WO’GOA something is always brewing…April 2015 Issue

‘ W GOA O

APRIL 2015

something is always brewing

FOUR SEASONS GEORGE V An Illustrious History of Luxury

PETER TEMPELHOFF

The Collection by Liz McGrath & Relais & Châteaux Chef

LUXURY DINING

Social by Heinz Beck Louis XV-Alain Ducasse La Petite Maison de Nicole Fouquet’s China Tang Le Dalí, Paris

SA VINEYARDS

Plaisir de Merle Boschendal Stellenzicht Vineyards Th

富川正則 MASANORI TOMIKAWA

JAPANESE KAISEKI CUISINE

G O A & B E Y O N D

L u x u r y www.wogoa.in | www.wogoa.com

D i n i n g

&

S p a s 1

‘ GOA W O ™

something is always brewing

izzy publishing

deMagneto

™

made to protect, built to last

R.S. Renewable Solutions Ltd. 2

Discover

GOA

o n e d e s t i n a t i o n™ infinite possibilities

3

‘ W GOA O

MAY 2015

AFRICA

WO’GOA AFRICA defines luxury for its readers, from encounters with nature at some of the world’s most spectacular locations to sophisticated hotels & resorts and the best dining experiences, inspiring luxury and travel...

PRIVATE GAME RESERVES WILDLIFE EXPERIENCE LUXURY HOTELS & RESORTS WINELANDS & VINEYARDS CULINARY ROYALTY MICHELIN CUISINE Kwandwe Private Game Reserve Eastern Cape, South Africa www.wogoa.in | www.wogoaafrica.com | www.wogoa.com 4

“THE BEST EXPERIENCE OF MY LIFE” – Kieran Holliday, UK

WE LOVE NATURE AND ITS WONDERS We believe it’s important to preserve and protect the marvels that surround us. At Modisa Wildlife Project you will become an active member in our day-to-day work, doing everything from helping to build and maintain facilities, to cleaning predator enclosures after the animals are fed. The work, combined with the activities, will bring you up-close with the animals and African culture.

All the activities at Modisa – from farm work, bush walks and lectures to feeding full-grown lions, leopards and wild dogs – will challenge you both physically and mentally. They’ll ensure you have a more unique and adventurous experience in the African bush than you can ever imagine.

WHAT TO EXPECT Lectures on the ecosystem; Hiking in the wilderness with specialized guides; Sleep-outs in the African bush under the breathtaking Kalahari sky (May – October); Up-close encounters with big cats and other local predators; Opportunities to feed the animals, including lions, leopards and wild dogs; Cleaning the enclosures and fence patrol; Basic tracking training; Animal viewing & game drives; Participating in game counts and other area surveys; Farm work and daily life in the camp; Enjoying the experience with like-minded people from all over the world …and much much more.

W O‘GOA supports

WWW.MODISA.ORG

5

A p lA c e t h At f e e l s l i ke i t wA s m Ad e f o r yo u

Because it was

here, barefoot luxury meets unpretentious style in a place that’s as unique as you. home to whale sharks, manta rays, dolphins and an incredible coral reef just steps from the beach, it’s been awarded “the Best water Villas in the world”, “the Best luxury resort in the maldives” and “Best spa resort in the maldives”. two spas, eight restaurants and four lounges round out the luxury experience.

Conrad Maldives Rangali Island For reservations contact MLEHI.maldives@conradhotels.com or visit www.ConradMaldives.com

6

7

8

9

The World at your door step

Travel – Includes air ticketing both International & Domestic, Visas, Travel Insurance.

Outbound – Holiday Packages outside India - Group as well as individual or customized tours Inbound – Hotels in India, Excursions, Customized tours & Air Charters.

Holidays Travel Services Hotel Bookings Trail Blazer Tours India Pvt Ltd 201-204, 2nd Floor, Gera's Imperium II, Patto Plaza, Panaji, Goa - 403001 - INDIA Telephone: (0832) 6456469 - 70/ 6456485 10

www.trailblazertours.com / https://www.facebook.com/tbigoa gsilveira@tbi.co.in / adsouza@tbi.co.in / jsaldanha@tbi.co.in / surajm@tbi.co.in / goa@tdi.co.in

Aquatica Resort & Spa Ashvem, Mandrem, Goa. M ~ +919923484977 www.aquaticagoa.in, www.integralholdings.in

Follow us on

Aquatica-Goa (Rooms, Restaurant, Bar, Yoga and Spa)

11

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.

12

B E Y O N D

S U S H I

A N D

S A S H I M I

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 13

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

IZZY Publishing Pvt. Ltd.

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.

www.metropolitanreport.com 14

Cover Image Credit: Yamazato Restaurant, Hotel Okura Amsterdam

‘ GOA W O ™

something is always brewing

In this, the April issue of WO’GOA Magazine, we will strap you in for a ride like no other.

Join us and discover your inner “Gastronaut” as we traverse the cosmos in search of the finest food around the world.

Discover the tantalizing cuisine of Toro, a creative blend of Pan Latin styles and flavors by acclaimed Chef Richard Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro. We will also visit his new venture in Hong Kong, the sometimes difficult to pronounce, but always easy to enjoy, Braza Churrascaria.

Next on our gastronomical journey we will be stopping at China Tang in Dorchester, London. Conceived by Sir David Tang, the founder of China Clubs in Hong Kong, Peking and Singapore, as well as the life-style brand, “Shanghai Tang.” China Tang offers some of the best and most authentic Cantonese food outside China.

As if that is not enough, we will be stopping by Cut at 45 Park Lane by Wolfgang Puck, Le Dali at Le Meurice, Paris and Gordon Ramsay’s Bread Street Kitchen & Bar in Hong Kong.

Lent draws to an end with the commemoration of Holy Week, as we decipher the tradition of the hot cross bun and we go head-to-head during Q&A’s with both Peter Tempelhoff, star Executive Chef of Liz McGrath’s Collection and Executive Chef Masanori Tomikawa of the Michelin-starred Yamazato Restaurant.

To take a bite of history, we will explore Louis XV-Alain Ducasse. Dedicated to good taste since its opening within the Hôtel de Paris Monte-Carlo more than 25 years ago, authenticity and culinary elegance have always been delicately combined.

For those of you who like to roll up your sleeves and do it yourself, we have you covered!

We will be providing signature dishes from the best of the best, including Greg Malouf, Giancarlo Perbellini, Richard Sandoval, Goa’s Odette Mascarenhas, Gaucho Hong Kong and a strikingly brilliant Lemon & Thyme Soufflé recipe from Ryan’s Kitchen in South Africa.

All this and an array of travel destinations, spas, wine and the usual fanfare makes for an exciting issue. But wait, there’s more…We are extremely excited to announce the May 1st release of WO’GOA Africa! Check our website for emerging details.

On a side note, we would like to extend an apology, as last month we did not properly credit wildlife photographer, Christian Sperka, whose incredible images of Thanda Game Reserve were truly captivating and added tremendous life to a great reading experience (www.thanda.com).

Wishing you all a Happy Easter!

Doug Singer Lifestyle Editor 15

Tatami Room - Yamazato Restaurant, Hotel Okura Amsterdam 16

‘ GOA W O ™

something is always brewing

CONTENTS 22

Four Seasons George V - History of Luxury

32

Hot & Holy - The Hot Cross Buns

36

Born to be a Chef

46

Japanese Kaiseki Cuisine

62

Taste of History

68

Historic Winelands Vineyard

70

Stellenzicht Vineyards

76

The Curry Culture

80

Social by Heinz Beck

92

Gordon Ramsay’s Bread Street Kitchen

100

La Petite Maison de Nicole

112

New & Amazing... Greg Malouf

116

Maestro of Italian Cuisine

122

Goa’s Chulha

126

Latin American in Hong Kong

144

A Feast for the Senses

148

Clarins Spa at The Residence Maldives

150

The Spas at Fairmont

152

The Perfect Ubund Spa

154

Signature Dishes

17

The Whitehall Penthouse Terrace

London’s 21st Century Grand Hotel Corinthia London combines contemporary flair with traditional grandeur.

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.

CORINTHIA HOTEL LONDON, WHITEHALL PLACE, LONDON SW1A 2BD, UK +44 (0) 20 7930 8181 | RESERVATIONS.LONDON@CORINTHIA.COM | CORINTHIA.COM /LONDON 18

DUTY DUTYFREE FREE PRODUCTS PRODUCTS & & BONDED BONDED STORES STORES

5, Vyzantiou, Spyrides 2064Nicosia, Nicosia, Cyprus 5, Vyzantiou, Spyrides Tower, Towers, 2064 Cyprus Tel:+357 +35722210828 222 108 28 I I +44 +44 745 745 228 Tel: 22868 680202 www.brandhouse.uk.com www.brandhouse.uk.com 19

CHRISTIAN SPERKA

Christian Sperka Christian Sperka is a wildlife photographer based at Thanda Private Game Reserve, Kwazulu Natal, South Africa (www.thanda.com) Christian works as a Specialist Photography Guide and Resident Wildlife Photographer on Thanda and also teaches wildlife photography at the reserve. Thanda guest can request a complementary photography session with Christian and he will help with the correct camera setup and the most important rules of wildlife photography. In addition Christian teaches photography according to his “Basic Rules of Wildlife/Motion Photography” under the motto “keep it simple”.

Since 2001, Christian has traveled the world photographing animals in wild game reserves of South Africa and Namibia, the jungles of Costa Rica, Yellowstone National Park in the USA, as well as zoos in Europe and the United States. His work has been featured in wildlife and travel magazines, in books and in several zoo publications.

From 2009 to 2012, Christian worked as the official photographer and photography teacher at Nashville Zoo at Grassmere, Tennessee, USA. Since 2002 he has been involved with various conservation projects, a partner photographer for panthera.org, a global organization whose mission it is to ensure the future of wild cats through scientific leadership and global conservation action.

As an experienced and very engaging public speaker, Christian has done presentations about animal photography and wildlife conservation at various photography clubs and enlightened children at schools, university students and other organizations about his experiences in Africa and as professional zoo photographer.

With his very own internet blog (www.sperka.info), Christian publishes information about wildlife, conservations and photography. Thousands of people receive and enjoy these regular postings (also via Facebook, Google+, Twitter, Instagram and LinkedIn), Between 1986 and 2009 Christian worked very successfully in the Information Technology field; the first 13 years as owner of an independent IT consulting company and the last 10 years as a corporate executive (CIO and Company President). During that time he worked in 22 countries and visited 50 countries around the globe.

Christian was born in Switzerland where he studied in Germany, and his home is Thanda Private Game Reserve, KwaZulu Natal, South Africa.

20

WO’GOA

Christian Sperka with a Clouded Leopard cub 21

FOUR SEASONS GEORGE V - PARIS

An Illustrious History of Luxury 22

WO’GOA

23

FOUR SEASONS GEORGE V - PARIS

HISTORIC TREASURE

D

esigned in the 1920’s by French architects Lefranc and Wybo under the direction of American owner Joel Hillman, also an architect, opened in 1928, the original George V immediately set new precedents in the hospitality industry. This famous venue was described in early press coverage in that year as “conceived in the spirit of modern and elegant luxury, and endowed with the latest technological innovations.”

Located just off the Champs-Elysées, this magnificent 244-room Hotel includes a Penthouse, Specialty Suites, Presidential and Royal Suites, Empire Suite, One and Two Bedroom Suites, and Four Seasons Executive Suites. All the Suites are designed elegantly with Classic French furnishings.

The Penthouse is designed like an apartment, the Four Seasons’ very latest suite is a real pied-à-terre, a romantic hideaway designed for guests to be able to stay over in one of the most beautiful palaces in Paris without having the impression of being in a traditional suite. The Royal Suite is decorated with the characteristic furniture of luxurious Parisian apartments combined with the greatest of luxury and state-of-the-art service. Decorated in green and golden tones, with pieces of antiques dedicated to Josephine and the Emperor Napoleon grace the Empire Suite.

The Premier Room features Louis XVI style furnishings, which mirrors the traditional grace of French living, and the restful pastel colors in the typical Louis XVI style grace the Four Seasons Suite.

24

WO’GOA

25

FOUR SEASONS GEORGE V - PARIS

26

WO’GOA

The original Hotel was designed around an interior courtyard fronting on Avenue George V, where the structure was kept to a single story; eight stories were created on the other three sides. Two more wings were added at a later date. The building’s foundations go deep into the site of former stone quarries, which also supplied raw material for construction of the Trocadéro. These quarries gave shape to the Hotel’s wine cellar, where one enormous stone slab formed the ceiling and stone walls provided solid anchors for the deeply riveted wine racks.

The purity of the white stone art deco façade, with minimal architectural ornamentation, established the theme of simplicity and elegance prevalent throughout all elements of the Hotel’s design. Clean, crisp lines were atypical of the period. Quickly dubbed “modern French style” by the Parisbased Anglo-American press of the 1920’s, the Hotel’s architecture and décor drew admirers from the international design world.

From the outset, the George V was an oasis of calm in the centre of Europe’s most sophisticated and busy metropolis. A garden on the roof of the reception hall and ballroom offered guests a quiet retreat, while various salons were dedicated to specific activities. Among them were a tea room with Chinese décor, a smoking room, a barber shop and a beauty parlour. Known as the “Prince of Wales Salon,” the grand ballroom quickly became a favorite venue for Parisian society parties, and similarly attracted leading couturiers as the ideal backdrop to showcase the season’s collections. Among them, Yves Saint Laurent, Paco Rabanne and Louis Féraud have launched their confections here over the years.

In naming the property, owner Hillman and his advisers eliminated the word “hotel” to achieve the image of a residence for visitors to the capital.

The objective was to offer a private home with a prestigious address and magnificent rooftop views of the city, and to provide comfort and dignity to a discriminating clientele of international business and leisure travellers.

27

FOUR SEASONS GEORGE V - PARIS

Among the early owners was François Dupré, husband of the Singer sewing machine heiress. For 25 years, Dupré called the Hotel his home and built a fine collection of artwork, which, together with the sumptuous fabrics and furnishings, made the name “George V” synonymous with the ultimate in taste, luxury and elegance.

André Terrail, owner of the famous Parisian restaurant La Tour d’Argent and several establishments in the U.S., was the Hotel’s first manager and is recognized for introducing traditional American dishes to the George V’s menu selections.

A historic milestones at the George V - a famous Tea reception on May 25, 1928, marked the beginning of an illustrious history for the George V. On that occasion, some 100 financiers and members of Paris society gathered there to celebrate the launch of the Ile de France. The transatlantic ocean liner brought to Paris an influential passenger list of wealthy American tourists and businessmen, whose patronage and recommendations would immediately generate long-term bookings for the Hotel. As word of this exceptional property spread, the George V became the chosen venue for numerous milestone events over seven decades of the twentieth century.

In August 1944, the Hotel became General Eisenhower’s headquarters during the Liberation of Paris; later, as president of the U.S., he returned to pay homage to the great Hotel that sheltered him through those perilous times. Other heads of state who have made the George V their Paris base for meetings include Presidents Valéry Giscard d’Estaing, François Mitterrand, Jimmy Carter and Richard Nixon.

In seeking to restore the building’s key architectural features, and to recreate the original style and grandeur of this great Hotel, Four Seasons selected architect Richard Martinet and interior designer Pierre Yves Rochon to work on the renovation project. The original period charm was lovingly recaptured in the décor, a 21st-century infrastructure now supports modern technology and sophisticated facilities.

28

WO’GOA

29

FOUR SEASONS GEORGE V - PARIS

30

WO’GOA

Just as in 1928, when the original George V opened its doors, all of Paris was charged with excitement over the December 1999 opening of Four Seasons Hotel George V - celebrating its new incarnation as a leading Paris property and one of the world’s most luxurious hotels with a formal gala opening on March 30, 2000.

The Hotel’s distinctive art deco façade had undergone many modifications since its design was conceived by architects Lefranc and Wybo in the 1920’s. The renovation allowed for details on items like windows and balconies to be restored to recapture the building’s original splendour.

A purist and a historian, architect Martinet commented, “The renovation gave us an incredible opportunity to return the building’s original charm and to reinforce the Hotel’s place in the architectural heritage of Paris, and in the city’s great hotel legacy.”

A prime objective of the renovation project was to restore harmony to the Hotel’s design, both inside and out. The main hallway had perhaps suffered the most from changes through the decades; with its arches restored to their original proportions, resulting in aesthetically improved lines and a grander perspective of the interior courtyard.

In the public areas, a delicate palette of colors has been introduced, using soft shades of beige, off-white and pale grey to lighten the space and create a calming ambience. Richly textured fabrics and preserved wood panelling originally from Normandy underscore the grandeur of the meeting space, which, at 13,000 square feet, is the most extensive and luxurious of any five-star hotel in Paris.

Four Seasons is renowned for consistently providing highly personalized, round-the-clock service for the world’s most discriminating travelers, the Hotel ensures the ultimate in relaxation and pampering in the best possible location for exploring this exciting city of Paris.

W O‘GOA

31

Hot & Holy Text Dielle D’Souza Photo Arnold Noronha

As the Christian season of Lent draws to an end with the commemoration of Holy Week, we decipher the tradition of the hot cross bun

C

ome the end of the Christian fasting season of Lent, shop shelves are laden with sweet goodies and chocolate eggs signalling the celebration of Easter. But a few days before, homes are filled with the aroma of warm buns dotted with currants and spiced with cinnamon, topped with a dainty ‘cross’ mark. This tradition of these delicious ‘hot cross buns’ goes back centuries and is still followed by many to this day.

In Goa, bakeries begin filling their warm cases with rows of hot cross buns during Holy Week that begins on Palm Sunday – a week before Easter.

While the baked loaves have roots in religion, it doesn’t meant that the delicious buns are only enjoyed by practising Catholics as they are the perfect accompaniment to a leisurely evening tea, or perhaps even as a snack in the morning. However, the tradition of eating hot cross buns is reserved only for this time of the year.

Baker’s Studio, a European-style patisserie in Baga, Goa bakes hot cross buns each year based on a European recipe passed down generations.

Head chef Geraldo Caiado said, “The main traditional ingredients we

32

WO’GOA

use are cinnamon; mixed orange, lemon and lime peel; soaked raisins, cardamom and nutmeg.” A special batch of hot cross buns was made for WO’GOA Magazine. The bakery sells around 700-800 buns on average for walk-ins and pre-orders each year between Wednesday of the Holy Week and Easter to meet the demand.

The roots of the hot cross bun pre-date Christianity. It is said that the Saxons – a confederation of Germanic tribes on the North German Plain – ate buns marked with a cross during their celebrations of spring. The Saxons were pagans, worshipping a number of gods. Even the word Easter comes from their goddess Ostara, who was worshipped during the spring to bring fertility.

Special dishes were cooked in honour of Ostara so that the coming year would be fruitful and plentiful. One of the most important dishes was a small spiced bun marked with a cross, which possibly denoted the four quarters of the moon. Archaeologists excavating the ancient city of Herculaneum in south-western Italy buried under volcanic ash and lava since 79 AD uncovered two small loaves each decorated with a cross.

33

This association between fertility and birth and rebirth was adapted into Christianity when the Saxons in England converted during the early to late 7th century. The ritual of baking buns marked with a cross was gradually imbibed into the celebration of Easter in English society. The hot cross buns were then eaten on Good Friday as the marking on the top came to symbolise the crucifix on which Jesus died.

There is certainly a connection between food and worship, particularly in the Torah and Bible – from the original Passover celebration to Jesus’ Last Supper with his disciples. Many churches in Goa have taken to handing over hot cross buns to laity who stand in as the apostles for the commemoration of the Last Supper on Maundy Thursday when Jesus broke bread with his disciples. And so, the parishioners too buy their buns from the local bakery on Thursday, as these would mostly remain closed the following day in solemn observance of Good Friday.

Traditionally, hot cross buns are eaten to commemorate Christ’s death, with many Christians believing the cross signifies the death of Christ and the price he paid for their sins. One of the first written references of crosses on buns appears in Poor Robin’s Almanack from 1733, a satirical almanac series which reported the trivial customs alongside the more serious ones.

About the hot cross buns, it states: “Good Friday comes this month / the old woman runs / with one or two a penny hot cross buns.” Crosses on buns were made simply by the markings of a sharp knife rather than with pastry as is common now. Seventeenth century lawyer, diarist and author James Boswell’s Life of Johnson from 1773 also records the existence of these buns – “Being Good Friday I breakfasted with him and cross-buns”.

Several years ago, St Albans Cathedral in Hertfordshire, England claimed the original recipe for the hot cross bun, where they say the 14th century monk Brother Thomas Rocliffe developed it and distributed it to the local poor on Good Friday starting in 1381. While the original recipe is a closely guarded secret, ingredients are said to include flour, eggs, fresh yeast, currants and grains of paradise or cardamom.

The only change is possibly the addition of extra fruit. They continue to be shaped by hand and form the cross on the top with two slices of a knife instead of a piped cross that is common today.

34

WO’GOA

Head Chef Geraldo Caiado, Pastry Chef Terry Desa & Baker Anirudh Jaswal

In England, during the Tudor times in the 14th and 15th centuries, versions of these simple spiced fruit buns without the cross were rather popular. But later, Queen Elizabeth I forbid bakers to offer them for sale – along with spiced cakes, biscuits or spiced bread – except at burials, Good Friday or Christmas, as they were deemed too special to be eaten on a regular days. Those who were found baking them in their homes would be forced to give all the illegal buns to the poor.

The ban was later lifted but the tradition remains as it was in the late 17th century when spiced buns were baked and sold only before Easter. A number of superstitions connected with hot cross buns also held fast during the old days. Bakers often placed a cross on their loaves in an attempt to discourage evil spirits that might infect the dough and prevent it from rising.

Back in the day, people believed that a hot cross bun hung from the kitchen rafters on Good Friday would never grow mouldy just as Christ’s body was untouched by decay between his death and resurrection.

The bun was replaced each year on Good Friday, and sometimes during the year was broken up, mixed with water and used as medicine. As Poor Robin’s Almanack says of the hot cross buns: “Whose virtue is, if you believe what’s said / they’ll not grow mouldy like the common bread”.

An old rhyme depicts another belief that those who shared a hot cross bun would have strong bonds of friendship through the year: “Half for you and half for me, between us two, good luck shall be.”

It was believed that hot cross buns baked on Good Friday could cure diarrhoea, dysentery and other similar complaints, could protect houses from fire and sailors from shipwrecks, and would keep rats, mice and weevils away from corn.

Today, it is considered that apart from the cross, some of the basic ingredients too are quite symbolic, with the spices reminding the religious of the spices used to anoint the dead, and the yeast which helps the dough rise symbolic of how Jesus rose from the dead.

Bakeries in Goa prepare for Easter celebrations well in advance, also raising prices of the hot cross buns, sometimes astronomically, keeping with the high demand during Holy Week.

W O‘GOA

35

PETER TEMPELHOFF - LIZ MCGRATH’S COLLECTION

Peter Tempelhoff Peter Tempelhoff, star executive chef of Liz McGrath’s Collection, was undoubtedly born to cook.

His approach to food is simple - “If it is not the best it can be, it doesn’t belong on the menu!” It is an approach which he stakes his reputation on every day, and one that has garnered him with many enviable awards and accolades over the years.

This approach to cooking is evident in each of the restaurants Peter oversees in The Collection. Be it the elegant gastronomic Greenhouse, or the simplistically precise SeaFood restaurant at The Marine, perfection is the ultimate goal that Peter’s food aspires to.

He continues to explore, understand and re-imagine what South African food can be by investigating local flavour through ingredients specific to his locale. In his words, all he has to do now is “keep innovating, keep coming up with new things, new dishes, new flavours, and always keep stretching the boundary.”

Peter Tempelhoff takes time off to speak with WO’GOA magazine.

WO’GOA: Tell us about your formative years and how did you find your way into the culinary field to became one of the notable Relais & Châteaux Chef of gastronomy offering a new approach to cuisine, which is refreshing, different and exciting.

36

WO’GOA

37

PETER TEMPELHOFF - LIZ MCGRATH’S COLLECTION

Sashimi, miso, seaweed, apple, abalone, kelp and radish Photo Bruce Tuck 38

WO’GOA

Peter Tempelhoff: I spent my childhood traveling from country to country with my parents, this exposed me to many cultures and foods, but I never thought I could make a career from these experiences. Later on in life these experiences helped me decide to pursue cooking. My first position was with a Relais & Châteaux member property, where I worked with one of my mentors, the late Grand Chef, Frank Zlomke. I really understood the ethos of the Relais & Châteaux and throughout my career always attempted to remain in the association.

WO’GOA: Having had the opportunity to join legendary chefs such as, Joel Robuchon, Giorgio Locatelli and Marco Pierre White, how did that experience help to form who you are as a chef today?

Peter Tempelhoff: My experiences in their kitchens taught me many different things, but the three most important things are probably how to work fast, how to think on my feet and how to recognise and achieve quality and excellence.

WO’GOA: Rumour is that you emerged into this world with your fingers gripping a wooden spoon, take us through your journey to becoming a chef and what inspired you to pursue this career?

Peter Tempelhoff: I started my career late in life, after spending years traveling the world not knowing what to do with my life, I decided to take an aptitude test… yes you read correctly, a test. The first two options

Strawberry Rock Shandy Photo Bruce Tuck 39

PETER TEMPELHOFF - LIZ MCGRATH’S COLLECTION

were an accountant or a chef, at that stage in my life I knew I loved working with my hands and I also knew that I didn’t want to be stuck behind a desk looking at screens all day and wasting years of my life sitting in traffic! It was then that the penny dropped, I actually loved cooking and never realised it, nor did I realise I could make a living out of it. I actually thank my mom for my passion for food, she’s going to kill me if she reads this… but she was such a bad cook that I spent a lot of my time in the kitchen trying to make the family dinners taste better; and this was where my interest in food came about!

WO’GOA: What are influences in the kitchen?

your

greatest

Peter Tempelhoff: My biggest influences in the kitchen are chefs who break the mould and forge their own food styles no matter how ridiculed they are- individuals who don’t care what the critics think because they just want to follow their heart and their passion.

WO’GOA: In your opinion, what is the best recipe you have ever created and what inspired this recipe and why?

Kutyora chingwa shona: breaking bread Photo Bruce Tuck 40

Peter Tempelhoff: This is an impossible question to ask as there is not one answer, but many. You like each season for different things; summer for beaches and sultry nights, autumn for falling leaves and beautiful afternoons etc etc, so it goes

WO’GOA

Blesbok on Rooikrans, braai salad, varieties of carrot, pear Photo Bruce Tuck 41

PETER TEMPELHOFF - LIZ MCGRATH’S COLLECTION

White Mushroom, Madumbi, Star Anise Photo Bruce Tuck 42

WO’GOA

with the dishes I create- l can say that my best dessert I made was the Table Mont Blanc (pictured) because it is all about the ingredients made on Cape Town’s Table Mountain, but is it better than ‘shellfish on a beach’ or my Grass Fed Beef, Malted Barley and Things From the Earth’? They are all the best for different reasons!

WO’GOA: How would you describe your cuisine?

Peter Tempelhoff: Progressive South African WO’GOA: Your culinary creations are nourished with ‘innovation and exploring local flavours’, a unique interpretation that transform into highly innovative flavours by stretching the boundaries, how do you bring this balance on the plate?

Peter Tempelhoff: Each dish is broken down and has to meet certain criteria in various categories, Flavour- are the flavours balanced… salty to bitter, sweet to sour, bitter to sweet, richness to acid, umami to saltiness. Texture- this is the first sensation you get before taste, it is important that food has texture, crunch is important, but so is softness and elasticity; they all determine mouth feel which is so important when eating. Another thing that we look at is Style- does is look good, do the colours work together and does it have aesthetics.

There are a few more tests we put each dish through, but I can’t give all my secrets away!

Ornyx Photo Bruce Tuck 43

PETER TEMPELHOFF - LIZ MCGRATH’S COLLECTION

WO’GOA: What was the feeling in 2011 when you received the title of Relais & Châteaux Chef and then later invited to cook at Relais & Châteaux Chefs dinners in London and New York!?

Peter Tempelhoff: Getting the award was pretty surreal and very exciting, as it was a goal of mine for so long… it was a great feeling. I loved working alongside some of my kitchen heroes at the dinnersI can’t wait for the next one!

WO’GOA: What is Cookery to Peter Tempelhoff?

Peter Tempelhoff: Life WO’GOA: Creativity or Technique, what is more important to you and why?

Peter Tempelhoff: Creativity!!! You can learn technique.

WO’GOA: What is your guilty pleasure food?

Peter Tempelhoff: Cheeseburgers!

WO’GOA: What is it that keeps you motivated at this point in your career?

Peter Tempelhoff: The thought of creating a new dish!

WO’GOA: You support young chefs with your incredible knowledge, what advice could you give to chefs who are first entering the field today?

Kabeljou, Crayfish bitterballen, bok choi Photo Bruce Tuck 44

Peter Tempelhoff: Don’t be put off by the long hours, brutal workload and sadistically brutal head chefsthey are all there to mould you into a chef, what level of chef you ultimately become is determined by the amount of extra effort you put in and the career choices you make- find a good place to work in then from there move to a better place and so on. It is an amazingly rewarding career with excitement and adventure around each corner!

W O‘GOA

WO’GOA

Kroon Duck, cabbage, mushroom, garlic, big num-num, lichen Photo Bruce Tuck 45

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

46

WO’GOA

Masanori Tomikawa

富川正則

47

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

Wagyu Sirloin Beef & Seasonal Vegetables 48

WO’GOA

C

hef Tomikawa went to Amsterdam in 1984. Together with the founder of authentic Japanese cuisine in the Netherlands, Akira Oshima, he aimed to give the Dutch their first taste of Japanese haute cuisine in their home country. In 2002, he returned to Japan to gain even more knowledge of Japanese cuisine and to monitor culinary developments in Japan itself. In 2005, Chef Tomikawa returned to the Amsterdam Yamazato Restaurant.

Then in 2010 he was appointed Executive Chef of both the authentic Japanese Yamazato Restaurant and the Teppanyaki Restaurant Sazanka. In November 2014, Sazanka was also awarded its first Michelin star. Japanese Yamazato Restaurant is at Hotel Okura Amsterdam – a member of The Leading Hotels of the World.

Masanori speaks with WO’GOA...

WO’GOA: Tell me more about your formative years and how did you find your way into the culinary field to became one of the most renowned Chefs in the world!

Masanori Tomikawa: As a Japanese chef, I started my career in Hotel Okura Tokyo, and also worked at Okura Fukuoka located in the west part of Japan. Taking over Chef Oshima’s position in Okura Amsterdam, I represent and deliver the beauty of Japan, including our culture and heartful hospitality. Japanese cuisine is just one of the ways to get people know about Japan. I traveled to many countries to gain more awareness of Japanese Kaiseki cuisine, which is promoted as Intangible Cultural Heritage by UNESCO in 2013.

49

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

Sukiyaki roll - Wagyu beef - Mizuna

50

WO’GOA

WO’GOA: Your culinary genius to combine innovative culinary techniques with the traditional character of Japanese cuisine and taking Japanese cuisine to a whole new level with your unique style, what inspired this?

Masanori Tomikawa: The most important thing I always keep in mind is the Season. In Japan there are four distinct seasons (Spring, Summer, Autumn, and Winter), and each season provides us specific kind of ingredients, fish, vegetables, and fruits. One of my goal is that delivering and expressing the season by selecting the best ingredients at the best time.

Also, paying attention to local food is another key for me to get my dish special. I do not mean at all that I am looking for Japanese fusion cuisine, but applying those nice local fresh ingredients together with Japanese cuisine makes the dish very unique and it even attracts local guests who know about their local foods. This is why everyday I go to a local food market to look for what is the best.

WO’GOA: Having had the opportunity to work under Chef Akira Oshima for 23 years, how did this experience help to form who you are as a chef today?

Masanori Tomikawa: Chef Oshima taught me a lot of techniques and perspectives how to get things done here in Europe when the Japanese cuisine was not as popular as today. One thing I still remember is that Chef Oshima had always mentioned “Realize what the guest really wants to experience and why they are dining in our restaurant”.

There are many restaurants that only serve what they like to serve to the guest; however, in my opinion thanks to Chef Oshima, accepting new idea is also essential to impress the guest. That is why we decided to use many ingredients we could find in Europe which could be substitutes as Japanese ingredients. It was very difficult to find proper ingredients at that time in Europe, which was back in 20 years ago.

51

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

52

WO’GOA

Yamazato Restaurant is the first traditional kaiseki restaurant outside Japan that is awarded with a Michelin star that serves authentic kaiseki cuisine. The standards that apply to the kaiseki cuisine differ greatly from those of modern Japanese cuisine. This means that the menu is composed following the classical kaiseki structure. The dishes, tableware as well as kimonos of the waitresses are all immersed with symbolism according to the changes of the seasons. The kitchen of kaikei ryori is partly influenced by the ritual of the Japanese tea ceremony, where the Zen philosophy of minimalism and control is propagated.

53

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

Anglerfish - Shimeji mushroom - Yuzu butter sauce 54

WO’GOA

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

Masanori Tomikawa: One of my focuses is to ensure the appearance of each dish. Again, we deliver the best ingredients in the season. How each ingredients are decorated, cut, and set on the plate is very essential in Kaiseki cuisine.

WO’GOA: Take us through your journey to becoming a chef and what inspired you to pursue this career?

Masanori Tomikawa: Traveling to many countries and experiencing what I have never done is one of the keys to becoming what I am now. I have been to many European countries as well as Canada, Singapore, Uganda, and Kenya. My mission is, of course, to gain the awareness of Japanese cuisine and tell local people about Japan in those countries but also seeking the opportunity for myself to be more creative, which makes me come up with new ideas. Again, it is still hard to find the right ingredients at the right moment in Europe, and it is ok to accept no matter what goes well with Japanese cuisine, so I will travel and experimenting the new ideas to see if guests like it.

55

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

Bento Box 56

WO’GOA

WO’GOA: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why?

Masanori Tomikawa: “Orange Jar” is the best food item I created.

First, dig out the orange fruits and make inside empty, keep the lid (peel), mix and put white miso and egg yellow into the orange bowl, and add oyster, scallop, and shrimp in it. It is more like seafood gratin in the orange bowl and a part of Zensai (Appetizer). Once you open the orange lid you will experience the flavor of seafood and orange.

In Japan we use small citrus fruits to cook this dish; however, there is no such ingredient available in Europe.

I found this idea when I was walking in the local market in Spain. Once again I have to find substitutes and accept it as long as it is a good combination with Japanese cuisine.

57

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

58

WO’GOA

WO’GOA: Your culinary creations at Yamazato Restaurant is based on authentic kaiseki cuisine which is regarded as Japanese haute cuisine, dishes are configured in accordance with traditional kaiseki cuisine, how do you bring this balance on the plate?

Masanori Tomikawa: It is important to accept and make adjustment so that local guests can enjoy the dish. There is actually strict rules to how we start, serve and finish the Japanese Kaiseki Cuisine. For example, Sushi is actually the dish we consider as one of the main dishes which is served before the dessert. Before serving Sushi, there are other dishes such as Zensai (appetizer), Sashimi, and Nimono (simmered dish). However, I have experienced that many local guests see Sushi as appetizer, and they are looking for the meat or fish as main dish instead of sushi. This is one reason I decided to offer small sushi together with appetizer so that they can enjoy the dish their own way. Accepting what guests want is very essential so that they become happy and enjoy the Japanese cuisine.

WO’GOA: Is there a process you go through to create a new dish?

Masanori Tomikawa: New recipes has always been created when I am in the local market. Again it is still difficult to find the ingredients that match Japanese cuisine. It does not matter of what I like to cook but of what I can cook with the ingredients available.

WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients?

Masanori Tomikawa: Daikon (Japanese white radish). This is one of the ingredients I have never been able to find in Europe. Local market, of course, carries some Daikon, but not the one I am satisfied with. The difference is its sweetness.

Daikon in Europe is a bit spicy and strong. Finding a sweet daikon like I find in Japan is challenging.

59

MASANORI TOMIKAWA - YAMAZATO RESTAURANT, AMSTERDAM

Executive Chef Masanori Tomikawa prepares sushi 60

WO’GOA

WO’GOA: What are your favorite ingredients you like to work with?

Masanori Tomikawa: Wasabi (green horse radish).

When you smash it, you will get spicy flavor. When you grate it, you get more flavor with mild spiciness.

Wasabi is not the ingredient that plays a big role, but it is a nice combination with all kinds of dish.

WO’GOA: Do you have any special cooking techniques or equipment you particular enjoy using?

Masanori Tomikawa: My favorite technique is Nitsuke (Simmering). This is one of the techniques when cooking alfonsino (red snapper). It is also important to be aware with glazing to finish with good appearance.

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

Masanori Tomikawa: In my opinion, creativity is more important than technique. As long as you get training and practice you will be able to attain good techniques. On the other hand, creativity is something coming from inside of yourself. That is why I like to go to abroad to experience new one which help me to create something I have never imagined.

WO’GOA: What is your guilty pleasure food?

Masanori Tomikawa: Chocolate. I know it contains lot of sugar but it is one of my favorites especially when I get tired.

WO’GOA: Your dedication to perfection is most evident, what advice could you give to chefs who are first entering the field today?

Masanori Tomikawa: To realize that cooking not for your self-satisfaction but for others surrounding yourself. I mentioned that my mission is to deliver Japanese beauty, culture, and seasons through the Japanese cuisine, and I really appreciate guests who enjoy my dish, so it is very important to realize that cooking is not for myself as chef but for those who enjoy and appreciate food itself.

Another thing I would like to advise is to love cooking.

As long as you love what you are doing, you will find something very precious moment you do not even realize now. Enjoy and love cooking.

W O‘GOA

61

PLAISIR DE MERLE - SOUTH AFRICA

A taste of history at Plaisir de Merle 62

WO’GOA

63

PLAISIR DE MERLE - SOUTH AFRICA

P

laisir de Merle’s wines are singular in their consistency, and showcase a true love of and respect for classic and lasting winemaking.

December 01 was a historic day for the farm Plaisir de Merle, set on the scenic Simonsberg Mountains between Paarl and Franschhoek. Not only was the modern cellar completed on this day twenty one years ago in 1993, but it is exactly 321 years since the land was granted to French Huguenot Charles Marais by Governor of the Cape, Simon van der Stel, in 1693. The Manor House revels in this history too. Lovingly restored and dating back to 1764, it’s the ideal venue for an intimate wedding, bespoke conference or special function. Its eclectic elegance has comfort at its core and can sleep eight guests.

The continuation of this historical legacy is of great importance to the people behind Plaisir de Merle. With its consistent wine quality and timelessly stylish packaging it sits firmly positioned as a big hitter in the wine world; while its membership of the WWF Biodiversity & Wine Initiative means the awareness of conservation for the future is taken seriously too.

Remarkably, winemaker Niel Bester has been with the cellar since its opening in 1993. The previous year, Niel spent the European vintage at the famous French Châteaux Margaux, under mentorship of Paul Pontallier, who had also come to South Africa to give advice on converting Plaisir de Merle from a grape farm to a wine estate. Niel emphasizes his experience there by saying: “Pontallier has played a major role in changing the way I view the extraction of tannins, colour and flavour during fermentation.”

Niel’s wines are complex and well structured. While they have great food-

64

WO’GOA

pairing characteristics, they also boast ageing potential. Neil was the convenor of the Cabernet Sauvignon tasting panel of the South African National Wine Show Society. “This is such a noble cultivar which lends itself to the making of truly great wines if it is treated correctly in the vineyard and in the cellar,” Niel says about his favourite cultivar.

Integrated vineyard practice with an innovative approach as well as special maturation processes result in intense colors, ripe fruit flavors and soft tannins. The Sauvignon Blanc 2013 has delicate floral and tropical fruit aromas with touches of green fig and winter melon. Taste-wise, the tropical theme is continued with pineapple and passion fruit flavors, and this crisp wine pairs perfectly with seafood, pasta and fish.

The Chardonnay’s nose of honey and toasted almonds follows into tropical, lime and citrus flavors balanced by wood – a classic.

Plaisir de Merle’s reds provide much to enjoy, with or without food.

The Cabernet Sauvignon boasts plum aromas with dark chocolate and blackberry flavours. The firm tannins mean it will age optimally. The farm’s Merlot has typical floral and eucalyptus aromas, with fruity flavours; while the ruby Shiraz bursts with berries, nuts, tobacco and smoke. Flavours of white pepper are prominent, too. Plaisir de Merle’s flagship wine, the Grand Plaisir, is a blend of noble red cultivars with magnificent aromas of sweet berries, spicy oak and vanilla, while the tastes of red berries, fruitcake and plums are rich and rewarding. The more unusual Malbec wine has wonderful aromas of cherries and spice with a rewarding creamy oak finish.

65

PLAISIR DE MERLE - SOUTH AFRICA

66

WO’GOA

The new vintage is a Shiraz-driven blend with the balance comprising Cabernet Sauvignon, Cabernet Franc and Merlot. Typical of the Plaisir de Merle wines, the Petit Plaisir 2013 stands out for its ripe fruit flavours, soft tannins, balance and integrated wood flavours.

“Our aim with this wine is that it should excel even in its youth; being full and complex enough to satisfy the tastes of even the serious red wine enthusiast,” says winemaker Niel Bester. “Shiraz carries the typical soft and fruity red berry flavours with slight spiciness, while Cabernet Sauvignon lends structure and tannins. The Cabernet Franc and Merlot contribute typical fresh red berry and floral fruitiness, giving extra dimension to the blend.”

The wines were matured in 300 litre barrels of 2-4 years of age, about 30% of the Shiraz was in American oak and the remainder in French. The result - a worthy addition to the Plaisir de Merle portfolio.

The diversity of soils, slopes and elevations have played a key role in Plaisir de Merle’s success as a producer of fine wines. There are about 400 hectares of vineyards on this 975 hectares farm.

The well-drained, weathered granite soils with their good moisture retention abilities, allow for the successful dryland cultivation of most of the vines.

Outstanding characteristics of the Petit Plaisir 2013 are the sweet red and dark berry fruitiness of the Shiraz, supported by white pepper and spice on the nose. On the palate there’s concentrated cherry, plum and red berry, and light, savoury flavour notes. The sweet spice and vanilla flavours of the oak barrels bring the wine components together in a long, lingering sweet and soft finish.

The Grand Brut MCC is a must for any festive or special occasion. It has delicate yeasty tones with wonderful flavours of crisp green apple and subtle red berry fruit. It won a gold medal at the prestigious Effervescents du Monde, the 11th International Competition of the Best Sparkling Wines in the World, further cementing its status as a wine to be reckoned with.

W O‘GOA

Winemaker Niel Bester 67

BOSCHENDAL - SOUTH AFRICA

SOUTH AFRICA’S HISTORIC WINELANDS VINEYARD

B

oschendal, internationally renowned for its fine wines and a rich history dating back over 300 years to Hugenot origins, launched a new farm stay experience in South Africa’s Winelands region in December.

In line with its vision to restore, share and safeguard its legacy, elegantly renovated Cape Dutch labourer cottages invite guests to enjoy all this magnificent estate has to offer: an award winning wine and biofriendly food experience; a spectacular natural and soulful landscape; fun, informative and engaging activities whilst also providing an opportunity for some down time in tranquil surroundings to recharge and reinvigorate. Bringing life into the working farm, their experience is about connecting with the land, its produce and its heritage.

With emphasis on stylish simplicity guest cottages are authentic, rural yet contemporary in character.

Ideal for families and groups of friends as well as couples they range from the exclusive and historic 5 bedroom Rhodes Cottage, a National Heritage Site built by renowned architect Sir Herbert Baker for Cecil John Rhodes, to the Orchard Cottages, a series of one and two bedroom cottages with an outdoor dining area for braais, a large swimming pool and a magnificent setting among the plum trees. Situated adjacent to the historic Werf (farm yard) of Boschendal and each named after former labourers the 7 one-bedroom Werf Cottages are in walking distance to the werf (farm-yard), the hub of the farm.

Also being restored is Boschendal’s Cape Dutch Werf which incorporates the original Manor House.

68

WO’GOA

Located in the original waenhuis or wagon house, a Farmshop & Deli offers delicious breakfasts, light and seasonal lunches and afternoon teas. Natural and rural in design, it stocks wholesome farm produce and delicatessen products that include Boschendal Extra virgin Olive oil, their prized 100% pasture fed, naturally aged and hormone free Black Angus Beef along with farm made bread, jams and preserves.

Picnic baskets brimming with freshly made, locally grown produce are made up here to take away for lunch whilst in the 200 year old Cape Dutch Cellar the newly refurbished restaurant (opening end of February) will offer great tasting, naturally grown produce straight from the Boschendal’s bio-friendly farms to pair with its finest wines.

At lunchtime the restaurant’s help-yourself harvest table will see chefs led by Executive Chef Christian Campbel (who is pioneering the ethical and organic food experiences) preparing the final touches to guests’ meals at interactive food counters.

With privileged access to Boschendal 2200 hectare farm, guests staying in the cottages are able to savour the best of farm living. They may choose to join farm and history tours (and in time, on tractor trailers), explore the farm on foot following trails taking them through orchards, stopping off to pick pears, plums and citrus fruits depending on the season. There are mountain biking trails, wine tasting (currently novel pairings include Wine & Chocolate) and cellar tours, trout fishing and swimming in the dams – and plenty of opportunity to sit and read, relax and generally take in the goodness of life.

W O‘GOA 69

STELLENZICHT VINEYARDS - SOUTH AFRICA

70

WO’GOA

Stellenzicht Vineyards unveils its all-new, must-see tasting venue

S

tellenzicht Vineyards, the Stellenbosch home of Golden Triangle and Hill&Dale wines, has transformed its wine tasting venue into a stylish new Winelands destination. A focal point for visitors to this award-winning estate, the completely remodelled venue is set to become the ’go-to’ place for wine lovers seeking an intimate and chic experience.

The vineyards lie at the foot of the Helderberg Mountain, near the Blouklip River, in a region between Stellenbosch and Somerset West that has become famous over generations for its exceptional wines. The history of the farm itself dates back to the 1600s.

The new wine tasting room is open throughout the week and closed only on selected public holidays.

It was re-invented to make full use of the estate’s rich heritage and the magnificent vineyard, while maintaining the surroundings.

“Those who’ve been here in the past know how small our tasting room was; we’ve always let the wine speak for itself and it has, very successfully,” says Stellenzicht winemaker Guy Webber. “But our wine is also about showing provenance – a sense of origin. The new tasting room was conceived to showcase that heritage.”

71

STELLENZICHT VINEYARDS - SOUTH AFRICA

72

WO’GOA

The design of the space was undertaken by architect Tony Totten and reflects the essence of Stellenzicht, whose wines have won it numerous awards. A ceiling-to-floor aerial photograph shows amongst others, the proximity of the farm to the ocean and the mountains; large interior windows provide a view into the wine cellar itself; the balcony has been extended into the gardens; and an artwork by assistant winemaker Nataleé Botha, who used wine as the painting medium, outlines the philosophical essence of the estate’s winemaking approach – the pursuit of perfect balance.

“Provenance is not just about place,” says Webber, “It’s also about history, our community and relationships, even in the simplest way. The new tasting room tables and benches, for example, are recycled from the old wooden stairway.

“There’s a Stinkwood my boys played in as children, who recently posed all grown up and sporting beards for a photograph with me under its branches. And that tree,” he says, showing another, “was donated by a longtime friend and Stellenzicht neighbour who has since passed away. There are many stories here, and it’s like that with the wines too.”

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

W O‘GOA

73

GOAN CUISINE

The Culinary Heritage of Goa is a celebration of Goan cuisine, the book takes you on a culinary journey across Goa. The author and co-founder of the Goa Culinary Club, Odette Mascarenhas walks you through fields, rivers and even forests to capture the Goa of yesteryears - home cooking and forgotten recipes.

The Culinary Heritage of Goa showcases the lifestyles of the local people in Goa pre Independence (before 1960) and traces the different influences over the centuries that has impacted Goan cuisine which documents 100 (+) long forgotten researched recipes.

Odette authored her first book ‘Masci-The Man behind the legend’ a biography of the first Goan Executive Chef ‘Masci’ Minguel Arcanjo Mascarenhas. The book won the Special Jury Award Gourmand World Cookbook Awards 2008. She later went on to author ‘A Culinary Escapade of Goa’ – a travel food guide on the different talukas of Goa (winner of the Gourmand best guide of India), ‘Goan recipes and More’ (winner of the Gourmand Best in photography)…a recipe book on preparations from local Goan kitchens.

The Culinary Heritage of Goa is shortlisted in the historical recipes category to compete with the Best in the World at Yantai (China) on 9th June 2015.

74

75

The Curry Culture

Goan Prawn Curry 76

WO’GOA

Goa has iconic curries, none so popular and well-loved as the prawn or fish curry and the delicious xacuti. But centuries of traditions and influences have lent flavours and variations to both that are interesting and complex.

Text Dielle D’Souza Photo Arnold Noronha

t’s hard to imagine our kitchens without juicy red tomatoes and delicious starchy potatoes, or dissociate Goa from its iconic brews of urak and feni with salty cashew nuts to go alongside. But the truth is that all of these didn’t exist in Goa before the 1500s when the Portuguese introduced the then foreign fruit and vegetables into our welcoming soil.

Kodi or humman is traditionally made using mackerel but the use of prawns has gradually become more favoured. The colour ranges from mustard yellow to bright orange based on the ingredients used. Both homes eat curry with nutritious, filling parboiled rice called ukde tandul, a variety of fresh vegetables and fried fish. During the monsoons, when fresh fish is scarce, vegetables such as lady finger find their way into the curry While Goa has adapted to using these very useful and pickled fish called parra is eaten alongside. ingredients into meals and snacks such as the Back in the days without electricity and provisions delicious potato chop or tondak made of cashew for storage, families would also eat a rice gruel nuts, the basic love for the original flavours of the called kunji with parra, often with the remaining soil has remained with two of the state’s most wellcurry which has been boiled down to a paste the loved curries – the curry and the xacuti. following day.

Before the arrival of the Portuguese, homes would use sour lime, black gram (urid dal), tamarind, hog In Bardez, it is customary to use local red chillies, plums (ambade), and kokum peel to lend a tangy teffal berries and tamarind in both Hindu Goan taste to their dishes. They also used fenugreek households as well as Christian Goan homes, (methi), asafedita and teffal berries to flavour the but the former also add chillies and kokum that food and included jaggery made of sugar cane as give it a spicy sour taste, while the latter add black peppercorns, ginger, garlic and coriander seeds a sweetener. that thicken the curry.

When the colonisers began influencing local cuisine, they introduced the use of toddy vinegar to sour In Tiswadi, both households will use green chilli and food and palm jaggery to sweeten dishes. Methods red chilli, but the Hindus use teffal berries to round to make food were also based on influences from out the flavour of the fish, while Christians use black neighbouring areas, such as Maharashtra in the peppercorns, kokum and jeera for a spicier flavour north where people would use ground and grated and an aid to digestion. Muslim Goans in Sattari coconut kernel to make curries and Karnataka in make kodi with all the basic ingredients, but add the south where the milk was extracted and used to teffal berries and tamarind for a sour, aromatic flavour, and Kashmiri chillies for a beautiful orange make it smoother and creamier. hue.

Prawn Curry - A good prawn curry is the most popular dish served in a regular Goan household. Further down south in Mormugao, it is traditional for Generally called kodi by the Christians and humman Saraswat homes to add local red chillies which lend by the Hindus, they share most ingredients with a a reddish brown hue to the curry, while Christian homes use Kashmiri chillies for a bright orange few small, but noticeable, variations.

I

77

GOAN CURRY

colour and cumin seeds for a sweeter taste. Both styles of cooking in Salcete favour chillies grown in Canacona, but Hindu homes add tomatoes for a slightly sour taste while Christians influenced by Portuguese methods add green chillies for a slight kick, along with kokum, cumin, tamarind, garlic and Kashmiri chillies as well.

In Quepem, the humman is spicier than the kodi, featuring green chillies, kokum, teffal berries and ginger while the latter is thicker and has the distinct taste of coriander seeds, garlic and jeera.

In Sanguem, Hindus incorporate green chillies, kokum, teffal berries, ginger and fresh coriander which gives it a yellowish tinge and a spicier flavour.

Christians instead use coriander seeds, and add garlic and jeera, making the curry thicker, orange and milder.

Chicken Xacuti

Xacuti holds a place of pride in the Goan home – it was reserved for occasions such as weddings or visits of important relatives and feasts. Again, there are variations based on the household the curry is made in, with the basic recipe stemming from the shagoti made during pre-Portuguese times.

During festivities, it is often teamed with a fragrant peas pulao, and can be eaten with ukde tandul as is the kodi or humman, but it tastes best with fresh unde hot from the baker’s oven. A free range chicken that scurried about most family backyards was killed and de-feathered, and very occasionally mutton was used in the preparation.

It is a complicated bevy of spices and ingredients that go into making a delicious xacuti, the most common ones being coriander, black pepper, garlic, ginger, chillies (although of different types), oil and cinnamon. Most spices are ground to a paste and the curry is made with roasted grated coconut kernel which lends a beautiful earthy flavour to the dish. Some households, both Hindu and Christian add khus khus for a thick gravy ideal for mopping up with delicious local bread.

78

Goan Para Fish Fry with Rice

WO’GOA

The Hindus of Bardez add cumin to the blend of spices, while their Christian counterparts use lime, fenugreek and sweet cumin for a medley of sour, bitter and sweet flavours. Muslims in Sattari add tomatoes, yoghurt, turmeric, bay leaf and vinegar, causing the curry to adopt a whitish brown hue.

In Tiswadi, Christian homes add tamarind which is otherwise quite unusual as it lends a slightly sour undertone to the dish. Star anise, nutmeg, cloves, cardamom and lime enhance its aroma.

The shagoti of the Mormugao Saraswat matches that of the Salcete Hindu, featuring thicker consistencies and slightly sour tastes, although the latter also add tomatoes. The Portuguese-influenced Christian homes use cumin seeds, star anise, tamarind, khus khus and ginger for a thick, aromatic curry with a hint of sourness.

In Quepem, the shagoti is a darkish brown sour curry thanks to the tamarind, kokum and nutmeg, while the xacuti is thick and a little spicy with the addition of khus khus and green chillies along with turmeric and mace.

Way down south in Canacona, Saraswat Hindus use ginger in their shagoti which is a dark brown spicy item with onions served separately to tone it down. The Christians, on the other hand, use tomatoes, coriander powder and jeera for a thick, spicy-sour gravy.

It is difficult to single out the one authentic recipe for curry or shagoti/xacuti since the traditions predate recipe books and were mixed and matched by the women of the home based on who they learnt it from and the families they married into. It is in these diversities that the nuances of flavours are fully manifested; variations of a similar tradition, the same curries but yet so deliciously different.

(With information from The Culinary Heritage of Goa)

W O‘GOA

79

SOCIAL by HEINZ BECK

Social by Heinz Beck

Heinz Beck

80

Heinz Beck is one of the most notable “Masters” of gastronomy in the world, his unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, includes the utmost attention toward ingredient selection and its transformation into highly innovative flavors.

WO’GOA

truly a place where memories are made...

C

hef Heinz Beck’s Three Michelin starred restaurant, “La Pergola”, and world class cuisine have vaulted his reputation to seemingly every corner of the globe. His casual-fine dining restaurant, “Social Heinz Beck”, at the Waldorf Astoria Palm Jumeirah, is a testament to his relentless commitment to utilizing innovative and avante garde techniques to showcase only the most pristine ingredients.

Nestled in the East Crescent of the Palm, the Restaurant offers a glance into the looking glass of one of Dubai’s most respected kitchens, as well as a terrace that provides a perfect perch to take in a panoramic view of the Marina skyline.

The carefully crafted menu, is a delicate balance of signature dishes (foie gras with apples and amaretti, fagotelli carbonara, raspberries 1.1) and special creations specifically designed for “Social Heinz Beck” (marinated Amberjack, Tuna with Mediterranean perfumes, Pistachio crusted Veal filled with dried fruits).

Chef Walter Canzio 81

SOCIAL by HEINZ BECK

Raspberries 1.1 Chef Heinz Beck signature dessert.

Eleven interpretations of one of his favorite ingredients, Raspberries, each meticulously prepared utilizing different techniques, showcasing Chef’s constant dedication to the avant garde, and seamlessly presented as one dessert.

Photo WO’GOA

82

WO’GOA

With its palettes of fine dining tones of ivory, grey, blue, and brown earth tones, the dining room offers an ideal stage for a relaxed setting, where Walter Canzio (Resident Chef), Matthew Brown (Restaurant Manager), along with Luca Fodra (head waiter), Francesco Acquaviva (Pastry Chef), Sarah Belanger (sommelier), and the whole team deliver a polished, yet approachable service.

The private dining room along with the crescent shaped terrace, contribute to “Social Heinz Beck”’s ambiance, allowing it to be the culminating choice for both friendly, family dinners, as well as special occasions.

Ultimately, “Social Heinz Beck” delivers an experience rarely found in Dubai. A place where one can enjoy creative and contemporary cuisine, by one of the world’s most prolific chefs, with a surreal setting and seamless service.

Truly a place where memories are made.

Chef Walter Canzio takes time to speak with WO’GOA, WO’GOA celebrated ONE at Social by Heinz Beck.

WO’GOA: You replicate Chef Heinz Beck’s Signature Dishes such as the famous homemade hand rolled Fagottelli Pasta, the Fagottelli Carbonara and the Signature Dessert - Raspberries 1.1 which is eleven interpretations of one of Chef Heinz Beck’s favorite ingredients, how do you bring about this balance with the exact taste and flavor on a plate?

Walter Canzio: Chef Heinz Beck has an incredible palate and he teaches you how to balance flavors.

Every single ingredient and food preparation is personally tasted by Chef Beck as each course must be perfect. Following his example allows his pupils to replicate excellent dishes.

83

SOCIAL by HEINZ BECK

WO’GOA: Take us through your journey to becoming a chef and what inspired you to pursue this career?

Walter Canzio: Since I was a child I have been passionate about cooking and was delighted in preparing dinners for friends. I was very lucky as my grandmother was a very good cook and she was my inspiration. Few years later my mom took me to eat at “La Pergola” the restaurant of Heinz Beck, this was the moment I realized that the kitchen is a fascinating, evolving world where you can develop continually with new techniques.

Speaking with Chef Beck I asked him for an internship but Beck told me that first I had to gain experiences and suggested me to go to Germany. After three years of school and work, I was lucky and I had the possibility to enter at “La Pergola”.

WO’GOA: Taking you back 12 years ago and your journey with the notable “Master” of gastronomy in the world – Chef Heinz Beck, unique interpretations of the Modern kitchen, utmost attention toward ingredient selection and their transformation into highly innovative flavors, how would you describe this feeling and experience as a chef today?

Walter Canzio: La Pergola represents a great opportunity to learn innovative techniques and experiment ingredients that otherwise in many other Restaurants you would not have the opportunity to use. Chef Beck leaves his pupils free to learn; he encourages them to take full advantage of their creativity and motivate them to share ideas, to create and develop excellent dishes.

84

WO’GOA

Mushroom tortellini with a trapanese pesto Photo Victoriya Shashirina 85

Lamb rack with quinoa crust and fine herbs Photo Victoriya Shashirina 86

WO’GOA: What is it that keeps you motivated at this point in your career?

Walter Canzio: The motivation is to make people happy eating your food, if they are happy, it means you’ve worked well and you’re satisfied.

WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients?

Walter Canzio: There is not an ingredient in particular as, in my opinion, kitchen is a set of ingredients and each one is fundamental.

Dubai is a very big receptive, evolving market and offers a wide choice in terms of suppliers and wholesale distributor of high quality Italian foods.

WO’GOA: What are your favorite ingredients you like to work with?

Walter Canzio: I like experiment with all the ingredients, but sometimes I prefer the simplicity and potential of a perfectly marbled ribeye.

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

Walter Canzio: Creativity leads a Chef to use new techniques but they must be used together: there can be one without the other.

WO’GOA: What is your guilty pleasure food?

Walter Canzio: Absolutely has to be gelato.

WO’GOA: What advice could you give to chefs who are first entering the field today?

Walter Canzio: The key ingredient is passion so to a young cook who enters this world I suggest to think well about and to be sure that he/ she really wants to become a Chef as it’s a job that requires great sacrifices. Sacrifices, though, that are paid off with great emotions and satisfaction.

W O‘GOA

87

LA PERGOLA - HEINZ BECK - ROME CAVALIERI, ROME

88

WO’GOA

La Pergola culinary excellence 89

LA PERGOLA - HEINZ BECK - ROME CAVALIERI, ROME

Smoked scallop tartare and red beet shell Photo Janez Puksic 90

WO’GOA

O

ne of the best restaurants in Rome, if not in Italy, La Pergola is much more than just a famous menu. Its three-Michelin stars - the only Rome restaurant to be accorded such an honour attest to the excellence of its cuisine. A wine cellar with over 60,000 bottles, a water menu with 29 choices, olive oils and vintage balsamic vinegars from the best producers in Italy, and the finest ingredients to be sourced in the Mediterranean - all attests to the pursuit of culinary excellence.

But like everything at the Rome Cavalieri, it is all about ambience. Your table is laid with vermeil plates and cutlery. All around are the Hotel’s art treasures: paintings, a rare Aubusson tapestry, Sèvres porcelain, an 18th Century bronze candelabra, imperial furniture and a wonderful collection of hand-blown glass by Emile Gallé. At the centre of the room is an imposing 17th Century Celadron vase, adorned each day by the Hotel’s master florist. Adjoining La Pergola is our exclusive Cigar Lounge where you can savour a great cigar with a vintage liqueur while enjoying our fine collection of oriental paintings.

But nothing influences the character of an evening at La Pergola so much as Rome itself. Beyond the panoramic windows the Eternal City is spread beneath you. On summer evenings, on the candlelit terrace, the city shimmers: the Dome of St Peter’s seems close enough to touch.

In such a setting, with such a menu, La Pergola is one of the world’s greatest dining experiences.

Since November 2005 the Michelin® Guide honoured La Pergola, helmed by acclaimed chef Heinz Beck, with the coveted third star, the guide’s most prestigious rating. The restaurant, set on the top floor of the Rome Cavalieri with “gasp-worthy” views of the Eternal City, was Italy’s first five-star hotel restaurant to receive the award, which makes the award especially prestigious for the Rome Cavalieri.

In La Pergola’s interiors, frescoed ceilings, warm cherry wood accents, fine furniture, and 18th and 19th century artworks all combine with the unparalleled view of Rome to create an elegant setting for Chef Beck’s gourmet cuisine. On summer evenings, La Pergola’s panoramic terrace opens up for candlelit dinners accented with gold-plated silverware and opulent table settings. Service here is extravagant - with vintage balsamic vinegars, salts and peppers from all over the world, a rich selection of rare teas and coffees and an unparalleled water menu.

The recently renovated and expanded space frames the panoramic view perfectly. The continuously evolving Mediterranean cuisine features items such as “Fagotelli La Pergola,” whose pecorino filling produces what Chef Beck calls “an explosion of warm, rich flavour.” “My intention,” Chef Beck said, “is to transmit emotions through harmoniously balanced aromas, flavours and colours - sensory stimuli which are intertwined and blended in suffused and refined surroundings.”

W O‘GOA

91

GORDON RAMSAY - BREAD STREET KITCHEN & BAR - HONG KONG

GORDON RAMSAY BREAD STREET KITCHEN & BAR HONG KONG

92

WO’GOA

93

GORDON RAMSAY - BREAD STREET KITCHEN & BAR - HONG KONG

94

WO’GOA

he most anticipated eatery by world famous chef Gordon Ramsay has opened in Hong Kong

T

Gordon Ramsay, the worlds-renowned chef opens the Hong Kong edition of his popular London dining establishment, Bread Street Kitchen & Bar in Lan Kwai Fong.

His first venture into the Asian market debuts at the Lan Kwai Fong Hotel, just a short stroll from Hong Kong’s iconic nightlife precinct.

Bread Street Kitchen & Bar introduces the signature British European fare in a lively vintage and modern décor, a design styled on the London edition, which sets the relaxed tone for the bustling restaurant and bar.

The extensive menu at Bread Street Kitchen & Bar, Hong Kong showcases British favorites reinvented by the multi-Michelin starred chef at the brand’s London flagship.

Gilles Bosquet, is the Head Chef of the restaurant in Hong Kong, his vast experience with the Gordon Ramsay Group, both in London and the Middle East, where he was responsible for the opening of Gordon Ramsay Doha and Opal by Gordon Ramsay at the St Regis Hotel is perfectly suited to lead the group’s expansion into Asia. Guarantee to delivery quality and offering in Hong Kong.

Bread Street Kitchen’s signature dishes include Cote de boeuf and Roasted veal carpaccio, truffle crème fraiche, artichoke.

Distinctive starters – headlined by King crab cocktail with apple and pink peppercorn and Honey glazed beef short ribs with pomelos, scallions, and sesame seeds.

Head Chef Gilles Bosquet 95

GORDON RAMSAY - BREAD STREET KITCHEN & BAR - HONG KONG

96

WO’GOA

The salads will tantalise tastebuds, wholesome and bursting with flavour especially the Kale, red cabbage, shaved fennel, sunflower and pumpkin seeds, white balsamic dressing.

The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up or fun weekend brunch, serving both classic and innovative cocktails with fresh ingredients and an extensive collection of world wines.

“This is an exciting step, entering the amazing food culture of the Asian market with one of our successful London concepts,” said Gordon Ramsay.

He added, “We’re drawn to Hong Kong, as the first place in the region to open, as it has a vibrant and welcoming dining scene with lots of food lovers and explorers looking for new food and drink experiences. I can’t wait to open the doors.”

Bread Street Kitchen & Bar is launched in partnership with Hong Kong restaurant group Dining Concepts.

Describing Gordon Ramsay as a “revered international talent”, Dining Concepts Managing Director Sandeep Sekhri said: “We remain on the pulse of the latest hot global dining trends with this bustling and breathtaking atmosphere-led showcase for one of the world’s most famous chefs.

It’s a hot new destination for after-work drinks as well as amazing British food.”

In the heart of Lan Kwai Fong, Bread Street Kitchen & Bar seats 90 diners with bar seating for 30 in a bustling, large and breath taking space. A stunning mix of vintage and modern brought together by a collection of gastronomic experiences.

W O‘GOA97

LOUIS XV-ALAIN DUCASSE - HÔTEL DE PARIS MONTE-CARLO

L

ouis XV-Alain Ducasse is dedicated to good taste and fantasy. Since its opening, within the Hôtel de Paris Monte-Carlo more than 25 years ago, authenticity and culinary elegance have always been delicately combined.

In an elegant room set in light and gold, reminiscent of Versailles Grand Siècle, all the hands on the clocks are stopped on 12 as a reminder that inside this Palace of Pleasure, time is of no consequence.

The menu, a Mediterranean and seasonal symphony of a style that Alain Ducasse qualifies in one word as ‘essential’, suggests a wide pallet of exquisite dishes.

The wine cellar, filled with 400 000 bottles, is a wine aficionados’ dream. But above all, our chef has ensured that every detail reveals the magic of this incomparable place. A timeless enchantment.

Discover the specialties that have contributed to the renown of the Louis XV: Gamberoni from San Remo, rock fish gelée, Cookpot of small spelt, baby vegetables, Mediterranean sea bass with fennel, Breast of squab from the Alpes-de-Haute-Provence region, Le Louis XV, crispy praline, Rum baba with your choice of rum, lightly whipped cream.

98

WO’GOA

Le Lou is XV Alain Ducasse 99

LA PETITE MAISON de NICOLE - HÔTEL FOUQUET’S BARRIÈRE, PARIS

100

WO’GOA

La Petite Maison de Nicole estled in the Hôtel Fouquet’s Barrière – a member of The Leading Hotels of the World, La Petite Maison de Nicole is the Parisian version of the namesake restaurant in Nice.

N

Every evening the gallery at Fouquet’s restaurant takes on the famous Provencal restaurant’s colours & flavours.

Hôtel Fouquet’s version of La Petite Maison de Nicole in Paris was set up thanks to the friendship between restaurant owner Nicole Rubi and Dominique Desseigne, chairman of Lucien Barrière Hôtels & Casinos, who wished to give his Paris customers a taste of Provence. While focusing on its core leisure business, warmth, hospitality, a family atmosphere and generosity have always underpinned Lucien Barrière’s values, which are also shared by Nicole and her little houses.

The menu… La Petite Maison de Nicole bases its Mediterranean menu on authentic recipes, strictly controlled produce, a wide choice and generous helpings!

Jean-Yves Leuranguer – Meilleur Ouvrier de France (best craftsman of France) – and his brigade at the Hôtel Fouquet’s Barrière are well versed in Nicole’s family secrets to delight customers with 101

LA PETITE MAISON de NICOLE - HÔTEL FOUQUET’S BARRIÈRE, PARIS

102

WO’GOA

light marrow flower fritters, small stuffed vegetables, whole roasted chickens to share, truffle scrambled eggs, fried local mullet, roasted royal Mediterranean lobster and calamaretti fritti (Italian fried squid)…

Claude Ducrozet, the hotel’s pastry chef has designed the dessert menu including a luxuriously naughty tiramisu with white chocolate mousse and seasonal fruit… to share with friends or gobble up yourself!

Every evening Fouquet’s side hall takes on the delightful look of La Petite Maison de Nicole, designed by Jacqueline Morabito, Nicole Rubi’s long-standing friend. The decor changes thanks to a clever curtain system which reveals the particular atmosphere of La Petite Maison de Nicole… until late into the night!

Paintings of film stars by Dutch artist Hayo Sol (who exhibits in leading art galleries) adorn the walls while homemade flat bread lies on the tables, all lit up by Jacqueline Morabito’s chandeliers.

W O‘GOA 103

FOUQUET’S - HÔTEL FOUQUET’S BARRIÈRE, PARIS

104

WO’GOA

A French landmark, a haven of intimate prestige… Succomb to the dedicated charms of legendary Fouquet’s restaurant, the Parisian reference The apostrophe “s” added to its name made Fouquet’s café, initially a meeting place for coachmen in the late 1900s, one of the most famous places in the world! The café embodies the spirit of the Parisian brasserie whose taste for festivity sparked off at the beginnings of the silver screen by Maurice Chevalier, Raimu, Georges Simenon and later Orson Welles and Jeanne Moreau who held the reins of shows such as Joséphine Baker, and later on Liza Minelli.

Today, other artists figure on the credits of this constantly renewed history that is added to by each day and each party.

A lively institution can be felt in the Parisian air. The brasserie spirit of Fouquet’s is the image of the Champs Elysées. Luxury is not just an appearance here. It is in the truth, the attention and the discreete expertise of those who welcome you.

For over a century, this warm, international location is home to the worlds of business, films, Arts and culture. In addition to the historical restaurant, why not enjoy the terrace on the Champs-Elysées at the legendary Escadrille bar.

W O‘GOA

105

FOUQUET’S - HÔTEL FOUQUET’S BARRIÈRE, PARIS

106

WO’GOA

L​ e Café Fouquet’s terrace, beautifully located on the Champs-Elysées, the unbeatable view of the famous avenue can be enjoyed all day long and evenings.

Le Café Fouquet’s is open all day long for a gourmet shopping breaks, business breakfasts or romantic lunches.

107

L’OLIVO - CAPRI PALACE HOTEL

L’Olivo 108

WO’GOA

Led by the Executive Chef Andrea Migliaccio, L’Olivo, Capri Palace Hotel – a member of The Leading Hotels of the World is the only restaurant in Capri boasting Two Michelin stars. Andrea’s cuisine is based on innovation and tradition, new dishes with an emphasis on Mediterranean flavors and a special attention to the presentation and decoration of each single dish, as an esthetic gift to good taste. The menu follows a unique order, dividing the courses by the main ingredients: fish, meat, vegetables, pasta and rice, so our guest is free to choose the sequence he prefers.

L’Olivo is furnished with the finest fabrics in cashmere, linen and cotton, designed exclusively by Loro Piana. On the walls you can admire beautiful and rare photographs in black and white showing Capri’s Dolce Vita and celebrities that visited the island at that time. The big lamps that illuminate the restaurant are the same used in cinematographic sets. All plates and glasses are hand-made from Murano glass. L’Olivo serves also in its wonderful terrace, completely refurbished, offering a chic and cosy ambience, in line with the indoor.

The new terrace offers a very exclusive, modern, light ambience, in line with the indoor. Its fantastic unobstructed views of the sea and the pool area are enhanced by the modern design of the restaurant with columns, white furniture, works of art, giving a fantastic sense of harmony and a true Mediterranean feeling. Comfortable chairs and sofas, designed exclusively by the architect Frezza, are the result of extensive carpentry and tapestry research, using typical soft colours of cream, sand and turtledove.

Fan ceilings and careful lighting contribute to create a relaxing atmosphere where one can unwind in a unique environment of understated luxury while dining in one the best restaurants and admiring, on one side the library with video installations and works of famous artists, and on the other side a large fireplace illuminated with candles. Consoles and large central table are all exclusively designed and completely handcrafted. The restaurant is delimited from the outside with a glass balustrade, from the inside with windows and sliding doors.

Olive trees just by the entrance.

W O‘GOA

109

IL RICCIO - CAPRI PALACE HOTEL

Il Riccio 110

WO’GOA

Awarded with one Michelin Star, Il Riccio, Capri Palace Hotel– a member of The Leading Hotels of the World is the first Beach-Club Restaurant in the world boasting this important recognition. Nestled on a cliff between heaven and sea, by the famous Blue Grotto. This Mediterranean style sea food restaurant could be reached either by sea or by land.

In a Mediterranean atmosphere, sitting at blue wooden tables, you can have lunch and dinner almost every hour of the day.

The restaurant “IL RICCIO”, awarded with one star in the 2013 Michelin Guide, is a place of signs and symbols, of women with hair made of sponge and sea mermaids created by artist Paul Sandulli. The open kitchen is decorated with majolica tiles from Vietri.

And the fish counter, like a Pompeian painting, that not even the Latin poet Ennio would have imagined, full of octopuses and cuttlefish, of bream and sea urchins, lobsters and seafood.

Finally, the secret rooms of desserts, where children’s dreams come true in the form of babà, small capresi, delizie al limone and sfogliatelle.

111

Greg Malouf 112

NEW LOOK NEW MENU AMAZING NEW CUISINE

O

live Greek & Middle Eastern the ever popular boutique restaurant in the heart of Soho, has re-opened its doors with a great new look Nestled in the midst of the Elgin Street dining precinct, Olive Greek & Middle Eastern offers Hong Kong diners an exciting, high quality dining experience.

With the finest Greek and Middle Eastern cuisine prepared in a classic style, the new menu has been designed by celebrity Australian chef and master of modern Middle Eastern cooking Greg Malouf in association with resident head chef Eric Hendry and features tantalizing new dishes that will certainly enhance the already well established reputation of Olive.

113

GREG MALOUF - OLIVE GREEK & MIDDLE EASTERN, HONG KONG

Greg Malouf an Australian of Lebanese descent who has drawn on his classical cooking training, growing up eating traditional Lebanese food cooked by his mother, grandmother and aunts, his international experiences, extensive travels in the Middle East and Lebanese heritage, creates a style of cooking that fuses traditional Middle Eastern cooking with modern western techniques, and this world renowned chef inspires a new generation of young chefs.

Head chef at Olive, Eric Hendry, himself a protĂŠgĂŠe of Greg Malouf, and his team, have a wide range of international experience at top restaurants. The style of Chef Eric is influenced by the robust flavors of the Middle East, North Africa, Greece and Spain and in creating the finest dishes, presents the essence of these traditional cuisines in a modern, contemporary style while staying true to their cultural heritage.

Assorted seafood tagine 114

The menu at Olive Greek & Middle Eastern is extensive and exciting and features the exotic

WO’GOA

Middle Eastern flavors. “It’s all about making traditional Middle Eastern dishes more stylish and bringing more flavor and visual dimensions to them,” says Chef Greg Malouf.

Some of the exotic new dishes introduced at Olive include, Golden Spiced Mussel Tagine with chick peas, French lentils and saffron; Baked Lamb Meatballs stuffed with chorizo, heart of palm salad and green olive aioli; Persian Seafood Stew with roasted sea bass, scampi, clams, mussels, saffron rouille; Moussaka, traditional Greek lamb and eggplant casserole baked with haloumi. A sensational selection of Middle Eastern desserts and fine selection of world wines including a Middle Eastern selection complements the exciting menu.

With its stunning new look and feel of opulence together with boutique-style comfort, Olive is sure to further enhance its reputation as Hong Kong’s finest Greek and Middle Eastern restaurants.

W O‘GOA

Pistachio and black pepper lamb loin with raw and cooked vegetable salad & feta 115

GIANCARLO PERBELLINI - LA LOCANDA , HONG KONG

116

Giancarlo Perbellini

WO’GOA

Maestro of Traditional Italian Cuisine

L

a Locanda Restaurant where old world traditional cuisine meets new world style with delicacies from the lush provinces of Italy.

Located on the 4th floor patio level of Ocean Centre, Harbour City, La Locanda launches truly authentic, traditional Italian cuisine to the Hong Kong restaurant scene.

Chef Giancarlo is a product of generations of chefs, cooks and bakers from Northern Italy dating back to his great grandparents in the 1890’s and now brings this heritage of great cooking and cuisine to La Locanda in Hong Kong.

Born in Italian Province of Verona, he soon discovered that his true passion was not to run a pastry factory and simply take over his father’s business, no, it was in the world of gastronomy he truly found the inspiration and excitement which has taken him all the way to the top of today’s Italian culinary world.

A lover of gourmet food and a critic of standardization, Giancarlo Perbellini’s menu at La Locanda reflects his individual approach. A diverse menu of long established Italian cuisine. The verdant vineyard and ancient orchard estates of Northern Italy embrace the romantic locales of Tuscany, Venice, Lombardy and other provinces, where Italian meets French, to produce a cuisine both simple in ingredients, but exotic in its many varied and unique interpretations.

117

GIANCARLO PERBELLINI - LA LOCANDA , HONG KONG

Maialino - Crispy Suckling Pig, Onions, Sprouts and Liquorice

With this heritage comes a collection of time honored Italian recipes, handed down from generation to generation and now are given a modern twist while retaining the amazing flavors of this exquisite cuisine. Chef Giancarlo captures the essence of these recipes in creating a menu that will surely thrill diners at La Locanda.

Included on the Antipasti menu are San Remo Shrimps, basil pesto, potatoes and green beans; the Primi menu includes Spaghetti Salad with basil oil, squid and lime or Pecorino Cheese Ravioli; the mains 118

Risotto Alla Pesscatora - Risotto with Prawns, Clams, Scallops, Squid and Tomato Confit

WO’GOA

Gamberi - Steamed Prawns, Green Beans, Potatoes Foam and Basil Pesto

offer Suckling Pig, onion, potatoes and Mirto sauce or Salimbocca alla Romana or Lobster and Panzanella. The desserts are divine – Vanilla Parfetto with apricots and ginger or Cassata Spume or Cup with Sabayan, sbrisolona and strawberries. These are but a few of the exciting menu items.

Chef Giancarlo adds “We all have memories of tastes and smells that take us back in time to when we were kids and we delighted our senses with dishes prepared by our mother, grandmother or other women of 119

GIANCARLO PERBELLINI - LA LOCANDA , HONG KONG

that time. My intention is to make my customers feel the same emotions, even with modern techniques and approaches. It’s a challenge that only the passion for my work can stimulate.”

When I know my guests have enjoyed their meal, I get a great feeling of satisfaction. I’m often most inspired by criticism. It might be disheartening, but it fires me up as well and helps me raise my game.

In fact it’s helped me create some of my best ever dishes!”

Before opening his own restaurants, he worked at San Domenico in Imola for three years with Valentino Mercattilii before leaving Italy to work at Taillevent, L’Ambroisie and Le Chateau d’Esclimont in Paris and La Terrasse in Juan les Pins. He also spent time in London with Chef Alberico Penati.

On his return to Italy, he became sous-chef at the Michelin-starred Concorde in Villa Poma, Milan. In 1989 he returned to his father’s birthplace, opening his own restaurant in Isola Rizza, followed by four further eateries, dreaming up the concept of multilevel cuisine without ever compromising on taste or the quality of his ingredients. He launched two pizzerias, Du de Cope in Verona and Villafranca, Il Capitan della Cittadella, a trattoria serving fish specialities, and a wine bar and restaurant, Enoteca Zero7, both in Verona

Head Chef Antonio Cacciapaglia 120

La Locanda presents a perfect boutique setting, whether it’s casual dining with family or friends, a romantic dinner for two, a special event, business dinner or just a fun night out.

W O‘GOA

WO’GOA

Cassata Moderna - Ricotta Foam, Pistachio Sponge with Candy Fruits

Calamari Fritti - Fried Squid, Marinated Peppers, Emulsion of Eggs and Pickes 121

CHULHA - GRAND HYATT GOA

Chulha 122

WO’GOA

123

CHULHA - GRAND HYATT GOA

Ajwani tandoori jhinga keri chunda

Nalli rogan josh zafrani mewa mawa pulao

124

WO’GOA

Take a culinary journey around India.

Chulha presents authentic Indian and signature dishes from across the region.

This informal, local Indian ‘Home Style’ restaurant features an interactive kitchen, live tandoor section and chaat counter.

Bhindi Bardaz

Dishes served at Chulha include items that are a “must try” when visiting India. The focus of the cuisine is on traditional Indian home-style cooking, which is home-made and served in clay pots and copper pans in a rural table setting. The food served is commonly found regionally throughout India on street corners and lanes or ‘gullys’.

The food items served are in smaller portions, encouraging the guest to order more variety. It is served on platters encouraging a simple familystyle service.

Guests have the choice of dining in airconditioned comfort or relaxing and enjoying the fresh air and views over the bay and pool area. There are two semi-private dining areas and a chef’s table with one private dining room as a point of difference.

Concept: The concept of this outlet is that it is the kitchen of the palace and the cuisine has developed through the mix of families visiting from all over India throughout the years and the people that have worked here. The interior design of Chulha has been custom made to reflect its culinary concept.

125

RICHARD SANDOVAL - TORO STEAK HOUSE & GASTRO BAR, HONG KONG

Richard Sandoval TORO Steak House & Gastro Bar - Dining Latino Style at Elements, Kowloon Discover the tantalizing cuisine of TORO, a creative blend of Pan Latin styles and flavors, brought to Hong Kong by acclaimed Chef Richard Sandoval whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro. Located on the Garden Rooftop, Civic Square in the heart of the popular Elements complex in Kowloon, TORO Steak House & Gastro Bar offers two great dining experiences. Upstairs, enjoy sumptuous steakhouse dining with a touch of elegance at Toro Steak House while downstairs at the Gastro Bar, Chef Sandoval artfully spins South and Central American ingredients into small plates designed for sharing, offering contemporary dining and bar services.

The beverage menu features innovative, hand-muddled cocktails, a collection of Latin wines and a variety of sugarcane spirits, which may be sipped at the bar. The vibrant décor fuses traditional and contemporary tastes, the perfect setting to savour Chef Richard Sandoval’s acclaimed cuisine.

Combining the warmth of Latin American dining with a trendy New York City-esque lounge environment featuring dark wood, wrought iron and leather seating, Toro is undoubtedly poised to become one of the city’s 126

WO’GOA

127

RICHARD SANDOVAL - TORO STEAK HOUSE & GASTRO BAR, HONG KONG

premier places to see and be seen.

Enjoy high-energy music, creative cocktails and exceptionally fresh ingredients in a sophisticated, sleek setting. Toro is a must-try dining destination in Kowloon.

32Oz Bone-in Ribeye

Toro presents a selection of the finest cuts of beef from USA, prepared to perfection.

The range includes Dry Aged Rib-eye, Pasture Fed T-Bone, New York Strip, Wagyu Sirloin and Kobe Skirt along with a selection of pork, veal, chicken and lamb, creating an eclectic mouthwatering range from which to choose.

For those preferring their cuisine from the ocean, the choice is wide and varied – Marinated Black Cod, Mexican style Whole Snapper, Barbecued Salmon and Grilled Whole Boston Lobster, are there to tantalise the taste buds along with an exciting selection of garden fresh salads and vegetable side dishes.

Spiced Beef Tartare 128

And to complete a perfect dining experience, thrill to the selection of decadent desserts, Toro Tres Leche, Raspberry Mint Suspiro,

WO’GOA

Creme Catalan and much more.

The carefully designed menu plays a pivotal role in the selection of an exciting range of world wines to support the cuisine. Guests can choose from a hand selected wine list, featuring award-winning wines from celebrated South American and international vineyards.

Mexican Beach Campfire Whole Barramundi

The design elements featured at Toro Steak House & Gastro Bar begin with a warm comfortable bar at the entrance level, leading to the upstairs stunninglydesigned main dining room. The ground floor Gastro Bar presents an al fresco area offering guests a relaxing environment, perfect for casual dining, pre-dinner drinks or private cocktail parties.

Toro Steak House & Gastro Bar presents new levels of quality dining at Elements. Whether it be a semi private room for private dining, formal dinners, corporate entertaining, product launches, cocktail events or just an evening of fine wines, Toro provides a classic solution for all occasions.

W O‘GOA

BBQ Salmon 129

RICHARD SANDOVAL - BRAZA CHURRASCARIA, HONG KONG

Signature Side Dishes 130

WO’GOA

BRAZA CHURRASCARIA BRAZILIAN STEAKHOUSE LAUNCHES IN HONG KONG BRAZA Churrascaria (CHOORAHSCAH-REE-AH), sometimes difficult to pronounce but always easy to enjoy, is the new venture in Hong Kong through the partnership of Richard Sandoval and Dining Concepts.

EAT DRINK LAUGH ENJOY – this is the style of Braza where Churrascaria, the name used to describe a restaurant that serves meat, mostly grilled, and Rodizio - the method of serving different cuts of meat, that originated from the south of Brazil in the early 1800’s, are proudly on show for guest’s to relish.

For fabulous fun dining with a Brazilian accent, Braza is the next best thing to flying down to Rio.... enjoy a trip to Brazil without leaving Hong Kong the ultimate all you-can-eat dining experience.

The concept is to serve a wide variety of different cuts of meat, chicken and seafood in succession, to each diner individually right at their table, all straight from the charcoal grill, thus there is no traditional menu, as Braza features an all-you-can-eat continuous tableside service.

Two things are required to truly appreciate Braza Churrascaria: a large appetite to keep you eating and a large group to cheer you on. A caipirinha or two along the way doesn’t hurt either.

Head Chef Diego Fernando Sanchez 131

RICHARD SANDOVAL - BRAZA CHURRASCARIA, HONG KONG

The meat is supplemented by the salad bar - an extraordinary two-sided affair loaded with seasonal salads, appetizers and vegetables, all the extras to compliment the meal.

Head Chef Diego Fernando Sanchez leads the team at Braza and oversees the kitchen operations and leads a team at Toro. Diego brings wealth of experience and his specialties in cooking with charcoal. The Churrascaria grill in Braza can hold up to 26 skewers at one time which is imported from Brazil.

Diego follows four simple rules in cooking – “love, knowledge, passion, creativity – it is not possible to create good food without either one of these elements missing.”

Diego was guided by mentors Virgilio Martínez, Roberto Grau and Francisco Rodríguez, during his time working at Astrid & Gaston - currently recognized as no.18 by the World’s Best Restaurants Guide.

He spent a further 3 years in Toro Toro in Dubai working under Richard Sandoval which he states was an enjoyable experience as Sandoval encouraged his Chefs to inject their personality into the menu, allowing for freedom and the ability to explore and be creative.

Having worked in five countries with one of his most memorable experiences, he recalls from the days at Astrid & Gaston, cooking for the then President of Spain - José María Aznar, where they prepared a 9 course special tasting menu, as well as cooking for visiting Artists Shakira and Juanes.

132

WO’GOA

133

RICHARD SANDOVAL - BRAZA CHURRASCARIA, HONG KONG

Galinhada

Provolone Cheese with Garlic Bread 134

WO’GOA

Diego’s favorite dish to cook in the world is a Peruvian dish, the Lomo Saltado and 2 personal influences and Chefs he admires are Spanish Chef Quique Dacosta and Pedro Subijana due to their creative cooking techniques, use of color and tastes.

Caipirinha Selection

The restaurant’s mood is upbeat, its ambience casually elegant and friendly, and its warm décor. Since this is definitely not the kind of dining to rush through, the design is one of relaxation and comfort.

A must at Braza is the Rodizio - Rodizio is a special way of serving savory cuts of fire-roasted meat presented on skewers and carved by your tableside. Traditional Brazilian Steak Houses usually have their waiters serving Rodizio style.

Turn your table card to green and be prepare to be attended to by Braza’s carvers, generously serving various cuts of grilled meats on sword-like skewers including beef, lamb, pork, chicken, and Brazilian sausage, all accompanied by traditional side items and house-baked Brazilian bread - until you turn your indicator card back to red, indicating no more thank you!

At Braza, you will eat as much as you can – the servers will only stop coming to your table when your red card is on display.

As you dine endlessly on Brazilian fare, let one of our in-house wine connoisseurs select the perfect pairing from our extensive, award-winning wine list, or sip on a freshlymade signature cocktail — the Caipirinha.

Ceviche

Complete your dining experience with one of our many decadent dessert selections and then relax with an after-dinner drink or a steaming espresso and enjoy the ambiance and service perfection that is uniquely, Braza!

W O‘GOA

135

CHINA TANG AT THE DORCHESTER, LONDON

China Tang at Dorchester

136

WO’GOA

C

onceived by Sir David Tang, the founder of China Clubs in Hong Kong, Peking and Singapore, as well as the life-style brand, “Shanghai Tang”, China Tang offers some of the best and most authentic Cantonese food outside China. Menus do not compromise on classical recipes and all dishes, including its signature Peking Duck are prepared with the freshest ingredients and traditional spices and flavoring (no MSG).

The rave reviews won by the food have been matched by the sumptuous interior, which is designed to evoke a romantic sense of the art deco of the Thirties. As well as an abundance of chinoiserie, and quirky objets d’’art, the restaurant showcases a collection of both traditional and contemporary Chinese art, all personally chosen by Sir David Tang. In addition to the restaurant, China Tang features an exquisite bar that offers a list of classic cocktails, made to perfection, which can be ordered to accompany the dim sum menu that is served all day. For special occasions, the restaurant also offers diners 3 private dining rooms - Ping, Pang and Pong!

See Sensational duo Kitty La Roar and Nick of Time perform 1930’s live Jazz every Tuesday in the China Tang bar.

137

CUT at 45 PARK LANE, LONDON

CUT at 45 Park Lane CUT by Wolfgang Puck - with its vibrant interiors and enticing menu, created by internationally acclaimed chef founder Wolfgang Puck. This modern American steak restaurant features great food in a contemporary and dynamic environment.

Located in Dorchester Collection’s new Mayfair hotel, CUT at 45 Park Lane mirrors the award-winning original CUT in Beverly Hills offering outstanding Wagyu steaks, a superb wine list and impeccable service.

From prime dry and wet aged beef to salads and succulent pan-roasted lobster, sautĂŠed and roasted whole fresh fish, the menu provides wide appeal. A carefully crafted wine list complements the menu with distinct international selections.

138

WO’GOA

139

LE DALÍ - LE MEURICE, PARIS

140

WO’GOA

N

ew flavours and a new tempo for Le Dali, Alain Ducasse and Christophe Saintagne revists Le Dalí

Le Dali is a one-of-a-kind restaurant, evolving as the day goes by. It welcomes the morning with a fantastic breakfast, transforming itself into an open and dynamic lunch spot. In the afternoon, it metamorphosis continues as it becomes the perfect teatime retreat, before returning to an elegant and cosy dinner spot for the evening. It thus follows the rhythm of the hotel, and unobtrusively, of the Capital.

Beautiful and classical contemporary French cuisine recipes.

To uphold the cadence of the day, the menu is kept short, yet is frequently changed. And to set the tone, the offered cuisine remains resolutely French.

All French staples can be found on the menu. The recipes are nevertheless contemporary in their presentation and alliance of flavours, but also in their preparation: flavours are always concentrated, juices give intensity while remaining light: citrus marinated bonito with crunchy fennel; Beef Carpaccio, anchovy condiment, Light Sole meunière à la grenobloise, baby spinach; wheat riso, squid and new vegetables; Hazelnut soufflé Alain Ducasse, as a lover of produce, carefully watches over the recipes seasonality. For example, following the winters citrus and truffle flavours, customers can now enjoy two characteristic spring produce: organic suckling lamb whose flesh is particularly tender and refined, the flavour sweet and subtle. And Jérome Gallis green asparagus (Vaucluse) that arrive in Chef Christophe Saintagne’s kitchens the day after they were harvested, the guaranty of absolute freshness and an incomparable flavour.

A few forays into more distant lands, with for example Massimo Spigaroli’s black pig culatello, regarded by amateurs as the ultimate best ham, with its fruity taste and tender texture.

Le Dalí

Le Dalí is definitely a place for encounters and a moment to savour. Settle down beneath the keystone of the Philippe Starck’s project, involving a giant canvas painted by his daughter Ara Starck & measuring 145 sqm / 1560 sqf. The gold and ochre hues will transport you to a captivating world of interpretations. In this grand space where Dali’s spirit still reigns supreme, discover the many references to Dali’s work, such as a Dalinien chair with feet in the form of ladies shoes, a lamp with drawers, or Le Meurice’s recognizable lobster on a telephone. These elements all add to the mystical aura of the place and makes it totally Dalinien!

141

EL FARALLON - THE RESORT AT PEDREGAL, MEXICO

Discover Flavorful Cuisine at El Farallon, a Cabo San Lucas Fine Dining Experience Tucked into the cliffs of The Resort at Pedregal and stocked daily with bounty from local fisherman lies El Farallon in Cabo San Lucas. Meaning “a rock that comes out of the ocean,” El Farallon has become a hallmark of exquisite dining at our luxury resort.

Situated overlooking the Pacific Ocean, where the local catch rests on mounds of shaved ice, El Farallon prides itself on offering remarkable service you’re unlikely to discover elsewhere. Here you’ll find an old-fashioned scale that weighs each catch, and a selection of the day is handwritten with chalk onto a blackboard. Experience an authentic dining experience at El Farallon’s market-style fish display, or “La Panga,” accompanied by local experts available to answer your questions and assist in your decision.

After making your selection, your seafood is weighted, bagged and sent directly to the chef to be grilled to perfection.

El Farallon invites guests to gather with friends to enjoy Cabo San Lucas fine dining and savor pitchers of Sangria or Margaritas in a casual atmosphere accentuated by the evening sunset above crashing ocean waves. El Farallon is available in select situations for weddings and special events.

142

WO’GOA

143

FOURSEASONS HOTEL GEORGE V SPA, PARIS

144

WO’GOA

FOUR SEASONS HOTEL GEORGE V SPA

A FEAST FOR THE SENSES 145

FOURSEASONS HOTEL GEORGE V SPA, PARIS

The finest, most luxurious hotel spa in Paris is a true retreat in the vibrant heart of the city, just off the Champs-Elysées.

A

fter a long day of shopping, working or sightseeing in Paris, nothing beats coming home to a universe of comfort and wellbeing…

For the ultimate in pampering and luxury, guests of Four Seasons Hotel George V simply need to put on their lush bathrobe and head for the elevators which will guide them directly to the spa and its 850m² entirely dedicated to wellness and beauty. The Spa houses 7 treatment rooms including one for couples, a pool, saunas, steam baths, two rooms for hairstyling, makeup and two other only for manicure and pedicure as well as a relaxation room, fitness area and juice bar.

Its classic Louis XVI style, the Spa possesses a charm which can usually only be found in a private residence. Created in homage to the five senses: scents, sounds, light, color and movement have all been chosen in order to best cater to each guest’s needs in a soothing and sensual ambience charged with positive energy and soul.

The service, the general warmth and welcome of the staff constitute the key elements of this space dedicated to comfort and well-being. A team of specialists is there to help guide and orient guests through the various steps toward the most beneficial massage or treatment for the individual. Highly skilled team of beauticians and massage therapists offer a large array of massages and body treatments.

Especially developed to best answer the needs of both male and female guests these include relaxing massage, lymphatic drainage, or reflexology. A special 146

WO’GOA

Shiatsu room has also been created according to pure Japanese traditions.

Directly inspired by Marie Antoinette’s beauty secrets, the signature treatment offers a unique opportunity to discover the queen’s beauty rituals - “A stroll through Versailles” As the Queen of France, Marie Antoinette was the most admired and elegantly adorned woman in the court. Inspired by Marie Antoinette’s beauty treatments at Versailles, this signature Four Seasons experience is infused with her favourite scent: orange blossom. Enjoy a relaxing orange blossom body scrub, followed by a soothing massage with warm shea butter. Conclude with an unforgettable milky facial and macarons.

Typically French Carita has been chosen for its exceptional quality as well as the Australian brand Sodashi for its wide range of products made out of natural components. Each type of treatment offered answers specific needs: Flash facial to tone, vitamin treatment for tired skin, or the renovating body treatment for a full body cure.

Spa manicures and pedicures reveal themselves to be true moments of luxury as they combine a scrub, moisture mask and traditional grooming and polish.

To prepare for an evening out, guests may also book a 100% mineral make up session with the brand Jane Iredale.

The Spa was voted “Best Hotel Spa in Europe” in 2014.

147

CLARINS SPA at THE RESIDENCE MALDIVES

Clarins Spa at The Residence Maldives The first and only Spa by Clarins in the Maldivian archipelago, at The Residence Maldives – a member of The Leading Hotel of the World, has launched a new, exclusive Clarins treatment for spring travellers to this remote southern atoll.

The Spa, which sits 200m out to sea surrounded by sparkling turquoise waters, is now offering ‘Sea Serenity’ - a calming treatment that uses a warm, relaxing blend of plant extracts, honey and essential oils to relax muscles and create a feeling of inner peace and tranquility. Tomato seed oil, rosemary and graveolens flower oil, known for their soothing properties, are combined with the uplifting aromas of bitter orange and geranium and are delicately applied to the body during this mesmeric massage experience.

148

WO’GOA

The treatment goes beyond relaxation, using massage techniques specially designed by Clarins to increase the level of oxygen in the blood, decrease muscle toxins and to improve circulation and flexibility. This is done by targeting specific pressure points using the fingers and palms as well as firm kneading to loosen and stretch the muscles.

Sea Serenity also includes a facial using gentle massage and exfoliation to reveal healthier, brighter and younger-looking skin. The world-renowned Clarins products are designed to help reduce skin discomfort and prevent future sensitivity. Each facial also uses effective hydrating products to strengthen the skin’s barrier function, restore any lost glow and result in a smooth and silky skin texture 149

WILLOW STREAM - THE SPA AT FAIRMONT LE MONTREUX PALACE

WILLOW STREAM THE SPAS AT FAIRMONT The well-established spa of Fairmont Le Montreux Palace is idyllically situated in the gardens of the Palace with a stunning view of Lake Geneva and the Alps. Launched in 2001, Willow Stream - The Spas at Fairmont is the award-winning signature spa brand of Fairmont Hotels & Resorts. Epitomizing Fairmont’s mission of turning engaging moments into lasting memories for their guests, each Willow Stream Spa is dedicated to creating energizing spa experiences. A growing brand of luxury spas, Willow Stream - The Spas At Fairmont are a fusion of five-diamond elegance and authenticity.

With luxurious personalized signature experiences that guide guests to renewed energy, Willow Stream spas have distinguished themselves from other resort spas by customizing each and every spa experience.

Willow Stream has created a menu selection of energizing, authentic and lifestyle inspired treatments that speak to the passions of each guests. With a desire to build a more powerful connection to each spa guest, including men, Willow Stream addresses their concerns with result-driven treatments, like massages to improve their golf game or downhill ski performance.

The Willow Stream Spa has two separated wet-zones for women and men include a sauna, steam room, Jacuzzi, two bubble-loungers, a cold water bath and a luxurious changing room. With its view over Lake Geneva, the 300sq meters of the fitness room offers its guests the latest generation in cardiovascular machines. The aerobics room is also used for Yoga, Qi Gong and Tai Ji lessons or personal training.

10 private cabins for a large variety of treatments and massages, we offer you more than 60 different experiences. A private VIP room is available with 2 massage beds, a salon, bubble bath, steam shower and terrace.

Everything at Willow Stream that is detectable by the five senses is incredibly nurturing, including the spa’s design. Each Willow Stream Spa is an inspired reflection of the destination’s energy, culture and history. Each spa is authentic to the unique scenery and landscape of the location.

For guests and spa-goers to recreate the luxurious Willow Stream Spa experience in their own home, Willow Stream - The Spas At Fairmont created the Willow Stream collection of at-home spa products. The Willow Stream Energy collection is formulated with energy-enhancing essential oils that promote well-being and exhilarate the senses. The Willow Stream Balance collection, made from the purest essential oils and blended by Hawaii-based Warren Botanicals, helps balance beauty regimens with sensual aromatherapy spa products.

150

WO’GOA

151

LEMBAH SPA, VICEROY BALI

152

WO’GOA

Lembah Spa The Perfect Ubud Spa Viceroy Bali

Lembah Spa offers soothing views of the Petanu River Valley to complement the therapeutic body treatments offered at this fastidiously managed day spa. Treatments are developed and designed for both men and women by a certified Swiss therapist to combine Western knowledge with traditional Balinese wellness techniques.

Delicate and feminine fragrances that enhance a women’s beauty leaving the skin smooth with a healthy glow and are attracted to the floral smells such as lavender, rose, frangipani and citrus smells that are calming but at the same time refreshing. A sensual aromatic body scrub to help the therapist work on muscles, circulation and softening of the skin. This 150 minute package concentrates on the inner and outer body. Opening up the pores and warming up the muscles with a steam bath and Jacuzzi, followed by exfoliating the skin with a specially designed scrub for delicate female skin.

The therapist relaxes the stress and tension with a massage using essential feminine oils concentrating on circulation and the lymph glands to rid the body of toxins, lastly coating the skin with nourishing yogurt which is left on during your aromatic bath.

Lembah Spa has combined the aromas of spices that appeal to a man’s senses and those that are good for relaxation and repair of muscle damage.

Vanilla, coffee & cocoa are the predominant aromas men are attracted to while clove and ginger repair the deep muscle tissues caused by injury.

Relaxation is achieved through an expert massage performed by professionally trained therapists.

The Lembah Spa body scrub (skin polish) for men - while the sense of smell (aromatherapy) relaxes you, the therapist works on those strained muscles and softening the skin. This helps to open up the pores and warms the muscles with a steam bath and Jacuzzi, and rinses away those unwanted dead skin cells with an exfoliating scrub. Ease the stress and tension with a massage using essential masculine oils, then coating the skin.

153

SIGNATURE DISH – HEMELHVIJS RESTAURANT, SOUTH AFRICA

Seared tuna with saffron tomato and butter beans by

Jacques Erasmus, Hemelhuijs

Serves 6 For the marinade: 250ml dry white wine 75ml water 125ml extra virgin olive oil 1 clove of garlic, minced 15ml fish sauce 10ml fresh dill, chopped 7,5ml light brown sugar Large pinch of saffron Black pepper to taste 5ml lemon zest, finely grated 6 x 180g portions of fresh tuna 1 cup cherry tomatoes, halved 1 cup white butter beans, cooked Fresh dill to finish Combine all the ingredients for the marinade and mix well.

Place the tuna into the marinade and marinate for 1 hour.

Heat a pan and sear the tuna for a minute on each side, depending on the thickness.

Remove the tuna from the pan and set aside to rest. Deglaze the pan with the marinade and reduce for 2-3 minutes.

Add the tomatoes and butter beans and cook for 2-3 minutes and season to taste.

Slice the tuna, place in serving bowls and spoon over the tomato and butter bean sauce.

Sprinkle with extra dill.

154

WO’GOA

155

SIGNATURE DISH - RICHARD SANDOVAL - TORO STEAK HOUSE & GASTRO BAR, HONG KONG

SPICED BEEF TARTARE

angus tenderloin, quail egg & pasilla sauce by

Richard Sandoval

156

WO’GOA

Mustard Dressing 50 Grams Mustard Powder 50 Ml Cold Water 25 Grams Sugar 50 Ml Soy Sauce 50 Ml Rice Vinegar 25 Grams Honey 250 Ml Canola Oil. Make an Emulsion by blending first ingredients and adding the oil at the end slowly

Can be Subsitute) 300 Grams Vegetable Oil 110 Grams Garlic 30 Grams Honey Salt and Pepper to taste Cool down roasted tomato, onion and fried garlic, save the oil and blend all other ingredients. Add the garlic frying oil slowly. Season and reserve.

100 g Hand Cut TenderloinGood Quality 1 tbs Rocoto Aioli 1 tbs Mustard Dressing 1 tsp Soy Sauce ½ tbs Onion, Minced 1 tsp Capers, Chopped 1tsp Pasilla Sauce Sliced Toasted Bread (Baguette, Ciabatta, etc) 1 portion Salad Leaves of your choice 1Quail Eggs Yolk In a cold metal bowl miz well together, tenderloin, rocoto aioli, mustard dressing, soy sauce, onion & capers. Check Pasilla Sauce seasoning. Then place in ring 350 Grams Oven Roasted mould, drizzle with passilla Tomato sauce. Garnish the plate with 250 Grams Onion Oven Roasted more mustard dressing, toasted 35 Grams Pasilla Chile Toasted baguette and salad leaves (Local Sichuan Big Dried Chilli Rocoto Aioli 3 Egg Yolks 30 Grams Rocoto Paste (Can Subsitute to any Local Chilli Paste/Sauce) 18 Grams Tomato Paste 15 Grams Grated Ginger Salt to taste 30 Grams Honey 20 Gram Lime Juice 500 Grams Vegetable Oil In a blender place all ingridients except oil. Turn on to medium speed and slowly drizzle in oil until think mayonaise forms.

157

SIGNATURE DISH - GREG MALOUF, OLIVE GREEK & MIDDLE EASTERN, HONG KONG

Almond Falafel with Saffron Yoghurt & Lentil Taboulleh Salad by

Greg Malouf

158

WO’GOA

Ingredients: 1 kg Chick peas(soaked overnight) 3 onions(roughly chopped) 6 garlic cloves 1.5 cups parsley leaves 1.5 cups coriander leaves.

5 tsp ground chili.

6 teaspoons cumin 4 teaspoons coriander powder 2teaspoon Soda Bicarbonate.

4 teaspoon salt 1.5 cups chopped almonds Steps: Drain the overnight soaked chickpeas & rinse well.

Mince all the ingredients in a mixer or blender.

Mix the almonds.

Give the desired shape to the mixture & deep fry till dark brown.

Garnish with yoghurt mixed with saffron.

Saffron Yoghurt (For garnish).

Ingredients 2 tablespoon yoghurt.

Few sprigs of saffron.

Step: Mix saffron with yoghurt & beat well.

Lentil Taboulleh Salad.

Ingredients 100 gms. Puy Lentils 2 nos lemon.

1/2 cup shredded mint leaves.

2 cups shredded flat leaf parsley.

3 shallots(finely diced) 1 teaspoon allspice powder.

1 teaspoon ground cinnamon, salt, black pepper.

60 ml Extra virgin olive oil Steps: Simmer Puy lentils with water in a pan for 30 mins. Strain & keep aside.

Toss well all the ingredients in a bowl. Leave for 10 mins to let the flavors mingle.

Use as a base for serving Almond falafel.

Arrange taboulleh salad in a ceramic bowl.

Place almond falafel over the salad.

Garnish with saffron yoghurt.

159

SIGNATURE DISH – GIANCARLO PERBELLINI, LAHOTEL, LOCANDA, HONG KONG RESTAURANT PETRUS - SLAND SHANGRI-LA HONG KONG

Spaghetti al Pomodoro by

Giancarlo Perbellini

Ingredients: Tomato sauce: Garlic, olive oil, Basil, Cherry tomatoes and Tomato sauce Making the Tomato sauce.

Ingredients & Method: Garlic, olive oil ,Basil, Cherry tomatoes and Tomato sauce.

Cook the tomato sauce with Fresh tomatoes slowly for 3 hours In a pan add some oil and a piece of garlic. We let it go until it gets golden in color.

Remove the garlic and add the cherry tomatoes, basil and tomato sauce for 20/30 minutes until it’s thick.

Put the Spaghetti in the boiling water for 7-8 minutes for Al dente or 9 minutes for well done. (this depends on the kind of Pasta is used.)

Plate the Spaghetti, add Tomato sauce, a touch of Parmesan Cheese and Fresh Basil.

160

WO’GOA

161

SIGNATURE DISH – ANDREA MIGLIACCIO, CAPRI PALACE HOTEL

Andrea Migliaccio’s

Smoked black cod

with spinach, dried tomatoes, peat whisky foam coffee and liquorice consommé 162

WO’GOA

Ingredients for 4 people: 200 g black cod Garlic, oil and chili pepper 30 g strips dried tomatoes 200 g spinach For the peat whisky foam: 10 people 200 g fresh cream 120 g water 30 g almond paste 30 g peat whisky 4 g agar agar 1 leaf sheet gelatin 150 g egg whites 3 cartridges for syphon For the coffee and liquorice consommé x 10 people 1 L chicken consommé 15 g coffee beans bring everything to the boil and leave to infuse for 1 hour To clarify the consommé x 1 liter broth x 10 people 20 g white celery 10 g white onion 20 g carrot 20 g leek 200 g white fish scraps 2 egg whites To smoke the black cod: Wood Chips, Curly Parsley, Bay Leaf, Fresh Myrtle and Pepper Grains Preparation: For the peat whisky foam: 10 people Dissolve the almond paste in the water, then add the cream and agar agar.

Bring all to the boil.

Add the gelatin - previously softened - egg whites, whisky and then pass the mixture through a sieve. Put the foam in a syphon and add 3 gas cartridges. Keep the syphon warm, but not over 60°C Fillet the fish and prepare portions of 80 g (weight without skin).

Clean the skin and place between 2 sheets of oven paper. Bake at 170°C for about 35 minutes In a steamer, cook the cod for 4 minutes.

Sauté the spinach in the oil, flattened garlic, adding the dried tomatoes at the end.

Reheat the consommé and add a pinch of liquorice powder ensuring it dissolves.

Pour part of the consommé in a glass and serve the remaining consommé with 5 coffee beans in a soup plate. Garnish with dry ice and crunchy skin.

To clarify the consommé x 1 liter broth x 10 people Once you have made the coffee and liquorice consommé, allow to cool. Mix all the clarification ingredients together and add to the broth. Bring to the boil, taking care not to break the crust. Simmer for around 1 hour then allow to cool to room temperature. Filter and pass through a chinois sieve.

163

SIGNATURE DISH – GAUCHO, HONG KONG

Tuna C e v i c h e by

Fe rn and o Tro c c a Serves 2 Ingredients: 150g Tuna loin from the centre of the loin (1cm diced) 20g cucumber (peel and remove seeds) 5g Fresh mint (chopped) 5g Fresh Coriander (chopped) 20g Red onion (Finely sliced) 1 orange (peeled and segmented) 2g Green Jalapeno (finely chopped) seeds optional 5g Sesame seeds (toasted) 60ml soy sauce 15ml corn oil 15ml Sesame oil 3g wasabi paste ½ lime ½ orange Preparation Method: Firstly make sure all your ingredients are prepared as stated in the ingredients list.

Place the tuna into a mixing bowl and squeeze over the juice of the lime and the orange and mix well until the tuna is coated in all the citrus juices The tuna will start to change colour as the acid in the fruit begins to slowly “cook” the fish at this point add the Cucumber, Mint, Coriander, Red onion, Spring onion, orange segments and Green jalapeno and toss everything together.

In a separate bowl whisk together the soy, sesame oil, corn oil and wasabi until it combines to form a dressing.

Add this to the bowl with tuna and mix well.

Season to taste as the soy may be enough seasoning for you divide into two portions and finish with the toasted sesame.

164

WO’GOA

165

SIGNATURE DISH – ODETTE MASCARENHAS

Shark Ambotik by Odette Mascarenhas

166

WO’GOA

Ingredients Shark fish 500 gms Green chilies 2 nos Onion 2 nos Tomato 1 no Dry Kokum 3 pieces Oil for frying 2 Tbsp For grinding Peppercorns 10 nos Kashmiri chilies 8 nos Cloves 6 nos Garlic pod 1 no Ginger ½ no (approx 1”) Cinnamon 1” stick Cumin seeds a pinch Tamarind ball 1” diameter Turmeric powder ½ tsp Sugar 1 Tbsp Method: Step 1: Apply salt to the cleaned and cut shark fish and keep aside for 20 minutes.

Step 2: Chop onion fine. Slit green chilies. Dice tomato into small cubes.

Step 3: Now grind all the dry ingredients to make the Ambotik paste.

Step 4: In a pan add oil, fry the chopped onion till golden brown.

Now add the slit green chilies, diced tomatoes and kokum pieces. Add the Ambotik paste (Step 3) and fry the mixture for about 10 minutes. Add water as required to make the gravy.

Step 5: Now wash the Shark fish and add to this gravy. Add salt to taste and simmer till fish is done.

167

SIGNATURE DISH – RYAN’S KITCHEN, SOUTH AFRICA

Lemon and Thyme Soufflé with Honey Ice-Cream

by

Ryan Smith - Ryan’s Kitchen

168

WO’GOA

Lemon and Thyme Base: 125ml cream 125ml milk 15g flour 15g cornflour 50g castor sugar 3 egg yolks Zest of 3 lemons Few springs thyme Place cream, milk, zest and thyme in a pot and bring to the boil.

In a bowl, mix together egg yolks, castor sugar, flour and cornflour.

Pour the milk-cream through a sieve onto the egg mixture, mix well.

Pour back into the pot and cook on the stove, while stirring with a whisk until thickened and starting to boil.

Remove from stove and allow to cool.

To make the Soufflé: 3 egg whites 30g castor sugar 2 tbsp lemon-thyme base Ramekin painted with melted butter and coated with castor sugar-keep in fridge until needed In an electric mixer, beat the egg whites to soft peaks.

Keep whisking and add the sugar little by little until stiff peaks.

In bowl, mix 1/3 of the egg whites with the soufflé base. Mix well.

Then gently fold in the rest of the egg whites until combined.

Place into prepared ramekins, fill right to the top and wipe off excess with a pallet knife. Knock the ramekin on your surface to release any air bubbles.

Bake at 200C until well risen and slightly golden on top.

Sprinkle lightly with icing sugar before serving.

Honey Ice-Cream: 500ml cream 500ml milk 8 egg yolks 250g castor sugar 100ml honey Bring the milk and cream to the boil.

Mix together the egg yolks and sugar.

Pour the hot milk-cream over the eggs mixture, mix well.

Return to the stove and cook until slightly thickened, while stirring. Do not let it boil.

Remove from stove and mix in honey.

Allow to cool completely before churning.

169

Good taste isn’t expensive

S P A C E S

F O R

B E A U T I F U L

L I V I N G

conceptplus INTERIOR DESIGN

170

Suite 214, Hamsa (A) Office Tower, Za’beel Road Karama, Dubai, United Arab Emirates P.O.Box 300450, Dubai, United Arab Emirates Tel.: +971 4 3705269 I Fax: +971 4 2947442 E-mail : info@conceptplusstyle.com I osama@conceptplusstyle.com www.conceptplusstyle.com

171

172

SUNSET CRUISE | DINNER CRUISE | MIDNIGHT CRUISE

Only

AED

250 per person

P. O. Box 126012, Dubai, UAE res@xclusivecruise.com www.xclusivecruise.com Like us on & win! facebook.com/xclusivecruise

Call now to book your Xclusive experience

04 457 3185 173 53

METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

www.metropolitanreport.com

174