WO’GOA something is always brewing…March 2015 Issue

‘ W GOA O

MARCH 2015

something is always brewing

THANDA PRIVATE GAME RESERVE

World’s Leading Luxury Lodge

CYRUS TODIWALA

The Celebrity Television Chef

SOUTH AFRICAN VINEYARDS Bosman Family Vineyards ALTO Uitkyk Wine Estate Kleine Zalze Wine Estate

CARNEVALE di VENEZIA VIVA CARNIVAL - GOA RECONNECT WITH NATURE The Datai Langkawi

IN THE HEART OF ZULULAND THE BIG FIVE EXPERIENCE

DINING

Restaurant Petrus five hundred

G O A & B E Y O N D L u x u r y

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‘ GOA W O ™

something is always brewing

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Situated in the cultural heart of the capital, the hotel features beautiful rooms, elegant restaurants and the most breathtaking spa in London, ESPA Life at Corinthia.

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A FRESH NEW STAR HAS LANDED IN RAK Introducing Red Star Wok Asian Cuisine Prepare for the freshest, tastiest Cantonese, Szechuan and Asian dishes cooked on the spot by Chinese chefs and served straight to your table overlooking Ras al Khaimah Corniche’s lush mangroves.

For all you healthy eaters, you’ll be pleased to know that we use locally grown organic vegetables, when in season and available.

RAK CORNICHE. Tel: 07 233 9337, Web: REDSTARWOK.COM.

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Le MĂŠridien Mina Seyahi Beach Resort & Marina Al Sufouh Road, Jumeirah Beach, Dubai, United Arab Emirates Tel: +971 4 399 3373 l +971 55 821 6062 www.watatsumi.ae 11

Editor Fabian deCastro Lifestyle Editor Doug Singer Editorial Consultant Teotonio R. de Souza Feature Editor Dielle D’souza Editorial Contributor Mario Bermeo Jr Photography Arnold Noronha Photography Consultant & Creative Design Studio FJMdesign Publisher

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METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

WO’GOA™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wogoa.in.

Company registration number U22100GA2011PTC006731 Web Administrator Joel Savio Nazareth Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wogoa.in WO’GOA™ New York Head of Operations - North America Doug Singer 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug.singer@wogoa.in © IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WO’GOA™ digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WO’GOA™ and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content. All contents are strictly copyright and all rights are reserved. Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. © 2014 WO’GOA™ All rights reserved.

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Cover Image Credit: Thanda Private Game Reserve, South Africa

‘ GOA W O ™

something is always brewing

An anniversary is the documentation of elapsed time - a moment for reflection. This being our one year anniversary at WO’GOA, is a very special moment as it has been a long journey of hard work and great rewards. When we first started this mission, our goal was to find our voice as your “quality warriors.” In a seemingly timeless and continual growth process - forward motion without borders - a momentary pause in the ongoing, frenetic search for compelling content to acknowledge this moment is a proud one.

It is this, that makes me deeply consider our true goal. At the end of the day, this is a gift… a moment to reflect and consider what our mission truly is - as a shared voice, and what that means for the ultimate direction of WO’GOA. Is it the desire of an elevated lifestyle, or simply the drive of one’s passion that compels individuals to seek out the best in food, travel and the ultimate experiences we seek out? This is a question that we try to answer each and every month, and this month is no different.

WO’GOA celebrates at the three Michelin-starred Social by Heinz Beck, a specially prepared menu for this celebration, as well as dining a week later with the culinary icon himself with a 6-course wine-paired gastronomic extravaganza.

Enjoy candid Q & A’s with Cyrus Todiwala and John Fenney, while dining at Gaucho, the award-winning Argentine steak restaurant in Hong Kong, to South Africa’s Saxon five hundred’s Ruinart Experience, to Thai n Wok in Goa. Luxury travel will take us from Seychelles to Malaysia without a wrinkle and we will be celebrating age-old traditions including Carnival in Goa, to Venice’s Carnevale di Venezia which dates back to 1162 in the Paizza San Marco, where today the image of a masked reveller has become a worldwide icon in Venice.

With all of the usual fanfare, WO’GOA will be focusing our energy this issue on the exquisite beauty and experience like no other, of being on safari in Africa. From Thanda Private Game Reserve in the heart of Zululand, to an unforgettable bushveld experience in luxurious surroundings at Zulu Camp at Shambala Game Reserve, this will be an adventure like no other.

WO’GOA would like to thank all who have been part of this year long journey. The list is too extensive to name all, however our sincere thanks go out to Grand Hyatt Goa, Hilton Worldwide, GTDC and Ian & Lise Manley and all at Manley Communications for their continued support.

So join us in raising a glass to what we hope has been an enlightening year for you and certainly a tremendous learning experience for us!

Doug Singer Lifestyle Editor 13

CONTENTS

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Thanda Private Game Reserve - world’s leading luxury lodge

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Big Five Experience

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The Celebrity Television Chef

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John Feeney’s Culinary Innovations

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Handcrafted Wines - Bosman Family Vineyards

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ALTO - South Africa’s Premier Red Wine Estate

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Famous Blends at Uitkyk Wine Estate

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Award Winning Argentine Steak Restaurant

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Kleine Zalze Wine Estate

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Carnival

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Three-Hotel Luxury Resort

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MAIA Luxury Resort & Spa

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Hôtel Hermitage

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An Unforgettable Bushveld Experience

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The Datai Langkawi - Reconnect With Nature

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Healing Earth Spa

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Dining Experience

‘ GOA W O ™

something is always brewing

Thanda Scenery 15

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THANDA PRIVATE GAME RESERVE - SOUTH AFRICA

Thanda Private Game Reserve is a member of The Leading Hotels of the World 18

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the world’s leading luxury lodge Thanda Private Game Reserve, situated in the heart of Zululand, offers a fabulous Big Five safari and wonderful wildlife experience matched with sincere commitment to the Zulu culture and passionate conservation of the environment. Meaning ‘love’ in isiZulu, it is known for meaningful safari experiences and exclusive close-up encounters with Africa’s magnificent ‘Big Five’. Thanda Private Game Reserve is the proud location of three very different properties, each with its own style, atmosphere and appeal – Thanda Safari Lodge, abundant in size and as colourful as its people, it features 9 bush suites shaped like a traditional Zulu homestead with panoramic views of the surrounding game reserve; Set amidst lush green lawns and with its own helipad, Villa iZulu (‘heaven’) is a majestic 5-suite Villa that provides an outstanding safari hideaway for those seeking true privacy; Comprising 15 spacious luxury canvas tents, including Jabula (‘Happiness’) Tent, Thanda Tented Camp is a series of tented suites that deliver a relaxed and authentic non-electrified safari experience.

Thanda comprises 14,000 hectares of spectacular wilderness and offering excellent game-viewing opportunities, together with a strong community and conservation commitment. Guests staying here enjoy numerous activities too, from Big Five game drives and specialised bush walks, to Zulu cultural tours into the rural community and photographic safaris, further enhancing their African experience.

Thanda is steeped in Zulu history with the Mduna Royal Reserve, part owned by the Zulu King, being part of the greater Thanda Private Game Reserve, linking conservation, history and Zulu culture. The Zulu culture is embraced throughout the guest experience, and it is Thanda’s longstanding and integrated relationship with the local community that makes a stay here exceptional. Furthermore, its strong conservation commitment not only combines support for local and national wildlife programmes but also invites guests to join in Thanda’s own biodiversity and wildlife protection initiatives constantly being carried out on the reserve, all combined to ensure a very worthy and truly unique, memorable stay.

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THANDA PRIVATE GAME RESERVE - SOUTH AFRICA

Circular in structure and reminiscent of a traditional Zulu rondavel (homestead) set against a hill, Thanda Safari Lodge offers 9 awardwinning suites, each with their own spacious lounge area and master bedroom with double-sided fireplace, bathroom complete with an oval shaped bath and indoor and outdoor showers. They also feature an elevated sala (outdoor deck), a heated plunge pool as well as a private boma for an intimate dining experience.

The Majestic Villa iZulu

Thanda Safari Lodge also features a wonderful Spa with two treatment rooms, hydrobath and showering facilities offering a range of full body and facial treatments and pampering.

For a luxurious safari villa experience, Villa iZulu, the private bush home of the Swedish owners, the Olofsson Family, is available to guests on an exclusive-use basis. Sleeping up to 10 in 5 suites, it comprises a library/cigar lounge, wine cellar, playroom, heated swimming pool, Jacuzzi, an outdoor boma and its own heli pad. Fully serviced and with a dedicated complement of staff, this magnificent 900sqm villa is set within a beautiful, fully fenced garden for their younger guests to enjoy playing in freely and safely.

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Aerial view of a suite at Thanda Safari Lodge

A suite at Thanda Tented Camp 21

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Thanda Tented Camp

The Spa at Thanda Safari Lodge

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Striking a harmonious balance between old and new, Thanda Tented Camp’s romantic ambience is reminiscent of a bygone era. Lit by night by paraffin lanterns that supply warm lighting of yesteryear, all 15 Hemingway-styled canvas tents have wooden decks, whilst the Jabula Tent (meaning ‘happiness’ in isiZulu) features a separate lounge, splash pool and its own boma. The camp also features a 10x5 metre rim-flow pool and new this year, the Tented Camp Spa

Overlooking The Spa’s plunge pool

that offers Zulu inspired treatments, a waterhole where guests can watch animals come to drink from the safety of the raised sala and a boma for dining experiences under the African stars.

The spa at the Safari Lodge consist of two treatment rooms, a sauna, a hydrobath and a rock pool, a team of highly qualified spa therapists have added a series of holistic treatments using highly acclaimed products with natural healing benefits. Embracing their natural surrounds, treatments include the Hot Stone Massage, Zulu Reflexology and a Mineral Salt Scrub. Specially for kids - a Happy Feet or Hands treatment, a Prince/Princess Facial and a Monkey Apple Massage.

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Thanda Private Game Reserve’s Big Five Safari and Wonderful Wildlife Experience...

It is Thanda’s longstanding and integrated relationship with the local community that makes a stay here exceptional. Guests staying here can enjoy Big Five game drives and specialised bush walks, as well as Zulu cultural tours into the rural communities and photographic safaris. Furthermore, its strong conservation commitment not only combines support for local and national wildlife programmes, but also invites guests to participate in Thanda’s own biodiversity and wildlife protection initiatives constantly being carried out on the reserve, further enhancing their African experience.

A truly African experience goes beyond the five senses. It’s felt. An early morning or late afternoon safari is the best way to absorb the sights, smells and sounds of Africa. Encounter the Big Five (lion, leopard, rhino, elephant and buffalo): the animals that inspire a long-lasting connection with the continent. Once finding the Big Five, the next is to look for the Africa’s famous five – the Little Five (elephant shrew, rhino beetle, leopard tortoise, ant lion and buffalo weaver).

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As an integral part of any safari experience is a great guide who is experienced and qualified as well as have in-depth knowledge of the history of the region, the Zulu culture and most importantly, they are able to responsibly handle situations involving potentially dangerous wildlife. They have an extraordinary ability to spot wildlife and different bird species from afar and impart their vast knowledge of the African

bush with infectious enthusiasm. Their ability to instil excitement over the smallest and ostensibly insignificant creatures as well as lead guests to the perfect viewing point from which to watch a Big Five drama unfold is where the art of excellent guiding really lies. It is this ability to safely share the intricacies of the bush that transforms a guests’ safari into a lasting memory.

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Thanda’s guiding team comprises 11 guides and 11 trackers, including Winneth “Gondlimpi” Khumalo, its longest serving member. Gondlimpi means silent fighter, a name he was given as a boy for his extraordinary talents as a boxer. His exceptional and at times uncanny ability to track an animal where it is seemingly impossible never fails to wow guests.

Thanda’s guides and trackers are experts in the circle of life, and how it spins both slowly and frenetically in the African bush. They will offer you wildlife lessons from their own cultures and knowledge. They will tell stories and share anecdotes. They will explain, inform, educate and then sit back and let you fall in love with the wild in your own way. What is more, it’s all exclusively yours.

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On early morning and late afternoon game drives and bush walks, guests are accompanied by an expert tracker-and-guide team. From the magnificent Big Five to equally mesmerising and no less interesting smaller species and bird life, they provide in-depth knowledge of all these and share their secrets of the bush as they go.

Aside from the big game is the Bush Walks, Thanda is home to a rich variety of bird and insect life, flora and fauna as well as smaller mammals, and a walk in the bush is the best way to track them. It’s also a special kind of meditation, one that will immerse you in a sensory experience of Africa.

Thanda’s guides and trackers are expert companions. With extensive knowledge of flora and fauna, animal spoor and animal tracking – not to 43

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mention many personal anecdotes from their own villages, tribal elders and families – they’ll teach you about the smaller, but no less impressive, aspects of the bush and its secrets.

What makes Thanda unique is the variety of additional wildlife safari

activities on offer – from a hands-on meeting with the giants of Africa on an elephant interaction excursion to spotting hippos and crocs in the St Lucia Estuary, a Wold Heritage Site. Back at the reserve, guests may join the conservation team for a day assisting with game counts, fence checking and even tracking the Big Five if possible to administer any necessary veterinary procedures. Those who wish to delve further into 46

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the Zulu culture will be invited by their guide to see his village, spend time with the sangoma (spiritual medium and healer), meet the Zulu herdsmen and learn about his Nguni cattle or join the school children (and future Thanda employees) at a ‘Star for Life’ school.

The Zulus are Strong, proud and mighty. The word zulu means ‘heaven’. The Zulu people, amaZulu, are ‘the people of heaven’ and their home, KwaZulu, is ‘the place of heaven’.

Part of the ancient Nguni tribes, the amaZulu are the descendants of Iron Age farmers who left the Great Lakes Region of Central Africa and migrated down Africa’s east coast to make a home in what is now South Africa, where they gathered into small tribes and clans called imzi. Within the Nguni nations, the clan – based on male ancestry – forms the highest social unit. Each clan is led by a mighty chieftain, whose power often depends on how well he is able to hold his clan together.

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Thanda’s owners, the Olofsson family, are Sweden’s largest private investors and philanthropists in South Africa. They founded the Thanda Foundation, whose philosophy of ‘for the love of nature, wildlife and dear ones’ embraces the concept of being responsible to the community and the environment.

Various projects have been initiated by the Thanda Foundation as part of its JAC Initiative (Jobs, Aids & Conservation) focusing on the socio-economic and development needs of rural Tribal Authority Communities in KwaZulu Natal.

The Foundation’s flagship project is the Star For Life ‘Aids Free That’s Me’ programme. This HIV AIDS education, awareness and prevention project supports over 100,000 high school scholars in South Africa and Namibia.

Through Thanda’s close relationship with the Zulu King, His Majesty King Zwelithini Goodwill ka Bhekuzulu, they are also able to accomplish many community upliftment and cultural advancement programmes.

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Evening dining at the Safari Lodge

Table set for dinner at Villa iZulu

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Outdoor dining – a typical bush dinner

Thanda features indoor and outdoor dining. South African cuisine as diverse as its population, and the menus carefully created by Thanda’s chefs reflect this. The experienced chefs are dedicated to each guest by creating thoughtful dishes that produce perfection for the palate.

Impeccable service extends from the stylish and alluring dining rooms and outdoor dining decks to the bustling kitchen, where the entire team is motivated to create the ideal dining experience. Beyond the kitchen, there is a herb garden, located and carefully tended at Villa iZulu, which provides the fragrant organic herbs and flavors that so perfectly characterize the wide range of exquisite dishes.

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Q&A - CYRUS TODIWALA

Cyrus Todiwala

By Dielle D’Souza Photo Nitin Kapoor

The celebrity television chef is back in Goa to introduce a new kind of restaurant. Cyrus Todiwala has worked at every level in the food business, from being a busboy to cooking for the Queen of England.

It isn’t hard to see his passion for everything food and Goan. Having lived here for eight years back when Goa was the way many reminisce about, Todiwala has returned to open a new venture here – The River Restaurant at Acron Waterfront Resort in Baga. He has been named an Officer of the Most Excellent Order of the British Empire (OBE) and a honourary doctorate from the London Metropolitan University Business School.

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Cyrus discusses his professional return to the state he loves and his passion for the kitchen.

WO’GOA: Tell us about the restaurant and what you hope for it.

Cyrus Todiwala: My love for Goa has been strong ever since I was a child, and being here for eight years with the Taj properties made it even more so. Despite moving to other pastures, Goa has never left me. Recently Joseph Britto, one of the three brothers who own Acron, told me they were starting a new 29-room property and asked if I was interested.

I knew we wanted to do a restaurant that works for the customer instead of the hotel or resort. The idea is to have a bespoke environment so every guest is looked after and their needs are met. The chef will make personal contact with each guest after they arrive and personally look after their preferences. We want to mould the restaurant to suit the preferences of our customers, but also have a menu that attracts people from outside and the guest who wants to eat something that’s already on the menu.

The menu at the Riverfront Restaurant will be very multi-cultural but have an essence of Goa in it.

The essence of Portuguese Goa is being lost and heritage should never be lost. We are trying to bring in different things and work with the chefs in those situations, yet retain a strong Goan element with a variation of India and a section on what everybody would like.

WO’GOA: How did working for the Taj earlier shape your career?

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Cyrus Todiwala: If it wasn’t for the Taj, I wouldn’t have the skills I have today. The Taj bred into us a culture that the guest is all important, and if not for that we would not be delivering a standard of cuisine in England that we are today. That culture

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still runs in our veins and even though I left the Taj in 1989, it is still ‘our Taj’. I continue to send guests there and we still try to find a link to it. Taj has been the very fabric upon which thousands of us stand today and we have to respect that degree of training we received.

WO’GOA: What other influences have you had on your life as a chef?

Cyrus Todiwala: Plenty, including my parents, old Goan cooks, old aunties. I would harangue them.

I was doing things in Goa that no other chef here did. In Goa you could develop people, explore history, culture and cuisine at the same time.

Indians are averse to sharing, unlike foreign chefs who develop the next generation. We think we should preserve knowledge for ourselves and when one day we die, all that knowledge is gone. We think people don’t care about the knowledge we have, but they do.

WO’GOA: How do you balance your life as a chef, a television personality and your family?

Cyrus Todiwala: It is madness. My family is probably my only enemy. I don’t know whether they hate me or love me! My day begins at 4.30am and probably ends after midnight. The great person behind me is my wife, without whom I would not have achieved anything I have today. She shares a lot of the burden.

WO’GOA: How did you overcome the difficulties you faced from the Home Office when you first moved to England?

Cyrus Todiwala: Never give in. I was just singled out as the individual they wanted to throw out of England. We didn’t want to be defeated and come back. I know I would have had a job any

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time I returned to India. I had lots of feelers sent out to me that I turned down. If I hadn’t, perhaps I would have been happier in monetary terms, but I wouldn’t have gone through this great story of mine. And it has made us stronger.

WO’GOA: What are your greatest influences in the kitchen?

Cyrus Todiwala: Everything - people, produce, farmers and women. Indian women have so much knowledge that we’re losing. We need to grab that knowledge before the older women all pass away.

If I come across a great Indian woman cook, I have to brainwash her. Sometimes it’s very hard to get information out of them. If they invite you to their homes and feed you, then you get ideas out of it.

The greatest cooks in the world are Indian women and out of Indian women, the Gujarati woman is the top. If I’m jealous of anyone’s talents in cooking, it is that of a Gujarati woman. They are absolutely amazing.

WO’GOA: Creativity or technique, what is more important to you and why?

Cyrus Todiwala: Both. Technique without creativity is dull and creativity without technique is a waste.

WO’GOA: What is your guilty pleasure food?

Cyrus Todiwala: When we don’t have enough time, we sometimes have Kentucky Fried Chicken or stop at McDonald’s for a bacon egg muffin. Fast food is a guilty pleasure, but it’s a pleasure!

WO’GOA: What keeps you motivated at this point of your career?

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Cyrus Todiwala: Not having achieved enough.

Monetary achievement does not excite me. It is achievement in learning as much as I can and putting it back. I don’t know enough.

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WO’GOA: Could you share the experience of cooking for Her Majesty Queen Elizabeth II of England for the Diamond Jubilee of her coronation?

Cyrus Todiwala: It was an honour but I was nervous since I was an Indian cooking the first luncheon of the event. It was top secret, which was the biggest challenge, and we were cooking for 400 people. I knew immediately what I wanted to put on the menu – the oldest fusion between India and England, the Country Captain. It originated during the British era in the gymkhanas of India to bridge the gap with the British who were reluctant to try Indian food.

The Country Captain is the British shepherd’s pie with a slight twist. Mine was cooked using rare breed mutton from North Ronaldsay in the Orkney Islands, without chilli according to Her Majesty’s tastes. It was accompanied by a tart filled with vegetables, some from Prince Charles’ estate, and a traditional bread and butter pudding. The lunch went very smoothly and the dish was a hit.

WO’GOA: What advice would you give rookie chefs?

Cyrus Todiwala: Chefs entering the industry must have vision more than anything else. They must have ambition but be willing to do any task they are asked, including cleaning a toilet or a kitchen.

When you say something is ‘not your job’, you restrict your knowledge. If they develop good habits, then they will never fail in life. To secure success we must be prepared for hardship and then success.

The foundation has to be strong. Chefs today want to be successful too fast, too quick without learning the basics. It takes time to become a master and only then people will accept that you know your job.

Then you create the future masters of this world.

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TASTE OF DUBAI

TASTE OF DUBAI turns up the heat...

2015 festival is set to be bigger and better than ever before as new headline sponsor promises exciting first-time features...

Celebrity chefs Atul Kochhar & Tim Anderson will lead an all-star line-up...

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Taste of Dubai promises an exciting line-up of new celebrity chefs, restaurants, sponsors and attractions that will make the event’s eighth year the biggest and best yet.

Thousands of hungry guests from across the UAE will be treated to a weekend of culinary delights and family fun when the festival returns to the amphitheatre at Dubai Media City, from 12 – 14 March.

With more new restaurants than ever before confirmed, guest’s taste-buds will be sent into overdrive with more than 100 bespoke dishes from some of Dubai’s favourite culinary hotspots. Restaurants such as Gaucho, The Scene, The Gramercy, Katsuya and Perry & Blackwellder’s Original Smokehouse will deliver an astounding 11 different cuisines.

Searing more flavour into the action-packed weekend, celebrity chefs Atul Kocchar and Tim Anderson will be on hand to entertain crowds with live demonstrations. A number of additional stars are also set to be announced over the coming weeks.

“We’re delivering a fresh approach for Taste of Dubai’s eighth year as the UAE’s favourite al fresco food, drink and music festival,” said Chris Fountain, Managing Director of event organisers Turret Media. “With more new restaurants and features than ever before, Taste of Dubai is truly embracing the UAE’s constantly evolving F&B scene, and this year promises to be bigger and tastier than ever before.”

New title sponsor Electrolux will offer exciting first-time features including Electrolux Chef’s Secrets, Interactive Cookery Classes, Electrolux Hospitality Area, and Electrolux Chef’s Table: an exclusive dining experience where an Electrolux brand ambassador chef will cook for VIP guests.

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Q&A - JOHN FEENEY

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John Feeney

By Dielle D’Souza

This creative genius is the force behind a number of culinary innovations for various companies around the world As the European Culinary Director of the Chicago-headquartered Griffith Laboratories, John has one of the most creative jobs in the food industry. He works in every sector, and constantly looks to elevate dishes and inspire cooking.

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John opens up about his experience during his visit to Goa and his inspirations as a chef.

WO’GOA: Tell us about your experience at Taste of Goa. John Feeney: When I got the phone call from Cyrus Todiwala, it was an easy decision for me. I first met him at a charity dinner for 500 at the Lords cricket ground, so it was on charitable conditions as well.

We share a trait of giving – I love giving to people, my time and experience. I’m always excited that my job is about travel and I’m always looking at the local ingredients, techniques in food, buzz restaurants. I’ve been to India before, but not Goa, so when Cyrus asked me, I say yes straight away.

Within 20 minutes of arriving at the airport, I had to have fresh coconut water with the kernel. That inspired me to do one of my dishes which got a big shout out – liquid nitrogen balloons with a coconut water ice cream.

We went to the local market and saw the butchery and the fish area. It was like being put onto a charger. I know I stand out like a sore thumb but I like to integrate with the local community and learn.

The market was unbelievable – I’d never seen such a big lorry full of watermelon!

The programme was tight but I’ve had a lovely time and have been looked after. I’d have loved to have done a lot more Goa – gone on a boat, done some fishing, got some food from the street, high-end and middle restaurants. Hopefully I’ll be coming back next year!

WO’GOA: What does your role as European Culinary Director at Griffith Laboratories involve?

John Feeney: It’s one of the best jobs in the world.

The family-owned ingredients company has 15 kitchens around the world, and I’m very fortunate that I link in with retail, food service, manufacturing, quality service restaurants. We hope to inspire all levels of food; we evolve dishes and take it up a few notches from what they normally do. We also try to take it into local relevance.

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People want an authentic experience and they’re getting more and more knowledgeable about food. It’s a great position to be in where I have to travel. If there are trends happening in Australia, or South Africa or Peru, then we have to capture that food story, wrap it up and experience it. Travelling to these places to bring back these stories is a key aspect of my job.

I’ve worked with the company for 12 years, which is the longest I’ve worked for anyone.

Usually I get bored in a couple of years and move on, but this job allows me to become a culinary ambassador. We create food with our customers. You’ve got to find a job that matches your personality and I’m very fortunate that way. It makes me happy to know that

we’ve come this far and delivered what we needed to.

Dean Griffith is the head of the company but his son is coming through with lovely vision.

They care about the earth and sustainability and the people who work with them. We’re just turning 100 years old and looking at changing certain elements of the company.

Griffith Laboratories rocks and long may it continue!

WO’GOA: What experiences helped shape you as the chef you are today?

John Feeney: I think I initially excelled when I first came into the business. You can see yourself against your friends; that you’re doing slightly better than others. So I knew quite quickly that I was doing the right job.

You’ve got to put the foundations in place, so I learnt the classics. But the job I’ve grown the 65

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most in, is the one I’ve currently got.

It’s always a learning experience, evolving on the latest gadgets, packaging, equipment, etc. I’m left to manage myself and my boss has actually told me to slow down!

Work is life if you want it to be. My job encompasses everything I am, so when I go out, I’m not switching off either. I acknowledge and note things, and it activates me to think even though I may have only gone out for breakfast or Sunday lunch.

WO’GOA: How did working on a yacht as a private chef compare with your other work experiences?

John Feeney: You don’t have as many assistants on board. You had to be the baker, pastry chef, shopper, everything. And it’s all so random that you have to pinch yourself – one day you’re in Monte Carlo, then Portofino, Capris, the Maldives, all over the world. You’re cooking for celebrity A listers – Tom Cruise popping on board to have lunch with the guys from Silver Screen pictures, Ivanka Trump, Sylvester Stallone, Michael Douglas, Linda Evans, Oprah Winfrey and others.

But flexibility is key. You could get a call at 4am for a burger, or a drunken customer who wants Peking duck when you’re in the middle of the ocean. You have to adapt to the customer’s wants.

WO’GOA: What ingredients are inspiring you at the moment?

John Feeney: Trendy items include citrus, and I don’t just mean the humble lemon. It includes sumac, 66

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Buddha fingers, Finger Limes which has its own natural caviar. You’ve even got your own Goan lime here which is beautiful. Hot and spicy is also trendy at the moment. Food, fragrance and fashion are all intertwined, and today there’s black in all of them. I put black on my plate at the Taste of Goa too!

WO’GOA: Who or what inspired you to cook?

John Feeney: I’ve not got the typical story of being inspired by my grandmother. My father tried to cook, my mother was a lazy cook and they worked ever so hard.

So I was probably inspired by my parents because to get a decent plate of food, I’d have to do it myself!

I worked as a plate washer and glass washer in the still room of a hotel where teas and coffees were made and butter gets cut up, etc.

I saw the kitchen at the age of 13 and wondered how people knew what was going on, what to do and how to do it. It got into my veins and hasn’t left since.

I always have a hunger for learning and continuing to learn. I’m always doing stages, working with the most eccentric, classical or trendy chefs.

I’ll even work in a small bistro if they’re doing something quirky.

WO’GOA: What advice would you give rookie chefs?

John Feeney: You have to get to know yourself and make sure your personality fits the culinary area you want to be in. Practice, learning and communication are key.

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BOSMAN FAMILY VINEYARDS - SOUTH AFRICA

Bosman Family Vineyards

th e s pi r i t t ha t d ri v es i ts v i si on 68

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BOSMAN FAMILY VINEYARDS - SOUTH AFRICA

Bosman Family Vineyards has roots in South African wine heritage that recede eight generations. As the custodian of a rich history, the owners of the renowned farm in Wellington work daily at growing the enterprise in ways that respect the land and all the people who have tended it.

The path of respect for what came before has stood Bosman Family Vineyards in good stead since its earliest days. Its diversified interests have seen the company rise as one of the most successful vine nurseries in the Southern Hemisphere and producer of exceptional wines from amongst others one of the oldest vineyards in South Africa.

Along the way, it has seen the birth of numerous significant initiatives. A model empowerment initiative that offers equity as reward was established to acknowledge the long-standing relationship with workers on the farm. In 2009, Bosman Family Vineyards obtained Fairtrade accreditation, which recognised its social and environmentally responsible efforts and placed it among the most successful quality-driven family owned Fairtrade producers in South Africa.

The Bosman Family Vineyards story begins in 1699, when the land that is now its home – called Lelienfontein - was first granted to French Huguenot, Philipe de Royan from Normandy in France, by the then Cape Governor Willem Adriaan van der Stel.

The family’s first ancestor to settle in South Africa was Hermanus Bosman. Records from 1707 show he was a sieketrooster (caregiver) who worked in the community of Drakenstein and whose descendants were later involved at De Oude Plantasie, today the site of the Grande Roche Hotel and its famous Bosman’s Restaurant.

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relative to farm Lelienfontein. His life in Wellington began as all great stories do – with love. He’d come from the north to buy back the family farm, at the time in Stellenbosch. On the trip he encountered one “Lang Kootjie” (long bunk) Malan, so-called because of his height, who happened to be the owner of Lelienfontein. Bosman mentioned his plans, but was convinced by Malan that a property neighbouring his was a better deal – after all, he declared, the soil is far superior in Wellington. Bosman conceded and settled on the farm. It wasn’t long after that he was introduced to Malan’s daughter, Sophy, and soon enough the two were married. In the absence of sons interested in farming, Bosman later bought Lelienfontein from Malan and the rest is history.

Some years on, it was another chance encounter in the late 1800s that sparked the establishment of Lelienfontein Vine Growers – today the oldest and one of the country’s most successful enterprises of its kind.

The story goes that Bosman’s knack for producing strong, disease-resistant and productive vine plants spread rapidly after he gave a passing farmer a few specimens. Today, the enterprise is a major supplier to producers of some of South Africa’s most renowned wines.

Utilising the latest technologies and innovation at sites in Wellington, Hemel-en-Aarde Valley and the Karoo, Lelienfontein Vine Growers cultivates vines of the highest standard with minimal risk of infections and viruses. It is actively involved in research and development through representation for example on the Plant Improvement Board of South Africa, the agricultural organisation supremely responsible for ensuring the highest quality of local vineyards.

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Family Vineyards has established the most enviable of situations for a winemaker - a veritable library of almost 50 different grape varieties that are at its disposal. The privilege is one enjoyed by only very few wineries anywhere in the world today and makes Bosman Family Vineyards custodians of their wines from their very roots. It is also the essence for the enterprise’s slogan: ‘From Vine to Wine’.

Only the best grapes are hand-selected from 300 hectares of vineyards for crafting the wines across its ranges.

The wines are made in 250-year-old cellar that was restored in 2006. The project retained the authenticity of the old buildings, incorporating elements such as the original, thick walls and broad wooden roof structures, and installed modern winemaking equipment. The result has been a winery that produces outstanding wines in environmentally and socially responsible ways that have been a hallmark of Bosman Family Vineyards since its very beginning.

“The farm has a wholesome approach to people and nature which speaks to the soul,” says winemaker Corlea Fourie, who joined Bosman Family Vineyards during the cellar restoration. She applies this tack to her profession too. “We want to make authentic wines that are not too clinical and that demonstrate passion. They should show where they come from otherwise, why are we putting in all the effort?”

The palette at her disposal is vast and constantly evolving. One of the ranges for example, is a key driver of innovation.

Although most of the farm’s wines are widely available, some are reserved for members of the Bosman Family Wine Club, an initiative of Petrus’ wife, Carla Bosman. Some wines are exclusively made for the Club too. The members, who are Bosman Family Vineyards Winemaker - Corlea Fourie 72

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spread throughout the country, have access to the farm’s latest wine releases and news, as well as personalised advice and free wine delivery.

One of the true testaments to its commitment is the farm’s preservation of a rare vineyard. Planted in 1952, the block of Chenin Blanc bush vine is one of the oldest in the Cape Winelands. To this day it produces grapes for the sublime Bosman Optenhorst Chenin Blanc, voted the best white wine from the Wellington region and one of the Top 100 wines of South Africa (2012 & 2011).

This commitment to heritage and sustainability extends further. The contributions of individuals and families who have embraced their custodial responsibilities in working and protecting the land for future generations are recognised through a variety of initiatives. Most notable is that during 2008 in one of the biggest land reform transactions of its kind in the Western Cape, 260 of the farm’s workers became shareholders in the enterprise.

Most of the farm workers reside on the farm and have access to a range of facilities including transport, medical care, monthly sessions of education and training, as well as bursaries for learners with potential who desire to acquire tertiary education.

The farm’s investment in social welfare also extends to the environment. Initiatives such as the planting of the indigenous Spekboom (Portulacaria afra) among the highest carbon sequestrating plants on the planet - along with environmentally-friendly farming practices have contributed to its recognition within the respected Biodiversity and Wine Initiative (BWI).

In many ways, the activities at Bosman Family Vineyards today precisely reflect the care-giving and community spirit of that earliest of Bosman ancestors. It is a spirit that drives its vision daily and into the future.

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ALTO WINE ESTATE - SOUTH AFRICA

ALTO South Africa’s Premier Red Wine Estate

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Iconic red wine producer

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ALTO WINE ESTATE - SOUTH AFRICA

South Africa’s Oldest Red Wine Estate Iconic red wine producer Alto marks its 90th year as a wine estate this year with its latest vintages reflecting a proud tradition of excellence. Alto is renowned the world over for its award-winning wines of elegance, depth and complexity.

The lands draping the ancient granite shoulders of the Helderberg Mountain near Stellenbosch that are home to Alto have been farmed since 1693. They used to be part of a larger farm called Groenrivier, translated as “Green River”.

It was acquired in the 1920s by Hennie Malan, who set the farm on a new path to exceptional wine making. Hennie and his son, Manie, gave the farm the Latin name Alto, a reference to the altitude of the vineyards, the surrounding mountains and their aspirations.

In the 1960s a new father-and-son team were at the helm – Piet du Toit and Hempies, the well-known rugby Springbok who continued the fine red-winemaking traditions of his predecessors until July 2000 when Schalk van der Westhuizen took over. Reflecting a proud heritage of committed red wine craftsmen, Van der Westhuizen is only the fourth winemaker at Alto in 90 years.

Focussing exclusively on red varietals, the estate has established a well-deserved reputation for its classically structured wines.

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“Our vineyards thrive in the farm’s exceptional terroir,” says Van der Westhuizen. “By applying only the gentlest influence in the cellar, the wines retain this sense of place that has won them

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such great favour in South Africa and overseas for decades.”

The ever popular, Alto Rouge, which has been around since the 1930s, is regarded as the preeminent South African wine – a label trusted for its consistency, sublime quality and exceptional value for money.

Modest to a fault, Westhuizen always claims it is the vines rather than his own skill and erudition that create wines of such distinction on Alto. He brings his deep and seasoned understanding of winemaking to Alto, where he has been a winemaker since the 2001 vintage.

The latest incarnation, Alto Rouge 2011, is a dark, full-bodied wine with enticing aromas of cigar box, dark chocolate, vanilla and oak spiciness. The wine is the perfect companion to steak, lamb, stews and casseroles.

The Alto Shiraz 2011, a big ruby-red wine with notes of blackcurrant and prunes, as well as undertones of berry and fruit. Enjoy it with spicy Mediterranean-style dishes and South African favourites such as oxtail stew; and, the delectable Alto Cabernet Sauvignon 2010, made from vineyards between 10 and 21 years old. Plum-red in colour, the wine radiates aromas of cherries, violets, black olives and touches of dark chocolate and tobacco.

Alto is part of Cape Legends, an extensive collection of superlative quality, award-winning wines from several boutique estates situated in and around the Cape Winelands.

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UITKYK WINE ESTATE - SOUTH AFRICA

Uitkyk

a well rounded produce...

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UITKYK WINE ESTATE - SOUTH AFRICA

Although the farm Uitkyk was established in 1712 when land was granted to settler Jan Oberholzer, vines were first planted more than two centuries later, in 1929, by the owner at the time, a Prussian émigré, Hans von Carlowitz. He recognized the winemaking possibilities inherent in the high slopes of the farm with their well-drained soils. So, with the help of his son, George, he developed the vineyards, planting mainly Chenin Blanc, Cape Riesling, Cinsaut and Cabernet Sauvignon.

Famous for its Carlonet blend made from Cinsaut and Cabernet Sauvignon for which the family is still remembered. Carlonet has been produced at Uitkyk for more than five decades, with the 2007 vintage marking its fiftieth anniversary. It has won numerous awards, including Gold for the 2009 vintage at the 2013 Decanter World Wine Awards.

The name Uitkyk (“look out” or “view”) given to the estate is most appropriate. Situated on the southwestern slopes of the Simonsberg Mountain, it looks out across the Cape Flats to Table Mountain in the distance. It provides a splendid setting for the striking and magnificent homestead on the property, a neo-classical masterpiece and one of only three remaining double-storied, flat-roofed 18th-century town houses in the Cape that still exist in their original form.

The Manor House holds many stories, including the inspiration for Uitkyk’s first MCC. Ladies in the late 19th and early 20th centuries used their diamond rings to engrave love letters in the windowpanes of the front door, these letters are still visible today and gave rise to the romantic Glass Memoires MCC.

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During the restoration of the house, two beautiful murals were discovered on a wall in the entrance hall, buried under 15 layers of paint. Their painstaking and meticulous uncovering was preceded by careful research and liaison with European experts in the field. Samples of paint fragments taken from the murals were sent to Europe for analysis and where possible, similar natural pigments were used

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in their restoration.

Delicately painted, the two restored panels portray the seasons of summer and spring. Much of the colourful bird, plant and insect life so meticulously depicted, can be found on Uitkyk today.

In March 2011 Uitkyk became a Biodiversity & Wine Initiative Champion, the 20th to do so. The estate, one of the largest in the Stellenbosch area, has set aside more than 310 ha of virgin veld, 52% of the total property, for conservation. The vineyards are located on the higher slopes which are dissected by four deep gorges that create natural corridors between them. These corridors enable small game and predators to move freely across the property.

In a move in recent years to sustainable farming, owl posts were erected in the vineyards to control rodent numbers. While owls hunt from the perches at night, during the day they are used as resting places for jackal buzzards, kestrels and other raptors. The birdlife is particularly rich and varied, and more and more species are noticed nesting on the estate.

The beauty of the estate can be appreciated whilst enjoying a vintage inspired picnic on the lawns of the old Manor House. Sip on Uitkyk’s newly released wines, while enjoying a picnic basket of your choice. Baskets include items such as; French baguettes, Simonsberg cheeses, a charcuterie selection, smoked salmon trout roses, roast vegetable and feta tarts, Mediterranean salad in a jar, green fig preserve, seasonal fruit and decadent chocolate brownies.

The latest incarnation - Uitkyk Carlonet 2011 - is a dark ruby-coloured wine that delivers a combination of dried fruit, especially prunes, berries and spices all in one mouthful. Fine undertones of vanilla oak merge with a well-rounded and lingering palate of spice and chocolate. The result is an elegant wine of sublime balance that is reflective of the Uitkyk tradition.

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GAUCHO - HONG KONG

GAUCHO Hong Kong Award Winning Argentine Steak Restaurant

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GAUCHO - HONG KONG

London’s award-winning Argentine steak restaurant, GAUCHO, makes its Hong Kong debut and continues its legacy of introducing the “essence of Argentina” to Hong Kong, with a selection of tasty South American seafood ceviches.

GAUCHO lands in Hong Kong as the flagship restaurant in Asia as it makes its entrance into a whole new market, promising “the true essence of Argentina – its food, wine, culture, and most importantly, the passion of the people”.

Tira De Ancho - Spiral cut, slow grilled with chimichurri

Internationally renowned for succulent steaks and mouth-watering ceviches, GAUCHO Hong Kong remains true to its elegant, individual style at the LHT Tower in the heart of Central.

GAUCHO décor is styled around the brand’s iconic cow hide walls, opulent black and white leather furniture, mirror panels and crystal chandeliers.

The menu is headlined by steak cuts from the finest 100% grass-fed, freerange Argentine Angus Beef, considered the best in the world. It is cooked the traditional Argentine way – cut to order, grilled and turned only once to seal the juices and enhance the flavor.

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Burratina

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Empanadas

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“Provenance is everything at GAUCHO. We source our meat and many of our ingredients from Argentina because we won’t compromise on the authenticity of the experience,” said Executive Chef Fernando Trocca.

“Passionate beef farmers in the pampas produce cattle exclusively for us, selectively chosen by our experts. The free-range cattle feed on 17 different types of grass in the most luscious grasslands in the world, free of pesticides, which makes for extraordinary beef.”

GAUCHO’s culinary style combines traditional Argentine cooking, over

Lomo - Medallions & Humita Saltena

open-fire asado grills, with modern ‘Nuevo Latino’ tastes. Specialties extend to award-winning Argentine ceviches – ‘the new sushi’ – and more traditional empanadas.

The specially designed menu features no less than four different steak cuts, to provide guests with as many options as possible. Meticulously trained staff will approach guests’ tables with the daily Beef Board’, showcasing GAUCHO’s top-grade cuts on offer.

The staff are extremely knowledgeable and able to advise on all aspects of the Gaucho experience, exhibiting an impressive expertise about the beef: 87

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the attributes of the different cuts, the aging process, cooking methods, and the perfect wine pairings.

This high standard of service is a result of a rigorous training program, the Gaucho Academy, and it is this substantial educational investment that ensures that every member of the Gaucho team meets the highest expectations of the guests.

As well as their steaks, GAUCHO offers an array of Argentina’s classic

Ecuadorian Ceviche

dishes, ranging from the forty-eight hour dry-aged Provoleta and Beef Empanada, to the Humita Saltena, a dish that can be found in almost any Argentine household.

Serving four different ceviches, most cured with a base of lime juice. The Ecuadorian Ceviche is a culinary staple for the restaurant, having been featured on its menus for over a decade, this lightly spiced shrimp, is served with onion, coriander, and a roasted tomato and pepper sauce.

The Scallop Tiraditos with squid ink is paired with celery and red onion, giving the ceviche texture and crunch. The light Seabass Tiraditos comes with a unique coconut milk and ginger sauce, finished off with coriander.

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Lastly, GAUCHO has put together an Asianinfluenced Tuna Ceviche with toasted sesame seeds, orange, cucumber, wasabi and soy, created especially for the expansion of GAUCHO into the Asia market.

In 1999, Phil Crozier, GAUCHO’s Director of Wine took the momentous decision to make GAUCHO’s wine list all-Argentine. 15 years on, GAUCHO now boasts the world’s largest selection of Argentine wines outside of Argentina, and will be bringing many of these to the Hong Kong market for the first time.

In 2009, with the help of expert wine-maker Mauricio Lorca, GAUCHO’s own unique Malbec, Viña Patricia, was released, with grapes originating from its 80-year old vineyards. Today, GAUCHO Hong Kong’s Argentina-specific winecellar has made it one of the only restaurants in Hong Kong that offers such an extensive variety from the world’s fifth largest producer of wine.

GAUCHO’s cocktails pay homage to the prohibition era, when Buenos Aires became a mecca for the world’s top bartenders. This Asian flagship continues to deliver the true essence and passion of Argentina through the country’s famous cocktails, with an elaborate menu put together by GAUCHO’s London-based Bar Operations Manager, Ian O’Reilly, and Renato “Tato” Giovannini, Argentine-based Executive Bar Manager, who was voted Latin America’s ‘Bartender of the Decade’ in 2010, and remains as one of the continent’s leading bartenders.

GAUCHO’s unique approach to its cocktail menu credits Argentine ingredients and flavours, which are balanced out with London’s contemporary techniques and presentations.

Signature cocktail, The Claridge, is classic and elegant, made from Tanqueray gin, Noilly Prat Vermouth, apricot brandy and a dash of Cointreau, stirred over ice and served straightup as a martini.

GAUCHO is a lifestyle rather than a restaurant - it offers an experience portrayed through its food and design.

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KLEINE ZALZE WINE ESTATE - SOUTH AFRICA

In the heart of the picturesque Stellenbosch Winelands lies the century-old gem, Kleine Zalze Estate. Bordering the town of Stellenbosch, affectionately known as “Little Europe”, Kleine Zalze provides an escape to a timeless era of Cape Dutch architecture, exquisite wine, fine dining and leisurely days spent with family and friends.

The estate offers a variety of attractions, including Kleine Zalze’s awardwinning wines, the critically acclaimed gourmet restaurant Terroir, and the luxurious four-star Cape Dutch-style Kleine Zalze Lodge.

The family-owned Kleine Zalze winery has a winemaking tradition dating back to 1695. Historically, winemaking at Kleine Zalze took place on a small scale, so when Kobus Basson and his family purchased the property in 1996, he ensured that its soils were scientifically evaluated and replanted according to the specific terroir characteristics and potential thereof.

Marked by a classical structure and complexity matched by a vibrant flavour intensity. Discernibly South African in style, they are refreshing, beautifully balanced and well-suited to food. The wines are made according to traditional methods with minimal cellar intervention, but supported by modern equipment.

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The refined approach to viticulture and wine making, together with the attention to detail and the personal touch that goes with being a familyowned estate, contribute to the ongoing success of Kleine Zalze’s wines.

The KZ Family Reserve is Kleine Zalze’s flagship wines. The grapes for these wines are selected from exceptional quality single vineyards on the farm. Only the best new oak barrels are used for maturation and special attention is given throughout the wine making process. Family Reserve wines are available in limited quantities and are only produced in exceptional vintages.

As the name suggests, these wines are made from a selection of superior grapes from premium-quality vineyards. This limited range provides wines with flavour, complexity, structure and cellaring potential.

These wines are made to be more accessible and fruit driven. This range reflects Kleine Zalze’s motto: “We make wine for people to enjoy”.

Chef Michael Broughton opened Terroir restaurant in October 2004, and it has since become one of the most sought-after gourmet destinations in the Cape Winelands, placing Stellenbosch prominently on the culinary map.

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KLEINE ZALZE WINE ESTATE - SOUTH AFRICA

Surrounded by the vineyards of the exquisite Kleine Zalze Wine Estate, Terroir has earned a solid reputation for outstanding and inventive contemporary cuisine and excellent service.

Michael sums up the philosophy behind the food at Terroir as follows: “It’s all about big bold flavours, where the basic ingredients in every dish are stretched to the top of their flavour profile”. Uncompromising in insisting that above all else, the food must do the talking.

Terroir’s formula for success is based on every member of the Terroir team, both at front-of-house and in the kitchen, working hard to get the basics right. Consistency needs to be the common thread in everything that we do, from the service to the quality of ingredients and degree of creativity that goes into each element on the plate. Food and wine pairing is a key focus at Terroir. Like the menu, the wine list changes on a regular basis. Wines are selected on the basis of quality and their ability to stand up to the depth and intensity of the sauces that define Broughton’s Frenchbased cooking style.

2014 was an important year for Terroir, the TV series Seasons at Terroir, depicting the inner workings of the kitchen, launched on the National 92

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Geographic Channel. The launch of Michael Broughton’s cookbook “Terroir- the cookbook” celebrating Terroir’s 10th year anniversary and Terroir being voted the Tenth Best Restaurant in the Top 10 category at the 2014 Mercedes-Benz Eat Out Restaurant Awards, South Africa’s very own ‘Foodie Oscars’.

The 47 rooms and suites Kleine Zalze Lodge with its stylishly decorated, set alongside the first fairway of the championship De Zalze Golf Course.

The clubhouse is just on the other side of the Blaauwklippen River and within walking distance.

The rooms enjoy breath-taking views of the Stellenbosch Mountains and are surrounded by 120 hectares of vineyards. Guests can enjoy a full or continental breakfast overlooking the first green while being shaded by old oaks.

Although the lodge offers all the comforts associated with a four star facility, the 2 bedroom family suites and 1 bedroom luxury suites are available with kitchens or kitchenettes, while the superior rooms are equipped with a small bar fridge as well as tea and coffee making facilities.

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CARNIVAL - GOA

Goa’s King Momo Geovani Bosco Santimano proclaiming the decree of fun and merriment...

By Dielle D’Souza Photo Arnold Norohna 94

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Each year, Goa celebrates an age-old tradition that lifts off all veils of formality and dispenses with the sombre to enjoy a wild, vibrant Carnival that was the origin of the state’s fame as the place to party.

Goa is one of India’s most culturally diverse states from a global perspective. While the rest of the country certainly received considerable influence from British rule, nowhere did European customs assimilate themselves more definitely into local culture than in this little state.

The traditions introduced themselves in every facet of life, from clothing and food to architecture and festivals. One of the most popular festivals unique to Goa is Carnival, celebrated on the weekend before the Christian fasting season of Lent begins.

Despite this association with Christianity, the festival instead originated from the Roman tradition of Saturnalia in which spectacularly and flamboyantly dressed clowns, pranksters and gymnasts paraded down the streets with floats and tableaux.

Some critics believe that the festival began even before the Roman Saturnalia, and could have had origins in a Greek festival dedicated to the Titan Cronus, the father of Zeus. The word Carnival, however, derives from the Latin components of ‘carne’ meaning flesh and ‘levare’ meaning to put away. It is a riotous prelude to a regimental adherence to fasting, mourning and meditation practised during the 40 days of Lent that preceded the Christian festival of Easter celebrating the resurrection of Jesus Christ.

The Carnival arrived in Goa with the Portuguese, who also took it to their other colonies around the world. Globally, Carnival is held in the Cape Verde Islands, 95

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Belgium, Cyprus, France, Greece, Italy, the Netherlands, Portugal, Madeira, the Canary Islands, and the Caribbean Islands among many others. The most famous, however, are the Mardi Gras parades in the US and the street carnival of Rio de Janeiro in Brazil, the latter which attracts around two million people each day!

Earlier, Carnival parades in Goa were very participative and featured more dancers, singers and revellers than spectators.

People would dress up, wear masks and colourful clothes and make merry for four days, beginning on the Saturday before Ash Wednesday, which marked the start of Lent.

In the villages, groups would perform zomni khell or plays, originally consisting solely of men who sometimes dressed as women if the script required it.

The troupe would announce their arrival with the beating of drums and the plays were often based on short stories on family, bhatkars or kunbis. The Margao Carnival continued with the tradition in its municipal wards this year.

The leader of chaos and fun named King Momo, a portly man selected from among the residents, would declare the start of Carnival parade – his four-day reign filled with a cloud of colour, good food, music and merriment.

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This year, King Momo was Giovanni Bosco Santimano, the Joint Commissioner of Customs and Excise, who was chosen from among 13 prospective candidates.

Several decades ago, before commercialisation set in, this state-wide party involved a maddening ‘war’, with fierce battles between various neighbourhoods.

Ammunition consisted of flour, eggs, oranges, lemons, even mud, dirty water, juices and sometimes glue. A common component was kokati or paper sachets filled with organic colour. Unsuspecting passers-by would receive a surprising barrage of warfare and then promptly join in the fun.

Some reports suggest that households might often fling old brooms or kitchen utensils out of the windows as celebrations got more vigorous – perhaps after a few drinks! It is possible that these customs arose as part of a ritual cleansing before Lent to rid the household of the old, broken and dirty.

Today, much of this has passed and the only vestiges of Carnival warfare are seen at the Panjim Carnival outside Top Gear pub, where revellers drench each other with water and smear their faces with colourful powder.

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the world is the float parade, featuring wildly decorated vehicles, with artwork, papier mâché sculptures, tableaux and costumes that range from culturally themed to socially pertinent to absolutely comical.

In the past, as many as 200 people would participate in a float, moving to the irresistible sounds of typical Goan mandos, catchy Portuguese tunes and foot-tapping Brazilian Samba. Beat bands or brass bands played live, non-stop from the start of the carnival parade to the end, changing songs according to the mood and energy level of the participating crowd around them. There were impromptu jam sessions between one float band and the next, with a resulting show of versatility and passion equally matched by the dancers around.

Costumes were generally put together – fashioned out of old clothes, moulded paper or decorated items. For weeks before the Carnival, every generation was involved in the process of either making their own costume, making one for someone else or decorating the float. It fostered a period of bonhomie, creativity and patience.

Today, strains of this ambience are left behind and there are more spectators than participants. Yet, there is still an air of gaiety and some bands continue to perform live on the floats, accompanied by dancers who have spent days practising their footwork.

Float décor can be very elaborate with the use of thermacol, ribbon, glitter, wire and even animated mechanics to make structures that move.

Several years ago, there was dissent from several factions over the unnecessary commercialisation of the Carnival as big companies found it a relatively cheap way 98

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to advertise and Bollywood stars supressed its local flavour. Today, the Carnival Committee lays down several rules to ensure it remains a people’s parade.

Designs and themes are usually preapproved by the committee and all floats are required to be accompanied by music with participants in costume.

Typically, participants enter the parade in different categories – Traditional, Club and Institution, Sponsored, Family, Fun Junk Car, and Clown – and the best float wins a prize.

Celebrations this year were held in Panjim – usually the grandest of them all – on ‘Fat Saturday’, February 15, followed by Margao and Ponda on Sunday, Vasco and Curchorem on Monday, and in Mapusa and Shiroda on Shrove Tuesday.

Spectators arrive early to catch the best seats, often climbing nearby trees or façades of buildings facing the streets.

Residents whose homes overlook the road enjoy the best views of the floats from the comfort of their balconies.

King Momo’s float kicks off the parade, this year reminiscent of an underwater kingdom with seahorses, shells and waves.

There were junk cars and clowns, and lots of decorative floats that touched on some social message or other. Some depicted animals, some the plight of old people, some on current affairs and others were health related.

Traditional floats often remind city dwellers about customs still followed in the villages.

These included a float on carpentry from Quepem, one on dairy farming and a depiction of the variety of fruits available 101

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King Momo Geovani Bosco Santimano 102

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in Goa. The Carnival celebrations also include popular balls such as the famous Red and Black dance on the final day organised by Clube Nacionale in the heart of Panjim.

Over the past couple of years, the Carnival Committee has organised a Samba Square in the capital at which the Garcia de Orta transforms into a colourfully lit garden with streamers, masks, and food and beverage stalls. Performance artists send screams and whistles rippling through the crowd and Goa’s favourite bands take to the stage as young and old sing along. There are spot prizes and interesting competitions as the festive atmosphere takes one back to the era that once was with all the glamour of the present.

The Carnival in Goa may have changed a number of hues over the years and also suffered a low point in terms of creativity, but with calls from the public and people at the helm eager to please, it is heading back to the wild, raucous days of fun and laughter that it used to be.

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Carnevale di Venezia One of Venice’s famous attractions is the spectacular Carnevale di Venezia, the carnival celebration is one of the most energetic and vibrant festival in Italy which is held 40 days just before Easter and before Ash Wednesday where the Venetians don festive masks and costumes.

Carnevale di Venezia history dates back to 1162 after the republic defeat of Ulrico Patriarch of Aquileia which began a tradition of a bull and 12 pigs slaughtering in the Paizza San Marco on Tuesday the day before Ash Wednesday to commemorate the victory. A form of celebration and expression throughout Venice which later evolved into the wearing of masks to hide any form of identity between the social classes.

In the 1930’s, the significance of the Carnival declined gradually due to Mussolini banning the carnival celebrations. Later in 1979 a small group of Venetians composed of lovers revived the tradition to bring it back to life. Several years later the image of masked reveller had become a worldwide icon in Venice.

Carnevale di Venezia is unique people’s social identity is hidden or camouflaged with the mask.

Some of the distinct styles of mask mask worn during the carnival is Bauta, Zanni, Pantalone, Larva, Moretta or the long beak mask Medico Della Peste.

Masks are a very large central feature tradition of the Venetian Carnival. People are traditionally allowed to wear them between the Festival of Sato Stefano - St. Stephen’s day which takes place on December 26, and the start of the Carnival season and on Shrove Tuesday. The Venetian masks are usually created in leather, porcelain or with glass, the original masks were very symbolic and simple in design.

The city of Venice becomes a living stage, people fill the bridges, open spaces, canals and the famous Piazza San Marco square. Carnevale di Venezia is an event not to be missed!

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Carnevale di Venezia 2015 Best Masked Costume Contest winners: Award for the Thematic Masked Costume “The venetian kitchen” Monica Tognato and Leopoldo Lazzarin from Vicenza.

Award for the Best Masked Costume “The Love’s Stars: Marte Venere e Cupido” Patris Angel Horstraak and Jochen Schlüter from Bielfeld, Germany.

The most original Mask Monsieur Sofà e M.le Coco by Lorenzo Marconi from Senigallia, Italy.

Venice Carnival 2015 Photos © www.carnifest.com

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SHANGRI-LA’S BARR AL JISSAH RESORT & SPA - SULTANATE OF OMAN

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Oman embodies the true essence and mystique of Arabia, steeped in history and myth, from Sinbad the Sailor to the Queen of Sheba.

Complementing the luxurious resort is a world of unique and often breathtaking experiences.

The dramatic mountains, vast deserts, imposing forts, crystal-clear waters and a capital city that bustles with history make Oman a diverse tourism destination.

Shangri-La’s Barr Al Jissah Resort & Spa, Sultanate of Oman, a three-hotel luxury resort is set on 124 acres of distinctive scenery, located on the bay “barr” against a dramatic backdrop of rugged mountains fronting the Sea of Oman.

Shangri-La’s Barr Al Jissah Resort & Spa is a fully integrated destination resort from where both leisure and business travellers can enjoy the perfect opportunity to have an ultimate relaxing holiday, conduct business in a tranquil environment, unwind in luxury and discover this historic land of contrasts and culture.

The property comprises the exclusive Al Husn (The Castle), Al Bandar (The Town) and the family-oriented Al Waha (The Oasis) hotels.

All 640 rooms and suites overlook the Sea of Oman, providing guests with 600 metres of pristine coastline.

The three hotels share 21 food and beverage outlets that offer a mix of dining options, from poolside snacks to speciality restaurants. Each of the main restaurants serves a unique cuisine, such as Lebanese, Moroccan, Italian, Middle Eastern, Indian, Asian and South American.

Al Husn is Oman’s most luxurious hotel, inspired by the historic architecture of Omani forts. It offers highly personalized service and the ultimate experience for discerning guests.

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Situated on a headland, Al Husn provides spectacular views of the coastline and the resort.

Al Husn’s design reflects a fusion of Moorish architecture in the style of the Alhambra, emphasizing the Portuguese influence on Oman’s architecture. Typical to the traditional forts of Oman, the central courtyard has been deliberately left empty, with the exception of water features and palm trees.

Al Husn’s 180 deluxe guestrooms and suites face the sea and are generously proportioned, each spanning a minimum of 48 square metres each. All rooms include a balcony or terrace, and are amongst the most spacious in Oman.

The distinctive bathrooms are designed with sliding wooden panels, so that guests have views of the sea while luxuriating in the bath.

With 198 guestrooms, The heart of the Resort, Al Bandar’s architecture is inspired by old Muscat, featuring buildings of varying heights and a variety of ornate balconies.

A 500-metre Lazy River enables guests an unusual method to travel between Al Bandar and Al Waha by floating between the two hotels’ main swimming pools on a controlled water current.

Al Waha is the perfect family destination, comprising of 262 guestrooms is ideal for families with children. Al Waha is nestled at the foot of a mountain range through which vehicular access has been made possible by a fabricated tunnel. Its poolside restaurant has been designed in such a way to represent an oasis within the hotel’s several swimming pools and palm trees. The architecture of Al Waha is traditional Dhofari, from the southern region of Oman.

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M A I A L U X U R Y R E S O R T & S P A - SEYCHELLES

M A I A Lu x u r y R e s o r t & S p a is a member of The Leading Hotels of the World 118

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M A I A L U X U R Y R E S O R T & S P A - SEYCHELLES

The renowned MAIA Luxury Resort & Spa, Seychelles, has long been known for its breathtaking villas, personalised butler service and superb dining. The award-winning hotel go the extra mile to offer a completely seamless and stress-free guest experience by becoming all-inclusive.

MAIA’s ‘Beyond All-Inclusive’ has been created so that guests can wholly focus on relaxation and enjoyment, with nothing to sign during their stay, and no compromise on the level of luxury or service, for which this member of The Leading Hotels of the World is renowned.

Guests staying in either the Ocean Panoramic Villa or the Maia Signature Villa receives a 24/7 butler service and the hotel’s signature ‘Wherever, Whenever, Whatever’ dining concept. Guest can take full advantage of the expertise of five Head Chefs, serving Creole, Indian, Asian, Mediterranean and French cuisines, ‘Wherever, Whenever, Whatever’.

Guests are even encouraged to get creative, designing their own dishes to enjoy their perfect breakfast, lunch or dinner.

MAIA Luxury Resort & Spa opened in 2006 to great acclaim. It stretches over 30 acres on a private peninsula on the southwest cost of Mahé. Each of the 30 thatched villas is incredibly private and all have uninterrupted ocean views, a spacious gazebo area, oversized day-bed, a 25 feet infinity pool and outdoor sunken bath tub.

MAIA has introduced Omorovicza treatments at its stellar spa. Three outdoor pavilions, divided from each other by natural rock and rich tropical plants, each have their own open-air treatment room, private garden and bath area. Maxi-sized Hermes in-villa amenities, a complete re-fresh of the interior design and beach areas, as well as the launch of a new wine cellar, state-of-the-art gymnasium and collection of experiences.

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The idyllic Seychelles Archipelago is situated in a remote part of the West Indian Ocean, which ancient legends refer to as the Garden of Eden. It still lives up to this blissfully exotic name with its vibrant history, exquisite landscape and wealth of fascinating attractions.

Tucked away on a secluded island in this Archipelago, you’ll be seduced by carefree opulence when you discover the magic of Maia. Discover the private sanctuary of Maia on the island of MahÊ, overlooking the magnificent beach of Anse Louis. Enjoy a blissful experience from deluxe spa treatments and a wide range of other facilities, right down to your very own butler. Time spent at Maia is a true signature experience, consisting of unlimited hand-picked premium hospitality.

Maia offers thirty exquisite thatched villas, each strategically positioned in different 122

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locations for ultimate privacy. The Ocean Panoramic Villas and the Maia Signature Villas are all with breathtaking vistas.

Each spacious 250 square meter villa incorporates an air-conditioned bedroom, including a gazebo with a well-equipped pantry, bar and voluminous day bed; a private infinity pool; concealed garden-view shower; en-suite bathroom with dual vanities and an enormous outdoor spa bath stocked with extravagant Hermes amenities.

One of the villas has direct access to a secluded beach while the others have been carefully selected for their superb hilltop position. The Maia Signature Villas are ideally suited to accommodate families with children because of their close proximity to the spa and dining area. These villas also ensure that families staying there can relax and enjoy 123

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“together” time without disturbing the other guests.

Gastronomy is integral to the magical Maia experience, from the beachfront dining room, to your villa or the beach, we like to serve your meals wherever it pleases you.

Drawing inspiration from a number of cultures, perfecting the art of Asian, Mediterranean and Creole cuisine. Add to this a skilled sommelier and an impressive collection of top international wines and you’ll believe you’re in culinary heaven.

Maia’s tranquil spa is set in award-winning gardens where world-class treatments and nature’s sounds will lull you into a state of bliss. Luxuriate in sumptuous spa treatments

with Omorovicza products prepared by highly trained staff while your children enjoy exciting pamper packages created exclusively for their generation. Maia provides an environment for all-round health and fitness, with professional staff able to guide you through yoga and Qi Gong, plus there’s a fitness centre. Pampering your mind, body and soul is our priority.

While secluded, Maia is still ideally located for guests seeking leisure activities. Comprising of 150 unspoilt islands and one of the safest marine environments in the world, the Seychelles Archipelago offers exploration on a seaside platter. Take a family-friendly trip to the local markets, which offer an insight into indigenous trends. Or feast on local culture and entertainment by visiting the museum, local Creole restaurants, botanical gardens and heritage sites. For adventure seekers, there is a host of outdoor activities ranging from snorkelling, diving, fishing or swimming to island-hopping and more. Best of all you can tailor-make excursions to suit you.

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HÔTEL HERMITAGE - MONTE-CARLO

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HÔTEL HERMITAGE - MONTE-CARLO

Built in 1900 out of what was previously a restaurant surrounded by olive and orange trees growing adjacent to the Hôtel de Paris Monte-Carlo, Hôtel Hermitage is a an impressive structure of refined excellence. Conveniently located in peaceful area of Monte Carlo overlooking the Mediterranean Sea and close to the Casino Square and the most prestigious shopping street, Hôtel Hermitage epitomizes a certain carefree elegance at the highest level. Built in the early 1900s, this historic luxury hotel offers an intimate and relaxed ambiance. Rife with Belle Époque splendor, a pale corbelled façade, decorative blue bas-relief friezes and French doors that open onto fanciful wrought-iron balconies with harbor views, this gorgeous hotel is sure to create lasting memories.

Stunning public spaces include the winter garden with a soaring Art Nouveau glassand-steel cupola, which was designed by Gustave Eiffel, and La Salle Belle Époque, opulent with pink marble columns and Fragonard-esque frescoes. By contrast, the 280 guestrooms in palettes of red, blue or beige, are studies in restrained elegance, with a deep, luxurious decor.

When it comes to food and wine, Hôtel Hermitage has you covered. Savor vintage wines and champagnes from the famous wine cellars of the Hôtel de Paris at the Crystal Bar, or treat yourself to delicious homemade pastries during the afternoon tea service at Le Limun Bar. When it’s time to dine, Le Vistalmar has an ambiance that matches the beautiful simplicity of its cuisine. Chef Joël Garault has earned a Michelin star for presenting 128

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outstanding cuisine and the outdoor terrace offers breathtaking views of Monaco’s harbor and the Rock. For something a bit more casual, L’Hirondelle is a unique dining concept focused on presenting healthy, Mediterranean-inspired cuisine prepared using the best sustainable ingredients.

The spa services at Hôtel Hermitage are of the highest caliber. At 71,000 square feet, the Thermes Marins Monte-Carlo offers natural cosmetics, expertly trained therapists and state-of-the-art equipment in a serene, luxurious atmosphere. Personalized treatments use the latest cutting-edge techniques, with a special focus on seawater therapies and

customized massages like hydromassage, pressotherapy and shiatsu. The gorgeous space includes a hammam, sauna, solarium, fitness area and beauty salon, as well as a heated saltwater pool.

If you are interested in taking in a round of golf, you will be delighted by the Monte-Carlo Golf Course, designed by Willie Park Jr. This unique venue suspended nearly 3,000 feet above the sea, offers views that stretch across the French and Italian Riviera. Travel + Leisure Magazine recently recognized the Hôtel Hermitage Monte-Carlo - “The quality of the reception and service is inimitable thanks to the know-how of the men and women who work there, offering customers much more than what you’d expect even in a grand palace.”

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ZULU CAMP - SHAMBALA GAME RESERVE - SOUTH AFRICA

Zulu Camp - Shambala Game Reserve is a member of The Leading Hotels of the World 130

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an unforgettable bushveld experience in luxurious surroundings...

The journey begins in the most extraordinary setting you could imagine. Combining the best experiences of a private safari lodge with the charm of the camp, your journey will be unique and unforgettable.

Two and half hours’ drive from Johannesburg, the Shambala Game Reserve is situated in the magnificent Waterberg Mountain Range of Limpopo, the Shambala Game Reserve covers around 10 000 hectares of the picturesque Waterberg mountains and the magnificent African bushveld which is home to a wide variety of remarkable flora and fauna, a rich diversity of magnificent wildlife including the Big Five.

Zulu Camp is built in traditional Zulu style with streams from the nearby river running through the camp. Your adventure begins as you stand on the deck overlooking the river that is home to many animal species. The sound of birdcalls echo across the water, and in the late afternoon you might hear the plaintive call of the fish eagle as the hippos return to wallow in the river.

The remarkable setting of the camp reflects a stay of luxurious comfort and internal reflection. A journey with a holistic experience, ideal for quiet contemplation. Here you are free to spend your time as you wish, within this beautiful setting that one has a chance to reflect and gain a true understanding of the connection with the environment. The Zulu Camp is created with heart and soul that will inspire one to take home a lasting memory of the world they have visited. The unhurried atmosphere, combined with the natural beauty of the surroundings, creates a romantic backdrop for an idyllic bush retreat at Zulu Camp.

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Zulu Camp at Shambala Private Game Reserve offers you the extraordinary experience of staying in traditional honeycomb shaped chalets in the heart of the bushveld. From early morning until dusk the air is filled with echoing birdcalls, highlighting the uniqueness of being part of the natural bush surroundings. Each chalet is decorated in elegant AfroFrench Provincial style, with a double bed dressed in the finest linens, French armoire and full length mirror, with direct dial satellite phone. The luxurious bathroom with bath and shower leads out to a refreshing outdoor shower on the private deck overlooking the surrounding bushveld. Your personal butler is on hand to turn down your room in the evening and to assist you at all times.

Shambala Game Reserve covers almost 10 000 hectares under the watchful guardianship of the picturesque malaria-free Waterberg mountains and the magnificent African bushveld is home to a wide variety of remarkable flora and fauna. A private game reserve is all about experiencing the bushveld with its abundant animal species and gaining a better understanding of their co-existence in their natural habitat.

Each game drive is uniquely different. You might be lucky enough to spot an endangered species, or one of the little five or the Big Five. Experienced rangers share their stories of the bush and the animals. This is the ultimate once-in-a-lifetime experience, a close encounter with the Big Five, thrillingly close enough to feel your heart beating faster and yet far enough to keep out of harm’s way.

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Relax after a safari at the Shambala Spa, the spa is a unique, intimate wellness retreat situated in a secluded bush clearing along the riverside.

Individualized Spa treatments have been created with various combinations of herbs and oils to offer you an exceptional Spa experience for complete wellness of mind, body and soul to relax, revitalize and rejuvenate ones senses.

Each unique therapy is created using pure, natural ingredients, aromas and textures to enhance a holistic sense of wellbeing.

The Shambala Spa body massage therapies include exfoliation treatments. The exfoliation and detoxification leaves your skin feeling deeply cleansed, soft and smooth.

A selection of specially designed scrubs and buffs along with a selection of Marula herb infused African Fusion Body Massage Oils designed to relax, uplift, detoxify, soothe or invigorate you

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from top to toe, whilst restoring the overall natural balance of your body.

The TheraNaka™ signature massage is something not to be missed, it mimicks the rhythmic patterns of an African dance. It blends light stretching techniques with specially designed body and facial wooden implements for complete relaxation and re-energising your body. A gentle drizzling with a warm Olive and Shea butter dumbbell massage will nourish and heal dry skin whilst experiencing a blissful sensation of relaxation and rejuvenation.

After your revitalizing Spa time one can sit back and relax on the Spa deck and bask in the warmth of the African sun. Enjoy a light refreshment while taking in the views of the river and the surrounding bush, with the sound of the water adding a magical theme. This is the most unforgettable Spa experience in a truly amazing bush setting.

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Leisure bush picnics at Shambala are romantic and unforgettable, surrounded by the sights and sounds of the African bush. Style and luxury mingles with the rugged natural beauty of the bush, creating an idyllic backdrop for a perfect day spent enjoying a picnic or laze on the boat deck and see various species of antelope and other wildlife that come down to the shores of the dam to drink water. This is the ideal opportunity for taking in the spectacular sunset views as the bird’s wing their way home and the bushveld slowly turns to dusk.

Dusk is a wonderful time of day as the bush prepares itself for nightfall and the animals make their way back to their lairs. Enjoy the sights and sounds with a well-deserved sundowner. You might hear the laugh of a hyena, the roar of the lions or the cries of the fish eagles as the African bush comes alive.

Every day at Zulu Camp brings a renewed sense of adventure. It is this Africa that beckons you, the Africa that will leave you with a lifetime of memories.

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INFINIUM-SERVE FLYING ROBOTS - SINGAPORE

Infinium-Serve autonomous flying robots sending food & drinks Get a taste of Timbre restaurant’s robot-assisted service Imagine a restaurant where waiters spend all their time attending to you. Imagine a restaurant where waiters don’t spend time running to the kitchen to fetch your food.

Imagine no more as the future is here – at Timbre @ The Substation, one of Singapore’s trendiest live music bar and restaurant - “Music oasis within the city”, tucked away from the maddening crowd, in a hidden, dew-kissed nook at Armenian Street. Its rustic tranquility sweeps one back to more youthful days when things were less complicated. An isle of calm amidst the hustle and bustle of a busy city, situated at The Substation Garden.

A pilot demonstration was an opportunity to see how Infinium-Serve - the autonomous flying robots, could fetch the dishes from the kitchen to the dining area for waiters to serve. Such futuristic technology is certainly a boon to labor-constrained societies like in Singapore where skilled waiting staff are hard to come by.

In a statement to WO’GOA, Edward Chia, Co-Founder and Managing Director of Timbre Group adds “The Infinium-Serve flying robots will complement the existing human customer service. With the help of these flying robots as a shuttle for delivery of food and drinks to tables, servers can spend more time engaging the customers and be readily available to cater to customers’ requests” .

Infinium Robotics officially made their mark during the National Productivity Month Event in 2014, where the capabilities of the waiters were demonstrated to the Prime Minister of Singapore. Prime Minister Lee 138

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Prime Minister Lee Hsien Loong of Singapore with Woon Junyang, CEO of Infinium Robotics

Hsien Loong was served a Singaporean flag during his walkabout at NPM. With the drones in service, human waiters could focus on higher-value tasks such as getting feedback from customers or highlighting new menu items or promotional dishes. Waiters will be able to devote time and attention to interact with the customer. The robots will bring the food from the kitchen to the dining area and waiters will just need to wait for the food to ‘arrive in style’ before taking the food from the robots and serving it to the customers at the table.

Once the food is prepared by the chef, the dish is placed on the Infinium-Serve, the chef can key in the table number on the display of the docking station, and the Infinium-Serve will navigate autonomously to the table directly. Autonomously, meaning that they would be able to fly and serve without any manual intervention from humans, therefore improving overall productivity. The flying robots are also equipped with swarming capabilities, meaning that they can fly in multiple formations, without colliding. They are also able to detect and avoid stationary or moving obstacles, making it safe for people in restaurants.

Upon deployment of Infinium-Serve at Timbre venues, Chia believes that the food will be served fresher and faster. To avoid countless trips, it is of human nature to want to wait until the tray is full before serving a customer. Through this, cold drinks become warm, hot food becomes cold. With the robots doing all the food serving and the waiters doing all the interacting, customer satisfaction is guaranteed.

This solution of the UAVs (unmanned aerial vehicles) will alleviate the labor shortage problems in both Singapore and the rest of the developed world.

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The Datai Langkawi is a member of The Leading Hotels of the World 140

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THE DATAI LANGKAWI - MALAYSIA

Bask in the tranquility and reconnect with nature...

The mystical and beautiful island of Langkawi is located in the northern part of Peninsular Malaysia, nestled in the heart of this ancient rainforest - The Datai Langkawi.

The Datai Langkawi is a captivating destination resort that blends smoothly with its natural surroundings.

Each room, suite and villa enjoys the embrace of the lush rainforest and offers stunning views from private verandas of the breathtaking Andaman Sea. Reconnect with nature, rekindle your spirit and reignite your soul in this serene natural haven.

The Datai Langkawi offers the perfect escape and allows you to fully nurture the well-being of your mind, body and spirit. The Datai was born over two decades ago, a timeless icon casting her spell on anybody who sets foot on her grounds. A homage to the breathtaking natural landscapes and a living testimony to the visionary work of the architect Kerry Hill.

Hill went far beyond preserving the magnificent site. By carefully positioning each of the individual structures, he created a remarkable piece of architectural theater!

The top floor of the multi-level complex enchants with an epic cyclorama of ever-changing sea with dreamy silhouettes of Tarutao islands on the horizon. And the grand staircase opens up into small courtyards that make one pause, bringing into focus a prehistoric tree trunk in a tight embrace of a strangler fig or a divine jungle plant in bloom.

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The choice of construction materials was aligned with the architecture’s vision to give the resort a primary sense of belonging to the jungle. Left in their natural state, large tree trunks were used as columns for The Pavilion, a dining outlet that resembles a giant bird nest elevated in the rainforest canopy. Not painted or polished in any way, the hardwood railings have been designed to weather with a graceful patina of age.

And the retaining walls made of black shale rocks were built to invite wild creepers and velvety cushions of moss. And so the distinction between the natural and man-made slowly fades and the life in the rainforest follows its natural rhythm just as for the past 10 million years.

A brilliant strategy that makes The Datai a paradise of nature lovers!

Thoughtfully orchestrated, the journey from the main building throughout the jungle all the way to the sea, is one of discovery. The space echoes 144

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with the mysterious laughter of a hornbill, from underneath a prehistoric fern crawls a giant monitor lizard, a group of dusky leaf monkeys gathers around the alpha male to plot their next foray, and reaching the coastline, one may spot sea otters basking in the sun and white dolphins jumping above the glistening surface of the Andaman Sea. Well defined by her physical environment, The Datai is also deeply rooted in history, celebrating the Malay cultural heritage. Semi-consumed by the jungle, the horizontal walls rising out of the forest bring back memories of a long lost empire whose legacy becomes alive in the resort’s interior.

Illuminated by antique torches, the entrance is guarded by two giant horses, the heralds of the glorious warrior time of the 15th century. Massive spears in the lobby point triumphantly towards the sky. And inspired by

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the intricate design of horse-drawn carriages, the pillars are adorned with iron brackets and the chairs along the walkways depict the shape of chaise seats as though inviting those who pass by to embark on a voyage back in time.

Crafting a multi-layered design by blending a traditional and contemporary style and by using a sophisticated architectural vocabulary rich in symbolism, Kerry Hill anchored The Datai in space and time, creating a masterpiece!

The extensive resort grounds and nearby area are perfect for cycling, morning and evening rainforest walks guided by the internationally known Naturalist, Irshad Mobarak and learn about the mysteries of a 10 million years old rainforest and get captivated by up-close encounters with rare

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wildlife species such as flying squirrels and colugos. Trek with the local medicine man to learn about the potent jungle plants used for thousands of years by local healers and shamans or explore the rainforest together with your kids, an easy 500 meter trail to a nearby jungle stream perfect for a refreshing swim. The Beach Activities Center offers sea adventurers complimentary basis snorkeling gear, windsurfs, sea kayaks and sail boats.

The Datai Spa is an enchanting rainforest sanctuary, four open-air villas set along a winding stream designed to let you feel the spirit of the surrounding nature. The calming sound of a purling creek blends with the joyful chirping of birds, the air is infused with an earthy jungle aroma, and while enjoying a hibiscus bath, you may spot a monitor lizard or a playful family of Dusky Leaf Monkeys peeking from a nearby bush.

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THE DATAI LANGKAWI - MALAYSIA

Featuring private changing facilities, indoor and outdoor shower and a spacious soak tub with a river view, the charming Spa villas provide an intimate atmosphere and are designed to accommodate couples.

Inspired by the ancient healing and beauty tradition of Ramuan, this Luxury Spa features indigenous Malay rituals that harness the power of rare medicinal jungle plants and follow secret recipes used for thousands of years by local shamans. Immersed in meditation, and completely in tune with your needs, the caring Therapists will bring you into a state of complete harmony.

The Datai’s dining experiences are exquisite forays into culinary traditions played out in unique settings that couple the serenity of the natural environment with spectacular, calming views. The Gulai House enchants with the rustic atmosphere of a traditional Malay kampung house, while 148

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The Pavilion is raised on 30 meters high stilts, floating in the canopy of this virgin rainforest with a distant view of the Andaman Sea and the Thai Tarutao islands, this out-of-this-world culinary delights and its famous gourmet Thai cuisine. Celebrating the art of fine-dining and a sophisticated menu that features exquisite Malaysian and Continental cuisine, while playing the morning host to a bubbly buffet breakfast with traditional Nasi Lemak and waffles drizzled with wild Datai Bay honey, The Dining Room transforms the evenings into a romantic venue with candle lights flickering against the dark and the sapphire blue pool reflecting the starry sky. With its breathtaking views of the Andaman Sea, The Beach Club is tempting during the day with light snacks and wood-fired oven pizza.

Tantalizing cocktails at sunset with the sky exploding in gold, orange and crimson hues is the perfect prelude to a themed buffet dinner or Ă la carte Mediterranean and international cuisine.

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ABALONE HOUSE AND SPA - SOUTH AFRICA

HEALING EARTH SPA The Cape West Coast with its bracing ocean, windswept beaches, endless views and dramatic sunsets is the perfect destination, summer or winter. And in the colder months there are few things more alluring than huddling up next to a fire and feasting on sumptuous food. Abalone House, a fivestar boutique hotel in the picture-perfect fisherman’s village of Paternoster, one and a half hours’ drive from Cape Town, is the ideal place to recharge this winter.

Boasting a fantastic winter spa special offer in conjunction with Healing Earth Spa on the premises, visitors will be pampered from start to finish: accommodation, meals and a two-and-a-half hour treatment spa session employing the healing properties of massage and aromatherapy are included.

Upon entering the Healing Earth spa, visitors are immediately transported to a serene space, with whitewashed floors and wooden loungers echoing the seaside setting, and Nguni hides and boldly patterned scatter cushions adding an eclectic African touch.

Treatment rooms are calm and serene, and wonderfully cozy.

Guests can choose from a coffee, cinnamon and orange body energizer treatment that will leave them feeling rejuvenated, or an African ginger slimming body treatment to get rid of toxins. Healing Earth products boast natural, locally sourced ingredients 150

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of the highest quality and offer a holistic approach to spa experiences.

Both treatments start off with an herbal tea to calm and focus the mind, in preparation for the therapeutic actions to follow.

Heading off to the treatment room, guests will first experience dry body brushing. This invigorating technique increases lymphatic circulation and stimulates the skin to improve absorption of aromatherapy actives in the body polish. Then a full body scrub will improve circulation and remove dead skin cells, as well as increasing penetration of active ingredients.

This is followed by a soothing bath with energizing salt crystals that contain minerals and trace elements to replenish the immune system. Next, surrender to a body wrap to drain excess fluid from the body. The coffee, cinnamon and orange body wrap uses the toning and draining elements from cinnamon, orange and coffee extracts, and this body wrap assists in toning and brightening the skin and improving circulation. The African ginger body wrap tones specific areas and improves skin texture.

After a shower, a heavenly full body massage follows with coffee, cinnamon and orange essential oils or African ginger aromatherapy blend. These oils penetrate the blood stream and lymphatic systems 151

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by using a combination of Swedish massage and pressure points to leave you feeling lighter and relaxed. The treatment is finished with an application of corrective cream to targeted areas.

After such a blissful treat, the options are vast: relax in your luxurious suite, enjoy a gentle stroll on the beach, or simply relax by the fire or on the roof deck on a clear day.

Accommodation in one of the luxurious guest suites at Abalone House is included and ticks all the boxes: modern amenities, top quality linens, eclectic décor and sumptuous gourmet meals at Reuben’s - it simply is the perfect pamper package.

The package includes two night’s accommodation at the 5-star Abalone House hotel, one 2.5 hour spa treatment per person at the Healing Earth spa, breakfast on both mornings and a 2-course dinner at the highly-acclaimed Reuben’s on both evenings.

In addition, for those who have limited time but still want a pampering treat, try the Lunchtime Indulgence. This includes a two-course meal at Reuben’s plus a 30 minute Healing Earth spa treatment. What’s more, if you book a table for 6 guests, you pay for only 5. This is ideal for a group of girlfriends or even if you’re celebrating a special occasion with friends and family.

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RESTAURANT PETRUS - SLAND SHANGRI-LA HOTEL, HONG KONG

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Restaurant Petrus Commanding breathtaking views of Hong Kong’s world-famous Victoria Harbour is Restaurant Petrus, the award-winning French restaurant on level 56 of Island Shangri-La Hotel, Hong Kong.

This elegant restaurant epitomises excellence in fine cuisine. It has an exclusive wine cellar that features a premium collection of Petrus wine and an extensive list of some of the best vintages from famous chateaux. The restaurant has been recognized consecutively by Wine Spectator’s “Best of Award of Excellence” for having one of the most outstanding restaurant wine lists in the world.

The method of cooking and quality of food are cornerstones to the success of Restaurant Petrus.

Chefs employ the season’s best products and ingredients as well as highlighting true natural flavors in all dishes. Food is prepared to enhance its natural taste, and spices and condiments are used sparingly to complement the original aroma and flavor.

To complement the restaurant’s cuisine is its interior of opulence and extravagance depicted in traditional French style. In the dining room and two private rooms, the elegant atmosphere is accentuated with richly folded drapery, impressionist oil paintings, sculptures and crystal chandeliers. The restaurant’s domeshaped ceilings feature surrealist paintings of cloudy blue skies and galloping horses, reminiscent of traditional European dining rooms.

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FIVE HUNDRED, SAXON - SOUTH AFRICA

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The Saxon five hundred proudly presents the Ruinart Experience.

The ultimate private dining experience in an intimate atmosphere...

The ultimate in experiential dining that introduces you to a unique gastronomic world, five hundred celebrates the synergy between food, wine and art. The Chefs pour all their passion, expertise and creativity into five hundred, culminating in a menu of superior fragrance and flavour. Individually presented to the guests by the Chefs and the Sommeliers, every course is paired with the finest local and international wines.

The central focal point of the private dining room is the open plan Chef’s kitchen and the impressive glass wine cellar. Guests are treated to an extraordinary interactive experience as they watch the Chefs at work and immerse themselves in the sights and sounds of culinary artistry as their dishes come to life.

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THAI N WOK - GOA

True

The façade is fairly non-descript, inviting you in with sheltered seating outside that would be perfect for a cool night. But it was a sultry one, and Thai and Wok offered an experience that was ideal for the weather – light and refreshing.

Yam Ta Kaai - Hot Thai Salad

A typically red Asian theme and décor from Thailand, including two angels and a lamp at the entrance, welcome guests. There is Thai music playing softly in the background, lending an extra touch of authenticity. Service is quick, polite and informed.

Owner Dew Sivapon Vaz flits about with an air of urgency, but is always on hand to answer a query or recommend a dish.

She is the soul of the restaurant, personally overseeing the making of base curry pastes and other integral elements.

Thai and Wok has an extensive Thai and Chinese menu, each section offering a brief explanation of the style of cuisine.

Images of the food help serve as an introduction to new tastebuds.

As an entrée, Som Tum Thai was the star of the show. The green papaya salad was at once perky, refreshing, spicy and sweet. The blend creates a great appetiser for more if one is hungry or a perfect dish for when you want to go light.

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Equally, it’s hard to find reasonably priced deep-fried wantons that do not resemble

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oil sponges when served. Brown and crispy, Thai and Wok’s Prawn Tung Tong provided a lovely crunch before revealing a soft centre filled with glass noodles and succulent bits of prawn.

The cocktails – a Thai Vice and a Mai Tai – took their time to come, but proved to be worth the wait. An Oriental blend of a pina colada and a strawberry daiquiri, the Thai Vice was smooth and creamy. And complementing it was the Mai Tai, loaded with cooling ice and a strong punch.

Ped Ron - Deep fried roasted duck

As the dishes arrived, it became evident that the tables were small, making it ideal for couples or a small groups that join seating arrangements.

Think many dishes and there might not be enough space on the table!

The melamine plates steal a bit of the class but the hospitality certainly makes up for it. For the mains, it was the Gang Khiawwan that needed to be tasted. Thai and Wok’s authentic Green Curry was filled with vegetables and pork – our choice of meat. It had a spicy aftertaste and married beautifully with steamed rice.

Across the table, the Hor Mok Talay or steamed seafood with coconut cream held its own. The delicious flavours of fish and crustaceans send memories of South East Asia flooding through the mind. The meal came to a perfect close with honey tossed noodles topped with vanilla ice cream.

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THE RIVER RESTAURANT - GOA

Acron Waterfront Resort, the newest member of the Fortune group of hotels and part of ITC’s Hotel chain, with exquisite location by the edge of the Baga River in Goa just where it meets the Arabian Sea. This boutique resort’s 29 plush yet comfortable rooms are equipped with the very best in modern amenities. The rooms offer serene and stunning views of the river, the sea & the courtyard. Meticulously designed with hand-painted motifs to reflect an individual touch, and make it one-of-a-kind.

A unique culinary experience at The River Restaurant, at Acron Waterfront Resort Goa, is what lends Acron Waterfront Resort yet another level of sophistication. Celebrity Cyrus Todiwala takes over as the Masterchef at Acron Waterfront Resort.

Cyrus runs four restaurants in London and will also manage The River Restaurant where in his trademark style he will delight diners with his inimitable and quirky cuisine from across the globe. His team caters to specific individual tastes while creating a highly personalized fusion menu of the best Goan and /or international fare.

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Unlike conventional eateries, The River Restaurant wants to make every meal an experience. Feel free to join Todiwala’s chefs in the kitchen learning to make your favourite dishes in a very special master-class, and maybe even give them a hand in the preparation.

Once ready, enjoy your meal paired with a selection from an array of the best international wines in the air-conditioned section, or dine alfresco by the lawns, seated in true Parisian café-style as you overlook the Baga River.

Acron Waterfront Resort is in the heart of all the action and party places and yet is an oasis of calm, if you’re looking for that quiet, beachside getaway. The amazing location with over 120 meters of water frontage in the midst of Goa’s happening leisure Riviera makes it an exciting place to visit.

Enjoy the sun set over the Arabian Sea, watch the fishermen bring in their catch from the river, or just relax by the pool – whichever your view, it’s an experience you will cherish forever.

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TAMARIN Mediterranean Bistro Lounge Managed by the Dar family, TAMARIN is a laid back place with a homely setting – whether dining or just enjoying a coffee and cake in its pretty Mediterranean garden setting.

Mediterranean mezze

Italian fish stew, saffron aioli

TAMARIN Mediterranean Bistro Lounge, focuses mostly on North African & Middle Eastern cuisines, but includes favourites from Spain, Italy, Greece and more in its eclectic menu. There is also a small select menu of Kashmiri favourites showcasing the family’s cooking roots.

With a passion for home cooking and produce almost all the food is on site, including bread, baked goods, chutneys, yogurt and much more. They grow many of their herbs at the restaurant and endeavour to source the freshest of local ingredients, only opting for imports when the local produce just won’t do.

TAMARIN opened for its first season in 2012-2013 and after just a few months of operation was nominated for the Best Mediterranean Restaurant and were lucky to win the award in 2013 and rating TAMARIN as one of the Top 50 restaurants in Goa for 2014.

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They boasts to be the only restaurant in North Goa offering genuine imported Italian Lavazza coffee, indeed there’s nothing better than Lavazza...

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One°

Restaurant & Lounge One Degree Restaurant & Lounge Located on the cliffs of Little Vagator, One° is a charming open-air restaurant that offers a spectacular view of the beach below. The ambiance here is laid-back, with the ocean view taking centre stage. Since music is considered as one of the main aspects of this restaurant’s ambience, diners will be entertained with world music from different genres including classic rock, jazz, blues and world music.

The food is global, eclectic and unpretentious, featuring European and American favourites and a few classic dishes revamped with an imaginative twist. With a menu that includes dishes from around the world, the team has aimed to provide patrons wholesome and comfort food, bursting with flavour. For those looking to indulge in a heartier meal, there are the gourmet burgers, delicious wood fired pizzas and Seafood BBQ. Another favourite here is the Vietnamese Baked Mussels, Assorted Sushi platter and Bombay Sapphire Chicken. To round off a hearty and tasty meal, don’t forget to ask for the dessert of the day!

Burger

Grilled chicken salad

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CHICKEN MAN - GOA

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Chicken Man Panjim’s First Chicken Rotisserie The new fast food brand Chicken Man with their cheeky tag line - It’s Plucking Awesome, seems sure to attract young adults and busy mothers in Panjim with their rotisserie chicken, aptly titled ‘Wow’.

The menu comprises of quarter, half or oversized whole roast chicken portions with two basic flavours, an original herb-based ‘Wow’ chicken flavour and hot ‘n spicy. Sides to go along with your chicken, such as coleslaw, spicy rice, wraps or mashed potatoes. If you want to add further spice to you meal the try the special Chicken Man hot sauce. Combo Platters are also available. There is a Kids menu with their very own meal size.

For those with a sweet tooth, a selection of puddings - Mama Joy’s Bread Pudding with creamy custard or Genny’s vanilla or espresso puddings.

Chicken Man has a focus on food quality that is based on freshness, flavour and consistency.

The management is proud of the international hygiene standards that are followed throughout the operation. The outlet is geared up for self-service and delivery within Panjim.

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Good taste isn’t expensive

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L I V I N G

conceptplus INTERIOR DESIGN

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