Concert “Memoria d’Italia”, will feature: concert accordionist, Stanislav Angelov, talented violinist, Piet de Beer, composer & bassist Charles

Mountain Shadows’ chef, Laura Truter, will be pre-

7 AUG

8

FRI / 9 AUG / 10AM /RED TABLE RESTAU-RANT, NEDERBURG, PAARL / CELEBRAT-ING WOMEN @ RED TABLE. Pay homage to the special women in your life at The Red Table restaurant at Nederburg out-side Paarl on Friday, August 9. Located in the historic manor house, the restau-rant will serve a special brunch in cel-ebration of Women’s Day. Cost: R195. Bookings: 021 877 5155. Email: theredtable@nederburg.co.za. www.nederburg.co.za

9 AUG

SUN / 11 AUG / 5:15PM FOR 6:15PM / PALMIET VALLEY ESTATE / FRENCH WIN-TER SOIREE To celebrate winter at Palmiet Valley Estate in the heart of the Klein Drak-enstein Valley, we will host an unfor-gettable ‘French Winter Soiree’ which will rekindle your love for cosy winter evenings with good food, wine and fantastic live music. Concert accordi-onist , Stanislav Angelov, composer & double bassist, Charles Lazar, talented violinist, Piet de Beer together with guest artist, guitarist Nick Turner, will take you on a musical journey through France with an exciting line-up of French music. Chef, Rudi van Dyck, will be preparing a delicious menu of coq au vin followed by a sweet treat of ‘crêpes suzette’. Beverages will be for sale. Bon appetit!Venue: The cellar at Palmiet Valley Es-tate, o� Sonstraal Road, Klein Draken-stein, Paarl. Cost: R250 per person. In-cludes a complimentary glass of ‘MCC’ & canapĕs on arrival, a concert per-formance & a sit down dinner (main course & dessert). Contact: Misty de Beer on 079 302 1586Email:mistydebeer@gmail.com to book.

11 august

9&10

THE MONTH

the mon� WHAT’S ON? GREATER CAPE TOWN AREA

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

THE FINE PRINT

FRI – SUN / 23 - 25 AUG / 9AM / HOHENHORT HOTEL, CONSTANTIA / BIG BOTTLE FESTIVAL In celebration of South Africa’s � nest Big Bottle masterpieces, this weekend-long fes-tival invites you to experience the works of some of South Africa’s leading winemakers and chefs’ de cuisine in their unique con-cept and execution. The 5-Star Cellars Ho-henort Hotel in Constantia welcomes you to � ne dining, champagne tasting, cham-pagne breakfast the Big Bottle walk around.Fine Dining: 23 August at 8am Champagne Breakfast: 23 August at 09am and Champagne Tasting at 5:30pmBig Bottle Walk Around: 24 & 25 August from 3pm -9pm. Contact: 021 465 2312 for

CIRQUE DE LA SYMPHONIE23 – 25 AUG

TUES / 13 AUG & EVERY TUES / 7:30PM / GARDENS, CAPE TOWN / WUNDERBAR THEATRE / SHORT & SWEET FILM FESTI-VAL. A must for any and all short � lm lovers. 2013 sees the third season of Cape Town’s favourite short � lm fan-dango. Short & Sweet will showcase some of the world’s best short � lms, animations and music videos. Advisable to arrive early to get your seat and make sure you’re comforta-ble. Grab a drink from the fully stocked bar and a bag of popcorn to munch on. Ample seating and parking has been provided for. Short & Sweet Showtime: Every Tues-day doors open at 5pm, � lms start at 7:30pm. Sweet & Sound Matinee: Eve-ry Saturday doors open at 1pm, � lms start at 3pm with live music following thereafter. Venue: Wunderbar Thea-tre, Hope Street (the Old German Club)Tickets: Available at the door or at Quicket. Entry: R40

8 AUGUST

9

THURS – SUN / 8 AUGUST - 11 AUGUST / OUDTSHOORN / KLEIN KAROO KLAS-SIQUE. A festival of classical music and Klein Karoo cuisine, wines and art. Make a date with delicious Klein Karoo cuisine, paired with regional wines and complemented by the clas-sical sounds of a string quartet, a piano duo (piano & cello) two piano recitals, a performance of Lieder, a wind instru-ment quintet, an organ recital and the performance of an a cappella choir. Klein Karoo potters, painters and oth-er visual artists will exhibit in various venues and there will also be practical painting workshops. Contact: 044 203 8600 for more info Book: Computicket

FRI – SUN / 23 – 25 AUG / ARTSCAPE OPERA HOUSE, CAPE TOWN / CIRQUE DE LA SYMPHONIE. Cirque de la Symphonie, in collaboration with the Cape Philharmonic Orchestra, presents a new production which is formed to bring the magic of cirque to the concert hall. It is an excit-ing adaptation of artistic performances widely seen in theatres and arenas. Artists include the most amazing veterans of exceptional cirque programmes throughout the world-aerial � yers, acrobats, con-tortionists, dancers, jugglers, balancers. Each artist’s performance is professionally choreographed to classical masterpieces and popular contemporary music.Booking: Computicket/Artscape Dial a Seat: 021 421 7695

17 AUGUST

SUN / 18 AUG / 9AM /CAPE TOWN / ARTSCAPE / YOUTH MUSIC FESTI-VAL. Presented by Artscape and the Cape Philharmonic Orchestra the 42nd Youth Music Festival, featuring the cream of the Western Cape’s classical talent, takes place at The Artscape Theatre this Au-gust and will be conducted by Theodore Kuchar. The festival gives talented youngsters the opportunity to perform on a professional stage and aids them in launching their careers. Tickets: R80 per person. Bookings: Computicket. Contact: Debbie Damons: 021 410 9915 or 021 410 9800 for more information

23-25

SAT / 17 AUG / 9AM / CAPE TOWN / ARTSCAPE / HIGH SCHOOL DRAMA FESTIVAL. Empowering high school learners by giving them the op-portunity to shine, Artscape allows their youth to conceptualise, write and perform a short drama, based on a prescribed theme. A total of 16 plays have been selected for this year’s show. This festival started with mini community festivals across the Western Cape and out of some 60 entries, a few are chosen to participate in the main festival at the Artscape Arena. Venue: Artscape Arena, D F Malan Street, Foreshore, Cape Town. Time: 9am. Cost: R40. Book: Computicket. Contact: 021 410 9838 for more info

SAT / 24 AUG – 31 AUG / 8AM -7PM / RAMS-KOP NATURE RESERVE, CLANWILLIAM / WILD FLOWER SHOW. Showcasing the inimitable � ora exclusive to the Clanwilliam district and Ramskop Nature Reserve while also raising public awareness on conservation issues, the Clanwilliam Wild Flower Show has become a standing tradition for � ower fanatics since its inception in 1972. Various exciting activities like music perfor-mances, art competitions for kids, hiking trails and trips are on o� er throughout the show which promises a memorable expe-rience for the whole family. Entry: R25 for adults, R20 for pensioners and R5 for chil-dren. Contact: Clanwilliam Tourism on 027 482-2024.

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WHAT’SON

FRI / 9 AUGUST / 10AM / CAMPS BAY / WOMEN’S DAY SWIMThe Women’s Day Swim forms part of the Cadiz Swim Series - a succession of cold sea swims

that take place around the Cape Pen-insula, leading up to the Cadiz Free-dom Swim. All funds raised from Women’s Day Swim will go to the women of the Western Cape Cerebral Palsy Asso-ciation. Relay teams comprising four swimmers, with at least one woman, will take to the cold Atlantic at Camps Bay. Registration is at 9am - race starts at 10am. Contact: Craig or Shirley: 021

18 august

AUGUST 2013

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