37 minute read
Casa Di Langa, Italy - Little Kulala, Namibia - Henry’s Townhouse, London - Palazzo Avino, Italy - Morukuru Owners House & River House, Africa - The Mayfair Townhouse, London - Singita Sabora Tented Camp, Tanzania - The Woodward, Switzerland Jashita Hotel Tulum
from December 2020
JASHITA Hotel Tulum
| BY MICHELLE FARINA
Advertisement
Ihave had the great opportunity to stay at many luxury hotels throughout my career. Jashita Hotel is by far one of the finest properties I have had the pleasure to experience. This level of luxury and sophistication is outstanding. Jashita Hotel sits on a beautiful private beach front surrounded by unspoiled nature. Jashita Tulum Resort in Mayan Riviera is a ten minute drive from Tulum Town and a short excursion for some of the World’s most archeological sites such as Coba and Chichen Itza. The surrounding area has an abundance of incredible cenotes to visit remarkably close to the property including Dos Ojos.
Upon check in, you are whisked to an incredible room with your own dipping pool and ocean views. Wine, chocolates, linen robes and starched linen sheets are just a few of the amenities provided for the guest. I can not express enough how wonderful sleeping in a white curtained four poster bed with Italian linen sheets made getting in bed quite easy and getting out of bed extremely hard. All bathrooms include rain showers with floor-to-ceiling glass doors, bidets and lovely amenities like plush towels with tassels. Free wireless internet access and ipod docking station is also provided.
At the entrance to the common area is a huge buddha. The room itself evokes serenity with sitting areas and lamps that cast beautiful patterns across the room. The gift shop offers linen robes, hats, jewelry and other unique items to take home. There are two outdoor rooftop lounges, with 360 degree views for sunrise and sunset. One of the rooftops has an infinity pool with comfortable bean bag style lounges, and a cocktail bar overlooking the beautiful bay and rainforest, which offers the most amazing views. A swimming pool for Adults only and a pool dedicated to children make for a very relaxing encounter. The 1001 pool bar terrace has spectacular views, and the seats at the bar are swings bringing back childhood memories. The staff were close enough but not too close to take care of any request you may have. They remembered how you like your coffee and were happy to recommend dishes that delight.
Enjoy a spa treatment while listening to the waves gently lapping the shore surrounded by sea and Jungle. We chose a few different spa treatments. The Maya Ancestral Massage was unlike any massage I have ever experienced.
Start with a Mayan Purification followed by a massage using native oils. The attendant will offer sparkling wine or organic juice if you so desire. Continue with a soak in a tub made of a thousand-year-old mahogany tree. The yoga studio is located on top of Caoba spa suspended above the beach with even better views of the Soliman Bay. The bay’s shallow waters allow you to swim, snorkel and paddle board as far as the eye can see. Jashita offers paddleboards, canoes, and snorkeling gear free of charge. You can request for the concierge to book diving and fishing trips to enjoy the surrounding reef. The bay is one of the last few protected coral reefs in Tulum.
Pandano offers an eclectic mix of Italian and Mexican flavors. The pasta is handmade on sight for your viewing. Other menu items included lobster on the grill, ribeye steak and an array of fresh carpaccios and all were pleasing to the palate. Breakfast can be served in your room or at Pandano and is included with your stay. We chose to have breakfast at Pandano each morning to enjoy the view, the birds and serenity it provided.
The restaurant offers indoor and outdoor seating with a delightful open air terrace and white flowing curtains in tropical garden setting so close to the water you can hear the lightly lapping waves. Enjoy your meal and pop a bottle of champagne under a star filled sky or enjoy an after dinner aperitif.
Jashita hotel is off the beaten path away from the crowds and provides a serene escape for your senses and soul.
I highly recommend this peaceful property to anyone with desire for a romantic luxury getaway.
KEFALONIA & HER SOUTHERN SHORES (PART 2 OF 3)
| BY ADAM JACOT DE BOINOD
Within two weeks I was back! This time to the southern half, beneath her mountainous ridge, her bays of golden sand and her view of the neighboring island of Zante. The water is family-friendly as it slopes gradually to its depths under a smooth flooring of sand. The vivid colors of the blue sky, the Cézanne-style white rocks and brown earth all protrude in sharp, pronounced definition.
Certainly this island is very much at ease with its providence. Local life presides over the touristic giving it a languid timeless vibe. The men, in true Mediterranean tradition, sit about in their cafés, garrulous and gesticular, putting the world to rights. One shepherd complete with his crook and sheepdogs was herding his flock of two hundred at sundown with the sound of their bells chiming in the breeze. A pure and perfect setting of pastoral harmony.
I hired a car from Rentcarkefalonia (www.rentcarkefalonia. gr/en) run by the charming Apostolis. Their greatest asset was my being able to get away instantly from airport inte-
riors and queues and literally a minute’s walk away down a lane with trees and I was already experiencing the warmth and nature that was to set the tone for my journey ahead.
Within twenty minutes I had come to where I was to stay at Villa Rosa (www.villa-rosa. com.gr), a select and classy set of self-catering holiday homes. The interior is super-clean and fresh and decorated with rattan and wicker baskets throughout and other creative and welcoming touches.
Outside are balconies at every angle from which to catch the sun or look out to the beautiful sea beyond. Set in a spaciously landscaped garden with a lush lawn that’s indulgently spongy underfoot are fruit trees, palm trees and flowers.
From my hammock I could enjoy the coastline that’s visible as far as Lourdas beach where row upon row of unfurling waves crashed into separate bays. I found watching these waves as mesmeric as the differing colors of the water that changed from Egyptian blue to mazarine, from turquoise to teal.
Villa Rosa comes with the dramatic backdrop of Ainos Mountain that rises to an impressive height of 5000 feet and has, as a spinal chord, a ridge comparable to Cape Town’s Camps Bay that at night is lit up magically as it seemingly reflects the stars above. In front the villa looks out over the shimmering Ionian Sea and beyond, forty miles away, to the neighboring island of Zante (Zakinthos).
I walked down a steepish road from the villa in blissful silence to Denis Seaside Restaurant (www.deniskefalonia.gr). It’s the most romantic of strolls under a canopy of bright stars as I began my descent to hear and then see the waves lapping the shoreline.
The décor at the restaurant is an expression of the natural in all her simplicity. There are white wooden trellis panels, lights made out of driftwood, a carpet of pristine white pebbles, a roof made out of bamboo and even a rock that’s lit up at night to celebrate nature. I was able to continue my walk’s enjoyment of all the elements, entertained as I was by nature’s diversity of sights, sounds, smells and tastes. With no electronic artifice, it all felt extremely nourishing.
Another evening I went along the strollable strand at Lourdas beach. To dispel any thoughts of mosquitos I always recommend the natural Canelle Spray (www.cinnamonhill.com) that is very effective and has a cinnamon aroma far preferable to that of the citronella variety. I embarked on an enchanting climb up its own private path to experience the culinary secrets of Lorraine’s Magic Hill (www.lorrainesmagichilllourdas.com).
The food from her Magic Hill comes either from the sea or the restaurant’s organic gardens and its allotment. Lorraine delivers the spongiest of fresh bread and there’s no doubting the difference in taste of her homemade feta cheese made from goat rather than sheep milk. Another delight was her ‘melitzanosalata’ comprising roasted aubergines dip, made with goat’s yogurt, garlic, parsley and herbs and served with pita bread.
I went for early evening drives when the light is at its photogenic best through villages as delightful as Kaligata and Spartia with the vivid colors of their walls and houses and the striking facades of their churches. By dusk a canopy of stars consistently would come out with confident clarity. The moon, once even orange in color, shone with glistening effect upon the waves that were calm and agitated in equal measure.
The Greek Mediterranean diet is very organic. The local restaurants offered simple and authentic classic dishes: many of them coaxed out of grannies and aunts whose idea of a recipe was a pinch of this and a sprinkle of that. And here back up the top of Lourdata is a strip of restaurants and other touristic attractions where the versatility of the locals is highly admirable as I met Marinos, very evidently the local fix-it man, owning not just his Captain Zorbas restaurant, with its wonderful upstairs veranda, but a couple of villas, a rent-a-car firm and even offering donkey rides.
Along this strip is the restaurant La Mer (www. spyridoula.com/index.php/la-mer-restaurant). I chose from a range of salads that included Greek, rocket, summer and Caesar. This went perfectly with my honey roast pork, tempted though I was by the recommended pesto-baked salmon. For dessert what better I thought sometimes than the sheer simplicity of two scoops of dark chocolate-pitted ice cream.
Tucked away at the end of the road from the other restaurants on the strip is Chefalonia. The setting is at a perfect height to enjoy a panoramic view down upon Lourdas beach and across to what can often be in Kefalonia a spectacular sunset. Here I enjoyed a delicious vegetable moussaka and a traditional Corfu recipe of Beef Sofrito.
I must go back, whenever but soon! FACTBOX
Adam had support from Stansted Express (www. stanstedexpress.com) and reached Gatwick Airport via Southern Railway (www.southernrailway.com) as well as from Holiday Extras, the market leader in UK airport parking, hotels, lounges and transfers, who aim to find you a hotel and parking package that’s cheaper than the cheapest airport parking on its own (on two week breaks). To book the Hilton at London Gatwick Airport, visit HolidayExtras.com or call 0800 316 5678.
Prices at Villa Rosa Apartments (www.villa-rosa. com.gr) per night starting from E60 (low season) and E220 (high season)
WHAT‘S HOT
| BY HELÉNE RAMACKERS
Each month, the team at Upscale Living magazine will bring you the latest in What’s Hot! – from the newest trends in watches, to shiny new jewelry, magnificent make-up, tantalizing toys for young and old, or the most extraordinary books you have to add to your collection.
7 WAYS Jamie Oliver
Father of five and Naked Chef television personality Jamie Oliver brings readers 7 Ways to use every day of the week, with more than 120 new, exciting and tasty recipes. Looking at the most popular ingredients people buy without giving it too much thought – chicken breasts, ground beef, eggs, potatoes, broccoli, mushrooms, etc. He turns all these staples into tasty and nutritious meals with your favorite supermarket ingredients.
It’s not about reinventing the wheel; in fact, ‘I don’t have time’ and ‘I’m Bored … I Don’t Know What to Cook … I’m Stuck in a Rut’ are all dispelled with 10-minute recipes in total slow-cook or one-pan beauties with minimal prep, or looking to make something classic, comforting, light, hearty or slap-youaround-the-face exciting, 7 Ways has got you covered. Says Jamie “For the first time, I’ve looked at the real data around what we’re putting into our shopping baskets, week in, week out, and have built this book around 18 hero ingredients that just keep appearing. We know that everyone cooks the same small repertoire of recipes, so I want to help you expand on that and arm you with some new favorites. 7 Ways is the most reader focused cookbook I’ve ever written.”
The recipes will include no more than 8 ingredients, with at least 70% of the recipes being everyday options from both an ease and nutritional point of view, showcasing everything from fakeaways, traybakes to family and freezer favorites, readers will definitely find inspiration to whip things up in the kitchen. Spanning a 20-year television and publishing career, Jamie Oliver is a global phenomenon in food and campaigning, inspiring millions of people to enjoy cooking from scratch and eating fresh, delicious food. Leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone’s health and happiness through food, Jamie offers plenty of meal solutions in 7 Ways.
https://www.penguinrandomhouse. co.za/book/7-ways-easy-ideas-every-dayweek/9780241431153
This beautiful 224-page book honors one of the most fascinating predators in Southern Africa. In Africa’s Wild Dogs – A Survival Story, professional photographer Jocelin Kagan highlights the plight of these misunderstood animals with her stunning photographs and enlightening narrative. 2010 marked Jocelin’s first ever sighting of a wild dog, and she remembers it was ‘love at first sight’. Over the past five years, she has spent time in Zimbabwe, Tanzania, Botswana and South Africa to capture these magnificent creatures from her vantage point of lying in the dirt, racing across the bushveld and spending many predawn hours searching for the dogs. “Curious, inquisitive, painterly-patterned in rich black, white and tan, a young pup steps closer and closer,” she recalls in the chapter entitled Iconic Nomads of the Bush. “Satisfied he is safe, he sits, sphinx-like and watches me. At five months, this African wild dog pup projects a tangible sense of self-assurance despite his youth.”
“His huge ears turn like satellite dishes searching for a signal as he looks deep into my eyes. His own dark eyes seem to ask ‘Who are you?’ Reluctant to disturb my new friend, and even more so to fracture the fragility of our newly-formed bond, I lie flat in the dirt, camera poised, and press the trigger.” Through her photography, Jocelin hopes to raise awareness for conserving the declining numbers of African Wild Dogs – there is estimated to be only 6,600 left in the wild. Doing her part by starting the Africa’s Wild Dog Survival Fund, a registered South African Public Benefit Organization established as a fundraising platform, she supports the organizations working directly with the dogs, consisting of a team drawn together by their love of African Wild Dogs and a passion to do whatever to contribute to growing their numbers and ensuring they survive.
https://kagan.co.za/product/africas-wild-dogsby-jocelin-kagan/
A PROMISED LAND Barack Obama
“As I recount in my book, A Promised Land, my mother, Ann Dunham, was strong, smart, and marched to her own beat. For her, the world offered endless opportunities for moral instruction. My sister Maya and I got early lessons about the struggle for civil rights, the impact of poverty on people around the world, and the importance of respecting other cultures and considering other points of view.”
“My mother believed that power came not from putting people down but rather through lifting them up. And she was always certain that in the face of injustice and humanity’s more primal impulses, logic and progress would always prevail. ‘The world is complicated, Bar,’ she used to say. ‘That’s why it’s interesting.’” recalls former US President Barack Obama. In one of the most anticipated books of 2020, Barack Obama takes readers through his journey of becoming the 44th President of the United States of America with candor and humor, with insights into the importance of family, music and an inside look into the White House.
“The fact that my own father was largely absent from my childhood helped shape my ideas about the kind of father I intended to be. When Malia was born, I made a promise to myself that my kids would know me, that they’d grow up feeling my love keenly and consistently, knowing that I’d always put them first.” “While serving as President, I made sure to have dinner with Michelle, Sasha, and Malia every evening by 6:30. We’d eat some good meals and catch up on our days. That was one of the best parts of living above the store, as I sometimes called it. Seeing them grow up into the intelligent, strong, and compassionate young women they’ve become has been the greatest joy of my life. I’m reminded constantly that there’s no place in the world I’d rather be than with Miche and our girls––and it’s why I’ve dedicated my memoir to them.”
https://www.penguinrandomhouse.co.za/ book/promised-land/9780241491515
EYE OF THE LEOPARD Dereck and Beverly Joubert
The most exquisite photographic book Eye of the Leopard takes readers through the journey capturing the life of a special leopard named Legadema. Photographed and captured by National Geographic filmmakers and Great Plains founders Dereck and Beverly Joubert, Eye of the Leopard will tug at your heartstrings. You will instantly fall in love with the story of the remarkable life of Legadema, grabbing the attention of Beverly when she sneakily climbs into the game drive vehicle as a young cub, with the couple following her battle for survival and subsequent challenges with motherhood.
“Legadema had two cubs on the 18th of January 2008”, Beverly recalls. “We saw them the next day. A few days later she came out of the den and led the cubs to the side of the car and stepped back. Why she did that, I have no idea. The cubs sniffed up at us with half- closed grey eyes and bobbing heads and tried to find their mother again.”
"Just then it started to rain and she grabbed up one cub and ran to cover. The other tried to follow, so she dropped the first and picked up the second, but as she did, the first walked back to her, so she dropped number two and picked up the first and dropped it into the den and found the second in time to meet the first on its way back out. She turned and looked at us for an instant. It was chaos and the sort of thing a new mother with two cubs had to cope with. She looked as though she might cope quite well actually.” Not only are the Jouberts brilliant authors and photographers, they are award-winning filmmakers, and have spent over 40 years exploring Africa in the name of research and wildlife conservation. With more than 25 films produced for National Geographic, 11 books, many magazine articles for National Geographic Magazine, lots of scientific papers, they are also the founders of the Big Cats Initiative, Art For Rangers and their charity Great Plains Foundation.
https://greatplainsconservation.com/safariboutique/product/eye-of-the-leopard-coffeetable-book/
THE ART IN WHISKY Spiorad Publishing
Celebrating and illuminating one of the world’s most iconic spirits through the eyes of internationally acclaimed and award-winning photographer, Jon Purcell, The Art in Whisky provides a captivating and unique photographic interpretation of the fascinating world of whisky.
Taking readers on a visual journey that percolates through the entire crafting process -from grain to bottle to glass - The Art in Whisky explores the very best of both old and new world whisky. From Bushmills Ireland to Bowmore in Scotland, and further afield to Kavalan and Nikka in Taiwan and Japan, aficionados will enjoy exclusive access to the world’s most famous and unexplored distilleries and discover the stories, true craftsmanship and zeal of the artisans behind the enigmatic spirit. The Black Edition is strictly limited to 1,000 hand-numbered copies worldwide. The 14” x 14” 256-page book includes more than 350 timeless and inimitable photographs that capture the ‘art’ in creating whisky. The cooperation and excitement from each distillery allowed Purcell to explore places very few people ever see, and has revealed elements of the whisky journey that many never knew existed.
“One of the most spectacular shoots occurred not in a distillery, but in Jerez, Spain, photographing the creation of sherry casks that would eventually be used to age whisky” said Purcell. “It was a real fire and brimstone moment as barrels blazed around me, but the moment that will stay with me forever is when I stepped into a traditional dunnage warehouse for the first time and breathed in the heady aroma of the ‘Angel’s Share’. It was as close to a religious experience as I have ever come!” Displayed in a bespoke, handcrafted, black leather clamshell case with suede interior, The Art in Whisky is precisely printed onto the highest quality vellum uncoated paper, offering a suite of luxurious finishes. The unique binding technique allows every page to lay completely flat for an unfettered, incomparable viewing experience.
ARCHITECTURAL PLANNING J. Armando Leyva 253.653.6815
GAMBA CARABINERO HOTEL BAYERISCHER HOF, MUNICH
Hotel Bayerischer Hof is an institution which exudes the grandeur of a renowned city hotel. Purchased by the Volkhardt family from King Ludwig I over 100 years ago, the hotel is one of the oldest in the city, now featuring modern designs from acclaimed architect Andree Putman and Axel Vervoordt. The hotel’s rooftop terrace is an oasis in itself, offering panoramic views of the city and the distant Bavarian Alps, along with its Blue Spa and rooftop pool with retractable roof, bar, lounge, and restaurant. The Hotel is famous for its many design collaborations in particular its ongoing partnership with the Axel Vervoordt, one of the world’s most emulated tastemakers. The hotel also has six bars, including Falk’s Bar in the famed ‘Mirror Hall’, the only room in the hotel to have survived the Second World War unscathed. Their three Michelin starred restaurant Atelier is one of the most popular in the city and is frequented by hotel guests and local residents who flock to enjoy the exquisite cuisine by head chef Jan Hartwig.
INGREDIENTS 4 Gambas Salt water Bamboo basket (min. 25cm diameter) 4 skewers 1 slice of galangal 1 stick of roughly cut lemon grass 3 Kaffir lime leaves
METHOD -Peel the prawns down to the last tail segment and remove the intestines. -Soak in the salt water for 7 minutes and then rinse briefly under running water. -Dab them dry and place them on the skewers. -Bring a pot with some water, galangal, lemon grass and lime leaves to the boil and insert the bamboo basket. Place the prawns in the basket, close it with the lid and remove it from the cooker. -Steam the prawns for 3-4 minutes until they’re glassy.
SWEET PEPPER PINEAPPLE SALAD
INGREDIENTS 1 tablespoon green pepper (cut into cubes) 1 tablespoon pineapple (cut into cubes) 1 teaspoon sliced coriander stems 1 teaspoon fine rings of young spring leek 1 teaspoon Wasabi Sesame 1 teaspoon puffed rice balls Chives coriander cress
METHOD -Mix all the ingredients and spread them on the steamed prawns.
CARROT MOUSSELINE
INGREDIENTS 150g peeled carrots 500ml freshly squeezed carrot juice Salt Cayenne 2 tablespoons lime oil Some butter Finely grated ginger
METHOD -Coarsely chop the carrot and sauté in the butter. -Cook it in the carrot juice until the juice is almost completely cooked. -Purée it with the lime oil and grated ginger in a Thermomix. -Flavor with salt and cayenne.
LEMONGRASS STOCK
INGREDIENTS 50ml poultry stock 50ml fish stock 50ml crustacean stock Juice of one lime 1 tablespoon Thai fish sauce Green tabasco 4 sprigs of coriander 5 sprigs of Thai basil 10g green Thai pepper 20g pineapple 1 quartered tomato 5 sticks of roughly cut lemon grass 5 Kaffir lime leaves some xanthan gum to bind
METHOD -Bring all the ingredients to the boil and leave it to stand for 30 minutes. Strain and bind it lightly with xanthan gum. -Flavor it again with lime juice, fish sauce and green tabasco. -The brew should be spicy-sour.
SERVING SUGGESTION Place the prawns in the middle of a deep plate and sprinkle the carrot mousseline parallel to it. Decorate with flowers and pour on the stock.
https://www.bayerischerhof.de/de/index. html
CREAMY PUMPKIN SOUP INFUSED WITH LEMON GRASS FREGATE ISLAND, SEYCHELLES
Located in the middle of the Indian Ocean, Fregate Island Private in the Seychelles offers visitors total seclusion with only 17 villas sprinkled throughout the nature-rich island. In addition to enjoying the island’s tortoise sanctuary, beaches, and water activities, guests are able to dine anywhere on the island- including the island’s highest point. Fregate Island Private’s Pumpkin Soup Infused with Lemon Grass is a popular recipe amongst guests and a perfect way to stay warm this holiday season. Fusing together the cozy flavors of fall and the freshest ingredients, this simple recipe can easily be made at home.
SERVES 4 PEOPLE
INGREDIENTS One small 2-3lb pumpkin (peacock pumpkin or any similar pumpkin you like) 2 large onions ¼ cup cream 7 tablespoons butter 3 tablespoons salt 1 tablespoon pepper ¾ cup of chopped lemon grass 6 cups chicken stock 4 tablespoons of chives
METHOD -Peel and wash the pumpkin. Cut it into 2 cm cubes and reserve. -Peel and wash the onion and cut it into slices -Wash and dry the lemon grass -Heat a pan (8 inches diameter recommended) -Add butter and let it melt -Add pumpkin, onion, lemon grass and chicken stock -Let it cook on mid heat for 20 – 25 minutes and stir every now and then -Remove the lemon grass after 25 minutes and blend the soup -Once you have a creamy soup, bring it to boil, add the cream, salt and pepper – season to taste. -Serve the soup in your favourite bowl, garnish with the chopped chive and add some dry crisp-croutons if you like.
https://www.fregate.com/
SEA & MOUNTAINS HOTEL HASSLER ROMA, ROME
A signature dish served at Hotel Hassler Roma, the iconic five-star hotel located atop the Spanish Steps. Guests can enjoy this dish at the Michelin-Starred panoramic Imàgo restaurant, with Chef Andrea Antonini at the helm.
SERVES 4
INGREDIENTS 400 gr cardoncelli mushrooms 300 g gobbetti shrimp 100 g butter parsley to taste Porto wine to taste Brandy to taste Paprika to taste Pepper to taste Oregano to taste Lemon to taste 1 spoon of Lemon juice 1 lemon peel seasonal herbs
METHOD -Cut the mushrooms into julienne strips -Clean the prawns -Sear prawns -Put the mushrooms (cleaned, washed and cut into julienne strips) in a pan with water, just enough to soften them -Add the bisque* -Add the aromatic butter* -Finish with a spoon of lemon juice and lemon peel -Serve in a soup plate, then put the prawns on top and garnish with herbs
BISQUE
METHOD Toast the remaining cardoncelli mushrooms together with the prawns’ tortoise shells and heads; Simmer with brandy, add ice and let it simmer for 3 hours. Filter and reduce.
AROMATIC BUTTER
INGREDIENTS Add the below to a standing mixer and blend together: 100 g butter parsley to taste Porto wine to taste Brandy to taste Paprika to taste Pepper to taste Oregano to taste Lemon to taste
SMOKED WATERMELON (VEGAN) VEDA AT OVOLO CENTRAL, HONG KONG
At Ovolo Central, a leading designer hotel in Hong Kong, Chef Hetty McKinnon crafts an all-vegetarian menu (the first ever at a hotel restaurant in Hong Kong) at VEDA, incorporating ingredients from local culinary traditions as well as tastes from around the world to create vegetable-focused comfort food. And now, with the entire Ovolo Hotels collection in Hong Kong and Australia going completely vegetarian for the next year, VEDA is leading the way with such satisfying classics as “Smoked Watermelon,” a perfect vegan addition (and stand-in for the traditional Christmas ham) to the holiday table.
SERVES 2 | TIME: 75 minutes
INGREDIENTS Watermelon 500g Seedless watermelon 2pc Cinnamon stick, cracked 4pc Green cardamom, crushed 2pc Star anise 10-12pc Cloves
GLAZE
90g Balsamic vinegar 30g Maple syrup 60g Water 15g Tamarind paste Salt to taste Black pepper, ground to taste
METHOD - Preheat oven to 200°C / 392oF. -Peel and score the watermelon in a crosshatch pattern. -In a small cast iron pan or oven safe roasting pan, place the cinnamon, cardamom, and star anise at the base of the pan. -Insert 1pc of clove at each cross hatch-ed point on the melon. -Place the watermelon on top of the spices in the pan and set aside. -In a bowl, mix together the balsamic vinegar, maple syrup, tamarind paste, water, and salt & pepper. -Pour the balsamic glaze over the watermelon. The glaze is thin initially but will thicken as the watermelon cooks. -Place the watermelon in the oven for 30-45 minutes. Use a spoon to baste the watermelon every 10-15 minutes. -As the watermelon cooks, the glaze will thicken and begin to stick to the surface of the melon. -After the watermelon is baked, the appearance should resemble a baked ham in color – caramelized and brown. -Serve as is or smoke at the table using a smoke gun.
https://ovolohotels.com/ovolo/central/veda/
CHRISTMAS CAKE HECKFIELD PLACE, ENGLAND
For wintertime cheer at its finest, the bucolic English countryside cannot be beat, with its snowglobe-style scenery, quintessentially British atmosphere and Heckfield Place, the Georgian manor house-turned-luxury hotel in Hampshire located on 438 acres of land. Renowned chef Skye Gyngell, the Culinary Director at Heckfield Place, has created the below recipes, ideal for any Christmas table across the world:
INGREDIENTS 1 cup Plain flour ½ teaspoon salt ½ tsp ground cinnamon ½ teaspoon grated nutmeg 1 ½ cup sultanas ½ cup prunes pitted and chopped 1 cup seeded raisins 1 cup amerena cherries, half chopped 1 cup blanched almonds blitzed 1 cup candied peel ¼ zest lemon ½ zest orange 3/4 cups muscovado sugar 4 eggs ¾ cup butter, melted ⅓ cup brandy
METHOD -The day before, mix together sultanas, raisins and cognac; allow to soak overnight. The next day, drain the cognac from the fruit and set the juice aside. Place fruit in a mixer, add almonds, candied peel, zest of lemon and orange and the muscovado sugar. In a second bowl, combine cherries and prunes. -Mix sugar and fruit very well; then add cherries and prunes. Next, sift the dry ingredients into another bowl, and add the butter, eggs and cognac. Now add the batter to the fruit mixture and mix very well. -Butter your cake tins and fill them with the cake mix. -Bake for 1 to 2 hours, until the cake is firm to touch and dry when tested with a toothpick in the middle -Cool the cake.
https://www.heckfieldplace.com/
VEGAN PUMPKIN PIE ZARAFA CAMP, BOTSWANA
A delicious vegan pie is the ideal healthy option for the holiday season from Great Plains Executive Chef Kenalemang (Kenny) Modise based at Zarafa Camp, Botswana. The founders of Great Plains are big believers in healthy eating - even at their camps in the most remote parts of Africa. Great Plains camps now serve high-end vegan cuisine and the company has a Great Plains Plant-Based Cookbook in the works, which will be published in mid-2021. Kenny’s Vegan Pumpkin Pie will be enjoyed by guests staying at Great Plains Kenya and Botswana properties this holiday season.
VEGAN PIE CRUST
INGREDIENTS 125g refrigerated vegetable shortening or extra virgin coconut oil 375ml white bread flour ½ teaspoon salt 15ml castor sugar 15ml iced water
METHOD -First, add the flour, sugar and salt to the food processor. Pulse a few times to combine. -Add the cold cubed vegetable shortening or pieces of solidified coconut oil. Pulse, until the texture resembles that of breadcrumbs. -With the food processor running, add a few tablespoons of ice water, until the pastry begins to clump together. -Transfer to a lightly floured surface, and work the dough into a ball, don’t use your hands too long or it will warm up the fat. -Roll out the pastry to about 3mm diameter. -Transfer the dough onto a greased pie plate by wrapping the dough around the rolling pin and carefully placing it on the plate. -Push the dough into the edges of the pie plate gently. -Trim off any excess, and replace any broken areas. -Let the dough rest for 30 minutes in the fridge and blind bake for 20-25 minutes at 200oC / 392oF.
PUMPKIN FILLING
INGREDIENTS 1 cup roast pumpkin puree 1 cup coconut cream 1 cup brown sugar 1 teaspoon cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ¼ teaspoon cloves ½ teaspoon salt 3 tablespoon cornstarch METHOD -Add the pumpkin puree, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. -Pour the mixture into a pie plate lined with a piecrust. Spread the mixture evenly with a spatula. -Cover the edges of the crust with aluminum foil to avoid over browning. -Bake for 1 hour at 150oC / 300oF. -Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours.
COCONUT CARAMEL
INGREDIENTS 1 cup coconut cream ½ cup white cane sugar ½ teaspoon salt 1 tablespoon cornstarch 1 teaspoon vanilla extract
METHOD -Caramelize the sugar in a shallow saucepan taking care to fold in the edges to avoid burning. -Mix together the coconut cream, cornstarch and salt and whisk into the caramelized sugar away from heat. -Return to heat for 30 seconds and whisk in the vanilla extract. Set aside to cool to room temperature.
To finish the pie, top with roasted almond and pour the caramel over. Let the pie sit and set overnight.
www.greatplainsconservation.com
This winter time favorite is offered by Rome Cavalieri, A Waldorf Astoria Hotel at its Tiepolo Lounge & Terrace as part of its special festive menu. Ideal as a sweet aperitif after a winter’s day, or as a warm dessert cocktail, the Tiepolo Bar Irish Coffee offers the inviting aroma of coffee, warmth of whiskey, and perfect flavor pairing of sugar and whipped cream.
INGREDIENTS 1.35 oz Jameson Irish Whiskey 3 oz Coffee 1 oz Whipped cream 3 Coffee beans
METHOD -Prepare and pour 3 oz coffee over 2 spoons of sugar -Mix to dissolve sugar -Add 1.35 oz Jameson Irish Whiskey and gently mix -Add 1 oz whipped cream -Garnish with 3 coffee beans
NAUGHTY HOT CHOCOLATE HOTEL RANGA, ICELAND
A Christmas Eve tradition in Iceland is curling up with a good book and a cup of hot chocolate. While the Yule Lads (instead of Santa) will deem whether you’ve been naughty or nice, you can decide how you want your hot cocoa at Hotel Ranga after a day of arctic adventures. Using the cream instead of just milk makes the consistency of the hot chocolate thicker, because you’ll need that extra layer for an evening of stargazing or awaiting the Northern Lights.
INGREDIENTS 1 oz Stroh Hot Chocolate A La Hotel Rangá (recipe below) Lightly whipped cream Chocolate flakes Hot chocolate A La Hotel Rangá
INGREDIENTS 1 c milk 1 c cream 2 c dark chocolate ½ c sugar
METHOD Boil milk and cream in a pot until it starts boiling. Set aside. Add 300 gr dark chocolate and 100 gr sugar. Mix in with the milk until all the chocolate is melted. Add a shot of Stroh to make it naughty, or don’t to make it nice. Serve with whipped cream and sprinkle chocolate flakes on top. https://www.hotelranga.is/
OYESTER VODKA
| BY KEVIN PILLEY
Definitely more than a hint of the shoreline and an unmistakable piquant salinity. A suggestion of brine, ozone and provocative in a subtle fishmongery way. The latest niche, small batch spirits are made with seafood.
Seaweed is a familiar botanical for gins but now other sea life are getting involved and infused.
Tasting notes are easy when you try “Original Dutch Oyester44 Maritime Vodka” for the first time. It’s the after-effects you want to know about and how long they will linger. Everyone knows the reputation of oyster so is the first oyster essence vodka an in-your-face aphrodisiac as well as the perfect accompaniment to seafood?
Dutch foodie Chris Liebau’s ambition was to make the perfect vodka seafood pairing. From Yerseke in Zeeland, Holland’s most westerly and least populated region, his pioneering small batch hand-crafted botanical maritime “Oyester44” has already won awards on both sides of the Pond. It is made in the seafront distillery on Bruinisse harbor.
“The letters Ye are used to identify the fishing boats of Yerseke. It’s bottle at 44%ABV. The region has 1000 square mile seawater and has a tradition of Imperial oyster cultivation going back to Dhooge family business founded in 1906. “Oyeste44” celebrates and embraces the terror and heritage of where I was born and grew up.”
A graduate in Applied Science from Amsterdam University, Liebau is the ex- commercial director of Christenoff Bieren and was US marketing and export manager for United Dutch Beers. “We infuse distillates of botanical such as vervain, lemon balm and allspice. On top of that we add a distillate made of freshly shucked oysters, filtered briny seawater and a tincture of organic potatoes.”
Another avant-garde niche luxury vodka is “L’Orbe”, the first vodka naturally infused with caviar. Using Polish vodka , Polish Baeri caviar pearls and Dankowski Diamond rye, an encapsulation process created and patented by Pernod Ricard. This protect the caviar in a sphere, letting it diffuse its aromas into the vodka without a negative impact on the integrity of either.
The “unique tasting experience” project began in 2012 involving master chefs like Chef K, Kei Kobayashi, bartenders Alessandro Palazzi and Alex Kratena, master distillers, designers, scientists and product experts. They set out to discover methods of infusing and combining sensations that previously only existed in molecular cuisine. Rare ingredients are captured inside a sphere: the “orb”. without any chemical stabilization, flavoring or additives –preserving the natural integrity of the rarest ingredients.
The £115 L’orbe Vodka x Caviar delivers a buttery, nutty as well as oceanic experience. But has a sweetness and light creaminess, making for a sweet-savory balance. It presentation box proudly declares “Impossible Pairings Made Possible.”
It took eighteen months, sixteen fights, fourteen failed batches, twelve design ideas, ten supply failures, eight missed launch dates, six packing blunders, four days in lock-down and two serious explosions to make Dr SQUID gin (£49), made in Cornwall at 40% from real squid ink. It has been a three year labor of love for four men who met in London and moved down to Cornwall. They almost gave up on several occasions. But they kept on believing. With a passion. In themselves and their Provenance. And the idea. A gin that poured black but turned pink when mixed with tonic.
“Squid ink is such a powerful ingredient that only a minimal amount is needed both for the distilling and color or infusion of the gin,” says Shaun Bebbington, who was born in Durban, South Africa and ran the Lukin bar in Fitzrovia, London. The founders of “The Pocketful of Stones” distillery met there and came up with their first gin,” Caspyn”. After many tastings and experimental pairings, distillery tours and far to much drinking.
“Vanilla was added to the base of the recipe to give a well -rounded mouth-feel and perceived sweetness, coupled with sea buckthorn for a tart, fresh fruit finish,” adds Budapest-born, Balaz Schieber who worked as a chef in the Lukin. And has now swapped his ladle for a hydrometer. Paul Motely worked in the hospitality sector. Northerner Mike Culiffe runs his own marketing agency.
The Pocketful of Stones portfolio comprises Damson Gin, Morveren absinthe and Old Tom Marmalade as well as the gin in a copper flask. The one they call, “The One From The Deep”.
www.oyester44.com L’orbe is available through www.fortnumandmason.com £115 and 135€ through La Maison du Whisky) www.pocketfulofstones.co.uk
Hanyu Ichiro Full Card Series Whiskey creates Auction Record
Ultra-rare whiskey has now become one of the sought after collectable categories with the recent Hanyu Ichiro Full Card Series breaking new ground with the complete set being sold for an astonishing US $1.5m. Record breaking prices though are not new to the Hanyu Ichiro Full Card Series whisky collection as back in 2019, the series sold for $917,000 at a Bonham’s auction in Hong Kong.
So what is so special about this whiskey? Well, the set has 54 single cask whiskies which were distilled at Hanyu between 1985 and 2000. The distillery closed that year but each label had a different full pack with a playing card. Around 4 sets are believe to exist which explains the astronomical high prices of the latest set being sold. As said earlier this collection comprises of 54 bottles and each representing a playing card amongst the deck of cards.
This distillery was first founded in 1941 by Isouji Akuto- a sake brewer. However with the
| BY SOMNATH CHATTERJEE
distillery being closed in 2000, Ichiro Akuto, the grandson of Isouji, found the remaining stock and made the Ichiro’s Malt Card Series with the remaining collection of Hanyu distillery stock.
There was another series with 58 bottles, which is slightly more than a full pay card deck. Infact you will note it is four more and that is due to the four single casks which were bottled in around 2005, has a second bottling with a longer maturing time.
Amongst all of the bottles in this series, the Joker card series is the most coveted by collectors. It is also the last card in the series with a coloured and monochrome version with their own unique tasting. There is also “Ace of clubs”, “King of hearts”, “Queen of diamonds”, “jack of spades”, “10 of clubs”, “Nine of diamonds”, “eight of diamonds” and so on. The latest set, which has sold for the huge price, comes from a Japanese whiskey bar owner. The collection with 54 bottles was treasured and kept by the owner. What is also interesting is that the Hanyu distillery once again may restart production in next year.
This is not the only one though as also at the Bonham’s Fine & Rare Wine and Whisky Sale in Hong Kong, a bottle of Yamazaki 55 yearold whiskey sold for HK$6,200,000.
Japanese whisky in recent years has exploded in its popularity and that is due to massive demand and increasing popularity outside Japan plus old aged stocks slowly dwindling have only increased their rarity. They are now hot property amongst collectors while their distinctive taste makes them different from any other whisky out there. Japanese whisky is also matured using the rare Mizunara oak from the Hokkaido forests. Hanyu distillery in Chichibu while being closed due to hard times in 2000 is now amongst the most coveted and going the way they are, expect even higher prices in the future. Let us drink to that!
