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

the monthMay 2013

the PeARL VALLeY

welcome to pearl valley the month

May 2013

WHY adVertiSe IN ‘THE MONTH’?

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

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

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

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

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

Advertising: Brett Garneradvertising@themonth.co.za

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

Design by Tricky Tdesign@trickyt.co.za

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reviews: Jim Waitejim@themonth.co.za

Finance: Feiran Griedefeiran@themonth.co.za

The Team

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Celebrate a Winelands renaissanCe!free

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the winelands

enjoyed where wine is

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

the monthAPRIL 2013

the PeARL VALLeY

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

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the FRANSChhOeK

enjoyed where wine is

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

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

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

THE FrAnSCHHoEk MonTH

Pearl Valley Golf Estates in Paarl has invested R1.2 million into the refurbishment of the Estate’s entrance including the use of sustainable and eco-friendly infrastructure and plant options.

This follows the recent Paarl fires that resulted in the damage of major sections of the entrance road beds and main irrigation pipeline.

The refurbishment and design will allow for an avenue of Quercas Nigra (Water Oaks) to be planted on both sides of the entrance, with Agapanthus to be under-planted and a variety of fynbos to be situated behind. The Water Oaks have been chosen for their natural shape and ability to handle the unavoidable soggy conditions in the winter months. The existing trees, currently in the area, will be relocated to various open areas on the Estate

“We have chosen a specific design to allow for seasonal colour at the same time as being water-wise and ensuring that our environmentally conscience principles are extended. We have no doubt that the upgrade will enhance Pearl Valley Golf Estates and the new entrance will be symbolic of the beauty and quality that exists within our borders,” says horticultural division director Heather Stipinovich.

Well-versed in sustainable planting, Pearl Valley will continue to build on its existing infrastructure which encourages the use of water-wise and indigenous plants as well as incorporating more succulent and grass species in its open-area planting, with far less lawned areas.

Pearl Valley also plays an important role in conserving its abundant flora and fauna, protecting three criti-cally endangered plant species. While 80% of all residential and public gardens are planted with indigenous species, an additional 40ha of the 212ha estate has been set aside as a biodiversity corridor to preserve threatened alluvium fynbos and allow for smaller animal life to flourish.

Included on the list of endangered flora are the attractive, pink-flowered Erica Alexandrii shrub (which was once wide-spread in the Cape Flats but has been wiped out by urban sprawl and alien plant invasion), the Proteaceae species Diastella Buekii which presents a unique ground cover and, rarest of all, the Ground Protea (Protea scorzonerifolia) that is pollinated by the Cape Striped Mouse.

With its 19 lakes spread throughout the Estate, Pearl Valley also has an abundance of birdlife with 120 dif-ferent listed species and, while a Cape Leopard was spotted near the Estate’s super-secure perimeter fence last year, numerous smaller mammals which inhabit the property’s pristine fynbos include Bat Eared Foxes and the endangered Cape Clawless Otter.

In turn, the natural beauty of Pearl Valley is well integrated into its leisure activities including its own Equestrian Centre (offering rides into the vineyards and mountains) and hiking and biking trails in which nature lovers can take scenic adventures of varying distances on the Estate.

Apart from its internationally-renowned golf course, Pearl Valley also affords the traveller with luxurious self-catering accommodation for long term rental, holiday travel or for stay-over conference accommoda-tion as well as a sanctuary-like Spa, state-of-the-art wellness gym, clubhouse restaurant and a scenic pool area with its pool bar. Luxury homes may also be rented for long-term stays while the ultimate addition, a desirable home at Pearl Valley, can be acquired through the Estate’s residential bureau.

THE GrEEn oF PEArL VALLEy

Dear Residents and Visitors to Pearl Valley

Welcome to the May issue of The Pearl Valley Month. Looking back, April was an eventful month for the Golf Department. Firstly, we closed from the 8th to the 12th of April for hollow tining. I am pleased to report that the process went well and I would like to thank all of our members for their cooperation during this time. We introduced a Post Hollow Tining Special and this was well received by the general public.

April was also the month for The Golf Club AGM, thank you to all those members who at-tended. I would like to announce and congratulate the following members on their elec-tion to the Golf Committee: Chris McCann, Dee McGurk, Ingrid Bonnett, Laurie Chaffe, Peter Richardson and Trevor Steensma. I look forward to working with all of you.

A reminder that as of 1 May we change over to winter hours. The Golf Shop and course will be closed on Mondays and open Tuesday to Sunday from 7h30 until 17h00. For all our visitors we have introduced a Businessmen’s Special, which will run Tuesday to Fri-day until 27 September 2013. This is a excellent opportunity to Play the Pearl at a very reasonably rate and I encourage you to take advantage of this great offer.

There is no denying that winter is on its way. We had a good summer season and I hope you all enjoyed the sunshine on our beautiful course. In closing I would like to thank my team for all your hard work, it is very much appreciated. And, most importantly, thank you to our members for all your support this season, keep warm this winter!

CarlCarl KrogGolf Manager

people & placeSpeople & placeSthe month people & placeS

We discover that When it comes to good music, ‘truth’ may be all that matters

Natalie ChapmanNatalie Chapman’s “Truth Sessions,” read the invitation, “features top SA musicians Karen

Zoid, Dan Patlansky, Graeme Currie, Albert Frost, Henry Steel, Raoul Roux, Johnny Late, Emile Swiegers, Andy Maritz, Wynand Davel, Sean V, Stephen Alken and more.” Even if you

know very little about the South African music scene, and nothing about Natalie Chapman, you’ll recognise enough of the names in that list to understand that this Country/Blues/Rock stunner must be something special. It takes real talent to assemble a crew like that, not to mention some recognisable musical ability.

It doesn’t take much to assemble The Month, so with invitation in hand we headed off to listen to her perform at Die Boer, in Durbanville, a short while back.

Capetonian Natalie started her life as a performer when barely three and went on to pursue Musical Theatre when just eight. Majors in Dance, Drama and Singing at the Waterfront Theatre School followed and today she is Trinity College of London Speech and Drama Teacher, for good measure. But it is her music and her ability to translate herself into a sellable brand that have truly impressed.

Her debut album, Between the Lines, was released in 2006 but, despite its merit, didn’t rock the boat. It would have been largely unknown were it not for the hit, Are You Coming Home?, that climbed to second spot on the OFM Top 20 list and catapulted Natalie into the limelight and onto the playlists of Highveld, Jacaranda and Algoa FM. The album’s limited success did have the effect of spurring Natalie on to not only set herself up as a well-connected musician, but a decisive business woman and entrepreneur as well.

Now, almost seven years later, and with more than a year of hard graft ploughed into it, Natalie has released her second album, Truth Sessions. The ‘truth’ in the sessions, says Natalie, refers to the honesty in her arrangements as she tackles “love, loss and forgiveness” in her Country/Blues/Rock style, that ranges from sultry to edgy and never failed to keep me engaged. I couldn’t help but be reminded of a mix of ‘Texas’, early ‘Everything but the Girl’ and strains of ‘Deacon Blue’, as I listened to the song ‘Desire’, featuring Dan Platansky.

Of course, the ‘Truth Sessions’ are not all mellow – how can they be when the voice of Karen Zoid is there to fill the odd gap? - but Natalie’s own distinctive voice, obvious presence and captivating musicality are always on display.

As I sat back to read that Natalie has completed performance diplomas in ballet, jazz, tap, singing and drama, I began to chat with two twenty-somethings who were obviously avowed fans. They knew nothing of ‘Texas’, ‘Everything but the Girl’ or ‘Deacon Blue’, but they knew a lot more about our local muso than I did. From filmmaking to busking, European travels to back-packing through Africa, producing TV commercials to playing the Cape Town gig scene, Natalie has proved herself to them as a believable, yet accessible, hero and a star on the rise.

I can’t help but think that they’re on to something!

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WHY adVertiSe IN ‘THE MONTH’?The Team

Longridge Brut MCC, r121.00A lingering and vibrant mousse brings to the surface flavours of lime leaf, brioche and roasted almonds. there is also a hint of green apple and citrus notes. the elegant mouth feel ends off with a fine and fresh minerality.

red JAsper, rAAts FAMiLy Wines, r143.00An ode to Bruwer and Jasper’s late father, Jasper snr. the ancient red Jasper gemstone is also known for its healing properties. the raats family is synonyms with Cabernet Franc and this Bordeaux-style red wine is led by this regal grape variety. The wine has a distinct herbal character backed by aniseed and blueberry flavours.

Marcus, Alexander and Patrick Milner have deviated from the long-standing family tradition of breeding horses, and now all have wine indelibly written into their respective CVs. Their great-grandfather, who sourced horses for the British army during the Boer War, wrote in his diary about Elsenburg as “a lovely little village”, where coincidentally many years later, his offspring would make their living.

Marcus, the winemaker at De Meye, is 14 years Alex’s senior, and served as the inspiration for his younger brother while working at Warwick. A ‘harvest stint’ helping Norma Radcliffe in the cellar, grew into a nine-year commitment. Alex remembers the many half empty bottles Marcus brought home from the cellar - which helped develop his curiosity and palate. Today both brother’s help in the production of their family’s Natte Valleij wines, with brother, Patrick, involved in the farming and irrigation practices. Despite the family ties, their respective day-jobs see Marcus looking after the production of wines at De Meye, while Alex manages the successful Boer and Brit.

p.o.W, nAtte VALLeiJ Wines, r128A team effort by brothers Alex and Marcus Milner from their family estate, P.O.W makes

According to the French dramatist, Jean Baptiste Legouvé, “a brother is a friend given by nature,” and nature, it seems, has been good to brothers

in the world of sports, politics, entertainment and South African winemaking.

Whether influenced by father, family, legacy or a mutual admiration for one another, there is something almost poetic, even Biblical, about men from one family earning their bread and butter from the same trade. This month we meet some of the brothers of the local winemaking scene.

The Raats brothers, Bruwer and Jasper, were both influenced by their father, the viticulturist, Jasper Snr. Together the three of them started Raats Family Wines in 2000. Younger brother, Jasper, subsequently crisscrossed the globe, spending much of his time in New Zealand (where he started his label Koru Wines) before selling his share of the family business to his older brother, Bruwer, in 2008. Jasper recently joined the team at Longridge, as cellar master, but Bruwer says that he can always count on his brother for an honest opinion and great palate. This without the usual worry of being too ‘politically correct’ or ‘sensitive’ as when conversing with colleagues.

reference to an inscription dating back to 1943 on one of the farmsteads’ buildings. the wine is a Bordeaux-style red blend with a majority of Cabernet sauvignon, and some Merlot and petit Verdot. the wine was matured for 24 months and oozes old-world charm and elegance. dark fruit and spice on the palate with a pleasantly dry finish.

The heralded Schultz brothers have all made Stellenbosch their veritable stomping ground. Hartenberg cellar master, and CWG member, Carl, Thelema cellar master, Rudi and Tamboerskloof’s Gunter are probably the industry’s most recognised siblings.

The Schultz children were not exposed to a wine culture while growing up; their father was a headmaster, whose interest lay in Botany and Biology. This latter detail may have sparked Carl’s journey into wine, as he was intent on a career in Viticulture, but ultimately it was winemaking that he focused on.

Initially Carl was the one to give advice and guidance, but today they have an open door policy and contact one another frequently with technical wine-related questions – and apparently their wives complain that they speak of nothing else!

theLeMA sAuVignon BLAnC, r83This wine has a lovely melon and grapefruit flavour with dusty, grassy notes and good minerality. The wine is very well balanced and is a consistently great sauvignon from the stellenbosch region.

the eLeAnor ChArdonnAy, hArtenBerg estAte, r220Carl has been making wine here since the early 1990s. The estate’s top Chardonnay has been named to pay homage to the Hartenberg matriarch, Eleanor Finlayson. The wine was matured in 100% new French oak barrels for 11 months, but retains a refreshing acidity which is well matched by its creamy texture. It displays beautiful citrus, mineral and floral notes.

tAMBoerskLooF syrAh, kLeinood FArM, r131this wine has an inviting and complex nose of red berries and raspberries and is supported by white pepper and spice. the well balanced palate contains a firm tannin structure and a gorgeous peppery aftertaste. The wine is elegant, smooth and excellently integrated.

All prices reflect the current prices at The Vineyard Connection.

The raats Family

The Milners, now

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our team at the vineyard connection keeps it in the family

Brothers’Keepers

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Metamorphosis: a transformation, as if by magic or sorcery, or a complete change of physical form or substance; and in biology, the stage at which the caterpillar becomes a butterfly.

The butterfly effectour lady Who lunches gets a little bizerca; Which is a good thing!

LAdy Who LunChesMalu Lambert is a freelance food and wine writer. despite not having the kind of figure that would suggest it, she LoVes lunch. this column chronicles her pursuit of that love in the Winelands. Follow her on twitter @MaluLambert

To me, metamorphosis means Bistrot Bizerca. Not that Bistrot Bizerca was ever a caterpillar - the restaurant has always shone - it was just more

‘underground’. For five years the bistro operated out of the gritty

Foreshore, and foodies-in-the-know coveted the multi-award winning restaurant as their own. Spreading his wings last year owner and chef, Laurent Deslandes, transplanted Bizerca into Cape Town’s historic Heritage Square.

The national monument, bordered by Buitengracht, Hout, Bree and Shortmarket streets, dates back to the late 1700s, and is built around a courtyard. It was a smart move –the eatery has been solidly booked for the past six months.

To most, a Winelands lunch is best enjoyed with a view of a sweeping vista to soak up whilst wiling away the afternoon. But Bizerca is located in the midst of the urban sprawl, behind high, timeworn walls with no vineyards to gaze out on, no pastoral scene to be charmed by or dramatic mountain range to be awestruck with; but coming here is like finding the key to the Secret Garden.

Inside, we’re shown to our seats in the courtyard, as sunlight trickles through the centuries-old grapevine that was planted in 1781 (unbelievably it still bears grapes and generous foliage). There’s a coolness that I associate with thick, ancient walls, like a trip to the city’s iconic Castle of Good Hope. While we drink wine poured from carafes, I can almost feel the ghosts of a colonial past stream around us.

The feeling of being in a secret garden is amplified by a multitude of details. There’s the rhythmic sound of a stream from the water feature close by, and opposite, splashed against a far wall is a rectangle of bright green: a vertical garden that’s pretty yet with purpose, as Laurent regularly snips at the herbs and salad leaves for his bistro-driven food. There’s another vertical garden in the restaurant’s interior, as well as the foliage motifs that decorate the walls; plus, of course, Bizerca’s butterfly emblem that decorates the menus and napkins.

The interior has exposed brick walls, and the décor is simple: gleaming wooden floors, white tablecloths and cut-out white flower lights.

We gaze at the specials blackboard, and I feel not only gnawing hunger, but also anxiety about choosing what to eat, so poetic have the dishes been penned (or chalked). I decide to play it safe with my starter, there are just six permanent dishes on the menu; and I opt for Bizerca’s classic steak tartar.

Simply plated, the tartar is finely sliced Chalmar beef

to be outdone, my lunch date tucks into beef fillet with mushroom novelle and braised brussel sprouts.

The food is simple, yet perfectly executed. It’s elevated comfort food, the kind that warms the soul. And, as if to emphasise this point, our dessert is a warm pineapple and macadamia pudding with honey comb and lemon curd ice cream.

Metamorphosis complete, I think as we leave, Bizerca finally has a home to match its food.Bizerca, heritage square, 98 shortmarket street, Cape Town. Open Mondays to Fridays lunch 12pm-2.30pm and Mondays to Saturdays dinner 6.30pm-9.30pm. Afternoon bites 2.30pm-6pm, 9.30pm-10.30pm. secure parking is available on riebeeck square.

LAurEnT on LunCHIt’s the most important meal of the day! In France we regularly take two hours for lunch, even in some schools!

fillet, not minced, and is seasoned with a balance of sweet, spice and acid; it comes with galette chips for scooping.

The French bistro is also well-known for the ‘skilful execution of offal dishes’; often on the menu are delicacies such as ox or veal tongue, kidneys and beef cheeks. Today we order panné sweetbreads with summer leaves, julienned celeriac and apple, served with a Caesar-style dressing. It’s a glorious dish. Panné means to bread and fry, and the sweetbreads give way with a crunch to a marshmallow centre.

My main course, a pan-fried fish fillet comes to the table with the most impressive sear; it goes from ochre to gold, to pearlescent white. The fillet is placed daintily on baby carrots and green beans, with a sweet potato purée, and a lime/jalapeno sauce. The fish flakes beautifully, the perfect canvas for the tart sauce. Not

May 2013

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I was privileged to spend some time with the Warwick Head Chef, Dane Newton, recently as he and front of house

manager, Lawrence White, drove me around the perfectly situated wine estate in search of their very own ‘Big Five’. Big five wine varieties that is.

Warwick’s ‘Big Five Wine Safari’ served as my introduction to Cabernet Sauvignon, Pinotage, Merlot, Cabernet Franc and Sauvignon Blanc, and I learnt that the inherent characteristics of each grape-type are exploited by the estate to produce a number of award-winning wines. While I can’t comment on the flavour-profiles of any of the wines (for obvious reasons, and because my mom is going to read this) the Editor of The Month was at hand to nod his approval as he variously sampled lion, buffalo, leopard, elephant and rhino (in the same order as the list that precedes it) with consistent approval.

The Warwick 2008 Three Cape Ladies (a blend of Cabernet Sauvignon, Syrah and Pinotage) is James Bond’s wine of choice in the ‘007’ book, ‘Carte Blanche’, and Dane explained that sales of the wine have sky-rocketed in the Chinese market as a result, and wherever Bond fans congregate.

The ‘Big Five Wine Safari’ has as its zenith, a stop at the fantastic viewing point known as ‘The Penthouse’ and it was here, with an up-close view of the Simonsberg and distant one of Table Mountain, that Dane walked me through the Warwick food-offering.

Warwick’s ever-popular tapas menu is inspired by the change of season, he explained. In winter expect “warm, fulfilling meals of meats and veggies” and in summer,

“a refreshing treat.” Becoming more animated as we spoke, and

obviously very much at home within the close-knit team that keeps the Warwick engine ticking over, Dane reminded me that we’re blessed to call the Winelands home. “Our wine is made for food, and our food is made for wine,” he explained before extolling the virtues of the ‘mini-meals’ that make up the restaurant’s very popular tapas menu.

Dane prides himself on his use of local and sustainable products, found exclusively in South Africa, with deliveries of fresh produce arriving at Warwick daily. The menu is full of surprising, and very enjoyable, dishes but Dane’s choice of ‘beef fillet with a peri-peri sauce’ gets the loudest roar of approval.

One of the more popular meal options, especially with repeat visitors, is the estate’s gourmet picnics. Launched about three years ago, the picnics have worked well enough to see Warwick voted best wine estate picnic spot in South Africa. The gourmet picnic basket is jam-packed with enough for two and includes a selection of salads, fresh bread, salmon, chicken, delicious cheeses and to-die-for chocolate brownies. Halaal and Kosher options are available and those with allergies are also accommodated. There’s even a tasting venue close to the picnic area for those who’re keen to try the wine without sacrificing a prime spot on the lawn.

Found on the R44, between Stellenbosch and Klapmuts, the Warwick Wine Estate is an incredible place to visit and one of the reasons I can’t wait to return home.

the Warwick tasting room is open seven days a week, 10am – 5pm. For more information visit www.warwickwine.com or call 021 884 4410

wINe & FooD NewS

WarWick’sdsg pupil and the month intern, sarah faWcett, gets to grips With the Winelands’ big five!

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RECIPE OF THE MONTH

curious craft beer connoisseur, rob heyns, ponders getting a little frosty!

While I was mulling over how much I’ve enjoyed my beer this summer, my thoughts moved to the approaching cold and what to do with cold beer in cold weather? Being a craft beer enthusiast, this

posed a real dilemma. Digging through some other people’s ideas, I stumbled upon this little gem, which I like for obvious reasons - it encompasses my two favourite things: beer and food. More to the point, beer in food.

So wIthout Further ado, here’S my lISt oF wayS to ‘waSte’ beer… In Food:

1. Use beer as a marinade for your meat. Apparently the acid in the beer allows for the meat to become really tender. As the enzymes work in cooked or uncooked meat, you may even get away with giving your braai a sprinkling post-cooking. I have tried this a couple of times, I would also add balsamic vinegar and olive oil and recommend a Dark Lager.

2. Add beer to the water you cook your rice in. The beer is supposed to give it a nutty, aromatic flavour; I guess no one likes dull rice! If you’re going to give this a shot, try a nut-brown ale like Citizen Alliance and (let me know how it goes).

3. Make beer batter. I’m thinking fried fish or onion rings. Garrett Oliver from Brooklyn Brewery says it’s the carbonation and the sugar in the beer that makes the batter lighter and helps it brown better. Amen to that. I’ve just read their book and I reckon these guys know what they are talking about.

4. Prepare a hearty winter stew by using beer instead of chicken or beef

stock. Boteler, a gourmet chef, says you can use beer for any meal where the liquid is reduced.

5. Bake a beer bread, like the Irish... Trust the Irish to come up with a bread that uses beer! Ironically, you’re not supposed to use Guinness, but rather a light lager like Darling Slow Beer. Beer bread should be dense, moist and chewy - like a good bar snack.

6. Try beer ice cream. Let’s just leave that idea right there and step away quietly.

7. According to Boteler (and yes, I’m becoming a fan), you can use beer in sauces; from spaghetti sauce, to chilli con carne and even a cheese soup. I’ve never heard of cheese soup, but as far as I’m concerned, if you are eating cheese soup, you can add whatever you like to it.

8. Steam mussels in beer instead of white wine. Again, use a light beer, like Jack Black Lager, but serve the mussels with a stout, like Guinness. The latter isn’t a craft beer, but for a mainstream option it’s delicious.

9. And on the odd sunny winter’s day, if the beer ice cream seems a little too much like hard work, try beer popsicles! You’ll need a Popsicle maker (available at most grocery stores) and different beers instead of juice or ice-cream. Sounds awesome, doesn’t it? Heck, I may not even wait for winter to get going on this one.

Rob Heynes is the co-founder of The League of Beers. Find them here: leagueofbeers.com

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TH van ryn’s chocolate decadence

IngredIentS30 ml Van Ryn’s 10 Year Old Vintage brandy30 ml Nachtmusik chocolate liqueur 30 ml hazelnut liqueur 60 ml ideal milkWhipped cream or frothChocolate shavings for garnishing

methodMix the brandy, chocolate liqueur, hazelnut liqueur and ideal milk. Microwave until piping hot. Pour into a latté glass and top with whipped cream and chocolate shavings.

Serves one.

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May 2013

don’t let the sign outside the little town of riebeek west that shouts “welcome to Shiraz Country”, mislead you – this valley has established itself as the primary olive and olive

oil producing region in South africa. It’s fitting then that the riebeek Valley olive Festival is the proud winner of the west Coast tourism awards ‘tourism event’ and is marked as an official event on Cape town tourism’s ‘Cape of great events’.

the festival is the largest of its kind in South africa and is hosted by the beautiful twin towns of riebeek west and riebeek Kasteel, and has been held annually on the first weekend in may for over a decade.

no festival is complete without a little fun and entertainment and the olive Festival will host art exhibitions, performance-art shows, music, dance and acts as well as informal market stalls offering handcrafted jewellery, clothing, collectables and food for those on the go.

Speaking of food, a vast selection of cheeses, pickles, jams, bread, various fresh goods, craft beer (to go with the screening of the weekend rugby) and olive products galore will be featured. In addition to the many edible olive products on offer, a wide range olive oil based beauty products are also available and should ensure that you return home looking, if not feeling, younger and healthier than when you arrive!

to add to the general spectacle, and to get the two usually sleepy towns abuzz, fun-filled events like olive-pip-spitting competitions and olive-oil-wrestling are also planned.

the area is, of course, wine country and there will be no shortage of vino – whether Shiraz or other. local winery, riebeek Cellars, will offer wine tastings and hearty cooking in the tented olyf Kombuis – with a charity angle as all proceeds go to a local primary school – while het Vlock Kasteel, down the road from Kloovenburg, will offer a 5% discount on all wine purchased over the festival period.

If you’re an old hand at wine tasting, why not consider extending your repertoire to include an olive oil tasting at Kloovenburg? they take their mission to entice South african consumers to buy South african olive oil seriously and once you’ve compared the tired flavours of some of the imported oils to those of the fresh, local, extra virgin ones, you’ll never look back.

there’s a tried-and-tested passport system in operation this year whereby guests purchase an r80 festival ‘passport’ which allows them access to venues such as Kloofenburg, het Vlok Kasteel, Pulpit rock, riebeek Cellars and Café Felix. there’s a tractor and trailer to get festival goers to and from the different events, farms and towns and those in possession of a weekend passport, get their first ride on the tractor for free. thereafter trips cost r5, with proceeds donated to a local charity.

accommodation in and around riebeek Kasteel and riebeek west is generally in short supply over the festival weekend, so booking is aviseable.

See www.riebeekvalley.info for more information.

the riebeek valley olive festival, 3 – 5 may

TasTe Life! not too far from the madding crowd…

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So he popped the question and you said ‘yes!’ well done; but be warned, it’s going to get a lot worse before it gets better – and

before either of you get to the ‘I dos’. you see, you need a venue. and a wedding planner, a beauty consultant, a dressmaker, a hair stylist, a wedding photographer, someone to do the flowers, a caterer, musicians, the inevitable last-minute gift for the mom-in-law to be and a place to crash once the rice has been thrown and the cake cut. no one ever said that marriage was going to be easy!

thank goodness, then, for the riebeek Valley, where the quaint little towns of riebeek west, riebeek Kasteel, riebeeksrivier and hermon have come together like a tight-knit family to offer every bride- and groom-to-be a chance to start the honeymoon right.

Framed by the dramatic Kasteelberg, the area is surrounded by wheat fields, vineyards and olive groves – capturing a distinctive touch of the mediterranean in africa and offering many picturesque settings for wedding pics. the wedding and reception options range from impressive, purpose-built venues to charming, intimate places for smaller groups and the entire list above can be satisfied by locally based service providers. For those who like a big entourage, the fact that the valley is only an hour from Cape town means no one needs to be excluded.

the variety of accommodation options, spas, restaurants and shops in the area cater to most needs and the local wine farms are ideally geared to make your special day as perfect as a fairy tale.

but don’t take our word for it; take him by the hand – making sure not to hide your sparkler, of course – and head out to the riebeek Valley today. we’re sure you’ll love it. we do!

Visit www.theweddingvalley.co.za for more information.

We discover the cape’s ‘Wedding valley’

jusT say iT!not too far from the madding crowd…

the month

May 2013

Jim Waite loves the modern world of convenience; from the immediacy of the interconnected world of social media to the weekly Woolies delivery made to his farmhouse kitchen door. But it hasn’t always been so. Jim recalls his first experience of a flush toilet (you can tell he’s a tad older than the ‘average’ reader of The Month as he’s familiar with words like ‘sluice’ and ‘latrine’…), often apologising when caught listening on the local ‘party line’ and the introduction of TV to South Africa in the ‘70s. As a man who’s seen it all, this month he takes a serious stab at researching the world of wine closures.

jim wAitE investigates

opINIoN

Jim Waite tries his hand at lifting the lid on as many bottles as he can muster…

When the Editor suggested I write a serious piece about wine this month, I was rather flattered. I’m generally the recipient of the

short straw when it comes to assignments and events, so his measured approach in sitting me down at his rather large Mahogany desk, the way he took his time to compose his thoughts and the lack of expletives as he finally walked me to the door, were rather heartening. I don’t generally pay much attention to the Editor when he speaks, but I do recall him saying something about being “driven to drink” and needing to “hit the bottle!”

I tried to give him the impression that I understood the brief and nodded a lot, and took the Waiter’s Friend in his hand (the little blade of which he kept flicking back and forth with practised ease, each time we made eye contact) to be a clue as to what was required. Drinking, bottles, and bottle openers… “Certainly Ed,” I said, as he was about to conclude with a sentence that started “Now get the…”, and shook his hand. “I’ll be back after tea,” which I doubted but I wanted to assure him that I’d be giving it my all. “Oh screw it,” I heard him sigh; and knew that I had the brief down pat!

Wine closures are a serious business – primarily because drinking wine is a rather serious business too. By way of example, more than 800 million Euros worth of cork was exported from Portugal, the largest producer of natural cork, in 2011. Given that the average natural cork closure for a wine bottle costs about 25 Euro cents (or around 10 cents for the cheapies), that’s a lot of vino.

But let me not rush ahead; about closures: According to winefolly.com, “Over 30% of all wines on the market are sealed with non-cork closures.” The obvious conclusion then, is that close to 70% are. Cork closures became popular thanks, in part, to the success of the likes of Dom Pérignon who first used a ‘cork’ as we know it today, in 1670. Cork closures are either entirely ‘natural’, cut from the bark of a cork oak tree, or ‘technical’ and constructed using processed offcuts of natural cork.

The cork oak has two layers of bark, with the outer referred to as the cork. At the mercy of a skilled worker and a curved axe, a cork oak is able to offer a supply cork for much of its 600-year life span – albeit for only three weeks each year. Ironically, the WWF lists the cork oak as a ‘priority species’, not because it is unsustainable but because “increased market share for alternative wine stoppers could reduce the value of cork oak areas, leading to their conversion or abandonment.” So for those with conservation in mind, that’s a loud call to emulate the Ed and hit the bottle; as long as it has a cork ‘cork’.

which is a good thing. Unfortunately, some wines benefit from a miniscule interaction with air, especially over time, and those opposed to screw caps are likely to point out that if you’re looking for an investment wine, something with a screw cap isn’t it. In general then, wine under screw cap is best consumed soon after purchase.

Crown caps have been used behind the scenes for years, primarily with sparkling wines, where the traditional ‘Champagne cork’ is really only needed to preserve the fanfare of opening the bottle. As a closure, it’s every bit as good, or bad, as a screw cap, but is unlikely to ever shake the average consumer’s view that it’s best suited to the neck of a bottle of beer or a soda.

Glass stoppers are nothing new and as they also boast an ability to pretty much seal the wine off from

all air contact, are generally used for wines with short cellaring times. As they’re rather expensive,

they’re usually found in the cellars of the wealthy.

The last of the alternatives is synthetic cork. As it’s an entirely manufactured product, a synthetic cork is perfectly smooth and looks

and weighs just like the next one. In addition to giving consumers the ‘feel’ of the real thing,

including the pop as it’s removed from the bottle, it still allows the wine inside some contact with air

and is very suited to long aging in the bottle. They are also more easily customised and branded than natural corks. Their downside? The cheap ones are rubbish and even the expensive ones are nigh impossible to push back into the bottle once removed.

And that would be the end of the story really, if it wasn’t for the Aussies and the Zork… The Zork is essentially a foil-lined cap (that lets in just enough air to be good for wines that need aging, and that costs what a decent natural cork does) atop a plastic stopper that extends into the neck of the bottle, a bit like a regular cork. Like a cork, it makes a popping sound when removed, but allows for the resealing of the bottle – even if it’s a bubbly! Had it been invented here, we’d all be using them.

case cl sed!

The “alternative wine stoppers” mentioned by the WWF have come a long way since anything from a wooden bung to layers of pine pitch or olive oil were used centuries ago. Today the leading contenders are synthetic corks (made from plastic), glass stoppers, crown caps (the kind you’d pop off a beer bottle with a bottle opener) and screw caps.

They all have their merits, and a fair number of detractors. Screw caps are generally made of aluminium and have a plastic liner on the inside to seal the bottle. Because of this seal there is very little (if any) exposure of the wine to air and this ensures minimal bottle variation,

the Month

the monthThe weaker rand and higher oil price

could potentially fuel inflation and Gill Marcus could be forced to increase rates

Retail Bondthe name’s bond,

dear dave,I am 70 years old and have placed all my savings in rSa government retail Savings bonds as the returns on bank deposits and money market funds are, in my opinion, too low. I had complete confidence that, if not lucrative, at least rSa retail Savings bonds were safe - they also pay a higher interest rate. Is this a risk, and what do you think of rSa retail bonds?The Month Reader, aged 70.

DAVE AnSWErS:This is a common question that we face when advising clients. Retired investors find themselves in an unbeliev-ably difficult environment with low interest rates and an increasing cost of living – their bills each month seem to grow more quickly than the return on their investments. So first let me give you an overview.

The RSA Retail Savings Bond market has grown a lot over the last few years as risk-averse investors search for the highest rate of interest in the lowest risk institution. RSA Retail Savings Bonds were designed to be as accessible as possible to the general public who can invest their money whilst earning secure and market-related returns on the investment.

The RSA Retail Savings Bond investment is backed by the Government and is therefore very low risk but there are also no charges, commissions or costs involved with the investment. Two forms of RSA Retail Savings Bond available are:

The Fixed Retail Savings Bond earns a market related fixed interest rate (payable on interest payment dates until maturity), currently:

2 year – 6.00%3 year – 6.50%5 year – 7.00%

The Inflation-Linked Retail Savings Bond, where the capi-tal amounts invested are inflation-adjusted over the term and a floating interest rate is payable every six months on the interest payment dates. The current rates are:

3 year – 1.00%5 year – 1.25%10 year – 2.25%

So, to answer the reader’s question: The interest paid is treated as ordinary revenue for purposes of income tax so although, as a 70-year-old, you get an interest exemption of R 34 500 per annum, it is taxable. The investment can-not be used as collateral for a loan and cannot be sold in the market - you are therefore not exposed to any market risk.

If you need cash urgently, however, you may make an early withdrawal after 12 months (subject to a penalty) and you can also add a beneficiary to the investment and prevent your funds from being tied up with the administrator of your estate.

To answer your original question – in the sense that RSA Retail Savings Bonds are a low-risk investment that pays

higher interest than the bank, I do think they can form part of a portfolio. A big negative to your existing portfolio is that a 70-year-old, in today’s times, is young - and potentially you could have many more years on this earth. Inflation is going to hurt this investment decision very badly in the long term since a Rand in 10 to 15 years time is going to be worth a lot less than a Rand today. Do you have enough capital to cope with inflation? If you don’t you need to make a plan to include some investments in the portfolio that can combat this deficiency.

The other question is whether interest rates are going to remain low – the weaker Rand and higher oil price could potentially fuel inflation and Gill Marcus could be forced to increase rates. I would definitely not advise anyone to fix rates in the long-term - the last thing you want to do is fix the rate and then for interest rates to shoot up during your investment period.

So, in conclusion, I think that although RSA Retail Savings Bonds are safe and pay better interest rates than banks, I would not recommend that you put all your money into them where there is a threat of inflation and a potential rise in interest rates.

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

rundle management Services

Dave rundle, not.

We Love EWEWe look forWard to feeling sheepish in the company of ann gadd, at rickety bridge

Rickety Bridge will play home to artist Ann Gadd’s humorous series of sheep paintings in May, as part of their Franschhoek Literary Festival offering.

Ann’s approach to life is thoughtfully expressed in her quirky and now rather renowned works, which, according to Sawubona magazine, “are owned by clients as diverse as Datuk Vinod Sekhar of the Petra Group, Malaysia; the Absolute Hotel, Limerick, Ireland; AngloGold Ashanti Ltd.; The Incredible Chocolate Company, Australia and the CEO of the London Stock Exchange.”

The magazine goes on to quote Ann’s take on where it all began: It was freezing day, rain pouring down, and I was in the garage, which I used as a studio. I kept hearing this inner voice saying ‘paint sheep, paint sheep’, and I’m like ‘yeah right people are going to want paintings of sheep!’ I decided what the hell,

and so painted my first two sheep and took them to a well-known art dealer who loved them. I did seven more and took them to another gallery, which snapped them up. Four days later they called and asked for more. Over 2000 sheep later the rest, as they say, is history.

Ann will be available to sign copies of her 6th book, ‘Wine a bit and Ewe will feel better’, at the official opening of the exhibition at Rickety Bridge on the 16th of May, and will also entertain guests by painting live at the function. Copies of the book and the original pieces featured in the book will also be available for sale.

The exhibition will be open daily, 17 May – 19 May, from 11am to 4pm. Contact Jackie Rabé on 021 876 2129 or jackie@ricketybridge.com to confirm your attendance.

Sexual HealtH the month

May 2013

Call me old fashioned, but the E.L. James trilogy, Fifty Shades of Grey, is a rather surprising runaway success. After all, it’s hardly typical bedtime reading – or is it? Flicking through

a copy the wife brought home recently, she is an avid reader and reviews books for our local rag (If that’s your story, Jim, you stick to it… Ed), I initially thought that the series was about aliens.

I read a section by the character, Anastasia, that goes as follows: “I gasp, and all the muscles deep in my belly clench. My inner goddess is doing the dance of the seven veils… Oh my… It’s a curious feeling. Once they’re inside me, I can’t really feel them — but then again I know they’re there… Oh my… I may have to keep these. They make me needy, needy for him.” Typical alien invasion stuff, I thought.

That was until the wife pointed out that the ‘they’ are two smallish balls used by women to strengthen their pubococcygeus and pelvic floor muscles. I stopped reading, of course, and resolved to give the folks at Deeper Love, who’ve walked us through our two previous sexual health articles, a call.

“Is it natural?” I asked, looking at the shiny orbs while trying not to appear too inquisitive or naïve, but feeling both. Ray, one of the

jim wAitE on sexual health

Deeper Love partners, replied: “The ‘Fifty Shades’ books have gone a long way to illustrate the intense sensations and overwhelming effect of the balls, and many of our clients will vouch for the accuracy of the text. If you strip it down to a more clinical level, though, they are often recommended by doctors, gynaecologists and midwives for their medical or physical benefits.”

As I looked at the weighted balls, Ray went on to explain that they vary in size and come covered in a range of materials. They’re joined by a string of sorts to allow them to be safely put in or taken out, he went on to explain. I blushed and asked, “But why would I want to use them?”

“You wouldn’t,” he smiled. I blushed some more. Turns out the wife was right – they were originally developed to tighten and strengthen the pubococcygeus ( PC) and pelvic floor muscles – and the spinoff is that a strong PC muscle is the key to more intense orgasms, greater urinary control, reports of easier childbirth and less intense pain during menstruation.

The American gynaecologist, Dr Arnold Kegel, popularised pelvic floor exercises almost 60 years ago and it was found that using the

balls helps to focus the efforts more precisely as the pelvic floor muscles contract and move in constant response to the shifting balls.

As with most things, there’s an option to suite every taste and Ray informed me that Smartballs, Luna Beads and the Stainless steel Inner Goddess balls are the most sought after at Deeper Love. He did go on to share three very important factors when making a choice. Seams are a no-no, as they run the risk of being unhygienic; balls must be manufactured from ‘safe for your body’ materials and the balls should never be shared.

Feeling a little more relaxed, thanks to Ray’s sensitive approach to both the topic and my lack of knowledge, I thanked him for his time and made my way home. “How was your day?” asked the wife somewhat absent mindedly as I walked in some time later. “Good,” I replied. “in fact, I had a ball.”

For a closer look at the items mentioned in this article, please visit www.deeperlove.co.za

Jim Waite loves reading in bed, especially when the subject matter is uncomplicated and the words are generally short. Having reread his ‘Complete Works of Enid Blyton’, it was with a measure of reluctance that he picked up his wife’s bedside table paint catalogue, Fifty Shades of Grey. Little did he know that he would soon turn red…

Jim Waite discovers that a little tension can be a good thing

Don’t Relax!

@The_Month

the Month

the month my Style

According to EurekAlert.org, recent positive tweets about the flu-vaccine have had some unexpected negative repercussions and have prompted some to re-evaluate how best to use social networking and microblogging platforms in general.

A team from the Penn State University, led by Assistant Professor of Biology, Marcel Salathé, tracked both pro- and anti-vaccine messages on Twitter made in response to news about a new vaccine for combating the Influenza H1N1 virus strain (the one responsible for swine flu).

The team’s first unexpected finding was that negative tweets seemed to be contagious, and that the positive ones were not. Without trying to defend the reason, Salathé simply commented that “the observation is troubling because it suggests that negative opinions on vaccination may spread more easily than positive opinions.”

The team’s second unexpected finding was that microbloggers with more reciprocal Twitter relationships tended to be influenced according to whether the sentiments of their connections were positive or negative. “When a microblogger had a lot of reciprocal Twitter connections with users who expressed anti-vaccine sentiments, he tended to tweet even more anti-vaccine sentiments himself,” observed the Prof. Interestingly, however, the team found that the same was not true when reciprocal connections expressed pro-vaccine sentiments. Pro-vaccine sentiments simply did not encourage people to Tweet additional positive sentiments of their own.

“Our third finding was the most bizarre, and perhaps the most discouraging,” said Salathé, as he explained that a high volume of positive tweets seemed to encourage people to tweet more negative ones in response – rather than the expected positive ones. A case of damned if you don’t and just as damned if you do, perhaps?

From our own experience on Twitter, here at The Month (@The_Month), Salathé and his team have certainly defined a trend we experience first-hand; and it’s not just limited to flu-vaccines.

At a recent foodie-function, a series of positive comments by The Month seemed to go by unnoticed until a follower compared our happy experience to her less than pleasant one elsewhere, albeit with a measure of restraint. Immediately the comment was retweeted (even by our more affirming followers) and soon the single Tweet had reached in excess of 50 000 readers. Given that our social media efforts have concentrated on gaining a relatively small group of well-connected followers, rather than simply a mass of them, the effect was eye-opening. For a publication with a ‘generally positive’ approach to things, it’s a sobering and somewhat disheartening phenomenon.

on tWitter, bad Works best!

is Bad news

what do we make of it then? we found this simple guide

(courtesy of socialmarketingforum.net) rather useful:

• Before you respond check out the tweeter’s profile and get an idea of who you are dealing with. Check

their recent tweets on their Twitter page and get a sense of their mind-set and attitude. You may

even find there is an agenda behind the tweets and that might influence whether you respond, if at

all – this is a judgment call.

• NEVER take anything said about your company or brand personally! Keep a level head and don’t allow

inflammatory remarks to influence your response.

• If you are not 100% sure about your response, get a second opinion before you hit send. In general,

trust your gut!

• Read your response out loud to make sure it has no typos and makes sense before you send it.

• Kill them with kindness and empathy! This is where it can get tricky. Obviously if the person is tweeting

away that your product sucks, you don’t want to empathise with that, but you do want to empathise

with their frustration – no one likes to be frustrated.

• Take personal ownership of the problem and offer a clear path to a resolution. Before you engage the

person, make sure you have information which will be of help. A direct contact email address is good

– and watch for that email and respond immediately.

• Deeds speak! EXAMINE, ENGAGE and ENSURE the person gets the attention they require and their

concerns are addressed.

• Remember these four very powerful words: How can I help?

we hope that helps!

12 may

wHAt’S on? in May 20132013MAY

23 – 26 MAy / 10AM / CTiCC, CAPE ToWn / GooD FooD & WinE SHoW. South Africa’s finest food & beverage exhibition will feature a line-up of the world’s top chefs and showcase the latest trends in food and the cooking industry as well as a number of unique speciality shows. Not only will there be hands-on workshops conducted by world class chefs, big-name book signings and some supreme organic produce on offer, but you will be watching and learn-ing from the grand masters of food, wine, gourmet travel and lifestyle. Tick-ets can be purchased at the door or online. And your ticket includes free food and wine sampling, free live demonstration by your favourite BBC celebrity chef in the Chefs in Action Theatre, live demonstrations in no less than 9 additional theatres with top local and International Chefs and Wine Connois-seurs and there are hundreds of fabulous prize giveaways and special offers on the latest in food, wine, cookware and kitchen appliances. Venue: Cape Town International Convention Centre. Contact: Gourmet SA: 021-702 2280

the month

May 2013

3 MAy / royAL CAPE GoLF CLuB, WynBErG / CHAriTy GoLF DAy. The Cape Kidney Association will be hosting their annual charity golf day on Friday 3rd May 2013 at the Royal Cape Golf Club. Founded in 1885, the Royal Cape Golf Club is South Af-rica’s oldest and most exclusive club featuring a course with narrow fair-ways lined by trees. The Royal Cape Golf Club is in the southern suburbs of Cape Town, a 15 minute drive from the city centre and from Cape Town International Airport. Contact: 021-448-0817 or 083 265 7490

12 MAy / 19:30 / CiTy HALL, CAPE ToWn / BrASS BAnD PoPS. The sev-enth annual Brass Band Pops will be hosted by Millers Music World at the Cape Town City Hall and opened by the Cape Town Concert Brass. This event is about local bands and schools showing-off their musical tal-ents by playing classical and jazz mu-sic. It was conceptualised in 2006 by Kader Miller, who saw many young talented children playing for the Cape Minstrel Teams and wanted to start something for them that would ensure their talents were not wasted once they had left the minstrels. En-quiries: Kader Miller at 082 882 8577.

9 & 10 MAy / 5:30PM – 9:30PM / CTiCC, CAPE ToWn / FinE BrAnDy FuSion. Capetonians will get to share in the spirit at Fine Brandy Fusion, the coun-try’s premier brandy event. This lux-ury showcase of SA Brandy and the glamorous lifestyle surrounding it marks its Cape Town debut with the theme ‘Celebrate Liquid Gold’. There will be lots to see, do, nose and sip for the young and trendy, sophisticates and connoisseurs eager to explore South Africa’s internationally ad-mired brandy industry at this glamor-ous annual event. Fine Brandy Fusion reflects brandy’s refined and lighter sides, merging a fusion of cultures and styles. Cost: R 175 pp. (brandy glass & coffee vouchers included) Contact: 021-993 2248. Tickets: Com-puticket

23 - 26 may

9 & 10

11 MAy / 1 PM – 5 PM / WELFArE CEnTrE, CErES / CErES CHrySAnTHEMuM SHoWThis annual event hosted by the Ceres Chrysanthemum Association show-cases the work of dedicated local chry-santhemum growers. The prize-winner chrysanthemums and other entrants can be viewed and bought on this day. Entrance: R10 per person. Contact: Henrico Theunissen Tel: 023-3122033 or 072 522 8459.

11

20&25

34 MAy – 5 MAy / 9AM – 5PM / MArkET HALL, GrAnD WEST, GooDWooD / FAB BriDAL EXPo. This event is all about weddings. Brides and grooms, as well as those hosting a special event, will benefit by attending this beautiful ex-hibition, as exhibits on all aspects per-taining to the special day will be on show. Fantastic displays by designers, flower artists, wedding and event co-ordinators, photographers, venues, companies specialising in cakes, in-vitations, jewellery and much more. Three fashion shows daily. Wedding Competition & various prizes to be won. Cost: R 60. Tel: 021-910 2779 or Desiree: 084 596 1753. Email: de-siree@donatoevents.co.za. Website: www.donatoevents.co.za

24 & 2524 & 25 MAy / FriDAy 4 PM – 9 PM & SATurDAy 3 PM – 9 PM / GuGuLETHu SQuArE MALL, CAPE ToWn / GuGuLE-THu WinE FESTiVAL. Come and be part of the TOPS Gugulethu Wine Festival for an evening of wine, music, food and education!

Visitors can delight in tasting a mul-titude of wine styles and cultivars; in-teract with lifestyle brands in wine lounges and explore a wide variety of tastes. Lulinge and Mzoli Ngcawuzele, well known businessmen from Gugu-lethu are the motivators / owners of the festival. Mzoli is known as property developer who constructing the very first shopping mall built for any previ-ously disadvantaged community in the Western-Cape, known as the Gugulethu Square Mall. Cost R90pp. p/d - return coach trips from the Cape Town City Centre to festi-val available. Contact: Cape Wine Acad-emy 021-889 8844. Info: www.capewi-neacademy.co.za

20 & 25 MAy / 8AM – 6:30PM / kirST-EnBoSCH BoTAniCAL GArDEnS, CAPE ToWn / CHELSEA FLoWEr SHoW EX-HiBiT. Visitors to Kirstenbosch Botani-cal Gardens in Cape Town will delight in being able to view the re-created award winning South African National Biodiversity Institute’s 2013 Kirsten-bosch-SA Chelsea Flower Show ex-hibit. This spectacular display will be housed on the Marquee Lawn just be-low the Kirstenbosch Tea Room. Entry fees: R42 per adult. The exhibit entry fee is an additional R10 per person. Contact: The information desk 021-799 8783

the Month

Do you have trouble finding distance of the tee? Do you hit your driver with a low trajectory? Lee Trevino once said “If the ball is in the air, it can’t come back, its going forward.” Here are 3 simple tips to improve your distance when hitting a driver.

1. SETuPHave a look at your stance, how wide are your feet apart. I see so many golfers standing with their feet too close together. They set their feet about as wide as their hips, their head in line with the ball, and their shoulders level as they would with irons. That’s not a stable position, and the results are reflect-ing just that. This is what needs to change;Widen your stance, it should be slightly wider than the width of your shoulders; tilt your shoulders (spine) to make sure your left shoulder is slightly higher than your right (Right handed golfer). By doing this, your shoulders will be angled upwards. This will promote you hitting the ball on the upswing and a higher launch without changing anything in your swing. (See figure 1)

2. Turn your SHouLDErS Make sure you complete your backswing with a full shoulder turn. Ideally you want to turn your shoulders 90 degrees or even more, but not everyone is a Tiger Woods, so rotate as far as you can without dropping your head. (Imagine your back is facing the target on top of your backswing) (See figure 2)

3. kEEP your HEAD BEHinD THE BALL THrouGH iMPACTOne of the biggest faults amateurs make is to move their heads in front of the ball through the impact zone, causing the ball to go right. Keeping your head behind the ball will allow you to release the club through impact and maintain a good spine angle - all promoting to hit the sweet spot more often. (See figure 3)

by resident Pga Professional wP botha

the month

FLuSH your DriVEr

Figure 1 Figure 2

Warm away the winter blues with this delicious dessert!

IngredIentS: • 220 g caster sugar • 2 free-range eggs • 1 T good-quality apricot jam • 175 g cake flour • ½ t bicarbonate of soda • ¼ t salt • 2 T butter, plus extra for greasing • 1 T vinegar • ½ cup milk • Custard, for serving For the sauce: • 1 cup cream • 115 g butter • 50 g treacle sugar • ½ cup sherry

CooKIng InStruCtIonS: Preheat the oven to 190°C.Add the caster sugar, eggs and apricot jam to a large mixing bowl and beat until pale and fluffy.In a separate bowl, sift the cake flour, bicarbonate of soda and salt, then whisk to in-corporate. In a small saucepan over a low heat, melt the butter, then stir in the vinegar and milk, mixing until combined.Add the dry mixture to the sugary and- egg mixture and combine. Add the buttery milk mixture and whisk until a smooth batter forms. Grease a large ovenproof bowl and pour in the mixture.Bake for 35 to 40 minutes, or until sticky brown in colour and an inserted skewer comes out clean. Pour the sauce over the warm pudding and serve with a thick custard.

To make the sauce: Add all the ingredients to a saucepan over a medium heat and stir until the butter is melted, the sugar dissolved and the sauce heated through.

Abigail Donnelly – Taste Magazine

Prep time: 15 minutes Cooking time: 40 minutes

Traditional Malva Pudding

pearl Valley PRoPERtiES

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visit us at www.pearlvalley.co.za

Figure 3

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May 2013

the month

Although the Pearl Valley Equestrian Centre had a quiet Christmas holiday, we have welcomed three beautiful mares who have moved to us from a nearby estate. We also welcome the Roodman

family and their ponies who have joined us from Durbanville. Their three children take part in dressage, showing, equitation and show jumping and have begun the year with some good show results, so we expect great things from them this year.

At the recent SA Schools show, which took place on the West Coast, our riders did us proud. Keratiloe Nyabonda and her mount Dusty Sunrise, achieved high scores in her two dressage classes against a large number of competitors, which put her in the winners line up. The two Roodman boys, Devan and Kyle came first and second in their Equitation classes at the same show with almost faultless scores. Well done to you and your trusty ponies!

One of our younger riders, Luke Fourie has conquered the canter stride and has graduated to jumping lessons and judging by the big smile on his face, it is safe to say that he is enjoying the faster pace!

Tatum Killops is going extremely well on Skye and will be joining her Mom on out-rides soon I am sure.

Mila Tredoux has been in bed with the flu, we trust she is on the mend and will soon be back in the saddle!

Last weekend we had the pleasure of taking out resident’s guests along the Berg River and a great time was had by all.

With autumn on our doorstep, and the resultant drop in temperature, we are grateful to have survived the dreaded ‘African Horse Sickness’ pe-riod, without any casualties. AHS is endemic to South Africa and is a major source of worry during the summer season. Although all the horses are vaccinated against this virus, there is no guarantee of escape. We did ex-perience some high fevers at times, but the Academy students were able to bring these down rapidly with dedicated nursing and sponging down as soon as a temperature started to rise. By monitoring horses every two hours in the acute periods we could detect the slightest change and take action so that recovery was quick.

The centre accepts children as young as 4 years old for an ‘edutain-ment’ lesson. For more experienced riders out-rides are taken along the serene banks of the Berg River. Rides are kept to a maximum of four visit-ing riders and a strict code of safety is adhered to at all times.

For any further information please contact Rosemarie on 072 247 2929. To book lessons or out-rides contact Tina-Jo on 073 650 7547 To book advanced lessons or discuss private tutoring contact Nicky on 0823907456

Pearl Valley members tested their general knowledge on Friday, 19 april at Quiz night. the evening was lots of fun, thank you to everyone who joined us!

aboVe: the winning team, from left to right, dave atkinson, Ivor morgan, rosemary atkinson, gawie marx, Pete and michele richardson, Christine morgan and Peter and rebecca Pfister. aboVe rIght: In 2nd place, from left to right, david Chaffe, Viv and Joanne govender, gawie marx, Karen Ferrar, dee mcgurk, laurie Chaffe, Patrick mcgurk, neil Saunders and friends. rIght: In 3rd place marc gers, gawie marx and the Peckett family

QuiZ niGHT

winners of the eclectic trophy for the summer

season, laurie Chaffe with

winners rebecca Pfister and

howard warnes

LiFE AT THE EQuESTriAn CEnTrE rIght: Keratiloe nyabonda on her horse

Winner of the easter colouring in competition Jadyn heunis With events manager Bianca aucamp