The Blue Train | April 2012 by Brett Rothmann

www.bluetrainmag.co.za

Complimentary Guest Magazine

April 2012

Madame Zingara’s Restaurants • Malta • The Meerkat Man

contents 24 www.bluetrainmag.co.za

Hanlie Kotze Letter from the Executive Manager

Noeleen Maholwana-Sangqu Letter from the Editor

From the Mailbag Passenger Letters and Comments

NEWS Keeping You Informed

EVENTS Dates To Diarise

BITS Need To Know

CARATS IN CAPE TOWN The Cape Town Diamond Museum

MAD ABOUT MEERKATS The Meerkat Man

OUT TO LUNCH WITH MADAME The Madame Zingara Restaurants

GREENING OUR HERITAGE Maropeng Sets Green Standard

TREES FOR AFRICA Greenpop

The Blue Train

Complimentary Guest Magazine

April 2012

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Madame Zingara’s Restaurants • Malta • The Meerkat Man

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Shumbalala Game Lodge An African Dream In the vast wilderness of South Africa’s hot northern plains, adjacent to the famous Kruger National Park, deep within an ancient tapestry of natural wonder, you will chance upon SHUMBALALA GAME LODGE. From your early morning game drive or bush walk in the Big 5 Thornybush Game Reserve to lazy afternoons at the pool and a sunset safari, tales of the day are told in the wine cellar as you prepare for a sumptuous dinner fire-side al fresco or candle-lit indoors. Choose from four luxury suites or the Presidential Suite, all of which have private viewing decks and picture window bathrooms. Wake up knowing that each day will allow for the adventure and peace of Africa to enter your soul – in a place where the lion sleeps.

!!WOW Special available NOW!! Stay for 3 nights but only pay for 2 nights Valid until 30 June 2012 Conditions Apply Reservations – Thornybush Collection: Tel: +27 (0)11 253 6500 • Fax: +27 (0)11 803 7350 • sales@thornybush.co.za Lodge: Tel: +27 (0)72 8122172 • Fax: 086 6858902 • info@shumbalala.co.za

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contents

AT THE CROSSROADS Malta

THE WAY NATURE INTENDED The Ins and Outs of Raw Food

A SREET FOOD SAFARI Getting to Grips with Cultural Cuisine

EQUESTRIAN EXCLUSIVITY The Ancient Sport of Polo

A SAFARI FOR THE SENSES Shumbalala Game Lodge

PERFECTING BALANCE Chef Jaycee Ferraira

JOIN THE CLUB The Best of Bentley at a Bargain

IN THE TRACKS OF A LEGEND The History of The Blue Train

SUITE LAYOUT Coach Info

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Letter from the Executive Manager Hanlie Kotze

This April, many countries around the world will be celebrating Easter. Each country has its own traditions to celebrate this special occasion. For some it is a religious commemoration; for others the welcoming of Spring; and for some, the celebration of new life. Hot cross buns and specially decorated Easter eggs are the order of the day during these celebrations, with the most positive part being the importance placed on family time and togetherness. While on the subject of families, we live in a time where we sadly see more and more families falling apart. The values and customs that brought these families together have sadly evaporated over the years and children often find themselves being raised by parents that have already – or are slowly – growing apart. This is often driven by self-interest and individualistic desires. Over the last couple of years, I have been experiencing problems with my hearing and this year I finally decided to do something about it. The prognosis was not very positive. In order to attempt to restore hearing to my left ear, I would have to undergo an operation but I am extremely grateful to say that it was a great success. The reason I am sharing this personal anecdote with you is to again reflect on the importance of family. During my rehabilitation, I learned some valuable lessons. I was so dependent on my family. They had to walk me around as I was completely off balance and I had to be served meals in bed. As the hyperactive one in the family, I really felt out of my depth. I am really not the type of person who enjoys being dependent on others. I was, however, overwhelmed by the wonderful support I received from my friends, colleagues and family. It was during this period that I truly realised that we were not created to be on our own. Nobody lives in a vacuum. We have been created to care for one another and to be there for friends or family members in need. And most importantly, I realised that it is alright to sometimes depend on others. My three-year-old son asked me one day: “Mommy, will you ever be able to walk again?” and I just smiled at him. If only he knew how much I wanted to do all of this by myself and yet felt so helpless and so desperately in need of assistance. During this Easter period, let us all really look around us. Perhaps the time has arrived to visit that long lost friend. Maybe it is the ideal opportunity to take Easter eggs to the Home for the Elderly around the corner or possibly to organise a fun-filled Easter egg hunt at a children’s home in your area. Whatever your choice – whether you are celebrating Easter or not – may you be touched as you help someone to “walk again”. Who knows, you may be the one who needs help with the “walking” after all. Happy Easter holidays to all of you. Warm regards,

Hanlie 10

The Blue Train

Escape the winter Chill

Mozambique at it’s best! Winter time, when the weather is idyllic for all indulgences. Lounge around the pool, enjoying a tropical cocktail whilst basking in the sun. For the action enthusiast, don’t miss out on the following adventures: • Big Game Fishing • Ocean Safaris • Scuba Diving “Underwater Big Five” • Horse-back riding • Snorkelling • Kite Surfing Special winter rates through direct bookings. w: www.vilanculos.co.za e: reservations@vilanculos.co.za t: +258 293 82 314 Ask for the “BLUE DUGONG WINTER SPECIAL”

Letter from the Editor Noeleen Maholwana-Sangqu The environment and our preservation of it should be top of mind for all of us, and yet it tends to fade into the background until another official day or event rolls around again such as World Water Day, Arbour Day or Earth Day. I am afraid that I am guilty of it too, and were it not for Earth Day on 22nd April, there is a good chance that I may be writing about something completely different in this letter. That said, these events serve as an invaluable reminder to all of us to play our small part in helping to preserve our planet. To switch off lights and appliances when we are not using them, to reuse our grey water, and to take the time to recycle our rubbish. Many of these things were somewhat alien concepts 10 or 20 years ago, but thanks to the awareness created by these events, many of these environmentally conscious practises are starting to become habits for many of us. It is because of this, that awareness can be a very a powerful thing. While you may not think that the simple act of switching your TV off at the wall will make much of a dent in the country’s electricity consumption; when several million other people do it too, positive change begins to happen. With that in mind, I would like to dedicate this letter to raising awareness about an extremely important environmental issue that is affecting our country in particular – that of the shockingly high incidences of rhino poaching. The statistics speak for themselves. In the year 2000, only seven rhinos were poached in South Africa. However, by 2009, this number had leapt to 122 and then more than doubled in 2010 to 333. In 2011, despite increased efforts by conservation authorities, private anti-poaching groups and even the national army, the number increased yet further to a staggering 448 rhinos. And the upward trend shows no sign of slowing, as in only the first three months of 2012, we have already lost 117 rhinos. For an animal that is already considered to be critically endangered, these numbers could well signal the death knell for this amazing animal. For those of us lucky enough to have seen these animals in the wild, it is almost inconceivable that future generations may never have the same opportunity. As the war on rhino poaching intensifies, so too do the poachers become more resourceful and determined and it seems likely that the war will be lost unless a global shift in perception and an increase in awareness is achieved. Consumers who knowingly purchase rhino horn need to understand the full cost of what they are purchasing, while those who do so unknowingly need to be more vigilant about demanding to know the exact contents of what they are buying. Courts of law need to hand out harsher sentences to convicted poachers and those that may be tempted into working for poaching syndicates need to understand that all the money in the world is not worth the extinction of a species. And even though the majority of us are not directly linked to this crisis, we will all be held responsible in some way, should the rhino become extinct in our lifetimes. So please, add your voice to the millions who are already saying that they will not tolerate this senseless slaughter anymore. Tell your friends and colleagues and spread awareness about the plight of one of our greatest animals. Together, though individually our voices may be small, we may just set some positive change in motion before it is too late for South Africa’s rhino.

Noeleen

editor@bluetrainmag.co.za

THE BLUE TRAIN www.bluetrain.co.za Pretoria, Gauteng Tel: +27 12 334 8459 Fax: +27 12 334 8464 Cape Town Tel: +27 21 449 2672 Fax: +27 21 449 3338 United Kingdom Tel: +44 1403 243619 Fax: +44 1403 217558 Central Europe Tel: +44 2089 245126 Fax: +44 2089 245126 United States Tel: 001 305 864 4569 Fax: 001 305 675 7693

EDITOR Noeleen Maholwana-Sangqu editor@bluetrainmag.co.za

PUBLISHER Deidre Theron-Loots deidre@africanspiritmedia.co.za African Spirit Media (Pty) Ltd PO Box 11273, Hatfield, 0028 Tel: +27 861 THE MAG (843 624) Fax: +27 88 012 346 2367 mail@africanspiritmedia.co.za

Cover Image © Anton de Beer

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MANAGING EDITOR Nicky Furniss nicky@tcbgroup.co.za ADVERTISING SALES Estelle van der Westhuizen +27 84 821 7257 estellevdw@tcbgroup.co.za Nikki de Lange +27 83 415 0339 nikki@tcbgroup.co.za Robyn Shillaw-Botha +27 83 629 8818 IMAGES © iStockphoto.com, Stock.Xchng

DESIGN & LAYOUT Joanne Mc Laren joanne@virtualdavinci.co.za Virtual Da Vinci Creative Room

PRINTING Business Print Centre, Pretoria CONTRIBUTORS TO THIS ISSUE Nick van der Leek, Bob Truda, Lisa Witepski, Wilma den Hartigh/mediaclubsouthafrica.com, Roy Watts, Jabulile Bongiwe Ngwenya, Nicky Furniss, Ray Maota/mediaclubsouthafrica.com, Bernard K Hellberg, William James. The Blue Train Magazine is published monthly by African Spirit Media (Pty) Ltd. Opinions expressed in this publication are not necessarily those of African Spirit Media (Pty) Ltd, The Blue Train or any of their clients. Information has been included in good faith by the publisher and is believed to be correct at the time of going to print. No responsibility can be accepted for errors and omissions. No material (articles or photographs) in this publication may be reproduced, in whole or in part, without specific written permission from the Publisher. Copyright © 2012. All copyright for material appearing in this magazine belongs to African Spirit Media (Pty) Ltd and/or the individual contributors. All rights reserved.

From the Mail Bag

Passenger Letters & Comments

The chef, Esther, took special care in preparing vegetarian meals for us. Joyce, our butler, Herbert, the room supervisor, and Philane, the train manager, were all excellent. We were treated like royalty and the staff were very friendly and helpful. Ms DE Morris, South Africa The Blue Train offers the best luxury train journey in South Africa. The staff were very courteous and helpful and the cabin was very comfortable. Mrs MJ Dunn, UK We had a very pleasant experience and are proud to be South African. We cannot wait for our return trip. Mr & Mrs AA Muirhead, South Africa Our butler, Albert, was excellent. The Blue Train is far superior to any other train in the world. Mr & Mrs Mc Call, USA This is our fourth trip on The Blue Train and the experience just keeps getting better. Mrs SJ Sherratt, South Africa The staff were very friendly and helpful. I believe that The Blue Train is superior to Orient Express in Europe, which does not even have en suite cabins. Mr BK Wilkinson, UK Hennie (Food and Beverage Manager) was very friendly and helpful. Fritz, our butler, was also excellent. The staff were very friendly and helpful. It was a wonderful experience and we would love to do it again. Ms CA Hodes, South Africa Thank you for a fantastic experience. All the staff were very friendly and helpful. We will definitely travel on The Blue Train again. Mr A Takahashi, Japan

Do you have a complaint or comment that you would like to share with us? Please fill in the guest questionnaire that is available in your suite or alternatively send an email to info@bluetrain.co.za. Comments may be edited, shortened or translated from the original language.

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news A Prestigious Hat Trick In a major coup, The Blue Train showed once again why it should indeed be on every local and tourist’s itinerary when it was awarded the highly contest 2011 World’s Leading Luxury Train award at the World Travel Awards prize giving ceremony in Doha, Qatar recently. The Blue Train, which combines the luxury of the world’s leading hotels with the charm of train travel, outshone its competitors and claimed it’s well deserved first spot. It has built an incredible legacy and has now won this award for an impressive three consecutive years. Since their inception 17 years ago, The World Travel Awards – known as the “Oscars of the Travel Industry” – have become an important measure of excellence in the travel and tourism industry. These prestigious awards aim to stimulate innovation and creativity in the industry; to ensure that travellers receive exceptional value, and to acknowledge the organisations that contribute significantly to the industry.

The Blue Train is now a Heart Save Area Several Blue Train staff recently completed a Heart Saver CPR/AED Course and are now proficient in the necessary knowledge and practical skills to recognise life threatening cardio-pulmonary emergencies on board. This will enable them to respond swiftly and effectively in the event of an emergency. The staff will be aided by the Samaritan Pad 500P with CPR Advisor, which is a small, portable and easy to use device, which helps to restore a pulse in most heart attack victims. It also aids rescuers by giving precise visual and voice instructions on how to use the device and how to administer effective CPR.

Promoting Excellence The Blue Train Magazine was gratified to receive two awards recently at the 2011 SA Publication Forum Awards, which recognise excellence in the custom publishing field. Publications that receive a score of 75% or above in a particular category are awarded certificates of excellence, and The Blue Train Magazine received certificates of excellence for both Design and Writing. This serves as a wonderful vote of confidence for the magazine and its team who will continue to strive to improve the publication even further.

The Blue Train Wins Again The Blue Train has proven once more why it is considered the world’s best luxury train by walking away with yet another

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prestigious international award. At the Condé Nast 12th Annual Readers’ Travel Awards held in London in September 2010, The Blue Train was voted as the “Condé Nast Traveller Readers’ Favourite Specialist Train”. The runner-up in the “Specialist Train” category was the Venice Simplon-Orient Express. Other nominations included The Ghan in Australia, the Palace on Wheels in India and The Royal Scotsman. The Blue Train was the only South African company to win one of the 27 categories – although South Africa did come in ninth in the “Favourite Holiday Destination” category. “To say that we are delighted with this award would be an understatement! To be nominated alone is such a great achievement, but to win your specific category is enormous! Credit must go to everyone associated with this brand – our employees, representatives, all our strategic partners and suppliers for their effortless passion and commitment to this “Blue Jewel”. Together, through hard work and dedication, we can achieve much more,” commented Hanlie Kotze, Executive Manager of The Blue Train. She added: “With a long-standing reputation of South African hospitality, The Blue Train symbolises the very core of luxury train travel. It is exquisitely crafted and appointed to achieve a degree of unequalled luxury to satisfy not only the senses of every guest, but to also touch their souls. This is the very essence of why we are known as a window to the soul of South Africa.”

Business “Unusual” Charters A special tailor-made, all-inclusive charter on The Blue Train is a wonderful way for guests to explore South Africa’s landscapes and landmarks, lasting from a few hours to several nights. From a VIP cocktail breakfast, lunch or dinner, to a business “unusual” conference, a product launch with a difference, a special wedding reception, staff incentives or even a birthday celebration, the experience is up to you. The Blue Train follows any route, provided the rail networks are compatible to its technology.

For Further Information For more information on The Blue Train’s exciting packages and to read the booking conditions for advance reservations, visit www.bluetrain.co.za or contact The Blue Train reservation office in Pretoria on +27 12 334 8459 or Cape Town on +27 21 449 2672. Email any general enquiries or feedback to info@bluetrain.co.za. n

events The Best of Cape Town’s Culinary Elite Treat your taste buds to a five-star experience at this year’s Taste of Cape Town at the Green Point Cricket Oval from 19th to 22nd April. This gourmet event will allow the public to nibble their way around the city’s best restaurants in a single day or night. The premise is simple: Cape Town’s finest chefs will line up to showcase their culinary prowess with tantalising signature dishes. All visitors need do is hop from one to the other and sample some of the best cuisine the city has to offer – all while sipping on superb wines and cocktails. There are also plenty of interactive classes to attend and foodie folk to meet and greet. Tickets are available from www.itickets.co.za. Contact 0861 000 291 or visit www.tastefestivalssa.co.za for more information.

Soar with The Eagles In what promises to be the biggest stadium event of 2012, iconic American superstars, The Eagles, are due to take flight on their first ever South African tour in April. For over four decades, The Eagles have been responsible for some of the most enduring rock songs of all time, including the perennial “Hotel California”, “Take It Easy” and “Heartache Tonight”. The band is scheduled to perform on 4th April at Cape Town Stadium in Cape Town; on 7th April at the Superbowl in Sun City and on 8th April at the Soccer City Complex, FNB Stadium in Johannesburg. The South African concerts also mark the band’s first announced concerts for 2012. Tickets are available from Computicket at www.computicket.com or by calling 0861 915 8000. For more information, visit www.bigconcerts.co.za.

Methode in the Madness Savour some of South Africa’s finest bubbly at this year’s inaugural KwaZulu-Natal Bubbly Celebration on 27th April at Makaranga Lodge in Kloof and on 28th April at The Piggly Wiggly in the KwaZulu-Natal Midlands. Visitors will have a chance to meet the winemakers and taste their collection of award winning bubblies. These will include the five-star Platter winner Colmant Brut Reserve; the 40-year-young grand old lady of Cap Classique, Simonsberg Kaapse Vonkel, and the Graham Beck Brut, a favourite of US President Barack Obama. With more than 30 local Methode Cap Classique producers on hand to showcase their finest bubblies, this is a star-studded event not to be missed. Tickets (which include a complimentary glass and ten wine tasting coupons) are available from www.webtickets.co.za. Pre-booking is essential as numbers are limited.

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events An Ode to All Things Olive Make your way to the picturesque towns of Riebeek Kasteel and Riebeek West (approximately an hour from Cape Town) for the annual Riebeek Valley Olive Festival on 5th and 6th May. Visitors to the Olive Emporium can stock up on a wide selection of olives, delicious olive oils, preserves and tapenades, as well as a vast selection of olive-based beauty products. Festivalgoers are also welcome to visit the surrounding wineries where they will have the opportunity to sit in on tutored tastings or simply sample the wines at their leisure. Weekend ‘passports’ (which include entry to the wine farms and the town-based marquees, a complimentary tasting glass and a free tasting of olives or wine) can be purchased from www.webtickets.co.za or from participating establishments on the day. For more information, email olivefestival@gmail.com or contact +27 82 909 1116.

For the Love of Reading The third annual Knysna Literary Festival will be taking place from 27th to 29th April, and promises to be a celebration of reading and writing in all genres and forms of literature. The festival aims to not only be a means to stimulate the children of Knysna and encourage them to embrace literacy, but also to expose locals and visitors alike to the many South African authors who will be taking part in this year’s event. These include internationally acclaimed author Margie Orford, and award winning journalist Mandy Wiener. Contact +27 82 450 9301 or visit www.knysnaliteraryfestival.co.za for more information.

Swing By South Africa’s largest indoor golf exhibition, Expo18, will take place in Johannesburg at the Coca-Cola Dome from 27th to 29th April. Over 10,000 attendees are expected over the three-day event, which starts on Freedom Day, a national holiday. Beyond offering the latest fashions, newest equipment and on-site golf experts at the event, Expo18 is committed to building interest and participation in golf across the country; improving access to the game and promoting South Africa as a world-leading golf destination. Prior to the event, Expo18 will be conducting a number of activities to showcase the lighter side of the game, as well as sponsoring youthfocused initiatives to introduce golf as an extracurricular activity at schools in Gauteng. For more information, visit www.expo18.co.za. The first 500 people to register online will receive free entry.

April 2012

bits Wear the Stars on Your Wrist After ten years of intensive research, renowned Swiss watch manufacturer IWC Schaffhausen has succeeded in combining solar time with sidereal time in a single watch – the Portuguese Sidérale Scafusia. From the front, it is a classical Portuguese watch, from the reverse, an astronomical instrument and, on the inside, a milestone in the art of Haute Horlogerie. Every watch will be produced exclusively to order. Since the star chart and horizon, as well as the sunrise and sunset times have to be calculated and displayed for a precise location specified by the customer, individual mechanical parts have to be custom manufactured, then assembled and adjusted individually. This means that every customer is not only wearing a unique watch on his wrist but also his own personalised constellation of stars. With this kind of attention to detail, buyers will have to wait approximately one year for delivery.

Pop into the Pantry Dear Me, a popular restaurant in Cape Town’s CBD, is now offering a variety of homemade products in its “Dear Me Pantry”. Among the bottled preserves (including jams, chutneys, nut butters, relishes and pickles), you will find an antique bread cabinet packed with freshly baked breads such as seed and raisin loaf, 100% pure rye bread, and gluten-free soya and honey loaf. All of the products are handmade on the premises and are additive free. Dear Me also has a range of diabetic friendly products as well as a variety of products suitable for those with specific dietary requirements. Patrons with a sweet tooth will most certainly be tempted by Dear Me’s Valrhona chocolate and oat cookies, gluten and sucrose free almond torte, baked cheesecake and apple crumble muffins. Homemade muesli, smoothies and sandwiches are also on offer. For more information, visit www.dearme.co.za.

Cableway Fun for the Kids The Table Mountain Cableway’s annual Kidz Season will begin on 1st May. Two children (under the age of 18 years old) will be able to ride the cableway for free when an adult return ticket is purchased over weekends, public holidays and school holidays (1st May to 31st October 2012). When they board the cable car, all children will also receive a treasure hunt map, which will lead them on an exciting adventure as soon as they arrive at the top station. Families can explore the picturesque landscape, hunt for dassies and get a glimpse of the beautiful fynbos flowers as they follow the map around one of the New 7 Wonders of Nature. Visit www.tablemountain.net, or contact +27 21 424 8181 for more information.

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bits Sushi Sundays There is no such thing as the ‘Sunday blues’ at the One&Only Cape Town. And at in-house restaurant Nobu Cape Town, Sunday evenings are about winding up the weekend with a platter of the best sushi in the city. With the introduction of Sushi Sundays in the restaurant lounge from 18h00 to 21h00, guests are encouraged to linger over cocktails or a glass of wine while indulging in fresh, delicious sushi. Award winning chef Hideki Maeda and his brigade of sushi chefs are meticulous in their sushi preparation and as a result, aficionados around the globe agree that Nobu sushi is a delicacy without compare. The ideal way to wind down the weekend or perhaps to start the evening’s proceedings, Sushi Sundays at Nobu are set to become a Cape Town institution. Email restaurant.reservations@oneandonlycapetown.com or contact +27 21 431 4511 for reservations.

Fit for a Queen To mark The Queen’s Diamond Jubilee in 2012, John Walker & Sons, Scotch Whisky Distillers By Appointment to Her Majesty The Queen, has created the Diamond Jubilee Blended Scotch Whisky. Finished in a marrying cask of English oak from The Queen’s Sandringham Estate, just 60 of these rare editions (one for each year of The Queen’s reign), have been offered for sale at £100,000 each. Master blenders explored vast stocks of Scotch Whisky to seek out some of the most exceptional casks distilled in 1952, (the year The Queen was crowned). The bottling occurred on 6th February 2012 – 60 years to the day since The Queen acceded to the throne. The whisky has been bottled in Baccarat crystal decanters and comes with a pair of lead crystal glasses by Cumbria Crystal. One edition will be presented to The Queen to celebrate the occasion, with another two editions taking residence in the John Walker & Sons archive.

Super Sailing Lying along the border between Zambia and Zimbabwe is the magnificent Lake Kariba, which will soon be home to the Matusadona – a 110-ton, 28.6 m x 6.5 m luxurious super yacht. When the Matusadona launches in June, it will be moored at the famous Bumi Hills and will offer stylish air-conditioned cabin accommodation for up to seven people. The saloon, cabins and deck areas have been exquisitely finished and decorated with native hardwood timbers, local Zimbabwe granite and natural fabrics. The Matusadona will be accompanied by two tenders for local fishing and mooring, a speedboat for transfers and a pontoon, especially geared for water-based game viewing. On sweltering summer evenings, guests can sip on refreshing cocktails in the Jacuzzi or choose to sleep on the Upper Deck under the clear African night sky.

April 2012

Travel

Carats in Cape Town The Cape Town Diamond Museum

The Mother City has a new attraction in the newly opened Cape Town Diamond Museum – a glitzy establishment that pays tribute to the precious stone and South Africa’s major contribution to the global diamond industry. Text: Wilma den Hartigh/mediaclubsouthafrica.com Images: © The Cape Town Diamond Museum

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Travel

The museum displays a large number of historical photos from the early days of the country’s diamond rush – such as this one of diamond sorters in the early 1900s

Shimansky, a fine jewellery manufacturer specialising in precious gems such as diamonds and tanzanite, was the driving force behind the new museum. Set in the newly upgraded Clock Tower precinct of the V&A Waterfront, Cape Town’s top tourism attraction, the Cape Town Diamond Museum explores the history of diamonds in South Africa, and showcases the fine craft of diamond cutting and jewellery manufacture. At the official opening, Mariëtte du Toit-Helmbold, CEO of Cape Town Tourism, commented that the museum will give visitors a first-hand experience of South Africa’s important contribution to the diamond trade. “We have a fascinating story attached to the diamond industry in South Africa and for Cape Town to share this story with the world is very important,” she added. By telling the story of diamonds – considered to be the world’s oldest and most coveted jewel – the museum aims to rekindle a love for the gem, while adding an interesting attraction to the country’s tourism offering.

All that Glitters In keeping with its subject, the interior of the museum

literally sparkles. Its modern and sophisticated design elements (such as wood panelling, bright mirror walls, and modern glass display cabinets) create an opulent setting and a fitting showcase for the brilliant stone. The museum gives prominence to South Africa’s influential role in the global diamond trade, and follows the journey of diamonds from their formation to how they are cut and polished. It also features famous people associated with the diamond trade (such as the Oppenheimer family), and explains how diamonds are graded. One of the museum’s biggest draw cards is its display of a kimberlite rock specimen, known as peridotite, which dates back three million years. Kimberlite is a type of potassic volcanic rock in which diamonds are often found. Authentic artefacts and real-size replicas of the world’s most famous diamonds are also on display. Visitors can explore the museum at their leisure, or take a guided tour with a diamond professional.

South Africa’s Diamond Story South Africa has one of the world’s most notable diamond mining industries, as well as its most diverse

April 2012

Travel

Through interesting displays of memorabilia and photographs, the Cape Town Diamond Museum takes visitors on a journey through South Africa’s influential role in the global diamond trade

range of diamond deposits. Some of the world’s largest and most valuable diamonds, including the Cullinan, the Hope and the Taylor Burton, were discovered in South Africa. The world started taking notice of South Africa in 1869 when the 47.69 carat Star of South Africa diamond (also known as the Cullinan 1), was discovered near the Orange River on the border of Namibia and South Africa. According to the museum, this is the largest cut diamond in the world. A diamond rush followed its discovery, and by 1888, the first working mines in the area were established. As prospecting increased, more diamonds were discovered in other parts of Southern Africa. The discovery put a spotlight on South Africa’s mineral wealth and modern diamond mining took off in the 1870s. During the 19th century, South Africa produced most of the world’s diamonds. According to international diamond trader Leibish & Co, the discovery of the Star of South Africa unseated the reputation of countries such as India and Brazil as the world’s only major source of diamonds. South Africa’s diamond industry produces 10 million carats annually, of which 90 % is exported,

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according to the Department of Public Enterprises. It is also responsible for 9 % of global production and is ranked fourth in the world in terms of rough diamond production. The Cape Town Diamond Museum is open seven days a week, from 09h00 to 21h00. n

The Art Of Fine Living Wapadrand – R 6 500 000 • Stand Size: ±3685M² • Dwelling Size: ±850M² Situated in one of the most exclusive and established estates in Pretoria, this home offers the ultimate in luxurious living in a secure environment. This architectural masterpiece is a study in space, elegance and style. Spacious living areas flow seamlessly into each other, spilling out onto expansive covered enter tainment areas, including a spacious Moroccan themed terrace overlooking the sprawling garden to the front, and a private terrace flanked by an intimate garden towards the rear. Enter this exquisite proper ty through a magnificent entrance hall that leads to the wine cellar, private study and two bedrooms served by full bathroom. A floating staircase leads up to the spacious multilevel, double volume open living areas complete with designer bar in French Oak and a well appointed kitchen by Poggenpohl, also in French Oak. The main bedroom with spacious walk-in dressing room, ensuite bathroom (appointed in granite, marble and French Oak) and two private balconies, is nothing less than an opulent expression of style and harmony. Other features include underfloor heating, airconditioning, water features, 6 garages with fully appointed private apar tment, storerooms and borehole irrigation. Truly a remarkable home for the discerning buyer.

For an exclusive tour, call Lynn van der Meij. Sole Agent: AIDA PRETORIA Lynn van der Meij: 083 302 5379 (cell) or (012) 348 3720 (office) www.aida.co.za WEB ID 100081151 www.privateproperty.co.za ID K77065

Feature

Thanks to daily interaction, Devey Glinister has successfully habituated himself to a gang of meerkats, who live in what he affectionately refers to as â&#x20AC;&#x153;Meerkatvilleâ&#x20AC;? in Oudsthoorn

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Feature

Mad about

Meerkats The Meerkat Man

Australia once had a fictional Crocodile Dundee and while meerkats may be significantly smaller and a lot less ferocious than the average crocodile, South Africa at least has a real life animal whisperer in the form of Devey Glinister, the Meerkat Man. Text & Images: ÂŠ Nick van der Leek

April 2012

Feature The meerkats are eager posers

Devey (pronounced Dee-vee) Glinister, who wears a leather cowboy hat with a guinea fowl feather sticking out of its brim, and drives the biggest bakkie (pick up truck) the R62 has ever seen, has been rescuing and rehabilitating wild animals and birds his whole life. “I came across meerkats during one of my horse riding safaris, and then read up about them,” says Devey. “I discovered that many people tried to keep them as pets, with horrible consequences.” Members of the snake-killing mongoose family, these long clawed critters are obsessive scent markers. This means that they make particularly smelly pets, and their burrowing instinct makes them natural born home and furniture wreckers. Since Devey has successfully rehabilitated wild antelope, tortoises, owls and raptors in the past, he became curious about meerkats, and decided to get to know a group (known as a gang, or clan). “I started at a distance of about 200 metres from the burrow complex,” Devey explains, “and every day I went two to three metres closer.” After six months the animals become habituated to Devey, which has allowed him to ‘introduce’ the gang to tour groups. He does this under one condition, however: The animals may not be fed. Devey calls the current colony, on the farm DeZeekoe just outside Oudtshoorn, “Meerkatville”. He regularly conducts meerkat tours to the site, where visitors need to arrive before sunrise to catch the meerkats in their fascinating morning ritual. This involves warming their hairless bellies in the early sunrays, as well as nominating babysitters and sentries before setting off to forage. Devey has come to know the colony so well that he has learned the different personalities of each of the animals (each meerkat sports a unique stripe pattern which makes it easier to identify them), and has named the most outlandish characters in the clan. Devey points to “Liefie” (lovie), the dominant female. “When I met her,” Devey explains. “I called her ‘liefie’ and ‘sweety’ and 'darling'. I was trying to sweet talk her so that she would let me come closer. These kind of things work with females,” Devey adds, with a wink. “So she got stuck with

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As he has come to know them better, Devey says that it is very apparent that each meerkat has its own particular personality and character traits

the name Liefie. Moaner is the dominant male. When I met Liefie and her babies there was no dominant male present, but after the meerkats were habituated and I started doing the tours, a wild male joined the group. Because he had not been habituated, Moaner initially made it very difficult for me; he was always complaining to me about these human intrusions into ‘his’ family.” Devey’s humour is idiosyncratically South African, and when he talks about the gang of “skarmunkels” (rascals), one cannot help getting a sense of his special fondness for these animals. “Molly,” Devey points out, “is the oldest daughter, and the rebel of the family. If she were human, she would have a nose ring and would wear black makeup. She is a very independent meerkat and does her own thing. She goes on solo trips on a regular basis and then, after a couple of days, she just pitches up out of the blue as if she has never been gone. Very few meerkats can leave the family and return without being killed.” Devey explains that in the meerkat world you can only belong to the group if you are regularly urinated on. The Meerkat tours are not without their funny incidents. Devey recalls explaining to a group about the various insects that form part of the meerkat diet, when a big grasshopper landed on a woman’s leg. “The woman began to scream hysterically,” Devey chuckles, “and jumped onto her chair. Immediately all of the other guests started screaming and climbing onto their chairs… Only, they had no idea why!” But it is not hard to share in Devey’s fascination with these often very human-like animals. Their tendency to stand on their hind legs and survey Africa’s wide, open spaces is one they have shared with humans over the ages. And by meeting the meerkats up close and following their alert gaze, it is easy to feel afresh the beauty that surrounds them. “After all the beautiful rain we had last year, our semi-desert Karoo landscape turned into a flowering wonderland. I had a couple of flower power children from Cambridge University on a tour and the meerkats started feeling neglected, because they were paying more attention to the flowers,” says Devey. “But tomorrow’s always another day with another episode of the Meerkatville soapy.” n

Travel

Madame Out to Lunch with The Madame Zingara Restaurants

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The popular dinner theatre spectacular, Madame Zingara’s Theatre of Dreams, is eagerly awaited by its fans each year as it travels between Cape Town, Johannesburg and Durban. Capetonians, however, need no longer wait for the tent to grace them with its presence as Madame Zingara has opened up a number of charming and quirky restaurants in the Mother City, which are all infused with the kind of magic, sparkle and sense of fun that the company has become famous for. Text: Nicky Furniss Images: © Madame Zingara

Café Mozart Madame Zingara clearly has a love affair with Cape Town, and in particular with its many old buildings and much loved landmarks. Café Mozart, situated in the heart of the Cape Town CBD, is just such a place, and has been serving coffees and lunches to the inner city crowd for close on four decades. When Madame Zingara took over the restaurant a year-and-a-half ago, however, they breathed new life into this inner city institution, and transformed what was once dusty and antique laden into a bright and inviting place that begs to be enjoyed and explored. Outside, tables lounge under the flower strewn trees of the pedestrian walkway and invite people strolling past or browsing at the adjacent antiques market to rest awhile in the shade, and indulge in a cup of coffee and a sweet treat. Wander inside, and they may be tempted to stay a little longer, thanks to the bustling vibe of the open kitchen and the gourmet delights of Café Mozart’s “table of love” – a delicious buffet of fresh salads and breads – perfect for a leisurely lunch or a healthy take away. But it is up the steep stairs of this narrow historical building that one really discovers the Madame Zingara magic, as you emerge into a room reminiscent of granny’s old dining and sitting room. Complete with a 12 seat wooden dining table,

April 2012

Travel

and sideboards and bookcases filled with fascinating bric-a-brac that looks like it represents the spoils of a lifetime of travels, you cannot help feeling that an elderly – and rather eccentric – relative is about to pop through the door and regale you with tales of their life over a pot of tea! Tall tales aside, the wonderfully interesting Café Mozart waiters and waitresses do a good job of filling the eccentric relative role, and they are an integral part in creating the magic of Café Mozart – or indeed any Madame Zingara enterprise. Manager, Peta SynnotMarzetti, explains: “I think it’s all about creating a beautiful space for people to enjoy and combining that with great service and interesting people… As you will notice, a lot of our staff are very interesting human beings!” A superb collection of exotic teas completes Café Mozart’s quirky vibe, since they are served in the restaurant’s eclectic collection of whacky and kitsch teapots, perched on a doily covered tray.

The Bombay Bicycle Club Those who love the wild and bohemian side of Madame Zingara’s Theatre of Dreams will feel very much at home at The Bombay Bicycle Club. It is a hedonistic evening hotspot that is so wacky it even comes with its own elaborate and farfetched history. Indeed, the members of the The Bombay Bicycle Club (supposedly the “oldest gentleman’s club in the world”) claim to have been “instrumental in the building of the Eiffel Tower, the calamity of the leaning tower of Pisa, the placement of the Statue of Liberty (and) the kissing of the Blarney Stone”. That is if the menu (which is so small that patrons are given a magnifying glass when they arrive to make ordering easier) is to be believed. It is, however, easier to swallow this tall tale, if one looks at the wonderfully eccentric décor of Bombay. Bicycles hang from the rafters outside and an old steel bed supporting a gigantic beaded and bedazzled tiger is suspended from the ceiling. Every available surface, nook and cranny is crammed with a motley assortment of wonderfully kitsch items, from old tennis rackets and china dolls to Mexican sombreros and children’s games. It is a mad collection of discarded childhood items and souvenirs that could very well be the by-product of the extensive travels of the gentleman’s club members. Indeed, everything about Bombay encourages you to get caught up in the fantasy and throw caution to the wind for the evening. This includes indulging to the full in Bombay’s decadent menu, which includes such

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Madame Zingara favourites as slow cooked springbok shank, and sticky Bombay ribs, topped off by rich puddings for dessert. These are all served (along with a wickedly good selection of cocktails) by glittery eye-shadowed waitresses who add to the fun factor. “Bombay is fun, loud and brash,” says Manager, Jo Hook. “And the whole idea is that your waitress becomes part of the experience.” That said, you are very likely to end off your evening of decadence having shots at the bar, partying with the Madame Zingara staff (who certainly know how to get a party started), and swinging from the ceiling – literally, as this may be the only place in the country where you can choose a table where all the seats are swings! But that’s just the kind of wacky thing one has come to expect from the creative inner workings of Madame Zingara.

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The Sidewalk Café If Bombay is all about the wild and hedonistic, The Sidewalk Café is more for the gentle soul and represents “the yin and yang of Madame Zingara”. Perched on a hill in Vredehoek with sweeping views of Lion’s Head and Robben Island, The Sidewalk Café is another much loved local landmark that has benefited from the inspired touch of the Madame Zingara team. Decked out in cool, calm colours, with kitchen utensils and photos hanging from the walls and ceiling, The Sidewalk Café has a summery beach cottage feel to it. This is accentuated by the loads of light that spills into its many windows, as well as by the friendly staff. Indeed this is the kind of place that hums with families out for a late lunch, girlfriends gossiping over tea and students busily typing away at laptops, making the most of the restaurant’s many plug points and free wireless. Like all of the Madame Zingara enterprises, the menu is a tempting mix of South African favourites and intriguing exotic dishes designed to set the taste buds tingling. Fans of The Theatre of Dreams may be disappointed not to find trapeze artists hanging from the ceiling or contortionists twisting themselves into pretzel shapes on the Sidewalk Café tables. But as patrons soon discover, the magic of Madame Zingara has much less to do with

theatrics than it has to do with friendly people and a welcoming vibe. “I think it’s a combination of the right people, the right food and the right décor which creates a kind of atmosphere. But the people are what definitely make it,” says Maree Mirkovic, the Manager of The Sidewalk Café. “We want people to feel included as soon as they walk through the door, to feel part of the family. And we achieve this due to the fact that we don’t have a high staff turnover at all, and we all stick together because we all really enjoy what we’re doing. Working for Madame Zingara is really very special.” Luckily for the rest of us, Madame Zingara likes to share the magic, so the next time you are in the Mother City, make a plan to pop into Café Mozart for a spot of tea, The Sidewalk Café to take in the view over lunch, and then party your socks off with the gentlemen of The Bombay Bicycle Club. It promises to be a magically bohemian experience that you are not likely to forget. Madame Zingara is also the proud owner of Café Paradiso, another well known Cape Town dining destination, the White Rabbit Laundry and a fun party shop called This is Not a Post Office. For more information on these, The Theatre of Dreams and the restaurants above, visit www. madamezingara.com. n

April 2012

Feature

Greening Our

Heritage

Maropeng Sets Green Standard

One of South Africa’s eight UNESCO World Heritage Sites, Maropeng – which is widely recognised as the place from which all humankind originated – is gaining acclaim as one of the country’s top green destinations. Text: Wilma den Hartigh/mediaclubsouthafrica.com Images: © Maropeng

Maropeng, situated at the Cradle of Humankind Heritage Site in Gauteng, has been awarded a gold certificate of membership by environmental certification and ratings organisation, the Heritage Environmental Management Company, for its commitment to sustainable business practices. This means that Maropeng complies with the environmental performance standards of the programme’s gold classification. Maropeng underwent an extensive environmental auditing process to achieve its gold status. All of its operations were rated, from management systems and

The front of the Tumulus building is designed to resemble a burial mound, to remind us of our history, whereas the back of the building looks towards the future

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biodiversity management, to purchasing and procurement. Maropeng Managing Director Tony Rubin says that Maropeng is setting the green standard for other businesses and industries. Besides giving them the chance to learn about the origins of humankind, Rubin hopes that a visit to Maropeng will motivate visitors to care for the environment. “By highlighting the eco-friendly work that is done in the Cradle of Humankind, we hope to inspire visitors to follow this example,” he says. “We want to encourage visitors to consider their carbon footprint and think of ways to conserve the environment.”

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Restaurants Go Green In keeping with local procurement and sustainability trends dominating the food industry, one of the biggest interventions at Maropeng has been in its kitchens and restaurants. “For us it is not just about getting a certificate, but about changing the way we do things, reducing food wastage, becoming sustainable and saving energy,” says Patrick Mutavhatsindi, Food & Beverage Manager at Maropeng. All of Maropeng’s restaurants – Tumulus at the Maropeng Visitors Centre, the Market Place Restaurant, Sterkfontein

Restaurant and the Maropeng Hotel – are participating in various greening initiatives. These include recycling used cooking oil and kitchen waste, and procuring the majority of fresh produce they use from local farmers. According to Mutavhatsindi, 65 % of the food on Maropeng’s menus is sourced within a 15-kilometre radius of the Magaliesberg area. By doing this, Maropeng supports local farmers, reduces its carbon footprint and ensures that its food is prepared using only the freshest produce. “All of our fruit, vegetables, meat, poultry, milk, eggs and herbs are locally sourced. We really want to promote local farmers,” he says. “It is good to know that visitors can leave here knowing that not only have they enjoyed great food, but that it was locally and sustainably sourced.” Maropeng has also introduced additional green measures to continue sustainability practices when food leaves its kitchens. “We use biodegradable take-away cups, teaspoons, knives, forks and plates which, once disposed of, are carefully sorted for recycling,” Mutavhatsindi explains. In the kitchens, stoves are switched off when not used and a refillable combustible gel product is used to keep portable food servers warm.

Reducing Food Waste Mutavhatsindi says that findings of a recent Food and Agriculture Organistion (FAO) report have highlighted the global problem of food wastage – something that Maropeng

April 2012

Feature

A 4.4-billion year history of the Earth is vividly portrayed in high quality video, at the Maropeng Visitor Centre, Cradle of Humankind

is addressing in its daily operations. According to the report, an estimated one third of food produced for human consumption is lost or wasted globally. This amounts to about 1.3 billion tons per year. “This huge amount of food wastage inevitably means that huge amounts of the resources used in food production are used in vain. The greenhouse gas emissions generated by the production of food are also unnecessarily high,” explains Mutavhatsindi. According to the study, significantly more food is wasted in industrialised nations than in developing countries. It is estimated that per capita food waste by consumers in Europe and North America is 95 to 115 kg per year, while the figure in sub-Saharan Africa and South and Southeast Asia is only 6 to 11 kg per year. Mutavhatsindi says while it is encouraging to see that sub-Saharan Africa’s wastage is still much less than that of its European counterparts, this figure should not increase. “As a result, we have a waste-not-want-not philosophy in our kitchens when it comes to disposing of food and

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kitchen waste,” he says. Leftover food from the restaurants is distributed to permanent staff, which makes it possible for employees to also enjoy the tasty meals that have been prepared for guests. Mutavhatsindi has also introduced a plan for used cooking oil. “When we saw that we were disposing of approximately 30 litres of cooking oil on average every week, we decided to look for more sustainable options.” Instead of throwing away the oil and running the risk of contaminating surrounding wetlands, all cooking oil waste is collected by a Johannesburg-based food oil disposal company, which recycles it into biodiesel and soap products. Maropeng’s greening strategies also include a series of complex wetland systems that process impurities in the facility’s grey water, which allows it to be re-used for irrigation purposes. Each year, more than 250,000 people visit Maropeng and now they can do so knowing that they are also playing a small part in helping to conserve the planet. n

Feature

TreesFor Africa

Greenpop

Greenpop, a social enterprise based in Cape Town, will be planting more than 5,000 indigenous and fruit trees in Livingstone, Zambia, in an effort to help reforest a country that has one of the highest deforestation rates in the world. Text: Ray Maota/mediaclubsouthafrica.com Images: © Greenpop, Ross Hillier

The planting will take place during the first three weeks in July, when Greenpop will join forces with other volunteers to plant trees that are being grown at the Zambezi Nkuku nursery. Zambezi Nkuku is a chicken farm that works to improve the environment in Livingstone by collecting organic waste from markets and teaching people what organic waste consists of and why it is important. Its nursery section also plays a part in trying to address the issues of deforestation in Zambia. “Greenpop’s mission is to make tangible change and get everyone excited about trees,” says Lauren O’Donnell, the co-founder of Greenpop.

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The reforestation efforts are under the banner, ‘Trees for Zambia: Climate Education Action’, and Greenpop is calling its reforestation efforts a ‘treevolution’. Since it was established in September 2010, the organisation has planted 9,117 trees in 159 locations around South Africa, and has 1,280 volunteers signed up.

The Zambia Mission While in Zambia, Greenpop will also be hosting workshops at schools to teach pupils about trees and their benefits. “We have met with the Department of Education in Livingstone

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and have 20 schools on board. Prior to July, we’ll be sending up educational material about trees and during the campaign, volunteers will be planting with kids and facilitating fun workshops to teach them the uses of trees and all their amazing benefits,” says O’Donnell. The schools have already received some of the trees. “We have received some pictures from enthusiastic teachers showing us how well their trees are growing,” O’ Donnell adds. Greenpop will also be passing on skills to subsistence farmers. “We’ll be working with the Conservation Farming Unit in Zambia to teach and implement sustainable farming techniques with subsistence farmers,” says Misha Teasdale, a co-founder of the organisation. “Part of this initiative will see some of these farmers joining our micro-nursery enterprise programme and growing Faidherbia albida trees that we will buy back from them to replant.” Buying back the trees will be a financial incentive for the farmers. They will also be able to learn about crop fertilisation and how the Faidherbia albida tree is important for soil rejuvenation. “One of our big events will see trees planted in the Peace Park, just a stone’s throw from the magnificent Victoria Falls. This is right in the spray of the falls. We’re really excited about this,” Teasdale adds.

Helping Hands Greenpop is looking for volunteers to help in its reforestation efforts, which will run from 1st to 22nd July 2012. The volunteers, who will be camping at Maramba River Lodge in Livingstone, will spend their days planting trees at schools and in forests; undertaking environmental education workshops; and learning about conservation efforts from local and international environmental experts. “I can’t wait to get up there and start planting, but I’m also really looking forward to all the side events that’ll be going on while in Zambia,” says Jeremy Hewitt, another co-founder of Greenpop. “It’s going to be an epic adventure and I can’t wait to share it with such a diverse group of people.” Volunteers can stay with the project for one, two or three

weeks. Volunteers pay $625 for one week; $1,185 for two weeks and $1,730 for the whole three-week stay. There is also a 40 % discount for residents of African countries. These prices include everything that will be on their itinerary during their stay, but does not include personal items and flights to and from Livingstone International Airport.

Deforestation in Africa Forest Day was held at the COP17 Climate Change Conference held in Durban in December 2011. On the day, experts spoke about the new wave of deforestation that is occurring in Africa and which is killing wildlife and threatening the resilience of ecosystems to withstand the effects of climate change. “Climate change threatens to undermine many of the development objectives of countries in Africa and in the rest of the developing world, in particular in the areas of water, energy, health, agriculture and forestry,” commented Tina Joemat-Pettersson, South Africa’s Minister of Agriculture, Forestry and Fisheries. “It is imperative to safeguard Africa’s forests, not only because they slow climate change, but also because they act as a final barrier to creeping desertification; underpin sustainable agricultural production; and support the livelihoods of tens of millions of rural poor,” says Frances Seymour, the DirectorGeneral of the Centre for International Forestry Research. During the conference, it was announced that a global research programme devoted to forests and agro-forestry will be created to look into deforestation. The Consultative Group on International Agricultural Research’s research programme on forests, trees and agro-forestry has a budget of R1.7 billion (approximately $233 million) for its first three years. For more information on Greenpop, visit www.greenpop.org. n

April 2012

Travel

At theCrossroads Malta

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Malta has been blessed with a sublime climate, interesting topography and crystal clear waters. It has also been cursed with a strategic significance that has subjected it to a history of ongoing conflict as various nations have battled to colonise it throughout the ages. All of this has combined to make the Maltese Archipelago a really fascinating destination today. Text: Roy Watts Images: ÂŠ Roy Watts & Malta Tourism Authority

The Ancient Citadel in Victoria on the island of Gozo dates back to 1500 BC

April 2012

Travel

The satellite island of Gozo boasts a spectacular coastline of craggy cliffs, hidden coves and wonderful beaches The exclusive residential area of Portomaso

The waterfront area of Malta’s capital city Valetta

Gozo’s popular place of pilgrimage, Basilica Ta’Pinu

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Tucked away at the crossroads of Africa and Europe is the Maltese Archipelago, which lies 93 km south of Sicily and 288 km north of the Tunisian/Libyan coastline. Thanks to its fairly close proximity to the Sahara Desert, it features hot dry summers, warm autumns and short cool winters. Malta is extremely popular with European tourists, but is comparatively unknown to most South Africans. Modern day Malta has been forged by a dramatic history that started with the Phoenicians. They were the first in a long chain of conflicts that included periods of dominion by the Carthaginians, the Romans, a stretch of Byzantine rule and an ongoing tussle with the Vandals and Goths. This was followed by an Arab dominance that was ended by a Norman conquest in 1090. The Maltese Archipelago was ceded to the Knights of St John by Charles V of Spain, and they went on to become the Island’s greatest benefactors. They were conquered by Napoleon in 1798, and he was defeated, in turn, two years later when most of the French fleet was sunk by Admiral Nelson in the battle of Alexandria on Egypt’s shoreline. This brought Malta under a lengthy period of English rule that ended with the granting of independence in 1964. Britain and Malta were close allies during the Second World War, and the Maltese Islands were subjected to the most vicious onslaught, as they were an obstacle to Rommel’s North African supply route. More bombs rained down on this tiny enclave than on any other area during the war. In April 1942, King George VI awarded the George Cross to the entire population of the Maltese Islands in honour of their heroism and bravery – the only time in history that such a recognition has been bestowed. My introduction to Malta’s fascinating history was a visit to the ‘Silent City’ of Mdina, which was a colonial settlement of Imperial Rome, and thereafter the first capital city of the Knights. Its history stretches back to the Phoenicians, who built the original walls, and it is one of the finest examples of a medieval city anywhere in the world today. In Roman times, it was where the Apostle Paul was kept when he was washed ashore on the island in 60 AD after a shipwreck. From here he was later deported to Rome, where he was executed. Far from being a collection of historical buildings, Mdina is a fully functioning village with over 300 residents who are the only people allowed vehicular access. Occasionally, while wandering along its flag stoned streets, a horse and buggy will clip clop past, adding to the timeless charm.

Travel The Ggantija Temples in Gozo are the oldest structures in the world – they predate the pyramids by 1,400 years

The Knights of St John ruled from 1530 to 1798, and left a glorious heritage in Valletta, the new capital that they built after the Great Siege of Malta in 1565. It is still Malta’s centre of government and culture and boasts a unique assembly of Baroque palaces, museums, cathedrals and attractive piazzas. In 1830, Benjamin Disraeli, the British Prime Minister, remarked that “Valletta equals in its noble architecture, if it does not excel, any capital in Europe”. Pride of place is the St John’s Co-Cathedral, the spiritual home of The Knights. It is a treasure trove of murals, art and architectural relics, and is every bit as magnificent as St Peters in Rome, albeit on a smaller scale. Hanging in the oratory is Caravaggio’s masterpiece, ‘The Beheading of St John the Baptist’ which is believed to be the only painting he ever signed. Quite apart from Malta’s rich historical heritage, it is a great place for a holiday, as attested by more than a million foreign visitors who pour into the country annually (mostly on Air Malta, the country’s very efficient airline). They are attracted by some of the best weather in Europe, as well as by its beautiful 196 km coastline. The crystal clear water is ideal for swimming, and scuba diving is popular among the many wrecks that lie close to the shore. Those seeking nightlife can head for the party district of Paceville, and shopaholics are catered for at the Point, Malta’s newest

retail complex. There are also many al fresco eateries, as the sun-filled days promote an intimate association with the many piazzas and waterfronts of the Maltese Islands. The satellite island of Gozo in the north is also well worth a visit. It is accessed by a ferry, which transports people and cars across the six-kilometre channel in half-an-hour. A place of great enchantment, it is a rural alternative to bustling Malta. Measuring only 14 km in length, and seven in width, it has a spectacular coastline which features craggy cliffs, seductive coves and glorious beaches where turquoise waves break onto brilliant orange-red sands. For those keen on revisiting history, Gozo’s past is built into many of its buildings, most notably The Citadel, a small fortified city in the heart of the capital city of Victoria that dates back to around 1500 BC. Rising from the sea, the Azure Window is a giant natural rock arch which frames a distant cliff, and the Basilica Ta’ Pinu is cherished by Malta’s pilgrims. Perhaps the most interesting of all are the megalithic Ggantija Temples that have been carbon dated back 5,611 years. They were built by an advanced civilisation that crossed from Sicily on a land bridge that no longer exists. These are the oldest structures in the world (they were built 1,400 years before the Pyramids) and will leave you marvelling at the origins of this compelling nation. n

April 2012

Feature

The Way

NatureIntended The Ins and Outs of Raw Food

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Picture a sizzling steak on your plate, cooked to juicy perfection. Next to it is a mound of crispy chips, lightly sprinkled with salt. And to finish off this decadent dinner: a slab of smooth chocolate. Sound like heaven? Not if you are into raw food. Text: Lisa Witepski Image: © iStockphoto.com

Then again, says Peter Daniel of Rawlicious, the company that pioneered raw food in South Africa, if you are committed to piles of fluffy white rice and hearty hamburgers, the thought of tucking into an entirely raw meal probably makes you long for a muffin. That is why he recommends that anyone making “the transition” does so slowly. Once they do, they will be ready to stash the microwave for good.

The Right (Raw) Stuff “The first thing you’ll notice when you start eating raw food is your soaring energy levels,” says Peter, recalling that, when he made his own transition, he was 26 years old. Yet, far from enjoying the boisterous energy of youth, he craved a daily afternoon nap. Now he regularly powers his way through 19 hour days, fuelled solely by his mineral reserves. Gone, too, are his pre-diabetic tendencies and the accompanying zigzagging sugar levels and shakes. Digestive issues, skin conditions and PMS are all complaints that benefit from the raw food treatment, and hair and nails thrive under this diet of nutrient dense, quality foods. It is not only people who benefit from going raw. Reduced cooking time means using less electricity, and becoming conscious about food choices often naturally leads to a greener outlook. “If you’re eating more vegetables, it makes sense to grow your own veggie garden. From there it is a small step to going organic. And once you are in that mindset, you may as well recycle,” explains Peter. It is not surprising, then, that Peter and his Rawlicious partner (and wife) Beryn have seen the number of people expressing an interest in raw food soar. During the past five years, they have trained over 4,000 people in the principles of raw food, and this number has mushroomed recently.

One Crudité at a Time But before you get ready to start crunching on uncooked crudités, Peter cautions against an abrupt lifestyle change. “Start slowly,” he advises. “Listen to your body, and go at a

pace that suits you.” Follow this route, and you will almost “trick yourself” into a raw food diet. The best way to start is by making small changes. So, if it is your habit to reach for a chocolate, why not ditch the sugary stuff and make your own raw chocolates? Once you have learnt how, it takes only minutes, and the results are far more satisfying. Alternatively, add in raw foods where possible. It is always easy to add a quick salad to supper, and if you are going to snack, choose fruit, seeds or nuts rather than crisps. You can also add in smoothies and juices which are quick and easy to make, simply by blending fresh fruit and vegetables. Peter says that by addressing nutrient deficiencies, the juices have a healing effect. “You’ll feel so good, you’ll crave more!” Next, try making simple swaps. Cut down on animal products and instead of consuming processed dairy products, opt for creamy, nutritious nut milks. Choose organic products wherever possible and ditch the unrefined carbohydrates. If, by now, you have become a convert, you might be ready to make some investments. A blender and a juicer are key tools, and a dehydrator is a must for creating food with crunch that has lost none of its nutritional benefits. Peter says that anyone can benefit from including more nutrient dense food in their diet. Nonetheless, it is always wise to consult a professional when making a lifestyle change. “A nutritionist who is well versed in the principles of raw food will be able to help you source nutrients,” Peter says. This is important, particularly if you have known conditions such as anaemia. Be warned, too, that your body may need some time to adjust to new sources of nutrients. If you have previously obtained all your protein from animal products, spirulina and hemp protein powder may take some getting used to. The results will be well worth it, though, especially since increased vitality is just a mouthful away. To find out more about the raw lifestyle, pick up a copy of Rawlicious’ new DVD, ‘Elements for Radiant Health’ or visit www.rawlicious.co.za. n

April 2012

Travel

A Street Food Safari,

Soweto Style Getting to Grips with Cultural Cuisine

The best way to experience a culture is to eat your way through it. With this in mind, Jabulile Ngwenya recently introduced some foreign friends to the joys of South African street food – with mixed results! Text & Images: © Jabulile Bongiwe Ngwenya

A regular at Refiloe’s serving tables are spiced walkie-talkies served with fresh salad and piping hot maize meal porridge

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Travel

“Buy here, buy here!” a voice called out, thrusting skewered meat in my face. A small woman with unruly black hair came from behind the counter to lead me to her stall, where she handed me a skewer covered with a dark brown mass. While she was nodding her head encouragingly, I took a tentative bite. Crunchy, salty, a little sweet, but definitely delicious. On my return to South Africa, where street food – its nuances, textures and delicious succour – is so familiar to me, I posed a challenge to my best friend that the next time we hosted foreign guests, instead of a restaurant, we would take them on a township culinary tour. After all, what better way is there to immerse Dimpho Phurop makes French fries to fill her yourself fully in the culture of a nation delicious, yet calorie-laden kota in Kliptown than through its cuisine? While many tourists like to play it safe, street food is tasty and authentic, and buying from local vendors ploughs money back into the economy. It is estimated that as much as 40% of all food in the developing world is sold by these vendors. Street food is a variation of fast food, although it offers variety and a diversity of ingredients and preparation methods. South Africa is noted for its cultural diversity, which is also reflected in its street food. On the roadside you can buy practically anything, wherever you see a makeshift stall and a colourful sign. Probably the most famous street food is the ‘bunny chow’. The original is a half or full loaf of hollowed out bread stuffed with curry. This was developed by working class Indians in Durban. It is an “everyman” dish that is delicious and messy. The most common township variation is the kota, which is filled with hot chips, fried polony, cheese and a Russian sausage – fabulous, unless you have a cholesterol problem. Another heart stopping staple is vetkoek, a savoury doughnut-type roll that can be eaten as is, or stuffed with meat, cheese or relish. Then there is the more interesting stuff: amanqina, which is boiled and spiced cow, pig or sheep hooves; mala, which is chicken intestines that are first boiled, then fried; maotwana or walkie-talkies, which are cleaned and salted chicken feet that are boiled and then fried; umngqusho (samp and beans); mogodu, which is boiled tripe; and skop, a delicious

I stood in front of the long, heavily laden table, smiling nervously at the vendors jockeying for my attention. After a leisurely stroll through the marketplace, bargaining for sandals, lamps and handmade soaps, I decided the food stalls had to be part of my Thai experience. The market was vibrant, loud and felt familiar. However, instead of roasted green mealies (corn on the cob), boerewors (sausage) rolls, roast chicken meat and barbequed sheep’s head, I encountered pork satay on skewers, deep fried chicken and fishcakes, Chinese doughnuts and mussels fried in egg batter.

December April 2012 2011

Travel Kota is a favourite in the townships where they are prepared with fillings of your choice

township staple of braised cow, sheep or goat head, eaten on the bone. We were soon put to the challenge when South African born Amanda, who is married to an American, and her two teenage daughters, Sidney and Taylor, came to our shores. They had heard of Soweto and were up for a tour of its finest culinary offerings. Our first stop was with Sfiso Zondo, who boils cow heads under a pedestrian bridge at the Baragwanath taxi rank. The meat was brought from two cauldrons to a stainless steel table dotted with heaps of salt and peri-peri sauce. Amanda was game, but the girls professed an instant conversion to vegetarianism, despite previously pronouncing themselves avid meat eaters! Kliptown was our next stop to taste the vetkoek made by Elton and Justine Mhlapo, who get up at three every morning to make the dough. “This is delicious,” Taylor professed. “Crisp on the outside and soft inside. I want another one.” Then it was on to Dimpho Phurop for a kota. Again the verdict was an adjective laden affirmation, with Sidney stating that they were the best French fries she had ever had. In my

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Amanda, her brother Justin, and Taylor give boiled cow’s head a try under the bridge at the Baragwanath Taxi Rank

notebook I recorded a renunciation of vegetarianism as the polony and Russian sausage were devoured with relish. But the vegetarianism came back soon after when they were offered walkie-talkies by Refiloe Pule. “I don’t think I can,” Sidney cried, her face contorted in curious fascination. They were meat eaters again, though, with the boerewors on Vilakazi Street, but went right back to being vegetarians when presented with mogodu in Orlando. It would be easy to laugh at Western sensitivities to delicacies of other cultures, and I did guffaw loudly at times. But as we were driving back, they all said it was the best day they had ever had in South Africa. “I loved the instant conversion to vegetarianism,” laughed Amanda as we drove out of the township. Indeed, a few days later, she sent a message saying: “The pictures are already up on the girls’ Facebook pages. What a fantastic experience.” So the next time you have overseas visitors to stay – or are a visitor yourself – do not just opt for a five-star restaurant in the suburbs, but rather head out for a truly authentic local experience. n

Feature

Equestrian Exclusivity The Ancient Sport of Polo

Age breeds prestige, so it is no wonder that polo, the ‘Sport of Kings’, is the oldest ball game known to man. Text: Bob Truda Image: © iStockphoto.com

Most people think of polo as a folly for the British and Argentinean elite, but the truth is, the sport was first played in Persia (Iran) an estimated 2,500 years ago. Originally it was used as a training game for cavalry units and as such, it gained its exclusivity right from the onset, as it was a privilege reserved solely for the king’s guard or other elite troops. Back then, polo was like a mini battle, with as many as 100 players to a side. Over the years, it has morphed into the sport we know today, with four players on each team vying to score as many goals as possible in the six seven-and-a-half minute chukkas that make up a match. While the rules of the game may have changed immensely, two and a half millennia later, one thing has not changed at all: The polo field remains a playground for the rich and famous. Many people scoff at the snobbery of the sport, but it is unlikely to change anytime soon, mainly because polo is

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extremely expensive to play. It is such a high intensity sport, that each player has to have more than one horse and, in fact, many players have up to four or six polo horses. This is so that they can swap horses between each chukka, to allow them to rest. And polo is not just tough on the horses. It is a very real contender for the title of the world’s most difficult sport, with its requisites of extreme hand-eye co-ordination and solid horsemanship making even minimal proficiency a hard earned success. Polo is also rated as one of the three most dangerous sports in the world. With a hard plastic ball flying at speeds of up to 250 km/h, frenzied horses and swinging mallets, the players have to keep a pretty cool head and a firm eye, so as not to get caught in the middle of a very unpleasant pile-up. Despite the physical risks and economic barriers, polo has been gaining popularity since the 1980s. Every December the

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famous Argentine Open in Buenos Aires – which is considered the most prestigious polo tournament in the world – attracts over 30,000 spectators, and locally the polo calendar adds new events every year. As can be imagined, polo crowds are a rather well-heeled lot, and the highlight of the matches tends to be half time, when spectators are invited onto the field to participate in a polo tradition called “divot stamping”. This has two functions: The official one is to help replace the mounds of earth (divots) that are torn up by the horses’ hooves, but the real function is to allow the stylish crowd to see and be seen! Polo has had a number of advocates over its long history, but one of the most vocal had to be Winston Churchill. When he was just 20 years old, Churchill was sent to India as part of his military training, but the young soldier saw virtually no action and spent much of his time playing polo instead. Even with a chronic injury to his right arm, Churchill refused to quit and, despite the fact that polo has to be played right-handed, he famously managed to score two goals with a pretty much unusable arm at the 1899 Regimental Cup. Small wonder, then, that the man known for his turn of phrase once remarked: “No hour of life is wasted that is spent in the saddle.” Nowadays polo is played professionally in 16 countries,

and while Argentina is recognised as the Mecca of the sport, it has been kicking up quite a storm in South Africa too. It has been played for over a century locally, and currently there are 38 clubs with about 400 registered players in the country. The South African Polo Association (SAPA) is constantly trying to up this number, and they offer courses and bursaries for young players who may not be able to afford the hefty fees that come with the sport. For the real pros, there are several world class polo venues and tournaments in South Africa. The Inanda Club in Johannesburg and the Durban Shongweni Club host the annual BMW International Polo Series, as well as regular test matches throughout the year, while the Kurland International Test Match has become a highlight of the December social scene on the Garden Route. So if you are craving some exclusive adventure, there is no shortage of opportunities when it comes to polo. The thought of injury and bankruptcy may scare you off, but for the fainthearted, being a spectator always makes for a fun day out. After all, what could be better than sunshine and the taste of Pimm’s and lemonade, accompanied by the pleasing smack of ball on mallet? n

April 2012

Travel

Senses

A Safari for the

Shumbalala Game Lodge

Situated in the pristine Thornybush Nature Reserve in the centre of Limpopo, where cicada symphonies herald breathless afternoons, Shumbalala Game Lodge offers a boutique safari experience that reflects the essence of untamed Africa. Text: William James Images: ÂŠ Shumbalala Game Lodge

The Blue Train

Travel

This is a serene paradise hidden in a land of dramatic contrasts, characterised by hot plains and mist-clad mountains, and complemented by contemporary infrastructure and state-of-the-art facilities. Shumbalala is a place where the juxtaposition of old and new never ceases to amaze. Set in a dry savannah of Mopane and Acacia trees and quartered by easterly-flowing rivers densely shrouded in Fever trees and Phoenix palms, the land is an ancient tapestry of natural wonder. Overhead, loeries call their sharp warning while hornbills swoop in an ungainly ballet and vultures elevate on thermals, portending an electric storm. As you meander out into the bush though, it is the serendipity of nature that amazes most: art deco zebra, dozy giraffe, bright-eyed bush babies, and wildebeest â&#x20AC;&#x201C; created, some say, by the committee of leftover parts. It is with a sense of adventure that you stumble upon a leopard lazing in the bough of a Jackalberry tree, or a hyena giving you a lazy yellow gaze in the gathering dusk; a majestic bull elephant crashing its way through the riverine thicket in search of sweet reeds; or a surprise sunrise encounter with a lion pride on the prowl. This is the world of Shumbalala Game Lodge, where tales of sightings are recounted over a glass of the finest wine in the cellar, or over dinner on the deck with its panoramic view of the waterhole on the edge of the savannah. Unspoiled and untainted by the world beyond, stone-clad Shumbalala, which means â&#x20AC;&#x153;where the lion sleeps,â&#x20AC;? is a five-star journey for the soul. The lodge is set beneath shady African trees overlooking the Monwana River, where you can game watch from your position in a large, cane wing-back chair poised on a teak deck.

April 2012

Travel

Lodging is comprised of four luxury suites, which boast elegantly inspired dĂŠcor with all the facilities, including overhead fans, air conditioning, open fireplaces, and glass fronts with private viewing decks looking onto the magical African bush. Bathrooms, which include open air showers, have their own picture windows to watch the wild world go by as you wash off the heat of the day. The Presidential Suite also includes a private dining room, lounge, pool and fireside facilities. Lazy afternoons are spent around the pool, followed by the rush of the evening game drive, with a sumptuous feast to finish. Dinner is taken either fireside on the lodge deck positioned above the riverbed, or in the candle-lit dining room in winter. Shumbalala Game Lodge is an inimitable sanctuary where the African wild is disturbed only by the quiet appreciation of guests being waited upon in lavish surroundings. Close encounters of a different kind are the experiences that will linger in your memory long after your visit to Shumbalala â&#x20AC;&#x201C; an African safari not to be missed. For reservations and current special offers visit www.shumbalala.co.za or email sales@thornybush.co.za. n

The Blue Train

Chef

Perfecting

Balance Chef Jaycee Ferreira

The Blue Train

Chef

Chef Jaycee Ferreira has a slew of impressive accolades to his name (including the title of Chaine de Rotisseurs Chef of the Year 2001 for South Africa) as well as an illustrious list of well known personalities that he has wowed with his culinary prowess – President Jacob Zuma, Marilyn Albright and Edith Venter, to name but a few. He has worked in a number of top restaurants in some of the country’s busiest cities, but now has traded in the bright lights for a more relaxed pace of life as the Executive Chef at Prana Lodge – the only five-star hotel on The Wild Coast. We chatted to Jaycee about his influences, his culinary style and what attracted him to a job on one of the country’s most beautiful stretches of coastline. Text: Nicky Furniss Images: © Prana Lodge

The Blue Train: Who or what inspired you to become a chef? Jaycee: Chef Francois Ferreira – who I worked with and learned so much from – inspired me to become a chef. The Blue Train: When you first started working as a chef, what surprised you the most about the job? Jaycee: The sheer importance of timing in a kitchen surprised me. I don’t think that many people understand why chefs get so angry when people arrive late for an event, but as much as the taste and presentation of a dish is important, so is the timing and orchestration of it. The Blue Train: The rise of the celebrity chef is a relatively new phenomenon. Why do you think the public is so fascinated by chefs? Jaycee: I think people are becoming more interested in food and chefs because we are all slowly realising just the extent of junk food we are eating in our fast-paced lives. I believe that you are what you eat, and that creates an interest in food and the masters who create it. The Blue Train: Which chefs do you look up to and why? Jaycee: I look up to the old masters like Auguste Escoffier (an important figure in the development of French cuisine), as well as to chefs like Jean-Christophe Novelli, Raymond Blanc and Marco Pierre White. I admire how they stick to tradition while still maintaining a modern approach to presentation and a balance of fine ingredients. The Blue Train: How would you describe your culinary style? Jaycee: I primarily cook in the classic French style with hints of African and Asian influences. The Blue Train: If you could cook for anyone, who would it be? Jaycee: I would love to have Anne Robinson (British journalist and TV presenter) around my dinner table. I have always thought that she has a lot of personality with a sharp

edge and great taste. The Blue Train: What is your idea of the perfect meal? Jaycee: It would have to be a meal that incorporates fresh ingredients, simplicity and a good balance of flavours. The Blue Train: Working in the Eastern Cape must be quite a change of pace for you after working in Gauteng. What attracted you to Prana Lodge and what do you think differentiates if from other five-star lodges? Jaycee: The pure beauty and tranquility of Prana Lodge is what attracted me to the Eastern Cape – as well as the people here. I believe that the lodge stands out because every single person involved with it, does everything with passion and love. I definitely believe that that is the key to our success. The Blue Train: Whether chefs like to admit it or not, the world of cooking is heavily influenced by trends. What culinary trends of the past did you love or hate, and what do you think we can look forward to in the future? Jaycee: We have to keep up with trends, both in life and in the kitchen – it is how life evolves. I was never crazy about the fusion revolution cause I don’t think that many kitchens or chefs could pull it off, but I love the fact that we are returning to a more organic and simple way of eating. The Blue Train: What has been your proudest moment as a chef, and what would you still like to achieve in your career? Jaycee: Winning the Chaine De Rotisseurs nationals (National Winner – Chef of the Year South Africa) in 2001 was great but I take pride in my work every day and absolutely love what I do. I would still like to write my own recipe book to be able to share my culinary secrets with the rest of the world. Prana Lodge is situated in Chintsa, about 40 minutes from East London. For more information, visit www.pranalodge.co.za. n

April 2012 |

Feature

Join the Club The Best of Bentley at a Bargain

The prestige that comes with owning a bespoke Bentley is no longer just for a select few. Bentleyâ&#x20AC;&#x2122;s new pre-owned offering now allows customers to inherit the craftsmanship of the legendary British automobile at a fraction of the price without compromising on the quality, class and exclusivity that comes with owning a new vehicle. Text: Bernard K Hellberg Images: ÂŠ Bentley

April 2012

Feature

The Continental GTC

“A hand-crafted Bentley, the pinnacle of luxury car performance, is now within reach with prices starting at just over R1.3 million,” says Rens Rademeyer, General Manager for Bentley Motors South Africa. In effect, this means that anyone in the market for a luxury vehicle or performance car priced between R900,000 and R1.5 million can now consider a Bentley, which prides itself in terms of performance and technology leadership. The Bentley Pre-Owned programme is not only designed to offer affordable ownership of a legendary vehicle but also to provide customers with support and peace of mind when buying a pre-owned car. Each Bentley approved pre-owned vehicle comes with an unlimited mileage, three-year warranty and three-year/45,000 km service plan, as well as Bentley’s comprehensive multi-point inspection carried out by Crewe trained technicians. Bentley approved pre-owned certification is also included. With only a small number of vehicles available, a Bentley pre-owned vehicle remains an exclusive choice with a personal signature on each one sold. “A Bentley represents the pinnacle of handcrafted luxury with a no compromise approach to comfort and performance. Each one of our Bentley pre-owned cars is as unique as its future owner, and we invite potential owners to experience all of this at the price of a mass produced luxury performance car,” concludes Rademeyer. n

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The superb new Continental GTC, which was launched in Frankfurt last year, is now available in South Africa. Taking cues from its GT coupé sibling launched in 2011, the new Continental GTC builds on the highly successful foundation of the previous cabriolet, which premiered in 2006. Bentley’s design and engineering teams have improved virtually every aspect of the iconic convertible with an uncompromising focus on quality. While the first Continental GTC was elegant and understated, the assertive stance of the new model delivers a more contemporary and muscular presence. Thanks to advanced manufacturing techniques the vehicle boasts aluminum front wings without either seams or welds. This helps to create the look and feel of a coach-built car. 20” wheels are now standard with three styles of 21” wheel, a first for the GTC, available as an option. This reinforces the distinctive, sporting stance of the new Bentley. The four-seater luxury convertible features a new, even more spacious and sumptuous hand-crafted cabin, with soft-touch leather hides, an extensive range of wood veneers and deep-pile carpets. The GTC’s renowned coupe-like refinement has also been enhanced. The tailored, multilayered fabric hood is complemented by acoustic glass and under-body panels for optimum noise isolation. Superb everyday practicality for a luxury convertible was a hallmark of the original GTC and much valued by its customers. The cabin of the new GTC is now even more practical, with additional rear legroom, new storage solutions and innovative features such as touchscreen infotainment, automatic seatbelt presenters and a Bentley-designed Neck Warmer for comfortable roof-down motoring whatever the temperature. This dynamic package is combined with a more powerful 6.0 litre, twin-turbocharged W12 engine as well as a new QuickShift transmission which enables faster gear changes than ever before. The power output has been raised to 423 kW, which enables the GTC to outperform virtually all conventional sports cars with its 0-100 km/h time of 4.8 seconds. The top speed is 314 km/h.

History

In the Tracks of a

Legend The History of The Blue Train

For over half a century, The Blue Train in South Africa has enjoyed an international reputation as one of the world’s pre-eminent travelling experiences. Officially named The Blue Train in 1946, the train’s predecessors trace their history to the 1890s and the discovery of diamonds and gold. Text & Images: © The Blue Train

For the empire builders of old, the unchartered African interior was the landscape of a dream in the making. A dream that would etch its course in parallel lines that snaked their way northward from the Atlantic shoreline, conquering the distance from Cape Town to Cairo. This dream was not to be, as the Great African Railway reached only as far as a bridge across the gorge of the Zambezi River, overlooking the thundering smoke of the Victoria Falls. But in the fading years of the 19th century, the discovery of gold and diamonds drew thousands to the edge of the continent, and those lines of tempered steel began to bear the burden of industry, commerce, and society on the move. Soon, as the moneyed classes made their presence felt, the network added leisure travel to its list of duties, and in the slipstream of leisure came luxury. The Union Limited and the Union Express, ferrying passengers between the mailships of Cape Town harbour and the goldfields of the Witwatersrand, were the standardbearers of steam-powered opulence in the easy-living heyday of the 1920s, boasting everything from card tables to hot and cold water on tap. A coat of royal blue and cream would later give the trains their distinctive livery, and it was from this line, in these shades, that The Blue Train – a “Palace on Wheels” – would ride the rails to legendary status. Withdrawn from service during the dark days of World War Two, extensively refurbished and modernised in the seventies and nineties, The Blue Train went on to define a new era of luxury travel, making the switch from steam to electric and diesel, linking veld to sea, and tradition to progress, with a sense of style, grace, and mesmerising power that have never come close to being matched.

The Blue Train

History

Keeping Up With Technology From the Age of Steam to the Age of the Internet, The Blue Train has kept on track with ever-changing technology. In the process, it has lost none of the charm that anchors it to a bygone era. In its earliest incarnation, as a direct descendant of the Union Limited and Union Express that plied their way between Johannesburg and the Cape coast, The Blue Train thundered down the rails at the command of a mighty steam locomotive. A wisp of romance still lingers from that coal-fired era, clouding the memory of an energy source that proved to be less powerful, less efficient, and far more difficult to maintain than its whisper-quiet replacement. Today, the dual Blue Train sets, differentiated only by their number of suites and the option of a Conference Car that doubles as an Observation Lounge, are hauled by a fleet of diesel or electric locomotives. Whatever the motive, The Blue Train glides through the countryside at a maximum service speed of 90 km/h, ensuring that the noise level of 55 decibels, somewhere between the sound of soft rainfall and normal conversation, is never exceeded. Inter-suite sealing ensures utter privacy for guests. In the world of ever-shrinking boundaries, ever-intensifying demands, rail travel in the grand old tradition has become a luxury in itself. The luxury of time: time to indulge, time to reflect, time to savour sights, sounds, senses and sensations. Youâ&#x20AC;&#x2122;ll feel it from the moment you step into your suite, transformed by a magical act of alchemy from an elegant, spacious lounge by day, into a sanctuary of comfort and slumber by night. Bringing together cultures and travellers from across the globe, The Blue Train is an exclusive society on the move â&#x20AC;&#x201C; one that will undoubtedly prevail for years to come. n

April 2012

Train Layout

The Blue Train