Butler Magazine 24

Butler

Issue 24 R35 (incl. VAT)

Serving the Hospitality & Travel Industries

Your very own Barista!

NESCAFÉ Milano Beverage Solution consistently and perfectly dispenses the coffee classics without waste or tedious hygiene risk, or the need of repeated Barista training. All your employees will become Baristas at the touch of a button, and your Customers will come back for more.

Call 0800 001 648 to schedule a visit from our coffee experts for more information.

Find your inspiration

Cleaning • Catering • Conferencing www.butlermagazine.co.za

singh&sons OBK/2717/BUTLERS

THE NEW IRRESISTIBLY SWEET OBiKWA MOSCATO. Sc Schweet.

OBiKWA OBiK OB iKWA iK WA M Moscato t iis now available in South Africa.

GO ON. STICK YOUR NECK OUT. www.obikwa.co.za

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

8

FRONT DESK 28 30

32

44 56

20 Debrief

4

Is this the end of an era?

Global Wrap

6

News Snippets

No Holds Barred

8

PA: Part two C Out of the frying pan

18

ontroversial Kenny C Kunene's ZAR Clun is getting a makeover

49 The rise and rise of meat eating

Front of House

10 Giving guests more bang for their buck

20 An introduction to catering

54

14

oncierge awarded Les C Clefs D'Or membership

15

New GM at Victoria Falls Safari Lodge

Back of House

16 Hotel Cleaning that

makes you green with envy

Report Back

26 International chefs in 58

SA to support needy children Recycling solutions

On the Menu

Travelling Butler Butler's Top Four Hotels

38 Oyster Box - revamped legen 40 The Da Vinci Hotel and Suites 42 Fairlawns Hotel celebrates spring 44 Crystal Towers hotel and Spa 46 Experience five star luxury 52 What makes the green traveller tick?

53 Returning to The Hyatt 54 Mauritius' eco-friendly Long Beach Resort

56 Ezingweni Safari Lodge and Day Spa

29 Kurland Hotel's head

51 The heart of the artichoke

chef, Leon Coetzee

Do Not Disturb

30 At your service: Hot

Meeting spots at local hotels

26

34 Bello, Bellissimo, Bellini 36 Introducing the new world of Knorr‌

Chef Profile

28 Executive Chef Keith Frisley

34

Restaurant Garden

45 A reader's viewpoint 60 Who Where Why

52 6

Editor-in-Chief: Rebecca Staniforth rebecca@iepublishers.co.za 082 455 1318 Sub-Editor: Paola Chellew paola@iburst.co.za Creative Director:

Is this the end of an era?

Bryan Maron bryan@iepublishers.co.za Website Design: Design Bandits Advertising Sales: Shaun Staniforth shaun@iepublishers.co.za Rebecca Staniforth rebecca@iepublishers.co.za Contributors Bianca Coelho Barata, Simone Falconer, Bryan Maron, Rebecca Staniforth, Helen Grange, Abby Wintgens, Caroline Hurry, Theresa Gibbon, Clare Matthes,

N

ow that spring is upon us,

the first buds start to show and I can’t

help feeling a little more optimistic.

Currently, it seems that we

Karin Petersen

are in the midst of an economic global

Financial Manager:

meltdown. It

Catherine Mathias

doesn’t

matter what

industry you find yourself in, nightmarish

Repro & Printing:

stories circulate, striking terror in the

United Litho

heart of most entrepreneurs. Ghoulish

Publisher:

and

Rebecca Staniforth

nerve-wracking

unprecedented

drops in the stocks and shares

rebecca@iepublishers.co.za

index, riots in the UK,

Butler Magazine is published six times a year by IE Publishers cc.

middle east civil unrest. It

just goes on and on. And

then you hear the latest

news: the Marriott group has moved in,

26 Hamilton Avenue,

gobbling up the less successful hotels

Craigall Park, Johannesburg

(for example, The Grace, which closed

PO Box 414179, Craighall 2024 Tel: (011) 325 2458 • Fax: (011) 447 7030

its doors a couple of months ago).

Marriott's mention that they “are here to

www.butlermagazine.co.za

help” could be questioned and all we can

do is look back at the good old days and wonder when will they be coming back.

In times like these, the only way

forward is to hide under your bed covers, or market aggressively. Yet the first thing

that companies do is to cut back on their advertising and slash their marketing

Namibian Chefs Association

Please recycle magazines.

Except this one, which you should keep...

page 4

budgets!

Experts agree that the hospitality

industry still has to come to grips with the

phenomenon

of

the

powerful

Internet. It seems our industry has

are just a few of the social mediums

yet to grasp the technology of online

that have become an integral part of

Butler Magazine is the only free online

2.5 million smart phones. It’s obvious

a significant mailing list of subscribed travellers.

the site after the fourth page or so if

to access online applications including

challenges facing any establishment, especially

as applications such as Google Maps and

requires companies to prove that they have

marketing.

magazine of its kind. You are kicked off

you do not subscribe with other titles.

Adverts appear alongside Butler articles

and hyper links connect you to the advertiser's web site.

daily life. Vodacom alone has sold over that people are using their cell phones websites, Facebook, and Twitter as well

Google Earth.

To target a broader market and an

I concluded from my research that

educated market, (which in turn relates

since this industry is more hands on,

must look at the internet as a potential

readers still prefer the printed version, but as printing is expensive, we have

to capitalise on a larger and broader readership

by

sending

out

regular

e-shots of the online Butler Magazine.

The younger generation is less fearful

of technology. The iPod, cell phone, lap top, tablet, online dating sites, face book

and

smart

phones

to income), hoteliers and restaurateurs tool to influence and attract their guests.

e-advertising is one option of marketing

accommodation, as well as SMS and/or e-mail to Building a database list is one of the biggest

with the new Consumer Protection Act. It

the client's permission to e-mail and/or SMS marketing information to them. Given the

barrage of SMSs and spam I receive every minute

of the day, it doesn’t appear that marketers are taking much notice of these regulations.

This issue of Butler covers the topic of

Conferencing (p. 30) We also look at what to

expect from 5 star travel and accommodation

(p. 46) as well as our top 5 hotels in South Africa , based on service, food, interiors and facilities.

Travelling Butler goes to Long Beach in Mauritius (p. 54) and Ezingweni Safari Lodge and day bush spa (p. 56)

And on an optimistic note, we have an

exclusive interview with Sushi King Kenny Kunene who owns the ZAR

Club on the 7th Floor at the Radisson, Sandton. His business hasn’t seen

any down turn, in fact he is planning

a big-budget refurbishment... watch this space when we get to review his

new interiors!

Here’s to a better fourth quarter...

ching ching, enjoy!

page 5

Red Stag migrates to the SA Party Scene

Global Wrap

Red Stag is the latest addition to the Jim Beam family and promises to be the next must have drink on the social scene when it launches in Spring 2011. Infused with natural black cherry flavors for a smooth taste, the new kid on the block is set to bring charisma to any party vibe. Red STag is the drink for those who are constantly on the hunt for fun with their friends. It is made with four year old Jim Beam Bourbon. It oozes sophistication and a well-rounded taste while staying true to the craftsmanship of Jim Beam bourbon.

Full marks for The Last Word

E

normous pride in our product compels us to take a critical look at ourselves on an ongoing basis and, judging from what we see and hear, we are confident that we fulfill the needs of the affluent traveller who, according to our own indepth research, is looking for exclusive, authentic, intimate accommodation where charming, personalised, yet discreet, hospitality is paramount. And we have the testimonials to prove we get it right. Our latest study, conducted in June 2011, was based on the findings of research entitled The Future of Luxury Travel, A Global Trends Report recently published by Horwath HTL. Our cheerful team promises to keep guests smiling as they wallow in comfort in the most picturesque locations Cape Town can offer. The hotels are small (between five and nine bedrooms) yet generous in their proportions. It’s the last word in unique and bespoke hospitality that makes guests feel special.

How do we know this? They tell us! The Last Word experience, they say, is second to none.

Visit: www.thelastword.co.za

Vineyard Hotel & Spa chooses Jarat Tours

A

s part of an improved service offering, Vineyard Hotel & Spa has appointed Jarat Tours to manage private luxury tours and exclusive chauffeur services for its guests.

“We’re delighted to have the legendary Johnny Christodoulides and his team on board. We now have imported E-class instead of C-class Mercedes at the Vineyard Hotel & Spa, and our people carriers have also been upgraded,” confirmed General Manager, Roy Davies.

As part of this new arrangement, Jarat Tours will also be managing the travel desk. “We’re now able to offer guests a travel desk with a greater concierge service,” Davies said.

“We’re very proud to have been appointed to the Vineyard Hotel and will strive to offer an excellent and reliable service to the hotel’s guests,” says the owner of Jarat Tours, Johnny Christodoulides.

“Our fleet consists of luxury vehicles which are constantly monitored and maintained. Our cars are never older than three years.”

page 6

I

Best of the best ready to plate up

t’s almost time for the best culinary talent in the country to plate up in the Unilever Food Solutions Chef of the Year 2011.

A total of 38 chefs from all over South Africa have been selected, through process of regional finals, to represent their regions in the Senior, Junior and Team categories of the competition on Friday, 16 September 2011. They will be pitting their skills against each other as they battle it out for their share of R90 000 in prize money – and the ultimate title of Unilever Chef of the Year 2011.

The standards of this prestigious annual competition reach higher levels each year, making it the richest and most respected culinary competition in South Africa; and one in which any chef is proud to be selected to participate.

Finalists are required to showcase their talent, creativity and competitive spirit using some of the very same ingredients that are staples of professional kitchens in 74 countries around the world, all while impress the judges with their inspiring menus by creating dishes that will set them apart from the rest.

The cook-off takes place on Friday, 16 September at the Unilever Head Office in La Lucia, Durban. For further information log onto www.unileverfoodsolutions.co.za.

K

2011 Dorp van die Jaar winner

wêla and Rapport have announced the winning ‘dorp’ in this year’s ‘Dorp van die Jaar’ competition! More entrants than expected were received this year, giving readers, viewers and judges an extensive list of towns to choose from. The number of votes in 2011 increased by more than 65% compared to 2010. Judges narrowed it down to nine finalists and the outcome was clear that the Dorp van die Jaar 2011, is the little rustic town of De Rust in the Western Cape.

As the winner of this title, De Rust will receive marketing to the value of R1 million from Rapport and another R1 million from KykNet; a wine course for hospitality staff from De Rust, presented by the Cape Wine Academy and sponsored by Leopard’s Leap Wines; as well as a huge ‘makietie’ celebration for the town, including a marquee and farmers’ market, where the Dorp van die Jaar trophy will be presented.

“On behalf of Leopard’s Leap, I would like to congratulate the town of De Rust, we look forward to making our contribution to the town by presenting a wine training course by the Cape Wine Academy for a number of staff in the service and hospitality industry,” says Hein Koegelenberg, CEO of Leopard’s Leap Wines.

Park Inn by Radisson, Cape Town opening in November 2011

S

et in Cape Town’s Foreshore district, close to the city’s historic attractions, shopping and cafes, the new Park Inn

by Radisson hotel is destined to bring a new energy to the area.

Only the second Park Inn by Radisson to open in South Africa, the hotel presents the Mothercity with a contemporary urban destination featuring modern interior design.

This Park Inn will offer the perfect base for both business and leisure travelers with easy access to corporate headquarters and the Cape Town International Convention Centre while the V&A Waterfront is a 10 minute stroll away.

The Rezidor Hotel Group is one of the fastest growing hotel companies in the world, operates more than 400 Hotels in over 60 countries across Europe, Middle East & Africa under the brand names of Hotel Missoni, Radisson Blu and Park Inn

by Radisson.

Fedics, world chefs delight kids in Soweto passed that mark. The final tally will soon tell.”

Thirty three countries participated in the 2011 Bidvest World Chef’s Tour Against Hunger, with over 200 international chefs aiming to raise money an awareness to feed hundreds of thousands of starving South Africans. In attendance was Director of the ACFS Phindile Hlalele, who says that she is delighted with the various organisations and companies that avid Keir, head chef at Fedics, led his team come together to assist government in meeting of chefs into Orlando, Soweto on Sunday some of the nutritional needs of underprivileged 28 August to participate in the 2011 Bidvest children. “The ACFS now has over 1 400 food World Chef’s Tour Against Hunger. In association gardens around the country in the neediest with the African Children’s Feeding Scheme areas, and assists parents and care givers to (AFCS), Fedics provided a healthy meal - as well as understand the value of nutritious foods while chocolates and t-shirts - to some 500 delighted teaching them how to set up their own food children. Kier says that when international chefs gardens. “The Bidvest World Chef’s Tour Against came to South Africa for the first time in 1993 to Hunger helps to highlight these issues around raise money to fight hunger, an amount of R500 the globe and Fedics was proud to have taken 000 was reached. “Ten years later, R1,5 million was over 100 national and international chefs into realised; and this year it was hoped that R4 million Soweto to meet the people their efforts would fill the pot to a new record. I believe we have make a difference to.”

D

O

T

Ngoma Safari Lodge receives Botswana President’s honour.

he latest addition to Africa Albida Tourism’s portfolio, Ngoma Safari Lodge is situated on the banks of the Chobe River in Kasane Botswana, having opened its doors to the first official guests on 12 May 2011.

The development is a milestone for Africa Albida Tourism as it is the first time the group has entered into a joint community and privatelyfunded project, in association with the Chobe Enclave Conservation Trust (CECT). It is also the first community based organisation to be registered in Botswana and the first to show that joint ventures of this nature can absolutely work.

Obikwa is top performer at 100 Women 100 Wines

BIKWA, the adventurous, fun Wines competition held in Cape Town to loving, range of value for money select their ten best wines in ten different wines, has stuck its neck out as categories of occasion based drinking. the top performer at the inaugural 2011 With so many women loving OBIKWA 100 Women 100 Wines competition, with you can’t go wrong this summer! OBIKWA no less than seven wines making the cut is a down-to-earth range of easy drinking, – proof that these wines are perfect for quality cultivar wines expressing their sharing with friends. true varietal character and rich, ethnic In a first for the South African wine charm at an affordable price. The 750 industry, 100 women from all walks of ml bottles sell at around R27. For more life participatedFedics, in the 100 Women 100delight information visit www.obikwa.com world chefs kids in Soweto

Nola introduces two new convenience products

NOLA CREAMY SALAD DRESSING Nola has launched four exciting flavours in their new tantalizingly tasty salad dressing range. These dressings will not only give new life to your lettuce salads, but can also be used on baked potatoes and your favourite pasta salad. The perfectly balanced and deliciously creamy dressings have a six month shelf life. Flavours include: Greek and Feta, Yoghurt & Herb, Greek & Lemon Zest and Italian.

NOLA CHICKEN MAYO READY TO EAT Let your imagination run wild with the new, convenient ready to eat Chicken Mayo sachets.

Succulent chicken breasts mixed with mayo style dressing have a 9 month shelf life and can be served hot or cold, giving you excellent taste and incredible value. The flavour range includes Roast Chicken, Mild Peri-Peri, Mild Curry and Smokey Barbeque. Nola Chicken Mayo can be used as a salad topping, bread filling or as a complete meal served with your favourite starch and vegies or as a pizza topping or even a pie filling.

Nola is a subsidiary of Foodcorp (Pty) Ltd Consumer Brands. Foodcorp is one of the largest food manufacturing companies in South Africa and a market leader in food innovation.

For more information contact: Elise Fish (PR Consultant to Foodcorp) 076 170 6449

Masterchef Australia judge and Gordon Ramsay heading to Jozi show

T

V celebrity chef Gordon Ramsay is one of the high-profile guests at the upcoming Good Food & Wine Show which takes place at the Coca Cola Dome in Johannesburg from September 22 to 25.

This year’s show is bigger and better than ever before with something for everyone of all ages including fantastic shopping, celebrity chef demonstrations, wine tasting and top restaurants in a special new restaurant area.

The international celebrity chefs – many of whom are regulars on South African TV screens – are always a huge drawcard.

Entrance tickets to the show (R80 for adults and R45 for pensioners and children) and bookings for the Samsung Chefs in Action Theatre and Wine Tastings can be bought through Computicket, while bookings for the Hand’s on Workshops, which are expected to sell out, must be made through Tyron on bookings@gourmetsa.com or call on 021 702 2280.

page 7

No Holds Barred

OUT OF THE

FRYING PAN (PART 2)

The right to equality in the consumer market Section 8, Protection against Discriminatory marketing (subject to Section 9 which allows for reasonable grounds for differential treatment): • A supplier of service or goods must not unfairly on the basis of one or more grounds of unfair discrimination contemplated in Section 9 of the Constitution or Chapter 2 of the Promotion of Equality and Prevention of Unfair Discrimination Act: - exclude any person or category of persons from accessing any goods or services offered by the supplier; - grant any person or category of persons exclusive access to any goods or services offered by the supplier; - assign priority of supply of any goods or services offered by the supplier to any person or category of persons; - supply a different quality of goods or services to any person or category of persons; - charge different prices for any goods or services to any persons or category of persons; - target particular communities, districts, populations or market segments for exclusive, priority or preferential supply of any goods or services; or - exclude a particular community, district, population or market segment from the supply of any goods or services offered by the supplier.

• A supplier must not directly or indirectly treat any person

page 8

Butler Magazine continues the explanation of the Consumer Protection Act 68 of 2008 (CPA) with Bianca Coelho Barata of Goldman Judin Attorneys.

Please refer to issue 23 if you missed the first installment.

differently than any other, in a manner that constitutes unfair discrimination on one or more grounds set out in Section 9 of the Constitution, or one or more grounds set out in Chapter 2 of the Promotion of Equality and Prevention of Unfair Discrimination Act, when: - assessing the ability of the person to pay the cost, or otherwise meet the obligations, of a proposed transaction or agreement; - deciding whether to enter into a transaction or agreement, or to offer to enter into a transaction or agreement; - determining any aspect of the cost of a transaction or agreement to the consumer; - interacting with the consumer(i) in the supplier’s place of business, or (ii) in the course of displaying or demonstrating any goods, testing or fitting any goods, or negotiating the terms of a transaction or agreement; or

- selecting, preparing, packaging or delivering any goods for or to the consumer, or providing any services to the consumer; - proposing or agreeing the terms and conditions of a transaction or agreement; - assessing or requiring compliance by the person with the terms of a transaction or agreement; - exercising any right of the supplier under a transaction or agreement in terms of this Act or applicable provincial consumer legislation; - d etermining whether to continue, enforce, seek judgment in respect of or terminate a transaction or agreement; or - d etermining whether to report, or reporting, any personal information of such person.

If a customer comes into your restaurant you or your employee’s inter alia cannot refuse to serve or sell anything , give them preferential treatment, give them higher or lower quality goods, charge them different prices, decide whether or not you want to serve them, or prepare their food in a certain way on the basis of their race and colour, sexual orientation (being gay, lesbian or heterosexual), marital status (being single, married or divorced), gender (social and cultural male or female roles), sex (physical differences between men and women), pregnancy, age, disability, ethnic origin (being

from a particular background, such as a clan or language group), culture (having a shared culture and traditional practices), language, religion, conscience, belief and birth.

Suppliers (the restaurant owner and their employees) are not permitted to limit access to goods and services; You are not allowed to prioritise any consumer groups over others when marketing or selling goods and services; You cannot vary the quality of your goods and services in a discriminatory manner; Consumers have the right to high quality goods and services and have the right to query the inferior quality of goods and services; Consumers have the right to fair pricing of goods and services, you are not permitted to charge unfair prices for the same goods and services, consumers must be treated equally regardless of race, gender, socio-status or geographic location.

In Part 3: The Consumer’s Right to Privacy and the Consumer’s Right to Choose.

page 9

Front of House

GIVING GUESTS

BANG FOR THEIR BUCK

T

his is according to Rory Montgomery, marketing executive at Hospitality Technology International (HTI), one of South Africa’s premier hospitality software providers. Interestingly, the latest statistics show that one in every three hotel guests in the USA are generally 34 years or younger. It appears that the younger generation will become the largest consumer group in the history of the US – in terms of purchasing power – and an important market for most consumer brands. They are a market not to be ignored. In South Africa, due to our different, and changing socio-economic climate, we are seeing a big demand coming from the emerging black middle class, which is growing rapidly due to the secural of jobs, by blacks, in the public sector - and also due to ongoing black empowerment policies. The emerging black market, like the younger generation in the USA, enjoy significant purchasing power in SA.

page 10

As we emerge from the grips of the global recession one thing becomes clear – that the hospitality industry is changing.

Technology is changing, markets are changing and customers are changing – and it is time for hotels, lodges and resorts to seize the opportunities.

When it comes to the younger generation – we are also realising that they have pulling power in South Africa – just how do you treat them?

“According to research conducted by Marketmetrix.com it appears that the younger customers often feel more satisfied when they receive personal attention. This is counter to the ideas that kids prefer electronics over personal interaction – which is indeed an interesting revelation. This must be something to be considered when you consider new services offered to automate and titillate the guest experience. It is perhaps not all gadgets, gadgets, gadgets….”

Research also shows that they are racially diverse – and this is true of SA as well. In South Africa, however – due to our population spread – the majority of young guests are blacks.

“When it comes to guest personalisation, the latest tool to endear yourself with customers is a loyalty programme. Loyalty programmes can be designed to offer a slew of opportunities. They are not to be ignored. Indeed, they should be embraced.”

These corporate programmes can offer a great opportunity for customer personalisation. But the problem here, Montgomery points out, is that corporate programmes often fall short of treating guests as individuals - and this is an aspect that “seriously needs to be addressed”.

“Industry is missing out on a great opportunity to individually connect with their most important guests. The technology is certainly there to be used – it just comes down to the correct configuration and the correct usage. So many loyalty or corporate programmes are falling short of their potential because they are just too bland and broad – and do not get down to engaging with customers on individual, primarily face-to-face levels- from a digital perspective, of course…”

These programmes should really drill down and track customer preferences – by simply monitoring expenditures – to create individualised rewards. For instance, if a valued guest is an avid golfer, leave a sleeve of branded golf balls on their pillow instead of a chocolate.

“These programmes have to ‘get down and dirty’ and really compile usable information on guests and their preference patterns. Providing general information is pretty much useless.

But this is often what is happening. The information provided is too general, too broad-based – and often just does not provide the relevant information to connect with guests on a personalised level.”

One way of upping the guest experience without incurring huge costs is the overall service levels offered. This starts at the booking stage and the industry needs to streamline the ‘bookability’ of all hotels, lodges, B & B’s and guest houses throughout Southern Africa. In fact this must improve in order to stimulate the tourism sector. Then comes the level of service during the guests’ stay. Exceptional service is rare and is always appreciated by guests, young and old. But the food and beverage – and related services and activities – is often what guests remember the most about their hotel experience, said Montgomery.

More activities please Guests are also looking for more activities while travelling.

Guests want experiences to stimulate their thoughts and feelings – that stimulate the experience. This means guest loyalty needs to focus on more emotive elements, rather on the rationale. Offer excitement, offer activities. Offer fun. And remember, more and more people are going to the theatre, visiting historic sites and engaging in educational activities while holidaying.

Squeezing that buck The economy is still in a bear phase, hence customers are still looking to get as much bang for their buck as possible. This might be a fairly long term trend, even if the global economy turns the tide – and needs to be seriously considered in all customer endeavors. It’s all about offering good value. This is a bit of a balancing act: trying to increase value propositions while keeping spending at acceptable levels.

But there are ways to do this.According to Marketmetrix. com there are a number of elements that create value during a hotel stay: • Guest–room design (size, cleanliness, comfort, room equipment, kitchenette, entertainment, HVAC).

• Physical property – exterior, public space (cleanliness, landscaping, size, architecture).

• Interpersonal service (service friendliness, attentiveness, professionalism, personal recognition) • Functional service (service speed, efficiency, ck–in and ck–out efficiency) • Food & beverage related services (quality, atmosphere, room service, variety, good prices).

page 11

point of sale • hotel • lodge • B&B • point of sale • hotel • lodge • B&B • point of sale • hote

150

pilot serves

MILLIONmeals a year

No wonder Pilot Software is South Africa’s premier Point of Sale and Back Office solution - endorsed by over 40 leading franchise groups!

FRONT OF HOUSE Intuitive Flow with Touch-Screen Functionality Pilot PoS guides your waiters through the ordering process quickly and easily. There are options and prompts throughout to ensure the correct items and customer choices are selected.

The Pilot table management system provides an electronic floor plan of your site, showing the status of tables, highlighting overdue tables, and allowing bookings.

Items can easily be transferred between tables, tables can be transferred between waiters, and bills can be split for partial settlement.

BACK OF HOUSE Better Controls mean Higher Margins Full stock control, recipe costing with gross profit targeting, actual vs theoretical stock usage, meal type reports, daily or weekly purchasing, bulk portioning with yield analysis – these are just some of the benefits Pilot Software offers. With customizable cash-ups, daily highlighting of voids, discounts and transfers, and a detailed income statement facility, you have all the tools necessary to successfully manage your business.

el • lodge • B&B • point of sale • hotel • lodge • B&B • point of sale • hotel • lodge • B&B

HOTEL INTEGRATION

PILOT HANDHELDS

Hotel, Lodge and B&B Management With integration to Semper’s industry leading Property Management Solution, you’ll now have control in all areas of your business, from quotation through to reservations, asset tracking, credit card payments, conferencing and banqueting, and financial transaction posting.

From 3 rooms to 200 - Semper fits any size establishment, and manages central reservations for multi-outlet operations.

Improve Order Speed and Accuracy Pilot’s TallOrder integration uses low cost iPod Touch devices to facilitate item upsell, enhance order speed, improve customer service, and maximise table turn.

You can significantly reduce labour costs by using waiters to proactively manage sections, with runners controlling order fulfilment.

TallOrder’s flexibility allows item images, nutritional information, recipes and other key data to be displayed.

With biometric waiter authentication to each device, Pilot’s securities and controls remain in place.

PILOT HQ Protect your Intellectual Property Sites can be ‘locked down’; ensuring menu pricing, recipes and other intellectual property is standardized throughout regions. New menu items, specials, set menus and price updates can be sent to requisite stores at the touch of a button.

Flexibility is still maintained at a store level, meaning that Pilot remains effective for individual operators.

RENTALS & FINANCE Monthly rentals are available from as little as R1500 ex Vat with no set contract period and no liability!

We can also arrange finance on your behalf, with no audits or surety required. Even more reason to make Pilot your point of sale partner!

CALL CENTRE Pilot Answers 95% of Calls in Less Than 60 seconds Our call centre operates 24/7/365.

All calls received are recorded, with many being used for training purposes. Calls are available to clients for conflict resolution where necessary.

Automated dial back of dropped calls means Pilot will call you back if you hang up the phone before receiving assistance.

And when a telephonic, callout or training request is completed, you’ll receive an Agent Rating SMS – your feedback is used to maintain quality of service.

08610-PILOT • pilot.co.za

All bar and restaurant bills are recorded live at tender, and broken down by category - a guest’s VingCard® room key can even be used to authenticate entries.

Front of House

CONCIERGE AWARDED

LES CLEFS D'OR MEMBERSHIP

H

ead Concierge of the InterContinental Johannesburg Sandton Towers, Vinny Maharajh, is one of seven South African concierges to be awarded the Golden Keys. Ronnie Govender, who is Sandton Sun’s Head Concierge as well as Vinny’s long-time mentor, was the first South African to be awarded the Golden Keys in Prague 2000.

Established in 1929, Les Clefs d’Or from the Society of Golden Keys of Great Britain honours concierges who will accommodate every guest request that is morally, legally or humanly possible. They excel in their knowledge of their environments and strive to improve service, which is the foundation of hospitality.

“Being accepted into the Society of Golden Keys is by far the proudest moment of my career. The global recognition that arises from the association with this prestigious society also compliments the InterContinental brand perfectly”, says Vinny Maharajh Vinny’s role is emulated by

page 14

InterContinental’s e-Concierge Programme, an interactive concierge system, which allows for personal interaction between the concierge and guest.

Josiah Montsho, General Manager of the InterContinental Johannesburg Sandton Towers, says, “Vinny epitomises everything that this hotel stands for. Providing tailor-made, authentic experiences for our guests shows that the future of hospitality is about more than just a hotel room – it’s about genuine experiences and the memories that accompany them”.

The Golden Keys is a symbol of keys worn on the lapel of the jacket of the Head Concierge because, in days gone by, the concierge would keep the keys to the front door of the hotel to let guests in.

For further information contact the InterContinental Johannesburg Sandton Towers on (011) 780 5555 or email reservations@icsandtontowers.com

Jonathan Hudson started his hotel training at Les Roches Hotel School in Bluche, Switzerland before taking on positions as F&B Manager and General Manager in London and various parts of Africa.

Born in Zimbabwe, it was his love of home that brought him to work at the award-winning Victoria Falls Safari Lodge three years ago.

Back of House

J

onathan played an integral role in getting Africa Albida Tourism’s newly established property in Botswana, Ngoma Safari Lodge, open in time for the public. His contribution to the opening of this luxury establishment was key to his new appointment as General Manager at the group’s flagship property, Victoria Falls Safari Lodge.

"Jonathan's passion for quality service and positive attitude among other notable attributes have impressed us time and time again, which is why we are glad to announce his promotion to General Manager at our flagship property, Victoria Falls Safari Lodge", said Ross Kennedy, Chief Executive of Zimbabwe's leading tourism group - Africa Albida Tourism. Hudson was delighted with his promotion, as were his work colleagues who thought it was a well deserved appointment.

According to Jonathan, his goal as general manager is to grow the lodge’s market share in the Victoria Falls region and to turn the lodge, Lokuthula SelfCatering units & the Boma - Place of Eating into tourism leaders in Southern Africa. "In order to become tourism leaders, we need to ensure that all our guests leave us having had a phenomenal experience, taking home with them memories they can cherish forever. But in these tough economic times, it's also important that we remain a well priced and profitable resort.”

Voted Zimbabwe’s “Lodge of the Year” for 15 consecutive years, Victoria Falls Safari Lodge is located just 4km from the spectacular Victoria Falls and on the periphery of the Zambezi National Park.

Designed to give the impression of a vast open-plan tree house, the lodge is built on seven intricate levels rising above the pristine African bushveld and offers its guests uninterrupted views of spectacular African sunsets and game all year round at its on-site waterhole - the

focal point of the resort.

Decorated in lavishly coloured ethnic fabrics and fittings, all rooms boast the highest level of sophistication and comfort. Each has its own private balcony overlooking the unfenced Zambezi National Park. This up-market lodge prides itself on fine hospitality and food rivalled only by superb views, magnificent sunsets and the wide range of wildlife that visits the central waterhole throughout the year.

The deluxe resort also incorporates the ethnicstyle, self-catering RCI Gold Crown Lokuthula Lodges and dining options include the awardwinning restaurant, The Makuwa-Kuwa, and The Boma Place of Eating, specialising in Zimbabwean dishes and nightly traditional entertainment.

Partially open to the African skies and sheltered by the indigenous “gusu” forest, the award-winning Boma Restaurant at Victoria Falls Safari Lodge offers a unique African cultural experience that seduces the senses with the tastes, sights, sounds and smells of Africa - together with the warmth and hospitality of Zimbabwe and its people.

NEW GM AT

VICTORIA FALLS

SAFARI LODGE

page 15

Back of House

HOTEL CLEANING THAT MAKES

O

YOU GREEN WITH ENVY

ver the years, going green has become a popular sustainability catch phrase on the corporate and political agenda. Many businesses are looking to become more sustainable in their operations. According to one of this country’s leading cleaning equipment suppliers, one easy and costeffective approach is through the cleaning process.

“If the hospitality industry adopts a green approach to cleaning it can promote energy conservation and lower pollution while ensuring high levels of cleanliness and hygiene,” says Dewald Botha, general manager for Numatic South Africa.

Over and above efforts to recycle waste, reduce vehicle carbon emissions and conserve fauna and flora in surrounding areas, there is a range of green technology that improves the cleaning process and look after the South Africa of tomorrow.

Hotels can use vacuum cleaners that reduce energy consumption without hindering the power and performance of the machine. These also cut down dust emissions and noise levels. However, some such equipment only lasts few months or a year, so hotels need to ensure they invest in technologies that have longer lives.

In an environment with a number of hotel rooms, conference facilities and restaurants, professional cleaning machines are in operation for most of the day. The substantial energy savings alone could completely pay for the machine in a single year. Costs are generally covered in less than a year and full savings year-upon-year thereafter.

In tiled or laminated areas where floors need to be cleaned and disinfected, a mop that uses less water and doesn’t spread dirt needs to be utilised.

Sometimes operators put water into a bucket, dip the mop, clean the floor and then place it back into the dirty water before using it to clean the floor again. This simply

page 16

The warmth of the approaching season is eagerly anticipated by the hospitality industry as tourists plan their year-end holidays and corporates book their yearend functions. But as the industry revs itself up for that spring cleaning ahead of summer, it should also be thinking green. spreads the dirt. Operators should use a dual bucket trolley system specifically designed to save water and reduce the spread of dirt.”

The use of hotel trolleys helps reduce the spread of germs, as dirty towels and linen can be placed in sealed laundry bins away from the clean replacements.

“There are endless ways to save the environment and become a five-star rated service, but one non-negotiable effort is the green approach to create that hygienic, sanitary and unpolluted environment for guests to enjoy. A hospitality company needs to ensure its cleaning equipment is seen as an investment, rather than expenditure to its business,” concludes Botha.

page 17

No Holds Barred

The Sushi King

page 18

CONTROVERSIAL KENNY KUNENE'S

ZAR CLUB

By Helen Grange

“W

e have allocated a very big budget to revamp and freshen the look of our venue. An elevator from the retail space below – separating our patrons from the Radisson guests – has been installed, and this is the first leg of this ongoing project,” said Kieran Lindeque, communications manager for ZAR. Much of why ZAR Club hasn’t felt the pinch of the recession is that it is inundated with corporate bookings “which brings us large numbers”, says Lindeque. And individual patrons need deep pockets too.

For men, it costs R200 to get in, and to get a couch that can seat four, you’re looking at up to R5000, and that’s before you’ve ordered a drink. And if you’re feeling frisky, you can splash out R450 000 on one bottle of 50-year-old Glenfiddich Scotch whisky.

Aside from the very affluent, ZAR Club has been patronized by celebrities like Shakira, John legend, Louis Figo, Arsene Wenger, Swizz Beats, Busta rhyms, Kimora Lee Sommons, Denzel Washington, Prince Albert of Monaco, Timbaland, Ciara, Lil Kim, Phat Joe, DJ Scratch and most local celebrities.

Some of them include heads of state, like Nigeria’s President Goodluck Jonathan, who came here during the World Cup and blew about R700 000.

Back in January this year, Kunene opened his second ZAR Club, at the Cape Royale luxury hotel on Cape Town’s Waterfront, where his friend, Julius Malema, was in attendance. Just as he had done at the launch of ZAR in Sandton, he controversially ate sushi off scantily dressed models, washed down with a bottle of champagne.

At the time, Kunene announced he was launching himself as “the king of entertainment”, adding: “If you love

IS GETTING A MAKEOVER

something, you must do it, and I love entertainment.” Kunene likes doing business in his club, very coolly attired in his ZAR T-shirt, designer jeans, patent leather shoes.

He said he intended putting on a “spectacle” of some sort at his clubs every so often. Would these spectacles include strip shows? “No, that’s been done. I want to stand out. The idea is for everybody to remember my parties. Up to now Joburg celebrity parties have all been the same.

You just drink alcohol and that’s it,” he said.

There’ll always be beautiful women around, of course, a luxury he points out he was deprived of during his six years in prison.

In July meanwhile, his ZAR club in Cape Town ran into a spot of bother, being warned in July to obtain valid operating licences or face closure. Apparently the club was operating on the hotel's licences, but Lindeque has since said, without elaborating, “the Cape Town liquor license is sorted out”.

Kunene is soon to air his new reality TV series on e.tv titled So What, which showcases his “travels to local and international locations, taking the viewers to red carpet events, yacht parties, sushi bars and boardrooms” as he enjoys the good life and chases new businesses. Still, he’s always liked doing business at ZAR and that’s not going to change. “Kenny is at ZAR more often than the staff. The reality show has not dampened his appearances at all,” said Lindeque.

The ‘go large’ entertainment bug has been in Kunene since he was a boy. “I grew up

The ZAR Club the 7th floor or Sandton’s Radisson hotel, sushi king Kenny Kunene’s unashamedly gauche silver and gold-themed emporium of pleasure, is steaming ahead with a huge facelift over the next few months, cocking a snook at the recession which has hit all the hospitality establishments around it.

poor, but my late grandfather (he was raised by his grandparents and unemployed mother in Kutlwanong township near Odendaalsrus in the OFS) always insisted that if you invite people, you don’t go half way.

You provide the best of food, drinks and music,” he said. “I’ve been in entertainment since high school, since prison actually,” he continues, explaining that he’d organize “parties” for his fellow inmates, with music and dancing and soft-drinks, this way gaining favour.

Oddly perhaps, the 41-year-old Kunene claims his excesses don’t extend to party drugs like cocaine. “I don’t sell dope, I push hope,” he likes to say.

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Front of House

Mobile Catering A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business

districts.

Events Catering Events range from box-lunch drop-off to full-service catering. Caterers and their staff are part of the foodservice industry. When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet.

The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives.

The event caterer staff are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d'oeuvres is often called a catered event.

Many events require working with an entire theme or colour scheme.

A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting.

The trend is towards satisfying all the clients’ senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable.

Beautifully prepared food alone can appeal to the senses of taste, smell, and sight - perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event.

Catering is often sold on a per-person basis, meaning that there is a flat price for each additional person. However, things like lighting and fire permits are not scaled with the guest count, so per-person pricing is not always appropriate. It is necessary to keep the cost of the food and

page 20

supplies below a price margin in order to make a profit on the catering.

When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet.

The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives.

As many others in the food service industry, caterers and their staff work long

AN INTRODUCTION TO

CATERING

Catering can be divided into many sections. This introduction to catering explains what catering is all about.

hours. It is not uncommon for them to work on holidays or seven days a week during holiday event seasons.

A comprehensive, formal full-service catering proposal is likely to include the following time-line matters such as rental arrival time, staff arrival time, bar open time, meal serve time, bar close time, rental pickup and out-of-venue time.

Each of these factors affects the catering price.

For example, a rental quote for an "anytime" weekday delivery is usually much more economical than an "exact-time" delivery.

General menu considerations Clients may have specific dietary or religious needs to consider. These include Halaal, Kosher, Vegetarian, Vegan and food allergy requests. Increasingly, clients are interested in food sustainability and food safety.

Meal Rentals May include tables, chairs, dance floor, plants, tabletop (china, flatware, glassware, linens, chargers), bar glassware, serving equipment, salt/peppers, etc. It should be clear whether table and chair setup and take-down is included. Most rental companies do not automatically include setup and take-down in the rental charges.

Labour Varies from caterer to caterer, but generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a Sous Chef or Kitchen Assistant, Wait staff and Bartenders. The labour on a plated dinner is generally much higher than the labour on a buffet, because a plated dinner i nvo l ve s

double the china, and usually a minimum of three served courses, plus served coffee. Simply put, there's a lot more to do. To do it properly requires roughly 10 to 50% more staff. On a large event, this can be substantial, especially if overtime or doubletime applies.

Source: www.wikipedia.com

Hors d'oeuvres It should be clear if these are passed or stationary. Most caterers agree that three or four passed items are appropriate for the one-hour period prior to a meal.

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UNITE AGAINST WASTE

UNILEVER FOOD SOLUTIONS ISSUES GLOBAL CALL TO WISE UP ON WASTE WITH SECOND WORLD MENU REPORT

Unilever Food Solutions launches its second global authority report on the foodservice industry today. The World Menu Report: ‘Sustainable Kitchens: Reducing Food Waste’ takes a close look at consumer opinions on sustainability and food waste when eating out-of-home and how this impacts on the food service industry.

T

his is the second global authority report produced by Unilever Food Solutions this year. The hugely successful first World Menu Report: ‘What’s in Your Food?’, which launched in January, provided a global snapshot into consumer attitudes and opinions towards food when eating out-of-home, and identified that consumers were demanding more information about what’s on their plate.

Food waste – a growing consumer concern This second World Menu Report illustrates an equally important issue for the food service industry to acknowledge – food waste when eating out-of-home. And with the restaurant and food service industry

responsible for generating three million tonnes of food waste every year1, it is an issue that consumers are very aware of.

80% of consumers questioned in Western countries expressed concern about food waste when eating out-of-home while 87% of respondents in non-Western countries echoed this concern. In addition, 74% of those surveyed in Western countries said that it is important to be informed of how this food waste is being disposed of. A significant proportion (70%) of those in non-Western countries said that they would be willing to pay more for meals in places that were implementing environmentally-friendly food waste disposal methods.

Sergio Perelman, Global Director Sustainability at Unilever Food Solutions, says: “The findings of the World Menu Report demonstrate that the spotlight on food waste is shifting from in-home to out-of-home. Earlier research has shown that a high proportion of food wasted in professional kitchens is generated at the preparation stage, so we have a role to play in helping chefs and operators to reduce these waste levels.”

Commenting on the findings, Garth Shnier, Executive Chef & F&B Manager of Sandton Sun, Inter-Continental Sandton Towers and Sandton Convention Centre Kitchen, says, “As an industry, we need to live by the credo to ‘live simply so that others may simply live’. According to the FoodBank, South Africa is capable of providing enough food for its entire population, yet at least 20% of South Africa (about 11 million people) have insufficient access to food and 14 million are vulnerable to food insecurity. We have a responsibility to minimise our food waste and to use only what we need to. We should avoid creating a demand for dishes that use out-of-season ingredients and, as chefs, we need to challenge our creativity around menu planning to use ingredients efficiently, use different cooking methods to use every part of every product, control portions and reduce leftovers. There are so many layers to food waste management, and it’s imperative that we, as an industry, work together to share solutions with one another.”

Industry solutions Coinciding with the release of the second World Menu Report will be the launch of the new Unilever Food Solutions Service ‘Work Smart to Wise up on Waste’. The Service is being created to help customers to: • increase kitchen efficiency by minimising food waste, allow

them to work ‘smarter’ and reduce costs to their business • take more responsibility around the issue of food waste and in turn assure guests that they are addressing the problem • attract new guests by telling their positive “waste reduction” story In addition, Unilever Food Solutions will continue to work closely with chefs and operators to support them in strengthening their social and environmental responsibility.

Unilever Food Solutions will do this by: providing inspiration to create great tasting, natural, nutritious and healthy dishes increasing the use of sustainably sourced agricultural raw materials in Unilever Food Solutions’ products and helping to reduce food and packaging waste and energy use in the kitchen.

Says Eelco Camminga, Vice President of Unilever Food Solutions for Africa, the Middle East and Pakistan, “Taking both a short and long term view, our objective is to create solutions to assist chefs and food operators to reduce food waste. Reducing food waste will not only assist them to reduce their environmental impact, it will also help them to save money within a continuingly tough economic climate.”

Sergio Perelman continues, “In Turkey we have been working with a key customer to help reduce food and energy waste when preparing stocks and soups by providing them with pre prepared Knorr bouillons. And in Sweden we developed a tool which allows schoolchildren to see just how much waste they create by leaving food on the plate – this led to a 30% reduction in food waste in the time we were working with them.”

Gaby Vreeken, Vice President Marketing, Unilever Food Solutions, says: “As a company Unilever has already taken steps towards reducing waste and improving sustainability practises, through our Sustainable Living Plan. We want

to make it clear to both our customers and consumers that we are committed to helping to address the issue of professional food waste.”

United Against Waste – in it together The findings of the report also reveal that consumers believe it is the government’s role to address the issue of professional food waste. Globally, 48% of people stated they thought it was a government responsibility. However, Unilever Food Solutions intends to work collaboratively with food industry colleagues and external partners to help address this consumer concern by encouraging ‘United Against Waste’ coalitions across the world.

The ‘United Against Waste’ coalition in South Africa is currently being established and will consist of a group of local industry experts working together to tackle food waste. The South African coalition will consist of a chef in the form of Garth Shnier, a Unilever Food Solutions sustainability champion in the form of Eelco Camminga,

an operator and a sustainability expert. “By uniting partners and consumers to ‘wise up on waste’, the coalition will work together to find effective solutions to reducing food waste in South Africa,” says Camminga.

“Small, incremental steps can result in big differences – and we want to do more than simply spark debate about this topic.

As an industry, we need to look at stock management, menu flexibility, portion sizes and many other elements involved in the journey from farm to fork in order to be able to begin tackling this problem,” he continues.

“Actions speak louder than words, and we want to reassure consumers that together we can be ‘United Against Waste’.”

Report Back

T

he wait is finally over! 250 international chefs from 44 countries touched down in South Africa this weekend to embark on an unforgettable 10-day culinary journey as part of the Bidvest World Chefs Tour Against Hunger. The plight of starving children in South Africa has motivated these chefs, along with over 700 local chefs, to give up their time and share their expertise during a massive 10-day fund raising drive throughout the country.

Pots clanging, pans sizzling, steam rising and the tantalising smells and tastes of foreign delicacies are some of the sights, smells and sounds that the public can look forward to at the various food festivals and demos taking place at select venues countrywide. By supporting these initiatives, together with the not-to-be-missed gala dinners, the public will not only be able to taste cuisine from countries around of the globe but will also play a role in raising funds to feed thousands of children. Proceeds raised during the Tour will be donated to the Akani Diepsloot Foundation, African Children’s Feeding Scheme and Meals on Wheels Community Services, all of which do extraordinary work in their communities, as well as various other nominated charities in Nelspruit and East London.

This year’s Tour, the third of its kind, is being arranged by the South African Chefs Association (SACA) and the Academy of Chefs, under the auspices of the World Association of Chefs Societies (WACS). The Tour’s patron is Dr Bill Gallagher, founder of the original event in 1993, and its convenor is Martin Kobald, former SACA president.

“In the context of the worldwide recession and credit crunch, many charities and good causes across the country aren’t able to continue their good work because there simply isn’t enough money to go around.

The result is that the sustainability of charities has been seriously compromised,” says Gallagher, “Our objective, through Bidvest’s support and the fundraising initiatives of the Tour, is to ensure that we can sustainably feed children over the next five years.

With R5 million we can feed 8 500 children per month. This translates into 500 000 children over five years.” The proceeds raised through the Tour will not be distributed in the form of monetary donations to charities but will be used to develop feeding schemes for the beneficiary charities and to buy the food needed to sustain those feeding plans for as long as possible.

Phindile Hlalele from one of the beneficiaries, ACFS says, “The tour will address one of the biggest challenges faced by South Africans everyday, that of hunger. Hunger is affecting the growth of our children, their health and even their learning ability. Funds from this Tour bring us hope of getting the much needed funds we require to improve the quality of the lives of the less fortunate communities. It will allow us to provide assistance in the form of feeding the malnourished children, orphans, HIV/ AIDS infected, children heading families and children from the poverty stricken families. Children who would otherwise go to bed without any food.”

INTERNATIONAL CHEFS IN SA

TO SUPPORT NEEDY CHILDREN

Growing Network

Nationwide

Home Hosted Hospitality, Assured The National Accommodation Association is a growing network of quality smaller accommodation providers around South Africa.

We are the largest nonhotel accommodation association in South Africa, Join and have a voice!

Contact us now on 086 186 2272 or join@naa-sa.co.za visit our website www.naa-sa.co.za

Chef Profile

EXECUTIVE CHEF

KEITH FRISLEY

H

aving paid his dues, working as apprentice chef at the Hilton Hotel group and achieving his Academy of Chef Training Programme Certificate, Keith cut his teeth on cooking on South Africa’s mainline long distance trains, such as the Trans-Karoo, travelling as far as the Victoria Falls.

He further enjoyed local as well as international acclaim in cooking competitions such as a gold medal in first place in the Golden Hat Chef in South Africa, a certificate from the Chain de Rotisseurs in SA and 2nd place as Team Johannesburg in Austria, achieving double gold.

Keith worked for the Monarch Hotel from 2006 until 2010, where he was Executive Chef and developed a special liking for boutique hotel dining, where a caring chef is able to gauge the special

page 28

requests of discerning guests through interaction.

“With my penchant for classic French cuisine with a modern twist but unfussy presentation, I’d like to think our guests will appreciate special attention to their dining needs at Fairlawns,” he says.

Keith further states that purist cuisine is about guests knowing what they’re eating, yet enjoying the presentation, followed by the fine textures and tastes of specialised cuisine. He finds this stance has earned him the respect of mature guests, whilst also attracting new, perceptive young diners.

He comments that South Africans have become highly sophisticated in travel and cuisine, and he is looking forward to creating a fine dining destination at Fairlawns, not only focusing on business and leisure guests but also for local residents wanting to enjoy a special breakfast, lunch or dinner at this established award-winning 5-star boutique hotel in Sandton.

Fairlawns Boutique Hotel & Spa in Sandton welcomes its new Executive Chef, Keith Frisley, who specialises in elegant cuisine to complement this award-winning boutique hotel, reminiscent of old Europe.

“My vision is that locals frequent The Terrace Restaurant at Fairlawns for a divine dining experience, then decide to indulge in a holistic spa treat and perhaps spend the night to extend their special visit,” he smiles.

Enquire about the delectable menu changes to be introduced at The Terrace at Fairlawns, with elegant cuisine by Keith Frisley.

Current menu includes: • B eetroot gravlax (horseradish, pea mousse, rye bread) with complementing wine De Wetshof Finesse Chardonnay; • W hipped goat’s cheese (toasted walnuts, figs, Parma ham complemented by Buitenverwagting Buiten Blanc; • Penne arrabiata (chilli, basil, Neapolitan sauce) accompanied by Nederburg Stein; • Duck breast (ginger, banana, chestnut) with a Brampton Cabarnet Sauvignon; and rounded off with • D esserts such as citrus gratin (marzipan, vanilla, and tomato), sinful chocolate (Black Forest ham, hazel nut, cherry) and so much more...

Chef Profile

Leon Coetzee is no stranger to creating fine cuisine with his diverse culinary skills and broad knowledge of local and international culinary trends as a result of his impressive career history.

Head Chef, Leon Coetzee, in action

KURLAND HOTEL'S HEAD CHEF

LEON COETZEE S

ome highlights from his career so far include fine hotels and restaurants such as the Five Flies Restaurant, Cape Town, Knorhoek Lapa Wine Estate, Paarl where he held the position of Executive Chef and Assistant Manager, Boschenmeer Golf Estate and the world famous Royal Mirage in Dubai where he specialised in modern international cuisine and trained with Gordon Ramsay.

In June 2010 Leon joined Kurland Hotel, the renowned 5-star country retreat known for its unique location and passion for excellence. Kurland is also a proud member of Relais & Châteaux and considered the finest address on the Garden Route. Here service excellence is embraced with spectacular natural beauty and a love of

page 29

nature, harmony, families and celebrating the finer things in life.

This luxurious sanctuary, ensuring highly personalised service and fine cuisine, is a place where guests can relax in peace and tranquillity while savouring first class cuisine that can be enjoyed in a variety of locations throughout Kurland’s beautiful Estate. Due to Kurland’s impressive organic herb and vegetable garden, culinary dishes are enhanced by Mother Nature.

Comments Leon, “As a chef, my main desire is to provide an excellent dining experience by creating dishes that exude quality while availing guests to new recipes for a unique culinary journey.”

He has been rated as one of the top Chefs in the Western Cape and has the unique ability to motivate his team and encourage growth while ensuring that each member of his team finds passion in what they do.

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Do Not Disturb

Southern Sun Elangeni hotels are normally better set with more affordable conference packages to deliver a fully- fledged service to conference delegates without wasting on extra travel, time and effort. “Hotel facilities allow multi-day meetings because the attendees are accommodated on site, which can be extremely convenient. This allows delegates to use their rooms during the day for rest periods and at breaks, at discounted package rates,” she adds. “Conference hotels also offer more choice regarding leisure activities for guests to relax and unwind after an intense day of conferencing. These include spa treatments and shuttle services to surrounding nightlife, pubs and clubs. The hotel concierge can also recommend nearby activities, be they cultural, sports related or adventure based, as well as book shuttle services to and from the local airport, thus providing the executive traveller with everything they need both in business and leisure.”

R

Sizzling facilities Located in the vibrant heart of the Mother City, Taj Cape Town is home to some of the most beautiful meeting and event spaces in South Africa.

Occupying the original Reserve Bank and Temple Chambers, later BoE, many of the rooms ooze history dating back over 100 years. All the doors, interior

AT YOUR SERVICE

anging in size and capacity, hotelbased meeting and event centres include a wide range of fullyequipped, private conference rooms, boardrooms and regal banqueting halls, offering the perfect combination of

By Abby Wintgens efficiency and convenience.

Pontsho Dikobe, guest relations manager at Holiday Inn Sandton says that there is an “incredibly long list of benefits to hosting a conference or event at the venue facility within a hotel, as opposed to purpose -built venues”. These include:

HOT MEETING SPOTS AT LOCAL HOTELS

wooden panelling and windows are original and have been meticulously restored. Yet there is nothing old about the facilities in the meeting and conference rooms, which are state-of-the art. Drop-down data projectors, a media hub that allows full audio and video interface to the projector from a laptop, high-speed Internet connections and four audio channels, • on-site accommodation for delegates • ample secure complimentary parking facilities for drive -in delegates each individually controlled, are standard. Each room has a dedicated air• access to hotel facilities such as the restaurant, bar, pool, gym and conditioning system that can be independently adjusted, while some rooms business centre, among others • exposure to world-class hospitality standards, given a hotel’s Taj, Cape Town affiliation with a reputable international brand • guaranteed efficiency in terms of service levels related to the brand, its reputation and star grading • an existing ambience and atmosphere, which delegates and organisers can easily acquaint themselves to.

At most hotels, the meeting and event packages are fully inclusive.

And given the current oversupply of hotels throughout South Africa, packages are becoming increasingly creative and appealing from one establishment to the next.The one-stop environment of a hotel also offers affordable extras or the ‘fully inclusive package’ to conference delegates, on a 24/7 basis, satisfying their daily needs while simultaneously minimising risk.

According to Charlene Upton, assistant general manager of the Leriba Hotel Group, when compared to purpose-built conference venues,

page 30

Leriba Conference Venue

are equipped with plasma televisions for video-conferencing and online presentations.

In KwaZulu-Natal, the province’s largest residential conference hotel, the Southern Sun Elangeni, offers breathtaking views of Durban’s Golden Mile. Renowned for fine service, excellent food and reputable hospitality, this hotel is a preferred destination for business travellers wanting the comfort of home, right at the sea. The hotels presents 449 bedrooms and nine conference rooms that can accommodate up to 1 000 delegates at any given time. In addition, Southern Sun Elangeni is said to be a favoured business destination with a dedicated on-site events team, available to develop tailor-made meetings and event packages to suit individual requirements.

Awarded Best Luxury Hotel in South in the 2011 AA Travel Accommodation Awards, Leriba Hotel and Spa, a four- and fivestar hotel and conference centre located in Centurion, in Gauteng, boasts 16 fully equipped, air-conditioned conference venues that can accommodate up to 950 delegates. Being situated in a hotel environment, the conference venue offers a more comprehensive package to the discerning delegate that includes high-quality amenities such as a series of à la carte restaurants with excellent chefs and topclass cuisine; impressive banqueting facilities that add a touch of class to your corporate event, making it all the more memorable; a spa and wellness centre, gymnasium and indoor and outdoor teambuilding activities.

Located in Johannesburg’s buzzing business hub, Holiday Inn Sandton’s recently revamped conferencing and events venue – The Cullinan – offers flexible configuration capacities, high-tech interior

Holiday Inn, Sandton

Get rid of pests at the click of a mouse The South African hospitality industry can now benefit from the latest technology which allows managers to monitor pest control data for all their sites online, in real time and on any day of the week.

The PestNetOnline reporting system, exclusive to Rentokil, allows for easy storage of extensive volumes of data collected by pest control technicians during each visit, making it more accessible and manageable for customers, auditors and Rentokil colleagues. A login username and password give multisite users entry to an overview of their entire portfolio and allow them to view queries about their property or portions of it.

The benefit for multi-site clients is obvious. PestNetOnline is instrumental in the early detection and reporting of potential pest risks, identifying trends and planning pro-active measures to prevent future pest infestations.

For more information, visit www.rentokil.co.za or contact 0800 RENTOKIL (0800 736 86 545)

Southern Sun, Elangeni

Leriba Business Suites

Taj, Cape Town

decorations that provide sound -proofing, excellent acoustics and room divisions. The venue has been fully aligned to the Holiday Inn standards on elements such as equipment, refreshments and business services offered.

Boasting elegance and style, The Cullinan is a combination of three conferencing venues. Each has individually-controlled air conditioning and makes use of natural light in addition to other light sources. Two sets of elevators located on either sides of the floor also make access to other areas of the hotel quick and easy. The dark wood interiors reduce eye strain while adding an air of professionalism along with a deep sense of comfort. Two levels of ample parking are provided underground, and delegates are provided with access key cards for security and exclusivity.

It’s clear to see that there’s nothing mundane about the four walls of a hotelbased meeting venue, especially those situated in our beautiful homeland. Not only are they magnificent establishments, their conference facilities are world class too.

ea Me T e rc Th ha n t

Through the combining of the correct presentation, serving equipment, accessories and tea taste, the Tea Merchant is able to provide customized solutions to the hospitality industry.

The unique product offerings with excusive designs enable the discerning tea drinker to experience teas in the manner in which they were designed to be drunk, in the privacy of a hotel room or in restaurants, spas and tea rooms From flower teas to hand picked dragonwell tea, the Tea Merchant can guide you to choosing an appropriate range for your target market.

The range of teas and accessories offered accommodates most budgetary requirements. From guest houses through to exclusive Michelin star aspiring restaurants.

Find us at stand E24 at The Good Food and Wine Show

Finding solutions to provide the ultimate tea experience

As a drink for any occasion, tea can be drunk throughout the day and night , allowing for a wide variety of teas to be served from invigorating peppermint teas to intense Oolong tea to fruity desert tea, followed by calming chamomile.

Ongoing improvements in processing equipment and tea blending have facilitated the introduction of designer teas along with designer tea bags.

Belinda 082 459 1910 Carin 083 262 2082 www.theteamerchant.co.za

As one of the fastest growing beverage offerings tea is appealing to a ever increasing population grouping, with younger tea drinkers consuming lager amounts of healthier style teas.

Business Focus On the Menu

Sauce h Mustard rloin steaks Steak wit nde e) beef te 4 (6-ounc ck pepper oon salt round bla 1/2 teasp g ly h s e fr oon 1/4 teasp oil ons olive p s 2 table o ely chopped , fin 2 shallots eef broth b p 1/4 cu am hipping cre tard 1/4 cup w us on Dijon m 1 tablespo r medium skillet ove ty u -d y v a t large, he tes.

1. Prehea r. Add oil for 3 minu nd peppe a lt high heat a s h it smoking, teaks w t not quite u b eason s t, o 2. S h n tes; turn nd whe for 5 minu k to skillet a o o C . n reached, s to pa neness is o d add steak d e ir s until de edium-rare and cook utes for m fer to a plate in m re o ns about 5 m ness. Tra g on thick in d n e p e d l soft and warm. sauté unti d n and hold a t le il k allots to s utes.

3. Add sh d by bout 4 min immer until reduce a , n e ld o g s d n a eef broth 4. Stir in b a simmer rd. Bring to diately half. ta s u m d e imme ream an 5. Stir in c n if necessary. Serv o s and sea ks. over stea rvings. e Makes 4 s

BELLO, BELLISSIMO,

BELLINI!

T

he restaurant frontage is a bit like a hole in the wall, nothing ‘out there’ or conspicuous. Go inside and it’s much the same, with white-washed brick walls, be recommended.

There is a selection of baked cakes to choose terracotta floor tiles and dark wooden chairs and tables. When the restaurant is full, which it invariably is after 7pm , it’s somewhat loud and noisy. The hard-surface for your desert. The carrot cake and the chocolate pecan nut cakes are my favourites and if you are interior doesn’t lend itself to good acoustics;it reminds me of a school canteen. lucky, they might have Pavlova on the menu and that’s like dying and going to heaven. But most As for the food, well that’s another story!

Bellini’s has a short and to-the-point menu and an even smaller wine list, including times, whether you have the shoestring chips or an organic wine and an excellent house red. The favourites are the fillet dishes. Dijon baked potatoes, the main course is so filling that fillet, fillet Suzette and the pepper fillet. I like my fillet medium rare and what never there isn't any room for dessert.

I am a patron of this restaurant and frequent fails to impress me is that whichever dish I have, the sauces are consistently excellent, it as often as the purse strings will allow. creamy and delicious.

The baked potatoes are cooked to the point where the skin is like parched earth, Reservations can only be made for lunch. Jenny, flaky and brittle, leaving the potatoes inside soft and fluffy, almost a creamy texture. the owner, greets most of her guests with a hug My guest devoured his fillet chunks in butter. I asked for the recipe but the owners, and kiss, so you feel like you are coming home for Bruce Clarke and Jenny Richardson, weren't giving anything away. All the specials can a family dinner.

page 34

After 17 years Bellini’s has become a bit of an institution, to see and be seen. I just go there for the food, but if you scrutenise the cars up and down the street you can see that the clientele are certainly wellheeled.

The service is swift and friendly and surprisingly, all the cooks in the kitchen are African women, happy, smiling and having fun cooking up a storm.

Rating Service HHHHH Food HHHH Interiors HHH Ambience HHH

page 35

Business Focus On the Menu

INTRODUCING THE NEW WORLD OF

KNORR... A PASSION FOR TASTE

A great professional ingredient just got even better. That’s according to top chefs James Khoza and Nicky Gibbs after taste-testing the original Knorr ingredients against the new improved recipes. .

page 36

F

ollowing an extensive international undertaking to determine what chefs like, what they want and how they do things, the Knorr range of professional ingredients, produced by Unilever Food Solutions, has been improved to provide chefs with exactly what they are looking for – improved taste.

As anyone preparing a sauce, stock, roux or gravy knows, the recipe and the time invested make the difference between good and great. “As part of a huge international company, we’ve utilised the skills of our own chefs to act as taste directors to ensure that we develop the best recipes,” says Craig Elliott, executive chef of Unilever Food Solutions Africa, the Middle East and Pakistan.

The foundation of Knorr’s philosophy is based on the four beliefs that all chefs share – better taste, better ingredients, better efficiency and better planet. These beliefs are epitomised in chefs Nicky Gibbs and James Khoza, both of whom are new Knorr recipe converts.

Says Nicky Gibbs, executive chef of La Belle Terrasse and Loggia at the Westcliff Hotel, “We prepare all our sauces and stocks from scratch for the restaurant because I have always believed that, while the Knorr professional ingredients are an excellent alternative to scratch sauces for banqueting, there is nothing to beat the taste of a sauce, jus or stock prepared from scratch.

People dining at a five-star restaurant expect the very best quality, so you simply can’t afford to compromise.

But the new Knorr recipe is in a class of its own. It is the very closest you can get to a scratch sauce, but without the hours invested in it”.

James Khoza, veteran hotel chef who is now based at Sandton Convention Centre, says, "Having spent so many years in hotels while also overseeing the preparation of meals for staff canteens, and now

being involved in a convention centre, I’ve seen brigades get smaller while we try not to let quality suffer.

These professional ingredients help you to meet the challenges of the new kitchen environment without compromising on taste. The other key benefit of the Knorr range is the fact that they produce consistent results, time and again, something that can’t always be said of a sauce prepared from scratch.” Improvements have been made across all the Knorr Sauce best sellers, with a complimentary change in packaging designed for easier product selection and recognition.

The improved Knorr recipes can be found in the Sauces, with the Classic Brown and White Sauces now including roux, ensuring superior consistency and sheen as well as a great mouth feel. Look out for the entire range of improved recipes including; Classic Creamy Cheese Sauce with real cheese, Classic Creamy Mushroom with mushroom pieces, Classic Black Pepper, Classic Roast Meat Gravy and Classic Roast Onion Gravy with onion pieces. The Knorr Jus is a new innovation which reduces 12 hours of preparation, authentic taste and the flavour of caramelised beef, marrow and roasted onion to just 12 minutes. “This Jus is the result of extensive recipe development to ensure a balanced concentrated roast beef flavor. It has a delectably dark chocolate-brown colour, with a high sheen and delivers consistent taste, with no variation with ingredient quality. This sauce will make your dish unforgettable! ” says Elliott.

“All the Knorr sauces are bain-marie stable and are ideal for use as a base from which to develop your own recipes and dishes – I like to think of them as the canvas from which I can start creating the components that end up being a flavourful and original dish, while saving my operation the valuable resource of time and, ultimately, money,” says Khoza.

For more information on the Knorr range, go to www.unileverfoodsolutions.co.za

Customized island & range cookers

Travelling Butler

The Oyster Box Hotel with its long, celebrated history and following an extensive two-year renovation and refurbishment programme, has finally opened her doors again, with previous General Manager Wayne Coetzer, at the helm.

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Butler's Top Four Hotels OYSTER BOX

REVAMPED LEGEND

calm white aesthetic ensures a casual yet elegant ambiance throughout the building, reminiscent of the Mediterranean. The recognisable black and white checker-board floor has been re-instated throughout. The double volume daylit atrium Palm Court is now at the heart of the new hotel with all the other areas rippling out from there. An entire floor was added to tastefully create additional banqueting space, conference, business and meeting facilities and the impressive new Lighthouse Bar overlooking the lighthouse and the Indian Ocean.

“The most recent renovation adds a new dimension to the property that went amiss in previous renovations,” says architect, Anton de Kok from M2K Architects, who researched and re-engineered the concept and plans to ensure genuine maintenance, integrity and authenticity of the structure.

“Not only does the building connect to the ocean on the one side, but it also relates intimately to its newly modelled internal courtyards and existing lush central garden.

We worked closely with the landscape consultant, Jean Wouters and her team to recreate a luxurious, glamorous, colonial feel, in keeping with the architectural style of the hotel, while making it lush and sultry to fit into the tropical landscape”, Anton says.

The hotel now boasts 86 beautifully appointed rooms and suites, including eight Garden Villas, each individually decorated and with its own private pool and a magnificent 450m2 Presidential Suite, complete with private pool. Elevators have been added to for easy access to all areas of the building as well as for physically challenged patrons. The total floor area of the hotel has increased from 5 765m2 to 15 715m2.

The garden is flanked on all sides by buildings, thereby enhancing its spatial

YOUR ONE STOP HOTEL SHOP

Art Production Fund's

50 Bell Street, Durban, 4000 T: +27 (031) 3321-321 F: +27 (031) 3377-402 E-mail: Orders@wlcole.com

THE LEADING SUPPLIER TO THE HOSPITALITY INDUSTRY SINCE 19

View H H Service H H H H Interiors H H H H H Bed H H H H H Food H H H H H Linen and pillows H H H H H

H H H H H H

qualities. On the western boundary, the new spa acts as the main focal point in the garden, reinforced by the introduction of a reflection pond between the garden and spa. The spa comprising a reception area, small gym, six treatment rooms and traditional Turkish Hammam, with a central heated marble slab, massage and shower area and chilled plunge pool, is a new addition to the hotel. Notable artistic elements include the handcrafted spa dome by artist Willie Botha and the mosaic murals and hand-painted skirting tiles by acclaimed KZN mosaic artist and ceramicist, Jane Du Rand.

Beautiful water features and ponds brimming with Lilies and Lotus Flowers and trees adorned with orchids and Staghorn Ferns, add detail and interesting touches to the garden paradise and give the sense of connection between the physical buildings and the gardens.

A second swimming pool, antique bird aviary and an intricate Victorian-style Gazebo, with a small amphitheatre, lend an air of peace and tranquillity to the floral landscape.

With all the luxurious comforts, elegance and charm of a bygone era, together with its historic lighthouse and breathtaking views, the new Oyster Box promises to exceed the expectations of even the most discerning visitor and hopefully launch it straight to the top of South Africa’s own hotel ‘A-list’ always giving value to the guests.

For those who remember the old Oyster Box there are sure to be a number of nostalgic moments when elements of the previous building are recognised. Each of these has been innovatively woven into the fabric of the elegant, modern, new property.

From the grand, revolving door at the entrance, that has welcomed so many guests in the past, to the reception with its magnificent carved, antique marble clock, which once graced the lobby of Christies of London. The familiar wrought-iron balustrade and original hand-painted tiles are still intact.

In harmony with the restored areas, an exciting lightness and spaciousness has been introduced with the stylish use of clear glass and luxurious finishes and textures, as well as the addition of valuable and unique furniture, fittings and artwork. The Oyster Box’s art collection has been carefully selected over a three-year period and comprises works by European and South African artists; it also includes paintings by local KwaZulu-Natal artists. The Clock Library will house an impressive assortment of antique clocks collected from around the world, as well as provide a quiet area to relax, read or play a game of Backgammon.

Each one of the four banqueting rooms is individually decorated. The hand-blown, crystal Venetian chandeliers in the mirrored Pearl Room add an air of luxury and opulence and when combined with the adjoining Shell Room, can accommodate up to 160 people seated, for a dinner function. Personal touches, such as the

original memorabilia in the Durban July and Union Castle Rooms, are sure to conjure up interesting stories and memories alike.

The Oyster Box’s versatile range of venue offerings, promises to once again, position the property as the region’s conference, wedding and event venue of ‘first choice’. In addition, the new property boasts a luxurious 24-seater movie theatre, offering special dinner, hot popcorn and movie packages for hotel guests and private hirers. A fullyequipped business centre with complimentary high-speed internet facilities is on hand for the business traveller.

Whatever one expects from the new Oyster Box, one thing is for sure, patrons and visitors alike are sure to be amazed and delighted in equal measures.

Travelling Butler

THE DA VINCI

his is an establishment that’s at once modern and contemporary, classic and undated – indeed, as contradictory as its stark colour scheme.

The Legacy Group has developed a reputation for delivering memorable hospitality in unique locations. Sandton fits the bill perfectly – what other city has such high voltage energy, such quicksilver speed – and such a penchant for the high life? These qualities have already been highlighted through the Group’s existing Sandton properties: the Michelangelo, Michelangelo Towers and the Raphael. With the addition of the DAVINCI, the group has effectively made this corner its own.

While DAVINCI incorporates certain aspects of its sister developments, it has also fine-tuned some of their features. So, while the Michelangelo Towers complements the Michelangelo Hotel (the best performing hotel in the group, incidentally) by providing facilities for long-term residents, the DAVINCI offers the best of both worlds, with a five-star hotel as well as apartments.

Access to the hotel and apartment suites is obtained via the Legacy Corner

Newspapers. Waiters. Zebra crossings.

Some things just seem better suited to the cutting contrast of black and white. The latest addition to Legacy Corner, the DAVINCI Hotel and Suites– – proves that this holds equally true of design.

er

s

spot

Tel: 011 493 0041or 011 493 0044

clean

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HOTEL AND SUITES

aundere &l rs

Mall, which is directly linked to the Nelson Mandela Square retail levels.

Easy access doesn’t mean a lack of privacy, however. This is especially important for people who have made the DAVINCI their home, and would therefore like to be spared tourist hordes tramping through the equivalent of their entrance hall. Problem solved: a lift carries visitors to the hotel lobby on the first floor, while separate elevators are available for owners and people using the retail space.

The mixed-use nature of the development, which includes retail, dining, entertainment and the DAVINCI hotel and apartment suites and penthouses above, set a further challenge for the professional team in terms of the myriad services required for installation required of the development.

Falcke’s design complements the space perfectly. “Our goal was to create a real showstopper, something sophisticated and glamorous without being too ritzy and baroque, and which would look equally wonderful day and night,” he explains.

The kitchen in Maximillien restaurant works off gas and uses only organic cleaning product.

Another critical consideration was crafting a look that could be carried through the entire building, including the retail and entertainment aspects. This, too, has been accomplished. The spiral staircase leading to Legacy Corner’s shops is a case in point: it continues the elegance of Falcke’s design, whilst offering an answer to the fact that there is no circuit to lead shoppers through the retail area. This has ensured that footfall is more than satisfactory.

The combination of these features ensure that the DAVINCI is a true design and decor masterpiece – one its namesake would be proud of.

Kyoto Suite

Travelling Butler

FAIRLAWNS HOTEL CELEBRATES SPRING The Fairlawns Boutique Hotel and Spa refurbishments and new suites receive repositive responses from guests at this privately owned property.

Manhattan Suite

Vienna Suite

A

nna Thacker, who together with her husband and co-owner of Fairlawns, John Thacker, have used their experience of internationally revered homes and hotels in Italy and the UK to reflect their own individual style of design and decor splendour.�

The timeless essence of the Palladian design at Fairlawns has been updated in hospitality areas such as The Terrace Restaurant, which now has a cosy open fireplace, ideal for winter dining and cooler spring evenings. The restaurant still provides diners with tranquil vistas of the timeless gardens, offering options of glass paneling to create an all-weather dining haven, whilst the white leather furnishings, elegant chandeliers complementing the outdoors, and new dining options make for a major dining

Welcome to Service (Est. 1989)

327 Commissioner Street Fairview Tel: (011) 614 3222 / 624 2406 Fax: (011) 624 2332 E-mail: unitymeat@vodamail.co.za

Manhattan suite bathroom

attraction for residents as well as non-residents at the hotel.

The furniture in the new suites is part of the Thackers’ bespoke private collection, sourced locally as well as internationally, often lovingly restored by masters of their craft.

Fairlawns now offers 40 suites, with 26 fireplaces in the rooms, the bar, the restaurant, and lounge areas of the new suites: 20 suites within the Grand Chateau, eight suites in the Villa and 12 Courtyard suites, all located within the garden setting of the hotel grounds. Each room is completely different to the next, representing countries from around the world - on one property.

The new suites include: Madrid: “We enjoyed the beauty of the classical architecture and opulent interiors which exceeded our expectations of elegance in Spanish interiors.

Quite classical but not necessarily as dark and heavy as I had expected them to be,” says Anna.

Paris: "My favourite city in the world," she says. "I always think of sky blue somehow - no particular reason. So many of the magnificent interiors were in that particular blue-grey colour so often associated with French walls and woodwork!"

Sydney: "I recall it as quite modern and edgy, especially the spectacular homes around the bay with that Australian concept of wide expanses of glass, which complements the weather."

Mirambeau: "Here," she says, "I stayed in the most beautiful hotel room in the whole world in my opinion, Chateau Mirambeau, near Cognac, France."

Dempasar: "Bali is my favourite tropical paradise.

Normally I don't like heat, bugs and humidity, but in Bali, she says, everything was magical."

Cameo Room: Says Anna: "Named after my favourite piece of furniture. If one could have a love affair with wood, this would be it!"

Shanghai: "China has fascinated me since childhood," she states. "I visited it briefly before it became as commercially accessible as it is today, so my interpretation probably goes back to a more traditional style.”

Venezia: "Venice conjures up visions of Opulence. The wall frescoes, the baroque ceiling details, the rich fabrics, the mystery of the place with its alleys and canals - all that to me is Venice".

Miami: "I visited this city as a teenager in 1970, and my memories of Miami, was of the numerous art deco features in the city," says Anna.

Toulouse and Epernay: Here, Anna has captured the feminine and elegant touches of France again. "Limoges china, tapestries, silk and velvet fabrics, delicate colours, beautiful armoires, Louis chairs.

Vienna: "Romantic waltzes, culture, history and beauty spring to mind,” she concludes.

In addition, to complement and further develop eco-friendly operations at the hotel, the herb and vegetable garden is proving a

seasonal delight for Executive Chef Michael Colling and his Sous Chef, Calvin Stein.

Accolades include: • The Executive Chef, Michael Colling, as well as the General Manager, Michael Kewley, are affiliated to the world-renowned Chaine des Rossiteurs, complementing Fairlawns’ award-winning wine list; • Fairlawns submitted its 2010 wine collection for judging in the Diners Club Wine List of the Year Competition; • Fairlawns was nominated as a finalist in the boutique hotel category for the 2010 World Luxury Hotel Awards – the hotel was one of only two South African finalists in the 2009 World Hotel Awards; • The Fairlawns Spa was nominated for the World Luxury Spa awards for 2010!

Rebecca’s Review: Interiors: ***** Bed: ** View: ** Pillows: *** Service: ***** Food: ****

Travelling Butler

CRYSTAL TOWERS HOTEL AND SPA

O

By Rebecca Staniforth

ffering world class, state of the art conferencing facilities, the hotel is able to cater for select board meetings, executive get-togethers as well as extravagant product (including car) launches with its premium 300 seater facility – a major attraction to local corporates as well as their national and international counterparts. On arrival, guests are enveloped in a sense of timeless magnificence which has been effortlessly blended with energetic radiance through the clever use of modern design, décor, lighting and sheer attention to detail on every level.

African Prides’ signature service philosophy will ensure that guests experience a productive yet relaxing stay and leave feeling rejuvenated and renewed imbibed by the feeling of “urban energy” that resonates throughout the hotel.

From the embedded LED lights in the welcoming red carpet leading to the reception, to the cascading fibre-optic lights woven into the carefully placed draping, this positive energy and feeling of wellness extends itself through to the mood-enhancing lighting in the beautifully decorated bedrooms. But, taking centre stage in the bedrooms is the unique centrally placed bed and shower experience - the Crystal Showers – guaranteed to become a talking point of this spectacular hotel.

Adding to the overall surprise and delight factor, are the two specially created private lounges, themed with personal consultation from South African legends David Kramer and Kingsley Holgate – you never know when they might pop in for a visit!

Life Day Spa Cape Town, situated in the iconic new Crystal Towers Hotel & Spa (part of the superior deluxe African Pride Hotels brand) in Century City, opened at the same time as the hotel.

Overlooking Table Mountain and the flowing water ways of Canal Walk, Life Day Spa Cape Town’s impressive facilities have been designed to indulge guests and

page 44

African Pride Hotel’s latest 5-star deluxe offering, Crystal Towers Hotel & Spa, opened in December 2009 in Century City.

This 180-bedroom luxury hotel, designed with the exacting business traveler in mind, is without doubt, a superb augmentation to the Cape Town landscape.

provide them with sanctuary from the stresses of modern day life. The earthy yet chic décor exudes a stylishly soothing energy that will revive even the weariest body. The spa boasts 11 treatment rooms, including two ‘executive suites’ for couples; a therapeutic Epsom Salt infused Floatation Room, a Middle Eastern Mud Ritual (the Rasul Chamber), a Steam room and a sauna.

Crystal Towers Hotel & Spa joins a number of new developments in South Africa in the expansion strategy of both Protea Hotels and African Pride Hotels in the build up to and beyond, the FIFA World Cup 2010.

IE’s publisher Rebecca Staniforth recently spent two nights at this magnificent hotel. Here are her thoughts: “The interiors were extremely modern. Large over sized chairs in the main foyer blended with an extravagant mix of soft furnishings and a clever use of glass and crystal with Perspex chairs that light up at night in the restaurant added glamour.”

“The bedrooms were well appointed in a minimalist way, excellent for the holiday or business traveller. Expansive windows from the bedrooms afforded us a view overlooking Cape Town and beyond to the sea. A huge stand-alone bath and double shower was a beautiful feature in the opulent bathroom which was open plan to the bedroom.”

“Service at the restaurant was slow and the food ,although the portions were generous, was mediocre. Breakfast was buffet style, nothing exceptional or different.”

“The plunge pool on the terrace was a nice feature but the wind was up and it was chilly so swimming wasn’t an option.”

View ** Food *** Interiors **** Service *** Bed ***** Pillows **** Facilities *****

Good day Rebecca I must say, the article in your Issue 22 – “Throwing back the good ones”, feels close to home for me. I love working in the hospitality industry. Due to personal circumstances I had to leave a job I loved at a guesthouse and accept another, for a better salary.

I ended up working for a lady at a 4-star guest lodge in Pretoria. I was appointed as Restaurant Manager. From the outside, it looked like a lovely place. When I started working, however, my eyes were opened. I had only been there for 2 months and I nearly had a nervous breakdown. I lost about 8 kilograms (and I am already petite), due to stress. I am smart, I love what I do, I'm quick to make a plan, provide excellent customer service and I'm quite experienced. When I worked at this establishment, I felt like the biggest failure on the planet.

To cut a long story short - I was given no induction training. They expected me to know everything "because you are a manager". Now, one lodge differs from the next, and different employers expect their establishments to be run in a certain way. This owner would not hesitate to shout at an employee and say "you f@#%& idiot!!!”

When a mistake was made, it was not dealt with privately. One would be called to a meeting, with ALL the managers present, and this would take quite a length of time. Humiliation in front of other managers was the norm and threats to fire me were constantly delivered. Obviously, the more one gets put down, the more mistakes one tends to make. (Which I hated: I hated feeling incompetent).

I got so ill that I tore some of my muscles in my rib cage (I was coughing non-stop), but when I asked to go home or to the doctor, I was told "there is no one else to do your job". You can't work with customers when you are that ill! I had to be fetched from work -I couldn't drive myself. When I did something correctly, she said she wanted it differently - even though I had the minutes of the meeting (typed by the owner's PA).

There were problems with the stock in the bar. I showed the owner where the mistake lay and who was responsible. The money was taken from MY salary, because I was the one who reported it on the computer system.

I left there without giving any notice - something I thought I would never ever do in my life. In that same week, 4 others left. Even when I re-read this email to you, I can't seem to find the correct words to describe how bad it was.

It is a pity that the owner of that establishment couldn't realise that she was unfair to her staff, driving good employees away. She seemed to find fault with everybody

under her employ. I am happy to see that Butler notices that sometimes, the problems lie with SOME employers and not always the employees.

Have a great weekend!

Kind Regards, Vanessa

A READER'S

VIEWPOINT page 45

Travelling Butler

THE LUXURY

What can and should they expect from their five-star experience in South Africa?

TRAVELLER Glenburn Lodge

page 46

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h – the delightful difference between what they can and what they should expect of our five-star properties – and the difference lies in staffs who understand true African hospitality.

There are few five-star travel experiences in South Africa which differ from offerings in any of the top travel destinations of the world.

Under the firm hand of the TGCSA, tourists will be hard pressed to find destinations of this ilk which fall short on any of the grading system’s requirements, whether it be valet services, on site representatives

Tuningi

De Hoek

De Hoek available at all hours, business and concierge services or salon grade bathroom amenities.

What distinguishes expectations from reality and the good from the Tell-everyone-at-theClub destinations, is the invisible ‘stuff’, the allegedly small ‘stuff’, the realities of the travel experience which show the extent to which in house staff have bought into and internalized their employer’s five- star placement.

At Tuningi Lodge in the Madikwe reserve, it is a flat tyre that gets replaced by smiling staff in the hot sun before you can finish your arrival drink – a feel-good memory that lasts way beyond the spectacular game viewing from your oversized bath. Amidst the hustle of Johannesburg lies the Fairway Hotel and Spa – an urban oasis. Here,

Tuningi

it’s the pen that arrives as a gift at your door because you admired it as you signed in at reception ten minutes earlier. In the leafy suburb of Newlands, Cape Town, the adept restaurant waitress steps up to the five star hospitality plate at the Vineyard hotel as she hands you the spa menu along with your lunch menu, because she heard you telling your colleague how stressed you are. Further up the Cape coast at the breathtaking De Hoop reserve,

The Vineyard Hotel

page 47

it’s the manager who quietly acknowledges your wedding anniversary by subtly luring your children off for a customised whale- watching walk on a balmy Spring afternoon and in the Magaliesburg, the owners of De Hoek Country Hotel who – hearing about your interest in architecture – share their building journey with you over a complimentary port beside a crackling fire.

And the beauty is that in our warm- hearted country, five-star hospitality isn’t inextricably linked to five-star destinations. Guvon hotel’s Glenburn Lodge in the Cradle of Mankind is a three -star operation. However, when the front office staff cajoled the culinary staff into opening a closed kitchen to produce some mid-afternoon fare for hungry check-ins, without the guests even requesting this and delivered it some distance away in the pouring rain – they proved their mettle. A five star experience that required no formal grading.

These are intangibles. They aren’t written in any guide and glossed over at many hospitality schools. They can’t be scripted, pre-empted or formalized – yet in the over- saturated upper end of our local hospitality market, they are what transforms an industry-standard five -star experience, into one which is truly worthy of accolades.

De Hoek

De Hoek

De Hoop De Hoop

page 48

No Holds Barred

By Simone Falconer

THE RISE AND RISE

T

he drivers behind these trends include a growing ethical population, deliberate concern for animal welfare and sustainability, and a more educated demand for well marbled animal breeds. Meat-free Mondays were the first mass global start to thinking about our meat eating and South Africa is no less a part of this. This means there is an exciting opportunity to leverage off these trends for new business opportunities in foodservice and manufacturing.

Some of these trends have caused consumers to investigate with interest goat meat, pork belly and other niche pork, Wagyu (kobe) beef, Free Range or Grass Fed Beef, buffalo, ethical meat, farmed venison and are asking for them to include on the braai and on their gourmet plate.

However, beef does dominate preference and

OF MEAT EATING supply is simple and reliable. Chefs have to work with a small group of products or cuts when it comes to meat and it is very price sensitive.

One way to explore this growing trend for meat then is to apply techniques, not just in cooking, but also in raising and processing these animals.

Butchers, retailers and restaurants are already getting asked daily for Free-Range or Grass Fed beef and the request for the flavour profile and ethical standpoint is set to become as common place for diners as free range chicken and eggs.

The 8oz Burger Bar epitomises what top end meat consumers are

If you haven’t noticed lately, the world of meat is changing and the supermarket shelves now offer an abundance of options to make your meat cooking more interesting, more responsible and mostly more convenient, says Simone Falconer. hunting at the moment: “… made with the highest quality humanely raised, hormone-free Black Angus sirloin, blended with short rib, chuck, and tri tip.

We grill our burgers over live Texas oak, giving them an unmistakable taste that is all our own.

Our natural grass-fed beef, free-range turkey and bison, and homemade veggie/vegan burgers can be customized endlessly with the long list of seasonal, house-made extras, sauces, and sides. “

page 49

Restaurant Garden

A

THE HEART OF

rtichoke is the common name for a plant of the composite flower family.

The leaves proceed from the base of the stem and are long and somewhat spiny.

The stem is up to 1m high, branched, with large violet-colored or white heads and thistle-like flowers at the summits of the branches. The thickened receptacle (heart) and fleshy bases of the scales (leaves) of the immature flower are the parts which are eaten.

How To Select Artichokes Choose globes that are dark green, heavy, and have "tight" leaves. Don't select globes that are dry looking or appear to be turning brown. If the leaves appear too open then the artichoke has past its 'best before" date.

You can still eat them, but the leaves may be tough. These tough leaves are great though, for making artichoke soup. Artichokes are available throughout the year with peak season being from late September through to November.

Cleaning and Preparation of Artichokes hake the artichoke upside down over the •S sink, to remove anything that may have made this artichoke a home. With most commercial grown artichokes this is not usually an issue, but, if you grow artichokes yourself you may find certain insects living in the leaves • Rinse well under running water. o not cut away the entire stem, because •D it tastes good. Rather leave about 5cm or so, trim then end and peel the top layer off the stem. You may remove the entire stem, at the base, if you prefer. Remove the really small leaves along the bottom. Some people cut off the top few centimetres or so to remove the thistles and to even out the top prior to stuffing the choke. You could also use scissors or a sharp knife to trim away the sharp edges and tips. Once prepared, artichokes should be placed in a bowl of water with the juice of one or two lemons added, until you are ready to cook them.

How To Eat an Artichoke Artichoke eating is a definitely a hands-on affair and another case in life where the "journey is as important as the destination" Pull each leaf off and hold the pointed end between your fingers. Drag the leaf between your teeth. Most of the edible portion is on the bottom 1/3 of the leaf. When you serve artichokes it's nice to put a bowl on the table

THE ARTICHOKE for the discarded leaves unless your serving plate is large enough to stack the leaves on the side, without them causing too much of a nuisance.

Artichokes are commonly served with a mayonnaise or lemon-butter dip.

The Artichoke Heart Once you've eaten all the leaves you'll see the heart or flower of the artichoke. The leaves closest to the heart are very tender and depending on the size and age of the artichoke you can frequently eat the whole cluster of leaves. Once you see a bed of fuzzy or hair like strands you've hit the heart. Remove the fuzz with a spoon and throw it away.

The rest of the base of the artichoke – referred to as the heart – is edible. This is the favorite part of the artichoke for some people.

Freezing Artichokes Artichokes may be frozen cooked but not raw, as the raw artichokes will turn brown and be unappealing in taste and color.

With thanks to http://www.gourmetsleuth.com/

Storing Artichokes Fresh artichokes should be put in a plastic bag, unwashed, and refrigerated. It is best to use them within 4 days of purchase. If you grow your own then cut them right before you cook them.

Baby Artichokes Baby artichokes are actually fully matured artichokes that grow closer to the ground, sheltered by the larger leaves on the plant. They are easy to cook and prepare because the inner fuzzy portion of the artichoke has not developed.

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Travelling Butler

“T

WHAT MAKES THE

hese days, nobody can "go green" simply because it is the right thing to do - even though it is. Every company and organisation around the world is operating with higher budget scrutiny, and demonstrating a return on investment (ROI) has become an important consideration for travel decisions,” says Thomas Roth, President of US CMIGreen Community Marketing Inc. and speaker at the EMiT conference in November.

Roth is a contributor to the international CMI Green Traveller Study which surveyed the purchasing habits, travel behaviour, environmental commitment, expectations and motivations of 1,736 self-defined, eco-conscious travellers to produce the report.

“The Green Traveller study is not another initiative about how many people recycle; there is sufficient data on that. It is a comprehensive profile of sustainable travel consumers, and it fills a need for concrete data on this distinct, desirable niche segment. Until now, no one has had a clear idea about who sustainable travellers are or what they want - because they have been defined mostly by spending figures,” says Roth.

Without the insight that this study provides, it had been difficult for tourism and hospitality leaders to understand and serve the interests of this increasingly important segment. Nor has it been possible to establish consistent standards for sustainable travel. In fact, this study has found that consumers are often confused and sceptical about green travel claims, and this in turn undermines many marketing initiatives.

Marketers, sustainable programme designers and other stakeholders at travel and hospitality companies need to understand the green travel spectrum in order to know where their customers fall in it, and what motivates them.

“As the planet continues to heat up and resources become scarcer, every other sector of the economy is going to be adopting sustainable practices — perhaps at different stages, but whether it happens now or at a later stage, going green and making environmentally sensitive decisions makes business - as well as environmental – sense,” he adds.

Tomorrow’s eco-conscious travellers are considered as being well educated, more aware of their travel impacts and financially relatively well-

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GREEN TRAVELLER TICK?

The environmentally-aware traveller represents one of the fastest growing niche markets in the tourism, travel and leisure sectors today and this discerning market is set to become one of the key income generators in global tourism over the next decade. For the southern African travel industry, this global trend presents an opportunity for sustainable growth, but this will require tourism professionals to understand the profile of the ‘green’ traveller and how to meet their expectations as a service, establishment or destination.

off. They will increasingly make their travel choices based on the environmental status of destinations, products and services and while they could be considered trendsetters in this respect, experts believe that what is today still regarded as a niche in travel will soon become the mainstream source as the rest of the market follows.

According to Roth: “This is a critical time in travel and tourism – particularly when supply begins outstripping demand for product, and in order to avoid a catastrophic meltdown of the industry — whether from government regulation, shifting consumer behaviour, or both — the industry has to become authentically more sustainable, and has to communicate this to its customers in a credible way.”

Roth is just one of the speakers to join an impressive line-up of local and international specialists discussing different aspects of tourism sustainability at the upcoming Environmental Management in Tourism (EMiT) conference which takes place from 9-10 November 2011 at the Sandton Sun Conference Centre, Johannesburg.

EMiT is sponsored by the Gauteng Tourism Authority and Southern Sun Group, and supported by FEDHASA, SATSA, SAACI, the Event Greening Forum and FTTSA. The event is partnered with WTM’s World Responsible Tourism Day and Green Globe Certification, and is being held in conjunction with the 10th annual Imvelo Responsible Tourism Awards.

Travelling Butler

By Helen Grange.

RETURNING TO

S

With Gautrain’s Rosebank station opened, the Hyatt Regency hotel is set to get its groove back.

THE HYATT

ince it opened in 1995, the Hyatt Regency hotel in Rosebank has been a solid landmark in this old Joburg `suburb, a place to meet and greet, to feel the pulse of Johannesburg’s entrepreneurial heart and savour the piquant accents of the many foreign business travellers who move through this well -worn establishment.

Lately of course, along with the rest of the hotel sector, the Hyatt has been languishing in the doldrums because of testing economic times, with its once vibrant social spaces – including Jabulani’s - looking a little forlorn and empty, despite the fact that last July the hotel unveiled a new look and a refreshed array of qualities, following an in-depth refurbishment and renovation programme.

Now, with the newly opened Gautrain station beneath Oxford Road (between Baker Street and Tyrwhitt Avenue) just a short walk up Oxford Street, the Hyatt Regency has a distinct advantage over its competitors in the area. The Gautrain Rosebank station will operate daily between approximately 5.30am and 8.30pm, including weekends, with trains running at 12 minute intervals during peak periods on weekdays and at 30 minute intervals during weekends. For foreign business people coming from OR Tambo airport, then, the Hyatt will be a choice hotel along with Gautrain Radisson Blue in Sandton. World travellers and inveterate socialites willing, the Hyatt Regency will surely zing and pop once again.

With this hopeful future in mind, my stay over

earlier this month was to experience what the Hyatt Regency has to offer these days. I started with high tea in the NdaU Lounge, the cavernous, elegantly lit hub next to the lobby where people seat themselves in important-looking leather chairs near a grand piano, a bold and artful flower arrangement on the main serving table and a sedate cocktail bar.

With floor to ceiling windows and doors adjoining an immaculate enclosed garden, it harks back to a grand Victorian hotel setting.

A vast selection of teas and Nespresso coffees are served, along with savouries like quiche, sausage rolls and sandwiches, and a much better selection of sweets. Dinner is served in Zaff restaurant, formerly the iconic Zafferano and now streamlined and reborn with a new menu, one of its signature dishes being “traditional Xhosa lamb cooked in hanepoot sweet wine and served with kumquat and maize rice”. I ordered a more conventional dish: the impala and biltong terrine starter, which was perfect, and ostrich medallions milanese, another winner. My partner’s saddle of lamb was as good, and comment was made on the “excellent mash” that came with it.

To the suites. I find the colours and decor of then Hyatt’s suites quite masculine – all browns and beiges, with very little other than what is functional, which to me is a trifle earnest. This look and feel works well in the Regency Club Lounge on the 8th floor, however, as it takes you out of the buzz of the lobby, which is not really where you want to be for breakfast. And it’s at breakfast where guests mentally prep for a day of meetings with clients.

Certainly the most successful revamp is the conference centre, which is now able to cater – smoothly and easily – functions for 12 to 400 guests. Plasma television screens are available, as well as videoconferencing facilities, cutting-edge lighting, sound and staging and layout options ranging from the traditional ballroom, boardroom, theatre, cabaret, classroom/workgroup and U shape to lounge, café and even nightclub. It has its own kitchens (kosher and non-kosher) and an in-house banqueting office where event handling happens on-site.

Gripes? None, except a plea to introduce another trade trick, that of enlightening the guest on how the aircon works and how to open the window. The reason I ask is because the question tends to crop up at around midnight, on waking up overheated or over chilled. And trying to figure out the answer through blurry eyes and brain still in snooze -mode is not happiness.

View H H Service H H Interiors H H H Bed H H H H Food H H H Linen and pillows H H H H

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Travelling Butler

fried rice washed down with a dry white wine. Dinner can be enjoyed at Sapori, the resort’s Italian restaurant where service and food were great.

Afterwards, I tottered back to my recliner for another assignation in the arms of Morpheus before dinner at for yet another sumptuous repast.

T

he R582 million Sun Resorts development erected in place of the razed Le Coco Beach Hotel on a 59-acre site is built entirely along eco principles. Nicolas de Chalain, General Manager of Long Beach explains that everything from the old Le Coco Beach hotel was recycled, from the rubble to all the plants, including more than 500 000 palm trees. Solar panels produce hot water; sun protection frames have reduced the need for air-con and eco-lighting features throughout. The new multifunctional Long Beach hotel is a prime property and its design is contemporary rather than colonial. There are great facilities for children and teenagers, state of the art conference rooms and beautiful honeymoon spots.

The Rooms Some units have interconnecting rooms, making it ideal for families.

My huge room blended seamlessly with the extensive gardens and 109m2 of its own beach space. I had a firm king-sized bed with at least four pillows – there’s nothing worse than a hotel that stints on pillows. It also had a 42’’ LCD flat-screen TV with international satellite channels, but who comes to Paradise to watch TV? Not me.

The spacious bathroom was a monument to modern plumbing and devoid of those ghastly little plastic bottles of chemical gunk so beloved of many hotels that still claim green credentials. Long Beach Resort is genuinely eco friendly with its own plant nursery nurtured with organic pesticides, an underground watering system and compostable waste from the kitchens turned into garden fertiliser.

Service Like most Mauritians I’ve met, the Long Beach staff were charming and helpful. Nobody smirked when I called and asked for somebody to come and show me how the espresso machine in my room worked.

Activities Choose from kayaking, pedalos, paddleboats, glass-bottomed boat rides, snorkeling, water-skiing, windsurfing, aquagym, waterpolo, big game fishing, deep-sea fishing, parasailing, banana boating, supertubing, canoeing, kite surfing, submarine dives or catamaran outings. Alternatively, you can eat, sleep and loaf around in sumptuous surroundings as I did. That’s my idea of a break and relaxation is something the Long Beach Resort delivers in spadefuls.

Food H H H H Service H H H H Interiors H H H H Bed H H H H

MAURITIUS' ECO-FRIENDLY

LONG BEACH RESORT

Restaurants Long Beach has five. I breakfasted every morning at Le Marché, the resort’s main restaurant, overlooking the beach. I also lunched at Chopsticks, which has a relaxed lunchtime vibe with a Chinese ambience. Here I enjoyed succulent red snapper on a bed of

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The new Long Beach Resort on the Belle Mare Peninsula on the east coast offers wrap-around tranquility with a central piazza, restaurants, shops and bars, adjoining the biggest beach in Mauritius.

By Caroline Hurry

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Travelling Butler

EZINGWENI

SAFARI LODGE AND DAY BUSH SPA

S

ituated between the Waterberg Mountains in Limpopo Province, a mere hour and a half's drive from Johannesburg, lies Ezingweni, place of the leopard, a relaxing bushveld getaway from the hum-drum of city life. Wildlife abounds and the rocky plains are home to giraffe, zebra, wildebeest , kudu, warthog and bush pig, not to mention the elusive leopard and the endless variety of birdlife in the area.

The main lodge boasts a games room, conference facility, bar and restaurant which

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persons, they are fully equipped, self-catering facilities with ensuite bathrooms and thoughtful extras like an outside hot shower and indoor as well as outdoor braai facilities. The enormous open-air fireplace, close to opens up onto a wooden deck overlooking the the spa pool, allows for a magnificent spectacular bush and surrounding mountains. bonfire under the stars as you listen The visitor is spoilt for choice when it comes to the night sounds of the bushveld to accommodation, with all sites including Proprietors Cas and Monica Castelyn a private spa pool on the outside deck. From have gone the extra mile to ensure that the romantic honeymoon suite perched atop the visitor enjoys a restful and splendid a mountain ravine to the beautiful thatched, stay and has included special rates for safari tented chalets sleeping up to eight children and pensioners. But the hidden secret of Ezingweni is the superlative Day Bush Spa, floating on a pond near

the river and by crystal clear streams.

Overseen by the renowned Sanctuary Group, this spa embodies African luxury and sumptuous surroundings. The vast menu offers treatments ranging from Dermalogica facials to countless stress-relieving massages using Moya body products. There are signature treatments with names like African Journey or a couple's Moonlight treatment in the blissful double room, where champagne, strawberries and scalp and hot stone massages flourish.

Activities include game drives, quad and mountain biking, hiking trails, clay pigeon shooting, horseback riding, paintball and swimming in one of the many waterholes the river offers. Ezingweni hosts teambuilding or conferences for companies, special celebrations such as anniversaries or birthdays, including children's parties and is the idyllic wedding venue.

Packages are designed to suit each guest's requirements, so whether you are looking for relaxation, action, or an elegant wedding setting, Ezingweni will fulfil your dreams.

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Report Back

F

or anyone interested in Africa, animal behaviour and science, Robert Sapolsky’s A Primate’s Memoir is a work of genius, right up there with The Soul of the White Ant by Eugene Marais.

Robert Sapolsky is a neuroscientist who studied baboons in Kenya. During his studies, the troupe of baboons he spent years accompanying started dying. It turned out the baboons in his area had contracted TB from infected beef that had been dumped onto the garbage heap next to a game lodge in the Masa Mara.

Food-waste: It’s not only smelly, fly ridden and better kept out of site. It also kills. Dumped food-waste provides a rich breeding ground for pathogens, pollutes water sources and produces Greenhouse Gases (especially methane which is 20 times more environmentally pernicious than CO2).

So what to do? As always, nature has a solution. In nature everything decomposes and becomes food for soil or other micro and macro creatures. Were it not for the invisible miracle workers – bacteria and fungi – our planet wouldn’t survive.

While a few are dangerous, for the most part bacteria provide huge benefits to the environment and are essential for soil health. Good ones – probiotics – can drive out bad ones.

By using excessive amounts of chemicals to kill bacteria, all we’re doing is strengthening the bad and killing the good.

Asia is way ahead of the West in the utilisation of microbiotic life.

The Asian tradition of fermentation – pickling – has been used for centuries to make compost, beer and delicious food such as kimchi.

RECYCLING

SOLUTIONS Food-waste is not only smelly, unsightly, and fly ridden, it can also kill

By Gavin Heron

In waste management Prof. Teruo Higa discovered that a mix of naturally occurring bacteria, fungi and yeasts had amazing impact on soil health. He called this EM (‘effective microorganisms). Today his ‘discovery’ is used around the world in agriculture, waste management and human health.

He also developed bokashi (Japanese for “fermented organic matter”), a wheat bran inoculated with EM, used around the world for managing food-waste.

What bokashi does is quite simple: food-waste is layered with bokashi in anaerobic digesters and ferments. In this environment the bacteria rid the waste of pathogens and make it ready for reapplication in trench gardening and composting activities. Bokashi’d waste doesn’t smell or attract flies.

And what about the baboons? These adept raiders will find it difficult to raid the anaerobic bins as they are ring-locked.Fermented food-waste is very sour and,for the most part, not palatable to most animals. Our primate friends will find that they are better off sulking and heading back into the bush. Turning over a few rocks. Eating a few scorpions. And, of course, taking time to navigate the politics of their troop.

– Source: www.travelwrites.co.za

Who Where Why

BCE celebrated with Bill Gallagher and industry friends, at the Pivot Hotel

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Who Where Why

Enjoying Unilever's hospitality

Miele shows how its done

page 60

If you suspect that the oil inside a Crispa Gold drum is not the original, premium quality product you know and trust, then please check the following: The current market price of Crispa Gold. A significantly lower price indicates that this oil is not Crispa Gold.

The lid and the drum should be an identical yellow colour.

The drum should have an imprint of both a batch code and ‘Best before’ date.

The red seal covering the pouring spout should be intact and unbroken.

The tear band around the lid should also be intact and unbroken.

As a Crispa Gold customer, you have access to the Crispa Gold Brand Development team, who offer free technical advise, oil colour charts and training for foodservice staff and managers on all aspects of frying and oil management.

Please contact the Crispa Gold Customer Careline to find accredited dealers in your area.

Customer Care Line 0860 465 312 TOLL FREE

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