The residents have found their way into the hearts of many in the Boland area, including ours, and they could not have done it without the love and support they receive at the Sunfield Home in Wellington.
Sunfield traces its roots back to the Magaliesburg Children’s Home for the Mentally Handicapped, which was established near Hartbeespoort Dam in August 1953 by the parents of eleven mentally handicapped children. Conditions were harsh on the Highveld and during early 1955, the parents collectively purchased the 22 ha “Greendale” farm just to the west of the little village of Howick in Natal. They moved the eleven children and the managers, Mr and Mrs Schafer, down to the gentler climate of Howick – and the flagship Sunfield Home was born.
The Wellington Home is one of many Sunfield establishments, and has been supporting, guiding and empowering mentally challenged adults since 1991.
Sunfield Wellington houses and cares for over 100 mentally challenged adults from the Western Cape area, and there are over 80 individuals on the waiting list. The residents at Sunfield Wellington cannot function independently as a result of a genetic dysfunction, injuries, and health conditions. The dedicated staff provide these incredible individuals with everything they need to achieve the quality of life everyone deserves. With constant supervision, they are exposed to and taught necessary life skills, routine work, involvement in household activities, sporting activities and enjoy various outings which enrich their loving hearts and curious minds.
The need for this kind of special establishment is growing by the day. Unfortunately, due to the government only subsidising R22 000 of the R343 000 monthly expenses and the establishment having to rely on parents (levies), fund-raising projects and contributions from businesses, such as ourselves, Sunfield Wellington is struggling to make ends meet.
Fairview has worked closely with Sunfield Wellington for many years, we have included the residents of the Home in small, but very important aspects, of the business. These amazingly determined adults are involved with the Cheese factory, folding all the small packaging boxes for our cheeses, as well as placing the stickers on the Chevin and Cream Cheese packaging. They also make the tags for all the cheese on the cheese platters at the Goatshed Restaurant. They are compensated for each and every item they deliver to us and we cherish their contribution to our company.
Fairview, although a constant support to the Home, has seen that there is a great need for funds towards this place that brings light to so many people’s lives. Sunfield Wellington is not just a house for these adults, but it is their home, their sanctuary where they can live to their full potential. The thought of them not having the encouragement and love found here is not one that wants to be entertained by us, or anyone else.
The first wines entitled to carry South Africa’s fully traceable new ethical seal have been announced by the Wine and Agricultural Industry Ethical Trade Association (WIETA). In what is believed to be a world-first amongst wine-producing countries, the seal, based on rigorous auditing of WIETA’s code of good conduct, provides confirmation that fair labour practices are being adopted by the producers of these wines.
The list of wines includes wines produced under the Fairview, La Capra and Spice Route labels and all 7 of the Fairview and Spice Route farms are Wieta acredited.
30 Wines will be on show and available for international wine buyers and journalists to taste at Cape Wine 2012, the industry showcase hosted by Wines of South Africa (WOSA), later this month. This will include 10 wines from the Fairview, La Capra and Spice Route labels; six from Robertson Winery; six from Distell, with two from the company’s new Place in the Sun range and four from Tukulu; six from Durbanville Hills and its Durbanville Hills and Rhino Fields range as well as two from Spier. Some of the producers involved are also Fairtrade-accredited.
WIETA will have its own stand at the trade exhibition that runs from September 25 to 27 at the Cape Town International Convention Centre. The WIETA code is premised on the base code of the International Labour Conventions’ Ethical Trading Initiative and also incorporates South African labour legislation. It precludes the use of child labour, asserts that employment should be freely chosen and that all employees should have the right to a healthy and safe working environment. Amongst the conditions it sets are that workers should have the right to freedom of association, a living wage and to be protected from unfair discrimination. Worker housing and tenure security rights should also be respected. The ethical seal is granted to individual wines, as opposed to the wineries themselves. The reason for this approach, according to WOSA CEO Su Birch, who has been one of the prime movers behind the seal, is that producers can use a variety of vineyard sources for their grapes. “As compliance has to be fully traceable across the entire production chain, every wine submitted has to be individually audited.” To be entitled to carry the ethical seal from one vintage to the next, brand owners also have to enter into an annually renewable, legally binding agreement with WIETA.
Lauding the producers of the first wines to carry the seal, Birch said: “They are the trailblazers who are setting an important precedent for the industry in its efforts to fast-track the implementation of fair labour practices on wine farms and in cellars.” She confirmed that WIETA was currently involved in an extensive producer training programme, as well as ongoing auditing to assist the major brands in achieving the necessary accreditation for their 2013 vintage wines.
The ethical seal is modelled on South Africa’s sustainability seal developed to promote awareness of the production integrity followed at every stage of the supply chain from vineyard to bottle. WIETA CEO Linda Lipparoni said to carry the seal, brand owners had to identify all their suppliers. At least 60% of these suppliers had to be WIETA-accredited, with the other 40% audited and able to demonstrate that they were preparing themselves for accreditation within a year.
The seal has the backing of foreign retailers, the Food & Allied Workers’ Union (FAWU), Sikhula Sonke, Women on Farms, as well as established industry organisations such as the SA Liquor Brandowners’ Association (SALBA), Wine Cellars SA and producer organisation VinPro. Birch said the industry was promoting the seal, along with Fairtrade and Fair for Life accreditation, to highlight the priority South African producers were giving to implementing fair working conditions for wine farm and cellar workers. She said the industry hoped to see all producers accredited for reasonable labour practices by 2015.
Beef Burger with Brie and Green Figs
Ingredients: (makes 3 extra-large patties or 4 large patties)
- 500 g lean beef mince
- 1 large egg
- 1 small slice of bread, finely crumbed
- generous amount of salt and pepper (at least 1 t salt and 1/2 t pepper)
- oil for frying (I used Canola oil)
- ½ cup of store-bought spare rib sauce or barbecue sauce
- 3 or 4 hamburger buns
- one block Fairview Traditional Brie
- sliced preserved green figs (in syrup)
- lettuce leaves, tomato slices
- In a large mixing bowl, combine mince, egg, breadcrumbs, salt and pepper. Mix well with a clean hand.
- Lay out a sheet of plastic wrap on a flat surface. Put meat mixture on top, and press down to flatten slightly. Cover with another sheet of plastic wrap, then roll out evenly with a rolling pin to a thickness of about 15 mm.
- Remove top layer of plastic wrap, then use a large round cookie cutter or dessert bowl to cut out rounds of about 12-15 cm in diameter. They will look completely oversized, but they shrink quite a lot while cooking! Remove the meat mixture in-between the patties, then cut out the plastic around each pattie – it is easier to handle individually this way.
- Heat some oil in a large pan over moderately high heat. Frying one or 2 patties at a time, transfer them to the pan (I put them in the pan facing downwards, then peel off the plastic from the tops immediately). Fry on each side until charred but still juicy inside, basting with spare rib sauce.
- In the meantime, butter the buns, then toast them in a dry pan over moderate heat until golden brown.
- Assemble the burger, starting with bun, leaves, tomato, then the well-basted pattie and FairviewTraditional Brie. Pop under a grill for 30 seconds to melt the cheese, then top with figs and the top half of the bun. Serve immediately with fries or a baked potato!
Tip: Onion marmalade work very well as a sauce on this burger. Otherwise, add your choice of mayo, tomato sauce, or barbecue sauce.
We sipped some Fairview Mourvèdre 2009 with delicious burger.
Original Source: http://www.theprettyblog.com
Preparation: Ilse van der Merwe-The Food Fox
Photographer: Tasha Seccombe Photography
Styling & Text: Nicola Pretorius
|Event Type: Trail Run
Area: Western Cape, Western Province
Distance: 15km, 5km, 6-9km, Other
Event Cost: 15km: R150; 8km: R130; 5km: R100
Location: Fairview Wine Estate, Paarl
Unique Fact: The goodie bags are great.
Start times: 15km: 7:30am; 8km: 7:45am; 5km Walk: 8am
Medals will be awarded to all finishers and prizes to category winners. There will be lucky draw prizes.
Pre-entries will close on 5November 2012, or when 500 entries have been reached.
Organised by: Pieter Van Wyk
The transformation that transpires in the town tucked between the transcendent Paarl Rock and the Du Toits Kloof mountain range can only be understood by those who experience the Boys’ High vs Gim Interschools firsthand. Since 1929, each first week of August that passes, the competition has intensified, and the 2012 Interschool’s was no different. For many years now this Interschools event has been classed as one of the greatest Interschools rugby events in the world.
In the week of interschool’s between Paarl Boys’ (Boishaai), their sister school Paarl Girls’ High and Paarl Gimnasium (Gimmies), the town becomes divided, yet they all stand together. Overnight the streets of Paarl are lined with the colours of the teams, schoolwork is forgotten and sing songs, Big Brag’s and sporting matches take over the days leading up to the main event. Not only are the Boishaaiers in their blue and white and Gimmies in their green, gold and red, everyone, from the youngest ‘oaks’ to the oldest ‘oaks’, get involved.
Although the week is crammed to its capacity with competition, from chess to cricket, the pinnacle of the week is and will always be the Saturday afternoon when the Rugby first teams clash on the neutral grounds of Faure street stadium. It was a rugby match of high standard, with both teams playing their very best. The match was kicked off by the boys’ in blue, led by Craig Corbett (c). The first points on the board came off the boot of Tiaan Mouton, Boishaai’s right wing. But it was the Gimmies, led by Baby Bok’s Handré Pollard (c), who walked away as the winner’s of Interschools 2012, with the final score of 16-9. A well deserved win boys.
Irrespective of the outcome of this clash, when the final score has been recorded and the thousands of supporters, families and friends depart from the lovely town of Paarl, they are already planning to return to support their team in the next clash and reunite with the ‘old boys’. Because the best team will always be your team, win or lose.
In a challenging season finale, Deena Naidoo won the title of the first MasterChef South Africa. The finale consisted of three rounds: A Mystery Box challenge, an Invention Test and a Pressure Test. The two contestants were presented with the most exciting and interesting Mystery Box to date, containing Fairview Chevin, baby winter vegetables, including radishes, endives and Brussel sprouts. They had to prepare an innovative dish within 60 minutes.
Sue-Ann prepared Beetroot and Goats Cheese Samoosas with Crispy Vegetables and Chive Mayonnaise, while Deena prepared Oven Roasted Vegetables with Parsnip Purée. Both recipes are available on the MasterChef SA website. Do you have any interesting Fairview Chevin recipes you would like to share? Post it on our Facebook Page and stand the chance to win a wonderful Fairview Cheese and Wine hamper.
On a very cold and rainy Thursday morning, Prof Eben Archer visited Fairview to share some of his knowledge with our vineyard team. His ongoing research in the field of viticulture has not only branded him as a pioneer, his studies at research centre Nietvoorbij during South Africa’s isolation years made him one of the foremost advancers of the local wine trade – even during sanctions he was a key player who ensured that, scientifically, the SA wine industry was on par with the rest of the world.
Prof Archer started his viticultural career as researcher at Nietvoorbij in Stellenbosch in 1971 – where he was aided by the most basic of equipment, “a set of secateurs and a scale” – before assuming a position as lecturer at Stellenbosch University. He held both positions for 17 years, years which would prove invaluable to the wine industry. During those years he studied towards a PhD at the University of Montpellier in France and has demonstrated his understanding of the vine, consulting to wineries in France, Mendoza, Stellenbosch and Chile, among others. As a lecturer he has been a mentor to hundreds of winemakers who today determine what we drink (source winemag.co.za, click here to read more).