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Cancer is hard. The diagnosis, the treatment, the recovery. And with breast cancer, the loss of a breast too.

It’s a very personal wound that often changes a woman’s perception of her femininity, self-worth and sense of belonging.

That’s where Reach for Recovery (R4R) and the South African Mushroom Farmers’ Association (SAMFA) step in.

• All forms of breast reconstruction and external breast prostheses are very expensive, and many women who have survived the trauma of breast cancer simply cannot afford them.

Reach for Recovery’s joyous brigade of volunteers, all of them survivors of breast cancer themselves, extend a helping hand, visiting women recovering from mastectomies at state hospitals, passing out information, care packages and, through their Ditto Project, a future avenue to feeling more whole again with a personally fitted and colour-matched breast prosthetic. These are costly, extremely well-made external silicone breast forms that are provided to recipients without any charge.

Here’s a solution that assists our brave survivors

Every year, SAMFA funds this important, dignity bolstering work through their Power of Pink campaign. Throughout October, fresh mushrooms are sold in pink punnets at Pick n Pay stores, and R1 from each goes to R4R to provide breast prostheses to cancer survivors who can’t afford them.

Another beneficiary of the Power of Pink funded Ditto Project, Trudie Pienaar, explains the body positivity that comes from wearing the correct breast form.

“I was privileged to receive a new perfect-fit breast prosthesis a few months ago. As I picked up weight in the past years, the first prosthesis that I used after my mastectomy 13 years ago no longer fit well. My ownbreast was not the same size as the prosthesis side anymore. It looked unbalanced, asymmetrical and skew. I started to hide behind scarves and loose-fitting clothes. It is such a blessing not to be self-conscious of my appearance anymore and to wear t-shirts and blouses with confidence again!”

“At SAMFA, we feel privileged to be part of this stream of upliftment,” says SAMFA’s Chairperson, Ross Richardson. “People say to surround yourself with those who are going to lift you higher. With Pick n Pay and Reach for Recovery, we are proud to be doing just that.”

You can assist and bring hope, joy and dignity – Simply buy a pink punnet of mushrooms today

• Pink punnets of fresh mushrooms will be on shelves at Pick n Pay stores nationwide throughout October.

Please join Team Ditto in uplifting the lives of underprivileged women who have survived breast cancer with this simple yet life-changing purchase.

The ANGOSTURA® Bar & Beverage Awards 2023, announced its winners at a gala ceremony held at The Westin Hotel in Cape Town. 200 guests from industry attended this inaugural awards ceremony from all over the country.

“South Africa is one of the world’s top destinations for gastronomy, leisure and hospitality,” says Paul Reynell, Angostura Bar & Beverage Awards Director. “And a huge contributor to our global reputation as a destination is our cocktail bars and teams. This annual campaign now recognises all industry stakeholders and the role they play in South Africa’s economy.”

One of the big awards for 2023, Best Cocktail Bar, went to Gauteng based Sin Tax.  Co-owner, Julian Short, spoke on behalf on the team. “The whole industry works just as hard as us, but to be nominated by a group of your peers, and then win, is very cool. It also means that you’re doing the right thing, so just keep going!”

Making their mark in the industry and picking up the award for Best New Cocktail Bar was Cape Town based Hacienda.  Head Bartender, Dalu Dube, found himself overwhelmed by their incredible achievement. “We feel so lucky – the support we’ve received from everyone else in the industry is just incredible. We’re like a family.”

The Best Bartender category saw two incredible innovators from the industry awarded the title: Charne van Heerden from The House of Machines and Julian Short from Sin Tax. When asked for some advice for fledgling bartenders coming into the industry, Short responded, “Do your research, learn your classics, learn the fundamentals of the industry because those are the building blocks for everything. How to make an Old Fashioned, how to work a 7, 12, 15-hour shift, how to work with money and with people, and when you become a great bartender, just keep going. Fall in love with it.”

The awards also recognised four industry pioneers, who have invested years in the industry not just locally but also globally. Their contribution to the industry has been insurmountable and between them, they have innovated, trained, mentored and developed much of the local cocktail landscape as we see it today. Recipients of the Industry Icon Awards were Brent Perremore, Kurt Schlechter, Marson Strydom and Raymond Endean.

“On behalf of the Angostura Bar & Beverage Awards, we extend our heartfelt congratulations to all the winners of 2023. These remarkable individuals, teams, and brands have demonstrated outstanding dedication, innovation, and excellence to keep South Africa a top performing player on the global stage. Their achievements serve as inspiration to us all, and we look forward to watching their continued impact, supporting them and experiencing their cocktails!” concludes Reynell.

Angostura Bar & Beverage Awards Winners
Bar
Award	Winner
Best Cocktail Bar	Sin Tax
Best New Cocktail Bar	Hacienda
Best Hotel Bar	Gigi Rooftop Restaurant & Bar at the Gorgeous George Hotel
Best Restaurant Bar	Asoka
Best Bartender	Charne van Heerden & Julian Short
Best Bar Team	The House of Machines
Best Support Staffer	Alex Duru
Best Bar Solutions	Just Short
Best Upliftment Programme or Initiative	Sisterhood for Industry Support (SIS)
Best Brand Ambassador	Bradley Jacobs
Best Bar Communicator	Leah van Deventer
Best Mentor	Cassandra Eichhoff
Industry Icon	Brent Perremore
	Kurt Schlechter
	Marson Strydom
	Raymond Endean
Beverage
Award	Winner
Best Brand Campaign	Castle Double Malt (M-Sports)
Best CSI Campaign	Amstel the Entrepreneur (Heineken)
Best New Local Product	Wildebeest Kamoefleer (Bundu Brands)
Bartender’s Best Friend	Angostura Bitters

For more information about the ANGOSTURA® Bar & Beverage Awards visit www.barandbeverageawards.co.za.

• Follow them on social media for updates: Instagram @bar_beverageawards and Facebook @barbeverageawards.

On Women’s Month ANGOSTURA® celebrates the pioneering women bartenders carving out a groove for themselves in bars throughout South Africa.

Behind every successful bar there’s a strong woman… if that’s not quite true yet of every bar in South Africa it’s getting closer, as more women are finding fulfilling careers in mixology, and challenging the (out-dated) perception that bartending is a boys-only club.

We talk to three women at different stages of their bartending careers about slinging drinks, their favourite ANGOSTURA® cocktails and upcoming cocktail trends to look out for.

Roxanne Read

With a seventeen-year career stretching from the Melville strip to the Caribbean Islands and India, Roxanne Read (aka Rox the Fox) knows a thing or two about cocktails. Now consulting on everything bar-related, her expertise is in demand for designing new cocktail menus, training bar-tenders and sharing her magic touch in South Africa and around the world.

How did you get into bartending?

I was studying at film school in Jozi and my parents told me to get a real job, be an adult.  I was trying to get a waitressing job and it wasn’t going well. I walked into a cocktail bar called Six in Melville and was sitting at the bar with a beer feeling sorry for myself, while the bartender was juggling lemons behind the bar.  I was like, I want to juggle lemons too, and he said, why don’t you become a bartender then you can juggle lemons. He proceeded to tell me how there were no girls in the industry and how no girls ever made it through the six-week training session at Six. It sounded like a huge challenge to me, so I was like cool! Seventeen years later I’m still in the industry. I worked there for four years, one of two females working there at that time. It was amazing.

What are the most popular orders you’re asked for right now?

Fancy gin and tonics are still the name of the game in SA. Overseas I’m finding a lot of champagne based cocktails and fancy champagne serves.

And the strangest cocktail you’ve been asked to make?

Whenever we move into savoury cocktails (one of my favourite things to do) it starts to get a bit weird. We’ve created shrimp cocktail in an actual cocktail, and a lot of meat flavours. So meat-washed liquor. Bacon-washed whisky isn’t that unusual, but we’re talking braised steaks, charred fillets and things like that.

Do you have a special method to remembering all your cocktail recipes?

I’ve always had a weird trick, I talk to ingredients. They have little personalities for me, so it’s about all the elements that make this cocktail who it is. This drink likes to be in a short glass and have a lot of limes, he’s quite a sour guy… and so on.

What is your favourite cocktail using ANGOSTURA® aromatic bitters?

Ango is an integral part of one of my signature cocktails that I’ve won a couple of awards with. It’s called the Secret Garden: it’s basically a beautiful spiced rum, fresh fresh beetroot juice, cherry liqueur, ANGOSTURA® aromatic bitters, wasabi paste, served with dry ice and an edible garland.

What cocktail trends are making waves now?

We’re finally moving into the rum-trend, which is super cool. More local rums are starting to come onto the market, I think SA is finally ready for rum. I’m so excited because we have the perfect climate, the perfect raw ingredients, the right space, the right flavour profiles. I think we’re going to start creating a very unique rum flavour profile here, if we can pay attention and drop money into the industry.

Cassandra Eichhoff

Cassandra Eichhoff found her niche in bartending education, where she is director of the European Bartender School in Cape Town. She stays active in the industry, not necessarily behind the bar slinging drinks, but building bartender programmes, competing in cocktail competitions and managing community platforms.

How did you get into the bartending trade?

It started in 2010 when I moved from Namibia to Stellenbosch to pursue a career in event management. I had always imagined being on the “All Access” operations team, putting together the biggest and best events and festivals, however when I interned in various departments within events, I found my special place to be in the lucrative world of drinks. I joined a mobile bar company that taught me the ins and outs of bar operations and mixology, then in 2017 joined the globally acclaimed European Bartender School and opened the branch in Cape Town. I realized my true passion lies in education and mentorship, as well as being an advocate for women by leading our ladies into becoming their best possible selves.

What are the most popular orders right now?

With the current tequila trend making major waves, you’ll easily find a Paloma or Mezcal Negroni on most cocktail menus – even the classic Margarita is still staying strong (shaken, not blended please!). But apart from that, classics like the Old Fashioned, Whisky Sours and even Pornstar Martinis are still dominating most cocktail menus.

And the strangest cocktail request?

A recurring matter that most bartenders face is when customers want bartenders to justify the amount of liquid in a cocktail once the craft ice is removed. The dynamics of a cocktail are more complex than just its flavour pairing, and the overall design entails so much more than just the liquid components.  Putting that information across to consumers is important for them to understand value for money.

Do you have a special method to remembering all your cocktail recipes?

My personal favourite is reading up about the drinks history to make a connection with the place, ingredients and occasion of the cocktail. It also helps when making small talk or selling cocktails to consumers.

What is your favourite cocktail using ANGOSTURA® aromatic bitters?

One of my favourite drinks using ANGOSTURA® in an unconventional way is how George Hunter from Copper Monkey makes his Cuba Libres: ANGOSTURA® flavoured ice cubes with a mix of a spiced rum, coca cola and a squeeze of fresh lime juice. It may seem extremely simple, but that hint of ANGOSTURA® adds that extra essence to the balance of the drink – definitely gets my groove on!

Top tip:  use a smaller ice cube tray with filtered water and 5ml of ANGOSTURA® per cube – this way you can use more ice in a drink and allow the cubes to gently dilute into the drink without overpowering the rum. 

Charne van Heerden

Head bar-tender at Cape Town’s iconic House of the Machines, Charne van Heerden has been deftly slinging drinks behind the bar since 2018. During the pandemic she added food and drinks writing to her repertoire and while bars and restaurants were closed launched a hospitality-driven car-washing service (with Cassandra Eichoff, among others) aptly named Cartenders.

How did you get into the bartending trade?

In 2017 I attended the European Bartending School, and basically got sucked into bartending ever since. I started working at Orphanage Cocktail Emporium, where I started to fall in love with the craft. It’s the high volume, high pressure service, and the opportunity to bring people together in a comfortable space where you get to enjoy the company of like-minded people. That’s what I love to do, and that’s what bartending has opened up for me.

What are the most popular orders you’re asked for right now?

The House is known for its Oldfashioned. Besides the Oldfashioned, our Espresso Martinis are another House favourite.

And the strangest cocktail you’ve been asked to make?

This was a new one to me, but apparently a usual request across the borders: a margarita, over ice, topped up with a lager.

Do you have a special method to remembering all your cocktail recipes?

Practice, practice, practice, there’s no shortcut.

What is your favourite cocktail using ANGOSTURA® aromatic bitters?

An Oldfashioned without Ango will not go down the way we like it. 4-6 dashes per serving to pop the aromatics in the cocktail is all you need.

What cocktail trends are making waves at the moment?

Low and no-alcohol cocktails have been hovering on the trend mark. I think it’s not far away. Spicy and umami cocktails have been picked up around various cocktail bars, and something I noticed in cocktail competitions. More of the experimental cocktails are also making their rounds. Bartenders have access to free education on different techniques and styles and are starting to put it to use.

ANGOSTURA® celebrates all the female bartenders slinging drinks and putting their power behind the bar this Women’s Month.

• For more information on the Angostura range and delicious food and cocktail recipes please visit www.angosturabitters.com. Follow Angostura South Africa on Facebook /Angostura South Africa and Instagram @AngosturaZA for fun facts, recipes and brand updates.

Meet dynamic young chef, Mythrayie Iyer, from India who will be representing the region of Africa, Middle East and South Asia at the Grand Finale of the S.Pellegrino Young Chef Academy competition 2022-23.

Since January this year, when she wowed the local jury with her signature dish, Mythrayie has been busy.

Not just cheffing back home at restaurant Farmlore in Bengaluru, India, but also travelling, researching, practising, and learning, to deepen her knowledge. Mythrayie will be cooking her dish to present to the grand jury “Seven Sages” composed of some illustrious names in international gastronomy: Pía León, Hélène Darroze, Vicky Lau, Nancy Silverton, Eneko Atxa, Riccardo Camanini and Julien Royer.

Mythrayie’s signature dish, entitled Barter, celebrates the evolution of Indian cuisine through the age of exploration, from the 15^th century onwards. “Since the regional final, I’ve travelled to Lisbon, Portugal to gain more insights for the finale and to get an understanding about the world exchange of ingredients, which is the inspiration behind my dish. Lisbon is the port origin from where Vasco da Gama’s ships sailed to India.”

She explores the concept as a culinary meditation as well as a journey through history. “It provides food for thought as to what we mean by the cuisine of a country,” she says.  The dish is presented in two parts. One half uses only indigenous ingredients and shows what Indian cuisine looked like before the establishment of the trade routes and the arrival of ingredients from overseas. The second demonstrates what Indian cuisine has become today with the introduction of spices and vegetables from other parts of the world.”

In essence her dish is a continuation of the philosophy behind Farmlore, where she is head chef, working alongside chef patron Johnson Ebenezer, who is also her mentor for the competition. The restaurant is located on a 37-acre farm. “We grow most of our produce and the menu is ever-changing with seasonal ingredients from the farm.  We are discovering and rediscovering locavore traditions, cultures, and connection to our Mother Earth. It starts with sourcing produce from the nearest sustainable vendors. We’re trying one step at a time to become completely self-sustainable, completely powered by solar panels and cooking on a wood fire that we source from the farm.”

In the lead up to the final chapter of the competition she will continue working on her dish and refining a few techniques. “It’s been a constant process since the regional final. From talking to plate artists, reading more around the concept, traveling to Portugal, and of course the kitchen trials.” All of this with the ongoing support of her mentor.

“Working together with chef Johnson over the last 4 years for the restaurant, naturally led me to admire him as a mentor. We discussed the topic a few years ago during a conversation and are happy to see it taking shape on a plate. He always keeps such a cool head, constantly reminds me to have fun, put my best foot forward, and see it as a bigger opportunity leading to many more things along the way.”

Mythrayie is one of two female chefs from the 15 finalists competing for the global title of S.Pellegrino Young Chef Academy winner. Asked how it feels to be leading the way for young female chefs, she says, “Well of course it feels great to get that extra spotlight, but honestly I believe there is no gender bifurcation when it comes to the profession of chefs. The ability of a chef to excel professionally is up to their personal determination and grit, regardless of gender.”

Her advice to young female chefs starting out on their journey and considering entering next year’s competition, “Stay focused on getting better in the kitchen and remove yourself from the idea that your skills and abilities are limited by your gender.”

The team in South Africa and Sanpellegrino wish her the best of luck with preparations for the final chapter of the competition.

Are tasting menus the be-all and end-all of fine dining? Or is there a place for à la carte in our high-end restaurants?

Diners have more choice than ever before in our South African restaurants, from multi-course, theatrical tasting menus (be it the full food journey or a reduced chef’s menu), to perfectly curated seasonal à la carte dining. How do you choose what to opt for as a restaurant enthusiast and foodie, and how does a chef decide on a menu offering for a new restaurant? We put the question to three of South Africa’s best-known chefs to get their take on this topic.

In praise of tasting menus

Eat Out S.Pellegrino & Acqua Panna Chef of the Year 2019, Bertus Basson, has a food philosophy rooted in traditional South African food culture and an impressive stable of restaurants in Stellenbosch and the Winelands, which range from fine dining establishments to casual eateries.

“From the practical perspective I like tasting menus with a small amount of choice,” Bertus says. His tasting menus at Eike, Chorus, and Clara’s Barn offer a choice of two dishes when it comes to the mains. “It gives enough scope to choose but it allows us to run the restaurant in a much more focussed way. Instead of putting the energy into choices, we put our energy into finding better produce, and running the restaurant a little bit leaner. It’s also fresher. When the guests come in, they’ll have a wonderful experience.”

Freshness is key and tasting menus allow you to be in control of that. “If you travel through the Karoo, which I do a lot because I really like the Karoo,” he says, “and you rock up in a small town and there’s a big menu with 10 starters and 10 main courses, nothing is going to be fresh. If there’s no menu and they say, ‘You’ll eat what we’re going to feed you’, I’m really happy with that. You eat from the region; you eat what’s fresh.”

Tasting menus allow you to source more sustainably and can encompass a broader range of ingredients, Bertus says. “For example, we can’t always buy enough of one species of fresh fish to get through a whole day. So, I might get a bit of Cape salmon or yellowtail and supplement that with fresh hake. I’d serve fresh harder (grey mullet) or mackerel, any time over kingklip, it’s more delicious, more sustainable.”

And you can include dishes that guests might be hesitant to order on an à la carte menu. “We’ve got to make space for lesser-known ingredients, to challenge the dining public a little bit more and you can do that on a tasting menu. A pork rump is a wonderful cut of lamb kidney. You can’t fill a menu with offal, but you can expose people to a few new things, and South African people are quite adventurous.”

He feels that there is a place for à la carte menus, such as in family restaurants, your local Italian, or a steakhouse, “but in fine restaurants I think people should learn to trust the chef. It’s all about the experience.”

Bertus’ conclusion, “The tasting menu works like a bomb. It makes the industry more sustainable, the team gets to focus on the right places, and the team works fewer hours. It’s a win-win in restaurants like mine.”

Going above and beyond – there’s a place for both

Recently returned from the World’s 50 Best awards sponsored by S.Pellegrino & Acqua Panna in Valencia, where his Cape Town restaurant FYN was presented with the prestigious Flor de Caña Sustainable Restaurant Award for 2023, Peter Tempelhoff says there’s a place for both à la carte and tasting menus in fine dining.

“Tasting menus give you a far easier way to curate an experience for somebody.  Here at FYN we want to tell our story through our food. There’s no better way to tell a story than to guide someone through what you want them to experience.”

Sustainability is also a big factor, “We know exactly how many guests are dining with us, we know exactly how much of each course we need. It’s far more sustainable to have exactly the food you need for the night, as opposed to over-prepping on stuff. So, it’s a more efficient way of running a business with zero wastage.”

But it all depends on your dining audience, Peter says. He has taken the à la carte route at his Constantia wine farm restaurant, Beyond, at Buitenverwachting. “There we want families to be able to come without feeling like they must sit through six courses. The style of the restaurant dictates the type of menu you run. I wouldn’t want to take my kids to eat a tasting menu, I don’t want to prescribe to them.” They do however offer a tasting menu format at Beyond for those who prefer this option.

The team puts just as much attention to detail and seasonality into the à la carte menu as they would on a tasting menu. Peter describes a beef dish on the current Beyond winter menu served with four different styles of carrots – smoked, puree, hasselback, and furikake. “We really try and focus on an ingredient and make the most of each.” Inevitably there will be over-prepping so that you don’t run out of a dish, but wastage can be minimised with good management. Leftover carrots from one day can go into the stock for the next.

For him, it’s really down to individual preference. “You get different diners. Some people prefer not to have a choice, they are there for the experience. They come to FYN and say ‘Great, tasting menu, go for it. I’m in your hands, I trust you. I’ll eat whatever you put in front of me.’ Whereas the ones who go to Beyond want to choose whatever they feel like that day… it’s a different mindset. We’re completely diner driven. I have to make sure the people I’m feeding get what they want.”

His final words, “I like both menu styles, don’t make me choose!”

À la carte all the way

A seasoned S.Pellegrino Young Chef Academy member, (he was mentor and juror in the 2015 Africa & Middle East regional event, then part of the global jury panel as one of the Seven Sages in the 2016 Grand Finale in Italy), chef and restaurateur David Higgs is a stalwart of the Johannesburg restaurant scene (plus he’s opening matches your mood in Cape Town later this year). He is unequivocally in favour of the à la carte approach for his restaurants.

“In the Joburg scene, I don’t think people want to be told what to eat or confined or limited. They would rather eat fewer courses of bigger plates than 5-12 courses of smaller plates. A large part of that is perceived value for money. It’s expensive to eat out, money is hard to come by, so you make sure there’s value and people can see the value.”

And he says Joburg diners are looking for a more informal dining experience, “A tasting menu can become quite laborious. It’s stop-start all the time. The waiter brings a dish. The sommelier comes to talk. And it happens again with each course. It breaks conversation. People aren’t there for a performance; they’ve been confined in the workspace all day and they just want to let loose.  There is obviously still a place for tasting menus, but I think there’s a movement away from it, especially in this city.”

It also has to do with the style and size of the restaurant. He’s usually doing around 300 covers a night at Marble and an intricate multi-course menu at that scale, he says, can be hit and miss. “As a large format restaurant what we strive for is to perform at the highest level possible. We push the food, the service, everything to the highest level that we can keep consistent.”

An à la carte menu is the best way to achieve that for him, plus it allows the diner experience to be luxurious but less formal. “It’s fun, it’s about letting your hair down. Marble is really about the fires – when you have a fire people congregate, they walk in, go straight up to the fire and start chatting before they sit down.” It’s become more about the all-round experience now, than just focusing on food and wine, he says. “Music has become a massive part, the acoustics, the luxury of the bar where you have a drink and relax before going through to your table. Around the world, there’s a movement to more of a vibe, better energy. It’s beautiful dining, massive luxury, but not overly complicated, just really good quality.”

So having spoken to the chefs, we have three different perspectives and no winner in the tasting menu vs. à la carte debate, but many good reasons to continue eating out and to experience a good meal whichever menu matches your mood and suits your dining style.

The Bar & Beverage Awards South Africa 2023 is thrilled to announce that The House of ANGOSTURA®, renowned for its iconic aromatic bitters, has come on board as the main sponsor for the prestigious event.

Set to be the most significant recognition platform in the industry, positioning it alongside renowned international drinks awards such as Tales of The Cocktail Spirited Awards, the ANGOSTURA® Bar & Beverage Awards SA aims to set a new benchmark for excellence within the local bar and beverage industry, including supporting industries such as brands, distributors and marketing agencies that drive service excellence for the drinks sector.

As the fourth largest market worldwide for The House of ANGOSTURA®, South Africa holds a special place in the brand’s heart.

• The decision to sponsor the awards reflects the brand’s commitment to supporting and acknowledging the immense talent and dedication that underpins the local industry. The House of ANGOSTURA® recognises the tireless efforts of industry professionals and seeks to celebrate their achievements through this partnership.

Marketing Manager for ANGOSTURA® bitters in South Africa, Kgalaletso Dithejane says, “This sponsorship represents the perfect alignment of shared values. The brand’s recent launch of two new flavours – orange and cocoa bitters – exemplifies its dedication to innovation and aligns perfectly with the creative essence of the South African bar landscape. The House of ANGOSTURA® continuously strives to push boundaries and elevate the craft of mixology, and this sponsorship enables the brand to further inspire and empower local talent to create exceptional and unique experiences for beverage enthusiasts”.

Further, Paul Reynell, Director of the ANGOSTURA® Bar & Beverage Awards, shared his excitement about the sponsorship, “We are thrilled to have The House of ANGOSTURA® onboard as the headline sponsor for the awards. With their rich history and commitment to excellence, ANGOSTURA® is the perfect partner to support the growth and recognition of the local bar and beverage industry. This collaboration reinforces ANGOSTURA®’s dedication to fostering innovation, recognising excellence, and promoting the vibrant bar culture of South Africa.”

Nominations and submissions for all categories are now closed and voting is underway with the shortlisted candidates tipped to be announced in the coming weeks.

• For more information about the ANGOSTURA® Bar & Beverage Awards or to submit an entry in the submissions categories listed above visit www.barandbeverageawards.co.za.
• Follow the event on social media for updates: Instagram @bar_beverageawards and Facebook @barbeverageawards.

Strengthen, Nourish, and Regenerate Your Immune System

As winter approaches, One-Co introduces their Winter Immunity Cleanse to help you fortify your immune system during the colder months.

This unique cleanse is designed to protect, prevent, and recover, offering a range of benefits that will leave you feeling revitalized and ready to take on the season’s challenges from only R949.00!

Studies have shown that juice fasting can have a profound impact on the regeneration of immune system cells. One-Co’s Immunity Cleanse capitalizes on this by providing an array of cold-pressed juices, immunity shots, and nourishing soups that work together to strengthen your body’s defense mechanisms.

One of the key advantages of the Winter Immunity Cleanse is the increased intake of natural vitamins. With essential vitamins such as C, B, and D, this cleanse supports the detoxification of your gut, ridding it of inflammatory foods and beverages that could hinder your immune response during the cold and flu season. By incorporating these nutrient-rich juices into your diet for as little as three days, you can regenerate your entire immune system.

The Winter Immunity Cleanse consists of two phases, carefully curated to optimize results.

• In Phase 1, you will enjoy seven cold-pressed juices and shots throughout the day, providing your body with a potent blend of nutrients and antioxidants. These delicious concoctions include the refreshing Balance Juice, the fiery Flamarizer Shot, the vibrant Red Juice, the probiotic-packed Probiotic Ginger, the immune-boosting Turmeric Juice, and the invigorating Green Juice. Each of these beverages is crafted with precision to support your immune system’s well-being.
• As the day comes to an end, Phase 2 of the Winter Immunity Cleanse introduces a warm and comforting Butternut Soup. This hearty soup not only satisfies your taste buds but also delivers additional nutrients to nourish your body.

When you choose One-Co’s Winter Immunity Cleanse, you are making a proactive decision to prioritize your health. With its range of carefully selected juices, shots, and soups, this cleanse provides you with the tools to strengthen, nourish, and support your immune system.

To ensure customer satisfaction, One-Co allows you to customize your cleanse by substituting similar products at checkout, catering to allergies or individual preferences. With options to personalize your cleanse, One-Co ensures that your experience is tailored to your specific needs.

Don’t let winter take a toll on your health. Click here to boost your immunity now!

Always a strong contender, DGB Spirits were once again the judges choice at the African leg of the Intercontinental Spirits Challenge (ISC) 2023.

This year DGB entered five brands to participate in the competition that took place from 24 – 30 May 2023

They are proud to announce the results for each brand:

Coco Rico – Double Gold

• A spirit-based salted caramel and coconut flavoured cream liqueur that captures a feeling of paradise with every sip.

1000 Pounder Rum – Gold

• A hand-crafted dark Jamaican-style rum with subtle flavours of cinnamon, oak, caramel and cigars.

Sydney Back Potstill Brandy 10 Year – Double Gold

• An expertly produced blend of hazelnut, peach and subtle liquorice notes offering savoury and sweet flavours of almond and apricot.

Boschendal XO Potstill Brandy – Double Gold

• A double distilled, masterfully blended brandy that exudes deep amber warmth enhanced by complex dried peaches and spice.

Sydney Back Potstill Brandy 15 Year – Trophy Winner

• A full bodied, complex bouquet of aromatic oak with walnut, floral, spicy vanilla, sweet caramel toffee and butterscotch. Refined, subtle and delicate, with a lingering fruity aroma and dry finish.

Sydney Back Potstill Brandy 15 Year captivated the judges with its depth of flavour, complexity and unparalleled quality as a Cape Brandy. The brandy was awarded the Trophy Award for outstanding character and finesse along with only one other brandy.

The Intercontinental Spirits Challenge aims to celebrate excellence in the spirits industry globally, providing a platform for distilleries and producers from around the world to showcase their products and have them blind tasted and evaluated by a panel of expert judges. Now in its 28^th year, the ISC awards serve as a mark of distinction. They contribute greatly to a spirit’s recognition within the industry as well as provide exposure to consumers and enthusiasts who make informed choices based on the awards.

“DGB emerged as the most impressive producer, with outstanding performance in the competition”, commented a Intercontinental Spirits Challenge Awards representative.

DGB is truly proud of their brands and acknowledge the hard work and passionate team behind all their exceptional quality products.

They would like to thank the Intercontinental Spirits Challenge for the awards and acknowledgements and wish contestants all the best for the final key and recognition awards announcements in September.

For more information on the winning DGB brands visit:

• www.cocoricoliqueur.co.za
• www.1000pounder.com
• www.sydneybackwines.com
• www.boschendalwines.com

Follow @cocoricocreamliqueur on Instagram and @CocoRicoCreamLiqueur on Facebook.

Follow @sydneybackwines on Instagram and @SydneyBackWines on Facebook.

Follow @boschendalwines on Instagram and @Boschendal on Facebook.