by SFT | May 14, 2024 | St Francis
Buffalo City—This weekend’s Rip Curl GromSearch, presented by Sea Harvest, will take place on Friday, May 17, and Saturday, May 18, 2024, at Nahoon Reef. Despite a solid entry list, the contest organisers have managed to fit all the surfing in over the two days, ensuring that many of the competitors who need to get back home for various school and exam commitments have plenty of time to do so.
The forecast also looks promising for the contest period, with a decent swell on the horizon and favourable winds for the duration of the event.
Nahoon Reef lineup © Louis Wulff
Some of the surfers returning from the ISA World Junior Champs who will be surfing at the event include Rory Dace, Matt Canning, Max Kaufman, Louise Lepront, Remi Fourie, Luc Lepront and others.
Rip Curl South Africa team members Jack Erlank, Rylan Jarvis, Ben Esterhuyse, and Gemma Hanafey will also be competing, with Hanafey having all her local knowledge at her fingertips.
The Rip Curl GromSearch tournament at Nahoon Reef is a Surfing South Africa event. It is presented by Sea Harvest and supported by The National Lottery, Oakhampton B&B and Buffalo City.
The premier division of the series is the U16 division. The GromSearch series gives the kids the experience of surfing and competing in different waves nationwide. Nahoon Reef is the premier wave in East London.
The Rip Curl GromSearch contests are all premier SAST events, with 1,000 points going to the winners and prizemoney per all premier events.
by SFT | May 14, 2024 | SPAR
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Wine Of The Week
Baleia Chardonnay 2022
It is grown in pure limestone soil with extremely high mineral content, which results in a lively wine layered with a fine structure.
The uniqueness of the Baleia property lies in the soil, which consists largely of pure, solid limestone with a very high mineral content. This creates a very unique and particular mouthfeel to the wines, reminiscent of chalky minerality and maritime salinity.
This soil is also home to the very rare Canca fynbos, which is endemic to the South Coast and one of very few fynbos species to flourish in the alkaline environment of limestone outcrops
How To Mix Up Your Own Mimosas
INGREDIENTS
FROZEN MANGO & PASSION FRUIT MIMOSA
- ¼ cup frozen SPAR mango juice
- 2-3 Tbsp fresh passion fruit pulp
- ½ cup sparkling wine/MCC of choice
- Edible flowers to garnish
- A slice of SPAR Freshline lime to garnish
ORANGE AND ELDERFLOWER MIMOSA
- ¼ – ½ cup frozen SPAR orange juice
- 1 Tbsp elderflower cordial
- ½ cup sparkling wine/MCC of choice
- SPAR Freshline orange peel for garnish
BERRY AND ROSE MiMOSA
- ¼ cup ice-cold berry purée. We used SPAR Freshline blueberries & raspberries (alternatively, you could use a thick mixed berry juice)
- 1 tsp rose syrup
- ¼ – ⅓ cup blush sparkling wine/MCC
- ⅘ SPAR Freshline berries to garnish
- A decorative skewer to garnish
METHOD
FROZEN MANGO & PASSION FRUIT MIMOSA
- Spoon the frozen mango juice into your glass of choice.
- Add the passion fruit pulp.
- Top up with the sparkling wine.
- Garnish with a slice of lime and edible flowers.
ORANGE AND ELDERFLOWER MIMOSA
- Pour the orange juice and elderflower cordial into a glass of choice. Strain the orange juice if it has pulp.
- Top up with sparkling wine/MCC of choice.
- Garnish with orange peel.
BERRY AND ROSE MIMOSA
- Pour the berry purée into your chosen glass.
- Add the rose syrup.
- Top up with sparkling wine/MCC.
- Thread the berries onto a skewer and secure on the edge of the glass.
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