Interview with Signature Restaurant owner
CELEBRATING LIFE WITH DESMOND MABUZA BOOK XVII Welcome to a new global collection of Boutique Wines from expression UNIQUE.
FISH ON THE GREEN The Flying Fish has replaced the pool with the golf course.
OMEGA’s new 3D animated film unveils the brand’s Co-Axial dreams.
LUXURY ZA | August 2013
CO-AXIAL DREAMS
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REDISCOVER YOUR HAIR’S NATUR AL BE AUT Y Moroccanoil hair care sold exclusively in salons | 011-305-1600 | www.moroccanoil.com
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CONTENTS 44
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FEATURED 10 CELEBRATING LIFE Interview with Signature Restaurant owner Desmond Mabuza
16 BOOK XVII Welcome to a new global collection of Boutique Wines from expression UNIQUE.
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24 FISH ON THE GREEN
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The Flying Fish has replaced the pool with the golf course.
44 CO-AXIAL DREAMS OMEGA’s new 3D animated film unveils the brand’s Co-Axial dreams.
LUXURY ZA is a luxury digital magazine that provides insights to impartial information, news and reviews to high net worth consumers and fans of luxury goods, local and international travel, bespoke services and great dining. I believe that the finer things in life should not only be reserved for only those that can afford to buy and try what is featured, but as an inspiration to all people of what they can aspire to. We are keen supporters of up and coming designers, manufacturers and creative talents telling their stories and showing their products and services. This publication will be purely digital, a natural progression dictated by technology and a dwindling ROI on print magazines. We trust that you will enjoy the content as you the reader join us in our journey into the digital world.
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LIFE SHOULD BE MEASURED IN MOMENTS ,
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NOT MINUTES.
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It’s not the minutes, hours or days of a holiday that you remember. It’s the moments. The chance to spend time with the ones you care about. To reconnect. To forget the rest of the world. And to remember the things that really matter.
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CELE BRATING LIFE. Interview with Signature Restaurant owner Desmond Mabuza.
My vision is to expand within the African continent and establish a presence in Kenya, Angola over and above Nigeria.
Signature Restaurant boasts an exquisite lunch and dinner menu, with a local and international wine menu for even the most discerning palate. Time intended to be spent with family, friends or colleagues celebrating life; birthdays, business deals or enjoying a romantic night out. Floor to ceiling windows frame a panoramic view and sets the scene for magnificent sunsets and of course Signature cocktails. Great restaurants are a blend of sophisticated cooking, imaginative ideas and respect for ingredients. Signature is more than this. It’s an experience that reminds you why some restaurants deserve to be revered.
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| By Deborah Bailey | Photography: Rikki Hibbert |
Signature Restaurant is one of the most exciting fashionable restaurants in Sandton, offering a unique mix of exclusivity, flexibility, comfort, sophistication and design. Since opening its doors in 2009, Signature has raked in the accolades winning Leisure Options Best New Restaurant, voted best Restaurant by the Restaurant Association of South Africa and the Diners Club Diamond Award three years in a row. Situated in Morningside Shopping Centre, Sandton, Signature delivers an unparalleled mix of attention to detail, flawless service, sumptuous cuisine and some of the best bluesy/jazz sounds Sandton has to offer.
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| By Deborah Bailey | Photography: Rikki Hibbert |
Q. What accomplishment makes you the most proud? A. It’s been 4 years since I opened Signature Restaurant, winning Best New Restaurant and The Diners Club Diamond Award three years running are definitely at the top of my list. Creating an extraordinary experience for my guests consistently and serving great food and being recognized world wide makes me most proud. Q. What are you working on right now? A. I am now focused on opening in Nigeria in September 2013 and taking the Signature experience to Africa.
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Q. What were the three most important things to get your business up and running?
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A. To surround myself with the right people is critical to opening a business, patience, ensure your offering is unique and the ability to adapt and evolve are the most critical things when opening any business.
Voted best Restaurant by the Restaurant Association of South Africa and the Diners Club Diamond Award three years in a row.
Q. Do you have a favourite mantra that keeps you inspired? A. Don’t think out the box; think like there is no box. One thing I instil to my brand ambassadors on a daily basis to is treat a customer how you would like to be treated. Q. What do you read every day? Why? A. Business Newspapers and I don’t miss the Sunday newspapers to keep me abreast of what is happening out there and most importantly that most of my guests are likely to be featured in one of these mediums.
Floor to ceiling windows frame a panoramic view and sets the scene for magnificent sunsets and of course Signature cocktails.
Q. What is the one book that you recommend our community should read, and why? A. Outliers by Malcolm Gladwell, in essence it gives a sense of the hard work hat most successful people have to put in before you can achieve any type of success. Q. What is your favourite gadget, app or piece of software that helps you most with productivity? A. All the apple products are the best invention ever, having access to my business remotely is a non-negotiable. Q. What is your vision for your business? A. My vision is to expand within the African continent and establish a presence in Kenya, Angola over and above Nigeria. Q. What is your biggest challenge? A. Learning to delegate while expanding is my biggest challenge.
DINE with us daily and enjoy a culinary gastronomic experience at Signature. This elegant venue hosts approximately one hundred and eighty five patrons.
Telephone: 011 884 8888 or 087 940 3880 Fax: 086 548 8018 Morningside Shopping Centre Corner Rivonia and Outspan Roads Morningside
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Trading Hours Mondays to Saturdays: 12h00 – 00h00 Sundays: 12h00 - 16h00
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www.tandco.co.za
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Sole distributors of Jim Thompson fabric
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BOOK XVII - The name is based on the writings of the Roman Philosopher Pliny the Elder. In his book number 17, chapter 35 he touches on why wines from certain areas are exceptional - it was these basic teachings that inspired us to the name the wine, BOOK XVII.
BOOK XVII With a dream to make the best wines from three regions in the world - wines which would compete with the great wines of the world and a willingness to give everything - without restrictions, compromise or limitations – expression UNIQUE was crafted. Emil den Dulk from De Toren Private Cellar and Gregor Drescher, a German expert in extreme production techniques, teamed up and formed expression UNIQUE. S.a.r.l. based in Luxembourg. With Gregor’s research into what makes the great wines of the world and De Toren’s proven expertise and attention to detail,expression UNIQUE identified spots in South Africa, France and Austria to make these special limited release wines. The first wine to be released from expression UNIQUE was the 2010 vintage BOOK XVII from South Africa, and all 600 bottles were sold out within 60 days. The 2011 vintage was released late last year and there are only a few bottles left –expression UNIQUE only allows 4 bottles per customer per year.
The hardship of traditional wine making is easily forgotten when confronted with this lavishly packaged wine. While unscrewing the wooden case with your own Allen key and uncorking BOOK XVII with such grace in front of a close friend. BOOK 17 XVII, however is one such perfect wine that will give you the complete privilege of honouring the past, but applauding the present. Claiming balance, distinction and complete respect.
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The new Vintage 2011 can be experienced as a further evolution of this magnificent wine. With precision and elegance BOOK 17 XVII is defining its own style now. A slightly longer maturation period and aged in 200% new premium selected oak, this vintage reflects the perfect growing and ripening conditions of the year 2010/2011. The aging potential will be far more than 40 years.
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BOOK XVII - The name is based on the writings of the Roman Philosopher Pliny the Elder. In his book number 17, chapter 35, he touches on why wines from certain areas are exceptional - it was these basic teachings that inspired us to the name the wine, BOOK 17 XVII.
Handcrafted with the utmost care and finesse, portraying the harmony of ancient flavours.
What Pliny wrote about wine making...
Extreme winemaking techniques include:
In AD 77, two years before Pliny’s death, he completed his Natural History Book. In Book no. 17 he reviews the history of wine, the viticulture and vinification process. In his writing it becomes very clear that site/terroir is the most important attribute of growing exceptional grapes to produce exquisite wine.
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PLINY constantly lamented about the quality of vintages deteriorating and the increased production of cheap wine... the same phenomena is repeated now in modern times.
Dropping crop loads to 300g per vine. The demanding techniques of “Diva Viticulture” up to 80%. Vinification in 225 litre specially selected premium French Oak Barrels with advanced techniques developed by the expression UNIQUE group. Aging in 200% new Premium French Oak Barrels for 20 months. Hand bottled with no filters.
With BOOK XVII expression UNIQUE has gone back to the original virtues of making wine by hand and applying intense attention to detail to each phase. The true importance of viticulture practices in the wine making process is enlightening, liberating and at the same time humbling – when you realize everything is all about getting the basic elements precise! Producing BOOK XVII at De Toren is no small feat - De Toren has since 1994 studied, analyzed and recorded detailed information about every aspect of the vineyards... soil type, sea influence and weather patterns. To guarantee perfect production conditions. De Toren built a separate cellar for expression UNIQUE in the centre of De Toren’s Winery. By using near infrared aerial imaging and by evaluating parcels of vines within these vineyards, specific vines have been isolated for creating this exceptional wine. They practise “Diva” viticulture which means every vine is manicured and the crop load reduced to 4 bunches per vine. To transform these perfect grapes into world class wine requires the latest “know how”. This “know how” De Toren gathers exclusively for expression UNIQUE in De Toren’s French cellar “Cave de la Petite Révolution” in Roque Brune sur Argens close to St Tropez in France.
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Exercising this difficult and demanding winemaking process three times per year (France, Austria and South Africa) allows expression UNIQUE to increase the quality level of “BOOK XVII” and its French counterpart “Visionnaire” in the most obvious way.
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It is all in the taste! The luxurious Book 17 XVII has a superripe crème de-cassis, fruitcake and scented bouquet with a palate that is ostentatious. This full-bodied turbo-charged wine is so damn silky smooth and seductive in a super-Tuscan kind of way, that its charms will be near impossible to resist! This is not your everyday wine, but a wine to be savoured and aged (up to 40 years) or a gift to that very special person!
expression UNIQUE S.à.r.l
SA : T +27 (0) 21 881 3119 : De Toren Private Cellar, Polkadraai Road, Stellenbosch Luxembourg : T +352 263 52556 : 49, rue de Contern, L-5339 Moutfort. Germany | Austria | France : T. +49 172 8914818 info@expressionunique.com
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“South Africa is such an exciting market, as a recent addition to the BRICS – it really does offer so much opportunity for entrepreneurs like me. I get so much of my inspiration for my collections from the multi-faceted personalities and cultures that are reflected in this beautiful country. I can’t wait to see what’s around the corner for us and I feel so proud to see such beautiful people wearing my designs” Irene Staneva Owner and Head Designer: Rene Mariane
Rene Mariane, is an exclusive woman’s fashion label for the woman who knows what she wants. Every day is an elegant occasion with Rene Mariane. The collections can be classified as demure with attitude, romantic with an edge, self -assured yet enticing, and encompasses cocktail, evening and casual pieces that are distinctive romantic and edgy. Classical tailoring with baroque accents adorn the woman who is both demure and assertive. Rene also specializes in business wear for the woman who wants to make a statement in a man’s world. From the catwalk to the boardroom – these collections radiate feminine charisma and the mix and match pieces can take you from the boardroom to cocktail hour in style. Rene Mariane was first launched in Europe in 1991 and later opened its first store in Africa in Morningside Sandton in 2009. The name Rene Mariane is a combination of nicknames ‘RENE’ – Irena and ‘MARIANE’ – Mariana. Together this mother – daughter team have put an innovative stamp on the fashion industry, mixing classic with modern, elegant with sporty and bold colours with basics, making their designs stand out and be noticed! Their uncompromising vision has resulted in a product which is just as uncompromising.
Shop U34 Morningside Shopping Centre Corner Rivonia and Outspan Road Morningside Tel: 087 940 3911 | rene@renemariane.com www.renemariane.com
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For more information, please contact:
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OUT 1 ON THE TOWN Neighborhood Goods Market – 73 JUTA Street Braamfontein The latest addition to Jozi’s thriving food market scene is located in a former office building in vibrant Braamfontein. Sister event to Cape Town’s Neighbourhood Goods Market, it’s a wonderful way to spend a Saturday. Highlights include seasonal fruit and veggies from the Free State, delicious mini-Mediterranean quiches, meat from Braeside butchery in Parkhurst and beers from Darling Brewery. Rest your feet at the large wooden table and benches stretching the length of the main hall, or enjoy the fabulous views over the city from the upper level outdoor terrace. Arts on Main With a unique blend of studio, commercial, residential and retail spaces, Arts on Main is a hub for Johannesburg’s creative community to develop and share ideas.
CIRQUE DE LA SYMPHONIE
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COMIC’S CHOICE AWARDS
Cirque de la Symphonie with the Johannesburg Philharmonic Orchestra brings the magic of cirque to Montecasino
The 3rd Annual South African Comic’s Choice Awards™ (CCA’s) takes place at The Teatro at Montecasino on 24 August and promises to be the best year yet.
17 - 18 AUG 2013 Teatro Montecasino
24 AUG 2013 Teatro Montecasino
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KATHERINE JENKINS RETURNS TO SOUTH AFRICA
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PATRIZIO BUANNE RETURNS TO SOUTH AFRICA
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Arts on Main offers multiple creative experiences in one venue. Features include a restaurant, event and exhibition spaces, an outdoor cinema and a rooftop bar.
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Developed in a newly converted early 1900s bonded warehouse, Arts on Main aims to preserve the historical aspects of the building and contribute to the Johannesburg CBD’s urban regeneration. P: 083 245 1040 E: mabonengprecinct@gmail.com W: www.artsonmain.co.za
International singing superstar Katherine Jenkins is set to return to South Africa, performing 2 concerts at Montecasino
Patrizio Buanne is coming back to South Africa, this time performing at Montecasino
18 - 19 SEPT 2013 Teatro Montecasino
21 - 22 SEPT 2013 Teatro Montecasino
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FISH ON THE GREEN by SCOTT MURRAY photographed by ANDERS OVERGAARD Until very recently, the longest televised putt in the history of golf stood at a mammoth 33 yards, or just 12 inches short of 100 feet. Who could have raked in such a monster? Well, it wasn’t Tiger Woods, holder of 14 majors. Those of you who have guessed Jack Nicklaus, the greatest golfer of all time, are sadly wrong. And it wasn’t any of Tiger or Jack’s peers: not Tom Watson, Gary Player, Nick Faldo, Phil Mickelson or Rory McIlory. In fact, the mystery golfer was none other than legendary BBC chat-show host, DJ and quizmaster Terry Wogan, who clattered
in the effort during a pro-celebrity tournament at Gleneagles in 1981. A *Blankety Blank* chequebook and pen to anyone who got that one right. But last October, Wogan’s record was finally superseded. Needless to say, golf being golf, the new mark wasn’t set by Tiger or Rory or Lefty, but another amateur: the recently retired swimmer Michael Phelps, who drained a scarcely believable 48.5m/159ft eagle putt while competing in the Dunhill Links Pro-Am at Kingsbarns. Not bad for someone who has only taken up the sport relatively recently, and whose best round to date is a thoroughly modest 91. Humbled Olympian And yet Phelps’ early brush with success shouldn’t come as *too* much of a surprise. Some people simply have sport in their genes and coursing through their veins, and Phelps is, after all, the greatest competitor in the entire history of the Olympic Games. The most decorated Olympian of all time, the 27-year-old American has 22 medals to his name, 18 of them gold. Eight of those gold medals were won in 2008 at Beijing, the highest haul at any one single
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The Flying Fish has replaced the pool with the golf course. Retirement pastime? Or can a competitor at heart like Michael Phelps really resist the chance to rule the green?
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Games, although arguably the four golds he claimed in London four years later are more illustrative of the man’s quality and sheer competitive instinct. Having suffered setbacks in his first two finals at the hands of Chad le Clos and Ryan Lochte, the critics wondered whether this was a Games too far for Phelps. How wrong they were, as the Baltimore Bullet ricocheted back to prove wrong those who had prematurely written him off, and powered his way to the four golds which sealed his status as Greatest Ever Olympian. “I always wanted to end my swimming career without any regrets,” says Phelps. “I think I have done that. I didn’t want to have to look back and ask ‘what if?’.”
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Having retired at the top of his game, Phelps has since transferred his attentions to another, in pursuit of a new challenge. “I am a very competitive person and will always be,” explains Phelps. “Golf gives me something to work hard at and try to improve on.” That record-breaking putt proves there is a competitive golfer lurking within, but Phelps is neither arrogant nor daft enough to expect to master his new pastime in the manner in which he mastered swimming. “Sure, you need
The disciplines of swimming and golf are clear polar opposites: “The obvious one for golf is don’t go in the water,”... to have the physical talent,” smiles the modest Olympian, “but just because you may be good in one sport does not mean you’ll be better than someone else in golf. I have learned very quickly that golf is a very humbling game.” Phelps takes succour from the fact that he is learning from the best, having taken part in the latest season of *The Haney Project*, the breezy Golf Channel romp which charts the travails of Hank Haney, erstwhile coach of Tiger Woods, as he attempts to make decent golfers out of hapless celebrity hackers. Phelps follows
in the footsteps of two other golfing amateurs from the ranks of professional sports – the NBA star Charles Barkley and boxing legend Sugar Ray Leonard – and is hopeful of shaping up to be the best of the bunch. “The funny thing is when I started working with Hank I thought I had a decent swing,” laughs Phelps. “But the first session with Hank... let’s just say it was a very humbling experience. After our first session together, I was thinking about how terrible my swing was, and that picking up this game was going to be even more of a challenge than I expected. But Hank sat me down and we talked about my goals for golf and one of his first comments to me was about my potential. I don’t know what it was that I was doing, but he picked up on some things and said there was obviously a lot of room for improvement, but in the first couple of sessions we were able to starting building the basics to a good golf swing for me.” Keeping his cool Those basics Haney has been drumming into Phelps have included keeping his head down – “I was picking my head up
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! u o y t e e m o t it a w ’t n Ca
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G et t o k n o w t h e n e w k id in t h e b u s h
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li Mzuri, Sir Richard Kenyan bush at Maha Experience life in the in August 2013, safari camp. Opening Branson’s new luxury Migration and the the path of the Great the camp sits right in s to you! Our free ich quite literally come abundant wildlife wh til 21st December 2013. night offer is valid un ations team: ase contact our reserv For reservations ple itededition.com enquiries@virginlim T: +44 208 600 0430 irgin.com www.mahalimzuri.v
The weekend hackers among us will appreciate how easy these things look on paper – and how hellishly difficult they are to execute in practice. But while golfing competence is notoriously elusive for the average club player, surely the frustrations are compounded for those who have achieved true sporting excellence in another field, where they knew they were one of the all-time greats?
“I don’t look at it that way,” shrugs Phelps. “It has definitely been an adjustment, but I just see it as a new challenge and something that I really enjoy doing, even when I’m not playing well. Golf can be a very frustrating game, but at the same time, that’s what I enjoy most about it. There’s a constant challenge.” The disciplines of swimming and golf are clear polar opposites: “The obvious one for golf is don’t go in the water,” quips Phelps dryly – there are some transferable benefits from all that time spent in the pool. “There’s nothing specific from swimming that helps me in golf, although the basic principles of repetition and muscle memory are very
important to both sports. I think one of the biggest things for me going from swimming to golf has been my flexibility.” In addition, Phelps’ ice-cool game face, forged in the white-hot heat of Olympic competition, also proves to be a positive boon out on the course. “I like to think that I have a pretty good mental approach to things, which was a big factor in my success in the pool. Now it’s a matter of me applying that same attitude towards golf. I’ve talked with a bunch of the pros about it and the one thing they all have said is to focus on the shot itself and what you are trying to accomplish with it, and ignore all else that is around you.” He also notices some comparisons between the teachings of Haney, and his former swimming coach Bob Bowman.
“Hank reminds me a lot of Bob, the best at what he does and very tough, practicing long hours to work towards perfection. I’m really glad that I have had this opportunity to work with Hank. Since working with him, my golf game is certainly showing improvements.” Friendly face-off Enough improvements to harbour a dream to mix it with the pros one day? Phelps has, after all, joked about making it to the Rio 2016 Olympic Games as a golfer. Does he really think he can make the switch from starting block to tee box? “Yeah, I have joked about that, but I don’t see me becoming a professional golfer,”
he admits, although that doesn’t mean he isn’t setting high targets for himself. “My goal is to become a scratch player. My best round so far has been a 91 so I have a lot of improvement. I definitely share in those moments of duffing a shot or spraying it into the woods! But I’m happy with how my game has been progressing.” That competitive Olympic spirit may also explain why Phelps engaged in a goodnatured public back-and-forth with his friend and Masters champion Bubba Watson, just after announcing his retirement from swimming last year. “There will be no more competitive swimming,” he had confirmed during the London Games, before adding with a smile: “Bubba said I’m a good swimmer but still terrible at golf. So maybe I’ll challenge him to swimming and we can go on a golf course after that. That will be my competitive swimming after I’m done.” Phelps guffaws at the memory, and the prospect of a Superstars-style cross-discipline rub between two of professional sport’s biggest draws. “Ha ha ha…we’ve talked about it but we need to see each other in person so we can create a fair handicap on the course and in the pool. He has probably got the advantage on me because I believe he swam while he was growing up, while I never played golf until a few years ago. So we’ll just have to see.” But whatever happens as Phelps embarks on his golfing odyssey – whether he beats Bubba in their friendly face-off, or more seriously achieves his long-term goal of getting that handicap down to scratch – he’ll always have the memory of the downhill, 308m/337yds par-four 6th hole at Kingbarns, where he drove just short of the green and then made *that* putt for an eagle two – and a net hole-in-one. “That was crazy, obviously one of the biggest highlights of my golfing experience,” he recalls, positively glowing at the memory. “I wasn’t expecting it to go in when I hit it. I was just trying to get it up close to the pin so I’d have a makeable birdie putt. As the ball was making its way toward the cup, I could see that it was on a good line, had good speed and as it got closer and closer I started thinking it may have a chance. And when it did, it was a total rush as you can probably tell from my reaction with the fist pump. That’s the closest I’ve come to a hole-in-one ... so far!”
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during my swing; I am much better with keeping my head down now, but I’m still very much a work in progress” – and staying committed to the shot. “One area we have been working on lately is swinging the club faster and making sure I swing all the way through the ball. I’ve had a tendency to slow down after hitting the ball so we are working on my follow through to make sure I complete my swing.”
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Awaken Your Senses
QUICK FACT
The name is both mystical and divine; the venue is enchanting and breathtaking. Buddha Ta is simply a playground for the sophisticated and free spirited individual. The splendid layout
and unique features of this venue offers its visitors and unforgettable experience. The décor oozes style and elegance with dark wood finishes, attention to detail and stunning displays. The lounge areas are soft and inviting and provide an alternative to the café style outdoor or the social bar standing and high tables. The outside area presents an ideal setting for casual lunches, meetings, socials and of course sundowners.
With four bars, lounge areas, restaurant seating and mingling areas, Buddha Ta has something for everyone. The main bar hosts one of the tallest back bar displays in the southern hemisphere and certainly indulges the mind’s eye. Two mezzanine levels overlook the excitement below is perfect for private parties, corporate functions and exclusive events. So if you are in the mood for great tapas, cocktails or just an evening of fun, Buddha Ta has it all.
Siddhartha Gautama, who would one day become known as Buddha (“enlightened one” or “the awakened”), lived in Northern India during the 6th to 4th century B.C. While scholars agree that he did in fact live, the events of his life are still debated. According to the most widely known story of his life, after experimenting with different teachings for years, and finding none of them acceptable, Gautama spent a fateful night in deep meditation. During his meditation, all of the answers he had been seeking became clear, and achieved full awareness, thereby becoming Buddha.
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Buddha Ta refers to the essence of Buddha, the embryo of the soul, a powerful command of spirituality, self- belief and enlightenment. To truly recognise ones participation in the Buddha nature is to become the awakened one. Be awakened….
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FOOD & WINE By Joseph Morris
Tips on Wine and Food Pairing Many people are intimidated by the thought of pairing food and wine. In fact, it’s not as hard as you think. While experts can pair subtle flavours in wine with the distinct taste of a dish, you can still pair wine with food without years of experience. 10 simple steps to help you get started 1. Match the Style – The style and weight of the wine you pick should match the food on your plate. For example, a robust Cabernet would pair well with a hearty New York Steak. Similarly, food with intense flavour like bleu cheese should be paired with a flavourful wine like port. For lighter dishes like fish, choose more delicate wines, like Chardonnay.
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2. Don’t Worry About the Colour of the Meat – It’s often said that white meats like chicken, pork, and fish should go with white wine, and red meats like beef and lamb should be paired with red wine. However, you should think about the dish as a whole. Chicken served with a flavourful tomato-based sauce could easily go well with a lighter red wine.
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3. Stick to the Same Region – Dishes that come from a certain region almost always pair well with wines from the same region. Seafood dishes from the Mediterranean work wonderfully with white wine
from
This tends to be the sauce, seasoning, or cooking
Provence, while pasta and meat dishes from Tuscany pair well with the acidic red Sangiovese wines.
method rather than the main ingredient – just think about all the different ways you can cook and season a chicken!
4. Avoid Oaky Wines – Unless you really know what you’re doing, a big oaky flavour can overpower the food it’s paired with. In general, wines with less oaky notes are easier to pair with food.
8. Experiment – Many beginning wine drinkers assume that there’s only one good “paring” for a certain wine or dish. In fact, there are many different possibilities, so don’t be afraid to try new combinations until you find one that you like.
Signature Tower | Signature Restaurant
FOOD & WINE has always gone way beyond mere eating and drinking. We’re on a mission to find the most exciting places, new experiences, emerging trends and sensations. Because we know that our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living well, covering the many areas of our readers’ lives that intersect with their love of food and wine.
5. Add Salt – Salt will not only add flavour to your food, but it will also help your wine complement the dish. Salt can make wines taste milder, fruitier, and less acidic, which tends to be pleasing to the palette. 6. Don’t Be Afraid of Acidity – Acidic dishes will actually bring out the fruit in the wine, and the wine will help frame the flavours of the dish. Spicy dishes work well with sweeter, low-alcohol wines like Riesling or Gewürztraminer, which will enhance the flavour of the dish without fighting them. 7. Consider the Most Prominent Flavour – For skilled pairings, consider the most dominant character of a dish.
9. Go for Bubbles – When in doubt, sparkling wine or champagne works with almost any food, especially brut varieties. 10. It’s Up to You – When it comes to pairing wine and food, the real right answer is up to you. You have a unique palette that prefers certain flavours over others; it’s likely that the flavours you like will pair together well. So, drink and eat the wine/food combinations that you enjoy the most! Joseph Morris is an avid food and wine enthusiast. He also owns the site Culinary Arts College for students interested in getting a degree in culinary arts.
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DESIGN QUARTER Cnr William Nicol and Leslie Road Fourways Tel: 011 465-3468 Fax: 011 465-1624 BEDFORD SQUARE Cnr Van der Linde and Smith Street Bedfordview Tel: 011 615-2271 Fax: 011 615-2471 ATHOLL SQUARE Cnr Katherine and Wierda Road East Sandton Tel: 011 783-5615 Fax: 011 783-5176 IRENE VILLAGE MALL Shop 97, Cnr Nellmapius and Van Ryneveld Drive Irene, Pretoria 012 662-0767
Greek Passion
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Mythos captures the idyllic simplicity and warmth of the Greek islands. Mythos is a contemporary Greek restaurant with dĂŠcor and an ambience that is stylishly elegant, but also appealing to those who enjoy a quiet romantic setting for two. Floor to ceiling concertina doors slide back to ensure an excellent indoor-outdoor flow and there are plenty of outside tables with smart umbrellas for al fresco dining.
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The Greek passion for life, beauty and of course food ensures a joyous eating experience at Mythos. The menu is a superb exploration of authentic Greek cuisine. You can enjoy a variety of Meze, or traditional cooked meals such as Kleftiko and Moussaka, or meat, fish and seafood dishes as mouth-watering alternatives. You can also enjoy some lovely light lunch options in Pita and a delectable range of salads. Vegetarians are well catered for and as a tantalizing end to a fine meal, the desserts are breath-taking. Homemade Baklava, Halva and Greek yoghurt served with nuts and honey, are but some of the delights on offer.
Re-awaken your culinary senses between sparkling blue and green hues of the Mediterranean with eye catching dĂŠcor to set the tone for a wonderful evening!
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Stockist of:
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LUXURY ZA | August 2013
0 8 61 S K I N S A 0 8 61 7 5 4 6 7 2
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Sir Richards Safari Get Away Ulusaba Private Game Reserve is Sir Richard Branson’s safari lodge located in the Western sector of the Sabi Sand Private Game Reserve. Guests can taste the spoils of Africa in peace and tranquillity and book individual rooms or exclusively hire individual lodges or the hotel as a whole - ideal for weddings and celebrations.
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Ulusaba, meaning ‘Place of Little Fear’ strikes the perfect balance between nature and nurture - as well as being an excellent place to observe the ‘Big Five’, it is also an ideal place to kick back and unwind. Ulusaba re-defines the rules of a safari lodge and taken a step away from the traditional colonial style by offering swimming pools, gymnasiums, a wine cellar, Aroma Boma spas with panoramic views, a Bush Observatory perfect for star gazing and tennis courts. With all of these facilities, you really need to plan your days so you can enjoy safari walks, moon-lit bush dinners and of course, the twice daily game drives.
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Guests can share their time between the two lodges - Rock Lodge and Safari Lodge which offer two unique experiences to your holiday as many guests choose to split their time between the two. Rock
Lodge is perched high on the summit of a koppie and provides panoramic views over miles of bush, the wildlife roaming within and the beauty of the lowveld below. Rock Lodge includes the luxurious new Cliff Lodge which has two magnificent suites. Cliff Lodge is ideal for families and friends seeking an exclusive getaway, or couples wanting to enjoy those special occasions in pure privacy. When booked exclusively, Cliff Lodge includes a private chef as well as your own game drive vehicle. Facilities also include a swimming pool, Jacuzzi, gym and mini Aroma Boma Spa. Safari Lodge is built along the banks of the dry Mabrak riverbed, where guests will love the sense of adventure as they cross the swing bridges between exquisite tree
house rooms while elephants, bushbuck, lion and other local wildlife pass by. Children of any age are welcome at the Rock Lodge but must be 12 or above to stay at the Safari Lodge. Younger pride members of the family can visit the Cub’s Club, which runs a fun daily programme of activities aiming to both entertain and educate cubs about their surroundings. With unique sights, sounds and smells of Africa on your doorstep in the kind of style and luxury you’d expect from a five star boutique hotel, Ulusaba is perfect place for all age groups and for any occasion to experience a safari. Book your stay: enquiries@ulusaba.virgin.com www.ulusaba.virgin.com/offers
L o ca l is le k k e r!
s ly lekker, and sometime Africa, local is definite As they say in South can be right on your tas and experiences er the most exciting vis tion we’ve put togeth nt in the Rainbow Na ide res e u’r yo If . tep doors ve in the Sabi Sand. All a Private Game Reser special offers at Ulusab n for a two night stay m R13,400 per perso inclusive stays start fro from Johannesburg. including return flights Book your stay: irgin.com enquiries@ulusaba.v T: 0800 056 343 com/offers www.ulusaba.virgin.
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Es ca p e t h e o rd in a ry
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CO-AXIAL
OMEGA has released a dramatic 3D animated short film of dreamlike images that creatively allude to the brand’s revolutionary Co-Axial mechanical watch movement and the elements that make up the world of OMEGA. The film will anchor a global advertising campaign.
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L DREAMS
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OMEGA’s new 3D animated film unveils the brand’s Co-Axial dreams. This 70-second film manages – emotionally, aesthetically and compellingly – to communicate subtly the extraordinary quality of OMEGA’s Co-Axial calibres. The escapement at the heart of the movement is its regulating mechanism – it’s literally what makes your watch tick. OMEGA’s exclusive Co-Axial escapement was the first practical new watch escapement to be invented in some 250 years and its advantages – reduced sliding friction, greater mechanical efficiency, more stable precision and improved shock resistance – have caused the entire watch industry to take notice. While there is an enormous amount of technology behind the development of the Co-Axial movements, OMEGA decided that the perfection of the calibres was more easily conveyed in images than in words and chose to use state-of-the-industry 3D animation to communicate the virtues of the movements that are, as the voice over explains, “so perfect you’d hardly think they were made by humans”. Phantasmagorical sequences unveil the perfection of nature interacting elegantly with gearwheels and other components hidden inside mechanical watch movements. These natural and man-made elements appear to be regulated – in perfectly harmonious interaction – by the clockwork gears. The images make subtle reference to themes familiar to fans of OMEGA as viewers are led on a whirlwind journey through the brand: rolling oceans, high-profile sporting events, an astronaut on the Moon and action films are suggested in constantly evolving, dreamlike sequences.
LUXURY ZA | August 2013
The evocative theme song, “Smiling”, was composed by Harry Gregson-Williams and recorded by the composer and the Seattle Session Orchestra. It was originally part of the soundtrack of the film Man on Fire.
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The film’s message is clear: OMEGA’s Co-Axial calibres represent a level of perfection unmatched by any other mechanical watch movement.
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View the OMEGA Co-Axial content on Youtube TVC Co-Axial: http://youtu.be/ctj-RDbTBMU OMEGA Co-Axial movie: http://youtu.be/uC-97i-SF3Y Calibre 9300 movie: http://youtu.be/cjr98sdWgX8
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