BY WESTCORD #12
ALL ABOUT FOOD
+ Tips How to take the best food pics
Jandino Asporaat on Fashion Hotel Food is the new fashion Rommy de Bommy FOOD BLOGGER
‘EVERYONE, YES EVERYONE, CAN MAKE MY RECIPES’
Design, planning & interior construction for hotels, restaurants, cafes, wellness, retail, institutions and offices Scannerstraat 21 - 1033 RV Amsterdam +31 (0) 20 337 15 76 - www.estida.nl
DESIGN PARTNER OF WESTCORD HOTELS & OTHER LEADING COMPANIES
Schmidt Zeevis From the North Sea to the oyster bar in Hotel New York 14
On the cover
Interview Food blogger Pauline Weuring 10
Stéphane Besse Head chef Fashion’s Restaurant & Bar in WestCord Fashion Hotel Kelly Koorevaar Service at Fashion’s Restaurant & Bar in WestCord Fashion Hotel Photo Bastiaan van Musscher
Hotel Delft & IKEA 60
Interview with food blogger Pauline Weuring
Schmidt Zeevis: From the North Sea to the oyster bar
Column by René Pluijm
WTC Hotel Leeuwarden: Also for the business traveller
Tips: How to take the best food pics
Follow on Instagram: 10 x foodies and chefs
Sneak peek: Building Hotel Jakarta
News: WestCord Times
New at WestCord
Employee Toos van Scheppingen
Kids & Teens: The coolest and tastiest trips
WestCord @ social media
The best fashion for him and her
Food is the new fashion: Rommy de Bommy
Jandino Asporaat on Fashion Hotel
Hotel Delft & IKEA
Outing ideas for a culinary season
Beauty tips for a fantastic summer
Food trends of today
iDDNA: Skin care based on your own DNA
Things to do in Leeuwarden!
Reader special: Discover the city and mudflats
Cars: The new SEAT Leon CUPRA
All about food photography Denise Kortlever 22
Food is Fashion Rommy de Bommy 46
Jandino Asporaat on Fashion Hotel
Body, mind & soul 74
Interview with Ralph Moorman
Ralph’s food diary
Food & Beverage 80
‘t Badhuys on Vlieland has been completely renewed!
Club Room's Rik Simonis & Alfred van der Toolen
Recipe asparagus risotto
The perfect wine from Wine import J. Bart
Looking for food on the mudflats
WestCord puzzle and win
EDITORIAL Winter has finally come to pass! It wasn’t a very harsh winter, but we’re all looking forward to the moment when we can enjoy the sunny weather outside cafés. We’ve already got some place in mind: our spectacular new beach pavilion ‘t Badhuys on Vlieland’s beach!
The brand new Badhuys opened its doors on April 13th, just before Easter. It was designed by ESTIDA and turned out wonderfully. The old Badhuys opened in 1996 and was high up on posts above the beach. Due to drifting sand, it was gradually incorporated into the dunes and was only kept open with great difficulty. As such, ‘t Badhuys had to be moved further out to sea and placed on even higher posts. A perfect opportunity to completely renew ‘t Badhuys. The renovation offered the opportunity to continue on with WestCord’s goal of becoming more and more eco-friendly. ‘t Badhuys, is now equipped with solar panels and the newest doodads on the market for energy saving. We hope to see you there this summer. We’re dying to know what you think!
Hotel Noordsee on Ameland was also turned inside out over the past few months. Just about all hotel rooms are now fitted with a new interior and the bathrooms have all been redone. We’ve also made some great changes to the WTC Hotel in Leeuwarden. We’re building a “live cooking kitchen” in our Michelin star restaurant élevé. Thanks to this, our dear guests are able to watch their food being made. The expansive meeting accommodation has also undergone some major cosmetic surgery.
On the ss Rotterdam, we’ve been building “Escape Rooms”. Have you ever heard of these? Many challenges and puzzles test teams’ ability to escape together. We’re building two different rooms, so you can choose which room you prefer. Curious? Feel free to contact ss Rotterdam.
At Hotel Delft, we’ve been developing plans to renovate all of our bathrooms. Naturally, we’re doing this in collaboration with IKEA, which is credited with our hotel’s entire interior. In this magazine, you’ll find an interview with Ehsan Turabaz. “Our guy” at Ikea.
And of course we can’t forget our wonderful new Hotel Jakarta on Amsterdam’s Java Island. The Netherlands’ “greenest” hotel. The building marches on. The hotel rooms are built as a complete unit at Ursem B.V. in Wognum. Each unit is then transported separately by truck to Amsterdam, where they are stacked. Up to nine storeys high! An unprecedented construction technique in The Netherlands. Maybe you’ll pass by one of the hotel rooms on the A7 motorway! In short, we’ve been very busy indeed.
Additionally you’ll find a lot about eating nutritiously in this magazine. It’s the core of a healthy lifestyle
HARRY! goes online! Soon you can find articles from the magazine, and several blogs and vlogs on WWW.HARRYBYWESTCORD.NL
after all. Ralph Moorman is an expert on the matter. Take a look at his advice. René Pluijm will weigh in on hospitality and did you know that Jandino is a regular guest at the Fashion Hotel?
Harry and Jennifer Westers
ON TOUR SINCE 1873
TALKIES MAGAZINE NOW N
SPRING / SUMMER PRIJS: €4,95 NL
MUSIC, MONEY & LIFESTYLE
23e jaargang - GAMECHANGERS
DAKOTA 23e jaargang - SPRING
VOOR ÉCHTE MANNEN
GARRIX ‘S WERELDS BESTE DJ
NICOLETTE VAN DAM GAMECHANGERS BILLION DOLLAR INSTAGRAM FOUNDER KEVIN SYSTROM
ROAD TRIP CANADA
VAN VINCENT PETERS
DONATELLA VERSACE’S ESSENTIALS HET SPROOKJE VAN IT GIRL NOOR FARES UN WOMEN’S SAFE CITIES WATCH & STYLE
ONZE REDDING DE COACHOLOOG ZINGEVING OP DE ZUIDAS
FEB/MRT 2017 €4,95
01 M A N G A Z I N E
THE NEXT INNOVATION IN TV
NATALIE PORTMAN SPRING IS IN THE AIR
LA MÉDITERRANÉE ZUID-FRANSE LIFESTYLE MAGISCH MALLORCA BEAUTY HACKS MAN&STIJL MATTIE VALK FINE JEWELLERY
DESIGNER CAROLINA BUCCI FASHION
HET GOUD VAN DE PROVENCE
MRT/APR 2017 €4,95
DE GARDEROBE VAN KIM KÖTTER
SUBSCRIBE TO 6X TALKIES MAGAZINE NOW I will subscribe to at least 6 issues of Talkies Magazine until cancellation. I will pay €25 and will receive this HANNAH SET worth €86 as a gift!
I will subscribe to at least 8 issues of Talkies Magazine (including 2x TalkiesMAN) until cancellation. I will pay €35 and will receive this HANNAH SET worth €86 as a gift!
Name: Address: Postal code/place of residence: Phone number: E-mail address:
I want to give 6 editions of Talkies Magazine as a present to someone else. I will pay €25 and will receive this HANNAH SET worth €86 as a gift!
I want to give 8editions of Talkies Magazine (including 2x TalkiesMAN) as a present to someone else. I will pay €25 and will receive this HANNAH SET worth €86 as a gift!
Send this gift to:
the receiver of the gift subscription
METHOD OF PAYMENT:
I hereby authorize Talkies Magazine to debit the subscription fee from my account. IBAN:
Talkies BV attn Abonnementenservice Antwoordnummer 10023 2600 VB Delft
THE GIFT SUBSCRIPTION IS MEANT FOR: Name:
Signature: As soon as we have received this card
(or a copy of it) filled in and signed, we
Postal code/place of residence: Phone number: E-mail address:
SEND THIS CARD IN AN ENVELOPE (A STAMP IS NOT NECESSATY) TO:
will send you a acceptgiro (payment or-
I will pay by acceptgiro (payment order) This offer is valid as long as stock lasts. Excluding the postage costs of €6.95. Subscription prices are only valid in The Netherlands. Prices in other countries can be requested on demand. A gift subscription ends automatically.
der). You will receive the hannah gift by mail after payment has been received.
L LIFESTYLE Itâ€™s all about food
PAULINE WEURING Live, love, eat!
AS A FOUR YEAR OLD GIRL, PAULINE WEURING LOVED ALL KINDS OF FOOD AND THAT LOVE WAS WELL-FED – ESPECIALLY WHEN SHE’D VISIT HER GRANDMOTHER AND BAKE CAKES AND COOKIES. NOW SHE’S REACHING MILLIONS OF READERS VIA HER BLOG “UIT PAULINE’S KEUKEN” (FROM PAULINE’S KITCHEN) AND SHE’S PUBLISHED THREE COOKBOOKS. LET’S TALK ABOUT FOOD!
‘EVERYONE, YES EVERYONE, CAN MAKE MY RECIPES. THERE’S ALWAYS A CREATIVE TWIST, BUT IT’S NEVER COMPLICATED”
WHEN DID YOU MAKE COOKING YOUR
YOU’RE NOW BLOGGING TOGETHER WITH
meal plans. We are the first Dutch foodblog to
have an app!
“Unlike a lot of bloggers, I din’t consciously choose
“She joined me in 2015 and that gave me the
to make it my job. I worked at the HR department
opportunity to expand. Annika focuses on
WHAT’S THE KEY CHARACTERISTIC
of Groningen’s University Medical Centre and
photography and food styling and I create and
OF YOUR DISHES? WHAT IS TYPICALLY
spent all my free time in the kitchen. Then my
cook the recipes. We do things together – we’re
sister asked me: ‘You love cooking and eating so
like puzzle pieces.”
“It’s always basic and fast, but it’s never ordinary.
much, why not start a blog?’ On a complete whim,
Everyone, yes everyone, can make my recipes.
I created “Uit Pauline’s Keuken”; I spent maybe five
WHAT DOES YOUR 2017 LOOK LIKE?
There’s always a creative twist, but it’s never so
minutes thinking about it. It’s been six years since
“We just launched our free app, where you can
complicated that you have to spend hours in
and we’re still going strong.”
save all your favourite recipes and make weekly
the kitchen or scour the world to find that one
“I’M ALWAYS FULL OF IDEAS. I MAKE LISTS OF THINGS I WANT TO TRY OUT IN MY PHONE. SOMETIMES IT’S JUST FLAVOUR COMBINATIONS”
ingredient. For example, about four years ago I brought some
minutes and the dukkah gives the dish a surprising twist. Or eggs
chipotle back from London. For those who don’t know, it’s a
benedict, that’s always a winner!”
smoked chili pepper. You couldn’t get it here in The Netherlands at the time, so I decided not to make any dishes with it. Nowadays,
AND WHAT IS YOUR PERSONAL FAVOURITE FROM YOUR
you can get it anywhere. Then I can let my imagination run wild!”
NEWEST BOOK? “There are so many dishes that I like, haha! For example, tart with
WHERE DO YOUR RECIPES COME FROM?
beets, it looks so festive and fun. It’s made of filo pastry, making it
‘I’m always full of ideas. I make lists of things I want to try out in my
light and easy to make. And my sister Annika is a huge fan of pea
phone. Sometimes it’s just flavour combinations. Last year I visited
falafel with mint sauce and pita bread.”
Australia, New York, Stockholm, and Italy. The influences of my trips are incorporated into my recipes. Oh and I have a weird habit:
WHAT’S GOING TO CHANGE IN TERMS OF FOOD IN THE
I often take a look at restaurant menus online. When my boyfriend
and I go out to eat, I already know the menu off by heart.”
“We’re becoming a lot more health-conscious with regards to food, but not extremely so. People are trying to eat less meat. And
FOOD IS SUBJECT TO TRENDS. DOES THAT PLAY A
when they actually eat meat, it’s good quality. Herbs and spices
ROLE FOR YOU?
are also becoming more important. I always say: the shoe stash
“We had an entire era of extreme superfoods. I think it’s fun to
has become the herbs stash. Instead of asking about how many
try making healthy snacks that are gluten or sugar free. But I still
shoes you have, we ask: how many different herbs do you have?
share lemon yoghurt cakes, pavlovas with loads of caramel and
You can switch them up as much as you like, and it always brings
chocolate as well. I stay close to my own style. Food I blog about
a great bite. If you have simple tomato sauce, you can give it some
is food I actually eat.”
Italian flair with oregano. Add cumin and chili, then you have a burrito base. And lastly, I think special flours are going to become
IS THERE A FOOD TREND THAT YOU ABSOLUTELY
a major trend. We’re already used to buckwheat pancakes, but
people are using more oatmeal, coconut flour, and almond flour.
“The superfoods, but they’re already out of season. I ask my
French people use chickpea flour, I think we’re going to start doing
readers questions via my blog, like: “Is wheat grass really that
that in The Netherlands too.”
gross and do you really get that energised if you eat it? I’ll then try it, because I feel that I should inform my readers. But in the end, I
WHO WOULD YOU LOVE TO COOK FOR?
prefer to get my vitamins and minerals from fruit and vegetables.”
“I would love to cook together with Donna Hay. I’ve been a fan of hers for years. I’ve met her twice for an interview and I’m really
WHICH DISH IS YOUR BOYFRIEND’S FAVOURITE?
curious as to what her office and house look like. We have similar
‘Salmon with dukkah from my newest book “Feel Good Food”.
styles. When my book “Feel Good Food” came out last October,
That’s a typical example of something that’s basic and quick,
she released her book “Life in Balance,” where I found a number of
but not quite ordinary. The entire salmon is prepared in twenty
parallels. She had salmon with dukkah in her book too!”
FROM THE NORTH SEA TO THE OYSTER BAR
in Hotel New York
SEAFOOD. THAT’S THE OYSTER BAR OF HOTEL NEW YORK’S SHOW PONY. OYSTERS, SHELLFISH AND OTHER FISH ARE DELIVERED HERE EVERY DAY BY SCHMIDT ZEEVIS ROTTERDAM. BUT BEFORE OYSTER BAR CHEF RONALD VAN DER DONK CAN WORK WITH THE CATCH, AN ENTIRE SEQUENCE MUST PRECEDE. Chef Ronald van der Donk creates fantastic platters with oysters and other
seafood, than to buy fish that tastes like the price that was paid for it. And
seafood in the oyster bar of Hotel New York. There is much to choose from:
that’s why 24 hours a day, seven days a week deliveries are essential. The
six varieties of oysters and five types of prawns. That’s not even including
boats can’t wait after all. And neither can the oyster bar!
crayfish, crab, razor clams, and lobsters. Schmidt Zeevis Rotterdam delivers these every day. “It’s really important to us,” says Ronald. “We have to be
certain that the oysters are fresh, as they are often eaten raw. And if we notice
What characterises Schmidt Zeevis Rotterdam, after having existed
that our fish is running out by the afternoon, Schmidt Zeevis can bring in a
successfully for over a hundred years? “Reliability, innovation, quality and a
high quality service,” according to Wil. “Everyone can buy and sell fish, but you have to know what you’re doing. We do more than just quality control. We
give our clients advice on the best preparation methods for certain fish types.”
Schmidt Zeevis Rotterdam’s oysters are a proper hit. Wil van Merkensteijn, long-time employee at the company says: “These oysters come from Europe
The complete process of selecting and delivering is run by Schmidt Zeevis
and Zealand of course, where we can find wonderful specimens. They’re
Rotterdam. Wil: “Soon after our founding in 1908, we started using sea vessels
usually five to six years old before they are fit for consumption. And they are
and importing exquisite products from all over the world. As soon as the fish
is caught, into the ice it goes. It has an insulating effect. After that, the insides are taken out and then it is or is not cut – as per customer demands. We never
Schmidt Zeevis Rotterdam always purchases fish from the last rounds, preferably
buy filet, no, we only buy whole fish. That way, not a single morsel is wasted.
small ships. Just like Schmidt Zeevis Rotterdam, the oyster bar prefers to pay a few more euros for higher quality
And the catch is on the consumer’s
WIL VAN MERKENSTEIJN: “THE CATCH IS ON THE CONSUMER’S PLATE WITHIN 48 HOURS”
plate within 48 hours!”
MUST BE TRENDY Column René Pluijm
Twenty years ago as a cook you would be sweating in a
men – usually in black and white – command their areas,
(shoebox size) kitchen, hidden behind a door which only
flying from one end of the room to the other, (loudly) talking
opened for dishes to go out, or to listen to some waitstaff
to one another, but also finding the time to tell you how
yelling at you. After polishing the kitchen, you would then
good their “specialidad” is today and even cracking jokes.
disappear out the backdoor with a rubbish bag, which you
Craftsmanship at its finest. It was so inspiring that I decided
would throw in a dumpster on the way out.
to not even write about food! And even came to a new insight: it’s incredibly important for the catering sector that there is a
Much has, thank God, changed since then. Thanks to media,
public broadening regarding the bigger picture. My goal is
which I am grateful to use, “gentleman chefs” have gained
to be even more enthusiastic during hospitality training that
respect. It’s a bit crazy now, I think. From tailored sleeves, the
I occasionally give at schools and hospitality establishments,
tattooed arms of chefs with coiffed beards and a pony-tail
and – when possible – do my best for all aspects of hospitality.
appear, plating food with tweezers. I know that I’m slightly exaggerating, but still...
I stayed with my crew at WestCord on Terschelling a while back. It was like a refreshing drink (believe me, this is not a
Time to put – the equally important – other aspect of our
sponsored article!) because of everything put together: the
beautiful craft in the spotlight: hospitality! First off, because
relaxation options, the kitchen which was led by a head-chef
adequate service is the number one reason to visit a
who personally looked for local ingredients, and last but not
hospitality establishment. For years, I worked “on the front
least: the well-organised and friendly waitstaff. I don’t want
lines” and gained a lot of satisfaction from the confirmation
to be all woolly about it, but proper attention – maybe even
that guests were more pleased when they left than when they
love – for your fellow humans is something wonderful to
experience as a guest. But just as I don’t know which I prefer, cooking or eating, I don’t know whether I like hosting or being
I wonder why hospitality is not seen as a craft but as a “part-
time job” by most in The Netherlands. It makes the danger of indifference a lot bigger and that is what kills the craft. If I
And finally: if I could do it, I would love to produce a TV show
had to define the catering industry in one word, it would be:
where hosts and hostesses are put on their own pedestal and
gained the same respect that chefs have today. WestCord, may I be your flag bearer?!
I’m writing this article on the plane back from Spain. It’s so beautiful to see how professional, proud and driven
Culinary adventurer and chef René Pluijm is an internationally active figure in many restaurant-related fields and refers to himself as a travel-hungry professional idiot. He’s always on the lookout for authentic and obscure products. You may know him from his two successful TV shows “Pluijm op Pad” and various seasons of “Pluijm’s eetbare wereld”.
MUST HAVES HAND PICKED FOR
OUR READERS WITH A CULINARY TOUCH
STYLISHLY LISTENING TO MUSIC Radios aren’t usually the most eye-catching objects in your house. So Pure designed a series of stylish radios. For those who prefer a timeless and modern look, the Evoke series is a dream come true. Not only is it beautiful, it provides hours of musical fun during your culinary endeavours! Starting at €149.99 PURE.COM
CROSSROADS Restaurant owner Tal Ronnen teaches readers in his book Crossroads how to make his dishes and proves
that the flavours we yearn for are easily made in our
Fabienne Chapot’s new S/S 2017
own kitchens without the use of any animal products.
collection is to die for! As are these
He revives plant-based cuisine with his modern style
key chains. Opt for an ice cream,
and accessible methods. €29.99
hamburger or bag of chips. A fun
accessory for your keys or beach bag. €25.99 FABIENNECHAPOT.NL
HELLO YELLOW SPRING!
You’ll be making the fresh juices with a flick of the wrist early in the morning and treating your kitchen to a fresh new addition with this Solis citrus press! The press has a quiet motor and gets everything out of your citrus fruits, without having to change the juicer cone. Perfect right? Starting at €199.99 SOLISONLINE.NL
HOMEMADE GELATO Boretti
accessories, including a real ice cream machine. Make the best gelato, sorbet, or even frozen yoghurt right at
home. You’ll know exactly when the ice cream’s ready
Plating is half the effort – a fact well-known to Jaune de Chrome. This brand is known globally for
with the digital timer! Bring on the desserts. €549.95
its fabulous enamelled crockery. Each piece is hand crafted and has a unique dimension, all with
their own details. Starting at €101 JAUNEDECHROME.COM
FUNCTIONAL APRON SMOKIN’ HOT
Fun aprons are an important part of the BBQ season and WITLOFT has designed
Blackened dishes are no longer culinary accidents
some fashionable aprons for the whole
We’re seeing them everywhere: the poké (pronounced
– in fact – they may become 2017’s hottest food
family. The handmade aprons are made
poh-kay) bowl. This Hawaiian snack consists of freshly
trend! Meat and vegetables are burned with a gas
of high quality tanned saddle leather, ideal
caught raw fish with rice or salad and garnishes.
burner or a grill, giving the food a crunchy texture
for your neighbourhood barbecues! Fun
Nowadays plenty of varieties are available. You can find
and a smokey flavour. Use the Barbecook smoke
detail: it’s also possible to have the apron
a treasure chest of inspiration for poké bowls in this
oven to create this unique black crispy layer. €115
personalised. Starting at €49.95
book by Celia Farrar and Guy Jackson! €14.95
WTC HOTEL LEEUWARDEN Also for the business traveller
THERE ARE PLENTY OF REASONS TO GO TO THE WESTCORD WTC HOTEL LEEUWARDEN. THE HOTEL HAS LUXURIOUS DESIGNER ROOMS, A MICHELIN STAR RESTAURANT ON THE ELEVENTH FLOOR AND A LOVELY SPA. ALL RIGHT NEXT TO THE HOLLAND CASINO AND BORDERING ON THE 45,000M² OF WTC EXPO, WITH LEEUWARDEN’S CITY CENTRE AT JUST TEN MINUTES AWAY. AND WHAT ABOUT THE MODERN CONFERENCE AND EVENTS CENTER ON THREE FLOORS?!
GENERAL MANAGER BEN HELLE: “THE BEAUTY OF THIS IS THAT THERE IS A ONE-STOP-SHOP IN THE HOTEL. ALL EVENTS ARE TO BE ORGANISED AND LED BY ONE SINGLE PERSON!”
Ben Helle, the General Manager of the hotel, is very proud of this facility. The three floors have a large foyer, fifteen conference areas and boardrooms, and a restaurant and bar, making this accommodation perfect for the most diverse of events. “The beauty of this is that there is a one-stop-shop in the hotel. All events are to be organised and led by one single person!” says Ben. The diversity of the complex is so great that the facilities are suitable for small groups of people up to events of about a thousand people. He continues: “We provide custom setups. This complex defines itself by the quality of its product, in collaboration with the facilities we offer our guests in the WTC Hotel.”
WestCord Hotels has major plans for the conference centre. Along with hosting and organising meetings, training sessions, and conferences, we’re shifting our focus to other possible events, such as (company) parties, receptions, product presentations, and – when applicable – musical events.
The hotel’s current kitchen is undergoing a makeover, so it can be used as a preparation and catering kitchen. There, group lunches and dinners will be prepared. Additionally, an in-between kitchen is to be built on the ground floor so buffets can be organised during large conferences. Furthermore, the conference area will be done up to enhance the warmth and feel of the space.
WTC Hotel Leeuwarden will be able to offer each visitor a customised experience with these facilities, with appropriate care and flexibility. A number of conferences and events are already planned – for example in 2018 the WTC General Assembly will be held in Leeuwarden. This entails that each country with a WTC delegation will come to the hotel for a multiday conference.
We can stand up to the top conference locations of The Netherlands with the quality and competitive pricing we offer.
Portrait Liselore Chevalier
Photos: from ‘All-day breakfast’ and ‘All-day bowls’ Photography and styling: Denise Kortlever
HOW TO TAKE THE BEST FOOD PICS FOOD PHOTOGRAPHY IS ITS OWN ART FORM. HOW DO YOU PHOTOGRAPH A DISH IN SUCH A WAY THAT IT IS NOTHING LESS THAN ABSOLUTELY MOUTH-WATERING? FOOD PHOTOGRAPHER DENISE KORTLEVER SHARES HER TRADE SECRETS.
Lighting is incredibly important. Walk around with a dish to see what different lighting does to a photo. Try reflecting the light with white
cardboard. Watch out for bright sunlight as it may cast harsh shadows.
A good food pic ensures that the viewer wants to eat the dish – a major part of that is food styling. Pretty up the dish, make sure all ingredients are visible, and most importantly: don’t make it too neat. A few crumbs add some life.
Place the dish on a variety of backgrounds (wooden table, kitchen worktop, table cloth) and see what it does with the food. The background can be very defining for a food pic’s feel.
Change your point of view and see what the best angle is. A stack of pancakes looks most appetising from the front, whilst a completely set table looks best from above.
5 6 7
Change up movement and human elements, so something is happening in the shot. Have someone hold the plate, put some dressing on the salad, or have people in the background.
Use appropriate plating. Watch out with bright colours and busy prints. Ensure that the composition and styling are organised before cooking. That way the dish won’t “wilt”.
Play with depth of field. By only focusing on a single element, a dish can look incredibly appetising. For other photos it’s better to have everything in focus.
Denise Kortlever works as a culinary trend journalist and food photographer for brands like LINDA., delicious., Vogue and RTL4. She shares the best recipes on her popular site thealldaykitchen.com. You’ll also find content on inspirational food trends and nice culinary addresses. In 2015, she released her first cookbook “All-day breakfast” and the year after she released “Allday bowls”.
FOLLOW ON INSTAGRAM
10x foodies and chefs
WE LOVE INSTAGRAM. LOOKING AT PRETTY PICTURES (AND POSTING THEM, OF COURSE!) AND ESPECIALLY LOOKING AT PRETTY PICTURES OF FOOD. SO HERE ARE SOME OF OUR ABSOLUTE FAVOURITE FOODIES AND CHEFS TO FOLLOW ON INSTAGRAM.
This is the Dutch foodsite
FOOD IN THE AIR
Foodie Adam is always
Funny, this account
Fransesca cooks with
Talkingfood makes the
with daily culinary
sitting at the dinner table.
combines delicious food
lots of love for and
best culinary puns. “Donut
His love for food started
with pictures of beautiful
with children, because
touch”, “Fifty Shades of
after a trip to China. As
vistas in one account.
you can’t learn it early
Cray” and “Emma Scone”;
Culy.nl for recipes, tips,
Food in the air!
enough. Even more food
do we need to say more?
hotspots, videos and
he roams the earth and
inspiration? Check out her
shares his meals and
views with us.
A COZY KITCHEN
CHEF MET LEF
UIT PAULINE’S KEUKEN
DE GROENE MEISJES
Adrianna Adarme literally
Nigel van der Horst is the
Don’t know what you
Merel and Jamie
The famous chef shows
gives her followers a peek
“chef met lef”: chef with
should eat? Or you’re
share their passion
his cooking techniques
into her cozy kitchen.
guts. On this page, he
hungry for a snack or an
for green eating, living
behind the scenes in
She bakes all manner of
shares all his recipes and
easy meal? Uit Pauline’s
and travelling. All with
videos (and shares lovely
delicious foods and takes
creations. Healthy, with
Keuken is a foodblog for
photos of food).
great pics of the results.
foodies and #alwayseating
food pics of their delicious
types. For your daily dose
of culinary inspiration. Also, see the interview with Pauline on page 10.
All news about the hotels
BUILDING HOTEL JAKARTA WE STARTED BUILDING HOTEL JAKARTA LAST YEAR IN APRIL. NATURALLY, WE’RE KEEPING A CLOSE EYE ON
OPERATIONS. CONSTRUCTION IS STILL GOING STRONG AND AFTER A MILD WINTER THE BUILDING IS REALLY STARTING TO TAKE SHAPE! A LOT IS GOING INTO THE HOTEL’S INTERIOR AS WELL. THE IMPRESSIONS AREN’T LYING AND SO WE’RE HAPPY TO OFFER A SMALL INSIDER’S LOOK AT WHAT’S GOING ON.
5 DECEMBER 2016: ‘LOFTY’ VISIT For the kids of De Kleine Kaptein primary school of Amsterdam’s Java island, it was a case of a lofty visit. Sinterklaas was very interested in the new
What is the interior going to look like?
hotel’s construction and combined his visit to the school with a visit to the construction site!
RESTAURANT The restaurant will be located at the tip of Hotel Jakarta, with
3 FEBRUARY 2017:
about 180 seats and a gorgeous outdoor area with a view on
THE TOP TAKES SHAPE
the IJ. True to the theme of the hotel, the open kitchen serves
The second floor of Hotel Jakarta’s top has been
modern Indonesian dishes. Additionally, there will be a wonderfully
put down and offers a fantastic view over the IJ.
designed bar and there are plans for an oyster bar in the restaurant.
They’ve already moved on to the next floors, but
Did you know that a ten metre long table was bought which was
they won’t stop until they get to 25 metres!
made during FabCity, a temporary campus on Java island? A real eye catcher in the venue!
18 MARCH 2017: OPEN DAY HOTEL JAKARTA
To inform Java island inhabitants, Hotel Jakarta
The hotel’s stylish Skybar will be located on the building’s ninth
hosted an open day. A tour was given to show off
floor. With a beautifully designed bar in the middle with some
various parts of the hotel. The neighbourhood’s
fantastic lighting, it’s atmosphere is sure to be excellent. The
response was unanimously positive!
Skybar also has a loft that’s available for rent by groups. Soon, you’ll be able to enjoy a panoramic view of the IJ and the centre of Amsterdam, all while sipping on a cocktail.
ROOMS A special aspect of the hotel is that the rooms are prefabricated and then stacked like Lego blocks. The rooms each have their own balcony which can be closed off with a glass wall, enhancing the insulating capabilities. Additionally, the basic structures of the hotel are very present in the rooms. Lots of wood and glass. The door to the bathroom is a sliding door with beautiful carvings. The floor is a simple industrial style and the ceiling is done up in wood. Absolutely stunning!
We can’t wait for the hotel to be complete! Want to stay up to date on Hotel Jakarta’s construction? Follow the latest news via HOTELJAKARTA.AMSTERDAM/BOUWBLOG #27
WestCord Times In
New rooms in WestCord Hotel Noordsee · Bowling at Hotel Schylge · The Kopa charcoal oven of Lido Grill
PARTY TIME When we’re not working hard to satisfy guests, we’re off having our own fun! Employees of WestCord Hotels were treated to a fun staff party at the end of January. Employees came to Hilversum from all over the country, for a spectacular dinner show. We like to remember the lovely evening we had together!
THEY SEE ME ROLLIN’
Culinary news for WestCord Hotel Delft! They’re getting together with Bas Zuidam and are headed for a beautiful partnership. Bas Zuidam will be active as the new head chef and will provide guests with culinary miracles. At WestCord, he will be able to create to his heart’s content and teach the other chefs some new tricks. His passion for cooking has no limits, according to the man himself, and with his years of experience, he appreciates all ingredients and dishes in his own way. We wish Bas lots of fun cooking and luck at Hotel Delft!
Are you on Terschelling and do you feel like going bowling? Then Hotel Schylge is the place to be! A lot of work went into its bowling alley. The area has been completely renovated and is hardly recognisable. How fun! The lanes were completely cleaned up and the walls are adorned with a beautiful panorama of Terschelling’s beach. In a way you’re still outdoors and active. And remember: every Friday night, it’s disco night so when you’re not bowling, you can get your groove on. Let’s party!
HARRY! GOES ONLINE
From this edition, HARRY! can also be found online. You can read the articles from this edition and the previous editions and share them on social media. Also you read the nicest tips for going out, blogs and other news. On the website there will regularly be actions as well, so there are enough reasons to keep an eye on this website! See WWW.HARRYBYWESTCORD.NL
MAJOR WORK AT SEEDUYN
We’re working hard on Vlieland! With summer coming up, we have to make sure that everything is up to standard. Beach Hotel Seeduyn is no exception. A lot of work is being put into making guests’ stay as pleasant as possible. From a beautiful new carpet in the rooms, to a fresh coat of paint here and there. The balconies have been done up too. Will we see you soon?
The ss Rotterdam introduces a new concept: Restaurant Lido becomes Lido Grill. Foodlovers can now enjoy an expansive menu full of all manner of grilled dishes straight from the Kopa charcoal oven. This is a combination of a grill and an oven, which prepares dishes in a natural way and maintains the juices and aromas. This closed barbecue gives meat, fish and vegetables a unique grill flavour! From Côte de boeuf to MRIJ grilled burgers and from an entire sea bass from the Kopa oven to a grilled salmon steak. Enjoy your meal!
FAMILY HOUSE DANIEL DEN HOED The first major step was taken towards the Family House Daniel den Hoed at the fundraiser gala Sleepless Gala Night on board the ss Rotterdam. This place offers a home to family members of cancer patients at the Erasmus Medical Centre. A grand total of 2.5 million is needed for the construction of the bigger and better Family House, near the Erasmus MC Cancer Institute. Hotel New York previous gave a contribution to this lovely goal by coming up with a special Daniel den Hoed menu in NY Basement.
OPEN KITCHEN AT GREAT HEIGHT
The kitchen of the Michelin star restaurant élevé on the eleventh floor of the WestCord WTC Hotel in Leeuwarden is being transformed into an open kitchen! From the restaurant, guests can take a peek into the kitchen and see chef Gilbert van der Heide’s and his team’s culinary skills.
AND WE’LL CALL IT...
GROUP VILLA HOTEL DE VELUWE
Hotel New York made a Facebook post with a request for followers to come up with a name for this little bear. What happened? There was a massive response! With more than a hundred comments, one name proved to be very popular... The teddy bear is now known as Yorky. Children up to the age of six who come to Hotel New York, get Yorky at the reception as a sleepover buddy! Are you only visiting the hotel? Don’t be sad! Yorky is also available at the kiosk for €7.50.
At Hotel de Veluwe, we’ve made a great effort to make the group villa ready for use again! Employees from all manner of departments jumped in to make sure that the villa looks absolutely fantastic. The group villa is located next to the hotel and is available for groups of up to 25 people. We’ve already had the pleasure of welcoming the first group and can only hope for the arrival of many others.
ROOM RENOVATION AT HOTEL NOORDSEE After months of hard work, we are proud to present the newly done double rooms of WestCord Hotel Noordsee to our visitors. From brand new tiling in bathrooms to beautiful furniture. The entire space looks fantastic and guests can enjoy their stay even more in one of the brand new rooms on Ameland.
CLICK CLICK It was about time for new pictures! That’s why we recently started a whole new series of Lifestyle hotel photography. WestCord City Centre Hotel in Amsterdam was the perfect location for this and we’re absolutely chuffed with the results. So we’re proud to show you our shots!
NEW AT WESTCORD WESTCORD HOTELS IS ALWAYS CHANGING, SO THERE’S ALWAYS SOMETHING NEW TO TALK ABOUT! READ ALL ABOUT IT HERE.
MEETING HALLS OF WTC LEEUWARDEN Business visitors can find everything they need at WestCord WTC Hotel in Leeuwarden, thanks to the modern conference and event complex. Interested? Flip to page 20 for more info.
HOTEL JAKARTA MAKE-OVER
Construction for WestCord’s newest addition,
WestCord Fashion Hotel in Amsterdam is honouring its fashionable name and has given its restaurant a
Hotel Jakarta, is in full swing. Hotel Jakarta
make-over. A dynamic collection of colourful comfortable chairs and a new modern wallpaper have given the
will open its doors on Amsterdam’s Java
restaurant an all new vibe of comfort and luxury that is very much up-to-date. Now the guests can enjoy the
island at the end of 2017. Progress can be
restaurant’s delicious dishes all the more in this new interior!
followed on page 26.
‘T BADHUYS: ALL NEW Beach pavilion ‘t Badhuys has been completely redone. It is much larger and has grown quite a bit. Read more on page 80.
TOOS VAN SCHEPPINGEN Hostess at Restaurant ‘Op West’
FOR OVER THIRTY YEARS, TOOS VAN SCHEPPINGEN HAS LIVED ON TERSCHELLING. IN THAT TIME, SHE’S GOTTEN TO KNOW SO MANY DIFFERENT PEOPLE – BOTH LOCALS AND VISITORS. SOCIALLY ADEPT AS SHE IS, SHE HAS ENOUGH ATTENTION FOR THE LOT OF THEM, WHICH IS GREAT FOR HER JOB! TOOS HAS BEEN A HOSTESS FOR TEN YEARS AT RESTAURANT 'OP WEST' AT HOTEL SCHYLGE.
Restaurant ‘Op West’ is located in a special
drink, comes naturally when you work somewhere
warmth. Another special aspect is the fact that she
location: The Netherlands’ only natural bay. And
for so long – you just learn how to do that.”
works together with her husband, who is the head
that on such a unique island – says Toos. “If you She is a born hostess. And that’s no surprise,
that’s like! “It’s been like this for ages, him in the
visit. After just two hours on a boat, you feel like
especially when you know that Toos comes
kitchen and me in the restaurant. We’re so used to
you’re in another country. The island has something
from a culinary family. She says: “I was born
being in each other’s faces. And it works just fine!
warm; everyone knows each other. Many return
in Dordrecht, and lived in various cities in The
It comes naturally. We don’t talk about work much
to it. You look out over the passing port from the
Netherlands, because my parents had a catering
at home, and of course we have our restaurant
‘Op West’ terrace, where the boats are moored.
business. Eventually, my husband and I moved
clashes, but you don’t need to be a couple for
Which is absolutely fabulous, especially when the
to Geertruidenberg, near Breda. Whilst we were
that, haha. A major perk is the fact that I know
weather is good! Just sit and enjoy the
how my husband cooks, so I know how
lovely food and great service.”
all dishes on the menu taste. That helps
Before Toos and her husband Ton started working for WestCord, the pair had their own restaurant on Terschelling: De Grië. After thirty years on the island, she knows so many people – both locals and visitors. And the special aspect is that Toos doesn’t
chef. Of course, we are interested to know what
haven’t been to Terschelling, you definitely have to
“YOU LOOK OUT OVER THE PASSING PORT FROM THE ‘OP WEST’ TERRACE, WHERE THE BOATS ARE MOORED. WHICH IS ABSOLUTELY FABULOUS”
with giving recommendations to guests,” according to Toos.
The hostess has plenty of stories after ten years of ‘Op West.’ It’s happened on more than one occasion that a beautiful summer evening turned into a dreadful storm,
forget them or what they like. It’s a talent,
and then about forty people need to be
if you ask us, but the hostess is modest
ushered inside in one go. And that’s with
about it. “Yes, I recognise people who came to
there, we took regular holidays to Terschelling and
their plates and wine. Toos says: “Yes, that’s hectic
the island thirty years ago and now come to the
we fell in love with the island. So when friends
when it happens! We’ve had the opposite too. Like
hotel with their children and grandchildren. I like
called us up about a restaurant that was up for
the fire alarm going off all of a sudden. Luckily it
seeing them again and they like being recognised
grabs and if we wanted to run it with them, it was
was a false alarm, but people had to leave their
by me. It sort of feels like coming home. Of course,
eventually a yes. So we opened our own restaurant
dishes and go outside. And a lot of small things
I occasionally need to think about names for a
in 1985 and we have lived here since! We don’t
happen, especially with interns. A guest will order
short while, but it comes back to me when I talk
want to move back to the mainland.” It turned out
some grain wine – so gin – and they pour it out in a
to them. And I really like doing that! Sometimes I
to be a perfect match, because Toos has never
large wineglass. They still have to learn those kinds
talk to guests for about fifteen minutes, and then I
had a bad work day. She just has so much fun,
of things, and I think that it’s pretty fun. I’ve seen
really need to put a stop to the conversation, haha.
even on Sundays and holidays. Maybe especially
so many girls and boys come and go... it’s nice to
But that I just remember what they want to eat and
then, because those days have a little bit more
hear or read about them later on in life!”
Photo Brent Kok
“I REALLY LIKE TO SEE GUESTS FROM YEARS AGO AGAIN AND THEY LIKE BEING RECOGNISED BY ME. IT SORT OF FEELS LIKE COMING HOME”
KIDS & TEENS Tips for a fun summer WANT TO GO ON AN ADVENTURE? WE WENT EXPLORING FOR THE BEST TRIPS! FROM A COOKING CLASS AT THE KINDERKOOKKAFÉ TO DISCOVERING THE MUDFLATS AND FROM FRESH FRUIT AND VEGETABLE PICKING TO A COOL BOAT TRIP WHERE YOU CAN SPOT SOME SEALS. WITH OUR TIPS, YOU’RE BOUND TO HAVE SOME FUN! OH AND DON’T FORGET TO COLOUR IN THE NEXT PAGE’S COLOURING PICTURES.
Photo Renate de Backere
KINDERKOOKKAFÉ At the edge of the Vondelpark in Amsterdam, you’ll find the Kinderkookkafé,
BUCKETFULS OF ANIMALS!
Grab your net and let’s go, on to the mudflats! There are millions of little animals
where children of all ages are welcome to come cook and serve food. You
around the Wadden Islands, especially on the mudflats. Head off to the beach,
can make all sorts of yummy things like cake, cookies, pizza, or an entire
just a few metres into the water and you’ll be surprised at what you can catch!
three course dinner for the family. The kids are the
Little fish, starfish, crabs and beautiful shells. And if you find
litter, you’ll throw it away nicely, right?
Photo Pluktuin Stoutenburg
PICKING GARDEN Nowadays you’ll find picking gardens just
Photo Richard Kiewied
about anywhere. You can pick your own fruit and vegetables from these gardens. It doesn’t get
any fresher than this! It is nice to walk through the
orchards yourself and picking the best apples and
With this fun wooden play kitchen,
WL 35 Brakzand. Every day, this boat goes on a three
berries. Break out the wheelbarrow and get to it.
you can be the chef! Just like mummy
hour excursion. First, you go seal spotting, and then
And once you’re home, you can bake a delicious
and daddy, you can cook and bring all
the net is cast out. The catch is hauled aboard and the
apple, pear or carrot cake! There are also picking
sorts of creations to the dinner table
crew provides an explanation of all the marine creatures
gardens where you can pick flowers.
with this complete kitchen.
you see. Then the live catch is thrown back into the sea.
When you arrive in Ameland you’ll probably see it: the
ÂŠ Studio Eke van Mansvelt
In het duin IN THE DUNES
5 4 3
1 54 53
52 51 50
49 48 47
16 17 18
28 27 22
29 26 23
31 30 32 25 24
38 37 33
39 36 34
41 43 44 40 42
46 45 In the dunes you will find many traces of rabbits. Stand still and In het duin vind je veel sporen van konijnen. Als je heel be silent and maybe you can spot them! In this drawing, a rabbit goed kijkt en stil bent, zie je er misschien wel een paar. hidden. Can you find him? Opisdeze plaat heeft er een zich verstopt weet jij waar ?
4 3 INhet THEkonijnenhol RABBITHOLE In
Het konijn is de weg naar huis een The rabbit lost its way home. beetje kwijt. Kun jij hem helpen Can you help find its way back via welke ingang het konijn weer home? in zijn hol kan komen ?
Â© Studio Eke van Mansvelt
ÂŠ Inter IKEA Systems B.V. 2017
A home away from home IKEA design and quality ÂŽ
All pictures were taken at the WestCord Hotel Delft.
Make yourself at home We are proud to offer you IKEA design and quality - at home, and on the road. Eat, meet, rest and sleep in style. And feel at home, away from home. Inspired by our furniture solutions? Contact us to discuss the possibilities of using IKEA furniture in your hospitality business: IKEA.nl/Delft
Inter IKEA Systems B.V. International Sales department Olof Palmestraat 1, 2616 LN Delft, The Netherlands International.Sales@Inter-IKEA.com +31 (0)15 215 2233
Full steam ahead to Ameland!
Arty-farty at WestCord Art Hotel Amsterdam
‘t Badhuys on Vlieland is being completely renovated!
Shop till you drop. And then chill at the City Centre Hotel
#WESTCORD @ social media
Celebration of the Berenloop at ApartHotel Boschrijck on Terschelling Photo @MAARTENVV
WHAT’S GOING ON IN THE WORLD OF WESTCORD HOTELS? YOU CAN FIND ALL
THE LATEST ON OUR FACEBOOK, INSTAGRAM AND TWITTER VIA An architecture-worthy room in Delft
@WESTCORDHOTELS. DID YOU TAKE A NICE PICTURE DURING A
One year of dating should be celebrated at Restaurant élevé in Leeuwarden
VISIT TO A WESTCORD HOTEL? SHARE IT WITH US AND WHO KNOWS, MAYBE YOU’LL SEE IT IN THE WESTCORD MAGAZINE!
Our ladykiller of Fashion Hotel
Hotel porters of Hotel New York having an discussion
Cozy corner at Hotel Noordsee
Monthly demonstration of the horse rescue boat on Ameland
Great view of Hotel Salland’s courtyard!
New Years’ dive at Strandhotel Seeduyn, hard as nails!
Happy New Year from Hotel Schylge
The view on the Maas is always stunning
Unique exhibition of OBJECT on the ss Rotterdam
The beacon of light and pride on Terschelling
The group villa in Hotel de Veluwe is ready for use again
The annual stallion show was yet another great success
Early Bird! Waking up with coffee in these downy soft beds in WTC Hotel Leeuwarden
your best bet for a fashion DAY OUT
Fashion, style and trends are constantly changing. Since the day we’ve started in 1888. Our vision has never changed: ‘make customers happy with pretty clothes’. We are happy to welcome you with a heart for fashion and an eye for personality.
You are welcome THAT INCLUDES:
More then 250 brands
Free coffee and other drinks
24/7 online shopping
Grand Fashion Café
MORE INSPIRATION? RINSMAFASHION.NL
BRANDS: 10 DAYS | ALCHEMIST | ARMANI | BOSS | BY MALENE BRIGER | CAVALLARO | CORENLIANNI CC | CIRCLE OF GENTLEMEN | DAY BY BIRGER ET MIKKELSEN | DRYKORN | FILIPPA K | FLORIS VAN BOMMEL | GREVE | HACKETT | HUGO |HUMANOID | JOSH V | LUISA CERANO | LIU JO| MATINIQUE | MARC CAIN | MICHEAL KORS | PATRIZIA PEPE | POLO RALPH LAUREN | STATE OF ART | STONE ISLAND | TOMMY HILFIGER AND MORE THEN 250 OTHERS
One of the largest fashionstores of Holland
R I N S M A M O D E P L E I N | L I J N B A A N 7 & 1 0 | G O R R E D I J K | R I N S M A FA S H I O N . N L
Food is the new fashion!
SWEET LIKE CANDY LILAC, HOT PINK, LIGHT BLUE, GREEN AND YELLOW ARE THIS SEASON’S COLOUR PALETTE. AND IF A SICKLY SWEET OUTFIT IS TOO MUCH FOR YOU, YOU CAN ALWAYS COMBINE NEUTRAL TONES WITH A COLOUR ACCENT.
Viktor&Rolf • Dior • Christian Wijnants • Elisabetta Franchi • Christian Wijnants • Edwin Oudshoorn
3 2 1
SWEET SUGAR IS ON THE FASHION MENU THIS SUMMER
Ani Ani €179.95
Dolce & Gabbana €495
DINNER DATE HOW DO YOU MAKE SURE YOU LOOK YOUR BEST FOR YOUR DINNER DATE? WITH THESE NICE ITEMS IN GREY, BLUE, BLACK AND WHITE, FOR INSTANCE. TIMELESS YET CHIQUE – GUARANTEED TO BE A HIT.
Salvatore Ferragamo • Oliver Spencer • Oliver Spencer • Oliver Spencer • Balenciaga
SPRING IS UPON US AND NOW IT’S TIME TO SWAP YOUR WINTER WARDROBE FOR A SUN-PROOF VERSION
Casual Friday €49.95
Garcia Jeans €59.99
Casual Friday €49.95
Christian Paul €155
Filling Pieces €220
Casual Friday €39.95
ROMMY DE BOMMY makes food fashionable
FOOD IS THE NEW FASHION – AT LEAST THAT’S WHAT ROMMY KUPERUS (26) SAYS. THE YOUNG DESIGNER HAS ALWAYS LOVED FOOD SHAPES AND WAS ALWAYS LOOKING FOR CLOTHING AND ACCESSORIES THAT FIT THAT AESTHETIC. THOSE PROVED TO BE HARD TO FIND! SO SHE DECIDED TO GIVE MAKING ACCESSORIES A TRY AND THAT’S HOW SHE MADE HER FIRST CREATION: A MARSHMALLOW NECKLACE. NECKLACES WERE SOON FOLLOWED BY BAGS IN ALL SORTS OF SHAPES AND SIZES. SOON AFTER, ROMMY DE BOMMY WAS BORN. LET’S TAKE A LOOK AT THESE YUMMY FASHIONABLE CREATIONS!
at the top of my list. I’m making a bag out of one
“I make my accessories with a variety of foams.
of those now.”
“I’ve been doing everything by myself, mostly
Some of it is foam that starts off malleable but har-
because I’m as stubborn as a bull. I want to do
dens later on, other foam I use is the kind they use
things on my own. That, however, means I pull all-
for couches. I really like making things as realis-
“I’ve always got inspiration. Sometimes, I wake up
nighters. Which I don’t mind very much, but it’s
tically as possible, I’m self taught in all aspects.”
in the middle of the night and I jot it down imme-
definitely not something I can do forever. Things
diately. Though most of the time, I’m just looking
are getting busier after all. I would like to expand,
around on the Internet and on Pinterest. I look up
so I’m working on a solution.”
“I don’t really distinguish between summer and
food pics and see all sorts of bags in them – that’s
winter collections, but I do try to keep the holidays
how that goes.”
in mind. When Valentine’s Day is just around the
INTERNATIONAL “My designs are mostly sold internationally – the
corner, I’ll make something that fits the theme. I
first order came from the United States. To this
know that sells. If a particular accessory is popular,
“My mother is a creative and so is my grandfather.
day, 98 percent of my accessories goes to the
I’ll make a stock. I also do a lot of custom work. If
Although, the kind of work that I do – super precise
United States. These people usually find me via In-
people want a particular bag, I can design one for
and realistic work that requires a lot of patience –
stagram. I sell a lot less in The Netherlands. While
them. That’s lots of fun. Their idea has to be food
that’s something that’s all mine. It all started when
most companies would like to expand internatio-
related though, that’s what I focus on and that’s
I was still in school.”
nally, I would like to expand nationally, haha.”
“I would love to make a special design for Katy
“I would love to go abroad. I don’t know if I would
“Which design am I most proud of? I make some-
Perry. She seems like exactly the type of person
like to live there fulltime, because I feel really con-
thing new every week, that’s usually my favourite
who would wear my bags, I think. I really like her
nected to The Netherlands, but I would like to be
then. However, if I had to choose, I think I’m the
style too. Over the top and a bit crazy.”
closer to my customers. America seems like the
what my brand stands for.”
happiest making my cake bags. I’ve made a lot of
most likely candidate. I dream of owning a shop
different cake bags, and those are the ones I sell
that would double as a store for my bags and as
“My parents have always had their own business
a bakery, so I can sell the exact same products –
and are still entrepreneurs. It’s been a part of my
but as edible versions. That would be really fun!”
life since I was young. Or rather, it’s a part of me
“There’s a whole list of things I still want to make,
now. At fourteen I was already proclaiming I would
and it’s a long one. Right now, candy watches are
never work for a boss.”
ASPORAAT on Fashion Hotel
WITH HIS OVERFLOWING SCHEDULE AS A STAND-UP COMEDIAN AND PRESENTER, JANDINO ASPORAAT (36) IS ALMOST ALWAYS ON THE ROAD. HE’S NORMALLY RELAXING AT HIS HOME IN NIEUWERKERK AAN DEN IJSSEL. HOWEVER, HE HAS ANOTHER PLACE THAT FEELS LIKE HOME. AND THAT PLACE IS WESTCORD FASHION HOTEL IN AMSTERDAM!
Amsterdam is where the magic happens, which
the couch, I feel like I’m right at home. After
because, to me, it’s the best place to comple-
is definitely true for multi-talented individuals like
I’ve parked my car and walk upstairs, this kind
tely relax. This is usually already booked, so I
Jandino. One would wonder where someone
of zen feeling washes over me. Despite the
have to be really quick, haha! The staff are
like that finds the time, because he’s always
hotel almost always being packed, it’s quite
always prepared to help, which is really great.
bouncing off the walls. He can’t sit still with his
calm. Something that’s hard to come by in
They are prepared to go the extra mile. If I want
hectic schedule. Just think for a moment about
to have a late night snack, that’s no issue. You
all the things he does at once: his theatre
never wanna see me hungry, haha! And
show “Keihard”, performing with Najib
what’s better yet: they respect my privacy.
Amhali in the Kuip, recordings for a new film, presenting the show “Dance Dance Dance” with Chantal Janzen... For this he has to travel to Amsterdam. As this isn’t very close to his hometown Nieuwerkerk aan den IJssel, Jandino had to find a nice place to stay.
JANDINO: “I LOVE THE INTERIOR; AS SOON AS I SEE THE TRENDY DRESSES AND THE PINK DUDE ON THE COUCH, I FEEL LIKE I’M RIGHT AT HOME.”
I’m not Mick Jagger, I don’t really have a rockstar lifestyle, but after a show I want to have some peace and quiet and not have my picture taken the moment I walk in. Of course, it’s fun to take pictures with fans, only there’s a limit and that limit is respected at the Fashion Hotel. Yeah, this is my home in Amsterdam.”
Which he found about five years ago. At WestCord Fashion Hotel Amsterdam by
And this is a no-brainer, as Jandino stays in
doing a quick google search with his main
What does the busy bee Jandino do to escape
the hotel at least twenty nights a year – prefera-
priority in mind: accessibility. “Wherever I need
the chaos of daily life? “Exercising, swimming,
bly in the suite, of course. If a place is nice, he’ll
to go in Amsterdam, the Fashion Hotel is easy
watching TV, taking a hot bath, having a nice
definitely stay. To sleep, to bathe, to eat, and to
to get to. And I love the interior; as soon as I
breakfast... And you can do just that at the
start again all fresh and fruity and most impor-
see the trendy dresses and the pink dude on
Fashion Hotel. I’m always fighting for the suite,
tantly: be full of energy.
Sign Company, specialist in horeca en hotelsigning Official supplier of WestCord Hotels
De Dolfijn 34 | 1601 MG Enkhuizen T (0228) 351960 | www.signcompany.nl
All the latest news on beauty
WHAT’S THE NUMBER ONE RULE FOR USING MAKE-UP? DO WHAT FEELS RIGHT!
A good look works best with even skin
They’re often forgotten but they’re so
and that means that foundation is our
important for our faces: eyebrows.
best friend. It’s even better when you
When they’re well-groomed, they
can decide how much coverage you
ensure a more open, fresh look. You
want, so we’re happy that Clinique
can easily fill in somewhat less full
has Blend It Yourself drops. It’s really
brows with tinted eyebrow gel like
simple: the more drops of pigment
delilah’s Brow Shape. Be sure to
you mix into the day cream, the more
keep them neat! €22.50
even the resulting look will be. €35.50 (10ml)
#4 BLUSH A bit of rosiness makes everyone
look healthier, and you can get a nice
Yup, you can use pink on your eyes
flush on your cheeks with Lancôme’s
too! Clarins’ powder eyeshadow
Cushion Blush. Flash a smile in the
feels very soft and creamy. It shines
mirror and put it on the apples of your
ALL PINK EVERYTHING
and has lasting hold. Silver rose can
cheeks. Et voilà! €45
WHAT’S THIS SEASON’S HOTTEST COLOUR? IT’S PINK
be put on your entire eyelid. Then it’s nice to add a bit of white to the inner
eye corner to really make them stand
And finally: lips. They’ll be super
out. Why? Adding light eye shadow
kissable with a pink tint like this one
AND US LADIES CAN ONLY BE HAPPY ABOUT THAT!
to the corners makes your eyes look
from Charlotte Tilbury. This stick
FROM EYES TO CHEEKS AND FROM LIPS TO NAILS...
just a bit more rested. Finally, add a
is also very hydrating and calming
PINK IS EVERYTHING AND WE’RE HAPPY TO GET YOU
little bit of black mascara, and your
for your skin, thanks to Charlotte’s
eyes are ready. €25 per piece
secret ingredients. €30
STARTED. THIS IS HOW TO REPLICATE THE LOOK.
IF YOU DON’T WANT TO BURN, YOU HAVE TO REGULARLY (AND GENEROUSLY) PUT ON SUNSCREEN; AT LEAST EVERY TWO HOURS AND AFTER SWIMMING
handle all of that. Luckily, Lancaster’s
Everyone wants to smell nice during
new Sun Sport is extra resistant to
summer, but did you know that it’s
sweat and water. Furthermore, it
not very smart to go out in the sun
provides protection from not only
while wearing perfume? The alcohol
UVA and UVB, but also from visible
content might irritate skin. But that’s
light and infrared rays – the entire
no issue with Jil Sander Sun. This
particular scent was made especially
substance doesn’t feel greasy or
for summer and smells deliciously
sticky, but it definitely does feel
fresh and energetic. €39 (125ml)
refreshing! €35 (200ml)
ALL YOU NEED THIS SUMMER
Skin on your lips is a bit thinner and
summer afternoons spent in the
a bit more sensitive than the rest of
sun in front of cafés. Sadly, the
your skin. In other words, a little bit
of protection wouldn’t hurt. hannah’s
So it’s best to keep this powder
Full Lips does exactly what you need,
on hand. Colorescience’s mineral
because there’s a 15 SPF sun filter
Sunforgettable contains 30 or 50
in it that protects your lips from UV
SPF and protects your skin from the
rays. The result? Buttery-smooth,
sun’s harmful rays – without making
well-maintained, full, protected and
your skin greasy. Also, not to worry,
healthy lips. €10
the powder is colourless, so you can’t see you’re wearing it. Starting
Little time to sit around in the sun, but
YES! THE SUNNIER MONTHS ARE COMING UP, SO WE
you still want that sunny glow? It's a
CAN START ENJOYING THE GREAT OUTDOORS AGAIN.
snap thanks to Clarins, as they're
AND WHILE EVERYONE WOULD RATHER THINK ABOUT
There’s a fair chance that you’ll
bringing a Tanning Booster just for
NOTHING, THERE’S ONE THING YOU SHOULD THINK
want to be active, when you go to
men this spring. This scent-free self-
ABOUT: WHAT PRODUCTS SHOULD YOU USE TO
the beach. Beach volleyball, surfing,
tan gives a natural glow and fresh
PROTECT YOURSELF FROM THE SUN?
digging holes with the kids... and for
skin. €28.50 (15ml)
WE KNOW WHAT TO DO.
that you’ll need sunscreen that can
IDDNA Skin care based on your own DNA YOU ARE UNIQUE AND SO IS YOUR BODY! THAT’S WHY IDDNA PRODUCES CUSTOM MADE SKIN CARE; BASED ON YOUR OWN DNA.
Do you really know what’s in your skin cream and if your
detox abilities and your metabolism. Inspired by progress
skin even needs these ingredients? No one shares the exact
in regenerative medicine and based on many years of
same DNA as you – maybe you have completely different
research and internationally accepted scientific and medical
skin needs than your partner for example. The first signs of
publication, iDDNA was developed as the first lifestyle gene
skin ageing may be visible sooner for some than for others.
therapy, completely customised and exclusive for each client.
This has to do with the process of volume decline and loss of
By “reading” and understanding the molecular process of your
firmness. Your skin’s ability to collect moisture and hold on to
ageing, you can have a complete anti-ageing programme put
it is part of maintaining bright skin. However, as we age, this
together for your skin and body.
process slows, resulting in dry skin and wrinkles – which we would like to mitigate!
SWITZERLAND How does it work? Every programme is designed in
It’s important to read your skin and that is exactly what iDDNA
Switzerland based on your DNA and contains everything you
does. It’s the first and only platform in the world that offers
need. After your DNA has been taken via a cheek swab, your
DNA-research based (and therefore customised) services for
DNA is analysed and a complete report and treatment plan
skin care, diet, and exercise. With these right products, you
is put together for you. Your personal iDDNA specialist will
can – quite easily – slow skin ageing processes!
tell you exactly how you should use your products and what lifestyle advice suits your needs best. A sixty day programme
is set up with only those ingredients you really need for your
The medical sciences have been claiming for dozens of years
that our genes hold sway over our bodily fate, but the latest developments and studies in genetics have shown that our
Questions like: “What should I eat on which day” and “when
genes are dynamic and therefore respond to our lifestyle
should I do this exercise”, become irrelevant. Because the
and living environment. Our genes determine our hair colour,
iDDNA App is connected to the programme and monitors
our eye colour, but also the ageing of our cells, the wrinkles
exactly how much your eat, drink, move, and sleep, etcetera
we get, how deep the wrinkles are, skin pigmentation and
per day. Smart living!
firmness, and also your tendencies for obesity, your body’s
“At restaurant élevé, we strive to create dishes of excellent quality. The high-value produce and wide assortment of our supplier are perfectly suited to realise this goal” Gilbert van der Heide, Head Chef of Michelin-star restaurant élevé, in WestCord WTC Hotel Leeuwarden.
Our online stock checker provides you with a 100% delivery guarantee The Bidvest Deli XL team is at your service day and night At Bidvest Deli XL, opting for sustainability is easier than ever
You can do this in the city and out on the mudflats
Ehsan Turabaz and Edo Garretsen
UNIQUE SHOWROOM CONCEPT in WestCord Hotel Delft
WESTCORD HOTELS ARE CHARACTERISED
has something that can’t be copied, lending it a
room interiors are changed every five years. The
BY THEIR STRONG IDENTITY AND UNIQUE
unique identity. It has a defining feature that sets
interior is always up to date, with IKEA’s newest
CHARACTER. THE HOTEL IN DELFT IS A
us apart from the competition.” The concept
collection, which you can buy straight from the
GREAT EXAMPLE OF THIS, AS THE ENTIRE
was rock-solid from day one. Everything in the
IKEA opposite the hotel.”
INTERIOR IS PROVIDED BY IKEA. AT THE
hotel, from beds to curtains and kitchens, is IKEA
SAME TIME, IT’S THE SWEDISH COMPANY’S
brand. It’s a recognisable feature, because who
However, it isn’t the case that every piece of
ONLY SHOWROOM HOTEL, MAKING IT ALL
hasn’t got something from that Swedish furniture
IKEA furniture suits the hotel. “The furniture has
THE MORE SPECIAL!
giant in their home?
to be durable. Guests use the furniture a lot – the workspaces at the lobby window prove to be
The hotel opened its doors on 1 December 2009,
But however recognisable the furniture may be,
very popular. So the furniture material has to be
along the A13 motorway between The Hague and
it’s surprising how homely, warm and unique the
durable, in order for it to last the extensive use,”
Rotterdam. This location is wonderful. It’s easy to get
rooms are. IKEA’s design team collaborates very
to because the hotel is right next to the highway, while
closely with WestCord to bring out the modern
the Delft city centre is a mere seven minute bike ride
Scandinavian vibe. It’s clear as day in the rooms:
The goal is to renovate the public areas’ interior
away. In minutes, you can even make it to nature park
one hundred and forty rooms spread among five
this coming October. If it was up to Ehsan, the
Delftse Hout. And opposite the hotel? There you’ll find
floors. Each floor has it’s own theme: Cognac,
WestCord Hotel Delft would be used for research
IKEA Delft with it’s international training centre Inter
Green, Natural, Colour and Graphic. All befitting
and development of IKEA products for hospitality
IKEA Systems Concept Center.
IKEA’s “Scandinavian Modern” theme.
purposes. “And maybe we could even have monthly special Swedish meatball nights!”
The collaboration between the two parties is still
It’s a unique showroom concept – as Ehsan
new, but not unwelcome at all. “Recent research
Turabaz, Manager International Sales at Inter
shows that three and four star hotels without a clear
IKEA Systems, describes it. Usually hotel interior
identity are going to have a hard time. New concepts
is changed every ten years. He says: “We do it
are popping up everywhere,” says Edo Garretsen,
differently. Thanks to the partnership, we change
General Manager of WestCord Hotel Delft. “This hotel
the interior in public areas every three years, and
Outing ideas FOR A DELICIOUS SUMMER
THERE ARE PLENTY OF CULINARY ACTIVITIES ON THE AGENDA ALL OVER THE NETHERLANDS WITH A LONG SUMMER AHEAD OF US. INDULGE IN THE FOOD FESTIVAL DELIGHTS, VISIT THE WADDEN ISLANDS, ENJOY LOCAL PRODUCE, GO FOR A CULINARY CITY WALK, OR TAKE A BOAT TRIP TO THE ROMANTIC VUURTORENEILAND. YOU’RE GUARANTEED TO HAVE A CULINARY SUMMER WITH THESE OUTING TIPS!
Do you want to enjoy the best that Leeuwarden has to offer, when it comes to food? You can, during Ljouwert Culinair on the 2nd, 3rd and 4th of September. They offer all sorts of goods for the fish, meat or vega lover. And on the last day, there’s a special program for kids, so they can discover and enjoy different dishes too! LJOUWERTCULINAIR.NL
VORKJE PRIK FOODFESTIVAL UTRECHT Tease your taste buds during the second Vorkje Prik festival on the Berlijnplein in Utrecht Leidsche Rijn. From July 7th to July 9th, you’ll be able to enjoy food, drinks and music in one spot with a whole fleet of foodtrucks! VORKJEPRIK.NL
AMELAND CATFISH FARM Interested to know what goes into catfish farming? On the island of Ameland, on the Kooiweg, just outside the eastern-most village of Buren, is the Ameland catfish farm. Not only can you see how catfish are farmed, but there’s also a processing factory and smokehouse. AMELANDERMEERVAL.NL Photo Festival TREK
VUURTOREN EILAND Looking for the place to be for an experience that’s both special and culinary? Vuurtoreneiland is a unique natural park, where you can find untouched nature and
Go on a streetfood-filled culinary journey at the TREK food truck
wandering wild creatures, an abandoned
festival. Tens of moving kitchens will turn the nine city parks into
fort and Amsterdam’s only lighthouse.
a single huge open air festival. From sushi to burgers and from
Here, you can enjoy your food as nature
vegan to Vietnamese. There are also speciality beers, a cocktail
intended. Tip: plan ahead and make reser-
bar and a well-stocked wine bar. You can find the dates on
vations in advance! VUURTORENEILAND.NL
Photo Tijmen Kielen
Photo Paul Cupido, Studio C72
ROTTERDAMSE KOST COOKING STUDIO FLANG IN DE PAN
This summer you’ll be able to enjoy four days in the Kralingse Bos, during the Rotterdamse Kost festival. From culinary classics
Flang is the place to be for cooking workshops and catering with Terschelling’s local
and musicians, to artists and cultural institutions from the city of
produce. They’d love to take you into the wild to collect your own ingredients, which
Rotterdam. Indulge in what the wide range of restaurants has to
can then be used to make a delicious meal. Like oysters, fish, seaweed and cranberries.
offer, only to then pay a visit to a performance or exhibition. From
14 through 17 September 2017. ROTTERDAMSEKOST.NL
CULINARY CITY WALK
WILD SEAWEED WEEKS VLIELAND
The Culinary City Walk is a history lesson Photo Fotostudio Ger Hup Elburg
Seaweed is often referred to as the food of the future, because you don’t need any tillable land or pesticides to grow it. But what can you actually do with seaweed? Discover the answer to that question during the Wild Seaweed Weeks on Vlieland during excursions, workshops, and walking and cycling routes – from May 3rd
that’s bound to be a hit for your tastebuds. Learn about history and enjoy a variety of dishes from a number of restaurants on this walk through the old town of Elburg in the Veluwe. CULINAIRESTADSWANDELING.NL
through June 17th. VLIELANDINJEELEMENT.NL
STREEKMARKT Delicious, natural and local produce can be found at the Streekmarkt – regional market – in Amsterdam and Utrecht. There are plenty of stands with beautiful produce. Plus, sellers are more than capable of telling you all there is to know about their products. Taste, see and hear and discover all the things you can buy outside of your supermarkets. DESTREEKMARKT.NL
WHAT’S FRESH THIS YEAR IN THE WORLD OF CULINARY DELIGHTS? WHAT DO WE HAVE TO TRY? WHAT ARE RESTAURANTS IN THE RANDSTAD PUTTING ON THEIR MENUS? READ HERE FOR MORE ABOUT
Shortlist Amsterdam by Petrovsky-Ramone
WHAT’S COOKING IN 2017’S KITCHEN!
Fan of raw fish? Forget about sushi. This year, it’s
The fashion vegetable of 2017 is the kalette.
all about poké bowls! Poké bowls originated in
Staying on the topic of raw fish for a moment. Ever
It’s a natural hybrid of kale and sprouts. It’s
Hawaii, where they are usually made of leftover fish.
heard of ceviche? You can find this Peruvian dish
highly nutritious containing fibers, iron, and
This trend has blown over to The Netherlands, and
on more and more menus, made with raw fish.
vitamins A, B6, C and K. Plus, they’re full of
luckily we do use fresh fish as a base for our poké
Fish of choice are cod, mackerel, sea bass or tuna.
antioxidants. Kalettes are also a member
bowls. These are then filled with rice and refreshing
These are marinated in a mix of lime, pepper and
of the brassica family. These vegetables
toppings, ranging from fruit and vegetables to nuts
garlic. The acid in the lime juice cooks the fish
are good for your heart, intestines and
and seeds. Avocado, mango, cucumber, seaweed
which also gives the dish its flavour! It’s important to
immune system. Oh, and it also has anti-
and sesame seeds are particular favourites. The
serve the fish as soon as possible after cooking, so
inflammatory properties and is great for
first poké bowl bars can be spotted in Amsterdam,
the flavour stays fresh and to prevent overcooking
your liver too!
Rotterdam and Utrecht. But you can make poké
bowls right at home too!
TREND 4 Burn, baby, burn! Nowadays in New York, charred meat or burned vegetables are commonplace. We’re slightly more skeptical over here. However we’re going to see deliberately burned food more often. Menus are full of “blackened” broccoli, bell peppers and kale. Vegetables are burned with a gas burner or a grill, giving the food a
fish, both of which are first marinated in a mixture of melted butter and herbs and then prepared in a hot cast iron pan. This creates the characteristic, black, crunchy layer.
crunchy texture and a smokey flavour. This is also done to meat and
TREND 5 Salmon döner? Sure! Ben the Spiceman developed
holds the salmon’s juices and makes the spit strong enough to be sliced. The various salmon döner herb mixes provide opportunities to the fish industry to make their own flavour for their salmon döner spits. Believe us, you’re sure to see this fish variety of the traditional Turkish Döner kebab at festivals this year!
TREND 6 The Netherlands is a chips country and now there’s a new style available for fanciful diners. You can get chips with caviar in Amsterdam-Zuid at the Frietboutique! If that’s not your thing, you can give “haute friture” a try in Sergio Herman’s Frites Atelier's. You can find these in (almost) all capitals.
TREND 7 Ice cream is also getting increasingly healthier and &samhoud food has come up with their own version. They have a hundred percent natural fruit and vegetable ice cream! These organic ice creams were developed by Michelin star chef Moshik Roth and these are the first ice creams to be crammed full of fruit and
Freek van Noortwijk and Katja Schuurman
vegetables in The Netherlands. There are two flavours:
Move over krokets and frikadels, 2017 is the year of the krokodel! It’s a hybrid of the two formers
cucumber with lime and orange with carrot. The ice
and combines the crunchy outside of a kroket and the tender meat of a frikandel in a tasty snack.
creams contain only 27 and 31 calories. Super tasty
The best of both worlds – is what the developers, Freek Haverman, Guilaume de Beer and Jeroen
and perfect for getting your daily greens!
Balkenende, say. You’re bound to run into one at a snackbar!
TREND 9 Pop-up
popular than ever! This trend is coming from England, Berlin and America and is now also common in cities like Amsterdam and Rotterdam. Empty buildings are optimally used by rebuilding them to temporary and hip restaurants and
entrepreneur who’s opening the pop-up restaurant, doesn’t need to be afraid of bankruptcy, since the pop-up restaurant is always temporarily open. Usually these restaurants work with seasonal and local products and that’s very delicious!
TREND 10 Almost everyone loves a good hamburger every now and then. With cheese, bacon, sour or sauce for example! That’s why more and more restaurants put the burger on their menu and why we see special burger bars coming up. But you don’t have to be afraid to get bored by burgers, because there are many variations. What about a sushi burger? These are fully or partially made of sushi
ingredients. Nice for a change!
WHAT TO DO THIS SUMMER IN LEEUWARDEN?
AQUAZOO For a fun day with the kids, AquaZoo is the place to be. As the Photo Theo de Witte
name implies, you’ll find all manner of animals that live in and around water. There are also fun presentations every day about various animals, like seal safari and the penguin herring party. An ideal day out! AQUAZOO.NL
OLDEHOVE A visit to Leeuwarden isn’t complete without a visit to Oldehove. You can see the crooked tower from faraway, reaching out above the city. What was meant to be the highest tower of the northern Netherlands, got stuck at 39 metres, as it started slouching at 10. Later on, attempts were made to build it up right. However, sadly, these attempts failed. Regardless, Oldehove is one of the most important symbols of Leeuwarden and you can climb it. Give it a try, because you’ll be rewarded with a beautiful view over Leeuwarden. OLDEHOVE.EU
LEEUWARDEN FROM THE WATER How fun is it to rent a boat and then to decide for yourself where to go? You can rent your own whisper boat and explore the city from the water. Sail over the small canals through the city centre or sail around the city. Are you going to set sail? Sail on the PotPhoto Hans Jellema
marge river and enjoy the great outdoors right outside of Leeuwarden. And for those who prefer organised outings, you can book a tour on an authentic “praam” boat, where a guide will tell you all there is to know about Ljouwert.
PRINCESSEHOF Is porcelain boring? Museum Princessehof proves the contrary. The museum has the largest collection of Chinese porcelain in The Netherlands and even has ceramic art by Karel Appel and Picasso. In 2014, they found a bowl worth twenty million euros! Prior to its finding, it was collecting dust in the museum storage. Additionally, there are various exhibitions like “Design” and “Sexy Ceramics” which is a mix between ceramic and erotic. PRINCESSEHOF.NL
THE BEST OF BOTH WORLDS
Reader’s offer: Discover the city and mudflats from €109 per person*
With this unique package, you’ll combine a visit to
Tired, but satisfied, you’ll get back on the boat at
the city with a visit to the mudflats! Leeuwarden
the end of the day. Now, rest for one final night
is the proud capital city of Fryslân and has a
in the luxury of the WTC Hotel Leeuwarden, just
wonderful centre with nice shops and cafés. In the
before you go home. That’s three full days of
summer months, you can even enjoy Leeuwarden
from the water. Is the weather bad? Not to worry, the Fries Museum is also a fun way to spend the
WESTCORD WTC HOTEL LEEUWARDEN ****
day. Here, a number of changing exhibitions by
You’ll stay in the luxurious WTC Hotel Leeuwarden,
Frisian artists are displayed on a regular basis.
located at walking distance from the fun city centre. The spacious rooms have a modern interior and
After a wonderful first night, it’s time to leave the
are fitted with a bath and/or shower, free WiFi,
mainland behind and enjoy the fresh air of Ameland.
and extra long and wide beds. In the Michelin
Within forty five minutes you’ll be in a whole new
star Restaurant élevé, and in the brasserie area le
world. Enjoy the island vibe, the beautiful beaches,
bráss, you can wine and dine with a great view
and the forests where you can even spot deer.
over the city. Would you rather have a cocktail?
Tip: climb the iconic Ameland lighthouse – it has a
You can have it in the Skybar. You can try your
fantastic view of the entire island and the Wadden
luck in the nearby casino, or simply relax in the
Sea. And with over one hundred kilometres of bike
wellness centre with two different saunas, Turkish
paths, you can explore Ameland just as easily by
steam baths, tanning beds, and gym.
bike. Please visit us for a cup of coffee with cake at our hotel on Ameland, Hotel Noordsee!
Reader’s offer* 2x nights in a Comfort room ·· 2x breakfast buffet ·· return boat ticket for Ameland (1 day) ·· Ameland information package ·· free parking ·· entry ticket + refreshments Holland Casino * This package can be booked up to 20 October 2017, based on availability. Prices based on two people per room. Other conditions and surcharges can be found at www.westcordhotels.com/citytosea. For telephone reservations, please mention “Reader’s offer HARRY! by WestCord”.
WestCord WTC Hotel Leeuwarden +31 (0)58-2334900 firstname.lastname@example.org
EVEN STRONGER, EVEN FASTER SEAT Leon CUPRA 300
PUT THE WORDS “CUP RACER” TOGETHER AND YOU GOT IT: THE CUPRA. THIS SPORTY MEMBER OF THE SEAT LEON FAMILY IS NOW TWENTY YEARS OLD! IN THAT TIME 9,000 OF THEM HAVE BEEN SOLD, BRINGING IT TO A TOP FIVE LISTING IN ITS CATEGORY. OBVIOUSLY IT’S ONE TO WATCH, SO WE’RE HAPPY TO PUT IT CENTRE STAGE... BEHOLD THE LEON CUPRA 300! IN TERMS OF LOOKS IT HASN’T CHANGED MUCH, BUT UNDER THE BONNET IT’S A WHOLE NEW WORLD.
IT’S NOT JUST A NEWCOMER, NO, THE LEON CUPRA 300 IS THE MOST POWERFUL SEAT EVER MADE
It’s not just a newcomer, no, the Leon CUPRA 300 is the most
indicators and fog lights. There are also a number of handy
powerful SEAT ever made. This is due to its 221 kW/300 hp
extras, like the electronic handbrake, Keyless entry/go,
strong 2.0 TSI-engine – that’s 10 hp more than before. You
and the wireless phone charger. All this is topped off with
can order it with a manual six-speed gearbox, but a six-stage
advance driving assistants and the extensive multimedia and
DSG-transmission with an electronically limited top speed
connectivity options. If that isn’t enough, you can choose
of 250 km/h is also available. Planning on going far into the
to have the Leon equipped with various cameras and radar
wilds? Then the Leon CUPRA ST 300 with 4DRIVE four-
sensors for the Pedestrian Protection safety system and for
wheel drive and DSG may be the right car.
the Traffic Sign Recognition system. Traffic Jam Assist and Emergency Assist are available on models equipped with
All that power is transferred to a chassis of the highest caliber.
DSG-automatic. The former provides more comfort in traffic
This CUPRA is equipped with electronically controlled shock-
jams, the latter automatically slows the car if the driver is
absorbers and Adaptive Chassis Control. This system can
react to road situations in seconds and even adapt to the driver’s driving style, ensuring the most comfortable driving
Enough variety for everyone – and that’s without even
experience possible. It’s even got Progressive steering,
mentioning it’s fantastic looks! But those speak for themselves.
which adjusts the sensitivity of the steering according to the
The SEAT Leon CUPRA is available now at dealerships.
situation. Another important element in the CUPRA 300’s power train is the hydralic Haldex VAQ locking differential, which means power is divided actively and electronically over the wheels. It analyses each tire’s grip and can even direct all power to one wheel if necessary in extreme cases. Prefer not to have all that? That’s not an issue at all. As a driver
Maximum speed 250 km/h | Engine 2.0 TSI (221kW/300hp) | Starting price (incl. MRB and VAT) €41,250
you can simply set the car’s behaviour with the CUPRA Drive Profile. Furthermore there are five driving modes: Comfort, Sport, Eco, Individual and CUPRA. For CUPRA, the gas pedal, gearbox, DDC, the Progressive Steering System and the locking differential all respond quickly and effectively.
That’s not the end of it, because just like all other Leonseries, the CUPRA 300 is shipped with a whole slew of new technology and features. It’s got Cruise Control, Media System Plus with an 8 inch colour touch screen, better lighting thanks to its Full LED-headlights with integrated
B Foto William Rutten
BODY, MIND & SOUL
How hormones give you a happy & healthy life
BODY, MIND & SOUL
RALPH MOORMAN and his hormone factor
EVEN WHEN RALPH MOORMAN (40) WAS JUST A LITTLE RALPH, HE HAD AN INTEREST IN BIOLOGY AND WAS A TRUE NATURE LOVER. IT’S A NO-BRAINER THAT HE TURNED OUT TO BE A HEALTH COACH AND A FOOD TECHNOLOGY ENGINEER – BUT THAT’S NOT ALL. RALPH RESEARCHED HORMONES FOR YEARS AND DEVELOPED THE HORMONE APPROACH BASED ON THIS: A METHOD TO BALANCE HORMONES FOR A HEALTHIER AND MORE ENERGETIC LIFESTYLE.
YOU’VE TRIED EVERYTHING YOURSELF
and stress, the symptoms will often dissipate.
react to this without them even knowing. And if you
FIRST, BUT HOW DID YOU GET TO
It’s also a matter of finding out what works and
eat things that don’t suit you, your immune system
what doesn’t. It’s all customised. But this only
is unnecessarily active and that takes energy.
“Many people want a low body fat percentage
works if there are no serious pre-existing medical
That can result in infections, which in turn cause
along with high muscle mass, I just wanted to
disease and ailments. You are not what you eat –
find out how you could achieve this naturally. So I
you are what you digest and can stand. You have
signed up for a natural body building competition
ARE THERE MAJOR DIFFERENCES
to eliminate what doesn’t suit you and maintain
and I tried applying all sorts of methods to myself.
BETWEEN MEN AND WOMEN?
variety. Variety is great for minimising risks.
In the meanwhile, I kept a close eye on my blood
“Yes, extremely so. Especially in terms of sex
levels and hormone levels. After a while, I noticed
hormones, and a lot can go wrong in a woman’s
EXERCISE IS IMPORTANT TOO. WHAT DO
that I ate more calories, burned off less calories
cycle. This leaves a lot of room for female-specific
with cardio, and looked better. I had kept more
“You can aim for your own goals of course, but
calories in my muscles than in my fat. That’s how
the foundation is in heavy strength training. By
I came to hormones. So I started researching – at
ON YOUR WEBSITE YOU SAY IT’S
combining body building techniques with short
the time there was little scientific information on
IMPORTANT TO EAT NATURALLY ABOVE
cardio-interval sessions, you can get fit very
the relationship between hormones and lifestyle.
efficiently. And you really need to train yourself.
I discovered that hormonal imbalances are the
“We still have similar genes to our forebears – that
Rather than simply moving, you really need to
cause for many diseases and ailments. It comes
changes at a snail’s pace, after all. So we can
push yourself when you work out. It’s not allowed
down to the fact that you can’t win a battle against
only adapt ourselves to our environment to a very
to be easy. Otherwise you won’t progress. Two
limited degree. If you see how our nutrition has
workouts a week is enough.”
changed over the past decades, it’s no wonder HOW CAN WE BALANCE OUR HORMONES?
that our hormones can’t keep up. Nowadays we
IS YOUR METHOD ONLY FOR HEALTH
“There’s not clear-cut answer, but I take a look
eat far more calories and sugars and need to
PURPOSES, OR DOES IT BENEFIT OUR
at symptoms, because they say a lot about your
produce far more insuline than our bodies can
hormones. I know what’s going on thanks to my
handle. This system is so vulnerable. If it goes
“It’s definitely for your looks too! With strength
research and experience. Each hormone has its
wrong, you can get type 2 diabetes.”
training, you can shape your body into any shape
own symptoms and by determining the issues, we
you want. You can see it as a kind of sculpting.
can figure out which hormones require attention
ARE THERE THINGS WE SHOULDN’T EAT?
You can reach the right body fat percentage with
and where the lifestyle flaw is. Once the lifestyle
“I always recommend that people try eating gluten
the right nutrition. But this is all beneficial for skin
has been changed in terms of nutrition, exercise
free or dairy free, because a lot of peoples’ bodies
too; if you only eat what you need, you’ll see that
Photo William Rutten
“YOU ARE NOT WHAT YOU EAT – YOU ARE WHAT YOU DIGEST AND CONTAIN”
ailments and irritations like eczema, pimples and
twenty percent for sinning. Because you can’t rein
think it’s good for your heart. That’s what they
other skin complications disappear.”
yourself in all the time, you can’t keep that up. I
used to say. However, this hasn’t been proven.
don’t believe in perfection – perfection breeds
That perpetuates the myth and I think that’s a
shame. It’s a real battle to me.”
“It’s an eighty-twenty lifestyle, as I like to call it.
WHICH MYTHS OF NUTRITION AND HEALTH
DO YOU HAVE A FINAL TIP FOR OUR
Eighty percent of the time, I do the right thing. I
WOULD YOU LIKE TO SEE ABOLISHED?
eat a variety of pure, unprocessed, gluten free,
“The myth of saturated fat and selling products like
“My key advice for healthy living is: eat a variety
sugar free foods. I’ll even eat organic, if possible.
margarines that lower cholesterol. Manufacturers
of unprocessed foods, workout in short intense
That’s my foundation. And then I have another
say it’s good for cholesterol and people in turn
bursts and don’t stress too much.”
HOW WOULD YOU DESCRIBE YOUR LIFESTYLE?
BODY, MIND & SOUL
Photo William Rutten
FOOD DIARY Ralph Moorman
AFTER THE PREVIOUS PAGE’S INTERVIEW, IT WOULD BE INTERESTING TO TAKE A PEEK AT RALPH MOORMAN’S FOOD CHOICES. BEHOLD, HIS FOOD DIARY! MONDAY
I had my first workout at 10:00 am, so I took my time to enjoy my break-
I began my day with a bowl of oatmeal with nuts and strawberries in hot water.
fast. This was the perfect time to make my favourite buckwheat pancakes
My lunch consisted of my own YAM gluten-free sourdough bread “inspired
(buckwheat, egg, water) with smoked salmon and avocado. I ate two. Af-
by Ralph Moorman” with nut butter and smoked salmon. For dinner I had a
terwards I took two rice waffles with cooked tartar and one with hummus.
business appointment. I ordered a gluten free meal with quinoa, mince and
Usually, I get hungry around 3:30 pm, so I took a handful of nuts and a man-
spinach. Lunch was very filling, so I stopped myself from snacking on some
darin. My partner cooked chicken with vegetables (300 grams per person)
fries in the evening.
and wholegrain rice for dinner. What I eat is mostly gluten free, sugar free and unprocessed.
TUESDAY Today’s workout was a lot earlier, at 7 am, so I took a rice waffle with a slice of chicken. I was done at nine and ate another two rice waffles, one was with roast beef, and the other was with nut butter. During the lunch break I heated up some of Monday night’s leftovers. We usually cook a bit more for the next day. For dinner, I had sweet potato, organic chicken and broccoli.
THURSDAY I gave an early lecture, so I ate a quick bowl of coconut yoghurt with raspberries and cinnamon. I was able to have my lunch on location and had a special Ralph-proof meal prepared: wholegrain rice, chicken filet, broccoli, zucchini, bell pepper, onion, garlic, organic green pesto and pine nuts. I really liked it, because that’s exactly the kind of moment I’d get yanked out of my rhythm and turn to unhealthy snacks – classic emotional eating ;-). My partner made a fish casserole for dinner.
Today, I was teaching a class to my hormone factor coach students. I usually
Today was my day off. I made my delicious buckwheat pancakes and topped
have a big breakfast on days when I have classes. Today’s breakfast was a
them with roast beef and nut butter. Then I went to the gym for some strength
YAM sourdough bread with avocado and hummus. During class, I snacked
training. For my lunch, I opted for YAM sourdough with chicken and a yummy
on blueberries and some coconut. The lunch was a KOOC-meal. It’s my
lentil soup with extra vegetables. In the late afternoon, I went for a walk with my
new concept: fresh, organic, gluten free ready meals. For dinner I cooked
girlfriend in the Kennemerduinen, and finished with a tasty traditional Italian ice
potatoes with beets and a tartar.
cream. For dinner, we had Thai. I tried to eat as many vegetables as possible, because I had already had an ice cream, after all. This is how I tried to maintain the eighty-twenty rule for this week.
SATURDAY Today was yet another day of class for hormone factor coaching. I started my day off with oatmeal with raw cacao, blueberries and banana. For lunch I opted for a salmon salad with rice waffles. Only a salad wouldn’t be enough for me, so adding the rice waffles is crucial to stop me from snacking later on. On my way home, I had a banana and a handful of nuts (I have a stash of nuts and water in my car). Later, my girlfriend prepared an organic steak for dinner with vegetables.
PROEF KOFFIE DE S VANPIENSATIE AZZA D’ORO
PIAZZA D’ORO DOLCE maakt verfijnde smaken en verrassende ervaringen toegankelijk voor iedereen die op zoek is naar inspiratie en vernieuwing. Door koffie te creëren met stijl, creativiteit en bezieling, veranderen we vakmanschap in kunst. Zo komt smaak tot leven, iedere keer dat je PIAZZA D’ORO DOLCE proe, voelt en ervaart.
F FOOD & BEVERAGE The tastiest from the city to the mudflats
'T BADHUYS ON VLIELAND Completely renewed
ENJOYING THE BEACH, SEA, GOOD FOOD AND A GREAT AMBIENCE; IT'S POSSIBLE IN 'T BADHUYS ON VLIELAND. AND THIS CAN ONLY GET BETTER, BECAUSE THE BEACH PAVILION HAS BLOSSOMED INTO A COMPLETELY NEW BUILDING! THE FESTIVE OPENING WAS ON APRIL 13TH.
The beach pavilion is located on the North Sea
Westers didn't actually want something trendy
Even the path to 't Badhuys has been altered
beach – near Beach Hotel Seeduyn. Did you
and contemporary. The building had to match
and improved. Visitors can access the pavilion via
know that 't Badhuys is the only beach pavilion
the rest of Vlieland. For example, there's a large
a twenty metre walkway. This was constructed
on Vlieland? From this pavilion, you can enjoy a
fireplace where you can have a nice warm after
under Vlieland municipality and Rijkswaterstaat
beautiful vista, after all: Vlieland's beach is at its
a long walk on the beach and there's also a long
guidance. Of course, it fits the vibe of the
most beautiful at sunset. This played an important
bar that's perfect for a drink and chat with friends.
surrounding area with it's hardwood construction.
role in making plans for the new version of
From there, you can see the open kitchen, where
In other words, 't Badhuys has enjoyed a complete
't Badhuys. The view was only allowed to improve
chefs prepare fresh fish straight from Harlingen.
metamorphosis both inside and out, and has truly
– which it definitely did. The pavilion has increased
The large outdoor area – naturally – has fire
come to life on Vlieland. And you can enjoy it all
considerably in size, which made it a perfect fit for
places and lounge seats perfect for enjoying the
year round, because 't Badhuys is staying even
North Sea view, even on chillier days and nights.
after the summer!
The reason behind the renovation was initially simply practical issues. Rijkswaterstaat – a Dutch governmental authority on infrastructure – has a rule that all pavilions on the coast must be ten metres away from the sand dunes. The old pavilion was built on poles. However, over time the pavilion became buried in drifting sand.
That had to change, and so Leon Westers, the owner of 't Badhuys, decided that after twenty years, the building was due for an update. Now there's a brand new pavilion, which sits atop three metre tall posts. The actual surface area has grown bigger too. The former pavilion was 650 square metres, the newer version is over one thousand! That provides a lot more space for guests, while maintaining the warm vibe of 't Badhuys. Leon
FOOD & BEVERAGE
RIK SIMONIS & ALFRED VAN DER TOOLEN The men of Club Room on the ss Rotterdam
RIK SIMONIS AND ALFRED VAN DER TOOLEN BOTH WORK ON THE SS ROTTERDAM. RIK IS THE HEAD CHEF OF RESTAURANT CLUB ROOM AND ALFRED WORKS AS SVH MASTER HOST. A DOUBLE INTERVIEW WITH THESE TWO PASSIONATE GENTLEMEN!
WHAT SORT OF BACKGROUND DO YOU HAVE?
HOW LONG HAVE YOU BEEN WORKING FOR SS
Rik: “I have a background in finances and economy. After
studying business economics, I went to work in America
Rik: “August 2017 will mark exactly three years of my working
and Asia. Later on in life I made a switch to the hospitality
industry and got the degrees I needed to work there. I got
Alfred: “I’ve been working at Club Room on the ss Rotterdam
my experience and education at renowned companies in and
since October 2016.”
WHAT DO YOU LIKE THE MOST ABOUT YOUR PROFESSION?
She’s a restaurant manager. I’ve thought about it a lot, but we live in uncertain
Alfred: “Interaction with guests and working with the best products available
times and also we never found the right location. Now she’s a mother and I’m
on the face of the earth. Wow-ing guests with attention and love by only being
a grandfather, so I’m pleased with how things are.”
nice and doing small things to make them feel important. I also love teaching young people all there is to the craft so they can be the best in their profession
HOW WOULD YOU DESCRIBE THE CUISINE?
later in life.”
Alfred: “Rik and I are both men of the classic persuasion. Rich sauces, good
Rik: “Being able to give guests a culinary experience they won’t forget and
quality meat or fish, and a lot of love for the food. Thanks to my classical
teaching students how to be proper independent restaurant chefs.”
learning, I know a lot about these dishes. This helps when I’m selecting wines for the menu.”
AND THE LESS FUN PARTS? Alfred: “We’re usually working while others are enjoying themselves... It’s not
HOW IS THE MENU PUT TOGETHER?
such an issue for me, as my wife is from a culinary family and is used to the
Rik: “A menu or dish is based on what ingredients are available at the time.
fact that I can’t be home on holidays. There were a few exceptions, and those
A surprise menu changes every month, and the menu changes four times a
were when the kids were little and on New Year’s. Those were the times I
really wished I could be at home. It also has its perks, because while others are working, I can do my groceries in peace and quiet.”
WHAT’S YOUR SIGNATURE DISH? Rik: “Truffle risotto, scallop with crispy pork belly, grilled wild mushrooms,
WHAT DOES AN AVERAGE WORK DAY LOOK LIKE FOR YOU?
grated black truffle and truffle sauce.”
Rik: “I get up around seven, drink coffee with my wife and read the paper. I head to my restaurant on the ship and get the kitchen started around eleven.
WHAT SORT OF GUESTS DO YOU GET?
I check the orders, do administration, and print the day’s reservations. The
Alfred: “All sorts. This is due to the fact that we’re also a hotel with a wide
rest of the team comes around half past one and we begin preparing for
array of packages. The guests range from young people to elderly couples
tonight. Four is when we clean up and have dinner. At half past five, everyone
who have been together for decades. We have a large restaurant with many
is back in the kitchen and we do service until the last dishes are prepared
choices. You can eat for two, but you’re also welcome to come with a group
for our guests. Then we take stock of what we have to do the next day, we
of fifty. We also offer private dining options in a separate space with a view of
make orders, and have a beer to discuss the evening. I go back home around
Rotterdam’s beautiful skyline.”
eleven.” HAVE YOU ALWAYS DREAMED OF THIS JOB? WHAT GIVES YOU THE MOST SATISFACTION IN YOUR
Alfred: “It was a dream come true. It’s always been a passion of mine to
become a host in a restaurant. I worked my entire career to get here and
Alfred: “When guests leave with a smile on their faces and we have completely
I finally got the highest title available in the hospitality industry: SVH master
surpassed their expectations. I have to say I think we’re doing really well with
host. A chef can become a master chef, and a host can become a master
the enthusiasm our team exudes. We’ve only got people who love working for
host. I achieved this title in 2014 and I take great pride in it.”
the ship and young people who want to progress.”
Rik: “Not really, to be honest. I always liked cooking, but I had a completely different education. You could say I turned my hobby into my profession.”
WHAT KIND OF SKILLS ARE IMPORTANT FOR YOUR PROFESSION? Rik: “Taste is important, but knowing various ingredients and the ability to
SAY WE WAKE YOU UP IN THE MIDDLE OF THE NIGHT FOR FOOD,
use various cooking techniques and preparation methods is important too,
WHAT FOOD WOULD THAT HAVE TO BE?
Rik: “Herring. Please do, actually.” Alfred: “My wife is a wonderful cook, and I can assure you that her nasi and
ALFRED, WHAT WOULD YOU BE DOING IF YOU WEREN’T A HOST?
bami dishes are some of the very best!”
Alfred: “I would have my own business together with my youngest daughter.
FOOD & BEVERAGE
Asparagus risotto with pan fried asparagus, morels, and tarragon with foamy asparagus sauce
RECIPE OF RIK SIMONIS SERVES 4 PEOPLE ASPARAGUS STOCK
Heat the stock up in a separate pot,
Reduce the asparagus stock in a
1 kg of asparagus, AA class 1
Peel the asparagus with a peeler,
turn the heat down low and keep
saucepan to about halfway. Add the
2 litres of water
remove the hard bottom by cutting
the stock boiling. Fry the shallots in
cream and flavour with vinegar, salt,
the asparagus at equal length. Wrap
another pan until theyâ€™re glossy but
and pepper. Take the asparagus
the asparagus in a damp towel and
not brown. Add the rice and allow
out and cut them into three equal
crushed white pepper corns
put them away. Put the cutoffs with
it to turn glossy while continuously
parts. Put a frying pan on the stove
a pinch of salt and sugar
the peels in a pot, add the water
stirring. Add white wine and allow
with a cube of butter and cook the
with the rest of the ingredients for
it to completely evaporate. Slowly
asparagus until golden brown. Add
the stock and gently boil the mix.
add the stock with a soup spoon,
the morels, minced shallots, and
100 grams of morels
Take the pot off the heat, sieve the
keeping the risotto just under the
cook these with the asparagus.
2 twigs of tarragon
liquid through a fine sieve and allow
water level. Continuously stir the
Take the pan off the heat, season
2 banana shallots
it to cool. Donâ€™t let the stock cook
wooden spoon along the sides and
with white pepper, salt, and a few
for too long, or it will turn bitter.
bottom of the pan. When the stock
final tarragon leaves.
is absorbed, add more in. Continue
ASPARAGUS RISOTTO 300 grams of Carnaroli risotto rice
In the meanwhile, clean the morels
until the risotto is cooked. This will
Plate the risotto in pre-heated
1 dl dry white wine
by removing the hard bottom
take about fifteen minutes. The
deep plates, place the pan-fried
from the stalk, and then halve
risotto is cooked when the grains
asparagus and morels on top, foam
8 dl asparagus stock
them length-wise. Check them
are soft, but still al dente on the
up the sauce with a hand-mixer and
75 grams of grated Parmesan cheese
afterwards. Then clean the morels
inside. Turn the heat off. Add butter
dab on top.
a cube of butter
under running water and dry them
and Parmesan cheese, keep stirring
with paper towels. Strip the leaves
and then let the risotto rest for a few
from the tarragon and mince the
minutes with a lid on the pot.
4 dl asparagus stock
3 dl cream 1 ts asparagus vinegar
Place the peeled asparagus upright
salt and pepper
in the pot and add the stock until only the tips of the asparagus are sticking out. Boil the asparagus, and let the entire mix boil for another minute. Take the pot off the heat and let the asparagus cool in the liquid.
THE PERFECT WINE
A DISH IS ONLY COMPLETE WITH Chilean wines are not only growing in quantity but also GOOD WINE, BUT CHOOSING A in quality. The search for diversity has been going on for FITTING WINE IS NOT AS EASY. the past years. One of the champions for this is Viña LUCKILY WINE IMPORT J. BART IS Leyda, which has planted all new vineyards on the very HAPPY TO HELP. THEIR TIP? FOR cool Chilean coast. Viña Leyda was founded in 1997 by THE ASPARAGUS RISOTTO THEY the Fernandez family in a then-virgin coastal area about CHOSE A RICH CHARDONNAY twelve kilometres land inward from the harbour of San hundred litres and others contain four hundred litres. FROM A COOL CLIMATE, THE 2012 Antonio. Their first wine was released on the market in Viña Leyda is most definitely an active company and VIÑA LEYDA LOT 5 FROM LEYDA 2001 and in 2002 DO Leyda Valley was created. VALLEY IN CHILE.
is internationally regarded as one of the best cool climate producers. It’s “raining” top scores and prizes.
It’s definitely cool there for Chilean sensibilities. Of all All of Viña Leyda’s vineyards work according to organic “developed” coastal areas, Leyda has the least warm principles without the use of pesticides. temperatures during growing season. During the day time, temperatures can rise to thirty degrees celsius The grapes come from the coolest part of the vineyard, and only rarely rise above that. At night, temperatures from Block 5. They are hand-picked at optimal ripeness. drop considerably. The drop is about thirteen degrees The fermentation is mostly sulphur-free and is relatively on average, but more than twenty is not unheard of. oxidatively in French oak vats. Only natural yeast cells This is curious, especially for a place so close to the from the grape peels are used in the process. Aging ocean.
takes about twelve months. The result? A powerful yet elegant wine with rich fruit tones, toasted nuts, and a
The talented winemaker Viviana Navarrete has given pleasant acidity. Viña Leyda its fantastic reputation. Her philosophy is putting the character of the grape in the spotlight, The creaminess of the risotto and the earthy, smokey together with freshness and elegance. The barrel tones of the morels are a wonderful match for this cellar consists of oak barrels of which some hold three “grand” chardonnay.
FOOD & BEVERAGE
LOOKING FOR FOOD ON THE MUDFLATS
Tips from Gerrit the Oysterman
TO DISCOVER THE BEST OF THE MUDFLATS, While there are plenty of edibles to be found on
the water is almost at its lowest point, meaning
YOU HAVE TO BE ON THE MUDFLATS the mudflats, there are three delicacies that are
low tide. The best cockles are a few centimetres
ITSELF. IT’S EVEN THE PERFECT PLACE TO particularly famous. These three are mussels,
underground, on the barely dry mudflats. After
FIND TRUE DELICACIES! PULL ON YOUR cockles and oysters. The first and foremost point
a good wash, you can cook them. The shells
WELLIES, AND READ VLIELAND NATIVE is that you have to be on the mudflats at the right
will open by themselves. You could put them
GERRIT GRIJPSTRA A.K.A. THE OYSTER time. The tides are a major factor in the kind of
in a pasta!” However, Gerrit would like to warn
MAN’S GOLDEN TIPS AND SOON YOU’LL BE food you can find. Exact times for high tide and
readers to be careful. “Watch out for reports of
FINDING YOUR OWN TREATS. low tide differ per coast and can be found in tide
blue-green algae. It’s better to leave shellfish
schedules. On average, there are two high tides
that you eat raw alone when that’s the case.
and two low tides in 24 hours in The Netherlands.
Watch out for the so-called “pietermanvisje”
Vlieland native Gerrit, who received his nickname
which is fairly common on the mudflats. This
“Oysterman” many years ago from Vlieland
yellow-ish fish with its characteristic spines on its
inhabitants when he worked in a fish shop,
back is seen as a delicacy. However, its spines
shares his advice: “The best time to go is when
are connected to some venom glands and can
cause some serious damage if you step on one of them.” Generally speaking, the best time to go foraging on the mudflats is between September and December. Gerrit explains why: “Shellfish feed on plankton, which provides a great flavour. Plankton die off in winter, which in turn makes the shellfish just a bit less tasty.”
Recipe for steamed oysters with lime and soy
PREPARATION Grate half a table spoon of lime zest from the lime and mix the grated peel with the spring onion, the bell pepper and soy sauce. Place the oysters in a wide pot and heat them up with a closed lid for three to four minutes.
The shells should be slightly opened. Break the top flat
shell off and free the oysters from their other shell halves,
The perfect mussel can be found at low tide, at
1 spring onion, in fine rings
but leave them in their shells. Place the oysters on a
the water line. This is because the best mussels
¼ red bell pepper, minced
are never dry but are just under the water. As for
2 table spoons of soy sauce
all shellfish, apply the same rules. Only pick the
platter and spoon the lime-soy sauce over them.
Tip: replace the oysters with mussels and add red chili
closed shells, and cook them until they’re open
pepper instead of bell pepper in little slivers for an extra
– they’ll be delicious! Want to try the real flavours
of the mudflats? “Try picking some oysters at low
“ONLY PICK THE CLOSED SHELLS” tide,” advises Gerrit. “But, be sure that the oysters you pick are closed tight, that way you can be sure they’re alive. You eat them live!” How? Carefully open this delicacy, loosen the oyster from its shell and enjoy!
Before we can enjoy what’s on the mudflats, we have one final question for Gerrit. What is his absolute favourite mudflat delicacy? “Little mudflat crabs! I learned how to make a delicious bisque with them. So yummy!” You can’t get them any fresher, enjoy!
FOOD & BEVERAGE
This basket from Cheese
Farm Ameland is bound to be a winner! Try a delicious selection of cheeses from their own kitchen and add in the perfect addition to a party
DOING PUZZLES IS GOOD FOR YOUR
with irresistible delicacies.
BRAIN. IT KEEPS IT YOUNG AND
Robert and Siplonia work
HEALTHY. IT MIGHT TAKE A BIT OF
with heart and soul on fair products on their farm, which
EFFORT, BUT IT WILL PAY OFF IN THE
is located between Ameland’s
END. AND WE ALSO OFFER YOU THE
picturesque villages Hollum
OPPORTUNITY TO WIN A NICE PRIZE!
and Ballum. A trio of wonderful baskets are ready to be sent
Word searches, who doesn’t know them? Find
out to the winners. Have you already scheduled a trip to
the words that are spread out across the entire
Ameland? You’re more than
field – you can find them either horizontally or
welcome to visit the Cheese
MAIL & WIN for a shot at one of the three generously filled baskets from Cheese Farm Ameland worth €80!
vertically. Have you found them all? You will then be able to form a sentence from the letters that are left, which will be the final solution to the
HAVE YOU DISCOVERED THE SOLUTION
TO THE PUZZLE?
solution of the puzzle, your name and address
details in the e-mail. The campaign runs until
prize is not paid out in cash and no discussion
will be entered into about the results.
AMUSE ASPARAGUS AVOCADO BARBECUE BASIL BEER CALAMARI CHAMPAGNE CHEESECAKE CHICKENWINGS CHILISAUCE COCKTAIL CULINARY DESSERT FLATBREAD FOODTRUCK GARLICBUTTER GOATCHEESE
ICECREAM LOBSTER MELON MUSHROOM ORANGE PICNIC SALAD SALSA SORBET SPARERIBS STEAK STRAWBERRY TAPASBAR TERIYAKI TERRACE TOMATOSOUP TORTILLA
Send an e-mail to email@example.com with ‘Mail & win’ in the subject line. Mention the
20 September 2017. After the deadline date the winner will automatically get a notification. The
The last time we raffled three Wesco Superball’s. The winners are Marlene Kleijwegt from Rozenburg, Jeroen Tieleman from Naarden and Ria van der Schoor from Nijmegen. Congratulations!
____ S_______ __ ___ _______ __ _____ _ ___ __ _________ ____ ____ _____ __ ____ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _!
Made with passion Kaasboerderij Ameland; Artisan Cheese, Ice cream and more...
Publisher WestCord Hotels Hendrikje Stoffelsstraat 1 1058 GC Amsterdam T. +31 (0)20-8100819 F. +31 (0)20-8100801 firstname.lastname@example.org www.westcordhotels.nl Marketing & advertisement possibilities email@example.com Contributors Alfred van der Toolen, Bastiaan van Musscher, Ben Helle, Brent Kok, Denise Kortlever, Fotostudio Ger Hup Elburg, Gerrit Grijpstra, Hans Jellema, Harry Westers, Jandino Asporaat, Jennifer Westers, Jeroen Maaneman, Kelly Koorevaar, Leon Westers, Liselore Chevalier, Paul Cupido, Pauline Weuring, Ralph Moorman, Renate de Backere, René Pluijm, Richard Kiewied, Rik Simonis, Rommy Kuperus, Ronald van der Donk, Stéphane Besse, Theo de Witte, Tijmen Kielen, Toos van Scheppingen, Wil van Merkensteijn, William Rutten Production Customized Media B.V. T. 015-2754025 www.customizedmedia.nl
MAY - OCTOBER 2017
BY WESTCORD #12
ALL ABOUT FOOD HARRY! BY WESTCORD
+ Tips How to take the best food pics
Jandino Asporaat on Fashion Hotel Food is the new fashion Rommy de Bommy
PAULINE WEURING: FOOD BLOGGER
COLOPHON/sales information Amelander Meervalkwekerij www.amelandermeerval.nl
Festival TREK www.festival-trek.nl
Filling Pieces www.fillingpieces.com
Rommy de Bommy www.rommydebommy.com
Garcia Jeans www.garciajeans.com
Rotterdamse Kost www.rotterdamsekost.nl
Barbecook via Fonq www.fonq.nl
Salvatore Ferragamo www.ferragamo.com
Schmidt Zeevis Rotterdam www.schmidtzeevis.nl
Casual Friday www.casual-friday.eu
Charlotte Tilbury www.charlottetilbury.com
Jaune de Chrome www.jaunedechrome.com
Christian Paul www.christianpaul.com
Jil Sander www.jilsander.com
Christian Wijnants www.christianwijnants.com
Kaasboerderij Ameland www.kaasboerderijameland.nl
Strandpaviljoen ‘t Badhuys www.badhuys.com
Kookstudio Flang in de pan www.flangindepan.nl
Vorkje-Prik Foodfestival Utrecht www.vorkjeprik.nl
Culinaire Stadswandeling www.culinairestadswandeling.nl
Vuurtoren Eiland www.vuurtoreneiland.nl
Wijnimport J. Bart www.wijnimportbart.nl
Museum Princessehof www.princessehof.nl
Wilde Zeewier Weken Vlieland www.culinesse.nl
Dolce & Gabbana www.dolcegabbana.com
Edwin Oudshoorn www.edwinoudshoorn.com
Oliver Spencer www.oliverspencer.co.uk
WL 35 Brakzand www.tussenwadenstrand.com
Elisabetta Franchi www.elisabettafranchi.com
Praamvaren Leeuwarden www.praamvarenleeuwarden.nl
‘EVERYONE, YES EVERYONE, CAN MAKE MY RECIPES’
HARRY! by WestCord is a publication of WestCord Hotels. No part of this publication may be reproduced and/or published by print, photocopy, film or any other means without prior permission of the publisher. Also without written permission of the publisher it is not permitted to include WestCord Magazine in a reading portfolio.
The wines of ViĂąa Leyda are part of the WestCord wine selection. Imported bij Wijnimport J. Bart. Zuidoostbeemster, Holland. Exclusively available through www.QVSelect.nl.