Siestamagazine september2014 online by Aloha Hill Club Marbella

SI E S T A

Pre mi u m

Li fe s t y l e

M a g a z in e

Co s ta

so ren h an s en in actio n

S o l

AVANT - GAR DE Andalusi an coo k ing

real estate by inv itatio n

The i m po rtan ce o f design

Sherry fa m ily guide

ca m peo nes junio r

siesta h om es inter io r design

tips o n b u ying o live o il

sal mo rej o vs . gazpach o

lifestyle

d e l

design

fo od

wine

sports

property

W E LCOM E

SI E S T A

Our Lifestyle Magazine for the Costa del Sol

Editorial and Publishing Office: Centro Comercial La Alzambra Oficina 3,4, E-29660 Nueva Andalucia, Marbella Tel. +34 952828443 Publisher: Eddie Martinez eddie@siestahomes.com Chief editor: Suzanne van Huuksloot, suzanne@siesta-primecollection.com Creative Director: Andrea Parsons andrea@a1design.biz

As the founder of Siesta Homes I am delighted to welcome you to the very first edition of Siesta, our lifestyle magazine for the Costa del Sol. As an established local property developer and real estate company, Siesta Homes has many years of experience selling not only property but also a certain style of living, which is one of the reasons we decided to launch our own lifestyle publication. Siesta magazine aims to create awareness and a better understanding of the amazing benefits and high quality lifestyle experiences to expect when living or visiting Costa del Sol. You will find valuable and timeless articles on topics ranging from the local property market, interior design, regional foods, wines, art, luxury cars and much more. We have also included up to date information on our own latest corporate activities, property developments, service offerings, hosted events and sponsorship partners.

Assistant design: Marion Massong m.massong@gmx.de Copywriters: Michel Cruz michel@manifestodesign.com Lorna Scutt press@redlinecompany.com Contributing Photographers Daniel Posner info@aerialphotographyspain.com Peter Staes peter@imageguru.es Advertising Director Jess Wooler jess@siestahomes.com Production: RedLine Company info@redlinecompany.com

At Siesta Homes we are committed to supporting local community activities. Inside you can read about our involvement with Campeones Junior a local football charity for under privileged children. We are dedicated in helping to maintain and enhance the wonderful lifestyle found in Marbella and its surrounding areas - there are so many reasons to love Spain. We believe our magazine will communicate those reasons and I sincerely hope you enjoy the first edition of Siesta. Morten Remo Founder Siesta Homes

an ar chitectural highpo int o n

the edge o f m ar b ella 10

the m ar b ella in spiratio n o f a

leading ar chitectural designer

GIV IN G BACK TO THE COMMUNIT Y

Sherry fa m ily guide

co r k vs . plastic

Andalusi a un co r k ed

alo h a hill club - health y lifest yle

and liv ing 32

So ren Han s en sw ings into actio n

a b ig dem and fo r s m all plates

dani gar ci a : avant - garde

andalusi an coo k ing 44

tips o n b u ying o live o il

a war m welcom e to athletes

fr om the co ld cli m ates

yo ga : an cient antid ote to

mo dern life

62 Siesta o 麓 clo ck in Spain 64

spain in a so up b ow l

Ja m 贸 n Ja m 贸 n

the com eback o f spanish tiles

the i m po rtan ce o f design in the

21st century

siesta h om es inter io r design

la m b o rghini huracan

art o n w heels , M 谩 laga car mus eum

the pr i m e co llectio n

pr i m e co llectio n pr o perties

115

design co llectio n pr o perties

A n ar c h i te c t u ra l h i g h p o i nt o n t h e edge o f Mar b e l l a Wo rd s by M i ch e l Cr uz , Ph o to g ra p hy by N i co Fin s ta d

In a p l a ce li ke M a r b e ll a , w i t h i t s m a ny b e a u t i f ul h o m e s , i t i s h a rd to s ta n d o u t f ro m t h e re s t . A n d yet , t hi s s t u nnin g l y s t y l e d v ill a in a m a g ni fi ce n t g re e n v a ll ey w h e re M a r b e ll a m e et s t h e S e r ra nĂ a d e Ro n d a d o e s exa c t l y t h a t . 5 4 5

A short drive into the hills from Marbella takes you into open countryside. Here you are surrounded by pine trees, cork oaks and almond blossom. As you make your way up a windy road to the entrance gate, you pass into the country club estate of Monte Mayor. You enter a world on the fringes of Marbella and its coastal mountain ranges, where eagles soaring above green valleys blend with the fresh air and stunning views of the Mediterranean Sea. Although it is easy to imagine you are far into the countryside, all of this exists within close range of Marbella, Puerto BanĂşs and those sandy beaches. It is Summer and wild flowers bloom freely against grassy slopes buzzing with the energy and excitement of this most delicate of seasons. Bees, birds and butterflies dart about amid a flutter of colour and a chorus of sounds that celebrate the richness of nature. This, not Puerto BanĂşs or

a golf-fronting villa suburb, is the setting for renowned Dutch architectural designer Piet Boonâ&#x20AC;&#x2122;s first project in Marbella. An unusual baptism in the architectural waters of this region, he has created something truly special; a design worthy of the reputation that precedes such a celebrated designer. Though unavoidably impressive, the villa styled by Boon is all the more noteworthy and relevant for being not a show home in concept and execution, but a real, comfortable home that also happens to be very stylish. This much becomes evident the minute you turn off the hillside road and down the very gentle slope that leads to its forecourt. Here you are surrounded by a cleverly styled garden that whilst using drought-resistant semi-succulent vegetation is as green and beguiling as the thirstiest tropical one. Piet Boon

T h i s p ro p e r t y i s a v a i l a b l e f o r s a l e t h ro u g h T h e P r i m e C o l l e c t i o n . F o r m o re i n f o r m a t i o n c a l l + 3 4 9 5 2 9 0 8 7 0 5

chose to work with a Dutch landscaper Ves Reijnders on this, and a successful collaboration it is for he has created a landscape around the house that is at once formal, natural enough to blend into its surroundings and for all its stylistic purity offers the eye plenty of detail. Follow the driveway along to the double garage and you pass a series of parking bays that marry function and form to perfection. After such an introduction and having surveyed sleek exterior lines that speak of a clean, modern geometry whilst cleverly reducing volumes, you cannot wait to see what the interior reveals. Where the outside tone of light grey looks both fresh and in sync with surrounding nature, the interior is a little lighter, the better able to absorb the rich light of these latitudes and the views it conjures. Wooden floorboards, not dark, not distressed, naturally worn reclaimed sleepers offer a sense of warmth and solidity that makes this modern interior feel like a home, not the shoebox that represents many an interpretation of modern design. Though featuring a double-height ceiling that looks up to a mezzanine on the first floor, the living room is cosy and intimate as well as offering sophistication. The spectacular views come into frame through two tall windows separated by a section of white plaster wall in which is housed a fireplace. This natural focal point proves that a modern home need not be synonymous with an enormous glass frontage that makes one feel like the occupant of a goldfish bowl. Remember, less is more, especially if you want it to be tasteful. And tasteful this villa certainly is. Everything, from its dĂŠcor, to its distribution, styling and material finishes speak of a refined visual and spatial palate that harbours a natural sense of balance. In this house you seem to flow from room to room, making the traverse from the stunning modern kitchen and its panoramic dining area to the bedroom suites an effortless one. The bedrooms each offer a private space that connects yet secludes upon request. The modern bathrooms are spacious and functional in both their layout and the ability to offer an opulently pampering private area in which to escape. Dressing areas and bedrooms are ample, generous and well fitted, but never gratuitously voluminous or showy. Again, the views impress, especially when you find yourself on the mezzanine landing or one of the upstairs rooms, stepping out onto the terrace to really take in a natural amphitheatre that leads the eye along a verdant corridor down to the deep blue of the sea and sky. During my visit I spotted a golden-brown eagle flying overhead, proof that this really is the spot where Marbella meets the open nature of Andalusia.

T h e Mar b e l l a i n s p i rat i o n o f a l ead i ng ar c h i te c t u ra l de s i gner Piet Boon has been a leading architectural designer, with a multidisciplinary design studio in Holland with architects, designers and stylists for three decades, earning a reputation for a very honest, robust and natural expression of modern contemporary architecture that reflects urban refinement whilst making use of solid, sometimes rustic materials. The result is a growing portfolio of outstanding private, corporate and public projects that now also includes a great many prominent international commissions – including a first for the designer, a villa design in Marbella. What was the client’s brief – were there any specific wishes they wanted taken into the design? PB: The brief was to create a warm and comfortable home. People may want a modern design style, but ultimately they still seek an oasis where they can relax, feel comfortable and be themselves. In spite of such essential similarities each project is different, even if the actual brief was the same, because what we specialise is in crafting the environment that fits the personal lifestyle of our clients. This makes each design unique, and so it should be. This was your first project in Marbella. How did you find the experience? PB: Very interesting. At the time we hadn’t worked on quite as many international projects as we have since and working within the unique cultural and natural setting of each different country and location is fascinating. From my background as a builder I have inherited a passion for local materials and building techniques, so I find it a privilege to be able to work in so many different parts of the world and discover such a variety of styles, materials and methods. The unique location of the villa, with its beautiful natural surroundings and views, is clearly reflected within the architectural design. What were the factors that influenced you most? PB: The natural setting and local architectural heritage play an important role in all our projects. We want our designs to stand out individually whilst melting into their setting so that they feel like they belong and not like some artificial statement imposed upon the landscape.

Light is one of the most important elements that create a sense of ambience within a home and how you use its spaces. Orientation is therefore a vital element, as we aim to optimise natural light and views whilst also maintaining privacy. Interior colours, furniture and art further contribute to creating a sense of inner home that interacts with its terraces, gardens and surroundings. The villa also reveals characteristic elements of your style – especially with regard to the use of space and the choice of materials. To what extent did you adapt your philosophy to local conditions? PB: I love sourcing local materials, in addition to which we designed the colour palette for the property around the strong greens and blues of its setting. I believe this anchors a design into its location and gives it a durable appeal that transcends transient styles and trends. What characterises a project like this for you? PB: The idea of creating a wonderful home in a wonderful setting. The interaction you have with the owner in the process of achieving this is what makes private projects of this kind so interesting and rewarding. Naturally we do have certain style elements, such as the desire to create a sense of space, as you mentioned earlier, but what individualises each project is the myriad of details, big and small, functional and aesthetic, that go into its unique, one-off design. Marbella is currently undergoing a style revolution. What do you think of the region’s architecture and would you like to work on more projects here? PB: Marbella appears to have learned from the cluttering of the Spanish Costas and opted for quality over quantity, which is not surprising given the profile of person that owns a second home there. I would most definitely like to work on more projects here, especially the concept for something like a different kind of boutique hotel that uses design as one of the main ways of creating the experience. It happens to be one of the things we’re very good at and have earned a reputation for. At the moment we’re in talks with high-end hotel companies, so you never know, I might be back in Marbella soon.

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G i v i ng

back

the

com munit y

At Siesta Homes we have a proud tradition of looking beyond face value. This vision is at the core of our company and has led us to raise money for charities and other good causes. It`s an exciting opportunity to give something back to groups in our local community that are in need of help.

Campeones Junior was born from a fatherâ&#x20AC;&#x2122;s desire to see his child play in a football team. When he discovered that no one would take his child due to lack of skills, he decided to take matters into his own hands and hired a pitch, inviting children to play for free. Within minutes, children from all walks of life approached him to play, all of them with one thing in common; they had all been rejected from football teams for various reasons ranging from poverty to family problems. Many never thought they could ever be part of a football team. Pablo Reinoso realised that there was a genuine need for these children to be incorporated into a team sport and to be valued not just by their peers and the community, but more importantly valued by themselves. Pablo found much needed support and volunteers to instil an atmosphere of compassion, acceptance, and encouragement which was lacking in their lives. He started Campeones Junior, where every child is considered a Champion. A platform where under-privileged children are welcomed and aided to learn skills and build character that will help them to become productive citizens, family members and future leaders in the community. Siesta Homes will be assisting Campeones Junior with professional help ranging from marketing to equipment and financial support and we are excited to witness our great champions flourish into the confident little winners they deserve to be. If you would like to support our Campeones in any way you can, whether it be financial or material, we would be delighted to invite you to sponsor a champion. Please call our Alzambra office on +34 952828443 for sponsorship packages.

SH E R R Y

Make mine a glass of sherry

“ Sh e r r y h a s s o m a ny d i ffe re n t s t y l e s i t ’ s h a rd n o t to fin d o n e t h a t fi t s yo u r p e rs o n a li t y a n d ta s t e . ”

To b o o k a s h e r r y ta s t in g to u r in J e rez , ca ll o u r Alza m b ra offi ce o n + 34 9528284 43 “Fino style wines obviously pair beautifully with seafood, some can even handle spicy food - Amontillado with Szechuan pepper or curry, for example - and they all tend to work beautifully with savoury food. They can also pair well with difficult vegetables such as asparagus and artichokes, or with richer meats such as beef or lamb.” She added: “Sherry is not just your Granny´s drink any more. In fact, sherry has so many different styles it’s hard not to find one that fits your personality and taste.” Arguably Tio Pepe is the town’s most famous producer, but there are dozens of varieties that range from very dry, to very sweet in flavour. To help protect its uniqueness, in Europe sherry has been given Protected Designation of Origin status, just like champagne. Therefore, under Spanish law, all wine labelled as sherry must legally come from the Sherry Triangle – an area in the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. It’s a veritably tasty tipple that wine connoisseurs often regard as under-appreciated. But in bustling bars worldwide sherry has experienced somewhat of a renaissance over the last decade. Once seen as the preserve of older drinkers, this fortified wine is back with a bang thanks to a younger generation discovering its charm. Nevertheless, in the Andalusian city of Jerez the sweet stuff has never gone out of fashion, with bars full of sherry aficionados dissolving into lip-licking rapture at the mere sight of a glass of fino. And much like the belly of a seasoned sherry drinker, the economy of Jerez has grown fat from the wine industry over the centuries, having exported it to sherry loving countries such as the UK. It’s a well-known fact that when the drink was first exported to England in the 13th century, the name Jerez was anglicised to become sherry.

Jerez’s passion for viniculture dates back to when wine making was introduced to the Iberian Peninsula by the Phoenicians in 1100BC, a practice continued by the Romans from 200BC. Even Islamic forces, who are traditionally opposed to alcohol, did not kill the wine trade when they arrived in 711 AD. The inhabitants of Jerez appealed against the vineyards destruction on the grounds that they also produced raisins that fed the Islamic soldiers – so twothirds of the farms were spared. Today sherry drinking is as popular as ever, so why not head up to Jerez one weekend and see what all the fuss is about? You might discover a hitherto unknown liking for it yourself!

But the Brits addiction to the drink was perhaps cemented in 1587 when Sir Francis Drake ransacked the port of Cádiz, taking 3,000 barrels of the stuff back to Britain. It’s little wonder therefore, that many of the Jerez cellars were founded by British families. As for its popularity in Spain, this goes hand in hand with its diverse range of flavours. “The beauty about sherry is that it pairs elegantly with difficult foods,” said Kelly Kannisto, co-founder of Jerez based TrippyVines. The Santa Maria Chapel near Jerez de la Frontera

SH E R R Y

family guide

Incredibly, all sherry originates from just thre e types of white grapes. It is during the production process that the sherry takes on the characteristics of a specific ‘family’; naturally swe et, manzanilla, generoso or liqueur each defined according to taste, bouquet and structure.

N atu ra ll y s we et Pedro Ximénez: Ideal as a dessert wine with chocolate, ice cream and blue che ese Colour:

Dramatic dark nearly black

Taste:

A rich nose of honey, jam, syrup and dried fruit, with a hint of dark chocolate and velvety finish

Method:

Aged by oxidation so as not to lose the fresh fruitiness of the grape

Serve: Chilled betwe en 12 and 14º C Moscatel:

Not to o swe et, perfect with ice cream, pastries and fruit desserts

Colour:

Rich dense intense mahogany and chestnut hues

Taste:

A floral nose of honey, orange blossom and citrus fruits with a dry finish

Method:

Aged by oxidation, so as not to lo ose of the grapes freshness or character

Serve: Chill to betwe en 12 and 14º C

Ma nzanill a Manzanilla: Perfect as an aperitif or with cold meats, fish, shellfish or any salty dishes Colour: Pale yellow straw colour Taste:

Delicate floral notes, camomile and almond with a dry finish and slightly bitter but pleasant aftertaste

Method: Biologically aged wine produced in Sanlúcar Serve: Chill to betwe en 7 and 9º C

G e n e ro s o Fino: Perfect as an aperitif or with tapas; Iberian ham, shellfish or any acidic fo od Colour: Pale gold to yellow straw Taste: Hint of wild herbs and fresh almond aftertaste, light and dry on the palate Method:

Aged for 3 years in oak casks by traditional criaderas and solera system

Serve: Chill to betwe en 7 and 9º C Amontillado: Ideal with soups, white meat, semi-cured che ese, mushro oms and blue fish Colour:

Amber to pale topaz

Taste:

A subtle delicate flavour with hints of hazelnuts,

tobacco and herbs. Light and smooth with a dry finish

Method:

Aged twice; biological and oxidative processes for concentration and complexity

Serve:

Ro om temperature betwe en 13 and 14º C

Oloroso: Compliments game, red meat, che ese and mushro oms Colour:

Dark, de ep mahogany to rich amber hues.

Taste: Full bodied, smo oth with vegetable, balsamic and tobacco hints with a dry finish Method: Oxidative aging, with a graduate loss of water through traditional criaderas and solera system Serve: Ideal temperature is betwe en 13 and 14º C Palo Cortado:

The ideal accompaniment to che ese and nuts

Colour:

Rich chestnut and mahogany

Taste:

A mix of amontillado and oloroso, with citric and bitter orange notes, delicate and smo oth on the

palate with a rounded finish

Method: Matured for many years to achieve the true palo cortado Serve:

Ro om temperature betwe en 13 and 14º C

Liqu e ur Pale cream:

Delicious with foie, pâté and fresh fruits

Colour: Pale gold to yellow straw Taste: Sharp with a hint of hazelnuts, delicate swe etness and natural dry finish Method: Produced from biologically aged wine Serve: Chill to around 10º C Medium:

An aperitif or can be served with spicy fo od, pâté or quiches

Colour:

Dark amber to burnished chestnut

Taste:

Dry in the mouth becoming swe eter with notes of baked apple

Method:

A blend of generoso wine and naturally swe et wine

Serve: Serve at temperatures betwe en 12 and 14º C Cream:

Enjoy as dessert wine with fruit, foie, blue che ese or as an aperitif

Colour: Syrupy caramel, dark brown Taste: Full bodied swe etness with a hint of roasted nuts and an elegant oloroso aftertaste Method:

A blend of different wines aged by oxidation

Serve: Chill to 13º C

Co r k vs . Plastic Have you noticed how many wine bottles have plastic corks these days? I couldn’t help wondering why. After all, aren’t we meant to be replacing synthetic products with natural ones where possible, to help clean up our planet—not the other way round? Intrigued, I did a little research and found the wine industry is in the midst of turmoil. For centuries, in fact for about as long as people can remember, wine has been sealed with cork stoppers. So close is the link that you can’t really think of the one without the other, and indeed, the humble cork is a wondrous thing. Wholly natural, it is flexible and durable, forming an excellent seal to a bottle, yet also allows itself to be extracted with relative ease. What’s more, it forms the basis of a noble, age-old industry that has become a part of the physical landscape and human fabric of countries like Spain and Portugal. This industry is also eco-friendly and sustainable, as the cork is harvested by removing the barks of the region’s cork oaks in a seven-year cycle, and the cork stoppers themselves are biodegradable natural products. Why then, is this industry in peril as the market has suddenly become flooded with plastic substitutes? Although plastic manufacturers have clearly put a lot of effort into making their creations look like the real thing, they cannot hide the tactile proof that they’re plastic—and far from beneficial to the environment.

photo from Aloha Hill Club wine cellar

2139

The rise of cork taint It’s all down to something called ‘cork taint’, a process by which a chemical called 2,4,6-trichloroa isole (TCA), which is present in some corks, spoils wine by making it musty and undrinkable. You might be wondering what all the fuss is about, as cork taint is not harmful or dangerous it merely spoils the taste of the wine. Then again, in the wine trade that is seen as a very serious issue indeed. Cork taint is nothing new, but it has been brought to the fore by the increasingly commercial and local nature of the wine industry and its need to keep an ever-growing market happy. It is said to affect between two and five per cent of bottles, although in my own experience I’d say one in a hundred is closer to the mark. Even so, the issue is serious enough to convince wine producers to start deserting cork and opt for synthetic stoppers. The result has been a bitter war of words

between those in favour of traditional natural cork and those who wish to see it replaced with plastic. The rational choice A good measure of this is the fact that in Australia and New Zealand, where the anti-cork movement started, synthetic corks and screw top covers have taken around 70 per cent of the market in under a decade. Even in more traditional markets like France, Spain, Italy and Portugal, cork is starting to lose ground to the plastic invasion, but what are the alternatives and are they really better than the original? There are three main alternatives to natural cork, including agglomerates of natural cork chippings or pulp held together with resinous glue, plastic surrogate corks shaped to look like the real thing, and the screw tops (or ROTE, as they are sometimes called) that have taken the Antipodes by storm. In

High-tech solutions Those who think the plastic industry’s response is the high-tech option are mistaken; it’s merely a plug-in to the machinery of one of the world’s largest and most wasteful sectors, which thanks to wine taint now has another growth sector to explore. The response of the cork industry, on the other hand, has been characteristically slow, but they are now fighting back with high-tech production techniques that they hope will enable them produce corks that are virtually taint-free. To this end Sabaté, the world’s largest cork producer, has enlisted the help of the French Atomic Energy Commission to develop a patented production system called Diamant, whose highly complex carbon dioxide extraction process reduces the occurrence of taint-causing TCA by 97 per cent. Like Amorim, the Portuguese manufacturer which recently launched the ROSA system which relies on a steam extraction system to lower the TCA levels by 60-70 per cent, Sabaté will only know if the technique is successful once it has been applied to a mass-production scenario. The bigger picture Since this is still a couple of years away, the jury is still out as to which form of bottle seal will ultimately prove to be the best. If the Diamant and ROSA systems prove as effective in full production as they have in trials, the cork manufacturers stand a very good chance of regaining their market. Ultimately, it seems a lot of fuss over a silly subject, and indeed it would be—with all due respect to wine aficionados and bottle top enthusiasts everywhere—were it not for the fact that the effect of this debate stretches far beyond the topic of wine and corks alone.

such regions, still known better for their beer-swilling tradition rather than their appreciation of wine, the acceptance of screw tops has been complete, but elsewhere buyers still associate them with cheap plonk. They may have to start getting used to it, though, for although some of the synthetic seals give off a rubber taste, they effectively do solve the problem of cork taint. On this basis, the future looks bleak for the Iberian cork oak, yet it’s not as simple as that, as screw tops have proved such effective seals that they hamper the aging process of good red wines and render them lacking in taste altogether. The rational answer, therefore, seems to suggest that screw tops are indeed the best way to seal bottles of white wine that are likely to be opened soon after purchase, while quality reds are still best served by traditional corks.

At heart, this is exactly the kind of technical/industrial/ commercial issue with a moral/environmental dilemma that we are going to be facing more and more in the future. Many in the wine trade seem to care only about the quality of their wine and the levels of loss, but in their epic search for the most effective bottle stopper they are in danger of arrogantly dismissing the economic and environmental impact of their choices. It seems ludicrous to condemn a noble and ancient industry, not to mention whole tracts of Mediterranean countryside, to death all because a few in a hundred bottles become musty. The days of blissful ignorance are over; too many industries have acted only with their own interests in mind and brought us to where we are today, in a world that needs to set its priorities and make the compromises necessary to safeguard the environment. In the case of the wine industry this means looking for solutions to the issue of cork taint, by all means, but ultimately it cannot justify replacing a clean, natural product with yet more of the polluting plastic that already chokes up our planet and threatens to strangle it altogether.

A nda l u s i a When Galileo Galilei suggested “wine is sunlight held together by water” he could have been talking about the distinctive wines produced from Andalusia’s sun-drenched vines. If you’re partial to a slurp or two of good quality wine, there’s no need to head to Rioja, Penedès, Ribera del Duero or Rias Baixas, Andalusia should be your destination of choice. The region’s wine industry dates back thousands of years and boasts some superb vineyards, all of which are regulated by the Denomination of Origin councils, ensuring that all important quality guarantee. Of course Andalusia is a large place, so let’s narrow our focus to Málaga and more specifically to the Serrania de Ronda, a relatively small area synonymous with wine production since before Roman occupation when it was known as the ‘Land of Wines’. The multi award winning Bodega Schatz is one of the most established bodegas in Ronda and has been producing

u n c o r k ed fragrant, fresh, floral wines since 1982. The winery has a fascinating history. Originally from Germany, founder Friedrich Schatz travelled as far as Australia and New Zealand before deciding upon Spain, and more specifically Ronda (mainly due to the Mediterranean climate), as the location to continue his family’s wine making tradition. Once the decision had been made, he found Finca Sanguijela (which already had a small vineyard), learnt Spanish, assessed the soil to establish which varieties of grape would be most suitable and set about creating his now trademark aromatic organic-biodynamic wines, using a combination of traditional and modern techniques. He also has the distinction of being the only Spanish vineyard to produce single-variety wines using Lemberger and Muskattrollinger grapes. Friedrich explains that his bodega concentrates less on quantity and more on quality. “We work with nature and not against it. Our grapes are from well balanced vines produced by organic-biodynamic natural farming methods,

Denomination of Origin (DO) Málaga. The production area of the Sierras de Málaga and Málaga wines comprises sixty-seven municipalities covering 4 areas of production; Axarquia, Málaga Mountains, Norte and Manilva. Serrania de Ronda is a sub-zone of the Denomination of Origin Sierras de Málaga comprising 23 bodegas.

Fo r info r m a t i o n a b o u t t h e F . S ch a t z b o d e g a a n d v in eya rd visit the website at w w w. f - s ch a t z . co m

Chardonnay 2012 Grape: Chardonnay Alcohol: 13.5% Nose: Rose petals and fruits Mouth: Fresh and sweet with a hint of liquorice and berry

Pinot Noir 2007 Grape: Petit Verdot Alcohol: 14% Nose: Red fruits, flowers, herbs and spices Mouth: Coffee, fruit, ginger and bitter chocolate

Acinipo 2004 Grape: Lemberger Alcohol: 13% Nose: Intense fruit, flowers and oak Mouth: Balsamic, fruit and black chocolate

A this helps to deliver stronger vines with more energy which you can taste in the wines…fantastic, fruity, mineral, balsamic, mature tannins and acidity”. Today Bodega Schatz is one of a hand full of small producers and together they have gained a reputation for innovation and quality. Although excellence is often its own reward. Bodega Schatz’ many international awards have brought much deserved recognition to the regions superb wines. Premium wines produced by F. Schatz The pleasant fruity wines are influenced by soil and microclimate. The cultivation and production of organic wine is strictly controlled by Comité Andaluz de Agricultura Ecológica (CAAE). Ecological farming methods limit the production to around 15,000 bottles a year which ensures the distinctive character and the true Schatz wine experience. Grape varieties: Lemberger, Pinot Noir, Petit Verdot, Chardonnay, Muskattrollinger, Tempranillo, Syrah, Merlot and Cabernet Sauvignon.

Finca Sanguijuela 2007 Grape: Tempranillo, Syrah, Merlot and Cabernet Sauvignon Alcohol: 13.5% Nose: Mediterranean herbs, flowers Mouth: Ripe fruit, cocoa and fruit

Petit Verdo 2007 Grape: Petit Verdot Alcohol: 13.5% Nose: Mint, eucalyptus, fennel and salty Mouth: Velvety, subtle with a hint of liquorice

Rosado 2012 Grape: Muskattrollinger Alcohol: 13.5% Nose: Rose petals and berries Mouth: Fresh, sweet and intense berry flavour, wood and chocolate

Th e A lo h a Hil l C lub t h e u l t i m ate b a l an c e i n h ea l t h y l i f e s t y l e and l i v i ng If like most people you associate southern Spain with a sedate and slower paced way of life, you may be surprised to learn there is another side to Andalusia. Today, visitors to Marbella can embrace a modern holistic approach to health, fitness and relaxation and achieve the ultimate lifestyle balance.

It is extremely rare to find a modern Spanish development without a swimming pool or two, yet this is no longer enough, there must be additional lifestyle enhancing features. Today there is equal importance placed on the quality of accommodation, location and lifestyle, with an emphasis on enjoying the environment and outdoor activities, which is the ethos of the Aloha Hill Club residential and holiday development in Marbella. The Aloha Hill Club designed by Andalusian architect Ismael Mérida, has taken the concept of healthy lifestyle and the environment seriously, starting with a layout which is designed to incorporate the landscape and built on grid in accordance with Feng Shui. Notable in their own right, the development’s stylish homes (apartments, penthouses and duplexes) are presented with elegant Scandinavian inspired interiors, yet it is the prime position at the heart of Marbella’s ‘golf valley’ and the range and quality of on-site facilities which really sets it apart. Outdoor pursuits that make the most of the wonderful surrounding countryside, such as cycle tracks, golf courses, hiking, horse riding trails and water sports are within easy reach. Fitness is a big part of the equation on-site too. Residents and owners have exclusive access to a fully equipped gym with professional multilingual gym instructors, state-of-the-art spa area with sauna and several massage rooms.

Affiliations with sports and fitness professionals take their commitment to the next level, this summer the UK based fitness expert Laura Sheriff is booked to host a summer boot camp, Danish golf pro and former Ryder Cup player Soren Hansen – sponsored by the Aloha Hill Club – also hosts events at the development. In March this year, the entire group of Globe Team – Siesta Homes’ Danish cycling team made use of the facilities and in October world famous Italian cyclist Mario Cipollini will be hosting a cycling event at the Aloha Hill Club. Of course, when visiting or living in Spain it isn’t obligatory to be constantly on the move, there is plenty of potential for taking it easy and enjoying the laid back Spanish sunshine lifestyle… a leisurely dip in one of the Aloha Hill Club’s 4 swimming pools, a long cold drink and a freshly prepared meal at the pool restaurant or delivered to the door, a private wine club and on-site bodega, hair and beauty salon. With so much to do, you may never want to leave. If you fancy a night out in one of the many marinas, an opportunity to sample the local gastronomy or a stroll along the beach…. simply request the on-site concierge service to arrange it and then hop onto the resort’s courtesy shuttle and you’ll feel the sand between your toes in a matter of minutes. For more information on Aloha Hill Club sales and rentals, please call reception on +34 952828443

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S o ren h an s en s w i ng s b a c k i nt o a c t i o n

A s o n e of t h e few p l a ye rs to e limin a t e Ti g e r Wo o d s , w e a re n o t s u r p r i s e d t h a t h e i s b a ck o n hi s g a m e a n d re a d y to ta ke t h e g o l fin g wo r ld by s to r m … a l b e i t a v e r y f r i e n d l y s to r m .

Cool, calm and collected on the golf course and arguably one of the most personable players on Tour. After a brief hiatus due to injury he is now fighting fit and ready to reclaim his place amongst the world’s top ranked players. Within 12 months of turning pro in 1997, he had already won his first Challenge Tour event, the Navison Open Golf Championship at Himmerland in Denmark. Since then he has become a regular competitor in the World Golf Championships and the Masters, British Open, US Open and the US PGA Championship and he is one of only two Danes to play in The Ryder Cup.

Today, due to his abundant talent, drive (no pun intended!) and reputedly one of the most beautiful golf swings in the world, he has become something of a media personality and is in demand with sponsors, such as the Aloha Hill Club (a Siesta Homes development) and Titleist. As one of the few players to eliminate Tiger Woods, we are not surprised that he is back on his game and ready to take the golfing world by storm… albeit a very friendly storm.

His achievements include more than 30 top 10 finishes and after finishing 13th at this year’s Dubai Desert Classic he is currently ranked as the 377th best player in the world. Even though he was ranked in the world’s top-50 just four years ago, his current position is his best in more than one and a half years. However, Soren Hansen’s recent success should be viewed as a major achievement. In 2011 his career hung in the balance due to a severe wrist injury and a fractured rib, which knocked him out of the running for almost two seasons.

â&#x20AC;&#x153; A c h i ev i ng s o m et h i ng s p e c i a l i s a lway s a p r o u d m o m ent â&#x20AC;? 34

Siesta speaks to Soren Hansen

remember… play like a kid, practice like a pro!

We asked Soren Hansen about his career, his affinity for Southern Spain’s golf courses and culture, and his recent sponsorship deal with the Aloha Hill Club located in Nueva Andalusia’s aptly named ‘Golf Valley’.

Siesta: Moving on to Spain tell me about your connection to the Aloha Hill Club and why it’s a good fit for a sponsorship deal?

Siesta: First of all, when and how did you become interested in golf? Soren Hansen: As a kid I played a lot of sports; football in the summer and basketball in the winter. One summer, when I was 16, my Dad took me to his golf club where I hit some balls on the driving range and fell in love with the game. Being used to team games, I was fascinated by the fact that it is a game of ‘individuals’ and also by the sport itself. I dropped football and continued to play basketball for a few more years, but I was well on my way to becoming serious about golf. Siesta: What is the most exciting tournament you have played to date? Soren Hansen: Although winning is special, some of my favourite tournaments are the ones where I have been close to a top 3 finish. For example, at Muirfield in 2002 when I was in the final pairing with Ernie Els and I came up a couple of shots short or the US Open in New York in 2009 at the famous Bethpage Black or the World Cup in 2001 when I finished joint first with Thomas Bjørn. And eliminating Tiger Woods and David Duval was a great experience too. Yet the most exciting has got to be the Ryder Cup at Valhalla in 2008, an electrifying experience. Siesta: What is the proudest moment of your golfing career? Soren Hansen: Winning or achieving something special is always a proud moment. It is such a wonderful feeling being rewarded for all the hard work and effort you put into the game. The time leading up to Ryder Cup 2008 and getting over the line to qualify for the team was probably the proudest I have felt around my golfing career.

Soren Hansen: It is not just a good fit...it’s an excellent fit! The Aloha Hill Club is situated in one of the best golf and sun locations in the world with fabulous golf courses, which as a professional golfer is just what I need. It’s a friendly place with a special ambiance and laid back style where I can relax and unwind. And the concierge service sets it apart from many other places I have stayed around the world. I really enjoy coming to Costa del Sol and I feel very lucky to be associated with the Aloha Hill Club. Siesta: Do you have a favourite golf course on the Costa del Sol? Soren Hansen: There are several good courses along the coast. I enjoy playing at Las Brisas and I’m interested to see the changes they are currently making to the course. The back nine on Los Naranjos are really superb and I enjoy the trickiness of Aloha Golf Club. But above all I love Valderrama; it’s a great course for a professional to sharpen up his game. After you’ve played there for a few days everything else seems a bit easier! Siesta: Why are professional golfers so impressed with Spanish golf courses? Soren Hansen: It’s simple. The warm weather provides the perfect conditions for golf courses to flourish all year round and the facilities are great…that’s why the Costa del Sol is a golfer’s paradise. Siesta: Will you be hosting any golf events at the Aloha Hill Club? Soren Hansen: Well, there are several ideas in the pipeline. We are looking into hosting several events such as a half day for juniors or families and possibly a day of golf with dinner. Watch this space.

Siesta: What advice would you give to any budding golfers?

Siesta: Finally, when can we expect to see you and your family at the Aloha Hill Club?

Soren Hansen: Have a plan that makes you want to jump out of bed every morning to play or practice golf. And

Soren Hansen: As soon as possible!

b i g de m and f o r s m a l l p l ate s The Spanish have been serving perfectly formed bite sized portions of food with drinks for several centuries. Originally the ‘tapa’ or ‘cover’ was simply a small piece of bread used to keep insects out of a glass of sherry or wine. At some stage toppings were added and they became the tasty ‘tapas’ enjoyed today. Traditional tapas can refer to anything from cold cuts, hot meat in a sauce, cheese or even a small portion of paella and until recently these traditional mini-meals remained a resolutely Spanish phenomenon. However, opinion has changed over the last 10 years, today Spanish chefs are at the forefront of molecular gastronomy and there is renewed interest in modern Iberian cooking methods, including tapas. Thanks to culinary giants such as Ferran Adrià - the chef who put El Bulli restaurant on the map - Spanish cuisine is emulated and aspired to throughout the world. As predicted by the great chef himself ‘tapas’ has now made the transition from Spanish menus to an international dining concept. According to the latest Irish Food Services Suppliers Alliance (IFSA) New Wave Spanish cuisine is one of the world’s hottest food trends for 2014. Not confined to Ireland or Europe, tapa dishes are a big hit in the US, Japan and of course Australia, the home of fusion and experimental cuisine. There is a definite trend for small portions in general, eating habits are changing and people are becoming bored with large individual dishes. Traditional or trendy, Spanish tapas fit the current gastronomic mood for experimentation and more informal social dining habits…. and is well on the way to becoming one of the world’s most popular eating concepts.

M o re t h a n a n a p p et ize r b u t l e s s t h a n a m e a l , ta p a s a re t h e p e r fe c t a n t id o t e to a b u s y li fe s t y l e w i t h li t t l e t im e fo r l a rg e m e a l s . Id e a l w i t h a d r ink o r a s a d inin g ex p e r i e n ce in t h e ir ow n r i g ht . Th e d imin u t i v e s ize d p o r t i o n s a ll ow yo u to in d ul g e in s ev e ra l d i s h e s a n d s t i ck to h e a l t hi e r e a t in g h a bi t s .

D an i

G ar c i a

D an i G ar c i a : AVA N T - GA R D E A nda l u s i an c o o k i ng

Dani Garcia has been cooking since he was 18 when he started training at the Málaga Hotel School, reputed to be the best culinary college in Andalusia. Not one to stand still, he honed his skills under the tutelage of chef Martín Berasategui from San Sebastian in the Basque Country, before moving on to run restaurants in Ronda, Madrid, the Canary Islands and more recently New York, before heading back to his roots in Southern Spain. In 1998 he took over the kitchen at ‘Tragabuches’ in Ronda and in 2000 he was rewarded with a Michelin star, which it still retains today. With Marbella’s bon vivants within his

sights, his next major project was to open the Restaurante Calima in the Gran Mélia Don Pepe Hotel, where he earned his second star and became the first European chef to use liquid nitrogen in his kitchen. He also became interested in experimental frying techniques, high temperature olive oil preparation and new ways to prepare Iberian pork. Feted by the press and the public alike for combining the essence of Andalusia with modern avant-garde techniques, he is widely acknowledged as one of Spain’s most innovative and imaginative chefs. In 2008, Dani was asked to take control of all of the Mélia

Th e re i s n o d e ny in g t h a t S p a ni s h ch ef s a re cu r re n t l y t h e to a s t of t h e culin a r y wo r ld a n d a t t h e v a n g u a rd of m o l e cul a r g a s t ro n o my . Add to t hi s a p e re nni a ll y p o p ul a r , fa s hi o n a bl e M a r b e ll a l o ca t i o n a n d ce l e b r i t y ch ef D a ni G a rci a a n d yo u h a v e a n ex t re m e l y p o t e n t co m bin a t i o n .

Group’s restaurants and bars operating as Uno by Dani Garcia. This was followed by a spell in New York running the uber-modern tapas restaurant, Manzanilla. Not content with winning the hearts, minds and palates of gourmands on both sides of the Atlantic, Dani’s menus are also served in midair to Iberian Airline’s discerning business class passengers under their ‘royalty brand’. With this type of dedication, unique flavours and cutting-edge methods, it comes as no surprise that he has awards aplenty, ranging from technical recognition for his work with liquid nitrogen, promoting Andalusian flavours, numerous culinary

books and entrepreneurial skills. A grateful Marbella City Council, university, gastronomic societies and his peers are united in their praise for his culinary achievements and his role as an ambassador for Andalusia. He is one of a select band of chefs to earn two Michelin stars. Today, he is involved with two new gastronomic projects both located at the Puente Romano hotel on Marbella’s Golden Mile; Restaurante Dani Garcia, a celebration of classic flavour combinations with a modern twist, and Bibo Brasserie & Andalusian Tapas. Siesta Homes caught up with Dani to tell us the thinking behind Bibo, how it feels to be recognised as a major talent and his vision for the future.

Interv i ew

with

Siesta: Congratulations on the launch of Bibo. Why did you choose the Puente Romano Hotel as the location for your two latest restaurants? DG: The Puente Romano has special significance as it was where I got my first experience of working in a professional kitchen and it has great synergy; equally popular with restaurant clients and hotel guests alike. And of course, it is one of the most important addresses on the Costa del Sol. Siesta: Does the opening of Bibo and Restaurante Dani Garcia mean that you have put down roots permanently in Marbella? DG: Yes that is correct. I was born in Marbella so I already have roots in the area. Siesta: Much has been written about your culinary style. How would you describe the menu at Bibo? DG: It could be said that the menu is an egoistic concept as it’s the style of food that I personally like to eat in a restaurant. Siesta: What is your favourite dish and can you share the recipe with our readers? DG: It’s very difficult to choose a specific dish but if I have to select one, it would have to be gazpacho de cerezas (cherry gazpacho). Siesta: You were the first chef to apply liquid nitrogen in a culinary environment. How did you develop the idea? DG: The idea first came to me when I saw a video in which Michael Bras and Hervé used nitrogen to make ice cream. This was the starting point and since then I have used it in a variety of different ways.

D an i

G ar c i a

Siesta: Which chefs do you admire and who has had the most influence on your style of cooking? DG: I admire many colleagues but Ferrán Adrià is one that I admire very much. Siesta: What is the proudest moment of your career so far? DG: To have introduced traditional dishes into the haute cuisine at a time when it was all about ingredients such as caviar, truffles and such like. Siesta: You are already at the vanguard of modern gastronomy. Have you achieved all your culinary ambitions or do you have a goal that you have yet to conquer? DG: Yes, I still have plenty of ambition but my current goal is to continue with my current projects. Siesta: When you’re off duty, where would you go to relax? DG: I like to spend as much time as possible with my family…a padel tennis match, a walk along the seafront or possibly a good movie. Siesta: What advice would you give to any budding young chef? DG: Just three things; work, work and work! Siesta: How would you sum up your passion food in one sentence? DG: Completely dedicated and committed.

D a ni ’ s m a j o r culin a r y a wa rd s 2 0 0 0 : Awa rd e d M i ch e lin s ta r fo r Tra g a b u ch e s ( Ro n d a ) 2 0 01 : Di a r i o S u r Pr ize fo r b e s t G a s t ro n o my in M á l a g a 2 0 04 : G o ld M e d a l f ro m t h e M á l a g a G a s t ro n o mi c S o ci et y 2 0 0 6 : Ch ef of t h e Fu t u re f ro m t h e In t e r n a t i o n a l Aca d e my of G a s t ro n o my 2 0 07 : Awa rd e d 2n d M i ch e lin s ta r fo r Ca lim a 2 0 0 9 : N a t i o n a l G a s t ro n o my Pr ize f ro m Roya l S p a ni s h Aca d e my

H o t e l Pu e n t e Ro m a n o , B ul ev a r Pr in cip e , Al fo n s o v o n H o h e nl o h e , s / n , 2 9 6 02 M a r b e ll a + 34 952 764 252 + 34 64 8 5 0 0 763 info @ d g a rci a . e s

Tips on b u y i ng o l i ve From the southern olive groves of Andalusia to the northern region of Catalonia, Spain is the number one producer of olive oil. Spain offers the largest variety of unique oils that are as distinctive and diverse as nature itself. They will heighten the flavour of your meals and reveal the creativity in you. Today when you arrive at a supermarket or gourmet food store, you are likely to find a fairly good selection of good quality olive oils. Unfortunately, many of the oils on the shelves are “boutique” oils in attractive and small bottles. They probably have artistic, designer labels – both from the US and from Spain and Italy. So, how do you choose a good Spanish olive oil? Well, reading the label is important, as well as knowing what is important and what is not, since many pieces of information on the label is marketing hype. Before we review label information, let’s review what happens before the oil is bottled.

oil…

How is Olive Oil Made? First, the olives are harvested from the trees. There may be several different harvests throughout the period. The time of the harvest definitely affects the flavor. The earlier the harvest, the greener, stronger and more bitter the flavor of the oil will be. The later the harvest, the more mild and buttery the oil will be. Processing affects the flavor as well. Once the olives arrive at the mill, they are crushed with their pits. This makes a thick paste called mash. This mash is then either pressed or centrifuged to separate the oil. If pressed, the oil is allowed to stand until the oil floats to the top, thus separating it from any impurities. If centrifuged, it is centrifuged for a second time to eliminate the impurities. Once free of impurities, the oil is aged from 3 to 6 months. The natural bitterness is reduced by this “aging” process. How Harvest Time Affects the Oil Green olives that are mature and harvested in the early fall makes oil that is green and has a sharp flavor. Some use adjectives like “grassy,” “peppery” or “woody.” Fruit that is harvested from early winter to early spring is riper and has a purplish or blackish color. The oil produced from this later harvest is generally golden in color, with a fruitier and smoother taste.

How do you Read Olive Oil Labels? Although the IOOC (International Olive Oil Council) and the EU have legal definitions for the olive oil grades, labels can be confusing. Thankfully most Spanish olive oil bottles have straight-forward labelling. Marketing jargon and nutritional hype may intimidate shoppers who are simply looking for the best quality olive oil to cook with.

Th e Im p o r ta n t L a b e l T e r m s : Grade – There are three basic grades of edible olive oil, and several types within each grade. Extra virgin includes “premium extra virgin” and “extra virgin”; virgin comprises “fine virgin,” “virgin,” and “semifine virgin”; and olive oil includes what used to be called “pure olive oil” and “refined oil.” Acidity Level – There are rules for the level of acidity that the various grades of olive oil can contain. Olive Variety – There can be several varieties of olives used in an oil. Producers often blend varieties to achieve the taste they want in the end product. The olive variety will only be important to you if you already know that you prefer the taste of a particular variety of olive. Origin – The origin of the olives and olive oil tell you where the oil is from, after Spain, the largest producers in the world are; Italy, Greece, France, Turkey and California. Early or Late Harvest – Olives can be harvested anytime until completely ripe and black. Olives (green) that are harvested early can make green oils, while late-harvest oils are generally golden.

Lower-quality oils Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title “virgin.” When virgin oils are not fit for human consumption (because of poor flavor, an acidity level greater than 3.3 percent, or an unpleasant aroma), they are sent to a processing plant where they become “refined olive oils.” There they undergo processing with agents that might include heat, chemicals, and/or filtration.

and have an acidity level of 0.3 percent or less, which gives them a long shelf life (refined olive oils’ only real advantage). They are typically blended with virgin oils, used in cooking, or used for foods that are labelled “packed in olive oil.” If you stick with Extra Virgin Spanish Olive Oil, you really cannot go wrong. Yes, the colour and flavour of the oil may vary from brand to brand. For this reason, try buying several different brands of Spanish olive oil and use them on salads, in recipes and for frying to see which one(s) you prefer.

These refined olive oils become clear, odorless, and flavorless

Th e C o n f u s i n g o r U n n e c e s s a r y I n f o r m at i o n y o u m ay s e e o n V i r g i n O l i v e O i l L a b e l s : F i r s t C o l d P r e s s i n g – This is unnecessary information. When olives are pressed, no heat is used. No heat would be used in producing virgin oil. The only time heat is used is for “refined” oil. Ch o l e s t e r o l L e v e l – Olive oil is healthy oil, but olives are a fruit and no fruits or vegetables have cholesterol, anyway! A l l N at u r a l , U n r e f i n e d , N o P r e s e r v at i v e s – Of course, there are no preservatives and it is all natural, if the oil is virgin olive oil. N o H e at o r Ch e m i c a l s U s e d – Again, unnecessary information if the oil is virgin.

A war m we l c o m e t o at h l ete s f r o m c o l d c l i m ate s If you have ever wondered how athletes from northern Europe manage to stay in shape and at the top of their game throughout the winter, the answer is simple, they follow the sun. Warm winters and an even warmer welcome have long made Spain and its islands a magnet to those escaping the winters in northern Europe and Scandinavia. But it isn’t just holiday makers that are heading south, more and more sports professionals are packing their bags to take advantage of southern Spain’s ideal winter training conditions. Not so long ago, the Canary and Balearic Islands were the main go-to destinations for winter sports training, with Málaga coming in a close third. But over the last few years, the combination of the Mediterranean weather, diverse terrain, superb facilities and easier access; more regular flights, shorter flying times and less complicated connections from Scandinavia to Málaga, is proving to be a tempting proposition. In 2013 the Costa del Sol played host to no less than 80 professional football teams and numerous athletes from northern Europe and in January 2014, more than 13 teams from colder climates were already in residence. Of course, Andalusia has long been associated with sporting events; particularly golf, the number of golf courses on the

Costa del Sol alone is a testament to the region’s affinity with the game. The second most popular sport is competitive cycling, which came into its own as far back as 1955, with the first annual ‘Vuelta a Andalucía’ cycle race; a five-day event covering all eight Andalusian provinces, attracting national and international cyclists of varying abilities. In 2005 the UCI (the international cycling governing body) ranked the route as level 2.1, in other words it’s not easy! Taking the initiative, Marbella based (but Danish owned) Siesta Homes has recently joined forces with a professional Danish cycle racing team, renamed as, Globe Team – Siesta Homes Group. The sponsorship arrangement includes financial support and access to the luxury serviced accommodation at Aloha Hill Club (part of Siesta Homes), whilst they take advantage of the wonderful climate and terrain so well-suited to competitive cycle race training. The Aloha Hill Club has followed suit by signing up Danish golf legend Soren Hansen. Over the next years, he will host several events at the development, including a children’s golf academy, and of course he is welcome to take advantage of the wonderful facilities. Those not tempted to pedal or putt can simply soak up the sunshine whilst watching from the side lines. The spectacular scenery is an added bonus!

519

Jesper Moerkoev

Jeppe Toelloese

• Born on 11th March 1988 • Routine track and road rider with several Danish championship victories under his belt • Newly minted Danish master of the of the 2013 Danish Championships in 2013 (point race) • Won a medal at the European Masters Track Race in 2012 • Noted for a victory on the road in 2013

• Born on 4th December 1994 • The fastest rider on the team • His strength is speed. He is very good on fast routes, as a sprinter and dealing with crosswinds – but he is not very fond of big hills! • Achieved good results as a junior. In 2012 he was a Team Python Prorider (a very successful junior team) • In his first year as a senior rider he already achieved 4th place…almost making it to the podium!

Nichlas Boeje Pedersen

Philip Nielsen

• Born on 8th September 1994 • Former rider for the Danish U-19 team • Achieved several great results as a junior. Gold at the Danish Championship (team race) and an impressive victory at the Belgian Martinnspris Koniich tour in 2012 • In 2013 he was riding for one of the big Danish continental teams

• Born on 31th August 1987 • One of the teams consistent riders • A member of several of Denmark’s big continental teams. He is known for his sprints • Won a couple of stages of the Post Cup • In 2010 he won a stage of the UCI tour Vuelta Mexico Telmex • The same year he won a stage in UCI Scandinavian Uppsala Race

Stefan Ravn Olsen

Magnus Damsbo Lund

• Born on 16 November 1992 • Part of the team last year • Strong and consistent rider who always makes sacrifices for the team. Nevertheless, he is also very good at going solo • An impressive tempo rider • Achieved bronze in the 2013 Danish Championships final • Achieved seven top 10 rankings last year with three podium positions and one victory

• Born on 12th December 1991 • Was also part of the team last year • A very persistent rider who doesn’t give up • Considered to be a ‘workhorse’ with captain potential. He has a good team spirit but does not hesitate to take chances to push ahead • Part of the national Danish team in the 2012 Post Danmark Rundt race

Th e tea m s 2 014 rac e ca lendar f eatures a nu m b er o f i m p o rtant rac es w hi ch s erve a s s h o w ca s es f o r r iders h o p ing to b e ch o s en to

Simon Eiby • Born on 25th January 1991 • In the team last year • Strong and solid all-round rider and team player He also manages to pull a good sprint out of the hat • Was part of the Danish national team in the 2012 Post Danmark Rundt • Latest victory was in 2012 • In 2013 he achieved five top 10 rankings

com p ete f o r D en m ar k ’ s nati o na l tea m .

g lo b e tea m s i e s ta h o m e s te s t t h e i r p eda l p o wer o n m ar b e l l a ’ s c y c l i ng cir cuits

When Siesta Homes signed up as new sponsors at the beginning of 2014, it was understood that these rising stars of the Danish cycling circuit would take the opportunity to escape the cold climate of Denmark and head south to train in the warm Spanish sunshine. And we didn’t have long to wait. On 6th March, only a few months after sealing the deal, the team de-camped to Marbella to stay for one week at the Aloha Hill Club in Nueva Andalucia (a Siesta Homes development) whilst training in and around Marbella, winding their way along the often punishing cycle routes followed in the world famous ‘Vuelta a Andalucía’ cycle race. Jesper Mørkøv, one of Globe Team Siesta Homes’ most experienced riders, explains, “Spain has the perfect climate for training and Marbella’s mix of steep climbs and flat

Globe Team – Siesta Homes Group Race Calendar 2014

stretches are ideal for honing my climbing and sprinting force skills to help me get in shape before a major event. It’s also a really beautiful place… which as a cyclist who spends up to 7 hours in the saddle, very much appreciates!” The team’s 2014 race calendar features a number of important races which serve as showcases for riders hoping to be chosen to compete for Denmark’s national team in the Tour of Denmark stage race, competing against some of the country’s biggest teams and best pro-riders. Two years ago, Globe Team’ Siesta Homes Jesper Mørkøv, Simon Eiby and Magnus Lund Damsbo, were selected for the national team and this year they are hoping that at least one or two riders will race in the national team.

01/6 National Championship - Road DM U23 07/6 Slagelse 08/6 FBL 15/6 Fyen Rundt 22/6 Postcup Greve 29/6 National Championship, Elite 19/7 Ringenloppet Frans Desaix, Sverige 20/7 Elisels GP, Sverige 03/8 Stjerneløbet, Roskilde 6-10/8 Tour of Denmark – (with Globeteam-Siesta Homes Casper Folsach on the national team) 11/8 Ordrup Grand Prix 17/8 Post Cup, Sjælland 30/8 Kronborg 31/8 Roskilde 02/9 Fix, København 06/9 VFC, København 07/9 Sorgenfriløbet 14/9 Post Cup finale, Jylland 20/9 Hillerød 21/9 DCR

Watch this space…..

Y o ga A n

an c i ent

ant i d o te m o dern

to life

Modern life is intense. A million and one distractions during the course of a day can lead to interrupted sleep, make it difficult to relax, switch off and enjoy the moment. There is nothing wrong with being busy but sometimes it’s necessary to make a conscious effort to take some much deserved ‘you’ time, to safeguard your mental and physical health. This is where Yoga can help. Even though it was developed in ancient India, it is as beneficial today as it was then.

The term ‘Yoga’ in the western world generally refers to physical exercise and Hatha is the term used to describe the type of Yoga that uses a mix of postures (asanas) and breathing techniques (pranayama). Without delving too deeply into the spiritual aspects, ancient Sanskrit texts attribute the origin of Hatha Yoga to the Hindu god Shiva, developed as a form of meditation to create a ‘union with the divine’ by exercising the body and the mind.

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Co nn e c t in g o p p o s i t e s

Un ex p e c t e d b e n efi t s

Popular with both fitness fanatics and those with a more

Quite often, Yoga practitioners expecting only to reap the

spiritual bent, Hatha Yoga gets its name from the Hindu words

benefits of a better toned body, improved physical strength

for sun (ha) and moon (tha) which reflects the importance of

and suppleness, notice how it also nourishes the mind and

connecting opposites together. In practice this is achieved by

soul; better sleep, less irritability and greater patience have

adopting specific postures using subtle energy control and

all been noted as unexpected perks. In addition muscle and

breathing techniques, to join the mind and body.

joints are stretched and strengthened, the immune system becomes stronger and digestion is improved.

H o w Yo g a w o r k s A u ni v e rs a l p ra c t i ce The many health benefits of Yoga are achieved by using the physical exercise and breathing to create harmony and calm

Today Yoga is accepted as a bona fide form of exercise that

the mind. It provides the means to increase your capacity for

achieves tangible results, practiced at home, in classes, at

self-awareness, allowing you to get to know your body and

work, in schools and more recently on retreats. Depending

its limits. Working from the outside in, Yoga concentrates first

on your lifestyle, level of fitness and how quickly you would

on the body, then breathing, followed by the mind and the

like to immerse yourself, there are plenty of classes available.

heart. Of course, on a simple physiological level, apart from

Take it one step at a time or jump in at the deep end with an

the obvious benefits of physical exercise, Yogaâ&#x20AC;&#x2122;s controlled

intense course, either way, you will feel better in your mind,

breathing techniques can help to improve the oxygenation

body and soul.

in your body, which in turn helps to relieve stress. Due to the many different styles, ranging from hot and steamy to slow

Coming soon to the Aloha Hill Club

precise poses (see chart), it is also a form of exercise that is

Yin Yoga workshop and Vinyasa Flow Yoga classes with Petra

suitable for any age and level of fitness.

Lindros Call

the

Aloha

Hill

Club

Concierge

Service

(+34) 951388800 for more information

m o s t

p o p u l ar

t y p e s

o f

y o ga

Anusara

Hatha

A relatively new version developed in 1997 by American

Hatha covers any type of Yoga that uses physical poses and

John Friend, using physical movements to connect with your

it is the most prevalent form practiced in the west. It should

inner self. Rigorous movements for the body and mind.

leave you feeling stretched, toned and looser.

Ashtanga

Hot Yoga

Follows ancient teachings but has only been practiced in the

As its name suggests, this type of Yoga is practiced in a

west since the 1970s. Postures are linked to each breath,

hot room. Using choreographed poses but not necessarily

always following the same series of poses. Very physically

following the same sequence of postures each time.

demanding.

Mind

BODY

SOUL

• Reduce stress • Improve concentration • Quiet the mind • Connection and awareness with thoughts • Relieve anxiety • Help cope with everyday stress • Focus the mind

• Increase body awareness • Increase strength, flexibility and balance • Increase energy • Increase circulation • Improve digestion • Remove toxins • Improves joint mobility • Promotes better breathing

• Build awareness of surroundings, interaction with the outside world • Encourage balance • Inspire creativity • Concentrating on breathing and postures is an aid to meditation • Improve emotional response to life

b ene f i t s for m i nd , b o dy and soul

Iyengar

Yin Yoga

A form of Yoga using precise movements and named after its

Yin Yoga is slow-paced using a range of postures or breathing

developer, BKS Iyengar. You won’t build up a sweat but you

techniques. Poses are generally controlled and held for

will use a lot of props and concentration.

considerably longer, sometimes over 5 minutes.

Vinyasa

Yoga Nidra

Taking its name and style from the Sanskrit word for ‘flow’,

Often referred to as ‘yogi sleep’ as it describes the trancelike

Vinyasa uses choreographed movements designed to flow

state achieved during meditation. Practitioners credit it as

from pose to pose. Similar to Ashtanga in intensity.

being an effective method for achieving complete relaxation.

S i e s ta

o ’ c lo c k

S pa i n

A 3 0 - min u t e d oze i s p rov e n to im p rov e h a p p in e s s , p ro d u c t i v i t y , a l e r t n e s s a n d ev e n re d u ce s t re s s !

It’s one of Spain’s favourite hobbies alongside bull fighting, flamenco and tantalisingly tasty tapas. What are we talking about? The famous Spanish siesta of course! As a matter of fact, the nation’s love affair with napping is such that no one bats an eyelid when Spaniards take an unscheduled sleep stop on a park bench during Marbella’s sultry summers. But why are forty winks so popular in Andalusia? Well it’s not just southern Spain; Italians also take a riposo to avoid the sweltering midday sun. In fact, serial snoozers can be found snoring away the afternoons in the Philippines, the Middle East, South America and North Africa too. But back to the Spaniards, their penchant for a large lunch in the Mediterranean heat is the perfect recipe for a post-lunch

drowsiness – something that can only be cured with a power nap! The origin of the siesta is believed to have come from the Latin Hora Sexto, meaning the sixth hour after sunrise - when the sun is at its strongest. Like the Spaniards, the Romans had a regular siesta too, which was considered a physical necessity, not a luxury. Nowadays, siesta o’clock is typically between 2pm and 5pm, when you’ll find many of the nation’s high streets deserted and tourists wandering around aimlessly with a look of confusion etched across their face. However, a 30-minute doze is proven to improve happiness, productivity, alertness and even reduce stress! So with this in mind, maybe we should all follow Spain’s lead and get our sleeping hats on pronto!

S pa i n i n a soup bowl Taking its name from the Arabic name for ‘soaked bread’ gazpacho originated in the middle ages in the Islamic world, as a peasant dish using crushed garlic, almonds, vinegar, olive oil and of course bread. Then, little known outside the region, today it is affectionately referred to as the ‘king of cold soups’ throughout Spain and the rest of the world. Red gazpacho with croutons and diced vegetables is more widely known, but it was developed much later than the less familiar white gazpacho, ajo blanco, as tomatoes and red peppers weren’t available until Columbus introduced them on his return from the Americas. Of course, gazpacho today is a more refined dish, which is available in many forms. Today’s flavoursome ajo blanco is made with fresh grapes and is inextricably associated with Málaga. Modern versions of this quintessential Spanish soup include avocado, corn and tropical fruit, with watermelon appearing more and more often on menus. This surprisingly simple yet refreshing dish remains a popular staple in Spanish homes, as it is a quick, cost effective and nutritious way to enjoy fresh fruit and vegetables. Salmorejo vs Gazpacho Although the ingredients are similar, gazpacho shouldn’t be confused with salmorejo, which is a much thicker blend of tomato, olive oil, vinegar and garlic, without the vegetable content. The perfect hot weather solution!

5 facts about gazpacho

•

6th December is National Gazpacho Day

•

One week old stale bread is ideal for gazpacho

•

Gazpacho should never be served iced, only chilled

•

Dry sherry is the best accompaniment to gazpacho

•

All ingredients are raw and super healthy

S A LMO R E JO Salmorejo is a cold, creamy tomato soup, originating in C贸rdoba, Spain. It is a simple pink-orange, summer soup made with tomatoes, bread, oil, garlic and vinegar, similar to gazpacho. Then, it is garnished with diced Spanish Serrano ham and hard-boiled eggs. Prep Time: 20 minutes, Total Time: 20 minutes Ingredients: 2 eggs 2 oz Serrano ham (substitute prosciutto) 1 (8 oz) baguette, stale 1 large clove garlic 2 lbs (1 kg) ripe tomatoes 8 oz (250 ml) extra virgin olive oil 2 oz (60 ml) red wine vinegar, salt to taste

Preparation: Hard boil the eggs. Place in ice cold water to cool. Refrigerate until ready to serve. Cut off hard crust from baguette, then cut into slices approximately 1/2-inch thick. Pour about a 1/4-inch water into a large glass baking dish. Add bread slices and allow bread to soak for 30 minutes. Squeeze excess water out of slices and place in a blender or food processor. Peel and mince garlic and place in food processor. Peel tomatoes and remove seeds. Add to the food processor and pour in vinegar. Process. Slowly pour in oil while processing. Continue to process until smooth. If mixture is too thick, pour in a bit of cold water while processing. Refrigerate until ready to serve. When ready to serve: Dice Serrano ham. Peel and quarter hard boiled eggs. Pour soup into four bowls. Sprinkle ham over bowls. Add two egg quarters to each bowl.

G A ZP A CHO “Gazpacho” is cool, refreshing and flavorful start to a meal on a hot summer day. This soup is eaten often in the southern part of Spain called Andalusia, the region from which it originates. Eat gazpacho from a soup bowl, or drink it from a glass. Either way, it is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar. During the hot weather, do what the Spaniards do - Make a batch of gazpacho and keep it in a glass pitcher in the refrigerator. Prep Time: 30 minutes, Chill: 1 hour, Total Time: 1 hour, 30 minutes, Yield: 6 Servings Ingredients: 3 lbs ripe tomatoes, peeled, seeded, coarsely chopped 2 slices of white bread, crust removed 2 cucumbers, peeled, seeded, coarsely chopped 1 small red onion, coarsely chopped

Preparation: Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry. Tip: The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily. Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times. Once gazpacho is completely blended, pour it into a large non-metallic bowl. Stir in the oil and vinegar. Add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour. Garnish with the chopped vegetables and croûtons, if desired. Serve gazpacho chilled. Shortcut to chilling the soup: Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.

3 cloves of garlic, minced 2 green bell peppers (or any sweet green pepper) 6 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar, salt to taste Garnish: 1 tsp each of cucumber and green pepper, finely chopped, 3-4 croûtons (optional)

J A MÓ N

“ J a m ó n I b é r i co i s a s ta r p ro d u ce of S p a ni s h g a s t ro n o my . I t i s t h e fl a g s hip . ” Ag r i cul t u re M ini s t e r M i g u e l A r i a s Ca n et e

J A MÓ N

If you’ve been to Spain you will have most likely devoured a few slices of the country’s delicious air dried ham - Jamón. Spain’s love affair with ham is deep rooted; it is estimated that each Spaniard consumes up to five kilograms every year and there are even several Museos de Jamón around Spain! Of course, not all Spanish hams are the same; there is mountain ham (Jamón Serrano) and the much coveted Iberian ham (Jamón Ibérico) which is considered to be a gourmet product throughout the rest of the world. Mo untain dry cure h a m Mountain ham (Jamón Serrano) is widely produced using large white Duroc or Land-race pigs reared on animal feed. In 1990, a small consortium of Serrano producers formed the Consorcio de Jamón Serrano Español as a self-regulatory body and their products can be identified by SERRANO ESPAÑOL on the label. Since 2000, Jamón Serrano has been protected as a ‘Traditional Speciality Guaranteed’ (TSG) product by the EU but the classification only applies to the method of production, not to the origin of the pigs. In theory, any EU producers holding the TSG certification can produce this type of ham. B lack Ib er i an pigs Where as Iberian ham, one of the most sought-after in the world, is often referred to as Jamón de Pata Negra because it is made using black footed Iberian pigs – descended from the Spanish wild boar - with comically thin legs and black hoofs. They have smaller litters and are more expensive than the white varieties. The meat’s distinctive nutty sweet flavour is achieved by allowing the semi-wild piglets to forage for acorns and cereal. These prized porkers account for only five per cent of Spain’s total ham production. R estr icted pr o du ctio n The meat is covered by Denominación de Origen (DO) which restricts production to specific regions in Southern Spain; Salamanca, Huelva, Valle de Los Pedroches and Extramadura. It also stipulates a maximum of two pigs per hectare of land and a minimum weight of at least 165kg to be categorised as Jamón Iberico de Bellota, the most coveted type of ham made from 100% per cent pure bred black footed Iberian pigs.

Yet there is more…before you get to tuck in, the Paletas and Jamónes (front and back legs) need to be chilled, covered in salt and rested (one day per kilo) then hung to dry for several years. It can cost around 100€ per kilo and an entire leg cured for 7 years can command up to 4,000€…but it’s worth every penny. Q ualit y grading In January 2014, the Spanish government introduced new quality control guidelines to streamline the grading system from four to three categories of ham judged according to the pureness of breed, diet and rearing method; Ibérico de Bellota or 100% Ibérico, Ibérico de Cebo de Campo and Ibérico de Cebo. 1. Jamón Ibérico de Bellota: The highest quality ham made from 100% Iberian black pigs, fed on acorns in an open environment. 2. Jamón Ibérico de Recebo: Made from Iberian black footed pigs crossed with other breeds, with a diet of acorn and grain. 3. Jamón Ibérico de Cebo: Iberian pigs crossed with other breeds fed on grain and cured for 24 months.

C o l o u r co d e d l a b e l s ys te m Black: 100% Iberian black pigs raised on acorns Red: Mixed race Iberian pigs raised on acorns Green: Pigs raised in the open on feed White: Pigs fattened in a feeding pen

S p a nis h cuts of h a m Jamónes = whole back legs (with bone or boneless) Paletas = shoulder (with bone or boneless) Lomos = cured pork loin

the o f

com eback

s p an i s h

t i l eS

Hydraulic tiles mark a difference decorating trendy bars in London, NY restaurants, hotels in Berlin, palaces in Dubai, Miami, and if you are interested, the floors in your own house!

Photographs courtesy of mosaicdelsur.com

The art of hydraulic tiles originated in Spain, but quickly

colours you like and your craftsman will prepare a paste

spread around the world in the late 19th century, decorating

mixing water, white marble dust, white cement, sand and

floors and walls of many important buildings; the floors of the

pigments. This preparation is poured into a metal mould,

palaces in St. Petersburg, Gaudi’s style houses in Barcelona

containing the desired pattern, handmade from specific

and building entrances in Paris and Saigon.

design drawings.

Today, hydraulic tiles mark a difference decorating trendy

Each space in the mould is filled with its colour-coded paste.

bars in London, NY restaurants, hotels in Berlin, palaces in

The filled mould is then placed under a hydraulic press.

Dubai, Miami, and if you are interested, the floors in your

Then the mould is removed, allowing the tile to dry before

own house, bringing originality to any room, whether it is your

it is immersed in water for 24 hours. There is no glaze or

kitchen, hallway, living room, bathroom or terrace.

kiln. Hydraulic tiles are cured by water and air only, just like ordinary cement.

Handmade hydraulic tiles are each unique and are expected to have slight imperfections, which give them character and

Many Spanish manufacturers engage in developing this

depth.

artwork, offering beautiful collections ranging from the most romantic to more avant-garde style.

The hydraulic tile is made piece by piece. You choose the

Contact Siesta Homes Interior Design for more information · info@siestahomes.com · +34 952828443

The

i m p o rtan c e

o f

de s i gn

There was a time when most products were split between luxury designed items and mass-produced goods with a minimum of stylistic care and attention. However, in the new millennium, design has become something we not only demand of the things we buy, but also an integral part of our everyday lives. Design shapes our world, in the form of the cars we drive, the homes we live in, the utensils we use and the fashion we wear. Above all, it shapes the man-made world of items both large and small that surround us in towns, cities and even villages, often to the point where the real world created by nature has receded into distant abstraction. This is, of course, particularly true of the â&#x20AC;&#x2DC;virtualâ&#x20AC;&#x2122; world on our video screens, but even in the physical plane it is the design philosophy of the day that defines each era and mirrors the spirit and values of its society. Today we are more design-conscious than ever, some would even say obsessed, for where it was once good enough just to have the product and the convenience it bestowed, it has now become essential for that product to look fantastic â&#x20AC;&#x201C; and make us look fantastic in the process. Much of our projection of values and social standing is communicated through the design choices we make; the products we buy and the brands we associate ourselves with. Indeed, in the 21st century the obsession with brand identity has risen to a point where what an object looks like is almost more important than what it does. The rise of design It all started with the birth of modern architecture in the early 20th century, when pioneers such as Le Corbusier, Mies van der Rohe and Frank Lloyd Wright applied modern technology to come up with a new way of looking at design, construction and spatial relationships. Technology produced the materials

the

21s t

c ent u r y

By Michel Cruz

that enabled these conceptual thinkers to escape the bonds of conventional building, and hence design, but in later years they were to reverse the process by driving the development of yet more synthetic materials and techniques to follow a train of thought that had outpaced its physical environment. From Villa Savoye through Bauhaus to the likes of Eero Saarinen and Alvar Aalto, who literally moulded furniture around their ideas as never before, design was on a course of sped-up evolution, catapulting ahead towards a bright and shining future. Ironically, much of this had been made possibly by the Second World War, whose need for technological innovation in weaponry had fast-tracked the development of a great many innovations with peacetime applications. Among these where the new pliable materials that allowed designers such as Saarinen and Ray Eames to pen the liquid, flowing lines of modern classics such as the Tulip Chair and the Eames Lounge Chair. The post-war period was to set off a veritable revolution of creativity in design and applications, made possible by stainless steel, fibreglass, plywood and plastic moulding. It was a watershed for design, yet while high-brow industrial design of this kind reached mass-produced products its true vocation remained fixed on limited edition bespoke series designed with the sophisticated elite in mind. Though the styles had changed radically since the 19th century, the ethos of production had, in reality, changed very little. The democratisation of design Little by little, the mass-market made inroads into this system, though it was always severely hampered by the overbearing compromise to serialised production. In the world of design and subsequent production, there was a clear divide between ‘quality’ and ‘mass’ standards. It was not until the 1980s that a quantum leap was made, both in technical terms and in the psyche of the masses. The rise of the yuppie, and the appeal of his implied lifestyle, coincided with

Th e o b s e s s i o n w i t hg u n . . . be d a h s d n a r b ra n dbs h a d b e g u n . . .

broad application of computerised systems of design and production that made the whole process cheaper and more accessible. The obsession with brands had begun, and as new generations of computer savvy designers graduated in the 1990s, they were met with a gradual but dramatic rise in overall spending power across large swathes of society. The mass-market was transformed from functiondriven design mediocrity to high-tech styling that employed all the latest technologies to keep it affordable and up to date. The masses now demanded branding and advanced product development in everything from kitchens and cars to computers, as Apple Macintosh have discovered to their benefit. Not to be outdone, the luxury market has moved on too, shedding the conservatism of old and embracing a whole new world of technology-driven possibilities as it thrives on the overflowing budgets of the new super-rich. The fact that

this nouveau riche revolution is in many cases producing a modern-day version of Baroque excess does little to dampen the enthusiasm, as the mega rich in newly prosperous parts of the world provide a new injection of cash and need for wealth projection that continues to lift the ceiling towards the stars. Design is now no longer a luxury but a need. For a new generation born into a world of shopping centres, five-star resort hotels and spas, advanced Hyundai cars designed by Italian styling houses, designer clothes and eye-wear, futuristic office towers and homes dressed in the latest styles, the need to stay current is almost an obligation. This is why famous design houses like Pininfarina create designs for everything from sports cars and avant-garde kitchens to Coca Cola dispensing machines and even entire stadiums in which the architecture and interior styling create the visitor experience and build the clubâ&#x20AC;&#x2122;s brand as surely as the action on the pitch.

www.housesofart.com Marbella Club Hotel, Blv. Pr. Alfonso von Hohenlohe, 29600 Marbella T. +34 952 857 196

s i e s ta i nter i o r

homes de s i gn

In t e r n a t i o n a l in t e re s t in ow nin g p ro p e r t y in M a r b e ll a i s a t a n a ll - t im e hi g h , d u e to e a s y a cce s s f ro m ov e rs e a s , g re a t v a lu e p r i ce s , s ca rci t y of ‘ p r im e ’ s i t e s a n d t h e l a u n ch of Si e s ta H o m e s In t e r i o r D e s i g n h a s m a d e i t a n ev e n m o re a t t ra c t i v e p ro s p e c t . Pi ck u p t h e key s a n d fl y h o m e , s a fe in t h e k n ow l e d g e t h a t a ny in t e r i o r d e s i g n , p l a nnin g p e r mi s s i o n , o r b uild in g wo r k ca n b e ta ke n ca re of in yo u r a b s e n ce .

As Spanish property specialists based in Marbella with a

fact they can deal with everything from updating a kitchen

mainly international clientele, Siesta Homes understands that

to changing light bulbs. The aim is to remove the worry of

absentee owners all have one thing in common; they want

looking after Spanish property when not in Spain.

to enjoy their property from the get go and not spend precious holiday time dealing with decorators or builders –

Alongside general practical assistance such as design, and

which is where Siesta’s team steps into the breach, handling

maintenance, the team can deal with important but pesky

everything from planning permission to painting the walls.

tasks such as liaising with community administrators and local authorities to ensure that any re-development or decoration

Siesta Interior Design, established in 2012 and managed by

plans don’t fall foul of building regulations or urbanisation

Dutch national Cathelijne de Vilder and her multilingual team

statutes. Depending on requirements, the team will get

is designed to give clients access to a network of international

involved at the very beginning, discussing everything from

interior designers, suppliers, contractors, administrators and

colour schemes, construction, decoration, sourcing furnishings

even someone to accept furniture shipped from overseas. In

and installation.

Siesta Interior Design Services: • Project management • Access to network of designers, manufacturers and contractors • Interior design • Personal shopper • Administration / liaison • Delivery coordination • Key holding service • Ongoing assistance

Of course there is nothing new about customer care but Siesta has gone one step further by providing a comprehensive interior design service with direct contacts in the design industry throughout Europe. Cathelijne makes it a priority to attend the major interior design industry expositions in Paris and Italy, to apprise herself of future trends and to build upon her network of designers and manufacturers, in order to provide clients with a better choice â&#x20AC;&#x201C; often providing access to trends before they hit the shops - and a better deal price wise. All the benefits of Spanish home ownership with none of the hassle. For information about Siesta Interior Design contact info@siestahomes.com or visit the website at www.siestahomes.com

d i re c t a c c e s s to t h e l ate s t de c o rat i o n trend s

La m b o rg h i n i

H u ra c á n

Automobili Lamborghini is taking a major step into the future: with the newly developed Huracán LP 610-4, the successor to the highly successful Gallardo, the Italian super sports car manufacturer is redefining the benchmark in this segment. With its pure and absolute design, breathtaking dynamics and excellent quality, the Huracán delivers an unparalleled sports car experience. It unites mighty performance with a character perfectly suited to everyday use; its new technologies work together in a fully integrated fashion. Stephan Winkelmann, President and CEO of Automobili Lamborghini said, “With the Huracán, Lamborghini is writing the next chapter in its great history.” With 14,022 units produced, the Gallardo is the

61 0

Huracán’s silhouette. The objective was to define the car with a single line stretching from the front end over the passenger cell to the rear. The side windows take on a hexagonal form that looks like a gem set into the profile of the Huracán. At night, too, it is utterly unmistakable: All lights, including the main headlamps, beam in LED tecnology – an absolute first in the super sports car segment. An innovative cockpit dominates the interior. The 12.3-inch TFT display can be configured in a number of different modes and provides the driver with all key information in a virtual format. The slender lines of the instrument mounts and the centre tunnel are indicative of the lightness of the interior design. Fine materials distinguish the interior, which can be extensively individualised, while the extremely detailed craftsmanship delivers a highly refined sense of quality. The newly conceived hybrid chassis of the Huracán LP 6104 is a technical work of art that unites carbon-fiber and aluminium components. The ultra-light chassis forms the basis for the vehicle’s low dry weight of 1,422 kilograms; with its excellent stiffness, it guarantees the handling precision of a racing car. The new V10 engine in the Huracán generates its phenomenal propulsion from a displacement of 5.2 litres. It produces a power output of 448 kW / 610 hp at 8,250 rpm and a maximum torque of 560 Nm at 6,500 rpm. The new “Iniezione Diretta Stratificata” combines direct and indirect injection achieving an increase in power and torque compared with the Gallardo and a decrease in fuel consumption and emissions. With its power-to-weight ratio of most successful Lamborghini model ever made. During its ten-

just 2.33 kilograms per hp, the Lamborghini Huracán achieves

year production run, it took the brand into a completely new

absolutely breathtaking performance. The top speed of

dimension. In true Lamborghini tradition, the successor to the

more than 325 km/h and the acceleration figures – zero to

Gallardo also takes its name from the world of bullfighting:

100 km/h in 3.2 seconds, zero to 200 km/h in 9.9 seconds

Huracán was a fighting bull of the Spanish Conde de la

– offer an indication of its dynamics. Thanks in part to the

Patilla breed who fought in August 1879 in Alicante. His

Stop and Start technology, ECE average fuel consumption

unyielding character made him invincible.

has dropped to 12.5 liters per 100 km (290 g CO2 per km).

With the Huracán LP 610-4, Lamborghini is taking its purist,

The power generated by the ten-cylinder is delivered to

unmistakable design language to a whole new evolutionary

the road via the new 7-speed dual-clutch transmission

level. The design is bold and edgy, with beautifully sculptural

“Lamborghini Doppia Frizione” (LDF) and an all-wheel drive

forms. The starting point of the design process was the

that also features a new hydraulic multi-plate clutch. Three

different driving modes, spanning from road to race track,

Lamborghini’s model range is comprised of (i) the Lamborghini

can be selected using a drive select switch in the steering

Aventador LP 700-4, which was unveiled in 2011 and at the

wheel. The system is called ANIMA (Italian for Soul) –

end of 2012 with its roadster version and (ii) the Lamborghini

“Adaptive Network Intelligent Management”, and impacts

Huracán, recently launched at the Geneva Motor Show, with

the engine, the transmission, the all-wheel drive and the ESC

the difficult target to beat the Lamborghini Gallardo, the most

handling system as well as other dynamic systems.

successful Lamborghini model ever made during its ten-year production run (including all its different versions: Coupé,

The wheels of the Lamborghini Huracán measure 20 inches

Spyder and Superleggera, all of them four-wheels drive, and

in diameter, with the standard-fit carbon-ceramic brake

Coupé and Spyder two-wheels drive). All the Lamborghini

system delivering exceptional stopping power. As an option,

models take their names of famous bulls or breeds.

Lamborghini offers its new luxury super sports car with the Lamborghini Dynamic Steering variable steering system and

During the last ten years the sales volume of Lamborghini

MagneRide electromagnetic damper control. Both of these

has increased significantly: from 1963 to 2002 the average

features are also integrated into ANIMA.

sales were 250 units per year, however from 2003 to 2012 the average was 1800 units per year (2083 vehicles sold in

Last October 10th 2013, Automobli Lamborghini opened

2012, which represents a 30% increase).

its official dealership in Spain, Lamborghini Madrid, with the presence of Mr. Stephan Winkelmann, President and

Founded in 1963, Automobili Lamborghini is head quartered

CEO of Automobili Lamborghini S.p.A. Lamborghini Madrid’s

in Sant’Agata Bolognese, in North-Eastern Italy. There it

showroom is 200 square metres, located in Via de las

manufactures some of the world’s most sought-after super

Dos Castillas 9, within the exclusive area of Pozuelo de

sports cars. With the presentation of the Huracán LP 610-4,

Alarcón. Madrid’s opening is a sign of economic recovery

Lamborghini offers a new dimension in luxury super sports cars.

of the Spanish market and it is included within Lamborghini’s

With 122 dealerships worldwide, Automobili Lamborghini is

development strategy of its commercial network. The strategy

building on a succession of dynamic and elegant super sports

of the Brand for 2014 is the opening of 10 new dealerships

cars including the 350GT, Miura, Espada, Countach, Diablo,

with the aim to be present in 50 different markets.

Murciélago, Reventón Coupe, Reventón Roadster, Sesto

Elemento, Aventador and Gallardo.

A rt

o n

W h ee l s

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The Museo Automoviíistico de Málaga, opened in 2010, is one of the latest in a series of new cultural offerings in the city. Indeed, cultural, because this tastefully presented collection is not so much a petrol head’s paradise as a museum dedicated to art on wheels. The impressive collection of sumptuous cars spanning many decades and types is enough to make any car lover’s heart beat faster, but this is equally a place that lovers of art, design and simply beautiful things will appreciate as well. In practice, and without wanting to generalise too much, this means that you can avoid the usual male/female tug of war and visit the Museo Automovilístico as you would any art or history museum. To set the tone for this, the museum is housed within the elegant contours of the Tabacalera, the grand old tobacco factory that looks more like a stately building since its renovation a few years back. It is within this spacious venue in the seaside suburb of Huelin, not far from the city centre, that you enter a large forecourt complete with formal gardens and fountains. You can just picture how classic cars would adorn this scene, and indeed, they are brought out for special occasions and important events. Head past the exhibition of art made from car lamps and chrome work, and into the rooms that depict the past 100- plus years as much as they pay homage to the beauty and mechanical genius that mark motoring’s short but eventful history.

By Michel Cruz | Images courtesy of Museo Automovilístico Málaga

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M á l a g a ’ s M u s e o Au to m ov ilí s t i co i s a n ex p e r i e n ce to b e s a v o u re d by t h o s e w h o l ov e ca rs , d e s i g n , cra ft s m a n s hip a n d t e ch n o l o g y , a n d ev e n t h o s e w h o o rd in a r il y d o n ’ t .

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Travelling through time Drawn from the stable of lifelong Portuguese collector João Manuel Magalhães, the museum’s 90-odd cars cover the period from the emergence of the motorcar to the present day. In this way the museum chronicles a changing world in which design and technology evolve before your very eyes, until the old-fashioned carriages with engines of the Belle Époque no longer bear much resemblance to the sleek, teardrop designs of the 1930s and 50s. One of the great charms of this museum is the historical and stylistic sensitivity with which the collection has been displayed. As a result, you are not just admiring cars but also get a sense of the times they lived in, for the collections are set in scene, starting with the late 1800s when the horseless carriage first made its appearance and on to the grim days of the First World War. This is a time of the elaborate Rolls Royce, De Dion Bouton or Panhard Levasseur, but also of makeshift ambulances and the famous Paris taxis that ferried tens of thousands of troops to the hellhole of Verdun. The mood brightens with the onset of the roaring twenties, and the poster art, fashion and contemporary accessories used to dress the era become lighter and more attractive. It is an approach that will make even those without petrol in their veins enjoy this museum, for it displays more than cars alone, taking in also art, furniture and fashion, including an impressive display of classic designer dresses and hats. And yet, at the heart of it all are those sumptuous mechanical beasts that are an art form in their own right. Picture Al Capone in his Packard, an American president in a stately Cadillac, and Lord and Lady so-and-so alighting from their Daimler. An Italian playboy tearing through Monte Carlo in a Ferrari or the European aristocracy taking to the road in Bugattis, Hispano Suizas or Isotta Fraschinis.

Lancias, Alfa Romeos, Porsches and of course the long, crazy American cars of the Rock ‘n Roll era. Encompassing a flower power Roller inspired by John Lennon’s famous hand painted limo right up to present-day dream cars and the racing and drag cars made by the museum’s own team, this bewildering collection takes you right up to the present moment. A lighter note is added by unusual but equally stunning concept and demo cars, and an exhibition of massive engine blocks painted by local and international artists. A coup for Málaga With all of these elements in place, Málaga’s Museo Automovilístico is an experience to be savoured by those who love cars, design, craftsmanship and technology, and even those who ordinarily don’t. Its style and setting make it more a museum dedicated to an art form than a motoring museum alone, and this broadens the appeal considerably. Sr. Magalhães offered his collection to various cities in Portugal, then Spain, before Málaga realised the potential and offered a suitably sophisticated home for his magnificent collection. In so doing, and building upon its programme of beautification and cultural expansion, the city has been able to attract one of the most important private collections in Europe, winning out over larger centres and making a meaningful new addition to its growing range of top-notch attractions. Open Tuesday to Sunday (10am to 7pm). Tickets 6€, 3€ for the over 65s and children under 6, and 4,50€ for students.

All this opulence makes the head spin, but there is time for a little Austin or two before you come to the svelte perfection of the pre-war years, when powerful Auto Unions, magnificent Mercedes limousines and teardrop-styled Delages and Delahayes add to the list of now legendary car-makers. My personal favourite is the 1950s and 1960s, and it takes an effort not to drool as you admire the Aston Martins, Jaguars,

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COMP A N I E S

We are a fun-loving, multinational and multidisciplinary team of professionals, who are passionate about what we do. In our pursuit of excellence, we麓re always looking for new talent to fill various positions.

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We pay our hardworking, wonderful staff as much as we can afford rather than as little as we can get away with. We wear casual clothes. We have a bar in the office. We throw legendary parties.

If you would like to join the team, drop by our Centro Plaza office or send your C.V. to: careers@siestahomes.com

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T: +34 952908705 info@siesta-primecollection.com 路 www.siesta-primecollection.com Centro Comercial Centro Plaza, Oficina 44-46 E-29660 Nueva Andaluc铆a 路 Marbella 路 Spain

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B e s id e s offe r in g a s u p e r l a t i v e p o r t fo li o of h a n d p i cke d p ro p e r t i e s , Si e s ta H o m e s â&#x20AC;&#x2122; Pr im e Co ll e c t i o n p rov id e s a f re s h a n d v e r y m o d e r n p ro p e r t y b u y in g ex p e r i e n ce .

The Prime Collection, by invitation only After extending its ground-breaking new design offices in Centro Plaza, where Nueva Andalucía and Puerto Banús meet, Siesta Homes has confirmed its visionary approach to luxury real estate in the Marbella market by launching the Prime Collection – a flexible new concept designed around you, the client. “We wanted to shake things up a little,” says company director Morten Remo. “We do all the things that the top established luxury international real estate brands do, offering the same level of service and professionalism, but with a slightly different, more modern approach that allows for greater flexibility and personalised touches.” He hails from a private banking background, so personal service and discretion are second nature to him, and these are exactly the qualities he has been building into Siesta Homes these past few years. “It’s what makes us different,” says Morten. “The difference is in the detail, so we really listen to our clients to find not just homes that suit their budgets and specifications, but also lifestyle solutions that match their cultural backgrounds, family needs and expectations.” It is a highly specialised service designed specifically to cater to the needs of the upper luxury market. “This is a segment that demands a great deal of discretion and delicacy, and due to the nature of the properties involved we cannot market them in as public a manner as you do with other real estate and our own developments.” The result is a highly selective sampling of the most luxurious properties in

Marbella, which can be viewed by invitation only. The Prime Collection website, likewise, requires a log-in for interested parties to view its contents in what Morten describes as the most exclusive property database in this region. He knows that the tastes and needs of people in this segment are evolving, and is leading the way in responding to them. “This evolution is all around us, from novel airline and travel experiences to a new breed of luxury venues and top-end shops,” says Morten, emphasising that the quality of the buying experience is a vital part of the process. Offering more For this reason the company will soon be announcing a brand new luxury venue designed and manned for the exclusive use of Prime Collection clients and homeowners. A beautifully designed venue where our interior designers showcase their world of design, furnishing and décor and a place to meet in quiet and private surroundings and discuss all aspects of buying a luxury property, tax, structures, design, staff and other attributes. “With this new venue, we want to bring a touch of big-city chic and sophistication to Marbella,” says Morten, “blending the best of this area with the most advanced concepts in design, technology and service. It is a visible reflection of our philosophy in which refined quality is offered in a fresh, modern way that enhances the experience of buying, investing and living here.”

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Pl o t 7 , 16 5 m 2 | B uil t 1 , 7 72m 2 | 6 b e d ro o m s | 6 b a t h s | â&#x201A;Ź 10 , 95 0 , 0 0 0

Stunning villa with wonderful 360 degree views of the Marbella coastline, La Concha and the Ronda mountains. Located in the exclusive and secure private estate of La Zagaleta, this beautifully spacious and bright luxury home includes a snooker room, cinema, gymnasium, sauna, steam room, and controlled wine cellar. Set on an elevated plot and characterised by a cortijo style courtyard, this exquisite property blends in beautifully with the impressive and natural backdrop of La Zagaleta.

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A wonderful opportunity to acquire a unique private estate with unparalleled views of the Mediterranean coast, Gibraltar and Africa. This stunning property nestles amongst 10,000m2 of exquisitely manicured gardens and offers two large fishing lakes and its own orchard. A truly elegant stately Spanish home, built to exceptional standards.

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Pl o t 3 , 022 m 2 | B uil t 1 , 018 m 2 | 6 b e d ro o m s | 8 b a t h s | â&#x201A;Ź 6 , 4 5 0 , 0 0 0

A truly outstanding, new contemporary mansion situated first line golf and only 200m from the beach near a five star Hotel. The property has Scandinavian wooden floors and top of the line Italian marble bathrooms. Offering a large private garden, this mansion boasts an amazing 90m2 salt-water swimming pool with a beautiful poolside gazebo with separate bathroom and changing areas.

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Stunning, brand new mansion in exceptional modern Italian style with state of the art technology perfect for entertaining, relaxing and privacy. An extremely well built house with 7 en-suite bedrooms plus staff accommodation. All rooms offer beautiful sea views over the large terraces, the infinity edge swimming pool and the gardens, and are thoughtfully designed to allow easy movement between the indoor and outdoor areas, extending a sensation of freedom and spaces. A true work of art.

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L i s t i n g yo u r p ro p e r t y w i t h S i e s ta H o m e s i s a b re eze .

T: +34 952908705 ·info@siestahomes.com · www.siestahomes.com Centro Comercial La Alzambra, Oficina 3,4, E-29660 · Nueva Andalucía · Marbella · Spain

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B uil t 10 6 m 2 | Te r ra ce 4 0 m ² | 2 b e d ro o m s | 2 b a t h s | € 38 6 , 0 0 0

The Aloha Hill Club is a luxury private apartment residence that offers a range of outstanding facilities onsite. These include concierge service, private bodega, state of the art gymnasium, health spa, variety of swimming pools, pool bar and restaurant and an on-site rental service. Owning your apartment at the Aloha Hill Club offers you a stress free, relaxing experience.

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Beautiful urbanisation designed by a renowned firm of architects, nestled in the foothills of the Sierra Blanca mountains and La Concha and surrounded by 15 golf courses. This spectacular location offers the peace and tranquillity of the Andalusian countryside, yet is only a few minutes drive from the best beaches and the prestigious shopping centres of Marbella and Puerto Banus. These apartments combine taste and elegance with excellent materials, air conditioning, under-floor heating, fireplaces and ergonomically designed kitchens fitted with Siemens appliances. A golfer’s paradise!

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B uil t 18 0 m 2 | Te r ra ce 55 m Â˛ | 2 b e d ro o m s | 2 b a t h s | â&#x201A;Ź 6 8 0 , 0 0 0

A two bedroom luxury apartment situated within an exclusive luxury complex, 800 meters away from the beach, consisting of more than 25.000 m2 of landscaped gardens, breath taking sea views, swimming pools, 24/7 security surveillance, maintenance service and assured privacy. The apartment is built with the highest quality materials and include two bathrooms beautifully tiled in Mediterranean style marble fittings, fitted hydro-massage bath tub, spacious and spectacular views from the balconies and terraces, Siemens kitchens, under floor heating and air conditioning. A privileged place to live, rest and play.

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Pa l m era s de Ca l a h o nda , t h e f i na l c o u ntd o wn … Palmeras de Calahonda is a bank repossession development that offers amazingly low priced apartments with spectacular panoramic views of the Mediterranean coastline. It is situated on the Costa del Sol, in the popular area of Calahonda,

The interior’s Mediterranean style encompasses bright and open living space. The open plan kitchens are both modern and stylish and complement the overall feeling of space within the apartments.

With easy access to both the toll road and the coast road, the journey time to Calahonda from Málaga airport is only 30 minutes by car. Marbella is situated only 10 minutes to the west of Calahonda and Puerto Banus just 5 minutes further away.

Previously these apartments were marketed at prices starting from €299,000 with 70% mortgages, but through negotiation with the bank, Siesta Homes can now offer these apartments exclusively to our clients from prices starting as low as €114,000 with up to 80% mortgages.

The apartments in Palmeras de Calahonda are refreshingly modern and incredibly spacious. The large covered terraces are ideal for year round living and enjoy the most fantastic sea views.

Call Siesta Homes on +34 952908705 for more information on the last 10 apartments available for purchase.

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T: +34 952908705 ·info@siestahomes.com · www.siestahomes.com Centro Comercial La Alzambra, Oficina 3,4, E-29660 · Nueva Andalucía · Marbella · Spain