KK
Page 1 So after working on all the articles, the design and putting everything together, I realized I had to prepare a letter from the Editor like the ones in those fancy magazines I have to say this was tougher than magazine itself. I am so excited to finally publish this baby! Its really been a long time coming. I just want to thank all those who have supported me and helped me to work on this project and make it a success. I am so proud of the final result! Those who know me, know that I am a food blogger. Food Fiesta Zimbabwe is my first child lol. But I decided to do something a bit more risquÊ and on a bigger scale. And so the idea of Delish! was born. Delish! is an online food magazine that not only has recipes and useful articles for those who love to cook, it also shines a light on people in the food industry in Zimbabwe and abroad and all the amazing things that they are doing. It has a little bit of everything, which makes it oh so delicious! Or delish-dosh as my friend would say. Nothing is scarier than trying something new. Well I wouldn’t say this is my first attempt at an online publication, but the it feels new all the same. I had to push the envelope a little bit and make something a bit more edgy. I had to get out of my comfort zone. When you are working on something new, don't be afraid to ask for help. Ask questions, do your research, everything it takes. And most importantly, believe in yourself and you ability to move mountains. I have to say I am proud of the result and I hope you will all love it like I do. So sink your teeth into this first issue of Delish! magazine. Share with your friends and family and visit the Food Fiesta Zimbabwe Facebook page.
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C O N E N T S
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Hot Spots of Harare sh é Nu
Villa
alk ge W
Caf
New s Eclipse Bar and Grill
Café F
ive Av
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CONTRIBUTORS
Tichakunda Gabe
Monica Phinix Design
Nyasha Charlene Dube Overall content
Tichakunda Gabi Travel Content
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Bhodho; the three legged pot Pre-Curing the Bhodho The traditional pot, is a symbol of my tradition. The sweet smell of Mazondo (cow’s feet) stewing on the fire. The memories and the familiar
When you buy your traditional pot or cast iron, it is important to precure it. 1)
Fill pot with boiling water and wash it with dishwashing liquid. The lid too
2)
Dry it thoroughly with clean cloth
3)
Grease the pot with cooking oil.
4)
Heat up the pot on indirect fire (charcoals). Leave to heat until the oil starts to smoke a little.
5)
The pot is ready for use.
6)
After cooking, fill it with warm water and allow to soak, then rinse with warm water. If you wash it without dishwashing liquid it begins to develop a personal flavor over time. The outside can be washed to remove the soot.
scents of African food come back to me.
The three legged pot or ‘bhodho’ as we call in Zimbabwe and ‘Potjie’ in South Arica, is a must have in every household. Perfect for slow cooking, this pot is durable due to the cast iron structure. This make it perfect for tough meats like tripe (maguru) and beef bones (mabhonzo) over the fire which helps to save electricity. The three legged pot is also very popular at traditional gatherings such as traditional weddings. This is because of their size and ability to cater to a large amount of people. Today the bhodho has been upgradeed to suit the modern kitchen of today. The cast iron pots are a more modern version, with a smooth bottom perfect for the stove and oven and there are different shapes and sizes that suit the specific meal and situation. The cast iron helps the pot to maintain a certain temperature, well after removing from the heat. The heat distributes well allowing the meat to brown and cook right through. And most importantly, these pots live forever for you and the following generations to enjoy. Oxtail Potjie
30ml butter / 30ml canola oil / 1.5kg oxtail / seasoned flour / 1 onion sliced / 3 cloves garlic / 3 large carrot chunks/ rosemary/ 12 baby potatoes / 250ml beef stock / 30ml tomato paste / 500 ml red wine / freshly ground salt and pepper Directions
Coat oxtail with seasoned flour Heat the butter and oil in the pot Brown the meat Add the prepared onion, garlic and rosemary and potatoes. Fry until softened. Add beef stock, tomato paste and wine. Cover and simmer gently over indirect fire (charcoal) for 4 hours Add more beef stock if the liquid evaporates too rapidly Minutes before serving add the carrot chunks and celery. Season to taste and serve with rice or sadza Source:food24
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Nyasha Mbizvo...
Nyasha Mbizvo, also known as “Chef Nyasha�, is a beautiful, smart, passionate and ambitious young lady. She is born and raised in Zimbabwe, and what I like to call a foodie with a gift who slays in kitchens all over the world. Nyasha is a hospitality graduate that found her calling in food and beverage. Now although she is not a seasoned professional, this dynamite has achieved so much in so little time, busting down doors in the culinary world and looking good while doing it. Definitely one to look out for Gordon Ramsey, just saying! I had the privilege to talk to Nyasha despite her busy schedule to talk about her journey so far as a young chef.
Page 7 So tell us what made you decide to be a chef? Hmmm…. Well, I must say that cooking had always been my passion as I grew up and I never thought that it would become something I actually would take up as my career. I did not learn how to cook at a culinary school, I studied International Hospitality Management but during my internships, I had to work in the kitchens and restaurants and because I had always loved cooking, I realized that is what I wanted to do.
So when did this culinary journey start? And where had it taken u so far? My culinary journey started almost 3 years ago. All along I used to cook for fun and for my family but then after trying out the other departments like HR, Finance, Food and Beverage Management, Sales and Marketing in the Hospitality sector, I realized that I was not happy as my heart longed for the kitchen lol. I was always stressed because I am a creative person, I like to think out of the box and with certain departments and career choices, what is done today is what was done decades ago and will always be done for a long time to come. For Instance, in Finance we all know that there will always be a debit and credit side, that’s how it has always been, but in Culinary, the trends change constantly to suit the needs and expectations of consumer. This journey has taken me places geographically and even in my career itself. The best place it has taken me so far is Emirates Palace where I am a Commis Chef. I have met great people, celebrities, queens and kings from different countries and kingdoms and it has been rewarding and exciting.
What/who would you say has been your biggest inspiration to being a chef and why? Uuhmm…. I believe every chef does his or her things in a different way and so do I. I have had amazing chefs who motivated and encouraged me throughout my
career but my biggest inspiration to being a chef is my dad. He is a perfectionist, and he loves good food and he knows a lot about food. He would always watch Masterchef or any cooking show and would call me and tell me I could cook like the chefs on TV and could even do better with more experience and whenever I cooked something for him, he would comment afterwards just like the judges on TV and if I cooked trash, lol, he would say Chef Nyasha, you have been chopped! LOL! So the sound of that, made me want to become big at what I love to do and become the next great chef in my generation and country.
How does your family feel about your career choice? My family is very supportive. I am the only girl in my family and I have 5 brothers. They all support me and always tell me how big I am and what I am capable of. They believe in me, love and appreciate my food, dreams and goals and are forever encouraging me to aim higher, work harder and be limitless and unstoppable.
“I have met great people, celebrities, kings and queens…” What has been the highlight of your career so far? The highlight of my career so far … so many but the best was when I was cooking in a kitchen full of Michelin Starred Chefs, more than 9, in Mauritius last year and I was working hand in hand with 3 of them, including celebrity chefs. After the competition, I received a certificate signed by all of them!
Page 8 What is the most challenging thing you have had to do as far as your career is concerned? That would be this year during the month of Ramadan, where I was working in a production kitchen that cooked food for at least 1000 people per day, buffet style at Emirates palace, working long hours. But it was rewarding as I gained hands on experience and managed to succumb to the pressure and sailed through the whole month and long hours.
Where do you see yourself 10 years from now? Haha. I see myself 10 times better than I am today. Fully established and almost retiring
What is your take on the Food and Beverage industry in Zimbabwe? What do you think it will take for us to reach international level? The F&B industry in Zimbabwe is very much behind and not keeping up with culinary trends. There is too much of the same things, no creativity and everyone wants to sell crumbed chicken lol, just because their neighbor did that and seems to be making it with the crumbed chicken.
What's your comfort food?That meal that makes you feel warm inside? What’s your favorite food/ cuisine to make?
Comfort food for me would be a chocolate fondant with crème anglaise (English cream) although an onion and butternut soup would do the trick as a starter.
I love making seafood and my favorite food is the Dover Sole Meuniere, a French dish that consists of a Dover Sole fish with capers, pickled onion, butter, olive and cherry tomatoes.
It was such a pleasure talking to Chef Nyasha and getting to know her. She is also a food blogger and you will find her articles and yummy recipes on Quintessentialf.com Also like her Page Chef Nyasha and check her out on the following handles chef_nyasha-mbizvo on Instagram
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The Herbs of Life... Cooking is like science. It is about putting the right ingredients together. And if one is not careful, a meal could turn into a disaster just by mixing the wrong herbs and spices. Herbs are there to enhance the flavors. But its all in the quantity. Too much and the food is not edible, too little and the meal becomes bland which is also every cook’s nightmare. So as we explore the different herbs we can use, we also look at how each herb compliments certain dishes and cuisines more than any other. Again, quantity is important. You should be able to taste the herbs in the food, without it overpowering the entire meal. Parsley You know that green shrub you see on top of your food in restaurants? That’s parsley. It is used as a garnish to give food a fresh look. Parsley is at its best when fresh, finely chopped and added to sauces. It also works very well with seafood.
Preserving Fresh Herbs
1) Chop finely,
mix with olive oil, pour into ice cube trays and freeze. You can simply throw a cube into the pot while cooking and enjoy the herb as if you bough it yesterday. 1)
store in a jar in a cool place. The salt preserves the herb. You can simply
Basil
Thyme
This leafy herb is also at its best when it is fresh . It works well with red meat and can be added to sauces. One must add basil at the last minute of cooking in order to preserve the flavor.
This is a versatile herb that can be used in many ways. It goes great with sauces and gravies and it can be used in marinades for barbeques. Thyme also works well in stews. This herb an be used for all kinds of meat and it works well both fresh and dried.
Rosemary
Cilantro
Mint
This is a very fragrant herb with a very strong flavor. It can be used both fresh and dried. Rosemary works well with both red and white meat. It is simply amazing on chicken. It can also be added to burger meat to give a certain flavor. It can also be sprinkled on potatoes before roasting them.
This parsley look-alike pairs well with spicy food like curries and Thai food.
Mint is an amazing herb that has healing qualities. Whenever you feel under the weather, just chop some mint and add to a cup of hot water or tea. It is very soothing. The great thing about this herb is it goes with both sweet and savory dishes. It can be chopped roughly and added to a fruit salad to give a fresh taste, as well as yoghurt and cocktails. Mint can be used to make a sauce which can be served with almost anything; salmon, lamb and even pork.
Dill This fern-like herb is best used with seafood or sauces that will be served with fish.
Mix herbs with salt and
take it out whenever you need it. The salt also becomes infused with flavor. 2) Dry the herbs. Simply place the herbs under the sun or in the oven then store 3) Place herbs in bottles filled with olive oil. The oil becomes infused with the herbs making it perfect to use for salads as well as frying meat.
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The perfect steak Have you ever tried to sink your teeth into what you thought was a good steak and found it to be so tough. Arg! The disappointment can really bring you to tears. The whole meal is ruined just because someone did not do it right. Now you may be a steak lover, but do you have the skills it takes to make a good steak that will leave your guests licking their plates? Well its time to get educated
RULES TO MAKING THE PERFECT STEAK
Firstly its important to use the right steak. Tenderloin, Sirloin, Rib eye, Rump, Porterhouse, Flank, Hanger, Skirt and T-bone are the best choice.
steaks require methods such as pan frying, roasting, grilling or barbecuing for the best results
Allow the steak to thaw and reach room temperature then dry it off with a clean towel.
Lightly brush the steak with olive oil
Season thoroughly with sea salt and ground pepper. Avoid using table salt because it has anti crackling agents.
Heat up the pan over high heat until smoking hot. Sear the steak; cook 2 minutes until its brown then repeat on the other side. This locks in the flavors.
Reduce the heat and allow the steak to cook through
Leave the steak to rest for about 2-3 minutes somewhere warm away from direct heat like a warm plate. The juices will distribute throughout the steak.
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Garlic Marinade steak 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks
INSTRUCTIONS 1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. 2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. 3. Preheat grill for medium-high to high heat. 4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
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Mnandi Pies; The Pie That Takes You Back Mnandi Pies is a pie shop based in Toronto, Canada. I found out about her through an article about her famous Zimbabwean style pies. These pies are known for having a nostalgic feel for anyone who grew up back home eating those pies.
Tell us about your journey that lead to opening the restaurant I started making pies out of nostalgia. I couldn’t find anything like the Zimbabwean Style Pie on the market here in Toronto so I set out of to try and make one. After a couple of experiments, I nailed the Steak and Onion and started offering it to my friends, who encouraged me to sell it to a wider market. I then started selling the pies at farmer’s markets in Toronto and that’s how we got to open the pie shop. What is Mnandi Pies? What do you offer that’s different? Mnandi Pies are Zimbabwean Style Pies that are flat, flaky and filled with delicious savory filling in the middle. What's your secret to the perfect pie? A flaky pie crust that complements delicious pie filling.
Were you scared starting this venture? I was and I am still scared. I am very humbled that it has gotten to where it is today. But I still look in the mirror and see all the reasons why Mnandi Pies shouldn’t succeed. And it is a daily struggle to not let that fear paralyze me into inaction. So I soldier on, everyday. How was Mnandi Pies received in your community? Mnandi Pies was and is still being received very well in Toronto. When we opened our pie shop a year ago this month, we received a ton of media coverage that helped bring awareness to the pies. We are still working every day to ensure that every Torontonian know about the pies and has tried the pies. Are Zimbabweans your largest market? Zimbabweans have been Mnandi Pies’ biggest supporters. They have come out in droves and brought their friends and families to Mnandi Pies. It has been humbling to see something as simple as pie bring the community together. Which pie is the most popular in your restaurant? It depends with the day. Sometimes, it is Steak and Onion, sometimes it is Chicken & Mushroom.
Page 13 We know pies come in the usual flavors; chicken and mushroom, pepper steak. What other flavors do you offer that are out of the norm? We offer the Beef and Kale. This is a version of the Zimbabwean Stew of Beef and green vegetables that we make at home. We just took that and put it in a pie. We also offer a Carrot & Kale which is basically, green leaf vegetables like Covo, cooked in tomatoes and onions. We just added some carrots and roasted mushrooms to make a vegetarian filling inspired by the Zimbabwean Cuisine.
So I first found out about Mnandi Pies in an article that was all over social media. Has that publicity changed anything for your establishment in the last couple of months? As I have explained above, any publicity is helpful to Mnandi Pies. More and more people would know about us, look us up on the internet and get to know about our pies. You’re a perfect example. You’re halfway around the world from Toronto and you know about our pies.
Acing that puff pastry is everyone's nightmare. What’s your tip for acing the perfect, flaky puff pastry? Pastry is everything to a pie. It needs to be properly mixed, layered and rolled. In my opinion, if you can’t nail it, buy it. What advice can you give to thriving restaurateurs like yourself who are back home and in other countries? One day I was explaining my plan of action to a mentor, outlining what I was going to do. He asked me one question that has been central to everything that I do now. The question was “What is your plan B?” The truth is that we all have plans of what we want to achieve. Another truth is that nothing goes according to plan. So the question becomes, if nothing goes according to plan, what you are going to do to make sure you still hit your goal. Always have a Plan B.
“Now the challenge is...figuring out how best to grow it in a sustainable way.”
Is starting a baking business a part of your family or are you the unique one in the family? My grandmother used to have a baking business. I guess I take after her.
What challenges did you face with opening a business in a foreign country? Initially, by biggest challenge was explaining to people what a Zimbabwean Style Pie is. Farmer’s Markets have really helped spread that brand awareness of what the product is. Now the challenge is scaling up the business and figuring out how best to grow it in a sustainable way.
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The most popular cake designs that have trail-blazed the year of 2017 and probably 2018 too.
Cakes are no doubt a must have at many important events like weddings, showers, birthdays and the list goes on. I mean how awkward would it be going to a wedding without a cake right. But over the years, it no longer about just having a simple cake at your event. The cake has become a centerpiece on its own. Its all about having that cake that people will talk about for years. Its all about the color, the design, and so much more. And trends change over time. From one color scheme to another. One minute ribbons are the thing, next thing they are not. And it goes on and on. I remember my sister’s wedding cake. It was beautiful. It had people talking for months. But what was in yesterday is out today. So today we explore the different designs that have been introduced in this new age. We have gone from thick layers of fondant to naked cakes, from solid colors to marble designs. Bakers are really pushing the envelope with their designs. Here are some of the cake designs that are trending this year Naked Cakes Metallic Icing Galaxy Mirror Glaze
This is a new trend that has gone viral all over social media! This cake is so beautiful, you don't know weather to eat it or frame it! The glossy look and marble effect that is created makes it such a masterpiece and definitely an eye catcher at any event. This glossy icing is made with gelatin, white chocolate and condensed milk as the main ingredients. Different colors are created for that marble effect. Definitely a trend worth digging your teeth into.
If you’re looking for a bold chic look then the Metallic cake design is something to try out. With the use of metallic icing coloring or edible gold leaf, this design is can turn any cake into something beautiful. The Metallic cake design is perfect for weddings and can be painted on the entire tier or just part of it. Gold leaf can also be plastered onto the cake to create a more graphic look.
This icing-less design became a thing a few years ago and it was received with mixed feelings. I mean a cake with no icing sounds so boring right. Well bakers have turned this into a trend perfect for weddings, tea parties and showers. It has gone from tacky to tres chic. Naked cakes give off this natural vibe and the addition of fresh flowers and fruits doubles the statement perfectly. Simple but lovely.
Page 15 Drip Cakes
The look of icing dripping down a cake can really make your mouth water. This trend is definitely a come back from the 80s and it is effortlessly chic. Used on both naked and iced cakes, the icing is poured on the edges of the cake, just enough to create the drip effect and not too much to look messy. Topped with flowers, fruits and some edible accents, the drip cake is perfect for weddings, birthdays, anniversaries, tea parties, any event is good enough for this tantalizing cake trend. Marble Icing Cakes
The marble cake is an old trend, that was popular with kids parties at first, but slowly made its way up. With bakers playing around with the marble designs and mixing two colored icings together, they created designs that are simply out of this world. Today we see this design being used with wedding cakes and anniversary cakes too. Its all about mixing the right colors, topping with flowers and metallic accents and voila! You have yourself a chic marble cake perfect for any classy event. Geode Cakes
I have to say, this cake design is a true masterpiece. It’s risky, but a masterpiece nonetheless. Geode cakes, have sugar crystals that run right down and through a part of the cake. It creates an effect that looks like a cake cracked open with jewels pouring out which I personally think looks amazing. This design has made rounds on social media and people love it. I cant really decide which event best suited for this cake. However it would definitely be an eye catcher at any gathering.
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Brushstroke Cakes
This trend I really love. It is vintage and just pretty to look at. The brush stroke cake is a cake that is hand painted with butter cream or royal icing to create a floral pattern or any pattern one may like. The painting is usually done on one tier. This cake design is perfect for any event where vintage is the theme.
Birch Tree Cakes
This cake designed to look like a birch tree. It looks like a tree that has the couple’s names carved into it—the symbol of eternity. This design has a very rustic look and is perfect for rustic themed weddings and anniversaries. The cake is usually topped with 2 birds sitting in nest (both are usually edible), to compliment the theme of eternal love. Black Chalkboard Cakes
This trend has been very popular this year. Although seen as quite risky by some because of the matte black color, it has a Paris in the 60s kind of feel, which makes it a good fit for vintage themed events. The cake is then designed with writing that looks like chalk, which I think is very beautiful, Reminds me of the board placed outside restaurants with the menu written on them—again Paris in the 60s vibes. The black icing is usually used for one tier to maintain a vintage but classy look.
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Amarula Cake
INGREDIENTS: CAKE: 1/3 cup Cocoa Powder 1/2 cup Boiling Water 3 Extra-Large Eggs 1 cup Sugar 1/4 cup Vegetable Oil 1 1/4 cup Flour 2 t Baking Powder 1/2 t Salt
Mojito Cake SYRUP: 3/4 cup Sugar 3/4 cup Water 1/4 cup Amarula Liqueur TOPPINGS: 1 can Caramel Condensed Milk 2 cups Whipped Cream 1 Flake Chocolate Bar,
DIRECTIONS 1) Pre-heat the oven to 180 deg C (350 deg F) - spray and line a 24cm
cake pan {see post for suggestions} 2.) Combine the Cocoa and the Boiling Water - stir until the Cocoa has dissolved and the mixture is smooth - set aside to cool. 3.) Beat together the Eggs, Sugar and Oil until thick and creamy - add the cooled Cocoa mixture and beat another minute. 4.) Sift together the Flour, Baking Powder and Salt - add to the Egg mixture and beat until well combined - pour into the prepared cake pan and bake 20 - 25 minutes or until a tester comes out clean. 5.) Make the Syrup 5 minutes before the end of the baking time - boil the Sugar and Water together for 4 - 5 minutes, stirring regularly remove from the heat and stir in the Amarula. 6.) As soon as the cake is done baking, prick several times with a fork - pour over the hot Amarula syrup and let cool completely in the pan. 7.) Remove the cake from the pan and transfer to a serving plate scoop over the Caramel, top with the Whipped Cream and sprinkle over the Flake Chocolate. Serve and enjoy !
INGREDIENTS eggs 6 golden caster sugar 260g melted butter 115g, vanilla extract 1 tsp plain flour 260g Mojito-infused sugar syrup light muscovado sugar 150g limes 4
white rum 75ml mint a medium-sized bunch, Lime butter cream butter 200g, room temperature icing sugar 400g, sifted vanilla bean paste ½ tsp or 1 tsp vanilla extract limes 2, zested and juiced
DIRECTIONS 1) To make the syrup, mix 40ml water, lime juice and the rum into a
saucepan. Bring to simmer on low heat until sugar dissolves then bring to boil for 1 minute. Remove from the heat, add lime zest and mint leaves and stir. Allow syrup to sit for a few hours so the flavors infuse 2)Heat oven to 200 degrees. Butter 2x20cm sandwich tins and line the bases. Beat eggs lightly in a mixing bowl, add sugar and beat lightly. Place bowl over a pan with boiling water, making sure it does not touch the water. 3)Whisk with an electric whisk for 10 minutes until mixture is thick and tripled in volume and the batter trails across the batter. 4)Fold in butter and vanilla extract into the batter. Sift in the flour in three batches. Pour batter into tins and level the tops. Bake for 15 minutes until slightly brown on the top and springy to the touch. A skewer inserted in the middle should come out clean. 5)Allow tins to cool for 5 minutes, remove from tins and onto cooling rack. Once cooled, strain the mojito syrup and brush liberally over the tops of the cakes with a brush, repeating every few minutes u 6)Buttercream Icing: cream butter until smooth, then beat in the icing sugar, vanilla, lime juice and zest. Use as filling in between the 2 layers. Smooth the rest of the icing over the cake from the top to the sides. Decorate with lime slices and serve
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Explore the exciting islands of the
PHILIPPINES
Page 21 Tichakunda is a travel enthusiast who enjoys exploring new places and making new friends! This piece is a true reflection of who he is a person and really makes anyone want to visit the Philippines. The experience, the atmosphere, the food. This will have u booking your tickets for this exotic place in no time.
Maya Angelou wrote, “You can only become truly accomplished at something you love.� "ZIMMBBABWWEE!!..."I shouted at the top of my lungs, only to have the curious eyes of hundreds of guests glare at me. The place was Frendz Resort and Hostel, Sunday night live jam session, warm March weather and the kind of good vibes one can only get from being in Boracay, Philippines. Marcus who was leading the jam session looked at me wide eyed and said "Zimbabwe?! This has to be our first ever guest from Zimbabwe!" Instantaneously he began to belt out a rendition of the opening theme song for Lion King and with great hilarity I joined. By the time my brother and I were called on stage to perform everyone knew of this country named Zimbabwe and we fully understood the statement "It's more fun in the Philippines!" a common tagline for the island nation comprised of 7107 islands. Boracay is a small island in the Philippines located approximately 315 km south of Manila and 2 km off the northwest tip of Panay Island in the Western Visayas region of the Philippines. Boracay Island and its beaches have received awards from numerous travel publications and agencies.
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B oracay is a small island in the Philippines located approximately 315 km south of Manila and 2 km off the northwest tip of Panay Island in the Western Visayas region of the Philippines. Boracay Island and its beaches have received awards from numerous travel publications and agencies. Boracay’s stunning beaches have been ranked among the top in the world which is a pretty prominent accolade and as such it receives over 1.5 million visitors per year. My brother and I decided on the spur of the moment, with cheap flights in abundance from Shanghai, China to the Philippines to see what all hype was about. I can now firmly attest to the statement, believe the hype!
Having backpacked across North America,
was less than 100 meters away from this gorgeous set-
the Caribbean islands, Africa and Asia, one
ting of turquoise water and giant, swaying palm trees.
constant remains, travel is my first true
Starting with White Beach and extending inland, Boracay
love. It is an amazing feeling when I am
is loosely divided into Boat Stations, or just commonly re-
transported from months of research on a
ferred to as Station 3, Station 2, and Station 1. Station 3 is
destination, reading up hostel reviews and
the oldest and first inhabited tourism area in the 1990s. I
taking screenshots of important informa-
would definitely recommend one to stay at station one as
tion, to the point when I finally land in a
White Beach as it has an array of beachfront hotels, cafes,
new country and begin to explore. As I set
shops, restaurants and bars. One is spoilt for choice and
foot for the first time on White Beach, a 4km
the most amazing thing is how affordable the food and
span of uninterrupted white sugary sand
drinks are. On average one can buy a bottle of the local
that stretches along the western curve of the
beer Red horse for around 50 pesos which is about
island I knew this trip was going to be un-
$1USD. Boracay is therefore the place to go if you want to
forgettable. My brother fully agreed with
party hard and not spend much.
me as out hostel
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We still look back in amazement at how we spent five
One of my favorite memories that best
nights partying hard till the wee hours of the morn-
sums up the carefree life most people em-
ing and were still being able to be productive during
brace in Boracay was the conversation I
the day. It was the ultimate "bro trip" which was
had with a German backpacker that I met
only made better by meeting two other bros also on
on the beach at 3am. I asked him "What
"bro trip". Bheki and I quickly became friends with
do you do?" in reference to his occupation
the smooth talking Adam who was always trying to
to which he replied " when I'm thirsty, I
charm the ladies and barefoot Padriag, the most laid
drink...when I'm tired, I sleep..when I'm
back guy I've ever met. The party always started off
done , I wake up!" If only life were this
at the hostel, then a pit stop at the 7Eleven, smack
easy everyday without any cares! The is-
bang on the beach front for some cheap drinks and
land offers an abundance of partying op-
the rest was just usually a wild night out of partying
tions but there is more to Boracay than
with the throngs of people on the beach.
just that.
None of the bros seemed to become mer-
It also has a variety of outdoor activities one can
maids though! We did see a brochure style
do like island hopping, helmet diving, parasailing,
sunset, ice cold beers in hand when we
quad biking, hiking, catamaran sailing, paddle
went catamaran sailing. Paddle boarding
boarding and even mermaid lessons in case you
was also another of my favorites although
have a strong desire to suit up with a flamboyant
I was too much of a wimp to try standing
tail and become a real life Ariel!
on the board!
It definitely did not take
The island is quite big and diverse in terms of the
much convincing to get on the quad bikes
natural surroundings. I urge one not to just stay
where we drove up to a high point on the
at White beach but to explore the other beaches
island called Mount Luho. 370 feet above
around the island. Two other beaches we went to
sea level breathtaking views of the many
and loved were Puka beach and Ilig-Iligan Beach.
hues of green vegetation and the never
We visited Boracay in high season and many peo-
ending blue ocean
ple warned of crowds but this was not the case.
Page 24 Puka Beach is positioned as the second longest beach with a total of 800 meters of land area encompassing half of the island’s northern tip. This part of the island has grainy sand and more silica. It is a tranquil beach with three things, sand, water and trees. The ultimate chill spot and I recommend one bring a packed lunch as it is not as busy as White Beach with multiple restaurant options although it does have one or two small restaurants. Massages by the beach are also a must do activity for the full experience of Puka beach. Illig-Iligan is a quaint little beach located at the North-east coast of the island. This beach is secluded, but accessible by road via motorbike, bicycle or hiking. Bheki and I rode on the back of motorbike and the driver was kind enough to come back and pick us up after 2 hours of chill. There was one lady there who had an amazing barbeque stand and she cooked up some of the best Adobo we have ever had! The bar right on the beach also made some top notch cocktails, perfect for a lazy afternoon relaxing on the beach. If you want to do more than just laze around this beach is also perfect for snorkeling and some diving. Around the deep areas, a bit offshore Iligiligan beach is perfect for scuba diving. Our last night in Boracay, we ended up on stage at Frendz Resort and Hostel and we set the place alight! The atmosphere was electric, a perfect Africa meets Asia moment when we became the life of the party. The lyrics from Shakira's song Waka Waka "It's time for Africa" rang loud and clear that evening as we set the dance floor on fire! Boracay was the perfect blend of party and chill.
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